Summer Internship Project

OVERVIEW OF THE FINANCIAL SYSTEM IN CROWNE

PLAZA,ROHINI

Submitted in partial fulfillment of PGDM program

2018-20

Submitted by

NISHI GOEL
Roll Number: 26/076

Corporate Mentor Faculty Mentor

MR. VAIBHAV GOEL PROF. PRIYA GUPTA

Financial Controller Asst. Professor (Finance)

CROWNE PLAZA ,ROHINI
(A unit of Jackson developers Pvt. Ltd.)

Apeejay School of Management

New Delhi
June 2019
1|Page
Certificate from Corporate Mentor

CERTIFICATE

This is to certify that the project work done on “Overview Of The Financial System
In CROWNE PLAZA ,ROHINI ” Submitted to Apeejay School of Management,
Dwarka by NISHI GOEL in partial fulfillment of the requirement for the award of
PG Diploma in Management, is to the best of my knowledge a bonafide work carried
out by him/her under my supervision and guidance. This work has not been submitted
anywhere else for any other degree/diploma. The original work was carried out during
1ST MAY 2019 to 30th June 2019 in Crowne Plaza Rohini , New Delhi, Member IHG
Hotel Group.

Date:
Seal/Stamp of the Organization Signature & Name of the Corporate Mentor

2|Page
Certificate by the student

CERTIFICATE

This is to certify that I, NISHI GOEL , Roll No. 26/076 have carried out my Summer internship
in Crowne Plaza Rohini, New Delhi, Member IHG Hotel Group in the area of Finance. It is also
certified that the work done by me is original with due references of sources, and has not been
submitted elsewhere for the award of any diploma or degree.

_____________________

NISHI GOEL

Date : _________________________
Countersigned by Faculty Mentor

3|Page
4|Page
5|Page
6|Page
 ACKNOWLEDGEMENT

This project is the outcome of sincere efforts, hard work and constant guidance of not only me
but a number of individuals. First and foremost, I would like to thanks Apeejay School of
Management for giving me the platform to work with such an emerging company in the
financial sector.

I owe a debt of gratitude to my company guide Mr. VAIBHAV GOEL who not only gave me
valuable inputs about the industry but was a continuous source of inspiration during the
internship period, without whom this Project was never such a great success I owe a special debt
of gratitude to Ms. PRIYA GUPTA of Apeejay School of Management, Dwarka for her constant
support and guidance throughout the course of our work. Her sincerity, thoroughness and
perseverance have been a constant source of inspiration for me.

I would also take the opportunity to thank the entire staff of CROWNE PLAZA, ROHINI who
helped and shared their knowledge about the industry for which I am highly grateful. Last but
not the least I would like to thank all my faculty members, friends and family member who have
helped me directly or indirectly in the completion of the Project.

NISHI GOEL

7|Page
TABLE OF CONTENT :

1. EXECUTIVE SUMMARY …………………………………………………..…..8

2. CHAPTER 1
AREA OF INTERNSHIP AND LEARNINGS …………………………………11
3. CHAPTER 2
COMPANY PROFILE
OVERVIEW ……………………………………………………………………..15
SPECIAL FEATURES …………………………………………..………………17
MISSION &VISION……………………………………………………………..18
ORGANISATION CHART ……………………………………………...………19
FINANCE DEPARTMENT CHART ………………………..…………………..24
POLICIES ………………………………………………………………………..25
4. JOB DESCRIPTION AND FUNCTIONAL PROFILE...…………………….….28
WORK ENVIRONMENT ……………………………………………………..…29
CHALLENGES FACED DURING INTERNSHIP ……………………………...32
REPORTING RELATIONSHIP …………………………………………………33
5. LEARNING EXPERIENCE AND INSIGHTS GAINED ……………………….34
INCOME AUDIT
F&B CONTROLS
LIQOUR LICENSE …………………………………………………………..….39
ACCOUNTS RECIEVABLE ………………………………………..…………..41
PURCHASE DEPARTMENT ………………………………………..………….45
RECEIVING & STORES ……………………………………………………..…48
6. RECOMMENDATION AND CONCLUSION ………………………….………51
CONCLUSION ……………………………………………………………….….53
7. BIBLIOGRAPHY ………………………………………………………………..54
8. ANNEXURE ……………………………………………………………………..55
CROWNE DINERS VOUCHERS ……….………………………………………56
LIQOUR LICENSE ………………………………………………………………57
I INTERN REVIEW ……………………………………………………………...58

8|Page
EXECUTIVE SUMMARY:

This report gives an Overview of the Financial system of the Hotel Crowne Plaza ( IHG Group)
ITC). Crowne Plaza is a multinational chain of full service, upscale hotels headquartered in the
United Kingdom. It is catering to business travelers and to the meetings and conventions market.
It forms part of the InterContinental Hotels Group family of brands, which
include InterContinental Hotels & Resorts and Holiday Inn Hotels & Resorts, and operates in
nearly 100 countries with more than 3600 hotels and 118,000 bedrooms,[1] usually located in city
centers, resorts, coastal towns or near major airports. Originally branded as "Holiday Inn Crowne
Plaza", the first United States Holiday Inn Crowne Plaza Hotel was opened
in Rockville, Maryland, in 1983. Later it spread its branches all over the world in different
countries such as America, China, Portugal, France, Australia, North America, New Zealand,
India, etc.

The report is about Crowne Plaza , Rohini that is actually a unit of Jackson developers Pvt Ltd.
Owned by Mr. Virendra Gupta and has the Corporate Office on the 2nd Floor of the hotel . The
project aimed to start in April 2008 and is house of one of the largest banquet facilities, 183 guest
rooms and 3 F&B outlets and a luxurious spa . . It also has one of the city's largest mechanical
multilevel parking areas attached with high-end offices. Moreover, Crowne Plaza, with a lobby
ceiling height of 40 ft. is one of the tallest buildings in Asia’s second largest sub city , Rohini ,
New Delhi . The project will comprise twin towers sharing a common basement. A 15-storeyed
tower will be a hotel and the second tower, a 10-storeyed office-cum-shopping complex. Crowne
Plaza will be the first upscale hotel in northwest Delhi.

