Professional Documents
Culture Documents
2006-2007
ACKNOWLEDGEMENT
No book is the complete efert of its others own. While purchasing such a worth
while goal one comes across a number of persons whoes encouragement
selfless and timely help make him copmplete to achive the decide goal. A few
imporant personals have greatily contrebuted to this report during its course
and copmletion. I have great plusher in expresing my sincer thanks to all those.
Firstly and fore most I would like to offer my sincer thaanks to the persona;l
offiecer of hotel UDAY SAMUDRA for allowing me,guiding me and helping in
prepeation of this project.
I would likt offer my sincer thanks to our HOD Mr. RAJESH KUMAR for
helping providing necessary fecility during the course our project.
I woul like to offer my sincer thanks to our facuilty guid Mrs. RADHA for here
valuable and constant encourage ment during the course of my project.
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DECLERATION
I ASHKAR A.U here by declares that the project report entitled
OPERATIONAl
OPERATIONAl ASPECTS OF STAR HOTEL
HOTEL submited in pravtical full filment
of the award of the degree of B H M.
The fidings in the report are based on the data collected by me and has not
been submited to the university of any other institute for the award of any other
degree
Date :________________
ASHKAR A U
Place:________________
UDAY SAMUDRA
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PROJECT SYNOPSIS
This project is conducted to bring out the day to day operation carried out in the
hotel
This study includes the data and information collected from various sources.
Primary and secondary data was collected from interview and questionnarire
were as secondary from books, journels, brouchrs etc. after the collection of
related data, it has been put down in such a way so as to provide a copmlete
understanding of the operation of the hotel it also includes the study of the
operational difficulties and problems found in the main operational department.
Those have been analysed and posible solution brought out.
This project has a whole would enable not only a hotelier but also other under
the functions of the hotel. The front sence as well as the back stares
operational obstruction and hindrances faced by the hotel industry.
The hotel that was taken under study for the project was
HOTEL UDAY SAMUDRA
SAMUDRA.
A detailed study of the entire main operational department was carried out.
ASHKAR A U
lllrd BHM
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CHAPTER -1
INTRODUCTION TO
TOURISM
INDUSTRY
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CHAPTER 1
INTRODUCTION TO TOURISM
Tourism has become Tourism is the act of travel for predominantly recreational
or leisure purposes, and also refers to the provision of services in support of
this act. According to the World Tourism Organization, tourists are people who
"travel to and stay in places outside their usual environment for not more than
one consecutive year for leisure, business and other purposes not related to the
exercise of an activity remunerated from within the place visited". The distance
between a place of origin and a tourism destination is immaterial to this
definition. an extremely popular, global activity. In 2004, there were over 763
million international tourist arrivals.
Tourism is vital for many countries, due to the income generated by the
consumption of goods and services by tourists, the taxes levied on businesses
in the tourism industry, and the opportunity for employment and economic
advancement by working in the industry. For these reasons NGOs and
government agencies may sometimes promote a specific region as a tourist
destination, and support the development of a tourism industry in that area.
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. The terms tourism and tourist are sometimes used pejoratively to imply a
shallow interest in the cultures or locations visited by tourists. Definition,
classification and prerequisites
Hunziker and Krapf, in 1942, defined tourism as "the totality of the relationship
and phenomenon arising from the travel and stay of strangers, provided that
the stay does not imply the establishment of a permanent residence and is not
connected with a remunerative activities". In 1981 International Association of
Scientific Experts in Tourism defined Tourism in terms of particular activities
selected by choice and undertaken outside the home environment.
In 1981 International Association of Scientific Experts in Tourism defined
Tourism in terms of particular activities selected by choice and undertaken
outside the home environment.
Tourism may be classified as follows:
Inbound international tourism: Visits to a country by nonresident of that country
Outbound international tourism: Visits by the residents of a country to another
country
Internal tourism: Visits by residents of a country to their own
Domestic tourism: Inbound international tourism + internal tourism
National tourism: Internal tourists + outbound international tourism
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History
In the course of the sixteenth century, it became fashionable in England to
undertake a Grand Tour. The sons of the nobility and gentry were sent upon an
extended tour of Europe as an educational experience. The eighteenth century
was the golden age of the Grand Tour, and many of the fashionable visitors
were painted at Rome by Pompeo Batoni. The modern equivalent of the Grand
Tour is the phenomenon of the backpacker, although cultural holidays, such as
those offered by Swann-Hellenic, are also important
The terms tourist and tourism were first used as official terms in 1937 by the
League of Nations. Tourism was defined as people travelling abroad for periods
of over 24 hours.
Some English travellers, after visiting the warm lands of the south of Europe,
decided to stay there either for the cold season or for the rest of their lives.
Leisure travel was a British invention due to sociological factors. Britain was the
first European country to industrialize, and the industrial society was the first
society to offer time for leisure to a growing number of people. Initially, this did
not apply to the working masses, but rather to the owners of the machinery of
production, the economic oligarchy, the factory owners, and the traders. These
comprised the new middle class. Cox & Kings were the first official travel
company to be formed in 1758.
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Winter sports were largely invented by the British leisured classes, initially at
the Swiss village of Zermatt (Valais), and St Moritz in 1864.
Increasing speed on railways meant that the tourist industry could develop
internationally.
To this may be added the development of sea travel. By 1901, the number of
people crossing the English Channel from England to France or Belgium had
passed 0.5 million per year. Shipping companies were anxious to fill cabin
space that was under utilised. For example, P&O found that the majority of their
passengers for India and the Far East joined the ship at Marseilles.
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Consequently, they marketed holidays based upon sea trips from London to
Lisbon and Gibraltar. Other companies diverted their older ships to operate
cruises in the summer months.
However, the real age of international mass travel began with the growth of air
travel after World War Two. In the immediate post-war period, there was a
surplus of transport aircraft, such as the popular and reliable Douglas Dakota,
and a number of ex military pilots ready to fly them. They were available for
charter flights, and tour operators began to use them for European destinations,
such as Paris and Ostend.
However it was with cheap air travel in combination with the package tour that
international mass tourism developed. The postwar introduction of an
international system of airline regulation was another important factor. The
bilateral agreements at the heart of the system fixed seat prices, and airlines
could not fill blocks of empty seats on underused flights by discounting. But if
they were purchased by a tour operater and hidden within the price of an
inclusive holiday package, it would be difficult to prove that discounting had
taken place - even though it was obvious that it had! This was the origin of the
modern mass package tour.
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Another significant development also happened at the end of this decade. The
devaluation of the Spanish peseta made Spain appear a particularly attractive
destination. The cheapness of the cost of living attracted increasing numbers of
visitors. Mass package tourism has at times been an exploitative process, in
which tour operators in a country with a high standard of living make use of
development opportunities and low operating costs in a country with a lower
standard of living. However, as witness the development of many tourist areas
in previously poor parts of the world, and the concomitant rise in standards of
living, when there is equality of bargaining power, both parties can gain
economic benefits from this arrangement.
