AN INTERNSHIP REPORT ON

Radisson blu Hotel and Resort Alain Abu Dhabi

Submitted by:
Tek Bahadur Shrestha

TU Regd.: x-x-xxx-xx-xxxx
Bachelors of Hotel Management (BHM)
Nepal Academy of Tourism and Hotel Management (NATHM)
Ravibhawan, Kathmandu

INTERNSHIP REPORT
Submitted to
Faculty of Management
Tribhuvan University

In partial fulfillment of the requirement for Bachelors of Hotel Management

(BHM)
 Ravibhawan, Kathmandu
<Date>

RECOMMENDATION

INTERNSHIP REPORT
<To be provided by the college>
 INTERNSHIP CERTIFICATE

INTERNSHIP
CERTIFICATE

INTERNSHIP REPORT
 EXECUTIVE SUMMARY

I completed my 9 month internship program at Radisson Blu, Alain which the partial
fulfillment of the requirement for the internship program of Nepal Academy of
Tourism, and Hotel Management (NATHM). I worked as a trainee at Radisson Blu
Hotel from June 25,2019-25th June 2020.

The report is about sharing the knowledge I gained as well as the real industry I saw
during that period of internship which I had learned only at the book till the date. Ev-
ery day was learning for me at this Radisson Blu with beloved family member. The
way they guided me, taught me were truly an example of perfect instructor. During
my tenure of internship I was given opportunities to take the responsibilities of han-
dling the fine dining restaurant &work as server.

Radisson along with colleagues helps me to gain first-hand knowledge of everything

INTERNSHIP REPORT
from the operation of the hotel to the back of the house.

I experienced the detail overview of the hotel industry in food and beverage service
department &service section and found my self comfortable. The professional life I
passed over there was beyond the expectation.

ACKNOWLEDGEMENTS
 First of all, I am very grateful to The Internship Placement of BHM for successfully
arranging the internship program for us. I like to thank Radisson blu Hotel and Resort
Alain Abu Dhabi for recruiting me as an intern and creating such a wonderful envi-
ronment for learning. I would also like to give my special thanks to NATHM and fac-
ulty members who gave their support for the completion of our internship program.

I am really fortunate to be a part of hospitality industry as well as the internship op-

portunity I had with Radisson was a great chance for learning and professional devel-
opment. I am also grateful for having a chance to work under so many people and
professionals who led me through this internship period. I perceive as this opportunity
as a big milestone in my career development and strive to use gained skills and
knowledge in the best possible way. Also, I express my deepest thanks to all my se-
niors and supervisors for taking part in useful decision and giving necessary advices
and guidance. I choose this moment to acknowledge their contribution gratefully.

Lastly, I wish to express my sincere appreciation to all those who in one way or an-
other made this report successful and also my family and friends who have always
been very supportive and motivating.

INTERNSHIP REPORT
Sincerely,
Tek Bahadur Shrestha
Nepal Academy of Tourism and Hotel Management
BHM 18th Batch.
 TABLE OF CONTENTS

CHAPTER CONTENTS PAGE

RECOMMENDATION……………………………………………………...i

INTERNSHIP CERTIFICATE FROM HOTEL…………………………….ii

ACKNOWLEDGEMENTS………..…………..……………………………iii

TABLE OF CONTENTS……………….…....................................................iv

LIST OF TABLES ……………………………………………………..……v

LIST OF FIGURES………………………………………………………….vi

LIST OF ABBREVIATIONS……..……………………………......………vii

INTERNSHIP REPORT
1. INTRODUCTION

1.1. Background…………………………………………………………..PN

1.2. Objectives of Internship Program…….....…………………...............PN

1.3. Methodology…………...…………………….…………………...….PN

1.3.1. Organization Selection…………………………………………..PN

1.3.2. Placement………………………………………………………..PN

1.3.3. Duration and Activities………………………………………….PN

1.3.4. Workflow Chart of Internship..…………………………………PN

2. INTRODUCTION TO HOTEL

2.1. Brief Introduction of the Industry…..……………..........................PN

 2.2. Brief Introduction of the Organization………………..…...……… PN

3. ANALYSIS OF ACTIVITIES DONE

1. Department Wise, Section Wise Analysis of activities done or Problem

Solved………………………………………………………....…… PN

1. SUMMARY, CONCLUSIONS AND RECOMMENDATIONS

3.1. Summary…………………………………………………......……..PN

3.2. Conclusion………………………………………………..……….…PN

3.3. Recommendations..……..………………………………………........PN

BIBLIOGRAPHY….……………………………………………….….........PN

APPENDICES……………………………………………………...............PN

INTERNSHIP REPORT LIST OF TABLES

Table 4.1: Aaaaaaaaaaaaaaaaaaaaaaaa………………………………………...…... PN

Table 4.2: Bbbbbbbbbb……………………………………….…………………......PN

Table 4.3: Ccccccccccccccccc……………………………….…………...………….PN

Table 4.4: Dddddd…………………………………………………….……………..PN

Table 4.5: Eeeee…………………………………………………..…………………PN

 LIST OF FIGURES

Fig 4.1: Cccccccccc…………………………………………………………………PN

Fig 4.2: Dddddddd…………………….................................................................... PN

Fig 4.3: Eeeeeeeeeee……………...……………………………………………….. PN

Fig 4.4: Ffffffffffffff...…………………………………………………………….. PN

Fig 4.5: Gggggggggggggggg……………………………………………….……… PN

INTERNSHIP REPORT
 LIST OF ABBREVIATIONS

NATHM : Nepal Academy of Tourism and Hotel Management

C : C….
D : D...

