SHUBHASHREE SAGAR HOTEL

Chapter 1

EXECUTIVE SUMMARY.

This organization study protect is on HOTEL SHUBHASHREE SAGAR. This

report is an outcome of the four weeks project work carried out in SHUBHASHREE SAGAR,
Vijayapura. The study is on working of organization and its different types of departments.
The report focuses to study of department and its functions with responsibilities of the
department. The aim of the study is to understand structure and function of the organization
and its functions and problem faced by the
Managers and its employees also how the manager of different department take a decision in
critical situation. The organizational study will help to gain knowledge about the working of
the departments which will useful in future career. The study is on working of organization
and its different types of departments

To familiarize with the organization and its functioning.

● To study various department of the organization and their functioning

and activities.
● To understand the management of the firm.
● To understand the extent of the technology adaptation in the organization
for various function/activities.
● To complete our in plant training efficiently.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 1
 SHUBHASHREE SAGAR HOTEL

Chapter 2
Introduction of the hotel
As we all know that British people ruled India. But after the greater struggle of our freedom fighter
finally we got the independence 15/08/1947. The day when we got the freedom people started
thinking of doing business.
As we know that in India there were many kings who ruled India. And they fight against the British.
Between these periods of kingdoms; the Kings built many monument to live. Now these monuments
became historical places.
To see these historical places people started to visit place to place : this made opportunity to
businessman man to start service industry that is HOTELS.
This psychology of business has changed a lot. There has been a shift from production center to
service center industries. This shift has taken place just because of the shift in the taste of the public.
The hotel industry was selected for the purpose of the study was “HOTEL SHUBASHREE SAGAR”
with special reference in tourist at VIJAYPUR

SCOPE OF STUDY.

● organization study conducted at SHUBHASHREE SAGAR HOTEL Vijayapur the

study is focused on organizational performance and familiarize with practical aspects

Limitations:
● The company didn’t reveal some official report and document as it is kept
confidential.
● The time period was limited to study an organization completely.
● The study could be conducted only on general working hours and so the working
conditions of employee is could be studied.

Methodology:

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 2
 SHUBHASHREE SAGAR HOTEL

Data for the project are collected through both primary and secondary sources.
The information was collected by me through approaching with questionnaire to a particular
informant of the hotel, Director of the hotel and was authorized by the owner to give
information.

PRIMARY SOURCE.

● Observation.
● Discussion with managers and employees MR.PRASHANT.SHETTY

INDUSTRY PROFILE.

India is culturally the county which would be very well having the most diverse
places in the world magnificent historical retreats, colorful people, rich culture, festive and all
natural resources had attracted people from all the parts of world. In India hotel business had
been accepted as a service industry. During the nineteenth century the word hotel meant
private mansions in a city. Before 1919 there was hardly any establishment which could
entertain more than five tourists at time. After the World War II important cities in India
witnessed the emergence of many hotels and restaurants because the market was growing
with the continues influence of international visitors.
Hotels according to the western concept were introduced in India by the British and British
and Swiss were running almost all hotels in India except the TAJ MAHAL of Bombay, built
by JAMSHEDJI NAORAJI TATA in 1902. The real growth of the total industry in India was
in twentieth century when big business entered into hotel space.
Indian hotel industry has been booming business and has also given boast to tourism business
in the country. Hotel industry in India success story is only
Second to china in Asia pacific. The world travel and tourism council says that India ranks 18
in business travel and will be among top 5 very soon. India big success stories and growth a
model that is unique made. The global hotel industry generates more than $500 billion in
revenue.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 3
 SHUBHASHREE SAGAR HOTEL

Top Indian hotels

1) TAJ MAHAL hotel (1903).

2) The OBEROI group of hotel.
3) Joint hotel in India collaboration with intercontinental hotels corporation (1962).
4) ITC GROUP (1974).
5) HOTEL LEELA VENTURE (1981)
Importance of hotel industry in Vijayapura city
The foundation of this historic city was dynasty of KALYANI between the 10 & 11 century
they called it Vijayapura or the city of victory. This place is well known for its heritage
structure, beautiful history monument built and it is one of the place never miss to see in your
travel journey in India and it is best opportunity to visit in Vijayapura city.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 4
 SHUBHASHREE SAGAR HOTEL

Chapter 3
Company Profile.

