A PROJECT ON HUMAN RESOURCE DEPARTMENT IN

SAVERA HOTEL CHENNAI

Submitted by
Mr. R D Raghavendra
Registration No: 174HC0068
In partial fulfilment of the requirement for the award of the degree of
MASTER OF BUSINESS ADMINISTRATION
IN
HOSPITALITY MANAGEMENT AND CATERING SCIENCE

Under the Guidance of

Dr. P S Venkataraman

Department of Management Studies,

Chennai’s Amirta International Institute of Hotel Management,
Chennai
January 2019
 BONAFIDE CERTIFICATE

Certified that the project report titled “Employees Satisfaction On Various Welfare Activities

Provided by Savera Industries” is the Bonafide work of Mr. R D Raghavendra Recognised No:

174HC0068 who carried On the Work under my supervision. certified further that to the best of my

knowledge the work reported herein does not form part of any other project reported or dissertation

on the basis of which a degree or award was conferred on an earlier occasion on this or any other

University/institution.

Signature of the Guide

Name and official Address of the Guide

Place:

Date:
 STUDENTS’ DECLARATION

I, Mr. R D Raghavendra hereby declare that the project work titled “Employees Satisfaction On

Various Welfare Activities Provided by Savera Industries” is the original work done by me and

submitted to the Chennai’s Amirta International institute of hotel management (Bharathiar

university) in partial fulfilment of requirements for the award of Master of business Administration

in Hospitality Management and Catering Science.

This is a record of original work done by me under the supervision of Dr. P S Venkataraman of

Chennai’s Amirta international institute of Hotel Management, Chennai.

Register No:174HC0068

Date:

Signature of the Student

 ACKNOWLEDGEMENT

We want to show our sincere gratitude to all those who made this study possible. First of all,

we are very thankful to the helpful staff and all the faculty of Chennai’s Amirta International

Institute of Hotel management. One of the most important tasks in every good study is its

critical evaluation and feedback which was performed by our supervisor Dr. P.S.

Venkataraman. We are very thankful to our supervisor for investing his precious time to

discuss and criticize this study in depth, and explained the meaning of different concepts and

how to think when it comes to problem discussions and theoretical discussions. All this, made

our tasks very interesting and challenging for us, it also provided us an opportunity to remove

any flaws and weaknesses. A warm thanks to Prof. K. Shanthi who provided us guidance on

how to start. We appreciate the efforts of all the staff, senior managements and owners of the

firm understudy, who so openly and warmly welcomed us to use previous observations and take

in-depth interviews and discussions about the work. Our sincere thanks go to our family

members, who indirectly participated in this study by encouraging and supporting us.

R D Raghavendra
 BACKGROUND

Organizations perceive change as very important for its survival and prosperity
in today’s most competitive environment and new business challenges. They make
change initiative to keep up the pace with changing environment and new challenging
competition. The success and performance superiority of organizations are very much
dependent on its ability to align its internal arrangement with the demand of external
world. While studying the change literature, the concept of change and its
differentiation/types seem very ambiguous and it was very difficult to understand the
overall picture of change from the scattered literature. As different authors have
defined change, based on their differentiation, in different manners. We will try to
present somewhat clear and complete picture of organizational change based upon the
literature and empirical study, which according to our point of view is very important
for understanding change and its major problem i.e. employee’s resistance to change
(the main area of this study). Our empirical study is based on a firm operating in a
developing economy, which was under severe pressure from external environment
and internal problems, and made it very important for its survival to introduce a major
change program. Change as an important factor has been discussed by different
authors as, ‘change is the only constant’ and very important for the firm. But
managing change is very challenging & complex and great amount of care should be
taken while making change. One of major problems/threats to organizational change
is employees’ resistance and has usually very unpleasant and negative implications
for organization. The firm understudy proposed a change program but it was severely
resisted by its employees and the change brought very negative results, opposite to its
demands. Looking at the possible solutions discussed in the literature of change
management, every measure has been applied by the experienced management of the
firm to overcome resistance, but failed.
 SUMMARY

While starting our thesis, we studied lot of literature on organizational change,

and found that the concept of change and its types have been discussed by different
authors in a manner that is very difficult to understand. Every author/researcher
discusses his/her own concept regarding organizational change and have
differentiated it as per their own study We have tried to categorize different types of
organizational change and present somewhat complete and clear picture of ‘what is
change’ for which the existing literature has been used as a basis. After discussing the
broad topic of this study, methodologies have been explained. On the basis of
categorization of change, we have tried to understand and present the practical change
program carried out in our empirical case. This firm has been selected for this study
because of its broad business activities and major workforce, operating in a
developing economy.

Employees’ resistance, the basic topic of this study, is one of the major
problems/threats to successful change program. In our empirical case, employees’
resistance failed an important and well-intended change program. The first step after
discovering employee’s resistance led us to the exploration of causes of resistance
which have been thought by different authors as very important for overcoming it.

The study of different causes/antecedents discussed by several authors has given

us the opportunity to add another important potential cause of resistance, that is, goal
conflict between firm (owners) and individuals (employees). It should be noted that
even in normal situation, goal conflict exists between firm (owners) and its employees,
but the magnitude and intensity of this conflict is very low and so it is hidden, we call
this ‘goal difference’, and both parties (firm & employees) accept each other’s goals. In
a strategic and major change program, firms alter their goals (e.g. cost minimization,
innovative products, etc), which result in shifting and increasing their focus towards
new goals. The shift in focus and increased commitment of firm towards attaining its
new goals, increase the magnitude and intensity of goal conflict and it became very
difficult for both parties (firm & employees) to accept each other’s goals. The firm’s
increased concentration and self-centered focus on its goals affects employees’ personal
goals, and it became very difficult for employees to achieve their own goals and satisfy
their needs. In our empirical case, change in the firm altered its goals toward profit
maximization which was very important for its survival in that critical situation. The
firm’s primary goal of survival was followed by new support goals which are quality
control, productivity increase, cost minimization, and innovation & product
development; to better achieve its primary goal. These firm’s goals constrained
employees from satisfying their own needs and achieving their own goals which is
important for their own survival. It becomes very difficult for both parties (firm and
employees) to accept each other’s goal which resulted in intensive goal conflict between
them, and caused severe employees’ resistance.

While studying this goal conflict, different supporting theories has been found
which explain this concept and some also provides solutions to resolve goal conflict it
to a favorable degree.

According to the principal agent theory, individuals (employees) as agents strive

to maximize their utility while firm (owner) as principal strives for maximizing its
profitability (Rees, 1985; Selden et al, 1999). The behavior of firm as profit maximizer,
and individuals (employees) as utility maximizer can also be supported by neoclassical,
neo-Keynesian, and managerial theories of firm. While studying our empirical case we
analyzed the behavior of the firm and its employees after introducing the change
program, and found that this firm (principal) was interested in maximizing its profit
which was very important for its survival. The only possible ways to achieve these
goals at that time by the firm was to utilize its employees efficiently and effectively, and
to pay them according to their contributions in the firm’s profit, demanding more of
their efforts and time. On the other hand, employees (major part of employees were
poor labors) are interested in maximizing their own utility by getting more salaries,
investing less efforts and time, good working environment, and better facilities. These
efforts by employees were believed as very important for their own survival. The
demands of firm’s new goals constrained employees from achieving their own personal
goals, which increased the magnitude of goal conflict between firm and its individuals
followed by severe resistance from employees. Both parties (the firm and its employees)
started extreme level of efforts for achieving their own conflicting goals, and their
struggle has cancelled the effect of each other and both parties faced failure in achieving
their goals.
 The surprising and interesting thing we found here is that this goal
conflict cannot be resolved or harmonized with the help of different
ways/solutions proposed in the literature of change and resistance which
were also applied by this firm and failed. Firms are required to take some
other measures to deal with resistance due to intensive goal conflict. In
this regard agency theory and stakeholders’ theory has been used to
provide solutions/measures to decrease the intensity and harmonize this
goal conflict, and make it possible for both parties (firm & employees) to
accept each other goals.

Agency theory proposes different solutions to align agents’

(employees) goals with the principal’s (firm) goals, to allow them work
on a common ground and achieve the firm (principal) goals. These
solutions are; a) establishing appropriate incentives for the agents to
motivate them towards the principal’s goals, b) Efficiently monitoring
and observing agents’ behavior, c) Evaluating or monitoring the
outcomes of the behavior, i.e. shifting some risk of the firm towards
employees, and d) Making efficient contracting with the agent (Jensen &
Meckling, 1976; Hill Charles and Jones Thomas 1992). Although these
solutions are very important and effective in aligning employees’ goal
with the firm’s goals, but we found that these solutions are more biased
towards the firm’s interest, and may de-motivate and increase
employees’ dissatisfaction, as employees are made to suffer by
compromising on their personal goals and interests. According to
Perrow, agency theory is unrealistically one sided because of its neglect
and potential exploitation of workers i.e. agents (Perrow, 1986). The next
problem in agency theory is that it assumes efficient markets and doesn’t
consider the external forces and its irregularities.

