TRAINING REPORT

Done by:
ALKA RAJ
Reg. No.:RA1831003010013

At
TRIDENT HOTEL JAIPUR

Submitted to

Faculty of Hotel Management and Catering Technology

Affiliated to NCHMCT & IGNOU, Ministry of Tourism,
Govt. of India
SRM Nagar, Kattankulathur -603203
Kancheepuram Dist.

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 INDUTRIAL
EXPOSURE TRAINING
REPORT

TRIDENT HOTEL JAIPUR

By
ALKA RAJ
RA1831003010013
B.Sc. 2ND Yr
3rd June to 3rd Oct 2019 (Summer Batch). 2
 A Training Report Submitted
In Partial Fulfillment Of The Requirement For
The Completion Of
Semester III Of B.Sc.(HCM) Of The
SRM Institute Of Hotel Management

Academic Year
2019-2020
DECLARATION
I, ALKA RAJ student of SRM Institute of Hotel
Management studies hereby declare that I
have completed my training report on
“TRIDENT HOTEL JAIPUR” in academic year
2019-2020.
The information submitted is a true and
original to the best of my knowledge.

Signature of student:
Name of student : ALKA RAJ 3
 CERTIFICATE

This is to certify that ALKA RAJ, student of SRM

Institute of Hotel Management has successfully
completed His / Her Training at Hotel “TRIDENT
HOTEL JAIPUR” and
Submitted Training Report on the “Trident Hotel
Jaipur” in academic year 2019-2020, under my
guidance and supervision.
Four month Industrial Training is an integral part of
Completion of B.sc. (HCM) Degree from SRM
Institute of Hotel Management.

Mr. J C AROCKIAM J. LALITHA SHRI

(Training Coordinator) (Vice Principal)

Signature of External:
Name of External:
Date :
Place:

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 ACKNOWLEDGEMENT

It is a genuine pleasure to express my deep

sense of thanks and gratitude to my Training
Manager, Mrs. Noopur Pareek and all the staff of
Trident Hotel Jaipur for their guidance,
encouragement and immense support which
made my Industrial Training such a success.
It has been immense value to me and it will be
my endeavor to put all into practice all that I
have learnt to sharpen and develop my skills and
personality.
It is because of their constant efforts that I was
able to imbibe so much, which was not possible
in such a short time. The training has helped me
to inculcate the right skills, knowledge and
attitude to make a career successful as a
Hotelier.
Thank you so much for the opportunity given.

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 CONTENTS
 Front Page
 Cover Page
 Declaration
 Certificate
 Acknowledgement
 Index
 Introduction of The Oberoi Group
 About the Founder
 Mission
 Vision
 Dharma
 About Trident Hotels
 Trident Hotel Jaipur
 Department Overview
 Housekeeping
 Kitchen
 Food & Beverage
 Front Office 6
 Wellness & Recreation facility
 Jaipur – The Pink City
 Learning outcome
 Conclusion

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 THE OBEROI GROUP
The Oberoi Group is a hotel group with its head
office in Delhi. Founded in 1934, the company
owns and operates 31 luxury hotels and
two river cruise ships in six countries, primarily
under its Oberoi Hotel & Resorts and Trident
Hotels brands.
The foundations of the Oberoi Group date back
to 1934 when Rai Bahadur Mohan Singh Oberoi,
the founder of the group, bought two
properties: the Maidens in Delhi and the Clarke's
in Shimla. In the following years Oberoi, assisted
by his two sons, Tilak Raj Singh
Oberoi and Prithvi Raj Singh Oberoi (P.R.S.
Oberoi), continued the expansion of their group
with properties both in India and abroad.
The two major holding companies of The Oberoi
Group are EIH Ltd and EIH Associated Hotels
(formerly East India Hotels). P.R.S. Oberoi is the
current chairman of The Oberoi Group. His
son, Vikram Singh Oberoi, and Suresh Oberoi
serve in the capacities of the Joint Managing
Directors at the holding companies.

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The company currently manages 31 hotels
under the luxury brand Oberoi Hotels &
Resorts, with a further 10 five-star properties
under the Trident Hotels brand. The group also
operates the Clarke's in Shimla and
the Maidens Hotel, Delhi. These two
properties however are not held under the
Trident or under the Oberoi brand.

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 ABOUT THE FOUNDER
This is a short biography of Mr. Oberoi.

Rai Bahadur Mohan Singh Oberoi

was born on 15th August, 1898 in erstwhile
undivided Punjab, which is now in Pakistan.
He was only six months old when his father
died. Success and fortune did not, therefore,
come easily to him. Initiative, resourcefulness
and hard work, combined with the capability
to face and overcome the most overwhelming
odds can best characterize this phenomenal
entrepreneur.
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Mohan Singh completed his primary
education in Rawalpindi and moved
to Lahore for his Bachelor’s degree. Shortly
thereafter, to flee the ravages of a virulent
plague, he went to seek his fortune in Shimla,
the summer capital of British India. Arriving
penniless, he found a job at a monthly salary of
Rs. 50, as the front desk clerk at the Cecil Hotel.
Today, The Oberoi Group owns the hotel The
Oberoi Cecil where the young Mohan Singh
found his métier.
The diligence, enthusiasm and intelligence
displayed by Mohan Singh impressed Mr. Grove,
the manager of the hotel. A quick learner,
Mohan Singh did not restrict his efforts to
fulfilling the job description of a desk clerk but
sought and shouldered additional
responsibilities. A few years later, when a Mr.
Clarke acquired a small hotel he asked Mr.
Oberoi to assist him. It was here, at Clarkes
Hotel, that Mohan Singh gained first hand
experience in all aspects of operating a hotel.

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Budding Entrepreneur
In 1934, Mr. Oberoi acquired his first
property, The Clarkes Hotel, from his mentor
by mortgaging his wife’s jewellery and all his
assets. Four years later, he signed a lease to
take over operations of the five hundred
rooms Grand Hotel in Calcutta that was on
sale following a cholera epidemic. With his
customary confidence and sheer
determination to succeed, he was able to
convert this hotel into a highly profitable
business venture.
Over several years, Mr. Oberoi had
purchased shares in Associated Hotels of
India (AHI), which owned Cecil and
Corstophans hotels in Shimla, Maidens and
Imperial hotels in Delhi and a hotel each in
Lahore, Murree, Rawalpindi and Peshawar.
In 1943, Mr. Oberoi acquired controlling
interest in AHI. He thus became the first
Indian to run the country’s largest and finest
hotel chain. In the tumultuous years just
prior to Indian independence, Mr. Oberoi
met and intimately interacted with the
would-be leaders of Free India, all of whom 12

were, at one time or other, guests at his

International Pioneer
Having consolidated his early ventures,
Mr. Oberoi became the first Indian hotelier to
enter into an agreement with an
internationally renowned hotel chain, to open
the first modern, five-star hotel in the country.
The Oberoi Inter Continental, in New Delhi
opened in 1965. The I-Con, as it became
popularly known, offered facilities that no
other hotel in the country matched and was
India’s first luxury hotel.
This achievement was enhanced with the
opening of the 35-storey Oberoi Sheraton in
Bombay, in 1973. Mr. Oberoi was the first
Indian to work in association with
international chains to woo international
travelers to India. This led to a heavy influx of
international travelers and foreign occupancy
soared to an average of 85%. This enabled The
Oberoi Hotels to significantly contribute to
India’s foreign exchange earnings.

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Another pioneering landmark was the
establishment in 1966 of the prestigious Oberoi
School of Hotel Management, recognized by the
International Hotel Association in Paris.
Considered India’s premier institute, the school
is now known as The Oberoi Centre of Learning
and Development and continues to provide high
quality professional training in hospitality
management.
Other notable firsts were the decision to employ
women in his hotels and to establish a chain of
ancillary industries producing and supplying
items like consumables and stationery to ensure
the highest quality. The Oberoi Group was also
the first to start flight catering operations in
India, in 1959. The Oberoi Flight Services,
located in New Delhi, Mumbai, Cochin and
Chennai, provide in-flight meals of international
quality to reputed airlines.

