ACKNOWLEDGEMENT

I Mr DHIREN V. TAMARAKAR . would like to thanks to my college as well

as to my training & placement department and my college principal Mr.
DEVASHISH VAKIL for giving me opportunity to start my training from
“RADISSON HOTEL MUMBAI”

I would like to thanks to my hotel training and learning department manager

MS.AUDRY D’SOUZA for giving me the opportunity to work in his
organization. I would also like to thank to my each department senior and junior
staff for supporting me during my training period. As I gained some theory and
practical knowledge about all the departments.
 METHODOLOGY

In the course of preparing this Industrial Training Report on my training at

RADISSON MUMBAI. I’ve gained information from my hands on employees
in consultation with the employees at RADISSON MUMBAI.

Industrial Training Report has given an insight into general functioning of the hotel
RADISSON MUMBAI. It has also given an idea about functioning of various
department of the hotel RADISSON MUMBAI.

While preparing this report I have come to know about its sources of revenue and
how it is different from other hotels and what is their target market.

This report will go through various department of RADISSON MUMBAI and

will give you through information on analysis of various departments, I’ve worked
through. This department includes Food Production, F&B Service, Housekeeping,
and Front Office.Preparation of this report has given me information about
RADISSON MUMBAI.
 SYNOPSIS

It is a golden opportunity given to me prepare this Industrial Training Report on

my training at hotel RADISSON MUMBAI. To develop further interest in this
subject and to gather as much information as I can.

This Industrial Training Report is based on my experiences during my Training

period

The first part speaks about the hotel. The second part speaks about the functioning
of various departments of hotel. The third part speaks about the
department ,summary and their functioning & my training experiences.
 Radisson Hotel Group is one of the largest hotel groups - with a growing
portfolio of more than 1,400 hotels open or under contracted development, a global
footprint in more than 114 countries and an expanding set of distinctive global
brands.

The group was formed in 2012 when Carlson Hotels (now Radisson Hospitality
Inc.) – a US-based private company founded by American entrepreneur Curtis L.
Carlson – joined forces with the Brussels-based Rezidor Hotel Group (now
Radisson Hospitality AB) as a strategic partnership.

The two companies had strong links, dating back to 1994 when Rezidor – formerly
known as SAS International Hotels (SIH) – signed a master franchise agreement
with Carlson to manage the Radisson brand in Europe, the Middle East and Africa
(EMEA), creating the pioneering partnership of Radisson SAS.

Further franchise deals followed. And, by the time the strategic partnership was
launched in 2012, Carlson had acquired a 51% stake in Rezidor – a public
company listed on the Nasdaq Sweden since 2006.

Radisson Hotel Group’s distinctive global brands include: Radisson Collection,

Radisson Blu, Radisson, Radisson RED, Park Plaza, Park Inn by Radisson,
Country Inn and Suites by Radisson, the Radisson Rewards loyalty program and
meetings and events program Radisson Meetings. In 2016, Rezidor (now Radisson
Hospitality AB) also acquired a 49% stake in prizeotel.

In December 2016, HNA Tourism Group Co., Ltd, the core subsidiary of HNA
Group, purchased Carlson Hotels, Inc. (now Radisson Hospitality, Inc.) and
acquired a 51.3% stake in Rezidor. HNA Group was ranked 170th in the
2017 Fortune Global 500 list.

In May 2017, Federico J. González was appointed as President & CEO of The
Rezidor Hotel Group (now Radisson Hospitality AB) and John M. Kidd became
CEO & COO of Carlson Hotels (now Radisson Hospitality Inc.). At the same time,
the creation of a Global Steering Committee was announced to provide overall
strategic direction for both companies.

On March 5, 2018 Carlson Rezidor Hotel Group announced a rebrand to Radisson

Hotel Group. The new corporate identity aligns the global brand portfolio around
its leading hotel brand, Radisson.

Radisson Hotel Group has more than 95,000 team members globally.
History

In 1938, Curtis L. Carlson founded the Gold Bond Stamp Company in his

hometown of Minneapolis, Minnesota. Over the next 75 years, Gold Bond grew
into an international travel and hospitality corporation, operating thousands of
hotels, hundreds of restaurants.

Rezidor was originally the hotel subsidiary of SAS Airlines. Rezidor opened its
first hotel 1960 in Denmark, the Royal Copenhagen, designed by Arne Jacobsen.
The group developed from a regional player in Scandinavia to an international
company. In 1980, Radisson SAS opened in Kuwait, the first to open outside of
Scandinavia. In 1994, Rezidor signed the first master franchise agreement with
Carlson for operation and development of the Radisson brand in Europe, the
Middle East and Africa. In 2002, the second master franchise agreement followed
for the Park Inn, Country Inn and Regent brands in Europe, the Middle East and
Africa. When SAS sold the hotel business in 2006 and Rezidor went public (listed
at Stockholm Stock Exchange), Carlson became the largest shareholder and is
today the majority shareholder. Carlson and Rezidor launched their strategic
partnership in January 2012.
Brands

Radisson's brands include:

 Radisson Collection
 Radisson Blu
 Radisson
 RED by Radisson
 Park Plaza
 Park Inn by Radisson
 Country Inn and Suites by Radisson
 prizeotel
 Radisson Rewards
 OUR COMPANY HISTORY

1960 

 The Royal Copenhagen by Arne Jacobsen in Denmark was hailed as the world’s
first designer hotel
 Carlson entered the hotel business in the Americas through a 50 percent interest in
the Radisson Downtown Hotel in Minneapolis

1986 

 Carlson Hotels and SAS International Hotels signed a partnership to bring the
Radisson® brand to Europe

1987 
 Carlson Hotels launched the Country Inns & Suites® By Carlson brand

1994 

 SAS International Hotels signed a franchise agreement with Carlson Hotels

to manage the Radisson brand in EMEA, which would later become Radisson Blu

1999 

 Carlson Hotels launched the guest loyalty program now known as Radisson
RewardsTM

2002 

 SAS International Hotels became The Rezidor Hotel Group and acquired franchise
rights to Regent Hotels & Resorts, Park Inn and Country Inns & Suites By Carlson

2005 

 Carlson acquired 25 percent ownership of The Rezidor Hotel Group, solidifying

the company’s commitment to global growth

2006 

 The Rezidor Hotel Group completed an initial public offering on the

Stockholm Stock Exchange. Carlson purchased additional shares, increasing
its ownership to 35 percent

