INDUSTRIAL TRAINING

PREPARED BY : ANKUSH GUPTA

 INTRODUCTION
Trident Hotels falls under the aegis of The Oberoi Group. The Oberoi Group
has presence in seven countries under the luxury 'Oberoi' and five-star 'Trid
ent' brand. Founded in 1934, it operates 32 hotels, Nile Cruisers and a Moto
r Vessel in the backwaters of Kerala. The Group is also engaged in flight cater
ing, airport restaurants, travel and tour services, car rentals, project manage
ment and corporate air charters.
Trident hotels are five-star hotels that have established a reputation for exce
llence and are acknowledged for offering quality and value. These hotels co
mbine ideal locations with state of the art facilities and dependable service i
n a caring environment, making them the ideal choice for business and leisu
re travelers. At present there are ten Trident hotels in India. These are locate
d in Mumbai at Bandra Kurla and Nariman Point, Gurgaon (Delhi National Ca
pital Region), Hyderabad, Chennai, Bhubaneshwar, Cochin, Agra, Jaipur and
Udaipur. The Oberoi Group also operates a Trident hotel in the Saudi Arabia
n city of Jeddah.
AWARDS
Awarded Certificate of Excellence-Trip Advisor, 2015
Voted India’s Leading Business Hotel-World Travel Awards, 2016
 Hotel facilities
Facilitie Business Centre

s Meeting rooms with audio-visual equipment

Travel Desk

Laundry service

Rooms for guests with special needs

Doctor on call

Babysitter on call

With our compliments

Morning yoga sessions

Tea and coffee maker

Car park and valet service

Car wash

Currency exchange

In-room safe

Dental and shaving kit

Shoe shine facility

 Narmada and Yamuna
Capacities :
Portable Walls Available : No  Theater : 24
Size : 450 sq. ft.  Classroom : 12
Dimensions : 16.5*11*17.5 ft.  Reception : 20
 Banquet : 12
 U-Shape : 14
 Kaveri and Godavari
Capacities :
Portable Walls Available : No  Theater : 65
Size : 1,159 sq. ft.  Classroom : 36
Dimensions : 38*30.5*20 ft  Reception : 60
 Banquet : 24
 U-Shape : 26
 BAR
 Opening Timing : 09:00 am to 01:00 am
 International selection of snacks and beverages are
found
 Comfortable and informal atmosphere
 POOL BAR
 Opening Timing :10:00 am to 10:00 pm
 International selection of snacks and beverages are
found.
 View of garden and pool.
GYM
SPA
FOOD AND BEVERAGE
SERVICE
Description
Food and Beverage Department (F&B) is responsibl
e for maintaining high quality of food and service, f
ood costing,managing restaurants, bars, etc.
Food and Beverage service is the service of food m
adei nthe kitchen and Drink prepared in the bar to t
he customers (Guest) at the Food & Beverage prem
ises,which can be: Restaurants, Bars, Hotels, Airline
s, Cruise Ships, Trains, Companies, Schools, Collages
, Hospitals,Prisons,Takeaway,etc.
 Cilentro
 Cilentro is an Multi Cuisine Restaurant.
 It is located at the lobby level.
 It has got 74 Covers.
 Buffet service as well as ala carte service both are available.
 On Sunday Brunch is Organized from 12pm to 3pm
 Konomi
 Konomi Is our Japanese Restaurant.
 This is inter connecting with cilantro restaurant.
 It has got 20 Covers.
 Timings Of this restaurant is 12pm to 11pm
 SAFFRON
 Saffron Is our Fine dinning Restaurant.
 It is located near by lobby.
 It has got 24 Covers.
 Only Ala Carte Service.
FOOD PRODUCTION
Description
The kitchen can be divided on the basis of work being handled in each
section on basis of qualification & experience.
The aim is to produce best quality & max. from min. input.
Staff must be creative, innovative, fit & budget skills must be there.
The sub-section co-ordination with each other to make to the operatio
n run smoothly & efficiently.
It also co-ordination with f&b, F.O, H.K, maintenance, store.
Usually 3shifts and break shifts are done.
 DIFFERENT S
ECTIONS
 Continental

 Indian

 Tandoor

 Banquet kitchen

 Konomi kitchen

 Bakery

 Garde Manger

 Buchery

 Chinese

 Pantry

 Deep & walk in

Executive Chef

Sous Chef

Chef DePartie

Commi-2

Commi-1

Step

Trainee
OVERALL EXPERIENCE
In F&B Service did Service & took order, Assisting the guest, table clear
ance, in room order delivered etc.
In Kitchen worked in konomi kitchen and help with the chef.
Overall learning a lot, the staff was very nice & made me work as an e
mployee. Build up a lot of confidence.