The Oberoi

Rajvilas
Jaipu
r

-AVANI GHATIYA
 HOTEL PROFILE
Set in a breathtaking thirty two acre oasis of beautiful landscaped
gardens, filled with beautiful trees and exotic birdlife, The Oberoi
Rajvilas is remarkable amongst hotels in Jaipur.
In the Travel + Leisure World's Best Awards, 2018, The Oberoi
Rajvilas, Jaipur was ranked 2nd 'Best Resort Hotel in India'.
The Oberoi Experiences are a unique bouquet of authentic,
interactive Rajasthani art, culture and culinary demonstrations, for
guests to enjoy in the comfort and luxury of The Oberoi Rajvilas,
Jaipur.
 TYPES OF ROOMS
CATEGORY NUMBER AREA COVERED RACK RATE (₹)

Premier Room 54 42 sq. meters 70,000/-

Luxury Tent 13 45 sq. meters 85,000/-

Royal Tent 01 650 sq. meters 3,50,000/-

Luxury Villa 02 355 sq. meters 7,00,000/-

Kohinoor Villa 01 1047 sq. meters 10,00,000/-

 SURYA MAHAL
Number Of Covers – 200

Surya Mahal- 32, Chandra Mahal-24,

Outer Courtyard-144
Operational Timing-

Breakfast-0700 To 1100 Hrs.

Lunch – 1200 To 1500 Hrs.
Dinner – 1900 To 1045 Hrs.
Type Of Cuisine Served – Continental & Indian Dishes.
 RAJ MAHAL
Number Of covers – 86
Operational from October to March.
Operational timing – 1900 to 2230 hrs.

Type of cuisine served - Indian

 RAJWADA LIBRARY BAR
Number Of Covers - 27
Library Theme Bar Consists Of
More Than 400 Books.
Operational Timing – 1700 To
2230 Hrs.
Guest Can Have Cocktails Along
With Small Snacks.
Learning In Kitchen and
Food & Beverage
 Line setup for breakfast , lunch and dinner operations
 Receiving of store , fruits and vegetables
 Setting up a buffet and handling it all throughout the operations
 Inter- Departmental Exchange.
 Butchery operations - receiving and processing of meat items.

 Operations of pass.
 Setting up a restaurant, Special Table setup , special dining options setup.
 Knowledge about Menu, items in that, their method of preparation, quantity
served.
 LQA standards.
Preparation of various cocktails and mocktails.
 All the equipments functionality , their company and from where they were.
 LEARNING IN ROOM
DIVISION
 Information about hotel, it’s areas, their working hours and various other
services availed to the guest.
 Information about city, places to visit, modes of transportation.
 Usage of OPERA- our property management system.
 Handling of lobby operations, Group check-ins, updation of reg-cards.
 Knowledge about a guest room, its usage, all electronics, their usage and
extensions of each department via Telephone.
 Making of a room, linen information, supplies kept in the room.
 Usage of different chemicals in a guest room.
 Architecture of hotel, various marbles and stones used.
 Managing public area cleaning, polishing and buffing of floors.
 Laundry operations, processing of guest laundry and staff laundry.
 CHANGES IN ME
AFTER TRAINING
 Personality development

 Improvement in communication skills

 More Career Oriented
Improvement in the quality of work.

 More Knowledgeable about work and interested

department.
ROOM FOR IMPROVEMENT

 More improvement to be done in communication skills

 More knowledge to be gained about departments.

To learn for the ways to do the tasks in lesser time.

To inculcate more knowledge about the equipments,
software etc.
To handle guest issues and complaints.
 MEMORABLE
EXPERIENCE IN HOTEL
As all the employees were busy in the training, I was allocated
in the restaurant. I escorted guests, did water service and was
looking after four tables. I also did the cutlery modification as
per order and served dishes as written on the KOT. I did the
service and managed everything quite well. For this, I was
appreciated by everyone and also received “kudos”.
 K Y O U
TH AN