SINHGAD INSTITUTE OF HOTEL MANAGEMENTAND CATERING

TECHNOLOGY , KUSGAON (BK) , LONAVALA.

TRAINING REPORT

COURTYARD BY MARRIOTT

SUBMITTED BY
MR. KUNAL PANSARE

SECOND YEAR SYBSCHS

2018-2019

UNDER THE GUIDANCE OF

PROF. AMOL WANDRE

SUBMITTED TO THE SAVITRIBAI PHULE Pune UNIVERSITY IN THE

FULFIMENT OF SUBJECT , TRAINING REPORT , in 2018-2019.
SINHGAD INSTITUTE OF HOTEL MANAGEMENTAND CATERING
TECHNOLOGY , KUSGAON (BK) , LONAVALA.

THIS IS TO CERTIFY MR. KUNAL PANSARE STUDENT OF SECOND

YEAR SYBSCHS HAS MADE A TRAINING REPORT AT COURTYARD
BY MARRIOTT SUBMITTED TO THE UNIVERSITY OF PUNE .

SUBMITTED TO THE PUNE IN FULFILLIMENT TO SUBJECT TRAINING

REPORT IN 2018-2019 .

PROF. AYESHA SHIDDIQUI PROF . AMOL WANDRE

Principal Training coordinator

External Examiner
 ACKNOWLEDGEMENT

I wish to convey my thanks and gratitude to the following that has made
this project successfully.

I take this opportunity to thanks Mrs. AbhinavChoudhari (Human

Resourse Manager) for providing me an opportunity to work for Hotel
COUTYARD BY MARRIOTT Pune Hinjewadi.

I also thank to PROF. Amol Wandre (Training and Placment Coordinator),

and all the faculty member of Sinhgad Institute of Hotel Management and
Catering Technology for their valuable advice, guidance, and precious time
and support that they offered.

I would be failing in duty if I do not acknowledge the guidance of,

PROF. AYESHA SIDDIQUI

Principal,

SINHGAD INSTITUTE OF HOTEL MANAGEMENTAND CATERING

TECHNOLOGY , KUSGAON (BK) , LONAVALA.
SCHEDULE OF INDUSTRIAL TRAINING

Sr.no Department Duration Days from Days to

1 Food and 31 Days 15/11/18 15/12/18
beverage
service
2 Housekeeping 90 Days 16/12/18 15/3/19
 Index
SR.N PARTICULARS
O
1. ACKNOWLEDGMENT
2. INTRODUCTION TO MARRIOTT

3. HISTORY OF MARRIOTT
4. INTRODUCTION TO COUTYARD MARRIOTT
5. MARRIOTT HIERARCHY
6. ABOUT PUNE
7. HOTEL DETAILS
8. FOOD & BEVERAGE SERVICE
9. FRONT OFFICE
10. HOUSEKEEPING
11. FOOD PRODUCTION
12. CONCLUSTION
INTRODUCTION
On October 15, 1983, BILL MARRIOTT opened the very first Courtyard by Marriott
Hotel in ATLANTA

The first location was built in 1983 in Atlanta and was Marriott's first sister brand. The
brand was always meant to target business travelers. However, over the years, it has
come to cater to the leisure traveler, too. Most now have a swimming pool or fitness
center, microwaves and mini-fridges for rent, and family rates. Many properties have a
mini-fridge in every room and usually have a complimentary guest microwave in The
Market. Usually, microwaves are found in suite rooms.

Marriott spent $2 billion in the mid-1980s on building out the Courtyard by Marriott chain
in order to target Holiday Inn's clientele
Courtyard by Marriott is a brand of hotels owned by Marriott international. Courtyard by
Marriott is designed for business travelers but also accommodate families. Its room
feature desk, couches, and free internet access. The majority of location have bistro
which serves breakfast (not free), appetizers, sandwiches and more. All have 24-hours
“mini-marts.”

It completes with other mid-priced business-oriented hotels like Cambria Suites,

Wingate Inn and Hilton Garden Inn.
 HISTORY OF MARRIOTT

Marriott was founded by John Willard Marriott in 1927 when he and his wife, Alice
Sheets Marriott, opened a root beer stand in Washington, D.C.[7] As a Mormon
missionary in the humid summers in Washington D.C, Marriott was convinced that what
residents of the city needed was a place to get a cool drink. The Marriotts later
expanded their enterprise into a chain of restaurants and hotels.

They opened their first hotel, the Twin Bridges Marriott Motor Hotel, in Arlington,
Virginia, in 1957. Their second hotel, the Key Bridge Marriott in Arlington, Virginia, is
Marriott International’s longest operating hotel, and celebrated its 50th anniversary in
2009.Their son, J.W. (Bill) Marriott, Jr., led the company to spectacular worldwide
growth during his more than 50-year career. In March 2012, at age 80, he turned the
CEO responsibilities over to Arne Sorenson, while he assumed the title of Executive
Chairman.

Marriott International was formed in 1993 when Marriott Corporation split into two

companies, Marriott International and Host Marriott Corporation. In 1995, Marriott was
the first hotel company worldwide to offer guests to the option to book reservations
online, via the company's implementation of MARSHA (Marriott's Automatic Reservation
System for Hotel Accommodations).

In 2002 Marriott International began a major restructuring by spinning off many Senior
Living Services Communities (which is now part ofSunrise Senior Living) and Marriott
Distribution Services, so that it could focus on hotel ownership and management. The
changes were completed in 2003.

In April 1995, Marriott International acquired a 49% interest in Ritz-Carlton Hotel

Company LLC. Marriott International believed that it could increase sales and profit
margins for The Ritz-Carlton, a troubled chain with a significant number of properties
either losing money or barely breaking even. The cost of Marriott's initial investment was
estimated to be about $200 million in cash and assumed debt. The next year, Marriott
spent $331 million to take over The Ritz-Carlton, Atlanta and buy a majority interest in
two properties owned by William Johnson, a real estate developer who had purchased
The Ritz-Carlton, Boston in 1983 and expanded his The Ritz-Carlton holdings over the
next twenty years.

The Ritz-Carlton began expansion into the lucrative timeshare market among other new
initiatives made financially possible by the deep pockets of Marriott, which also lent its
own in-house expertise in certain areas. There were other benefits for The Ritz-Carlton
flowing from its relationship with Marriott, such as being able to take advantage of the
parent company's reservation system and buying power. The partnership was solidified
in 1998 when Marriott acquired a majority ownership of The Ritz-Carlton. Today, there
are 81 The Ritz-Carlton properties around the world.

The Marriott World Trade Center was destroyed during the September 11, 2001 attacks.