INTERNSHIP REPORT
 CHAPTER ONE
INTRODUCTION OF REPORT
1.1 Background

This report is the assurance of my internship in Alian Radisson Blu . I spend my nine
months of time in the training over hotel industry. The report is my own activities and
experience gathered during my internship. Hotel report means the collection of
learning during intern and college period learning in written or typed form.
Hospitality student have to do intern in 6th and 7th semester, intern can be done inside
or outside the country. During internship, hospitality students learn how to deal with
guest and gain new experiences and determine them with their theory and college
learning part.

Within country, students have to show their previous semester result and have to face
interview. And for outside country, student have to send their document through fax
or agent can come to collect the document and for interview. After these, Human
resource (HR) will take interview through social networking sites and will confirm the

INTERNSHIP REPORT
result. Student of each hotel should prepare hotel report and submit to Tribhuvan
University.

Hotel report Contains Total 200 Full Marks. Hence hotel report is prepared in sixth
and seventh semester, each student for their specific hotel which is submitted to
Tribhuvan University and student observing through their hotel report by faculty
member and marks are given.

An internship is a period of work experience offered by an employer to give students

and graduates exposure to the working environment, often within a specific industry,
which relates to their field of study . An internship is a structured experience that re-
lates to a student's major and/or career goal which enhances a student's academic, ca-
reer, and personal development. It enhances a student's academic, career, and personal
development. It relates to a student's major and/or career goal. It enhances a student's
academic, career, and personal development. It is paid or unpaid, part-time or full-
time and is mutually agreed upon by the student, supervisor and/or faculty member.
 As from the research from Graduate Advantage proves that internships do create jobs
for graduates. It showed that 81% of interns are now employed and 74% of those are
either in permanent employment or are on a long term contract. Of these, 68% believe
their internship helped them to gain their current position and an impressive 33% are
still working with their internship organization.

As the data above states internship helps the intern to learn about a career field from
the inside and decide if this is the right career field. It also provides an opportunity to
observe the workplace and see if it matches expectation as well as gain knowledge
about a specific industry. Internship help to gain experience and learn new set of skills
to ones knowledge while gaining confidence. It provides opportunity to practice com-
munication and teamwork skill.
Internship also works as a bridge between school and the professional world. The
knowledge which we acquire from books are used during the internship. It helps us to
apply the theory into real life practices. It converts theoretical knowledge into practi-
cal knowledge. An internship provide practical skills, workplace experience and
greater knowledge about the industry, in exchange for the employer benefiting from
ones labor.

INTERNSHIP REPORT
Moreover, Internship creates a professional network that can assist with letters of rec-
ommendation or lead to future employment opportunities. Internship provides stu-
dents with an opportunity to work in career related of professional environment and
also gives them a chance to evaluate, reflect upon and try a career field. It also helps
in developing self-confidence as they can identify their skills, abilities and talents.
Thus, internships helps an individual to combine theory with practical work experi-
ence.

BHM (Bachelor in Hotel Management) has been designed to prepare the students to
enter the hospitality industry at the supervisory level in the area of hotel operation. It
consists of a 4 year course, which is divided into 8 semesters, to prepare the students
to enter the world of hospitality as leaders and managers with a strategic approach to
business. The first five semesters concerns about the general theoretical knowledge of
hotel industry. Then in sixth and seventh semester the students are provided with an
 internship program either abroad or within the country. The internship is very essen-
tial for the BHM course, as the students get an opportunity to work in the real hotel
industry and know its functions. Hence, it is also known as industrial exposure.

INTERNSHIP REPORT

Objectives of Internship Program

- To learn more about management ,operation and hotel industry software.
- To know about the service etiquette.
- To have hands-on experience on different facilities and equipment of the Star
hotel .
- To use theoretical knowledge into practical field.
 - To know the function of the department.
- To know about inter department coordination with each other in Star hotel.
- To learn about the hotels rules and regulations for the smooth running of the Star
Hotel

INTERNSHIP REPORT
1.3 Methodology
In order to prepare my internship report, I used information from different reliable
sources through different methods like personal experience. I also used secondary
sources like Google.

Organization Selection
Internship provides work experiences to the students and also works as a bridge be-
tween theoretical and practical knowledge. Internship is provided by different busi-
 ness hubs, hotels, banks and other sectors. As for BHM students were require to select
the hotels for their internship.

One of the major task was to select the hotel for the internship program. As a student
of BHM we were allowed to choose the hotel as well as the country for the internship
program. We had option in terms of country like Dubai, China, Thailand, Malaysia,
Singapore, Germany or our own country Nepal etc , departments like F&B Service
department, Kitchen Department, Housekeeping Department, HR Department and
properties like star hotels .

Food and Beverage Service department was always my first selection. Food and Bev-
erage Department (F&B) is responsible for maintaining high quality of food and ser-
vice, food costing, managing restaurants, bars, etc. Food and Beverage Service is the
service of food made in the kitchen and drinks prepared in the Bar to the Customers
(Guest) at the Food & Beverage premises. I have always been interested in providing
the best service to the guest. Hence the first reason I chose the F&B Department .