Trends
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Since e-commerce has taken off on the internet, tourism products have become
one of the most traded items on the net. Tourism products and services have
been made available on the net at bargain prices through intermediaries.
Tourism providers (hotels, airlines, etc.) have started to sell their services
through the Internet. This has put pressure on intermediaries from both the
virtual and the traditional brick and mortar stores.
Space tourism is expected to "take off" in the first quarter of the 21st century,
although compared with traditional destinations the number of tourists in orbit
will remain low until technologies such as a space elevator make space travel
cheap.
Technological improvement is likely to make possible air-ship hotels, based
either on solar-powered airplanes or large dirigibles. Underwater hotels, such
as Hydropolis, expected to open in Dubai in 2006, will be built. On the ocean
tourists will be welcomed by ever larger cruise ships and perhaps floating cities.
Some futurists expect that movable hotel "pods" will be created that could be
temporarily erected anywhere on the planet, where building a permanent resort
would be unacceptable politically, economically or environmentally.
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CHAPTER-2
INTRODUCTION TO
HOTEL INDUSTRY
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Hotels and other accommodations are as diverse as the many family and
business travelers they accommodate. The industry includes all types of
lodging, from upscale hotels to RV parks. Motels, resorts, casino hotels, bedand-breakfast inns, and boarding houses also are included. In fact, in 2004
nearly 62,000 establishments provided overnight accommodations to suit many
different needs and budgets.
Establishments vary greatly in size and in the services they provide. Hotels and
motels comprise the majority of establishments and tend to provide more
services than other lodging places. There are five basic types of hotels
commercial, resort, residential, extended-stay, and casino. Most hotels and
motels are commercial properties that cater mainly to business people, tourists,
and other travelers who need accommodations for a brief stay. Commercial
hotels and motels usually are located in cities or suburban areas and operate
year round. Larger properties offer a variety of services for their guests,
including a range of restaurant and beverage service optionsfrom coffee bars
and lunch counters to cocktail lounges and formal fine-dining restaurants.
Some properties provide a variety of retail shops on the premises, such as gift
boutiques, newsstands, drug and cosmetics counters, and barber and beauty
shops. An increasing number of full-service hotels now offer guests access to
laundry and valet services, swimming pools, and fitness centers or health spas.
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A small, but growing, number of luxury hotel chains also manage condominium
units in combination with their transient rooms, providing both hotel guests and
condominium owners with access to the same services and amenities.
Larger hotels and motels often have banquet rooms; exhibit halls, and spacious
ballrooms
to
accommodate
conventions,
business
meetings,
wedding
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and incentive tours to fill their otherwise empty rooms; some resorts even close
for the off-season.
Residential hotels provide living quarters for permanent and semi permanent
residents. They combine the comfort of apartment living with the convenience
of hotel services. Many have dining rooms and restaurants that also are open to
residents and to the general public.
Casino hotels provide lodging in hotel facilities with a casino on the premises.
The casino provides table wagering games and may include other gambling
activities, such as slot machines and sports betting. Casino hotels generally
offer a full range of services and amenities and also may contain conference
and convention facilities.
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In recent years, hotels, motels, camps, and recreational and RV parks affiliated
with national chains have grown rapidly. To the traveler, familiar chain
establishments represent dependability and quality at predictable rates.
National corporations own many chains, although many properties are
independently owned but affiliated with a chain through a franchise agreement.
Many independently operated hotels and inns participate in national
reservations services, thereby appearing to belong to a larger enterprise. Also,
many hotels join local chambers of commerce, boards of trade, convention and
tourism bureaus, or regional recreation associations in order support and
promote tourism in their area.
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been growing. These properties are not as costly to build and operate. They
appeal to budget-conscious family vacationers and travelers who are willing to
sacrifice amenities for lower room prices.
While economy chains have become more prevalent, the movement in the
hotel and lodging industry is towards more extended-stay properties. In addition
to fully equipped kitchenettes and laundry services, the extended-stay market
offers guest amenities such as in-room access to the Internet and grocery
shopping. This segment of the hotels and other accommodations industry has
eliminated traditional hotel lobbies and 24-hour front desk staffing, and
housekeeping is usually done only about once a week. This helps to keep costs
to a minimum.
All-suite facilities, especially popular with business travelers, offer a living room
or sitting room in addition to a bedroom. These accommodations are aimed at
travelers who require lodging for extended stays, families traveling with
children, and business people needing to conduct small meetings without the
expense of renting an additional room.
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multiple reservations for lodging, airlines, and car rentals with one telephone
call. Nearly all hotel chains operate online reservation systems through the
Internet.
Working Conditions
Work in hotels and other accommodations can be demanding and hectic. Hotel
staffs provide a variety of services to guests and must do so efficiently,
courteously, and accurately. They must maintain a pleasant demeanor even
during times of stress or when dealing with an impatient or irate guest.
Alternately, work at slower times, such as the off-season or overnight periods,
can seem slow and tiresome without the constant presence of hotel guests.
Still, hotel workers must be ready to provide guests and visitors with gracious
customer service at any hour.
Because hotels are open around the clock, employees frequently work varying
shifts or variable schedules. Employees who work the late shift generally
receive additional compensation. Many employees enjoy the opportunity to
work part-time, nights or evenings, or other schedules that fit their availability
for work and the hotels needs. Hotel managers and many department
supervisors may work regularly assigned schedules, but they also routinely
work longer hours than scheduled, especially during peak travel times or when
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multiple events are scheduled. Also, they may be called in to work on short
notice in the event of an emergency or to cover a position. Those who are selfemployed, often owner-operators, tend to work long hours and often live at the
establishment.
Food preparation and food service workers in hotels must withstand the strain
of working during busy periods and being on there feet for many hours. Kitchen
workers lift heavy pots and kettles and work near hot ovens and grills. Job
hazards include slips and falls, cuts, and burns, but injuries are seldom serious.
Food service workers often carry heavy trays of food, dishes, and glassware.
Many of these workers work part time, including evenings, weekends, and
holidays.
In 2003, work-related injuries and illnesses averaged 6.7 for every 100 full-time
workers in hotels and other accommodations, compared with 5.0 for workers
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throughout private industry. Work hazards include burns from hot equipment,
sprained muscles and wrenched backs from heavy lifting, and falls on wet
floors.
Employment
Hotels and other accommodations provided 1.8 million wage and salary jobs in
2004. In addition, there were about 33,000 self-employed and unpaid family
workers in the industry, who worked in bed-and-breakfast inns, camps, and
small motels.
Hotels and other lodging places often provide first jobs to many new entrants to
the labor force. As a result, many of the industrys workers are young. In 2004,
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about 19 percent of the workers were younger than age 25, compared with
about 14 percent across all industries
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workers. The industry also employs many baggage porters and bellhops,
gaming services workers, and grounds maintenance workers.
