INSTITUTE OF HOTEL MANAGEMENT, CATERING

TECHNOLOGY AND NUTRITION, MUMBAI

INDUSTRIAL TRAINING REPORT

HYATT REGENCY, DELHI

TRAINING PERIOD: 11TH JULY 2022 – 4TH NOVEMBER 22

SUBMITTED BY
BALJEET SINGH SEHGAL
NCHM ROLL NO. 2141116080

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 ACKNOWLEGMENT

 This is my privilege to express my indebtedness to a number of individuals, who had

helped me in the number of ways in successful completion of my training and this report.

 I would like to thank my hotel learning & development manager MrJayant Tripathi for
giving me the opportunity to work in this organization. Also would like to acknowledge
my institute, IHM MUMBAL Training Co-ordinator Ms Mudita

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 INDEX
SNO TITLE PAGE NO.
.
1. Introduction and current status of the 4-6
hotel group.
2. Hyatt and its brands 7-14
3. Training schedule 15
4. Core department- 1 [Housekeeping] 16-20
5. Core department- 2 [Food Production] 21-24
6. Core department- 3 [Front office] 25-29
7. Core department- 4 [Food and Beverage] 30-34
8. Conclusion 35

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 INTRODUCTION TO HOTEL GROUP

Hyatt was founded by Jay Pritzker in 1957 when he purchased the Hyatt House motel adjacent to
the Los Angeles International Airport. Over the following decade, Jay Pritzker and his brother
Donald Pritzker, working together with other Pritzker family business interests, grew the
company into a North American management and hotel ownership company, which became a
public company in 1962. In 1968, Hyatt International was formed by Pritzker family business
interests and subsequently became a separate public company. Hyatt Corporation and Hyatt
International Corporation there taken private by the Pritzker family business interests in 1979
and 1982, respectively. Prior to June 30, 2004, Hyatt Corporation, which primarily consisted of
the North American hotel management and franchise companies, was owned by HG, Inc. (HG).
H Group Holding, Inc. (H Group). which is owned by Pritzker family business interests, owns
HG. In addition to owning Hyatt Corporation, HG owned various other North American
hospitality related businesses (primarily consisting of hotel properties and the vacation
ownership business) and on June 30, 2004 contributed these hospitality related businesses to
Hyatt Corporation. Following such contribution, the stock of Hyatt Corporation was distributed
to the Pritzker family business interests that owned H Group. They refer to this transaction as the
"June 2004 Transaction. Following the June 2004 Transaction, substantially all of the hospitality
assets owned by Pritzker family business interests, including Hyatt Corporation and Hyatt
International Corporation. were consolidated under a single entity. On August 4, 2004, Global
Hyatt, Inc. was incorporated in Delaware and subsequently changed its name to Global Hyatt
Corporation. On December 31, 2004, pursuant to a Master contribution Agreement, the stock of
Hyatt Corporation and the stock of AIC Holding Co. (AIC), the owner of Hyatt International
Corporation and other international hospitality related assets and operations, as well as
hospitality related assets and operations held by certain other entities owned by Pritzker family
business interests were contributed to Global Hyatt Corporation by their respective owners in

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exchange for shares of Global Hyatt Corporation common stock. As a result of this transaction,
Hyatt Corporation, AIC and Hyatt International Corporation became wholly- owned subsidiaries
of Global Hyatt Corporation. The contribution was reflected as a transaction between entities
under common control as of January 1, 2004. On June 30, 2009, Global Hyatt Corporation
changed its name to Hyatt Hotels Corporation. On November 10, 2009, they completed an initial
public offering of 43,700,000 shares of our Class A common stock, of which selling stockholders
sold 38,000,000 shares and they sold 5,700,000 in connection with the underwriters' exercise of
their option to purchase additional shares. In connection with the offering, our Class A common
stock began trading publicly on the New York Stock Exchange under the symbol "H" on
November 5, 2009.

