INTDUSTRIAL TRAINING REPORT

ON

RADISSON BLU AGRA

COMPILED BY
DIVYA PRAKASH
PATHAK
2ND YEAR
4th SEM
ROLL NO:-120278
IHM BHOPAL

INDEX
ACKNOLODGEMENT
INTRODUCTION
FOOD & BEVERAGE SERVICE
HOUSE KEEPING
FOOD PRODUCTION
FRONT OFFICE
CONCLUSION

ACKNOWLEDGEMENT

As a part of 2nd year of the Three Years Degree course in Hotel

Management, the students have undergone Industrial Training of 22 weeks,
which is a true exposure to the actual functioning of the industry. This is the
exact time to get acquainted with the facts of the industry and decide the
area of professional interest.
I underwent my 22 weeks of Industrial Training from 4TH JUNE, 2013 to 3RD
NOV. 2013. My training at The Radisson BLU AGRA was a wonderful
experience as my earnest effort and devotion paid excellent results.
I express my profound gratitude for having selected me for the Industrial
Training Program. I would like to convey my thanks to the Training
Department for having coordinated our training well.
This report is a brief of the departments I was exposed to during my training
period. This is a collection and compilation of material of educative value
gathered from the hotel.

INTRODUCTION

Radisson Hotel Agra Taj East Gate Road located in Agra is a 5 star property
spread over an area of 4.5 acres. It has 140 luxurious rooms, which are
categorised as Superior Room, Deluxe Bay Room, Deluxe Pool View Room,
Business Class Room, Executive Suite and Radisson Suite. All rooms in the
hotel are well-furnished with modern amenities, like Wi-Fi internet, mini
bar, LCD TV, iron/ironing board, hair dryer and tea/coffee maker. Some of
the top attractions located nearby this premium accommodation are Agra
Fort, Taj Mahal and China Ka Rauza.
This hotel also provides facilities like well-equipped fitness centre equipped,
outdoor pool, steam room and spa. There are board rooms and ball rooms
within the premises where conferences, seminars and social events can be
conducted. Additionally, there is a banquet lawn- The President Square,
where outdoor parties are held.
The hotel has a speciality Indian restaurant called Dawat-e-Nawab; a 24hour coffee shop- Latitude; a lounge bar- Liquid; and a Tea Lounge, which
offers a variety of tea and coffee; and a poolside bar.

LOCATION

Discover Agra Attractions near this Taj Mahal Hotel

A trip to Agra is not complete without visiting the breathtaking Taj Mahal,
moments from the hotel. After visiting this Wonder of the World, visit
other area attractions like Fatehpur Sikri or peruse thousands of vendors of
household items at Sadar Bazaar, the largest market in the city. The hotel is
35 minutes from Kheria Airport, 15 minutes from the railway station and
three hours from New Delhi, making it easy to explore all that this beautiful
area has to offer.

RESTAURANT & BAR

Enjoy

our

Agra

Hotel's

On-site

Dining

Options

Visit the 24-hour coffee shop, The Latitude, and experience Agra's newest
hot spot, Liquid Lounge Bar, featuring uncomplicated, flavorful food and
drink. Dine on quick, contemporary meals at the Tea Lounge or relax with a
drink at the poolside bar. Business Class guests staying on the fourth floor
enjoyClub Lounge facilities. If you're looking to spend a night in during
your stay in Agra, the hotel's delicious room service is available 24 hours a
day.

DAWAT-E-NAWAB
A one-of-a-kind restaurant and a first for Agra, Dawat-e-Nawab is the hotel's
special offering to guests. The six-course meal explores all aspects of Indian
dining styles and appetites, and each dish is served on specially crafted
Kansa (bell metal) dinnerware, which is known for its noble qualities
towards human health. Another first for this city, the hotel restaurant has
separate vegetarian and non-vegetarian kitchens for preparing and serving
food.
Opening Hours
Dinner:
19:30 - 22:30 hours (daily)

Aadaab!
At Dawat-e-Nawab, well be laying every table with culinary masterpieces
from the imperial kitchens of the Nawabs of undivided India and also
acquainting you with the nobility of a bygone era - the Nawabs.
The Nawabs were famous for their shaan (splendour) and thaat (pomp), and
infamous for their profligate lifestyle. They didn't need an occasion to call
for a Mehfil (a get-together). Their guests of honour and their entire
entourage were entertained with mushairas (poetry and literature), shayaris
(couplets), thumris (a genre of classical music) and kathak (an expressive
dance form). But what gained precedence over all other indulgences were
their Dawats (royal feasts). They'd spend a fortune on ceremonial spreads
and feast to their heart's content. When the royal cooks (a highly prized and
zealously protected lot) delighted them, their generosity knew no bounds.
Fragrant and flavourful kormas, salans, kheemas, kebabs and subzis were
prepared by a multitude of chefs, including Bawarchis who cooked in large
cauldrons, the Rakabdars or gourmet chefs, and the Nanfus who rolled out
an assortment of rotis (Indian breads). The cooks competed amongst
themselves to create something truly inventive and unexpected. They riddled
the Nawaabs by adding secret ingredients to dishes. To maintain the novelty
of their cuisine, trade secrets were disclosed only to the successors of the
royal cooks.
The continuous experimentation with ingredients and the infusion of the
unlikely flavours resulted in a profusion of ingenious offerings. Dawat-eNawab introduces these divine creations month after month and enchants

guests with a singular dining experience that transports them to the days of
Nawabi glory. This restaurant is the hotel's special offering to guests, and is
one of a kind for the region.

