The document provides information about Taj Yeshwantpur hotel in Bangalore, India. It details the hotel's facilities including 327 rooms, restaurants, bars, conferencing areas, and on-site amenities. It also describes the hotel's reservation, check-in, check-out processes and front office software and operations.

1. TAJ YESHWANTPUR
2257 TUMKUR ROAD, GOREGUNTAPALYA,YESHWANTPUR,
BANGALORE 560022 KARNATAKA, INDIA
MANAS DEBNATH
BHSM 3RD
SEM
REG NO:- 17149030323

2. TAJ YESHWANTPUR
Perfect for the global traveler and the bone TAJ YESHWANTPUR
is the next generation of cutting-edge hospitality. An experience
that always inspires your scenes. An experience that seeks to
redefine the usual. An experience that serves up the ordinary
with a twist. That is TAJ YESHWANTPUR for you.
QUICK PEEK
TAJ YESHWANTPUR,BANGALURU, is the perfect
destination for the corporate travelers and also for the
tourists of Bangaluru, the hotel also enjoys the location
advantage of being in the proximity of nearby metro
station, shopping malls, and some exclusive residential
complexes.
For a rejuvenating blend of the invigorating and the
relaxing, the hotel facilities golfing and day trip to nearby
famous ISCON TEMPLE.

3. With 327 specious rooms, more than 18000 square feet of
dedicated conferencing and banqueting facilities, restaurants
with theatre kitchens and a fashion accented bar.
Taj yeshwantpur, bangalore is the closest five star property
to the airport (32km - 1 hour) and conviently located near
the city center (12km – 45 min).
TAJ YESHWANTPUR FEAST
PALETTE:- palette is our all day dining outlet, offers the view of
the garden and the inner courtyard. Mix of oriental, continental and
mixture of Indian sections.
PARANDA:-This is our Punjabi speciality restaurant, where you
watch this theatre kitchen come alive. Parranda features a stylized
rustic setting with brick inlays, vibrant colours, dramatic lighting
and a unique glass-encased, spices entrance.

4. AZURE:-this is our Mediterranean restaurant, has a strong
influence of the Mediterranean region. The restaurant overlooks the
inner courtyard and garden, and offers a dramatic theatre kitchen
or a live kitchen, a 10 seater private dinning room, a bar and AL
FRESCO DINNING.
SHIMMER:-this is a snazzy high-energy bar that accentuates the
fashion theme with predominant hues of fizzy pink and moody
blacks, and a ramp in the place of conventional pathway. The bar
poised to be an ode to the cosmopolitan character of bangalore with
high octane entertainment. The cuisine includes Indian and the
continental.
RITUALS @ TAJ YESHWANTPUR
The concept of tajness is described as a unique feeling; Defined by a
sum of experiences of signature rituals inspired by the nobility of
Indian heritage & traditions provided to our guests who come to
experience our products & service offerings.
 ATG THALI:-also known as (aarti tika garland) ritual is
followed by the time when the guest is came to check in. this
ritual is done by GRE.
 NAMASTE:-this is the traditional way to welcome any guest to
hotel.
 YOGA SEEION:-this ritual is done by a yoga guru@ pool side
of our hotel at 6am to 6:30am. Where guests were come and
did yoga for their physical fitness.

5.  MORNING RAGAS:-under the great banyan tree where the
musician play flute and made a pleasant morning for the guest.
 SANDHYA RITUALS:-this ritual was done by GRE, where
the GRE lights up the diya @ 6:30pm.
ACKNOWLEDGEMENET
I attribute my sincere thanks to our institute, NSHM COLLAGE
OF MANAGEMENT AND TECHNOLOGY for providing me this
big platform to experience the valued training of hospitality sector .
I would also like to thank Mr. krisnendu Hazra and Mr. Mayank
jain for their constant supporting throughout my training period.
I am very grateful to them for their involvement and teaching
different facts of the hospitality sector. I would also like to thank my
beloved parents and my friends for their assistance during my
internship.
I would also like to express my sincere gratitude towards the entire
staff for their immense support, continuous guidance and
impartation of their valuable knowledge which made this internship
success.

