As a part of the Three years degree course in Hotel Management , the student have undergone an industrial training of 20 weeks, which is a true exposure to the actual functioning of the industry. This is the exact time to get acquainted with the facts of the industry and decide the area of professional interest. I underwent my Industrial training at The Grand , New Delhi was a wonderful experience as my earnest efforts and devotion paid excellent results. I express my profound gratitude for having selected me for the Industrial Training program. I would like to convey my thanks to the training Department for having coordinated our Training well. This report is a brief of the department I was exposed to during my training Period. This is a collection and compilation of material of educative value gathered from the hotel.


swimming pool and Jacuzzi. Recently refurbished. promotions. It also offers recreational activities like gymnasium. Nepal is their flagship hotel. The Grand Ballroom is one of the largest pillars less banqueting facilities available in the city that can host big gatherings and accommodate up to 800 people. It is a landmark in building architecture. The SARAF family has been in the hotel business over three decades. The hotel was re-launched in December 16th 2009. yoga. The Grand is an exceptional blend of a resort like setting equipped with modern design and contemporary comfort. The Grand featuring a spacious white lobby with the panoramic view of cascading water and beautifully landscaped gardens exudes elegance and grandeur. launches or social event Spa Oasis at The Grand with its purifying therapies helps you to relax. owing and Merrill of d . 1 Presidential Suite and 5 Serviced Apartments. They are also partnering the Hyatt properties in India and Nepal. invigorate and rediscover your inner self. it is equipped with eight spacious treatment rooms. the hotel offers a wide choice of luxurious accommodation for both leisure and business travelers. One of the largest in the region. UMESH SARAF is the managing Director of unison hotels Limited. The structure was developed by Skidmore. Yak &yeti. With 390 well-appointed rooms including 24 Business Suites. relaxing steam and sauna. The beautifully landscaped outdoor terrace adjoining the Ballroom makes it an ideal venue to host different kinds of small or large business meets.THE GRAND The majestic low rise architecture spread across 10 acres of beautifully landscaped lawns. The Grand is centrally located with major business and entertainment venues and a short drive from Domestic and International Airports. where guests can choose from an array of personalized treatments and therapies to rejuvenate oneself. Mr. one of the finest properties in Kathmandu.

is an elegant of rich pinewood and black marble and has stunning vaulted ceiling with natural skylight. Its large full window frontage looking onto the lush green gardens and cascading water breathe serenity and space into a contemporary setting. The interiors of the hotel are unique in that it reflects a contemporary interpretation of traditional Indian design and architecture. Interior designers for the hotel were Hirsch Bebder and associates of San Francisco. The Grand New Delhi spectacular lobby. a trademark of the hotel.London and Rajinder Kumar & associates of Delhi. Companies in the world. one of the leading interior designer companies in the world. giving it a welcoming and relaxing ambience. e .

com f .110070.The location of the Grand New Delhi Nelson Mandela Road. Vasant Kunj. India Phone: (91) (11) 2677 1234 Fax: (91) (11) 2670 5891 E-mail: reservations@unisonhotels. Phase II New Delhi.

Mins) 15 20 35 35 Gurgaon Noida 18 30 35 60 South Delhi Market 15 25 g .Place International Airport National Airport Railway Station Connaught Place Distance (approx. Kms) 8 12 18 18 Distance (approx.

450 .ACCOMODATION Contemporary design and state of the art technology combine with classical standards of service excellence.950 .1200 .430 .1000 .2152 132 16 5 6 2 1 44 390 . 390 tastefully appointed rooms including 24 suites and one Presidential Suite.500 . Sq ft Grand Premium Room .228 Grand Club Room – Business Suites – Service apartment – Executive suite – Deluxe suite Presidential suite – Total smoking rooms Total h .900 .

Internet access and mobile phone rental. •Electricity: 220 V/ 50 Cycles (transformers available) •Guest elevators: 5 •Check out time: 12:00 noon GRAND CLUB Two floors of exclusive accommodation and private reception area. Confidential secretarial services. Our 24 hours business center offers guests a wide selection of newspapers and business periodicals and the use of computers. translation and conference equipment on hire. two telephones lines. luxurious bathrooms with separate showers. BUSINESS CENTRE The business center located at the lobby level is well-equipped with all modern-day business technologies to meet the needs of our business travelers. Color TV. stereo surround.•All rooms have individually controlled air conditioning. along with high speed Internet access and mobile phones on rental. Business service assistants are available on request. allday coffee and tea. Private workstations equipped with computers. evening cocktails and canapés. A boardroom is available on the 6th floor for guests. in-room safe and mini bar. broadband internet access. international direct dialing. Grand Club Lounge offers complimentary Continental breakfast. voice and fax message system. i . printers and modems. Concierge and butler exclusive use by Grand Club service. Copying. Computer data ports.

The Grand New Delhi offers the following facilities:» In Room Broadband Internet access » Chauffeured Limousine on hire » Technology Concierge » Tour and Travel desk » In room electronic safe » Single Lady Room » Disabled services » Fine Dining » Children friendly policies » 24 Hour Laundry and Valet service » Day Spa. Adult and Kiddies’ swimming pool and an open air whirlpool j . jogging track. Spa Oasis with the Fitness Studio and Beauty Salon » Valet Car park with underground parking for 350 cars » Major credit cards accepted » Shopping Arcade »Two world class tennis courts.


In addition the front office employees are influential in shaping the city’s perception and judgment of the hotel through contact with restaurant patrons and visitors to the hotel.The front office could be called the control centre of room division. In order to achieve this goal. courteous informative and helpful employees. All front office employees are responsible for ensuring that the standards expected of the hotel are attained. It is the individual responsibility of each and every employee to foster a close understanding of the roles their colleagues in their department and develop an empathy with the problems that they may be encountering. The front office employees play a vital role in the creation of a positive first and final impression and the establishment of an ongoing rapport of guest. Our guest must have feeling that they are being taken care of by people who are genuinely interested in their well being. providing 24 hours attention towards the handling and service of all guest requirement and needs. The impression created must be one of quick and efficient services by friendly. l . it is imperative that all front office employees develop a strong and positive working with all other departments.

All front office employees must be fully trained in their job function to ensure they are able to handle any situation that may arise in a responsible and professional manner. HIERARCHY OF FRONT OFFICE TEAM m .All employees must have a full knowledge of all hotel facilities and services as well as being fully conversant with all aspect of the city area and its attraction to ensure that all question can be answered immediately.

Update and monitor group information and requirements. energy and equipment to suit the objectives of the property. He should maintain cordial relationships between the front office and other hotel divisions and departments responsibility. time. 5. 9. Check room status 10. Evaluate the job performance of each front office employee. 12. by encouraging communication between all areas of Basic Function: To supervise all front office personnel and ensure proper completion of all front office duties. work methods. Participate in the selection of front office personnel. efficiently and courteously 11. Review credit limit report. 13. 3. money.Front Office Manager Front Office manager must be a skilled planner who channelizes the various resources viz. 6. Schedule the staff duties. other modes of payment and credit policies. materials. people. Train and update staff skills. Maintain master key control. 8. Maintain working relationships and communicate with all departments. Duties & Responsibilities: 1. Supervise and help workloads during shifts. 4. 2. 7. n . Enforce all cash-handling. Resolve guest problems quickly. Evaluate and decide the need of personnel in the department.

Whereas the bell service proceeds and the hotel services . Different Form used in concierge are as follows. CONCIERGE The word concierge is derived from the word” doorkeeper or janitor”. Front Desk – Concierge/Reception 2. Whereas the front desk staff assists guest on arrival. and public transportation. Grand Club Lounge 3. 1. tickets to the theatre or sporting events. restaurant reservations. and guided tour. cultural and sporting events. such as luggage assistance. such as car rentals. FRONT DESK Front Desk is generally divided into 3 sections.DIFFERENT SECTION OF FRONT OFFICE DEPARTMENT 1. A concierge must have depth knowledge of community resources. A concierge must be prepared to respond to enquiries from guests about activities. such as conferences. message for out of the hotel services such as rental cars. o . theatre reservations and limousine service. seminars and banquets. event attractions and to arrange access to external services. and transportation and average important guests staying in the hotel. Bell Desk In The Grand New Delhi there is no such compulsion that guest has to go for different information in particular section the front desk officers are so multi skills that they can handle any type of sections. Business Center 4. Communication center 6. Reservation Center 5. Atypical concierge has an extensive repertoire of reference materials. museums.

understanding and charm from a concierge. and functions of the day and the restaurant hours of operation. Therefore. They must be well informed and equipped with an intimate knowledge of hotel and surrounding community to offer first hand. meeting. o Roaming List & Passport Details. No question should go unanswered. To do that a basis understanding of human needs and a true desire to assist by going beyond the guests is vital offering suggestions in addition to information.I. A Concierge is responsible for welcoming guests into the hotel as if they were in their own home. rates. meet and dine. RECEPTION Reception is a desk where all check ins and checkouts are done for F. Knowledge of the hotel’s daily operation will enable the concierge employees to give general information regarding banquets. 2. no problem too tough and no request too demanding.T’s formats used are:  Registration Card p . superhuman patience. a Concierge’s knowledge of hotel and the community will make his life easier and his image more professional. positive information in a confident manner. Affirmative.T and G.o Customs Form for clearance of mishandled baggage. RESPONSIBILITIES OF THE CONCIERGE The Concierge employees are well trained people who assist with is part of their job to personally visit the local attraction and various dining establishments. They act as a liaison between the guest. sincere hospitality will create an aura of genuine caring and encourage each to make “The Grand New Delhi” the place to stay. each guest is important enough to warrant full attention. tactful behavior coupled with warm. o Application to Inspector of Custom Department o Forwarding Address Card ROLE OF CONCIERGE By definition.I. hotel and city 24 hours a day. a Concierge is one who has charge of the entrance of a buildingthe keeper of keys. A concierge employee must be certain that they are understood before a guest leaves the Concierge desk .