Marriott International owned Ramada International Hotels & Resorts until its sale on

September 15, 2004 to Cendant. It is the first hotel chain to serve food that is
completely free of trans fats at all of its North American properties.

In 2005, Marriott International and Marriott Vacation Club International comprised two of
the 53 entities that contributed the maximum of $250,000 to the second inauguration of
President George W. Bush.

On July 19, 2006, Marriott announced that all lodging buildings they operate in the
United States and Canada would become non-smokingbeginning September 2006.
"The new policy includes all guest rooms, restaurants, lounges, meeting rooms, public
space and employee work areas."
There was a bombing at the Islamabad Marriott in 2008 and at the Jakarta Marriott in
2009.

On November 11, 2010, Marriott announced plans to add over 600 hotel properties by
2015, the bulk of the additions will be in the emerging markets of India, where it plans to
have 100 hotel properties, China and Southeast Asia.

On January 21, 2011, Marriott said that pornography would not be included in the
entertainment offered at new hotels, which will use an internet-based video on
demandsystem.

On December 13, 2011, J. W. Marriott, Jr. announced he would be stepping down as

CEO of the company, while assuming the role of executive chairman. It was announced
thatArne Sorenson would be taking over as CEO as of March 2012.
San Diego Marriott Marquis & Marina, one of the highest revenue-
generating Marriott in the nation

The hotel is noted for including copies of the Book of Mormon in addition to the Holy
Bible in its rooms.

U.S. Republican presidential candidate Mitt Romney released his 2011 federal income

taxes on September 21, 2012, showing that he declared $260,390 in director's fees
from Marriott International, despite the fact that news was released on January 13,
2011, that he had already stepped down from the Marriott International board to run for
president. His previously released 2010 tax returns showed earnings in 2010 of
$113,881 in director's fees from Marriott. In February, 2012, Bloomberg reported on
Romney's years overseeing tax matters for Marriott, which had included several
"scams" (quoting Sen. John McCain) and legal actions brought against Marriott, which
Marriott lost in court, over its manipulations of the tax code.

In December 2012, Guinness World Records officially recognized the 5-Star JW Marriott

Marquis Hotel Dubai as the world's tallest hotel.

Bill Marriott’s second book, Without Reservations: How A Family Root Beer Stand Grew
Into a Global Hotel Company, began sales in January 2013.

In 2013, Marriott International introduced Vacations by Marriott, the company's official

travel deal website.
On October 3, 2014 the US Federal Communications Commission fined Marriott
$600,000 for unlawful use of a "containment" feature of a Wi-Fi monitoring system to
deliberately interfere with client-owned networks in the convention space of its Gaylord
Opryland Resort & Convention Center in Nashville. The scheme disrupted operation of
clients' mobile telephone hotspots by sending fraudulent Wi-fi de-authentication
packets. Marriott International, Inc., the American Hotel and Lodging Association and
Ryman Hospitality Properties responded by unsuccessfully petitioning the FCC to
change the rules to allow them to continue the wilful jamming of client-owned
networks, a position which they were forced to abandon in early 2015 in response to
backlash from clients, mainstream media, major technology companies and national
mobile carriers. The incident drew unfavourable publicity to Marriott's practice of
charging transient lodgers $13–15/day for wi-fi connections, routinely included in the
base price at most discount chains, and to exorbitant wi-fi fees (typically $250–1000 per
device) charged to convention-goers at a time when the $2.25 billion annually in ever-
increasing "incidental fees" charged by US-based hotels to their lodgers was already
drawing criticism and negative media coverage.

On January 27, 2015, Marriott acquired Canadian hotel chain Delta Hotels. Delta

operates 40 hotels in Canada.

The Detroit Marriott at theRenaissance Center is the tallest hotel in the Western

Hemisphere
 HISTORY OF COURTYARD
INTRODUCTION TO COUTYARD MARRIOTT
Courtyard by Marriott is a brand of hotels owned by Marriott International. Courtyard
by Marriott is designed for business travelers but also accommodates families. Its
rooms feature desks, couches, and free Internet access. The majority of locations have
a bistro which serves breakfast (not free), appetizers, sandwiches, and more. All have
24-hour "mini-marts."

It competes with other mid-priced business-oriented hotels like Cambria Suites, Wingate

Inn and Hilton Garden Inn.
MARRIOTT INTERNATIONAL
HIERARCHY
J.W.Marriott Jr.
Chairman & CEO
Arne M SorensonWilliam J ShawPresident &
COOVice Chairman

President & MD International Lodginig Operations

AREA / REGIONAL TEAM
Australia, India, Malaysia, Maldives & Pakistan

Rajeev Menon GautamBhandari ShreeharshBhandari

Area Vice President Area Director Revenue Area Director IR
Strategy Projects

John Wolley Gerrit Graef Gurmeet Singh

Area Director, Area Director, Area Director, Human

Marketing Operations Resources

GENERAL MANAGER OF MARRIOT HOTELS IN INDIA

 Guy GodetSaeidHeidari
General Manager General Manager
JW Marriott MumbaiRenaissance Mumbai Convention
Center Hotel

Guy Godet

General Manager SaeidHeidari

JW Marriott Mumbai General Manager

Renaissance Mumbai Convention Centre

Hotel
 SanneEmborg
Manish Tolani
General Manager
General Manager
Courtyard by Marriott, Mumbai International
Airport Courtyard by Marriott, Pune Hinjewadi

Gagandeep Singh
BalanParavantavida
General Manager
General Manager
Courtyard by Marriott, Pune City Centre
Pune Marriott Hotel & Convention Centre
 PavithranNambiar
Ramesh Jackson
General Manager
General Manager
Goa Marriott Resort
Courtyard by Marriott, Hyderabad

Karan Berry Mathew Cooper

Courtyard by Marriott, Chennai Courtyard by Marriott, Gurgoan

 RajatChatterjee
Pankaj Birla
General Manager
General Manager
JW Marriott Bengaluru
Jaipur Marriott Hotel

ABOUT PUNE
Pune (IPA:  English pronunciation: is the ninth-most populous city in India and the
second largest in the state of Maharashtra after Mumbai.

It is situated 560 metres (1,837 feet) above sea level on the Deccan plateau, on the
right bank of the Muthariver. Pune city is the administrative headquarters of Pune
district and was once the centre of power of the Maratha Empire.

In the 18th century, Pune became the political centre of the Indian subcontinent, as the
seat of Peshwas who were the prime ministers of the Maratha Empire.