9
 CONTENT

Chapter-1 11-20
Introduction of HRM
Training and Development
Method of Training
Training Process
Chapter-2 21-27
Importance
Need for the study
Objective of the study
Sampling
Methodology
Limitations
Chapter-3 33-71
Company Profile
Industry Profile
Chapter-4 72-87
Data Analysis
Chaper-5 88-90
Findings
Suggestion
Questionnaire 91-101
Bibliography 104-105

10
CHAPTER-I
INTRODUCTION

11
INTRODUCTION:
Industrial progress largely depends on committee labour force. The
importance of worker’s welfare measures was accepted as early as 1931, when
the royal commission on labour state: The benefits, which go under the
nomenclature, are great importance to the worker and which is unable to secure
by himself. The schemes of worker’s welfare may be regarded as ‘a wise
investment’ which should and usually does bring a profitable return in the form
of greater efficiency.

The planning commission realized the importance of workers

welfare, when it observed. In order to get the best out of a worker in the matter
of production, working conditions require to be improved to a large extent. The
workers should at least have the means and facilities to keep himself in a state of
health and efficiency. This is primarily a question of adequate nutrition and
suitable housing conditions. The working condition should be such as to safe
guard his health and protect him against occupational hazards. The works place
should provide reasonable amenities for his essential needs. The worker should
also be equipped within the necessary technical training and a certain level of
general education.

The growing attention that is being paid to workers problems at the

present time is an indication of the increasing importance of the working class in
the economic and social structure of modem communities. In as much the
working class, in the widest sense of the
term constitutes a substantial part of the national population. They are the means,
in terms of their economic power and the object of economic and social progress
as well.

The welfare state is every where in the news. In the modern era of
planning for prosperity, every nation, has been concentrating all its might to
evolve an affluent society. The establishment of Welfare State has now become
a well accepted ideology or objective of every nation. It aims to grant justice,
equality and establish a community where state power is deliberately used to
modify the normal play of economic forces so as to obtain a more equal

12
distribution of income for every citizen, a basic minimum real income
irrespective of market value of his work and of his property.

It has objectives as:

1. Full employment
2. Maximization of national wealth.
3. Equal distribution of wealth
4. Implementation of social security scheme.
5. Provision of welfare facilities.

To wards the establishment of such Welfare State. In India, where Man

Power and natural resources are abundant, to nullify or to reduce to some extent
the evils of industrialization, number of labour legislation’s, restricting the
exploitation of labour by the employers as well as to supplement the state
activities towards the welfare state where enacted.

In 1971, Dorab Tata stressed the welfare of the Labouring classes must be
one of the first class of every employer. Ref.[

DEFINITIONS OF WORKERS WELFARE:

What is the workers Welfare?

The Oxford dictionary defines workers welfare as “efforts to make the

life worth living for worker.”

13
ARTHUR TAMES TODD:
“Anything done for the comfort and improvement of intellectual and
social standards of the employees over and above the wage paid which is
necessity of the industry.

INTERNATIONAL LABOUR ORGANIZATIONS refers as:

The whole filed of welfare is one in which much can be done to

combat the sense of “frustration of the industrial worker to relieve him of
personal and family worries to improve his health, to afford him a means of self
expression to offer, him some sphere in which he can excel all others, to help
him to a wider conception of life.
International Labour Organization at Asian Regional Conference,
workers welfare means services facilities and amenities which may be
established outside or in vicinity of the under taking to enable the persons
employed there in to perform their work in a healthy, congenial surrounding and
to provide them amenities conductive to good health and high morale.

The study team on Labour Welfare government of India (1959) and the I.L.O.
too says:

While expediency, local circumstances (including) managerial

idiocy necessary and fashion determine to a certain extent the welfare
installation in a given industry on plant; it includes, in general some from of
profit sharing, pension Sickness benefit vacations with pay, lunch rooms, day
nurseries, nursing dental and dispensary service, playgrounds classes, dramatics
lectures, movies, saving banks, Model housing at low rents or purchase prices
and plan journals.

Broadly speaking measures and activities undertaken by the State,

employers and association of workers for the improvement of workers’ standard
of life and for the promotion of their economic and social well being are labeled
as welfare worker.

14
 Thus workers welfare may be defined as work for improving the
health, safety, general well being and industrial efficiently of the workers beyond
the minimum standards laid down by the labour legislations. Ref[6.2.A.]-
V.S.P.RAO, Human Resource Management, II Edition, Excel Books.

CONCEPTS OF WORKERS WELFARE:

The concept of workers Welfare is flexible, elastic and differs

from time to time, region to region, industry to industry and country to country
depending upon the social customs, degree of industrialization and educational
development of the work.

The concept of workers Welfare originated in the desire for a

humanitarian approach (in the early days of industrialization) to improve the
suffering of the working class. Later, it becomes a utilization philosophy which
worked as motivation force for workers and for those who were interest in it.
However, the concept involves 3 ways.

I. TOTAL CONCEPT OF WELFARE:

“It is a desirable state of existence involving the physical, mental,

moral and emotional well being.”

II. SOCIAL CONCEPT OF WELFARE:

“It implies the welfare of Man, his family, and his community.”

III. NEGATIVE CONCEPT OF WELFARE:

“It functions in order to neutralize the baneful effects of large

scale industrialization.” Ref[6.2.A]- GARRY DESSLER, Human Resource
Management, IX Edition, Prentice-Hall India.

15
THEORIES AND APPROACHES OF WORKERS WELFARE:

Dr. M.V. Moorthy has referred to 7 approaches constituting the

conceptual frame work of workers welfare.

1. The policy theory

2. Religious theory
3. Philantharaphic theory
4. Placating theory of welfare
5. Public relations approach
6. Functional approach
7. Trusteeship approach of gandhian approach:

1. THE POLICY THEORY:

According to this theory, Man is by nature selfish. He does not

hesitate to further his own self interest at the cost of others Welfare, Particularly
if he is placed in an advantageous position by virtue of wealth or authority.
There is every likelihood of is using authority and wealth for his own welfare,
exploiting those under him. This could be evidenced by making labour work
long hours, paying them low wages and by neglecting health, safety and welfare
provisions. This is alleviated by passing of laws.

2. RELIGIOUS THEORY:

This is based on the concept that man is essentially a religious

animal. These religious feelings some time prompt an employer to take up
welfare activities in the expectation of future benefit either in this life or in some
future. Some way take up welfare work in a spirit of atonement for their sins.
However, it is neither Universal nor continuous, welfare based on charity is not
good for the benefit in the long run.

16
3. PHILANTHARAPHIC THEORY:

This is based on Man’s love for mankind. Man is believed to

have an instinctive urge by which he strive to remove the sufferings of others
and promote their well being. This is also neither Universal nor continuous.

4. PLACATING THEORY OF WELFARE:

According to this theory, workers are becoming conscious of their
rights and privileges and their demands for higher wages and better working
conditions cannot longer be ignored. If their demands go unheeded, the brute
working masses will rise up and do havoc. It is wise to appease the workers be
doing timely acts of grace and welfare.

5. PUBLIC RELATIONS APPROACH:

This is based on the assumption that labour welfare movement
may be utilized to improve the industrial relations.

6. FUNCTIONAL APPROACH:
Here, welfare work is used as a means to secure, preserve and
develop the efficiency of labour, i.e., higher production through better welfare.

7. TRUSTEESHIP APPROACH OF GANDHIAN APPROACH:

Mahatma Gandhi’s philosophy is based upon the Sarvodaya
Principal Truth, non-violence and trusteeship. He has observed that capital and
labour capital not only looking to the material welfare of the labours but their
moral welfare also. Capitalists are trustees of the welfare of the labour in classes
under them. According to him industrialists uses it for himself, for the benefit of
this workers and also for the society. Workers are like minors; they are ignorant
because of lack of education and are not able to look after their own interest.
Employers have the moral responsibility to look after the interests of their
workers. Ref[6.2.A]- ARUN MONAPPA, Industrial Relations, I Edition, Tata
Mc.Graw-Hill Publishing Company Limited.

17
CLASSIFICATION OF WORKERS WELFARE:

A. Welfare activities may be divided into two groups, based on the

provision.
1. Intra-moral activities.
2. Extra-moral activities.

Intra-moral activities are those welfare measures provided within

precincts of the establishment such as:

Washing and bathing facilities

1. Rest shelters
2. Canteens.
3. Drinking Water
4. Health Services
5. Uniform etc.

Extra-moral activities are those activities under taken outside the

establishment

1. Recreational facilities
2. Educational facilities
3. Medical facilities
4. Housing facilities
5. All other amenities provided for the general well being of the
workers.

