KOHINOOR COLLEGE OF HOTEL & TOURISM MANAGEMENT

STUDIES (DADAR)

1st DECEMBER 2022 TO 31ST MARCH 2023

AT

THE WESTIN MUMBAI GARDEN CITY

BY

MR. HARSH SUSHIL SINGH

BATCH: C2
S.Y. BSc (HS)

SEMESTER - IV

ACADEMIC YEAR: - 2022-2023

1
SR.NO TOPICS PAGE NO

1 ACKNOWLEDGEMENT 3

2 INTRODUCTION 4-6

3 FRONT OFFICE 7-18

4 HOUSEKEEPING 19-29

FOOD & BEVERAGE

5 30-42
SERVICE

6 FOOD PRODUCTION 43-50

7 CONCLUSION 51
2
 ACKNOWLEDGEMENT

I, HARSH SUSHIL SINGH wish to express my

sincere gratitude to Dr. Chef Kaviraj Khialani of
Kohinoor College Of Hotel & Tourism management
Studies, for providing me an opportunity to do my
internship and prepare my report on “ The Westin
Mumbai Garden City”.

My training at the hotel was a wonderful experience as

my earnest effort and devotion paid excellent results.
I express my profound gratitude for having selected me
for The Industrial Program. I would like to convey my
thanks to the training department for having
co-ordinated our training.

This report is brief of the department I was exposed to

during my training period. It is a collection and
compilation of material of educative value gathered
from the hotel.

HARSH SINGH

3
 INTRODUCTION OF HOTEL
THE WESTIN MUMBAI GARDEN CITY
Marriott International owns Westin Hotels &
Resorts, a premium hotel company in the United
States. Mr. Vikas Oberoi owns the Westin
Mumbai Garden City.
The Westin Mumbai Garden City is a picturesque
retreat for both business and pleasure travellers.
Enjoy solace in sleek, modern hotel rooms with
floor-to-ceiling windows and award-winning
Westin Heavenly Beds.
Delectable Indian food and breath-taking city
views await you in hotel restaurants such as
Kangan, Seasonal Taste, and Prego. Enjoy a
sought-after position in Mumbai's bustling
commercial center, close to the Bombay
Exhibition Center, Oberoi Mall, and NESCO
Convention Center.
The Westin Mumbai Garden City offers exciting
event spaces, including modern boardrooms and
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stunning wedding locations, as well as a
convenient position near Mumbai International
Airport, which is 13 kms away.
The hotel has 268 rooms and suites ranging from
the 19th to the 32nd floor, a multi-cuisine
restaurant Seasonal Taste, a stylish lounge and bar
called Eighteen the Lounge, gourmet Indian
cuisine called Kangan, premium wines and
delectable Italian cuisine called Prego, and a
lounge next to the poolside restaurant and bar
called Splash.
After a long day in Goregaon East, indulge in
massage, beauty, and wellness treatments at
Heavenly Spa by Westin, or exhilarate your body
with a workout at Westin WORKOUT fitness
Studio. A refuge of regeneration and refreshment.
The Westin Mumbai Garden City is the ideal
location for your online hotel booking and search
for the top hotels in Goregaon.
Oberoi Garden City, International Business Park,
Yashodham, Goregaon, Mumbai, Maharashtra
400063 is the address of the Westin Mumbai
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Garden City. You may also reach the hotel by
dialling:-02261470000.

6
 FRONT OFFICE
The front desk is the initial point of contact for
visitors. Mr. Gopal Krishna Vohra is the Front Office
Manager. Being one of the hotel's key departments, if
guests require any services during their stay, they
contact the front desk to resolve their concerns.

