A Very important Training Kit Developed by Me after understanding thoroughly the observations required for a intern/trainee in Hotels.

1. Developed by Training & Placement Cell, HR Institute of Hotel Management, Ghaziabad
tpo.hrihm@hotmail.com / vik.sri@gmail.com
1
Trainee’s Kit
for
22 Weeks Industrial Training
Content
1. Log Book
2. Do & Donts
3. What You need to Learn in Training
4. How To prepare Training Report
5. No Objection Certificate
Learning Series-1

2. Developed by Training & Placement Cell, HR Institute of Hotel Management, Ghaziabad
tpo.hrihm@hotmail.com / vik.sri@gmail.com
2
Do & Donts
All Students need to report Hotel Time Office on scheduled Date and Time of
Commencement of Industrial Training along with the following Documents and
accessories –
1. Letter of Confirmation Issued by Hotel to the College
2. No Objection Certificate
3. Identity Card issued by the College
4. Waiter’s Kit – Pen, Scribbling Pad, Bottle Opener, Match-Box, Lighter
Always –
1. Report Hotel in College Uniform – Black Trouser, White Shirt, Black Tie, Black
Coat, Black Shocks, Oxford Shoe and your college I-Card.
2. Always carry your Waiter’s Kit, no matter you doing your Training in any
department.
3. Report Hotel in proper grooming and in hygienic appearance.
4. Use Time Office for Entering to your Hotel for Training
5. Ask for I-card for Trainees issued by HR/Training Department
6. Remember to Punch your Card / Swipe your I-Card while Reporting / Leaving for
the Day at Time Office.
7. Cooperate with Security Personnel at Time Office, if any kind of Checking they
make while Entry/Exit from Hotel.
8. Follow the Code of Conduct / Discipline laid by Hotel.
9. Follow the Duty Roaster as designed by the Training department followed by the
Department’s duty roaster.
10. Take note of important contact nos. of your Department / Training Manager office
and intimate in advance if incase you are not reporting Hotel in extremes
condition.
11. Always take your meal at Staff Cafeteria.
12. Update your Log Book on daily basis, and ask your HOD/Manager to get it
signed before moving to another department.
13. Prefer all 4 major operational departments of Hotel for Training rather remaining
in One department for whole 22 weeks.
14. Ask for Appraisal Form from the Training Department and get it signed timely.
15. Ask for your Training Certificate at the end of your Industrial Training.
16. Ask about Hotel Policy about Mobile Phones of Trainees.
17. Report immediately to your Supervisor in case of any suspect or unattended
articles you find in Hotels.
Never –
1. Never carry heavy Cash while going for Training to the hotels.
2. Never bring any Hotel belongings like – Original Brochures, Menu, Formats,
Report. Ask for its Xerox copy.

3. Developed by Training & Placement Cell, HR Institute of Hotel Management, Ghaziabad
tpo.hrihm@hotmail.com / vik.sri@gmail.com
3
3. Never try to punch / swipe other’s ID Card at Time Office while reporting /
leaving for the day.
4. Never argue with your supervisors. In case of extremes condition report to your
Training Manager.
5. Report for Lost & Found at Front Office/Housekeeping/Security, if incase you
find some goods with-in the Hotel Premises.
6. Never ask for Tip from your Guest, and in-case you get some Tip by the guest
report the same to your supervisor.
7. Never eat/drink any thing during F&B operations in F&B Outlet, Room Service,
Banquets/ Kitchen.
8. Never keep your mobile in Ringing mode and avoid its use during Operations.
9. Never report Hotel late after scheduled time of Reporting and never try to move
outside the hotel without informing your supervisor before scheduled time of
leaving for the day.
What You need to Learn in Training
Observations Required During Training in Front
Office Department :
1. Understanding the Departmental Hierarchy and remembering the names of all
HODs, General manager, Vice Presidents and your Team Members.
2. Remembering the Hotel Telephone Nos, Fax Nos. and various Extensions of
different department and areas of Hotels.
3. Learning the Telephone Etiquettes designed by the Hotels i.e Greeting on Phone,
Transferring Calls, Putting on Hold, Giving Courtesy Call, Wake-up Calls,
Connect Calling etc.
4. Understanding the Duty Roaster
5. Understanding the Grooming Standards laid by the Hotel for Front Office
Department
6. Understanding the Layout and design of Front Office Department
7. Understanding the Paper Work like- How to fill Arrival Departure Register,
Registration Form, Communicating through Log Book, C-Form, C-Form
Summary, RLM Register/Report, Preparations of Foreign Exchange Encashment
Certificate, Night Report, Safety Deposit Lockers Slip and Register.
8. Keeping note of daily Front Office Statistics like- ARR, RevPAR, Occupancy%,
House Count, VIP In-house, Long Staying Guest.
9. Understanding Room Type, there allocation and Tariff Structure.
10. Understanding various Room rates and Packages Offered by the Hotels.