Alain in 2018 and 2019 was awarded as World Travel Award and is considered as one

INTERNSHIP REPORT
of the best hotel in Alain. The awards and recognition attracted me to apply for the in-
ternship. Alain was the center of the UAE and was also the land of opportunities. We
were given the chance to work directly under Bernard O’Neil, Hotel Manager of the
Alain . I worked there as a trainee in the Food and Beverage Service department for
nine months. Choosing Alain was a right choice where I got to learn more about the
F&B Department and level up my skills. I found family like employees and the super-
visors who always helped me learn utmost and also made me believe the power of co-
operative team work.

1.3.2 Placement
As per the memorandum of understanding between Alain and NATHM college, the
human resource department of Radisson chose me as a qualified applicant to partici-
pate in industrial training. I was allocated to the F&B department as a server.
 1.3.3 Duration and Activities
As per the requirement ,Tribhuvan University has designed the internship program for
48 weeks i.e one year period. But unfortunately due to the COVID-19 pandemic I was
only able to complete nine months of my internship starting from 25th of June 2019 to
25th March 2020.

As a student of hotel management I already had some knowledge about the F&B de-
partment and how it operates but it was totally a new experience working and learning
in a luxurious hotel. I got an opportunity to work in an all day dining restaurant which
was the busiest restaurant of the hotel. Working here I got to know how the restaurant
activities are operated and the varieties of works involved to make one complete work
done. Similarly, i got to know about the buffet system, menu explanation, placing the
orders, serving the drinks,using micros, billing procedures(opening and closing) , han-
dling work pressure etc. I was very alert and keen to learn the various works per-
formed at the department and my curiosity was also fulfilled to its limit.

INTERNSHIP REPORT
CHAPTER 2

BRIEF INTRODUCTION OF THE HOTEL INDUSTRY

A hotel is an establishment that provides lodging and fooding facilities to the guest in
return of the payment for short term basis. The provision of basic accommodation, in
times past, consisting only of a room with a bed, a cupboard, a small table and a
washstand has largely been replaced by rooms with modern facilities, including en-
suite bathrooms and air conditioning or climate control. Additional common features
found in hotel rooms are a telephone, an alarm clock, a television, a safe, a mini-bar
with snack foods and drinks, and facilities for making tea and coffee. Luxury features
include bathrobes and slippers, a pillow menu, twin-sink vanities, and Jacuzzi
bathtubs. Larger hotels may provide additional guest facilities such as a swimming
pool, fitness center, business center, childcare, conference facilities and social
function services
 Hotel rooms are usually numbered (or named in some smaller hotels and B&BS) to
allow guests to identify their room. Some hotels offer meals as part of a room and
board arrangement. In the United Kingdom, a hotel is required by law to serve food
and drinks to all guests within certain stated hours. In Japan, capsule hotels provide a
minimized amount of room space and shared facilities.

According to WORLD TOURISM ORGANIZATION (WTO) tourist accommodation

is used to denote the facilities for short term facilities operated for short term
accommodation of guest, either with or without service against payment and
according to fixed rates. As it is said that hotel is “A home Away from Home” so the
guest also seeks all the facilities that comforts them just like at their home.

Classification of Hotel

Hotel can be classified or categorized into categories or classes, accommodation they

provide, location of property, the service they provide, facilities given and the
clientele they cater to help the categories hotel today. Hotel today are basically
classified into the following categories.

· Market Segment

INTERNSHIP REPORT
· Economy/limited services hotel
· Mid market hotels
· Time share hotels
· Condotel/ condominium
· Executive hotels
· Luxury/ Deluxe hotels
Property type:
· Traditional hotels
· Motels
· Bread and breakfast inns
· Commercial hotel
· Chain hotels
· Casino hotel
· Boutique hotels
· Resorts
 According to the size :
· Small hotels [150 rooms]
· Medium hotels [up to 299 rooms]
· Large hotels [up to 600 rooms]

Other classification can be based on:

· Market segment
· Property type
· Size
· Level of service
· Ownership and application
· Plans
· Type of patronage
· Length of guest stay
· Location etc

Growth of Hotel Industry

INTERNSHIP REPORT
The hotel industry is perhaps one of the oldest commercial endeavors in the world.
The emergence of the hotel as a significant commercial institution, however, is a
development of the past few centuries and may be traced by example in the U.S., The
location of the hotels had always been related to the transportation available. During
colonial time hotel were usually situated in seaport towns, but by the end of the 18th
centuries, when the stagecoach had increased travel within the U.S., many inns and
taverns were constructed to offer lodgings along highway routes. After the
construction of railways in the 19th centuries, largest hotels were built near railroad
stations to accommodate railway travelers. Standards of comfort rose and service
appreciable and in the large cities the types of lodging provided by some hotels
became luxurious. The old Waldorf Astoria Hotel in New York City and the brown
palace in Denver, Colorado, were among the first such luxury hotels, but their rates
were too high for the average travelers.

The leader in the Hotel Industry was taken by the emerging nations of Europe,
especially Switzerland, but the real growth of modern hotel industry took place in
USA with the inception of "City Hotel" in New York in 1794. Another significant
 trend begun in the 1920s was towards corporate hotels than individual ownership of
hotels. This was the result of the steadily increasing costs of building and operating
hotels. The real boom in the hotel industry was seen with the immergence of the
Chain operation started by the E.M. Statler during this era. It allows for efficient
management through the use of mass purchasing, central reservation and billings and
extensive advertising and promotion Champaign’s. Today about 30% of all American
hotels and motels are affiliated with chain or franchised groups.

