INDUSTRIAL TRAINING

PRESENTATION
Presented by: Siddhant more

NCHMCT ROLL NO- 2341114289

Training Duration- 2ND DEC,2024
TO 28TH MAR,2025
TABLE OF CONTENT
• Introduction
• Who is who
• Various Departments of Hotel
• Front Office
• Housekeeping
• F&B Service
• Food Production
• Conclusion
 INTRODUCTION
• ITC Royal Bengal and ITC Sonar, both part of the
prestigious ITC Hotels group, are luxury hotels located in
Kolkata, India. These hotels are renowned for their opulent
design, world-class service, and commitment to sustainability,
offering a blend of traditional Indian hospitality with modern
luxury.
ITC Royal Bengal: Opened in 2019, ITC Royal Bengal is
one of Kolkata's most luxurious and iconic hotels, inspired by
the grandeur of Bengal's rich cultural and architectural
heritage. Standing as a towering structure in the city’s skyline,
the hotel represents a blend of old-world charm and
contemporary sophistication.
• Design and Architecture: The hotel's architecture is heavily influenced by the colonial,
Mughal, and Bengal renaissance styles, reflecting the cultural history of Bengal. The interiors
showcase local artistry, blending traditional craftsmanship with modern elegance.

• Rooms and Suites: ITC Royal Bengal offers over 450 luxurious rooms, suites, and serviced
apartments, each meticulously designed to provide a lavish experience. These accommodations
are known for their spaciousness, attention to detail, and modern amenities.

• Dining: The hotel is home to several award-winning dining options, offering a variety of cuisines,
from Indian specialties to global delicacies. The restaurants are designed to offer both fine dining
and casual experiences, reflecting ITC’s emphasis on food sustainability with the “Responsible
Luxury” ethos.

• Facilities: The hotel offers state-of-the-art facilities, including an expansive spa (Kaya Kalp),
wellness center, banquet halls, conference rooms, and an infinity pool, catering to both leisure
and business travelers.

• Sustainability: As part of ITC's commitment to sustainability, ITC Royal Bengal is a LEED

Platinum-certified hotel. It focuses on environmentally friendly practices, including energy
conservation, water management, and waste reduction, while maintaining high standards of
luxury
ITC Sonar: Located adjacent to ITC Royal Bengal, ITC Sonar is a symbol of understated
luxury and environmental consciousness. Opened in 2003, ITC Sonar was one of the first
hotels in the world to receive LEED Platinum certification for its commitment to sustainable
operations.

•Design and Ambiance: ITC Sonar’s design is inspired by the golden era of Bengal’s
history, with elements drawn from the region’s natural beauty. The hotel is surrounded by
landscaped gardens, lotus ponds, and water bodies, creating a tranquil, resort-like
atmosphere in the heart of Kolkata.

•Accommodations: ITC Sonar offers 237 rooms and suites, blending luxury with eco-friendly
design. The rooms are spacious, well-appointed, and offer a sense of calm with their
minimalist yet elegant interiors.

•Dining: ITC Sonar is known for its exceptional dining options. It hosts signature restaurants
serving gourmet cuisine, ranging from Indian and Asian to international flavors, all curated
with a focus on health and wellness.

•Sustainability: ITC Sonar takes pride in its eco-friendly initiatives, including water
conservation, energy efficiency, and waste management. The hotel’s design emphasizes
natural lighting and ventilation, reducing its carbon footprint while ensuring a luxurious
experience for guests.
Both ITC Royal Bengal and ITC Sonar are embodiments of ITC Hotels'
commitment to providing “Responsible Luxury”—a blend of luxury
hospitality with environmentally sustainable practices. While ITC Royal Bengal
offers a grand, contemporary experience rooted in Bengal's cultural legacy, ITC
Sonar provides a more serene, nature-inspired stay, emphasizing wellness and
tranquility. Together, these two properties cater to a diverse clientele, offering
world-class services while being mindful of their environmental impact.
 OWNER- ITC HOTELS LIMITED
 GENAREL MANAGER- MR. GOURAV SONEJA (Cluster General Manager)
 FOOD & BEVERAGE- MR. HARSH SHENOY
 EXECUTIVE CHEF- CHEF VIJAY MALHOTRA
 ROOM DIVISON MANAGER- MR. ANURAG SAIGAL
 HUMAN RESOURCE MANAGER- MR. SANDEEP LAKRA
 LEARNING & DEVELOPMENT- MRS. RITU JOLLY
 REVENUE MANAGER- MR. NITIN CHAWLA
 DIRECTOR OF SALES- MRS. NEHA GAGNEJA RUDRA
 DIRECTOR OF FINANCE- MR.RATHIN MENON
 PURCHASE MANAGER- MR. AYUSH COWDHARY
 DIRECTOR OF ENGINEERING- MR. HIMANSHU WADHWA
VARIOUS DEPARTMENTS OF THE
HOTEL
MAJOR DEPARTMENT:
► FRONT OFFICE
► HOUSEKEEPING
► FOOD AND BEVERAGE SERVICES
► FOOD PRODUCTION

OTHER OPERATIONAL DEPARTMENT:

►SALES AND MARKETING
►FINANCE
►HUMAN RESOURCE
►LEARNING & DEVELOPMENT
►ENGINEERING
►PURCHASE
►SECURITY (Lost prevention)
 FRONT OFFICE
INTRODUCTION:

• The highest revenue earned by any hotel is through of its rooms.