Name of the Hotel : SHUBHA SHREE SAGAR.

STARTED : 2002

OWNER : MR.SHANTESH.KALASGOND.

Nature of activity : Providing lodging, Restaurant.

Location of the hotel : Near NCC office SOLAPUR Road

Vijayapura. 586101
Karnataka.

Phone number : 9164167005.

Email : www.hotelshubashreesagar.com

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 5
 SHUBHASHREE SAGAR HOTEL

Facilities of Hotel.
● Tv.
● Std, isd, broad band internet, wifi
● Safe lockers.
● Spacious car parking.
● Confrence hall with sound system  credit card accepter.
● Tour guidness.

VISION OF HOTEL
● To be recognize by service and product quality standard.
● To be consistent in promotion of excellence, novelties and future department

Mission of hotel.
● Safety and security of the hotel.
● Clean, comfortable rooms and public areas.
● Professional and friendly staff.
● Well maintained facilities and equipment, Service.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 6
 SHUBHASHREE SAGAR HOTEL

Chapter 5
SWOT ANALYSIS.

Strength.

● Hotel provide to people with a safe place to stay when they are away from home.
● Provide good quality of food with limited price.
● Good employee retention.
● Good reputation in the market.
● It is a historical city so many tourism are visiting in Vijayapura city.

WEAKNESS.

● Innovation in customer services is easily replicated by competitors.

● Depends highly on tourists.

OPPORTUNITIES.

● Innovation in customer service.

● Digitalization and better use of technology.
● Scope of expansion in affordable luxury.
● Scope of development of luxury consumer goods and promotion.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 7
 SHUBHASHREE SAGAR HOTEL

THREAT.

● Competition pressure.
● Constant need to reinvent customer service.

COMPETITORS.

As Vijayapura is historical city, many peoples are visiting in Vijayapura city from all over the
world, so hotels has been increasing day by day it leads to completion.
Some of they are:

● HOTEL MADHUVAN

● HOTEL KANISKA INTERNATIONAL.

● HOTEL BASAVA RESIDENCY.

● HOTEL GOLDEN HEIGHTS.

● HOTEL PLEASANT STAY.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 8
 SHUBHASHREE SAGAR HOTEL

ORGANIZATION STRUCTURE.

Managing Director

General Manager

Lodging Department Kitchen Department

Restaurant Department Finance Department

Front Desk Order Taking Person Supervisor

Reception and Steward Vegetarian Food
Reservation
Cashier North Indian
Computer
operator Computer Operator South Indian

Telephone Waiter Chinese

operator Department

Room Service

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 9
 SHUBHASHREE SAGAR HOTEL

Chapter 4
VARIOUS DEPATRMENTS.

● LODGING DEPARTMENT.

● RESTURANT DEPARTMENT.

● KITCHEN DEPARTMENT.

LODGING DEPARTMENTS.
Every hotel must have lodging department to handling guest’s needs and providing a
smooth comfortable stay. The loading department handles everything from taking a guest
reservation to preparing their rooms and getting guest checked in for the night.

It is our job to make sure our guest have everything they need to
Make their stay relaxing and comfortable

Process of lodging.

● Front desk.
● Reception and reservation.
● Computer and telephone operator.
● Room service.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 10
 SHUBHASHREE SAGAR HOTEL

FRONT DESK.

The front desk is the life blood of a hotel. It is at the desk that guest are greeted and checked
in and out of their rooms and that most needs and handled. Having caring, through and
friendly desk clerks is crucial, as this may be first point of contact a customer has when
arrived at the hotel. Desk clerks must handle a variety of question and needs, all while
pleasant and professional with the guest.

RECEPTION AND RESERVATION.

The reception is an area where visitors arrive and first encounter a staff at a place of business.
Reception staff will deal with whatever question the visitors has, and put them contact with
relevant persons at the company. The term of front office is in contrast a hotel operation,
personnel, accounting, payroll, finance department

This is the place where guest go when they arrive at the hotel and get the all the detail about
room. Ex price, facilities of hotel from reception counter. And if customer will satisfy then he
will book a room.

Our hotel in Vijayapura city invites guests not only to relax but also to host business
meetings, conferences and seminars and can accommodate more than 100 peoples and
customer can book the conference hall in reception counter and they people will do all
arrangement for people who attend the meeting

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 11
 SHUBHASHREE SAGAR HOTEL

COMPUTER OPERATOR.