DEFERTMENTAL SERVICES & FACILITIES FOREIGN EXCHANGE Registered guests of the hotel can cash foreign currency and travelers cheques in accordance to the policy and procedures set by The Grand New Delhi. To collect payments for all outstanding guest balance. RESPONSIBILITES 1. To liaise closely with Reception in maintaining an accurate room status. CASHIER All types of cashiering & billings are done the cashier desk. Acceptance of Personal Cheques q . All exchange rates will be determined by Controller office. Complimentary House Use Request Form  Petty Cash Voucher  Form No 61  Form No. To accurately post all miscellaneous charge into accounts. They play a vital role in presenting. 3. They are responsible for presenting an accurate account of all ‘ guests’ outstanding balance and to ensure room status is changed from occupied to vacant in the computer. 60 3. a positive final impression of the hotel before a guest leaves the hotel. 2. Here all types of currency exchange is also done formats used are :  Billing Form  Currency Exchange Form ROLE OF CASHIER The Front Office Cashiers is the final contact point with the Front Office for the Guest. Operational Hours: The Front Office Cashier operates on an hour’s Basis.

which is ideal to have information business meetings or special interactions. 24 hours exclusive availability of the lounge. Complementary American Breakfast. who assist guests with their everyday business and travel needs such as dinner reservations.way airports transfer.The special privilege is extended to the following guests: 1. GRAND CLUB LOUNGE For executives seeking comfortable accommodation in which to conduct business. 2. 3. Corporate accounts with credit facilities to obtain approval from Credit Manager. DVD/VCD players. The Grand Club at The Grand New Delhi consists of 134 Rooms and 25 Suites and occupies the 5th and 6 th floors of the elegant low rise building. as well as providing information for area shopping and sight seeing. 4. Celebrities in need of privacy and added security. The facility is staffed with concierge and butlers. Courtesy Card Holders 2. Lap Computer. All holders of Euro cheques must posses an identification card that states clearly the bank account number. 5. 1. An exclusive Grand Club Lounge compliments grand Club guests with personalized services and offers panoramic views of the lush landscaped gardens and the pool. Acceptance of Euro Cheques The European bank only. all day Tea/Coffee and Cocktail hour in the evening at the Club Lounge. the Deutsche bank of Germany and the bank of Netherlands issue this cheque. Complementary two . OTHER FACILITIES OFFERED ARE. When encashing Euro cheques. Express check –in and Special-out. from the club Lounge. entertainment and travel arrangements. Leisure travelers who are looking for service above and beyond. Dedicated office automation services in the Lounge like photocopy Facsimile. r . the cheque must bear the same number as that on the identification card.

10. newspaper & magazines & more. The Grand Club –Believe in Home away from Home. 11. o Lay the all the day buffer (nuts. s . 7. o Check all stands. candies and cookies) change /refill if required. o Lay the buffet on the counter by 6:30 as per the setup by chef. o Check the alignment of curtains. o Check for boardroom booking. GRAND CLUB PANTRY CHECKLIST Morning Shift o Change the milk in the coffee machine. o Pick up food items from Grand Café and bakery. o Get silver dip done as and when required along with wiping. Internet Access. o Check the alignment of curtains. 9. chafing dish and under liner for the buffet setup. o Get the mopping and scrubbing done from stewarding. o Refill refrigerator if consumption recorded during night. runner’s newspaper and magazines. specifically for water stains and finger marks. Spouse stays complimentary. during stay. o Pick up the cookies from bakery. if one do the setup accordingly. o Refill the sugar caddies check for stains. runner’s newspaper and magazines. o Wipe every table and buffet counter properly. dry fruits. Massage service on charge only. Tea/Coffee kettles in the rooms. Complimentary reconfirmation of air tickets and other fight assistance. 12. Complimentary ironing of garments. Enhanced in room amenities like bathroom toiletries. bathrobes. Complimentary use of Health Club.6. o Remove the buffet at 10:30 if weekday or 11. 8. o Check cutlery is laid properly. o Clean and wipe everything and stack them accordingly.30 if weekend.

o Change /wipe the fruits on the buffet counter.. • Complete the liquor consumption register. • Lay out the buffet by 1700 hrs. FDO on shift: 1)……………. o Stack and refill the refrigerator. which needs to place on the buffer. • Lock everything in the pantry and leave the keys in the cash drawer. o Count and exchange the linen. FDO on shift: 1)……………. • Lay covers for the breakfast only after 2200. • Make sure refrigerator stacked and refilled properly for the night/morning shift. o Pick up the stores if required for the day. • Check for the boardroom booking for the next day and do the setup accordingly • Clean all the equipment and place them in an orderly fashion.. • Wipe all the glasses.o Stack everything in its respective places. • Fire and drop the report for the day. chafing dish and under liner for the buffet setup. Afternoon shift • Date:……………… GRAND CLUB PANTRY CHECKLIST Check all the stands. • Make sure garbage bin is changed and dishwasher and sink is cleaned thoroughly. t . o Clean the coffee machine. o Check for fresh lime juice and sugar syrup. • Pull the curtains by 1930 hrs(After proper sunset) • Remove the buffet by 2000hrs. • Clean the coffee machine thoroughly. 2)……………. • Take out the entire beverage out on the display.

Date:……………… u .2)…………….

RESERVATION CENTRE The reservation department is to control room’s availability against guest’s requests. check availability of Room Report/ Board (Perform). maintaining accurate records of reservation and updated guest history information. the accommodation will be wait listed/alternate accommodation in other ITOC Hotel will be offered. 4. The Room density Chart will be updated for confirmed booking . On receipt of a request for room reservation/ amendment. If room is available room reservation from to be filled complete in all respect with special attention to billing instruction at all the time of making reservation (Performa). 1. at the same time maximizing revenue from room sale without compromising on standards set by the organization. v . 2. handling all reservations in a timely manner. It is the objective of the reservation department to achieve a high occupancy as possible. 3. If room is not available.

In case of wait. A confirmation letter /form will type and sent to the prospective guest. Hot log 2. a) Whitney Slip will be removed and will be attached with reservation form /correspondence and filled in a separate file. time of arrival and departure. as that for reservation will be followed. 1. The second copy of the letter will be filled. 8. In case of group /conference /Bulk Booking. COMMUNICATION CENTRE Communication center of the Grand New Delhi in the centre. a) With second copy of Whitney Slip and Reservation Form. 6. b) In case of Diary of cardex system. this will be filled with reservation form. In case of amendments. Density Chart will be updated and. In case of cancellation. b) In case of diary and cardex system. the same procedure. the entry will be cancelled and the details of the cancellation will be noted. rate applicable. Where the incoming and outside calls come first in communication entre basically and in house calls to other extensions with each console there is a Fidelio system where all the internal and external information of hotel and outside is recovered. Wake up calls sheets 3. Books maintain by communication centre. Before closing reservation Department reservation for the next date will be sent to the reception after checking booing related correspondence with special attention to billing instructions.5. 7. the same procedure as that of reservation will be followed. same procedure as FIT booking will be followed and separate record will be maintained. discount applicable. 10. listed accommodation. the cancellation form will be filled up. 11. Annexure for Whitney Diary Cardex. 9. On receipts of AGRS chart the same will be tallied and undated. Log book w .

2. Then G. Check List It is the format given by concierge to be followed by each shift. In advance the guest tells the GSO that at time he needs the wake up accordingly the GSO gave wake up call to that guest at the specific time . In case guests ask for reminder then GSO note the reminder and that is also given on a particular time.Wake up Call Sheets In the Grand New Delhi the personalize wake call is given to the guest. 4..O.S. coffee along with the wake up call. If in any case there are not present then the person who received the call message will be filled by that person accordingly to the format wise. 5. Log Books it is the record or handover by one shift to another shift. Cot COT refers to com ordered ticket this is for those guests who ordered any bed tea.T 6.S. 6.Hotlog Hot log is maintain by the GSO is communication centre to make the records suppose is guest has any request then his call first come to communication centre then the hotel note down the request of guest is hot log G. C. If no reminder then NR will be written by GSO.O write his room no and his request then fill up the hot log in that manner. Message slips 1.O page that person to whom the guest wants the service reconfirmed in the end that job is doe or not. Check list 7. 7.4. 3. Call vouchers 5. Message Slip This is foe Ex-com and EAM members. x . Call Vouchers This is for employees except ex COM numbers who do the STD and ISD calls.