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Mr. Oberoi realized that the hotel
and hospitality business is greatly
dependent on travel agents, a vital
element in the distribution chain.
With vision and imagination, Mr. Oberoi
converted old and dilapidated palaces,
historical monuments and buildings into
magnificent hotels such as The Oberoi Grand
in Calcutta, the historic Mena House in Cairo
and The Windsor in Australia. It was, in fact, in
the face of severe opposition that the State
Government of Victoria awarded Mr. Oberoi
the lease of The Windsor, a heritage building
in Melbourne. He personally supervised the
restoration of the hotel to its original grandeur
and later acquired it. The Oberoi Cecil in
Shimla, built in the early 20th century,
reopened in April 1997 after extensive and
meticulous renovation.
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Awards and Honors
In 1943, Mr. Oberoi was conferred the
title of Rai Bahadur by the British Government in
recognition of his services to the Crown.
Thereafter, Mr. Oberoi won acclaim and received
several national and international awards
including admission to the Hall of Fame by the
American Society of Travel Agents (ASTA) and
Man of The World award by the International
Hotel Association (IHA), New York. He was
presented the Order of The Republic, First Class
by the President of Egypt. He got an Honorary
Doctorate of Business Administration from the
International Management Centre, Buckingham,
UK. Newsweek named him one of the Elite
Winners of 1978. The PHDCCI Millennium award
in 2000 was presented in recognition of his
entrepreneurial and business success. In 2001,
the Government of India accorded him the
Padma Bhushan.

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Globalization of The Oberoi Group
To place The Oberoi Group on the world
map, Mr. Oberoi exported management
expertise to Australia, Egypt and Singapore,
where The Oberoi Group took charge of the
management of existing luxury hotels. The
success of Oberoi Hotels & Resorts overseas,
in the face of global competition, greatly
enhanced the image of The Group.
Today, Oberoi Hotels & Resorts in Indonesia,
Egypt, Mauritius, Saudi Arabia and India add
value and distinction to their host countries.

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Foundations of the Future
Under Mr. Oberoi’s dynamic leadership, The
Oberoi Group introduced its second brand of
hotels, ‘Trident’. Trident hotels are five-star
hotels that have established a reputation for
excellence and are acknowledged for offering
quality and value. These hotels combine state
of the art facilities with dependable service in
a caring environment, making them the ideal
choice for business and leisure travelers.
Presently there are eight Trident hotels in
India located in Mumbai, Gurgaon (Delhi
National Capital Region), Chennai,
Bhubaneshwar, Cochin, Agra, Jaipur and
Udaipur. The Oberoi Group also operates a
Trident hotel in the Saudi Arabian city of
Jeddah.

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In the luxury category, The Group
opened The Oberoi Rajvilas, Jaipur; The Oberoi
Cecil, Shimla; The Oberoi Udaivilas, Udaipur;
The Oberoi Vanyavilas, Ranthambhore; The
Oberoi Amarvilas, Agra; Wildflower Hall,
Shimla in the Himalayas; The Oberoi, Lombok,
Indonesia; The Oberoi, Sahl Hasheesh, Egypt,
The Oberoi, Mauritius and The Oberoi Zahra,
Luxury Nile Cruiser, Egypt.

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The Group employs more than 12,000 people
worldwide and owns or manages 30 hotels
and luxury cruisers in five countries.
Mr. Oberoi’s achievements and successes did
not, however, take from his simplicity and old-
fashioned charm. He retained, until his death
in May 2002 at the age of 103, a unique
humility. He was fond of saying, “I have been
able to accept the challenge and make good.
There is comfort in knowing that whatever
little I have achieved has also helped to raise
the prestige of my country.”

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 MISSION
• Our guests
We are committed to meeting and exceeding
the expectations of our guests through
unremitting dedication to perfection, in every
aspect of service.
• Our people
We are committed to the growth,
development and welfare of our people, upon
whom we rely to make this happen.
• Our distinctiveness
Together we shall continue the Oberoi
tradition, of pioneering in the hospitality
industry, striving for unsurpassed excellence in
high potential locations all the way from the
Middle East to the Asia Pacific.
• Our shareholder
As a result, we will create extraordinary value
for our shareholders.

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 VISION
• We see an organization which
aims at leadership in the hospitality industry by
understanding its guests; designing and
delivering products and services which enable it
to exceed their expectations. We will always
demonstrate care for our customers through
anticipation of their needs, attention to detail,
distinctive excellence, warmth and concern.
• We see a lean and responsive organization
where decision making is encouraged at each
level and which accepts change. It is committed
and responsive to its guests and their
stakeholders.
• We see a multi skilled workforce; which consists
of team players who have pride of ownership,
translating organizational vision into reality.
• We see an organization where people are
nurtured through permanent learning and skill
improvement; and are respected, heard, and
encouraged to do their best. The Oberoi Group
is recognized as a best practice for training and
developing its people.

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• We see a diverse workforce which
has been exposed to different cultures,
problems, situations and can use its experiences
to enrich the local employees whether in India
or overseas.
• We see the world dotted with hotels of The
Oberoi Group in strategic commercial and resort
locations.
• We see user-friendly technology enhancing
value for our customers and helping our
personnel by making information more
accessible.
• We see an organization which is conscious of its
role in the community, supporting social needs
and ensuring employment from within the local
community.
• We see an organization which is committed to
the environment, using natural products and
recycling items thus ensuring proper use of
diminishing natural resources

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 DHARMA
 Fundamental Code of Conduct
We, as members of The OBEROI Group are
committed to display through our behavior
and actions the following CONDUCT which
applies to all aspects of our business:
• CONDUCT which is of the highest ethical
standards – intellectual, financial & moral and
reflects the highest levels of courtesy and
consideration to others.
• CONDUCT which builds and maintains
teamwork, with mutual trust as the basis of all
working relationship.
• CONDUCT which puts the customer first, the
Company second and the self last.
• CONDUCT which exemplifies care for
customer through anticipation of need,
attention to detail, excellence, aesthetics and
style and respect for privacy along with
warmth and concern.
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• CONDUCT which demonstrates two – way
communication accepting constructive debate
and dissent whilst acting fearlessly with
conviction.
• CONDUCT which demonstrates that people
are our key asset, through respect for every
employee, and leading from the front
regarding performance achievement as well as
individual development.
• CONDUCT which at all times safeguards the
safety, security, health and environment of
guests, employees and the assets of the
company.
• CONDUCT which eschews the short-term quick
fix for the long-term establishment of healthy
precedent.

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 ABOUT TRIDENT HOTEL

Trident Hotels falls under the aegis of The

Oberoi Group. The Oberoi Group has presence
in six countries under the luxury 'Oberoi' and
five-star 'Trident' brand. Founded in 1934, it
operates 30 hotels, a Nile Cruiser and a Motor
Vessel in the backwaters of Kerala. The Group
is also engaged in flight catering, airport
restaurants, travel and tour services, car
rentals, project management and corporate air
charters.
Trident hotels are five-star hotels that have
established a reputation for excellence and are
acknowledged for offering quality and value.
These hotels combine ideal locations with
state of the art facilities and dependable
service in a caring environment, making them
the ideal choice for business and leisure
travelers. At present there are ten Trident
hotels in India
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These are located in Mumbai at Bandra
Kurla and Nariman Point, Gurgaon (Delhi
National Capital Region), Hyderabad, Chennai,
Bhubaneshwar, Cochin, Agra, Jaipur and
Udaipur. The Oberoi Group also operates a
Trident hotel in the Saudi Arabian city of
Jeddah.

