vivanta by taj internship report

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vivanta by taj internship report

  1. 1. Internship report BHM 4rd semester Santosh pathak Page 1 TABLE OF CONTENTS TOPICS PAGE NUMBER Introduction  Some Information The Indian Hotels Company Limited (IHCL) & Taj History  About Vivanta By Taj Hotel 2 – 6 The concept of Internship 6 – 8 Departments  Front office  Housekeeping  F &B Service  Food & Beverage production 10 – 35 Conclusion 36
  2. 2. Internship report BHM 4rd semester Santosh pathak Page 2 Some information The Indian Hotels Company Limited (IHCL) and TAJ Hotel The Indian Hotels Company Limited (IHCL), branded as Taj Hotels Resorts and Palaces, is an Indian chain of hotels and resorts headquartered in the Oxford House in Mumbai. This company is a part of the Tata Group, one of India's largest business conglomerates. Taj Hotels Resort and Palaces owns and operates 93 hotels in 55 locations across India with an additional 16 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East and employ over 13000 people. Jamshetji Nusserwanji Tata, founder of the Tata Group, opened the Taj Mahal Palace & Tower, the first Taj property and the first Taj hotel, on 16 December 1903. The building overlooks the Arabian Sea. He decided to open the grand luxury hotel after an incident involving racial discrimination at the Watson's Hotel in Mumbai, where he was refused entry as the hotel did not permit Indians, who were non-white. Hotels which accepted only European guests were then very common across British India. Jamsetji Tata travelled to London, Paris, Berlin and Düsseldorf to arrange for materials and pieces of art, furniture and interior artifacts’ for his hotel. This hotel soon gained the supposed status of the "most iconic" hotel in India due to its prime location, traditional architecture and massive size. HISTORY OF TAJ Introduction and Overview Year Event 1903 The Company opens its first hotel, the "Taj Mahal Palace" in Mumbai, India. 1974 The Company opens its first five star deluxe beach resort, the "Fort Aguada Beach Resort" in Goa. The Company begins business in metropolitan hotels by opening the five star deluxe hotel, the "Taj Coramandel" in Chennai. 1980 The Company opens its first hotel outside India, the "Taj Sheba Hotel" in Sana'a, Yemen. 1984 The Company entered into a licence agreement to operate the "Taj West End" in Bangalore, "Taj Connamera" in Chennai and the "Savoy" in Ooty. 1989 The Company opens a five star deluxe hotel in Calcutta, the "Taj Bengal."
  3. 3. Internship report BHM 4rd semester Santosh pathak Page 3 1990 The Company establishes the Taj Kerala Hotels and Resorts Limited with the Kerala Tourism Development Corporation. 1998 The Company opens the "Taj Exotica" in Bentota, Sri Lanka. 2000 The Company establishes Taj GVK Hotels and Resorts Limited with the GVK group to operate three hotels in Hyderabad. 2001 The Company is awarded the management contract for the "Taj Palace", Dubai. The Company launches the "Taj Exotica Spa and Resort" in Maldives. 2002 The Company obtains licences to manage and operate two leisure hotels: the "Rawal- Kot" in Jaisalmer and the "Usha Kiran Palace", Gwalior. The Company acquires an equity interest in "Regent Hotel" in Bandra, Mumbai which is later renamed as the "Taj Land End." 2003 The Company relaunches its flag ship property as the "Taj Mahal Palace and Tower." 2004 The Company launches its first luxury serviced apartments, "Wellington Mews" in Mumbai. The Company opens its first economy hotel under the brand "Ginger" in Bangalore. 2005 The Company obtains a management contract to operate "The Pierre" in New York, USA. The Company entered into a management contract to operate the "Taj Exotica" in Palm Island, Jumeirah, Dubai. The Company obtained the operating agreement for the "Umaid Bhavan Palace" in Jodhpur. 2006 The Company acquires the "W" hotel in Sydney, Australia which is later renamed as the "Blue Sydney". The Company commences operation of its first wildlife lodge at Mahua Kothi, Bandhavgarh.
  4. 4. Internship report BHM 4rd semester Santosh pathak Page 4 2007 The Company acquires the "Ritz-Carlton" in Boston, USA which is later renamed as the "Taj Boston." The Company commences operation of its second wildlife lodge at Baghvan, Pench. 2008 Taj's flagship property in the United Kingdom, 51 Buckingham Gate's South Indian restaurant, Quilon has received the ultimate culinary accolade - a Michelin star. Taj Hotels Partner with Saraya Islands to Operate Taj Exotica Hotel in Ras Al Khaimah, United Arab Emirates. Taj Hotels and the Tashi Group join hands to create the new benchmark for premium hotels in Bhutan - Taj Tashi Bhutan. ALDAR Hotels and Hospitality and Taj Hotels enter into an exclusive agreement involving a number of hotel projects. The first hotel to be developed by ALDAR Hotels and Hospitality under the agreement is a five-star, 500 room luxury resort hotel which will be in a spectacular waterfront location on ALDAR's mega entertainment destination, YAS Island. The Taj Safaris circuit will be complete in Madhya Pradesh with the addition of two more luxury lodges in Panna, Pashan Garh and Kanha, Banjaar Tola. .
  5. 5. Internship report BHM 4rd semester Santosh pathak Page 5 Introduction about Hotel Vivanta By Taj Let us tease your senses. Feel, smell, hear and touch...Vivanta. Vivanta by Taj Whitefield is located at the entrance of the International Technology Park, Bangalore (ITPB) Indias first hi-tech park of its kind. About ITPB: It is Indias first hi-tech park designed to offer high-quality infrastructure combined with extensive amenities and recreational facilities. The hotel is 45 KMS, 70-90 MINS drive from the Bengaluru Intl. Airport and 35 KMS, 90 MINS from the Bangalore City Station and 18 KMS from the city centre. Vivanta by Taj, is an Indian Hotels chain established in September 2010. It is a part of The Indian Hotels Company Limited, a subsidiary of the TATA Group.The brand Vivanta was born as a part of Taj Hotels Resorts and Palaces (also known as The Indian Hotels Company Limited) brand architecture exercise. With this the brand rolled over 19 of its hotels to the new brand. This brand architecture exercise was a part of their previous launch of The Gateway hotels which is marketed as an upscale brand. Vivanta by Taj is marketed as an Upper Upscale Brand which is flanked by the Taj in the top-end luxury department. Vivanta by Taj hotel is a chain property and is located in different states of India like; Bangalore ,Chennai,Coimbatore, Coorg, Goa, Hyderabad, Jodhpur, Kerala, Luck now, Mumbai, New Delhi, Pune, Rathambor, Srinagar. The hotel which is shown below is the image of Hotel Vivanta by taj located in Bangalore, Whitefield. This hotel was designed by the renowned Singapore based designer by Wong Chiuman which looks like “?” (Question mark) and occupies 2.5 acres of land. The term Vivanta comes from the term 'bon vivant', which signifies sophistication and appreciation for the good things in life and also from the attributes of vividness and vivacity. Staring at a very huge piece of rock, the architect of this unique hotel saw three things during his first site visit. Stone. Grass. And Sky. And so it is. In every part of this modern masterpiece. The three elements - stone, grass and sky combine to create a feeling that captures a stylish vibe. Discover it in the lobby. Spot it cascading by the poolside. It's everywhere. In perfect harmony.