the receptionist issues an up bell a request to have guest luggage transported to the room . An efficient attendant also check for the lights. transport the guest luggage and escort the party to the assigned room. Cost is a concern to many travelers and the front desk representative often inquires whether a guest would like assistance with his or her luggage before summoning a bell attendants or information the bell captain. Guest frequently refers to the bell attendants for general information. If the hotel has a full time concierge then he/she may have responsibility for supervising the bell services staff. A down bell is a request for guest luggage to be transported from a guestroom to the lobby. curtains pulls. it is traditional for member of the bell staff to receive gratuities for performing services such as luggage. A services superintendent may be responsible for co coordinating all of their function. When assistance is desired. In a American hotel and European hotel.BELL DESK The bells staff is so named because of the long standing* custom to ringing a bell at the front desk to summon a bell attendant. The attendant’s checks for any message or mail waiting for the client. summoning a taxi or bringing up a newspaper to a guest. it is called a live move. whether they are functioning properly. If the guest is present during the move. The attendants may also be called onto answer the question about the hotel’s facilities or policies. Attendants must be prepared to y . door attendants and parking valet. bell attendant. The bell staff might also be required to move a guest belong from one room to another. After a client has completed checking in a bell attendants is summoned to services the room key. if the guest is absent when the luggage is transferred. The bell services also called the uniforms staff may employ four of position bell captain. A large hotel is the most likely to enjoy to employ a full staff of elevators hell attendants. In the around hotels of the golden age attendants “hoped” to attention at the sound of the bell to transfer guest luggage to their room . BELL ATTENDANTS Bell attendants formerly called “bellhops “are responsible for rooming guest escorting and their belonging to their rise to the term bellhop. Door attendants and parking valets. hearing and air conditioning units and television to be sure.luggage assistance might also be requested at check out. the action is called a dead move.

he may like to pre register the booking. If guest wishes to guarantee his reservation prior to this time . assisting with lock problems of rooms. we will certainly accommodate the guest immediately. If rooms are available on the morning of arrival. paging guest in the lobby. Other duties for the bell attendants included delivering message to the guest room. change and performing errands such as purchasing newspaper or other small articles for the guests. 2.describe the hotel food and beverage or laundry services. Again allow housekeeping time to clean rooms for arriving guest(check out time is 12noon) 4. 3. In case the occupancy is below 70% late check out can be authorized by any front desk personnel keeping in mind the following. Purpose The purpose of this policy is to anticipate guest arrival to avoid inconvenience and to turn around rooms in time for new arrivals. If guest is due to arrive at the hotel prior to the check in time you will need to advise that “rooms are available for 1200 noon on the day of arrival. PROCEDURES 1. restaurant or lounge. z . POLICIES AND PROCEDURE CHECK IN / CHECK OUT TIME POLICY STATEMENT It is the policy of the GRAND HOTEL that gust will be made aware of check in and check out time when their reservation is made and late check out charges would be levied on late departure beyond a specified time. advice on local tourist attraction or give street direction.

such acts build on loyalty and goodwill for the hotel. From time to time. if not you will need to make a decision based on availability. Up to 1800hrs .no charges 1800-2000. III. It is also important that the front desk team should strive for revenue realization without sacrificing on guest satisfaction. VIP guest may be extended a late check out t no charge. however. Instance where the guest is insistent of an extension beyond these guidelines should be immediately and politely referred to the assistant Manager. II. or the suite has been allocated for another arrival late check out should be extended at no charge. 5. aa . Unless the hotel is booked to capacity.full day charge The front desk tem should always be flexible with late check outs and use their discretion to extend even these guidelines by one hour or so in case of regular guest.half day charge Beyond 2000.I. This will usually be indicated on the folio. 6.

It is the policy of the Grand to work closely d co operation with the FRRO by submitting required information of in house guest on the routine basis to ensure security and safety of our guest in Delhi. Data as required by the hotel and foreign regional registration office (F.O) must be duly obtained from guest upon check in. It is the policy of the Grand that all staff must ensure that the guest data that is obtained &entered into Fidelio is clean and accurate. It is also necessary to obtain guest preferences in order to update and maintain an accurate IMAC data bank of the hotel. 2. bb .R.R.TAKING DETAILS ON THE REGISTRATION CARD POLICY 1. 3.


banquets restaurants etc and it is not an easy task to keep the entire hotel sparkling thus justify the motto “ A Hotel is a Home Away From Home”. it is branch of room division department . the department is also secret behind the sparkling floors. To him a hotel is both a home and an office which is visited many a times in a year. this is so because has ample scope to pay attention to all guest thus making them feel important. In other words the housekeeping department is the main force in keeping the hotel’s flag high. this is the department that is indirectly responsible for earning the maximum revenue for the hotel because the rooms sold by the front office are the rooms made by the house keeping. Housekeeping is the department that is perhaps responsible to bring back the guest to the hotel again and again. In a competitive situation the guest will choose a hotel in which he feels welcomed. As soon as the guest checks into the hotel . He wants just more than wine and dines. the spice and span surfaces all that go into making “The Grand new Delhi” a five star deluxe property. As the hotel public areas are under the direct vision of the guest. he expects the same kind of atmosphere that he is used at home . The house keeping departments plays an important in the successful operation of a hotel. occupied or vacant the front office department helps directly to achieve more room sales. A major share of the hotel is revenue is from the sale of the room and it is the housekeeping department that is instrumental in the sale of a room and also providing world class services to the guest . Moreover. any failure on the part of the housekeeping will have direct impact on the hotel business. Besides the guest rooms housekeeping has to look after all the public areas . Hence housekeeping department can be considered as the backbone of hotel operation. A frequent guest knows the difference between a good and mediocre hotel. The front office has to clear the rooms (whether check out.the sense of homeliness is provided by an efficient housekeeping department.if not better . dd .HOUSEKEEPING A Hotel business depends on the guest. corporate offices.its is considered under non revenue producing department when laundry is taken into account.

2200-0700hrs Working Hours: Equipment: Two telephones and a computer terminal with opera full service. Location: Staffing: Adjacent to executive Housekeepers cabin one desk coordinators Morning – 0700-1600 Hrs Afternoon. attending guest request and complaints.0130hrs-2200hrs Night . ee .public areas etc.Hierchary of Housekeeping Department CONTROL DESK The desk is the nerve centre of the entire of the housekeeping department providing the communication and the coordination between the various section such as the maintenance. floors . Here that all the staff report for work and after duty it is also the point of contact between the guest and the department by virtue of it.

The room attendant hand it over to the desk. She leaves all the register for verification by the housekeeper. Then coordinator mark attendance and prepare the occupancy status report for the executive housekeeper. Coordinator then prepare for the shift by briefing the duty supervisor and room attendant . swipe cards. • • • Coordinator also does the vital function of the room division Management forwarding request for the rooms from the front office to the floor Supervisor and clearing rooms for the sale as they are cleared by floor supervisor. LOST PROCEDURE AND FOUND  Any article that is left behind by a guest in the room is considered as a lost and found article.occupancy slips to the floor team and public area team. ff . The rest of the day her duty comprises of attending to guest request and complaints and placing the suppliers or the job card order as required. • Coordinator also receives the lost and found if any and carries out the requires procedure of recording and storing them.coordinator distributes the key pagers . duty distribution for the late duty staff and hands over to next duty.THE DUTIES OF DESK COORDINATOR • • Taking over of the desk at the beginning at the duty entailing the reading of the book. checking of the keys and pagers etc. pagers and she counter signs them. polishing carpet maintenance job required by allotting rooms for R/S (red slips) and clearing as the job done. • At end of shift the coordinator receive the keys. Each time coordinator tales the key is signed for the keys swipe card. pagers and verifies the entries in the key register. • Coordinator then keeps the occupancy slips supplies.execution of the maintenance . • Coordinator also coordinates the issuing .carpentry.

 Article is received by the desk supervisor and details entered in the lost and found register.this is recorded in a lost property record.  The article are kept with the hotel only for six months after which they are given off to charity.  If the article is very expensive such as jewelry. It is to keep a security check on keys. It states the room number. DAY LOG REGISTER gg . FILES AND REGSISTER MAINTAINED IN THE HOUSEKEEPING DEPARTMENT DAILY DUTY REPORT AND KEY REGISTERS These are maintained for the supervisor. electronic goods it is handed over to the General Manager’s office who now is the custodian for the article. DND REGISTER it is maintained for all the floor. mini bar and uniform room. duration of DND. He sends the gust a note notifying the recovery of the article and handles the same procedure as started above. time in and out. floors attendants. It records the name area. At the end of the day the article is handed over to the security department. crew or normal guest and the instruction from the lobby. whether VIP. HOUSEKEEPER CHECKLIST FILE The check list is maintained for the services asked by the guest as well as for the maintenance. PUBLIC AREA REGISTER It contains the schedule of the area to be cleaned on the periodic basis. public area attendants . key number issued to and received by. money. ROOM OCCUPANCY REPORT This is record of the status of the room and the report of each of the floor is regularly filled up in the morning duty and the late duty file.  Ehen the guest claims the article back the assistant security officer takes the particular article to the guest verifies the ownership and hands over the article to the guest .

items removed.It conveys the message to the supervisors for the next shift about DND. discrepancy and pending maintenance. leave . VERTICAL HANGER BARS AND AILOR CABIN AND STEEL RACKS FOR F&B LINEN. LINEN ROOM LOCATION: LOWER LOBBY TIMING: 0700HRS-1900HRS CONSIST: EXCHANGE COUNTER.absentees. public area cleaning details and messages to morning shifts supervisors. NIGHT LOG REGISTER It register the staff on the night duty . STAFFING: Deputy housekeeper (linen) Linen Attendant (4) Function  Issuing of linen  Collection of soiled linen  Sending and receiving of linen from laundry  Distribution of linen as per daily requirement  Proper storing of linen  Tailor (1) Linen inventory CONTROL OF LINEN hh . layover. staff. extra items . staff placements check out . check outs .crew rooms cleared.