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 TRIDENT HOTEL JAIPUR

Breathtaking views of the serene Mansagar

Lake and the striking Aravalli range welcome
guests at Trident Hotel, Jaipur. Situated
enroute to Jaipur's famous Amber Fort, the
Trident, Jaipur offers gracefully furnished
rooms that are well-equipped. There are
excellent facilities for conferences and
business events.
Resplendent in the hues of its magnificent
past, Jaipur is one of the most vibrant, 5 star
destinations in India. The capital and the
largest city of Rajasthan, it was founded by
Maharaja Sawai Jai Singh II, in 1727. Folklore
has it that in 1876, the city was painted a
luxury, warm pink color to welcome the Prince
of Wales (King Edward VII). Since then, the
'pink city', as it is lovingly called, has retained
its rosy blush, which has charmed travelers
from around the world.
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Surrender to the charms of this
beautiful city. Located en route to the famous
Amber Fort, this luxury hotel offers stunning
views of the Mansagar Lake and Jal Mahal.
These vistas are best admired from the hotel's
132 rooms and suites. Tastefully appointed, the
rooms are well-lit and airy and offer all the
modern amenities such as a spacious wardrobe,
an LCD television, a personal bar and
complimentary high speed Internet for up to
four devices. An intimate 'jharokha' window, at
the end of each room is perfect to take in the
panoramic views of the lake or the landscaped
gardens, with the Aravalli range forming a
dramatic backdrop. The soothing views are
perfectly complemented by a selection
of wellness and recreation facilities. The
highlight though is our signature Trident Kids'
Club, a private, supervised play area where they
can have fun playing games and making friends
on their own fun filled holiday

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Wake up to a sumptuous breakfast
spread that ensures a flying start to your day,
before stepping out to explore the sights and
discover the rich history of Jaipur. Rajasthan is
not only famous for its majestic forts and
lakes, but is also home to one of the most
vibrant cuisines. Our restaurants serve a wide
range of local delicacies, pan-Indian and
International cuisines, guaranteed to satisfy
discerning palates.
Situated near Jaipur airport and near Jaipur
railway station, Trident, Jaipur is perfectly
positioned to enjoy the city's landmark
monuments and bustling bazaars. For leisure
or business travelers to Jaipur, sightseeing and
shopping are musts. The concierge can help
arrange with city tours or suggest the best
places to shop.

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 Hotel Facilities
• Business Centre
• Meeting rooms with audio - visual
equipment
• Travel desk
• Laundry and valet service
• Rooms for guests with special needs
• Doctor on call
• Babysitter on call
• Yoga sessions
• Experienced travel guides
• Kids Club
 Compliments
• Tea and Coffee maker
• Currency exchange
• Car park
• In-room safe
• Dental and shaving kit
• Shoe shine facility
• Shoe horn
• Slippers 31

• Iron and iron board

• Rest rooms for guests with special
needs
• Wheelchairs
• High speed internet for up to 4 devices
• Left luggage facility.

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 Trident Privilege

The Trident Privilege programme has 3

membership tiers
• Red Tier: New Members,
awarded 10 points for every spend of INR 100
towards a stay at any of the participating
Trident Hotels.
Exclusive 10% discount on bookings made
on www.tridenthotels.com, all year round
Express check in and check out
Late check out till 3 p.m. (subject to
availability)
Double occupancy at no extra charges

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• Gold Tier: completion of 5 eligible stays or
by accumulating 10,000 Trident Privilege
points in a rolling period of 12 month
from the date of enrolment, the member will
be upgraded to the Gold Tier.
awarded 11 points for every spend of INR 100
towards a stay Trident Hotels.
Exclusive 10% discount on bookings made
on www.tridenthotels.com, all year round
Express check in and check out
Early check-in and late check-out
Double occupancy at no extra charges
50% savings on rack rate of Suites on
weekends (Friday to Sunday)
15% savings on business centre and laundry
charges

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• Platinum Tier: completion of 12 eligible
stays or by accumulating 40,000 TP
points in a rolling period of
12 month, the member
will be upgraded to– the Platinum Tier.
awarded 12 points for every spend of INR 100.
Same benefits as gold tier and with extra
benefits
Dining certificate worth INR 2,500 which can
be redeemed at any restaurant in a Trident
hotel

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 Trident Privilege also wishes to
celebrate the important programme
'milestones' achieved by you during our
association, with some exciting rewards as a
token of our appreciation.
• Dining Certificate worth INR 1,000 or 2,000
bonus points on completion of 3 stays
• One time Room Upgrade Certificate on
completion of 5 stays
• One time Suite Upgrade Certificate on
completion of 10th, 20th and 30th stay
• Complimentary Spa Therapy Certificate on
completion of 15 stays
• Dining Certificate worth INR 5,000 on
completion of 25 stays
• Complimentary two nights holiday at any
Trident Hotel on completion of 50 stays
• Complimentary two nights holiday in a Suite at
any Trident Hotel on completion of 100 stays

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 DEPARTMENT OVERVIEW

 Housekeeping
The objective of Housekeeping in a Hotel is to
provide a clean, hygienic and well maintained
environment for guests. A great Housekeeper
must have a keen eye for detail. Housekeeping
teams today, have extensive guest contact and
through these interactions look for
opportunities to preempt guest needs and
provide superior service.
 Laundry
The principle objective is to provide clean and
hygienic linen and garments to guests and
uniforms to employees. This is achieved by
using state-of-art equipment with a focus on
high quality and service excellence.

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 Kitchen
The kitchen team takes pride in cooking a variety
of different cuisines to enhance the culinary
experience of our guests. The chefs are creative
and are constantly training each other to
improve skills in different cuisines and sections
of the kitchen.
The kitchen team ensures that the food served
at the hotel is of superior quality and taste. We
place great emphasis on using the best
ingredients from around the world and India,
cooked to perfection to give our guests
memorable dining experiences. Our kitchen
teams take pride in going the extra mile in
meeting special guest requests.
 Kitchen stewarding department
The kitchen stewarding team supports the food
and beverage department by ensuring the
highest standards in hygiene and sanitation of
the food service areas. Kitchen stewards are a
critical part of the food and beverage operation,
they maintain the quality and quantity of
expensive serve ware and utensils.

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 Food & beverage department
The objective of the department is to
provide exceptional food and beverage
service at Restaurants, Bars, Poolside, in
Rooms and at Banquet facilities of the hotel.
The Food & Beverage teams take pride in
making all guest visits memorable by ensuring
that guest needs are met and the experience
is enhanced by personalized service and care.
 Front office
The objective of Front Office is to provide
impeccable and consistent service to all guests
that visit the hotel through reservations,
concierge, telephone operations, cashiering,
bell desk and business centre. The Front Office
department strives to offer efficient and
personalized guest service in a warm and
courteous manner with the aim of delivering
an unforgettable experience.

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 Boutique
Boutiques at our hotels store the finest
jewelry, arts and crafts of the country.
Knowledge of the service professional, able to
give an Insight into the culture and
craftsmanship. The objective at The Oberoi
Boutique is to provide quick and efficient
service to guests in the most friendly and
courteous manner with the aim of delivering
an unforgettable shopping experience to the
guests.
 Spa
The Oberoi Spa provides quality world class
spa experience for our guests and associates; a
place where beauty, comfort, knowledge and
personalized attention to create a totally
memorable and rejuvenating experience. Our
goal entails building enduring and rewarding
relationships with our guests through
knowledge, wellness and superior service.
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 HOUSEKEEPING

Housekeeping refers to the management of

duties and chores involved in the running of
a household, such as cleaning, cooking, home
maintenance, shopping, laundry and bill paym
ent. These tasks may be performed by
members of the household, or by other
persons hired for the purpose.

41
The Housekeeping department takes pride in
keeping the hotel clean and comfortable, so as
to create a ‘Home away from home’. The aim
of all accommodation establishment is to
provide their customers with clean, attractive,
comfortable and welcoming surrounding that
offer value for money. Nothing sends a
stronger message than cleanliness in a
hospitality operation. No level of service,
friendliness or glamour can equal the
sensation a guest has upon entering a
spotless, tidy and conveniently arranged room.
Both management and guest consider the
keeping of the place clean and in a good order
a necessity for a hotel to command a fair price
and get repeat business.

42
 Housekeeping may be defined as the provision
of a clean, comfortable and safe
environment, It’s is not confined to the
housekeeping department as every member of
staff in the establishment should be concerned
with the provision of these facilities in their own
department, e.g.. the chef ‘housekeepers’ in the
kitchen, the restaurant manager or head waiter
‘housekeepers’ in the restaurant, and the
general manager has overall responsibility
 In any establishment there are three
department particularly concerned with
accommodation:
• The reception department, whose staff sell and
allocate the rooms.
• The housekeeping department, whose staff
plan, provide and service the rooms.
• The maintenance department, whose staff
provide adequate hot and cold water, sanitation,
heating, lighting and ventilation as well as
maintaining and repairing individual articles and
area.