The sale of room reservation and taking care of the guest needs
comes under the jurisdiction of the front office Department.

• The front office in a hotel holds prime importance in view of the

basis nature of business of hotel (i.e.) to sell rooms. Revenue
collected from sale of rooms contributes to more than 50% of the
total states. The profit percentage from the uniforms is very high.
It has a complementary role in image building because it is first
and last points of contact with the guest.
 Front Office

is also known as FACE OF THE HOTEL because this is the area

where the guest first come in contact with the employees. the
major section of this department are the following-

►RECEPTION
►RESERVATION
►CASHIER
►BELL DESK
►CONCIERGE
►TELEPHONE OPERATORS
 HOUSEKEEPING
INTRODUCTION

• The house keeping is one of the four operational

• departments. A major share of hotel revenue is earned for the hotel from the
SALE OF ROOM and the cleaning and maintenance of the room is looked after by
housekeeping.
• Though the first priority of this department is cleanliness of rooms, they are also
responsible for the general maintenance of the hotel, cleanliness of public areas
and flower arrangements etc.
The Housekeeping Department is responsible
for providing a clean, comfortable, safe and
aesthetically appealing environment for the
guest. This department consists of the
following-
►Rooms Divisions
►Minibar
►Laundry
►Pest Control
►Horticulture
 F&B SERVICE
BANQUETS RESTAURANTS BUSINESS CENTRE
Bengal sate room Ottimo Kurseoung (46sq.m)
1,2,3,4,5 (60,000sq.ft) Royal Vega Kalimpong (46sq.m)
Grand Market Pavilion Dooars1,2 (86sq.m)
Eastern Court 1,2
Darjeeling Lounge Conference 4,5
(251sq.m)
Residential Lounge (112sq.m)
Eastern Lawn Uppercrust Lounge Summit room (33sq.m)
Pala1,2,3 (651sq.m) Pan Asian
Poolside Dum Pukht
Eden Pavilion
Sunderban (1579m.s) Peshawari BARS
EP Lawn Avartana SKY POINT
Club prive The Brass room
. Highland Nectar
 DINING OPTIONS

GRAND MARKET PAVILLION AVARTANA

PESHAWARI

ROYAL VEGA DUM PUKHT

EDEN PAVILION

OTTIMO PAN ASIAN

BAR & LOUNGE
HIGHLAND NECTAR

UPPER CRUST LOUNGE

THE BRASS ROOM

DARJEELING LOUNGE

SKY POINT
RESIDENTIAL LOUNGE
 FOOD PRODUCTION
INTRODUCTION:
An industrial kitchen is a high-capacity, professionally equipped
space designed to efficiently prepare and serve large quantities
of food. Commonly found in restaurants, hotels, hospitals,
schools, and catering facilities, industrial kitchens are built to
handle rigorous use and meet strict health and safety standards.
These kitchens are outfitted with heavy-duty appliances, ample
storage, and specialized workstations to support streamlined
workflows and ensure consistent food quality. Their design
emphasizes functionality, hygiene, and efficiency, making them
essential for any large-scale food production operation.
From the name itself we get to know this
department's responsible for producing
food. It can be divided into the following-
►INDIAN
►TANDOOR
►ASIAN
►CHINISE
►CONTINENTAL
►GARDE MANGER( COLD KITCHEN)
►HALWAI
►BAKERY
►LIVE KITCHEN
 CONCLUSION
Overall this tenor industrial training has been very enriching for me. My first exposure in the
industry showed me first hand the challenging and demanding nature of the industry. It
gave me change to put by theoretical knowledge to practical use. It gave the chance to
observe the giant operation that takes place everyday. The work I did initially felt
monotonous and repetitive but I realized only after doing the same thing again and again
reduces the possibility of making a mistake and steadily perfects the quality of service. The
chances of missing out on small details decreases and speed increases. I witnessed how
coordination within and among the department is necessary. I also became aware about the
importance on the non core departments. The most beneficial aspect of this training for me
has been the opportunity to handle guests directly. The guest who visit the hotel are from
various cultural background with a variety of personality and choices. They all need to be
catered to uniquely. It takes the utmost effort to give a satisfactory experience and the
smallest mistake to get an complain. I was told by my supervisor that in the hotel industry
there is nothing called a small detail. Every single detail is of importance and need to be our
very best everyday.
THANK YOU