RATES
INR 999 + Taxes Vegetarian Menu, per person
INR 1,099 + Taxes Non-vegetarian Menu, per person

THE LATITUDE
One of the finest restaurants in Agra, The Latitude is a 24-hour coffee shop
located on the lobby level. The Latitude emphasizes all kinds of cooking
techniques and tastes.
Opening Hours
Lunch: 12:30 - 15:00 (daily)
Dinner: 19:30 - 22:30 (daily)

LIQUID LOUNGE BAR

Liquid Lounge Bar is one of Agra's most exciting new developments. Set
within a newly designed space, the fine cuisine, extensive wine list,
sumptuous cocktails and attentive service make the chic bar one of the best
dining

experiences

in Agra. The

menu

features

mouth-watering,

contemporary cuisine.
Opening Hours
Noon - midnight (daily)

TEA LOUNGE
Ideal for a quick bite, the Tea Lounge serves a variety of exquisite tea and
coffee options, as well as freshly baked sweet and savoury delights.
Opening Hours
10:00 - 21:30 (daily)

POOLSIDE BAR
The hotel provides a poolside bar, which offers alcoholic tea and coffee, as
well as wines and snacks.
Opening Hours
10:00 - 17:00 (daily)
See More

IN-ROOM DINING
The Radisson offers room service 24 hours a day, serving a variety of entrees
and snacks, as well as a fine selection of beverages.
Opening Hours
24 hours (daily)

MEETINGS AND EVENTS IN ARGA

Host Elegant Business Meetings in this Hotel's Agra Event Space

Agra is the ideal place to host your meeting, and the Radisson Blu can help
you create outstanding, unique events. Take advantage of more than 5,500
square feet of stylish space, ideal for corporate business meetings, social
events or private dinners for up to 500 guests. Choose from contemporary or
heritage-style rooms and be sure to utilize the Business Centre and the
hotel's Agra secretarial services from the Front Desk.
This Agra Meeting Space Includes:
Business Centre board rooms
Day delegate conference packages
Meeting rooms for up to 500 people
Banquet Lawns - "The President Square" provides outdoor lawns that can
accommodate 900 to 1,000 people
Menus tailored to your particular taste and budget
On-site audio/visual partner
SERVICES

Superb Hotel Services in Agra

Relax at one of the best India hotels. Keep up with work in the Business
Centre and host meetings of any size in one of the hotel meeting rooms. If
you're in Agra for vacation, work up a sweat on one of the treadmills or
cycles in the Fitness Centre, and then soak up the beautiful Indian sun at the
swimming pool. Pamper yourself with one of the relaxing therapies at the
Spa before feasting on fine Indian cuisine at the hotel's one-of-a-kind
restaurant, Dawat-e-Nawab.

HEALTH CLUB & SPA

The Health Club & Spa is located on the second floor and features an
outdoor pool, spa, steam room and gym. A range of therapies is available.
Massages include deep tissue, reflexology and many others. Treatments
include facials, skin treatments, detoxifying wraps, body exfoliation,
manicures, pedicures and waxing.

BUSINESS CLASS LOUNGE

The Business Class Lounge is an exclusive split-level haven located on level

four, which serves a deluxe hot buffet breakfast, daytime refreshments and
canaps with evening drinks. This exclusive Lounge is available when you
stay in a Business Class Room.

BUSINESS CENTRE
The Business Centre is located on the first floor and can accommodate all
your office needs. Host meetings of any size in one of the three attached
hotel meeting rooms. If you have any secretarial needs during your time in
Agra, India, please see the hotel's Front Desk.

FOOD & BEVERAGE SERVICE

INTRODUCTION:
The previous of food & Beverage away from home forms a substantial part
of the activities of the hotel and catering industry by which it is a part, the food
and beverage function is characterized both by its diversity by its size.
The Food and Beverage department is one of the major revenue
generating department of Radisson Hotel GHAZIABAD because of its vast
number of outlets involved, quality of

food present and the type of service

offered.
The Radisson GHAZIABAD has 3 International standard restaurants
offering a variety of cuisines, 24 hrs room service.
The Great Kabab Factory is the Indian specialty restaurant located on the
lobby level. It is next to coffee shop and overlooks the pool. ( it is currently under
renovation)
Iching is a Chinese specialty restaurant located at lobby level and it is
opposite to business center. It serves excellent Chinese cuisine.

RESTAURANT & BAR

Enjoy

our

Agra

Hotel's

On-site

Dining

Options

Visit the 24-hour coffee shop, The Latitude, and experience Agra's newest
hot spot, Liquid Lounge Bar, featuring uncomplicated, flavorful food and
drink. Dine on quick, contemporary meals at the Tea Lounge or relax with a
drink at the poolside bar. Business Class guests staying on the fourth floor
enjoyClub Lounge facilities. If you're looking to spend a night in during
your stay in Agra, the hotel's delicious room service is available 24 hours a
day.

DAWAT-E-NAWAB
A one-of-a-kind restaurant and a first for Agra, Dawat-e-Nawab is the hotel's
special offering to guests. The six-course meal explores all aspects of Indian
dining styles and appetites, and each dish is served on specially crafted
Kansa (bell metal) dinnerware, which is known for its noble qualities
towards human health. Another first for this city, the hotel restaurant has
separate vegetarian and non-vegetarian kitchens for preparing and serving
food.
Opening Hours
Dinner:
19:30 - 22:30 hours (daily)
Aadaab!
At Dawat-e-Nawab, well be laying every table with culinary masterpieces
from the imperial kitchens of the Nawabs of undivided India and also
acquainting you with the nobility of a bygone era - the Nawabs.
The Nawabs were famous for their shaan (splendour) and thaat (pomp), and
infamous for their profligate lifestyle. They didn't need an occasion to call
for a Mehfil (a get-together). Their guests of honour and their entire
entourage were entertained with mushairas (poetry and literature), shayaris

(couplets), thumris (a genre of classical music) and kathak (an expressive

dance form). But what gained precedence over all other indulgences were
their Dawats (royal feasts). They'd spend a fortune on ceremonial spreads
and feast to their heart's content. When the royal cooks (a highly prized and
zealously protected lot) delighted them, their generosity knew no bounds.
Fragrant and flavourful kormas, salans, kheemas, kebabs and subzis were
prepared by a multitude of chefs, including Bawarchis who cooked in large
cauldrons, the Rakabdars or gourmet chefs, and the Nanfus who rolled out
an assortment of rotis (Indian breads). The cooks competed amongst
themselves to create something truly inventive and unexpected. They riddled
the Nawaabs by adding secret ingredients to dishes. To maintain the novelty
of their cuisine, trade secrets were disclosed only to the successors of the
royal cooks.
The continuous experimentation with ingredients and the infusion of the
unlikely flavours resulted in a profusion of ingenious offerings. Dawat-eNawab introduces these divine creations month after month and enchants
guests with a singular dining experience that transports them to the days of
Nawabi glory. This restaurant is the hotel's special offering to guests, and is
one of a kind for the region.