  6. 6. Internship report BHM 4rd semester Santosh pathak Page 6 Take delight in the little things that matter most. And by small surprises that make a big difference. Aha! This is the changing face of business in the city. And change it does. Vivanta by Taj hotel is a business hotel, this hotel is mostly chosen by the business personnel working in different companies like ITPB, Ascendas, Societe general etc.The hotel's unique fade changes color, texture and tone to express the borderless potential for the corporate nomads who feel at home in any of its 199 rooms and suites. Offering comprehensive business facilities, a vibrant range of food and beverage options and a well-equipped fitness centre (complete with a salon), Vivanta by Taj - Whitefield, Bangalore is designed to create a truly memorable experience for you, time and again. The hotel offers a range of interesting dining experiences. They include a casual all day eatery, a specialty restaurant serving cuisine from the Indus region, a bar and deli. Recreation: Casanova Dairies, Architectural Appreciation, Cycling Trail and the Mobius Trip. Facilities: Business services include a well-equipped business centre, internet access in meeting spaces and across the hotel. Leisure services include an outdoor pool, JIVA Spa and beauty salon, shopping arcade, Art Gallery, book store and a fully equipped 24-hour fitness centre. Extended stay hotel and Services, pet friendly, relocation assistance, cultural integration, longstayer, cocktails, Kitchenette, VIP Lounge. Hotel also present comprehensive business facilities, an irresistible range of food and beverage options and a well-equipped fitness centre, the hotel is designed to create a truly memorable experience. Work wise, the hotel offers a business centre, high-speed internet with Wi-Fi option, Wi Fi enabled hotel car, and web cast facility, legal library, copier / facsimile facilities, laptop computers on hire, secretarial services and workstations. The other facilities at the hotel include babysitting service, beauty parlor, car hire service, and currency exchange etc. Guest can enjoy casual all-day eateries and formal fine dining joints, each offering new culinary surprises Leisure facilities include video and music (on request), I radio, beauty salon, fitness centre, outdoor swimming pool, shopping arcade, boutique, book store, lawn tennis, portable play station, Jiva spa, yoga, aerobics and fitness class. MOTIFS Each Vivanta hotel and resort offers unique Vivanta motifs. These are curated "must on your list" experiences that represent an imaginative take on the destination and its culture. These are "must dos" and "must sees" presented with the Vivanta signature of hospitality. Unveil the motifs at Vivanta by Taj - Whitefield, Bangalore.
  7. 7. Internship report BHM 4rd semester Santosh pathak Page 7 The concept of Internship I had an amazing experience working at the vivanta by taj, Whitefield Bangalore for six months internship the summer during my second year study. Despite my initial nervousness about working at an Indian company for an entire summer, I was warmly welcomed and generously supported from Day 1. My internship began without orientation process. Usually I got chance to work in three departments that is Front office, housekeeping and food and beverage service. I visited each of the different divisions of the hotel and learned hotel etiquette. My goals for working in an Indian business were to improve my communication, interact smoothly with customers and co-workers in Indian, learn formal corporate etiquette, and learn a little Bangalore on the side. While I was allowed to give input as to which divisions interested me, I spent most of my time in the food and beverage service department as it is the main department of the hotel and fit my goals most closely. The food and beverage service Division oversees the all the restaurants, bars, banquet and in room dining service. And is responsible for provide quality service for guests. Thus, the food and beverage division has the most opportunities for interacting with guests and practicing with people. I really noticed an improvement in my language skills and general ability to think on my feet through the course of my time in the restaurant. I spend almost 65 days in food beverage division including coffee shop ,bar and Indian restaurant .most of the time I was in coffee shop restaurant .when I was in food and beverage division ,I had learned so many thing which is usefulness in hospitality industry especially in hotels. After finished food and beverage division I spent next 45 days in front office department. The front office department oversees the lobby and guest rooms, and is responsible for customer service, check-in/check-out, sightseeing advice, etc. My first day, all I could do was to smile and greet guests entering the building, but by the end of my internship, I was leading guest to their rooms, while carrying their luggage, explaining the hotel, and answering their questions. It gave me a sense of accomplishment to go from redirecting all questions to the permanent staff, to answering any question asked of me and proactively dealing with any problems that a guest might have. I also felt like I was a full contributing member of the staff. Rather than working a desk job, waiting for a supervisor to find something for me to do, I was able to lighten the workloads of my co-workers and help with interpreting for foreign guests. Well I found all the staffs cooperative and understanding while working with them. They made us familiar with the hotel’s general property The third department was housekeeping where I found it very complicated to work. I was in housekeeping department for 45 days .Housekeeping staffs were fewer and we were to help the staff in cleaning the rooms, One staff used to clean almost around 35 rooms per day .when I was in housekeeping I get to learn almost all the working procedure and system of that department because of fewer staff But staffs was very cooperative and they teach me how to work fast and proper way. However, I learned many things like making bed the whole cleaning process, identified chemicals to clean various materials, cleaning procedure of bathroom, dusting, mopping and evening turn down service. And I noticed that Executive
  8. 8. Internship report BHM 4rd semester Santosh pathak Page 8 housekeeper never motivated the staffs and every briefing time she is shouting their staff. I think that’s the reason of most of the staffs left their job. The best part of working at vivanta by taj was developing relationships with my co-workers. Everyone was friendly, helpful, protective, and inquisitive. I always had someone to eat with in the employee dining hall, had great conversations about everything from college life in Nepal to Indian history, and always had a fallback if I couldn’t understand a guest or had to deal with a difficult situation. My co-workers had so much to teach me about the hotel, about Bangalore, India, and life working in the “real world.” To make me feel a part of the team and let me experience another unique aspect of Indian corporate culture. I had so much fun spending time with and getting to know my co- workers that I could not believe how much I missed them after the end of the summer.
