INDUSTRIAL TRAINING REPORT

ON
RADISSON BLU HOTEL GRT,
CHENNAI

Done by: Sreshtaa S Kumar

IHM Chennai

(2nd Year, 4th Semester)

Roll no: 141114

 ACKNOWLEDGEMENT
First of all, I would like to sincerely thank my college Principal, Mr. S.
Rajamohan and my Trainee Coordinator, Mr. Michael Santhosh A,
for guiding me and encouraging me to do my Industrial Training at
Radisson BLU GRT Hotel, Chennai, as a part of my 2nd year B.Sc
course (4th Semester).
Secondly, I would like to specially thank some staffs of the hotel, who
shared their knowledge and experiences, and also offered to help me
whenever needed: Mr. Kothandaraman, Mr. Andrew and Mr.
Chalukya, who were a part of the Trainee Committee and Human
Resources department, for selecting me to intern at their hotel and for
providing me a good ambience which helped me in completing my
internship at the hotel successfully; the In-Room Dining staff, who
were like a family to me, and guided me at each and every point till I did
my internship with them; the Executive Pastry Chef, Mr.
Vishwanathan, who offered to give me his recipe book as well as a job
at GRT Grand, T.Nagar; the Salt Co.531 staff; Chef Karthikeyan, the
Duty Chef of the kitchen, who was a very good friend of mine and
helped me at my good and bad times; and lastly, to all the other
departments’ staff where I did my training.
Overall, I had good experience training at Radisson BLU Hotel GRT,
Chennai.
 CONTENTS
 History of Radisson Group of hotels
 About Radisson BLU Hotel GRT, Chennai
 Board of Directors
 Food & Beverage Service
 Food Production
 Housekeeping
 Front Office
 Other Outlets and Services of the hotel
 Conclusion
 HISTORY OF RADISSON
GROUP OF HOTELS

Radisson Hotels is an international hotel company with more than 990 locations in
73 countries. The first Radisson Hotel was built in 1909 in
Minneapolis, Minnesota, US. It is named after the 17th Century French
explorer Pierre-Esprit Radisson. The hotel was purchased in 1962 by Curt
Carlson (1914–1999) and is still owned by the Carlson estate.

There are 5 brands of hotels under this group, which are;

 Mainline US Brand
 Radisson BLU
 Radisson BLU Edwardian Hotels
 Radisson Red
 Park Inn by Radisson

As I worked at Radisson BLU GRT Hotel Chennai, I’ll briefly explain about the
Radisson BLU Brand.

RADISSON BLU: THE TRUE BLU STORY

Iconic Radisson BLU has a long and successful history of delivering truly leading
edge, stylish and sophisticated international hospitality – dating back more than 50
years to our highly acclaimed launch of the world’s original Designer Hotel
 1960: Curt Carlson acquired the first Radisson Hotel in Minneapolis, USA.
Meanwhile, in Denmark, The Royal Copenhagen Hotel, also opened its doors as
the world’s original Design Hotel, created by the iconic Arne Jacobsen for SAS
hotels… later to become Rezidor.

 1994: Radisson SAS was launched, linking the two style-leading, synchronistic
brands. The dynamic new collaboration swiftly established a reputation for
designing, building and running hotels that were truly innovative, responsible
and reflective of modern guests’ needs

 Thriving Radisson SAS evolved into Rezidor PLC, based in Brussels. Formal
ties with SAS came to a natural end and the graphic blue box that differentiated
Radisson in EMEA became simply and sylishly Blu: Radisson BLU.

 2010: Radisson Blu global was born – growing strongly throughout its EMEA
heartland and expanding into Asia Pacific and the Americas. Always remaining
true to itself, creating stylish, iconic and sophisticated hotels.

 Today, Radisson BLU is bigger and stronger than ever. Now, the leading upper-
upscale hotel brand in Europe, with more than 380 hotels open or under
development around the globe; powerful growth – and a brilliant, dynamic
reputation.

SERVICE PHILOSOPHY OF RADISSON BLU

The service philosophy of Radisson BLU is “Yes I Can!”
ABOUT RADISSON BLU HOTEL
GRT, CHENNAI

Radisson BLU is a five-star hotel in Chennai, India. It is located at on GST

Road at Meenambakkam, 2 km from Chennai International Airport. The hotel was
built by Macnur Hospitality Limited in March 1999. In 2001, the hotel was
renamed as Radisson GRT after it was bought by the city-based G.R Thanga
Maaligai. The hotel has 101 rooms including:

 7 suites,
 19 business-class rooms,
 24 club rooms and
 51 deluxe rooms
The hotel has a basement, a ground floor (where the lobby and the F & B outlets
are situated), and two floors for the rooms. On the first floor, the Radisson Club
Lounge is situated.
Restaurants in the hotel include Salt Co.531, Yalla Yalla (poolside restaurant), The
Great Kabab Factory (restaurant), Blu Hickey Bistro and the Salt Lick bar by
Gallop. Meeting spaces include The Royal Court (with 3 optional partitions) and
The Royal Summit (with 2 optional partitions), both located on the lobby level, and
a boardroom.

BOARD OF DIRECTORS
Mr. G. Rajendran: Chairman

Mr. G.R. Ananthapadmanabhan: Managing Director

Mr. G.R. Radhakrishnan: Managing Director

Mr. U. Sasikumar: Sr. General Manager

Mr. Vikram Cotah: Chief Operating Officer

Mr. Kothandaraman: Director Guest Relations

Mr. Swapnil Kalkar: Director Operations

Mr. Mathiyalagan: Director Human Resources

Mr. Makendra: Director Food & Beverage

Mr. Anand: Director Food & Beverage

Mr. Abhiram Gona: Executive Chef

Mr. Hari Prasad: Asst. Director Front Office

Mr. S.M. Krishnan: Director Revenue

Ms. Rukshana Shabin: Director Housekeeping & Spa

Mr. S. Saravana Kumar: Executive Housekeeper

Mr. Venkatesan R: Asst. Director Housekeeping

 FOOD AND BEVERAGE
SERVICE

Food and Beverage Service is that department which focuses on

the sale of food and beverage which is of the best quality and
price. The method of service of food and beverage is also
important in front of a guest. It aims to attract the guests to try
out new dishes and new drinks.
 DEPARTMENTAL GOALS & OBJECTIVES
The main objective of the department is to maximize sale of food
and beverage. As this facility is open only for guests, the service must be
provided and tackle any complaints regarding delay, etc. that may affect
the very reputation of the hotel.

