PPT ON HILTON INDUSTRIAL EXPOSURE TRAINING

1. RANJIT SASMAL
BHMCT ,3RD YEAR
HOTEL
MANGEMENT

2. Hilton Chennai is a five-star luxury hotel located on Jawaharlal
Nehru Rd at Guindy, Chennai, India.
 It is located next to the Olympia Technology Park and close to
the Kathipara Junction.
 It is Hilton's fourth Indian property after Hilton (Janakpuri), Hilton
Garden Inn, both in New Delhi, and Hilton Mumbai .
It was inaugurated by Indian Overseas Bank Chairman and
Managing Director M. Narendra on 28 February 2011.
ABOUT THE HOTEL

3. HILTON CHENNAI FEATURES
 IT ALLOWS GUESTS FOR MEETING AND BANQUET FACILITIES.
 GUEST CAN ALSO ENJOY AN ARRAY OF AMENITIES WHILE ON THEIR
STAY INCLUDING POOL.
 24 HRS FRONT DESK AND ROOM SERVICE , AIR CONDITIONING, ATM
CASH MACHINE, LAUNDRY, TRAVEL DESK, HEALTH CLUB, VALET
PAKING AND MANY MORE.
 FOR FINE DINING, GUESTS CAN SAVOUR MEALS AT THE RESTAURANT.

4. FRONT OFFICE

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

6. HIERARCHY
OF FRONT OFFICE DEPARTMENT
Front Office
Manager
Asst Front
Office
Manager
Duty Manager
Cashier
Front Office
Assistant
Trainee

7. TASKS PERFORMED IN FRONT
OFFICE DEPARTMENT:
WELCOMING THE GUESTS.
XEROX THE IDENTITY CARD OF GUESTS AND PASSPORTS OF THE
FOREIGNERS.
MAKE A ROOM KEY & ESCORT THE GUESTS TO THEIR RESPECTIVE
ROOM.
FILL UP ‘C’ FORM.
PRINT OUT THE EXPECTED ARRIVAL GRC FORM.
CHECK THE MAILS OF EXPECTED ARRIVAL OF GUESTS AND ATTACHED
TO THE RESPECTIVE GRC FORM.
SOMETIMES PROVIDING INFORMATION TO THE GUEST ABOUT THE

9. FOOD AND BEVERAGE SERVICE
HILTON CHENNAI HAS SIX OUTLETS
AND THEY ARE :-
VINTAGE BANK
VASCO‘S
Q BAR
EST
AYNA
BANQUET

10. VINTAGE BANK
Relax in this chic wine and cheese bar, ideal for those seeking a choice of exceptional
wines and a large variety of some of the world’s finest cheeses.
 The contemporary Vintage Bank at the Hilton Chennai Hotel, with its relaxed and
sophisticated ambiance, is the perfect setting for an informal business meeting or to
unwind after a long day.
Vintage Bank is open daily from 11:00 am until 11:00 pm.

11. VASCO‘S
Enjoy fresh and innovative global cuisine from our live kitchens at the stylish, all-day
dining restaurant, Vasco's at Hilton Chennai.
Breakfast is served from 6:00 am until 10:30 am.
Lunch is served from 12:30 pm until 3:00 pm on all days.
Dinner is served from 6:30 pm until 11:30 pm on all days.

12. Q BAR
Boasting a unique location on the rooftop of the hotel, Q Bar offers a unique culinary
experience under the expanse of the starlit Chennai sky.
 Sit under the gazebos by the sparkling water and enjoy spectacular views of the city
as you sip signature cocktails and enjoy funky, relaxed music, played by our resident
DJ.
Q Bar is open daily from 7:00 pm until 12 midnight.

13. EST
Est is a casual contemporary café open 24 hours.
 It is located at the lobby level and features a glass-enclosed bakery.
The café offers a variety of handmade chocolates, snacks, light meals and fresh
pastries, as well as freshly brewed tea and coffee.