43
 Importance OF HOUSEKEEPING
Housekeeping is an operational department in
a hotel, which is responsible for cleanliness,
maintenance, aesthetic upkeep of rooms,
public area, back area and surroundings. A
hotel survives on the sale of room, food,
beverages and other minor services such as
the laundry, health club spa and so on. The
sale of rooms constituter a minimum of 50 per
cent of these sales. Thus, the major part of the
hotel’s margin of profit comes from the room
sales, because a room once made can be sold
over and over again. The effort that a
housekeeping department makes in giving a
guest a desirable room has a direct bearing on
the guest’s experience in a hotel. Guestrooms
are the heart of the hotel

44
The housekeeping department
not only prepares clean guestroom on a timely
basis for arriving guest, but also cleans and
maintains everything in the hotel so that the
property is as fresh and attractive as the day it
opened for business. Housekeeping, thus, is an
ancillary department that contributes in a big
way towards the overall reputation of a
property.

It is rightly said that housekeeping is a 24 x 7 x

365 operation. Imagine the stacks of linen
needed to make up all the beds in a hotel, the
miles if carpeting, floor, walls and ceiling to be
cleaned and maintained, and cleaning
compounds along with special tools and
equipment needed in order to clean.

45
 Role of housekeeping department
Housekeeping plays a very important role
in hospitality industry such as:-
• To achieve the maximum possible efficiency in
ensuring the care and comfort of guests and in
the smooth running of the department.
• To establish a welcoming atmosphere and
ensure courteous, reliable service from all staff
of the department.
• To ensure a high standards of cleanliness and
general upkeep in all areas for which the
department is responsible.
• To provide linen in rooms, restaurants, banquet
hall, conference venues, health clubs, and so on,
as well as maintain an inventory for the same.
• To provide uniforms for all the staff and maintain
adequate inventories for the same.
• To cater to the laundering requirements of the
hotel linen, staff uniforms and guest clothing.

46
• To Provide and maintain the floral decorations
and maintain the landscaped areas of the
hotel.
• To coordinate renovation and refurnishing of
the property as and when, in consultation with
the management and with interior designers.
• To deal with lost and found articles.
• To ensure training, control and supervision of
all staff attached to the department.
• To establish a good working relationship with
other department.
• To ensure that safety and security regulations
are made known to all staff of the department.
 HEIRARCHY
EXECUTIVE
HOUSEKEEPER
SUPERVISOR
ASSOCIATES
ATTENNDANTS
TRAINEES 47
 SHIFT TIMINGS
• MORNING: 7:00AM – 7:00PM
• LATE DUTY: 10:00AM – 10:00PM
• NIGHT: 10:00PM – 10:00AM
At the end of each shift and beginning of
other , a briefing is conducted by supervisors
to know the brief about the present status of
the hotel and about the guests and their
requests.

48
 ROOMS OF THE HOTEL
Elegance and comfort welcome when
you enter the 130 rooms and 2 suites at
Trident, Jaipur. Inspired by the rich cultural
heritage of the city, the rooms blend
convenience and classic charm with discreet
technology. En suite bathrooms with luxury
bath amenities, complimentary high speed
Internet for up to four devices, an in-room
safe, a personal bar and 24-hour in-room
dining are some of the features designed for
your comfort. Enjoy a relaxed sleep on our 8"
posturepedic mattresses and Mallard duck
feather pillows, or just put your feet up and
enjoy the views of the Mansagar Lake and
golden sunsets as they fall across the Aravalli
Hills.
Check in : 2 p.m.
Check out : 12 p.m.

49
 There are 3 types of rooms:
• Garden view :96
• Lake view :34
• Suite Room :02

• Deluxe Garden View Rooms

There are 96 Deluxe Garden View Rooms
overlook the manicured lawns of the hotel
with the Aravalli range in the backdrop with
the private balcony

50
• Deluxe Lake View Rooms
The Deluxe Lake View Rooms offer
serene vistas of the Mansagar Lake. The
sunrise from your balcony is a sight you will
remember long after your stay is over.

51
• Suites
The two elegantly furnished suites at
Trident, Jaipur feature a separate bedroom
and a living room with a jharokha: an ornate,
traditional Rajasthani window. The private
balcony is an ideal setting to enjoy a cup of tea
while enjoying serene views of the hotel’s
gardens or Mansagar Lake.

52
 Standard Features Of a Room
• Air conditioning with individual
temperature control
• iPod dock with alarm clock
• Direct dial telephones
• Wireless Internet access
• Personal bar
• Tea and coffee maker
• 24 hour room service
• Electronic safe
• LCD television
• Hair dryer

• The hotel has dedicated smoking guest

bedrooms.
• All rooms have 110v / 220v electrical outlets.

53
 Cleaning the Check-In Room
The Check in rooms are cleaned when
the guest is about to occupy the room. A
checklist of room readiness is shared between
the guest room supervisor and the guest room
attendants. The supervisor inspects the
readiness of the room for occupancy.
The guest room attendant performs the
following cleanings −
• Checking power switches, air conditioner, TV,
and other electronic appliances for healthy
condition.
• Making bed with the fresh linen, pillow cases,
and bedside mat.
• Cleaning ashtrays and dustbins, replacing if
required; and putting fresh paper stripes.
• Checking stationery and vanity supplies.
Replacing/refilling if required.

54
• Cleaning the bathroom: floor, walls, toilet,
shower area, and tub.
• Checking bathroom supplies. Replacing the
used supplies with the new ones.
• Checking the room curtains and drapes for
stains, replacing if needed, and closing.
• Discarding the used supplies in the guest
room.
• Spraying the room freshener
 Cleaning an Occupied Room
The room is cleaned when the guest is
occupying the room. It includes cleaning and
keeping all occupied rooms twice per day on
guests’ requests and convenience, generally
takes 10-15 min.
• Entering the guest room by following the set
procedure.
• Clearing the dustbins.
• Collecting the used linen and putting it in the
linen bag.
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• Making the bed.
• Carrying out the guest room dusting.
• Vacuuming of carpet and bedside mats.
• Cleaning the bathroom and replenishing the
bathroom supplies.
• Checking the functionality of light bulbs,
television, electric kettle, and intercom device.
 Cleaning the Check-Out Room
This cleaning is performed when the guest
vacates the guest room and proceeds for hotel
check-out formalities. It generally takes 30-40
min. The cleaning involves −
• Assembling bed, chairs, settees, and other
furniture and placing it appropriately.
• Wiping guest room floor with wet mop.
• Cleaning the writing tables, assembling and
placing stationery appropriately.
• Checking under the beds and chairs, and in the
locker for any articles the guest left behind.

56
• All personal stuff, documents, articles
left in the room (if any) are removed
and deposited to Lost and Found desk.
• Cleaning all walls of bathroom with wet wipe.
• Cleaning all electric appliances such as
microwave, fan, refrigerator and others.
• Keeping heaters/air conditioners at lowest
power consuming option.
• Switching off the room light and television.
• Locking the guest room door and cleaning area
outside it.
• Depositing the keys at front office desk.

 Some extra cleaning:

• Pantry setup
• Equipments of pantry
• Cupboard, shelves & caddy
• Chemical dispenser.
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 Spring Cleaning
Spring cleaning is generally performed once
a year by moving furniture and cleaning the
guest rooms entirely for dust, stains, broken
furniture, and garbage. It is also called as Deep
Cleaning as it is ensured that no portion of the
area is left soiled.
 Periodic Cleaning in Hotel
Some cleaning such as occupied guest room
cleaning requires to be carried out twice on daily
basis. The check-in and check-out cleanings are
little less frequent.
Further, the cleaning of air-conditioner and
refrigerator is less frequent. Thus, depending
upon frequency of use of a particular area or
device, the frequency of cleaning varies.
 Turndown Services
An evening cleaning is done between 6:30pm to
9:30pm in which guest is asked if he or she
would like their room to be cleaned. The
procedure is similar to cleaning of occupied
room but little less in depth.