VARIOUS OUTLETS OF THE HOTEL

Radisson BLU GRT has the following F & B outlets;

 SALT CO. 531 (Restaurant)

A sample of the Salt Co. 531 menu card

 It is a multi-cuisine restaurant which serves food

prepared on top of salt bricks, i.e., no extra salt is
added into the food. It is a 72-cover restaurant with
one side station and one hostess desk. On Sundays, the
restaurant promotes ‘Saltravaganza’, a brunch buffet,
where people can swim and learn Aqua Zumba from
master trainers; also, musical bands come and sing for
the guests. It is located at the ground floor.
 The restaurant is run by the Manager, Mr. Clarence;
Mr. Pandian, Sr.Supervisor; stewards and stewardess;
and a hostess.
  Salt Co.531 has a feature in their breakfast, where the
guest can sit and get beneficial nutrients from the
sun’s rays like Vitamin D.

Cutlery, Crockery and Glassware used;

 Cutlery: AP spoon, AP fork, Soup Spoon, AP knife,
joint fork, joint knife, tea spoon, dessert spoon, ladles,
tongs, fish tongs
 Crockery: full plates, dessert plates, B & B plates, 2
portion cup, dessert cup, soup bowl, soup mug,
espresso cup.
 Glassware: Beer Mug, TC glass, Juice glasses, water
goblets (blue and yellow), cocktail glasses, etc.

EQUIPMENTS USED
 Juice maker, used to make orange juices and other
fruit juices for guests,
 Coffee maker, used to make various types of coffees
such as espresso, cappuccino, etc.

WORK DONE (AS A TRAINEE)

 Wiped glassware, cutlery and crockery,
 Set the tables completely for lunch and dinner,
 Folded napkins for the table set-up,
 Picked up food from the kitchen when needed,
 Clearance of side station, tables and buffet (breakfast and
lunch) after the guests have left
 Picked up fresh napkins from the laundry and handed over
soiled linen.

Shifts of staffs
07:00hrs – 19:00hrs (Morning)
11:30hrs – 23:30hrs (Afternoon)
19:00hrs – 07:00hrs (Night)

Opening Hours
Breakfast: 06:30hrs -10:30hrs
Lunch: 12:30hrs -15:00hrs
Dinner: 19:00hrs -23:30hrs
Sunday Brunch: 11:00hrs -15:30hrs

 SALT LICK BY GALLOP (Bar)

Feel the rhythm of the electro-swing music at Salt Lick by Gallop
as you relax with friends or colleagues over a drink. Come as you
are to experience a friendly, no-hard-rules bar ready to be just what
you need after seeing the area's attractions or meeting on site.
Experienced and knowledgeable bartenders have a wide range of
quality liquors to work with, and every drink feels like an
indulgence thanks to imported crystal glassware. Order a signature
cocktail and allow yourself to unwind. It is located at the ground
floor next to Salt Co.531
Opening Hours: 11:00hrs –Midnight
 Salt Lick Bar picture

 THE GREAT KABAB FACTORY (Restaurant)

An incredible assortment of 180 kababs sets The Great Kabab
Factory apart as one of the city's finest Indian restaurants. Guests
can taste their way through India's exotic spice repertoire as they
enjoy a rich selection of seafood items and succulent skewers.

Vegetarian options typically include six different types of kababs,

while a non-vegetarian kabab plate typically features three chicken
kababs, two mutton kababs and one fish kabab. Specialty Indian
breads are served with the dal and sabji of the day, and desserts
come in five varieties. Guests can indulge themselves with as
many orders as they care to eat with our table d'hôte service. It can
accommodate 120 people. Located at the ground floor.
 Opening Hours
Lunch: 12:00hrs-15:00
Dinner: 19:00hrs-Midnight

 YALLA YALLA (Middle-Eastern & Pool Side

Restaurant)
Opening hours: 18:00hrs – 23:00hrs

 BLU HICKEY BISTRO (Coffee Shop)

It is a 24 hour coffee shop. It is influenced by hip-hop culture and
pop art. Located on the lobby level (ground floor), Blu Hickey
Bistro serves plated bistro food around the clock to tempt your
taste buds throughout the day. Located next to the lobby.
 THE SLICE (Pastry Shop)
Opening Hours: 10:00hrs – 23:00hrs

 IN-ROOM DINING
This is a department which runs throughout the day (24*7).
IRD consists of a Supervisor and Stewards. Located at the
back area of the ground floor.

It also takes care of the Radisson Club Lounge, which is

open from 11:00hrs to 01:00hrs. The In-Room Guests (i.e.,
guests staying in the hotel) can enter the Lounge by using
their room key card.

Radisson Club Lounge

Features of Club Lounge:

 All the snacks in the Lounge are complimentary for
the guests who are staying in the hotel;
Morning time: juices, South Indian Snacks such as
Seedai and Thattai, assorted cookies
Evening time: The following snacks are provided;
 Tekkamaki (N.Veg)
 Cilantro Egg White with Bruschetta Timbale
(N.Veg)
 Campania Caprese (Veg Salad)
 Twin Chocolate Mousse (Dessert)
  Malgudi Days (Dessert)
 Scallion Chicken MoMos (N.Veg)
 Mini Promissory Hot Dogs (Veg)
 Kalamata Bococchini Skewers (Veg)
 Accompaniments for liquor such as Peanuts (salted
and roasted);
 Tea (tea bags, Twinings brand) and Filter Coffee,
along with milk, sugar are available;
 Liquor is available for free if the guest issues the black
drink coupon (100% free on Indian Liquor), which is
given to them on their arrival by the Front Desk staff.
 Liquor is available for half the price if the guest issues
the white coupon (50% free on Indian Liquor), which
is given along with the black coupon by the Front
Desk on their arrival into the hotel.
 A massage chair is available for guests to relax
themselves;
 Two televisions (with dish connection: Tata Sky) are
available for the guests to watch;
 Guests (In-House) can use their Wi-Fi password and
access the computers (the Lounge has 2 computers)
and can also take printout for free;
 Books to read;
 Bathroom, which the guest can use;
 Furniture for 16 people is available.
 Mini Bar available; and
 Complimentary Newspapers and Magazines to read.
Registers maintained at Club Lounge
 Guest Entry Register
 Snacks Register
 Staff Register
 Opening & Closing Checklist
 Liquor Register
 Club Lounge Log Book