Development of the Hotel in Nepal

It was only the five decades back that the hotel building concept has been started. The
“Himalayan inn” and the “Paras inn” were considered as the first hotel established in
Nepal in 1950 and 1951. The credit goes to Mr. Nara Shamsher Rana, for the first
time invited the foreign hotel expert Mr. Mandis for managing and training his staffs

INTERNSHIP REPORT
as well as hotel at his own palace, where staff college in currently operating. Despite
the certain factors, the hotel remained closed after one year and Mr. Mandis joined to
Hotel show views, which was located at lazimpat.

It was in 1954 A.D., Mr. Boritch Lissanevitch the Russian master chef was invited to
organize a banquet party for the 160 royal invitees during the coronation of late King
Mahendra Shah. Mr. Boritch was requested to stay in Nepal and help to promote and
organize hotel and tourism industry by the king in the same year, first tourist standard
hotel named "Hotel Royal" located at the BahadurBhawan, Kantipath, was introduced
with the assistance of Mr. Boritch. By the year 1958, hotels like Coronation, Hotel
Green View, Hotel Emperor, Hotel Panorama etc were established. The Hotel Royal
got closed at 1960, and Mr. Boritch started a restaurant called "Yak & Yeti" at Lal
Durbar, which later converted into "Hotel Yak & Yeti". In the year 1964, the first four
star hotel of Nepal named "Hotel Shankar”, located at Lazimpat was established. In
the same year after 9 months, "Hotel Del' Annapurna", located at the Durbar Marg has
been established, which was the first five star hotel in Nepal where as "Hotel
 Soaltee"was the second hotel was the second five star hotel in Nepal, located at
Tahachal, was introduced in the year 1966.

Realizing the organizational needs and the promotion of hotel, Hotel Association of
Nepal (HAN) has been established in 1967. In the year 1972, "Hotel Blue Star" has
been established, located at Thapathali, Kathmandu. Slowly and gradually, with the
increase in the number of tourists visiting Nepal has created a new dimension in the
field of hotel industry. By the end of 2008, there were almost 9 five star hotels, more
than 20 four star and three star hotels and more than 100s of tourist standard hotels,
located inside and outside the valley.

CHAPTER III
BRIEF INTRODUCTION OF RADISSON BLU
Radisson Blu is an international chain of hotels operated by Radisson
Hotel. Radisson Blu has roots dating back to the opening of the SAS
Royal Hotel in Denmark in 1960. Designed by Arne Jacobsen or AS

INTERNSHIP REPORT
Group, it was the world's first designer hotel. The hotel was initially
under the catering division of the group but merged with the hospitality
division to become SAS Catering and Hotels. In 1982, the hotels were
spun off as a separate division, operating under the name SAS
International Hotels and became known as SAS International Hotels in
1985. With roots dating back to the 1960s, the Radisson Blu brand name
came into existence in 2009 with a rebranding from Radisson SAS. Its
hotels are found in major cities, key airport gateways and leisure
destinations.

Early history, SAS Royal Hotel

Radisson Blu has roots dating back to the opening of the SAS Royal Hotel
in Denmark in 1960. Designed by Arne Jacobsen for SAS Group, it was
the world's first designer hotel.The hotel was initially under the catering
division of the group but merged with the hospitality division to become
 SAS Catering and Hotels. In 1982, the hotels were spun off as a separate
division, operating under the name SAS International Hotels and became
known as SAeditS International Hotels in 1985.

In 1994, Radisson SAS was created as a partnership with Radisson and

SAS International Hotels for operations in Europe, the Middle East and
Africa. By the year 2000, the brand was operating 100 hotels

2009 to present; Rebrand as Radisson Blu

The Radisson Blu brand first came into being in 2009 when Radisson SAS
rebranded and changed its name to Radisson Blu.The name ‘Blu’ was
chosen as part of a research project to find a new visual identity as the
company looked to replace the familiar SAS blue box.

Radisson Blu entered the United States market with the opening of its
first hotel inChicago,Illinois in 2011. The hotel occupies part of the Aqua
skyscraper developed by Studio Gang Architects.In 2013, it opened its

INTERNSHIP REPORT
second location. It is connected to the Mall of America in Bloomington,
Minnesota. In 2010, Radisson Blu was named the largest upper upscale
hotel chain in Europe.

The new name was announced today by Kurt Ritter, president and CEO
of The Rezidor Hotel Group, at the grand opening of the first Radisson
Blu, the stunning new Radisson Blu Hotel at Zurich Airport in
Switzerland. During the next year, the new name will be transitioned
throughout the Radisson SAS portfolio in the EMEA.

The name change only applies to the 170 Radisson hotels operated by
The Rezidor Hotel Group in the EMEA and does not include Radisson
 Edwardian Hotels in the United Kingdom or Radisson hotels operated in
the Americas, Asia Pacific or other parts of the world.

The word "Blu" is a stylized, shortened version of the word "blue",

derived from the blue colored box that contained the "SAS" name on the
original Radisson SAS logo and signage. The new name is designed to
reflect both an international style and innovative, contemporary approach
to hospitality that is reflected in the Radisson SAS portfolio.