Pune is considered the cultural capital of Maharashtra. Since the 1950s and 1960s,
Pune has had traditional old-economy industries which continue to grow today.
Furthermore, the city is also known for manufacturing and automobiles, as well as
government and private sector research institutes for information technology (IT)
education, management and training, that attract migrants, students, and professionals
from India, South East Asia, the Middle East, and Africa. Pune is also one of the fastest
growing cities in the Asia-Pacific region. The ‘Mercer 2015 Quality of Living rankings’
evaluated local living conditions in more than 440 cities around the world where Pune
ranked at 145, second in India after Hyderabad(138). It also highlights Pune among
evolving business centers and emerging 9 cities

around the world with citation "Hosts IT and automotive companies"

HISTORY OF PUNE
The history of Pune (a city in Maharastra, India) begins in the 6th century, and is
closely linked to the history ofShivaji, the founder of the Maratha Empire, and to the
Peshwa, the ministers of the Maratha Empire and later the MarathaConfederacy.

Early and medieval

The circular Nandi Mandapa at the Pataleshwar cave temple, built during

the Rashtrakuta dynasty

Copper plates dated to 758 and 768 show that, by the 8th century, an agricultural
settlement

known as 'Punnaka' existed where Pune is today. The plates indicate that this region
was ruled by the Rashtrakutas. The Pataleshwar rock-cut temple complex was built
during this era. The Kasbapeth in central Pune were constructed in the 5th century.
In the copper plate of 993 A.D. It is named as Punakadesha. Later on it was referred to
as Punekavadi. Punevadi, Kasabe Pune. There was temple of Punyeshwara on the
bank of River Mutha. Saint Namdev (1270-1350) visited this temple. Poona Gazetteer
explains that this city is situated on the confluence of Mula and Mutha rivers. The
confluence / sangam of two rivers is called as 'punya'. Hence the name Pune. It is also
referred to as Punyanagari.

Pune was a part of Yadava Empire of Deogiri from the 9th century to 1327. It was later
ruled by the Nizamshahi Sultans, until it was annexed by the Mughal Empire in the 17th
century. In 1595, MalojiBhosale was appointed the Jagirdar of Pune and Supe by the
Mughals.

Maratha and Peshwa Rule

In 1625, ShahajiBhonsle appointed RangoBapujiDhadphale as the administrator of
Pune. He was one of the first major developers of the town, overseeing the construction
of the Kasba, Somwar, Ravivar and Shaniwar Peths. Construction also began on the
LalMahal palace, as Shahaji's son, ShivajiBhonsle (later ChattrapatiShivaji) was to
move there with his mother Jijabai. The LalMahal was completed in 1640. Jijabai is said
to have commissioned the building of the KasbaGanapati temple herself.
The Ganesh idol consecrated at this temple is regarded as the presiding deity
(gramadevata) of the city.

From 1630 to 1647, Shivajimaharaj was crowned Chhatrapati (King) in 1649, he

oversaw further development in Pune, including the construction of the Guruwar,
Somwar and Mangalwarpeths. Before the rise of the Peshwe, five other peths were
constructed: Shukrawar, Raviwar, Shaniwar, Bhavani, and GhorpadePeth.
BudhwarPeth was constructed in 1703 by the emperor Aurangzeb.

BajiRao I became Peshwa of the Maratha empire, ruled by Chattrapati Shahuji, in 1720.

By 1730, the palace of Shaniwarwada had been constructed on the banks of the
Muthariver, ushering in the era of Peshwa control of the city. The patronage of the
Peshwas resulted in the construction of many temples and bridges in the city, including
the Parvati temple and the Ganesh, Sadashiv, Narayan, Rasta and Nana Peths.

The Peshwas fell into decline after their loss in the Third Battle of Panipat in 1761. In
1802, Pune was captured from the PeshwabyYashwantraoHolkar in the Battle of
Poona, directly precipitating the Second Anglo-Maratha War of 1803-05.

British Raj

The Third Anglo-Maratha War broke out between the Marathas and the British in 1817.
The Peshwas were defeated at the Battle of Khadki (then transcribed Kirkee) near
Pune, and the city was seized. It was placed under the administration of the Bombay
Presidency, and the British built a large military cantonment to the east of the city (now
used by theIndian Army). The Pune Municipality was established in 1858. The British
also oversaw the construction of GanjPeth (renamed to Mahatma Phule Peth after
1947) and NaviPeth. Pune was at one time the "monsoon capital" of the Bombay
Presidency.

NanasahebPeshwa, the adopted son of the last Peshwa Bajirao II, rose against British
East India Company rule in 1856, as part of the Indian Mutiny. He was helped by Rani
Lakshmibai of Jhansi and Tatya Tope. After the mutiny failed, the final remnants of the
Maratha empire were annexed to British India.
TOP 5 SHOPPING MALLS IN PUNE

Malls in Pune have become the perfect hangout places in recent times. Shop shop until
you drop that is the mantra behind all the shopping malls in Pune. Shopping at these
malls is a very convenient option for people who are impulsive buyers. They love to see
a variety of items and brands under one roof. One place that suffice everyone’s needs,
that’s what our shopping malls in Pune are. Right from kids clothing, toys, to men’s
casuals, formals to women’s ethnic wear, casual wear and daily wear to jewelry,
electronics etc. you will find this all in close proximity probably on different floors of the
same building. If we define to what exactly a shopping mall is, the definition would be
like “A shopping mall or shopping center is a building or set of buildings that contain
retail units with interconnecting walkways enabling visitors to easily walk from unit to
unit, offering diverse brands and utilities at the same place”.
PUNE CENTRAL

Central is a chain of malls operating in metro cities of India. The city name is prefixed
with central. So in Pune it becomes Pune Central. Pune central has about 300 clothing
brands to choose from. The variety in apparel and footwear is just amazing. Shopping at
Pune central is a must while visiting Pune.
SHOPPERS STOP MALLS IN PUNE

Another destination for shopaholics is a fabulous mall called Shoppers Stop. Just like
Pune central they too have a huge variety of clothing brands. Shoppers Stop Ltd
bagged awards like “the Hall of Fame” and “the Emerging Market Retailer of the Year
Award” by World Retail Congress at Barcelona, on April 10, 2008. Shoppers Stop retails
products of domestic and international brands such as Louis Philippe, Pepe, Arrow,
BIBA, Gini&Jony, Carbon, Corelle, Magppie, Nike, Reebok, LEGO etc.

ISHANYA MALL IN PUNE

Ishanya Mall caters to the interior and exterior needs of a home or an office. It retails
furniture, furnishing and other products, which are required for home making. It is one of
the biggest malls in Pune. It is one of the specialty mall that has amphitheatre,

PHONEIX MARKET CITY

It is probably the newest of all the Shopping Malls in Pune. What makes it more popular
is its gigantic size. It has emerged as a popular hangout place for youngsters in recent
months. People coming to pune as tourists make sure to visit this mall at least once.
The Building in-houses various branded shops having shoes and clothing items. This is
the biggest of all the malls in Pune.