2007 
 Carlson increased ownership in The Rezidor Hotel Group to 41.7 percent

2009 

 Radisson SAS brand name was updated to Radisson Blu

2009 

 First Hotel Missoni opens in Edinburgh to great acclaim

2010 

 Radisson Blu became the Largest Upscale Hotel Brand in Europe, per MKG
 Park Inn becomes Park Inn by Radisson
 Rezidor named one of the Most Ethical Companies of the World by Ethisphere
Institute

2012 

 Carlson increased its ownership in The Rezidor Hotel Group to 51 percent, and the
two joined forces in a strategic partnership and went to market as Carlson Rezidor
Hotel Group 
 Carlson Rezidor Hotel Group is named Hotel Group of the Year at Worldwide
Hospitality Awards 2012

2014 

 Carlson Rezidor Hotel Group announced a new brand in the luxury segment,
Quorvus Collection
 Carlson Rezidor Hotel Group announced a new brand in the upscale lifestyle select
segment, Radisson RED

2016 

 HNA Tourism Group acquired Carlson Hotels, Inc. 

 The Rezidor Hotel Group entered the economy segment with a 49% stake in
prizeotel

2017 

 Federico J. González became Rezidor’s President & CEO and Chairman of the
Global Steering Committee
 HNA Tourism Group Co., Ltd. announced a mandatory public offer to acquire all
shares in Rezidor

2018 

 Country Inns & Suites By Carlson becomes Country Inn & Suites by Radisson
 Carlson Rezidor Hotel Group becomes the Radisson Hotel GroupTM
 A new global brand architecture, introducing Radisson in EMEA and launching a
Radisson Collection
 Radisson Hotel Group rebrands Club Carlson loyalty program to Radisson
Rewards
 Radisson Hotels

Type Subsidiary

Industry Hospitality, Hotels, Tourism

Founded 1909; 109 years ago

Headquarters Minnetonka, Minnesota, U.S.

Key people Trudy Rautio, President

and CEO

Parent Radisson Hotel Group

Website radisson.com

Radisson Hotels is an international hotel company and a subsidiary of the Radisson

Hotel Group. It operates the brands Radisson, Radisson Blu, Radisson
Red, Country Inns and Suites by Radisson and Park Inn by Radisson with more
than 990 locations in 73 countries.
History

The first Radisson Hotel was built in 1909 in Minneapolis, Minnesota, US. It is

named after the 17th-century French explorer, ranger and furrier Pierre-Esprit
Radisson. The hotel was purchased in 1962 by Curt Carlson (1914–1999) and is
still owned by the Carlson estate.

Brands

Radisson
The Radisson Hotel in Lubbock, Texas

Radisson Blu hotel in the center of the city of Szczecin, Poland

Park Inn by Radisson in Toronto, Ontario, Canada

The majority of Radisson-branded hotels are located in the United States. The
company's headquarters, as well as the headquarters of the parent
organization, Carlson, are located in Minnetonka, Minnesota, a suburb of
Minneapolis, the city where the first Radisson Hotel was built. The original
Radisson Hotel, founded by heiress Edna Dickerson, was opened on December 15,
1909 at 41 South Seventh Street in Minneapolis.

Radisson Blu

Radisson Blu is the brand name for Radisson hotels primarily outside the United
States, including those in Europe, Africa and Asia. These are operated by Radisson
Hotel Group, of which Carlson is the main stakeholder. Scandinavian Airlines
System (SAS) was previously a major shareholder and licensed its brand for
Radisson SAS hotels. Following the withdrawal of SAS from the partnership on
February 4, 2009, the name was gradually replaced by Radisson Blu.

Radisson Blu operates 158 hotels, with 42 projects in development. Radisson Blu
previously did not exist within the borders of the United States. The first Radisson
Blu in the United States opened in downtown Chicago in Aqua, a skyscraper, in
November 2011. The second one opened in March 2013 in Bloomington,
Minnesota and is connected to the Mall of America. Former Radisson Plaza hotels
in Philadelphiaand Minneapolis were converted to Radisson Blu.
Radisson Blu Edwardian Hotels

Radisson Blu Edwardian Hotels is a luxury line of 13 hotels in London and

Manchester; often operating in historic buildings.

 Berkshire
 Bloomsbury Street, London
 Canary Wharf, London
 Covent Garden, London
 Free Trade Hall, Manchester
 Grafton, London
 Heathrow Airport, London
 Leicester Square, London
 Marble Arch, London
 Mayfair, London
 Oxford Street, London
 South Kensington, London
 Sussex

Radisson Red

Radisson RED is a hotel brand targeted at young travelers. It officially launched in

2015, with the first hotel opening in Brussels in April 2016. Hotels will be in cities
worldwide, with a target of 60 locations by 2020.
 RADISSON MUMBAI GOREGAON

Nestled in an unparalleled location between the Mindspace corporate park and

Bombay Exhibition Centre, Radisson Mumbai Goregaon sets the standard for
contemporary accommodation in Goregaon. A choice hotel for both families and
business travellers—and even some Bollywood stars—the Radisson boasts easy
access to the area’s best attractions. As our guest, you are less than an hour away
from beautiful Juhu Beach and Water Kingdom, Asia’s largest water park. For a
fun activity closer to the hotel, walk to one of the many malls within two
kilometres of our location.

After a day on the go, get comfortable in one of our 98 rooms and suites featuring
premium amenities such as free Wi-Fi and a work desk with an ergonomic chair.
Rest and recharge with a stimulating massage in our spa, or stay productive by
wrapping up a presentation in the business centre. No matter what your day brings,
end the evening by grabbing a mouthwatering meal in one of our on-site
restaurants. Other amenities include:

 Rooftop pool, open 07:00-19:00

 Tattva Spa, open 09:30-23:00
 Business centre with copy and fax facilities
 Valet parking
 Currency exchange

ADDRESS:
 Veer Savarkar Flyover, SV Road
 Goregaon West
 Mumbai
 400 062
 India
MAP OF THE HOTEL
THE LOBBY
* HOTEL ORGANISATION *
HIRARCHY

W
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 ACCOMODATION

Our hotel rooms

Ideal for all types of travellers, our 98 rooms and suites boast modern amenities
like 24-hour room service and satellite TV with premium programming. When you
aren’t enjoying dinner and a movie, sit down at the work desk to answer emails
using free Wi-Fi. Each accommodation also includes:

 Free Wi-Fi
 42-inch satellite TV with premium channels
 Work desk with ergonomic chair
 Coffee/tea facilities
 24-hour room service
 Dry cleaning

Guests who want to upgrade their experience can book a One-bedroom Suite,
complete with a walk-in closet. A separate living room is also available for
conducting casual meetings with clients.

