TRAINING REPORT

THE LEELA AMBIENCE, GURUGRAM.

• NAME: AYUSH RAJ

• NCHM ROLL NO: 1941105063

• SESSION: 15/12/20202-06/03/2021
 INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNOLOGY &
APPLIED NUTRITION
(An Autonomous body under the Ministry of Tourism, Govt. of India)
(Affiliated to NCHMCT, Noida & IGNOU, New Delhi)
IV Cross Street, C.I.T. Campus, TTTI-Taramani PO : Chennai.600 113
(Next to MGR Film Institute & Near Indira Nagar Rly. Station on Tidel Park Road)
(Off: 044-22542029, Tel. / Fax : 044-22541615
Email:  ihmchen@dataone.in  /  ihmtaramani@gmail.com    :  Website.  www.ihmchennai.org  

Date: ………………

This is to certify that Mr. / Ms………………………………………………………………

of SECOND YEAR B.Sc., in H&HA has successfully completed IRS Training at

…………………………………………………………………………….. hotel from

…………………………… to ……………………………… and appeared for IRS presentation

examination conducted on ………………………… during this academic year 2019-20.

TRAINING EXTERNAL INTERNAL PRINCIPAL

CO-ORDINATOR EXAMINER EXAMINER

  2  
 INDEX

Ø ACKNOWLEDGEMENT
Ø DECLARATION
Ø OFFER LETTER
Ø CERTIFICATE
Ø LETTER OF APPRECIATION
Ø PAF
Ø ABOUT HOTEL
Ø EXPANSION
Ø CONNOISSEUR CLUB
Ø TERMS AND CONDITIONS
Ø HOUSEKEEPING
Ø LAUNDRY
Ø FOOD PRODUCTION
Ø FRONT OFFICE
Ø FOOD AND BEVERAGE SERVICE
• SPECTRA
• RUBICON
• ZANOTTA
• DIYA
• IRD
• BANQUETS

  3  
 TRAINING REPORT

ON

THE LEELA AMBIENCE

BY

AYUSH RAJ
SY B.Sc STUDENT OF IHM CHENNAI
NCHM ROLL NO. 1941105063
SUBMITTED TO

INSTITUTE  OF  HOTEL  MANAGEMENT  CATERING  

TECHNOLOGY  AND  APPLIED  NUTRITION,  CHENNAI  

  4  
 ACKNOWLEDGEMENT

With   Deep   Sense   of   Satisfaction   and   Gratitude   to   the   Training  

Manager   MRs Akankaha Rajawat and  Head  of  Departments  along  with  
Staff  members  of  T HE  LEELA  AMBIENCE,  GURUGRAM.  
I   wish   to   place   on   records   that   the   training   was   imparted   in   a   highly  
congenial   atmosphere   true   to   the   reputation   of   THE   LEELA  
AMBIENCE,  GURUGRAM,  has  been  immense  value  to  me  which  will  
help  me  to  put  into  practice  all  that  I  have  learnt  to  sharpen  my  skills  
and   develop   my   personality.   It   is   because   of   the   consistent   efforts.   The  
training   has   helped   me   to   develop   right   kind   of   skills,   knowledge   and  
attitude  to  make  my  career  as  a  successful  Hotelier.  I  am  also  thankful  
to  my  collage  and  Mr.  Michael  Santosh.    
My  whole  training  period  was  wonderful  learning  experience.  I  got  to  
deal   with   skilled   and   experienced   staff   members   who   were   very  
supportive   both   in   getting   the   work   done   and   providing   information.  
Working  with  experienced  staff  has  helped  me  a  lot  in  learning  how  to  
get   maximum   work   done   in   short   period   of   time.   My   whole   training  
period  has  made  me  more  confident  about  my  communication  skills  as  
I   was   in   constant   contact   with   the   guest,   seniors   and   other   staff  
members.  This  training  has  shown  the  Hotel  Industry  in  its  true  lights.  
I’ve  realized  that  Hotel  Industry  is  much  more  than  just  fun  &  pleasure.  
Once   again,   I   would   like   to   thank   all   the   people   who   gave   me   an  
opportunity  to  feel  the  Hotel  Industry  so  closely.
AYUSH  RAJ.

  5  
 DECLARATION

This report was compiled during industrial training program, which is

an integral part of 4th semester curriculum of B.Sc. in H&HA compelled
at THE LEELA AMBIANCE , GURUGRAM.  

I.H.M.C.T. & A.N CHENNAI

Compiled By: AYUSH RAJ
Session:15th Dec 2020 to 06th Mar 2021
DATE:_______________

Signature:______________
  6  
 OFFER LETTER

  7  
 CERTIFICATE

  8  
 LETTER OF APPRECIATION

  9  
 PAF
FOOD PRODUCTION(BAKERY)

  10  
   11  
F&B SERVICE(SPECTRA)

  12  
   13  
MARKETING

  14  
   15  
F&B(ZANOTTA)

  16  
   17  
FRONT OFFICE

  18  
   19  
HOUSEKEEPING

  20  
   21  
The Leela Palaces, Hotels and Resorts

The Leela Palaces, Hotels and Resorts, commonly known as The

Leela, is an Indian luxury hotel chain, founded in 1986 by C. P.
Krishnan Nair,[1] and owned by Brookfield Asset Management.
Currently, The Leela is a group of eight luxury palaces and
hotels.[2]

HISTORY
The Leela Hotels were founded by the owner of The Leela Group,
which he named after his wife. Nair bought 11 acres of land near his
house in Sahar Village, Mumbai to build his first hotel, The Leela
Mumbai, in 1986. It was the first luxury hotel near the current
Chhatrapati Shivaji International Airport.
In 1991, a second hotel was opened in Goa. The Leela Goa was
designed keeping the overall architecture of the state in mind. The
luxury seaside resort has taken its inspiration from Portuguese heritage
and is spread over 75 acres of land in South Goa near by Cavelossim
Beach.[citation needed]
In 2001, the group's first modern hotel was built with 357 rooms in the
IT capital of India, Bangalore, inspired by the Mysore Palace and the
architecture of the 13th century Vijayanagara empire, and is surrounded
by seven acres of gardens.[citation needed] By 2009, two more
properties were added to this portfolio: The Leela Palace in Udaipur
(Rajasthan) and The Leela Ambience Gurgaon. The Leela Ambience
Gurgaon is the group's first non-owned, managed property. The Leela
Palace New Delhi opened in April 2011; the palace is inspired by Sir
Edwin Lutyens Delhi.[citation needed] The group opened a new hotel in
Chennai in 2013 called The Leela Palace Chennai. The second Managed
hotel was taken over in year 2015, in East Delhi, The Leela Ambience
  22  
Convention Hotel. There are plans to open new hotels in Hyderabad,
Bhartiya city Bengaluru & Gandhinagar, Gujarat.
The company has marketing alliances with US-based Preferred Hotels
and Resorts and is a member of Global Hotel Alliance based in Geneva,
Switzerland.[citation needed] A previous marketing alliance with
Germany-based Kempinski ended in October 2013.[citation needed]
Recently in a deal in October 2019, the company sold its hotel
properties and operations as well as hotel assets located in New Delhi,
Bengaluru, Chennai, Udaipur to Canada-based Brookfield Asset
Management, in a Rs 3,950 crore settlement, marking the entry of
Brookfield in India’s hospitality market.