OVERVIEW
Hyatt Hotels Corporation is a global hospitality company with widely recognized, industry
leading brands and a tradition of innovation developed over our more than fifty-year history. Our
mission is to provide authentic hospitality by making a difference in the lives of the people they
touch every day. They manage, franchise, own and develop Hyatt-branded hotels, resorts and
residential and vacation ownership properties around the world. As of December 31, 2010, our
worldwide portfolio consisted of 453 Hyatt-branded properties (127,507 rooms and units),
including:
 177 managed properties (68.239 rooms), all of which they operate under management
agreements with third-party property owners;
 132 franchised properties (20,249 rooms), all of which are owned by third parties that
have franchise agreements with us and are operated by third parties:
 90 owned properties (including 3 consolidated hospitality ventures) (23,637 rooms) and 6
leased properties (2,851 rooms), all of which they manage;

 24 managed properties owned or leased by unconsolidated hospitality ventures (10,330

rooms);
They develop, sell or manage vacation ownership properties in select locations as part of the
Hyatt Vacation Club, which is in the process of changing its name to Hyatt Residence Club.
They also manage, provide services to or license our trademarks with respect to residential

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ownership units that are often adjacent to a Hyatt-branded full service hotel. They consult with
third parties in the design and development of such mixed-use projects based on our expertise as
a manager and owner of vacation ownership properties, residential properties and hotels.
Our associates and hotel general managers are supported by our divisional management teams
located in cities around the world and our executive management team. headquartered in
Chicago.

HYATT ITS EXPANSION AND ITS CURRENT STATUS

Hyatt Corporation opened its first hotel on September 27, 1957 Hyatt's first property at Los
Angeles International Airport was originally named Hyatt House. The owner of Hyatt House was
a local entrepreneur by the name of Hyatt R von Dehn. Hyatt hotels expanded aggressively along
the West Coast during the next decade. However, it wasn't until 1967, when Hyatt Corporation
opened the world's first atrium hotel that the Hyatt name became known worldwide. The hotel's
21-alory atrium tower lobby and dramatic departure from traditional hotel architecture changed
the course of the lodging industry. The challenge to hotel architects was no longer to eliminate
extra space; rather, to create grand, wide-open public spaces. By 1909, there were 13 Hyatt
hotels in the United States. That year, a subsidiary of the newly formed Hyatt International
Corporation opened the first international hotel, the Hyatt Regency Hong Kong.
Hyatt Regency hotels are the core brand of Hyatt Hotels & Resorts, offering guests opportunities
to broaden their horizons and rejuvenate. Lobbies and rooms are designed to: reflect the best of
the local cultures, the food and beverage outlets are inventive, and exceptional technology,
meeting, and fitness facilities are available. The Grand Hyatt and Park Hyatt brands were
introduced in 1980 to further identify and market the diverse types of Hyatt Hotels & Resorts
worldwide. Grand Hyatt hotels serve culturally rich destinations that attract leisure and business
travellers as well as large-scale meetings and conventions. The hotels, reflecting a grand scale
and refinement, include features such as state-of-the-art technology, sophisticated business and
leisure facilities, banquet and conference facilities of world-class standard, and specialized
programs that cater to discriminating business and vacation guests.

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 HYATT AND ITS BRANDS

At Hyatt hotels, Immerse yourself with the places and people whose every mission is to make the
most of your stay. You may be staying with us for an important meeting, to explore a new city,
or to reconnect with old friends. No matter the reason, you'll find yourself surrounded by
enthusiastic insiders who delight in sharing the best of what each of our hotels and cities has to
offer.
They make sure your needs are met, no matter your reason for visiting. Our restaurants and bars
are bustling and invigorating. Our guest rooms are restful and reviving. Our people are inviting
and in-the-know. At Hyatt hotels, you're more than welcome.
Restful & Contemporary Rooms at Hyatt Hotels our guestrooms and suites are flexible spaces
that allow guests to work and relax.

Park Hyatt
A visit to Park Hyatt and you will find yourself surrounded by contemporary luxury. Dramatic
architecture and design where you are offered privacy. personalized service and peerless quality-
from original works of art to culinary arts. Understated elegance is the underlying philosophy at
every Park Hyatt to provide you with sophisticated luxury. The architecture which surrounds you
is a stunning display of contemporary design. World renowned architects and interior designers
custom design each Park Hyatt to brilliantly combine modern style and timeless regional
trademarks with grace and ease. Each Park proudly reflects its unique environment and culture.
Wake up to the city you are in, with special local touches and detail found in each corner
throughout the hotel. At Park Hyatt, you will experience the best each location has to offer-even
if you choose never to leave the hotel.

GRAND HYATT
Grand Hyatt Hotels serve large business destinations that attract leisure and corporate travellers,
as well as large-scale meetings and conventions. The business hotels, reflecting grand scale and
refinement, include state-of-the-art technology, sophisticated business and leisure facilities,

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banquet and conference facilities of world-class standard, and specialized programs that cater to
discriminating business travel and vacation guests Grand Hyall business hotels offer a variety of
restaurants, cafes and bars Additional lobby lounges are provided for business travel guests to
socialize and relax.