LOBBY
The Westin Mumbai Garden City offers a luxurious
and lovely foyer.
The lobby is a handy location for guests because it is
connected to the restaurant, bar, front desk, and
concierge desk. If a guest requires assistance, they can
do so at any moment.It is the initial point of
interaction when the guest gets a general impression
of the hotel. The lobby offers guests comfortable and
elegant seats.
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FRONT DESK/RECEPTION
The front desk is an important aspect of the
hotel.
That is the hotel's lifeline. A receptionist in a
hotel plays an important role in engaging with
customers and welcome them for a pleasant stay.
Many talents are required to guarantee the hotel
reception strategy is carried out correctly. Its
major function is to check in guests and assign
them rooms.
Communication, collaboration, coordination, and
other abilities are examples of these capabilities.
Knowing basic technologies and managing front
desk tools is also necessary. One of the
responsibilities of the front desk attendant is to
handle visitor requests and solve difficulties.

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THE MAIN PORCH
The main porch is where guests' cars enter, and
the hotel provides complimentary valet service to
guests. Bell desk/Concierge personnel are posted
to the main porch to assist with baggage. We
used to open the vehicle door and greet the
visitor before taking out the baggage and asking
the passenger what his/her reservation name
was and giving the luggage tag to the guest.

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THE CONCIERGE/BELL DESK
The hotel concierge should be well-versed in all
aspects of the hotel and the city. Since our hotel's
concierge and bell desk are separate departments.
The major aim of the concierge is to book hotel cabs
for the guests, which are generally charged
necessities, and to fulfil any visitor request, such as if
a guest needed a nail cutter, tape, or anything else,
the guest can call the concierge.
On request, our hotel concierge will make
reservations for outside eateries.
The hotel concierge also serves as a bell desk,
assisting guests with baggage throughout their stay.
To access the guest room, we should ring the bell
three times in 10 - 15 seconds intervals
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LEFT LUGGAGE ROOM
The hotel's left baggage area is located adjacent to
the concierge desk and had racks and a cage to
appropriately keep the guest bags.
When an in-house guest requests to keep his luggage,
a luggage tag is attached to the luggage, and a tag
receipt is given to the guest, so that when the luggage
is collected, the tag number is matched, and the tag
contains information such as room number, guest
name, tag number, date of receipt, and total number
of luggage.
The left baggage register keeps track of the new
luggage tag number, room number, and guest name,
as well as the number of luggage.
The left luggage register is updated daily and shift by
shift before being handed over to the next shift
attendant.At the time of pickup of the visitor's left
baggage, the passenger must display his previously
assigned tag, after which the attendant confirms the
tag number with the luggage tag and the luggage is
handed over to the guest, and the left luggage register
is immediately updated.

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SERVICE EXPRESS
Internal and external guest calls are handled by the
service express.
The internal request: Namaste , my name is Mr. XYZ
and I appreciate you contacting Service Express. How
can I help you?
To accommodate any type of visitor request, our
hotel's service express collaborates with In Room
Dining for order taking of guest meals.
Namaste, thank you for calling the Westin Mumbai
Garden City, how may I serve you?
The guest may phone for reservation details, check
restaurant reservations to reserve a table, and so
forth.

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SUITES AND ROOMS
The Westin Mumbai Garden City has a total of
268 rooms. All of the bedrooms have luxury
decor and a variety of facilities, including a
complementary tea/coffee maker, free Internet,
a secure locker, a mini bar, a hair dryer, a TV, and
a telephone.

1 KING DELUX ROOM, CITY VIEW

The king room provides a relaxing environment in
which to unwind after a hard day. The room can
accommodate up to three guests and has a huge
king bed. There is one rollaway bed. The room
has 452 square feet of pleasant area for guests.
The room has a bathtub so that guests may relax
in comfort.
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2 DOUBLE DELUX ROOM,CITY
VIEW
The double bed room provides a pleasant area
for a family of three, with two beds and one
rollaway bed available upon request.
The room has a pleasant size of 452 square feet
and the same amenities as the king room.

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1 KING PREMIUM ROOM
The king room provides a relaxing environment in
which to unwind after a hard day. The room can
accommodate up to three guests and has a huge
king bed. There is one rollaway bed. The room
has 516 square feet of pleasant area for guests.
The room has a bathtub so that guests may relax
in comfort.