The Crowne Plaza , Rohini offers a range of accommodation across its 183 rooms out of which 75
are standard Room, 18 are Deluxe Room, 69 are superior Rooms, 13 are club rooms , 4 are
Deluxe suite and 4 are Junior Suite . The well-modernized premises of the hotel consist of well-
appointed banquet venue called Crystal Ballroom, which is ideal for conducting both professional
and personal events. It has the seating capacity of almost 850 people with area of meeting space

9|Page
4714.7 sq m in addition it also offers spa , Ayurvedic and International Therapies along a
Swimming Pool, and Gymnasium

The internship undertaken gave an immense learning experience and exposure as to how different
departments work within an Organization in a synchronized manner and conduct its day- to- day
operations.

The Finance department is divided into various sub- sections for the systematic flow of activities
and is controlled entirely by the UFC (Unit Finance Controller).

 Income Department

 Accounts Receivable Department/Credit Department (includes Night Audit and Day Audit)

 Accounts Payable Department: (also includes Cashiering)

 Purchase Department

 Stores and Receiving Department

 F & B Control

The finance department consists of all the department that coordinates effectively from the
creation of the Purchase Order and Contacts, to placing of order. Then the inventory is received
by the Receiving department, further all the inventory is sent to the Stores and respective
departments where the requisition had been created. Then comes the role of the Accounts Payable
department that processes and checks all the bills of purchases and other miscellaneous payments
and recording the purchase and payment entries, then cheque printing is done.

In the accounts receivable all the revenue is recognized on daily basis, Bank statement is checked
along with the processes of Night Audit and Day Audit. Loyalty points are processed to the guest
for the future prospects of the Hotel, i.e. Guest retention. Then the Receipts are recorded and

10 | P a g e
linking is done to knock off entries. This helps in Follow up and recovering the bill amount from
Debtors and cashier deposits all the payments in Bank and deals in foreign currency transactions.

Hand by hang goes the working of the F& B control to have a strict control over all the Food and
Beverage and eliminate any type of leakages in the purchase and sale process.

This internship gave me a great opportunity to have an exposure to the corporate working
environment and help to develop my abilities and learn various business process in different
departments, in the Hotel finances.

11 | P a g e
 CHAPTER 1:
THE AREA OF INTERNSHIP AND
LEARNING OBJECTIVES

The specific field chosen for internship is Finance Department of the Crowne Plaza , Rohini
which is divided further into many sub- sections for systematic working of all the processes.
The internship was about working of finance department ,overview of financial systems in the
industry .major objective of the work was
 To acquire the basic understanding of the operations conducted in all the major sub-
sections of the Finance department
 To gain knowledge and of the Business Process followed majorly in the Accounts
Receivable and Accounts Payable.
 To gain practical knowledge and Exposure of how actually the work is being done with
timely completion of the tasks assigned to me as an intern.

FINANCE DEPARTMENT:
This Department is responsible for monitoring of all the financial activities of a hotel. Such
accounting activities may include: cash receipts and banking; the processing of payrolls;
accumulating operating date and the preparing of internal reports, audits and financial statements.
Because of the importance of financial data and statistics, it is necessary for the accounting
departments to coordinate with the front office.

Role and Importance of Finance Department

Why is Finance important?

 To ensure that there are adequate funds available to acquire the resources needed to help
the Organization achieve its objective.
 To ensure that the costs are controlled.

12 | P a g e
 To ensure adequate Cash Flow
 To establish and Control Profitability levels.
 One of the major roles of the finance department is to identify appropriate financial
information prior to communicating this information to managers and decision-makers, in
order that they may make informed judgments and decisions.
 Finance also prepares financial documents and final accounts for managers to use and for
reporting purposes

Major softwares that were used in the hotel were

OPERA MICROS

MATERIAL
SUN
CONTROLS

1. OPERA: Used for the Reservations, Front Office and used by the Credit Department
(Accounts Receivable) , income auditor for accessing the guest details.
2. MICROS: Used by F& B control, Laundry, Outlets, Billing purpose
[Later it was replaced by infrasys ]
3. SUN : It was majorly used by finance department , it was a book keeping software for the
organization

13 | P a g e
 4. MATERIAL CONTROLS: it was majorly used by purchase , store and accounts payable
department.it was used for the purpose of recording and evaluating the moment of materials
in the organization and further for payment to vendors .

All the details and data flows as:

MICROS/INFRSYS OPERA SUN SYSTEM

Micros that was later replaced by infrasys is a software that is used by F&B ,IRD, various
outlets such as connextions , deli, spice art , mosaic , laundry. It records data from all other
revenue generating sources .it includes all the data regarding Menu , prices , total checks
,pax per day etc .It is majorly used by F&B controller
The front office records the transactions in opera . Opera is a basic data gathering software
where all the guest transactions in hotel are recorded and their status is updated . the
recorded info is used by various departments to check the exact status of rooms as well as
guests associated with premises, it keeps track on leaks and record discrepancies ,if any
Sun system is a book keeping software of the organization. All the transactions that are
made in infrasys or opera are to be transferred to sun system to maintain the books of
accounts .

14 | P a g e
HOTEL ACCOUNTING DEPARTMENT
There are many users of accounting and financial information. It takes quite a bit of work to make
sure that records are kept properly for all parties. Some hotels may have a director of finance,
whereas others may have a controller. The general manager may assume the function of the
controller. Following is a short description of some of the accounting functions in a hotel.

CONTROLLER OF FINANCE
For some hotels, the position of controller has been elevated to director of finance, who is then
also responsible not just for the accounting and purchasing functions but also for information
technology. This individual sits on the executive committee of the hotel and works with the
General Manager and other executive committee members to make decisions for the operations.

ASSISTANT DIRECTOR OF FINANCE

This is similar to the assistant Controller. The controller divides the various functions to be
performed to all the departments so that the workload will be evenly distributed.

ACCOUNTS PAYABLE
A major key area in accounting, Accounts Payable ensures that all bills are paid on time and that
all discounts are taken, minimizing the costs of the hotel. Accounts payable clerks work closely
with the purchasing department to verify that all invoices to be paid.

PAYMASTER / GENERAL CASHIER

General Cashier in a Hotel manages all the cash and cash equivalents transactions in the hotel.
Along with this, he is also responsible for the Foreign Currency handling

ACCOUNS RECEIVABLE:

This department has the major task to recognize all the revenues of the Hotel and record the
entries. Then its major responsibility is the3 Collection from Debtors and follow ups.

