Industrial Training Report


Radisson Blu Hotel Haridwar
Roll no:-1941302073
Course- bsc hha
Semester- 4th
Session- 2019-22

Submitted by– Rohit kumar

 Acknowledgement
In the present world of competition there is a race of existence in which those who are having
will to succeed. Project is like a bridge between theoretical and practical working. With this
willing I joined this project. First of all, I would like to thank the supreme power the Almighty
God who is obviously the one who has always guided me to work on the right path of life.
Without his grace this project could not become reality. Next to him are my parents who were
always there for me to cheer me up and motivated me to do my work with complete honesty.
I’m feeling oblige in taking the opportunity to sincerely thank MR. Mahendra HR of Radisson
blu haridwar and HR of my college for providing me this great platform.

I also want to thank all my faculties who gave me knowledge which helped me to complete my
project with efficiency. I have no valuable words to thank each and every person who prayed
and supported me in this project.
 Profile of the Hotel

• Radisson Blu Hotel Haridwar is a premium business class hotel

which offers great ambience with world class facilities and luxury.

• At Radisson blu strongly believes in treating Guest as God by

providing them the level of comfort which gives them feeling of
home away from home.
 Location of the Hotel

located in the business district near the iconic Har Ki
Pauri, the Radisson Blu Hotel Haridwar in
Uttarakhand, India is perfect for your upcoming
family holiday or corporate trip. Our 100% non-
smoking hotel
Address - Plot No. C-1, Sector 12, Sidcul Rd,
Uttarrakhand, Haridwar, Uttarakhand 249403
 Key Details of Property

Arrival Information
Check-in and Check-out
Check-in: 2:00 pm
Check-out: 12:00 Noon
 Express Checkout
 Internet Access
 Guest rooms: Complimentary Wireless
 Lobby and public areas: Complimentary Wireless
 Meeting rooms: Wireless, Wired
Parking
 Complimentary parking
 Complimentary on-site parking

Property Details
 5 floors, 129 rooms
four boardrooms, suitable for up to 12 guests,
  elegant Regent Hall, with room for up to 430 attendees
 theater-style or 240 guests banquet-style. 1,100 square meters

Pet Policy
 Pets not allowed

Smoke-free Policy
 100% non-smoking hotel 
 Services and Amenities

 Bar
 All public areas non-smoking
 Spa
 Outdoor pool
 Fitness center
 Newspaper stand
 Coffee in the lobby
 Dry cleaning
 Guest room amenities
 In room safe
Guest Room Information
1. General Room Amenities
• Air Conditioning
• Alarm clock
• Mini Fridge
• Safe
• Crib/play yard
• Coffee/Tea maker
2. Bathroom Amenities
• Bathrobe
• Bathtub with spray jets
• Hair dryer
• Separate tub and shower
Types of Rooms at Radisson blu

 deluxe room
 standard room
One bedroom suite
Junior suite
 Deluxe room

 Deluxe Room to ensure a comfortable and
productive stay thanks to free Wi-fi and a spacious
work desk. When you need a caffeine boost or a
relaxing break, enjoy a fresh cup of coffee or tea
made using the in-room coffee and tea facilities. In
the morning, you can wake up to an exhilarating
rain shower, and then use the magnifying mirror
and hair dryer to help you look your best for
business meetings. Choose between a king bed or
two twin beds.
 Standard room

 a king bed or two twin beds offers modern
features like a sleek wooden floor, a 42-inch
flat-screen TV, and a large work desk. After
a long day of travel, you can unwind under
the relaxing rain shower in the bathroom and
then get comfortable on the sofa to catch up
on work email with free Wi-Fi. For added
convenience, up to two children under the
age of six stay free in the same room as an
adult. Accessible rooms with a king bed are
available.
 One bedroom suite

 one of our spacious one-bedroom suites with a king
bed or two twin beds. Featuring a separate living room
and a private bedroom, these suites are perfect for
entertaining guests over a private dinner or for hold
  in the rain shower or in-room whirlpool, and
afterward stay cozy in the bathrobe and slippers while
watching a show or movie on the LCD TV. When
you’re ready to turn in, use the sleep well spray and set
the room temperature to your preference for a great
night’s rest.
 Junior suite

  a well-appointed workstation, and the
choice of either one king bed or two twin
beds. In addition to all standard
amenities, our Junior Suites include late
check-out until 6 pm.
 TV, and both a shower cubicle and a
spacious bathtub.
 A large work desk and free Wi-Fi make it
easy to finish important tasks on time.
 Presidential suite

 the Presidential Suite, which features a private
bedroom, a separate living area, a dining area, a
pantry, and a powder room. Amenities in these
upscale accommodations include special
turndown service, a personal butler, and in-room
check-in and check-out. The Presidential Suite
also boasts a deluxe bathroom with a rain shower
and deep soaking tub. Entertain business guests
at the spacious dining table and relax afterward in
the inviting living area.
Front office

 Functions of Front Office

Front-House Operations
Interacting with the guests 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.
 Sections of Front Office

Reservation
Cashier
Telephone Operator
Reception
Business Centre
Information desk
 Bell desk
 Hierarchy of Front Office
Front Office Manager

Asst. FOM

Communicatio
Reservation Reception Guest Services Accounts
n

Reservation Reception Switchboard

Cashier
Staff Staff Operator

Guest
Concierge Bell Staff
Staff
Food and beverage

 Food and Beverage Services

• Food and beverage services sector contributes a great deal to the profits in
hospitality industry. With the increase in importance of business meetings, a
range of personal and social events, a large number of customers visit catering
establishments frequently. The food and beverage professionals tirelessly work
to intensify customers’ experience through their service.
• The F&B Services providing businesses deliver food and beverages to their
customers at a particular location (on-premise) such as hotel, restaurant, or at
the customer’s intended premises (off-premise).
Different Food and Beverage
Outlets in Radisson blu