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1 KING BEDROOM, EXECUTIVE SUITE
It is one of the hotel's finest guest rooms, with
1108 square feet of comfortable living space for
long-term and corporate guests.
The accommodation has one master bedroom
with an attached bathroom, a dining area, a living
room with couches and sofas, two televisions in
the room and a mini bar.
In addition, there is a tea/coffee maker, a fully-
stocked mini bar, and executive lounge access in
the Westin club lounge, where guests may enjoy
unlimited alcoholic and non-alcoholic beverages
from 5pm to 8pm, as well as complimentary
nibbles from 6pm to 8pm. And a chair for the
desk.
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EXECUTIVE SUITES WITH 2 DOUBLE BEDROOMS
It is one of the hotel's finest guest rooms, with
1108 square feet of comfortable living space for
long-term and corporate guests.
The room has one master bedroom with two
double beds, a linked bathroom, a dining area, a
living room with couches and sofas, two
televisions in the room and a mini bar.
In addition, there is a tea/coffee maker, a fully-
stocked mini bar, and executive lounge access in
the Westin club lounge, where guests may enjoy
unlimited alcoholic and non-alcoholic beverages
from 5pm to 8pm, as well as complimentary
nibbles from 6pm to 8pm. And a chair for the
desk.
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1 KING BED IN THE CHAIRMAN SUITE
This is the hotel's biggest suite, with 1592 square
feet of living area. This suite is often reserved for
VIPs.
This suite contains one master bedroom and one
rollaway bed on request, and it can sleep up to
three people.
It contains a separate living room with couches
and sofas, a dining area, two televisions, and a
dedicated bar top in the centre of the suite.
In addition, there is a tea/coffee maker, a fully-
stocked mini bar, and executive lounge access in
the Westin club lounge, where guests may enjoy
unlimited alcoholic and non-alcoholic beverages
from 5pm to 8pm, as well as complimentary
nibbles from 6pm to 8pm. A chair and an
ergonomic desk.
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 HOUSEKEEPING
Housekeeping is regarded as the hotel's heart or
backbone since it interacts with guests after check-in
and while they are in their rooms. Mr. Viraj Kadam is
the Executive Housekeeper. The department is
primarily responsible for the cleaning of the guest
rooms, corridors, restaurants, and the lobby. The
operation was divided into three shifts: morning,
afternoon, and night. The morning shift attendant is
responsible for cleaning and replenishing supplies in
both occupied and unoccupied guest rooms. The
afternoon shifts typically do the same tasks as the
morning shifts but also provide turndown service to
the guests. The night shift was responsible for the
majority of the cleaning, which included washing and
shampooing the marble floors in the lobby,
restaurants, and other areas, as well as vacuuming the
banquets and meeting rooms.
Housekeeping sub-departments include:
• Uniform room
• Laundry
• Mini bar
• Flower room
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THE UNIFORM ROOM
In uniform rooms, uniforms of a specific material,
colour, and design are provided by the hotel for
specific staff of each department and are marked
with a specific code to identify the employee's
uniform so that all employees in an equivalent or
similar position wear identical outfits without any
confusion. Offering uniforms for hotel personnel
is one method of maintaining appropriate
grooming and thereby reflecting the hotel's
quality.
A uniformed room attendant handled it.
The uniform room is open from 7:30 a.m. to
11:00 p.m.

