WELCOMHOTEL THE SAVOY BY ITC MUSSOORIE,UTTARKHNAND.

SUMITTED TO: SUMITTED BY:

MR. ABHINAV BHATT. ARADHANA SAHU.
Roll no:2041110034.
AKNOWLEDGEMENT:
As a part of 2nd year of the three years degree course in hotel
management, I have undergone Industrial Training of 16 weeks, which
is a true great experience to the actual functions of the industry this is
the exact time to know the facts of industry and decide the area of
professional interest.
I express my profound gratitude for having selected me for the
Industrial Training Program. I would like to covey my thanks to the
Training Incharge [MR. ABHINAV BHATT.] as well as my Training co-
oridnatiors and a special thank to my H.R. [MR. ARUN JOSHI.] for
having coordinated my training well.
This presentation is a brief of the department. I was exposed to during
my training period. This is a collection of material of education value
gathered from the hotel.
-Thankyou.
WelcomHotel By ITC
THE SAVOY.
Introduction:
The Savoy, is a historic luxury hotel in the hill station, Mussoorie, in Uttarakhand state of India
, owned by the ITC Hotels. Established in 1902, built in English Gothic architecture style mostly
in wood, the hotel is spread over 11 acres (45,000 m2) with 71 rooms at present, and overlooks
the Himalayas. After the railway reached Dehradun in 1900, Mussoorie became more popular,
and was the chief summer resort for European residents of the British Raj, from the plains of
the United Provinces.Its bar, known as the 'Writer's Bar' remained famous for many decades
after the independence of India in 1947. Subsequently, the interiors of Savoy Mussoorie were
designed by Fabinteriors in the year 2013 which gave it further recognition among the new
generation travellers.
HISTORY:
The first hotel to be opened in Mussoorie was built in 1838. 
The Savoy opened in the summer of 1902 and rivalled 
The Cecil at Simla and The Carlton at Lucknow.
It soon became popular amongst the British upper echelons
of the Raj, such as the civil servants and military officers who
wanted to avoid the stiff official environment of Simla, the sumer
capital. It became the 'pleasure capital' of the Raj. In March
1906, the Princess of Wales (later Queen Mary) stayed here and
attendeda garden party on the Savoy grounds, the place is known
as the Beer Garden. Soon after her departure, the town was hit
by an earthquake, and many buildings were flattened, the hotel also experienced some
damage and was closed temporarily, though it was reopened in 1907 after repairs. Electricity reached
Mussoorie in 1909, adding to the convenience of its hotels.
After World War I, the first car came to the hill station in 1920, and the hotel entered its most popular
phase, as it boasted a large imperial dining room and the ballroom which was the talk of the town in its
hey day In July 2009, it was acquired by India's second largest hotel chain, ITC Hotels's wholly owned
subsidiary Fortune Hotels from Hotels Control Pvt Ltd, its previous owners. Presently the hotel is under
restoration, by the famed Interior Designer Sarbjit Singh of Fab Interiors and 50 rooms are expected to be
operational by the end of 2010, along with the Writer's Bar, a restaurant and banqueting facilities.
In April 2001, the hotel hosted its first writer's retreat, followed by another one in 2002, which included
writers, academics, film-makers and people from other walks of life
HOTEL’S OVERVIEW:
Swirled in the most of time and set against a splendid backdrop of the Garhwal Himalayan
range, Welcomhotel The Savoy Mussoorie is an elegant and historic hotel, built in the
style of English Gothic architecture.With a regal history spanning over a century, The
Savoy has been delighting famous dignitaries and royalty from India and abroad. Today, it
stands in all its glory, ready to turn the clock back in time for the connoisseurs of fine
living. The hotel offers a wonderful mix of old-world charm and new-age conveniences,
and promises to indulge its guests in unparalleled experiences with a deeper meaning –
The Savoy Experience. We look forward to enriching your stay in the Queen of Hills.
About ITC's Hotel Group
ITC's Hotel Group is the hospitality business of ITC Limited. With the Namaste as the
enduring symbol of its brand experience, ITC's Hotel Group is one of India’s leading
luxury hotel chains. It operates under four distinct brands with more than 100 hotels in
over 70 destinations in the country. Integrating India’s fine tradition of hospitality with
globally benchmarked services, the luxury hotels reflect the culture and ethos of each
destination. Launched in 1975, ITC Hotels, India's premier chain of luxury hotels, has
become synonymous with Indian hospitality. With ‘Responsible Luxury’ as its guiding
premise, ITC Hotels combine grandeur with intimacy to operate according to the highest
principles of environmental stewardship. The brand features opulent accommodation,
state-of-the-art business facilities, globally acclaimed signature cuisine and award-winning
wellness experiences.
Our Hotel towards health, hygiene & safe environment.