3.Control of linen falls in three areas of activity: 1. Purchase records. Hygienic standard and appearance of linen. The uniforms are tagged according to the employees token number all employees are provided with 3 sets issued every year. Daily records keep a track of linen on a day-to-day basis. UNIFORM ROOM The uniform are made and issued to al the employees with the rest of casual labor and trainees using the standard spare maintained. They are then sorted and sent to the laundry. 2. all managers’ shirts together. The uniforms are issued at the beginning of shifts and received in the linen trolleys at the end of the shifts. linen room and laundry. Primarily. It is also necessary to maintain a record of condemned linen and any remakes from these discarded items to provide a clear picture during stocktaking. stock-taking and stocktaking records. inventories. The laundry sends them back and they are stored according to the type such as all chef coats together. Daily routine exchange of linen between floors and departments. Handling linen from purchase to use to laundering and storage before it is used again is a difficult task requiring much expertise as well as close supervision. purchase records must be correctly maintained as they form the basis of stock taking. FUNCTIONS • Issuing of uniforms • Collection of uniforms • Sending and receiving from laundry and storing • Distribution of uniform as per daily requirements. • Repairing the torn uniforms REGISTER MAINTAINED ii . Each system has its own merits and linen control must be balanced against saving time and wages/ money.

the flower room works in co ordination with the flower shop located in the lobby.Staff uniforms register. FLOWER ROOM The flower room is located in basement.Returnable gate pass book. Each floor is divided into wings A.smoking zone. The Hotel is in the ‘F’ Shape. Every floor is having smoking or non. it is run by four people a flower room manager and three attendants. It is the responsibility of the florist to prepare the flower displays for the special occasions like New Year.Ps.C and AB. The rooms are distributed on six floors. Store requisition . Returnable. The flower rooms provided the flower the flower arrangement in the following places:  Banquets  Guest Room  Lobby  Restaurants  Room service  Managerial offices In the flower room displays for the guest rooms and preparation of bud vases is done. Non.Condemned uniforms register. Christmas and also the arrival of the V. While cleaning the room the room attendants places the bud vases in services area. Floor linen register.B .Requisition book .I. which has two attendants. FLOORS There are total of 390 guest rooms in the . Rooms can be categorized as follows: • Single rooms • King rooms • Queen rooms • Business Suits jj . The timings of the flower rooms are 08001700hrs. The flower room attendant collects all these vases and places fresh ones in its place.

2 red dusters for bathroom. service trays and lost and found.  Draw curtains. pager. 4 turkey dusters) All supplies (5 sets) Room linen(single & double sheets. occupancy list and suppliers. duvet cover) • •  Then he\she starts with rooms according to the occupancy slip giving preference in the order of Guest call Blocked rooms Occupied rooms Vacant rooms ROOM CLEANING PROCEDURE  Ring bell. pillow covers. 2 white duster for glass. hang the clean My room card on the knob.• Deluxe Suite • Presidential Suites • Grand Club Rooms • Spa rooms ROOM ATTENDANTS WORK PROCEDURE  Reports to work signs and receives master keys. wait or an answer and ring again to ensure guest is not there or for guest to answer. Maid Trolleys  Take over the pantry and sets the trolley as follows: • 1Garbage bag • 1 Cleaning (1blue dusting cloth. swipe card.  Open room using key. towels. 2 brown for drinking glasses. leave room open with doorstopper. Check for laundry.  kk .

BED MAKING PROCEDURE 1. throw down from the chute.  Make bed.  Vacuum carpet  Wipe the floor(non-carpeted) . Place duvet cover and make evening fold if necessary otherwise duvet must be pulled tightly under the mattress. 4.  Dust all surfaces.C cleaning liquid in the bowl and cleaning in the bathtub and wash basin. III. ll . spray air freshener. Scrubs wash basin wash and wipe dry.  Carry out cleaning schedule for the day such as cleaning of catwalks. Remove all soiled linen and take pantry. Put the pillows and place the pillow in its respective position. switch off light. I. IV.  Check for all amenities  Remove tag. Wash and wipe dry. II. BATHROOM CLEANING PROCEDURE Sprinkle W. 5. Pullout all soiled linens bed sheets 2 pillow covers 2. Spray glass cleaning solution on mirrors and polish. wall marks etc. 3.  Clean bathroom. if not call desk and issue job order.  Check if all lights and fitting are working. VI. V. Spread duvet cover on duvet. Remove used supplies and replenish. Scrub wash bowl seat tank flush wash seat and wipe. Spread bed sheet.

 Long lamp shades beside the sofa.  Besides table with light controls.    A sofa. Spray room freshener.  Dressing counter with large mirrors.  Lamp shades. Writing table and chair. VIII.VII.  A coffee table. LCD 42” Samsung.   One luggage rack.  Beds.  Three telephones (one on writing tables .  Privacy beside the bed and other in the bathroom). Wash floor and wipe dry. AMENTIES IN THE GUEST ROOMS The room are thoughtfully designed furnished for a comfortable stays the following:   Wardrobe.  ISD line is available through room itself. Mini bar Electrolux. 1 safety locker called CISA inside the wardrobe. Bathroom is well equipped with:  One vanity unit  Bathtub  Shower  Wc mm .

Phone with ISD in line 3. News paper 6. Ash tray 4.shower cap  1 shampoo 1 Shower gel nn . Telephone 2. 2 water bottles 7. Scribbling pad 6. Sewing kit On the Bed side tables: 1. Lamp shades 2. 2 glasses BATHROOM SUPPLIES: 2 Soaps (25gm & 41gm) One tray containing disposable bag . Guest comment card 5. cotton swab . 1 pens 4. Alarm clock 5. Pencil 7. Breakfast menu card 8. cotton balls . Guest welcome card 3. Telephone  Walk-in wardrobe  Weigh machine SUPPLIES PLACED IN THE ROOM ARE: ON THE WRITING TABLES 1.

the public area is supervised by the public area supervisor under whom the public area attendants work. Supervisor allots the duties at the beginning of each shift at the desk from where the attendants their keys and linen. It area such as lobby. lifts banquet area. restaurants etc. Public area included: Lobby Reception Business centre front office manager cabin Night auditor cabin Lift landing area Banquet hall Restaurants oo . 1 conditioner  1 loofah 1 toilet roll 1 Sanitary bag 2 hand towels 2 face towels 2 bath towels 1 bath math WARDROBE SUPPLIES:  6 Hangers  2 wardrobe  2 laundry bag with laundry list  Shoe mit  Carry bag  weighing machine  Luggage rack PUBLIC AREAS The upkeep of the public area is also of as much importance as that of the guestroom.

There must be clear inter departmental co ordination. 1.such as leaking taps. The other departmental with which the house keeping department. Maintenance In the course of a day .she should report these faults to the maintenance department as early as possible. 3. To know the exact status of all the rooms and for the better running of the hotel . Front office Co operation here is particularly necessary because the work of the two departments is very closely aligned. Cleanliness of the restaurants is also one of the responsibilities of the housekeeping department.C not working properly faulty electric plug A/C not working and so on . pp . Checks out rooms are checked by housekeeper and bell boys. the house keeper comes in contact with the staff responsible for the other parts of the establishment and for smooth running of the hotel.GM office Rest rooms Book shop Corridors Reservation office Manager’s offices Poolside’s area CO-ORDINATION OF HOUSE KEEPING DEPARTMENT WITH OTHERS DEPARTMENTS During the course of work. co ordination are as follows. 2. If a good relationship exists between the two notifications of urgent will he meet with immediately. the house keeper finds many job order requiring attention . The Housekeeper gets the departure rooms from the reception and in turn clears the ready rooms to reception. co-ordination between reception and housekeeping is vital. Restaurants Cooperation here is mainly concerned with exchange of linen for which a specific tie is allotted to each outlet. W.

qq . Personnel department des appraisal of staff. dusters etc.4. A goods relationship with the chef is to be maintained as it is an important aspect of staff welfare. The progress of each staff is taken note by the personnel department. Purchase Co operation is particularly is important here since the housekeeper has to contact the purchase department for buying the items required by the department. Kitchen Co-operation here is mainly in the form of staff uniform. 6. 7. 5 Security Co operation here is mainly concerned with prevention of fire and theft and the safe keeping of keys and property of the hotel. There are as many security hazard on the floors that liaison is particularly important and the Housekeeper co operation by endeavoring to see that her\his staff are aware of them. Personnel All staff comes under personnel department. Personal department organizes training programmes staff welfare is also taken care of.


Though it does not come in contact with the guests directly they play an important role toiling behind the scenes. It is a highly labor oriented department as it requires hard work and skill. Specialty Kitchens The main or banquet kitchen comprises of the following Sub-kitchen counters. • Butchery • Bakery • Commissary • Indian • Italian ss . Main Kitchen or Banquet Kitchen/Grand café Kitchen 2.FOOD PRODUCTION Food production is one of the major revenue producing departments of the Hotel it aids the food beverage service department. Cost control and portioning is an important aspect to be maintained by the chefs and this is audited and supervised by the corporate chef. The food production units are divided into the two 1.

Cost control is trying to minimize the wastage. DEPARTMENT GOALS AND OBJECTIVES The main aim of the kitchen is to produce good food which means both quality and taste of the good are according to the guest’s taste which will earn good name for hotel. thus helping the outlets to have more business. Another aim is cost control and portion control. getting to decrease the good cost and earn maximum revenue.The Grand New Delhi outlets have specialty kitchen where show kitchen is there and chef can cook in front of guest. STAFF HIERACHY Executive Chef Senior Sous Chef Sous Chef Chef de partie Commie Operational Trainee Apprentice tt .