WORK DONE AT IN-ROOM DINING

 While working, the staff should always wear a head

gear/hair net
 Setting up of trays for tea/coffee, breakfast, lunch and
dinner along with the necessary cutlery (AP spoon, fork
and knife) and crockery {B & B/side plate, cruet set, tea
cups with underliner and cocktail napkins, a coaster (for
water glass), tea spoon and sugar pots} and placing them in
the tray trolley.
 Count and dispose soiled linen in the laundry and bring
fresh linen for the day’s operations; the submission &
collection of linen from the laundry is recorded in the linen
register along with the laundry man’s signature.
 Washing and wiping the used cutlery, crockery and
glassware.
 Packing food for customers of BizBites, for guests who
have eaten food at Salt Co.531 & The Great Kabab Factory
and ask for their food to be parceled, for Blue Dart
customers (mostly only in the evenings)
 Preparing fruit baskets for guests who require them in their
guest rooms and later on placing them in the rooms, the
fruit baskets are made differently according to the type of
guests staying in the hotel;
for normal guests: banana, apple, orange and pears
for MIP guests: dragon fruit, Australian grapes, banana,
orange
 The tray clearance is done once the message is sent from
the Triton Console through the Housekeeping dept. It
should be done within 15 minutes, not before that.
 Attending phone calls; phrases used: “Vanakkam, In-Room
Dining. Staff’s name, how may I assist you?” asking the
guests their name, their purpose and attend to their needs.
 Sometimes, if a call comes which is not meant for us, it
should be transferred to the concerned dept.
 Attending calls meant for making reservations at ‘The
Great Kabab Factory’ and taking down their name, contact
number, number of pax and purpose, in the Reservation
Book.
 In case of a room order for food, the KOT is punched by
the One-Touch personnel and sent to all the concerned
departments (Kitchen & Food and Beverage Service) and
 then the food is collected by the IRD staff and placed on a
tray/trolley set-up and taken to the guest room with the bill
(if chargeable, in case of lunch and dinner) or without the
bill (if it is complimentary, in case of breakfast).
 When the bill is given to the guest, it is the staff’s
responsibility to take the signature of the guest along with
their room number concerned. In some cases, when a guest
wants to have a complimentary drink, they can produce the
drink coupon, without signing the bill.
 In case of any delay in giving the order in the rooms,
apologize kindly and make it up to the guest by giving a
‘Sorry cake’.
 The department maintains registers for Staff, Linen and for
the sales they make every day,
 In order to punch and settle bills of the company’s clients
or guest orders they are typed into the MICROS software,
one copy of the bill is given to the client; the other two
copies are kept with the department.
 There are three copies of bills:
 First Copy: guest copy (white color)
 Second Copy: hotel copy (pink color)
 Third Copy: department copy (green color)
 Goodnight chocolates are collected from the Bakery,
wrapped in silver foil and issued to the Housekeeping
department so that it is kept by the staff in the rooms.
 For a VIP guest, food is packed in a VIP basket (during
festival days).
 Preparing an indent for the items required in the department
and Lounge, this is given to the stores. This is done by the
staff, one copy is signed by the F & B Manager and the
second copy is retained.
 Also, IRD serves staffs as well when necessary.

EQUIPMENTS USED
 Warmer, to keep the food heated for the guest till it
reaches their room;
 KC 500, 750 plastic boxes, used for packing food for
restaurant guests and Blue Dart guests;
 ½ kg, 1 kg and 2 kg cake boxes, used to pack cakes;
 Bizbites box, used to pack food for bizbites customers;
 Trolley, to carry food to the guest rooms and clear
many food trays;
 Tray trolley, used to store readied trays.

Cutlery, Crockery and Glassware used;

 Cutlery: AP spoon, AP fork, AP knife, Soup spoon, steak
knife, joint knife, tea spoon, demitasse spoon, tea straws.
 Crockery: B & B plate, full plate, half plate, underliner,
tea/coffee cups, sugar pots.
 Glassware: TC glass, Wine glass, Highball glass etc.
 Shift timings (for staffs & trainees)
07:00hrs to 19:00hrs – Morning
13:00hrs to 01:00hrs – Afternoon
19:00hrs to 07:00hrs – Night
07:00hrs to 13:00hrs/19:00hrs to 01:00hrs – Break

As I have worked at Salt Co.531 Restaurant and In-Room Dining, I

have briefly explained about these two outlets of F & B Service.

JOB DESCRIPTION OF STAFFS

In the Restaurant:

1.Restaurant Manager: Restaurant Manager is the person in

charge of the restaurant. Has enormous responsibility bestowed on
him. This signifies proper service and guest satisfaction in this
restaurant.
Duties
 Setting of work standards for staff working here.
 Preparing duty roasters, i.e., distribution of staff as per need.
 Handling staff complaints, disputes, granting leaves and taking
disciplinary actions.
 Handling guest complaints unusual circumstances etc
 Maintains records and the sole representative of the management
in the restaurant.
2.Senior Supervisor
 He checks the staff’s grooming standards.
 Supervision of service of food to the guest, taking orders and also
handles guest complaints.
 He fixes the duty roster and distributes the various jobs to be
executed.

3.Supervisor
 Service of food in charge of few tables.
 Cover laying and mise-en-place supervision takes down food
order.
 Sometime place order in kitchen and does pick-up.

4.F&B Associates
 Taking down orders placing order in the kitchen pick-up, service
of beverage, water, laying of cover, placing of bills etc.
 Miscellaneous work.

5.Barman
 Preparing cocktails and delivers liquor and wines to the stewards.
 Issue soft drinks and beers to stewards for service.
 The mise-en-place for the bar section, keeping par stocks of liquor
and cigarettes.

6.Trainees
 They follow the stewards in their work and often take initiative
themselves.
 Clearance from table and side stations.
At In-Room Dining/Room Service:

7.Room Service Manager: He is responsible for the following:

 Preparing budget for the department,
 Compiling room service menu card liaising with the Chef and the
F & B Manager
 Prepares Sale Reports
 Handles guests’ complaints and establishes a good rapport with
them
 Procures equipments required for the department
 Recruits and trains staff
 Coordinates with other departments.

8.Room Service Steward (Chef d’etage)

 Setting up room service trolley
 Lining trays and arranging them with basic service equipment and
accompaniments
 Collecting the indent from stores
 Prepares the bills.
 Carrying the food in the warmer up to the room
 Collecting signature on the bills from the guest and sending it to
the Front Desk
 Clearing trays from the rooms and corridors.
 Personal grooming
 Informing guests’ complaints/appreciation to the
captain/supervisor.
 Keeping the department clean
 INTERDEPARTMENTAL
RELATIONSHIP
This department has a pronounced relationship with the following
departments:
 Kitchen: The production section of F & B department is the first
kin to any F & B service outlet.

 Main Cash: The pending bill come here directly, to be posted in

the folio of the respective guest (Front Office)

 Kitchen Stewarding: For regular washing of crockery and cutlery,

and periodic burnishing, etc. the cleaning of the “Room Service
Area” is a task for kitchen stewarding. Video games.

 Housekeeping – For linen, uniform cleaning & upkeep and

flowering.