  9. 9. Internship report BHM 4rd semester Santosh pathak Page 9 Vivanta By Taj, Whitefield- Leadership Team Environment Management Sunil Taneja General Manager Ujjawal Bhimwal F&B Manager Bharat Sigh Financial Controller Mukut chakravari Sales Manager Sumit Dutta Front Office Manager Kaushalya devi Executive housekeep er Arjooman Irani Executive Chef Neha manglik L&D manager Jay Shanker Security Manager Shama Bodra Human Resource Manager Rajiv Jha Material Manager Shreenivas M Chief Engineer Mr.Sumit IT Manager
  10. 10. Internship report BHM 4rd semester Santosh pathak Page 10 DIFFERENT DEPARTMENT OF VIVANTA BY TAJ  Front office The most in evidence part of the hotel is the front desk where guests can be seated. The front desk people duties is Pre-register & register guests and assign guestrooms, Process future room reservations, when there is no reservation department or when the reservations department is closed .Most of the time the front office people were Coordinate guest services and Provide information about the hotel, the surrounding community, and any attractions or events of interest to guests. They also receive and handover messages/parcels received for guests of the hotel. The front office is controlled by the front office manager Prashant Khanna followed by the assistant manager Kashmira Sahu, duty managers, supervisor and other staffs. In this department, everystaffs have Self-confidence power, polite phrases, good language speech and also grammatically correct language, eye contact, polite expression and appropriate body gestures. Calmness to handle comfortably the demands of front office operations Ability to remember names and faces Good manners Ready smile Physical fitness Quick decision-making ability Check-in time: From 02:00 pm Check-out time: Until 12:00 pm Different sections of Front Office Reservations Reservationists also process reservations that come through a central reservation system and travel agents. Also hotel representatives who typically contact hotels by telephone or use the internet. The largest percentage of advance reservations comes into this hotel through direct inquiry, either by telephone or the hotel’s brand website. The remainders are received through internet, travel agents, and tour operators More than three fourth of all guests make
  11. 11. Internship report BHM 4rd semester Santosh pathak Page 11 reservations. These individuals arrange for hotel accommodations through such means as direct phone lines, hotel sales, travel agencies, global distribution system etc. You must present a photo ID when checking in. Your credit card is charged at the time you book. Bed type and smoking preferences are not guaranteed. Your reservation is prepaid and is guaranteed for late arrival. The total charge includes all room charges and taxes, as well as fees for access and booking. Any incidental charges such as parking, phone calls, and room service will be handled directly between you and the property Facilitation at Airport Responsibility of the Facilitation Staff at the airport is to receive guest and arrange a car for airport transfer and disseminating information pertaining to hotel and the city. The following fees and deposits are charged by the property at time of service, check-in, or check-out.  Breakfast fee: INR 575 per person (approximately)  Fee for in-room wireless Internet: INR 250 (for 60 minutes, rates may vary)  Fee for in-room high-speed Internet (wired): INR 250 (for 60 minutes, rates may vary)  Fee for wireless Internet in all public areas: INR 150 (rates may vary) Duty and responsibility at different section of front office department Door Attendants • Opening hotel doors and assisting guests upon arrival • Helping guests load and unload luggage from vehicles • Escorting guests to the hotel registration area • Controlling vehicle traffic flow and safety at the hotel entrance • Hailing taxis, upon request • Assisting with valet parking services Bell Desk • Transport guest luggage to and from the guestrooms • Familiarize guests with the hotel’s facilities and services, safety features, as well as the guestroom and any in-room amenities and facilities • Provide a safe area for guests requiring temporary luggage storage • Provide information on hotel services and facilities • Deliver mail, packages, messages, and special amenities to guestrooms
  12. 12. Internship report BHM 4rd semester Santosh pathak Page 12 • Help guests load and unload their luggage in the absence of a door attendant Reception The functions of the Reception staff include the following: • Handling check ins. • Register and assign guestrooms • Queuing up the Rooms • Issuing Room Keys and Key Cards. • Handle reservation requests • Handling guest Amenities (PCP) • Provide information about the hotel, the surrounding community, and any attractions or events of interest to guests. • Issuing of WiFi cards. • Handle mail and messages received for guests Concierge Concierges may provide custom services to hotel guests. Duties include: • Making reservations for dining • Securing tickets for theatre and sporting events • Arranging for transportation • Providing information on cultural events and local attractions Telephones Telephone operators also: • Take care of guest wake-up calls • Monitor automated systems (such as fire alarms and paging systems) • Coordinate emergency communications • Protect guest privacy and thereby contribute to the hotels security program by not divulging guestroom numbers
  13. 13. Internship report BHM 4rd semester Santosh pathak Page 13 Cashier • Handling Check outs • Maintaining guest accounts • Processing guest bills for the duration of his stay at the time of checkout • Handling currency exchange • Handling paid-outs • Handling allowances • Handling posting of charges • Collecting Room Keys and WiFi cards Equipments used at the Front Desk • Swiping machines for credit cards (EDC) • Manual credit card swiping machines • Cash counting machines • Ving card (room key card) • Photocopier and fax machine • PMS (computers) • CUG (Closed User Group) • Guest Safe deposit Lockers • Printers (for guest bills, messages etc) Swiping machines for credit cards (EDC) This is an Electronic machine which works on the Telephone lines. The moment Card is swiped the Credit availability is checked by the Credit card Company and authorization is given for the swiped amount. Example: American Express, Citibank, ICICI, HDFC etc.
  14. 14. Internship report BHM 4rd semester Santosh pathak Page 14 Manual Credit Card Swiping Machines In case the telephone lines are not working or the central processor of the Credit Card companies is down for some reason or PMS link failure is there the Manual processing of Credit Card is carried out by making a call to the credit card company on mobile and an authorization is taken. Cash counting machines In a hotel in case of large transaction of cash it is useful to have Cash Counting Machines which replaces the manual counting and reduces the chances of Short Collection, delay in processing the transaction and improving accuracy. Ving Card (Room Key) The Ving Card are plastic cards with magnetic tape wherein information can be saved and whenever the guest swipes the plastic card in the electronic slot adjacent to the door, the verification is carried out and the lock latch is released. Photocopier and Fax Machine Photocopier is a machine which facilitates us to make a true copy of the original document in both black white and color. Fax machine is a machine which with the help of telephone lines helps us in sending messages from one end to the other end by transferring printed data on one end to the other end. Property Management Systems (PMS - computers) At the Cashier counter they use a Property Management System like Fidelio where in a guest folio against a room allotted to the guest is opened upon check-in and all the transactions involving a sale from various POS is posted and reconciled at the time of check out by settling the Bills with one of the mode of payment. PMS also helps us in keeping track of all the records for a longer period in smaller space and allows us to take backups at the day end and also helps us in easy retrieval from remote access. Closed User Groups (CUG) Closed User Group on mobiles for Quick communication and the delivery of service in all areas. The CUG also helps us in reduction of expense The CUG also helps us in sending messages across the mobiles without any surcharge up to an agreed number of free messages.