Responsibilities of Executive Chef: Full supervision of kitchen brigade Kitchen staff recruitment and training Menu planning Supervision of inventory and stock control Maintaining budgetary targets Supervision of health & safety (HACCP) Sous Chef The sous-chef de cuisine (Deputy-chef of the kitchen) is the direct assistant of the executive chef and is second in command. Although "head chef" may seem redundant. Smaller operations may not have a sous chef.JOB DESCRIPTIONS Executive Chef The executive chef is in charge of everything related to the Kitchen. They can also be referred to as the "chef" or "head chef". The Sous Chef will also fill in for or assist the chef de partie (line cooks) when needed. the word "chef" has come to be applied to any cook. Some sous chefs act as an expeditor. and filling in for the executive chef when he or she is off-duty. They also are in charge of coordinating cooking so that the wait staff delivers all food to the customers in a timely fashion and so that everyone sitting at a table is served at the same time. the staff of benefit. including menu creation. Responsibilities of Sous Chef: Supervising the kitchen staff Preparing and cooking meals to order Demonstrating cooking techniques and proper equipment usage to the kitchen staff uu . making the distinction necessary. He may be responsible for scheduling. kitchen helper or fast food operator. while larger operations may have multiple. The term "sous-chef" is pronounced like "su chef". This means that they serve as the liaison between the restaurant’s customers and its line cooks. They deal with complaints regarding food quality. staff and business management aspects. it also involves a high level of management and business skills of the kitchen. While the position requires extensive cooking experience and often involves actively cooking.

the station chef is the only worker in that department. having duties focusing on salads. the garde manger is synonymous with pantry chef. It is usually the entry-level line cook position within a restaurant. refers to the task of preparing and presenting cold foods. butter. starting with "First Cook". pastas and starches. Line cooks are often divided into a hierarchy of their own. vv .Some menu planning Some ordering of food and kitchen supplies Chef de Partie A chef de partie. aspics. In most modern kitchens however. and charcuterie. In large kitchens. Chef Saucier (sauce chef) is responsible for all sautéed items and their sauce. is in charge of a particular area of production. Although it Is the highest position of the station cooks. Chef Entremetier prepares hot appetizers and often prepares the soups. salt dough or tallow. vegetables. Larger restaurants and hotels may have the need for the garde manger to perform additional duties. This person prepares sauces. stews and hot hors d'oeuvres and sautés food to order. cold food items. hors d'oeuvres. Chef Garde Manger (Larder) is a French term meaning "keeping to eat" or "keeper of the food". also known as a "station chef" or "line cook". In most kitchens however. each station chef might have several cooks and/or assistants. the saucier is still considered subordinate to the chef and the sous-chef. cold soups. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables. These typically include such food items as salads. Chef entremetier is also responsible for peeling and cutting vegetables. then "Second Cook". and so on as needed. cheese. soups. and dessert platings. such as creating decorative elements of buffet presentation like table arrangements and edible centerpieces made from materials such as ice.

Pastry Chef (Pâtissier) is a station chef in a professional kitchen. The butcher has the techniques of cutting.Chief Butcher is responsible for the preparation of meat. costing. The pastry chef is often in charge of the dessert menu. Chief Steward is responsible for the washing of dishes and cleanliness of the kitchen and looking for the good hygiene. ww . having charge of dishes and keeping the kitchen clean. follow the HACCP procedures as set by the company. Assists in the preparation and cooking of all bakery products. This station may be combined with the saucier position. and gourmet cheese platters. Chief Baker is responsible for the supervision of the baker staff as directed by the Pastry Chef Supervisor. Kitchen Assistants o An apprentice or (commis) in larger kitchens would work under a chef de partie or station chef in order to learn the station's responsibilities and operation. and other baked goods. specialty dessert beverages. skilled in the making of pastries. slicing and removing the bones from the meat. The responsibilities of a pastry chef can include duties such as menu planning. Chef Poisonnier prepares fish dishes and often does all fish butchering as well as appropriate sauce. o The escuelerie-dishwasher is the keeper of dishes. and ordering. o A communard would be in charge of preparing the meal for the staff during a shift. Day-to-day operations can also require the pastry chef to research recipe concepts and develop and test new recipes. which besides traditional desserts may include dessert wines. desserts. This meal is often referred to as staff or family meal.

Deboning of lamb/mutton/fish and skinning and cutting of chicken is also the job of the butcher. They receive an indent the previous night from all kitchens regarding their inventory requirement for the next day. Equipment used . mincing machine xx . The various cuts of fish as specified by the kitchen are done by the butchery. All chickens waste and beef waste is handed over to the continental kitchen where stocks are prepared . They are placed in large trays each containing 40 chickens and placed in the deep freeze unit needed . The butchery then clubs together the entire various requirements and submits a total figure to the stores.BUTCHERY Shift timing : 0800 Electric cutter Electric sawing machine Tables Weighing machine Chopping machine PROCEDURE AND FUNCTION They are responsible for the mise en place of non-vegetarian items for the entire kitchen. chicken comes cleaned and weigh around 700750gms. The meat is weighed and wrapped in polythene bags before handling over.

Three walk In they are for commissary one for English vegetables and fruits. cookies chocolates are made in this section.0500-0000hrs Night . It is divided into three section : • Pastry section • Baking section • Chocolate section yy . Cascade kitchen 3. BAKERY Shift timing : morning . They maintain all the walk In through FIFO (first in first out) system. The bakery section mainly caters for the cakes on buffet section of different restaurant and also the pastry shop situated at the lobby level. Different types of cakes pastries.2200-0700hrs It is one of the important area of the kitchen. In second walk In Indian vegetables and fruits .COMMISSARY Shift timing : 0800hrs -1700hrs Equipment used: vegetable washer Chopping machine Peeling machine Tables Knife The commissary suppliers various areas such as: 1. Banquet Kitchen 2.third Walk In is for dairy store. Caraway kitchen Commissary is the where all vegetables are peeled then cuts and then stay further distributed to the respective department.0800-1700hrs Afternoon – 1200-2100hrs Evening .

Proving chamber 9. Yeast 5. Fat 6. Baking tray 10. Oven 4. Micro wave oven 8. Multi storey oven 5. Water zz . Sugar 3. Mixing machine 7. Kneading machine 6. Flour 2. Knifes Ingredients used in bakery 1. Walk In 3.Equipment : 1. Deep freezer (-18) 2. Salt 4.

which aids in developing the gluten. 8. Baking: it involves cooking the moduled or shaped in an distribute the gas bubbles produced by the yeast so the bread develops a lose even and smoother texture. Shaping: divided pieces of the dough are shaped in the form of loaf or rolls. aaa . Proving: process in which the yeast react o sugar and produce the carbon dioxide which increases the dough size to double the optimum temperature for proving is 32c Scoring: the process of giving marks on the top f the dough with a sharp knife blade or knife . Knock back: dough is punched down to knock out the air bubbles that have developed during the rising and enable even rising. Kneading: it is the most important step . 4. It should be done in a sparingly floured surface.induced elasticity of the dough . handling the dough gently and placing it for final proving. 5. Mixing the Ingredients 3. 7. The knocking back action also redistributes the yeast and the other ingredients evenly all through the dough Dividing and Scaling: this used so portion dough into pieces of the required weight.The basic steps in process of baking are 1. 9. Proper weighing of ingredients 2. 6.

Common dessert prepared here are:  Kesari kulfi  Rabri  Rasmalai  Gulab Jamun  Rasgulla  Khoya TANDOOR This part is responsible for making of tandoori items and breads for the banquet parties and a la carte orders. Gulab Jamun Rasgulla etc. Chinese section 4. for any banquet function dessert are prepared here. It is equipped with three coal Tandoor. 1. Gulab Jamun to the staff cafeteria on every Tuesday and Thursday. bbb . The different bread made at this section are. Garde manager INDIAN SECTION As the name suggest. It mainly caters for the banquets function and also prepare some specific items for others kitchens for A la carte orders. Indian section 3.GRAND CAFÉ KITCHEN This the main kitchen of The Grand which mainly cater for the banquets and Caraway. a marble table. Halwai 2. this the section served the Indian cuisine. Different section of the Grand café Kitchen are. It is divided into three parts: 1. Curry Halwai This part of Indian section prepare various hot and cold indain dessert and other Indian sacks like samosas. Tandoor 3. Continental section 2. It also sends samosas.

the chefs and commis in this larder kitchen specialize in butter carving . Also canapés are sent to the club floor for the Happy Hours. It opens from 080hrs till 0000hrs midnight. Naan 3. ccc . Makhani gravy.g. tarts. Roti 2. Noori malai tikka b. Tandori chicken c. Lachha & pudina Some other Tandoor delicacies are: a. It also prepare the vegetables for the day e. Every morning fresh fruit platters are sent for the Grand club floor lounge through room services. dum ke jhenga gravy and biryani vegetable as well as non vegetable and boiled rice. All these gravies are prepared in advance and kept aside is served hot when guest order by giving final touches to it by putting all the necessary ingredients. According to the party orders of the different salad. It daily work starts with making gravy for items like khumb mater. Reshmi kebab g. This part of the kitchen prepares all sorts of cold items and caters mainly to the banquets parties. Murg shashlic e. Rasili lauki. Chicken tiika d.vegetables carving and ice carving and they are able to display their skills at several banquet functions. Khasta Curry This part of the Indian section is responsible for making curries and gravies for the different dishes. Kakoori kebab f.1. canapés are prepared and sometimes some canapés are also provided to the room services . kurkuri Bhindi. GARDE MANGER The Garde manager means the larder.

