PRESENTATION ON
INDUSTRIAL
TRAINING

Classic Sarovar Portico,

“A four star property”

NAME:- Janith Prakash

IHM Kovalam
 INDEX
 Acknowledgement
 Introduction
 Hotel Overview
 History of the Hotel
 Food & Beverage
 Food Production
 Objective of IT
 Conclusion
ACKNOWLEDGEMENT 
As a part of 2nd year of the three years degree course in hotel
management, I have undergone Industrial Training of 12
weeks, which is a true exposure to the actual functioning of
the industry. This is the exact time to get acquainted with the
facts of the industry and decide the area of professional
interest.

This presentation is a brief of the departments I was exposed

to during my training period. This is a collection and
compilation of material of educative value gathered from.

I express my profound gratitude for having selected me for the

Industrial Training Program. I would like to convey my thanks
to the Training Department for having coordinated my training
well.
 INTRODUCTION
 Hotel Icon is a 4 Star boutique hotel with 60 modern rooms with
latest features & amenities. Rooms are classified as 28 Club,28
Executive and 4 suite to suit different budgets.

 Icon also offers a choice of banquets to celebrate all occasions

like marriages, birthday parties, get together & corporate
functions.

 ‘CHEERS’, a bar serves choicest of alcoholic & non-alcoholic

beverages along with authentic mouth-watering world cuisines.

 Last but not the least ‘OPTION’, is one of the kind restaurant
serving pan Asian cuisines. It has a fully centralized AC and is
non- smoking zone. With emphasis on “SIZZLE and GRILL Live
tan door food made with showmanship”. With vast array of
products and excellent service to match.
ABOUT CLASSIC
SAROVAR
PORTICO
ADDRESS:-Classic Sarovar Portico
Manjalikulam Road,
Near Manjalikulam
ground,
Thampanoor,
Trivandrum-695001
TEL PHONE:-0471-2333555
HOTEL EMAIL:-
cspt@sarovarhotels.com
 HISTORY
 Sarovar hotels was founded in 1994 by Anil Madhok,
a hotel industry expert on India, Singapore and Sri
lanka markets.

 Sarovar is a brand that comes under “louvre Hotels

and group”.

  The hotel redefines the fine dining experience and

offers a comfortable stay in its luxurious and lavish
rooms. Option is the most preferred dinning
destination for couples, families and individuals as
the chefs show their culinary skills at the grills, with
engaging stories that go perfectly with the food and
it is a joy to watch them at work.
 FOOD AND BEVERAGE SERVICE
Hierarchy (FOOD & BEVERAGE
DEPARTMENT)
Food & Beverage Manager

Restaurant / Banquet Manager

Asst Restaurant / Banquet Manager

Senior Caption

Caption

Senior Steward

Steward

Trainee
CHEERS BAR
OPTION RESTAURANT
Continental, South-
Indian, North-Indian
and Chinese food are
very famous.

For breakfast,
lunch and dinner
along with
confectionary
items .
SIZZ AND GRILL

Open only for dinner and

famous for tan door food
BANQUET I AND II
Capacity of 250 pax
 TYPES OF SEATING
ARRANGEMENTS
 The seating arrangement can be
summarized into the following main
categories:-