  15. 15. Internship report BHM 4rd semester Santosh pathak Page 15 Taj Epicure Plan, Epicure plus Epicure - “ A person who enjoys the good things in life especially in food and wine” The Epicure Plan of the Taj InnerCircle is the frequent dining loyalty programme of Taj Hotels, Resorts and Palaces. The Epicure Plan membership entitles members to avail of the following benefits at restaurants and bars at Taj hotels across India. • Joining bonus of 50 points of Rs. 500 worth of Food and Beverage • A selection of exciting gift certificates (All transferable) including 2 x 50% discount on rooms transferable certificate (On weekends only, Valid at all Taj Luxury & Business Hotels in metro cities), One Certificate for ‘Two for One Drinks’ (One Additional round of Drinks for the same value ordered-Irrespective of the number of rounds ordered – Not valid on Saturday’s), and one certificate offering a 50% discount on any buffet meal (Buffet Lunch Only – Not valid on Sunday’s) at participating Taj hotels. • Members earn back 10% of their spends on food & beverages in the form of points, each time they dine at participating restaurants in India. These points can be used to settle dining and stay bills at participating Taj hotels in India. • Free couple entry at Taj Night Clubs on Wednesday nights to Blue Bar at Taj West End, Bangalore and also at Ahala -The Lounge Bar at Taj Krishna, Hyderabad (At Ahala from Sunday to Friday only) • Priority reservations at Taj restaurants. • Smart chip based personalized membership card allows members to settle bills for dining and stays through accumulated points. • through the upgraded Silver level status of the Taj InnerCircle membership, which includes points each time you stay, priority wait list, 10% discount on Taj Leisure Hotels and double occupancy at no extra charge. Other benefits include 10% discount on telephone and fax usage, 15% discount on laundry and 20% discount on Business Centre services.
  16. 16. Internship report BHM 4rd semester Santosh pathak Page 16  Housekeeping Housekeeping is one the largest department in the hotel. The Term housekeeping refers to keeping the house clean, comfortable and safe. It is also synonymous to accommodation for people to live in. it is also regarded as the backbone of all the lodging industry, which is solely responsible for maintaining a clean hygienic and safe environment for its guests. In the condition hotel vivanta by taj the housekeeping is considered the key-supporting department that helps in earning major revenue in the hotel. Out of the total earned by hotel more than 50%is generated from the sale o rooms alone. Vivanta by Taj offers 170 guest rooms and 29 suites with layout options, better space planning and furniture designed for the corporate nomad. This hotel also has an individual steam and sauna room for those who want to indulge in luxurious body treatments. Wi Fi intenet connection, 5.1 surround sound home theatre, LCD television, direct dial phone, tea/ coffeemaker, mini bar, hair dryer, mineral water, safety deposit locker and luxury amenities in the washroom are some of the luxuries that one could enjoy. And with its artistically ordained walls, stylish furniture and finely crafted bathroom amenities. The housekeeping department is department consists of an Executive housekeeper Mrs. Kaushalya Devi followed by the assistant housekeeper Mr. Sunil and room supervisors, room attendants, laundry employees, housekeeping crew etc. An executive housekeeper has the responsibility of not only maintaining and cleaning but also training staff and controlling large inventories of linens, supplies and equipments. In these hotel supervisors inspects the room made by the room attendants. Room attendants are responsible for cleaning the guestrooms according to the specified procedures and for maintaining the predetermined lend of supplies in the linen closets (pantry) located in each floor. The room attendants were
  17. 17. Internship report BHM 4rd semester Santosh pathak Page 17 assigned to clean 22 rooms per shift in this hotel. Housekeeping crews maintains the cleanliness of the public areas such as lobby, staircases, restaurants, restrooms and windows. Most of the housekeeping crews in this hotel were contract based staffs. TARIFF SUPERIOR CHARM IC 6699 DELUXE DELIGHT IC 7000 PREMIUM INDULGENCE IC 13999 DELUXE ALLURE SUITE IC 14000 LOFT SUITE IC 26999 PREMIUM TEMPTATION SUITE IC 27000 PRESIDENTIAL NIRVANA SUITE IC 45000
  18. 18. Internship report BHM 4rd semester Santosh pathak Page 18 My duty and responsibility at housekeeping department 1. Enters and prepares the room for cleaning. 2. Makes bed. 3. Dusts the room and furniture. 4. Replenishes guestroom and bath supplies. 5. Cleans the bathroom. 6. Cleans the closet. 7. Vacuums and racks the carpet. 8. Checks and secures the rooms. 9. Replenish amenities according to the operational standards. 10. Ensure security of guest rooms and privacy of guests 11. Perform rotation cleaning duties (e.g. spring cleaning, super cleaning etc.) as required. 12. Cleans guest bathroom/bed room/floor corridor. 13. Responsible for replenishment of guest complimentary water. 14. Responsible for the Hotel property in the work area. 15. Allow to enter in guestrooms for cleaning and providing turndown services as per requirement. 16. Responsible for following the standard operating procedures. Different types of rooms and amenities at vivanta by taj  SUPERIOR CHARM Elegantly styled and well appointed, Superior Charm are 327 square feet in space. Modern marble flooring. Recessed lighting. Fully wired with high bandwidth Wi-Fi to keep you connected. 5.1 surround sound home theatre , rain showers, teak wood beds, a 32 inch LCD TV. Also Internet protocol phones, Interactive T V and a Multi Media panel. Crisp. SUPERIOR CHARM AMENITIES AT A GLANCE  Superior Charm - 327 sq ft  Ergonomically designed study table and chair  Interactive Television - 32" LCD TV screen with home theatre system and surround sound to personalize your entertainment  Internet Protocol telephone  Bathrooms with shower cubicles (rain shower) and toilet area  Bath amenities are Forest Essentials made from natural ingredients  100% cotton robes  Egyptian cotton towels  Wall-mounted makeup mirror, and hair drier