The Leela Mu mba i opens in

1986
 

When actively scouting for land in Mumbai to construct his first hotel, he and his wife
stumbled upon a vast tract of 11 acres situated close to the international airport. There was
no other commercial establishment around it, except for a taxi stand that catered to travellers
arriving at the airport. His wife Leela’s deep instincts that travellers to the airport would
need a place to stay, prompted him to take up the challenge of building a luxury hotel
without conducting a market survey.Till date there is no other hotel in the precincts of
Mumbai that is situated as expansively as The Leela Mumbai.
Capt. Nair worked tirelessly to commission his first hotel in a record time of less than three
years. A far-sighted and an avid marketer, he knew that he needed the brand to be marketed
overseas. He tied-up with the Penta group, a subsidiary of Lufthansa for a marketing
franchise. The Leela Penta in 1986. When Kempinski bought over the Penta group, the
marketing franchise continued and the hotel was renamed The Leela Kempinski. Since 2013,
the hotel has been rechristened The Leela Mumbai. Within three years of opening, The Leela
Mumbai won the National Tourism Award for being the highest grossing foreign exchange
earner. The hotel has never looked back ever since.

  23  
 The Leela Goa opens in 1991
Buoyed by the unfathomable success of its maiden venture, The Leela Mumbai, Capt. C.P.
Krishnan Nair set his sights on Goa. During his overseas marketing trips, he realized the
enormous potential of a luxury beach resort in India that would provide an ideal tropical
escape from the harsh winters of Europe. His foresight led him to establishing the most
captivating resort tucked away on the southern tip of Goa, set amidst 75 acres of landscaped
gardens. Sprawled between the Arabian Sea and River Sal, the resort has been designed by
the renowned architect, Tom Pugliaso, and it reflects the Portuguese and Indian heritage. The
resort has 206 luxuriously appointed guestrooms and suites. The Club - a resort within a
resort offers everything from limousine transfers from the airport to private plunge pools,
dining areas and a designated Club beach. The Leela Goa, since its opening in 1991, has won
innumerable awards, both nationally and internationally.

The Leela Palace Bengaluru opens in 2001

The foundation stone for The Leela Palace Bangalore was laid in 1997 by the then Prime
Minister of India, Mr. H.D. Deve Gowda and the then Chief Minister of Karnataka, Mr. J.H.
Patel. Drawing inspiration from the architectural style of the Royal Palace of Mysore, The
Leela Palace Bengaluru stands majestically amidst the seven acres of lush gardens and a
sparkling lagoon in the garden city.

The Leela Palace Bengaluru has garnered innumerable awards and accolades since its
opening in 2001 and till date remains the only destination hotel in Bengaluru. The hotel has
357 luxurious guestrooms, multiple dining options and extensive banqueting and
conferencing venues. The Collonade provides a world-class shopping experience and the
luxuriously designed spa and a state-of-the-art fitness centre makes the hotel the first choice
for business and leisure travellers.

  24  
 The Leela Palace Bengaluru opens in 2001

The Leela Palace Udaipur opens in 2009

For centuries, visitors have marvelled at the royal splendour of Udaipur’s magnificent
palaces and forts. The Leela Palace Udaipur is a jewel on the banks of the majestic Lake
Pichola offering stunning views of the lake, City Palace and the Aravalli mountains. The
hotel exemplifies Rajasthani palace architecture and evokes the grandeur of Udaipur’s rich
and royal heritage.
The elegant and contemporary interiors of the rooms and suites at The Leela Palace
Udaipur are embellished with traditional elements of Rajasthani design and artistry. With a
lake facing pool, spa and an array of restaurants and superlative lounges, the palace provides
a fairy tale setting for a royal Mewar experience.

The Leela Ambience Gurgaon opens in 2009

The Leela Ambience Gurgaon is strategically located at the Delhi-Gurgaon border, with the
capital city on one side and Gurgaon’s established business district on the other. The hotel is
part of a lifestyle complex, offering 421 guestrooms, suites and Leela Residences. The
restaurants and lounges offer innovative cuisines from across the world.
The Leela Residences, the luxury serviced apartments, redefine comforts of modern
convenient living outside of a hotel room, but with all hotel luxuries

  25  
The Leela Palace New Delhi opens in 2011
The Leela Palace New Delhi stands majestically at Chanakyapuri, in close proximity to the
Diplomatic Enclave, Rashtrapati Bhavan, Prime Minister’s residence, the Secretariat, leading
Business Districts and historical monuments, making it a perfect choice for discerning
business and leisure travellers. The Leela Palace New Delhi represents the magnificent
architecture, grace and elegance of Lutyen’s Delhi. The hotel building has been L.E.E.D.
Platinum certification.
It provides the luxury of oversized guestrooms and suites of 550 sq. ft and above, equipped
with the latest technology. It has several uber chic restaurants and an exclusive Spa by
ESPA. The hotel has redefined international benchmarks of luxury hospitality and has been
conferred with innumerable awards and accolades, including being in the Top 4 Best of the
Best Hotels in the World, by Robb Report in 2012

  26  
The Leela Palace Chennai opens in 2013
The Leela Palace Chennai is Chennai’s only modern Palace hotel located in the precincts of
Chennai that overlooks the Bay of Bengal. It is in close proximity to the various seats of
government and the leading business districts of Chennai. The hotel offers a luxurious
experience, evoking the rich heritage of the palaces of Tamil Nadu in terms of grandness and
space.

The opulent interiors of the hotel blends effortlessly with cutting edge technology in both
guestrooms and facilities to provide an unforgettable experience. A mileu of exotic dining
options, meeting rooms, premium lounge spaces, meeting rooms and a well quipped gym
provide unparalleled experiences.

