Histry Outlets Management Area and capabilities Management

1. BMBRACH RESORT

2. INTERSHIP ON BIN MAJID
BEACH RESORT
Under the guidance of
Mr. Syed Bilgrami
Presentation by
ARITRYA DAS

3. CONTENTS
■ COMPANY PROFILE
■ ABOUT THIS HOTEL
■ MAJOR DEPARTMENTS (FOOD &BEAVERGE
DEPARTMENT)
■ AMENITIES
■ GENERAL DUTIES AND RESPONSIBILITIES
■ ORGANIZATIONAL CHART
■ TASKS OF AN INTERN IN FOOD AND BEVERAGE
■ FOOD AND BEVERAGE INFORMATION ( OUTLETS
AND MENU)
■ ROOM SERVICE
■ OTHER OPERATIONAL DEPARTMENTS
■ CONTRACT
■ CONCLUSION
■ PREFACE
■ BIBILIOGRAPHY

4. COMPANY PROFILE
Company : Bin Majid
beach Resort
Industry : Hotel industry
CEO : Dalal saadeddine
Employees: 100+
Employees in F&b
service: 30+
Website-
https://www.bmhotelsre
sorts.com/bm-beach-
resort/
Cluster Hotel Manager GM
:Ashraf Saleh
Cluster Assistant F&B
Manager
CEO :Dalal saadeddine

5. ABOUT THIS
HOTEL
Set on a private beach overlooking the Gulf, this informal resort is 16
km from Ice Land Water Park and 62 km from Sharjah International
Airport.
Airy, no-nonsense rooms and bungalows provide complimentary Wi-Fi,
plus flat-screen TVs, minifridges and safes. Some add balconies,
terraces and/or Gulf views. Suites have living rooms. Room service is
available.
Parking is free. Dining options include a buffet restaurant and a coffee
shop. There are 3 outdoor pools, plus swim-up, poolside and beach
bars. Other amenities consist of a spa, a sauna and a gym, as well as a
kids' play area.
INFORMATION REGARDING THE RESORT-
Sprawling across a sandy 500 meter stretch of private beach with a
view of Marjan Island, The BM Beach Resort offers a relaxing and
stress-free stay in Ras Al Khaimah. With 253 chalets and cabanas, all
guests can enjoy three different resort pools, diverse dining options,
beachside bars, and unparalleled views of the Arabian Gulf.
Check-in time: 15:00 pm
Check-out time: 12:00 pm

6. FOOD &BEAVERGE
DEPARTMENT
■ It is a department which serves food
and beverage to the guest in a very
attractive and pleasing manner,
which creates good impression on
the guest.
■ there are several kind of food and
beverage outlet like restaurants,
Bars, Coffee shops,take away
banquets etc.
■ It is second most revenue producing
department
• FRONT OFFICE
• HOUSEKEEPING
• FOOD & BEVERAGE
SERVICE
• FOOD PRODUCTION
MAJOR DEPARTMENTS

7. AMENITIES

8. GENERAL DUTIES AND
RESPONSIBILITIES:
■ Perform all necessary tasks for Food & Beverage service according to the
standard performance manual of the Hotel
■ Greet & seat customers and serve them in a professional, discreet &
personalized way
■ Acquire in depth knowledge of the Food & Beverage menu of the assigned
outlet in order to assist and provide advice to Guests
■ Consistently monitor quality of Food & Beverage being served
■ Practice good customer relations and attend to customer complaints / queries
satisfactorily
■ Responsible for maintaining hygiene and cleanliness standards in the outlet &
upkeep of allservice equipment
■ Responsible for all service preparations before, during & after the service (mis-
en-place &mis-en-scene)
■ Ensure minimum wastage, breakage and spoilage
■ Actively use up selling techniques to exceed Guest expectations and increase
revenue
■ Operate in a safe and environmentally friendly way to protect guests' and
employees' healthand safety, as well as protect and conserve the environment
■ Comply with the hotel environmental, health and safety policies and procedures
ORGANIZATIONAL CHART
CLUSTER HOTEL & RESORT
FOOD &BEVERAGE MANAGER
ASSISTANT FOOD &
BEVERAGE MANAGER
SUPERVSOR
CAPTAIN
WAITER
TRAINEE

9. TASKS OF AN INTERN IN FOOD AND
BEVERAGE
Here are the different tasks that a hotel server can perform:
■ Prepare the room and the tables for the service.
■ Offer a service of a quality.
■ Help to present the menus, daily specials, drinks etc.
■ Take orders from customers.Serve and serve the dishes. Clear the tables
ifnecessary.
■ Check and manage stocks of raw materials.
■ Optimize the supply chain if necessary, in particularby signaling the products
arriving out of stock.
■ Respect the health and safety rules in force at theestablishment.