SGS MALL PUNE

SGS mall at camp is another very popular hangout place located in the center of the
city. It is popular for its large seating area right in the center, which has multi cuisine
shops and coffee shops. SGS is a perfect place to spend time and enjoy an evening chit
chatting with friends. The mall is located right opposite to Dorabjee’s, which is another

popular landmark in Camp, Pune. This is one amongst most crowded Malls in Pune .

COURTYARD BY MARRIOTT PUNE HINJEWADI------

Address:S. No 19 & 20, P4 Rajiv Gandhi Infotech Park, phase 1, Hinjewadi,
Pune, Maharastra 411057

Phone:020 4212 2222

Fax:+91-20-40225252

Sales:+91-20-42122222

www.marriott.com/pnqph-courtyard-pune-hinjewadi/

Distance:-
Mumbai-Pune Expressway- 1.5 kms

Pune Airport – 16 kms North West

Pune Railway station – 12 km South East

Mumbai Airport- 112 kms South East

MAP INDICATION OF THE HOTEL

For a winning combination of tasteful luxury and functional

convenience, look no further than the Courtyard Pune Hinjewadi. From the moment you
step into one of our 153 well-appointed hotel rooms and suites, you'll feel relaxed and
reinvigorated. Take advantage of perks including high-speed Internet access and a safe
in your room, or unwind in front of your flat-screen TV. Additional hotel amenities
include a 24-hour business center, to ensure that your visit with us is productive. Plan a
 meeting in one of our five conference rooms, or gather outdoors on our landscaped
lawn. Our onsite fitness center and lap pool help you stay fit and focused, and our
signature restaurant, MoMo Cafe, offers tasty Indian and Western buffet dishes
throughout the day. And let's not forget our prime hotel location - just off the Mumbai-
Pune Expressway in the vibrant Hinjewadi district, widely considered to be the Pune's IT
hub. Make plans to experience the Courtyard Pune Hinjewadi today; we look forward to
your visit.

Key Amenities

  Free breakfast
  Kitchen/kitchenette
  Fitness center
  Pool

Marriott Rewards

Sunday Big Brunch- Superb Splurge!

4.8 out of  5.0

Cleanliness 

4.7

Service 
 4.8

97%of guests recommend this hotel

This hotel is recommended by guests for:

 Business Travel
 Families
 Couples
 Leisure

Location: Courtyard by Marriott Pune Hinjewadi is a business-friendly Hinjewadi hotel

in the business district and close to Balewadi Sports Complex and Rajiv Gandhi
Infotech Park. Regional points of interest also include Shaniwar Wada and
DagdusethGanpati Temple. 

Hotel Features:
In addition to 3 restaurants, Courtyard by Marriott Pune Hinjewadi offers a snack
bar/deli and a coffee shop/cafe. A bar/lounge is open for drinks. Room service is
available 24 hours a day. The hotel serves hot/cold buffet breakfasts each morning
(surcharges apply). Recreational amenities include an outdoor pool and a fitness facility.
This 4-star property has a 24-hour business center and offers small meeting rooms,
technology support staff, and limo/town car service. Wireless and wired high-speed
Internet access is available in public areas (surcharges apply) and the hotel has an
Internet point. This Hinjewadi property has 877 square meters of event space consisting
of banquet facilities and conference/meeting rooms. For a surcharge, shuttle services
include a roundtrip airport shuttle (available on request) and a train station pick-up
service. Business services and tour/ticket assistance are available. Valet parking is
complimentary. Additional property amenities include a library, laundry facilities, and
currency exchange. 

Guestrooms:
153 air-conditioned guestrooms at Courtyard by Marriott Pune Hinjewadi feature
minibars and coffee/tea makers. Accommodations offer city or courtyard views. Beds
come with memory foam mattresses and premium bedding. All rooms include separate
sitting areas along with desks and ergonomic chairs. Bathrooms feature showers with
rainfall showerheads. They also offer makeup/shaving mirrors, bathrobes, and slippers.
Wired high-speed and wireless Internet access is available for a surcharge. In addition
to complimentary newspapers and safes, guestrooms offer direct-dial phones with voice
mail. LCD televisions are available in guestrooms. Rooms also include complimentary
bottled water, welcome amenities, and hair dryers. Guests may request hypo-allergenic
bedding, extra towels/bedding, and wake-up calls. A nightly turndown service is offered
and housekeeping is available daily. 
FOOD & BEVERAGE SERVICE

F & B Manager

Asst. F & B Manager

Jr. Executive

Sr. Executive

Room Service Captain

Stewards

Trainee
RESTAURANTS

24 Hour Coffee Shop

Buffet and A-la-Carte’

Highlights:
 Interactive Show kitchen
 Outdoor seating around the pool
 Pizza Oven
 Western and Indian Cuisine
 Breakfast Buffet: 06:30 am to 10:30 am
 Lunch Buffet: 12:30 pm to 03:30 pm
 Dinner Buffet: 07:00 pm to 11:30 pm
 Covers: 96 (80 Indoor, 16 Al Fresco)
 Grab–n-Go Store

Fresh Bakeries

Highlights:
 Fresh Sandwiches
 Pastries
 Pie’s/ Tarts / Cakes
 Selection of hot and cold beverages
 Mart Essentials
 Ignite Bar and Grill

Highlights:

 Fresh Veg &Nonveg Grills

 Starters
 Selection of cold beverages
 Interactive Show kitchen
 Alcoholic &non alcoholic Beverages
 6 Cabans
DUTY ROTAS

Morning shift 7.00 am to 4.30 pm

Afternoon shift 2.00 to 10.30 pm

Night shift 10.00 pm to 7.00 am

Break shift 7.00 am to 1.00 pm & 7.00 pm to

10.30 pm

BRIEFING

 Grooming standard
 Checking the waiters equipments
 Discussing previous shift
 Discussing menus
 Checking steward’s menu knowledge
 Discussing lunch menu
 Any VIP/VVIP guest arrival
ROOM SERVICE NIGHT SHIFT CHECK LIST

STEWARDS

 Proper hand over to be taken from the second shift.

 American and continental tray set up to be done.
 Bread basket, crucibles, jam-honey-marmalade tomato ketchup and butter
dishes, sugar bowls and cruet set to be kept ready for breakfast session.
 GM office mezzanine floors executive and HOD offices water bottles to be
placed.
 Floor rounds for the clearance and standing orders for Breakfast doorknobs to be
placed.
 Floor round for the clearance and standing orders for Breakfast doorknobs to be
checked twice at 1.00 to 4.30 hrs.
 Soiled linen count and linen cabinet to be arranged properly.
 Tray set up, parcel box to be kept ready for the standing orders.
 Proper hand over to be given to morning staff.