  19. 19. Internship report BHM 4rd semester Santosh pathak Page 19  Electronic safe  High Bandwidth wireless Internet (usage fee applies)  Complimentary personal tea/coffee makers, mineral water & newspapers.  Use of pool, fitness centre and wet areas of the Jiva spa  Treat Yourself cabinet with a selection of health drinks, snacks, chocolate treats and beverages (charge applies)  Rest Easy menu with choice of pillows, yoga kit, aromatic diffuser  24-hour in room dining  Non-smoking rooms available  Housekeeping service twice daily - morning cleaning and evening turndown  Rollaway beds and cribs available on reques  DELUXE DELIGHT The discerning love to look out. And Deluxe Delight rooms have more than just a business outlook. Deluxe Delight rooms offer a view of the buzzing International Technology Park, Bangalore. 327 sq ft fully wired with high bandwidth Wi-Fi to keep you well connected. 5.1 surround sound home theatre , rain showers, teak wood beds, a 32 inch LCD TV. Also Internet protocol phones, Interactive T V and a Multi Media panel. Capturing the tech buzz. In your silent space. DELUXE DELIGHT AMENITIES AT A GLANCE  Deluxe Delight - 327 sq ft  Ergonomically designed study table and chair  Interactive Television - 32" LCD TV screen with home theatre system and surround sound to personalize your entertainment  Internet Protocol telephone  Bathrooms with shower cubicles (rain shower) and toilet area  Bath amenities are Forest Essentials made from natural ingredients  100% cotton robes  Egyptian cotton towels  Wall-mounted makeup mirror, and hair drier  Electronic safe  High Bandwidth wireless Internet (usage fee applies)  Complimentary personal tea/coffee makers, mineral water & newspapers.  Use of pool, fitness centre and wet areas of the Jiva spa  Treat Yourself cabinet with a selection of health drinks, snacks, chocolate treats and beverages (charge applies)  Rest Easy menu with choice of pillows, yoga kit, aromatic diffuser  24-hour in room dining  Non-smoking rooms available  Housekeeping service twice daily - morning cleaning and evening turndown  Rollaway beds and cribs available on request
  20. 20. Internship report BHM 4rd semester Santosh pathak Page 20  PREMIUM INDULGENCE Premium Indulgence rooms have a spectacular view of the Poolside and the Tennis courts. Where you see stone, green and sky punctuated by cool blue water. Spread over 327 sq ft, fully wired with high bandwidth Wi-Fi to keep you well connected. 5.1 surround sound home theatre , rain showers, teak wood beds, a 32 inch LCD TV. Also Internet protocol phones, Interactive T V and a Multi Media panel. Sink in style. PREMIUM INDULGENCE AMENITIES AT A GLANCE  Premium Indulgence -327 sq. ft  Ergonomically designed study table and chair  Interactive Television - 32" LCD TV screen with home theatre system and surround sound to personalize your entertainment  Internet Protocol telephone  Bathrooms with shower cubicles (rain shower) and toilet area  Bath amenities are Forest Essentials made from natural ingredients  100% cotton robes  Egyptian cotton towels  Wall-mounted makeup mirror, and hair drier  Electronic safe  High Bandwidth wireless Internet (usage fee applies)  Complimentary personal tea/coffee makers, mineral water & newspapers.  Use of pool, fitness centre and wet areas of the Jiva spa  Treat Yourself cabinet with a selection of health drinks, snacks, chocolate treats and beverages (charge applies)  Rest Easy menu with choice of pillows, yoga kit, aromatic diffuser  24-hour in room dining  Non-smoking rooms available  Housekeeping service twice daily - morning cleaning and evening turndown  Rollaway beds and cribs available on request  Access to Rhythm Lounge  SPA voucher worth Rs. 500/- per stay (To be used against treatments only)  Happy Hours at the Rhythm Lounge  Complimentary 24 Hr Wifi at Rhythm Lounge  Complimentary 2 hours usage of Meeting Rooms Agenda/Oval (On availability)  Complimentary Tea/Coffee and Cookies at Rhythm lounge during operating hours  Complimentary pressing
  21. 21. Internship report BHM 4rd semester Santosh pathak Page 21  DELUXE ALLURE SUITE Feel right at home. Deluxe Allure Suites are spacious, with over 400 sq ft of space, combining a living room with a two seater sofa, a three seater dining table, and a coffee table. Swivel the LCD TV between the living room and the bedroom. Add to that an inviting shower stall that overlooks the king sized bed. The suites overlook the inviting pool and the tennis court. Marble flooring, recessed down lighting a 32 inch LCD TV, teak wood beds, Internet protocol phones, Interactive TV and a Multi Media panel are some of the added features, along with a Biometric safe that reads fingerprints. DELUXE ALLURE SUITE AMENITIES AT A GLANCE  Deluxe Allure Suite - 400 sq ft (radial) and 447 sq ft  Ergonomically designed study table and chair  Interactive Television - 32" LCD TV screen with home theatre system and surround sound to personalize your entertainment  Internet Protocol telephone  Bathrooms with shower cubicles (rain shower) and toilet area  Bath amenities are Forest Essentials made from natural ingredients  100% cotton robes  Egyptian cotton towels  Wall-mounted makeup mirror, and hair drier  Electronic safe  High Bandwidth wireless Internet (usage fee applies)  Complimentary personal tea/coffee makers, mineral water & newspapers.  Use of pool, fitness centre and wet areas of the Jiva spa  Treat Yourself cabinet with a selection of health drinks, snacks, chocolate treats and beverages (charge applies)  Rest Easy menu with choice of pillows, yoga kit, aromatic diffuser  24-hour in room dining  Non-smoking rooms available  Housekeeping service twice daily - morning cleaning and evening turndown  Rollaway beds and cribs available on request  Access to Rhythm Lounge  SPA voucher worth Rs. 500/- per stay (To be used against treatments only)  Happy Hours at the Rhythm Lounge  Complimentary 24 Hr Wifi at Rhythm Lounge  Complimentary 2 hours usage of Meeting Rooms Agenda/Oval (On availability)  Complimentary Tea/Coffee and Cookies at Rhythm lounge during operating hours  Complimentary pressing
  22. 22. Internship report BHM 4rd semester Santosh pathak Page 22  LOFT SUITE Ah! Now this is a two level surprise. You enter from the level above, into the living room, and step down to the bedroom on the first. To complement the perfect living room setting, the Loft Suite accommodates a well equipped kitchenette. 925 sq ft loaded with high tech gadgets and pampering creature comforts. The bedroom stretches 398 sq ft and the living room spans a comfortable 538 sq ft. Lush. LOFT SUITE AMENITIES AT A GLANCE  Loft Suite - 925 sq. ft  Ergonomically designed study table and chair  Interactive Television - 32" LCD TV screen with home theatre system and surround sound to personalize your entertainment  Internet Protocol telephone  Bathrooms with shower cubicles (rain shower) and toilet area  Bath amenities are Forest Essentials made from natural ingredients  100% cotton robes  Egyptian cotton towels  Wall-mounted makeup mirror, and hair drier  Electronic safe  High Bandwidth wireless Internet (usage fee applies)  Complimentary personal tea/coffee makers, mineral water & newspapers.  Use of pool, fitness centre and wet areas of the Jiva spa  Treat Yourself cabinet with a selection of health drinks, snacks, chocolate treats and beverages (charge applies)  Rest Easy menu with choice of pillows, yoga kit, aromatic diffuser  24-hour in room dining  Non-smoking rooms available  Housekeeping service twice daily - morning cleaning and evening turndown  Rollaway beds and cribs available on request  Access to Rhythm Lounge  SPA voucher worth Rs. 500/- per stay (To be used against treatments only)  Happy Hours at the Rhythm Lounge  Complimentary 24 Hr Wifi at Rhythm Lounge  Complimentary 2 hours usage of Meeting Rooms Agenda/Oval (On availability)  Complimentary Tea/Coffee and Cookies at Rhythm lounge during operating hours  Complimentary pressing