Next 2
The Kebabry
Mints
After 11
Room service
 Next 2
• Open all day, Next 2 offers a menu filled
with international and Asian dishes. Each
morning, a delicious breakfast buffet is
served to hotel guests.
• . Enjoy an interactive experience during
lunch and dinner as you watch the show
kitchen prepare a range of vegetarian and
non-vegetarian specialtie
Opening hours
7–11 pm | Daily
 The kebabry

 The Kebabry is a stylish and contemporary
specialty restaurant serving North Indian frontier
cuisine. The restaurant offers a unique dining
experience, starting with the chef’s innovative
kebabs and followed by a main course and
delectable desserts. Mainly serve kebab biryani
and Indian bread
 Opening hours
 7–11 pm | Daily
 Mints

 Sample teas and coffees from all over the world at
this lobby-level coffee shop. Pair your beverage
with a small snack for a satisfying treat.
 Opening hours
 11 am–11 pm | Daily
 After 11

 Featuring recessed lighting, cool blue tones, and
chic seating, After 11 is a relaxing spot to unwind
with an invigorating drink. Meet colleagues for
some signature cocktails while you debrief over
delicious appetizers. Thanks to a range of liquors
from around the globe and an extensive wine list,
you’re sure to find your favorite drink.
 Opening hours
 11 am–11 pm | Daily
 Room service

If you’d like a quiet meal in the privacy
of your room, order room service to
indulge in perfectly prepared cuisine at
any time of the day or night.
Opening hours
24 hours | Daily
Banquet

 
 The Radisson Blu in Haridwar, India offers ideal event spaces for private
gatherings and corporate events. Meet with clients in one of the four
professional boardrooms suitable for eight to 12 guests, or reserve the
grand Regent Hall for larger conferences or galas. Enjoy more than 1,100
square meters of flexible event space in addition to delicious catering
options
 430 guests, plus a pre-function area for checking in attendees or treating
them to cocktails and appetizers while you wrap up your 
Housekeeping

 Housekeeping Department

 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.
 Role of Housekeeping
Department

• 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.
Food production

 
• Food Production is a department which is involved in preparation of food. A process, in
which raw materials are cooked, combined and transformed to make a dish. The scope of
Food Production has been widening at a faster pace in India as well as Abroad.
• A Chef is involved from purchasing to deciding the menu, supervising the kitchen,
maintaining the quality of food, sanitation standards, and coming up with new dishes. Food
Production department comprises of main kitchen, banquet kitchen, soup section, pantry
section, pastry section, baking & confectionary section, and vegetable section. Sections may
vary based on the scale and star category of a hotel or hospitality establishment.
Hierarchy of Kitchen

 Sections of Kitchen

• Pantry - Most of the orders like tea/coffee , sandwiches , salads, raitas
etc are serviced from pantry section. Operates 24 hrs
• Chinese & soups- Most of the continental soups and chinese items are
served from this kitchen
• Bakery & Confectionery- All bakery items likes cakes pastries
chocolcates are services from this area
• Butchery - Most of the raw meat is inwarded to this section. It is
cleaned , properly wrapped for further storage.
• Banquetts- Bulk cooking for fuction happens at this section
• Indian Halwai / desserts- Prepares indian sweets
• Tandoor - All tandoor items including rotis and starters are prepared
here.
• South indian - Dosas and other items are prepared , mostly this is
clubbed with other areas.
• Chefs area - Executive chef sits here and lot of planning takes place inside
this area
• Walkins - Depending upon size of hotel there are minimum 2/3 walk in
refrigerators. One is kept specially at -18 to store meat.
• Dishwashing - not necessarily part of kitchen but its connected to kitchen
as lot of things get sanitised and sent for usage. ( Plates glasses , utensils
etc)
 Continental sction

 It is operational for 24*7
 Its is responsible for preparing
continental food for in room
service and also foe the buffet eg-
lamb pasta fries etc
 Indian cuisine

 Indian cuisine consists of a variety of
regional and traditional cuisines native to
the Indian subcontinent. Given the diversity
in soil, climate, culture, ethnic groups, and
occupations, these cuisines vary
substantially and use locally available
spices, herbs, vegetables, and fruits.
 Tandoor section

 A tandoor also known as predominantly a
cylindrical clay or metal oven used in cooking
and baking. ... Temperatures in a tandoor can
approach 480 °C (900 °F; 750 K), and it is
common for tandoors to remain lit for long
periods to maintain the high cooking
temperature.
 Bakery

 Bakery products, which include bread,
rolls, cookies, pies, pastries, and
muffins, are usually prepared from
flour or meal derived from some form
of grain. Bread, already a common
staple in prehistoric times, provides
many nutrients in the human diet.
 Walkins

 Walk-in refrigerators and freezers
are very large, insulated, enclosed
spaces used to store and/or display
refrigerated or frozen food or other
perishable goods. They are used
primarily in the food service
 Conclusion

 It was a complete useful experience working at Radisson blu . The friendly welcoming staff and the
space they have created for a trainee/intern allowed me with full opportunities to learn and know
myself as a worker. The experience brought out my strength and also the areas where my skills are
maximum efficient. It added more confidence to my professional approach. I have noticed many
positive changes in my attitude. I have become more serious about my career and my future. This
industrial training made me more hungry to work and to achieve some good heights in life.

 My experience at the hotel was highly educative one. I went to different departments of the hotel and
got a lot of varied experience. I also learned the importance and values of this industry. I am more
confident now and more likely to do any work.

 During my training, I thoroughly enjoyed challenges that came along every single day. I learned that
this is just a beginning of road and I have to travel a long distance to be a successful person in this field.
THANK
YOU