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 Cleaning and Keeping Public Areas of Hotel
The public areas are shared commonly among
guests. They include −
• Keeping Front office, Lobby, and Corridors
Front Office and Lobby is highly frequented. It
must be clean at all hours of the day. The
housekeeping staff needs to clean desks, fans,
ceiling, chairs, and computers. The staff also
cleans and disinfects the telephone devices,
keyboards, flooring, corridors, and glass doors at
the entrance of the lobby.
• Keeping the Dining Area
The dining area is the next most frequently
visited area. The housekeeping staff puts in good
efforts for lighting, chandeliers, and cleaning the
ceiling, furniture, and décor items. It also
includes spreading the clean dining linen on the
dining tables and keeping the floor clean. It is
generally done when the area is not busy.

59
• Cleaning the Lifts
The house keeping staff cleans lifts
preferably early morning to avoid rush
for use. They stop it at the ground floor, its
doors are kept open, and it is then cleaned
starting from top and working towards
bottom.
• Cleaning the Swimming Pools
Cleaning of the swimming pools is highly
required during summer. conducted by the
hotel if it has an in-house expertise, or it can
be contracted with an agency. Cleaning of
swimming pool involves catching any leaves,
purifying the pool water, and cleaning the
areas surrounding the pool; including shower
and changing rooms.
• Cleaning and Keeping the Hotel Garden
Watering and trimming the trees and shrubs,
fertilizing the plants, raking the fall leaves, and
Arborsculpture (an art of shaping trees into
wonderful shapes), is taken care.
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• Cleaning the Parking Area
It mostly involves hard sweeping the
parking space, removing the cobwebs
under the parking shades, and putting up
appropriate guiding signs.
Guest supplies:
 In bathroom:
• Four bath towel
• Three face towel
• Three hand towel
• One bathmat and
• Anti skid mat
 On vanity counter:
• Dental kit
• Kama ayurveda soap & moisturizer
• Shower cap
• Comb
• Hair dryer
• Sanitary Bag
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• Waste bin
 On the Shower Rack:
• Kama ayurveda Shower Gel
• Kama ayurveda Shampoo
• Kama ayurveda Conditioner
• Kama ayurveda soap
 On the Toilet Roll Holder:
• Two kleenex toilet Roll

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 Room
• Laundry bag with laundry slip
• Luggage rack
• Shoe polish
• Writing Folder
• Calendar
• Magazine
• Alarm Clock
• Scribbling Pad and pencil
• Complimentary water
• Tea Coffee Making Facility
• IRD Menu and Breakfast card
 Cupboard:
• Iron box and board
• Bathrobe
• Shoe horn
• Hanger
• Safe
• Torch
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 TCMF Tray:
• TCMF Box, Coffee Mug, Stirrer, Dip Tray, &
Kettle.
• Four Milk Concentrate
• 2 Twinning's English Breakfast Tea,
• 2 Trident Assam Tea
• 2 Twinning's Green Tea
• Four Nescafe Coffee
• Three white sugar & Three brown sugar
• Two Non-Calorie Sugar Free (splenda)
 Minibar
• 2*Kingfisher beer – Rs. 275
• 2*Aava mineral water – Rs. 175
• 2*coke can – Rs. 175
• 1* fanta can – Rs. 175
• 1* sprite can – Rs. 175
• 1* soda - Rs. 175
• 1* biscuit – Rs. 75
• 2*lays – Rs. 125
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• 1* Roasted almond – Rs. 225
• 1* Mix berries – Rs. 275
• 1* Cran Berries Slice – Rs. 225
• 1* Pistachio – Rs. 225
 Linen Used in Trident Jaipur are
• Welspun
• Trident
 In bathroom:
• 4* bath towel – 30”*60”
• 3* hand towel – 16”*30”
• 3* face towel – 13”*13”
• 2* bath mat – 20”*34”
 In room:
• Single bed sheet – 290*210 cm
• Double bed sheet – 290*280 cm
• Single duvet cover – 240*194 cm
• Double duvet cover – 249*240 cm
• Rectangle pillow cover – 88*57 cm
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 Uniform Room
It is one of the most important section in
HK . All the uniforms are issued from here for
different departments . Uniform Room
Supervisor heads the linen room. A proper
report is prepared for Linen received and
issued. Each staff are given a particular code
that holds goods of their linen. Uniform room
has a tailor that stitches and mends the
uniform and an upholster to take care of
upholstery work.
 Laundry
The importance of laundry is inevitable as it
processes the soiled linen and uniform and
supplies clean linen and uniform on daily basis
thus plays an important role in maintaining
high standards. Its also one of the important
section for revenue generation.

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 Laundry Process:
• Collecting soiled linen
• Transporting the soiled linen
• Sorting linen
• Weighing and loading washer
• Washing and extraction
• Wash hands
• Unloading washer
• Loading dryer
• Finishing
• Sorting and redistribution
 Equipments in laundry
• Calendar machine
• Hot head press
• Steam press
• Washing machine
• Hydro extraction
• Dry cleaning
 Chemical used are of diversey taski.
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 Housekeeping Control Desk
The housekeeping control desk is
situated next to the Executive
Housekeeper cabin. It is the nerve centre of
coordination of housekeeping to other
department. The place where all the master
keys are issued and handed back.
 The main duties of Desk Supervisor:-
• Attends guest request and complaints.
• Inspects the room
• Prepare discrepancy report
• Consolidates the room occupancy report and
sends it to front office
 Reports maintained at housekeeping desk:-
• PR File
• Public Area
• Snagging points
• LQA
• Arrival report
• Nightshift checklist report
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• Store requisition
• Turndown report
• Discrepancy report
• Logbook
• Key history report
• Accident report
• Lost and found report
• Babysitting report.
 Morning Briefing takes place at 0700 hrs
everyday in the Housekeeping Control Desk
room.
 Evening briefing takes place at 1900 hrs
everyday in housekeeping control desk room.

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 KITCHEN

Hotels are justify proud of their reputation for

fine cuisine and elegant dining. Food
production is an integral part of hotel. When
the guest arrives at the hotel he not only
expects good food of the highest possible
standard. Especially in today’s times with
growing competition it is very essential that
the hotel tries to provides as many food
outlets to the guest serving various kinds of
quality cuisine.

70
Nowadays the restaurants not only
provide service to in-house guest but
also to the local guest. Food production is the
conversion of food from the raw to the
palatable. Thee are principles, procedures and
techniques in food production just like in
other fields.
Kitchen is one of the most important
unit of a hotel. The kitchen is a place
where food is prepared. Kitchen is the central
point of activities in all restaurants and hotels
where food is prepared. It is the heart of
hotel. The purpose of kitchen organization in
a hotel or restaurant is to produce is managed
for the most effective use of staff, equipment
and materials . It is revenue earning unit. 50%
of hotel's collection is from food.