Safety precaution should be observed. control of waste etc plays an important part in managing the kitchens. So there is a need to provide storage spce that s appropriate to the size of the kitchen. The stores are placed close to the preparation area.they have to b stored correctly to avoid wastage . KITCHEN MANAGEMENT To manage the kitchen. Labor saving automatic machines is replacing the manually operated serve to the restaurant and then back to the wash up. the executive Chef /chef de cuisine. contract of production and service. should have a sound practical knowledge and have the ability to organize labor and delegate the responsibility to the staff who communicate well. Certain factors such as budgeting contract portion contract cost contract.hence such items are usually kept in a cool environment of walk in . to preparation to cooking .Walk In Since all the items which the grade manger kitchen deals with are perishables .it ends when the ultimate cash taking are banked. The maintenance and cleaning of the machine in his responsibility. the items kept here include:  Raw vegetables  Prepared salads  Canapés  Processed vegetables  Processed meat items  Sauces and dressing  Eggs butter  Carving. proper purchasing. FOOD AND BEVERAGE CONTROL Food control begins when the order are placed . Basic is a smooth flow from stores. using and cleaning. ddd . The people handling the machine should be able to follow the correct procedure of assembling.

PURCHASE . perishable items to e stored in cold rooms. RECEIVING AND STORAGE For any food based operation are purchase and receiving are many important part of the entire system. Supplies received should be promptly taken into stock. the executive chef writes a request to the purchase manager before acknowledging delivery of goods calls on the concerned chef for quality check. money. Foods. The butchery items are packed in the bags and are stamped for quaninty. The main reason to store food should be to use it at a later date or convenient time. the food control sheet as given by the storekeeper on the previous day. days. energy. and eliminate waste. which receives the quantity depending upon. Properly stored foods and rotated foods will provide:  Management of resources (time. non perishables go into dry store. livestock. Storage includes food in the refrigerator or freezer. issued and on the hand. date and name of items for the efficient use and follow up of FIFO technique. The store then issues the items to the kitchen and butchery items after cleaning against the requisition made by the various kitchens. or food stored in a storage room. For the purchase of the items. It is essential to check all incoming supplies for quality. Food is perishable even when stored properly under the most favorable circumstances and conditions. eating quality. it would result in blocking or loss of money. weight and price. eee . or years). Proper storing and rotating food will preserve nutritional quality. carefully issue goods as required against the requisition properly authorized strict control must be exercised as it provides cost figures and assist in future budgeting.)—providing self sufficiency. freezers etc. Vegetables in a garden or fruit on a tree. This then goes to the store. FOOD STORAGE Food storage is any food “saved” to be eaten at a later time (Hours. etc. Records should be kept to show the stock of each commodity received. Also if the purchased goods are not received properly and stored then also it would lead to a loss for the oragansition. This is due to the reasons that if the goods were not purchased according to the specification. Management of this food is a vital part of food storage. with dates of receipt and issue so that any time the management can check the accuracy of the report.The function of the stores is to receive check .

However. dairy produce and fats. After one year. Corn and peas should be stored in a ventilated container. pulses. o Canned vegetables can be stored in a cool. and rutabagas should be stored in a cool. vegetables and fruit. game. cleaning materials. bread. Foods are divided into three groups for the purpose of storage they are: Perishable foods include: meat. Proper storage of fresh vegetables will maintain quality and nutritive value. dry area below 85°F (optimum 50°F to 70°F) for up to one year. swollen. poultry. well-ventilated place between 50°F and 60°F. packaged in plastic bags.) and squashes. o Lettuce should be rinsed under cold running water. Frozen foods must be placed immediately into a deep freeze at a temperature of -2°C (28°F). drained. cakes. o Removing the tops of carrots. canned foods. Preparedness for time of need / want. o Palatability of corn diminishes during cold storage due to elevated starch content. and beets prior to refrigerator storage will reduce loss of moisture and extend shelf-life.. etc. and refrigerated. o Always wrap or cover fresh leafy vegetables in moisture-proof bags to retain product moisture and prevent wilting. pickles and other bottled foods. flour. storing the vegetables at 40°F refrigerated temperatures. radishes. fff . Discard badly dented. sweet potatoes. jams. canned vegetables may still be consumed. Dry foods include: cereals. and maintaining optimum humidity (95 to 100%) may extend shelf-life of fresh vegetables. onions. o Tomatoes continue to ripen after harvesting and should be stored at room temperature. overall quality and nutritional value may have diminished. etc. sugar. and/or rusty cans. eggplant. fish. o Root vegetables (potatoes. Removing air (oxygen) from the package. Storage of Perishable Foods Vegetables: o Most fresh vegetables may be stored up to 5 days in the Refrigerator.

covered containers. and/or bacteria. and ripened oranges. cantaloupe. ggg . Reduce loss of moisture from fresh fruit by using. and watermelon. such as lemons. limes. o Ripe eating apples should be stored separately from other foods in the refrigerator and eaten within one month. may be ripened at room temperature for 2.Fruit: o Store fresh fruit in the refrigerator or in a cold area to extend shelf-life. 3. since fresh fruits maycontaminate or absorb odors from other foods. soil. is also very efficient in removing residues. Prior toconsumption. o Grapes and plums should be stored in the refrigerator and eaten fresh within 5 days of purchase. rinse fresh fruits and vegetables under coldrunning water to remove possible pesticide residues. Expect a 5day refrigerated shelf-life for these fruits. Store unwashed grapes separately from other foods in the refrigerator and wash prior to consumption. Strawberries should be washed and stemmed prior to consumption. o Ripe strawberries can be stored in the refrigerator separately from other foods for approximately 3 days. Store ripe melons in the refrigerator. such as the honeydew melon. Store ripe peaches in the refrigerator but consume at room temperature. o Green pears and apricots should be ripened at room temperature and then stored in the refrigerator. Remember to remove apples that are bruised or decayed prior to storage in the refrigerator. Apples stored at room temperature will soften rapidly within a few days. and 7 days. Peeling. followed by washing of fresh fruits and vegetables. Do not wash apples prior to storage. Grapefruit may be stored at a slightly higher temperature of 50°F. can be stored in the refrigerator for 2 weeks. o Citrus fruits. o Melons. o Unripe peaches may be ripened at room temperature and eaten after 2 days. respectively. Always store fresh fruit in a separate storage area in the refrigerator.

especially whole milk products. semi-soft cheese. o Canned fruit and fruit juices may be stored in a cool. Opened containers of dry milk. badly dented. since the thawed milk easily separates and is susceptible to development of off-flavors. Handle reconstituted milk like fluid milk and store at refrigeration temperatures if not used immediately.o Avocados and bananas should be ripened at room temperature for 3 to 5 days. Dairy Products: o The shelf-life of fluid milk stored in the refrigerator (<40°F) will range from 8 to 20 days depending upon the date of manufacture and storage conditions in the grocers shelf. Fish and Eggs hhh . o Natural and processed cheese should be kept tightly packaged in moistureresistant wrappers and stored below 40°F. Poultry. Never store unripe bananas in the refrigerator. Immediately return opened ice cream to the freezer to prevent loss of moisture and development of ice crystals. Presence of mold growth in processed cheese. Milk should never be left at room temperature and always capped or closed during refrigerator storage. and cottage cheese is an indicator of spoilage and thus these foods should be discarded. Dried fruits have a long shelf-life because moisture has been removed from the product. bulging. dry place below 85°F (optimum 50°F to 70°F) for one year. o Dry powder milk may be stored at cool temperatures (50°F to 60°F) in airtight containers for one year. As with canned vegetables. Refrigerate opened canned milk and consume within 8 to 20 days. o Canned evaporated milk and sweetened condensed milk may be stored at room temperature for 12 to 23 months. Milk is a very nutritious and highly perishable food. rusty. o Store commercial ice cream at temperatures below 0°F. Rewrap cheese to prevent moisture loss. or leaky cans should be discarded. should be stored at cold temperatures to reduce offflavors. Freezing milk is not recommended. Surface mold growth on hard natural cheese may be removed with a clean knife and discarded. Store ice cream at constant freezer temperatures to slow growth of ice crystals. since cold temperatures will cause the bananas to rapidly darken. Expected shelf-life of commercial ice cream is approximately 2 months before quality deteriotes. Meats.

such as bacon. Poultry broth and gravy should not be stored more than 2 days in the refrigerator and reheated to a full boil (212°F) before consuming. however. Generally. Freezing inhibits the growth of bacteria. and pigments. iii . Never store fresh fish in water due to leaching of nutrients. including ground beef. gas impermeable packaging to prevent freezer burn. Ground meats should be stored on the lower shelf of the refrigerator and used within 24 hours of purchase. The shelflife of vacuum-packaged meats and gas-flushed meats is 14 days and 7 to 12 days.e. and crab stored in the refrigerator (slightly above 32°F) should be consumed within 1 to 2 days. Refrigerator storage slows bacterial growth. Therefore. respectively. and 180°F. Expect approximately a 1-week shelf-life for cured meats. Ground meat products are more susceptible to spoilage due to possible contamination during manufacturing process and increased surface area of the product.e. Cured meats have a tendency to become rancid when exposed to air. Cook poultry parts (i. Vacuum packaging (removal of air) and modified atmospheric packaging (partial removal of air) extends shelf-life of meats and meat products (i.o Meat. shrimp. should be stored in their original packaging in the refrigerator. the product will eventually spoil. poultry. For maximum storage. o Poultry should be prepared within 24 hours of purchase or stored in the freezer. is 33°F to 36°F. Whole cuts of meat may be stored in the freezer ranging from 4 to 12 months. o Cured meats. or in the microwave. and cause spoilage after 3 days of refrigerator storage in oxygen-permeable packaging film. flavor. under cold running water. whereas ground meat may be stored for 3 to 4 months. fresh cuts of meat contain spoilage bacteria on the surface that will grow. respectively. Poultry may be stored in the freezer (0°F) for 12 months. Shrimp may be stored for 12 months at 0°F. luncheon meats). Optimum storage temperature of refrigerated meats. Bacteria in ground meats are distributed throughout. wrap meats in moisture-proof. fish. Thaw poultry in the refrigerator. rewrap cured meats after opening the package. and eggs are highly perishable and potentially hazardous due to their high moisture and high protein content. providing rapid growth in the presence of air. Frozen fresh lean fish and seafood (except shrimp) may be stored for 3 to 6 months at 0°F. Leftovers stored in the refrigerator should be consumed within 3 days and reheated to 165°F prior to consumption. breast and roast) and whole poultry to an internal temperature of 170°F. o Fresh fish. produce slime.