ANDAZ
Created in response to the discerning traveller's need for an experience that blends style with
uncompromised service, ANDAZ focuses on a personal attention to detail and a dedication
towards individual preferences. A renewal of the highest quality standards, the delivery of simple
luxuries. ANDAZ delights the senses. Inspired music and the charm of the local voices. The taste
of carefully prepared cuisine. The delight of unexpected details and a personal taste of comfort
and place. Cultural sensitivities in harmony with a global perspective. ANDAZ provides a
completely new experience in the concept of hospitality

HYATT PLACE
Hyatt Place, a new kind of hotel that puts style, innovation and The Hyatt Touch® within
everyone's reach. The guests will enjoy a spacious guestroom with a 42" flat-panel HDTV,
signature Hyatt Grand Bed, a plush Cosy Corner oversized sofa-sleeper that is separated from the
sleeping area, and complimentary high-speed Wi-Fi internet access throughout the hotel. Hyatt
Place.

Hyatt Residence Club

Enjoy the serenity of a shimmering lake from your own private balcony. Experience the
exhilaration of skiing down a mountain topped with fresh powder snow. Listen to crashing
waves as soft ocean breezes drift through your window. These are the vacation memories that
will never leave you. As a Hyatt Residence Club owner, make them yours when you choose the
destination and season that fit your lifestyle. A collection of generously appointed luxury
residences in exclusive destinations, it's an enticing alternative to a vacation or second home.
Hyatt Residence Club has perfected the "total vacation" experience. Our collection of world-

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class hotels, our cultural fluency and our commitment to exceptional service create a time-
honored standard of excellence that Hyatt owners prize above all others.

HYATT ZILAR AND HYATT ZIVA

Hyatt Zilara, adults-only resorts, invites guests to experience endless opportunities to live in the
moment, find ultimate relaxation and discover the joy of a carefree stay. Hyatt Zilara™ all
inclusive resorts create endless opportunities to live in the moment. Guests delight in unique and
spontaneous experiences, whether they seek ultimate relaxation in a carefree, sophisticated
setting or a calendar full of activities-allowing them to explore their surroundings. Each resort
location offers spacious suites, world-class dining, an impressive array of upscale amenities,
outstanding service and breathtaking ocean views.
Hyatt Ziva, offers guests that chance to uncover unexpected fun and discovery as they try new
things and bond in new ways with family, friends, and soon-to-be friends. Hyatt Ziva all
inclusive resorts capture the fun and vitality of a vacation. Guests of all ages discover the
unexpected, as they try new things and bond in new ways through the passion of a warm and
welcoming staff, the beauty of local culture and authentic culinary delights. The experience will
inspire stories among groups, families, friends, and soon-to-be friends. Each resort location
features plush accommodations, impressive amenities and impeccable service- along with a
myriad of activities from fine dining options and unique spa treatments to Children's
programming and nightly entertainment.

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 HYATT REGENCY, DELHI
History
Asian Hotels (North) Ltd was incorporated in 1980 and was promoted by R S Saraf, RK Jatia,
Chaman Lal Gupta, three non-resident Indians together with Sushil Gupta and Shiv Jatia, their
Indian Associates. The builders entered into a 10-year franchise agreement with Hyatt
International, and the new hotel was the chain's first hotel in India. The hotel's construction was
spurred by the Asian Games In 1982 The Hyatt Regency Delhi opened in 1983.

Overview
The Hyatt Regency Delhi is a hotel in New Delhi, India, opened in 1983, with 486 rooms and 51
suites. It is located in Bhikaji Cama Place, near Chanakyapuri, in South Delhi. It was managed
by Hyatt until November 2020, 13 The hotel no longer has any association with the Hyatt chain,
but continues to use the Hyatt name.
Hyatt Regency Hotels are among the company's best-known and familiar hotels located in
leading business and group destinations around the world. These hotels feature stylish,
contemporary design, abundant meeting facilities and extraordinary restaurants. Hyatt regency is
the oldest brand of Hyatt and the first hotel in this series was the Hyatt Regency Atlanta.

Tagline

“WE CARE FOR PEOPLE SO WE CAN BE THEIR BEST”

Values
 Well being
 Integrity
 Respect
 Empathy
 Experimentation
 Inclusion

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Hotel Features

• 486 Hotel Rooms &51 Suites

• Regency Club
• E-Concierge Airport Shuttle Service
• Sightseeing Tours
• International Cuisine with Seasonal Menus STAX Restaurant & Glasshouse Restaurant
• The Bar & The Bakery
• Outdoor Swimming Pool
• Club Spa and Fitness Centre
• Regency BallroomMeetings
• Senate
• Mansion
• 3 Board Rooms
• Living Room
• The Oval

CLUB AT THE HYATT

The Club at the Hyatt card entitles the member to discounts proportional to the number of
diners per table. A diner is considered a guest who orders at least one dish. The card can be
used in all operating of Grand Hyatt Taipei’s restaurants.