RATES
INR 999 + Taxes Vegetarian Menu, per person
INR 1,099 + Taxes Non-vegetarian Menu, per person

THE LATITUDE
One of the finest restaurants in Agra, The Latitude is a 24-hour coffee shop
located on the lobby level. The Latitude emphasizes all kinds of cooking
techniques and tastes.
Opening Hours
Lunch: 12:30 - 15:00 (daily)
Dinner: 19:30 - 22:30 (daily)

LIQUID LOUNGE BAR

Liquid Lounge Bar is one of Agra's most exciting new developments. Set
within a newly designed space, the fine cuisine, extensive wine list,
sumptuous cocktails and attentive service make the chic bar one of the best
dining

experiences

contemporary cuisine.
Opening Hours

in Agra. The

menu

features

mouth-watering,

Noon - midnight (daily)

TEA LOUNGE
Ideal for a quick bite, the Tea Lounge serves a variety of exquisite tea and
coffee options, as well as freshly baked sweet and savoury delights.
Opening Hours
10:00 - 21:30 (daily)

POOLSIDE BAR
The hotel provides a poolside bar, which offers alcoholic tea and coffee, as
well as wines and snacks.
Opening Hours
10:00 - 17:00 (daily)
See More

IN-ROOM DINING
The Radisson offers room service 24 hours a day, serving a variety of entrees
and snacks, as well as a fine selection of beverages.
Opening Hours
24 hours (daily)

MEETINGS AND EVENTS IN ARGA

Host Elegant Business Meetings in this Hotel's Agra Event Space

Agra is the ideal place to host your meeting, and the Radisson Blu can help
you create outstanding, unique events. Take advantage of more than 5,500
square feet of stylish space, ideal for corporate business meetings, social

events or private dinners for up to 500 guests. Choose from contemporary or

heritage-style rooms and be sure to utilize the Business Centre and the
hotel's Agra secretarial services from the Front Desk.
This Agra Meeting Space Includes:
Business Centre board rooms
Day delegate conference packages
Meeting rooms for up to 500 people
Banquet Lawns - "The President Square" provides outdoor lawns that can
accommodate 900 to 1,000 people
Menus tailored to your particular taste and budget
On-site audio/visual partner
SERVICES
Superb Hotel Services in Agra
Relax at one of the best India hotels. Keep up with work in the Business
Centre and host meetings of any size in one of the hotel meeting rooms. If
you're in Agra for vacation, work up a sweat on one of the treadmills or
cycles in the Fitness Centre, and then soak up the beautiful Indian sun at the
swimming pool. Pamper yourself with one of the relaxing therapies at the
Spa before feasting on fine Indian cuisine at the hotel's one-of-a-kind
restaurant, Dawat-e-Nawab.

HEALTH CLUB & SPA

The Health Club & Spa is located on the second floor and features an
outdoor pool, spa, steam room and gym. A range of therapies is available.
Massages include deep tissue, reflexology and many others. Treatments
include facials, skin treatments, detoxifying wraps, body exfoliation,
manicures, pedicures and waxing.

BUSINESS CLASS LOUNGE

The Business Class Lounge is an exclusive split-level haven located on level
four, which serves a deluxe hot buffet breakfast, daytime refreshments and
canaps with evening drinks. This exclusive Lounge is available when you
stay in a Business Class Room.

BUSINESS CENTRE
The Business Centre is located on the first floor and can accommodate all
your office needs. Host meetings of any size in one of the three attached
hotel meeting rooms. If you have any secretarial needs during your time in
Agra, India, please see the hotel's Front Desk.

HIERARCHY

Director F&B
F&B Manager
Assistant F&B Manager
Restaurant Manager
Assistant Restaurant Manager
Senior Captain
Captain
Steward
Assistant Steward
Apprentice
Trainees

JOB DESCRIPTION:
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 his duties are:

1.

Setting of work standards for staff working here.

2.

Preparing duty roasters, i.e., distribution of staff as per need.

3.

Handling staff complaints, disputes, granting leaves and taking

disciplinary actions.

4.

Handling guest complaints unusual circumstances etc

5.

Maintains records and the sole representative of the management in

this restaurants.

Senior Captain
1.

He grooms the staff checks uniform.

2.

Supervision of service of food to the guest, taking orders and also

handles guest complaints.

3.

He fixes the duty roster and distributes the various jobs to be

performed .

Captain
1.

Service of food in charge of few tables.

2.

Cover laying and mis-en-place supervision takes down food order.

3.

Sometime place order in kitchen and does pick-up.

Stewards
1.

Taking down orders placing order in the kitchen pick-up, service of

beverage, water, laying of cover, placing of bills etc.

2.

Miscellaneous work.

Barman
1.

Preparing cocktails and delivers liquor and wines to the stewards.

2.

Issue soft drinks and beers to stewards for service.

3.

The mis-en-place for the bar section, keeping par stocks of liquor and
cigarettes.

Trainees
1.

They follow the stewards in their work and often take initiative
themselves

2.

Clearance from table and side stations.

Department Goals and Objectives

Being an F & B outlet so the main objective of profit maximization depends
entirely on cover sales.

Guest satisfaction is given a top priority. This restaurant has good

turnover among the all F & B outlets in the hotel.

Bill Settlement:
The true of cheque is sent to cash. In of In house guest the room no is
written on the cheque, and it is duly signed by the Room Guest. The true copy is
sent to the cashier to get it posted to the room and the carbon copy is given to
the guest similarly in the case of outside guest the carbon copy is given to the
guest.

The linen that is used in the restaurant are:1.

Dinner napkin (18 x 18)

2.

Tea Napkin

3.

Waiters cloth

4.

Table cloth:

Table for 2 (49 x 58)

Table for 4 (64 x 64)
Table for 6 (72 x 78)
Table for 10 (100 x 100)

Cutlery & Crockery: Equipment used

Cutlery-

(i) chopsticks for usual cutleries if wanted

(ii) Chinaware soup spoon

Crockery-

Rice Bowl (31/2 & 41/2)

Soup bowl (6 & 7)
Tea saucers
Jasmine tea saucers
Sauce dish
Round plates (11 & 10)
B & B plates
Oval plates (8, 12 & 14)

Other items:

Chopstick stands
Double chambered sauce boats.