4. Developed by Training & Placement Cell, HR Institute of Hotel Management, Ghaziabad
tpo.hrihm@hotmail.com / vik.sri@gmail.com
4
11. Understanding the Role and Functioning of- Front Desk, Travel Desk, Bell Desk,
Lobby Manager Desk, Concierge, Vallet Parking Desk and how they
communicate with each other.
12. Understanding the Functions of Reservations and Cashiering.
13. Understanding the Job performed by FOA of different shift and the Handover
Procedure.
14. Understanding the procedures of Overbooking, Layovers, Forecasting, No-shows.
15. Understanding Communication of Front Office Department with Security,
Housekeeping, F&B Service, Kitchen, Accounts& Finance, Human Resource and
Sales Department.
16. Understanding Arrival, Check-in, Stay, & Departure Procedures of the Hotels.
17. Understanding the variance in Handling various categories of Guest, like- VIP
Guest, Long Staying Guest, Walk-in Indian, Walk-in Foreigners, Indian Guest
with Prior Reservation, Foreigners with Prior Reservations, Dealing with
Pakistani Citizens, Guest from a particular Group.
18. Understanding the Arrival, Check-in, Stay and Departure of GROUP.
19. Understanding the Luggage handling Procedures at the Time of Arrival and
Departure of Guest / Group.
20. Understanding the tariff of Car Rental services.
21. Understanding Preparation of Paid-out Vouchers and its entry in various Records
and Ledgers.
22. Understanding Report Generations – Both manually and through PMS like-
Fidelio/Opera/IDS Fortune.
23. Understanding the Distribution of Reports with-in Hotel.
24. Grabbing knowledge of Hotel’s Product, Local Market, Recreation Centers,
Malls, Sports Complexes, Events etc.
25. Understand how to work and lead with-in Organizational Discipline.
26. Understanding the Layout and working of Business Center and there tariff Plan.
27. Understanding the Concept of Shopping Arcade.
28. Understanding the Lobby Design.
Observations Required During Training in F&B
Service Department :
1. Understanding the Departmental Hierarchy and remembering the names of all
HODs, General manager, Vice Presidents and your Team Members.
2. Remembering the Hotel Telephone Nos, Fax Nos. and various Extensions of
different department and areas of Hotels.
3. Learning the Telephone Etiquettes designed by the Hotels i.e Greeting on Phone,
Transferring Calls, Putting on Hold, Taking Restaurant Booking on Phone,
Confirmation Call etc.
4. Understanding the Duty Roaster