10. FOOD AND BEVERAGE INFORMATION
Serial Number Outlet Name
1 Oasis Resturant
(breakfast, lunch
and dinner)
2 Coconut Beach
bar
3 Waikiki Pool bar
4 Cucina
restaurant
5 Madison sports
bar
6 Cabana bar

11. OASIS RESTURANT
SEATING CAPACITY- 200
SERVICE- SELF SERVICE
SPECIAL EVENTS- BIRTHDAYS,
ANNIVERSARIES,ROMANTIC DINNER.
AVERAGE SALES OF COVER PER GUEST- 80
AED
MISSON-
1. To make the cuisine popular among the local people.
2. To provide world class service to the guest.
OPERATIONAL TIMINGS-
BREAKFAST - 6:30 AM-10:30 AM
LUNCH - 12:30 PM-3:00 PM
DINNER - 6:30 PM-10:00 PM
TYPE:- BUFFET ( MEDITERRANEAN CUISINE)

12. COCONUT BEACH BAR
OPERATIONAL TIMING-
11:00 AM- 11:00 PM
TYPE- BEACH BAR
SERVICE- BAR COUNTER SERVICE.
SPECIAL EVENTS- FIRE SHOWS, BEACH
PARTIES, COCKTAIL PARTIES
AVERAGE SALES PER GUEST- 76 AED.
MISSON-
1. To make the bar popular among the local
people.
2. To provide world class service to the guest
with a great view of beach experience .
CABANA BAR
OPERATIONAL TIMING-
11:00 AM- 6:00 PM
TYPE- BEACH BAR
SERVICE- BAR COUNTER SERVICE.only for season

13. CUCINA RESTAURANT
OPERATIONAL TIMING-11:00 AM – 11:00
PM
TYPE- FINE DINING RESTAURANT (
MEDITERRANEAN CUISINE).
SEATING CAPACITY- 50
SERVICE- SELF SERVICE
SPECIAL EVENTS- BIRTHDAYS,
ROMANTIC DINNER,
ANNIVERSARIES.
AVERAGE SALES PER GUEST- 78
AED
MISSON-
1. To make the cuisine popular among the
local people.
2. To provide world class service to the
guest.

14. MADISON SPORTS BAR
OPERATIONAL TIMING-2:00 PM-2:00 AM
TYPE- SPORTS BAR
SEATING CAPACITY- 115
SERVICE- BAR COUNTER SERVICE
SPECIAL EVENTS- LADIES NIGHT, SPECIAL
SPORTS EVENTS PARTIES, TEACHERS
NIGHT, HOTELIERS NIGHT
AVERAGE SALES PER GUEST- 108 AED
MISSON-
1. To make the bar popular among the local people.
2. To provide world class service to the guest .

15. Waikiki Pool Bar
OPERATIONAL TIMING-
11:00 AM-6:00PM
TYPE- POOL BAR
SERVICE- BAR
COUNTER
SERVICE
SPECIAL EVENTS-
POOL PARTIES
AVERAGE SALES
PER GUEST- 60 AED
MISSON-
1. To make the bar
popular among the
local people.
2. To provide world class
service to the guest
with a great pool
experience .