Bars & restaurants

Part of our collection of contemporary on-site restaurants, 180 Degrees is a 24-
hour eatery offering a buffet of favourites from Western Europe to East Asia. À la
carte items are also available for light eaters.

Grab a beer or glass of wine and admire the modern architecture at Liquid Lounge.
For a more sophisticated evening, sip a creative cocktail handcrafted by our
friendly bar staff.
Choose a song on the jukebox and sit down to an Indian dish and a mixed drink at
The Tipsy Terrace, our open-air restaurant at the Radisson.

Things to do in Goregaon

When you aren’t at work, unwind with a little retail therapy at Oberoi Mall, only
two kilometres away. If you can’t find what you’re looking for, Inorbit Mall and
Infiniti Mall are within walking distance of the hotel. While you’re browsing the
bargains, buy a new bathing suit for a fun day at nearby Juhu Beach. On rainy
days, we recommend taking a 50-minute drive north to tour the Global Vipassana
Pagoda. Don’t miss these other attractions:

EsselWorld and Water Kingdom – EsselWorld is India’s largest amusement park,

and Water Kingdom is the biggest water park in Asia. Combined, they create a 62-
acre epicentre of entertainment with more than 100 rides, restaurants and
attractions. This family-friendly destination is a scenic nine-kilometre drive from
the hotel.

Bombay Exhibition Centre – Spanning more than 41,000 square metres, this
facility features four event venues that host conventions and conferences
throughout the year. As the biggest private exhibit space in India, the Bombay
Exhibition Centre is always bustling with activity. When you book a room at the
Radisson, you are only three and a half kilometres away from the action.

Filmcity – The first film screened in Mumbai was shown at the Watson Hotel in
1896. Today, the city is a filmmaking mecca, attracting actors and film buffs from
across the world and earning it the title of Filmcity. Almost 60% of all Bollywood
films are produced in Mumbai, so as you’re touring the many studios and sets, be
on the lookout for superstars! 
 SUPERIOR ROOM

The Superior Rooms at Radisson Mumbai Goregaon, by the Radisson Hotel

Group, managed by Radisson mumbai Hotels are decked with the most modern
facilities including high-speed Wi-Fi and LED TV. The rooms have a chic decor
and an upbeat ambience that will make you feel at home in the first instance. The
rooms are spacious and well-lit and also offer a tea & coffee maker. Book a stay in
these rooms at one of the best hotels in Goregaon.

The Superior Deluxe Rooms at Radisson Mumbai Goregaon, by the Radisson

Hotel Group, managed by Radisson mumbai Hotels are well-furnished rooms
equipped with an array of modern facilities including high-speed Wi-Fi, LED
Television, direct dialling, tea & coffee maker, air-conditioning, wardrobe and
much more. Integrated with a plush feel, these rooms give you an opportunity
to feel relaxed and at peace.

TWIN ROOM
 SUITE

The Executive Suites at Radisson Mumbai Goregaon, by the Radisson Hotel

Group, managed by Radisson mumbai Hotels are well-maintained suites with
excellent decor and impeccable service that will leave you wanting for more. The
suites are also decked with modern facilities including high-speed Wi-Fi, LED TV,
tea & coffee maker, air-conditioning and much more. 

Amenities

 Air Conditioning
 Wi-Fi Internet Access
 Hot Water
 Television
 Telephone
 Tea & Coffee Maker

 Mini Bar
 Work Desk & Chair
 Wardrobe
 Room Service
 Laundry Service
Tattva Spa, India’s leading chain of spa destinations, invites you to experience rich
mystic fusion of the ancient Indian philosophy of ayurvedic body massages and the
latest contemporary wellness techniques. With a dynamic squad of professional
therapists, our holistic spa treatments are defined to rejuvenate and reinvigorate
your senses. We aspire to be a premier pampering place for our customers
celebrating special moments of relaxation and indulgence.
Welcome to serenity, welcome to Tattva Spa Urban spa destination with warm
interiors and state of the art equipment for the comfort of our guests in
Goregaon, west. The facility spread across two levels has three single therapy
rooms, one couple therapy room with attached steam and shower facility, a
quaint relaxation lounge and manicure-pedicure lounge. Our healers at Tattva,
exhibit unparralleled level of commitment to those seeking solace in our spa
massage therapies from day-to-day hustle.
 Timing :  8:00am - 10:00pm
 Services Offered:  Western therapies, luxury facials, beauty elixirs, pedicure and
manicure lounge.

The essence of Tattva massages is 'Sparsa' or touch based on Indian Ayurveda that
strives to attain harmony & balance of the elements in the human body.

Tattva healers will pamper you with carefully chosen authentic aromatic oil blends.
All our massages start with a short breathing exercise to alleviate stress and calm
your mind.
 HOUSEKEEPING

As the name suggests, housekeeping operations are related to the upkeep of the
hotel. Housekeeping is basically concerned with the smooth running of the place,
as it has to maintain the hotel from the lobby to the room to the restaurants and the
cleaning of the public areas. This Unit intends to introduce you with the
housekeeping activities and will also apprise you with the managerial aspects of
the Housekeeping Department. An attempt has also been made to establish its
linkages and healthy relationship with other departments of the hotel.

The Org. chart of Housing Keeping Department in RADISSON MUMBAI is as

follows:

This department is also known as accommodation operation department.

Housekeeping department plays a very important role for guest satisfaction by
keeping the property clean, comfortable and hygienic. The housekeeping
department takes pride to create “home away from home”. As we all know hotel’s
margins comes from rooms sales and up-keeping of rooms i.e. by maintaining
rooms during guests stay and preparing room after they check out etc.

Lost and Found Department

Many a times while cleaning a guest room attendant comes across some personal
items of the guest left behind. All the articles found while cleaning the rooms are,
thus, handed over by attendants to the Floor supervisor, who maintains a list of the
found articles against the specific room number.