5. Developed by Training & Placement Cell, HR Institute of Hotel Management, Ghaziabad
tpo.hrihm@hotmail.com / vik.sri@gmail.com
5
5. Understanding the Grooming Standards laid by the Hotel for F&B Service
Department
6. Understanding the Layout and design of Various F&B Outlets, Room Service,
Banquets& Conference Facilities.
7. Understanding the location of various area of coordination, like Stores,
Maintenance, Lenin Room, Uniform Room, Laundry, Horticulture, Security,
Sales, Reception, Cashier etc.
8. Understanding the Menu Design and remembering the Menu Items.
9. Understanding the co-ordination of F&B Outlets/Room Service/Banquets with
Kitchen.
10. Understanding the Table Layout, Side Board Designing, Pantry Designing, Par-
Stock maintained with-in the particular F&B Area (Restaurant/Room
Service/Banquets).
11. Understanding the Station Allocation, Smoking/Non Smoking zone, Courtsey of
Choice.
12. Understanding various Coffee Shop / Specialty Restaurant Buffet, there
configuration, Rates and timing.
13. Understanding Table Reservation Policy
14. Understanding Sequence of Service of Food and Beverages.
15. Understanding Table Clearance, Bussing Activity, Unloading the soiled plates
and other utensils from Tray to Dishwashing Area.
16. Understanding the Environment Safety Initiative taken at Dishwashing Area.
17. Understanding Various forms and formats used for Linen Exchange,
Maintenance, Transfer of Inventory to other F&B Area.
18. Understanding the Setting –up of Restaurant and Back Area.
19. Understanding the coordination with Kitchen Food Pick-up Point.
20. Understanding the Dispense Bar Operation at back Area.
21. Understanding Procedures of Requisition and issue from Stores for various
Beverages (both alcoholic and non-alcoholic)
22. Understanding daily Briefing Process before operations, i.e. what points are
discussed, checking product knowledge, discussing sales figures and restaurant
statistics etc.
23. Understanding Restaurant Statistics, like- Average Per Cover(APC), Average
Beverage Check, Average Food Check, Sales Mix, Product Mix, Total No. of
Covers, Target Cover, Target APC.
24. Understanding the Order Taking and its communicating the same to Kitchen
through KOT or POS (Point of Sale)
25. Understanding the POS (point of sale operations) with-in different F&B Outlets /
Room Service.
26. Understanding the Billing Procedures
27. Understanding various Discounts for Privilege Card holders, FHRAI members,
Hotel’s managers, Diplomats etc.
28. Understanding City ledger Procedures.

6. Developed by Training & Placement Cell, HR Institute of Hotel Management, Ghaziabad
tpo.hrihm@hotmail.com / vik.sri@gmail.com
6
29. Understanding EDC (Electronic Data Collection Machine) Operation for Bill
settlement, Adjustments, Tip, batch Closing through Credit Cards.
30. Understanding KST (Kitchen Stewarding) Operation.
31. Understanding the Tip Policy.
Observations Required During Training in
Housekeeping Department :
1. Understanding the Departmental Hierarchy and remembering the names of all
HODs, General manager, Directors, Vice Presidents and your Team Members.
2. Remembering the Hotel Telephone Nos, Fax Nos. and various Extensions of
different department and areas of Hotels.
3. Learning the Telephone Etiquettes designed by the Hotels i.e Greeting on Phone,
Transferring Calls, Putting on Hold, Taking Guest Request, Follow-up
Procedures, etc.
4. Understanding the Duty Roaster and Job Allocation of Room Attendants.
5. Understanding the Grooming Standards laid by the Hotel for Housekeeping
Department
6. Understanding the Layout and design of HK Control Desk, Uniform Room, Linen
Room, Laundry, Floor Pantry, Public Area Control Desk.
7. Understanding the Briefing session for Room Attendants.
8. Understanding Floor Plans.
9. Understanding Room Attendant’s Trolley.
10. Understanding Room Supplies & Bathroom Supplies according to the Room
Types.
11. Understanding Room Cleaning, Bathroom Cleaning and Corridor Cleaning
Procedures and there respective timing / schedule.
12. Understanding the Bed making and Turn-down Service
13. Understanding the Cleaning Procedures of Public Area, Swimming Pool Area.
14. Understanding Horticulture job with-in hotel.
15. Understanding Placement and maintenance of Planters at various area with-in
hotel.
16. Understanding Flower Arrangement.
17. Understanding functioning of laundry i.e. Collection of Soiled Linen, Sorting,
Cleaning , Ironing and storage in Linen and Uniform Room.
18. Understanding the functioning of Uniform Room
19. Understanding the functioning of Linen Room.
20. Understanding the Functioning of Housekeeping Store.
21. Understanding the functioning of Tailoring.
22. Understanding the Lost & Found Procedure.
23. Understanding the Mini Bar operations and coordination with F&B Service.
24. Understanding the lessoning of HK Department with Front Office and F&B
service.