Job description:

Restaurant Manager

The administrative head of this restaurant. He has the responsibility of

guest

satisfaction,

smooth

functioning,

proper

coordination

with

departments & above all revenue maximization in this restaurant.

1.

He does staffing glomming, check staff uniform

2.

He fixes duty rosters

3.

He often presents menu, serves food to VIP guests.

Senior Captain
1.

Staff grooming, staff discipline, staff disputes.

2.

Allocation of stations to staff.

3.

Handling guest complaints.

4.

He has to take note of par stock of linen, stationary.

5.

Receiving guests and bidding them off.

6.

He has to handle discrepancies in settlement of bills.

7.

Where there is a bar he has to take par stock of beverages.

Captains:

other

The captains have more or less the same responsibilities as a senior captain
with few changes.
Steward
1.

Setting up of buffet

2.

Serving of food to the guest

3.

Clearance

4.

Wiping & washing of glasses & cutlery

Inter Departmental Relationship

The Banquet must maintain a smooth relationship with kitchen,
kitchen stewarding, maintenance, sales housekeeping, telephones & telex
department. This is evident from Function Prospectus .The banquet sales
manager sometimes make an initial approach to sell the catering facilities of
an establishment. Whether he make an approach to the quest to go to the
Manager themselves, few details are taken down like-

1.

Date of function.

2.

Timings of the function

3.

No. of Pax

4.

Type of function

5.

Name of person making booking

6.

Contact no. & address

If the halls are readily available then discussions are carried out on menus,
table plans etc. Regarding selection of menus like:
1.

Vegetarian menu

2.

Non-vegetarian menu

3.

Vegetarian cocktail snacks

4.

Vegetarian Hi-tea menu

5.

Non-Vegetarian Hi-tea menu

IN ROOM DINING

This section is responsible for providing Food & Beverage services in

the room. It is located on the Zero floor at the front of NYC continental
kitchen and is in charge carrying out the orders placed by the in-house guest
to be served in their rooms. This is a department run for 24 hrs to satisfy the
guest needs to ensure 24 hrs service department runs on 3 shifts.

Morning 7:00 am

to 4:00 pm

Evening 3:00 pmto12:00 am

Night 11:00 pm to 8:00am
System Followed in IRD

The orders are received by room service on telephone. These orders

takers sit in a special room so as to avoid any disturbance while taking any
orders. Sometimes, orders come in through doorknob cards. This is used for
breakfast orders and once they are ticked they have to left on the doorknob.
This doorknob cards are placed in each room during turn down service by
the Housekeeping staff. This cards is then hung outside the door filled by the
guest & are picked by the IRD staff before 0400 hrs.
In case, the orders are received by telephone, with the telephone
rings the room no. from where the guest is calling appears on the screen of
the telephone so that the order taker quickly feeds in the room no. in the
computer and address the guest by name.

There is a specific code for every item on the menu. The code no. are
fed into the computer by the order taken. The computer prints the cheque
and cheque is printed in two copies.
One stays with the guest. One is given bank with the cash. The order
is passed on the steward by the captain who placed the order with the KOT
at the kitchen and then prepares the tray trolley and gets the order checked
by the manager or captain and then proceeds to the rooms.
When the steward reaches the room he has to knock and identify him on
entering the room he places the tray on the coffee table and gets the guest
copy of the cheque signed by the guest.
Before the end of each shift the mis-en-place is done i.e., setting up of
few tea/coffee trays, few American breakfast (ABF) trays, setting of trolleys,
cleaning of cutlery and crockery, wiping of glasses, only after all the mis-enplace is done the handover is taken by the next shift.
The stewarding department is responsible to clean the crockery, cutlery and
glasses of room service.

Equipment used
Ice-making used
Trays All are made of silver plated steel trays are of 3 sizes
(a)

Round Trays

(b)

CBF Trays

(c)

ABF Trays

 Crockery
Cutlery

Job Description
IRD Manager

IRD Manager has the following duties and responsibilities as the head of this
department

1.

He is responsible for the performance of this department.

2.

He fixes duty rosters in co-ordination with staff.

3.

He sets work standard.

4.

He deals with guest complaints .

5.

He notes par stock for all items viz tea leaf, sugar, culses, linen
etc and orders required items to stores.

Captains

1.

Distribution of orders to staff

2.

Collection of orders from order takers

3.

Making VIP lists for supplies of cookies and fruit baskets

4.

Handles clearance lists and distributes them according to floors

5.

Often checks tray set up.,

Steward

1.

They do service of goods and beverage to room

2.

Do clearance floor wise

3.

Arranges trays, fruits in fruit basket, picks up food from kitchen

4.

For service of tea, they select amount & type of the leaf, as per
the order.

Departmental Goals & Objectives

As any other F & B outlet, the main objective of this department is to
maximize sale of food and beverage. As this facility is open only for room
guests the service must be provided and tackle any complaints regarding
delay, etc. may effect the very reputation of the hotel.

Interdepartmental Relationship

This department as pronounced relationship with the following departments:

1.

Kitchen: The production section of F & B department is the

first kin to any F & B service outlet.

2.

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

in the folio of the respective guest (Front Office)

3.

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.

HOUSE KEEPING

INTRODUCTION:
"House keeping" literally means "keeping the house in order in
terms of cleanliness, Hygiene and everything else that goes
along with this".
The Role of this department is vital in any star rated hotel. It is
the Backbone of the hotel.

Cleanliness of the Lobby, the

Rooms, the restaurant and Corridors to name a few is the

responsibility of the House Keeping Department.
The whole operation is split between 3 shifts - morning,
evening & night. The responsibilities of the morning shift
includes collecting laundry, replenishing of guest supplies in
rooms and of course, cleaning of both occupied rooms as well
as those vacated by guests in terms of change of linen,
vacuuming the carpet, sterilization of glasses, disinfecting the
bathrooms etc. The staffs also have to check for any missing
or damaged items.
The evening shift is entrusted with the task of delivering guest
laundry, attending to any guest request and also, the evening service of
room.