6. ROOMS & SUITES:-
TAJ YESHWANTPUR, With 327 rooms and suites,
offers you a wide array accommodation options at an unbeatable
value. These cozy rooms are designed to give you a great night sleep
with an orthopedic mattress, excellent sound insulation and near-
perfect black-out curtains. The rooms offer you ‘close to home’
comfort and keep that spring in your step on travel for business.
We help make your stay ‘just right’ with our high speed internet,
satellite television, mini bar and well-appointed bathrooms with
bathtubs, including one or differently abled guests. The rooms also
have a workstation and an ergonomically designed chair, to make
business on the go productive.

7. SUPERIOR ROOM
The standard room category of this hotel, these rooms comes
with queen bed and modern amenities. Facilities like free Wi-Fi, city
or pool side view. Total of 385 sq.ft. this type of rooms made for give
you the highest level of comfort.
SUPERIOR TWIN ROOM

8. This type of rooms provide you two single bed with the beautiful
pool side view. With comfortable bathroom and tv, Wi-Fi, tea coffee
maker.
Area:- 385 sq.ft
DELUXE ROOM
With an option of kingbed, these rooms come with free Wi-Fi. With
facilities similar to those offered in the superior room and a
contemporary ambience, these rooms are specially designed for a
relaxed and comfortable experience. Area:- 385 sq.ft
PREMIUM ROOM

9. These spacious rooms are well appointed and aesthetically designed
to maximize your comfort. They come with king and twin bed
option and free Wi-Fi and all the advance facilities. Area:- 385 sq.ft
EXCUTIVE SUITES
A contemporary ambience, a separate living room and a bedroom,
these suites are tailor made for greater comfort. Enjoy a range of
ambience and convenience like city view, king size bed, in room
microwave and free Wi-Fi. Area:-695 sq.ft.
LUXURY SUITES

10. A contemporary ambience, a separate living room and a bed room,
these suites are tailor made for greater comfort. Enjoy a range of
amenities and convenience like free Wi-Fi, city vie, king size room,
bathtub. Area:-795 sq. ft
PRESIDENTIAL SUITE
These specious rooms are well appointed and aesthetically designed
to maximize your comfort. They come with 2 king bed options, pool
view and free Wi-Fi, to maximize your in room experience.
Area:- 1780 sq. ft

11. FACILITES OFFERED TO THE GUEST:-
 Do not disturb notices.
 Continental breakfast request/ order cards.
 Early morning tea request cards.
 Shoe-shine pads.
 Room service menus.
 Hotel information cards.
 In-room magazine.
 Printed stationary and pens.
 Telephone directories
 Coat hangers
 Laundry bags and cards.
 Soap and shampoo
 Shower cap
 Facial tissue
 emergency repair seeing kit
 disposable bath mat
 electric kettle

12.  cup, saucer and spoon.
 Milk powder and sugar sasse
INTERDEPARTMENTAL CO-ORDINATION:-
the H.K department is responsible for the management of guest
rooms and the cleanliness of all the public areas of a hotel. A close
liaison between H.K and F.O is essential so that the information
about guest rooms is kept accurately up to date for example, which
are out of order and those which are vacant but dirty.
The H.K and F.O usually have a department head or a supervisor
who reports to the room division manager. Each of the two
departments is responsible for its own specific operation. Since these
two departments have to work very closely, team work is essential.
The organization and staffing of the rooms division will vary hotel
to hotel, depending on factors such as a number of rooms available,
the type and the standard of rooms, the sources of business and the
facilities offered.
The housekeeping is responsible to the management of the
establishment for the efficient and smooth running of the
department.

13. PROCESS:-
FRONT OFFICE
The FRONT OFFICE as the same significance deals with all the
activities of the “Front of the house”. As the front offices is the first
department that the guest comes into contact with, so it is through
this department that the guest forms his/her opinion about the hotel.
So that staff should be always on their very best when dealing with
the guest.
The front office department consist of group of brilliant, efficient
and ever smiling staff that resemble and focus the organization in
the initial seconds of the guest contact, giving him the feeling of the
best hospitality movement that have engulfed the modern human
generation. The front office department motivated workforce strives
to achieve the highest level of performance in meeting the need of
guests.
With their traditional commitment to serve, the staff strives
endlessly to ensure the total guest satisfaction and loyalty. So this is
the feelings which make a whole world of difference. The front office
is divided into eight distinct sections according to their work
function.
1. Reservation
2. Concierge and bell services
3. Reception/registration
4. Telephone
5. Information
6. Travel desk