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CHAPATER-3
PROFILE OF THE
PLACES
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Thiruvananthapuram
Formerly known as Trivandrum, is the capital of the Indian state of Kerala and
the headquarters of Thiruvananthapuram District. It is located on the west coast
of India near the extreme south of the mainland. It is characterized by its
undulating terrain of low coastal hills with wide, clean roads and busy
commercial alleys. India's Father of Nation Mahatma Gandhi had referred and
designated this lovely beach side city built on hills as the "Ever Green City of
India". With almost 745,000 inhabitants at the 2001 census, the city itself is the
largest and most populous city in Kerala; the wider urban agglomeration has a
population of about one million.
The city is the State Capital and houses several Central and State Government
offices, organizations and companies. Apart from being the political nerve
center of Kerala, it is also a major academic hub and is home to several
premier educational institutions including the Kerala University, and to many
science and technology institutions, the most prominent being the Vikram
Sarabhai Space Center (VSSC). The city also has the first Information
technology park of its kind and first Biotechnology Center, Rajiv Gandhi Center
for Biotechnology (RGCB) of its kind in India. Situated near Kazhakoottam,
Techno park is home to many of the world's leading technology companies
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Origin of name
The city was officially referred to as Trivandrum in English language until 1991,
when the government decided in favor of Thiruvananthapuram. The name
Trivandrum is still in common use mostly by tourists and some private/public
sector companies.
History
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Ayes. With their fall in the 10th century, the city was taken over by the rulers of
Venad.
The early 19th century was an age of tremendous political and social changes
in the city. The Sree Moolam Assembly, established in 1904 was the first
democratically elected legislative council in any Indian state. Despite not being
under direct control the British Empire at anytime, the city however featured
prominently in India's freedom struggle.
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The Indian National Congress had a very active presence in the city. A political
conference of the Congress was held in the city under the presidency of Dr.
Pattabhi Sitaramaiah, in 1938.
The period of HH Chitra Thirunal Bala Rama Varma who took the reign of
administration in 1931, witnessed many-sided progress. The promulgation of
"Temple Entry Proclamation" (1936), was an act that underlined social
emancipation. This era also saw the establishment of the University of
Travancore in 1937 which later became the Kerala University.
After the withdrawal of the British in 1947, Travancore chose to join the Indian
union. The first popular ministry headed by Pattom Thanu Pillai was installed in
office on 24 March 1948. In 1949, Thiruvananthapuram became the capital of
Thiru-Kochi, the state formed by the integration of Travancore with its northern
neighbour Kochi. The King of Travancore, Chitra Thirunal Bala Rama Varma
became the Rajpramukh of the Travancore-Cochin Union from July 1 1949 until
October 31 1956. When the state of Kerala was formed on November 1 1956,
Thiruvananthapuram became the capital of the new state.
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space program. The first Indian space rocket was developed and launched from
the Vikram Sarabhai Space Centre (VSSC) located in the outskirts of the city in
1966. Several establishments of the Indian Space Research Organization
(ISRO) were later established in Thiruvananthapuram.
A major milestone in the city's recent history was the establishment in 1995 of
Technopark, India's first IT park. Technopark has developed into the largest and
greenest IT Park in India and is home to IT giants like Infosys and TCS,
employing around 12,000 people in close to 100 companies.This placed
Thiruvananthapuram on the IT map of India and it is today one of the most
promising in the country in terms of competitiveness and capability.
Geography
The city is built on hills by the sea shore. The region can be divided into two
geographical regions, the midlands and the lowlands. The midland region
comprises of low hills and valleys adjoining the Ghats. The lowland is a narrow
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stretch comprising of shorelines, rivers and deltas, dotted with coconut palms.
Vellayani lake, biggest fresh water lake in the district is in the suburbs of the
city. The major rivers that flow through the city are the Karamana river, and the
Killi river.
A third region the highlands form the eastern suburbs of the city. Several cash
crops like rubber, tea, cardamom etc. are grown here. The highest point in the
district is the Agasthyarkoodam which rises 1890 m above sea level. Ponmudi
and Mukkunimala are hill-resorts near the city.
Climate
The city has a tropical climate and therefore does not experience distinct
seasons. The mean maximum temperature 34 C and the mean minimum
temperature is 21 C. The humidity is high and rises to about 90% during the
monsoon season.
Thiruvananthapuram is the first city along the path of the south-west monsoons
and gets its first showers in early June. The city gets heavy rainfall of around
1700 mm per year. The city also gets rain from the receding north-east
monsoons which hit the city by October. The dry season sets in by December.
December, January and February are the coldest months while March, April
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and May are the hottest. The winter temperature comes down to about 15 C
and summer temperatures can sometimes go as high as 37 C.
Economy
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completed in October 2006, 400,000 ft TCS Peepul Park in May 2006 and TCS
Development Centre. Work on Leela IT building, IBS Campus, US Tech
Campus and Infosys campus is due to commence shortly.
There are around 20 government owned and 60 privately owned medium and
large scale industrial units in Thiruvanathapuram. The major employers are the
Kerala State Industrial Development Corporation (KSIDC), Keltron, Travancore
Titanium and Hindustan Latex, all government owned. There are also about
30,000 small scale industrial units employing around 115,000 people.
Traditional industries include handloom and coir.
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Transport
Within the city, city buses and autorickshaws provide means of transportation.
Two-wheelers, especially scooters and motorcycles are the favoured means of
personal transportation on the roads.
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from it go to all major towns and villages in the State as well as big cities in
India such as Bangalore and Chennai.
Apart from regular scheduled flights, many chartered flights from Europe like
First Choice Airways from London Gatwick and Monarch, operating with big
jets, land here during the peak tourist season (around December); with Kerala
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fast becoming a prime tourist destination in India, and also with Ayurveda
gaining popularity in the west, several beach and ayurveda-resorts have sprung
up all around.
The exponential growth of the services and IT based sectors coupled with its
prominence as the state capital and tourist center has caused considerable
strain on the transport infrastructure of the city. To tackle this crisis, several
multi-million dollar construction projects are now underway including the
construction of several new underpasses and flyovers, scheduled to be
completed by early 2007. In the first phase, 42 km of six-lane and four-lane dual
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carriage ways are being built, with world class facilities such as bus bays,
modern bus stations and GPS synchronized traffic signals.
Demographics
The city has a population of 889,191 according to the 2001 census (crossing 1
million on Jan 2006). Within the city, the density of population is about 3,500
people per square kilometer. The district has a literacy rate of 88%. With the
sex ratio being 1,037 females to every 1,000 males, there are more women in
Thiruvananthapuram than men.
Hindus comprise of 62% of the population, Christians are about 20% and
Muslims about 15%. The major language spoken is Malayalam. English and
Hindi are also widely understood. There is also a prominent minority of Tamil
speakers and a few Tulu and Konkani speakers.
Culture
Thiruvananthapuram has a rich cultural background, with the rulers of erstwhile
Travancore taking an active interest in development of arts and culture.