  23. 23. Internship report BHM 4rd semester Santosh pathak Page 23  PREMIUM TEMPTATION SUITE Just when you thought it couldn't get better, we've made it seamless. 770 sq ft of luxury marked out just for you with features that include a seamlessly integrated kitchenette, a sleek living room, a king sized bed and special lighting. View the serene swimming pool and the tennis court. The suites have a well appointed living room with a three seater sofa, three seater dining table, coffee table, TV console and floor rug. Very hard to resist. PREMIUM TEMPTATION SUITE AMENITIES AT A GLANCE  Premium Temptation Suite - 770 sq. ft  Ergonomically designed study table and chair  Interactive Television - 32" LCD TV screen with home theatre system and surround sound to personalize your entertainment  Internet Protocol telephone  Bathrooms with shower cubicles (rain shower) and toilet area  Bath amenities are Forest Essentials made from natural ingredients  100% cotton robes  Egyptian cotton towels  Wall-mounted makeup mirror, hair drier and scale  Electronic safe  High Bandwidth wireless Internet (usage fee applies)  Complimentary personal tea/coffee makers, mineral water & newspapers.  Use of pool, fitness centre and wet areas of the Jiva spa  Treat Yourself cabinet with a selection of health drinks, snacks, chocolate treats and beverages (charge applies)  Rest Easy menu with choice of pillows, yoga kit, aromatic diffuser  24-hour in room dining  Non-smoking rooms available  Housekeeping service twice daily - morning cleaning and evening turndown  Rollaway beds and cribs available on request  Access to Rhythm Lounge  SPA voucher worth Rs. 500/- per stay (To be used against treatments only)  Happy Hours at the Rhythm Lounge  Complimentary 24 Hr Wifi at Rhythm Lounge  Complimentary 2 hours usage of Meeting Rooms Agenda/Oval (On availability)  Complimentary Tea/Coffee and Cookies at Rhythm lounge during operating hours  Complimentary pressing
  24. 24. Internship report BHM 4rd semester Santosh pathak Page 24  PRESIDENTIAL NIRVANA SUITE Presidential Nirvana Suite. Stretching over two levels. 970 sq ft houses a living and dining room with the entrance on the first floor and a bedroom with Brazilian teak flooring on the ground floor. Enjoy the finest view of the pool. That's when you are not distracted by the luxury within. This is it. Complete. PRESIDENTIAL NIRVANA SUITE AMENITIES AT A GLANCE  Presidential Nirvana Suite - 970 sq. ft  Ergonomically designed study table and chair  Interactive Television - 32" LCD TV screen with home theatre system and surround sound to personalize your entertainment  Internet Protocol telephone  Bathrooms with shower cubicles (rain shower) and toilet area  Bath amenities are Forest Essentials made from natural ingredients  100% cotton robes  Egyptian cotton towels  Wall-mounted makeup mirror, hair drier and scale  Electronic safe  High Bandwidth wireless Internet (usage fee applies)  Complimentary personal tea/coffee makers, mineral water & newspapers.  Use of pool, fitness centre and wet areas of the Jiva spa  Treat Yourself cabinet with a selection of health drinks, snacks, chocolate treats and beverages (charge applies)  Rest Easy menu with choice of pillows, yoga kit, aromatic diffuser  24-hour in room dining  Non-smoking rooms available  Housekeeping service twice daily - morning cleaning and evening turndown  Rollaway beds and cribs available on request  Access to Rhythm Lounge
  25. 25. Internship report BHM 4rd semester Santosh pathak Page 25 Latitude Terracotta Caramel Tease bar Room service Banquet  Food and beverage service department Food and beverage department occupies an integral place in any hotel industry. It plays a vital role in the profitable process of the hotel business. It provides varieties of prepared food and beverage in an appropriate hospitality manner through its outlets/unites to the distinguished guests. The main aim of the food and beverage department of this hotel is to achieve guest satisfaction and thereby increase the revenue of the hotel. At vivanta by taj hotel the service offered by this department plays an important role in achieving good relations with guests, management and public. This department consists of food and beverage manager Mr. Ujjwal plays vital role in the smooth functioning of food and beverage service with the channels of chefs, restaurant manager, cost controller bar, manager, banquet manager ,kitchen stewarding, captain and waiters. Dining Between casual all-day eateries and formal fine dining joints, you can look forward to great new culinary surprises at Vivanta. Plunge into a distinctive dining experience as you explore the finest cuisines from India and beyond. You'll be treated to traditional as well as contemporary favourites, as you please. So you can feel at home There are total 6 food and beverage service outlets. They are: 1. Latitude 2. Terracotta 3. Caramel 4. Tease bar 5. Room service 6. Banquet  Tango1 & 2 the Banquet Hall  Agenda  Oval
  26. 26. Internship report BHM 4rd semester Santosh pathak Page 26 My duty and responsibility at food & beverage service department 1. Before service:  Inspects tables in assigned station for cleanliness, serviceability and correct set-up.  Checks and, if necessary, replenishes side-station with sufficient equipment to ensure smooth service, within the station.  Arrange any buffet tables with clean linen and skirt.  Checks and cleans menus, beverage lists. 2. Has a thorough knowledge of the menu. 3. Has a thorough knowledge of all equipments – crockery glassware and cutlery, used in the restaurant. 4. Knows the various napkin folds used in the restaurant. 5. Knows how to set up a table and re-set a table after use. 6. Knows how to present wine to a guest and open. 7. Knows which items are unavailable on the menu and which items have to be “pushed”. 8. Assists in the seating of guests arriving at the table. Greet arriving guests in a pleasant manner and begin correct sequence of service. 9. Learn how take order faster and correctly. 10. Serves beverages to guests. 11. Take dishes from the kitchen and place dishes to the side station, according to instructions or under supervision of the Restaurant Manager and serves directly to guests. 12. To ensure always, that the correct dish is served to a guest where multiple orders have been placed. 13. Clear table after completion of each dish or, at end of meal, after all guests have finished eating dish/meal. 14. Light cigarettes and change ashtrays, as necessary. 15. Observes equipment on side station during service and replenish items when necessary to maintain standard of service. 16. After guests depart, clear, clean and re-set the table before the next guest arrives. 17. At end of service, set-up tables and station, if required, for next meal service. 18. Check cruets and replenish as necessary. 19. Clear table accessories, to side station, as necessary. 20. Collect soiled linen and prepare to exchange at laundry.
