LIST OF FIGURES AND FORMATS

CHAPTER-1
PROFILE OF THE HOTEL

RENAISSANCE COCHIN
The Renaissance Cochin is a four-star deluxe hotel in Kochi that combines
profit with pleasure, style with substance and form with function. Located at
Palarivattom, at the heart of Cochin and yet free from its din and bustle, on the
main road connecting Kochi to Coimbatore and Bangalore, very close to the
four-lane Kochi City bye-pass. Half an hour drive [20 kms] from the
International and Domestic airports at Nedumbassery, 10 minutes drive [2 kms]
from the Ernakulam Town Railway Station and 15 minutes drive [4 ½ km] from
the Bus stand. Accessibility to this four-lane highway ensures that you can
easily zip in and out of the city, without getting caught in the traffic.
The commercial arteries of Kochi - M.G Road, Banerji Road and Shanmugham
road, as well as the International and Domestic Airport, Kochi Shipyard, the
Naval Base, the Cochin Special Economic Zone (CSEZ) Info Park and The
Techno polis are easily accessible from the hotel.

The Four star deluxe

Renaissance features lavishly appointed and centrally airconditioned deluxe
rooms and suites. It has two speciality restaurants, a 24-hour coffee shop and six
banquet/conference halls varying in capacity from 10 to 1500 pax. Then there
is the quiet and fully equipped business centre with high speed Internet and
efficient secretarial assistance. The floors, rooms, lobby and the banquet halls
are WIFI enabled. The health centre overlooking the swimming pools completes
the picture. The picture of business blending beautifully with pastime!

KERALA
Tropical paradise, a piece of stolen haven, home of the coconut palm, the land
of endless beaches - all such descriptions crystallise into the Southern Indian
State of Kerala. KERALA - a name derived from 'kera', the local word for the
beautiful and useful coconut palm which forms a constant refrain throughout the
state - sings a melody that is very distinct from the rest of India. The iridescent
waters of the Arabian Sea lap the 585 km coastline, while the Western Ghats
fortify Kerala by land on the east.

The Renaissance, Cochin offers facilities like accommodation food and

beverages / banquets, business centre, and health and beauty care.

Food & Beverages:

The Black Pearl:

This Rooftop speciality restaurant will take you to the heights of true authentic
oriental cuisine. The restaurant has a see-through kitchen so that you can see
the chefs at work. A Live Western Solo for all ages.

The Pavilion:

24 hour coffee shop serving the choicest international cuisine. The coffee shop
has a cascading waterfall.

Rasaleela:

Truly the landmark of the hotel. The restaurant, which depicts the typical Kerala
style of temple architecture, serves a delectable variety of Indian cuisine and
Live Indian Instrumental Music.

The Temple of Bacchus:

Elegantly cosy Permit room is well-stocked with a wide range of fine liquors
and liquers.
 Banquets & Conferences:

The Colossium:

Gorgeously landscaped lush green lawns most ideal for product launches,
wedding receptions and cocktail parties and theme dinners. Capacity : 1500 pax.

The Versailles:

Spacious pillarless banquet hall for exclusive occasions. Seating capacity: 500
pax (700 pax informal).

The Kensington:

Mini banquet hall with 100-125 pax capacity. Separate entrance from car park.

The Windsor:

Another pillarless conference hall with a panoramic view of the lawns and
swimming pools. Capacity : 40-50 pax (80 pax informal).

The Marco Polo:

Quietly elegant room for Board meetings and private discussions.

Capacity : 10-15 pax.

The Vasco da Gama:

Well-designed mini conference hall with capacity to seat 20-25 pax.

Business Centre:

The Wall Street:

Fully equipped and well-staffed business centre with a lounge and two cabins
for private discussions. Complete with a computer, telephone, fax and
photocopying facilities and supported by efficient secretarial assistance.

Health & Beauty Care:

The Aquarius:

Health Centre overlooking a king-size swimming pool and a tiny baby pool. It
also houses a gym, steam bath, beauty parlour and an Ayurvedic massage centre.
 CHAPTER-2
PROFILE OF THE
DEPARTMENT

PROFILE OF THE SERVICE DEPARTMENT

Understated elegance, unobtrusive yet attentive service and the finest in

delectable cuisine will be just some of the pointers to the devotion to detail.
The food and beverage Service Department of the hotel is the most labour
intensive, consisting of the largest department of employees. The department is
split into several diverse sections working towards a similar goal of efficient
food and beverage service. The department is manned by the F & B manager
and assisted by the assistant F&B Managers and the various restaurant and
banquet managers. The team’s goal is to provide quality products and services
on 24 hour basis every day of the year.