Conference and Seminar

 Casual Seating
 Formal Seating
 Theme Parties
 ROOM SERVICE
 The Room Service is a very important outlet of the
Food and Beverage department. It provides food and
beverages guests in their rooms as and when ordered
by them. The food is served at the exact time stated
by the guest. To avoid any delays, there is a separate
Room Service elevator, used exclusively by the Room
Service staff to provide quick and efficient service to
the guests.
CLASSIFICATION OF ROOM
SERVICE
 The room service consists of the following
sub-departments:-
 ROOM SERVICE : This department deals with
providing the breakfast, Lunch, tea, snacks and
dinner in the rooms. 
 AMENITIES CELL : This deals with placing
complimentary like Chocolates, fruit basket,
bottle of wine in the guest room 
 MINI BAR : Each room has a mini bar in which
mineral water, Soft drinks, soda, liquor are
placed. This department is also headed by room
service.
ROOM SERVICE PROCEDURE
 When a guest calls the Room Service, his order is taken by the order
taker who posts the entries into the computer.  The cheque is
printed on a printer which is kept at the supervisors desk.
 This cheque has 4 copies -KOT, Guest copy, Accounts copy and F&B
control copy.
  The KOT and F&B control copy are taken off by the supervisor and
given to the kitchen and Room Service steward who lays the trays or
a trolley.
  The breakfast is collected from the Room Service kitchen, some of
lunch, dinner items are picked up from Main Kitchen or any other
F&B outlet.
 After the food is picked up, it is kept on a tray, which is kept at the
Supervisor's desk. The Supervisor checks the order before it goes to
the room.
 Accompaniments of different foods (Indian, Oriental, Continental)
etc. are also placed.
 Staking up of all tea and coffee supplies .
 Closing up of the cash and if excess , submitting it in the finance.
WORK PERFORMED BY ME IN F
AND B DEPARTMENT
  Daily cleaning of back area.
  Picking up the dry store.
 Picking up the Beverage store.
 Clearing the Buzzing tray in Bombay Express .
 Picking up the Cake from the bakery as per the kot
number .
 Folding the cake boxes of 1 kg , 2 kg and 3 kg ; as well
as folding the pastry box .
 Making the take away of the guest .
 Taking order from the guest .
 Placing order on the table.
 Clearing the table and dusting it from time to time .
  Picking up order from the main kitchen .
 FOOD PRODUCTION
 As the name suggests, this is the
operational heart of the Kitchen
Department. It mainly caters for A-La-
Carte and Banquet function and also
prepares some specific items for home
delivery.
 It is divided into the following sections:-
 Tan door section
 Indian section 
 Continental section 
 Oriental section
 TANDOOR SECTION
 This section of the main kitchen prepares a
variety of vegetarian and non- vegetarian tandoori
food items. Indian breads are also prepared here.
This caters both for the Banquets and A-La-Carte.
 Naan
 Laccha Parantha
 Roomali Roti
 Pudina Parantha
  Missi Roti
 Paneer Masala Kulcha 
  Khasta Roti
 Tandoori Roti
 Noori Malai Tikka
 Murg Malai Tikka
 INDIAN SECTION
  The section is responsible for making curries
and gravies for the different dishes. It daily
work starts with making gravies for items like
Veg Gravy, Tomato gravy, White gravy, Chop
Masala and biryani vegetable as well as non-
vegetable, and boiled rice. 
 LABAB DAR GRAVY: Chopped onion, chopped
tomatoes and red Chili powder, ginger garlic
paste.
 WHITE GRAVY: Paste of cashew nut boiled
onion paste cardamom. Cinnamon & cloves.
 CONTINENTAL SECTION 
 This kitchen works under the Main Kitchen. Various kinds of
soups, sauce and continental dishes are prepared here.
 Spices and herbs give a subtle flavor taste and originality to
the dishes. Some of the herbs and spices used in the
continental kitchen are:
  PARSLEY, CLERY, BASIL, THYME, SHALLOTS, ALL SPICE, PAPRICA, BAY LEAF,
PEPPER, NUTEMEG ETC.
 Popular continental vegetables are:  ARTICHOKES, CARROTS,
ASPARAGUS, TURNIPS, AUBERGINES, BRACCOLI, SPROUTS,
MUSHROOMS etc.
 Red and white wines are widely used in continental cookery.
Wine is much more than just a flavoring agent. It marinates
and acts as a tenderizer for the drier and tougher cuts of
meat. 
 Béchamel Sauce or White Sauce Béchamel sauce is named
after Louis de Béchamel. It is prepared with white roux and
mildly flavored with onions.
 ORIENTAL SECTION
 It is a combination of different Asian cuisines
from all over the world in an Indian style of
cooking which include Chinese, Japanese, Thai,
Malaysian, etc. It is a very famous and trendy
style of cooking which is done here at Hotel Icon
on a live grill known as ‘Teppan-yaki’.  Various
dishes are offered by the oriental kitchen such as
the following:- 
 Tom Yum Soup
 Water Chestnut & Babycorn with Tobanjan
 Grilled Salmon 
 Jumbo Prawns
 Hibachi’s Signature Salad
  Donburi
 Ma-Po-Tofu
 WORK DONE BY ME IN FOOD
PRODUCTION
 Pick up the stores
 Open and set the kitchen for function.
Cross check the function prospects.
 Prepare the salads and cut fruits platter
for buffets . Prepare dressing and
garnishes for salad buffets.
 Preparing for next days breakfast fruit
platters.
 IT OBJECTIVE
 The purpose of industrial training is to expose hotel
management students to the world of work so that
they can relate theoretical knowledge with
application in industry. 
 From the Industrial training Programme, the
students will also develop skills in work ethics,
communication, practical and theory. Furthermore,
the objectives are:- 
1.  To integrate theory with practice. 
2.  To integrate theory with practice. 
3. To give opportunity to students to work with industrial
practitioners. 
4. To expose students to potential employers.
5. Acquire skills in communication, management and team-
work.
THANK YOU