14. 7. Cash
8. Business center
SOFTWARE UTILISED
OPERA property management system is fully integrated with all
the OPERA modules and offers the most extensive list of certified
interfaces in the industry.
KEY FEATURES:
RESERVATION- features are integrated with other functionality
such as profiles, cashiering and deposits. The property management
software module provides a complete set of features for creating and
updating individual, group the business block reservations,
including deposits handling, cancellation, confirmations, wait listing,
room blocking and sharing.
RATE MANAGEMENT- an extensive set of features for setting and
automatically controlling rates, for rate quotation, and for revenue
forecasting and analysis to create the most comprehensive rate
management system interface with opera revenue management
system and other yield management application.
PROFILES- complete demographic records for the guest, business
accounts, contacts, groups, agent and sources. Profiles include
addresses, phone number, membership enrollments, stay and
revenue details, guest preference and additional data that make
reservations handling and many other activities faster and more
accurate.
FRONT DESK:- handling individual guests, groups and walk-ins
and has features for room blocking, managing guest messages and

15. wake up calls, and creating and following up on inter-department
advisories, or traces.
BACK OFFICE INTERFACE:- revenue transfers, market statistics
transfers, daily statistic transfer, and city ledger transfers can be
easily made from OPERA property management system to a back
office system.
ROOMS MANAGEMENT:- handles all the facts of room
supervision including availability, housekeeping, maintenance and
facility management. The queue rooms feature of the property
management software coordinates front office and housekeeping
efforts when the are waiting for rooms which are not immediately
available for assignment.
CASHIERING:- posting guest and passer by charges ( including
taxes and other generates) making posting adjustment, managing
advance deposits, settlement, check out and folio printing are a few
of the many activities handled by OPERA cashiering. Cashiering
accommodates multiple payment methods per reservation including
cash, check, credit cards and direct bill. In multiple environment.
ACCOUNTS RECIVABLE:- fully integrated with the OPERA
property management system data base and includes direct billing,
invoicing, account aging, bills payment, reminder and statement
generation and account research. Old balance from external
accounting system maybe entered.
COMMISIONS- calculated, processes and follows up on travel
agent and other types of commission payments, either by check or
via EFT.

16. REPORTING- over 360 separate reports, reports can be customized
for each hotel and new reports may be created as needed using
OPERA’s build-in report writer.
FULLY CONFIGURABLE:- choice of opera features, system
behavior and priorities, and system-wide defaults are controlled by
the property management software features maybe accessed by each
user and user group. Many opera screens may be customized by the
property.
GLOBAL PROSPECTIVE- supports multi currency and multi
language features to meet the requirements of global operations.
Rates and revenue can be dynamically converted from local
currency to any other currency. The appropriate language for guest
correspondence can be automatically determined by the guest
profile language; country specific address format are supported.
HOSPITALITY SYSTEM INTERFACES- OPERA PMS includes
interfaces to hundreds of third party hospitality systems including
yield management, telephone and electronics switching, TV and
video entertainment, key lock, restaurant POS, activities scheduling,
minibar and wake up calls system.
OPERA Xpress -OPERA xpress offers are scaled down edition of
our property management system for smaller properties or
properties offering limited services. Based on the core opera
property management software product, properties may choose the
features they want from a menu of product options.

17. KEY BENIFITS -
 Tailored to fit your hotel operation business needs
 Scalable to suit the prize of your hotel
 Helps you become more productive, profitable and professional
 Delivers fast, accurate and online information on your property
RESERVATION PROCESS

18. All guests/ callers will receive a warm yet efficient, personal
consultation on the hotel facilities, service and products. Services
will be crisp, knowledgeable, courteous and sensitive to the guest
time and needs. The conversation will be tailor machine to the guest
need and will be dedicated to assisting the guest in selecting the most
ideal accommodation.
Reservation will convey deep knowledge of the guest rooms and will
mention two or three strongly visual description of the guest room
with the enthusiasm, using standard phraseology for each room
type. The key word here is visual. Listing the square footage area is
not visual but describing the view or the working desk, or the
specific separate sitting area is.
ROOM RESERVATION CANCELLATION POLICY
1. Check in/check out timing 12.00 noon.
2. All booking are guaranteed against credit card guarantee or 1
night deposit.
3. In case of “No Show” the hotel reserves right to charge retention
charges of 1 night to your credit card. Cancellation should be
notified 72 hours prior to arrival of local standard check in time
12 noon.
CHECK IN/CHECK OUT
Check in involves providing or confirming the guest’s personal
information and providing a signature. Guest may need to hand
over their identification documents, passport or driving license, so
that the hotel can make and keep copies of these on record. Late
check in can be arranged through the hotel as long as guests book
this well in advance and arrange all the necessary details. The
establishment may require guests to provided a credit card