Designed in collaboration with

medical professionals and disinfection
experts, the WeAssure programme
further enhances the existing hygiene
and cleaning protocols at our hotels.
Thus allowing our guests to enjoy
their visit and minimize concerns
regarding hygiene & safety.
ITC Hotels is the first hotel chain in
the world to receive a Platinum Level
Certification from DNV, under its My
Care Infection Risk Management
Programme, for WeAssure.
 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. 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.
TASK PERFORMED IN HOUSEKEEPING:
ON FLOORS:
• BED MAKING.
• DUSTING, VACUUMING.
• PLACEING ROOM
AMMENTIES.
• REMOVEING THE USED
TOWELS AND PLACING WITH
NEW ONE TOWELS.
• ARRANGEMENT OF CUPS
AND TCM SUPPLIES.
ON DESK:
• ATTENDING PHONE CALLS
• ISSUEING ROOM SUPPLIES.
• ISSUEING STAFF UNIFORM.
Rooms:
Superior Mountain View Rooms:
Cosy rooms with a mesmerising view of the
Garhwal Himalayas.The décor harks back
to the styles of the early 20th century, with
latest amenities.

Room size: 30 sq. m.

Room with balcony or patio and mountain
view.
Buffet Breakfast

Premium Mountain View Rooms:

Spacious & welcoming with their European
look & feel, these rooms offer unobstructed
views of the snow-capped peaks of the
Garhwal Himalayas with every modern
amenity in place.
Room size: 40 sq. m.
Room with balcony or patio and mountain view.
Daily Buffet Breakfast
 Premium Valley View Rooms:
Spacious and welcoming with a completely
European look and feel, these rooms offer the
enchanting views of the valley with every modern
amenity in place.
Room size: 40 sq. m.
Room with balcony and view of the Doon valley.
Pet Friendly

Premium Valley View Exclusive Rooms:

These rooms come with a patio or balcony & offer
stunning views of the valley. Elegant, spacious
and provide modern amenities for a comfortable
stay.
Room size: 50 sq. m.
Room with balcony and View of the Doon Valley
along with double vanity & bathtub.
Buffet Breakfast
 Savoy Suites:
Unmatched luxury with a touch of nobility & old
world charm. These suites have a separate
bedroom & living room, for enhanced privacy.
Room size: 50 sq. m.
In-room check-in and check-out service
Buffet Breakfast or Choice of In-Room breakfast
In Room Seasonal Fruit and Chef Special Amenity in
room.
GUEST ROOM AMENETIES:
• Range of comfortable pillow.
• 52 inch Television.
• Study table with lamp.
• Spacious bathroom with a walk-in shower cubicle.
• ITC Bathroom Supplies [ shampoo, conditioner, forming bath]
• Bath tub facility in savoy suities only.
• In room safety box.
• Bath tub is placed in bath room with bath rob.
• Hair dryer, Iron , weight machine, additional cups and Glasses.
• Electrionic tea kettels with TCM supplies.
 FOOD PRODUCTION:
All the sections of Kitchen:

• INDIAN SECTION.
• CHINESE SECTION.
• CONTINENTAL / COLD KITCHEN.
• BUTCHERY.
• BAKERY.
• HALWAI SECTION.
TASK PERFORMED IN KITCHEN:
Main Kitchen:
The kitchen is essentially the space allotted for preparing and cooking food. The
main kitchen is located in the central part of the hotel where sequence of food
receiving, storing, preparing, cooking, serving and clearing areas are properly
defined and managed accordingly. Logically and technically speaking, it is known as
the central kitchen which has been divided into many sections and sub-sections. It
covers a large area and has several sections like continental, Indian section, tandoor
section, Chinese section, and halwai section is a subsection or a banquet kitchen
which is different from main kitchen and Bakery do have their own kitchen.
Task Done :
Main section:
• Preparing Raita.
• Preparing Mint Sauce.
• Peeled Potatoes.
• Prepared different types of Indian Gravy.
• Cleaning the working areas.
Bakery:
• Tag changing.
• Ammienties :- cookies arrangement, chocolate plater,
• Wecome cookies, V.I.P welcome cakes etc.
 FOOD & BEVERAGE:
 Food and Beverage Service 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.
This department comprises of two main operational
areas:
• Bar (Service of Beverage)
•Restaurant (Dining services)
GRAND DINING ROOM [GDR].
Welcomhotel by ITC Hotels, The Savoy, Mussoorie
Grand Dining Hall.
The ambience is infused with history and the food
still recalls the discerning palates of the
aristocracy.
Multicuisine
Operational Period: 3 Meal Bistro