 Front Office – For posting of pending bills in their respective

accounts.
 Maintenance – computer of ‘Main cash’
 FOOD PRODUCTION

This department caters to the need of the guests related to food. It is the
responsibility of the staff of this department to ensure proper quality of
food is served to the guest, as proper quality of the food ensures good
sales. They should be able to meet all the needs of the guest.
 HIERARCHY IN THE FOOD

PRODUCTION DEPARTMENT

Executive Chef

Sous Chef

CDP (Bakery) CDP (Butchery) CDP (Tandoor) CDP (Chinese)

CDP (Continental) CDP (South Indian) CDP (Indian) CDP (Halwai)

Commis III

Commis II

Commis I

Apprentice

Trainee
JOB DESCRIPTION OF THE STAFFS
1. EXECUTIVE CHEF
The chef is the person in charge of the kitchen. He is responsible for all
the aspects of food production, including menu planning, purchasing,
costing (food), planning work schedules, hiring and training.

 He should be able to prepare all kinds of food, sweets and

puddings and should have a good knowledge about bakery also.
 He should compile the menu in consultation with F&B Restaurant
manager.
 He is responsible for ordering perishable goods from the store and
it is his duty to make sure that there is no wastage.
 Supervising the kitchen and the kitchen staff.
 Inspecting the food prepared to ensure the quality and quantity.
 He should make sure that the equipments used in the kitchen are
maintained properly.
 He is responsible for the cleanliness for the kitchen and his staff.
 The most important duty of the chef is to control the food cost and
make sure that there is no pilferage. He should have a thorough
knowledge about market availability and market rates.
 He should maintain the standards in food production and introduce
new varieties periodically.

2. SOUS CHEF
He is directly in charge of production and works as an assistant to the
executive chef/chef de cuisine. Because the executive chef’s
responsibilities may require a great deal of time in the office, the sous
chef faces command of the actual production and the minute by minute
supervision of the staff.

 His duties are same as that of the chef de cuisine. In the absence of
the executive chef, he is completely in charge of the kitchen.
 The most important duty of the chef is to control the food cost and
make sure that there is no pilferage.
 Makes duty rota for staff, also arranges for staff leave and holidays
alternative arrangements for cooks on leave in various
departments.
 To coordinate the activities of various departments in delivering
food orders to restaurant, large banquet parties, to relieve the
barker at times.
 To check the temperature of food stuffs, proper garnish and
checking buffets and various service outlets.
 To arrange for training class for the kitchen and service staff.

3.STATION CHEFS/CHEFS DE PARTIE

He is in-charge of some areas of production.
Duties:

 To check the temperature of the refrigerator in his station and for

proper storage of food stuffs.
 To choose the menus in advance, to order for food stuffs and for
mise-en-place.
 He is responsible for his own selection for production and should
train the staff under him.
 He should make sure that the orders are received and executed
properly in his section with the proper garnish.
  He should be aware of the food cost of his section and maintain the
same.
 He is responsible for the equipment’s used in his section and its
cleaning and maintenance.
 He is responsible for any complaints in his section.
 He should allot duties for the staff in his section.

4. APPRENTICE
The apprentices are learning the trade and are moved to various parties
to gain knowledge of all sections of the kitchen.

5. PASTRY CHEF
A pastry chef is responsible for the preparation of bakery items such as
bread rolls, puffs, etc., and confectionery items in the bakery. He ensures
that all the equipments are used properly; the work area is clean and also
ensures that his staff follows the grooming standards and hygiene.

6. GARDE MANGER / PANTRY CHEF

 He is responsible for cold foods, including salads and dressings,
pates, cold hors d’oeuvres and buffet items.
 Cold sauces, sandwiches, canapés, and the filling to bouchees are
done here.
 Hors d’oeuvres and salads are prepared in this station only.
 He is also responsible for cold buffet works.
 7. BUTCHER
 Usually the butcher works under the direct control of the chef or
sous chef.
 Dissects the carcasses and prepares all the joints and cuts ready for
cooking.
 To make various cuts according to the menu.
 To ensure proper storage of different kinds of food.
 To prepare various meats for special occasions such as stuffed
meat leg or saddle of lamb etc.
 May also do jobs like pickling/salting of meat.
 To check quality and selection procedure.

Shift timings of the staff:

Morning: 07:00hrs to 19:00hrs

Afternoon: 13:00hrs to 01:00hrs
Night: Midnight to 10:00 hrs (except bakery, all the other depts. Have
this shift)
 WORK PERFORMED (AS A TRAINEE)
As a part of my Industrial Training, I worked at the Bakery of the hotel.
Being a part of the bakery for a month, I learnt the following dishes:

S.n Name of the Ingredients Method

o Dish
1. Salt Cookies Butter, Salt, Cheese, Beat butter and sugar to a sticky
Ajwain, Egg White, consistency.
Maida, Salt Add flour, egg white, salt,
ajwain and cheese and beat all
the contents to a dough
consistency. Make small rounds
and then bake it in a tray for 15
mins at 180⁰C.
2. Almond Sponge Egg, Sugar, Almond Beat egg, egg yolk and sugar
Powder, Maida using a whisk. Mix almond
powder & flour. Prepare a
meringue and mix everything
together. Bake the batter in a
cake mould at 200⁰C for 15
mins. and cool it in the walk-in.
3. Custard Milk, Sugar, Corn Boil milk and sugar together
flour/Custard Powder and at the end, add custard
powder/ cornflour and pour it
on top of fruits/caramel
4. Ladysfinger biscuit Egg yolk, Flour, Sugar, Beat all the ingredients using a
(garnish) Corn flour whisk, pipe out the batter in any
shape using a piping bag.
Garnish with sugar on top. Bake
it for 12 mins at 180⁰C in the
oven.
5. Umali (an Arabic Puff pastry/ Croissant, In a bowl, add the chopped
dish with a Milk, Sugar, Fresh croissants, hot milk with sugar
variation) Cream & a pinch of cinnamon powder.
Add whipped fresh cream and
 sugar on top and gratinate it.
Serve hot
6. Chocolate Mousse Milk, Dark Chocolate Boil the milk in a double boiler,
pieces, Whipped cream add the chopped chocolate and
stir well using a balloon whisk,
let the mixture cool down, add
this mixture into a flat
container. Let it set in the walk-
in. Serve cold.
7. Chocolate sponge Egg, sugar, cake gel, Beat egg and sugar, add cake
flour, cocoa powder, gel (semi-liquid state), then add
baking powder the dry ingredients and beat the
Oil, Vanilla essence mixture. Add vanilla essence
and oil and beat the batter till it
rises. Put the batter in cake
molds and bake them for 45
mins at 180⁰C
8. Vanilla Sponge Egg, sugar, cake gel, Same procedure as that of
flour, baking powder Chocolate sponge
Oil, Vanilla essence
9. Red Velvet Sponge Red Velvet Sponge Mix all the ingredients and beat
Cake mix, Oil, Water them together, put the mixture
in a tray with silipad for baking
(40 mins and 180⁰C)
10. Eggless Cake Water, Oil, Cake mix Same procedure as that of Red
Velvet Sponge
11. Baked Yogurt Curd, Milkmaid, Amul Beat curd to half of its quantity,
Cream (color/filling of beat amul cream and milkmaid
any flavor) well. Beat all the ingredients
together. Put them in small
bowls and bake it with a double
boiler for 30 mins at 160⁰C
12. Salt tarts Flour, Cornflour, Egg, Beat all the ingredients together
Salt, Butter, Icing and roll them into the tart
sugar, Milk mould, bake it at 180⁰C for 15
minutes.
13. Milk Pound Cake Butter, Sugar, Milk Beat butter & sugar in a
powder, Maida, Egg machine bowl; add egg, flour &
 milk powder to the above
mixture.
Beat it till fluffy, add the batter
to a cake mould and bake it for
45 mins at 175⁰C. Garnish with
walnuts
14. Muffin Batter Egg, Sugar, Flour, Beat the ingredients in a mixer
Butter till it is fluffy.
15. White Bread Flour, Sugar, Baking Add all the ingredients and beat
improver, Gluten, Salt, it in the bread mixer. Add the
Oil, Yeast dough in the bread mould and
let it bake for 1 hour at 200⁰C