19. guarantee to cover potential cost such as room service for the
duration of stay.
Check out involves the front desk as also other departments such as
housekeeping, bell desk, cashier desk, point of sell etc.main ares for
checkout and settlement process.
 It resolves outstanding guest account balances.
 It updates room status information
 It creates guest history records.
Guest account settlement depends on effective FO accounting
system that maintains accurate guest folios, verifies and authorizes a
method of settlement and resolves the discrepancies in the account
balances. Hotels find it most effective to settle a guest account while
the guest is still in the hotel. Guest can settle the bill by paying cash
or charging the balance to a credit card, deferring payment to an
approved direct billing entity or using a combination of payment
methods. Most hotels requires a guest during registration an
eventual method of settlement.
CASH PROCEDURES
1. Verifying account information
2. Posting any remaining charges to the guest folio.
3. Presenting the guest folio.
4. Verifying the method of payment.
5. Processing the account payment

20. 6. Securing the room key.
7. Updating the room status.
At the time of check out guest is presented in the final copy of
his/her account folio for review and settlement. FOA should confirm
how the guest intends to settle the account. Guest may establish
credit by presenting a credit card but may choose to settle his bill by
cash or traveller cheques. VIP or special guest or corporate account
should not be asked for settlement if their account is marked that all
charges are to be direct billed. FOA should bring the guest account
to zero , called zeroing out. When guest pays by cash or credit card,
hotel assumes that the payment is full and close the folio. Is the
account is to paid through direct billing by the hotel, however the
account is not brought to a zero balance because it must be transfer
to city ledger and billed through the account receivable system.
CONCIERGE AND BELL DESK ACTIVITES:-
Concierge:-
Servers as the guests liaison for both hotel and non-hotel services.
Functions are an extension of front desk agent duties. Assist the
guest regardless of whether inquiries concern in-hotel of off-
premises attractions or services. Knows how to provide concise and
accurate direction. Makes reservation and obtains tickets for flights,
the movie or any special event.
Bell desk:-
Primarily responsible for greet the guest and welcome all the guest
to the hotel and relive guests of their luggage on arrival. You will

21. ensure that the highest standards of hospitality and welcome are
demonstrated at all times, and that all guests request that dealt with
in a prompt and courteous manner.
In addition guest with luggage, bell desk is also responsible to collect
and distribute post, parcels. And also deal with general enquiries
and ensuring the lobby and forecourt areas are always clean and
tidy.
VIP treatments
On arrival of a VIP guest is directly taken care to their room and
the check in process is completed by their assistance and the duty
manager goes to the room of that VIP person to take care of the
signature on the registration card.
Registers and reports
All the registers are maintained by the senior front office assistant.
Its is then checked and verified by the duty manager, the reports are
made by the DM and finally send to FOM.
HOUSKEEEPING:-
This department is responsible for the cleanliness and upkeep of the
front of the hose area and back of the house areas, so that they
appears fresh and aesthetically appealing as on the first day the
hotel property open for business. We at Taj, aim to provide our
customer with clean, attractive, comfortable and welcoming
surrounding that offer value for money. Noting sends a stronger
message than cleanliness in the hospitality operation. No level
services friendliness and glamour can equal the sensation a guest
that entering upon the spot less, tidy and conveniently arranged
room. Both management and guests consider the keeping of the

22. place clean and in the good order a necessity for the hotel to
command a fair price and get repeat business.
Housekeeping may be defined as provision of a clean, comfortable,
safe and aesthetically appealing environment. By another
definition, housekeeping is an operational department in a hotel,
which is responsible for cleanliness, maintenance and upkeep of the
rooms, public area, and also the back area. This is an ancillary
department that contributes in a big way towards the overall
reputation of the property. It is rightly said that housekeeping is a
24*7*365 operations.
1. Before entering a guest room while, a guest is present,
maintenance staff will put on disposable booties.
2. If the guest is present, ironing board or any other electrical
appliance will be sent up a plugged in unless specifically
Instructed otherwise by the guest; if the guest is not present,
these item will be placed conveniently near a power plug.
3. All HK and maintenance request will be executed in the
promised time frame or fifteen minutes, whichever is the earliest.
4. Shined shoes will be returned neatly placed in a bag, as means of
demonstrating that they have been carefully serviced.