INTERNSHIP REPORT
Radisson Downtown Hotel Managers
1909-Present
 Charles Owen, 1909-1910
Simon Kruse, 1910-1934 (Kruse and his wife Edna Dickerson, built the hotel in
1909 and owned it until 1934)
Rueben Hood, 1934-1936
Dick Kitchen, 1936-1938
Ray Swanson and James Gormley 1938-1941
Joe Binns, 1941(Binns was an out of town manager hired by the Philadelphia Fedelity
Trust Company, which took over teh hotel from Simon Kruse in 1934. Binns served as manager for
only a feew months during 1941)
Byron Calhoun, 1941-1947
Louis Kozell, 1947-1949
John Daniels, 1949-1950
Harry Calevas, 1950-1951
Don Clayton, 1951-1959
Lou Torok, 1959-1962
Bob Moore, 1962-1968
Stuart Gully, 1968-1973
Carl Schuster, 1973-1981
Roland Bauman, 1987
John Kelly, 1987-1994
Paul Poto, 1994-

INTERNSHIP REPORT
Radisson Downtown Hotel Owners
1909-Present
Simon and Edna (Dickerson) Kruse, 1909-1934
Philadelphia Fidelity Trust Company, 1934-1941
Tom Moore, 1941-1960
Tom Moore - Curt Carlson, 1960-1962
Curt Carlson, 1962-present ( Purchased 51-percent interest in the hotel in 1960.
He bought the remaining interest in 1962.)

Radisson Hotel Group

 Radisson Hospitality, Inc. (trading as Radisson Hotel Group) is an American
multi-national hospitality company. It started as a division of Carlson Companies,
which owned Radisson Hotels, Country Inns & Suites and other brands. In 1994,
Carlson signed a franchise agreement with SAS International Hotels (SIH), after
which SIH started to use the abrand Radisson SAS in the Europe, Middle East and
Africa markets. In 2005, Carlson acquired 25% of the shares of SIH, at that time
known as Rezidor SAS Hospitality. In 2010, Rezidor Hotel Group (formerly Rezidor
SAS) became a subsidiary of Carlson. The enlarged hotel group adopted a new trad-
ing name, Carlson Rezidor Hotel Group, which was one of the top hotel corpora-
tions in 2013.
In 2016, Carlson Companies sold Carlson Rezidor Hotel Group to Chinese conglom-
erate HNA Group. In the fourth quarter of 2017, Carlson Hotels, Inc. (the holding
company of the hotel group) was renamed to Radisson Hospitality, Inc., while the
listed subsidiary (Rezidor Hotel Group AB) was renamed to Radisson Hospitality AB.
In 2018, HNA Group re-sold Radisson to a consortium led by a Chinese state-owned
hospitality company, Jin Jiang International.
As of 2019, Radisson Hotel Group owns or operates seven hotel brands: Radisson,
Radisson Blu, Radisson Collection, Radisson Red, Country Inn & Suites by Radisson,

INTERNSHIP REPORT
Park Inn by Radisson and Park Plaza. The loyalty program is known as Radisson Re-

ward.

CHAPTER III
 BRIEF INTRODUCTION OF RADISSON BLU HOTEL AND RESORT
ALAIN

INTERNSHIP REPORT
Originally built for a royal wedding in 1969, the Radisson Blu Hotel & Resort, Al Ain
has long been the resort of choice for events in the Emirates. Next to the grand
ballroom, four flexible meeting rooms offer ample space for business conferences and
the like.

Radisson Blu Hotel & Resort, Al Ain offers calm and respite in the heart of a vibrant
city. From contemporary rooms with views of one of the highest peaks in the United
Arab Emirates, to three inviting swimming pools, and an abundance of wellness
experiences − a world of leisure awaits. Although seemingly worlds away from
everything else, stunning vistas and World Heritage sites are just a stone’s throw
away, while both the Dubai and Abu Dhabi International Airports can be conveniently
reached within 90 minutes by car.
 A veritable hive of gastronomic experiences awaits at six onsite restaurants and four
bars. From authentic Italian fare in an elegant setting to sizzling Arabian delights on
the terrace, to private dining overlooking the garden − our excellent restaurants are
sure to meet every taste and occasion.

Whether visiting for a family vacation, a business conference or a wellness retreat,

our on-site services promise a hassle-free stay. From dedicated activities for children,
to expansive fitness facilities including swimming pools, tennis courts, saunas and
more, to conveniences like a barber shop, 24-hour room services and personalized
sightseeing tours, our multilingual staff is happy to accommodate your wishes.
Radisson Blu Alain is in between magnificent sand dunes and majestic gardens with
210 spacious rooms, suites, villas, or studios. Outfitted with modern amenities, high-
speed Wi-Fi, and stunning views of mountains, gardens, or the city, our rooms are the
perfect place to unwind and relax in style.

INTERNSHIP REPORT
INTERNSHIP REPORT
 Room types

Standard Room
Standard Room, will have everything need for a comfortable stay and a good night’s

INTERNSHIP REPORT
sleep.The large bed, in-room coffee and tea facilities, and free Wi-Fi. Other services
include a magnifying mirror and a hairdryer. Choose between double or twin beds.

Superior Room - Pool View

 For extra space -Superior Rooms. With the in-room espresso machine, there’s no rea-
son to wait for your first cup of coffee. Whether you prefer twin, queen, or king beds,
an exceptional level of comfort.