Apart from the recipes written above, I have also performed the
following tasks:
 Every day, till I worked at the Bakery, I used to set the Bakery for
work by arranging all the racks and keeping the small equipments
back at their places,
 I used to bake blueberry muffins and almond muffins for the Slice
cake shop,
 I’ve set the breads during the lunch buffet at Salt Co.531
Restaurant till I worked there,
 Learnt to prepare pancake batter, chocolate pudding (simple
version), apple pie, guava custard, whipped cream, frangipane
filling (used to fill strudels), bake strudels and muffins.
 Cut apples for Apple Pie.

EQUIPMENTS USED IN THE KITCHEN

 Planetary mixer
 Food mixer
 Dough Sheeter
 Microwave Oven
 Induction Stove
 Bread Slicer
 Chocolate heater
 Oven
 Tray Trolley
 Rolling Cake Stand
 Chopping board
 Electronic Weighing scale
 Aluminum mould
 Tart mould
 Rolling bin
 Measuring jar: 500ml and 1 L
 Pastry brush
 Muffin moulds
 Muffin moulds (silicone)
 French bread tray
 Balloon Whisk
 Palette knife
 Chef knife
 Sugar thermometer
 Measuring cups
 Piping bag with nozzles
 Paring knife
 Spatula
 Dough cutter
 Wooden Spoon
 Measuring spoons
 Cutters in different shapes (star, heart, etc.)

HOUSEKEEPING
INTRODUCTION
Housekeeping is that department in the hotel which is responsible for
cleanliness, maintenance, aesthetic upkeep of rooms, public areas, back
areas and the surroundings. This department’s role is very vital at any
hotel. It also takes care of the hotel linen and staff’s uniforms.
Accommodation in hotels tend to be the largest part of the hotel, it is the
most revenue generating department, the housekeeping department takes
care of all rooms is often largest department in hotels. The rooms in
hotels are offered as accommodation to travelers/ guest as individual
units of bedroom. It offers laundry, dry leaning facilities for guest’s
clothes, and shoe polishing facilities as well.
 HIERACHY OF STAFF IN

HOUSEKEEPING DEPARTMENT
Director of Housekeeping

Executive Housekeeper

Assistant Housekeeper Laundry Manager

Laundry Supervisor

Pressmen and Washers

Floor Supervisor Public Area Supervisor Linen Room Supervisor

Room attendants Cloak Room attendants Linen & Uniform Room

attendants

Housepersons Housepersons Tailor

 ANCILLARY PARTS OF THE

HOUSEKEEPING DEPARTMENT

1.LINEN ROOM
It is one of the most important sections in the HK. All the
departments depend on the linen room to get their linen and uniforms
laundered.
Linen Room supervisor heads the linen room. The soaked linen is
collected & counted in front of House Man for the right count. The
damaged and badly stained linen is kept aside. Warning is issued to the
person responsible. The description of soiled item, soiled count, clean
linen received, balances and other remark is entered in linen exchange
slip. Clean linen is given in exchange against the number of soiled
linen.

2.LAUNDRY
The importance of laundry is inevitable as it processes soiled linen and
uniform and supplies clean linen and uniform on daily basis thus playing
an important role in maintaining high standards.

3.HK CONTROL DESK

The HK control desk is the nerve center of the department. The control
desk is located adjacent to the executive housekeeper's room. It is open
for 24 Hrs. It is the focal point for the information and communication
to various sections of HK department as well as other departments.
 ROOMS

Radisson BLU GRT Hotel has 101 rooms in total: 50 rooms on the first
floor and 50 rooms on the second floor. The Club Lounge (Room No.
129) is the extra room which is counted.

Category Of Room Number of Rooms in the

category
Business Class 19
Deluxe 52
Club Room 23
Executive Suite 4
Parlor Suite 2
Luxury Suite 1
AMENITIES PLACED IN THE FOLLOWING:-
 BATHROOM
 Body Lotion
 Body Conditioner
 Soap (Brand: thisworks)
 Dental kit
 Shaving kit
 Loofah pad
 Comb
 Sanitary bag
 Face mirror
 Incense pots with 3 sticks
 Cucumber and Aloe Vera lotion
 Lavender lotion
 Bath towels-3 nos.
 Face towels-2 nos.
 Bath mat-1 no
 Hand towels-3 nos
 Dustbins
 Flower pot
Note:

 Loofah pad and sanitary bag are available in the Business Class
Rooms and Suite Rooms only
 In all the Suite Rooms, there are 2 sanitary bags and 2 loofah
bags
 In case of a Single Lady Guest, special amenities are placed in
the bathroom in a basket which consists of the following items;
 Salt bath
 Herbal bath
  Soap bar
 Wet tissues
 Milk bath
 There are two divisions in the Suite Rooms; so the amenities
placed will be more in number

Brand Names of Bathroom Amenities

 Cleaning Agents (Cream,R2,R3,R4,R5,R6): Taski

 Shampoo: thisworks
 Soap: thisworks
 Shower Gel: thisworks
 Body Lotion: thisworks

 WARDROBE
 6 Hangers
 1 Bathrobe
 1 Dry Cleaning Bag
 1 Laundry Bag
 1 Pressing Bag
 One pair of Slipper
 1 Shoe Shine
 1 Shoe Mat