The discount proportions for standard dining benefits are:

1 diner 10% discount 4 diners 25% discount
2 diners 50% discount 5 diners 20% discount
3 diners 33% discount 6-50 diners 15% discount

The above membership discounts are not valid for :

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Guest chef promotions, Mother’s Day, Christmas Eve dinner, New Year’s Eve dinner. On
these special occasions, as listed above, they will offer our members a 25% discount for two to
four diners. On Chinese New Year’s Eve dinner, only a flat of 10% off discount will be offered
for two to fifty diners. (include club time) Restaurants may adopt other discount arrangements
or favourable measures for “limited time only” menus.

PRIVATE ROOM RESTAURANTS

 If ten or more guests dine in a private room at Yun Jin, Pearl Liang or Bel Air Bar • Grill,
a 25% discount will be offered on the total food portion of the bill.

BEVERAGES
 10% discount on beverages in all restaurants.

ADDITIONAL BENEFITS
 Parking privileges include one hour’s free parking for every NT$1,000 spent before the
food discount.
 Baguette will offer a 15% discount for daily and seasonal products.

ACCOMMODATION BENEFITS
Club at the Hyatt members are entitled to a special room rate at Grand Hyatt Taipei and at
over 80 participating Hyatt Hotels & Resorts worldwide (except in Canada, the Caribbean and
the USA).

VOUCHERS FOR NEW MEMBER

 6 NT$500 F&B Discount Gift Certificates
 5 NT$1,000 F&B Discount Gift Certificates

SPECIAL TERMS & CONDITION

 The member must be present and dine at the table to enjoy these benefits.
 The card is for the member’s personal use only and is strictly non-transferrable.
 Club at the Hyatt Card privileges are strictly limited to one card per table, booking or group.

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  Grand Hyatt Taipei reserves the right to modify or amend the restaurant concept,
operation policy and number of operating restaurant accordingly.

As one of our guests or one whom they do business with, you understand and agree that
subject to applicable laws, Grand Hyatt Taipei and the properties managed, franchised, owned,
licensed, or developed by affiliates of Hyatt Hotels Corporation may collect, use and disclose
portions of your personal information in order to provide hotel information and the latest
CATH member offer.

Regarding any personal information you provide in this form and related documents will be
managed in accordance with the Global Privacy Policy and the rules and terms of Taiwan
Privacy Policy.

REGENCY CLUB
Lounges and bars are more than just about drinking. They have a cool ambience, great drinks,
music and scrumptious food to have a fun evening with your friends. Delhi has some amazing
spots to have a night of fun and food.
Regency Club Lounge is one of the famous Lounge Bars where you can have a great time with
family or friends. which makes it a great place.
Setting the pace of the city's nightlife is Regency Club Lounge in Bhikaji Cama Place, Delhi.
This night club is well-known amongst the locals for its fantastic ambience and great-tasting
food. It caters to the youngsters who want to savour the vibrant and upbeat nightlife in Delhi.

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This lounge cum bar poses to be a perfect place for any working professional to unwind after a
long day at work. An array of mouth-watering delicacies in Chinese, Continental and North
Indian cuisines are ready to tantalise your taste-buds. A great range of beers, wines, aperitifs,
shooters, brandy, cocktails, flamers, imported scotch, whiskeys, rums, gins, vodkas and
mocktails are available on their bar menu. In the city, this nightclub is at 6th Floor, Hyatt
Regency, New on the Ring Road. Flanked by various commercial complexes and marketplaces,
it is easy for one to locate this establishment. Being a popular club, this listing has received 90
votes from Justdial users. Undoubtedly it is one of the best restaurants in Bhikaji Cama Place,
Delhi.

Ambience and Services at Regency Club Lounge

Regency Club Lounge in Bhikaji Cama Place is famous for its live performances and events,
held time and again. The upbeat and lively environment at this venue sets the tone for an
entertaining and experiential outing. In addition to the a la carte menu, you can also indulge in a
variety of food on their lavish buffet spread, with or without alcohol. A meal can range between ,
approximately. This restrobar welcomes guests between 00:00 - 23:59, all through the they can

Frequently ordered items

The must-try dishes at Regency Club Lounge near Bhikaji Cama Place are Chicken 8 to 8, Aloo
Sysmi Tikki, Barbeque Chicken Wings, Spanish Veg. Bullets, Alpina Papas, Lippu Chicken,
Fish AmrithSari and Cheese Nachos.