Premium Room with Balcony - Garden View

INTERNSHIP REPORT
Premium Rooms with spacious surroundings. They include the same amenities as the
Superior Rooms, while also offering more space for extra comfort.

Studio - Garden View

 Designed for up to three guests, Studio - Garden View offer a warm and serene space
to relax. Magnificent garden views and stroll down to the pool. With a small kitchen
and sitting area, Studios are ideal for families.

Junior Suite
These suites feature separate sleeping and living areas, ideal for guests who are plan-

INTERNSHIP REPORT
ning an extended stay. With a well-equipped bathroom, rain shower, bathrobe, and
slippers Junior Suites .

Suite with Balcony

 Suites are for an extended stay or for extra space .These spacious surroundings in-
clude a living area separate from the bedroom for ultimate comfort and privacy. Suites
also offer a free deep sleep pillow spray and turndown service every evening, to enjoy
a good night’s sleep.

Presidential Suite with Balcony - Pool View

INTERNSHIP REPORT
The expansive Presidential Suite boasts a separate living area and two bedrooms,
ideal for families and friends.

One Bedroom Villa with Terrace

 Private One Bedroom Villa, designed with a terrace by the swimming pool and a din-
ing area that connects to a kitchenette. A separate living room provides a comfortable
lounge space for relaxing with views of the lush gardens.

One Bedroom Duplex Villa with Terrace

Quiet and elegant retreat in our duplex villas, spread out over two floors and boasting

INTERNSHIP REPORT
a terrace with beautiful garden views. A comfortable living room with many enter-
tainment options.
Regional and international cuisine in our restaurants in Al Ain

The Radisson Blu Hotel & Resort, Al Ain has a number of different dining and drink-
ing venues for you to discover. For Mexican food in Paco’s restaurant, Arabic dishes
at Makani Cafe, buffet dining at Flavours, or light snacks at Palm Court Cafe, with at-
tentive and dedicated staff.

Flavours
 A world of tastes breakfast, lunch or dinner main buffet restaurant. Flavours serves lo-
cal specialties and a wide variety of choices from the salad station, cheese station, and
more. Food with a selection of fresh juices and finish with a sweet, delicious dessert.

INTERNSHIP REPORT
Paco’s
 Mexican bar, serving Tex Mex delights such as sizzlers, quesadillas, tacos, and na-
chos. In the fun and vibrant surroundings of Paco’s a variety of special offers and en-
joy the frequent live entertainment.

Makani Café

INTERNSHIP REPORT

Makani which means “My place” in Arabic, is an innovative outdoor concept, featur-
ing a tasty Arabic menu such as traditional oriental salads, manakish and mixed grills.
 As well as delicious food, Makani also serves various varieties of shishas to enjoy in
this al fresco environment.

Internet Access

Free internet is available to all Alain Members when booking on Radisson websites.
Benefits vary by membership level.

· Wired High Speed Internet Access in All Guest Rooms

· Wireless High Speed Internet Access

Wellness Amenities:

Radisson Blu Hotel Alain offers a wide variety of lifestyle activities including the
health club, games room, tennis court, kids club, and swimming pools.

Guest can enjoy Touch Spa, complete with an outdoor hot spring pool, five private
outdoor bungalows, and eight specially appointed treatment rooms to revitalize body
and soul. Indulgent treatments—including massage therapies, body treatments, and fa-
cials—are given with nurturing care by specially trained therapists. Six outdoor hot
spring mineral spa Jacuzzis around the lap pool offer a private area to relax.

INTERNSHIP REPORT
Guest can always be physically fit in Radisson Fitness by taking advantage of per-
sonal training expertise. Health club is available 24 hours a day and features state-of-
the-art treadmills, cross trainers, bicycles, and strength-training equipment. The
games room features pool and snooker tables, a badminton table, and private Mahjong
rooms.

Business Services

· Business Center

· Cash Machine (ATM)

Family Activities & Services

· Game Room

· Children's Program

· Childcare Service

Convention Facilities
 · Oasis Ballroom

· Amiri Majilis

· Meeting Room ( M1, M2, M3)

· VIP Room

Guest Services

· Barber/Beauty Salon

· 24-Hour Concierge Service

· Medical Services Available

· Shoe Shine Service Available

· Elevators

· 24-Hour Security

· Hairdresser

· Laundry/Valet Service (9:00 to 19:00)

INTERNSHIP REPORT
Shopping

· Gift Shop

· Jewelry shop

Transportation

· Self-Parking Facilities

· Car Rental Facilities

· Taxi Booking

OTHER CONVINENCE

Radisson Blu Alain is the ideal venue for any event, with over 5,188 quare meters of
conference space. Oasis Ballroom A+B can accommodate 500 guests with exhibition
space around the convention center. The Oasis Ballroom conveys an elegant ambience
and is the perfect alternative for smaller events. Three smaller meeting rooms and a
VIP room offer the functionality of breakout rooms for larger events or can be utilized
for more intimate gatherings.
 Whether planning an intimate family reunion or a large-scale convention. We're more
than just a meeting place – we're a member of your team. That means staff will ensure
that guests feel comfortable and at ease.

All ballrooms and meeting rooms feature superior quality audio systems .