B. Labour Welfare measures may be classified into two categories:

a) Statutory b) non-statutory

a) Statutory welfare:

It is composed of those provisions of welfare work which depend for

their implementation on the coercive power of government i.e., is way of
legislation. They enact certain rules in order to enforce the minimum standards
of Health and Safety of the workers regarding:

18
 a) Working conditions
b) Hours of work
c) Hygiene
d) Safety
e) Light
f) Ventilation
g) Sanitation.

Further it can be classified into those, which have to be provided

irrespective of the size of the establishment of the number of persons employed
there in such as washing, storing and drying of cloths, be provided subject to the
implement of a specified number of person such s canteen, rest shelters, crèches
etc.

B) Non- Statutory:
These are sub divided into two types.
a) Voluntary:
Voluntary welfare includes all those activities which employers
undertake for their workers on a voluntary basis.

b) Mutual:
Mutual Welfare is a co-operative enterprise undertake by the workers
themselves with the co-operation of the employers.

19
Non-statutory welfare schemes include the following:

 Death Relief Fund

 Staff Benefit Fund
 Group Insurance
 Group Saving linked Insurance Scheme
 Pay role Saving Scheme
 Workers Education
 Subsidized Transport
 Leave Travel Concession
 Plant performance payment
 Community Centre
 Co-operative Credit Society. Ref[6.2.A]- K.ASWATHAPPA, Human
Resource Personnel Management, IV Edition, The Mc.Graw-Hill
Companies.

20
CHAPTER-II
 NEEDS & STUDY
 OBJECTIVES
 SAMPLING
 RESEARCH METHODOLOGY
 LIMITATIONS

21
NEED FOR STUDY:

Any business has to stand on four main pillars which are Finance,
Marketing, Production and Human Resource. Among these four factors the only
factor which has its prominent role in business improvement is Human
Resource.An organization is nothing without human resource. Modern
Management has to develop organization through human resource development.
workers Welfare measures have a prominent role and it is an important sub
system of Human Resource Development.The Management has been spending a
lot of Budget for the workers Welfare measures. The company is treating the
workers as their real assets. Panyam cements Ltd has taken so many statutory
and non-statutory measures for the Welfare of workers. As to know the
satisfactory levels of workers and to know the further expectations of workers on
these measures Panyam cements Ltd want to conduct a study. Hence the
present study is taken up with the following Objective.

22
OBJECTIVES OF THE STUDY

 To evaluate the existing workers Welfare, Safety and Health Measures.

 To measure the satisfaction level of workers towards the Welfare

measures.

 To find out the expectations of workers towards the welfare, safety and
health measures.

 To study the role of welfare schemes in the organization Development

 To study the impact of welfare schemes on the employee productivity in

Panyam Cements & Mineral Indsutries Ltd., .

 To study the applicability of good welfare practices in PCMIL.

 To offer the suggestions based on the findings.

23
SCOPE OF THE STUDY

The study gives a detailed picture of trends in the Implementation of welfare

schemes in all the functional areas of Panyam Cements & Mineral Industries
Ltd., The study has undertaken to analyze the impact of welfare schemes to
enhance the employee satisfaction and employee morale. The study is useful to
the management to take effective decisions regarding welfare measures

24
RESEARCH METHODOLOGY

To achieve the objective of research, a planner and strategic

descriptive investigation is carried out. Descriptive study is helpful to know the
proportion of people in a given population who have behaved in particular
manner making projection of a certain things or determining the relationship
between two or more variables. Descriptive study tends to be rigid and its
approach cannot be changed every now and then care should be taken only in the
initial stages of planning and research other otherwise data collected will be in
adequate of the procedure used will be cumbersome and expensive – descriptive
method is adopted to study the Welfare, safety and Health measures provided for
the workers in the organization

DATA SOURCES

Data is collected form primary and secondary sources.

Collection of the data is of primary importance in the research process.

Data which will be collected for the purpose of research helps in proper analysis
in developing finding which is helpful to conduct research effectively. The data
source which is very important in the collection of data is primary data and
secondary data.

Both primary and secondary data were taken into consideration for
conducting the study of training and development programmers.

Primary data:
Primary data is collected through administering the Schedules by
direct contact and also involved in personal discussions to obtain insights of the
information

25
Secondary data:
The Secondary data was collected through internet and from records,
magazines, manuals and brochures maintained by Personnel Department of the
Organization.

RESEARCH APPROACH:
The schedule was administered through direct contact with respondents
and the sample size was selected on random.

SAMPLE DESIGN:

Population : Workers in the Departments

of Production, Wafer, Carton,
Maintenance, and Loading & Unloading.
Sample Size : 50

Population sample involves the Workers of Department of Production,

Wafer, Carton, Maintenance, and Loading & Unloading in the proportionate
manner.

26
LIMITATIONS

The study carried out at Savera Indsutries Pvt Ltd., Savera is not
devoid of limitations, main limitations as follows:

 Time was the major constraint that limited the extent of the study.

 Response of workers had to be obtained with some difficulty, since many

were either hesitant or not very conversant.

 The study was conducted taking only the random samples and not the
organization as a whole

27
CHAPTER-III
COMPANY PROFILE
&
INDUSTRY PROFILE

28
 Company profile
The hotel was started as a partnership firm in 1965, when its promoters,
A. Venkatakrishna Reddy, M. Ramaraghava Reddy and A. Shyamasundara
Reddy, with considerable experience in the real estate and hotel business,
acquired land measuring approximately 5,000 sq m in Mylapore, a prime locality
in the city, to build a hotel with 20 rooms and a restaurant. In 1969, the
promoters established a company under the name 'Savera Hotels Private Limited'
to meet the needs of their growing business. In 1971, the partnership concern
sold 1,757 sq m of its land to Savera Hotels Private Limited, which subsequently
also acquired 4,684 sq m of land around the original hotel. In 1972, when the
company started operations, 125 rooms were added to the hotel and the original
20 rooms were converted to build the hotel office and conference rooms.
Accessories like the swimming pool were already constructed, an idea which
was not common with the hotel industry in the city then. In 1975, Minar
Restaurant, an exclusive restaurant serving Moghlai food, was opened.

In 1978, Pallavi Theatre, an auditorium with audio-visual facilities and a

35-mm projector was commissioned. In 1982, closed circuit television sets were
provided in all the 125 rooms of the hotel. A completely renovated permit
room called Bamboo Bar was shifted from the basement to the ground floor in
1985. With the trend shifting from the use of auditoriums to compact conference
halls, the Pallavi Theater was completely renovated and converted into a
conference hall in 1991. In 1992, Sweet Touch, a pastry shop was started.

The partnership concerns and the company existed concurrently till 1985, when
the partnership was dissolved and Savera Enterprises Limited took over all the
assets of the partnership concern. In 2007, the company changed its name from
Savera Hotels Ltd to Savera Industries Ltd.

THE HOTEL

The hotel features seven food and beverage venues, namely, the multi-
cuisine restaurant named The Piano, a South Indian restaurant named Malgudi,

29
Curry Town, Bay 146, Bamboo Bar, Brew Room and a cake shop named
Baker’s Basket. The hotel has 10 meeting venues.

The hotel has a corporate social responsibility entity named Savera Hotel
Academy established to guide students towards a career in hospitality industry.

INCIDENTS
On 31 December 2007, a makeshift dance floor erected above the
swimming pool, for the New Year Eve, collapsed killing three persons and
injuring two.

Started in 1968 with 25 rooms and other facilities, The Savera Hotel
stands today as an iconic landmark in Chennai with 230 rooms, 8 food &
beverage outlets, 10 conference & meeting venues and a host of leisure facilities.

It is a unit of Savera Industries Ltd, which is more than four-decade

strong multidisciplinary group of companies, based in Chennai. Apart from
having a strong hold in the Hospitality sector, the management has diversified
interests in mining, education, health and wellness as well.

The Piano – City’s largest multi-cuisine buffet restaurant

Brew Room – A garden restaurant with a coffee house

Malgudi – A Fine-dining restaurant with all four South Indian cuisines

Curry Town – A roof top North Indian dinner restaurant

Baker’s Basket – Savera’s very own cake shop

Bay 146 – Resto Lounge with an alluring ambience

Bamboo Bar – A bar lounge amidst the Bamboo garden

Body Lyrics – A fitness & rehab studio with various facilities

O2 Spa – A day spa center that offers spa and massage treatments

30
A Cut Above – A salon that offers styling and beauty services

Swimming Pool – Well-maintained pool area with International safety methods

Savera Hotel has the privilege of being managed by the most experienced
hoteliers and restaurateurs – Shri. A. Vijayakumar
Reddy, Smt. A. Nina Reddy and Shri. A. Ravikumar Reddy. The first family in
Chennai hospitality business also has diversified interest in restaurants, mining
and education.