15 | P a g e
 CHAPTER 2:
COMPANY PROFILE
CROWNE PLAZA, ROHINI

Crowne Plaza Hotels & Resorts is a dynamic hotel brand currently located in over 60 countries
around the world. Truly international, Crowne Plaza offers premium accommodation, designed for
the discerning business and leisure traveller who appreciates simplified elegance combined with
the practicality of the latest features, as well as value for money. At Crowne Plaza, guests can enjoy
a 24-hour business service, wireless high speed internet access in the lobby plus fitness and leisure
facilities. Crowne Plaza has the most hotels in the development pipeline of any upscale brand
globally - we're opening around 120 hotels over the next few years.

Overview
Crowne Plaza New Delhi Rohini is a five-star property in which staying even for a day or two
would be a special experience of your life. The magnificent hotel welcomes both business and
leisure travelers from across the world through its contemporary amenities. A beautiful blend of
warm Indian hospitality and modern staying facilities can easily be experienced at the wide
premises of this property. Situated on excellent location, all the tourist attractions of the capital city
is quite reachable from the hotel.

16 | P a g e
Accommodation
The guests can enjoy relaxed accommodation at its well-furnished 183 rooms and suites, which can
be categorized as:

Guest Rooms
These rooms guarantee the relaxed environment with services like turndown service, colour
television, stereo, work desk, electrical adapters, speaker phone, dual line telephone, wireless &
wired internet access, hairdryer, mini bar and many more.

Executive-level-rooms
These rooms are the just another name of comfortable stay as they have facilities like buffet breakfast,
tea/coffer maker, Wi-Fi connectivity, in room safe, LCD television, complimentary meeting room, two-
line telephone, bathrobe, hairdryer, mini refrigerator, etc.

Suites
For more comfortable stay, you can book any of its suites. They are equipped with various facilities
such as separate living room, iron/ironing board, tea/coffee maker, bathtub, internet accessibility,
dual-line telephone, work desk, cable television and complimentary cocktail hour.
Rooms:183
Floors: 15

Dining
To provide your taste some new flavors, come to these multi-cuisines restaurants and bars:

Mosaic
It has total numbers of 128 covers and offers menu comprised of Italian, Chinese and Western food
items for all day dining.

Spiceart
come at this wonderful dine place during your lunch and dinner time to taste delicious North
Western Frontier cuisines at its 116 covers.

17 | P a g e
Connexions
It is an ideal place to relax with enjoying popular variety of wines, spirits and malts.

Special Features

The hotel is perhaps among the best five-star properties in which one can perfectly organize
business meetings, social and corporate events. Each of the banquet venues is stuffed with latest
amenities. In addition, it also offers spa, Ayurvedic and international therapies along with
gymnasium, outdoor swimming pool.

Conference
The well-modernized premises of the hotel consist of well-appointed banquet venue called Crystal
Ballroom, which is ideal for conducting both professional and personal events. It has the seating
capacity of almost 850 people and consists of modern facilities like slide projector, DVD player,
cable modem, LCD projector, microphone, stage lights and digital projectors.

Number of Meeting Rooms: 1

Total Facility
Area of Meeting Space: 4714.7 sq M
Number Of Sales And Meeting Professionals On-Site: 11
Largest Room Capacity: 850
The facilities of the hotel can be described as courier service, facsimile, private limousine,
wireless date connection, unisex salon, fitness center, spa center, internet connection, outdoor
swimming pool, daily housekeeping, dry cleaning, same day dry cleaning, shoe shine, laundry
service, business center, florist and 24 hour lounge service.

Highlights
Crowne Plaza is accessible from the airport terminals, and nearby industrial area via road,
connecting guests to the pulse of Delhi. Its close proximity to shopping complexes, local
attractions and a host of reputed educational institutions and super specialty hospitals make it the
preferred destination in this part of the city. The rooms offer modern facilities, a 24-hour business
Centre and in-room dining, among other features. Guests can also avail other facilities such as the

18 | P a g e
spa, a well-equipped modern gym and an outdoor swimming pool. There is space reserved for
corporate offices in the nearby business tower as also a shopping mall for leisure.

One of the highlights of the hotel is the sprawling commercial complex that has several upmarket
brands on display. The hotel is located adjacent to Adventure Island, an immensely popular
amusement-cum-shopping arc

MISSION
“IHG will be the #1 hotel company in the world for guests, for owners and for colleagues”.

VISION

Become one of the world’s great companies by creating

“GREAT HOTELS GUESTS LOVE”

Become great when we have great brand delivered by great people who share great values with
great ways of working we will become

“GREAT HOELS GUESTS LOVE”

19 | P a g e
ORGANIZATION CHART

20 | P a g e
HUMAN RESOURCES DEPARTMENT

HR EXECUTIVE
DEPUTY
HR MANAGER
MANAGER- HR
HUMAN ASSOSICATES
RESOURCES
AND TRAINING
ASSISTANT
TRAINING
TRAINING
ASSOSICATES
MANAGER

PRODUCT LINES

Total Rooms - 183

Standard rooms:75

Superior rooms: 69

Deluxe rooms : 18

Club rooms : 13

Deluxe Suites rooms :4

Junior Suites rooms: 4

Food and Beverage

Mosaic – 24 Hours Coffee Shop/ Multi – Cuisine Restaurant

21 | P a g e
Spice Art – Indian Specialty Restaurant

Connexions – Bar

Club Lounge

Deli – Cake & Pastry Shop

Crowne Plaza Hotel is the place to Meet indicates specially the Crowne Meetings success and
Crowne meetings.

Total Space: 44,000 sq ft.

Lower Ground Floor : Crystal Ballroom 1,Crystall Ballroom 2,Sapphire 1 ,Sapphire 2, 3rd Floor
:Pearl 1,Pearl 2 ,Emerald , Terrace Garden ,Meeting Room 1 ,Meeting Room 2,Board Room
,Solitaire Room ,Pool Side Lawn

COMPETITIVE POSITION IN THE MARKET

POSITIONING STATEMENT –

“NORTH WEST DELHI’S PREFERRED DESTINATION TO MEET AND

CELEBRATE”

There are many important points due to which crowne plaza hotel has good competitive position in
the market. Some of the points are listed below:-

1)INTERNATIONAL BRAND

Crowne plaza hotels comes under brand of Intercontinental group of hotels. Among the north west
Delhi area crowne plaza, rohini is one and only international brand hotel located. So it has a good
competitive position in the North West area.

2)50,000 sq FEET BANQUETING AREA

22 | P a g e
The most unique quality of crowne plaza hotel, rohini that differentiates it from other hotels is that
it has 50,000 sq.ft banqueting area which is not available with any other five star group of hotels.