ROOM SERVICE ORDER TAKER

 A and G and EDM checks and mini bar A and G check for the deluxe for the
deluxe rooms to be raised before changing the date.
 Pending bills, pending KOTs to be check for RSR / Mini Bar
 CHANGE THE DATE
 GUEST copy, mini bar and Room Service account and audit copies to be entered
in the respective registers and submit to the front office and night auditor
respectively.
 According to the bills and room mini bars consumption to be entered in the daily
controls register with net amount.
 Room Service log book to be filled up.
 Day sales of the all the outlets and (outlets wise) to be written on the piece of
papers and put it on the notice board.
 Mini bar replenishment sheet to be kept ready for the next day.
 RSOT cabin to be thoroughly cleaned by KST and to be neatly arrange by
RSOT.
 All the unsigned A and G and EDM checks to be dropped in the respective
pigeon whole. Check list comment card to be kept in the F & B Administration
office.
 Hand over for the next shift to be kept ready.

MENU CARDS OF THE HOTEL

OUTLETS
BEVERAGE LIST
 BANQUETING & MEETINGS

Aangan –

"Aangan" accommodates up to 150 persons in a theatre style. It has a large pre-

function area and courtyard. The Aangan can be divided into two for smaller functions.

Seating capacity

U Class
Hall Theatre
shape room

Aangan 150 55 80

Aangan1 70 35 35

Aangan 2 70 35 35

Baithak –
This is our multi-purpose meeting and conference venue with a pre-function area
with excellent contemporary furnishings, lighting, state-of-the-art audio-visual and
software backup.

Seating capacity
 U Class Cluste
Theatre
shape room r
50 25 35 50

BANQUET AREA SIZE

Aangan:-

Sr No. Description Size Quantity

1. Aangan 21070*8740*4200M
M
2. Round Table 1520mm 9 Nos
3. Chairs 550*450mm 90 Nos

Baithak:-

Sr No. Description Size Quantity

1. Board Room 12435*5575*5600M
M
2. Round Table 1520mm 3 Nos
3. Chairs 550*450mm 30 Nos
 SERVICE TAXES AND VAT

Items Service Tax VAT Total

Food & Soft Beverage 9.8% 12.5% 22.3%
Alcoholic Beverage 14% 20% 34%
Hall Rental 14% - 14%
AV equipments 14% - 14%
BQT Internet 14% - 14%

DJ – 14% service tax & and allowed till 10.30pm

 Breakfast:- 499+ tax

 Lunch :- 700+tax
 Dinner :- 950+tax
BUFFET DISPLAY
BANQUET SETUP
Front Office
 CATEGORIES OF ROOM

 Standard Rooms: 139

  Executive Rooms: 18

 Junior Suites: 08

   Deluxe Suites: 07

   Executive Suites: 07

   King Beds: 140

 Twin Beds: 39

 Physically Challenged: 02

 Interconnecting Rooms:
  Deluxe Twin/Twin Guest Room

Our spacious guest rooms feature a well-lit work desk and high-speed Internet access
with contemporary amenities.
  Executive Premier Room

Our Executive Premier Room is a comforting room with ample natural light and
luxurious in-room amenities
  Executive Suite

Relax in our Executive Suite, with a separate living room. It is the ideal place to live in
style for extended stay guests.
 MARRIOTT’S PRINCIPLES OF HOSPITALITY

1. Smile and greet every guest.

2. Speak to the guest in a warm, friendly, courteous manner.

3. Display genuine and enthusiastic interest in the guest; pay complete attention.

4. Anticipate guest needs and be flexible in responding to them.

5. Be knowledgeable about your job.

6. LEARN to take ownership of guest problems and resolve them

 GROOMING STANDARDS

Objective

To establish and maintain a uniform standard of appearance for all associates and
provide for its implementation and equitable enforcement, as our associates come in
frequent contact with guests.

Minimum Standards

Each associate working in direct or indirect guest contact should be well groomed,
which is part of giving customers the security that the hygienic standards of the hotel
are at a top level.
 GROOMING STANDARDS

Objective

To establish and maintain a uniform standard of appearance for all associates and
provide for its implementation and equitable enforcement, as our associates come in
frequent contact with guests.

Minimum Standards

Each associate working in direct or indirect guest contact should be well groomed,
which is part of giving customers the security that the hygienic standards of the hotel
are at a top level.
 GROOMING FOR GENTLEMEN

Hair:
 A conservative and well trimmed hair style must be maintained at all times.
 A neat gelled back look appears smart on most hair types.
 Hair must not touch the collar or ears or fall over the forehead.
 Hair must be cut straight at the back.
 No scented oils or hair dressings at work. Use only hair gel or hair cream.
 Turbans if worn by Sikhs must be black or as per their uniform color.

Face:
 Clean shaven. No stubble beard or moustache.
 Moustache if maintained should be well trimmed, above lip level and not
drooping over.
 No beards, exception for Sikhs. Must look neat by gelling back or using a beard
net.
 Sideburns should not be longer than half the length of each ear.
Hands:
 Regularly washed.
 No marks or nicotine stains.
 Nails: Clean and short with even length and well trimmed.

Personal Hygiene:

 Bathe daily and use a deodorant after bath to avoid body odour.
 Mouthwash often and brush teeth twice a day to avoid bad breath.
 Smokers should take care to avoid nicotine stains on teeth and hands, as well as
“tobacco breath”. Smokers should rinse their mouth before returning to their
areas of work.
 Chewing pan or gutka is forbidden.
 Wash your face frequently to appear fresh.
 Offensive habits should be avoided like :

 Picking teeth, nose or ears.

 Sneezing without covering the mouth.
 Belching loudly.
 Continuously rearranging hair or clothes in guest contact areas.
 Making noise while chewing food.

Accessories:

 Ties must be knotted with a double knot.

 No personal tie-pins and cufflinks to be worn with uniform.
 Religious treads if worn should not be visible below the cuff.
 Only a formal black / Cherry Red leather belt with simple buckle is to be worn, as
mentioned in the Uniform standards.
Shoes:
 Shoes should have well repaired heels at all times.
 Only approved colors as per the Uniform Standards; polished daily with wax and
buffed up after meal breaks.
 Laces should be tied neatly at all times.
 Black / Brown socks as per the shoe colour alone should be worn and should be
clean and odorless.
 Work shoes should not be worn outside the hotel.