The Leela Ambience Convention Hotel Delhi opens in 2015

In late 2015, The Leela Ambience Convention Hotel, Delhi (earlier managed by Kempinski
Hotels) was augmented to our portfolio. With this, we now have a presence across all major
business districts of the Capital. The Convention Centre is spread over 70000 sq. feet and
comprises of one pillar-less hall that can accommodate roughly 3000 guests in theatre style
  27  
and offers 13 break-out rooms and several outdoor options. The hotel has a total of 480 guest
rooms and suites and has 3 separate entrances that allows multiple conferences and weddings
to take place simultaneously.

The Mahatma Mandir Convention and Exhibition Centre by The Leela

Mahatma Mandir Convention and Exhibition Centre by The Leela, Gandhinagar is located in
close proximity to the famous Dandi Kutir and well-connected to UNESCO’s world Heritage
City of Ahmedabad. The Mahatma Mandir Convention and Exhibition Centre draws an
inspiration from the life and philosophy of Mahatma Gandhi. Spread across 34 acres, it is
one of the biggest state-of-art facility in India uniquely designed to combine a sense of
aesthetics, functionality and flexibility. The 20,000 sq m of Convention and Exhibition area
has an abundance of natural light and airy spaces and is equipped with energy efficient
lighting and water management. The Leela Gandhinagar which is expected to be completed
by early 2019 will be a 300 room 5 star hotel built inside the complex

  28  
 overview
The Leela Palaces, Hotels and Resorts, from the very start, has been on a continuous journey
to delight every guest offering memorable and magical stays that reflect the essence of India.
The signature promise that binds the group’s underlying philosophy is ‘Atithi Devo Bhava’,
or ‘Guest is God’, as laid down in the ancient Indian scriptures. And the commitment to stay
true to this guiding principle has resulted in outstanding experiences for our guests. Over the
years, The Leela has been recognized with numerous prestigious awards and accolades.
Currently, The Leela Palaces, Hotels and Resorts owns and operates five properties and the
others are managed. These properties are located in prime urban cities of Bangalore,
Chennai, Delhi, Gurgaon, Mumbai and New Delhi as well as India’s magical holiday
destinations of Goa and Udaipur. Our forthcoming launches in India will be - The Leela
Palace Jaipur, The Leela Palace Agra, The Leela Hotel and Residences Bhartiya City
Bengaluru and The Leela Lake Asthamudi Kerala.
The group has an alliance with “Global Hotel Alliance” to offer The Leela DISCOVERY to
over 6 million customers and an International Sales & Marketing alliance with the “Preferred
Hotels & Resorts” group to help push our products to international global procurement heads
in multinational corporations / travel companies. The Leela Palace New Delhi, The Leela
Palace Udaipur, The Leela Palace Bengaluru, The Leela Palace Chennai and The Leela Goa
are under the “Ultra Travel Collection” brand. The Leela Palace New Delhi & The Leela
Palace Udaipur are also “Virtuoso” hotels.

  29  
Background
The Leela Palaces, Hotels and Resorts established in Mumbai, India in 1983 and was
founded by Late Capt. C. P. Krishnan Nair, Chairman Emeritus and Founder Chairman, who
envisioned the hotel group to be amongst the finest luxury hospitality brands in the world.
Today, a little more than 30 years since Capt. Nair began work on putting India on the luxury
map of the world, The Leela Palaces, Hotels and Resorts has grown from one hotel, on the
outskirts of Mumbai, to nine award-winning properties across the country, celebrating
India’s diverse geography and architectural history. All the while, The Leela has remained
true to its objective of redefining standards of luxury hospitality, the world over.

Corporate Social Responsibility

Even before Corporate Social Responsibility took centre stage in every major company’s
philosophy, The Leela Mumbai had set its mark on responsible growth by landscaping wide
swathes of urban property with over 6000 coconut palms and thousands of trees to beautify
and cleanse the air. Even before the Sahar Elevated Access Road to the international
terminus (T2) was built from the Western Express Highway, the group took it upon
themselves to clear-up and transform the uneven access roads to the airport with dense
organically grown foliage trees, thereby easing the commute of thousands that accessed the
international airport.
  30  
The ecological consciousness of the hotel group goes beyond simple aesthetics—it uses
biodegradable detergents in its properties, avoids plastic and exercises strict controls on the
usage of electricity, water, heating and lighting, while maintaining high standards of
sparkling cleanliness that is essential for opulence. Late Capt. C.P. Krishnan Nair has
received much acclaim and numerous international and national awards for his initiatives
towards environment conservation. Each of our properties is mandated to implement state-
of-the-art waste management practices with the emphasis on conserving all possible natural
resources and complying with every applicable legislative and regulatory strictures and
procedures. It also imparts training and education to various stakeholders, including
employees, suppliers, vendors, and customers.

Global Hotel Alliance

Founded in 2004, and based on the airline alliance model, Global Hotel Alliance
(“GHA”) is today the world’s largest alliance of independent hotel brands. GHA
uses a shared technology platform to drive incremental revenues and create cost
savings for its member brands, and operates a multi-brand loyalty programme,
DISCOVERY, which has over seven million members. The alliance has over 30
member brands encompassing over 550 upscale and luxury hotels with 110,000
rooms across 76 different countries. For more information visit gha.com
DISCOVERY programme is about making travel unforgettable. Members of the
programme receive recognition and rewards across 550 hotels, resorts, palaces
and spas. Local Experiences, the innovative rewards of the DISCOVERY
programme, are unique, authentic experiences, which are curated by each hotel to
give a taste of local traditions and culture. Members also receive stay benefits,
such as complimentary Wi-Fi, room upgrades and enhanced personal recognition
as they move through the membership levels, each and every time they stay
within the portfolio. For more information visit discoveryloyalty.com

  31  
 Hotel  at  a  Glance  
Rooms  and  Suites:  starting  from  398  sq  ft  /  37  sq  mt  
•  455  Premier  Rooms  and  Rooms  with  Balcony  
• 25  Suites:  includes  a  Pre-­‐dinner  cocktails  at  Club  Cuba  
• Convention  facilities  spread  over  70000  sqft  /  6503  sqmt  
• Dining  Cafe   Knosh  (all   day   dining);  Dilli   32  (signature   Indian  
restaurant);  Mei   Kun  (South   East   Asia   speciality   restaurant),  Cherry   Bar  
and  Club  Cuba  (Luxury  Lounge)  
• Spa  by   Shanaya,  enjoy   the   luxurious   therapies   offered.  
Internet  Access:  Complimentary  for  Resident  Guest  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