The night shift is responsible for the thorough cleaning of the

public areas. A schedule is made at the beginning of each month.
Another function, which comes under the purview of this department, is
the upkeep of all linen and staff uniforms. For this purpose, there's a
separate linen room, which is manned by a staff well versed in the
handling of different kinds of linen. Only after the supervisor inspects
the room, is the room cleared to the Front Desk to enable them to allot it
to a Guest. Fumigation is also carried out at times to avoid the menace of
pests.

ACCOMODATION
Rooms
Rest

Well

in

Chic,

Spacious

Agra

Hotel

Rooms

After a day of visiting ancient sites and shopping in world-famous markets,

return to your guest room at Radisson Blu Hotel Agra Taj East Gate Road,
where you'll rest like you're sleeping in your own bed. Choose from 140 chic
suites or stylish hotel rooms to enjoy modern decor and upscale amenities
like complimentary Internet access and a mini bar. If you're travelling to
Agra with a group or have physical needs, adjoining hotel rooms and an
accessible room are available, and additional rollaway beds can be requested
when making your reservation. Take advantage of these excellent deals and
rates, and book online today.

SUPERIOR ROOM
Superior Rooms are stylish, well-appointed rooms that feature drop-down
lights above bedside table, wooden headboard and moveable work desk with
chair. The Accessible Room is similar in style to the Superior Room and
features adjusted shower facilities, adjusted bed, desk, basin height and an
accessible toilet.
Approximate room size
35 m2
Maximum number of guests
2
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
Suites available

Deluxe Bay Room

Deluxe Rooms are contemporary in style and generous in size. They have
premium positioning throughout this Agra hotel, from the first floor to the
third floor.
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
Suites available

DELUXE POOL VIEW ROOMS

Deluxe Pool View Rooms are located on the third floor of the hotel. These
Agra hotel rooms feature added amenities and beautiful views of the hotel
pool.

Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
Suites available

BUSINESS CLASS ROOM

Business Class Rooms offer a more streamlined layout and include
complimentary access to the Business Class Lounge.
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)

In-room dining (available 24 hours)

Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
SUITES AVAILABLE

EXECUTIVE SUITE
Executive Suites are chic, large, open plan-style suites with an additional
lounge area and stereo system. Room amenities also include a
complimentary bottle of wine on arrival. Lighter colored carpet and wood
finishes are featured throughout.
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp

Suites available

RADISSON SUITE
Radisson Suites are large, open plan suites that feature a separated dining
area and bedroom with a terrace overlooking the Taj Mahal. These chic
rooms are designed with lighter colored carpet and wood finishes, with a
complimentary bottle of wine provided on arrival.
Please enjoy
LCD flat-screen, satellite television
Coffee and tea maker
Dual-line telephone with data port and direct national and international
dialing
High-speed, wireless Internet access (complimentary)
In-room dining (available 24 hours)
Iron/ironing board and hair dryer
Mini bar
Oversized work desk with table lamp
Suites available

Accessibility Features
We understand that accessibility is important to our guests. This hotel has
accessible rooms that may include the following accessible features:

HIERACHY OF STAFF
DIRECTOR ROOMS

EXECUTIVE HOUSE KEEPER

MANAGER HOUSEKEEPER
ASSTT. HOUSE KEEPER

Linen/Uniform Laundry Floor PublicArea Horticulture NightDesk

Supervisor Supervisor Supervisor Supervisor Supervisor Supervisor

Upholstery
Tailor

Valets

Room

Public

Attendant Area boys

Gardeners Night Shift

boys

Trainees

ROOMS

Our beautifully appointed guest rooms include 27 suites and one presidential
suite. There is an exclusive Radisson Club floor with a Club Lounge,
complimentary breakfast and happy hours.

The spacious rooms are aesthetically designed with rich silk upholstery and
linen, in tastefully matched colour combinations.
Room Amenities

In room tea/coffee maker

Mini bar

Hair dryer

Complimentary bottle of mineral water

Fruit platter replenished daily

JOB DESCRIPTION
EXECUTIVE HOUSEKEEPER

Supervises and is responsible for the cleanliness, order and

appearance of hotel room, public areas, other facilities, service
area, linen & uniform.

Schedules, recruits, train, discharging and disciplining all

department employees.

Participates in all department head meetings.

Looks into maintenance requirements, requisition to ensure that

till public areas and guest accommodation standards are
maintained

Prepare annual HK budget

Trained all employees to perform the standard procedure as

applicable to their job.

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.
It receives the departure room no. From the front office and
forwards it to the appropriate floor so that rooms can be cleaned and
made ready for use. It also receives other informations like VIP's in
house single lady in house. in-house.
Room No. is noted
Entered in the attendant's diary
Article given to supervisor, control room
Entered in the lost & found Register

 Packing the article

Keep the original form of the record with the article.
Letter sent to the guest to inform him
Article kept for 3 months, if unclaimed, gifted to the finder
Article of high value stored for 1 year then auctioned.
Lost & Found liquor given to F&B controller.

Work Scheduling & Staffing:

Shift timings:
Morning Shift

7:30 am to 4:30 am

Afternoon Shift

5:00 pm to 02:00 am

Night Shift

10:00 pm to 7:00 am

Each floor in The Radisson Hotel has 2 room maids during

morning shift while 1 during evening and night shifts

The Radisson Hotel has 5 housemen for each floor.

For public areas, there are around 7 housemen during morning

shift while 5 during evening and night shift.

GUEST SATISFACTION FACILITIES

This department is equipped with pantry where cookies, soft drinks
etc are stored. The fruits are brought from the amenities department.
Every morning, the amities staff takes up the trolley with fruit,
cookies, drinks, chocolates, wafers etc. He places all this in the room.

As per the guests' consumption during departure, the IRD boy

ticks relevant items and a KOT is prepared which has 2 copies. One goes
to the room service cashier and other goes to the guest. The items for the
next day are filled in the inter-kitchen transfer. This helps the receiving
department to indent for the next day's requirements.

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.

UNIFORM ROOM

The uniform room supervisor reports directly to the executive

HK. The uniform room is a place allotted to store all the uniforms of
the staff of the hotel. Each staff is given a particular code that holds
good for their uniform.
Uniform room has 2 tailors to attend to stitching & mending of
the uniform.