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LAUNDRY
The other department within the housekeeping
department is laundry. The Executive
Housekeeper must report to the Laundry
Manager. The linen supply must be managed by
the washing department. Towels such as face
towel, hand towel, and bath mat are included in
the linen supply, as are bed linen such as pillow
cover and bed sheet, bathrobe, and F&B linen
such as table cloth, place mat, and napkins. The
laundry department also offers guest laundry
services such as wet washing, dry cleaning, and
pressing. It is responsible for maintaining the
employee uniform and maintaining effective
inventory management.
Some of our hotel's laundry equipment includes
the following: •Washing machine •Dryers
•Calender machine •Ironing board

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Mini-bar
service is available Throughout their stay, provide
guests with a properly stocked and well-
maintained mini-bar. Maintain the par level on a
daily basis by stocking the mini-bar cart with the
essential products.
Clean and defrost the mini-bars on a regular
basis. Keep an inventory of all mini-bar goods
completely supplied. If the par level is low, go to
the storehouse and get the goods you need. Daily
inventory of all guest mini-bars and posting of
appropriate charges to the room prior to visitor
departure.
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Florist/flower room
It is an air-conditioned room with worktables, a
washbasin with running water, closets for vases and
stones and a counter. It is handled and cared for by
the florist.
The major role of a Florist / Floral Designer is to
develop original flower decor and lead floral
installation for the hotel lobby, guest rooms,
restaurants, spa, and other public areas. Maintain
strong communication with housekeeping as well as
other departments such as Front Office and F&B
Service in order to meet their floral needs.

Knowledge of a wide range of floral arrangements,

flowers, and greenery, as well as their seasonal
availability and how long they will keep fresh, is also
required.

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Throughout the shift, the following tasks must
be completed: -
The housekeepers' shift begins at 8 a.m. in the
morning.
Everyone must report to the housekeeping office
for the briefing, which was previously handled by
the managers and supervisors.
At the briefing, the occupancy rate for that day,
the number of total departure rooms, the
number of inspected and ready rooms, and the
number of occupied rooms were all covered.
Every section holder was given a list of how many
total rooms were to be completed, as well as the
names of the guests and their room numbers.
Following that, we had to go and report to the
relevant colleague, and they made us teach us
how to enter a guest room and the protocol for
doing so.
Following the briefing, the cleaning schedule of
the rooms was completed in three shifts:
morning, afternoon, and night.
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His trolly has been loaded with linen and
provisions by the morning shift. The morning
service is provided to guests by making beds,
cleaning the room, replenishing amenities and
supplies, and cleaning dirty-departure rooms to
keep them ready for the next visitor and updating
the system. As rooms are cleaned, the room
number is recorded in the floor attendant
register.
The afternoon shift is responsible for providing
turndown service to guests and fulfilling any
guest requests, as well as cleaning the room as
needed.
The night shift must clean the public areas as well
as the departure rooms in order to keep the
system ready and updated, as well as to execute
any visitor requests.
Floor information for attendant: - Our hotel has
268 rooms and suites in total, which are spread
from the 19th to the 32nd level.
The 19th and 30th floors are designated as
smoking floors.
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There are refuge areas on the 20th and 27th floors.
The chairman suite is located on the 31st level. 3109 is
the room number.
• Delux Rooms: 114
• Premium Rooms: 46
• Club Rooms: 85
• Executive Suites: 22
• Chairman Suite: 1
Common taski agents used in our hotel's
housekeeping department: -
• Taski R1: Bathroom cleaner/Sanitiser
• Taski R2: Hard Surface Cleaner (All-purpose cleaning
agent)
• Taski R3: Glass and Mirror Cleaner
• Taski R4: Furniture Polish.
• Taski R5: Air Freshener
• Taski R6: Toilet Bowl Cleaner
• Taski D7: stainless steel polish
• This all chemical was diluted and filled in spray
bottle and placed in caddy. This includes a toilet bowl
brush.
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1.BATHROOM
After entering the guest room, the attendant
instructed us on how to clean and restock the
bathroom.
It offers us a quick overview of all chemicals, such as
what sort of chemical is used on what surface, such as
R3 on glass and R1 to sterilise any surface, how to
properly clean and wash the W/C, and how to
organise all bathroom supplies such as bath towels,
moisturiser and so on. how to fold a hand towel and a
bath towel, etc.
Bathroom Supplies/Amenities: - 2 face towels, 2
hand towels, 2 bath towels, 1 bath math 1 soap, 2
dental kits 1 shaving kit, 1 vanity kit, 1 shower cap, 1
comb, 2 moisturisers, 1 sanitary bag near the toilet, 1
shampoo and 1 conditioner Every bathroom should
have one body wash. Bubble bath gel, bath salt, and
loofah are only available in suite accommodations and
by request in other rooms.