Thiruvananthapuram has produced several great artists, the most famous ones
being Maharaja Swathi Thirunal and Raja Ravi Varma.
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Maharaja Swathi Thirunal was a great composer and played a vital role in the
development of Carnatic music . He is widely credited with introducing the violin
in to the world of classical Carnatic music. A music college in his name exists
today in the city. Raja Ravi Varma was an illustrious painter with global
recognition. His contributions to Indian art are substantial. Most of his famous
paintings are preserved at the Sree Chithra Art Gallery in the city. The
Padmanabha Swamy Temple and the fort surrounding it, the Napier Museum
and Zoo, the VJT hall, Palayam Mosque and Church are among the prominent
heritage buildings in the city. The Veli Lake and Shangumukham beach are
home to various sculptures of noted sculptor Kanhai Kunjiraman.
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The CVN Kalari at East Fort, is world renowned center for training in Kerala's
own martial art the Kalaripayattu. The Margi center offers training in many of
Kerala's traditional arts including Kathakali.
Trivandrum has numerous libraries, the prominent ones being the State Central
Library (Trivandrum Public library, Est. 1829)[19], the University Library,
Trivandrum Children's Library, Manuscripts Library and the Center for
Development Studies Library. The British Council and Library (Est. 1964) [20] is
located very near the Government Secretariat adjacent to the YMCA Hostel.
The importance of the city, apart from being the capital of Indias most literate
and socially developed state, is a strategically important city in Southern India.
Being the biggest city with a credible infrastructure in Indias deep south, it is an
important city for both military logistics and civil aviation in the southern part of
the country. It is the headquarters of the Southern Air Command(SAC) of the
Indian Air Force. Due to the strategic importance of the city, the Indian Air Force
authorities have planned to make an aerospace command in SAC
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Being the Indian city with the closest air link to the small island-country of
Maldives and also Sri Lanka, the citys medical and health infrastructure plays a
vital role for patients from both countries, especially Maldives. Apart from
regular health and medical services, the city is also important for people from
around the world seeking help through Ayurveda medicine and therapy. Beach
resorts and also ayurveda resorts are coming up at a rapid pace, especially
along the International Beach of Kovalam and Varkala coast.
The future prospects of Trivandrum are manifold. Potential future growth areas
include Tourism (medical and eco-tourism), civil aviation and air-cargo,
commercial
activity
through
upcoming
port
(at
Vizhinjam),
software
development parks, media and the arts, rubber-based industries, etc; however,
much of this high potential growth would depend on the investment and trade
union reforms of the government.
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CHAPTER - 4
PROFILE OF THE
HOTEL
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Uday Samudra Beach Hotel in Kovalam is famous for offering the beautiful view
of the pristine blue sea, golden sands and obstinate silvery surf. The three-star
beach resort promises to provide a perfect combination of world-class services
and beautiful environs to its prospective guests.
Location
Uday Samudra Beach Hotel is located at the Samudra Beach, G.V. Raja Road
in Kovalam. It is at a distance of 16 km form the Trivandrum International Airport
and 12 km from the railway station.
The luxurious hotel is unique in its setting. In the evening the entire hotel
shines with bright lights, which make it appear as a palace near the beach side.
The grand style of the hotel offers a luxurious stay.
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Sea. The rooms are built with balconies offering a spacious sit-out with a view
of the large swimming pool of the hotel. The rooms are impressive in their fine
dcor.
Facilities
All the rooms at the hotel are equipped with the facilities of air conditioning,
cable TV, telephone, radio, mini fridge, mini bar, channel music, attached
bathroom, shower, bathtub, work desk and safe deposit box.
Additional facilities at the hotel include: Travel desk, luggage storage, front
desk, wake up service, currency exchange, medical, post, free parking, free
newspaper, laundry, health club, water sports, swimming pool, Ayurvedic
center, restaurant, coffee shop, lounge and bar.
The hotel offers two banquet/conference halls for its business clientele. The
conference halls are perfectly designed to hold meetings, conferences and
other social gatherings. The halls are equipped with all kinds of modern
amenities and have a seating capacity of 100 people.
Activities
The hotel offers a wide range of recreational facilities to the visitors. The
Ayurvedic health center can offer rejuvenating body massages with the
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Kerala Backwater offers online bookings for rooms at Uday Samudra Beach
Hotel in Kovalam, Kerala. For more information or to book a tour, please enter
your query in the form below.
uday Samudra, the leisure beach hotel near the internationally famed Kovalam
(Kerala, India), is a heavenly hideaway for honeymooners, holidaymakers, tanseekers and peace lovers. While you stretch out on the silvery beach shore,
under the glowing sun, you can catch those rare glimpses of fishermen rowing
their catamarans into the rolling sea and pulling in their nets. You may lend
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your ears to the murmur of the swaying coconut palms and gurgle of galloping
waves. Now, before you would retreat, make a nosedive into the fresh water
swimming pool to cool your brain and body. Well-appointed rooms, multi-cuisine
restaurant catering to international palate, well-equipped conference halls,
cultural extravaganza and a lot more lie in store for you, to throw you into
raptures After the stay with us you will return with a load of sweet
memories ...along with a longing to come back.
Accommodation
Back in your room, feel the luxury enveloping you. All our rooms are very
thoughtfully designed. Well appointed rooms spell modern luxury with all
amenities to make you stay as comfy as possible. All rooms are individually airconditioned and have balcony/sit-out over looking the swimming pools and the
beach beyond. At present we have 93 rooms. With each room facing the sea
you have 93 angles to admire it.
Room Facilities
Other facilities include direct- dial-telephone service, mini-fridge and cable TV.
Room boys will be at your service round-the-clock. Just make a call from the
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coziness of your posh room, let them know your needs, they will take care of
the rest. take care of the rest.
Amenities
Swimming Pools
Conference Facility
Cultural Program
Shopping
Elephant Ride
Ayurvedic Experience
Travel Desk
Safe Deposit Lockers
Laundry
Doctor on call
Dining Facilities: Culinary Treat
Oottupura - Multi Cuisine Restaurant
Aquamarine - The Coffee Shop by the Sea
Mattupavu - Sport to have a Private Part
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CHAPTER 5
OBJECTIVES,
METHODOLOGY,
AND LIMITATION
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SECONDARY DATA
Discussion with the various HODS and other employees of the
UDAY SAMUDRA, KOVALAM
Discussion with the concerned facility member.
LIMIATION
Information related to sales and marketing were kept out of bound
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CHAPTER 6
FRONT OFFICE
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The front office is the one of the department, which plays very important role in
the working of the hotel. This responsible for the sales of the hotel room
through systematic methods of reservation. Followed by reservation and
assigning rooms to customers and act as continues source of information to
guest while at stay at hotel.
The revenue collected from the sale of rooms contributes more than 50% of the
total sale
The following are the services usually given by the front office of uday samudra
beach leisure hotel kovalam
Reservation
Rooming
Accounting
Handling of mail
Handling of room keys and messages
Foreign exchanges
Custody of valuables
Credit facility
The front office department is divided into number of sub department i.e.