Whole wheat flour may be stored in the refrigerator or freezer to retard rancidity of the natural oils. Cover egg yolks with water. whereas pasteurized liquid eggs may be stored in the refrigerator for 10 days. demineralization. o Cereals may be stored at room temperature in tightly closed containers to keep out moisture and insects. dry place in the absence of sunlight. Shelf-life of raw white and brown rice may be extended by refrigeration. Bottled water should be stored in a cool. Expect a 2. Leftover egg yolks and egg whites may be stored in the refrigerator covered for 2 and 4 days. Storage of Dry Foods Breads. Cereals. and ozonation) and strict environmental controls during manufacturing and packaging.month shelf-life of bread stored in the freezer. whipped cream and/or custards for no longer than 3 days. Egg whites and pasteurized eggs may be stored at freezer temperatures for one year. respectively. Hard-boiled eggs may be stored in the refrigerator for 1 week. Flour and Rice: o Bread should be stored in the original package at room temperature and used within 5 to 7 days. Dried eggs may be stored in tightly closed containers in the refrigerator for one year. Use eggs within 3 to 5 weeks of the "pack date" listed on the carton (1 to 365 representing pack date day within the year). Household tap water has a limited shelf-life of only a few days due to the growth of microorganisms during storage. Storage of eggs in the original carton reduces absorption of odors and flavors from other foods stored in the refrigerator.o Eggs should be purchased refrigerated and stored in the refrigerator (33°F to 37°F) in their original carton. Water: o Commercial bottled water has an extended shelf-life of one to two years due to extensive water treatment (filtration. Brown and wild rice stored at room temperature will have a shorter shelf-life (6 months) due to the oil becoming rancid. cream cheese. However. Refrigerate cream style bakery goods containing eggs. Cooked rice may be stored in the refrigerator for 6 to 7 days or in the freezer for 6 months. bread stored in the refrigerator will have a longer shelf-life due to delayed mold growth and may be firmer. Shell eggs should never be stored in the freezer. o Store raw white rice in tightly closed containers at room temperature and use within one year. consumers should purchase bottled water if planning to store water for extended periods jjj . 3.

Store the cans in the refrigerator for a maximum of two to three months. First In. the ice cream loses quality. First Out (FIFO). 21. The frozen toppings may be stored for up to one year in the freezer. make sure they are frozen solid and that the container is not sticky or frosted which indicates it has partially thawed at some point. or thawed and kept in the refrigerator for up to two weeks.Storage of Dairy Foods Frozen Dairy Products: o When purchasing ice cream and other frozen desserts at the store. Each time the ice cream is removed from the freezer.5 STORAGE GUIDELINES For best results in maintaining product quality. Use ice cream within seven to ten days for best quality. freezer and pantry: Freezer: o Keep freezer temperature at or below 0 °F. and the surface begins to thaw. However. Do not freeze dessert toppings in aerosol cans. practice the rule. place saran wrap over the surface of the ice cream to minimize the development of large ice crystals and the loss of its creamy texture. they should be discarded because of the danger of bacterial growth. Nondairy Dessert Toppings: o Nondairy dessert toppings are made from vegetable oils. Follow recommended storage times for the refrigerator. A good indication of proper temperature is that ice cream will be frozen solid. If ice cream or other frozen dairy products thaw completely. o Once the container has been opened. o Ice cream may be stored unopened for up to two months at 0 °F or below. A good practice is to place the newly purchased products in back of the same products already on the shelf. if it is to be stored for longer than one month. kkk . it is best to over-wrap the original container with freezer paper or wrap. This means the oldest products should be used first and the newest products later. but may also contain some milk products. Request that the ice cream be placed in an insulated bag or be double bagged to reduce melting on the way home.

spices. metal or rigid plastic containers may help. Storing food in tightly sealed glass. onion flavored milk. Place the store packages in a plastic bag or place the package on a plate to contain any juices. o Wrapping perishable food prevents the loss of flavor and the mixing of flavor and odors resulting in. freezer-weight wrap. Storage areas near oven ranges. for example. o Pantry foods will probably be safe beyond recommended storage time. Avoid purchasing damaged packages of foods and keep cupboard shelves clean. Refrigerator: o Use a thermometer to check temperature. Avoid frequently opening the refrigerator door. Clean up leaks with warm soapy water and sanitize with a solution of 1 teaspoon chlorine bleach to 1 quart water. Susceptible foods include cereals. lll . hot water pipes or heating ducts should not be used because heat and moisture can cause a food to lose its quality more rapidly. o Insect infestation can occur in any home. Examples are foil.o Use moisture-proof. baking mixes. Pantry: o Storage cabinets should be cool and dry. freezer bags and freezer paper. flour. especially in hot weather. but eating quality (flavor and texture) and nutritive value may be reduced. o Cooked meats and leftovers should be tightly wrapped to prevent leakage and drying out. Label and date all packages. o Keep an inventory of freezer contents. candy. o Raw meat and poultry should be wrapped securely so that they do not leak and contaminate other foods. but eating quality (flavor and texture) and nutritive value may be reduced. seeds. it must be between 34 °F and 40 °F at all times. dried fruits and dry pet foods. o Food stored beyond the recommended time will be safe to eat.

F&B Service mmm .

Each activity influences the preparation and delivery of food. the variety of opportunities available is endless. catering has to be the most challenging.Introduction Hospitality is probably the most diverse but specialized industry in the world. Catering is a multifaceted segment of the food service industry. There is a niche for all types of catering businesses within the segment of catering. and related services at a competitive. institutional areas such as hospitals. catering operations. The food service industry is divided into three general classifications: commercial segment. and military segment. schools and hospital cafeterias. The food service industry encompasses those places. institutions and companies that provide meals eaten away from home. and many other formats. but arguably more specialised. organizing. Whatever the size of the catering operation. yet profitable price. schools and colleges. Catering management may be defined as the task of planning. It is certainly one of the largest. nnn . noncommercial segment. Sectors range from the glamorous five-star resort to the less fashionable. beverage. industrial outfits. controlling a n d executing. This industry includes restaurants. employing millions of people in a bewildering array of jobs around the globe. including ‘on-premises’ and ‘off-premises’ caterings. Yet of these many different sectors. These activities work together to meet and exceed the customer’s perception of value for his money.

Depending on local customs and the policy of the establishment. while restaurants selling food of foreign origin are called accordingly. and / or permit customers to ‘bring your own’ alcohol. restaurants may or may not serve alcoholic beverages. Restaurants are sometimes also a feature of a larger complex. theme. such sale is considered to be activity for bars. The term covers a multiplicity of venues and a diversity of styles of cuisine. Restaurants often specialize in certain types of food or present a certain unifying. ooo . Generally speaking. to be consumed on the premises. Some restaurants are licensed to serve alcohol (‘fully licensed’). Such restaurants are often open to non-residents also. For example. Restaurants are often prohibited from selling alcohol without a meal by alcohol sale laws. a Chinese restaurant and a French restaurant. and often entertaining. where the dining amenities are provided for the convenience of the residents and for the hotel to maximize their potential revenue. vegetarian restaurants or ethnic restaurants. which are meant to have more severe restrictions.A restaurant is an establishment that serves the customers with prepared food and beverages to order. for example. restaurants selling "local" food are simply called restaurants. typically a hotel. there are seafood restaurants.


promotions. and knowledge of relevant legislation and regulations. and based on the availability of ingredients and prevailing trends. New and updated wine lists should also be introduced regularly. and good communication and leadership skills. and is responsible for its administrative and operational work. He must also give training. sector. He should ensure that each outlet in the department achieves the estimated profit margins. the food and beverage manager should update and if necessary. by ascertaining that the staffs are adequately trained in keeping with the standards of the unit. plan and control all aspects of food and beverage services. as the job covers a wide variety of duties.Role of the Managers Food and Beverage Manager The food and beverage manager is the head of the food and beverage service department. as well. motivate and effectively control staff. food and beverage manager is responsible for: i) Budgeting The food and beverage manager is responsible for preparing the budget for the department. ii) Compiling New Menus and Wine Lists In consultation with the chef. compile new menus. services. proven human resource management skills. Food and Beverage Managers direct. Hence it is said that food and beverage manager is a Jack-of-all-trades. Desired knowledge for this position includes knowledge of the products. In general. industry and local area. transfers and dismissals in the department. He should hold regular meetings with section heads. Food and Beverage Managers require excellent sales and customer service skills. iii) Quality Control The food and beverage manager should ensure quality control in terms of efficiency in all service areas. iv) Manpower Development The food and beverage manager is responsible for recruitment. to ensure that both routine as well as projected activities of the department go on as planned. qqq .