3)2 HOURS RESPONSE

The most different feature that differentiates it from other brands of hotels is that it gives ample
amount of time i.e 2 hours response time to its clients .The crowne meetings department holds all
the responsibility of handling the employees query and doubts

THE COMPETITORS OF CROWNE PLAZA:-

 CARLSON GROUP
The major competitor for Crowne plaza is The Carlson group of hotels. Carlson is an
American privately held international corporation in the hotel, restaurant, and
travel industries. Headquartered in Minnetonka, Minnesota, a Minneapolis suburb, Carlson
brands and services, including franchised operations, employ more than 175,000 people in
more than 160 countries and territories. The company's 2012 sales, including those from
franchised operations, totaled $37.6 billion. It is one of the largest family-held corporations
in the United States. Carlson group of hotel includes- Radisson ,Radisson Blu , Park Inn ,
Park Plaza .
 SVELTE HOTELS AND SUITES
Svelte Hotel & Personal Suites is Delhi’s most unique hotel ideally situated for business,
sightseeing or shopping. Each of the hotel's spacious suites are done up tastefully keeping in
mind the basic needs of a traveler. Svelte is within easy reached of many of city’s top
attractions and business districts. Svelte hotel is a part of sterling Hotels, a worldwide
collection of individual hotels and resorts with an edge over luxurious services. Svelte
opened its door on June 2008, and is a part of Advent Hospitality Pvt. Ltd. Svelte Hotel &
Personal Suites is nominated for 2014 World Luxury Hotel Awards. Svelte Hotels are the
tough competitors because they have opened up in 2008 but gaining market share rapidly.

23 | P a g e
FINANCIAL POSITION

FOOD&BEVERAGE
65%

ROOMS
30%
OTHER
DEPARTMENTS
5%

This charts depicts the following points:-

1) Crowne plaza hotel is a food & Beverage revenue driven hotel as 65% of the revenue is generated
from food and beverage department because crowne plaza hotel is the only five star hotel located
in the north west region.

2)30% of the revenue is generated from the rooms as it has many different varieties of rooms.

3) At last 5% of the revenue is generated from the other departments (i.e spa , laundry, telephones
etc)

24 | P a g e
FINANCE DEPARTMENT CHART

GENERAL MANAGER

FINANCIAL CONTROLLER

INCOME F&B
AUDITOR CONTROLS

ACCOUNT ACCOUNT
RECIEVABL PAYABLE
E

MIS/TAX/ GENERAL
GL CASHIER

PURCHASE RECIEVING

STORE IT

25 | P a g e
THE POLICIES OF CROWNE PLAZA HOTEL

 CHECK IN AND CHECK OUTS-Crowne plaza hotel provides scheduled Check in and
Check outs. The Check in-time is 12:00 p.m while check out time is 12:00 p.m. Each
guest is entitled with best services and facilities. The minimum age to register for a room
is 18 years
 CANCELLATION POLICY-Crowne plaza provides for cancellation policy where the
guest can cancel his booking depending upon the date and rate of the room he booked. The
reservation department look to this policy and helps the guest to enjoy the best facilities
and services at the hotel
 PETS-There are no pets allowed in crowne plaza neither a dog, cat or any other animal.
The hotel do not entertain any type of animals
 PARKING-There is a full flexibility in terms of parking. Self-parking is allowed as well
as Hotel entertains valet parking as well. The cars are secured here and are fully covered.
Special care is taken of vehicles therefore there are less chances of vehicle getting bruised
or rugged
The HR team provides a strong base and support to the entire hotel. The team is highly
cooperative, knowledgeable and motivational.
The entire hotel revolves around the policies framed by HR team. Some of the policies
are-
 MEDICAL POLICY-This policy aims at defining the medical
requirements/entitlement for team members with regards to-
1) Pre employments medicals
2) Typhoid Vaccination for food handlers
3) Bi-annual food handlers medical tests
 SEXUAL HARRASSMENT POLICY-The purpose of this policy is preventive
and to ensure healthy working environment that enables team members to work
without fear of prejudice.
 APPRECIATION CAPSULE-The policy aims at identifying high performers
in the system and rewarding them for excellent guest service and innovative

26 | P a g e
 ideas. This tool is to motivate the team members morale and enhance guest
service
 COMPLIMENTARY BIRTHDAY CAKES-The purpose of this policy is to
create an environment in which team members are recognized as individuals,
have a feeling of belongingness and share mutual loyalty, pride and trust in
themselves and Hilton
 USE OF LOCKERS-This policy is to provide uniformed team members with a
secure place to store uniforms, personal clothing and belongings
 GROOMING STANDARDS-This policy is to establish a sense of
professionalism in business relationships. Grooming standards are based on
certain elements like neatness, cleanliness, body care, make up , appearance in
uniform etc
 PULSE CHECK-This policy is to communicate to the team members his
strength at work and highlight the area where the team members needs to work
on before they get confirmed into the system
 INDUSTRIAL TRAINING POLICY-This policy establish professional
relationship with the hotel management and catering institutes and be a
preferred employer for the hotel management students
 ATTENDENCE POLICY-This policy ensures that proper attendance are
maintained of employees and to administer time worked and to enable the
management to ascertain who is in the building in case of emergency.

27 | P a g e
THE CHALLENGES FACED BY CROWNE PLAZA

 THE COMPETITORS – The major challenge faced by crowne plaza is its

competitors like Shangri-La, Radisson because both the hotels give tough
competition in terms of its quality, service and room occupancy.
 EMPLOYEE SWITCH OVER FOR JOBS- Employee tend to change their
jobs when they get better opportunity or in case of emergency. The second
most threatening challenge faced by crowne plaza is employee switch over
because in switch over many efficient and skilled employees are lost
 DEMANDING CUSTOMER- A customer comes in hope that he will get
the best services therefore he demands as per his wish and thus it becomes
a challenge for the hotel to cater to customer needs and demand
 TRAINING COST- The cost of training the employees and the industrial
trainees is the most challenging task for the hotel as large amount of
trainees gets the opportunity for training in the hotel.
 LOCATION- As the crowne plaza hotel, Rohini is located far from the
airport ,so the guests faces difficulty in travelling long distances from the
airport to the hotel .