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TRAINING SCHEDULE
DATE DEPARTMENT
11th July 2022-16th August 2022 Food and Beverage
17th August 2022-18th September 2022 Housekeeping
19th September 2022- 9th October 2022 Food Production
10th October 2022- 20th October 2022 Front Office
20th October 2022- 24th October 2022 Diwali task force
25th October 2022- 4th November 2022 Food and Beverage

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HOUSEKEEPING
A housekeeper is a person employed to manage a household(6) and the domestic staff.
According to the 1861 Victorian era Mrs. Beeton's Book of Household Management, the
housekeeper is second in command in the house and "except in large establishments, where there
is a house steward, the housekeeper must consider herself as the immediate representative of her
mistress". Housekeeping is the management and the routine support activities of running an
organised physical institution occupied or used by people, like a house, ship, hospital or factory,
such as tidying, cleaning, cooking, routine maintenance, shopping, and bill payment. These tasks
may be performed by members of the household, or by persons hired for the purpose. This is a
more broad role than a cleaner, who is focused only on the cleaning aspect. The term is also used
to refer to the money allocated for such use. 2 By extension, it may also refer to an office or
organization, as well as the maintenance of computer storage systems.

The basic concept can be divided into domestic housekeeping, for private households, and
institutional housekeeping for commercial and other institutions providing shelter or lodging,
such as hotels, resorts, inns, boarding houses, dormitories, hospitals and prisons (46) There are
related concepts in industry known as workplace housekeeping and Industrial housekeeping,
which are part of occupational health and safety processes

The Housekeeping department of any hotel plays an important role in the maintenance of the
revenue earning potential of the organisation, because the sale of rooms constitutes a minimum
of 75% of the hotel profit and the Housekeeping department is responsible for the upkeep of the
same. In other words, a hotel gets largest margin of profit from room sales because rooms once
made can be sold over and over again if the Housekeeping department is efficient enough in the

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maintenance of the room in a saleable condition. A good hotel operation ensures optimum room
sales to bring in maximum profit.

Room sales in a hotel is dependent on many factors concerning the room itself, like the facilities,
decor, cleanliness etc. Rooms once made can be re-designed to meet changing guest
requirements, but the maintenance and upkeep of the same is still to be handled by the
Housekeeping department. Another aspect to be considered while evaluating the room sales
projection is the personal tastes of the guest segments which may vary even individually.

The Housekeeping department is not only responsible for the upkeep of rooms but also of the
various public areas which guest frequents. The various public areas especially the lobby go a
long way in influencing a guest's opinion of the organization and may result possible increase in
prospective and existing room sales. These areas leave a lasting impression on a guest's mind as
it is often the first impression that is the most lasting impression.

This department is responsible for the cleanliness and upkeep of the front of the house areas as
well as back of the house areas, so that they appear fresh and aesthetically appealing as on the
first day the hotel property opened for business. They aim at providing our customer with clean,
attractive, comfortable and welcoming surroundings that offer value for money. Nothing sends a
stronger message than cleanliness in a hospitality operation.

Housekeeping may be defined as Provision of a clean, comfortable, safe and aesthetically

appealing environment. By another definition, Housekeeping is an operational department in a
hotel, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public areas,
back areas and surroundings

The housekeeping department not only prepares the guest room on timely basis for arriving
guest, but also cleans and maintains everything in the hotel so that the property is fresh and
attractive as the day it opened for business. Housekeeping thus, is an ancillary department that
contributes in a big way towards the overall reputation of the property. It is righty said that
housekeeping is a 24 x 7 x 365operations

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ACCOMODATION

FLOOR COUNT

7 FLOORS

NUMBER OF ROOMS

486 ROOMS

NUMBER OF SUITES

51 SUITES

FLOOR LAYOUT
1. B Wing
2. A Wing
3. C Wing
4. D Wing
5. E Wing
6. A-Wing Pantry
7. E Wing Pantry
8. Guest Elevators
9. Linen Chute
10. Service Elevators
11. Clearance Rack
12. Store

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FUNTIONS PERFORMED AS TRAINEE