23. DO NOT DISTURB PROCEDURE
Servicing guest room with DND sign / do not disturb light
 When approaching a guest room for cleaning, first check if the
guest had place DND sigh or not
 Some hotels has a do not disturb lamp / light next to the door bell
and other hotel has door knob card with DND sign.
 Rooms displaying the DND notice not to be distributed.
 In all cases room attendants should avoid disturbing the guest.
FOR EXPECTED CHECKOUT / DUE-OUT GUEST
 If the guest due to checkout, then do not disturb the room untill
check out.
 Once the expected checkout time is over, inform the
housekeeping control desk supervisor that the guest room is still
on DND.
 HK supervisor should call up the guest and and enquire if the
service is required.

24.  In case there is no response from the guest room then, the
supervisor should call the front desk and check if the guest had
already checkout or not.
 After confirming that the guest had check out then the guest
attendant enter the room with DND sign.
LOST AND FOUND PROCEDURE:-
 If any item left by the guest either in the room or in public area
identify by any staff and brought under the notice of
housekeeping is termed as “lost and found”item.
 There should be one dedicated location to receive lost and fount
items whether it is found in guest room or any public area.
 The lost items must be secured in a lock closet or area that is
highly restricted access.
 Employees are instructed to bring items to lost and found area,
with valuables receiving take immediate attention.
 All items received to be recorded in a lost and found register.
 All items regardless weather it is valuable or non valuable items
and perishable items must be recorded on the lost and found
register.
 Items should be put in a plastic bag, and where you should write
about the place where you found the item number of the item
and date and the name of the person who was found the item.
 Valuable items like jewellery, mobile, wallets etc must be stored
into locker.
 If PMS has auto trace functionality then put it in an trace on the
guest profile starting there is a lost item held with housekeeping
department.

25.  Send email to the guest and notify the guest about the lost item.
 When the guest calls up the hotel for the lost item, only the
persons maintains the lost and found register should revert to the
call.
 Once the item send to the guest / collected by the guest
authorized person an appropriate entry to maintained.
GUEST LAUNDRY
Service essentials
guest clothing should be well cared for and returned in a crisp,
elegant manner, with thoughtful attention of detail.
1. The workmanship of cleaning, pressing and packaging will be
excellent and as per the specification of SBU.
2. Guest will will be called and noted in advance in the event of the
damage or an irremovable stain.
3. Minor bending and button replacement will be performed
automatically, with a note advising the guest to repair.
4. Garments and hangers should be returned with the prescribed
eco-friendly cover. Jackets and trousers sent for pressing will
always be returned in hangers.
Luxury experience:-
Laundry services will be available 24 hours on all 7 days.normal
service will be provide within 8 hours. Express service will be

26. provided within 4 hours.an hourly service for pressing will be
available.
I. Laundry and dry cleaning prices will be the same regardless of
urgency- there will be no surcharge for repaid service.
II. Laundry service for infants under 3 years of age will be
complimentary.
III. Hanging garments will be placed in the closet upon return,
with a card placed in a plain view, advising the guest of the
delivery.
IV. Folded items will be elegantly In the cane basket or equivalent
with tissue or indian inspired fabric decorative lining.
CONTROL DESK PROCEDURES
1. The control desk receives messages from in house guest over the
telephone apart from maintaining the intra and inter -
departmental channels of communication.
2. The control desk attendant receives all the message of the guests
such as a request for extra blankets,baby-sitter services,which
she transmit to the concern floor supervisor for further action.
3. Front office also alerts the desk attendant about the expected
existing crews in the house. So that rooms can make ready for the
new arriving crew after the departure of existing in a very short
time.
4. It is the control room attendants who receive the departure room
number from the front office and transmits them to the
appropriate floor supervisor.
5. The floor supervisor informs the desk attendant once rooms are
clean and ready for sale and this is updated in the computer so