  32  
LEELA  AMBIANCE  GURUGRAM  FAMILY  MEMBERS    
NAME     DESIGNATION  
MR  VARUN  CHHIBBER     GENERAL  MANAGER  
MR  MANISH  KUMAR     DIRECTOR    OF    HUMAN  RESOURCES  
MRS  AKANKSHA  RAJAWAT     MANAGER  LEARNING  AND  DEVLOPMENT    
MR  ASHISH  BHASIN   EXECUTIVE  CHEF  
MRS  SURBHI     EXECUTIVE  HOUSEKEPER    
MRS  RITIKA  PAFFET   DIRECTOR  SALES  AND  MARKETING    
MR  NARENDRA  MAAN    FNB  DIRECTOR    
  SECURITY  MANAGER  
  CHEF  ENGINEER    
MR  INDERJEET   LAUNDRY  MANAGER  
  MANAGER  FITNESS  CENTER    

FOOD  AND  BEVRAGE    

OUTLET     MANAGER  
DIYA   MR  SAHIL  
SPECTRA   MR  SHANKAR  
ZANOTTA     MR  TARUN  
RUBICON   MRS  LOVY  
BANQUET   MR  PRADEPTA  
IRD   MR  JITENDRA  
 
 
 
 

FOOD  PRODUCTION    
OUTLET     SOUS  CHEF  
DIYA   CHEF  AJAY  
SPECTRA   CHEF  PANKAJ  DESWAL  
ZANOTTA   CHEF  THAPPA  
BAKERY     CHEF  STEPHEN    

  33  
 CONNOISSEUR  CLUB  
 
Connoisseur  Club  is  our  food  and  beverage  based  loyalty  program  that  
allows   you   to   discover   and   indulge   in   a   world   of   gourmet   food   along   with  
special   privileges.   The   membership   is   open   to   Indian   nationals   and   can   be  
enrolled   at   four   of   our   hotels   -­‐   The   Leela   Palace   Bengaluru,   The   Leela  
Ambience  Gurugram,  The  Leela  Ambience  Convention  Hotel,  Delhi  and  The  
Leela  Mumbai.  
 
DISCOUNTS  ON  FOOD  
1. 50%  reduction  when  2  guests  dine.  
2. 33%  reduction  when  3  guests  dine.  
3. 25%  reduction  when  4  guests  dine.  
4. 20%  reduction  when  5  &up  to  20  guests  dine.  
5. 20%  reduction  when  the  guest  dines  alone.  
SUNDAY  BRUNCH  DISCOUNTS  ARE  AS  FOLLOWS  
1. The  Leela  Palace  Bengaluru-­‐  15%  discount  for  up  to  20  guests  
2. The  Leela  Ambience  Gurugram  Hotel  &  Residences  –  Regular  card  discounts.  
3. The  Leela  Ambience  Convention  Hotel,  Delhi  –  Regular  card  discounts  
4. The  Leela  Mumbai  –  Regular  card  discounts.  
 
ACCOMMODATION  BENEFITS  
Members can avail of a 10% discount on Restricted or Regular rates on
'Room Only' basis at Participating hotels of The Leela Palaces  Hotels  &  Resorts  
including  The  Leela  Palace  Chennai  and  The  Leela  Palace  New  Delhi.  
This  offer  is  available  on  online  bookings  made  on  www.theleela.com  on  a  promotional  
code.  
 
 
 
 
 
 
 
 
 
 
 
  34  
 TERMS  AND  CONDITIONS  (VALID  AT  ALL  LOCATION)  
• The   membership   term   (validity   period)   shall   be   for   a   period   of   12   calendar  
months  from  the  date  of  issuance  of  the  membership.  
• The  choice  of  membership  level  must  be  made  at  the  time  of  membership  enrolment.  
• The   Connoisseur   Club   Card   Benefits   and   Gift   Certificates   are   not   valid   on   24th  
December  25th  December  31st  December  and  on  Special  Promotions  as  determined  by  
the  hotel.  
• Children   above   the   age   of   Five   (5)   are   included   in   the   total   guest   count   for   the   purpose  
of  calculating  card  or  certificate  discounts.  
• The   Membership   Card   is   non-­‐transferable   and   the   hotel   has   the   right   to   request   the  
member  for  a  valid  Government  approved  photo  ID  at  the  time  of  using  the  card.  
• The   Membership   Card   and   the   Certificates   have   no   cash   value   and   cannot   be   traded.  
Lost  or  misplaced  certificates  cannot  be  replaced.  
• Lost   or   stolen   membership   cards   must   be   immediately   reported   to   the   Member   Help  
Desk.   An   administrative   fee   Rs.500   +   GST   will   be   charged   for   a   replacement  
Membership  Card,  which  will  have  the  same  expiry  as  the  original  Membership  Card.  
• Room   bookings   must   be   made   through   the   Member   Help   Desk.   Any   bookings   made  
through  Travel  Agents  or  Corporations  are  not  eligible  for  discounts  or  benefits  under  
the  program.  
• Rooms  are  subject  to  ‘Connoisseur  Club  allocation’  availability  and  prior  reservations.  
• Cancellations  or  amendments  to  the  reservation  must  be  made  at  least  48-­‐hours  prior  
to  the  date  of  arrival.  Hotel  policy  on  retentions  apply  on  all  reservations  and  members  
are  advised  to  check  the  policy  at  the  time  of  making  reservation  requests.  
• Discounts   can   only   be   availed   upon   presentation   of   your   valid   Connoisseur   Club  
membership  card.  The  value  of  the  specific  discount  does  not  include  taxes.  
• To  avail  of  the  membership  discount,  the  requirement  is  that  two  food  items  must  be  
ordered.  Only  one  card  can  be  used  per  visit  /  per  table/  per  party.  Membership  
benefits  will  not  apply  during  promotions.  
 