Jewellery:
 Restricted to a maximum of two rings and no more than one ring per hand.
 No Bracelets or necklaces to be worn.
 A watch of conservative design with a plain simple face is allowed and the strap
must only be silver, steel or leather. Colored straps are not to be worn.
 Ornate and colored spectacle frames are not allowed.
 Spectacle frames should be conservative and well fitted.
 GROOMING FOR LADIES

Hair:
 Hair should be left open only if above shoulder length. While at work it should be
away from the face.
 Shoulder length or longer hair must be pulled back in a bun or tied back neatly in
a pony tail and then be fastened in a black hair net.
 Fringes or hair coming over the face is not allowed.
 Plaits are not allowed.
 Hair accessories should be black and minimal.
 No hair dye except Black or original hair color permitted.
 Highlighting or streaking of hair is not permitted.
 Short hair should be cut in elegant contemporary style, which is manageable and
looks neat throughout duty hours.
Make-up:
 Day make-up should be subtle. Light to medium shades of pinks, peaches and
russets should be used.
 Evening make-up should be deeper colored. Maroons and rust suit most Indian
complexions
 Eye make-up should consist of a light application of mascara, a light shade of
eye shadow, and kohl or eye liner application.
 Dark shades of eye shadows e.g. Brown, bright pink, red are reserved for the
evenings only.
 Dark circle should be covered with under eye make up.
 Blush-on on the cheek bones and along the neck is a must. It enhances your
features.
 Permissible lipstick colors as per uniform standards to be used only.

Hands:

Hands should always be clean and well – manicured.

 Mehendi designs are not allowed. Written permission from the Executive
Committee Member should be obtained if there is a marriage in the immediate
family. Mehendi should be bleached off before resuming duty after the
ceremonies. An exception will only be made if the associate has herself got
married.
 Nails should be well shaped at the same length on both hands. Approved Nail
Polish colors as per uniform standards to be worn evenly on both hands at all
times, whilst on duty.
 Nail polish should not be chipped.
Personal Hygiene:
 Bathe daily and use a deodorant under your arms after bath to avoid body odour.
  Mouthwash often and brush teeth twice a day to avoid bad breath.
 Smokers should take care to avoid nicotine stains on teeth and hands, as well as
“tobacco breath”.
 Chewing pan or gutka is not allowed.
 Perfumes or colognes used should not be over powering.
 Hands to be washed after every meal with ‘clean & smooth’ liquid.
 Replenish make-up after every break. You should look fresh and made-up at any
time of the day or shift.
 Facial hair to be removed or bleached regularly.
 Legs and hands should be regularly waxed.
 Offensive habits should be avoided :
 Picking teeth, nose or ears.
 Sneezing without covering the mouth.
 Belching loudly / Making noise while chewing food.
 Continuously rearranging hair or clothes in guest contact areas.

Shoes:
 Only black or brown closed shoes to be worn on uniform.
 Shoes worn should not expose the toes or heels.
 Shoes should be well polished and heels should be in good condition.
 Stilettos are not allowed.
 A minimum of 1 inch heel should be worn as flat shoes give a rather ungainly
walk and could be avoided.
 Only black or skin tone stockings as per Uniform Standards to be worn with
skirts. Stockings should have no runs or tears.

Jewellery& Accessories:
 Ornate and colored spectacle frames are not allowed.
 Spectacle frames should be conservative and well fitted.
 Ear rings to be restricted to a maximum of one pair.
 Ear rings worn on the earlobe should be studs only not more than ½ cm in width.
 All ear rings should be in gold, silver or pearl. Colored ear rings not permitted.
 Only a simple thin chain should be worn on duty.
 Anklets not permitted.
 Brooches/ accessories that are not part of the uniform are not permitted.
 TELEPHONE ETIQUETTES

SOME MUST DO’S:-

- All calls must be answered within three rings.

~ Always smile while answering a call.

~ Speak in a polite and clear manner.

~ Never screen calls whether it is for a guest or an associate

DESIRABLE TRAITS

 Pleasant Sounding
 Pitch variations
 Normal rate
 Varies in volume
 Distinct articulation
 Sounds like you are smiling
 Ample Force
 Stresses proper accent.
 Be natural.
UNDESIRABLE TRAITS

 Nasal
 Sound throaty
 Raspy
 Squeaky sound
 Boring and monotone
 Too weak
 Too many pauses
 Too loud
 Fake

THE VOICE YOU PROJECT IS DETERMINED BY:

 Energy
 Pitch
 Quality
 MARRIOTT TERMINOLOGY

A/P - Accounts Payable

A/R - Accounts Receivable

A & C - Architecture & Construction

AA - Affirmative Action

AD&D - Accidental Death & Dismemberment Insurance

ADA - Americans with Disabilities Act

BEO - Banquet Event Order... a multiple copy document that details information about a
banquet function for all hotel departments affected by the function.

BI-STANDER - Two-tiered tray stand used in banquets

BMS - A computerized purchasing and budget management system

C - 7 - Internal inter-departmental charge back forms and system

CABL - Caribbean / Bermuda / Latin America region

CAS - Corporate Accounting Services

CBS - Career Banding System

CBT - Computer Based Training

cc: MAIL - Marriott Electronic Mail software system (a Lotus Corp. program)

DAILY EVENT SHEET - Daily listing of guest activities and functions in the hotel, often
posted in the lobby area on the Guest Reader Board.

DENG - Director of Engineers

DFS - Demand Forecasting System

DHR - Director of Human Resources

DOC - Director of Catering

EAP - Employee Assistance Programs

EASY - Engineering Automated Systems

ECM - Executive Committee Meeting

ECO-LAB /

ECO-SAN - Supplier to Marriott of cleaning supplies and programs

ECOLI - Bacteria from cow meat causing a serious food borne illness.

EDI - Electronic Data Interchange

F

F&B (or FB) - Food and Beverage or Food and Beverage Director

FACS - Financial Reporting System

FCSA - Family Care Spending Account

FF&E - Furniture, Fixtures, Equipment

FFI - Fairfield Inn brand

GFT - Guarantee of Fair Treatment

GM - General Manager

GRR - Gross Revenue Report

GSA - Guest Services Associate

GSC - Guest Service Center

HACCP - Hazard Analysis Critical Control Point (food borne illness safety program)

HCSA - Health Care Spending Account

HGA - Honored Guest Awards (frequent guest program), currently referred to as

Marriott Rewards

I
IPL - Initial Program Load

ICCS - Internal Communications & Creative Services

IEP - Income Extension Plan

IMS - Information Management System

KRONOS - Electronic time clock and management system, link-up with the computer
and payroll.