Registration (reservation) section
Reception information desk
Telephones
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Confirmed
Guaranteed
Types of plans
A plan is package proposed of rooms and meals :
1
2
3
European plan
Continental plan
Only room
Tariff includes room and
continental breakfast
Tariff includes room,
breakfast and lunch or
American plan
dinner
Tariff includes
breakfast,
room,
lunch
and
dinner
Room traffic
Rack rate
Crib rate
Extra bed rate
Airlines rate
Group rate
Day rate
Family rate
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Discount
Discount are cut in the rack rate offered to individuals of institution in view of
business anticipated or as public relation gesture.
A discount is a normal percentage, which is fixed by the hotel for
certain institution or may very depending on who is being given the discount.
Discount rates are subjected revision on mutually agreed terms between
parties. The F.O staff should check with the management an keep update
information on discount rates.
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Reception
This is the department in the front office. Which allocate the room when a
guest register in the hotel. This is the busy place and majority of guest arrives
between mod morning and mid afternoon. All arrivals must register and
registration should be don as quickly as possible. the guest should be helped
as far as possible with the registration procedure, once the guest has
completed the registration card, room is allotted. The receptionist see that the
guest should be shown the amenities of the room. The guest should be asked if
any thing required for eg. Cup of tea, snacks etc. if the receptionist take an
order which never been forgotten.
The reception assistance in the morning shift prepares control sheet, which
gives the expected guest departure.
Reservation racks are checked and rooms are allocated to the reserved
guests. Rooms are booked for expected groups and airlines crew on the room
rack. The arrival and departure of guests in maintained in a register by the
receptionist including the following
Date of arrival
Date of departure
Name of guest
Name of guest
Room number
Room number
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No. pax
No. pax
LOBBY MANAGER
The lobby manager who represents the management means the lobby desk.
He is problem solver and has the authority to handle all the grievances. Ho
should be well conversant with the hotel room. He is essentially a
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NIGHT AUDITOR
The night auditor compiles and audits all revenue transactions and reconciles
the revenue statement off all outlet with the front office accounting machine to
prepare a daily report of the day business
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record pf a:: phone calls made and their primary duty is to render a superior
telephone services.
RESERVATION ASSISTANT
Responsibility is to take all request and to give the information about the room
status and availability of rooms for advance booking and prepare an advanceletting chart.
INFORMATION ASSISTANT
Information assistant handle the information section with the assistants. He
maintains an alphabetic guest index rack, receives message for guest, handle
keys, guest package, mails, provided information for the guest etc.
RECEPTIONIST
Receptionist performs the actual work of registration the guest where he
arrives to the hotel and hand over the room keys with the errand card to the
bellboy. She takes the small order like coffee, tea and the snacks for the guests
and informs the room services
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BELL CAPTAIN
Responsibility is provide all porter services with efficient and politeness
controls a team of bellboys and reports to the lobby manager.
He is seated in the lobby and reports to the lobby manager of front office
manager or front office manger. His or her main duty is to welcome the guests
and constantly try to improve relations between the hotel and the guests.
Handling all the in-house publicity.
COORDINATION
The activities of the department in the hotel are closely linked and if link is
broken, then the whole service is effected. Hence, co-ordination is of most
importance between the section of the front office and with the other
department. Therfor front office should co-ordinate with the department are
Housekeeping
Accounting
Food and beverage services
Telephone
Engineering and maintenance
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Sales
Stores
Front office management information systems
Reservation status of the day
1. Arrival list
2. Departure list
3. Daily sales recapitulation report
4. Night clerks report
These are the main reports given by the front office management
Rack rate
Crib rate
Airlines rate
Group rate
Family rate
room,
Children may be accommodated free of charge
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Reservation
industry lodging
Reservation data are kept in computer files, requiring fewer labor hours and
providing higher accuracy than do manually systems. The computer stores
thousands of reservation and an can retrieve them in second, using keyboard
and a display screen. The system automatically stores and updates all records
and related files and prints confirmation on demand.
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CONFIRMATION OF RESERVATION
END
ROMING PROCEDURES
Rooming procedure are the cores of the clerks work. It is simplest; rooming is
task of assignment a number of people to a given number of rooms until the
house is full.
The desk clerk is very important person regarding rooming procedure. He is the
first person to meet the guest. He greets the guest with the smiling face and he
is in charge of keys, messages and mails.
THE ROOMING PROCESS
START
DETERMINE THE TRAVELLORS
RESERVATION STSTUS
WALK-IN RESERVATION HOLDER
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AVAILABLITY DETAIL
ASSIST GUEST IN REGESTERING
CHECK METHOD OF PAYMENT
DIRECT GUEST TO ROOM
END
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CHAPTER-7
HOUSE KEEPING
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h) Maintenance of record
i) Individual Record of entering staffs
THEFTS:
If a guest has stolen item from the room, then the value of the item is placed
on the bill at the front office. This is a police way of informing the guest about
the misdeed. This must be however be done only if one is absolutely sure that
the guest is responsible. If a theft has been taken place and the culprit is not
know, the hotel security is information giving all details.
DEATH:
The front office should inform the general manager, the security officer and
call for the hotel doctor or coroner of the locality. An alarm is not raised or any
guest informed by the fact. The general manager may decide to all the police.
The stuff entrance must remove the body and the room sealed till all police
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formalities are over. People known to the deceased are contacted through
address entered on the registration card.
ACCIDENTS
The house doctor should be called immediately on the phone and informed of
the nature of the accident and the condition of the guest. The doctors
instruction must be followed immediately. Bleeding must be stopped by
swapping wounds with cotton wool and applying a coagulant such as iodine,
alcohol, spirit or just plain after-shave lotion. If fracture is suspected, the guest
not moved till the doctor arrives. Burn are to be treated with creams meant for
the purpose. Water is never poured on burns as this will surely lead to blisters.
VANDALISM
The front office must inform the hotel security and ordered the main door to be
closed. If things get out of hand, the police must be called
DAMAGE TO PROPERTY BY RESIDENT GUEST
The front office casher is instructed to raise a charge for the value of damage
to property. A responsible guest will never argue but should he object must be
referred to the general manager.
DRUNKEN GUEST
It is prudent never to argue with a drunken guest. He must be politely led lead
away from the public area wither into an office or his room. If he is boisterous or
behave unruly the hotel security must be called.
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The morning duties start with the collection of keys, resetting of trolley, if used
at night. Sweeping and wiping of pantry, cleaning of corridors and dusting of
fixture and cleaning of rooms assigned by asst. house keeper in order to vacant
departure and occupied rooms unless special request are made by the guest to
have their room cleaned first. All information is entered into the room boy slip.
ASSISTANT HOUSEKEEPER
The one who supervises the maid and carries out all the work delegates by the
executive housekeeper depending on different hotel.