28 | P a g e
 CHAPTER 3 :
JOB DESCRIPTION AND FUNCTIONAL PROFILE

The world in which we reside today is a fast moving mechanized type and to be a top hotel survivor in
this world is the one which has properly maintained financial status and the department which does
this job in the hotel is the “FINANCE “ department .This department is responsible to maintain all the
financial transaction occurring in the hotel . This department at CROWNE PLAZA, ROHINI is taking
care not only of the financial aspects related to the guest but also in concern with the team member.
Here the team is leaded by “FINANCIAL CONTROLLER”.

Being a finance intern at crowne plaza hotel, largely the job description and function profile was
related to preparing of reports, maintaining records, updating files and finding discrepancies in
working of the organization.

As the finance department was further divided in various sub sections, being an intern I got
opportunity to explore every section, their working, their responsibility, challenges faced by them
and how they efficiently worked as a team to achieve the organizational objective

I was assigned work to assist income auditor for first few weeks .where I learned about working of
organization, their team structure , working environment and the work done by income auditor .I
got to learn about daily reports that were to be prepared before morning meeting of HODs , how
the data need to be reconciled and saved for future references . During my starting days of internship
there was to be CSA audit in the finance department which further gave me exposure related to
practical audit, and real life challenges in making it a successful one .

Later I was shifted to credit i.e accounts receivable department , accounts payable and then later on
to purchase , store and F&B controls .

29 | P a g e
Major reports and tasks that I was assigned to prepare on daily basis were

 Preparing income docket

 Preparing complementary reports
 Maintaining void checks report
 Maintaining records of A&G
 High balance report [HBR]
 Loyalty pending updates report [LPU]
 Receiving of checks of different outlets
 Printing of cheques for vendors
 Attaching of valid PO with the bill to vendors
 Assisted in preparing Bill To Company [BTC]
 Applying for liquor license for events
 preparing bill set for the companies
 credit card reconcile

WORK ENVIRONMENT

 I found that from the top level managers to executive and low level management, all were
very supportive. All of them generally had lunch on the same table in Cafeteria, that created
a very friendly environment and motivates an individual to establish social relationships in
the office environment as well. This led to better performance of the employees.

 There are Job Rotation due to which the work does not becomes monotonous, and
employees get more exposure. There was rotation of job of income auditor to credit i.e
accounts receivable department . Also at the time of month end everyone helped each other
to get their task completed.

 Team work was done effectively at the time of audit , every department coordinated with
finance department to get their audit clear

30 | P a g e
  Employee engagement was very well done in the organization . there were many activities
and trainings held by HR on continuous basis to keep the employees motivated and keep
their interest towards the work and organization . some of the fun filled activities I attended
during my internship were :

TOWNHALL : Townhall is a event which conducted at the end of every month in which all the
employees are gathered together and General manager discusses the main issues and problems with
its employees and appreciates for the good work done by them. There are two awards (i.e Employee
of the month and the best groomed) which are awarded to the employees every month. Two
Nominations comes from every department and then the head of departments discusses the winner
by observing there past performances and is awarded with the cash prize and certificates.

Service week

Service week is celebrated every year in the month of june to honour the work of the employees
working in the hotel and to make them feel special. Special arrangements are made during this week

31 | P a g e
and various competition are conducted during this week. It is a one week programme full of fun
filled activities and different prizes are awarded to employees . also it ends with an office party

All the trainees needed to fill the weekly sheets provided by HR department to keep the track of
their internship . A copy of weekly sheet has been attached

32 | P a g e
 CHALLENGES FACED DURING INTERNSHIP

1. There was overload of work as I entered in the Hotel. Income docket that were to be prepared
on daily basis were pending past month of January and I had to prepare them within span of
few weeks as there was CSA audit lined up. The reasons were shortage of down the line
staff as many ex- employees had left the job. And, also there was some misplacement of
documents that led to such situation

2. Repetition of same tasks and clerical work for many days

3. Overtime and Saturdays were working.

4. There was a major change of software from micros to infrasys , that was very difficult
phase as inspite of trainings provided by infrasys representatives , it became difficult for
the employees to adapt to the change .

5. Also at the time of software change , a major problem arised that was posting of wrong
codes in the software because of which it created lot of confusion and stress environment
in almost every department of organization .

6. Strict hospitality industry policies and regulations were to be followed .

33 | P a g e
 REPORTING RELATIONSHIPS:

I had direct reporting to the. Financial Controller who is also the HOD of the Finance Department
during my internship. I was assigned tasks that I had to compete before the end of the day and
report the same. The relationship was in a quite cooperative manner but my accountability was
very strict especially during the initial stages.

In the absence of the Financial Controller, I had my reporting to the Income Auditor or F&B
controller who monitored the tasks completion assigned to me.

In the Purchase section, I reported to assistant manager of purchase for all the billing and PO
purpose. Overall I had good and formal reporting relationships with my employers .

34 | P a g e
 CHAPTER-4:
LEARNING EXPERIENCE AND INSIGHT GAINED

While working as finance intern in Crowne Plaza , Rohini I got insights of financial system of the
organisation . Finance department was subdivided in different sections, therefore I got
opportunity to explore various sections of department.

I started my internship from income auditing .In hospitality industry, income auditor is
responsible for auditing all various sources of income in the organisation. He has to prepare
majorly reports daily i.e DRR [daily revenue report] , DSR [Daily sales report ],Covers report .
DRR was to be prepared on strict basis before 9:15 a.m as it has to discussed in morning meeting
of HOD’s .

I was assigned job to assist income auditor that was Mr. Sanjeev Sharma .there was CSA [control
and self-assessment audit] audit lined up in the department and everyone was working to
complete their assigned responsibility for the audit. CSA was performed by IHG on quarterly
basis .under CSA audit, financial controller from different branch of Crowne Plaza visits the
organisation to check and validate the records. Mr. Y.K. Yadav from Crowne Plaza , Mayur
vihar , New Delhi came for the Audit purpose . I was given responsibility to complete the filing
work related to income dockets that was pending since January. It was also one of the major
challenge I faced during my internship.

Income docket consist of various reports listed below , that are to be checked on daily basis by the
income auditor .

1. DRR [daily revenue report ] : it states daily revenue of the organisation , heads wise and
further department wise and then further the revenue is compared with budgeted
revenue ,yearly and monthly and hence variance is computed .

35 | P a g e
 2. COVERS REPORT : it states no. of person (pax) i.e no. of guest that were served by the
organisation . it helped to compute APC average per cover .
APC= TOTAL REVENUE /TOTAL COVER
It is generated through micros (later infrasys). It includes outlet wise data i.e mosaic,spoce
art ,Deli,Connextions , IRD,Adya etc , and is further described according to time that is
breakfast ,lunch, high tea , supper.