LOA - Leave Of Absence

LSC - Lodging Systems Center

LSI - Computer system for casino table games

LSOPs - Local Standard Operating Procedures

LTD - Long Term Disability

LY - Last Year
M

Marr Net - Marriott’s Internal Network

MARSHA - Marriott Automated Reservation System for hotel accommodations

MBOs - Management by Objective

MBTI - Myers Briggs Type Indicator

MBWA - Management by Walking Around

NGS - Next Generation System (a total hotel computer system)

OASIS - Ownership Accounting Special Integrated System

OC - Occupied Clean Room

OCA - Office of Consumer Affairs

OCV - On Command Video

OD - Organizational Development

OD - Occupied Dirty Room

P&A - Plans and actions

P&L - Profit and Loss

PAC RIM - (“Pacific Rim”) Pacific / Australia / Asia region

PAF - Personnel Action Form

PBX - Private Branch Exchange (hotel telephone operations system)

PC - Personal Computer

QA - Quality Assurance

Q&A - Question and Answer

QIP - Quality Improvement Process

QIT - Quality Improvement Team

QUEEN MARY - A large metal cart, used for transporting equipment, dishes, and
supplies

R&D - Research and Development

RAVRS - Reservation Agent Variance Reporting System

RCONT- Regional Controller

RDENG - Regional Director of Engineering

RDHR - Regional Director of Human Resources

RDOP or RDO - Regional Director of Operations

S

S&M - Sales and Marketing

S&S - Sales and Services

SAM - Sales Activity Management. Group "lead" tracking system - sales/catering

SAR - Summary Annual Report

SBU - Strategic Business Unit

SOPs - Standard Operating Procedures

STAR TRNG - Skills to Achieve Results Training Program

STD - Standard

SVP - Senior Vice President

SYSTEL - A two-way radio system that ties into a phone line, allowing guests to contact
a catering person who may not be in an office.

VC - Vacant, Clean

VD - Vacant, Dirty Room

VIP - Very Important Person

VM - Voice Mail

VM - Vacant, maintenance

VMX - Voice Mail Exchange

VO - Vacant, Occupied

VR - Vacant, Ready Room

VRU - Voice Response Unit

X – Extension

YTD - Year to Date

 Housekeeping

The housekeeping department personnel include maids, chief of housekeeping

department, supervisors and senior maids. Housekeeping department, as well as the
front-office, works in the round-the-clock mode with 3 shifts. Depending on the hotel
status, room cleaning can be performed once or several times a day. The higher the
rank of the hotel, the more frequent a room cleaning is.
Hierarchy of housekeeping
Department
Executive Housekeeper

Deputy Housekeeper

Asst. Housekeeper

Housekeeping Executive

Housekeeping Supervisor

Sr. Room Attendent

Room Attendent

Contract Staff

Trainee
 VIP AMENITIES PLACED IN A ROOM

VIP – 1

These are heads of state, ministers and international celebraties.

ROOM

1. A full bar set up(whisky, gin, rum, vodka, brandy). Aperitif, beer, soft drinks, mixers,
mineral water and salted nuts.
2. A large flower arrangement.
3. A platter of chocolate.
4. Petit fours.
5. A large fruit basket.
6. A platter of cookies.
7. A platter of dry fruits.
8. Personalized stationary.

BATHROOM

1. Bath role with guest initials.

2. Lowelling slippers.
3. Bubble bath.
4. A tray of a sorted soaks.
5. Moisturizers.
6. After shave lotion.
7. Bathroom kit, toothbrush, toothpaste.
8. Disposalile razor and shaving cream.
9. Bud vase.
10. Weighing scale and exerasing.
 VIP – 2

These are presidents of large companies, to people in hotel’s own company

onliossadors and well known personifies.

ROOM

1. A partial bar setup with 2 spirits, beer, soft drinks and mineral water.
2. A medium sized flower arrangement.
3. A medium sized fruit basket.
4. A platter of chocolates.
5. Persnalized stationary.

BATHROOM

1. Bath role with guest initials.

2. Lowelling slippers.
3. Bubble bath.
4. A tray of a sorted soaks.
5. Moisturizers.
6. After shave lotion.
7. Bathroom kit, toothbrush, toothpaste.
8. Disposalile razor and shaving cream.

VIP – 3

These are regular guests and crew members.

BATHROOM

1. Bath role.
2. Loweling slippers.
3. Bud vase.
4. Bubble bath.
5. Bathroom kit.

VIP – 4

These are group leaders, tour leaders and journalists.

ROOM

1. Small flower arrangement.

2. Small fruit basket.
3. Soft drinks.

BATHROOM

1. Bath role.
2. Bathroom slippers.
3. Bathroom kit.

SUPPLIES IN A BATHROOM

1. BATH TUB
Tub mat, bathmat, bath soap, mug, showerhead, shower cuicle.
Bath towel
Shower cutain
Rod

2.WASH BASIN SIDE

Hand towel(2)
Face towel(2)
Well mouted mirror
Hair dryer
Tooth brush glasses(2)
Electric switch plate
Shower/Shaving kit
Face tissue box
Extra toilet roll
Ashtray
Shower cap
Soaps/Shampoo
Moisturizers, lotion
Nail file
Shaving mirror
UNDER THE WASH BASIN SIDE
Bathroom supplies
Sanitary line with disporalle lags
Weight scale
3.WATER CLOSET (W.C.)
Sanitary disinfectant slip/loard(in vacant room)
Toilet roll holder in a triangle bar fold
Deodriser(odinil stick)
Shoe shine slip
Wall mouted telephone

4.ENTERANCE OF BATHROOM
Full length mirror facing the room behind
Cloth bags
Bath role
Bottle opener on the door frame inside the bathroom.
 GENERAL CLEANING (DONE IN THE DAY TIME)

1. Dusting of furniture and fixtures.

2. Dry mopping of the floor.
3. Window cleaning.
4. Upper of uppolstery, furnishings.
5. Repositioning of furniture.
6. Removal of shots and stains.
7. Flower arrangement and cleaning of counters.
8. Empting of shtray.

EXTRA CLEANING
(ALLOCATED ONE DAY OF THE WEEK)

1. Wiping of planters, hots, cleaning of stores.

2. Brasso of door handle, rails etc.
3. Wiping of window frames.
4. Cleaning of groves, jalies etc.
5. Washing of mats.
6. Through cleaning of staircase one by one.
 SPECIAL CLEANING (DONE IN THE NIGHT)

1. Floor scrulling and polishing.

2. Carpet cleaning and shampoo.
3. Brasso of all articles.
4. Word polishing.
5.Chandeliar cleaning.
6. Uppolsteryvaccuming.
7. cleaning of porch.