  35  
 HOUSEKEEPING
Housekeeping  is  the  department  of  a  hotel  charged  with  cleaning  and  
maintaining  rooms  and  public  spaces.  From  the  time  a  guest  checks-­‐in  a  
hotel  till  they  check  out,  it  is  the  housekeeping  department  which  takes  
care  of  the  guest  by  making  his/her  stay  pleasant  and  comfortable.  
In  general,  the  housekeeping  crew  is  responsible  for  the  daily  cleaning  of  
public  rooms  (lobbies,  corridors,  meeting  rooms),  private  bedrooms  and  
public  washrooms.  In  addition,  it  handles  the  laundering  of  linens  and  in  
some  instances,  guest  laundry.  Housekeeping  also  performs  a  minor  
security  function  by  providing  a  first  alert”  to  potential  guest  problems  
while  staff  undertaken  daily  guest  bedroom  cleaning.  
The  various  objectives  of  housekeeping  are:  

• To  provide  clean,  comfortable,  attractive  and  safe  surrounding  for  

guests  and  enrich  their  experience  through  professional  service.
• To  keep  hotel  new  contemporary  and  inviting.
• To  control  expenses  in  order  to  assist  in  a  profitable  operation.

  36  
The  various  sections  of  Housekeeping  department  are  
as  follows:  
Guest  Floor:  The  staffs  under  this  section  are  responsible  for  the  daily  
cleaning  of  the  guest  bedrooms  and  bathrooms.  They  are  also  responsible  for  
providing  all  supplies  and  linens  to  guest  room.  They  are  the  ones  who  look  
after  the  guests  needs  whole  through  their  stay  in  the  hotel.  

Laundry:  This  section  is  responsible  for  the  laundering,  dry-­‐cleaning  and  
pressing  of  the  hotel  linen  such  as  bed  sheets,  napkins,  staff  uniform  and  also  
the  guest  linens  on  guest  demand  which  is  chargeable.  Laundry  is  also  
responsible  for  exchanging  of  uniform  and  linens  and  keeping  proper  record  
of  them.  It  is  one  of  the  revenues  earning  department  of  the  hotel.  

The  laundry  is  divided  into  3  sections:  

Guest  Laundry:  Hotel  Provides  Laundry  Facilities  to  

the  guests  on  a  chargeable  basis  unless  decided  
otherwise.  The  guests  have  a  laundry  bag  provided  in  
the  room.  If  they  wish  to  use  the  services,  they  are  
supposed  to  use  that  bag  and  there  is  also  a  list  where  
they  have  to  mention,  their  name,  room  number,  type  
of  laundry  they  want  for  their  clothes.  After  that  either  
they  keep  it  outside  the  room  or  request  for  laundry  
service.  The  laundry  valet  picks  up  the  bag  and  brings  
it  to  the  laundry,  where  the  clothes  are  segregated  and  
tagged  with  room  numbers  with  the  help  of  Tap  grip  
machine.  The  clothes‟  details  are  registered  on  the  
check  register  and  also  checked  for  damages  like  torn  
or  burnt,  if  there  is  any  the  guest  is  informed  
immediately.  Unless  the  laundry  is  specifically  asked  
to  be  ironed  only,  it  is  washed  or  drycleaned.  The  
laundered  clothes  are  then  folded  and  stacked  
properly  in  a  laundry  trolley  with  room  numbers  
attached  to  them.  The  hanger  clothes  are  hung  over  
the  pole  on  the  trolley  with  room  numbers.  The  valet  
staff  delivers  the  laundered  clothes  back  to  the  guests.  
The  prices  are  attached  in  the  folio.  The  laundry    valet  
then  updates  his  valet  card  as  well  as  the  call  register.  

  37  
 II. Staff  Laundry:  A  hotel  works  smoothly  only  with  the  help  
of  its  employees.  In  Hotel  industry,  usually,  the  hotel  
provides  the  staff  with  uniforms,  so  as  to  keep  a  regularity  
in  appearance  and  to  decrease  staff  efforts  of  maintaining  
sets  of  uniform.  Every  employee  of  the  Intercontinental  
Chennai  has  2  sets  of  uniform  as  per  their  size  and  the  hotel  
is  responsible  to  maintain  the  uniforms.  The  staff  is  
supposed  to  
handover  the  soiled  uniform  after  use  to  the  uniform  
room  for  cleaning,  and  to  collect  a  fresh  set  the  next  
working  day.  
III. Hotel  Laundry:  Hotel  Laundry  includes  all  the  guest  
room  linen  as  well  as  restaurant  linen  like  table  clothes,  
napkins,  runners,  etc.  It  also  includes  all  the  linen  used  
in  gym,  spa,  salon  and  pool.  

Linen  And  Uniform  Room:  This  is  the  section  which  involves  all  
functions  from  purchase  of  linen  to  laundering,  storage,  supplies  and  to  
condemnation.  The  staff  maintains  various  record  of  the  purchased  linen,  
supplies  linen,  condemned  lines  and  also  the  supplies  of  the  staff  uniform.  

  38  
Control  Room:  Control  room  is  the  core  area  of  the  Housekeeping  
department  who  makes  sure  that  the  whole  housekeeping  works  are  going  
smoothly.  They  maintain  records  and  files  which  are  useful  for  the  functioning  
of  the  hotel.  The  control  room  is  situated  next  to  the  Executive  Housekeeper’s  
cabin  in  the  1st  basement  of  the  Intercontinental.  
Public  Area:  Apart  from  cleaning  the  guest  rooms,  housekeeping  
department  is  also  responsible  for  cleaning  floor,  terraces,  elevators,  elevator  
lobbies,  corridors  of  guest  floors,  floor  linen  closets,  service  lobbies,  service  
stairways,  dining  rooms,  offices,  uniform  rooms,  store  rooms,  swimming  
pools,  meeting  rooms  etc.  Public  area  is  that  section  of  Housekeeping  
department  which  deals  in  cleaning  all  these  areas.  

Pest  Control:  The  sole  purpose  of  this  section  is  to  keep  the  hotel  pest  
free.  The  staffs  under  this  section  take  necessary  measures  to  keep  away  pests  
and  rodents.  Some  of  the  common  pests  that  are  constant  nuisance  to  hotel  
industry  are  mosquitoes,  flies,  rats,  cockroaches  etc.  

  39  
 FOOD PRODUCTION
Food   Production   is   a   department   which   is   involved   in  
preparation   of   food.   A   process,   in   which   raw   materials   are  
cooked,  combined  and  transformed  to  make  a  dish.  The  scope  
of   Food   Production   has   been   widening   at   a   faster   pace   in  
India  as  well  as  Abroad.  A  Chef  is  involved  from  purchasing  to  
deciding   the   menu,  supervising   the   kitchen,   maintaining   the  
quality  of  food,  sanitation  standards,  and  coming  up  with  new  
dishes.   Food   Production   department   comprises   of   main  
kitchen,   banquet   kitchen,   soup   section,   pantry   section,   pastry  
section,  baking  &  confectionary  section,  and  vegetable  section.  
Sections   may   vary   based   on   the   scale   and   star   category   of   a  
hotel  or  hospitality  establishment.  