*ON FLOOR DUTY

 LINEN PICKUP
 DUSTING
 VACCUMING
 CLEANING OF FIRE DOORS
 SKIRTING THE LOBBY
 WIPING OF AC VENTS

*LAUNDRY ROOM

 FOLDIND THE LINEN ( BED SHEET, DUVET, BATH TOWEL

 ARRANGING AND STACKING THE TABLE AND CHAIR COVER )
 OPERATING THE MACHINES (HOFFMAN, FLAT IORN MACHINE )
 NAPKIN SEPERATION
 SEPERATING AND ARRANGING THE UNIFORM

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FOOD PRODUCTION

Hotels are justify proud of their reputation for fine cuisine and elegant dining. Food production is
an integral part service of hotel. When the guest arrives at the hotel, he not only expects good
food of the highest possible standards Especially in today's times with growing competition it is
very essential that the hotel tries to provides as many food outlets to the guest serving various
kinds of quality cuisine. Nowadays the restaurants not only provide services to the In-house
guests but also to the local guest the recognized patrons. Food production is the conversion of
food from the raw to the palatable state. It is no longer a profession concealed in mystery like the
secrets are available easily today with its formula. There principles, procedures and techniques in
food production just as there are in other fields Food production is respect connoisseurs of food
who have been passing techniques and styles of cooking from generation to generation, it is due
to this fact that food production has developed to the advanced form it portrays today

Food Production is a department that is involved in the 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.

Education plays a critical role in this profession. A diploma is essential, but a degree course is
better. Because with a BSc in hospitality course you can bypass the Commie stages and join as a
kitchen management trainee (KMT) and start cooking, thus saving three or four years of the
grind. Food Production graduates are absorbed as KMTS and train for almost two years before
becoming Chef de Partie, the stage after Commie 1.

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THE KITCHEN SUBDIVISIONS

In the hotel, they use the decentralized system of kitchen functioning though in some places
centralized system is used. The main sections of the Food production department are.

GARDEMANAGER
This section deals with the cold meat and food for the department. It serves to all the outlets of
the hotel such as butler pantry, Room service, Coffee shop, other section of the kitchen etc. It is a
decentralized kitchen working 24 HRS.
BAKERY
This section of the kitchen working continuously and producing high quality cakes, pastries,
desserts, bread rolls etc. It is a decentralized kitchen working 24 HRS BAKERY The bakery
consists of a twin room enclosure called the confectionery and the bakery (the place where all the
baking is done) with its own walk-in and deep freeze. It is the place where the preparation of the
BUTCHERY
Butchery in hotel terminology is also called “Meat Fabrication” as it is involved in changing the
form of meat, poultry, fish etc. from unclean and large chunks to clean and appreciate sizes as
required for various purposes.
SPECIALTY KITCHENS
These are the kitchen solely working for the restaurant they are attached to. This kitchen
produces only the type of cuisine offered by the restaurants. The kitchens work on break shift
basis except for north west frontier cuisine kitchen as it involves a great deal of cooking over a
long period of time.
INDIAN KITCHEN
This section is the main kitchen which is responsible for the preparation of all Indian. Tandoor
section: This section is responsible for the preparation of the all-tandoor items ,cakes, Breads,
Pastries, and Tarts etc takes place. It provides a large variety of desserts and beverages for the
benefit of the guest. It is a guest‟s delight to be in the outlet which brings into combination one
of the best products with the hospitality of the staff at the work. The bakery provides service to
coffee shop, Room Service, La Rochelle, Butler pantry, Banquet, Pantry shop & all specialty
kitchens Service.

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CONTINENTAL KITCHEN
As the name clearly indicates, it is responsible for the preparation of all continental dishes and
their service to outlet such as La Rochelle, room service, and the banquets. This section is
divided into 2 parts
SOUP SECTION
This is the section preparing all types of soups for all banquet functions and restaurants. The
section has one chef working, who prepares all the soups. Every day about 7-8 soups are
prepared including the party soups and the quality produced is 150 cups of each soup daily.This
section also prepares stocks of different type for use in soup section as well in any other part of
kitchen as required. The section gets the raw materials in daily requisition basis to stores and
butchery. The soup prepared everyday includes. Mulligatawny soup Cream of Tomato Soup
Tomato Shorba Soup Cream of Leafy Spinach soup Cream of Mushroom soup Seasonal soups.
Hot Range
This section of the main kitchen is responsible for preparation of food for the restaurant buffets
in the morning and a la carte menu to the restaurants in the evening. It is further divided into the
following. Vegetable section, Grill section, Range section, Saucier section, Pantry section

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LA PIAZZA

When La Piazza first opened at the Hyatt Regency Delhi 25 years ago, it took the culinary world
by storm. The city hadn’t seen anything like it. Their authentic Italian cooking gave Delhiites
their first taste of Italy’s famous regional delicacies, different kinds of pastas as well as the
famous gelato. Authentic pizza was no more the reserve of the occasional trips to Europe, but
were accessible after a short ride in your car.