27. that front office can easily obtain the information of the status of
room.
ARR(average room revenue)
Rs. 9800/- approx
OCCUPANCY
90%
TIP SYSTEM
All the tips received by the staff is collected in a box then equally
distributed among them after the shift get over.
FOOD AND BEVERAGE

28. HOTEL RESTURANTS
TAJ YESHWANTPUR, with its exclusive dining outlets, offers any
array of treats that are as unique as their ambience and decor.
Explore delicacies in our award winning pan-Asian restaurant and
lip smacking options at our mild cuisine cafe. You can also unwind
with your favorite cocktail at our recreation bar.
PALETTE:-
Palette is an all day diner, palette is the plate of color which painters
are use to mix. Serve international, European and local flavors,

29. interior are contemporary, dressed in chic design flavour and offer a
a combination of communal dinning, cafe style seating and alfresco
dinning. With a view of garden and courtyard inside the hotel.
Large display kitchen and an enclave for the deli with direct access
from the porch.
Capacity- 184 cover
Breakfast timings- 6.30-10.30 hrs
Lunch timing- 12.30-15.00
Dinner timing- 19.00-22.30
PARANDA:-

30. Paranda is the speciality restaurant serving cuisine of UNDIVIDED
PUNJAB. Paranda 5 river cuisine from pre-independence punjab.
Wall of 11 different types if spices - cinnamon, cardamom, clove,
bay leaf, turmeric, red chilies, star anise, fennel, fenugreek,
coriander, pepper corns. Ambience - rustic north Indian look with a
zest of contemporary design. Stylized rustic setting with brick
inlays, vibrant colors, dramatic lights and a unique glass encased
spice entrance. There are 2 semi private spaces and one private
dinning area to seat 12 as well and an alfresco seating outside. The
restaurant looks out into the inner courtyard and garden with
bustling theatre kitchen.
Capacity:- 76 cover
Size:- 323sq.mt
Launch timing:- 12.30-15.00
Dinner timing:- 19.00-23.15
AZURE:-
Azure speciality restaurant serving cuisine of olive growing regions
of the world.azure meaning shade of blue, chic in design with a

31. strong influence of the mediterranean region. Serves cuisine of olive
growing region of the world. Al fresco dine out and enjoy the
natural ambience. The restaurant offers a dramatic theatre kitchen,
a 12 cover private dining room, extensive wine rack, and Al fresco
dining. Wine cellar to beautify the ambience of the mediterranean
restaurant making it vivacious.
SIZE:-337 sq.ft
CAPACITY-84 cover
LUNCH TIMING:- 12:30-14:45
DINNER TIMING:-19:00-23:15
SHIMMER:-

32. Shimmer is the fashion themed bar. Name inspired from the
combination of flickering lights and energy waves created by our
DJs. Theme-fashioned enhanced by the chandelier, ramp and
mannequins creating a chic fashioned theme bar. This snazzy bar
accentuates the fashioned themed with the predominant hues of
fuzzy pink and moody blacks and the pathway inspired by the
ramp.
CAPACITY:-48 cover
SIZE:- 121 sq.mt
TIMING:- 11.00-23.00 hrs
FOOD PRODUCTION
INTRODUCTION:-
Cookery as an art was recognized first in the France in the primitive
way, later it developed & grew like any other art and took the
present form. Different types of cooking came into being and
different methods were used for different preparation.The necessity
is the mother of invention identifying different methods of cooking
and type of cooking such as boiling, braising, stewing and steaming,
deep frying, roasting, pot roasting, poaching, baking, grilling etc.
AIMS AND OBJECTIVES OF COOKING:-

33.  to increase the quality of food.
 To increase the variety of food.
 To make the food appetizing
 To make the food more digestible.
 To increase the retention of nutrients of food.
 And to sterilize the food.
RECEIVING AND STORES (LIFO/FIFO)
Inventory management is a crucial function for any product
oriented business. “First in, first out”, of FIFO, and “ last in, last
first out,” or LIFO, are two common methods of inventory valuation
among businesses. The system you choose can have profound effects
on your taxes, income, logistics and profitability. Here are the major
different between the two.
FIFO:-
Companies operating on the principal of the “first in, first out”
value inventory on the assumption that the first goods purchased for
resale became the first goods sold. In some cases, this may not be
true, as some companies stock both new and old items.
Due to the fluctuations of the economy and the risk that the cost of
producing goods will rise over time, businesses using FIFO are
considered to be more profitable - at least, on paper. For example, a
grocery store purchases milk at regular intervals to stock it selves.
As customer purchase milk, stokers push the oldest product to the
front of the fridge and replace newer milk behind those carton. The
carton of the milk with the nearest expiration dates are thus the one