16. Whisky PRICE
J&B Rare By Shots &
Botlle 75CL
AED 25 & AED 275
Chivas Regal 12 Years
By Shots & Bottle
75CL
AED 32 & AED 450
Jack Daniel By Shots
& Bottle 75CL
AED 32 & AED 430
Vodka PRICE
Smirnoff Red By Bottle
75CL
AED 190
Smirnoff Red By Shot AED 25
Absolut Blue By Shot AED 25
Absolut Blue By Bottle
75CL
AED 250
Gin PRICE
Gordons Gin By
Bottle
AED 250
Gordons Gin By
Shot
AED 25
Bombay Saphire
By Bottle – 75CL
AED 300
Bombay Saphire
By Shot
AED 25
Rum PRICE
Captain Morgan
Black By Shot
AED 25
Captain Morgan
Black By Bottle
75CL
AED 250
Bacardi White By
Bottle 75CL
AED 275
Bacardi White By
Shot
AED 25
Tequila PRICE
Jose Cuervo Gold
By Shot
AED 25
Jose Cuervo Gold
By Bottle 75CL
AED 265
Jose Cuervo
Silver By Shot
AED 25
Jose Cuervo
Silver By Bottle
75CL
AED 275
BottledBeer PRICE
Corona AED 27
Heineken AED 27
Amstel Light AED 27
Budweiser AED 27
ALCOHOL MENU

17. Wine
Wine Name of WINE PRICE
Rose Wine Frontera Rose,
Central
Valley,Chile (By
Glass) 150ml
AED 35
Frontera Rose,
Central
Valley,Chile (By
Bottle) 750ml
AED 160
White Wine Table Mountain
Sauvignon Blanc
By Glass & Bottle
AED 25 & AED 95
Peter Lehman
Weighbridge
(37.5CL)
AED 50
Mounton Cadet
Bordeaux (37.5CL)
AED 65
Table Mountain
Chardonnay, Sa
(By Glass) 150ml
AED 25
Wine Name of Wine PRICE
Red Wine Table Mountain
Shiraz By Glass
& Bottle
AED 25 & AED
95
Mounton Cadet
Bordeaux
37.5CL
AED 65
Frontera
Carbernet
Sauvignon
AED 160
Sparkling Wine Andre Brut E&J
Gallo
AED 120
Gancia
Grappefruit
AED 200
Cocktails PRICE
Tom Collins AED 35
Tequila Sunrise AED 35
Cuba Libre AED 35
Screw Driver AED 35
Mojito AED 35

18. Fresh Juice PRICE
Watermel
on Juice
AED 30
Pineapple
Juice
AED 30
Orange
Juice
AED 30
Tobacco
Marlboro
Gold
AED 50
Marlboro
Double Ice
AED 50
Marlboro
Red
AED 50
Hot Beverage PRICE
Hot Chocolate AED 20
Espresso AED 20
Macchiato AED 22
Double Espresso AED 22
Café Latte AED 25
American Coffee AED 20
Cappuccino AED 25
Turkish Coffee AED 20
Moroccan Tea AED 25
Peach & Passion Fruit
Tea
AED 20
Lemon Vitality Tea AED 20
Earl Grey Tea AED 20
English Breakfast Tea AED 20
Green Tea AED 20
Cold Beverage PRICE
Lemon Iced Tea AED 25
Iced Americano AED 20
Iced Latte AED 25
Soft Beverage PRICE
Still Water (S) AED 12
Still Water (L) AED 22
Sparkling Water (s) AED 20
Ginger Ale 330ml AED 20
Tonic 330ml AED 20
Soda Water AED 20
Sprite AED 20
Diet Coke AED 20
Coco Cola AED 20
Dubai Energy Drink AED 35
Red Bull 330ml AED 50