71
 Hierarchy of kitchen

Executive chef
Sous chef
Chef de partie
Commis 1
Commis 2
Commis 3
Apprentice
Trainees

 Shift allocation
• Morning shift : 7:00am-7:00pm
• Afternoon shift : 11:00am-11:00pm
• Night shift : 11:00pm-11:00am

72
 Trident Jaipur the kitchen is specifically
designed so that it is exactly in the
middle of the hotel and can be
accessible from anywhere.
There is only one main kitchen, that cater
orders from everywhere i.e. Jalmahal, Bar,
IRD, Banquet and The Verandah. The kitchen is
divided into sections on basis of the work
which are:-
1. Butchery
2. Bakery & Confectionary
3. Indian
4. Continental
5. Garde Manger
6. Cafeteria

73
 The various sections:-
 Butchery
• A section where all meat, poultry, and fish
items are received. Due to increasing demand
of non-vegetarian items the hotel have built a
separate unit in the premises itself .
• The meat products are supplied to all the
kitchen.
• Meat items are cleaned, packed and stored
here for future use by different outlets.
• It is the meat fabrication area of the hotel.
• Temperature of walk-in 8-10’C.
• Temperature of deep-in -14’C.
• All the cuts are coded, packed and stored in
walk-in.
• Items are vacuum packed by vacuum machine.
• All the items are dated and FIFO system is
followed.
• Inner deep is actually meant for extra stock or
which is not used at regular basis.
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• Stock taking is carried out, fumigation is
carried out and walk-in and deep is
cleared thoroughly at regular basis.
• Equipment used :
• Cleaver, Sharpening stone, boning knife.
• Upright freezer
• Band saw
• Vacuum sealer
• Chopper and grinder(meat mincer)
• Heavy duty slicer
• Weighing machine
 Bakery & Confectionary
• A twin room enclosure called confectionery &
bakery.
• Preparation of cakes, breads, pastries, tarts
etc.
• A large variety of dessert and beverage
provides to the guest.
• Provide services to banquet, restaurant etc.
75
• Equipments used:
• Dough mixer
• Dough stretchers
• Dough proving cabinet
• Upright freezer
• refrigerator
• Chest freezer
• Waffle maker
• Deck oven
• Weighing machine
• Blender
• Tins and bakery cookware
 Indian
• Responsible for preparation of all Indian
dishes
• TANDOOR: Responsible for preparation of all
tandoor items and Indian breads.
• HALWAI: Responsible for preparation of all
Indian sweets whether hot or cold. All dishes
are prepared for ‘a la carte’ and 76
 All sweet dishes are prepared for
‘a la carte’ as well as banquet parties
and kept in cold storage under
lock and key.
• Caters to buffet, banquet, room services,
verandah etc.
• Equipment used:
• Microwave
• Potato peeler
• Food processor
• Food cutter
• Char grills
• Hotplates
• Ranges
• Clay tandoor
• Tawa
• Wet grinder
• Pulverizer

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 Continental
• A kitchen next to Indian kitchen.
• Caters to verandah, buffet, room service,
banquet etc.
• Responsible for all continental preparations.
• Prepares all types of soups, and stocks of all
types of soups.
• e.g. Mulligatawny, cream of mushroom,
cream of carrot, etc.
• Prepares and stock the sauces.
• Equipment used:
• Combi ovens
• Hot plates
• Microwave
• Ranges
• Salamander
• Deep fryer
• Robot coupe , Potato peeler
• Vacuum sealer, mincer.
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 Garde Manger
• A cool well-ventilated area where
cold dishes as salads, hors d’oeuvres,
appetizers, canapés etc. are prepared and
stored under refrigeration.
• Equipments used:
• Salad spinner
• Toasters
• Refrigerator
• Traulsen refrigerator
• Griller
• Blender
• Milk shaker
 Cafeteria
• The section where food is being prepared for
the staff of the hotel by Communar chef (staff
cook).

79
 Hygiene Standards:
• Working station should be kept clean. One
should always clean the working area once the
work is done. There “Clean as you go” Sticker
on Walls.
• One should use gloves while handling food
with hands especially while marinating meats.
Avoid cross contamination of food.
• Keep washing your hands after certain time
intervals. Keep your Chef coat clean as much
as possible.
• All containers kept in the fridge must be
refilled only when they are washed and clean
once they are used. Tagging should be done
properly.
• Cleaning of walk-ins and fridges must be done
properly at certain time intervals.
• One shouldn’t be allowed to enter the kitchen
without wearing a hair net or a Chef cap.

80
 Plating Standards:
• Pasta should be given in a pasta plate with
regular portion size and should be garnished
properly.
• Pizza for buffet orders must be made on 5”
base and for a la carte pizzas 9” base should
be used.
• On buffet (continental section) first garlic,
lamb/mutton, chicken/turkey, fish, pasta,
vegetable accompaniment and potato
accompaniment should be kept in sequence.
• Soups are served piping hot along with the
correct garnish.
 Display items:
• Marble tops
• Heights
• Ceramic bowl
• Glass jar
• Glass container etc.

81
 Frequently requested dishes:
• Rajasthani Laal Maas: lamb braised in
mathania chilies and garlic.
• Kebab platter: assortment of fish, chicken and
lamb kebab.
• Rajasthani thali
• Grilled salmon : apple, fennel and radish salad
• Florentine : poached egg on creamed spinach,
mornay sauce
• Benedict: poached egg on English muffins,
smoked ham, hollandaise sauce.
• Maans ke sooley: lamb marinated in chilly,
coriander, and cumin, cooked in tandoor.
• Lamb seekh kebab: minced lamb skewers,
cooked in tandoor.
• Dahi ke kebab: hung curd filled patties
flavored with cardamom.
• Sabz diwani handi: melange of vegetables
cooked on “Dum” with green cardamom and
mace
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• Dahiwala murgh: cardamom and yoghurt
steeped chicken curry.
• Meen moilee : kerala style coconut milk
infused fish curry.
• Dum biriyani: slow cooked long grain basmati
rice filled with ingredients of your choice.
• Dal makhani: slow cooked black lentil with
butter and cream
• Palak mangodi : sundried lentil dumplings
basted with a flavorful spinach sauce.
• Papad ki subzi: sundried lentil poppadums
stewed in a coriander seeds influenced sauce
• Pithod ki subzi: steamed garbanzo bean flour
cakes with a Rajasthani sauce
• Trident Caesar salad: iceberg , parmesan,
herbed croutons, homemade Caesar dressing
with chicken/bacon/vegetable.
• Watermelon and green : feta, mint, basil oil.
• Bruschetta : tomato and buffalo mozzarella,
mushroom and black pepper, zucchini and
cheese. 83
• Trident club sandwich
• Grilled chicken sandwich
• Margarita pizza
• Paneer tikka pizza
• Pepperoni and cheese pizza
• Aglio olio pepperoncino : olive oil, garlic, chilli
flakes
• Funghi porcini : porcini mrshroom, onion,
cream
• Carbonara : cream, bacon, egg.
• Chicken schnitzel : tomato olive dressing, fries
• Thai curry : kaffir lime leaf and galangal
• Massaman curry: Thai spices and coconut milk
• Sichuan sauce :spicy chilies, ground garlic
• Stir fried noodles
• Sugar poached cottage cheese gulab jamun
• Milk steeped cottage cheese rasmalai
• Sweet corn chicken soup
• Fish finger with tartar sauce
84
• Chicken nuggets with ketchup
• Spaghetti with tomato sauce
• Vegetable tossed noodles

85
 FOOD & BEVERAGE

Food and Beverage Department is one of the

main service oriented and crucial division of
the hotel. It renders the services of prepared
food items, beverages, and tobacco in a
hospitable way to the customers as per their
demand.
The significant feature of this department is
that, it is the second highest revenue
generating department next to the front
office. The important functions include the
design and development of menus, pricing,
portion control, wastage control, customer
staff relations and staff training. 86
 This department comprises of five main
operational areas:
1) Jal Mahal Restaurant
2) Mansagar Bar
3) The Verandah
4) In Room Dining
5) Banquet : Jaigadh & Nahargadh

87
 Jal Mahal: restaurant cum coffee shop

Named after the famous Jal Mahal (Water

Palace) in the middle of the Mansagar Lake,
Trident, Jaipur's award-winning restaurant is a
culinary delight with an ambience to match.
The restaurant serves authentic Rajasthani
delights, as well as a creatively crafted menu
of Continental and Asian dishes, giving you
plenty to remember and relish. The expansive
buffet breakfast menu features a wide range
of Continental and Indian delicacies, as well as
American breakfast items and options
especially for the health conscious. 88
 Lunch and dinner specials include
Murgh Tikka Makhani (chicken
simmered in tomatoes and fenugreek),
Rajasthani Laal Maas (spiced spring lamb) and
vegetarian or non-vegetarian.
 TIMINGS:
• Breakfast : 6:30am-10:30am
• Lunch : 12:30pm-3:30pm
• Dinner : 7:00pm-10:30pm
 A LA CARTE : throughout the day
 CAPACITY: 98 covers
 Buffet and a la carte menu is served here.
 Jal Mahal has a view of Swimming pool.
 Entertainment – occasionally live kalbelia
dance and puppet show on regular basis.
 Crockery : Feather Touch Brand (China)
 Cutlery : Hepp Premium Brand (Germany)
 Glassware: ocean (Thailand)
 Table mat: chilewich (USA) 18*24
 Table : Green Udaipuri Marble 89
 BUFFET:
• Breakfast : 6:30am-10:30am
• Lunch : 12:30pm-3:30pm
• Dinner : 7:00pm-10:30pm
CHARGES :
• Breakfast : 750++
• Lunch : 1150++
• Dinner : 1300++
With GST of 18% extra
 The breakfast buffet consist:-
• Fresh juice
• Two milkshakes
• Health drink
• Continental cuisine
• Indian cuisine
• Cut fruits and whole fruits
• Cereals with hot and cold milk
• Variety of Breads and cheese