This year, the iconic restaurant that introduced the original flavours of Italy to the capital is
celebrating its silver jubilee. And it’s leaving no stone unturned to put on celebrations worthy of
the famous hearty Italian hospitality. Using farm-fresh ingredients and Italian produce, the
trattoria-style restaurant has put together menus featuring exceptional Italian dishes. Given its
fame, just one would be enough

FUNCTIONS PERFORMED AS TRAINEE

 Store Pickup And Set Up
 Commissary And Butchery Collection
 Finely Chopping Vegetables (Onion,
Tomatoes)
 Setting Up The Morning Buffet
 Bakery Collection
 Preparation Of Pasta And Pizza Dough
 Setting Up And Maintaing The Walk
Ins
 Preparation Of Diiferent Types Of
Salad
 Egg White And Yolk Seperation
 Setting Up The Desert Counter

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FRONT OFFICE

It is one the many departments of the hotel business which directly interacts with the customers
when they first arrive at the hotel. The staff of this department is very visible to the guests. Front
office staff handles the transactions between the hotel and its guests. The staff receives the
guests, handles their requests, and strikes the first impression about the hotel into their minds.
This is the place where customers first arrive in the hotel, where they can check in at the front
desk. Employees working in the front desk will also help customers with problems and
complaints
Front Desk is a very important department in the hotel, making direct contact with guests The
main function of this department is Reservation Guest service, Check-in, Check-out, Telephone,
Finance & Cashiering, Foreign Exchange, Room Assignment, Inquiry etc.
Should guests have any problems or require to appreciate or comment, they would normally go
directly to the Front Office, because it is convenient to contact and converse with other
departments. Therefore, this department is the direct delegate to link the work and report the
consequence to other departments.
This department is one of the major operational and revenue-producing departments of the hotel
which generates two-thirds of the revenue earned by a hotel from the sale of the guest rooms. It
involves in providing valuable services to the guests during the entire guest cycle consisting of
Pre-arrival Arrival, Occupancy and Departure

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Front Office Department Includes
 Front Desk
 Uniformed Service
 Concierges
 Front Office Accounting System
 Private Branch Exchange (PBX), a private telephone network used within an organization
Following are the most basic responsibilities a front office can handle
 1 Creating guest database
 2 Handling guest accounts
 Coordinating guest service
 Trying to sell a service
 Ensuring guest satisfaction
 Handling in-house communication through PBX

Responsibilities of the different staff of front office department

Front Office Manager
 All administrative tasks
 Hiring staff
 Training
 Giving appraisals
 Ensure smooth functioning of the department
 Make departments budget
 Forecast sales Monitor reservation systems to maximize occupancy, sales, and revenue
 Conduct department meetings
 Check arrivals, departures, and review all reports of the FO department.

Assistant Front Office Manager

 Supervise and coordinate day to day activities

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  Assign duties
 Check daily reports, arrival lists, departure lists, VIP arrival, group arrivals
 Update FO manager about the happenings
 Coordinating with other departments like HK, sales, F&B.

Lobby Manager
 To ensure smooth check-in and check-out
 Handle guest complaints
 Coordinating with travel counter and airlines
 Coordinates with the security department and ensure the safety and security of the hotel
 Ensure smooth functioning of the lobby
 Handle keys

Cashier
 Prepare guests‟ bills
 Update guest transactions daily
 Exchange foreign currency
 Make closing balance account at end of shift
 Maintain house bank

Receptionist
 Greet the guests on arrival
 Confirm the identity of guests
 Fill the registration form
 Assign room

Check-In Procedure
 Receiving and Registration

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  Allocation of the room
 Secure Advance Payment
 Information Service
 Complete the check-in formalities
 Open the guest folio

Checkout Procedures
 Arrange Paperwork.
 The evening before,review all your guests who are due to check out and arrange
all their files together
 Greet the Customer
 Make eye contact and greet the customer by name.
 Ask About the Stay.
 Review Bill with Guest
 Process Payment
 Ask About Other Services

 Thank the Customer

 Report Back

TASK PERFORMED AS TRAINEE

 Bell boy service

 Preparation of c- form
 Guiding the guest to their specific required location
 Room key formation
 Grouping of different crews
 Updation of rooms

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  Greeting and guiding the guest at the main porch
 Collecting and attaching luggage tag to the guest luggages
 Scanning the guest luggage

FOOD AND BEVERAGE

Food and Beverage Services can be broadly defined as the process of preparing, presenting and
serving of food and beverages to the customers. The customer visits the premise to avail the food
service. The premises are kept well-equipped and well- finished to attract customers to avail
F&B service.