19. FOOD MENU :-
NAME AND
ALLERGIC
INGREDIENTS PRICE
Soup Traditional
Lentil Soup
(V)
Rich yellow lentil soup
blended with Arabic spices
served with lemon wedges.
AED 25
Soup Chicken
Mushroom
Soup (D)
Thyme flavored rich
assorted mushroom soup. AED 30
Suhoor Suhoor
Breakfast
Choice of Juices and tea /
Coffee Orange Juice,
Kamardine, Tamr Hindi,
Laban Cold Mezzeh Labneh
with tomato, cucumber and
olives Hummus, Mutable
Arabic pickles and
marinated olive and bread
Choice of Cheese Grilled
halloumi or feta cheese Hot
Items Your choice of Eggs:
Boiled, omelets, scrambled,
sunny side Foul Medames
Dessert Fresh Cut Fruit
AED 55
Salads Classic
Caesar (D,V)
Lush Lolo romaine, lesion
with special caeser
dressing. Topped with herb
garlic crotons & parmesan
shavings.
AED 35
NAME AND
ALLERGIC
INGREDIENTS PRICE
Salads Harvest
Salad (V)
Mixed lettuce leaves, chick
peas, avocado, cherry tomato,
orange wedges, kenyan beans,
pearl mozarella. Dressed in
mustard vinaigrette.
AED 40
Salads Moroccan
Lentil (V)
Slow cooked puy lentil salad
with pearl cous cous,
pomegranate, sweet peppers,
cilantro, cranberries. Dressed
pomegranate molasses
dressing.
AED 45
Salads Bounty Beets
(V)
Medley of steamed beetroot,
arugula, swiss chard, red
plum tomatoes, dry prunes,
watermelon seeds, sunflower
seeds, mint & cilantro. Dressed
in lemon vinaigrette.
AED 45
Easy Nibbles Crispy Cajun
Cauliflower(
V,D,N)
Cajun spiced cauliflower
batter fried until crispy.
in sweet chili sauce and
with sesame seeds.
AED 35
Easy Nibbles Hot Mezze
(D,N)
Beef Kebbeh, cheese rakakat,
spinach fatayer & sambousek
served with Arabic pickle and
tahini sauce.
AED 40
QR MENU LINK :- https://getqrmenu.com/QRMenu?info=UMPwIl8iox/ZwhBi9Nri313OJNsCwXQyp5VxZNfRHG94DoDYsdbeht0yG9SxzbtQ

20. NAME AND
ALLERGIC
INGREDIENTS PRICE
Easy Nibbles Habanero
Shrimps
(S,D,H)
Tempura battered crispy
fried shrimps, tossed in
habanero mayo.
AED 45
Easy Nibbles Crispy
Calamari
(S,D)
Marinated squid dredged
with seasoned flour and
fried to crisp golden color.
Served with lemon wedges
& tartar sauce.
AED 50
Easy Nibbles Cold Mezze
(V)
Hummus, tabbouleh, mutable,
fattoush & Labneh served with
mixed Arabic pickles and Arabic
bread.
AED 55
Easy Nibbles Shish Taouk
Skewers (D)
Marinated chicken breast
cubes, cooked over charcoal
fire. Served with biwas
salad, garlic sauce &
harissa bread.
AED 65
Sandwiches Triple Grilled
Cheese
Toastie (D,V)
Sliced jumbo bread layered
with cheddar cheese,
scarmoza cheese and
emmental cheese. Grilled
until crisp. Served with
crispy French fries.
AED 35
NAME AND
ALLERGIC
INGREDIENTS PRICE
Sandwiches BM Double
Decker Club
Sandwich (D)
Toasted white bread
stacked with cucumber,
tomato, kraft cheese,
cheddar cheese, fried egg,
chicken mix,lettuce and
turkey bacon. Served with
crispy French fries.
AED 45
Sandwiches Mini Burger
(D)
Three mini slider buns
layered with thousand
island sauce, Wine ripened
tomato slices, beet patty,
crispy fried chicken, falafel,
cheddar cheese and crispy
fried onion ring. Served with
crispy French fries.
AED 45
Sandwiches Classic Cheese
Burger(Beef/ Fried
Chicken/ Grilled
Chicken) (D)
Choice of patty, thousand
island sauce, lettuce,
tomato, cheddar cheese,
fried onion ring served with
French fries.
AED 50
Sandwiches Veggie
Burger (D,V)
A plant based, meaty textured
vegetable burger patty layered
betweenbrioche bun with
thoushand island sauce,lolo
bionda, wine ripened tomato
slices and cheddar
cheese.Served with crispy French
fries.
AED 65