3. NO SHOW REPORT : This report shows rooms which were reserved but guest did not
showed up for it .

4. MANAGER’S FLASH : it is a report generated through opera. It compares data related

to occupancy, OOO ,OOS ,in house persons etc . with comparison to previous year
figures . managers flash data is floated to SUN to generate DRR

5. MICRO REVENUE REPORT : It is also known as cross outlet revenue report .it
calculates revenue generated outlet wise ( banquets , mosaic, spice art ,Deli ,Connextions ,
IRD,Adya , conference ). It also includes various sub divisions of outlet such as no. of
guests ,internet charges etc .

6. REVENUE RECONCILIATION : it is a process under which data related to revenue

generated through various outlets (majorly 8 ) is recorded and then compared ( reconciled)
with micros and opera . information generated through micros is compared to data from
opera and then data is reconciled to check discrepancy if any .

7. TRIAL BALANCE : it includes daily transactions and are headed as Revenue ,paid
out,non revenue (taxes) ,payment : cash , card , direct billing , city ledger , deposit ledger ,
guest ledger , AR ledger

8. DEPOSIT LEDGER : it includes data of the guest who has deposited their balance
amount fully or partially in advance before their arrival or before their event takes place

36 | P a g e
 9. GUEST LEDGER : it involves data of guest that has arrived in the organisation or are
currently present in the hotel and are availing the services provided by the organisation .

10. ACCOUNTS RECIEVABLE LEDGER : it generally records credit transactions with

the guests . it includes information of guest that has yet not paid their dues and are to be
received .it is another name of credit transactions . it also includes payments and transfers
of different parties .

11. GSC REPORT :Guest service call report . it includes information related to telephone
services used by the guest . the report is generated operator wise and further denotes the
revenue generated .

12. RATE VARIANCE REPORT (RVR) : it includes various amount that are charged from
guest in house ,it is also known as guest in house rate check report . it includes all the
different discounts , net rates , actual rates , discounted rates for the services that are
provided to different guests .

13. HOUSE KEEPING DISCREPANCY : it includes data related to room services

provided by front office and house keeping . it shows discrepancies , DND rooms , no. of
persons in the room . it helps in monitoring any illegal or criminal offense if occurred in
rooms

14. PAID OUTS : the report is to be prepared related to the services that the hotel provide to
guest on ad hoc basis from outside .

15. OTHER REPORTS :

 Internet revenue report
 Minibar revenue
 Mini bar sales report (includes tax breakage )

37 | P a g e
F&B CONTROLLS

SOURCE OF INCOME
The main source of business revenue for the hotel is through the sale of Food and Beverage:
Food store can be classified as:
1. Grocery: Dry store
2. Perishable: Fruits and Vegetables
3. Dairy: Milk and Curd
4. Butchery: Sea Food, Meat, Chicken

Beverage can be classified as:

1. Juices
2. Water
3. Aerated ( soft beverage)
4. Liquor ( Hard beverage)
5. Tobacco

DIFFERENT PLANS :

EUROPEAN PLAN (EP)

It includes plan inclusive of only rooms
CONTINENTAL PLAN(CP)
It includes plan with combination of room + complementary breakfast
MODIFIED AMERICAN PLAN (MAPI)
It includes plan with combination of room + complementary breakfast +one major meal i.e
lunch or dinner any .
AMERICAN PLAN (AP)
It includes plan with combination of room + all time meals inclusive .

38 | P a g e
After the income audit department I was shifted to F&B controls . It was headed by Mr. Ankit
Guleria . Under this department I got to learn a lot about various sources and process how a hotel
generates its revenue . Here I learnt about applying liquor license , I got responsibility to prepare
A&G reports , voids and discounts reports on daily basis

A&G REPORTS : Advance and general discount reports is a report that consist of data in which
100% discount is provided to guests for the purpose of entertainment or as a gesture from hotel .
Guest that are to be served on A&G basis need prior approval of GM or HOD. The data from
micros /infrasys need to be extracted to prepare this report .

They are extracted as :

MICROS MORE REPORTS DAILY DETAILS DISCOUNT BUSINESS

DATE RUN REPORT

VOIDS REPORTS : it is also known as nullified reports . it consist of data of checks that are
wrongly punched or the order has been modified or cancelled by the guests . it consist of data of
checks that has been cancelled .

MICROS MORE REPORTS DAILY DETAILS ADJUSTMENT VOIDS

BUSINESS DATE RUN REPORT

DISCOUNT REPORTS :It consist of data related to further specified discounts provided to the
guests . for example , it consist of data of checks that belong to owners or employees of the
organization . The owners and employees of the hotel are given employee discount of 50 % on all
services used by them in hotel and guest that are related to crowne diners vouchers are entitled
different discounts under which they fall .

39 | P a g e
 LIQOUR LICENSE :
This license allows hotels to sell alcoholic beverages to customers for consumption on-site. If any
guest demands liquor for any of his event , then hotel authorities need to take valid permission
and license from excise department of delhi prior serving the liquor .

There are different kinds of license that are to be taken from the government for any hotel to
provide its guest with liquor . some of License are :

 P-10
 P-13
 L-15
 L-16

Grant of P-10 and P-13

These licenses are temporary licenses for serving liquor in parties, functions and conferences. The
terms and conditions ordained for these licenses vary for residents, hotels, clubs, restaurants and
other premises.

P-13 license is the license which the hotel needs to attain before serving liquor in any of the event
in organization .we need to apply this license minimum 3 working days prior event on the
website of Delhi excise duty .the cost of the liscence is charged from guest by the hotel. The
actual license cost Rs 5000 + taxes , but the hotel charges 5500 +taxes from the guest . the tax %
is 18% i.e 5500 + 990 = 6490 Rs .

Finance department should be notified from sales or banquet atleast 3 days prior event ,
otherwise license cannot be applied and under such circumstance hotel cannot serve liquor to the
guest .

Sample of P-13 license has been attached :

40 | P a g e
Grant of L-15 and L-16

These licenses are granted to star hotels that are approved by the Department of Tourism to
accommodate the tourists. The hotel management has to abide by the terms and conditions
ordained by the authorities.

L16 license is permission to keep Indian and foreign liquor in the hotel bar i.e connextions . the
cost of this license is 5000 +taxes (18%) . it is applicable for both indian and foreign liquor .