Our Features

· Wedding Coordinator

· Wireless High Speed Internet Access in Meeting/Event Facilities

· Non-Smoking Meeting and Event Facilities

· Outdoor Function Space

· Meeting and Event Staff

· Pre-Function Space

· Meeting and Event Facilities

· Complete Audio Visual and Production Services

INTERNSHIP REPORT

CHAPTER V

OBSERVATION AND EXPERIENCE

My supervisor at the time of my internship was F&B Manager of Radisson Blu, Mr.
Jitu He gave me a tour to the key area of the hotel. We were also made familiariza-
tions with the working area. I was also given the orientation and was taught wiping
 cutleries, napkin folding, table setup, tray setup ,back area handling ,basic knowledge
of the coffee station and bar and buffet setup. After the training and orientation I
started my work. First I was given the work in room service. But later after seeing my
performance, my supervisor allowed me to supervise and take lead on different part of
the hotel. It was a exciting and new learning experience for me.

Table Setup

· Quarter plate in the middle with the napkin

· Soup spoon on the right side of the quarter plate

· Teacup on the top right side

· Fresh towel holder on left side of the quarter plate

· Soup bowl on the top left side of fresh towel holder

· Flower vase and toothpick holder on the middle of the table

Crockeries and Cutleries used in Flavors

· Quarter plate

INTERNSHIP REPORT
·

·
Tea pot

Chaffing dish

· Rice bowl

· Saucer

· Chopsticks

· Soup spoon

· Fresh towel holder

· Tea cup

· Sauce pots

· Baby crockeries

· Knife
 · Fork

· Spoon

· Soup bowl

Glassware used in Flavors

· Red wine glass

· White wine glass

· Hi ball glass

· Champagne glass

· Decander

Equipment used in Flavors

· Salver

· Trays

INTERNSHIP REPORT
· Water boiler

· Ice machine

· Juicer

· Blender

· KOT printer

· Telephone

· Room service trolley

· Screen touch computer

· POS machine

Condiments used in Flavors

· Soy sauce
 · Balsamic vinegar

· Ketchup

· Mustard Paste

· Mayonnaise

· Chocolate Syrup

· Maple Syrup

Forms and Format used in Flavors

· Captain Order/KOT

· Guest Check/Bill

· Inter Transfer Form

· General Store Requisition Form

· Rebate/Miscellaneous/Paid Out Voucher

INTERNSHIP REPORT
· Maintenance Request Form

· Temperature Record Form (Refrigerator )

ROOM SERVICE

Room service is a part of the hotel operations where food and beverages is served
conveniently to the respective guest rooms by calling the room service department
and place order of food and beverages to be sent to their room. It is a 24 hours service
organized as a subdivision within the Food & Beverage Department of high-end hotel
and resort properties. Some of the Duties I have done during my internship program
includes checking of mini bars upon check out, collecting breakfast menus every
 morning, sending food and beverage and room amenities to the guest. I also did other
delivery services, cutlery and trays. Room service also extends to alcoholic
drinks.Those guests who wants to eat in privacy or outside of regular restaurant hours
prefer room service.

INTERNSHIP REPORT
The organisation chart of Food and Beverage Service department should provide a
clear picture of the lines of authority and the channels of communication within the
department. In a large hotel, the department is headed by the Food and Beverage Di-
rector who is assisted by the respective outlet managers / Asst. F&B Manager.
F&B Service department chart not only provides for a systematic direction of orders
but also protects employees from being over directed. The organogram chart shows
that each employee should take orders only from the person directly above him/her.
A copy of the chart should be posted in an area so that all F&B staff can see where
they fit into the overall organization of the department. Ideally, the organization chart
 needs to be placed on the F&B office notice board and the back of the house area of
each F&B Outlet.

The food and beverage manager is the head of the food and beverage service in a
large hotel. He is responsible for the overall functioning of the food and beverage de-
partment. He prepares job roster and is involved in selecting and recruiting of F & B
staff. He organizes regular meetings with the outlet heads and reports to the general
manager.

The F&B manager in coordination with the executive chef updates the menu. He
evaluates the food cost and revenue to determine the effectiveness of his department.
He is also responsible for quality control, manpower development and budgeting of F
& B department.

• The F & B Manager ensures quality control in terms of efficiency of staff.

They are trained, motivated to maintain the standard of the organization.
• This F & B Manager ensures the quality for, selection, remnant, training, pro-

INTERNSHIP REPORT
motions, transfers and dismissals in the department.
• He holds regular meetings with section heads, to ensure that both routine, as
well as projected activities of the department, go on as planned.
• He analysis the shortcomings in the activities and ensures improvements.
• Constantly evaluating systems and keeping the top management informed.
• Attends the manager’s meetings and circulates the organizations’ regulations
to his subordinates.
• Budgeting is the other responsibility of the F & B manager. He should ensure
that each outlet in the department achieves the estimated profit margins.
• Coordinating different outlets, their performance and objectives

Items of cutlery and crockery with their uses

Food and Beverage service unit is one of the most important departments of the hotel
and restaurant business. It is direct contact with the guest. The service of this depart-
ment determines the quality of the hotel. To service the guest it needs different types
of equipment. Some tools are used to store, some are used to carry food and others
 used to serve. Some are used by customers and some are used by the waiters. The
items used on the table are known as Tableware. The tableware is classified as hol-
lowware and cutlery/ flatware.