ROOM MAIDS
The one who are responsible for the servicing of the guest bedrooms. Sitting
rooms and private guest. A maid may be expected to serve 10- 15 rooms on a
eight hours shift.
STAFF MAIDS
The one who cleans the room of the staff living in.
LINEN KEEPER
The one who supervises the work of linen, linen room and may have linen
maids to assist her to provide the clean presentable linen throughout the house
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HOUSE POSTERS
The one who work consist of removal of rubbish, shifting of furniture, heavy
vacuum cleaner and other jobs.
VALETS
The one who is usually responsible for personal services like ironing of cloths,
shoe polishing etc.
FLORIST
The one who may on the housekeeping staff and is responsible for arranging
flowers
GENERAL ASSISTANT
The one who may be expected to work I any department at any job and so at
times may work in the housekeeping department.
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FLOOR SUPERVISOR
The supervisor supervises the work of room boy, chambermaid and check the
room. In addition, she will have to keep an account of stock of linen and stores.
The first job of assistant housekeeper or floor supervisor is to report for the
morning duty and to sigh for her master key, check room boys under her, giving
them information regarding the status of the room. She then check the room as
and when cleaned. All complaints are given to deputy housekeeper. On an
average a floor supervisor may be in charge of 50-60 rooms. She has to be
adsorbent, quick and through. She carries the master key, which opens all the
room on her floor. She report to the office and make entries in the night log for
afternoon and night housekeeper.
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DEPUTY HOUSEKEEPER
She is responsible for the cleanliness of room and public areas for guest
satisfaction for the services offered by the department for orderly behaviors and
grooming of housekeeping staff
IMPORTANCE OF HOUSEKEEPING
The importance of housekeeping department has the responsibility for the daily
period clearing of the guest room and public area. Consequently the
department has in case linen and furnishings beds and bedding and
sometimes laundry work for the guest and other department
In all its work the aim of housekeeping department is to maintain standard
which are consistent with good department is to maintain standard which are
consistent with good housekeeping practice and which are reflected through
satisfied guests.
Among other aspects of hotel life, comfortable guest rooms and efficient
provision of services are assessed by guests who can do influence potential
customer. The reputation of the residential establishment also depend upon the
efficiency and loyalty of staff.
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Co-operation with all other department in the hotel is of utmost importance for
the smooth running of the housekeeping department.
FRONT OFFICE
The work of the two department is closely allied and each must understand
the others problem. The front office inform the housekeeping in advance
regarding the requirement of rooms, other special request from guest and VIP
arrivals/departure list etc, the department should try to keep the rooms ready as
soon as possible. Housekeeping department informs the in front office
regarding lost and found property.
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SECURITY DEPARTMENT
The housekeeping staff bears a heavy responsibility of the security of the
guest, their belongings and the hotel as a whole is concerned. This must be
made aware of every member of the housekeeping staff. Co-operation here will
be mainly concerned with prevention of fire, theft etc.
LAUNDARY
Some hotels maintain their own laundry and other rely on operators. In either
case. Close team work is necessary. The housekeeping department can
facilitates the exchange by making linen for easy identification and sorting out
badly sorted linen. The laundry manager can safeguard the file of the linen by
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careful handling and may assist the housekeeping by testing the fastness of the
color, fastness of new material, the clean linen, the maids cants operate.
During full occupancy needs a fast turnover linen from the laundry.
PURCHASE DEPARTMENT
The department usually buys all cleaning material and guest supplies and
issues then required. The relation of these functions to the functions to the
housekeeping department is self-evident when it comes to deciding what brand,
quality should be purchased. The housekeeping and purchase manager must
pool in their knowledge together to consider the characteristics, cost and
availability of the product. These products are taken in bulk order.
TELEPHONE EXCHANGE
Co-operation with the telephone should exist regarding use of telephone and
their maintained list should be immediately conveyed to the manager in charge
of the telephone exchange. Housekeeping are responsible in preventing
misuse of telephone
ACCOUNT DEPARTMENT
The account department needs the housekeeper cooperation in approving the
bills, meeting pay roll deadlines and taking inventories.
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PERSONAL DEPARTMENT
CLEANING EQUIPMENTS
Cleaning is the removal of dust, dirt or any foreign matter from a surface and
is necessary for hygienic reason for the sake of appearance and up prevent
detritions in the surface
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CHAPTER 8
FOOD & BEVERAGE
PRODUCTION
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EXECUTIVE CHEF
SOUS CHEF
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CHEF DE PARTIE
COMMIS
They are the ones who carry out the mis-en-place and prepares the food. They
are positioned as comes 1 2 and 3
Uday samudra , has three kitchens
Main kitchen (Indian kitchen)
Coffee shop kitchen
Oriental kitchen
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The main kitchen is the kitchen, which caters to the Indian restaurant and the
banquets. It is located in the lobby level. This kitchen is well equipped. The food
for cafeteria is prepared there.
MIS-EN-PLACE
This mis-en-place starts at 7 am in the morning. This garnishes are
boiled first and the cutting for the buffet is done. There is big party the mis-enplace is done by day before. The garnishes for A la carte order are prepared.
kitchen caters to the coffee and room services. The menu of the coffee shop
consist of north India, south Indian and continental and fast food specialties.
The coffee shop party is well equipped with juice, toaster, grinder and other
equipments. The section provided by refrigerator, ranges and working table.
The garnishes are prepared well before the vegetable peeled. Milk is boiled
and kept warm.
ORIENTAL KITCHEN
Since the construction of the oriental restaurant is not ever only banquet
food and soups are prepared out there. For soups the stocks are kept for
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boiling one day before and the soup is also prepared. The continental snacks
are also prepared there. The mis-en-place for this is done in the morning
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HANDLING OF KOTS
The KOT; s, which come to the kitchen are put in a box after the order has
gone. The KOTs of the whole day are collected and scrutinized by souse chef
and are send to F&B controller.
REQUISITION PROCEDURE
For getting the adequate vegetable and spices, a requisition is to be
made by each kitchen, which is given to store every day. The sous chef makes
the requisition.
PURCHASE SPECIFICATION
Purchase specification is the prescribed formula for obtaining things of
specified quality in a particular establishment. This is prepared by the executive
chef and given to purchase department
INTERDEPENTAL TRANSFER
For inter departmental transfer, a particular form of kitchen department
transfer is used. It contains the detail like item, unit, quality given by and given
to. It helps in cost control.
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The chef may also oversee the receiving, inception and quality control of food
stuff and implements.
The assistant chef who serve the second in command to the executive chef
may be called the soup-chef. The sous chef is responsible for kitchen
operation, including supervision of the kitchen staff and the preparation of
meals and for training new employees
In the absence of the executive chef, the sous chef is in charge of the food and
beverage staff. In a mid-size food and beverage operation, a chef steward
might be employed both the manage food preparation and to purchase
supplies.
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THE COOKS
in a large restaurant, the staff of cook works closely with the head chef of
execution chef following carefully monitored standard, specifications and
recipes.