The wide selection of cuisines that comprise the best of Delhi's culinary offerings, available
through the restaurants at the hotel, guests also have access to 24-hour in- room dining.

The operation of all the Food and Beverage outlets (Restaurants, Bars, Room service, Lounge,
Banquets) Food Production, stewarding, stores, and Purchases. The supply of hygienically
prepared wholesome food and beverages to the guests.

The foodservice (US English) or catering (British English) industry includes the businesses,
institutions, and companies which prepare meals outside the home. It includes restaurants, school
and hospital cafeterias, catering operations, and many other formats.

Suppliers to foodservice operators are foodservice distributors, who provide small wares (kitchen
utensils) and foods. Some companies manufacture products in both consumer and food service

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versions. The consumer version usually comes in individual- sized packages with elaborate label
design for retail sale. The foodservice version is packaged in a much larger industrial size and
often lacks the colorful label designs of the consumer version. Main goal of food and beverage is
To provide high quality food and beverages.

THE OVAL ROOM

Oval Room is a reliable name in the industry as they aim to deliver the best experience to their
customers. This has helped them build up a loyal customer base. They started their journey in
and ever since, they have ensured that the customer remains at the centre of their business
operations and philosophy. As they are located in a favourable neighbourhood, exactly at C/O
Hyatt Regency Hotel it is easy to locate Oval Room on the map. For any kind of assistance or
questions, it is best to contact them directly during their business hours.

THE REGENCY BALLROOM (RBR)

Regency Ballroom is a reliable name in the industry as they aim to deliver the best experience to
their customers. This has helped them build up a loyal customer base. They started their journey
in and ever since, they have ensured that the customer remains at the centre of their business
operations and philosophy.

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TK’S ORIENTAL KITCHEN

Cuisines

Sea Food, Grill, Thai,Sushi, Japanese, Pan Asian Type Fine Dining, Bar Known form
Teppenyaki Grill, buffet And Stellar Ambience

Must Order

Prawn, Sliced Lamb Potato Onion Chilli Oyster Sauce, Flamed Belgium Lamb Chop Sliced
Onion Bean Sprouts Chili Oyster Sauce, Brownie, Fish

OFFERINGS

• Alcohol
• Beer • Salad bar
• Coffee • Spirits
• Cocktails • Small plates
• Halal food. • Vegetarian options
• Late-night • Wine
food

THE REGENCY CLUB

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A Regency Club Lounge is one of the famous Lounge Bars where you can have a great time with
family or friends. which makes it a great place. Setting the pace of the city's nightlife is Regency
Club Lounge

Apparently The Regency Club offers their delightful seatting to only the members of CLUB AT
THE HYATT

CAFÉ

Cuisines

American,Fast Food, Indian, Breakfast, Continental, North Indian,Pure Vegetarian

Type

Cafe,Bar

Known for Wide Choice On The Buffet Can Be Enjoyed In This Classic Dining Area

Must Order

Dal Makhani,dal Tadka

LA PIAZZA

Cuisines

European,Mediterranean, Fast Food, Italian

Establishment Type

Pizza Outlets

Type

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Fine Dining, Bar

Known For

Congenial Staff, Quick Service Ambience, Stylish Décor

Must Order

Risotto, Bucatini Pasta, Hand Made Fregola Pasta, Red Wine, Red Wine Braised Onion,
Traditional Tiramis

FUNCTIONS AS A TRAINEE

 CLEARANCE OF SIDE STATIONS

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  WIPING OF CCG
 NAPINK FOLDING
 SETTING UP THE MISE EN
 CLEARANCE AND TABLE SETUP
 TAKING AND PLACING ORDERS
 APPETIZERS PASS ON
 PREPARING SOFT DRINKS

CONCLUSION

During just a semester training period, I have gained a lot of experience, knowledge and
exposure. All disclosures have awakened me in a boost of self- confidence to face my
professional life's challenges as practical education is a complement to the skill or theory
learned. During my industrial training, there were many changes from the point of learning
environments and discussion among colleagues and seniors. It directly increased the dedication
and rational attitude towards me. However, there are still some weaknesses that can be improved
in the future. Therefore I conclude that the industrial training program has provided many
benefits to me as a student. I can conclude that this industry is through training I received a lot of
exposure in the hospitality industry and hence now I have clearer picture.

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