IN-ROOM DINING [IRD].

Room service or in-room dining is a hotel service
enabling guests to choose items of food and drink
for delivery to their hotel room for consumption.
Room service is organised as a subdivision within
the food and beverage department of high-end
hotel and resort properties. It is uncommon for
room service to be offered in hotels that are not
high-end, or in motels.
WRITER’S BAR:
Welcomhotel by ITC Hotels, The Savoy, Mussoorie.
The Writer’s Bar

A BAR with a cover of 50 people derives its name by the

iconic bar. It has a beautiful gothic wooden setup with
varieties of red and white wines from France & around the
world .basically writers bar has an relaxed atmosphere old
dim lights and with a beautiful English standingchairs with
light musics.
The writer’s bar is renamed and famous for many
decades after independence of India in 1947.
The colonial interiors and magnificent mountain views
make this a bar in a million. With an enviable collection of
luxury beverages, its name is a tribute to the literary giants
who have visited.
Finger Food, starter, signature item.
Relaxed
Operational Period: 11:00 till 11:00 PM
BANQUET HALLS:
THERE ARE 3 MAIN BANQUET HALL
AT WELCOMHOTEL THE SAVOY.

ROYAL BALL ROOM:

The royal ball room is one of the beautiful
banquet hall among three hall it hold upto
300 guest at a time.
STATE ROOM -1:
State room is basically for small gathering
parties and celebration it can hold upto 50
peoples at a time.
STATE ROOM – 2:
State room 2 is basically multiused hall used
for conferences, small lunch , birthdays etc.
It can hold upto 30 peoples at a time.
 FRONT OFFICE:
This is the place where customers first arrive in
the hotel, where they can check in at the front
desk. Employees working in the front desk will
also help customers with problems and
complaints.
The front office in the hotel industry, also called
the reception area, which the receptionist is the
one who get in touch with the customers, most
importantly, confirm their reservation and
answering their questions. The receptionist in the
front office will pick up phone calls from
customers too, welcome customers and also help
customers checking out at last.
The employees who work in the lobby of the hotel
are also part of the front office as they get in touch
with customers directly. They will show customers
the way and carry the luggage for them. There are
different parts in the front office of a hotel, which
included reception, providing services when
customers asked, mailing information, concierge
and employees who manage with money.
DIFFERENT AREA OF FRONT-
OFFICE:
• RECEPTION.
• RESEVATION.
• LOBBY MANAGER / DUTY
MANAGER DESK.
• BELL DESK.
• BACK OFFICE.
• LEFT LUGGAGE ROOM
[LLR].
 TASK PERFORMED IN FRONT
OFFICE:
• SERVEING WELCOME DRINKS .
• XEROX THE IDENTITY CARD.
• MAKE A ROOM KEY.
• FILLUP ‘’C’’ FORMS.
• ESCORT THE GUEST.
• WELCOME THE GUEST.
• PROVEDING INFORMATION OF
HOTEL.
CONCLUSION:
OVERALL THIS INTERNSHIP HAS BEEN AN EXPERIENCES FOR ME .THE
INTERNSHIP IS AREALLY GOOD PROGRAM AND RECOMMENDED TO MY FELLOW
FRIENDS . IT HELP TO ENHANCE AND DEVELOP MY SKILLS ,ABILITIES AND
KNOWNLEDGE.
During my industrial training, there are many changes from the point of learning environments
and discussion among colleagues. It can directly increase the dedication and rational attitude
toward myself.
 However, there are still some weaknesses that can be improved in the future. Therefore I
conclude that the industrial training program has provided many benefits to students even if
there are minor flaws that are somewhat disfiguring condition , so that this weakness can be
rectified in the future.
THANKYOU to all my mentors and my teachers for efforts that they put on me …