90
• Cold cuts
• Museli
• Flavored yogurt
• Variety of dressings
• Salads
• Bakery product: donuts, muffins, banana
cakes, carrot cakes, croissant, etc.
• Tea : black tea, masala tea, regular tea.
• Coffee : black, cappuccino, espresso, regular,
filter.
 The lunch buffet consist:
• Indian dishes
• Continental dishes
• Breads
• Five Salads : two non-veg and rest veg.
• Two soups : veg and non-veg
• Five sweets : cake, Indian sweets, pastries, etc.

91
 The dinner buffet consist:
• Continental dishes
• Indian dishes
• Salads and dressings
• Breads
• Two soups : one veg and one non-veg
• Curd and flavored curd with assorted
accompaniments
• Indian pickles
• Desserts : one hot and rest cold.
 During the peak days of the week when all the
98 covers are occupied, the banquet halls,
Jaigadh and Nahargadh are also converted as
an extension to the restaurant providing 72
extra covers.
 Signature dish:
• Maans ke sooley, Laal mass, mutton roganjosh,
murgh tikka, murgh malai tikka, Paneer tikka,
paan flavored ice-cream.

92
 Mansagar Bar

• Named after lake situated nearby, Located

next to the swimming pool and overlooking
the Mansagar Lake. The extensive beverages
menu includes the finest aperitifs, single malts
and blended Scotch whiskies, American
whiskies, Russian vodka, domestic and
imported beers, as well as classic and
contemporary cocktails, mock tails and fresh
fruit juices.
• Open from 11am to 11pm.
93
• The bar has a verandah that opens up to
Jal Mahal Palace. Private parties, get
together, or for a romantic evening. Bar
customizes this area according to need so
prior booking is necessary.
• The bar has happy hours from 5 pm -9 pm
which means after one order the second order
is completely free.

94
 The Verandah

The Verandah, located at the poolside

overlooking the Aravalli, offers an exciting
amalgamation of delicacies from Italian cuisine
and Barbeque grill items.
The menu freshly grilled meat platter with
Bhatti ka murgh, Maas ke sooley, Chapli kebab
etc. The vegetarians will enjoy our Mawe aur
Kachhe kela ki tikki, Paneer sooley, Malai
broccoli etc. Grills will be accompanied with
lentils, vegetable preparations. Desserts
included are homemade Doodh ki barfi,
Badaam aur Gajar Halwa and Malai kulfi.
95
• The Verandah is a 34 cover restaurant
which operates mostly in evenings
unless there are special reservations
during the day. It offers a superlative dining
experience.
• The timings are 7 pm to 11:30 pm.
• The Verandah has no buffet of it’s own but on
special request a guest can have Jalmahal
Buffet in Verandah.
• The Restaurant serves exclusive Italian Cuisine.
• Traditional central Italian cuisine is served.

 Food & Beverage served at pool:

• Salads
• Sandwich
• Snacks
• Light Refreshment
• Exotic Cocktails

96
 In Room Dining
• In room dining is a service provided
to rooms to order food and is operating
for 24 hours.
• System followed:
1. Picking up the order promptly and efficiently
2. Setting up of tray / trolley
3. Delivering the order quickly and promptly in
room
4. Prepare the tray / trolley for delivery
5. Clearing the tray from the room promptly on
time.
6. Presenting the bill – make the bill accurate.
 IRD control sheet keeps the record of orders
that keeps log of order, delivery person, time,
total time taken, tray used.

97
 Banquet

• There are two Banquets in The Trident Jaipur

named after two palaces of Jaipur: Jaigadh
and Nahargadh.
• Both of the banquets are same size that is 590
Sq. ft. Both makes 1180 Sq. ft.
• Ideal for business meet and conference.
• Not suitable for bigger events.

98
 Different meeting room layout:

99
 Hierarchy

Restaurant Manager

supervisors

captain

Steward

Apprentice

Trainees

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 FRONT OFFICE

It is the department of the hotel which directly

interacts with the customers when they first
arrive at the hotel. The staff of this
department is very visible to the guests.
Front office staff handles the transactions
between the hotel and its guests. The staff
receives the guests, handles their requests,
and strikes the first impression about the hotel
into their minds.

101
 Front office is also called as reception
area as where the receptionist gets
in touch of the guest and attends them.
 There are two categories of Front Office
Operations −
 Front-House Operations
These operations are visible to the guests of
the hotel. The guests can interact and see
these operations, hence, the name Front-
House operations. Few of these operations
include −
• to handle request for an accommodation.
• Checking accommodation availability and
assigning it to the guest.
• Collecting detail information while guest
registration.
• Creating a guest’s account with the FO
accounting system.
• Issuing accommodation keys to the guest.
• Settling guest payment at the time of check-
out. 102
 Back-House Operations
Front Office staff conducts these
operations in the absence of the guests
or when the guest’s involvement is not
required. These operations involve activities
such as −
• Determining the type of guest (fresh/repeat)
by checking the database.
• Ensuring preferences of the guest to give a
personal touch to the service.
• Maintaining guest’s account with the
accounting system.
• Preparing the guest’s bill.
• Collecting the balance amount of guest bills.
• Generating reports

103
 Different section of front office:
1. Lobby
It is an area which is located at the entrance
of a hotel building with sitting arrangement
for guest's visitors to meet and wait.
2. Bell Desk
It is located at either side of lobby needed by
bell boys. Responsible for handling the guest
luggage during arrival and departure. The bell
desk section also handle the paying, deliver
guest mail and messages to the concern guest
room.
3. Front Desk
Located in the lobby. It also allocate the room
and established the rates for different types
of guest. The person of the section is called
Receptionist. and responsible for handling
mail and messages with room keys.
4. Concierge
This section of front office is responsible for
arranging the packages, tickets etc for the
guest as per their request.

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5. Cashier
Cashiers post charges and payments
to guest’s accounts all of which is later
verified during an accounting procedure called
the night audit. The main functions of a
cashier would include:
• Post all guests charges and credits into the
respective folios.
• Settle all guest bills upon departure.
• Encase foreign exchange as per regulations.
• Disburse petty cash to hotel staff and
authorized paid outs
6. Back Office
Back office usually deals with the clerical job
of the hotel. The back office includes making
guest history cards, filling of the arrival and
departure information, etc.

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 Guest Cycle:

 Rack Rate:

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 Hierarchy

Front Office Manager

Duty Manager
Supervisors
Assistants
Bell Boys
Trainees

 Work Cycle
• Morning shift: Timing: 7 am
• General shift: Timing: 9 am
• Night shift: Timing 10 am
 Software used
• PMS (Property Management System)
• Micros 9700D
• Triton

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 No. of floors:- 4
 No. of Rooms:

Deluxe Garden View 96

Rooms
Deluxe Lake View 34
Rooms
Suites 2

 Check in : 2 pm
Check out : 12 pm
Late check out: 3pm
 Mode of reservations:
• email
• Fax
• Walk in
• Telephone

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 Source of reservations:
• Direct
• Travel agencies
• Company
• Hotel websites
 Check-In
• Guest meet at porch & luggage kept at bell
desk.
• Make him comfortable at lobby.
• Complete registration formalities.
• Issues room key.
• Escorting the guests to the room.
• All the formalities done by back office.
 Check-Out
• Baggage collected from room and the guest
has checked out, escorting the guest to porch,
keeps the luggage in car and wishes him fond
farewell.
• The Housekeeping team inspects the room for
any damages, consumptions etc. 109
• When the guest reaches the front desk,
his bill folio is presented.
• Guest settles the account.
• Luggage is dropped in his car and bids him
farewell.