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2.BEDROOM
In the bedroom, the attendant taught us how to make
a proper bed, how to give a mitre fold to a bedsheet,
how to easily put a duvet in a duvet cover, how to
change pillow covers, and how to dust the entire
room, including the window area, and how to do dry
mopping of the entire room to remove any dust and
vacuuming of the carpet at the end. Also, check the
mini bar uses and notify the supervisor if any are
missing, replace worn slippers, and place shoe mit and
shoe shine if any are missing.
Sugar caddy, Darjeeling tea (2), green tea (2), assam
tea (2), English morning tea (2) (2). Lavazza Italian
coffee (2), Nestle coffee (2) Westin water bottle(4)
and Tea/Coffee kettle, coffee mug(2).

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 BED LINEN BATH LINEN

KING BEDSHEET FACE TOWELS

DOUBLE BEDSHEET HAND TOWELS

KING DUVET COVER BATHSHEETS

DOUBLE DUVET BATHTOWELS

COVER

KING FLAT SHEET BATH MAT

DOUBLE FLAT SHEET BATHROBE

29
 FOOD AND BEVERAGES
The most engagement with the guest occurs in
the food and beverage service. The primary goal
is to serve the guest.
Mr. Suresh Bhandari is the Director of Food and
Beverage Service.
The Westin Mumbai Garden City offers you
world-class restaurants and bars that will make
your day. The hotel offers its multi-cuisine
restaurant seasonal taste, which has a great view
from the hotel's 18th floor, its Indian cuisine
restaurant Kangan, the best lounge and bar in the
city eighteen the lounge, and its authentic Italian
restaurant Prego. Splash, a poolside lounge bar.
There are six main F&B establishments in total:
1. Seasonal Taste
2. Kangan
3. Prego / Pronto
4. Eighteen the lounge
5. Westin Executive club lounge
6. Splash
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1.SEASONAL TASTE
It is a multi-cuisine restaurant and a coffee shop open
24 hours a day. The restaurant serves both ala carte
and buffet meals and has a live kitchen. The
restaurant's buffet serves Asian, continental and
Indian food, as well as an unique dessert and live
Chaat counter. The restaurant is located on the 18th
level of the hotel and boasts a beautiful city view.
The timing for the buffets are as follows:-
Breakfast:- 6:00 am – 11:00 am
Brunch :- 12:00 pm – 4:00 pm
Lunch :- 12:00 pm – 3:00 pm
Dinner:- 7:00 pm – 11:00 pm

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RATES FOR THE BUFFET:-

Type Price rs. Price rs. Taxes

[Adults] [Kids]
Breakfast 1500 1500 18%
Lunch 2000 1000 18%
Dinner 2400 1200 18%
Sunday Brunch
3300 - 18%
(alcoholic)
Sunday Brunch
3800 1225 18%
(Non–alcoholic)

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2.KANGAN
The Kangan serves traditional Indian food while
overlooking the city.
The Kangan emphasises rustic Indian flavours
from the north-west by adding rich & rustic
powerful flavours to its hallmark dishes, Dal
Kangan and Raan-e-Kangan. The restaurant
provides private meals as well as live kangan
making.
The location of the restaurant: - 18th
floor, The Westin Mumbai Garden city.
Timing:-Mon - Sun : 7:00 pm To 11:00 pm.

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3.PREGO
Prego is a high-end genuine Italian restaurant.
The Prego serves true rustic Italian flavours that
are complemented by a selection of top wines
and beverages.
The restaurant boasts a bright and modern
atmosphere. The live kitchen and private eating
room at Al fresco allow guests to savour the meal
The restaurant is located on the lobby level of
The Westin Mumbai Garden City
Timing:- Mon - Sun: 12:00 p.m. - 10:30 p.m.