Savera Hotel management is committed to promote tourism and actively

participates in the Government of India initiatives like HUNAR SE ROZGAR
for skill development in hotel services. Extending the reach through CSR
activities, the management provides a platform for marginalised sections of
society and the less privileged. Savera Hotel is closely associated with National
Association for Blind and organizes several programs throughout the yearlike
Blind Car Rally and fund raising campaigns.

Savera Hotel management firmly believes in ATITHI DEVO BHAVAH

and always searches for excellence in everything we do … and the journey
continues. Stay with us and enjoy a long tradition of impeccable service!

31
 INDUSTRY PROFILE

Welcome onboard with Team Savera!

Savera Hotel is one of the first star hotel started in South India in 1968.
Savera Hotel is a part Chennai (Madras) history and known for its traditional
hospitality. We have stood the times over the last 50 years to be recognised as a
preferred destination for discerning - business / leisure travellers. We have
completed our golden jubilee with pomp, splendour and look forward to the
promises of the future in hotel business.
Our horizons and hopes are always redefined by passion and
commitment of our Staff's. They have constantly challenged the impossible to
make it possible, in this competitive industry. With the Staff's proactive
participation in the Company's storyboard supported us to establish the brand -
Savera, across geographies and market segments.
We welcome you to remain a part of the Team Savera to drive the
Management ambitions to bring the best in hospitality within the reach of our
guests. Believe me, your role is significant and definite in these endeavours. The
Management is always open to thoughts that can re-discover new pastures in
process / systems with zero errors.
It is my pleasure to have you with us in the Team and thank you for choosing
Savera Hotel, as a career destination.
I personally welcome you to our Savera Family.
You are one of our team player to play a vital role to fulfill the mission of
our organization. I hope that you will find your work to be rewarding,
challenging & meaningful. I will expect your best each day. I am concerned
about your development and that way my door is always opened.
You should be aware of all the policies and procedures of your
department responsibilities. Also your contribution is important to ensure our
sustained success and growth. You would get maximum support from the whole
of our team and we look forward in having the best relations with you. Do not
hesitate to contact me with any issues related to your job and also whenever H R
activities are organized, you should participate and do your best and perform
well.

32
 We are looking forward for a positive working relationship on a long
term basis and in our Savera Family.

We wish you all success in your life. We are very happy to have you as
our Brand Ambassador, since we believe you can take us to our next step.
Please assure yourself every month that you have attended 3 Hrs class
room sessions for you're as well as organizational development.
Training and Development department is there for you at all point of
time, this is your department. Walk-in without hesitation any time and learn a lot
of things.
We suggest you to follow all the Standard Operating procedure followed
in our organization to have all the activities systematic and perfect.
We always follow the positive attitude and perfect attire to fulfill the
demands of the industry.
Please follow the hierarchy and be a part of the chain as we believe that
"The strength of the chain is the weakest link of the chain". We always focus on
each and every link of the chain and strengthen them on regular basis.
We look forward to have you as strong link in our chain with
determination and dedication to fulfill the management goals.

33
34
35
36
 HISTORY OF SAVERA

1968 - Hotel inaugurated by Mr. Nedhunzhiyan, Former Financial Minister of

Tamil Nadu, Begun with 30-40 Rooms, With a "Golden Bowl" Restaurant-Club.

1972 - New Building with 11 floors was opened

1979 - Minar Restaurant opened

1983 - Bamboo Bar opened

1995 - Savera became a Public Limited company

1997 - Piano Restaurant Opened

1998 - Malgudi Restaurant opened

2001 - Body Lyrics started

2002 - Sparks opened

2009 - 02 Spa Started

2010 - Lounge Started

2012 - Bay 146 Opened

2014 - The Brew Room Opened

2014 - Minar Rebranded as Curry Town

37
 TOP MANAGEMENT TEAM

Founder Mr. Shyam Sundar Reddy (Late)

C.E.O. Mr. Vijay Kumar Reddy

Managing Director Mr. Ravi Kumar Reddy

Joint Managing Director Ms. Nina Reddy

Director Mr. Tarun Reddy

Director Ms. Nivruthi Reddy

38
39
40
41
 OUR VISION

Searching for Excellence in Everything we do

MISSION STATEMENT

We are a company striving to achieve excellence in:

 Customer Delight
 Employee Happiness
 Enhancing our people's skills
 Quality and continuous improvement
 Being sensitive to the world around us

We deliver what we commit. OUR BUSINESS IS YOU

OUR SERVICE PRINCIPLES

Smile and Greet

Anticipate & fulfill Customers’ needs
Value customer's feedback and suggestions
Empathize with the customer
Respond by taking ownership and Resolve
Always strive to "WOW" the customer

ATTENTION

Team Members are not eligible to use mobile phones on

Duty…...else there will be Severe action against the team members.

42
43
 FOOD & BEVERAGE OUTLETS

(Multi-Cuisine Buffet Restaurant)

Opened in 1997 November

Multi Cuisine Restaurant located at Lobby Level
Total No. of Covers: 160

Buffet Timings:

BreakFast 07.00 am to 10.30 am

Lunch 12.30 pm to 03.30 pm
Dinner 07.00 pm to midnight

Choice of Food on the Buffet

Breakfast: Indian, South Indian and Continental Spread

Lunch & Dinner: Multi Cuisine

2 Soups, 10 Salads, 7 Non-Veg, 14 Vegetarian, 13 Desserts for Lunch & Dinner

Prices:

BreakFast Buffet - Rs. 525/- Nett

Lunch Buffet - Rs. 1386/- Nett
Dinner Buffet - Rs. 1092/- Nett
Child Buffet - Rs. 630/- Nett (4 to 10 years)
Meal Deal Plus (Mon-Sat) - Rs. 1386/- Nett (Lunch Only)

Sunday Only

Big Brunch - Rs. 1365/- Nett

Child Brunch - Rs. 651/- Nett

MUSIC / ENTERTAINMENT:

Lunch & Dinner - Instrumental Music

44
South Indian Specialty Restaurant located at Lower Lobby Level
Total No. of Covers: 90

TIMINGS

Lunch: 12:00 pm to
Dinner: 07.00 pm to
03.30 pm Midnight

CHOICE OF FOOD

Lunch:

Veg. Thali
Non-Veg Thali
Seafood Thali
A la Carte Menu
One Serving Complimentary Vadam's
Rs.945/- Nett
Rs.1575/- Nett
Rs.2100/- Nett

Dinner:

A la carte only, One Serving Complimentary Vadam's and Mammies

Snacks (1 Salt + 1 Sweet)

MUSIC / ENTERTAINMENT

In house Music (Instrumental) - South Indian Films I Classical, Fortuneteller

(Astrologer)

45
Roof Top Restaurant on 11th Floor
Timing: - 7 Pm to Midnight
Cover: - 100
Live Gazhal Performance
A la Carte Restaurant

A peek into the history of North Indian cuisines Indian cuisines reflect a
5000 years’ history of various cultures interacting with it. This has largely
influenced the cuisines of India. Which is why there is a vast difference in not
just the style or culinary methods but more so in the use of spices, flavors and
importantly the stronghold of certain dishes. The cultural fabric of food in India
is anything but homogeneous. The Portuguese, Persians and the British have
made important contributions to the Indian culinary scene, especially the North
India. There has also been Central Asian influence on North Indian cuisine for
years of Mughal rule. The core of North Indian cuisine, however, is the style
drawn from the undivided India influenced by neighboring states of Pakistan,
Afghanistan and Iran. The quintessential destination for the taste of north at
Curry Town, guided by Chef Jugesh Arora, we have meticulously selected the
best of North to present the most delightful culinary experience. The menu
consists of favorites from the varied range of cuisines and prepared in a manner
keeping its tradition and ethnicity alive. Chef Jugesh Arora has crafted a mix of
Ghar and Galli ka khanna. This way you can enjoy the richness of the flavors of
each fish emulating its original recipe. Chef Jugesh Arora is known for his
commitment and passion for culinary profession. With more than 30 years of
experimental and evolving experience, he has designed and crafted and executed
telling cuisine experiences for many hotels across India. He is a winner of the
Golden Hat award and expert culinary consultant. Enjoy the experience the
height of dining pleasure.