21. NAME AND
ALLERGIC
INGREDIENT
S
PRICE
Hand Stretched
Pizza
Chicken Tikka
Pizza (D)
Hand starched homemade
pizza lined with BM special
sauce topped with tandoori
marinated Chicken tikka
and peppers.
AED 50
Hand Stretched
Pizza
Paneer Tikka
Pizza (D)
Hand starched homemade
pizza lined with BM special
sauce topped with tandoori
marinated paneer tikka and
peppers.
AED 45
Hand Stretched
Pizza
Chicken
Alfredo (D)
Hand stretched, homemade
pizza. Lined with creamy
alfredo sauce, topped with
grilled chicken chunks,
assorted sauté mushroom.
Finished with cow milk
mozzarella cheese, baked
to perfection.
AED 45
Hand Stretched
Pizza
Margherita
(D,V)
Hand stretched, homemade
pizza. Lined with BM special
pizza sauce, topped with
vine ripened tomato slices
and pearl mozzarella.
Finished with cow milk
mozarella cheese, baked to
perfection.
AED 45
Hand Stretched
Pizza
Classic
Pepperoni (D)
Hand stretched, homemade
pizza, Lined with BM special
pizza sauce, topped with
Italian pepperoni slices.
Finished with cow milk
mozarella cheese, baked to
perfection.
AED 45
NAME AND
ALLERGIC
INGREDIENT
S
PRICE
Entrees Mutton
Rogan Josh
(H)
A delicious braised lamb leg
with a fusion of Indian spices
served with steamed
basmati rice or paratha.
AED 45
Entrees Butter
Chicken
(D,S)
Char grilled chicken cooked
in rich tomato sauce infused
with Indian spices. Served
with steamed rice or
paratha.
AED 45
Entrees Hot & Sour
Tofu (V,H)
Deep fried silken tofu,
assorted sweet peppers,
beans sprouts, zucchini and
snow peas tossed in chef’s
special hot and sour sauce,
served with the choice of
steamed rice or noodles.
AED 45
Entrees Handi
Biryani (D,N)
Premium basmati rice
infused with Indian herbs &
spices enriched with yoghurt
marinated chicken, mutton
or shrimps. Served with
kachumber salad and raita.
AED 60
Entrees Norwegian
Salmon
(S.D)
Dill and garlic marinated
salmon sliced, grilled and
served with herb butter
tossed vegetable linguine
and herb potato mashed.
AED 70
Entrees Mix Grilled
Platter
A variety of beef short ribs,
chicken shish taouk, Turkish
adana kebab, lamb chop and
spicy chicken drum sticks.
Accompanied with harissa
saj, garlic sauce and salad.
AED 110
Entrees Vegetarian
Thali (V)
One pices paratha, dal,
vegetable curry, paneer,
papad, cumin rice, raita,
papad, pickle& Gulab jamun)
AED 45

22. NAME AND
ALLERGIC
INGREDIEN
TS
PRICE
Pasta Penne
Arrabiata(H)
Penne pasta cooked in
spicy tomato sauce.
Served with garlic bread.
AED 40
Pasta Spaghetti
Bolognese
Spaghetti pasta tossed in
rich meat sauce and
cherry tomatoes. Served
with garlic bread.
AED 45
Pasta Penne Chicken
Alfredo (H,D)
Pasta penne rigate
cooked with creamy
Alfredo sauce and grilled
chicken dices.
AED 45
Pasta Risotto Ai Funghi
(D)
Thyme flavored creamy
Arborio cooked with
assorted mushroom
puree.
AED 55
NAME AND
ALLERGIC
PRICE
Sides Steamed Rice AED 15
Sides French Fries AED 20
Sides Sweet Potato
Fries
AED 25
Sides Cheesy Fries
(Parmesan/C
heddar)
AED 25
Sides Grilled
Broccoli
AED 25
Sides Sauteed
Assorted
Mushrooms
AED 30
Sides Breaded
Onion Rings
AED 35