34
PRONTO
It's a little takeaway counter that serves tea,
coffee, tea cake, sandwiches, and a variety of
other bakery things at low prices. The prompt is
perfect for a fast little gathering to grab a cup of
coffee and fulfil sweet desires.

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4.EIGHTEEN THE LOUNGE
The eighteen the lounge offers stylish
lounge and setting area with pleasant
ambience. The lounge bar offers wide
selection of alcoholic beverage,
handcrafted cocktails and mixology with
its lite elaborate bar cuisine menu.

Location:- 18th floor , The Westin Mumbai

Garden city
Timing:- Mon - Sun: 1:00 pm To 1:00 am

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5.WESTIN EXCELLENT CLUB LOUNGE
The Westin Executive Club lounge is solely
accessible to Marriott club members.
The lounge provides comfortable sitting as well as
a pleasant and calm atmosphere. It features a
television and a magazine for the guests'
enjoyment.
It provides complementary breakfast, as well as
snacks and alcoholic beverages during happy
hours for club members.
Breakfast is served from 7:00 a.m. until 10:30 a.m
and happy hours starts from 5:00 pm till 8:00pm.

37
6.SPLASH
Splash is a poolside mini bar that serves cooled
refreshing alcoholic and non-alcoholic drinks
along with delicious nibbles. Which only in-house
guests have access to.
It falls under the category of In-Room Eating. and
it is located on the fourth level, near the pool.

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IN-ROOM DINING
IRD operates 24 hours a day, seven days a week,
offering meals and beverages in guest rooms.
Trays are used to serve small orders. Trolleys
transport large dinners to the room. The visitor
makes his order with the service express order
taker; after the order is received, it is sent to the
waiter and kitchen; the waiter prepares his tray
or trolley for the same and prints the Cheque;
and the order is delivered to the guest room
within 30 minutes.
The filthy dishes and bowls are cleared after an
hour or as determined by the vis

39
Banquets and Events
Banquets and conference rooms are also
available at the Westin Mumbai Garden City.
The hotel includes one enormous Westin grand
ballroom that can be partitioned into two
sections, Westin (1) and Westin (2), and is
soundproof and ideal for weddings and events.
In addition, the hotel includes a wide garden lawn
next to the ballroom for outdoor functions and
weddings.
The Westin also includes three tiny banquet halls
on the first floor, each named after a flower
[Taman, Mogra, and Chafa], that are suited for
intimate meetings and family gatherings of 20-25
people.
It also features 4 executive meeting rooms for
conferences and business meetings, each of
which can seat 6 people, and 1 boardroom for
major meetings, which can fit 10-15 people.

40
41
42
 FOOD PRODUCTION
The kitchen is in charge of preparing, cooking,
and serving food and drinks at the hotel.
While the kitchen generates food sales income
for the hotel and is very important during the
guest's stay, they not only demand a fantastic
stay but also desire great meals at the hotel.
Restaurants, room service, banquets, and any
other food and beverage outlet can generate
cash.
The executive chef leads the kitchen department,
which is made up of kitchen employees such as
sous chef, chef de cuisine, and so on.
Chef is the Executive Chef. Mr. Vikas Singh.
The Westin Mumbai Garden City's cooking
department is separated into the following
kitchens:
1. Banquet kitchen
2. Prego kitchen
3. Kangan kitchen
4. Bakery
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 5. Garde manger
6. Commissary
7. Butchery
8. Seasonal taste kitchens
The seasonal taste has multi cuisine
kitchen which are divided into sub-
kitchens:-
•Indian kitchen •Continental kitchen
•Asian kitchen

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1. Banquet Kitchen
This kitchen is in charge of preparing food for
banquet events. In this kitchen, all types of
cuisines are prepared, from Indian to mangolain
and others. There is a separate section called the
halwai section, where all types of Indian desserts
are prepared, such as rasgulla, gulabjamun,
mistidoi, halwa, phirni, and so on..