All days transaction of the hotel that is specially refers to room service are operated by
computer operator. This helps to calculate how much order in done by the customers which
also timing and billing is also done by computer operator.

TELEPHONE OPERATOR.

This particular section is relevant with the reception. Because on reception counter only the
calls are being received it may
be of enquiry for the price of the room, and sometimes calls from customers who are staying
in the hotel, can give order for food service or for connecting to the STD calls and also
sometimes for extra order.

ROOM SERVICE.

Room service is a hotel service enabling guests to choose menu items for delivery to their
hotel room for consumption there, served by staff.
Room service delivers food from the onsite restaurant to a guest room. And the staff provides
all dishes, cutlery and trays. This allows guest to enjoy the meals in bed or at the table. This is
the broadest section where in the rooms are served from morning 7am to 10:30pm.
There are room’s boys who are going to take care of the customers in the lodge. Here the job
of the room boys is to take order from the customers sometimes the order is given through the
telephone.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 12
 SHUBHASHREE SAGAR HOTEL

NON A/C ROOM.

We provide traditionally elegant rooms and suites with exotic view of Vijayapura that you
would feel relax and comfort in our hotel. With low rates and a full range of modern
amenities, comfortable accommodation and friendly service at affordable prices.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 13
 SHUBHASHREE SAGAR HOTEL

A/C ROOM.

We are sure that your stay in HOTEL SHUBHASHREE SAGAR would be energizing and
refreshing. Just because each precise details of your pleasure is carefully and gently arranged.
Elegant designed rooms and quality service which make you feel. ” Home away from Home
“.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 14
 SHUBHASHREE SAGAR HOTEL

EXECUTIVE A/C ROOM.

Opulent in Decor and detail, every rooms at HOTEL SHUBHASHREE SAGAR is designed to
keep you as comfortable as can be, and in style. Every room is well equipped with all
amenities including. A 32” LCD Television with satellite channels, direct dialing, mini bar
and more.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 15
 SHUBHASHREE SAGAR HOTEL

RESTAURANT DEPARTMENT.

The restaurant service practitioner provides high quality food and drink service to guests. A
food service generally works in the commercial sector, and offering a range of service to
customers. There is a direct relationship between the nature and quality of the service
required, and the payment made by the guests. Therefore the practitioner continuing
responsibility to work professionally and interactively with the guest in order to give
satisfaction.

Restaurants can range in size from small local dinner to a large hotel restaurants, and
generally consists of three main areas: the kitchen, where the preparation and cooking of
meals takes place; the food services, which provides the services of food to guest in the
restaurant; and the bar, a longer which provides live or recorded entertainment and sales of
alcoholic beverages and food.

ORDER TAKING PERSON.

He is the person who takes the order from the customers. Caption also suggests the customers
about the food items and he will give order to the kitchen department and they will prepare
food as per order and caption will serve the food items to customer as per order.

STEWERD.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 16
 SHUBHASHREE SAGAR HOTEL

He is the person will do basic maintenance and cleanliness of the kitchen and dining area is
the responsibility of the steward. In the kitchen, a steward keeps equipment clean, sanitary
and in good repair. Steward may be responsible for cleaning dishes, utensils and the cooking
department.

CASHIER.

This is the department were the bills are paid. He is the person who takes bills from the
customers. He is the only person who handles the billing part of the restaurant and promotes
the services and products offered in the restaurant and handles cash and sales transactions.

COMPUTER OPERATOR.

What all the expenses and income occurs in respect are maintained in a systematic
way in the computer. It is safe method of saving the secretes of the restaurant.

WAITER.

Waiters are the servant who serves the food item to the costumer as and when
ordered by them.

AIM OF THE RESTAURANT DEPARTMENT.

● The ultimate aim of the restaurant is to supervise the day to day activities involved in
it.
● To serve the customers systematically.
● To put best of the efforts for the special occasion so as to develop strength of the
customer.
● To maintain special cabin for the professions so that the secretary can be maintained
concerned to the business.

FINANCE DEPARTMENT

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 17
 SHUBHASHREE SAGAR HOTEL

The part of an organization that manages is money. The business function of finance
department typically includes planning, organizing, auditing, accounting for controlling its
company’s finances. The finance department also usually produces the company’s financial
statements. It is a duty of finance department of a company to make planning about budget
before going to provide the money to any department.