23. NAME AND
ALLERGIC
PRICE
Add Ons Extra Turkey
Bacon
AED 5
Add Ons Extra Spicy
Mayo
AED 5
Add Ons Extra Sweet
Chili Sauce
AED 5
Add Ons Extra
Mayonnaise
AED 5
Add Ons Extra Tartar
Sauce
AED 5
Add Ons Extra Grilled
Shrimps
AED 10
Add Ons Extra Fried
Onion
AED 5
Add Ons Extra Grilled
Chicken
AED 10
NAME AND
ALLERGIC
INGREDIENTS PRICE
Kids Menu Mini Margarita
(D,V)
Hand stretched 6 inches pizza
with special sauce and
mozarella cheese.
AED 30
Kids Menu Nutella &
Strawberry
Sandwich (D)
Spongy sweet bread layered with
fresh strawberry slices and
nutella cream.
AED 35
Kids Menu Chicken &
Chips
Three breaded chicken tenders,
served with potato fries.
Accompanied with premium
tomato ketchup.
AED 35
Kids Menu Fish Fingers
Breaded fish fingers served with
tartar sauce and crispy potato
fries.
AED 35
Kids Menu Tweety Nest
Three meatballs and spaghetti
cooked with vine ripened tomato
sauce.
AED 45

24. NAME AND
ALLERGIC
INGREDIENTS PRICE
Sweet Temptations Gulab Jamun (D,N)
Rose water flavored milk solids spheres.
Cooked in sugar syrup AED 25
Sweet Temptations Exotic Fruit Bowl
Diced exotic fruits.
AED 30
Sweet Temptations Tiramisu (D)
Espresso soaked Italian biscotti, topped
with coco cream. AED 35
Sweet Temptations Brownie Mudslide
(D,N)
Classic brownie and chocolate mousse,
accompanied with vanilla ice- cream. AED 35
Sweet Temptations Umm Ali (D,N)
An Arabic bread pudding.
AED 35
Sweet Temptations Carrot Cake (D,N)
Subtly spiced grated carrots and sweet
crushed walnuts. AED 55
Sweet Temptations Acai Bowl
A healthy offering of diced fresh fruits,
granola and scoop of acai. AED 60

25. 24 Hrs F & B (Service) outlet catering food and beverages to the guest in the room.
ORDER TAKING:-
First we need to greet the guest in the telephone with their names and respective room number.
Then we need to take the order from the guest.
Upsell the items or the promotions which we have in the property.
Repeat the order back to the guest.
At last bid the guest thanks and make them know the order will get deliver to them within 30 -40
mins.
SUGGESTIVE SELLING:- If the guest is confused about what he/she wants to order then we can
suggest him/her about the menu items which we have regarding main course, desserts, side
dishes or drinks or the food of their nationality. This is the time where we can upsell the food items
.
PLACING OF ORDERS:- We do place the orders in the MICROS and the KOT is generated in the
kitchen itself.
SETTING UP FOR DELIVERY TO THE ROOM:- We have to set the trays first of all with the cutleries
and all the necessary items required for the food . (Salt and pepper , Mayonnaise , Ketchup, etc.)
if it is required.
GUEST CHEQUE PROCEDURES:- We have three modes of payment either by card, cash or if the
guest have some deposit we can put it in the room charge. We received the guest cheque by this
procedures and make the payment in the MICROS.
RECOVERY OF ROOM SERVICE DISHES:- If there is any compliant regarding the food ,Then we
need to inform the chef regarding the matter and can serve the newly made food to the guest and
also can provide some complimentary drinks or dishes to make the guest satisfied.
ROOM SERVICE

26. OTHER
OPERATIONAL
DEPARTMENTS
■ SALES AND MARKETING
■ HUMAN RESOURCE
■ TRAINING
■ MAINTENANCE
■ PURCHASE AND STORE
■ ACCOUNTS
■ SECURITY AND VIGILENCE
CONTRACT
VISA
WORKING HOURS
You are required to work 48 hours per week excluding breaks in
accordance with the Labour Law.However in your position you are
expected to be flexible and work extended hours when necessary.
SALARY
Total salary will be AED 1000/- (One Thousand Dirhams) on a
monthly basis; It will be paid incash on the 5th of the month.
BENEFITS
You will receive the following benefits:Three meals in the
Designated Dining Area.Medical facilities (details will be provided by
the Human Resources Department).Sharing room will be provided
at colleague housing.Laundry will be uniform only.