A   Chef   does   more   than   cooking   and   has   to   handle   many  

responsibilities.   Being   a   Chef   requires   great   experience   and   a  
flair   for   cooking.   A   Chef   is   responsible   for   overseeing  
  40  
subordinates   and   the   work   they   do.   Chef   is   responsible   for  
menu  planning  and  menu  engineering;  and  special  dishes  to  
be   added   from   time   to   time A   Chef   does   more   than   cooking  
and   has   to   handle   many   responsibilities.   Being   a   Chef  
requires   great   experience   and   a   flair   for   cooking.   A   Chef   is  
responsible   for   overseeing   subordinates   and   the   work   they  
do.   Chef   is   responsible   for   menu   planning   and   menu  
engineering;  and  special  dishes  to  be  added  from  time  to  time.  
He/she  is  also  responsible  for  creating  recipes,  indenting  and  
costing.   A   Chef   supervises   the   purchasing,   preparation   of  
food,   organization   of   kitchen,   equipments   required   in   the  
kitchen,  recruitment  of  staff,  maintaining  the  cleanliness  and  
inspecting   the   quality   of   raw   materials   to   be   used   in   cooking;  
at  the  same  time  be  aware  of  safety  standards.  
WORK  DONE  BEING  A  TRAINEE  AT  THE  BAKERY    
 •  Making  tags  for  the  food  items  and  vegetables  kept  in  
the  walkins  and  refrigerators.  
 •   Cleaning   of   the   walk-­‐in   and   deep   fridge   and  
arrangement  of  the  rack..  
 •  Cutting  of  the  fruits  in  different  cuts  for  desserts  
.  •  Pickup  of  items  like  eggs    from  the  butchery.  
 •   Pickup   of   the   dry   ingredients   from   the   dry   store.  
•baked  different  varieties  of  cakes  such  as  
1. cheese  cake  
2.  dry  cakes    
3.  sponge  cakes  .  
•  Kneading  of  dough  for  bread  and  cookies  making    
 •  Preparation  of  
1. panna  cotta  
2.  tiramisu  
3.  pan  cakes    
  41  
 4.  waffle  batter  
5.  brownies  etc.  
 •  Handled  live  counter  at  SPECTRA  for  morning  bakery.  
 •  Laid  out  spectra  bakery  counter  for  lunch  and  dinner  
buffet.    

  42  
 FRONT OFFICE

                                                INTRODUCTION  
 Front  office  deals  in  accommodating  guest  in  the  hotel  and  is  very  
important  department.  It  is  an  essential  because  it  deals  with  the  allocation  
of  room,  which  is  a  major  income  of  hotel.  The  way  in  which  a  receptionist  
deals  with  the  guest.  Front  office  is  one  department,  which  deals  with  guest  
directly.  A  receptionist  with  his/her  salesmanship  can  induce  the  guest  to  
stay  at  the  hotel  and  in  this  way,  it  increases  the  revenue  of  the  hotel.    
 
SUB  DEPARTMENTS  OF  FRONT  OFFICE:    
 
1.  RECEPTION      
It  is  the  first  section  of  the  front  office  department  where  the  guest  comes  
in  direct  contact  with  the  hotel.  The  front  office  assistant  at  the  reception  
should  be  very  polite,  wellmannered  and  courteous  and  should  show  a  very  
personalized  behaviour  towards  the  guest.  The  front  office  department  has  
to  coordinate  with  many  departments  like  housekeeping,  cashier  (F.O.)  etc.  
to  carry  out  their  work  efficiently.  When  the  guest  checks  in  they  are  asked  
to  fill  the  registration  card  with  all  their  details.  In  case  of  credit  card  
payment  an  imprint  is  taken  which  is  attached  to  the  registration  card.  It  is  
the  responsibility  of  the  front  office  to  maintain  a  written  record  of  all  the  
arrivals  and  departures  of  guest  taking  place  in  the  hotel  in  a  book  called  
the  arrival  and  departure  register  
.  
EQUIPMENTS  USED:  
 •  Computer,    
•  Telephone,    
•  Fax  machine,    
•  Xerox  machine,    
•  Printer,    
  43  
 •  Scanner  
,  •  Calculator,  
 •  Key  rack,  etc.  
 
ARRIVAL  PROCEDURE  
:  •  On  arrival  of  the  guest,  greet  him;  check  if  he  is  holding  a  reservation  on  
the  arrival  list.  If  yes,  then  carryon  with  registration  formalities.  If  no,  then  
check  the  position  and  see  if  you  could  accommodate  the  guest  in  the  hotel.  
 •  The  pre-­‐registered  cards  are  then  given  to  the  guest  in  which  he  fills  his  
details  and  signs  the  card.  The  receptionist  then  writes  down  the  time  of  
arrival  date  and  time  of  departure  address  proceeding  to  check  the  mode  of  
payment.  If  he  is  a  foreigner  the  passport  details  are  also  entered.  
•  She  then  writes  down  the  room  number,  wishes  the  guest  a  pleasant  stay  
and  gives  the  key  card  which  serves  as  an  identity  card  for  the  guest  during  
his  stay  in  the  hotel.  
 •  The  keys  are  then  handed  over  to  the  bellboy  who  leads  the  guest  to  his  
room.  
 •  Open  the  telephone  line  for  that  room    
•  Enters  the  registration  details  into  the  computer  and  hands  over  the  
registration  card  to  the  cashier  after  lobby  manager’s  approval.  
 •  Makes  a  welcome  call  to  the  guest  and  records  it.  
 
 
WALK-­‐IN  GUESTS  
:  The  room  position  should  be  checked  before  offering  a  room  to  the  guest.  
If  there  are  no  rooms,  the  receptionist  should  tell  him  that  in  a  very  polite  
manner  and  also  apologise  the  guest.  But  it  the  walk  in  who  is  regular  
customer  the  receptionist  should  try  her  utmost  to  accommodate  the  guest.  
 