recommending staff promotions and handling issues relating to discipline. sanitation. iii) Training the staff by conducting a daily briefing in the outlet. vi) Planning food festivals to increase the revenue and organising advertisement campaign of the outlet along with the chef and the food and beverage manager. monitoring staff positions. v) Formulating the sales and expenditure budget for the outlet. meeting guests in the outlets and attending to guest complaints. The restaurant manager reports directly to the food and beverage manager and has overall responsibility for the organisation and administration of a particular outlet or a section of the food and beverage service department. when an outlet manager is on leave. iii) Setting duty schedules for all the outlet managers and monitoring their performance.Assistant Food and Beverage Manager The assistant food and beverage manager assists the food and beverage manager in running the department by being more involved in the actual day-to-day operations. ii) Taking charge of an outlet. guest service and operating profits. iv) Playing a vital role in public relations. bar manager or the specialist restaurant manager. An assistant food and beverage manager's job includes: i) Assisting section heads during busy periods. This position exists only in large organisations. granting leave. food production. rrr . Restaurant Manager Restaurant Manager is responsible for directing and supervising all activities pertaining to employee relation. The restaurant manager's job includes: i) Setting and monitoring the standards of service in the outlets. The restaurant manager is either the coffee shop manager. if any. ii) Administrative duties such as setting duty charts. iv) Running the department independently in the absence of the food and beverage manager. Room Service Manager The room service manager reports directly to the food and beverage manager and is responsible for the room service outlet.

and works in close coordination with the chef in preparing menus. He is responsible for making an inventory of all the banquet equipment and maintaining a balance between revenue and expenditure. selects. leave and absenteeism. sss . makes sure bar staff follow liquor laws and regulations. He also monitors all operational aspects of the outlet such as service. The room service is most liable to have problems. He is responsible for organising everything right down to the finest detail. sets up break-down service according to the standards established by the hotel. Banquet managers may also be designated as assistant managers in the food and beverage service department. duty charts. From the time the bookings are done till the guest settles the bill. Banquet Manager The banquet manager supervises the banquet operations. The room service manager should ensure coordination among the room service order taker. trains and supervises bar staff. He should have good cash-handling skills. must enjoy working with people. in addition to attending to guest complaints regarding food and service. The bar manager should have good interpersonal skills and good memory. He supervises the work of the banquet sales assistants. It is necessary for the room service manager to be present in the outlet during peak hours to interact with other departments of the hotel and to take regular momentums of all the equipment used In the event of the hotel offering valet service and the room service manager takes charge of that service as well . The room service manager is also in charge of the sales and expenditure budget. A bar manager arranges the purchase and pricing of beverages according to budget. He must be efficient and speedy. billing. Bar Manager Bar Manager organises and controls a bar's operations. He co-ordinates the banquet service in conjunction with other departments involved and prepares weekly schedules for the banquet personnel. who do the banquet bookings and the captains and waiters who perform the food and beverage service activities under his guidance. and checks on customer satisfaction and preferences.The room service manager checks that the service rendered to the guests conforms to the standards set by the hotel. The banquet manager projects the budget of the banquets. the banquet manager is in charge of all aspects of banquet and conference operations. maintains records of stock levels and financial transactions. the captain and the waiter.

All restaurants feature innovative show kitchen and allow for an interactive dining experience. ttt . Located directly off the lobby it has 102 covers and open between 12-3 pm and 7pm – 12 midnight CRYSTAL LOUNGE Crystal Lounge .OUTLET OF THE GRAND NEW DELHI The Grand New Delhi features exciting restaurants and lounges that are stylishly designed contemporary in ambience and serve innovative cuisine and beverages. the Crystal Lounge is a perfect venue for an invigorating breakfast. It is ideal for guest to relax. high tea or even cocktails at a later hour. the lounge provides live piano music for entertainment and serves exciting cocktails and Indian savories.offers the authenticity of Indian cuisine especially the kebabs innovatively prepared and presented through three open Tandoors inside the restaurant which allows guest to experience the rich flavored aromas of this distinct North Indian style of cooking.Located in the lobby of the hotel with a panoramic view of cascading waters in the backdrop and live piano music playing. CARAWAY Caraway.

Adjacent to the main reception area, crystal lounge has a seating capacity for 74 persons. Operating 9am- 11 pm, it is the perfect place for the guest to unwind or meet other people. Guest can enjoy a wide selection of beverage. Tea amidst a magnificent surrounding with spectacular view of the lobby atrium and a cascading water feature pianist is in attendance during evening.

G Bar - One of the newest additions to the city’s bar scene, G Bar with its contemporary décor, inviting ambiance, eclectic music, along with an extensive selection of drinks and tapas menu- with an array of delicious appetizers and snacks, is the place to relax and unwind. Located in the main lobby of the hotel ,this bar offer a superb selection of whiskey with single malt beingits signature item. Classic cocktails, alcoholic and non alcoholic beverages,local and imported beers and wines and preium selection of cigar are also available. This contemporary designed bar have seating capacity of 3 people. Operating hours 12noon to midnight. And has 71 covers.

Cascades – The 3 Cuisine restaurants serves a selection of mouthwatering Continental, Indian and Pan Asian delights. The total seating capacity of 174 and operates for 24 hrs.

Wok Tokthe pulsating , energetic and exhilarating eatery that gives the direct impression of being in the centre of the culinary excitement of the steaming ,frying and tossing of the freshest ingredients and pan Asian cuisine(61covers).



Banquets are special functions organized for professional, social or state occasions. Banqueting is the service for these functions and is different from the usual service offered in restaurants. Normally such functions are organized when the numbers of people involved are fifteen or more. The types of functions normally are: Professional Luncheons Company, Clubs. Conferences National or international, Seminars, Training Courses. Meetings Board Meetings, Press, Professional Associates, Dealers. Exhibitions Painting, Sculpture, Fabric, Books, Sales, etc.

Social Dinners Old Boys Association, Company annual days. Wedding receptions Cocktail parties Fashion shows Recitals

Coffee parties Balls State Dinners Intra-Government and Inter-government parties for Heads of States. National Days. In the set-up the Banquet Manager is over0all in-charge of administration, dealing with guests and coordinating all arrangements. The supervisor coordinates the implementation of function arrangements and controls staff job allocation. The Waiters and Assistant Waiters make the actual arrangements and do the service. The banquet departments normally have a skeleton staff and employ casual staff for functions. The banquet representative prepares a sales kit of brochures. The representative is often present in functions to ensure that guests are satisfied with the arrangements. The secretary handles all correspondence and filing and often takes bookings on the phone. With 30,000 square feet of versatile meeting and banquet space, the Grand Ballroom is one of the largest pillars less banqueting facilities in the city, a much sought after destination for all kinds of Incentive, Social andCorporate events. Equipped with all modern business and communication facilities, The Grand Ballroom can host a diverse range of functions from corporate events, product launches to gala celebrations for up to 800 people. A foyer area completes this experience offering guests a wide range of culinary stations to indulge their taste buds. A picturesque outdoor terrace adjoining The Grand Ballroom with a capacity to accommodate 2000 guests is an ideal venue to host a grand celebration, receptions or weddings with an outdoor flair. To accommodate small conferences and meetings, the hotel offers 2 Board Rooms, 3 Conference rooms and the ballroom which can be further divided into five sections. Our team of professional staff ensures the highest quality of service excellence to create a memorable event. The Grand Ballroom has a separate grand entrance for easy and direct access into the ballroom and ample car parking facilities enhance the expediency for all invited guests.


Spread over an area of 13. it is equipped with eight spacious treatment rooms and takes pride in offering a holistic treatment facility. Imagine being suspended in pure tranquility at our spa. Whether a weary business executive in need of stress relief or a leisure traveler wishing to enhance their holiday experience. the magnificently situated Spa Oasis is a welcome and restful retreat. where muscle tension and the mind's concerns simply melt away to a languid. Gymnasium. Swimming pool and Jacuzzi. Spa Oasis also includes the Beauty Salon. • Ayurvedic therapies • Massage therapies xxx . blissful state. BODY TREATMENTS Re-energize and renew both mind &body with variety of treatment that detoxify and hydrate.The GRAND SPA OASIS Spa Oasis at The Grand invites guests to indulge in a number of pampering treatments designed to relax and rejuvenate.000 square feet.

Highly qualified practitioner to interpret your results and work with you to create a personalized program to help discover.these and many more activities will revive you. Our state of art fitness studio offers: • 15 cardio vascular station • 14 strength training station • Comprehensive free weight • Fitness evaluation and personal training. BEAUTY An array of beauty treatment focus on cleaning and nourishing. a state of physical and mental balance. steam room.• Body scrubs • Body wraps FITNESS Utilizing advance scientific knowledge and clinically proven methods of assessment. • YOGA • RELAXTION • MEDITATION • TAI CHI • REIKI VITALITY Indoors. techniques . turf tennis courts and power walking on jogging track yyy . you will achieve. • Facials • Hair dressing • Waxing • Foot care WELLNESS Enjoy the wonder of correct breathing.stretching . enjoy the sauna. Nutrition planning at spa oasis is designed to help you live a happier and fulfilling life. leaving your skin soft smooth and revitalized. A Grand new you. Outdoor adult and kiddies swimming pool.

magazines and project reports.Conclusion Needless to say that this experience was a highly enriching and educative one as I went on form one department to another and met and got the opportunity to train under several highly respected senior professionals.. I will always look back at the time spent here with fondness and with pride. I learnt that job has its nuances and its value and that no job is superior to the other. I learnt that every individual is different and that everyone has something unique to offer. A special thanks to the Grand website and staff. This is all about my project based on a budding professional and as a human being. I have gone through several journals. zzz . I learnt that on needs to constantly improve and improvise…….

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