If the uniform is in bad shape, uniform attendant informs

supervisor who brings it to the notice of executive HK. Warning is issued
to the person responsible. Also a complaint book is kept in the uniform
room where in a staff complaint may be registered.

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.

OTHER HK DEPARTMENTS

Tailor room and upholstery room

This section is responsible for the making of all hotel linen and
upholstery. If there are any damages or repair, the tailor and the
upholsterer take responsibility of mending the items.

Flower Room
All the flower arrangements that are required at the lobby,
front office, rooms, banquets, restaurants are place here. The temperature
is controlled for a longer shelf life of the flowers.

FOOD PRODUCTION

KITCHEN -An introduction

Room sales and food sales of the hotels revenue are earned by the
service outlets, the Food Production department's hand is more important as
it determines the sales volume. So it is often said "food is the life of the
hotel. The objective of kitchen management is to organize, lend &contract
the means of production &service of food.
The area may be 40% of the restaurant area kitchen space
estimates have been as low as 2.5 to 4 sq. feet catering unit for a kitchencatering unit. The main kitchen is planned in such a way to have an easy
accessibility to all the service outlets and important areas. The kitchen is
divided into sections with skilled employees working in it. The stewarding
area is attached to the main kitchen.
The kitchen for the staff is separate and is not related to the main
kitchen. The raw material is picked up from the main store. The canteen
manager manages this.
Kitchen serves for all F&B outlets like:
RESTAURANT
BANQUETS
ROOM SERVICE
BAR

KITCHEN LAYOUT AND PLANNING:

The kitchen layout is planned in a way keeping in mind the following
points:
1) Easy accessibility to outlets
2) Appropriate space allocation for each section
3) Maximum utilization of the space available
4) Ease to maintain hygiene
5) Accessibility to stores.
6) Proper consumption of power.
7) Accessibility to stewarding & pot washing
8) Appropriate material for floor and ceiling
9) Proper light and ventilation system.

KITCHEN MANAGEMENT
To manage the kitchen, the kitchen manager /Chef de Cuisine /Executive
Chef, should have a sound knowledge and have the ability to organize and
delegate the responsibility to appropriate staff who communicate well. The
maintenance & clearing of the machines in his responsibility labour, saving
automatic machines are replacing the manually operated ones.
The people handling the mechanics should be able to follow the
correct procedure of assembling, use and cleaning safety precautions should
be observed certain factors such as budgeting contract, portion contract, cost
contract, proper purchasing, contract of production &service, control of
waste etc. plays an important part in managing the kitchen.

HIERARCHY OF STAFF
EXECUTIVE CHEF
SENIOR SOUS CHEF

SOUS CHEF
(Continental)

CDP
(Bakery)

CDP

SOUS CHEF
(Indian)

CDP

(Butchery) (Chinese)

SOUS CHEF
(Patisserie)

CDP

CDP

SOUS CHEF
(Specialty)

CDP

CDP

(Indian) (G.Manger) (Conti) (Italian)

Commis I
Commis II
Commis III

Apprentices

Trainees

WORKING PROCEDURE IN KITCHEN:

After the guest order has been taken, the service staff takes out the
computerized KOT, which is received in the kitchen. The aboyor reads out
the KOT aloud. The chef checks the food items and orders the food to be
cooked.

After the food is prepare chef checks the food items with the KOT and
the portion size also. Then the service staff picks up the food to the service
area.

DEPARTMENTS
VARIOUS KITCHENS
The main kitchen is divided into sections:
1. N.Y.C KITCHEN (Coffee Shop)
Continental
Indian
2. GARDE MANAGER
3. BULK KITCHEN
Continental
Indian
4. BAKERY & CONFECTIONARY
5.

THE GREAT KEBAB FACTORY (kitchen) (Currently under

renovation)
6. ITALIA KITCHEN (Italian Restaurant)
7. ICHING KITCHEN (Chinese Restaurant)
8. BUTCHERY

Shifts: There are 3 shifts in this section

Morning

7:00 AM to 4:00PM

Evening

3:00 PM to 12:00 PM

Night 11:00 PM to 7:00 AM

Equipments:
There is a filter coffee machine. The black coffee is made and
kept in a coffee still. Hot milk is also kept in the same still
separately.
All these work by electricity. Other equipments are: Ice cream fridge
Meat deep freezer
Griddles
Deep freezer
Bain Marie
Salamander
Juice Refrigerator.
Juice Extractor
Electronic griller
Burners.
Bread Cutter

 Dough Maker
Mixer Grinder

Fast moving items are: Milk shakes

Fresh juice

Ice cream

Sandwiches

Burgers

Pizzas

French fries.

The plates for the coffee shop are kept in a shelf so that it is easier to
execute the order.
Shift timings:
Morning

7:00 AM to 4:00PM

Evening

3:00 PM to 12:00 PM

Night 11:00 PM to 7:00 AM

Mise-en-place is done in advance and is kept in coolers. This
includes cleaning of rice, cutting of vegetables and meat. This kitchen
also makes South Indian Non-vegetarian item.
Equipments:
Bain-Marie

Burners-8

Electric fries.
From Indian Kitchen, 6 dishes are sent to the coffee shop buffet and
veg. and non-veg biryani is also prepared.
Tandoor:

This section prepares all tandoor dishes and kebabs. The kebabs are
prepared for the banquet parties and buffet.
Shifts:
Morning

7:00 AM to 4:00PM

Evening

3:00 PM to 12:00 PM

Night 11:00 PM to 7:00 AM

Morning shift prepares dough, marinates the meat etc.
In the evening shift the staff looks after preparing the order.
Equipments:

Tandoor

Tandoor pots

There are 3 tandoors in the main kitchen.

Mixture for chicken tikka,

pakoras, etc. are kept by the morning shift when the order comes to the
pantry.
Fast moving items are:
Roti

Naan

Chicken tikka

Aloo paratha

Tandoori Chicken

Kalmi Kebab.