41 | P a g e
L15 license is permission for miniatures and room liquor in hotel i.e is also known as mini bar .
the cost of this license cost Rs 10000 + taxes ( 18%) .

All kinds of liquor license are applied online on the website of delhiexcise.gov . it is a department
of excise , entertainment , and luxury tax.

LIQOUR AUDIT : Besides responsibility of applying liquor license , I also got opportunity to
assist in liquor audit that has to be done at end of every month . It is done to keep records of
inventory for liquor actually available in the hotel and the inventory on records of hotel . It
involves physically check of liquor in different outlets such as mosaic , connextions etc. making a
physical check of the liquor inventory was all together a great learning experience .

ACCOUNTS RECIEVABLE

Accounts receivable or credit department is one of the major area of finance department . it is a
common account used by company accountants to track revenue earned but not yet collected. It is
a balance of money owed to the business by buyers who make purchases on account and agree to
pay later. Collecting payments on account in a timely manner is important to financial efficiency
for a business. It includes all the transactions done on credit basis , whether it is an event that has
been organized and payment not yet received or it is payment by individual guest on credit basis.
Under this department I got responsibility to prepare reports like HBR (high balance report ) and
LPU (loyalty pending updates ) on daily basis. Also I learnt credit card reconciliation and preparing
BTC i.e Bill to company .

HBR : high balance report consist of guest details whose credit balance exceeds limit of Rs
25000.finance department prepares the report on daily basis and front office is supposed to write
valid reason or comments on behalf of that.

42 | P a g e
LPU : Loyalty pending updates is a report that is prepared by the front office stating the guest name
and loyalty points scored by them . then finance department verifies the loyalty points from the data
provided in opera and checks the calculation done by front office , as loyalty points are awarded
against the total bill for the guest .

Opera operations & Billing Procedures include :

Guest Checks in

During night audit revenue is recognized and amount is booked in Guest

Ledger.

Amount transferred to City Ledger under respective AR Code upon check

out

After Income Audit, Closed folios gets reflected in Cityledger Report

Folios along with the supportings and Covering letter dispatched to party
- Bills need to be signed by the Credit Manager
- Group Billings supported by BTC and Contract

Group Billings: Conference Bills

BILL TO COMPANY : BTC is a bill that is provided by hotel to the companies who organize
their events in the hotel .for eg. Nutrecia international organizes its events on regular basis in the
hotel , therefore they are often on credit category of the list .BTC consist of :

i. Covering letter
ii. Invoice (charges and breakup )

43 | P a g e
 iii. F&B Checks (if any )
iv. BTC Letters (it can be on letter head of co. or by mail )
v. Group rooming list (group in house by room , guest details : actual arrival of guest )
vi. ID’s of guest
vii. Check in –check out list

BTC is sent to the company through courier and then the payment is received from other party.
Dummy rooms are also being prepared for the billing purpose

DUMMY ROOMS : dummy rooms are being made in the system for easiness of business .for eg.
if 100 rooms are allotted to a party , then it become quite tedious to show separate invoice of 100
rooms and provide to party , it also involves lots of paper work ,hence dummy rooms are prepared
.all the 100 rooms are being charged against 1 dummy room. Dummy room are four digit room no.
that actually doesn’t exist and start from the series of 9

CREDIT TIPS : extra money that is provided for the service of hotel by the guests to the person
serving them is known as tips .Tip can be in cash basis or credit basis. There is no record of cash
basis tip , it is collected in cash box and then distributed among employees of the outlet. Tips that
we receive through cards payment is calculated monthly ,and distributed among employees of
department on half yearly or yearly basis , depending on the amount collected.

44 | P a g e
CREDIT CARD PROCEDURES

The Night auditor

During night audit the
reconciles the report
Payment is accepted auditor checks the
generated from OPERA
through Cards at the batches at the various Post reconciliation
regarding all card
F&B Outlets, SPA & Electronic Data Night Audiotrcloses the
transactions during the
Salon as well as FO Capsules (EDC) batch in EDC machine.
day. (Data from MICROS
throughout the day. Machines and generate
flows automatically to
detailed report .
OPERA)

Excess/Shortage if any is
Rectification entries, if
traced to any other Bank deducts credit
any, in consultation Any other discrepancy
outlet (if other EDC card charges and pays
with Night duty beyond his preview to
machine was used) or as per the payment
manager to be passed be highlighted to Credit
found out through cycle.
by Night Auditor in for further checking and
OPERA (if batch was
Opera prior to end of action.
closed before check out
day.
was shown).

EDC Machine of Charges Payment Cycle Cards Swiped

AMEX 3.00% + 7 days American

ST+SBC Express Card
IDBI ( for 1.30% + 1 day VISA/MASTER
Master / Visa) ST+SBC Cards etc.

45 | P a g e
 PURCHASE DEPARTMENT:

While operating a hotel is supposed to be a difficult task, managing the entire procurement
process (for such a unit) is even more so. In crowne plaza the purchase department comes under
the finance department that handles the task of procurement of goods and services required for
functioning of organization .The process has been explained below :

PURCHASE PROCESS:

Its approved by HOD,

The concerned dept. UFC and PM. For
perishables EC has the
raises the PR.
authority to approve
the PR.
Three party quotes are
invited and appropriate
vendors are selected.

Logic note needs to be

raised if three party
quotes are not
available or the vendor
offering the least price
is not selected.
PO is raised by the
purchase department Goods are received at
and is approvedby the the Receiving dept
purchase manager.

User department
passes an entry for the
expense to be
recognized.

EC: Executive Chef

PO : Purchase Order

PM: Purchase Manager

UFC : unit financial controller

46 | P a g e
  RISK PURCHASE : Risk purchase is done only at the time of emergency ,when the
original vendor is unable to provide us with material as per its contract, then we approach

47 | P a g e
 to different vendor (who provide us material at high cost ,naturally ) .As high cost has
been beard by the hotel because of inefficiency of making goods available by the
contracted vendor ,therefore the difference amount is then debited from contracted vendor.
 EMERGENCY PURCHASE : when the demand of material arises on emergency basis ,
then sometimes PO can be generated later ,after the purchase is made .
 DAILY MARKET LIST : it consist of goods that are required on daily basis and cannot
be stored for longer period of time for example : Milk products such as cottage cheese ,
Milk ,curd , fruits ,vegetables etc.
 EXPENSE AUTHORISATION FORM : sometimes chef or other person in concern
buys the goods for the hotel with their personal expense , later they need to fill EA form to
compensate their amount for which they get amount withn 5-8 days depending on
availability of HOD and Owners .