  27. 27. Internship report BHM 4rd semester Santosh pathak Page 27 Latitude - The All Day Diner 24-hour dining with attitude Latitude means “the distance of a place north or south of the equator”. Which is located at the Lobby level, Latitude, the hip 24-hour All-Day Diner at the Vivanta, spoils you for choice with a fascinating range of world cuisines. Soak in the ambience. Soothing earth tones with splashes of color, trendy furnishings, open interactive kitchens and artistic food presentations, all combine to create an attractive and contemporary look. Indoors, display kitchen counters, mood lighting, eclectic world music and a hi-definition TV complete the modern all-day dining experience. Cuisine: Latitude is a world cuisine restaurant where guests are offered various special dishes from around the globe. All Day Dining, Café, Coffee Shop, Contemporary, Continental, Indian, International, Mediterranean, Multi Cuisine, Snacks & Beverages, South East Asian,Western.In this modern eclectic atmosphere, with its informal inside-outside air, dig into a gluttony of treats all day long. Besides the go-to snacks and refreshments, there are also ready-to-go treats for those on the run, wellness fare, gluten-free goodies and dairy-free delights for health nuts and a comfort-food menu to pick you up. If you’ve got time on your hands there’s also a bunch of fun ways to spend it. The restaurant offered global Ever Changing Brunch at latitude on every Sunday. This restaurant has the cover of 78 people at a time. Here the guests are offered with buffet as well as ala carte service. This restaurant also provides take away service to the guests. The staffs are well groomed and knowledgeable in this restaurant. This restaurant is open for 24 hours. These restaurants use Snowman POS system and make the sales of approximately 1.5 lakh in a regular operating hour. This restaurant is headed by the restaurant manager Mr. Ron followed by the supervisor and staffs.
  28. 28. Internship report BHM 4rd semester Santosh pathak Page 28 CUISINES  Asian (Chinese, Japanese, Korean, Singaporean, Malaysian, Vietnamese)  Mediterranean (Italian, Spanish, Turkish, Lebanese, Greek and Moroccan)  Indian (Favorites from Moplah, Andhra, Karnataka BUFFET RATE  Rs. 664Breakfast (Mon-Sat)  Rs. 950Lunch (Mon-Thu)  Rs. 1150Lunch (Fri) SUNDAY BRUNCH RATE  12:00 pm to 03:30 pm on Sundays  Rs. 1550(with mock tails, juices & aerate)  Rs. 2100(with IMFL drinks& cocktails)  Rs. 2400(with Champagne)  Rs. 750(Kids (5-10 Years)) (Note: Cash and Credit Cards accepted)
  29. 29. Internship report BHM 4rd semester Santosh pathak Page 29 Terracotta - The Indian Restaurant Earthiness in its element Terracotta is a fine dining restaurant where the typical North West frontier Indian cuisines are served. The meaning of Terracotta is “Reddish brown clay that has been baked but not glazed, used for making pots “here you can see the same clay that has been used in oven surface. Terracotta brings together the out-of-this-world taste of Indian cuisine garnished with traditional Indian hospitality. Choose between indoor and outside seating that combine the elements starting from earth itself. This restaurant has the cover of 102 people at a time. This restaurant offers platter service to the guests. This restaurant operates 12:30 for lunch and 7 pm to 11pm for dinner. Terracotta uses Snowman POS system and makes the sales of approximately 2 to 3 lakh in an regular operating hour. You can enjoy your dinner in the restaurant, in a peaceful private dining room or out on the patio. Sink into an original experience at Terracotta, the modern urban Indian restaurant. Combining the contemporary with the earthiness of real Indian cooking delights This Indian Specialty restaurant which features real Indian cuisine with regional influences has been designed as a modern and urban outlet. The action stations and open interactive kitchens provide for a unique dining experience. A fine blend of dishes cooked in different ways - Indian breads, meats and vegetables cooked either in the oven or grilled on an open fire. Also stir fried preparations. As well as traditional Indian curries and gravies. Hours: Lunch: 12:00 pm - 2:45 pm, Dinner: 7:00 pm - 11:15 pm Reservations: Recommended Average Check: Rs 850 Seating Capacity: 102 covers (76 indoor)
  30. 30. Internship report BHM 4rd semester Santosh pathak Page 30 Tease - The high energy bar Hear the buzz of life The meaning tease is to laugh at sad and make jokes about them .Tease bar is a public bar which operates from 3 pm to 12 am. Tease, the high energy zone unleashes a display of liquid refreshments to reduce your desire for life. Located above the lobby level, Tease has a reflective water body and open air seating. Making it an ideal after hours lounge. And offering a dramatic view of the Tech Park and landscaped lawns on either side. The tease bar is fashionable interiors because you realize its diverse style. Here you can feel good to the wide range of world music handpicked by the resident DJ or find inner peace in the openness of landscaped gardens with a meandering water body. A happy hour period are also held at Tease bar to attract the guests in happy hour time guests can get discount on particular food. The bar generated revenue around 90, thousand in a regular operating hour. Every Friday live band performance is held for the guest’s entertainment as well as to attract the local guests. Here you can try the amazing Asian grills, tapas and finger food. Relishes of vegetables and dips for the health conscious. Sample the mix of signature cocktails, premium spirits and cocktails made with fruits and enhanced with our innovative mixes. The named of cocktail after one of their much loved long staying guests. Mix biz with fun. It's worth many a repeat. Hours: 3:00 pm to 12:00 am Average Check: Rs 725 Seating Capacity: 66 covers
  31. 31. Internship report BHM 4rd semester Santosh pathak Page 31 Caramel - The Deli The colour of indulgence Caramel provides another unique sensual experience. The heady smell of coffee and freshly baked bread, cold cuts, cheeses and meats will tell you that you're in the right place. And once you've tasted from a wide variety of frappes, smoothies, delicious sandwiches, delectable deserts, homemade ice creams, chocolates and nutritious salads. Caramel, the deli manages to excite and satisfy them all. With outdoor seating designed to capture panoramic views of the Tech Park and the hotel itself, you can enjoy the well Bangalore climate. Hours: 2:00 pm to 12:00 am Average Check: Rs 625 Seating Capacity: 30 covers Cuisines  Live stations  Variety of imported cheeses and cold cuts  Freshly baked cookies, breads and breakfast rolls  Frappes and smoothies  Homemade ice creams and chocolates Tango - The Banquet Hall Stay in control The banquet halls Tango 1 & 2 integrate style, energy and elegance. All in about 5500 sq ft (4000 sq ft inside and 1500 sq ft of hallway area). On the technical front, soundproof partitioning provides multi function capability. The music system includes wall mounted, high-powered cube speakers and sub woofers powered by independent amplifiers mounted on moveable racks. Microphones, mood lighting and remote controlled, pull-down screens and floor-concealed, audio/visual switch boxes, all ensure that Vivanta by Taj - Whitefield, Bangalore, provides hosts with the latest and greatest technology