North Indian Restaurant which serves food from... Kashmir, Rajsthan,

Delhi, Mughlai, Lucknowi, Punjabi

46
Opened in 2012 March
Multi Cuisine Resto Lounge located at Lobby Level
146 Custom made Cocktails
Total No. of Covers: 120

Timings:

Lunch 12.00 pm to 03.00 pm

Dinner 07.00 pm to midnight

Choice of Food

Lunch: Combo Menu (Mon-Sat)

Soup, starters, salad, main course and desserts with a beverage
(Mocktails or glass of beer)

Sunday Brunch with live counters and buffet spread with

unlimited cocktails and beers
A la Carte starters and beverage

Dinner: A la Carte food and Beverage

Prices:

Lunch Combo - Rs.1049/-

Brunch (Domestic) - Rs.1750/-
Brunch (IMFL) - Rs.2250/-

MUSIC / ENTERTAINMENT:

Live 5-piece international band from 8.00pm onwards,

Disc Jockey, Live Band Night (Friday), Club Night (Saturday), Juke Box
(Monday)

47
The Brew Room is the new Cafe at Savera Hotel offering the finest in crafted
coffees. A garden restaurant with a coffee house. Very European in attitude but a
global Indian by heart. The Brew Room offers Specialty Coffees, Italian
Coffees, Cold Coffees, Teas, Beverages, Fitness Beverages, Executive Breakfast
(Vegetarian & Non Vegetarian), Fitness Breakfast, Specialty Breakfast, Soups,
Salads, Pastas, Handcrafted Sandwiches, Sliders, Cookies, Tarts, Cakes, Cup
Cakes, Brownies, Ice Creams and Sorbets.

The Brew Room brings world coffees within the reach of coffee connoisseurs.
Taste the difference...

Timing: - 8.00 am -11:00 pm

Cover: - 90

Menu: - Ala Carte

 Small snacks including cakes, pastas etc served throughout the day!!!
 Blend has several options. But the best is summarized in eight methods at
The Brew Room.
 The South Indian Kaapi
 The Turkish Coffee
 Italian Espressos
 Aero press is a fairly new method developed in the US Chemex, invented
by a German chemist
 The Siphon, brewing with vacuum
 The French Press
 Cold drip

48
BAMBOO BAR: Opened in 1983 (27 Yrs), One of the oldest bars in Chennai.
Total No. of Covers: 55
LOCATION: Lower Lobby Level
TIMINGS: 11AM to Midnight
MUSIC / ACTIVITY: LCD TV and Music
PROMOTION
Happy Hour from 11 AM to 5 PM on (Mon-Fri)
20% Discount on the Beverage
Buy one get one free in all domestic spirit

BAKER'S BASKET: The cake shop of SAVERA

Offers varieties of Pastries, Mousse, Freshly Baked Breads, Fresh cream, Cakes,
Chocolates, Doughnuts, Croissants, Muffins.
Timings: 10.00 am to 10.00 pm
Location: Lobby Level

Location: Lobby Level

Total No. of Covers: 20
Serves choice of Soups, Salads, Quick bites that include Sandwiches, Snacks,
Tea, Coffee and Fresh Juices.
Timings: Open Round the Clock

49
50
BODY LYRICS FITNESS & REHAB STUDIO

Body Lyrics Fitness & Rehab Studio in Chennai, started on August 2001. We
are proud to have helped over 15,000 people in Chennai discover fitness in the
past eight years. We teach them how to enjoy their workouts, with our
diversified programs. You name it & we've got it! Our ace is of course
personalized training & ambience; our state of art gymnasium and varied Group
exercise classes conducted by certified & experienced instructors who will guide
your every step. We have a classy gym equipped with international fitness
equipments ranging from precor, paramount, true fitness, and body solid to Tacx
and supplemented with the best trainers and physios in the city to guide you.

CUTABOVE:

A saloon for both Ladies and gents located in lower lobby.

SWIMMING POOL:

A great way to refresh your body and soul. Well-maintained pool at international
standards with all safety measures taken care.

Timings: 7.30 a.m. to 3.30p.m. and 5.30 p.m. to 9.30 p.m.

51
Savera Hotel Academy offers professional training and employment in
hospitality field.

Vision:

Searching for Excellence in everything we do.

Courses Offered:

 Food & Beverage service - 6weeks

 Food Production - 8weeks
 Housekeeping - 6weeks
 Bakery & Patisserie - 8weeks

Eligibility:

Qualification: 10th Pass

Age: 18-28

Key Benefits

 100% job assistance

 Free Government Certificate by IHMCT
 Strong hospitality and industrial knowledge
 Free uniform and food
 Free Accommodation with salary

52
 TELEPHONE STANDARDS

Answer all calls within 3 rings or 5 seconds

External Calls -
Example
Namaskar. Hotel Savera.
How May I assist you sir / madam

Internal Calls -
Example
Namaskar. Denis from HR.
How May I assist you sir / madam

HUMAN RESOURCE POLICY AND PROCEDURE:

Staff Restaurant timings

Morning Breakfast : 07.00 am to 09.00 am

Morning Tea : 10.30 am to 11.00 am
Lunch : 12.30 pm to 02.00 pm
Evening Tea : 04.00 pm to 04.30 pm
Dinner : 07.00 pm to 08.30 pm
Midnight Tea & Snacks : 12.00 am to 12.30 am

53
Company ID Card Procedures

ID Card consists of employee details like Name, Designation,

Department, Blood Group, Residence Address, Mobile No., Residence Contact
No., ID No., Valid Date.
In case, ID card is lost it should be informed to Human Resources
Department immediately. Change your ID card according to your validity.

Right to Search:

The company reserves the right to search you or your belongings in the
event of suggested & critical situations.

Taking Ownership:

You are responsible to safeguard the hotel assets and not allowed to
carry, any property outside of the hotel premises without the approval gate pass.
Facilities and services in the hotel shall not be used by you unless as specified in
contract or prior approval from the management.

54
55
56
Lost and Found Procedure:

Lost and Found articles to be handed over to Housekeeping Department

and the same should be informed to Duty Manager I Lobby Manager, should be
logged in log book of concern department, Front Office & Housekeeping.

Public Holidays:

The following days are declared as public holidays. Pongal, Republic

Day, May Day, Independence Day, Vinayaga Chadhurthi, Ayudha Pooja,
Gandhi Jayanthi, Diwali, Christmas.

STAFF & MANAGEMENT ATTEND TOWN HALL

MEETING

Every month Staff and management will attend this town hall meeting
aimed to spread awareness among all employees on the latest developments and
update happening inside the hotel.

Management heads led by GM Operation and GM-HR will address the

staff gathering with relevant to both operations as well as staff welfare aspects of
the hotel whilst employees were also given the opportunity to receive their
rewards and recognition in the form of WOW cards, special appreciation
certificates along with prizes for their best performance and excellent comments
from the guest, related to work success and productivity in the workplace. Cake
cutting function also will be celebrated in this meet with that month birthday
celebrities and they will cut the cake together and share their wishes and
happiness.

57
Fire emergency Procedure:

In case of fire, Don't panic, Break the glass of the nearest fire alarm, Dial
"9" for operator, indentify your Department, your name, location of fire, type of
fire (if possible)

First Aid & Safety Measures:

First aid & Safety measure classes would be conducted atleast once in a
month by St. John's Ambulance services to our nominated staff to make them as
trained First Aider and teach them the steps to be followed at the time of First
Aid.

Any accident or incident occurs might be minor or major to be get to the

notice of HOD I Manager of the concern department and to be inform to the
Corporate HR Manager immediately for the precautionary measures.

Then the incident report to be generated about the accident or incident,

the report is made to analyse the necessary steps can be taken for the future.

58
SAVERA EMPLOYEE ENGAGEMENT & HR ACTIVITIES

Savera provides the following welfare and HR activities to the company's

employees.

 Appreciation Award (Best Attendance, Best Comments from guest)

 Blood Donation Camp
 Christmas Carol Singing - Kids Carnival
 Common Staff Birthday celebration every month
 Communication Class
 Cooking Competition
 Corporate fun games I Team Building Group Activities
 Dental Camp
 Dessert Competition
 Diabetes camp
 Diwali, Ayudha Pooja, Christmas, Krishna Jayanthi, Vinayaka
Chathurthi, Pongal, Ramzan iftar are celebrated with staff
 Eye screening camp
 First Aid Class through St. John Ambulance.
 Food Safety Certificate Programme
 Food Hygiene awareness
 Food Wastage Awareness
 Green Awareness Day and Kitchen Garden Setup
 "Grow Big" Training Programme for Next Level, Conducted by Outside
Faculty.
 HSRT Skill Development Programme Under Indian Tourism and
IHMCT
 International Chef day
 Life Time achievement award
 Long Service Award
 Managerial Development Programme
 May Day
 Medical check-up for all Women

59
  Nutrition and Diet Awareness.
 Plating Competition
 Pongal Traditional Games (Paarampariya Vilayattukal)
 Preventive Maintenance Training
 Rally for Rivers
 Safety and Fire Fighting awareness programmes for staff.
 Star Performer of the year
 Sports Day
 Towel folding competition, Quiz Programme
 Woman's day celebration

By giving these schemes and training programmes, the employees become loyal
to the company and thereby the employee attrition rate is minimized. The overall
attrition rate is 4.51%. Promotions and recognition awarding policies, training
and development, skill program are used as effective tools by HRfor improving
employee productivity.