Linen and Uniform Room

The linen room is the centre stage for the supporting role that the Housekeeping
Department plays in the hotel. Most linen rooms are centralized and act as a
storage point and distribution centre for clean linen. Usually, a par stock is
maintained on each floor or at each unit to suffice immediate requirements.
Although the term ‘linen’ originally referred to those fabrics made from the fibre
derived from the stem of the flax plant, linen in this context means all launder able
articles and often includes pillows, mattresses, shower curtains, fabric lampshades
and upholstery that are also handled by the linen room.

There areTailors andUpholsters under Linen & Uniform department to take care
of the uniform and other linen stitching working and upholstery work of various
hotel furniture items.
Floor

The Floor Supervisor at RADISSON MUMBAI inspects and maintains the

cleanliness and physical condition of the hotel guest rooms, meeting rooms,
hallways and public areas. Shall immediately report damage or problems with the
guests room & room equipment. She will communicate with the Front office all
vacant and clean rooms, completion of guests requirement, etc. She will also be
responsible for collecting all Lost & Found items, entering the information in the
Lost & Found Log, and securing the items in a locked cabinet.
Different types of machine’s use in

HOUSEKEEPING

1. ERGO DISK DUO [ SCRUBING MACHINE ] - TASKI (432HS)

2. VACCUM MACHINE – EUREKA FORBE (4D/930)
3. SINGLE DISK [SCRUBING MACHINE] – VICTOR (020HWF1005)
4. JET SPRAY – KARCHER (H/D 6/15C)
5. VACCUM MACHINE – KARCHER (T-201)
6. VET AND DRY VACCUM – KARCHER (NT 36/ELO)
7. CARPET SHAMPOOING – KARCHER (BPS 43/500<)
8. HAND SCRUBING – HITACHI (SAT-180)
9. CARPET SHAMPOOING – KARCHER (P4 33i-100)
Bathroom supplies

 SOAP

 COTTON TIPS

 DENTAL KIT

 MOUTH FRESHER

 COMB

 HAIR CLEANER

 HAIR CONDITIONER

 SHOWER GEL

 BATH SALT

 TISSUE BOX

 TOILET ROLL

 SHAVING KIT

 TOWELS & NAPKINS

Public Area

Public area supervisor is responsible for supervising the cleaning and maintenance
of the public areas of RADISSON MUMBAI. She shall manage all department
functions including short and long term planning, as well as day to day operations.
Through effective communications with all hotel operational departments shall
resolve situations impacting guest service or malfunctions of departmental
equipment. She shall also be responsible for maintaining all departmental assets
including equipment repairs and maintenance and ensure all departmental areas are
maintained, clean, and organized.

Laundry Services

At RADISSON MUMBAI, the laundry services extended to the guest are usually
provided by the housekeeping. The laundry to be washed is collected from the
guest room and the washed, dried and ironed clothes are supplied back to the guest
room. Earlier, all the hotels had in house laundry services but nowadays many
hotels have out-sourced this service, both for the hotel linen as well as for the guest
laundry.
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Laundry Chemicals

The following are the laundry chemicals used in RADISSON MUMBAI:

 Cuff & collar – removes dirt associated with sweat.

 Nitrogen Oxide (NOX) Super – removes oil, grease & protein stains.
 Hydrofluoric Acid – used for removing rust and metal stains.
 Acetic acid – used for clothes that may loosecolour. Helps the cloth to retain
colour.
 Clax protein – used for blood and protein stains removal.
 Clax tannin – used for tea and coffee stains.
 Clax 200 S – used for oil stains in prewash.
 Clax O.B – detergent booster with optical brightener.
 Clax Build – alkalinity booster. Used for removing medium hardness of water.
 Hypo Magic (Chlorine Bleach) – used for removing heavy protein stains. To be
used at 60 degrees celsius.
 ClaxSonril (Oxygen Bleach) – to be used 80 degrees Celsius.
 Clax Neutral – neutralizes alkalinity and chlorine from clothes.
 Clax Softener – non yellowing fabric softner. Used for towels and white linen.
 Clax Sept – used as fabric sanitizer.
Trasp
Colectin&
THE ACTIVITIES OF LINEN ROOM
CLASSIFICATION OF LINEN

Linen is classified in to following type:-

 Bed linen:
Mattress protector, bed sheets, Blanket /crinkle sheet/night sheet ,
Bed cover/bed spread., Pillow slips, Pillow cover/pillow case.

 Bath linen: -
Bath sheet/blanket, Bath towel, hand towel, Face towel, bath mat,
Towels for health club, Swimming pool.

 Napery: -
Table cloth, Slip cloth/Nappron, Servieties, Cocktail napkin, Bar
runner,
Freshner towels, Moultans, place mats

 Soft furnishings: -
Draperies, Sheet/Net/Glass curtains, Wall hanging lamp,
Cushion cover,
Shades, Uoholestery.

 Cleaning cloth: -
Dusters, Glass cloth, Flannel poushing,Mops and mop heads.

Florist Dept

Fresh floral arrangements all over the hotel are maintained by the housekeeping
department. The private areas like guest bedroom or the public areas like the
restaurants and the lobby floral arrangements are made by housekeeping
department.

Other important functions of Housekeeping

Another important function of the F&B Department in the selection and purchase
of various supplies such as Bedroom supplies, bathroom supplies, linen, tea and
coffee making facilities, cleaning supplies, working replacements such as shower
curtains, crockery, glassware, vacuum cleaners, trolleys, uniforms for room
attendants and porters, etc. This is an important responsibility of the Executive
Housekeeper.

The Executive Housekeeper works closely with the Purchase Department of the
hotel in identifying the requirements and vendors, testing and selection of items
such as linen, cleaning chemicals, cleaning items, working replacements, etc.

He or she should ensure that the chemicals used for cleaning are of good quality
and does not have any adverse effects to the property as well as the guests.

Housekeeping Chemicals used in RADISSON MUMBAI

Following are some of the housekeeping chemicals used in the hotel.

1. R1 – Floors And Tiles

2. R2 – Heavy Soiled Cleaner. It is a Universal Cleaner
3. R3 – Glasses
4. R4 – Furniture
5. R5 – Room Freshener
6. R6 – WC
7. R7—Carpet Polishing
 8. R8—Carpet Shampooing
9. D7-- Steel

FOOD PRODUCTION

Food & Beverage Production is the core area of the Hospitality industry. Major
aspect of the Hotel industry is food as it is the true reflection of hospitality.

The heart of the hotel is the kitchen. Guests who patronize these hotels would visit
them for various reasons, for locality, comfort, pricing and even for the food that is
served and presented to them. Also there are some who visit these hotels for the
purpose of having a meal or snack. Whatever the case maybe, the kitchen plays an
important role for the existence and sustenance of the hotel.