  32. 32. Internship report BHM 4rd semester Santosh pathak Page 32 that they can operate via a control panel for perfect adjustments during the event. Tango has been contemporarily designed integrating style and elegance. The hall gives a sense of space by incorporating an element of natural light in the pre function and circulation areas and a greater height from floor to ceiling. Different seating style and size of banquet hall Tango 2 Tango 1 Tango Length Breadth Height Classroom 75 30 100 Tango 85 Feet 48 Feet 17 Feet Sit Down 80 45 175 Tango 1 30 Feet 48 Feet 17 Feet Theatre 200 100 350 Tango 2 55 Feet 48 Feet 17 Feet U Shape 60 30 80 Boardroom 75 25 90 Casual 250 150 450 Agenda Ready for business the boardroom, Agenda, is quite literally the next best office space to your own. Amidst a stylish and modern ambience, this 49 sq. mt. space boasts of some hi-tech capabilities. It contains a U Shape table that’s designed to comfortably accommodate 16-18 guests. Geared with a 63-inch LCD screen and advanced audio systems, it’s fully equipped for those high- powered meetings and video conferences. All in all, a highly competent business destination that's ready to roll, 24x7. Oval - The business Center offers two meeting rooms. One room that can accommodate 6 pax and the second one can accommodate 8 pax
  33. 33. Internship report BHM 4rd semester Santosh pathak Page 33 FORM, FORMATS & REGISTER USED IN DEPARTMENT LOG BOOK It is a very important register as it is the communication between two consecutive shifts. All necessary and important information to be passed to the next shift is recorded in this book. Food & Beverage sales figures are also mentioned in it for the shift. 1. SALES SUMMARY REGISTER This is a register in which a record if projected sales and actual sales is maintains. It has separate columns for food, beverage, total sales, number of covers sold and suggestions. The Food & Beverage Manager everyday signs it. 2. LINEN BOOK It is a small book maintained to keep record of linen exchanged of the outlet. Every shift the soiled linen is sorted counted and sent for exchange and corresponding entries are made in the book. 3. REPAIR ORDER BOOK This book is maintained to record the maintenance work required to be carried out by the Engineering department. All kinds of complaints like electrical, carpentry; paint touch-ups etc. are recorded in this. 4. MATERIAL REQUISITION BOOK The MR book is maintained to acquire things like stationary like pens, pads, envelopes, toothpicks etc. from the stores.
  34. 34. Internship report BHM 4rd semester Santosh pathak Page 34 Supporting department Cost centers are those hotel divisions which supports the hotel indirectly to generate the revenue. These divisions include:  Sales and marketing Sales and marketing in Vivanta by Taj consists director of sales Mr. Mukut Chakravarti followed by the staffs. The role of this department is to keep the rooms in the hotel occupied at the right price and with the right mix of guests. This department contacts the group and individuals. This department does the following activity:  Contacts the groups and individual  Advertise about the hotel in radio, television, internet and in print.  Creates direct mail and public relation campaigns.  Participate in trade shows.  Visit travel agents  Participate in community activities On average this hotel spends approximately 5 percent of sales on these kinds of efforts.  Engineering Engineering division takes care of the physical plant and controls energy costs. It is responsible for heating and air conditioning systems and the systems that distribute electricity, steam and water throughout the property. There are several types of engineer in this hotel to accomplish various tasks such as electrician, plumbers, carpenters, painters, refrigeration and air conditioning engineers etc. This division is headed by a chief engineer Mr. Shreenivas.  Accounting The hotel’s accounting division is responsible to track the up to date business transactions occurred in the hotel. This division does the following works:  Forecasting and budgeting  Managing what the hotel owns and what money is due from guests.  Controlling cash  Controlling costs in all areas of the hotel revenue centers as well as cost centers and payroll.  Keeping records, preparing financial statements and reports for management. The accounting division interacts with all of a hotel’s revenue and cost division.
  35. 35. Internship report BHM 4rd semester Santosh pathak Page 35  Human resource The human resource division manager employs from internal as well as external source in case the property needs the employees to fill the certain position. It also trains the employees those who are new to the property. They also motivate, reward, discipline and develop, promote and communicate with all the employees of the hotel. This department is headed by Miss Shama Bodra.  Security Security division personnel in Vivanta by Taj were mostly trained in civil and criminal law. They used to work closely with local police and fire departments to ensure that all regulations pertaining to hotels are enforced. Security in this hotel used to give attention in protecting the hotel’s property, guests as well as the staffs especially lady staffs. This department is headed by a chief security manager Mr. Jay shankar followed by assistant manager Miss Machoma. These were the general information about the hotel departments among which I worked in some departments like front office, housekeeping and service. I enjoyed working in these departments and the hotel staffs appreciated my work in the food and beverage department, so for me everything is memorable since the first day of working in the hotel to the end of the day in the hotel.
  36. 36. Internship report BHM 4rd semester Santosh pathak Page 36 CONCLUSION It was a complete useful experience working at the Vivanta By Taj. The friendly Welcoming staff and the space they have created for a trainee/intern allowed me with full opportunities to learn and know myself as a worker. This experience brought out my strength and also the areas I needed to make up. It added more confidence to my Professional approach built a stronger positive attitude and taught me how to work in Team as a player. The primary objective of an internship is to gather a real life working experience and put their theoretical knowledge in practice. This was my first real experience to work in a 5 star deluxe property. I was quiet nervous about it. During my 6 months of training I have developed a lot of confidence and courage in this industry. My experience at the hotel was highly educative one. I went to different departments of the hotel and got a lot of varied experience. I worked in the three departments of the hotel: - Housekeeping department, Food and Beverage Service department and Front Office department. In all these departments I get to learn many things which will be helpful for me in my future. I also learned the values and importance of this industry and experienced that this is much superior field than most of the other field during my training. As a human being, I noticed many changes in my attitude. I am more confident and more likely to do any work now. During my training, I thoroughly enjoyed the challenges that came along every single day. I learned that this is just the beginning of the road and I have to travel a long distance to be a successful person in this field. But I must say that this experience will prove an objective in my career in the hotel industry.

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