Where there are cash needs beyond the day to day working capital, the finance department is
responsible for advising and sourcing longer term financing. Financing may be obtained
through bank or private lender debt.

Owner is take of this department. In finance department SSS restaurant maintains trading and
profit and loss account, balance sheet of the year.

Functions of finance department

● Prepare and plan internal financial information.

● Analyze current financial performance.
● Pay employee wages and salaries according to their shifts.
●

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 18
 SHUBHASHREE SAGAR HOTEL

KITCHEN DEPARTMENT

AIM OF THE KITCHEN DEPARTMENT.

● To provide the more choice of the food to the customer.

● To provide the fast service according to the order of the customer.
● To provide the quality and tasteful food to the customer.
● To provide more hygienic food to the customer.
● To provide new and different types of food items to the customer.
● This is the second department in the organization structure. This is the one of the most
important department because this department holds the cooking items.

SUPERVISIOR.
He is a person who chefs all the food items provided to the customers, and He also
handles the cooking. This supervisor handles the following cooking items.

VEGETARINA FOOD.
In this section we get the vegetarian food. There are various food items available under this
category. So this section is classified into North Indian and South Indian.

NORTH INDIAN.

The cooking work is classified according to the origin and taste of the customers as in
India we have famous cook dish in the north part of India. Here in this section of kitchen
department cooking person is expert in making North Indian dishes, so that they can cook
good and tasty.

SOUTH INDIAN.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 19
 SHUBHASHREE SAGAR HOTEL

As in the South India there are many food items which are good in taste but we would get in
south India, so the people of Hotel Subha Shree Sagar made it easy to get the south Indian
here in the Vijayapura city this made an opportunity and they started cooking south Indian
dishes.
Here in this department cooking person is expert in making South Indian dishes, so that they
can cook good and tasty.

CHINESE FOOD.
As there are many Chinese food items which are tasty, so the hotel made it available there are
many kinds of items available in the hotel which may not be available in other hotels.

GUARDS.

There is no structure of the guard because in the hotel there are two guards who work
according to their timings i.e. 12hours per guard.

AIMS OF GUARDS.

● To provide secured atmosphere to the hotel.

● To take care of the vehicle parked.
● To keep continuous eye focus on the customers so that any illegal things cannot be
entered in the hotel.
● To secured the rooms from thieves especially at night.
● To keep an eye on the workers of the hotel and the illegal things happening in the
hotel.
● And also while selecting the guard of the hotel for security the

FINDINGS.

● Employees are satisfied with the nature of work.

● The supervisor considers the decisions or viewpoints given by the employees.
B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR
Page 20
 SHUBHASHREE SAGAR HOTEL

● The recognition for the contribution to the job is satisfactory.

● The working environment is encouraging for the employees.
● The relationship between the superior and the subordinate is good.
● The employees are happy with the communication flow followed in the organization.
● The employees are satisfied with the shifts.

SUGGESTIONS:

● From the above study it is suggested that the management should involves
workers participation

● Transport facilities are suggested to be given to the employees for their easy
movement.
● The hotel much takes feedback from the customers so that they can improve.

Chapter 6
CONCLUSION.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 21
 SHUBHASHREE SAGAR HOTEL

From the above findings the following are conclusion on organizational study with regards to
Hotel Shubhashree Sagar. From the study I conclude that the customers entering in the hotel
are happy with the available facility. But the hotel was concentrating on covering the people
who entered hotel by providing the necessary facilitates and also suggests the best available
food in the hotel to the customers, travelers, and the tourists. It also got an advantage of its
location situated Customers seemed to be happy when it come to the surrounding of the hotel
and cleanliness of the hotel, ambience etc. It has good customer’s loyalty and also attracts a
large number of new customers.

Hotel Shubha Shree Sagar is purely a vegetarian hotel. The superior and subordinate within
the hotel is good.

Chapter 7

BIBLIOGRAPHY.

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 22
 SHUBHASHREE SAGAR HOTEL

● By interacting with the manager

● Website:www.hotelshubashreesagar.com
● External guide:

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 23
 SHUBHASHREE SAGAR HOTEL

B.L.D.E A’s A S Patil college of Commerce (Autonomous) VIJAYAPUR

Page 24