It is one of the largest areas of food and beverage department comprising of

various kitchen and their sections. The number of kitchen, manpower and work
efficiency depends upon the size and type of the hotel, and the types of meal and
service to be catered, from the commercial viewpoint. It contributed major revenue
in any catering business. Kitchen is well designed area in which food is prepared
and looked for customer service. The varities of meals are prepared and looked by
the skilled and semi skilled culinary crafts and the key person, and food is served
in specific areas of the catering establishment.
The following is kitchen structure in Grand Radisson mumbai Premiere :-

USE Of chopping boards

RED MEAT AND RAW POULTRY

DAIRY PRODUCT
 SEAFOOD

COOKED MEAT

VEGETABLE AND FRUITS

ANY READY TO EAT FOOD

(SANDWICHES , BREAD, ETC.)

Indian Kitchen

RADISSON Mumbai - Indian Kitchen presents to you a collection of Indian

food recipes that's sure to tingle your taste buds and gives you a peek into Indian
cuisine. All recipes are developed by specialized chefs in the hotel. Both
Vegetarian and Non-Veg. specialties are prepared in this kitchen. The following
are some of the hot specialties.

 Dum murgkiBiriyani
 Subz biryani
 SubjKumbhSheek
 Mutton Ghost
 Dal Makhani
 MurghHasina Kebab
 Dal Radisson mumbai
 Malabar Prawn Curry

South Indian Kitchen

RADISSON Mumbai has a South Indian Kitchen which is famous for typical
South Indian dishes. Each state has its own typical food preparation and Radisson
mumbai Mumbai South Indian Kitchen shall be happy to prepare and serve its
guests with their favorite delicacies per their order. There are specialist cooks who
are ready to serve the customers as per their taste and choice.

Some of the south Indian dishes served for breakfast in the hotel are -
 Idli (steamed rice cake served with coconut chutney and sambhar)

Dosa - different varieties of dosas such as plain dosa, malsaladosa, ghee dosa,
revadosa, etc. are served with coconut chutney and sambhar.

Other vegetarian and non-veg. dishes can also be ordered as per the taste of the
guests.

Continental Kitchen

Continental Food, on the whole could be considered as International Cuisine,

particularly British, Australia, New Zealand, American. These places may not have
a distinguished cuisine of their own, and also are very similar in some way or the
other..in terms of Taste ,ingredients used, spices used, flavouring, herbs and
method of cooking....baked, grilled, stuffed, ...

Radisson mumbai Mumbai has its specialities in continental kitchen to take care of
the taste of its international guests. The Hotel’s Continental Chefs are happy to
serve their guests with foods of their choice.

Items from the Pizza Oven available at HMIA restaurant are:

 Marinated grilled Vegetable Pizza

 Chicken a la Kiew
 Chicken tikka pizza
Chinese Kitchen

Chinese cuisine is any of several styles originating from regions of China,some of

which have become increasingly popular in other parts of the world – from Asia to
the Americas, Australia, Western Europe and Southern Africa. The history of
Chinese cuisine stretches back for many centuries and produced both change from
period to period and variety in what could be called traditional Chinese food,
leading Chinese to pride themselves on eating a wide range of foods.

Specialties

 Diced Chicken in chilli garlic sauce

 Squid in salt & pepper
 Fish chilli wine dry

Appetizers

 Dragon Spring Roll

 Stirfried greens with garlic pearls
 Fish dry chilli fry
 Crispy golden corn fried prawns

Soup

 Sweet corn soup

 Manchow soup
 Hot & Sour soup
Poultry, lamb, pork & sea food

 Kung PaoLamb
 Beef with chilli and black bean sauce
 Crispy Schezwan Chicken
 Pork in sweet and sour sauce
 Pork with oyster chilli
 Prawns in hot bean sauce

Vegetables

 Three Treasure Vegetable Braised In Ginger wine sauce

 Tofu in Black Bean Sauce
 Stir fry Sweet and Sour Vegetables
 Stir fry Chinese green

Rice & Noodles

 Corn Capsicum Fried rice

 Chilli oyster hakka noodles
 Vegetable fried rice

Thai specialties

 Yum phakgrob
 Pohpiahtod
 Kai satay
Tandoor Section

Radisson mumbai Mumbai has a good Tandoor section. RADISSON MUMBAI’s

delicious tandoori are synonymous with its clients. Tandoori dishes are most
common and they are integral part of the all major north Indian functions.

Some of the most common tandoor items are

 Tandoori roti / Naan

 ChickenMalaiTikka
 Chicken tikkamakhani
 Pannertikka masala

Garde Manger / Cold storage room

Garde Manger is considered by many to be the most demanding station/job in any

kitchen. Garde Mangers need to be able to apply proper seasoning to food that is
going to be served cold and in other cases, season food that is going to be served
hot.

RADISSON MUMBAI has a superb Garde manger section where cold dishes
(such as salads, appetizers, canapes, pates and terrines) are prepared and other
foods are stored under refrigeration. The person in charge of this area is known as
the chef garde manger.

Bakery & Pastry

Radisson mumbai Mumbai Bakery & Pastry section is in the basement level where
classic cake and pastry preparations are made.

It is a place to exhibit culinary and kitchen management skills by focusing on

advanced garnishing techniques, large scale production, artisan breads, dessert and
wine pairing, and decorative arts such as chocolate, sugar or is a specialized area.
All types of bakery and pastry items are prepared for regular as well as special
occasions and this is one of the core specialized area in hotel industry.

Butchery: Radisson mumbai’s Butchery section is also situated on the 3rd floor.
Butchery takes care of the storing and cutting into pieces of meat, poultry and fish.
 FOOD &BEVERAGE SERVICE

Food and beverage service among hotels, restaurants and food outlets are handled
by the Food and Beverage Department, under the command responsibility of the
Food and Beverage Manager. Outlets with voluminous and complex operations
usually have more specialized division of labor.

Room Service

Grand Radisson mumbai Premiere has 24 hour room service to serve the Guests.

Room service in a hotel is one area where the Guests come in direct contact with
hotel employees and it is therefore very essential that the guests are gently and
cordially handled. Also room service is one of the most customer complaint prone
areas of any hotel.

Therefore, hotels prepare room service procedures and Standard Operating

Procedure (SOP) and train the employees properly to strictly adhere to the
procedures.

