industrial training slide share by DEEPIKA DAYAL

1. PRESENTATION
By: DEEPIKA DAYAL

2. VIVANTA BY TAJ
SURAJKUND ,FARIDABAD

3. INTRODUCTION
The brand VIVANTA was born as a part of TAJ hotels
resorts and palaces(also known as Indian hotel company
limited) brand architecture exercise. With this the brand
rolled over 19 of its hotels to the new brand.
 VIVANTA BY TAJ, is an Indian Hotels chain established in
September 2010.
VIVANTA by Taj (Surajkund) at Surajkund is a premium
getaway and a convention centre located just a few minutes
drive from the bustling commercial and residential areas of
South Delhi, overlooking the entry gate of the Surajkund
Lake Complex at Faridabad.

4. VIEW

5. HOUSEKEEPING
 HOUSEKEEPING DEPARTMENT PLAYS AN
IMPORTMANT IN EARNING REVANU. THE AIM OF
ACCOMODATION EASTIBLISHMENT IS TO
PROVIDE CLEAN,ATTRACTIVE,COMFORTABLE
AND WELLCOMING SURROUNDING.
HOUSEKEEPING DEPARTMENT IS THE MAIN
DEPARTMENT IN HOTEL INDUSTRY,THEY DEALS
WITH CLEANESS.

6. ROOM AMENITIES
 IN-ROOM AMENITIES INCLUDE AC, LCD TV,
FOREST ESSENTIALS BATH AMENITIES,
REFRIGERATOR, ELECTRONIC SAFE, TEA / COFFEE
MAKER, SAFE DEPOSIT LOCKER, BATH TUB, HAIR
DRYER, CD AND DVD PLAYER, IRON BOX AND
BOARD.

7. ROOMS

8. FRONT OFFICE
287 ROOMS AND SUITES CATEGORIZED AS
SUPERIOR CHARM, DELUXE DELIGHT
COURTYARD VIEW ROOM, PREMIUM
INDULGENCE ROOM, DELUXE ALLURE
SUITE, PREMIUM TEMPTATION SUITE,
LUXURY BLISS SUITE, PRESIDENTIAL
NIRVANA SUITE AND PREMIUM JIVA
INDULGENCE ROOM COURTYARD VIEW.

9. OTHER ACTIVITIES
I WORKED IN KIDS CLUB ,IT WAS A PART OF FRONT
OFFICE
DEPARTMENT WHERE I HAD TO HANDLE THE GUEST
KIDS AND
GIVE THEM COMPANY.
 KIDS CLUB IS AN ACTIVITY SECTION FOR KIDS.
 THE TASK THAT I LOVE TO DO IS MAKING GREATING
CARD AND POTTERY.

10. POTTERY STUDIO

11. DIFFERENT AREAS OF THE FRONT
OFFICE
 RECEPTION
 RESERVATION
 LOBBY MANAGER/ DUTY MANAGER DESK
 BUSINESS CENTRE
 BACK OFFICE
 LEFT LUGGAGE ROOM
 BELL DESK

12. FOOD AND BEVERAGES
FOOD AND BEVERAGE DEPARTMENT
(F&B) IS RESPONSIBLE FOR
MAINTAINING HIGH QUALITY OF FOOD
AND SERVICE, FOOD COSTING,
MANAGING RESTAURANTS, BARS, ETC.

13. Food and Beverage server need the
following characteristics
the ability to serve customers cheerfully, courteously
and efficiently
 good grooming
 the ability to work as part of a team
 the ability to work with little supervision
 good organization and multi-tasking skills good
health
good verbal communication skills and sensitivity to
customer needs
the ability to work calmly under pressure.

14. Restaurant Name
 OASIS
 PARANDA
 T.A.D.O(PASTRY SHOP)
OASIS : IT’S A MULTICUISIN RESTAURANT WITH 212
COVERS.
PRANDA: IT’S A SPECIALTY RESTAURANT PROVIDE
NORTH INDIAN FOOD. IT OPERATE 7:00 PM.
 TADO: IT’S A BAKERY SHOP. IT OPERATE 10:00 AM IN
MORNING TILL 8:00 PM. TADO MEANS THE ARTATION
DELI AND OVEN.

15. EASY BAR
Easy, serves light snacks and
beverages

16. ART LOUNGE
Art Lounge, poolside area serving
gourmet tea, coffee and snacks.

17. OASIS And PRANDA VIEW

18. BANQUET VIEW

19. BANQUET HALLS
 Ballroom,
 4 conference halls
 and 2 meeting rooms with a seating capacity of 1500
persons.

20. JIVA SPA
JIVA Spa, with 10 treatment rooms
offers various rejuvenating and
relaxing massages and therapies

21. JIVA VIEWRecreational facilities
include outdoor infinity
pool, fitness centre, library,
gymnasium, activity centre
with x-box gaming,
billiards table, virtual golf,
play stations and board
games

22. FOOD PRODUCTION
FOOD PRODUCTION ALL THE SECTIONS OF
KITCHEN :
INDIAN SECTION
 CHINESE SECTION
CONTINENTAL
BUTCHERY
BAKERY
GARDE-MANGER

23. ROLE OF BANQUET KITCHEN
EVERY HOTEL DO HAVE BANQUET KITCHEN .
ESPECIALLY BANQUET KITCHEN IS FOR BIG
FUNCTION . BANQUET KITCHEN PLAYS AN
SIGNIFICANT ROLE .
IN BANQUET PARTY IN THIS KITCHEN ONE
SIDE IS SEPARATE FOR COOKING INDIAN
CUISINE AND OTHER SIDE FOR HALWAI
SECTION
BANQUET KITCHEN CATERS TO THE
PRODUCTION OF INDIAN DELICIOUS CUSINE
.

24. KITCHEN

25. THANK
YOU