34. first sold, whereas the later expiration dates are sold after the older
product.
LIFO:-
The “last in first out”method of inventory entails using current
prices to count a measure called “the cost of goods sold”, as opposed
to using what was paid for the inventory already in stock. If the
price of such goods has increased since the initial purchase, the “cost
of goods sold” measure will be the higher and thereby reduce profits
and tax burdens. Nonperishable commodities like petroleum, metals
and chemicals are frequently subject to LIFO accounting.
“LIFO isn’t a good indicator of ending inventory value, because the
left over inventory might be extremely old and, perhaps, obsolete.
KOT AND BOT PROCESS:-
1. Taking down the order from the guest over the telephone.
2. Making out the KOT and BOT as applicable triplicate copies
3. Processing the KOT in the computer and printing the bill
4. Collecting of of signed bill.
5. Settlement of bill.
6. Sending the bill to front office cashier
7. Explaining the food items to the guest if required and also giving.
Suggestion in case the guests asks while taking down the order.

35. PAPPER AND PLASTIC USAGE
Much of the waste created in hotels stems for either food and
beverages handling( generating materials such as packing and food
waste, aluminium cans, glass bottles, corks and cooking oils), or
from the housekeeping department(creating waste such as cleaning
material and plastic packaging). waste is not only create in the guest
rooms but also in public areas, hotel garden and offices. Regular
refurbishment adds TVs, minibars, carpets, towels and linens, and
much else into the equation.
REDUCE, REUSE AND RECYCLE:-

36. Wherever possible, waste elimination at source must be a hotels
number one priority. This involves decisions such as whether to
provide soap and other guest amenities in dispenser rather than as
individually wrapped items, whether to purchase food items or
cleaning chemicals in bulk containers, and how to serve butter and
jam at the breakfast table. A major way in which many hotels
reduce waste at source is by running towel and linen reuse
programmes. Inviting guest to hang their towels back on the rack
for refuse, or not to have their bed linen changed every day, can
save enormous quantities of water, energy, detergent and, of course,
the detergent packing that ends up as waste.
SAFETY PROCEDURES:-
cooking is fun, but kitchen safety is a priority. Think about it:
knives,fire, bacteria. Observing basic rules of kitchen safety is a
good habit to develop. Always pay attention to what you are doing
in the kitchen because one slip can cause serious injury or accidents.
 Store knives in a wooden block or in a drawer:- make sure the
knives are out of the reach of children.
 Never cook in loose clothes and keep long hair tied back:- you
don’t want anything accidentally catching fire.

37.  Never cook while wearing jewelry:- a bracelet can get tangled
around pot handles.
 Keep potholders nearby and use them:- be careful not to leave
them near an open flame.
 Turn pot handles aways from the front of the stove:- children
can’t grab them, and adults can’t bump into them if they’re out
of the way.
 Don’t let temperature-sensitive foods sit out in the kitchen:- raw
meat, fish, and certain dairy products can spoil quickly, so
refrigerate or freeze them right away.
 Wipe up spills immediately:- keep the floor dry so that no one
slips and falls.
D. .PROFIT:-
TIP SYSTEM:
In food and beverage whatever the tip is collected is distributed
among all the staff members.
MODES OF PAYMENT:-

38. hotel is a business organization which solely run for making money.
Hotel earn money mainly by selling of rooms. Some methods are
widely use as a method of guest payment…
 CASH
 CREDIT CARD
 PERSONAL CHECK
 DIRECT BILLING

39. CONCLUSION
As a student of hotel management catering technology & applied
nutrition. I can proudly declare that I have undergone the test of
fire only to immense as a more refined person. The training has
been more informative,
Educative, interesting and challenging at the same place, it had
rendered simple opportunity to from my own opinion about the
hotel and the border basis. All I further say that I have successfully
travel the milestone of the journey and I determined to reach the
final destination with perseverance.