Outlets / Restaurants in RADISSON MUMBAI

Grand Radisson mumbai Premiere has the following LiquidLounge and
Restaurant.

180* Restaurant

The 180° Degrees Restaurant at Radisson Mumbai Goregaon by the Radisson

Hotel Group, managed by Radisson mumbai Hotels offers a dining experience that
will truly make you rethink the set standards of luxurious dining. The open kitchen
setup of the restaurant allows you to watch the qualified chefs as they prepare the
best exotic dishes from around the world. Make sure you enjoy a gala evening at
our restaurant.

180 Degrees is a multi-cuisine luxury dining restaurant located at the Radisson

Mumbai Goregaon in Goregaon West, Mumbai. This 24-hour restaurant serves
North Indian, Chinese, Italian and Continental food. The restaurant is open for
lunch as well as dinner, and serves some extensive buffets and brunches. The
ambiance of the restaurant is classy and elegant with marble flooring and rich
furniture, which is placed spaciously throughout the restaurant. The soft lighting
 adds to the charm, making it warm and welcoming. The superior service of the
staff will make this your frequent haunt.

QUICK FACTS

o Timings: 
24 hours

o Food Type: 
Continental, Pasta, Indian, Chinese, Oriental

o Price: 
Expensive

o Features: 
Business Dining, Large Group Friendly

o Ambiance: 
Fine Dining

o Payment Methods: 
Visa, Amex, Master, Cash

o Meal Type: 
Breakfast, Lunch, Buffet, Dinner

o Average Meal for Two: 

Rs.1800
 Liquid Lounge

The Liquid Lounge Bar at Radisson Mumbai Goregaon by the Radisson Hotel
Group, managed by Radisson mumbai Hotels offers an exciting array of cocktails
and mocktails to make your evenings special. The overall ambience of the bar is
very mellow and calm offering solace after a hard day's work. Enjoy our
interesting collection of domestic and international beverages combined with some
fresh snacks to ensure that you have an amazing time at our bar. Relax and unwind
at the Liquid Lounge Bar at one of the top hotels in Goregaon, Mumbai.

Timing: 12pm to 01.00am

Location: Level 2

No of Covers: 34

RADISSON MUMBAI BREAKFAST

Fruit Juice

Muslie

Chocos

Cornflakes

Chilled Yoghurt

Porridge

Orange Juice

Pineapple Juice

Mango Juice

Continental Breakfast

Omelettes (any variety of your choice)

Nancy"s Eggs (Poached, Scrambled, Fried, Boiled)

Bacon, Sausage, Baked Beans

Basket of Toast

Selection of Teas and Coffees

Jam and Marmalade

Chocos& Cornflakes

Breakfast timing: 7am – 10.30 am

 The Tipsy Terrace

The Tipsy Terrace at Radisson Mumbai Goregaon by the Radisson Hotel Group,
managed by Radisson mumbai Hotels is an ultra-modern hip restaurant that serves
as an ideal place to party and have fun. It has a lit ambience with trendy music
playing in the background. The restaurant also has a jukebox making you a DJ
from your own table. The restaurant serves domestic and imported drinks along
with a range of lip-smacking dishes. Enjoy the best of dining at one of the best
restaurants in Goregaon.

IRD (In Room Dinning)

For the ultimate private affair in dining pleasures, retreat to the comfort of your
own guestroom, and experience In-Room Private Dining. Experience the reasons
all over again...or, cozy up with a good book or a great movie and surround
yourself with Radisson mumbai luxury in the comfort of your own guestroom.
 RADISSON MUMBAI also serves food in Guest Room through their Room
Service per order and per In-Room dining menu.

   Types of Tray set up followed in IRD:-

1. Continentel tray set up.

2. Indian tray set up.

Condiments in continental tray are Tobassco Sauce, Mustard sauce, Oregano,

Pepperica,etc…

Accompaniments in Indian tray set up are Pickle, Chutney.

Fruit Platters are kept in the suite room and long stay guest room. The platter is
made of 5 fruits or 7 fruits.
 Banquets

A banquet is a large meal or feast complete with  main courses and desserts. It

usually serves a purpose such as a charitable gathering, a ceremony, or
a celebration.

Today banquets serve many purposes from training sessions to formal business
dinners. Business banquets are a popular way to strengthen bonds between
businessmen and their partners. It is common that a banquet is organized at the end
of an academic conference.

The Banquet Halls at Radisson Mumbai Goregaon - A Carlson Brand

Managed by Radisson mumbai Hotels are full-fledged halls with state of the art
equipment and ample spacing. The halls are ideal for holding large corporate events
as well as leisure occasions like marriages and engagements. There is also an option
to avail customized menu for the event. Our hotel also provides a professional
banqueting team to ensure that your events run smoothly.
 Seating Arrangements

OUR EVENT VENUES INCLUDE:

 Boardroom (14 m2) 
o Boardroom: 10
 Conclave (89 m2)
o Boardroom: 60
o Classroom: 65
o Cluster: 65
o Theatre: 130
o U-shaped: 55
 Council (158 m2)
o Boardroom: 60
o Classroom: 60
o Cluster: 75
o Theatre: 150
o U-shaped: 50
 Forum (130 m2)
o Boardroom: 55
o Classroom: 60
o Cluster: 55
o Theatre: 125
o U-shaped: 50
 Magnolia (191 m2)
o Boardroom: 75
o Classroom: 90
o Cluster: 110
o Theatre: 250
o U-shaped: 70
 Marigold (263 m2)
o Boardroom: 85
o Classroom: 140
o Cluster: 150
o Theatre: 300
o U-shaped: 80
 Mimosa (128 m2)
o Boardroom: 60
 o Classroom: 60
o Cluster: 70
o Theatre: 150
o U-shaped: 55
 Pre-function (229 m2)
 Senate 1 (89 m2)
o Boardroom: 45
o Classroom: 50
o Cluster: 54
o Theatre: 100
o U-shaped: 40
 Senate 2 (42 m2)
o Boardroom: 20
o Classroom: 22
o Cluster: 24
o Theatre: 50
o U-shaped: 20
 Summit (232 m2)
o Boardroom: 75
o Classroom: 80
o Cluster: 90
o Theatre: 200
o U-shaped: 70
 S O S POINTS IN BANQUETS:-

1) cutlery and crockery polishing to be done weekly basis

2) breakges in banquets to be maintined below.1 percante

3) chafing dish to be properly cleaned and wiped

4) crockery to be properly wiped and stacked

5) all chandeliers to be cleaned once in a month

6) crockery chipped at corners not to be used

7) weekly cleaning schedule followed for pantery area

8) the hall should be ready and checked properly before the guest arrive

9) uniform of the staff has to be clean and well pressed

10) comments cards to be given the guest after the function which can be analyzed
and rectified

11) usage of dent epns cutlery has been almost stopped

12 )all buffeet counter to have either flower arrangment or in additions to the

props we use

13) cocktail napkins are being used in all vip function in place of normal tissue

14) at no given p10nt of time during the function ' the pre function area is to be
left unmanned

15) carpet shampooing h_ as to be done once in a month

 TYPES OF SETUPS FOLLOWED IN BANQUETS:

As the day one has been dreaming about for years draws near, Hotel’s wedding-
tested staff stands at the ready to help turn his/her vision into wonderful reality.