The training focuses on improving high quality services based on the concept of
customer delight. All employees should attend the training programme specially
framed 96 hours of training for each and it is mandatory.

60
 Standard Instructions

Do's

 Enter and leave the hotel through the staff entrance only at the time office.

 Punch in your attendance in the attendance console with the finger impression and
also sign the attendance register kept at the time office.

 Enter the cash available in the personal cash register kept at the time office for any
amount over and above Rs.500.

 Enter guest contact areas only you have an assigned task.

 Avail the staff cafeteria facility for yours on duty meals in uniform.

 The cafeteria timings are fixed and have to be strictly adhered to.

 No one is allowed to leave the hotel on duty, except those on break shift. In case of
any emergency to leave the hotel staff should ensure the submission of permission
slip authorized by their HOD's.

 Employees on break shift may leave the hotel premises, provided they mark out and
mark in their attendance during the period of break.

 Soiled uniforms must be handed over to HK department prior to the issue of fresh
one.

 Always follow the line of command. If any employee has a grievance, he or she
must speak to their immediate supervisor or Manager prior to going higher up.

 Before leaving, allow your security guard at the time office to check you in person
and also your belongings that you are carrying out. This is part of security control
system and is applicable to everyone entering and leaving the hotel. So please
cooperate.

 Deposit any departmental key at the Time office and leave the hotel premises after
signing off / signing out in the attendance register as well as punching the out time
at the attendance console.

61
 Standard Instructions

Dont's

 Do not use the main entrance or the lobby entrance for entry and exit,
except for escorting the guest.

 Do not interrupt guests if he I she is talking to someone.

 Do not be rude to the guest. At the same time do not be friendly.

 Do not show impassions to the guest.

 Do not give guest the impression that you are in a hurry for him to leave.

 Avoid annoying mannerism such as touching the hair and picking the
nose.

 Do not use loud or foul language in the hotel even amongst yourself.

 Arguing or settling of disputes is not permitted in public areas in the

hotel.

 Never lean on wall, pillar, reception counter, floor, railing and etc. Since
it creates impression of disinterest.

 Running is not permitted anywhere in the hotel.

 Tardiness will not be tolerated.

 Breakage, intentional damage or destruction of the hotel property is

strictly prohibited. In case of such damages caused the cost of the
damage shall be charged to the person responsible.

62
  Chewing or eating is strictly prohibited in the public areas of the Hotel.

 Any unauthorized consumption of food and beverage shall be charged to

the individual at the selling price of the item.

 Chewing of tobacco, gutkha, Pan Masala or any other chewable

substances or spitting inside the hotel premises is strictly prohibited.

 Do not discuss anything about the hotel and guests with outsiders and
never reveal guest room numbers names to anyone.

 Do not talk loudly inside the hotel premises.

 Do not take leave without prior permission of your HOD.

 Possession of foreign currency without a valid permit is an offence.

 Consumption of alcohol on duty in the hotel is against the hotel rules.

Address of The Hotel

# 146, Dr. Radhakrishnan Salai,

Mylapore, Chennai - 600 004.
Phone No.: 044-28114700
Website : www.saverahotel.com
Email : hr@saverahotel.com

63
CHAPTER-IV
DATA ANALYSIS
&
INTERPRETATION

64
 DATA ANALYSIS AND INTERPRETATION

The data has been interpretated on the following parameters:

 Usage of the Canteen

 Rating to the quality of the food supplied
 Sufficiency of the quantity of food supplied
 Cleanliness of Canteen
 Accessibility of Drinking Water
 Quality of Drinking Water
 Washing Facilities
 Sufficiency of washroom accommodations
 Cleanliness of washroom accommodations
 Cleanliness of Lunch Room
 Illumination and Ventilation in lunch room
 Seating facilities in Rest Room
 First Aid facilities
 Availability of Medicine
 Doctor Availability
 Ambulance availability
 Safety measures taken to prevent accidents
Providence of uniforms
 The Sitting facilities provided in recreational club
 Staff Colony
 Rent collected for the quarters
 Implementation of Workers Education Scheme
 Ratings of benefits of the educational schemes

The interpretation is as follows:

65
 TABLE: 1

Every company provides workers with some welfare measures. One of

the welfare measures provided by the company was canteen. The no. of
respondents view regarding this factor are as follows

% of No. of
S.No. Options No. of Respondents
Respondents
1 YES 50 100 %
2 NO - -

Fig .1 Usage of the Canteen

66
 TABLE: 2

Quality Play a vital role in selection of products. Regarding quality of

food supply respondents rating are classifying as follows.

S.No. Options No. of Respondents % of No. of Respondents

A Excellent 30 60 %
B Normal 20 40 %
C Not Bad - -
D Bad - -

Fig 2 Rating to the quality of the food supplied

67
 TABLE: 3

Workers are provided food in the company the sufficiency of quantity of

food supplied and the respondents view are as follows.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Strongly Agree 50 100 %
2 Agree - -
3 Partially Agree - -
4 Disagree - -

Fig: 3 Sufficiency of the quantity of food supplied

68
 TABLE: 4

The food has been providing by the company since its start. The canteen
should maintain clean. Regarding its cleanliness the respondents’ views are
tabulated analyzed in the following way.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Strongly Agree 23 46 %
2 Agree 10 20 %
3 Partially agree 17 34 %
4 Disagree - -

Fig: 4 Cleanliness of Canteen

69
 TABLE: 5

Drinking water provided by the company must be accessible the

respondents’ for this question are as follows.

S.No. Options No. of Respondents % of No. of Respondents

a Easy 50 100 %
b Difficult - -

Fig 5 Accessibility of Drinking Water

70
 TABLE: 6

Quality of drinking water provided by the company and the responses for
this question are as follows.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Strongly Agree 50 100
2 Agree - -
3 Partially agree - -
4 Disagree - -

Fig
Fig : 6 Quality of Drinking Water

71
 TABLE: 7

Employees must be provided with wash room facility the sufficiency of

washroom accommodations and the respondents views are as follows.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Most sufficient 15 30 %
2 Sufficient 25 50 %
3 Dissatisfaction 10 20 %

Fig : 7 Sufficiency of washroom accommodations

72
 TABLE: 8

Washroom accommodations provided by the company and the

cleanliness maintained in the accommodation interpreted as follows.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Strongly Agree 18 36 %
2 Agree 19 38 %
3 Partially agree 8 16 %
4 Disagree 7 14 %

Fig 8 Cleanliness of washroom

73
 TABLE: 9

Employees are provided food in the canteen. The illumination and

ventilation in the lunch room and the no of respondents are as follows.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Strongly Agree 34 68 %
2 Agree - -
3 Partially agree 16 32 %
4 Disagree - -

Fig 9 Illumination and Ventilation in lunch room

74
 TABLE: 10

Employees are provided rest rooms to relax. The sitting facilities in the
rest room of this company and the no of respondent’s views are tabulated and
interpreted as follows.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Strongly Agree 29 58 %
2 Agree 11 22 %
3 Partially agree 10 20
4 Disagree - -

Fig 10 Sitting facilities in Rest Room

75
 TABLE: 11

Every Organization provides first aid facilities for employees. The first
aid facilities provided by this company and its satisfaction received by the
respondents are as follows.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Strongly Agree 50 100 %
2 Agree - -
3 Partially agree - -
4 Disagree - -

Fig 11 First Aid facilities

76
 TABLE: 12

First aid facility provided by the company the availability of medicines in

this company and the respondents view regarding this factor are as follows.

% of No. of
S.No. Options No. of Respondents
Respondents
1 Strongly Agree 20 40 %
2 Agree 30 60%
3 Partially agree - -
4 Disagree - -

Fig
12 Availability of Medicine

77
 TABLE: 13

Medical facility is provided by the company the availability of the

doctor in this company and the respondents view regarding this factor are as
follows.

S.No. Options No. of Respondents % of No. of Respondents

A Yes 50 100 %
B No - -

Fig 13 Doctor Availability

78
 TABLE: 14

Ambulance is provided by the company for emergency.

Ambulance provided in this company and the respondent’s opinion for this
factor is as follows.

S.No. Options No. of Respondents % of No. of Respondents

A Yes - -
B No 50 100%

Fig 14 Ambulance availability

79
 TABLE: 15

Employees are protected against accidents. The safety measures taken in

this company and the respondent’s opinion are as follows.