27. CONCLUSION
CONTRIBUTION FROM THE INSTITUTE:-
I want to thanks my institute, my teachers, and special thanks to our
principal and training officer for giving me such an amazing
opportunity to complete my industrial exposure training from abroad
with a 4 star property experience. During this tenure I got to learn
many things practically with an experience of professional work life in
hospitality. Hoping that this huge contribution from my institute will
help me a lot in the future.
CONTRIBUTION FROM THE RESORT:-
Firstly , I wants to thanks our honourable general manager Mr.
Ashraf Saleh then our F & B manger Mr. Syed Bilgrami who helps
me a lot to learned about the entire department with each and every
detail that to run the operation smoothly. I also wants to thanks our HR
Mr. Dennis Dada for selecting me as a trainee at BIN MAJID BEACH
RESORT and creating an opportunity for leraning here.
Lastly , I wants to thanks my Assistant manager Miss Mickey Lhamu
Lepcha, my supervisor Miss Lanie Rose and all my captains as well as
seniors for helping me to learn throughout the training session.
 HOW THE INDUSTRIAL TRAINING IS PART OF THE
CURRICULAM OF THE STUDENT COURSE:-
The main purpose of the industrial exposure training is
to expose students in the real work environment and at
the same time to gain the knowledge through hand on
observation and job execution.
 NEED AND IMPORTANCE OF THE INDUSTRIAL
TRAINING:-
Industrial exposure training helps students to develop
their skills in the application of theory to practical
knowledge. Exposure to the real life work provide
opportunities for the students to build connections with
professionals , also it enhance communication and
managerial skills which helps students to get developed
for the future.
 FOCUS ON THE REPORT CONTENT:-
During my training period I have completed my training
in food & beverage department. I have learned about the
entire department with its various food menus, bar
knowledge , communicating with the guest, making of
store requisitions, about the micros, set-ups, handling
various situations , room service order taking , settling
of bills , and so on.
PREFACE

28. BIBILIOGRAPHY
■ I collect the information with
the help of My friends ,F&b
Manager and F&B captain.
■ Hotel Magazines
■ Some research on Google and
myself.
■ PICTURE:- I CLICKED AND 1-2
FROM GOOGLE WEBSITE.
■ Google website:
https://www.bmhotelsresorts.c
om/bm-beach-resort/

29. THANK YOU

30. HOTEL LA RIVIERE

31. INTERSHIP ON HOTEL LA RIVIERE (Hôtel
la Rivière)
■ Under the guidance of
Mr.Laurent Bouchet
Presentation by
ARITRYA DAS

32. CONTENTS
■ COMPANY PROFILE
■ ABOUT THIS HOTEL
■ FOOD AND BEVERAGE
INFORMATION ( OUTLETS)
■ MENU
■ BAR
■ ORGANIZATIONAL CHART
■ KITCHEN
■ AMENITIES
■ FRONT OFFICE AND HOUSEKEEPING
■ OTHER OPERATIONAL
DEPARTMENTS
■ CONTRACT
■ CONCLUSION
■ BIBILIOGRAPHY

33. COMPANY PROFILE
■ Company : Hôtel la Rivière
■ Industry : Hotel industry
■ CEO : Mr.Laurent Bouchet & Mr. Steve
■ Employees: 9
■ Employees in F&b service: 6
■ Website-https://hotellariviere.com/fr/

34. ABOUT THIS HOTEL
■ Set in the Lot Valley, this stylish riverside hotel is a 6-
minute walk from the center of Entraygues-sur-Truyère
and 29 km from the Sainte-Foy Abbey-church in Conques.
■ The bright, modern rooms come with en suite bathrooms,
plus free Wi-Fi, flat-screen TVs with satellite channels,
and tea and coffeemaking equipment. Upgraded rooms
add river views. Kids 6 and under stay free with a paying
adult.
■ In addition to free parking, amenities include a gourmet
restaurant, a relaxed tapas bar, and a kids' play room.
There's also a heated outdoor pool, and a spa with a
hammam, a sauna, a whirlpool tub and a fitness room.
■ Check-in time: 15:00
■ Check-out time: 11:00
RECEPTION

35. FOOD AND BEVERAGE INFORMATION
Serial Number Outlate Name
1 Hôtel la Rivière
Resturant cum Bar
(breakfast and dinner)
Cluster F&B Manager: Mr.Laurent
Bouchet