14. AYNA
Specializing in pan-Indian cuisine, Ayna showcases flavours from across the country.
Offering a selection of fine wines that pair perfectly with the cuisine, this speciality
restaurant in Chennai is perfect for any occasion.
Lunch is served everyday from 12:30 pm to 3:00 pm and dinner is served from 6:30
pm to 11:00pm daily.

15. BANQUET
The hotel prides itself on being able to host every imaginable business and banqueting
occasion in the greatest of comfort and style.
 Available options include the 445sqm Hilton Grand Ballroom –featuring sky fold
soundproof partitions.
 Two Hilton Meeting Rooms and Hilton Boardroom.

16. HIERARCHY OF FOOD &
BEVERAGE DEPARTMENT
Food &
Beverage
Manager
Restaurant /
Banquet
Manager
Asst Restaurant
/ Banquet
Manager
Senior CaptionCaptionSenior Steward
Steward Trainee

17. SET UP THE RESTURANTS FOR LUNCH , DINNER AND BREAK FAST.
ALSO WORK IN ROOM DINNING.
FILL WATER JUG
RE-FILL CRUET SET
WIPE TABLE CHAIR AND SIDEBOARD
CLEAN THE TABLE
WIPE DOWN BACK AREAS
DID TABLE SETUP
TASKS PERFORMED IN F&B
SERVICE

18. FOOD PRODUCTION

19. FOOD PRODUCTION
THE MAIN KITCHEN IS DIVIDED INTO
FOLLOWING SECTION:-
INDIAN SECTION
ASIAN SECTION
CONTINENTAL
BUTCHERY
BAKERY
GARDE-MANGER

20. ORGANISATIONAL STRUCTURE
Executive
Chef
Executive
Sous
Sous Chef
Chef De
Partie
Demi Chef
De Partie
Commis 1
Commis 2 Commis 3
Apprentices
/ Trainees

21. TASKS PERFORMED IN FOODS
PRODUCTION:
WORKED IN SOUTH INDIAN,BAKERY,GARDE MANGER AND GOT
CHANCE TO MADE DOSA,IDLI,SOME SALADS LIKE RUSSIAN
SALAD,WALDORF SALAD,ETC.
MADE HARD ROLL AND SOFT ROLL.
SERVED ICE CREAM,TEA,COFFEE AND EGG PREPARATION.

22. HOUSEKEEPING

23. HOUSEKEEPING
UNIFORM AND LINEN ROOM
CONTROL DESK
GUEST ROOM
PUBLIC AREA
LAUNDRY
FLOOR

24. ACCOMODATION
THERE ARE 121 HILTON GUEST ROOM,58 EXECUTIVE ROOM,
7 DELUX ROOM, 16 JUNIOR SUITES,2 EXECUTIVE SUITES.
ROOMS ARE VERY COMFORTABLE AND GRACIOUS AND ALLOW THE
GUESTS AT EASE DURING THEIR STAY.

25. GUESTS ROOM AMENETIES
HIGH SPEED WIFI INTERNET.
LED TELEVISION WITH SET-TOP BOX.
TELEVISION AREAAND STUDY TABLE WITH LAMP.
INDIVIDUALLY CONTROLLED AIR CONDITIONER.
MINI BAR.
IN ROOM SAFETY LOCKER.
BATH TUB IS PLACED IN BATH ROOM WITH BATH ROBE.
HAIR DRYER,COVEX MIRROR ADDITIONAL LAMPS AND TUMBLERS.
DAILY NEWSPAPER

26. HIERARCHY OF HOUSEKEEPING
DEPARTMENT
Executive
Housekeeper
Housekeeping
Executive
Floor / Public
Area
Supervisor
Room / Public
A.rea
Attendant
Casual

27. TASKS PERFORMED IN
HOUSEKEEPING:
MAKE THE BLOCKINGS AND DEPARTURES ROOM FOR THE GUEST.
VACCUM CLEAN THE GUEST CORRIDOR.
CLEANING THE HOUSEKEEPING PANTRY.
COLLECT SOILED LINEN FROM EVERY FLOOR PANTRY AND TRANSPORT
IT TO THE SOILED LINEN AND UNIFORM ROOM AND DISPOSING OFF THE
GARBAGE.

28. THANK YOU