CONTROL ASPECTS:

SOME OF THE RISKS PERTAINING TO CONTROL POINTS TO ADDRESS

DEPARTMENT
THE PURCHASE THE RISKS

Incorrect GL Code might be tagged at the time of

PR goes to UFC for approval who checks
Purchase raising the PR due to which expense will be
the GL code tagging
booked under the incorrect head

Three Party quotes are mandatory , in the

Orders might be placed with vendors based on absence of which a logic note has to be
Purchase
personal favoritism or unapproved incentives prepared and approved by the HOD, UFC
and the GM

48 | P a g e
 RECEIVING AND STORES:

They check whether the goods

The vendor brings the
goods to the Receiving
Department.
are as per specification or not.
Where necessary goods are
weighed and cleaning is done
using Chlorine Water for
fruits/vegetables/eggs.
Representative from the user
department also checks whether
the material is of desired quality
or not.

They also ensure that the vendor

Invoice Specifications are tallied Receiving OR Payable makes an
supplies Form-E as per the Food
with the PO. entry in the Bill Register
Safety and Standard Act.

49 | P a g e
  The items from the Stores are transferred to the Department on FIFO (First-In-First-Out)
basis
 There are 7 stores : Food ,Beverage ,General ,Engineering ,Kst , Chemical ,Fuel
 Grocery Store: The Items in these Stores are of indirect issue as these have shelf life.
 Butchery, Dairy and Perishable: The items here are of Direct Issue, as the Inventory can be
sent directly in the department where there is a requirement

Housekeeping, Engineering, KST: These are just Virtual Stores, which do not have inventory in
physical stores. All the items are directly issued in the Departments and Purchase = Issue =
Consumption is checked on daily basis

50 | P a g e
Professional Skills Acquired:

 Time Management Skills: I completed all the pending work of the department assigned to
me on time.
 Decision making ability: As I checked and approved many of the the bills if they were
correctly charged.
 Communication skills: I was successful at building relationships and had good interaction
with almost everyone in the Department.
 Team work ability and being Organized: I worked in the two departments as a team worker
and worked efficiently and effectively.
 Ability to work under pressure and gain confidence: that I did with complete dedication
and hard work.

51 | P a g e
 Chapter 5:
Recommendations and Conclusion

1. Existence of Long Debtor Collection period:

The debtors take long time to make the payments which increases the chances of Bad Debt
occurrence and delay in revenue collection due to which business process get affected. The
collection period must be improved to avoid the blockage of Revenues and to improve the
Average Collection Period.

2. The Company also has short Creditor Payment Period:

Early payments are made to the vendor, however generally it should be delayed as the Creditors
money act as Spontaneous Financing to for day- to- day operations helpful in Working Capital
Management.

3. There is High cost involved in the HCP (Heat, Lightening, Power) to be borne by hotel, which
is the biggest challenge. So the consumption should be reduced and controlled effectively.

4. The Hotel has High Attrition Rate: Employee turnover is very high and low retention of
employees, So, there should be certain policies and facilities made in favour of employees to
retain them. The salary is also very low at the low level management and they are not given
much exposure to learn new processes and the work becomes monotonous, this discourages the
employees to retain in the Hotel for a long period of time.

5. The Hotel must come up with more attractive policies, especially in off- season time to attract
more guests and retain them as the competition in the market is rapidly increasing as the nearby
2 hotels are already doing well, Radisson Blue and Hilton . So, it becomes very difficult to
maintain and retain market credibility as well.

52 | P a g e
 6. Also, the Hotel faces major problem of guest retention, so certain service loopholes
needs to be identified as to what are the reasons for this and how can this be
improved.

7. Also, the Stores the hotel does not maintain proper EOQ. This affects the operations
of the F& B departments and would further lead to delay of services as well. So, the
hotel must make proper policies to control the Inventory and Purchases should be
timely made to maintain the buffer stock in the stores.

Recommendations along with conclusion:

 As observed in the organization, the employees are bound to stay for long period of time,
they should have flexi timings for the welfare of employees.
 There must be proper delegation and allocation of tasks to all the employees as per their
skill set and job roles to have more effectiveness in the work done.
 Also, certain incentives must be awarded in case of some targets that are achieved or in case
of timely successful completion of tasks acting as a motivational tools for the employees.
 Also, the Organization has too much of paper work and, that adds to the additional costs of
paper, so, the wastage should be reduced and the business needs to be more software
oriented so that the employees also would be able to enhance their skills.
 The work life at times becomes very monotonous and hectic as well. This situation arises
because Hotel Industry is a bit seasonal and during Off - season there is less work as
compared to the winter months (at this time the work load is very hectic). However, this
problem cannot be resolved. It entirely depends on the arrival of the guest which in very
high in winter season.

53 | P a g e
 CONCLUSION:

 To conclude, this internship gave a great learning opportunity and hand- on experience as
to how actually the work is being done practically and to get an experience of the
professional life. I learnt a lot about the functioning of the departments and business
processes.

 This has really helped me to groom up my professional skills and gain knowledge as much
as I could have done. The work environment there was quite supporting and tasks being
assigned to me as an intern with accountability made me utilize my potential to complete
the work pending there. I got the insights of the store and purchase department
functioning and inter- department functioning as well.

 The internship gives every individual an immense opportunity to have a beforehand

experience of job before the Final Placement where one can understand how to act and
handle different situations and maintain good reporting relationships. This teaches how to
work with complete dedication and time management and work life balance.

54 | P a g e
 BIBLIOGRAPHY
https://en.wikipedia.org/wiki/InterContinental_Hotels_Group

https://en.wikipedia.org/wiki/Crowne_Plaza

http://www.jaksonsdevelopers.com/

https://www.google.com/search?rlz=1C1CHBF_enIN839IN839&q
=crowne+plaza+images+ROHINI&tbm=isch&source=univ&sa=X
&ved=2ahUKEwin2771_KzjAhWCdn0KHYRCDrkQsAR6BAgG
EAE&biw=1366&bih=625

https://www.indiafilings.com/learn/delhi-liquor-license/

https://delhiexcise.gov.in/

55 | P a g e
 ANNEXURE

56 | P a g e
57 | P a g e
58 | P a g e