3. WELCOME TO
CONRAD PUNE
Conrad is a vision that includes a clear representation
of the rich culture & heritage of Pune infused in its
unconventional designs. Whether it’s the interiors and
exteriors that take you short journeys of the city’s local
pride like the monuments or personalities, the award-
winning dining facilities like Zeera- the Indian Specialty
restaurant known for its wholesome Indian cuisine,
Aldila – Pune’s highest Rooftop Restrobar, a perfect
spot to make successful business deals a reality, Koji-
serving the most versatile range of Chinese, Japanese
and Thai cuisines, live the nightlife Masu style- a chic
bar under Conrad’s roof, keep it easy breezy & cool
with Kabana- a unique poolside café, Pune Sugar Box-
delightful delicatessen and a lobby lounge.
5. My Training started from 19th January. That day I reported to HR
of the Hotel, she gave me my training schedule & it is described
as below:
Front Office – 19th Jan to 2rd Feb
Food & Beverage Service – 3rd Feb to 7th March
Housekeeping – 8th March to 2nd April
Food Production – 3rd April to 30th April
TRAINING SCHEDULE
6. FRONT OFFICE
DEPARTMENT
The front office department provides
information to potential guests about
prices of rooms at the hotel, schedules
visits, welcomes guests when they
arrive, activates their room keys and
carries luggage to their rooms. Guest
services employees also provide guests
with information about hotel amenities
and nearby activities that they can enjoy
during their stay
7. LEARNINGS IN FRONT OFFICE
DEPARTMENT :
• Proper Grooming
• Language speaking
• Greetings
• Communication
• Keeping a sharp eye everywhere
• Operating the hotel system
• Making of guest frames- That is when an important guest check-in, a picture of
guest is taken while doing ATG of the guest and that picture is given in the frame
form while the guest is checking out.
• Sorting bills and guest registration cards
• Making and serving welcome drinks to the guests.
8. HOUSEKEEPING
DEPARTMENT
The housekeeping department of a
hotel maintains the appearance,
sanitation and cleanliness of the hotel
and its individual rooms. Having 351
guestrooms, the hotel’s housekeeping
staffs are divided equally on 7 floors
with each floor having at least one
supervisor to check and release the
room after the guest is checked out.
9. LEARNINGS IN THE HOUSEKEEPING
DEPARTMENT :
• Importance of Cleanliness
• Bed Making
• Various types of Towel arts
• Importance of proper usage of cleaning agents
• SOPs to be followed while cleaning guestrooms
• Brands of guest linens with their sizes
• Type of guest amenities
• Storage of Lost & Found
• Operating of heavy washing machines
• Observed the operating of bed press and various types of it
• Guest laundry Cleaning procedure
• Giving turn down service
• Doing RTCs aka Room To Clean
10. FOOD & BEVRAGE
SERVICE DEPARTMENT
The food and beverage service department
acts as the front-of-house staff at hotel
restaurants, cafes and bars. They provide
prompt customer service by bringing room
service orders to guests in their rooms or
serving dine-in guests. Food and beverage
service employees can also set up catering
orders, clean dishes and explain menu items
if guests have any questions.
11. LEARNINGS IN THE FOOD & BEVERAGE SERVICE
DEPARTMENT :
• Doing set-up of indoor plus outdoor sections
• Types of napkin folds
• Proper of wiping cutlery & crockery
• Keeping the area clean all the time
• Time Management
• About Menu & its condiments
• Interaction with guests while taking orders
• Operating of Micros- KOT machine
• Reading & Understanding of KOT
• Proper Grooming
• About various types of beverages served at the restaurant
• Operating of Coffee machine
• How to properly serve dishes to the table
• How to do clearance
12. CULINARY DEPARTMENT
The food preparation department plans
the menus for the meals and beverages
that customers can order through room
service, hotel restaurants, catering or on-
site shops with pre-made meals.
Employees in the food preparation
department manage kitchen inventory,
prepare ingredients and cook meals to
order. They also ensure that the kitchen is
sanitary and meets all food safety
regulations.
13. LEARNINGS IN THE CULINARY
DEPARTMENT :
• To read a recipe step by step following given instructions
• Confidence in Kitchen
• Handling of food
• Storing food properly at correct temperature
• Maintaining hygiene
• Usage of knifes
• Handling of knifes
• How to properly Clean vessels with proper ratio of cleaning agent
• To do Tagging time to time
• Handling and cutting of meat & sea food
• Always obeying chefs
• Time management
14. SKILLS DEVELOPED :
Communication skills
Networking skills
Flexibility skills
Organizational skills
Language skills
Commitment
Can-Do-It attitude
Multi-tasking skills
Problem solving skills
Creativity
Cultural awareness
Professionalism
Delivering excellent service
SELF-MOTIVATION
15. KNOWLEDGE GAINED IN THE TRAINING :
How to communicate with the Guest
Making guest registrations
How to use the Hilton Software (OnQ, Vingcard, Vision)
About menu and prices
How to generate KOTs using Micros
How to make different types of Napkin folds
Brands of Cutlery & Crockry and their prices with their origin
Making and meseurements of various cocktails & mocktails
About various shape, size , rates and brands of guest linen
Procedure of making guest room bed
About various cleaning agents and their usage
Room cleaning and checking procedure
About various methods of cooking
Usage of various kitchen equipments
Various cuts of vegetables and fruits and their cutting procedure
16. CONCLUSION :
In training period I learnt from my mistakes and observation. I got practical
knowledge here. I got to know even smaller things which I think are more useful in
my day to day life as well as in my professional life.
This training helped me to increase my confidence level and taught me to be
professional and taught me to punctual, disciplined and diplomatic. I would like to
express my heart full thanks to the staff members of “CONRAD HOTEL PUNE"
for their great co-operation during my training period.
Finally I completed my training because of my confidence my college teacher and
colleague support.