 ROOM
 Mini-Bar (with Rocher Ferrero chocolates, Tropicana apple juice,
Real Orange juice, Salted Cashews, Lays Classic Salted Chips,
Kingfisher Pint beer);
 Coffee maker;
 Note pad with a Radisson BLU pen;
 Water bottle-2nos;
 Tea stand with the following amenities;
 Twinings Tea Bags (English Breakfast and Green)-2 nos
each,
 Nescafe coffee-2nos,
 sugar-4 packets,
 Demera brown sugar-2 packets, and
 sugarfree-2 packets;
 Newspaper-1 copy;
 Extra pillows;
 Ashtray (only in smoking rooms);
 Study table with a lamp;
 Telephone;
 Drinking glasses;
 Wine glasses (only in the Club Rooms);
 Massage chair (only there in Club Room, Deluxe and Suite
Rooms);
 Flat TV with a DVD player and a dish connection (in case of a
suite room, 2 TVs are available whereas in the remaining rooms, one
television is available) and remotes for the same;
 Writing table with drawers;
 2 Side tables;
 Dustbin
 Torch;
 Chocolate jar (placed during turn-down service);
 Cookie jar;
 Fruits with a knife.
Registers maintained

 Guest feedback register

 Lost and found register
 Key register
 Staff attendance register
 Log book – follow ups

TURN-DOWN/ EVENING SERVICE

 Given from 16:00hrs to 18:00hrs.

 Remove runner and cushions
 Place the pillows flat on the bed
 Place ‘Good Night’ cards
 Water bottle, water glass, TV remote should be placed on the bed
side table.
 Curtains should be closed.

PUBLIC AREAS
The housekeeping department is responsible not for maintaining the rooms
clean and providing the guests with a homely ambience, but is also responsible
for cleaning the public areas such as the Royal Court (I, II and III), Royal
Summit (I and II), Restaurants, Lobby, and the Executive Offices. A clean
appearance is important as it marks the standards of the hotel.
HOW TO MAKE ROOMS IF IT IS:

1. A Vacant Room
A vacant room is one which has not been let last night i.e. there is no guest in the
room. Since it is a night ready room, the following jobs will have to be done to
convert it to a day- ready room.

Open out the curtains.

 Put off the bedside light.

 Remove the Breakfast Door knob order and replace on the bed side table
ledge or writing table drawer.
 Convert Night-bed to Day-bed.
 Change the drinking water.
 Dust all the furniture, bath and wash basin as well as otherwise when water
is put in a film of dust can form.
 Flush the toilet daily.

If a room is vacant for several days then:

 Wash the bathroom floor.

 Vacuum clean the carpet.
.

2. An Occupied Room
An occupied room is that room whose status is occupied; i.e., it has a guest staying
in there. The following procedure is to be followed while cleaning an occupied
room:

 Place trolley outside the room, in the corridor.

 Pull back the curtains, open windows to ventilate the room.
 Empty the ash trays and waste basins.
 Remake the beds.
  Clean the bathroom.
 Remove all soiled linen (bathroom and bed linen). Place them in the linen
bag in linen trolley.
 Check the room for cob web or any insect.
 Close the windows.
 With the damp duster (using R4 agent), dust the furniture, moving in a
clockwise direction.
 Check that all the electrical fittings, T.V. etc. are working. If not, note it
down and report to the Floor supervisor. Also report anything missing or
damaged.
 Replace ashtrays and waste basins.
 Vacuum the floor and upholstered furniture.
 Check the room appearance, straighten as necessary any pictures, curtains
etc. and remove any smears on the mirror or furniture. If mirror cleaning
looks to be necessary then inform the Desk supervisor or the Floor
supervisor.

3. Departure Room
Cleaning of a departure is carried very carefully. The following steps are to be
taken in cleaning of a departure:
 Place trolley outside the room, in the corridor.
 Pull back the curtains, open windows to ventilate the room.
 Empty the ash trays and waste basins.
 Remake the beds.
 Clean the bathroom.
  Remove all soiled linen( bathroom and bed linen ). Place them in the linen
bag in linen trolley.
 Check the room for cob web or any insect.
 With the damp duster, dust the furniture, moving in a clockwise direction.
 Check that all the electrical fittings, TV etc. are working. If not, note it down
and report to the Floor supervisor. Also report anything missing or damaged.
 Replace ashtrays and waste basins.
 Vacuum the floor and upholstered furniture.
 Check the room appearance, straighten as necessary any pictures, curtains
etc. and remove any smears on the mirror or furniture. If mirror cleaning
looks to be necessary then inform the Desk supervisor or the Floor
supervisor.
 Make sure that the room is locked properly while leaving the room. It should
be never left open in any circumstances.

4. Bathroom
A clean bathroom gives the guest idea about the hygiene standard of the hotel.
Following steps are followed for cleaning the bathroom:

 Wash and dry ashtray of bathroom.

 Clean the glass shelf and place fresh gargle glasses.
 Clean the bathtub, paying attention to waste grid overflow plug and chain,
and taps. Wipe over the bath panels, tiles, shower head, shower curtains,
towel rack, soap holder, grip bar etc.
 Clean the W.C. using toilet brush and wipe the outside and both sides of the
seat with a disinfectant. Wipe flush handle, pipe and tiles.
 Wash your hands and clean the wash basin, paying attention to waste grid,
overflow plug and chain, taps, underside of bowl, vanity unit, panels and
mirrors.
 Place clean towels on the towel rack. Check toilet paper and replenish the
guest supplies.
 Wash floor using the bucket from trolley and sponge mop. Take care with
corner and area behind the door. Water must be changed when dirty.
Replace the sanibin and leave the door ajar.

TURN-DOWN SERVICE
 Given from 16:00hrs to 18:00hrs.
 Remove runner and cushions
 Place the pillows flat on the bed
 Place ‘Good Night’ cards
 Water bottle, water glass, TV remote should be placed on the bed
side table.
 Curtains should be closed.
FRONT
OFFICE
 INTRODUCTION
Front office is the department of hotel who firstly interacts with the
guests. They also provide the rooms to the guests & many services like
wakeup calls, airport pick up & drop etc.
In any hotel, the major revenue producing divisions are rooms division
and food and beverage department. The front office helps in increasing
the profit margin of hotel by its efficient service. Front office is the
showcase of the hotel. It’s the department, which is responsible for the
sale of hotel rooms by systematic methods of reservation.
Front office creates the first impression about the hotel. So the
department has to be very effective and dynamic as it promotes the hotel
sale.
The front office in a hotel holds prime importance in view of the basic
nature of business of a hotel i.e. to sell room. Revenue collected from
the sale of rooms contributes to more than 50% of total sales.
HIERACHY OF STAFF IN FRONT

OFFICE DEPARTMENT
 DIFFERENT AREAS OF FRONT OFFICE

The Assistant Front Office Manger controls all the sections in front office. The Sections
are:

1. Front desk
 Reception
 Cashier
2. Reservation
3. One Touch Service
4. Bell Desk
5. Guest Relations
6. Travel Desk

Reservation and The One Touch Service sections come under the back office.