7. Developed by Training & Placement Cell, HR Institute of Hotel Management, Ghaziabad
tpo.hrihm@hotmail.com / vik.sri@gmail.com
7
25. Understanding various types of Lightening within hotel and rooms.
26. Understanding Power Management for saving electricity.
27. Understanding interior decoration.
Observations Required During Training in F&B
Production (Kitchen) Department :
1. Understanding the Departmental Hierarchy and remembering the names of all
HODs, General manager, Directors, Vice Presidents and your Team Members.
2. Remembering the Hotel Telephone Nos, Fax Nos. and various Extensions of
different department and areas of Hotels.
3. Learning the Telephone Etiquettes designed by the Hotels i.e Greeting on Phone,
Transferring Calls, Putting on Hold, Taking Request, Follow-up Procedures, etc.
4. Understanding the Duty Roaster and Job Allocation of Commis.
5. Understanding the Grooming Standards laid by the Hotel for Kitchen Department.
6. Understanding the Design and Layout of various Kitchen with-in Hotel.
7. Understanding Hygiene standards maintained by Hotels, like- ISO 22000 /
HACCP.
8. Understanding Fumigation process (if any going on in Kitchen Daily/Monthly).
9. Understanding the Cleanliness maintained by Kitchen and coordination with Pot
Washing/Dishwashing area.
10. Understanding storage of Raw Materials, Flesh, Poultries, Vegetables, Spices,
Condiments, fats and Oil, herbs etc.
11. Understanding various sections and kitchen brigade.
12. Understanding the various food items prepared by various sections.
13. Understanding the Vegetable cuts, Meat Cuts, Poultry Cuts, Cold Cuts etc.
14. Understanding the pre-preparation methods.
15. Understanding preparation of Basic Sauces, Stocks, Soups, Gravies etc.
16. Understanding how dishes are prepared by using Basic Sauces, Stocks, Soups,
Gravies and other vegetables/meat/poultries/fish etc.
17. Understanding the preparation of Food for A la Carte Orders.
18. Understanding the Food preparation in Bulk for Banqueting.
19. Understanding the role of Pantry Section, Cold Kitchen, Butchery Section.
20. Understanding working of Tandoor and preparation of various Breads and Kebabs
make on Skewer.
21. Understanding the Requisition and issue procedures of Raw Materials.
22. Understanding the checking of Food Quality at Receiving Bay when suppliers
delivering the materials.
23. Understanding the liaison of Kitchen with F&B Service and Material
Management.
24. Understanding the vital role of chef in-charge (aboyer) at Pick-up Section.
25. Understanding dealing with Guest complaints on Food Quality.
26. Understanding the functioning of Live Kitchen (if any) or Trolley Kitchen.

8. Developed by Training & Placement Cell, HR Institute of Hotel Management, Ghaziabad
tpo.hrihm@hotmail.com / vik.sri@gmail.com
8
27. Understanding the role of Chef during Buffet Meal at Coffee Shop/ Banquets etc.
How to Prepare Training Report
Following should be the Content of a Training Report, which you need to submit after
completion of 22 Weeks Industrial Training in Hotels –
1. Front Page – should contain following information – “Training Report” as
Heading, Name of the Hotel, City Name, Your Name, UPTU Examination Roll
No., Submitted to – Mr.Vikas Shrivastava, Head – Training & Placement, Name
of the College.
2. Index of Training Report
3. Acknowledgement
4. Preface / Executive Summary
5. About the Hotel and about the City where Hotel is located, Places of Interest in
that city.
6. Hotel Brochure Xerox, Tariff Card Xerox, Menu Xerox, Xerox of Hotel Service
Directory
7. Hotel Organizational Structure and Name of concern person holding that position.
8. About the Department(s) where you have done your training.
9. Department wise List of Activities and Observations.
10. Conclusion
All the Best!!!