S.No. Options No. of Respondents % of No. of Respondents

1 Satisfactory 45 95%
2 Non-satisfactory 5 5%

Fig 15 Safety measures taken to prevent accidents

80
 TABLE: 16

Many Companies provides uniform for their employees. This Company

also provides uniform for its employees and the satisfaction deliver by the
respondents was tabulated and graphically depicted in the following way

S.No. Options No. of Respondents % of No. of Respondents

A Yes 50 100%
B No - -

Fig 16 Uniform are provided

81
 TABLE: 17

Recreation facilities are provided by the company. The sitting facilities

provided in the recreational club and the respondent’s views are as follows.

S.No. Options No. of Respondents % of No. of Respondents

1 Strongly Agree 10 20 %
2 Agree 25 50 %
3 Partially agree 15 30 %
4 Disagree - -

Fig 17. The Sitting facilities provided in recreational club

82
 TABLE: 18

Every organization provides fringe benefits for the employees are

provided with housing facility and the no of respondents for this factor are as
follows.

S.No. Options No. of Respondents % of No. of Respondents

A Yes 50 100%
B No - -

Fig 18 Staff Colony

83
 TABLE: 19

Workers are trained before joining the job. The implementation of

worker education scheme in this company and respondents view regarding this
factor is as follows.

S.No. Options No. of Respondents % of No. of Respondents

A Yes 50 100%
B No - -

Fig 19 Implementation of Workers Education Scheme

84
 TABLE: 20

Educational schemes provided by the company and the ratings of benefits

through this scheme were interpretated in the following way.

S.No. Options No. of Respondents % of No. of Respondents

A Yes 40 80 %
B No 10 20 %

Fig 20 Ratings of benefits of the educational schemes

85
CHAPTER-V
FINDINGS
&
SUGGESTIONS

86
 FINDINGS

 From the survey most of the Workers were satisfied with welfare facilities
such as lighting and drinking water, prevention of dust and fume, adequate
ventilation facilities provided by the Industry.

 Some of the Workers of the industry are not aware of all the schemes;
however on specific enquiry it was found that the welfare schemes were
aware to half of the total strength only.

 Most of the Workers were satisfied with welfare facilities provided by the
Industry such canteen facility, children education facility and facilities for
the women Workers.

 Most of the Workers were satisfied with effective measures taken for good
quality of personal protective equipments which were provided by the
Industry.

 Most of the Workers were satisfied with safety provided at work place.

 Most of the Workers were satisfied with arrangement of safety and security
in the Industry.

 Some of the Workers were not satisfied with response from the management
when the Workers face any problem.

 Almost all the Workers have accepted that skills of the Workers can be
enhanced through educational schemes.

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 SUGGESTIONS

1. The Company should concentrate on the recreational arrangement for

workers to make them refresh and to motivate towards work.

2. The Company should make out separate list of measures for separate
departments by analyzing their nature of work.

3. The Company should conduct programmes available for workers to reduce

their stress such as Aerobic Exercises, Health Screenings, Yoga Sessions etc.

4. The Company should make aware of the importance of education and should
conduct continuous programmes for the same.

5. It should conduct Indoor and Outdoor games which will help in improving
their Health Measures.

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 CONCLUSION

From the analysis, interpretation and findings the researcher can

conclude that Panyam Cements & Mineral Industries Limited is providing the
welfare measures favorable to the organization and as well as to labours
too. However there are some of the issues to be addressed in respect of
unfavorable aspects like transportation facility, proper guideline for safety
measures, about etc.,

The management was required to initiate the action at least to bring

down the unfavorable feedback. So that they can maintain the harmonic
relationship with the employees and workers.

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QUESTIONAIRE

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Learning Reinforcement Questionnaire - "Savera Hotel”

1. Mention the name of our Vice president?

Mr. Antony Michael

2. What's the check in and checkout timings at the hotel?

12 Noon

3. Whom will you contact in case of a vehicle requirement for guest?

Wander Lust (Extn.No. 1994)

4. Which PMS software is used in the hotel?

(Property Management System) Win HMS

5. What is hotel's telephone number?

044-28114700

6. Mention the name of our MD and JMD?

Mr. Ravikuinar Reddy and Ms. Nina Reddy

7. What cuisine is served in the restaurants?

Piano - Multicuisine Restaurant, Malgudi - South Indian Restaurant,
Curry Town - North Indian Restaurant

8. How many Executive Club rooms available in our Hotel?

Executive Club Rooms - 6Nos.

9. How many Standard rooms available in our Hotel?

Standard Rooms - 8 Nos

10. Mention the name of general manager of our hotel7

Mr. Vivekanandan

11. What is the extension for the operator in our hotel?

Operator No, 9

12. What is a C-form?

C form is the form which contains the details of the foreigners who’s
staying in the hotel. This will be submitted to local police station and
foreign regional registration office for security purpose.

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13. What do following terms mean - EP, CP, AP ant! MAP?
EP - European plan - Consists of Room Rent only
CP - Continental Plan - Consists of Room Rent and Breakfast
AP - American Plan - Consists of Room rent along with three meals.
(Breakfast/Lunch/Dinner)
MAP - Modified American Plan - Consists of Room Rent along with
Breakfast and Lunch or Dinner.

14. Does the room rate in Savera hotel include breakfast?

Yes, Hotel Room Rent includes Breakfast (CP - Plan)

15. What are the operational timings of our Restaurant?

Piano - Breakfast -7am to 10.30am / Lunch - 12 to 4pm / Dinner -
7pm to midnight. Malgudi - Lunch - 12 to 4pm / Dinner - 7 pm to
midnight.
Curry Town - Only Dinner - 7pm to midnight

16.
What is the Vat percentage on Beverages?
Domestic Beverages -14 5% / Imported Beverages - 58%

17. What does the acronym R.L.G.H.T stand for?

Right way of Telephone Mannerism
R - Respond Promptly
I - Identify yourself clearly
G - Go out of the way to help
H - Hear and Hear carefully
T - Terminate politely

18. Mention the name of Florist shop?

Blooming Buds

19. What is the size of our Business Club room?

Business Club room size - 325 Sq.ft.

20. What does the acronym C.R.I.S.P stand for?

CRISP - Uniform standards
C - Clean
R- Right fit
I - Ironed
S- Spotless
P – Presentable

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21. What are the cafeteria Lunch & Dinner timings?
Cafeteria Time - Breakfast - 7am to 9am I Lunch 12.30pm to 2pm /
Dinner - 7pm to 8.30pm

22. Can the guest Smoke in the Restaurants?

No Guest cannot smoke in the restaurants, they can smoke only at
smoking zone areas available at Piano, Curry town, Bay 146 and
Bamboo Bar.

23. Are there any rest rooms located at the Lobby?

Yes, it is available at the lobby and also at the below lobby level.

24. How many covers are there at Piano?

Piano total number of covers -160

25. What is the Vision of Savera?

"Searching for excellence in everything we do”

26. What are the service principles of Savera?

S - Smile and Greet
A - Anticipate and fulfil the guest needs.
V - Value guest feedback and suggestions.
E - Empathize with the guest
R - Respond by taking ownership and resolve.
A - Always strive to wow the guest.

27. Expand DFMD.

Door Frame Metal Detector.

28. Expand CC TV.

Closed Circuit Television

29. Mention the name of our Chief Security Officer?

Mr. Babulal

30. Mention the name of our fire officer?

Mr. Kesavan

31. What is the depth of the swimming pool?

4.6ft

32. What is the timing for SPA?

8am to 8pm

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33. Is the pool open round the clock?
No. Morning 7.30am to 3.30pm and 5.30pm to 9.30pm

34. Where is the Savera Hotel located?

No.146. Dr. Radhakrishnan Road, Mylapore, Chennai - 600004.
[Next to Music Academy]

35. What is your Banquet halls called?

Fondue, Olive, Mappie, Fern, Pine, Samevesh, Sandesh, Hampi,
Harappa, Indus, Sabha

36. What is the GST percentage on rooms and Banquets?

18%

37. What is the GST percentage on Restaurant Food?

5%

38. Where is the buffet breakfast served daily?

Piano Restaurant

39. Does Savera Hotel have a star classification?

Yes, it’s a Four Star property

40. How many rooms are available in Savera?

230 Rooms

41. How many Business Club rooms available in our Hotel?

Business Club rooms - 26Nos.