DEPARTURE  PROCEDURE  
:  The  minute  the  receptionist  gets  the  information  on  the  guest  departure,    
•  She  informs  the  bell  desk  giving  the  room  number  and  the  numbers  of  
baggage.  
 •  She  informs  the  cashier  who  in  turn  prepares  the  bill  
 •  She  wishes  the  guest  a  pleasant  journey    
•  When  the  registration  card  is  got  from  the  cashier,  she  informs  the  
housekeeping,  room  services,  telephone  and  laundry  about  the  guest  
departure.    
•  The  departure  and  carry  for  the  bellboy  is  signed  after  ensuring  that  the  
keys  are  in  the  key  slot  
 
KEY  HANDLING:  
  44  
  •  Always  check  the  key  before  giving  it  to  the  guest  to  ensure  that  it  is  the  
right  key.  •  While  concluded  whether  the  guest  is  in  or  out  of  the  hotel.  The  
key  is  pulled  out  and  checked  as  wrong  keys  could  be  in  the  hole.    
•  Always  room  number  is  repeated  before  giving  keys.  At  the  time  of  guest  
checkout,  the  bellboy  checks  the  key.  If  it  is  found  missing  after  checking  in  
the  room  etc.  guest  is  charged  
 
 PROCEDURE  INCASE  OF  SETTLEMENT  BY  CREDIT  
CARD  
:  •  Cashier  checks  for  maximum  credit  limit,  which  is  different  for  different  
credit  cards.  
 •  If  bill  amount  exceeds  the  limit,  he  can  only  proceed  only  with  the  
authorization  from  office  manager.    
•  He  then  checks  void  list  of  the  credit  card  number.    
•  He  checks  the  expiry  date  of  the  card  
.  •  Makes  necessary  entries  on  the  stationery  of  the  particular  credit  card.  
 •  He  gets  the  imprints  of  the  card.  
 •  Asks  the  guest  to  sign  the  vouchers.    
•  Tallies  with  the  signature  on  the  credit  card.  
 •  Returns  the  credit,  card,  guest  copy  of  voucher  along  with  the  bill  and  
vouchers  
 •  Attaches  credit  card  vouchers  to  main  copy  of  the  guest  folio  and  send  it  
to  account  section.  For  scanty  baggage  guest,  a  particular  amount  is  
blocked  in  the  credit  card  at  the  name  of  check  in  guest  
.  TYPES  OF  CREDIT  CARDS:    
•  VISA  
 •  MASTER    
•  AMERICAN  EXPRESS    
•  MAESTRO  
 •  AMEX  etc.  
2.  RESERVATION  
:  This  section  serves  as  the  backbone  of  the  front  office  where  requests  for  
reservation  of  various  rooms  from  different  sources  are  received  and  the  
information  is  processed,  documented,  stored  accordingly.  
 This  information  is  retrieved  at  the  time  of  arrival  of  the  guest  to  ensure  
that  the  guest  who  has  booked  a  room  in  advance  gets  his  room  upon  
arrival.  Room,  the  chief  product  of  a  hotel  is  a  highly  perishable  item.  Hence  
this  department  has  to  take  special  care  to  see  this  commodity  is  not  
allowed  to  perish  
.  The  hotel  expenditure  tax  is  charged  on  the  rack  rate  of  the  room  and  the  
luxury  tax  on  the  rate  that  the  guest  is  paying.  After  the  reservation  forms  
are  filled  up,  the  information  is  entered  into  the  computer.    

  45  
 Thus,  each  time  data  is  entered  for  a  new  reservation;  the  arrival  details  
are  updated  on  the  computer  and  are  shown  at  the  reservation  enquiry.  
 PROCEDURE  FOR  AMENDMENT  OF  
RESERVATION  
:  The  details  of  the  amendment  are  jotted  down  and  then  on  the  computer,  
in  the  reservation  section.  “A”  should  be  typed  for  amend  FIT.  Then  the  
reservation  number  of  the  original  reservation  should  be  typed.  When  this  
is  done,  all  the  details  of  the  reservation  made  can  be  viewed  and  FIT  can  
be  amended.  
 
               RESERVATION  FORMS  

Reservation   forms   are   the   backbone   of   the   front   office   department   to  

maintain   an   efficient   and   systematic   working   that   every   guest   has   to   be  
assigned   a   room.   The   reservation   department   receives   reservations   from  
various   sources;   the   information   is   processed,   properly   documented,  
stored   and   retrieved   at   the   required   moment   to   ensure   a   guest   has   room  
upon  arrival.  
 
 •  E-­‐mail    
•  Letter  or  mail  
 •  Fax  
 •  Telephone  
 SELF  SOURCES  OF  RESERVATION:  
 •  Corporate  companies  
 •  Airlines  
 •  Regional  sales  office  
 •  Central  reservation  offices  
 •  Travel  agents  
 •  By  the  guest  
 •  Embassies    
  46  
 •  By  references    
 
MODE  OF  PAYMENT:  
 •  Cash    
•  Credit  Card    
•  Traveller’s  cheque    
•  Bill  to  company    
•  STPC  voucher  
 •  Travel  agent  voucher  
 •  Foreign  currency  
 
                                             TYPES  OF  PLAN  
• European  plan  –  room  only  American  plan  –  room  +  ABF  +  lunch  +  dinner  
•  Continental  plan  –  room  +  breakfast  (continental  /  American)  
•  Modified  American  Plan  –  room  +  ABF  +  dinner  
• FRONT  OFFICE  ORGANIZATION  CHART    

 
 
 
 
 
 
 
  47  
  
 
 
 
WORK  PERFORMED  BY  A  TRAINEE  
 
Ø Welcome  the  guest  in  traditional  way.  
Ø Serve  welcome  drinks  to  the  guest  
Ø .  Update  the  reg  card  of  the  guest  
Ø Attach  folio  to  the  bill.  
Ø Make  C-­‐form  of  foreign  guest  
Ø  Stand  in  the  lobby  and  solve  guest  problems.    
Ø  Make  keys  for  the  guest  room.  
Ø  Do  keys  assistant  if  guest  required.    
Ø  Escorting  guest  till  the  room.    
Ø  Do  bucket  clearance  and  again  fill  with  new  reg  cards.    
Ø  Attend  guest  calls.    
 