36. Vins Régionaux (Wine Menu)
Wine Name wine brand
ROUGE-red Terrasses du Larzac
-La Cardabelle
Red Entraygues-Le Fel – AOP
Les Buis- Cuvée spéciale
Viguier
Red Côtes d'Auvergne –
La Légendaire
Red Côtes d’Auvergne –
Boudes » A Charmensat
Red Marcillac-
Domaine de Laurens »
Cuvée de Flars
Red Marcillac-
Cépage Oublié » et domaine
Croizat
Red Lagrave Tradition –
Gaillac AOP
Wine Wine brand name
BLANC – white Côtes d'Auvergne –
« La Légendaire »
White Côtes d'Auvergne –
«Osez » Chardonnay
White Entraygues-Le Fel –
« Les Buis » ViguierCuvée
spéciale
White Muscat de Rivesaltes –
Serre Romani
ROSÉ - rose Côtes d'Auvergne –
Corent « La Chambre de
Léa »
Rose Entraygues-Le Fel –
« Les Buis » ViguierCôtes
d'Auvergne

37. Food Menu

41. BAR
IN THE BAR WE LEARNED ABOUT-
 Opening and Closing of the bar.
 Learned to collect the petty cash during
opening of the bar.
 Leaned about the micros.
 Learned about the cocktails like Mojito,
Pina colada, Cuba Libra, Juice Palmer,
Bloody Marry, Espresso Martini, Tom
Collins, Whisky Collins, Tequila Sunrise,
Long Island Ice tea, Bull Frog, and so on.
 Learned about the mocktails.
 Learned how to update the chiller
temperature.
 Learned about inventory.
 Learned about how to make store
requisitions.
 Learned how to settle bills after taking
payment from the guest.

42. KITCHEN
OPERATIONAL TIMING-
9:30 AM-1:00 AM
6.00 PM- 10.00PM
MENU : Mix cuisine
WASHING AREA
ORGANIZATIONAL CHART
CLUSTER HOTEL FOOD &
BEVERAGE MANAGER
WAITER or TRAINEE

43. AMENITIES
POOL, WI-FI,SPA & GYM -

44. Housekeeping is an operational
department in a hotel, which is
responsible for cleanliness,
maintenance, aesthetic upkeep
of rooms, public area, back area
and surroundings.
The effort that a housekeeping
department makes in giving a
guest a desirable room has a
direct bearing on the guest
experience in a hotel.
Time: 9.30AM – 2.30PM PM
FRONT OFFICE
 Front desk is a very important department
in the hotel , making direct contact with
guest.
 The main function of this department is
Reservation, Guest service, Check-in,
Check-out, Telephone, Finance and
cashiering, Foreign Exchange, Room
Assignment, inquiry e.t.c .
 The FRONT OFFICE is also called the nerve
center of a hotel.
 It can be defined as a front of the housing
department located around the foyer and
the lobby area of a hospitality property.
 TIME :- 6AM – 6 PM
HOUSEKEEPING

45. OTHER
OPERATIONAL
DEPARTMENTS
■ SALES AND MARKETING
■ TRAINING
■ MAINTENANCE
■ PURCHASE AND STORE
■ ACCOUNTS
CONTRACT
• VISA
• WORKING HOURS
You are required to work 48 hours per
week.
• SALARY
Montant de la gratification versée au
stagiaire et modalités de versement :
600.60 euros / mois , versés par virement
bancaire exclusivement .
Amount of the bonus paid to the intern and
terms of payment: 600.60 euros/month,
paid by bank transfer only.

46. CONCLUSION
■ I have learnt a lot from this
project. I have learnt much
about the hotel and its
operations.
■ Its service to guests and
facilities they provide.
■ Presented my entire
training report of my
industrial training exposure.
And this ppt enhance my
knowledge regarding what I
did in my training period.

47. BIBLIOGRAPHY
■ I collect the information with
the help of My friends ,F&b
Manager and F&B captain.
■ Hotel Magazines
■ Some research on Google
and myself.
■ PICTURE :- I CLICKED AND
1-2 FROM GOOGLE
WEBSITE.
■ Google website:
https://hotellariviere.com/fr
/

48. THANK YOU