 Equipments used in front office:

• Computer with internet
• Telephone
• IBM key card maker and reader
• Printer
• Xerox machine
• FAX machine
• TV
• Credit Card Machine
• Safe Deposit Box
• Calculator etc.

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 WELLNESS & RECREATION FACILITY
• Spa
• Fitness Centre
• Swimming Pool
• Kids Club
• Garden
Spa

Subtle fragrances of lavender, jasmine and

lemongrass greet you as you enter the Trident
spa. spa offers a range of treatments designed
to renew, refresh and rejuvenate. Therapists
can combine techniques and customize
treatments based on your need. 111
• Spa suites are fitted with shower facilities.
• Opening hours- 9 a.m. - 9 p.m.
 SPA menu:
o Massage
o Trident Signature
o Body Exfoliation
o Body Envelopment (scrub & wrap)
o Ayurveda
o Advance Therapies
• Oil used in spa:
o Melody
o Invigorating
o Euphoria
• Trident signature massage includes dhara, a
warm, aromatic blend that stimulates the third
eye, helps to relieve insomnia and has a
profoundly calming effect.
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 Fitness Centre

• With a complete range of cardiovascular and

strength training machines, fitness centre at
Trident, Jaipur is well equipped. It also has
separate areas for stretching and relaxing.
• Opening hours : 7 a.m. – 8 p.m.
• Brand name of equipments: Life Fitness.
• Fitness Centre are fitted with shower facilities.

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 Swimming Pool

• The pool is only for resident guests at Trident,

Jaipur.
• Opening hours : 7 a.m. – 6 p.m.
• Length : 60ft,
• Width : 30ft,
• Depth : 4.5ft.

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 Kids Club

Kids at their very own private abode - Trident

Kids Club, they have everything they need to
have an exciting and unforgettable holiday.
The attractive play area with toys, splash pool,
swings and variety of games keeps the little
ones busy.
• Opening hours: 9 am. – 7 a.m.
• Age limit: up to 12 yr old
• Few activities like Junior chef, Bartending,
Pottery, Art & Craft, indoor and outdoor fun
activities conducted for kids.
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 Garden

Apart from their chaotic life, guest can come

and relax and spend some time with their
family, friends, and young ones.
The garden has a nice picturesque view.
In the morning and evening they can come for
small walk, jogging, yoga etc.

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 JAIPUR – THE PINK CITY
• Jaipur is the capital and the largest city of
the Indian state of Rajasthan. As of 2011, the
city had a population of 3.1 million, making it
the tenth most populous city in the country.
• Jaipur is also known as the Pink City, due to
the dominant color scheme of its buildings.
• It is located 268 km (167 miles) from the
national capital New Delhi.
• Jaipur was founded in 1727 by
the Rajput ruler Jai Singh II, the ruler of Amer,
after whom the city is named.
• It was one of the earliest planned cities of
modern India, designed by Vidyadhar
Bhattacharya.
• After independence in 1947, Jaipur was made
capital of the newly-formed state of Rajasthan.

117
• Jaipur is a major tourist destination
in India forming a part of the Golden
Triangle.
• Visitor attractions include the Hawa Mahal, Jal
Mahal, City Palace, Amer Fort, Jantar
Mantar, Nahargarh Fort, Jaigarh Fort, Birla
Mandir, Galtaji, Govind Dev Ji Temple, Garh
Ganesh Temple, Moti Dungri Ganesh
Temple, Sanghiji Jain temple and the Jaipur
Zoo.
• Sisodiya Rani Bagh and Kanak Vrindavan are
the major parks in Jaipur. Raj Mandir is a
notable cinema hall in Jaipur.

118
 Culture
Jaipur has many cultural sites like
Jawahar Kala Kendra formed by
Architect Charles Correa and Ravindra Manch.
Government Central Museum hosts several
arts and antiquities.
 Traditional shops
Jaipur has many traditional shops selling
antiques and handicrafts. Johari bazaar,
Tripolia bazaar, chandpole bazaar, kishanpole
bazaar, nehru bazaar, bapu bazar, Mirza Ismail
Road, Tibbati market, anokhi, gaurav tower,
the gem palace,etc.
 Arts & Craft
Some of the crafts include bandhani, block
printing, stonecarving and sculpture, tarkashi
, zari, gota-patti, kinari and zardozi, silver
jewellery, gems, kundan, meenakari and jewell
ery, Lakh ki Chudiya, miniature paintings, blue
pottery, ivory carving, shellac work and leather
ware.
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 Jaipur has its own performing arts. The Jaipur
Gharana for Kathak is one of the three
gharanas of the major north Indian
classical dance form of Kathak.
The Ghoomar is a popular folk dance
style. Tamasha is an art form
where Kathputli puppet dance is shown in play
form.
 Architecture[edit]
The city was planned according to Indian Vastu
shastra by Vidyadhar Bhattacharya in 1727.
There are three gates facing east, west, and
north. The eastern gate is called Suraj pol (sun
gate), the western gate is called Chand
pol (moon gate) and the northern gate faces
the ancestral capital of Amer.
 Cuisine[edit]
Typical dishes include Dal Baati Churma,
Missi Roti, Gatte ki Sabzi, Ker Sangri, Makke ki
Ghat, Bajre ki Ghat, Bajre ki Roti and Laal
Maans. sweets which include Ghevar, Feeni,
Mawa Kachori, Gajak, Meethi thuli, Chauguni
ke laddu, and Moong Thal.
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 LEARNING OUTCOME
 Housekeeping
• Learned to operate machines in laundry.
• Learned about uses of chemicals in laundry.
• Learned about laundry procedure of guest
laundry, linens and uniforms.
• Learned about how to receive calls at
housekeeping desk.
• Handling of guests requests and complaints
• Lost and found procedure.
• Cleaning of rooms and corridors as per
standard.
• Super cleaning of guest rooms.
• Checking of Minibar.
• Learned to take discrepancy report.
• Different chemicals used on floors.
• Room decorations and towel arts.

121
 Kitchen
• Learned about hygiene standards.
• Tagging of items in walk-in and deep-in.
• Vegetable setup and store pick up.
• How to cut fish and chicken.
• Handling of buffet.
• Set up for buffet.
• Handling of live counter.
• Mis-en-place preparations.
• Preparation for buffet.
• Preparations for al a carte.
• Different cuts of vegetables.
• Different types of home made pasta.

122
 Food & Beverage
• Different types of tray and trolley setup.
• Servicing of guest orders.
• Servicing in IRD.
• Different types of napkin folds.
• How to do clearance.
• Side station setup.
• Setting up of buffet.
• Handling of buffet.
• Refilling of buffet.
• Preparation of tea and coffee.
• Different type of table setup.
• Restaurant setup.

123
 Front Office
• Handling of kids and their parents.
• Activities conducted for kids.
• Preparation of different activities to be
conducted.
• Welcoming of guests and servicing of welcome
drink.
• Clearance from lobby.
• Luggage service and tagging of luggage.
• Communication and interaction with guest.
• Rooming and escorting the guests.
• Handling of guest calls.
• Handling of guest requests.
• Updating of reg cards.
• Updating of c forms.
• Tallying and sorting of documents.
• Scanning of photo id of guests.
• Making vouchers for guest amenities.
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 CONCLUSION
Needless to say that this experience was highly
enriching and educative one as I went on from
one department to another department and
got the opportunity to work under highly
respected senior professionals. I learned that
every individual is different and everyone has
something unique to offer. I learned that every
job has its nuances and value and no job is
superior to other. I learnt the working in hotel
requires constant improve and improvise. I
learned that it is just a beginning of a long road
ahead… full of challenges. But I know I will be
able to run along as I have my foundation firmly
built in. This is the place which pushed me to
take the first step to be professional and as a
human I will always look back at the time spend
here with fondness , pride and nostalgic
moments.
I cannot but think all the people who have
helped me in several different ways that will go
a long way in facilitating the commencement of
a wonderful journey.
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