The title restaurant cook refers to a professional cook with general
responsibility for preparing all item on the menu. A staff cook is any one
prepares food under the supervision of a working chef restaurant cook. A duty
cook is a staff cook who function as the working chef or the restaurant cook
temporarily, usually during period of heavy workload or in the absence of the
supervising cook.
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KITCHEN SANITATION
Proper food handling and sanitation are critical in the food production
area. The department of health in every stage has strict regulation regarding
kitchen sanitation. The hotel may have its own policies and procedures that go
beyond those improved by germicidal soap and disposable towel within easy
access of employees. In the united states. Public health regulation require
kitchen employee rest rooms. The food preparation staff is required to wear
uniform and hair cover and to use only sanitary utensils.
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Chapter-9
FOOD & BEVERAGE
SERVICE
The food and beverage department is headed by Mr. Vijay the F&B
manager. The day to day operation of this department are handled by a bunch
of Kettering assistant in charge of various section
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The booking is taken by the banquet assistance at the banquet office and
the tems and condition are fixed up with the guest. The menu is selected
according to the guests choice from the menu prepared fro this purpose.
The charges for banquet function are usually calculated per cover in
accordance with the number of plates.
The section is headed by two catering assistants who are in charge of the
banquet operation. These are two banquet who take banquet booking.
The banquet function are held in the banquet hall 1 banquet hall 2. board room
south lawn or west lawn
Banquet hall I can accommodate about 80 people in theater style or about 40
people in bedroom set up.
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ROOM SERVICES
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This section is handled by a catering assistant. Room services work round the
clock and breakfast and dinner time are the most busy time for this section.
There are three order takers who man the room service cabin round the clock
working shifts. There are stewards who work in different shifts as given below.
Morning shift steward 06.00 am to 03.00 pm 3
Evening shift stewards 02.30 pm to 11.30 pm 2
Night shift stewards 10.00 to 08.00 am 2
The shift of each stewards changes in cyclic manner. The catering assistant
work on a break shift from 09.00 am to 02.00 pm and again from 06.30 pm to
10.30 pm.
At about 12 midnight, one of the stewards goes to all the room and
collects the doorknob breakfast order placed on the doorknob. Then the trays
for theses are set.
Then these order are handled over the order taker who arranges it
accordingly in the time. At about fifteen minutes before the time of the order.
The order taker makes a KOT in triplicate for the order or advance KOT is
made earlier and handed over to the kitchen. Then the order taker prepares the
bill which is taken by the steward when he picks up the order. When the
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steward serves the order at the room, he also presents the bill to the guest. The
guest settles the bill either by signing on the bill or by paying cash
sea
food,
Kerala
specialties
South
Indian
Cuisine.
Adukkala
The Bar-Be-Que food located by the beach. Traditional Kerala food served in
plantain leaf on request. This Open Air Restaurant on the beach sideoffering
tandoori delights of Chicken, meat and fish roasted/grilled on charcoal in a clay
over,
served
hot.
Timings
11:30
Hours
to
22:30
Hours.
Mattupavu
The roof top Coffee Shop overlooking the beach with breath taking panoramic
view
of
the
Arabian
Sea.
Timings:
08:00
Hours
to
20:00
Hours.
Food Timings: Breakfast: 07:30 Hours to 10:30 Hours. Lunch 11:30 Hours to
15:30 Hours. Dinner 19:30 Hours to 22:30 Hours. Snacks 07:30 Hours to 11:30
Hours & 15:30 Hours to 19:30 Hours.
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CHAPTER 10
ALLIED
DEPARTMENTS
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ACCOUNT
All the accounting activates i.e planning, budgeting, and analyzing. the
business office of a modern hotel has four major functions.
1 accurate accounting
2 effective cost control
3 accurate forecasting
4 financial reporting
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From the gross income, the hotel must deduct operating expenses such as
utilities, payroll, telephone expenses, advertising cost and so forth to determine
profit. If overhead is increase or income decreased profit are described
ACCOUNTING TOOLS
The main accounting tools used in the business office are the following
Guest checks, involve and receipts
Cash receipts journal
Accounts receivable journal
Cash disbursement journal
Account payment journal
Payroll journal sales report
MARKETING FUNCTIONS
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adopt this method for some of them need. The chief patron may buy his fish, meat,
and vegetables directly from the market.
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It will reveal possible source of economy and can result in more effective use
of stores, labor, material etc.
Costing provides information necessary for the information necessary for the
information of Asian policy
Cost records provide and facilitate the speedy quotation for all special
functions. E.g. special parties, wedding reception etc.
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It enable the cater to keep a budget No one costing system will automatically
suit every catering business, but the following are the guidelines which may
be helpful
The co-operation of all departments is essential.
The costing system should be adapted to the business and not vice-versa. If
the accepted procedure in an establishment is altered to fit a costing system
then there us danger of causing reenactment among the staff and as a result
losing their cooperation. Clear instruction in writing must be given to staff,
who one require to keep records. The system must be made as simple as
possible so that the amount of clerical labor required is kept to minimum. An
efficient mechanical calculator or computer should be provided to save time
and labor. To calculate the total cost of these materials and ensure that an
advance is made for them under the heading of overheads.
FOOD COST AND OPERATIONAL CONTROL
A food is expensive efficient stock control levels are essential to help the
profitability of the business. The main difficulties of controlling food are follows:
Food prices frigates frequently because of inflation and fell in the demand
and supply through poor harvest, bad weather conditions etc.
Transport cost, rise which affects food companies and procedure cost
Changes in the amount demanded by the customer increased demand,
changes in taste and fashion influence demand from one product to another.
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Media focus on certain product which are labeled healthy or unhealthy will
affect the demand
Each establishment should device. As own control system to suit the needs
of that establishment
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Purchasing
Receiving
Issuing
Preparing
Setting
PURCHASING
It is important to determine from the range of commodities in use which will
determine he unit costs yield testing indicates the number of items or portions
obtained and helps to provide the information required for producing, purchasing
and specification yield testing should not be confused with product testing which is
concerned with the physical properties of the food, texture, flavor, quality. Although
in reality test are frequently carried out which combine the objective.
RECEVING
Goods must be checked on delivery to make sure key meat the purchase
specification.
STORING AND ISSUING
Raw materials should be stored correctly under the right conditions
temperature etc, a method of pricing the material must be decided and one of the
following should be adopted for charging the food to the various department. The
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cost of them does not remain fixed over a period of time, a store items may well
have several prices. The establishment must decide which price to use
Which price to use
Actual purchase price
Simple average price
Weighted average price
Inflated price
Standard price
PREPARING
The important stage of the control cycle. The cost of food consumer depends
as a factor
The no of meal produced the cost per meal
Control the number to be catered for
Control the food per meal in advance of production and service by using a
system of pre-costing using standardized, recipes, indicating portion control
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PRE-COSTING DISHES:
This method of costing is associated with standardized recipes, which gives
the total cost of the dish proportioned often with a selling price.