The Bell desk is headed by the senior Bell captain. The bell captain and Bell Boys
come under him.

The Guest relation Executive looks after the interest of the guest. She handles the
complaints from the guest and solves the problem to the interest of the guest.

The Travel Desk is a section responsible for pick up & drop of the guest from the
port of entry.
 1. FRONT DESK

 RECEPTION

It plays an important role in the front office setup. This is the first section where
the guest comes in contact with a hotel employee. It is located in the Front Office
and it deals with functions, the main one being checking in or allotting rooms for
individuals or groups.

When the guest arrives at the hotel, he first approaches the reception counter to
give in his name if he has a reservation, if the guest has booked a room in advance
then a reservation card with all the details are printed and kept ready.

In the case of a walk-in, the receptionist fills out the registration card and checks
the computer for vacant rooms. The receptionist checks up with the assigned rooms
report also to ensure that the room allotted is vacant. The key card is filled up and
the appropriate key is placed in the card and handed over to the guest. For
registration, everything is done on the computer. Hence manual labor is saved on
as the guests check in and are billed directly through the computer as the entire
hotel operations runs on computer.

A group coordinator always awaits the group to check in. The group leader is then
taken to the Bell Desk/Side desk, here the group coordinator checks with the
rooming list. The group coordinator allots the keys along with the key cards. The
rooming list is also needed to identify the guest baggage. The bellboys then carry
the baggage up and in this manner a group is checked in.
  CASHIER
The payment of bill may be direct cash payment, company billing,
through travel agents, credit cards, traveler’s cheque, Bill to Company.
Before the guest checks out, it is informed to the front desk. The cashier
finalizes the guest bill after verifying with all F&B outlets for pending
bills. In direct payment the cash is collected by the cashiers and is
entered in the bill. The first copy is given to the guest and the second is
given to city ledger.
In case of company billing and payment by travel agents, the bill has to
be paid within 30 days otherwise the hotel can alter or re-negotiate the
contact with them.
The Radisson BLU GRT Hotel follows 12 Noon checkouts.
Equipments used: Cash counting Machine

Credit Card

All major credit cards are accepted. These include American Express, Diner’s card,
Master Card, Visa Card etc.

The currencies accepted are US Dollar, British pound, German Dutch Mark, Saudi
Riyal, HK Dollar.

2. TRAVEL DESK

This section is responsible for pick up & drop of the guest from the port of entry that
is airport or railway station. They provide the guest with all the requested
information about hotel facilities, the local areas, and assist in arranging for transport
& attend to all guest requests.

They also arrange for airlines tickets, complaint handling, car rentals, handling
envelopes in case they are received at the airport.

They also arrange for a doctor, in case, of an emergency.

TRAVEL CHARGES

For booking an Etios, Altis or Innova (for airport drop or pick-up, for
traveling in the city);

 1hour/10kms: Rs 500 + taxes

 2 hours/20kms: Rs 1000 + taxes
 3 hours/ 30kms: Rs 1500 + taxes
 4 hours/40kms: Rs 2000 + taxes
 5 hours/50kms: Rs 2500 + taxes
 10 hrs/100kms: Rs 4500 + taxes
Note: Taxes applied are 4.35%

3. BELL DESK

PREPARATION BY THE BELL DESK, FOR ARRIVAL

As soon as the guest arrives bellboys reports to him and asks for the number of
luggage he has. He takes out the luggage from the vehicle and keeps in one corner
of the lobby. The luggage tag is put with the arrival date and bell boy's signature in
it. After the room is assigned, room number and guest name is filled in the tag.
The luggage is taken to the room. The arrival notification slip is filled.

THE BELL DESK IS RESPONSIBLE FOR:

1) Handling guest mail & Message

2) Postage

3) Distribution of newspapers to rooms & offices: The different newspapers

received by the hotel are:

 Times of India
 Hindustan Times
 Indian Express
 The Hindu
 Deccan Chronicle
 Financial Express
 Economic Times.

EQUIPMENTS IN BELL DESK

 Telephones
 Message Receiving Machine
 Cards
 Postage stamps
 Staples
 Scissors
 Computer.
 VARIOUS REGISTERS MAINTAINED

 Log Book
 Left luggage Register
 Scanty luggage Register
 Service Call Register
 Packages/Parcel Register
 Newspaper Record Register
 Attendance Record Register
 Leave Register
 L&F deposit to HK Register
 Store Record Register
 Group files.

4. RESERVATION

The reservation for FIT comes to the reservation mostly by telephones. The
reservation assistant attends the call and checks the position of room availability
for the day. If room is available, reservation is taken in the reservation form and
booking is confirmed then and there itself. The reservation form filled in is kept in
the reservation pigeonhole. There are separate spaces for next 30 days, next 12
months.

Group reservations are usually made through sales or Front Office Manager. They
forward it to the reservation. They enter it in the room reservation form, if it’s
through a travel agency; the TAS name is written in the name of guest column.

If correspondence is in form of fax or telex, it is kept in filing cabinet, which is

arranged date wise and each cabinet denotes a month.
 Type of Room Number of Rooms
Smoking 30

Non-Smoking 70

Room with Queen Bed 75

Room with Twin Bed 25

ROOM CHARGES

 Business Class: Rs 8500 +taxes

 Club Room: Rs 10000 + taxes
 Deluxe Room: Rs 6500+taxes
 Executive Suite: Rs 14,000 + taxes

For Business Packages: Rs 9350 + taxes

Note: (Govt. levy (Luxury tax) INR 1250, 7.42% Service Tax and 2% Service
Charge will apply extra per night. Room upgrade / Extra bed will attract additional
tax)

5. GRE: GROUP RELATION EXECUTIVE

The guest relation executive sees that the guests’ stay in hotel is
comfortable. Every day, early in the morning she calls up the guest and checks
whether he/she is comfortable on the basis of their comments, the GRE draws up a
comment card.
 She’s responsible for attending the guests’ complaints. They try to sort
out the problems as soon as possible. Immediate actions are taken for solving
the problem. If required some perks are given to the guest. In case of serious
problems, FOM is called to sort out the problem. The guest contact sheet
contains complaints and action taken.

6. ONE-TOUCH SERVICE

One Touch Service is a part of the Front Office department, which is

situated at the Back area of the department. It is through One-Touch that
a guest comes in contact with the personnel and can connect to any part
of the hotel or to an In-House guest. It operates throughout the day.

