Acknowledgement

Download as doc, pdf, or txt
Download as doc, pdf, or txt
You are on page 1of 11

ACKNOWLEDGEMENT

I am pleased to present the report on “Industrial Training at JW


MARRIOTT HOTEL.” I would like to express my sincere thanks
to all the people who were in my training process. Their support
through the training process was very helpful which helped me to
complete my training program successfully.
This training has been a pleasurable experience & was able to
acquire much knowledge about the hotel industry, due to the help &
support extended my guide.
I specially thanks to Mr.
First of all I would like to thank our principle Mr.Sanjay Ghokshe sir
and our training co-ordinator Mrs. Anuja.P.Laghate for their whole
hearted co-operation and I am grateful to my college for facilities
extended to us.
Lastly I would like to thank all the apprentice of each
department with whom I work. They were kind, supportive to me.

INTRODUCTION

THE JW MARRIOTT HOTEL Mumbai (previously


known as Bombay, India) is just north of Mumbai’s new business
district overlooking Juhu beach and the Arabian sea, an ideal spot
for both corporate &leisure travels. The hotel is adjacent to
bollywood’s film city, the country’s version of Hollywood, and new
business communities. Renowned hotel design BILL BENSLEY
created a ambience featuring tropical seaside gardens accented by
naturistic waterfalls, torch –lit pathways, lotus ponds & Indian
sandstone sculptures meticulously crafted by artisans from
Rajasthan, India. The Marriott feature a fitness centre, whirlpool,
three pools, including one for children, 12-store shopping gallery,
babysitting & chauffeur services, car-rentals, business centre,
internet access, 24 hour room service and 15,000 square feet of
meeting & banquet facilities.

Dining & entertainment options at this Marriott will ensure guest’s


don’t run out of choices. They can choose sandwiches & flight fare
in the BOMBAY BAKING COMPANY, SAFFRON’S Indian
specialities, SPICES Thai cuisine, MEZZO MEZZO’S Italian
dishes, International cuisine in REFLECTIONS, a coffee-house
ambience in the LOTUS CAFE, dancing and live acts in the
ENIGMA and NIGHT CLUB, and cocktails & cigars in the CLUB
LOUNGE overlooking the Arabian sea
For a superb dining experience THE JW MARRIOTT HOTEL,
Mumbai offers the facility of an array of restaurants that offers the
taste of the various parts of the world presented & served with care.
The guest gets the option of choosing from: LOTUS CAFE, MEZZO
MEZZO, SAFFRON, SPICES, BOMBAY BAKING COMPANY,
ENIGMA AND NIGHT CLUB, CLUB LOUNGE, AND
REFLECTIONS.
This five story Mumbai hotel features 322 guestrooms & 36 suites
with bathrobes and slippers, coffee & tea makers, high speed internet
access, mini bars, safes cabinet, cable/ satellite televisions, work
desks & data ports. Executive –level rooms add a private lounge,
breakfasts, afternoon coffee & tea, cocktails hours, evening
appetizers, flight confirmation service, private check- in and check-
out, and books, magazines & newspapers from around the world.
Six kilometres from Mumbai International Airport, The JW Marriott
hotel Mumbai is ideally located for business travellers near major
corporations and for couples, families & groups who wants top –
rated accommodations and amenities near all of the tourist
attractions.

DEPARTMENTAL FUNCTIONS AND


OBJECTIVES
OPERTIONAL SYSTEMS FOLLOWED ALONG WITH
INTERDEPARTMENTAL WORK.
1. FRONT OFFICE: - It is the central place where all
the bills of the hotel resident guest residing in the hotel. It is
also the source for various reports required for numerous
purposes such as daily arrival report, daily department report.

2. FOOD AND BEVERAGES: - It is a service


department a service where the staff members are directly in
contact with the guests. This department is the source of
providing top class food and beverages services.
5. ROOM SERVICE: - This department co-ordinates with the food
production department. This department provides the hotel resident
guests with food and beverages to their particular rooms. This
department is a part of the beverages department.
6. HOUSEKEEPING: - This department is responsible for cleaning
and maintenance of the hotel. It is the source for staff uniforms,
guest linen and different flower arrangements.
DUTIES AND RESPONSIBLITIES OF FOOD
AND BEVERAGE MANAGER:-

• Leadership
• Employee relation
• Oral communication
• Employee training
• Human relations
• Staff co-ordination
• Guest relations
• Short-range planning
• Delegation of responsibilities
• Goal-orientation
• Written Communication
• Team development
• Problem solving
• Staff time management.

1. OPERATIONAL DEPARTMENT:

• Front office (revenue centre)


• Food & Beverage service (revenue centre)
• Housekeeping (cost centre)
• Food production (kitchen) (cost centre)

2. ADMINISTRATIVE DEPARTMENT (NON-COST


DEPARTMENT)

• Maintenance department
• Account department
• Human resource department
• Electronic data processing department
• Communication department
• Security department
• Purchase department
• Stores
• Sales & marketing department
Each department is equally important for proper functioning of
hotel. Each department are been explained as follow:
FRONT OFFICE:
The main function of the department is:
• To allot the room to the guest, called as check-in.
• To maintain the room records for reservation and
allocation.
• To collect the room charges and other miscellaneous
charges for various services used by guest during his/her
stay at the hotel, at the time of departure of guest.
• To take advance booking for rooms.
• To handle the phone calls of hotel.
Different section of Front office:
Front Desk
Ø Reception: this section used for check-in process of
the guest.
Ø Information: this section is used for providing various
information to in-house guest.
Ø Cashier desk: this section is used for checkout process
of the guest.
Ø Guest relation desk: this section is used for collecting
guest feedback and maintenance of guest history.
Ø Bell desk: this section is used for assistance of guest
during check-in and checkout process.
Ø Travel desk: this section is used for assistance of
guest for arranging vehicles for guest movements and for
making train/ airplane reservation.
Back Office
Ø Reservation desk: this section is used for taking
booking for rooms.
Ø Telephone operator: this section is used for attending
all phone calls land up in the hotel or for providing trunk
dial facility to guest.
Ø Business centre: this section is used for secretarial job
of guest.

Food & Beverage service department:

The main function of this department is:

Ø To provide food & beverage facilities to the guest.


Ø To provide food & beverage for groups, conferences,
meetings, theme parties etc.

The different sections are:


Ø Restaurant
Ø Room Service department
Ø Banquet department
Ø Bar & lounge

You might also like