STORE KEEPING
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easy to wash. The junction between the coal and floor should be
rounded to prevent the accumulation of dirt. A cleaning not a
should cleanly show daily, monthly and weekly cleaning task
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STORE CONTAINER
Food delivered in filmy bags or containers should be transferred to suitable
store containers. These should be easy to wash and have light fitting lids. Glass or
plastic containers one suitable for many foods, such as spices and herbs as they
have the advantage of being transparent, therefore it is easy to see at glance how
much of the commodity is in stock. Bull dry goods should be stored in suitable bins
with tight fittings lids. These bins should have wheels, so that they can be easily
moved for cleaning. All bins should be clearly labeled and numbered.
Sacks or cases of commodities should not be entered on the floor; they
should be raised on boards so as to permit free circulation of air. Some goods
delivered in contains suitable for storage and these need not be transferred. Heavy
cases and jars should be stored at a convenient height to prevent any strain in
lifting
STORAGE POINTS
All old stock should be brought forwarded with each new delivery
commodities with strong small or favors should be stored as far away as possible
from those foods with readily absorbs smelling cheese should not be stored near
eggs.
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Bread should be kept in well ventilate container with a lid lack of ventilation
cases consideration and encourages moulds cakes and biscuits should be
stored in our tight tins
Stock must be inspected regularly particularly cereals and cereal products to
check for signs of mice of weevils
Timed goods should be unpacked inspected and stack on shelves. When
inspection tins, these points should be looked for.
Blown tins: this is where the ends of the tins bulge awing to the formation of
gas either by bacteria growing on the food by the food attacking the tinplate. All
blown tins should be thrown away as he contents may cause food poisoning
Dented tins: these should be used as soon as possible, not because the dent
is an indication of an inferior quality but because dented tins, if left, will rust and the
rusted tin will eventually puncture.
Storage life of tins varies considerably and depends mainly on how the
contents attack the internal coating of the tins, which may cords and lay bare the
steel.
Due to fewer preserving additives, may bottle foods now need to be
refrigerated once they are opened cleaning material often have a strong smell,
therefore key should be kept in separate store. Cleaning powder should never be
stored near food. Foods are divided in to two groups for the purpose of dry food
and perishable foods. Dry food includes: cereals, pulses, sugar, breads, jams,
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pickles and other bottle foods, canned foods, cleaning materials. Perishable food
includes most poultry, meat fish, dairy products, vegetable and fruits
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delivering of the goods appropriate days. Different color requisition may be used for
the various departments if desired.
DUTIES OF THE STORE-KEEPING
To keep a good standard of tidiness and cleanliness
To arrange proper storage space for incoming food stuffs
To keep up-to-date price list of all commodities
To ensure that an ample supply of all important food stuffs is always available
To check that all orders are correctly made out and dispatched in good-time
To check all incoming stores quantity, quality and price
To keep all delivery notes invoices, credit notes, receipts and statements
efficiently filled
To keep a daily issue of stores sheet
To keep a set of bin cards
To issue nothing with out receiving a signed chit in exchange
To check all stock at frequent intervals
To see that chargeable containers are properly kept returned and credited,
that is, all money
Charged for sacks boxes etc, deducted from account
To obtain the best value at the lowest buying price
To know when food are in and out of session
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To storekeeper maintains certain records, they are bin cards, store ledger
Book, order book, stock sheet
SECURITY DEPARTMENT
The security is not prerogative of any one person is an establishment;
all staff should be security minded and report anything of suspicious nature.
Staff should realize the necessity of not giving information regarding internal
matters to such persons as inquiring agents, newspaper reporters etc, most
large establishment have one or more security officers on their staff
to
percent crime and to protect guests and their staff from such dangerous as
thefts, bomb threat, fire or assault. In smaller hotels the responsibility for
security will be the managers and in other establishment will be the manager
equivalent. The security officer often and ex policeman, keeps in touch with
security officers and much information gained is shamed among them. He
ensured that the necessary measures are carried out. The security officers
mores inconspicuously among the guest and is responsible for arrangement
regarding.
Suspicious person or behavior
Keys
Electronic locks and window locks
Bomb threats
Fire precaution and the elevation of the building if necessary
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CHAPTER 11
PROBLEMS
AND
SOLUTION
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Problems
Running short of barouches and traffic card
No adequate staff
Lack of knowledge of foreign language
The situation of bell desk. The bellboy cannot see the guest arriving at
the hotel with baggage.
Suggestions
House keeping
Problems
Lack of qualified staff
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Suggestions
The hotel must be recruit qualified staff, thus preventing delay in service
As guest laundry gets delayed
Spraying and fumigation should be done often
Problem
Kitchen stewarding not functioning properly
Running short of utility workers
No proper garbage removal
Lack of knives and peelers
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Suggestions
Suggestions
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CHAPTER-12
CONCLUSION
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CONCLUSION
To mainly conclude the summary of the working of the hotel. THE UDAY
SAMUDRA BEACH HOTEL, KOVALAM, various fact and figures and
procedures were discussed in detail. This report mainly gives you the detailed
information about the working condition and the various systems of all the
department in the hotel. To start up with the introduction to travel tourism and
hospitality, the history on the tourism as well as the hospitality industry were
maintained. The tourism of India and the new development that were made in it
were clearly discussed. The clear picture of Trivandrum city was taken into
consideration.
Secondly, the aims and objectives methodology and limitations.
The main aim was given for the study of various working procedure of each
department in hotel.
Coming next to the introduction of . THE UDAY SAMUDRA , ITS PROFILE
objectives information about the hotel THE UDAY SAMUDRA BEACH,
KOVALAM and its different department like the Front of the house and Back of
the house and brief introduction of Trivandrum was also given.
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Then coming on the Front Office Department, its procedure and systems such
as reservation, billing telephone department, bell desk, their hierarchy and the
layout is clearly mentioned.
Then comes to housekeeping department, which includes cleaning
procedures, their control on keys and the up keeping, its function laundry, linen
room and their function and hierarchy are mentioned clearly.
Coming to the food and beverage services include layout, each outlets, mode
of functioning of restaurant and bar, their operation, requisition, billing
procedure, table reservation, the bar requisition. All these were taken into
consideration and discussed carefully and their hierarchy and layout are
procedure.
Food and beverage production department covers the detailed description
of each outlet how the KOT is handled, requisition are made, procedure of
handling the food, preservation etc. are taken into consideration, their hierarchy
and their layout is clearly mentioned.
Next comes the, allied department which gives the information about the
processing of complaints, preventive measure, the register maintained and their
hierarchy are clearly mentioned. Thus to conclude this project, the smooth and
efficient running of THE UDAY SAMUDRA BEACH HOTEL, KOVALAM, is
mainly because of the well trained well groomed staff and good management
and good co-ordination between the departments
ADMINISTRATIVE MANAGEMENT COLLEGE
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ANNEXURES
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