  48  
 FOOD AND BEVERAGE SERVICE
v SPECTRA
v RUBICON
v ZANOTTA
v DIYA
v IRD
v BANQUETS

  49  
➢ SPECTRA

RESTAURANT  MANAGER   MR  SHANKAR  SAXENA    

ASSISTANT  MANAGER   MR  AJAY  KUMAR  
EXECUTIVE   MR  RAJESH  KATARIA    
TEAM  LEADER   MR  UTTAM  KUMAR  

 
SEATING  CAPACITY  
TOTAL  NO.  OF  SEATS  WILL  BE  225  
SPECTRA  AREA  
 16000s.ft.  WITH  7  LIVE  KITCHENS    
 
OPERATING  HOURS    
BUFFET  TIMINGS  FOR  BREKFAST    
7:30  TO  10:30AM  (MON  TO  SUN)  

     BUFFET  TIMINGS  FOR  LUNCH    

  50  
 12PM  TO  3PM  (WEEKDAYS)  
12:30-­‐3:30  (WEEKENDS)  
BUFFET  TIMINGS  FOR  DINNER  
6:30PM  TO  11:00PM  
RATE    
BUFFET    -­‐3250rs  plus  taxes    
KIDS  CHARGES  –  HALF  CHARGE  (  NO  CHARGE  FOR  KID  BELOW  6YRS)  
BRUNCH  BUFFET  
NON  ALCOHOLIC  BRUNCH  –  3494+TAXES  
ALCOHOL-­‐3949  PLUS  TAXES  
SPARKLING  WINE  -­‐4499  PLUS  TAXES  
 
CUSINE  SERVED  
   (MULTI  CUSINE)  
INDIAN,CHINIES,MALASIAN,THAI,CONTINENTAL,JAPANESE,SINGAPORIAN.  
 

  51  
RUBICON  
Rubicon is a bar in Gurugram that offers an unparalleled
experience. It serves the best cocktails in Gurugram. This bar and
cigar lounge in Gurugram is the perfect place to unwind after a
long day or with your loved one and have a great time with the
finest drinks and jazz music.
The Bar
and
Lounge

Discreetly, tucked in a corner of the expansive hotel lobby,

Rubicon bar completes the gastronomic suite of the hotel. Here’s
an elegant and stylish bar that comes with a live jazz band to
make your soirees delightful. Let our bartender present to you our
exhaustive list of single malts, eclectic drinks and liqueurs.

Warm, wooden colours complement the maroons, adding to the

intense mood of the décor. Designed by Japanese designers
Design Studio Spin, The Rubicon Bar opens out into a relaxed
lounge, with huge French windows on one side and the view of the
city’s bustling highway under.

The bar’s easy ambience and comfortable seating provide guests

of 25 years and above with just the setting to appreciate the finer
details in life—the live jazz band, for instance and an exhaustive
list of fine beverages, single malts, eclectic drinks and liqueurs. Do
try out the bartender’s choice of cocktail—the grand Mojito.

  52  
Relax in the ambience of a live jazz band and an exhaustive list of
fine beverages to choose from.

LOCATION: Lobby level  

Rubicon Bar and Cigar lounge timings

• Monday to Saturday: 16:00 hrs till 00:00 hrs

• Sunday: 12:00 hrs till 00:00 hrs
• Cocktail Hours: 18:30 hrs till 21:00 hrs

  53  
 ZANOTTA
   
 
 
 
 
 
Zanotta,  
located   at   The   Leela   Ambience   Gurugram   Hotel   &  
Residences  is  a  lively  Italian  restaurant  in  Gurugram.  This  
restaurant   is   one   of   the   go-­‐to   private   dining   options   in  
Gurugram,  courtesy  of  its  ambience  overlooking  the  city's  
skyline   along   with   interactive   live   cooking   stations,   and  
their   signature   dishes   prepared   by   Italian   Expat   Master  
Chef.  
 
RESTAURANT  DETAILS  
Location:  6th  Floor  
Restaurant  timings:  
Sun-­‐  12:30  to  11:30  PM  |  Mon-­‐  Fri-­‐  6:30  to  11:30  PM  |  Sat-­‐  12:30  to  
3:30  PM  and  6:30  to  11:30  PM  
       
Pranzo  Sabato:  
On  Saturdays  |  Timings:  12.30  noon  to  3.30  pm  |  Dinner  :  6:30  pm  
to  11:30  pm  
 Price:  3  course  set  menu  with  coffee  and  tea,  inclusive  of  food  and  
soft  beverages  at  1950  INR  plus  taxes  person  3  course  set  menu  
with  coffee  and  tea,  inclusive  of  wine,  beer,  Johnnie  Walker  Black  
Label,  premium  spirits  and  soft  beverages  at  3150  INR  plus  taxes  
per  person  
     
Lungo  Pranzo  Domenica:  
On  Sundays  |  Timings:  12.30  noon  to  9.30  pm  (Price:  2350  INR  plus  
taxes  per  person)    
Dinner:  The  restaurant  continues  to  stay  open  till  11:30  PM  
  54  
 DIYA  
Pan Indian food that will delight your palate
This Indian restaurant at The Leela Ambiance is one of the best places to eat in Gurugram. Based on a
contemporary Indian theme, the place offers a taste of heritage draped in modern-day elements. A cut
above other restaurants in Gurugram, Diya is the place to dine and enjoy.

 
Location:  Lobby  level  
   

Restaurant  timings:  Dinner:  06.30  pm  to  11.00  pm  

     
Days:  Wednesday  to  Monday  
(Tuesday  Closed)  

  55  
 LEELA  FITNESS  CENTER  

For those who like to spend their hours at a gym, walk into
the Fitness Centre located at the upper lobby level. The
state-of-the-art gym offers hi-tech equipment and
changing facilities, with steam and sauna rooms. The
Fitness Centre also provides interactive exercise workouts
for improved aerobic endurance, general body toning and
mindfulness. It is the perfect place for relaxation, to
recharge your energies after a long flight, hectic day at
work or a simply tiring shopping trip in the city.

Timings: 6 am to 11 pm, daily

  56  
 BIBLIOGRAPHY
ü THELEELA.COM
ü PDFS SHARED DURING TRAINING
ü GOOGLE FOR PHOTOS
ü ZOMATO

  57  
CONCLUSION

My words of gratitude will add some warmth of love and respect

to the staff of “LEELA AMBIANCE GURUGRAM” as well
as our training manager Mr. Santosh Michael who coordinated
very well with us to make us learn more than expected. I have also
learned many things as mentioned above. Learning all this has
made my concept of hospitality much wider. Thus, increasing my
confidence and my quality of service. With this I would like to end
my training report.
I thank all the staff members of LEELA AMBIANCE for their
kind support and encouragement to make my training a great
success. This training has broadened my outlook towards the
industry and its manner of functioning. My training at the hotel
will go a long way in helping me achieve my goals and certainly
remain as one of the most memorable period of my life. With a
special note of thanks to the staff and management of LEELA
AMBIANCEI would here-by like to conclude

Thank You!!!
AYUSH RAJ

  58