LOUNGE AREAS

GENERAL CLEANING

1. Dusting of furniture and fixtures.

2. Dry mopping of the floor.
3. Window cleaning.
4. Upper of uppolstery furnishing.
5. Removal of shots and stains.
6. Empty of ashtray.
7. Flower arrangement and cleaning of counters.
8. Repositioning of furniture.
9. Wiping of table’s and chair along with clearance.
 EXTRA CLEANING

Wiping of fixtures, decorative items, carpet corner cleaning, cleaning of table tops,
glass, lags of furniture etc.

SPECIAL CLEANING

1. Dusting of higher areas like false ceiling.

2. Floor scrulling and polishing.
3. Carpet cleaning and shampooing.
4. Brasso of all articles.
5. Wood polishing.
6. Chandelier cleaning.
7. Cleaning of porch area.
8. Dusting of floor mat.

LOUNGE AREAS

GENERAL CLEANING

1. Dusting of furniture and fixtures.

2. Dry mopping of the floor.
3. Window cleaning.
4. Upper of uppolstery furnishing.
5. Removal of shots and stains.
6. Empty of ashtray.
7. Flower arrangement and cleaning of counters.
8. Repositioning of furniture.
9. Wiping of table’s and chair along with clearance.
 EXTRA CLEANING

Wiping of fixtures, decorative items, carpet corner cleaning, cleaning of table tops,
glass, lags of furniture etc.

SPECIAL CLEANING

1. Dusting of higher areas like false ceiling.

2. Floor scrulling and polishing.
3. Carpet cleaning and shampooing.
4. Brasso of all articles.
5. Wood polishing.
6. Chandelier cleaning.
7. Cleaning of porch area.
8. Dusting of floor mat.
Food Production
Indian kitchen
 Hierarchy of Kitchen

Executive chef
                                                  
Sr. Sous chef

Jr. Sous chef

Chef de partie

Demi Chef de partie

Commee

Traniee
LOCATION OF THE KITCHEN

Lobby Level Coffee Shop/ Room service Kitchen,

Main Kitchen, Garde manager and

Butchery,

Basement Level I Bakery and Confectionery,

Basement level II Cafeteria Kitchen

COFFEE SHOP/ROOM SERVICE KITCHEN:

All menu items except tandoori items such as roti’s, kabab’s etc. picked up from the
Main-Kitchen and Chines and Thai dishes Picked from the Continental Kitchen. It
serves to the Coffee shop, Room service, Executive lounge, Banquet.

MAIN KITCHEN

All banquet menu items expect ice-cream, assorted glazed fruit. It serves to the Coffee
Shop, Room Service, Banquet, Executive lounge

GARDE MANAGER AND BUTCHERY

All types of salads, chats are prepared here.

It serves to the Coffee Shop, Room Service, and Banquet

BUTCHERY- It is located in the gardmanger section, all types of meat and poultry cuts
are supplied from here to various kitchens. Also sea flesh(fish , prawns , crabs ,
lobsters,…), ham , chicken cold cuts, meat pate, etc are supplied from here.

Coleslaw, Russian Salad, Waldorf Salad, and various salads.

Others: Cutting of various fruits for room service and coffee shop, making VIP’s fruit
basket, carving of various fruits.

Cutting of various meats: Chicken, Pork, Mutton, Beef.

Others: Different grades of prawns, various fishes – Pomfret, Lobster, Crab, Bombay
Duck, Betki, etc.

BAKERY AND CONFECTIONERY

Serves all types of cakes, pastries, bakery items, mousses, gateaux,

It serves to the Coffee Shop, Room Service, Banquet and Executive Lounge.

Bakery Items : Various Breads, Pizza Base, Burger Bread, Breads Ticks, Brown Bread,
Bread Rolls.

Pastries : Danish, Choux, Flaky, Short Crust Pastries.

Gateaux: Black Forest, With Forest, Mix Fruit, Pineapple.

Others : Muffins, Various Mousses, Blue Berry, Chocolate, Apple and cinnamon pie,
Apple Strudel, Cookies, Brownie, Strudel, Cookies, Brownie.

BREAKFAST MENU

Sausages

Chicken cutlet

Ham

Baccon

Lamp Curry Puff

Italian Rice Ball

Pancakes
Fresh Toast

Baked Beans

Grilled Tomato’s

Harsh Brown Potatoes

MeduVada

IMPORTANT POINTS REGARDING CNC KITCHEN

1. All the temperature readings of potentially hazardous foods are noted and
followed strictly.

2. All potentially hazardous food is kept below 5 c or above 60 c.

3. The Food handler carries accurate food thermometer for maintaining the right
temperature of food if necessary.

4. the sanitized and safe poultry product egg and stored below 5 c.

5. There are tags maintained and attached to the finished food product such as
lamb product or poultry product or Vegetarian Product.

6. White chopping boards are used for ready to eat food and Red chopping
boards are used for processing raw food.

7. The raw food is stored below ready to eat food and Glass containers are stored
on lowest shelves.
8. The potentially hazardous left over food from banquets or daily lunch buffet
must be discarded.

9. There is a process of pest control carried out in the entire kitchen area after
every 21 days in night shift.

10. Protection of all foods is done from croons contamination

from receiving to serving.

11. There is an arrangement of Pesto flash at the entrance of

every kitchen for killing insects,

12. There is an arrangement of Pesto flash at the entrance of

every kitchen for killing insect.

13. Coolers (3 c) and freezers (-18) equipped with thermometer

and maintained daily logs

14. Dish washer water temperatures: For washing 70-75 c, Rinse

80 c.
 Equipment use in kitchen

Potato peelerIdliatta maker

Ice maker

Combi oven
 MY TRAINING EXPERIENCE AND CONCLUSION

The training at the COURTYARD MARRIOTT HOTEL, gave me the practical

experience of various jobs in major sections. I could put my theoretical knowledge to
practice and increase my practical knowledge and also the confidence of handling the
guests.

Apart from practical experience I also came to know about the internal setup of an
environment in the hotel, how it works and co-ordination between the different
departments to satisfy the guest needs and more importantly the discipline and courtesy
one is suppose to display.

This experience has taught me to have a positive attitude toward life and helped me
capable of handling different problems in the industry efficiently.

I got to experience a different type of culture in the other country and also got to know
how the hotels work in the other countries and how they are different from our country.

I am sure this training will benefit me significantly in my career in the hospitality industry.

MR . KUNAL PANSARE

SINHGAD INSTITUTE OF HOTEL MANAGEMENTAND CATERING

TECHNOLOGY , KUSGAON (BK) , LONAVALA.