42. Where is the SPA location in our Hotel?

02 Spa located at 3rd Floor.

43. How many Business Standard rooms available in our Hotel?

Business Standard rooms - 67

44. How many Executive rooms available in our Hotel?

Executive rooms - 91

45. How many Executive Superior rooms available in our Hotel?

Executive Superior rooms – 32

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46. What is available at lobby lounge cafe?
Tea / Coffee / Baked items / Fresh Juice and Sandwiches

47. Mention the name of our RDM and Purchase Manager?

Room Division Manager - Ms. Vanitha / Purchase Manager Mr.
Kumar

48. What are the types of rooms available in Savera?

Standard / Business Standard / Executive / Executive Superior /
Business Club I Executive Club

49. How far is the airport from the hotel?

15 to16km - 45minutes travel

50. Where is the Savera Food Square located?

ECR - East Coast Road - Akkarai

51. How far is the Railway station from the hotel?

7km - 25 minutes travel

52. What restaurants do you have in Savera?

Piano / Malgudi / Curry Town

53. Is there a florist in the Savera hotel?

Yes - Blooming Buds

54. Name the biggest banquet hall available in Savera?

Samavesh

55. What is the Breakfast buffet rate in Piano?

Rs.525/Net

56. What is the membership rate for Gym and Swimming Pool?
Approximately Rs.45, 000/

57. In which year the Savera Hotel starts?

18th February 1968

58. What are the Thali meals varieties available in Malgudi?

Veg Thali / Non Veg Thali / Sea Food Thali

59. What is the operational hour of the Gym and Swimming pool?
Gym 5am to 10.30pm (on Sunday 6am to 2pm)

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 Swimming Pool 7.30 am to 3.30pm and again 5.30pm to 9.30pm

60. Differentiate Business club and Executive club room.

Business club: Living room connected with bedrooms of 325 Sqft with
necessary furniture and fixtures.
Executive club: Luxuriously appointed living room and bed room, of
325 sqft with modern furniture and fixtures.

61. Mention the total No. of covers available in all the restaurants?
Piano - 160 cover / Malgudi - 90 cover / Curry Town - 100 cover

62. What are the general features available in Hotel Savera?

230 Rooms / 11 Banquet Halls I Swimming pool/ Gym / Bar / 3
Restaurants / Travel Desk / shopping arcade / Florist shop / Resto
bar lounge / Brew Room / Lobby lounge cafe etc.

63. What is available at Brew Room?

International blends of coffees like Italian Espresso, South Indian
Filter coffee, French press, Cold Drip, Continental snacks and Baked
items etc.

64. Expand the term MICE.

Meetings / Incentives / Conference I Exhibition

65. What is the emergency number in our Hotel?

Emergency number in our Hotel 9

66. What is food safety?

Handling food in safe manner to preserve the quality of food, and
also to prevent food contamination and food-borne illnesses.

67. What is the size of the Executive superior room?

Size of the Executive superior room - 275 Sq. ft.

68. Do you have a shopping arcade in the hotel? :

Yes, Kashmiri Emporium’

69. Do you have a fitness Centre in the hotel?

Yes, we have fitness Centre called Body Lyrics. (02 Health Studio)

70. Mention the name of our GM-Food R&D?

Chef Mohanakrishnan

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71. Mention the name of our company secretary?
Mr. N.S. Mohan

72. Mention the name of our CFO?

Mr. Samba Siva Rao

73. What is the cover capacity of Bamboo Bar and Bay 146?
Bamboo Bar - 55 Cover I Bay 146 - 120 cover

74. What are the Fire detectors are installed in our Hotel?
Smoke detectors and Heat detectors

75. Mention the website address of our Hotel?

www.saverahotel .com

76. What is the functional hour of our Brew Room?

8am to 11pm

77. What are the regional cuisines available in Curry Town?

Kashmir, Rajasthan, Mughlai, Delhi, Punjabi, Lucknow

78. What are the regional cuisines available in Malgudi?

Tamilnadu, Kerala, Karnataka, Andhra, Telangana

79. Mention the names of Saloon available in our Hotel.

Saloon - Cut Above

80. Mention the name of our GM operation and GM (HR & Admin).
GM Operation - Mr. Vivekananda / GM HR - Mr. Radhish Kumar

81. Mention the Thali Meals rates of our Malgudi.

Veg Thali - Rs.945/ Non Veg Thali Rs.1575 / Sea Food Thali Rs.
2100/

82. What does the acronym P.A.S.S stand for?

Handling Fire Extinguisher
P-Pull the safety pin
A-Aim at the fire
S-Squeeze
S-Sweep

83. In case discovering a fire what needs to be done first?

Dial 9 and inform the telephone operator

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84. What is a fire triangle?
Fuel / Oxygen / Heat

85. Can water be used to put off Electrical fire?

Water should not be used to put off electrical fire because water is a
good conductor of electricity.

86. Can water be used to extinguish class B fire?

No. Class B fire is liquid fire so we can use only CO2 or DCP

87. What is an A.B.C extinguisher?

ABC extinguisher can be used to put off A class fire, B class fire and
C class fire.

88. Where is the fire exit assembly point for guests?

Lobby Main Porch area

89. Where is the fire exit assembly point for employees?

Two wheeler parking area

90. What is a MCP?

Manual Call Point - which is used to make sound alarm when fire
happen.

91. Where are the Main Fire Alarm Panels located at our Hotel?
Maintenance department and in time office.

92. Where is the foreign money exchange facility available in our hotel?
Foreign money exchange can be done in our Front office.

93. Name our Executive Chef and F&B Manager?

Executive Chef Mr. Jesu / F&B Manager Mr. Sampath Kumar

94. Mention the name of Chief Fire Marshal of our Hotel?

GM operation Mr. Vivekanandan

95. Mention the name of our GM Events?

Mr. Siva Kumar

96. In Case of fire, can we use the elevator?

No. we should use only the staircase

98
97. What are the types of Fire?
Class A - Solid Fire (Paper, plastic, wood,) / Class B - Liquid fire
(Oil, kerosene, petrol, and diesel) / Class C - Gas & Electrical Fire /
Class D- Metal Fire

98. What are the types of Fire Extinguishers used in our Hotel?
Water CO2, Dry Chemical Powder and CO2

99. Mention the nearest ATM available in and around Savera.

Bank of Baroda / Tamilnadu mercantile bank / SBI / Indian Bank
etc.

100. Mention the nearest Hotels available in and around Savera?

New Woodlands / Raj Park / Welcome Hotel / Deccan

101. Where is the closest shopping arcade?

City Center Mall

102. Can the guest Smoke in the Restaurants?

No. There is separate smoking zone is available at Piano
restaurant, Curry Town and Bamboo Bar.

103. What are the cafeteria Lunch & Dinner timings?

Breakfast: 07:00 - 9:00 am / Tea -10:00 -10:30 am
Lunch: 12:30pm to 02:00pm / Evening Tea: 4:00 - 4:30pm
Dinner: 07:00 pm - 08:30pm

104. What is the size of our Executive Club room?

325 Sq. ft.

105. What is F.I.T / F.F.I.T?

FIT: Free Individual Traveler, FFlT: Foreign Free Individual
Traveler.

106. What is the timing for Room Service?

24X7. All Day Dinning.

107. What is the extension number of Main Kitchen?

1965

108. From what time to what time is Bamboo Bar is open?

11am to 11pm

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109. Is there a hospital close by?
Kauvery Hospital, Royapettah Govt Hospital

110. Where is the nearest church?

C.S.I. Good Shepherd Church / StMary's Church / Luz
Church / Santhome Church

111. Where is the nearest temple?

Kabaleeshwarar Temple / Alwarpet Anjaneyar Temple

112. Where is the nearest mosque?

Jumma Masjid Mylapore / Thousand Lights mosque

113. What are the other Eateries & Restaurants in & around?
Woodlands, Kaidi Kitchen, Amaravati Restaurant, Kishna
Veg Restaurant

114. In case discovering a fire what needs to be done first?

Do not panic, Inform Security & Operator. If Fire volume is
small, then try to control it with an extinguisher & Do not
make noise so guests also panic. AND if Volume of Fire wise
large then guests from fire affected area. Do safe guard
yourself.

115. In case of any guest feedbacks regarding Wi- Fi connectivity /

Internet need whom will you contact?
IT Manager Mr. Kiran Kumar.

116. What restaurants do we have in our Hotel?

Piano / Curry Town / Malgudi

117. Who is the executive chef of Savera?

Mr. JESU SANTLAGU LAMBERT. A

118. Who is the F&B Manager of Savera?

Mr. SAMPATH KUMAR. D

119. Who is the Chief Engineer of Savera?

Mr. Vinoth

120. Mention the name of our Directors.

Ms. Nivruthi Reddy and Mr. Tarun Reddy.

100
 BIBLIOGRAPHY

Reference Books:

 Human Resource Management, II Edition, Excel Books - V.S.P. RAO,

 Industrial Relations, First Edition, Tata Mc.Graw-Hill Publishing Company

Limited. - ARUN MONAPPA.

 Human Resource Management, IX Edition, Prentice-Hall India. - GARRY

DESSLER,

 Human Resource Personnel Management, IV Edition, The Mc.Graw-Hill

Companies.- K. ASWATHAPPA.

RESEARCH METHODOLOGY

C.R. KOTHARI, Research Methodology, Revised II Edition, New Age

International Publishers.

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