Halwai:
All the sweet dishes are prepared in this kitchen. It caters to all
other kitchens.
Some of the sweets prepared are : Gulab Jamun
Rasgula
Shahi Tukda
Tandai
Jalebi
Chana pie, etc.
GARDE MANGER
This is commonly known as cold kitchen. In this kitchen,
salads, charts etc. are prepared.
Shifts:
Morning

7:00 AM to 4:00PM

Evening

3:00 PM to 12:00 PM

For the lunch & dinner buffet, 10 cold salads are sent on bowls.

Out of which 5 salads are simple salads (beetroot, onion , tomato,

cucumber & sprouted lentils) rest are the Chef choice salads. Salads
for dinner party and Ala Carte order is issued by evening shift staff.
But the cuttings for these will be done in the evening shift and is kept
in the cold room.
Various fruits salads are prepared by this section esp. Fruit
platters. Also this section provides Cheese Platters.
Garde manger has an exclusive cold-room where all the salad
preparations are kept along with various varieties of Cheese, Fruits, Cold
cuts, etc.
Pickles are kept in the Bain Marie. Platters are prepared for the
lounges. Daily cheese, Ham, salami platters are sent to lounges.
Classical dressings made are:

Cocktail sauce
French dressing
Strawberry dressing
Pineapple dressing
Mayonnaise sauce is prepared in large quantities, which is also
given to Chinese Restaurant and continental kitchen.
Tartar sauce
CONTINENTAL KITCHEN
This section prepares all the continental dishes for parties and
Banquets orders.
Foundations of continental cookery are stocks, soups, appetizers etc.

Shift:
Morning

7:00 AM to 4:00PM

Evening

3:00 PM to 12:00 PM

Night 11:00 PM to 7:00 AM

Staffing:
There are two CDP, two commis, 2 apprentices and 1 trainee in the
morning shift and in the evening there are one commis and 1 helper.
The continental kitchen sends only 3 dishes for the buffet lunch. They
deal with preparation of soups and mise-en-place for evening.
Evening shift prepares the sauce like White sauce /Bchamel,
Brown sauce /Espagnole, Tartar for the kitchen.

Every day

accompaniments for the main dishes are made here i.e. boiled carrots,
beans, peas, and potato. They are also sent to the coffee shop buffet.
Different soups served from this kitchen are Tomato soup, Clear soup,
Mulligatawny soup, Minestrone, etc. Most of the continental foods
are served with different sauces.
INDIAN KITCHEN
This section prepares all the Indian & Mughali preparations for
parties & Banquets.
Shift:
Morning

7:00AM to 4:00PM

Evening

3:00PM to 12:00Midnight

Night

11:00PM to 7:00AM

The morning shift is involved in mis-en-place for the day. One of

the important duty is to bring store from the dry and cold store as
indented by the CDP according to the requisition.

The evening shifts again responsible to bring all items, which are
required. These are according to nature of the item.
The basic task of the night shift is to do mis-en-place for morning
shift.
BUTCHERY
This section deals with all the cleaning and cutting of meets like
chicken, mutton, fish etc. The pre-preparation section is also attached
to it.
The items come from the receiving department. The received
items are skinned, cut (if necessary) weighed, vacuum packed and
then kept in the freezers. Temperature maintained in the cold room is
4 - 60 C and in deep freezer is -100 C.
Items like chicken, leg of lamb, mutton etc. is stored in the cold
room. Seafood etc. are stored in the deep freezers.
Shift:
Butchery works in 3 shifts
Morning

7:00 AM to 4:00PM

Evening

3:00 PM to 12:00 PM

Night 11:00 PM to 7:00 AM

Staffing:

Before the shift begins, requisition has to be given to the

butchery.

A board on which various cuts are mentioned is also

displayed in the butchery.

It is cleaned twice a day thoroughly and all equipments are
also cleaned. Thorough cleaning of the deep freezer is done once in a
week.
Equipments:
Meat Mincer
Vegetable Slicer
Weighing Machine
Coconut grater
Grinders

BAKERY & CONFECTIONERY

All the dessert items and cakes are prepared in this kitchen.
This section has got separate freezers for ice creams.
This section is divided into two:
Bakery

Confectionery
Bakery's oven is maintained at a temperature of 150 to

3000 C. Bakery is responsible for making hard rolls, soft bread rolls,
Garlic bread, Muffins, Brownies, Danish pastry etc.
In the confectionery section, pastries chocolate mousse,
Icings of cakes, pies, cakes, cookies, custards, souffls etc are
prepared. The temperature maintained in the cold room of bakery is
100 C.
Shift:
Morning

7:00 AM to 4:00PM

Evening

3:00 PM to 12:00 PM

Night 11:00 PM to 7:00 AM

INTRODUCTION

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. Its 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.

ORGANISATION OF FRONT OFFICE

The front office manger controls all the sections in front office.
The Sections are: Front desk
Reservation
Bell Desk
Telephones
Guest Relations
Concierge
The Front Desk includes 3 divisions. They are:
o Reception
o Information
o Cashier.
Reservation section comes 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 Concierge is a section responsible for pick up & drop of the

guest from the port of entry.

HIERARCHY(FRONT OFFICE)

Director Rooms

Comm. Mgr.

F O Manager

Exe. H Keeper

Health

Club Mgr.

Asst. FOM

F O Executive

G R Manager

Senior Lobby Manager

Revenue Mgr. G R Executive

Lobby Manager

Sr. Bell Captain

Sr. Concierge

Sr. Cashier

F O Assistant
Cashier

Asst. Bell Captain Asst. Concierge

Bell Boys

Trainees

RECEPTION

The main job of the reception is to take the check-in and

impart any other information to the guest. It's the most important

department in the hotel as it is not only selling rooms to the guest but
also catering to the requirements of the guest.

As soon as the guest reaches the reception, he/shes provided with

Guest Registration Card. C form is filled separately for the
foreigners. Details are entered in Arrival Departure card. Then the
arrival notification slip is made and sent to room service, HK,
telephones, amenities. The check-in is later entered in Logbook or
Index Register.

Formats maintained in Reception:

1) Guest Location Card: This card is filled up by the guest when hes
going out of his room and is expecting somebody or is expecting a
call. It has details as to where he would be.
2) Message Card: This card is filled up by an outsider who comes to
visit a guest and the guest is not in his room.
3) Change slip: It is a slip given to cashier, telephone, bell captain,
room service. In the slip, receptionist fills name of the guest, #, rate
and reason for change and time.