45
2.Indian cooking part of As the name implies,
everything Indian cuisine is made in this kitchen.
From breakfast till evening, the Indian cuisine
served both a la carte and buffet orders.
There are also live counters for Indian chaat and
pav bhaji in the Indian area.

3.The continental kitchen area includes high

protein foods such as eggs, beef, and fish. At
breakfast, the section includes a live egg counter
with several egg preparations (sunny side up,
fried egg, omelette) as well as cereals, oats, and
other items. For lunch and supper, the sector also
serves fast food ala carte.

4.The Asian cooking department provides real,

local, and traditional Asian food. The spices and
herbs used in the preparation give the section a
rich flavour and taste. This part serves both a la
carte and buffet meals.

46
5.Bakery
The bread section is one of the busiest in a hotel
restaurant. This section is in charge of producing
all bread, pastry, cakes and biscuits, and sweets
for the hotel.
At the restaurant's breakfast buffet, several items
from the bakery were restocked from a range of
sweets and cakes such as chocolate brownie,
muffins [chocolate-chip and chocolate], and
dounuts [chocolate & glazed].

47
6.Commissary
The hotel's commissary is where raw vegetables,
fruits, and dairy goods are received, cleaned, and
kept. During the receiving process, the chef and
buy member double-check if the items received
are of sufficient amount and quality.
To destroy the germs, the raw veggies are
washed in the micro-chlor chemical and rinsed in
water. The commissary creates desired types of
vegetable cuts, such as carrots, beans and baby
corn, according to amount.
Certain dairy products, such as curd, cream,
paneer, cheese, and eggs, were kept at a safe
temperature of 4°C - 5°C

48
Activities completed and observations:
• Cleaning fruits, vegetables, and eggs. • Clean
and set up walk-in in micro- chlor chemical to
destroy germs and rinse in water for 30 seconds
• Labeling fruits and vegetables with the date
they were received and their name.
• Chopping various sorts of veggies
• Learn various cuts such as julienne, baton,
florets, diamond, and dice.
• How to accept fruits and vegetables and inspect
their quality, quantity, and temperature.
• Vegetable quantity cutting and onion peeling
on a wide scale.
• Deep and walk-in freezers
It is a big cool room or deep freezer that is used
to keep fruits and vegetables, dairy goods, meats
and other items. Electrolux is the manufacturer of
the walk-in.

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• Elecrolux electric boiling panIt is a huge
industrial cooker used for boiling and preparing
rice on a large scale, with a capacity of roughly
300 litres.

• Knife
Rena, Germany brand knives were used around
the property.

• Refreigerator
All of the hotel's refrigerators were of the
elecrolux brand.
• Air-o-steam (Electrolux)
It is a combination oven and blast chiller used to
steam and boil huge quantities of eggs, idlis, and
other items.

50
 CONCLUSION
When I first began my industrial training, I had a few
perceptions & doubts in mind but went by ever so quickly
and have left me craving for much more with clarity. I
would have to say that it is an absolutely fabulous part of
curriculum and perhaps will remain the most memorable
one.
Needless to say, that this experience was a highly enriching
and educative one as I went on from one department to
another and met and got the opportunity to train under
several highly respected senior professional. I learnt that
every individual is different and that everyone has
something unique to offer. I learnt that every job has its
nuances and its value and that no job nis superior to other.
I learnt that on needs to constantly improve and improvise.
I learnt that this is just the beginning of a long road
ahead...full of challenges. But I know that I will be able to
run along because I have my foundations firmly built in. It is
here that I got the opportunity to continuously introspect
and improve...as a budding professional and as a human
being. I will always look back at the time spent here with
fondness and with pride.
I cannot but thank all people who have helped me in
several different ways that will go a long way in facilitating
the commencement of a wonderful journey.
Date:-_______ HARSH SUSHIL SINGH
__________
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