The Hotel understands how important it is that one’s wedding goes according to
plan, so the Hotel’s planner will work with him/her every step of the way to make
certain that's exactly what happens.

Conference Style

Also, called the “board room style”, is recommended for groups that have less
than 20 people. This arrangement can be setup by placing (2) six feet long
rectangular banquet tables side by side. The chairs will be placed around the
perimeter of tables.

Lecture Style

If your event consists of general meetings and/or lectures, the lecture style
arrangement is suggested. This layout works well with almost any size group.
Chairs are placed in rows one behind the other and are facing the front of the room
towards a podium or head table.

U-Shape

For presentations that have less than 35 people, it is recommended that the room
be set up in the U-shape arrangement. For this arrangement, simply place your 6
foot rectangular folding or banquet tables in a U-shape configuration and place the
chairs on the outside of the tables.
Hollow Square

The hollow square setup is very similar to the U-shape. The major difference is
that both ends are closed. This arrangement can accommodate more guests and is
generally geared more towards discussions.

Classroom Style

The classroom style setup is primarily used when guest or participants have to do
some writing or note taking. Seminar tables can be used to seat up to three guests
who are seated on one side of the table and facing forward towards the lecturer.

TABLES USED IN THE BANQUETS

The tables which are commonly used in the banquet functions are:

2.5*2.5 inches table is a square table

4*2.5 inches table is an oblong table

6*2.5 inches table is an oblong table

Round table

R/6 which means the diameter of the table is six inches

R/8 which means the diameter of the table is eight inches

R/10 which means the diameter of the table is ten inches

Round table is used for the semi-formal setup

 FRONT OFFICE

Front Office

First impression is the best impression. The Front Office function of a Hotel is
to act as the public face of the hotel, primarily by greeting hotel patrons and
checking in guests. Front Office is the most important Department of any hotel
where the Guests come in direct contact with the staff and the success of any Hotel
is most dependent on how the Front Office is manned and their cordial and
receptive attitude towards the Guests.

The front office is the nerve centre of hotel operations. Hotel personnel are there to
serve guests. An important aspect of this is providing a good first impression of the
establishment to guests
Front Office Manager

The front office manger overseas all front office operations for the hotel. As staff
manager, he / she schedules employees to ensure that there is proper coverage and
all times. When VIPs, such as celebrities or dignitaries, stay at the establishment,
he/she is often responsible for giving them the personal attention they require. In
most instances, the front desk manager reports to the hotel’s general manager.

Reception

When a guest enters Grand Radisson mumbai Premiere then 1st the Bell Desk staff
greets the guest and guides him/her to the Reception. The Receptionist welcomes
the guest and enquires if he/she has a room reservation, the type of room they
would like to stay in. On his choice such as non-smoking, an appropriate room of
his choice shall be assigned to him and his registration process shall be completed
on to his computer terminal. For the identity proof, the Receptionist shall politely
ask for his passport (for international guests) and for Indian national guests any
ID proof such as PAN Card, Voters Card, etc. The 1st page of passport copy and
visa page shall be scanned for international guests and for Indian national guests,
their ID provided shall be scanned and kept in record as required by the hotel
policy for proof of identity. Then the front office staff makes the key for the room
and the GRE staff escorts the guest to their respective room.

Check-out Process

Guests check-out process will also be handled by the Reception Desk. The
Reception will receive the room key from the Guest and he will politely enquire
with the guest if he / she has used any mini bar. The invoice will be prepared by
the Reception and Guest will sign and settle the invoice either by cash or through
acceptable credit card.

Guest Relation Executive (GRE)

Guest Relation Executives are the front office personnel who assist the guest to
their respective rooms and explains them the various amenities placed in their
rooms. On the way to their room the GRE explains the facilities of the hotel and
the directions to the different places like the restaurants, swimming pool, health
club etc. The GRE even shows the fire exits which are nearest to their room.

Bell Service

When a guest arrives at Grand Radisson mumbai Premiere1st the Bell Desk staff
greets them and takes them to the reception. After the guest is allotted a room then
the GRE staff escorts the guest to their room. After the GRE escorts the guests to
his room and explains everything about the room, the Bell Desk shall carry the
guest baggage / luggage to the guest’s room and keep them at the place suggested
by the guest.

Business Centre

RADISSON MUMBAI has Business Center which is offered to its valued guests.
The Business Center provides guests with facility with high speed internet,
secretarial services, photo copying services, fax, printing, courier services, etc. The
business centre even provides DVDs to the guest.

Facilities offered at Radisson Mumbai Goregaon by the Radisson

Hotel Group,
Enjoy carefully picked out facilities tailormade for you at one of the best business
hotels in Goregaon, Mumbai. Relish comfort and convenience during your stay
here.
Facilities with compliments
♦ Buffet Breakfast
♦ 24 hours Wi-Fi connectivity
♦ Gymnasium (open 24 hours)
♦ 2 bottle of mineral water
♦ Tea / Coffee maker in the room
♦ Personal electronic safe
♦ 32" inches LCD TV
♦ Iron and iron board facility
♦ Shoe cleaning facility
♦ Dental Kit
♦ Shoe Horn
♦ Slippers
♦ Shaving Kit

 
Facilities on charge
♦ 24 hours in-room dining
♦ Local / STD calling
♦ Minibar and snack bar
♦ Laundry service
♦ Airport / Station pick up & drop
♦ Boardroom facility with AMT & PMT
 HUMAN RESOURCES DEPARTMENT

Human Resources department plays an important & vital role in the success of any
business organization. Human capital is the most valuable asset of all businesses
and therefore every care must be taken in selection and recruitment of employees.
There are two elements of the HR Department i.e. Personnel and Human
Resources Development. While Personnel function takes care of the administrative
matters related to employees, major challenge lies in the HR Development,
compensation and retention of employees.