Cutlery refers to a group of knives, forks and spoons and other cutting equipment.
They are used by the guest to eat. Some Examples of cutlery are:

Spoon: Soup, dessert, tea

Fork: Joint, fish dessert
Knife: Asparagus knife, Butterknife, Fruit knife, Cheese knife,
Tong: Sugar tong, Ice tong

Crockery: Its quality represents the standard of the service so special attention must
be given to select and maintain properly. Hotel crockery are classified as Bone china,
Earthware, Stoneware, Porcelain. It comes in different sizes and shapes for a different
purposes.

Sweet plate: to serve sweet deserts

INTERNSHIP REPORT
Soup cup: to serve soup.
Plates: Half plate, Full plate: to serve food
Teacup and Saucer
Sugar basin,
Butter dish
Egg cups
INTERNSHIP REPORT
CHAPTER V
ANALYSIS OF ACTIVITY DONE / PROBLEM SOLVED

Activities done
The major activities that were carried out during my internship were:
• Store pick up.
• Wiping Cutleries
• Buffet setup
• Basic Knowledge of the coffee station and Bar
• FIFO Training
• Telephone Handling
• Delivering the order.
• Handling the complaint form the guest.
• Opening and closing shift of room service.
 • Handling the whole shift without supervision of supervisor
• POS Training
• Restaurant Setup
• Clearance and setup of table .
• Hostess Responsibilities
• Inventory setup
• Managing the store room
• Learning special menu for the new year
• Daily revenue posting in the computer to track
• Night shift in-charge and supervisor
• Kids Meal policy training
• POS Training
• Outlet manage for the event
• Personal hygiene Training
• Handling guest complaint

INTERNSHIP REPORT
• Helping others out
• Receiving and delivering order of room service
• Food and Safety Training
• Covering the Day Shift
• Fresh juice making.
• Back area handling
• Order taking from the guest
• Breakfast Handling
• Cleaning coffee machine and Bar area
• Store managed.
• Created Store Requisition .
• Assisted the manager with pay roll and pay tax.
• Managed room service department.
• Provided guest service .
 • Performed bartending.
• Managing the documents for the hotel.
• Provided training for the new trainee.
• Trying about the wine
• Cleaning coffee bar machine and bar area
• Managing the Store
• Tray clearance and table setup
• Preparing for the Christmas and New year Eve.
• Inventory of the month
• Cash Handling
• Requisition form handling
• Helping the other outlet
• Early morning breakfast box
• Radisson standard breakfast setup
• Coffee Station in-charge

INTERNSHIP REPORT
• Room Service Handling
• Discussion about challenges and experience
• Floor Clearance

FLAVORS RESTAURANT
· Duration: 9 month
· Duty hour: 9 hour
· A shift: 7:00 AM TO 17:00PM
· B Shift: 14:00 PM TO 23:00 PM
· C Shift: 23:00 PM TO 8:00 AM

Problems during my internship

· Unusual overtime work
· Less payment
· Language barrier with local guests
INTERNSHIP REPORT
CHAPTER VI

RECOMMENDATIONS AND SUGGESTIONS

To do my intern in Radisson Blu Alain was a great opportunity for me to learn

and understand the real working environment. I got a very good chance to experi-
ence the real life scenario of top rated hotels. After working for 9 months as a
trainee I got a chance to be familiar to the working environment of the hotel. I do
believe that being an intern I am not experienced enough to recommend any
changes or comment about the operating procedure of Radisson Blu Alain, but
there are certain things that I personally think should be considered about:
Trainees should be briefed properly before giving any responsibility.

· Trainees should not be considered as workers.

· Shortage of servicing staff. Therefore servicing staff need to be hired.

 · Management should give due care for extra work of the employee.

· Positive motivation should be given to the employees rather than negative mo-
tivation.

· Food promotion should be held frequently.

· The employees should be given training to improve their work knowledge,

skills, and to improve the service standard.

· There should be sufficient staff in every department.

· The recruitment should be based on hospitality and tourism educational back-

ground.

· There should be special marketing activity during off seasons.

· The feeling “this is our property must be in every one aimed than only the
property can be protected.

INTERNSHIP REPORT
CHAPTER VII

CONCLUSION

The Internship Exposure makes me realize that theoretical education is not enough
to allow graduates to perform at a higher level. In the real floor, analytical skills
are not enough. Students must have both theoretical as well as practical knowl-
edge. By effectively using internships, students will increase their skills and make
them valuable in the job market. Their employers will benefit as well, and they
can increase the efficiency of their business.

Their employers will benefit as well, and they can increase the efficiency of their
business. The hotel management institute must increase the internship period for
the students up to one year rather than six months training as it would be more ef-
fective for them.

Every hotel must have their door open for the HM trainees as they are found to be
as qualified as well skilled and beneficial for the hotel too. The trainees must be
remunerated with certain amounts so as it can also be a motivational factor to-
 wards the trainee in working more efficiently, which can benefit both the trainee
as well as the hotel.

INTERNSHIP REPORT
 CHAPTER VIII

8. REFRENCES

· Kunwar, R.R. (2012). Tourist and Tourism science and industry interface
· https://www.radissonhotels.com/en-us/hotels/radisson-blu-resort-al-ain
· https://setupmyhotel.com/job-description-for-hotels/food-and-beverage-
service-job-description/493-f-and-b-organization.html

INTERNSHIP REPORT