4) Log Book: Log book is made so that next shift knows what all has
to be followed up.
5) Movement list : This is a sheet with list of all arrivals for the day,
the status, the mode of payment and the no. of fax. Seeing the list
the receptionist blocks the room. The movement list is prepared the
previous day by the reservation.
6) Transmittal slip: This is used to inform other departments about
anything that needs attention .For example-Room no. 213 is a scanty
baggage guest, etc.

CASHIER
The payment of bill may be direct cash payment, company
billing, through travel agents, credit cards, travelers cheque. Before
the guest checks out, it is informed to the front desk. The cashier
finalises 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 credit card payment, the validity of the credit card is checked. The
imprint is taken and attached to the bill and guest signature is taken on
the bill.

The Radisson Hotel follows 12 Noon checkouts.

Credit Card:
All major credit cards are accepted by Radisson. These include
American Express, Diners card, Master Card, Visa Card, Hong Kong
Bank.
The currencies accepted are US Dollar, British pound, German
Dutch Mark, Saudi Riyal, HK Dollar.

Guests with ITC Welcome Link Gold Card are given 20%
discount.

Advances:
Usually, no advance is taken from the guests having
reservation. But advance is taken from the walk-ins, unless hes a regular
guests, and scanty baggage.

Rates are commissionable at 10% to recognized travel agents.

CONCIERGE
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, assist in arranging for transport
& attends to all guest requests.
They also arrange for airlines tickets, complaint handling, car
rentals, handling envelopes incase they are received at the airport.
They also arrange for a doctor, in case, of an emergency.

BUISNESS CENTRE
A manager heads the business centre with 7 staff under her. Each
shift has 3 staff members. While night has 1 staff member.
Shifts:
Morning

8:00 AM to 4:00 PM

Evening

4:00 PM to 12:00 Midnight

Night

12:00 Midnight to 8:00 AM

The manager does a general shift.

The business centre has 3 fax machines and 4 computers for
guests use. Guests can take computer printouts. There are 2 Xerox
machines,a scanner, and facilities for spiral binding is also there.
There's also a shredder to share out waste paper.
Mobile phones, Televisions, VCR's, overhead projector are
available on hire
It's the first such club in city with Internet. There are 4 computers.
It's the inter-netter's dream come true. Here, in the cool comfort of 5star ambience the guests can surf the world.
There's one manager in morning and evening shift has 2 staff
member while the night shift has 1 staff.

HUMAN RESOURCE
INTRODUCTION:
Hospitality industrys most important asset is
HUMAN

RESOURCE.

This department

deals

with

the

human resource working in the organization. They prepare a strategy

for the

acquisition, Utilization, improvement and presentation of the human

resource of an Organization. They deal with all the employee related
matters.

Employee related matters include- Planning Employment

Policies, Recruitment, Selection, Induction and Placement, Job
Description, Job Evaluation, Job Analysis.
The salary structure is decided on the basis of the above
policies.
And so is the Pay Scale & Grade is decided.

HIERARCHY
DIRECTOR HR
ASSISTANT DIRECTOR HR
TRAINING MANAGER
ASST. HR MANAGER

ASST. TRAINING MANAGER

SENIOR HR OFFICER
HR OFFICER
HR ACCOUNTANT

RECRUITMENT
Whenever there is a need for recruiting the staff say a steward is
equired ,then the HR department is contacted by the head of the
department.
Then the HR department checks its resumes data bank for
prospective candidates with the specified qualifications for
there aquired post.
If the available Resumes do not fulfill the requirement, then,
employment agencies are contacted. Also college campuses are
considered.
Those candidates whose qualification fulfills are requirement
are called for an interview.

SELECTION
In the selection process various rounds are conducted by the
organization to select the best of the applicants.

These rounds are:

Group discussion A topic for the group discussion is

given to the group of 5 to 8 people. They discuss for 10 to
15 minutes over the same.
Interview-This is conducted at 3 levels.
1. First round is taken by the HR department
2. Second round is taken by the Head of the
department.
3. Finally the third round is with the GM of the hotel.

SALES & MARKETING

INTRODUCTION
Sales & Marketing department of any hotel is the lifeline of the hotel.
It is the department which ensures that the hotel stays in the news (for

positive activities),has near 100% occupancy at rates which add to the

bottom line of the hotel Balance Sheet.
In a nutshell, Sales & Marketing department is responsible for
bringing the business to the respective hotel by way of
Occupancy
Capacity utilization of the restaurant.
Seminars & Exhibitions.
Other events so as to ensure that conference halls of the hotel are also
a profit venture.

SALES & MARKETING department has 3 distinct functions:

1. Public Relations
2. Event Management & its promotions
3. Room Occupancy- Business group

PUBLIC RELATIONS
Public Relation is the public face of the hotel. They do
majority of the presales activities and also are responsible for
interacting on the behalf of the hotel with the media, existing
corporate clients & prospective business clients.
PR department keeps a track of all the happenings in the
external environment that can aid or impact the commercial
interest of the hotel. As part of their presale activities they ensure
that the hotel is well represented and is seen by the potential
customers. And for target business PR department is responsible
for undertaking presales activities.
Public Relations personnel are responsible for managing the
publicity activities at your property. The essential skills for this
position include the ability to write & communicate clearly,
organization , knowledge of the local media , creativity and the
ability to adapt to a wide variety of personalities.
It has proven to be a valuable, cost efficient tool of
persuasion & an effective support to dollars invested in advertising
& Sales Promotion.

PR Officer is the Spokesperson of the hotel. Spokesperson is

a person who is able to clearly, accurately & quickly speaks on
behalf of the property-during favorable, as well as crisis situations.
Radisson is a francaise property has to follow the standards &
policies laid by the parent companies. Thus all specifications of all
the promotional products are specified .They are Brochures
Sign Boards
Coasters
Stationary
Business Cards, etc.

CONCLUSION
When I first began my Industrial Training but went by ever so quickly and
have left me craving for much more. I would have to say that it is an
absolutely fabulous part of the curriculum and perhaps will remain the most
memorable one.
Needless to say that 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 every one 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 on needs to constantly improve
and improvise. I learnt hat 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.