Journey of

our
training
MAKING
EVERY
Sanskriti
MOMENT A
‘WOW’
Patil
MOMENT. ITC ‘
DEPT-1 IRD
THIS IS THE DEPARTMENT IN WHICH I’VE SPEND
ALMOST 1.5 MONTHS AND IS LIKE A FAMILY TO ME.

THEY NOT ONLY TAUGHT ME FNB SERVICE BUT A

LOT LIFE LESSONS.

SOME OF THE THINGS I LEARNED HERE-

 TEAM MANAGEMENT
 HANDLING PRESSURE
 IMP OF CLEAR
COMMUNICATION
 ORDER TAKING
 ROOM SERVICE
 GUEST RELATIONS

Pitch deck 2
 TESTER PANEL
TESTER PANELS USED TO HAPPEN ON A DAILY
BASIS which help us to understand our menu as
chef used to explain it well and we even used to
taste it.

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 In room dining

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DEPT -2 Housekeeping

Pitch deck 5
 1. EARLY MORNING
BRIEFING
2. VACUMING CORRIDORS
3. LEARNED HOW TO MAKE A
ROOM UPTO
5STARSTANDARDS

4. CLEAN BLACK FUNGUS

IN WASHROOMROOM

5. CLEANING THE PUBLIC

AREAS
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 FOOD PRODUCTION

HANDSDOWN THE BEST DEPARTMENT.

HERE I LEARNED HOW TO WORK UNDER PRESSURE AND
TIME MANAGEMENT.
CHEFS ARE VERY HELPING AND TEACH US ALL THEY CAN
LIKE THEY TAUNGHT ME ALMOST THE WHOLE MENU OF
PANTRY KITCHEN OF COFFEE SHOP.
IT USED TO FEEL SO GOOD WHEN GUEST USED TO GIVE
POSSITIVE REVIEW ABOUT THE FOOD YOU MAKE.
 PANTRY AND LIVE KITCHEN

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FRONT OFFICE

LEARNED HOW TO DO RESERVATIONS

OF

MMT, FAILED INTEGRATED , MARSHA,

SYNEXIS

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 KOKAN FOOD FEST

$2
Billion

Opportunity to build Freedom to invent Few competitors

Addressable market Serviceable market Obtainable market

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 THANK YOU ITC GRAND CENTRAL
FOR ADDING THIS BEAUTIFUL
EXPERIENCE TO OUR LIVES!!!

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