Grand Radisson mumbai Premiere has an effective and efficient HR Department

under the HR Director. The department looks after the needs of various
departments in identifying, selecting, interviewing, hiring, orienting and training
the right people to the right job.

The HR Department liaises with the various Catering & Food Technology
Institutes in organizing campus interviews for identifying potential students for
placement with the Hotel.

Also HR department places students from various Catering & Food Technology
colleges and institutes for on job industrial training as part of their curriculum and
as such they are doing a great service to both the industry and the students. The
Department has been kind enough to properly guide the trainee students in carrying
out their training in the hotel effectively.

The Department has helped me very much in completing my four months training
with the hotel and I am very thankful to the Department.
 SALES & MARKETING:-

The sales and marketing department of a hotel has the responsibility of increasing
the sales of the hotel’s produce and services. The major products are room, food
and beverages, banquets, and outdoor catering. The sales andmarketing staff of a
hotel can vary from one part-time person to a dozen or more full-time employees,
depending upon the size of the hotel. Their responsibilities can be divided into
functions like sales, convention service, advertising, and public relations. The sales
and marketing department carries out market surveys and forecasts the future
demand for various service provided by the hotel, based on past and present trends.
On basis of such forecasts, they develop strategies to capture the market and
increase the revenue of the hotel.
 PLACES TO VISIT

NARIMAN POINT

Starting from the north of Nariman Point and ending at the famous Chowpatty
beach, the Marine Drive is a 3km long arc shaped road along the sea coast of South
Mumbai. The coast lines the Arabian sea and is the best place to watch the sunset
in Mumbai

GATEWAY OF INDIA

One of the most distinguished monument in Mumbai, The Gateway of India was
built in 1924. Now it has become a popular tourist hub in the city. Located at
Apollo Bunder Waterfront, the monument overlooks the Arabian Sea in the most
beautiful way
JUHU BEACH

The most popular beach in Mumbai, Juhu beach is located close to Andheri and
was once quite a beautiful beach. However, with so many tourists coming in here,
the place has become dirty and water is also not clean because of affluents from
nearby factories and industries

HAJI ALI DARGAH

Situated at the backdrop of a beautiful view of the sea is the shrine of Haji Ali, a
wealthy merchant turned into Muslim Sufi. People from all walks of life and
religions come here to seek blessings.
Siddhivinayak Temple

Located in Prabhadevi, Siddhivinayak is a Lord Ganesha temple, one of the most

significant and frequented temples in Mumbai. Visitors visit this temple in large
numbers on daily basis. It was built by Laxman Vithu and Deubai Patil in 1801. It
is one of the richest temples in Mumbai. The wooden doors...

Elephanta caves

An UNESCO World Heritage Site, Elephanta Caves is a specimen of rock cut art
and architecture from the times of medieval India. It is an island and is located at a
distance of 11km from the city of Mumbai. It also provides an amazing view of the
Mumbai skyline.
Bandra Worli Sea Link

Spanning across the arc of Mumbai coastline, this sea link is a civil engineering
wonder that reflects the modern infrastructure of the city of Mumbai

Fashion Street

One of the favourite shopping hubs for the people of Mumbai especially the
students, the place offers some of the trendiest and latest fashion clothes.
 Essel World

Located on the edge of northern suburbs, Mumbai's favourite adventure and water

park, Essel World and Water Kingdom are probably the best themed park and
water park in India. During the hot and humid summer or Mumbai, a lot of locals
and tourists throng Water Kingdom.
Radisson Rewards™ provides members with an enhanced experience from the
time of booking to check-out and every moment in between. In addition to
enjoying Member Only Rates, members have access to exclusive benefits and earn
towards free nights.

Benefits include:

 Earning at least 20 points per U.S. dollar spent on eligible hotel stays and
food and drink charged to the member’s hotel room
 Elite status starting at 9 eligible nights or 6 eligible stays
 Free Award Night redemptions starting at 9,000 points on standard rooms
with no blackout dates

View a complete list of member benefits.

Radisson Rewards members enjoy all of these benefits at any of our more than
1,100 hotels worldwide including: Radisson Collection, Radisson Blu®,
Radisson®, Radisson RED, Park Plaza®, Park Inn® by Radisson, and Country Inn
& Suites® by Radisson.

Already a member?

If this is your first time visiting the website as a member, activate your online
account.
 TRANING SCHEDULE

SR.NO DEPARTMENT SCHEDULE

1 HOUSEKEEPING 8TH MAY TO 6TH

JULY

2 KITCHEN 7TH JULY TO 5TH

AUG

3 FOOD & BEVERAGE SERVICE 6TH AUG TO 30TH

SEP
 TRAINING EXPERIENCE

Training at the Radisson, Mumbai was a wonderful and knowledge enhancing

experience for me.

During the training I was mainly stationed at all the departments. Here I came into
contact with concepts which I had previously read in the books which were an eye
opening experience for me.

At the Radisson, Mumbai I had come to know with hands on experience about,

 Procedure of work carried out in the hotel.

 Knowledge about the various departments.
 Knowledge about the working areas.
 The types of work carried out in the hotel.
 The skills required to handle our job.
 The quality of initiation required in the industry.

During the course of this training, I was given plenty of exposure to all types of
guests in all department and had to face many pleasant and unpleasant situations.
Thereby, gaining a lot of experience which will definitely help me in the future in
the hotel industry.

CONCLUSION
My Industrial Training at Hotel “RADISSON MUMBAI” Mumbai was surely a
fruitful one. During my training I got good exposure to the industry. I had chance
to personally glance through the actual working procedure and conditions that are
adapted and implied under various circumstances in the hotel.

During my training I developed my technical as well as communication skills. I

learned many attributes and developed a sense of responsibility towards my job.
The importance of well grooming, maintaining hotel standards, punctuality and co-
operation with the colleagues and following the superiors’ orders was understood
and implied by me.

This all was possible only by the extra ordinary support and interest shown by my
superiors and their timely guidance which boosted me during the whole training
period.

I am sure this Industrial Training will surely benefit me significantly in my career

in the hospitality industry.