OBSERVATIONS MADE: PROCEDURES

 When a guest approaches the desk for check in,

o May I have your name sir, if the guest is a first timer?
o “Vanakkam Mr./Ms.…. Welcome to Radisson BLU GRT Hotel.”
Guests must be welcomed, using the name of the Hotel.
After identifying the guest, they are escorted to the room & the following
formalities are completed:

 Non Indian Guest

o We request for his passport (a copy of which will be sent to
FRRO office.) The passport information is taken down on the
registration card.
o “May I have your passport sir/ ma’am”
 Indian Guest
o Request the guest for Driver‘s License / PAN card / Voter‘s ID or
Passport.
o “may I request you for a Photo Identification , Mr./Ms.____”.The
photocopy of the ID is to be taken and attached to the registration
card which will go as records
 Request the guests business card
o May I have your business card Mr./ Ms. ___? If the guest does not
have a business card, ask the guest for his address, along with the
phone numbers and email address and write it on the registration card
for him.
 Room type, smoking/non-smoking, any special requests, departure date and
time and billing arrangements must be confirmed.
 On check in the departure date of the guest is to be reconfirmed and an
approximate time of departure is to be asked.
 Check for membership .To be updated in the profile.
 The guest is also asked about whether there would be a need for an airport
drop. The same is to be confirmed either on a complimentary or charged
basis depending on the value additions for the guest.
o On receipt of the same the details are to be fed in to the system in a
correct manner.
o Mrs. ___, we have a non smoking room booked for you, which is
located near the elevator, for one night. The room rate will be paid by
the company (in case of corporate account) , how would you like to
settle any extras?
o May I have your credit card as well for your extras?
 The front desk must have pre-printed registration cards for all guests. If the
guest has stayed with us before, all details should be printed including the
profile information.
 Room numbers and rate (unless confidential, for example, in the case of
group and wholesale rates) must be pointed out clearly by encircling it. , but
never announced verbally.
o Here you will find the room number, and the room rate. May I request
for your signature here please?
 Suggestively sell the spa.
 Ask the guest to identify his / her baggage if there is more than one person
checking in at one time
o Mr./ Mrs.___ may I request you to identify your luggage
 Mrs. .___, this is your room key. I will escort you to the room.
 In the event a guest room is not ready, the guest must be offered an apology,
their luggage stored, if required, in the appropriate luggage store area, and
the guest advised of an appropriate time of the room being ready, after
checking with housekeeping.
o I am very sorry Mrs. ___, however your room is not ready yet, my
apologies for this. Would you like to store your luggage in the
luggage storage area in the meantime?
o I have checked with Housekeeping and your room will be ready in
approximately ___ minutes.
 OTHER SERVICES AND
OUTLETS OF THE HOTEL
Apart from the four core departments we’ve seen above; the hotel provides with
many more services, such as

1. GRT BODHI SPA

Allow our expert massage therapists to help you discover Bodhi, the blissful sixth
sense, as you sink into utter serenity at GRT Bodhi Spa. The spa at the Radisson
Blu Hotel Chennai offers treatments that include pure essential oils and relaxing
signature therapies to awaken your senses.
 2. FITNESS STUDIO
Available 24 hours, our on-site fitness center is one of best in Chennai, featuring
an expansive space with a swimming pool, a steam room and a whirlpool tub. Take
advantage of a wide range of equipment options, including a treadmill, cross
trainer, exercise bike, rowing machine, manual bench, lat pull down, shoulder
press, leg curl, leg extension, chest press, abdominal bench, cycle, stepper and
stretching machine.

3. SWIMMING POOL

4. BUSINESS CENTRE
Equipped to handle all of your business needs 24 hours a day, the business center
offers a 14-person boardroom with a built-in screen, a white board, an LCD
projector and remote-controlled lighting. Ideal for small groups, our meeting room
seats six people. You can finish a presentation on one of the business center
computers with high-speed, wireless and dial-up connections, or you can use the
photocopier, fax machine, scanner or other secretarial services.

5. BOOKSTORE & GIFT SHOP

Stop by the on-site bookstore and gift shop for books, cards, stationery, CDs, audio
cassettes, leather goods, basic cosmetics, chocolates and more.
Opening hours: 07:30hrs to 22:30hrs

6. BANQUET ROOMS

Royal Summit (picture)

Host your next event at the Radisson BLU Chennai to experience the best of
personalized service and contemporary amenities. For larger events (any banquet
party), the lobby-level Royal Court can be partitioned into Royal Court I, II and
III. The Royal Summit is situated on the lower lobby level and divides into Royal
Summit I and II.

MEASUREMENTS OF THE BANQUET ROOMS

Name of the room Length Width Height Total Area
(sq. metres)
Royal Court I 25.1 11.5 3.7 115
Royal Court II 9.4 11.5 3.7 108
Royal Court III 6.4 11.5 3.7 73
Royal Summit I 15.85 8.22 3.7 130
Royal Summit II 9.14 6.4 3.7 58.24

7. DARBAR BOARD ROOM

Meetings are conducted in this Board Room by the General Manager for the hotel
staff and also the guests book this room for conducting conferences and board
meetings. It has a laser compact disc projector, remote-controlled lighting, a white
board and video conferencing on demand.
 Darbar Board Room (picture)

ADDITIONAL SERVICES INCLUDE:

 24-hour hospitality desk and 24-hour foreign currency exchange

 Airport facilitation services
 Airport-hotel-airport transfers by hotel car (provide flight info)
 At-site parking – valet facility
 Automated external defibrillator (AED)
 Babysitting available on request
 Doctor on call
 Express Check-in and Check-out
 Express laundry and valet service
 Free high-speed, wireless Internet
 GReaT Chennai Trail (customized local tour package)
 House-made assorted cookies
 Laundry and valet service
 Outdoor parking (complimentary)
 Two-way airport transfers with prior flight information (complimentary for
select room categories)
 CONCLUSION
When I first had begun my training, it was all new to me; the ambience, the people;
but when I had finished my training at Radisson BLU GRT, I felt bad about
leaving the hotel as I had good and bad times over there. It was such a pleasure
working for the hotel.

This experience was a highly enriching and educative one as I went on from one
department to another and met and got the opportunity to train under several highly
respected senior professionals. I learnt that every individual is different and that
everyone has something unique to offer.

I learnt that every job has its nuances and its value and that no job is superior to the
other.

I learnt that one needs to constantly improve and improvise. I learnt that this is just
the beginning of a long road ahead… full of challenges. But I know that I will be
able to run along because I have my foundations firmly built in. It is here that I got
the opportunity to continuously introspect and improve… as a budding
professional and as a human being.

I will always look back at the time spent here with fondness and with pride.

I cannot but thank all the people who have helped me in several different ways that
will go a long way in facilitating the commencement of a wonderful journey.

Thank You! 