HIERARCHY

General Manager

Food and Beverage Front of House Manager

Head Restaurant Head Receptionist Housekeeper

Chef Manager

THE MENU

The restaurant offers a feast for the eye and treats for the tummy. The Thali
meals and the breakfast buffets are big crowd pullers, but you can settle for a
quiet meal overlooking the lawns.

FUNCTIONS OF THE BAR

The bar opens at 11 am; the first shift opens the stock of the liquor by noting
down the quantity in each bottle into a stock control register where a constant
check is kept by the food and beverage controller, this is repeated at the end of
the shift. The day’s sales are tallied with the computer and the KOT and then
further sent for processing to the front office cashier.

The food and beverage controllers do the indenting of liquors for all the bars,
they keep a constant check on the liquor consumption and any discrepancies
will be reported.

THE SHIFT

The Bartenders, and a Bar Manager, who look after the service of liquor,
cocktails and so on, the Bartenders work on a three shift basis. The Bar
Manager is responsible for the functioning of all the bars at the Hotel.

ORDER TAKING

The Room service order Taker, who takes down the order of the guest and hands
it over the captain, takes the order. The order is then entered into the POS
system, with the room number, name of the guest time, waiter name, and time
of the order. The waiter who handles the order has to maintain a card for
security, which will contain the time in and time out of steward, which should
be signed by the captain. A copy of the order is sent to the main kitchen, once
the food is served to the guest the steward must take the signature of the guest
on the bill and the amount will be directly posted to his account. The Steward
depending on the order has to also take care of the clearance minimum of 20
min for coffee and tea clearance and for lunch or dinner a minimum of 30 min
must be maintained.

THE TURN DOWN SERVICE

Before arrival of a guest or depending on the status the Private Dining is

responsible for
Placement of the fruit platter in each room
Cookies and chocolates on the side of the bed
 INVENTORY

It is one of the most important duties done by the department, in which the
actual stock of the various items like crockery, cutlery, glassware etc is counted
and compared with the standard stock and the breakage report is made to clarify
and discrepancies.
 CHAPTER-3
EQUIPMENTS USED

Equipments used are:

• Cocktail shaker
• Boston shaker
• Mixing glass
• Strainer
• Bar spoon
• Bar liquidizer
• Drink mixer
• Assorted glasses
• Ice bucket and strands
• Wine baskets
• Coasters
• Cutting board and knife
• Bottle openers
• Cork extractor
• Lemon squeezing machine
• Strainer and funnel
• Plentiful supply of glass cloths, serviettes and service cloths.

OTHER ITEMS
• Assorted glasses
 • Ice bucket and stands
• Wine baskets
• Water jugs
• Assorted bitters:peach,orange,angostura
• Cutting board
• Coasters
• Measures eg 25ml,35ml,50ml
• Small ice buckets and tongs
• Cooling trays

FOOD ITEMS
• Olives
• Worcester sauce
• Salt and pepper
• Maraschino cherries
• Tabasco sauce
• Cinnamon
• Cloves
 Tableware
• Flatware in the catering trade denotes all forms of spoon and forks
• Cutlery refers to knives and other cutting implements
• Hollow-ware consists of any item made from silver, apart from
flatware and cutlery eg teapots, milk jugs, sugar basins, oval flats.

 Glassware
• Dock glass port
• Cocktail
• Elgin sherry
• Highball
• Slim jim
• Cocktail
• Copita sherry
• Paris Goblet
• Brandy balloon
 CHAPTER-4
OPERATIONAL ASPECT

OPERATION OF SERVICE DEPARTMENT

 Manager

The food and beverage manager is responsible for the efficient operations of all
the outlets of the hotel, which is the private dining, restaurants, banquets etc.
This includes a managing a multitude of details with the supervisory of the
outlets, such details include the food quality, inventory, cost control, training,
room set up, cash control, and guest services to name a few. He keeps an eye on
the new trends in food and beverage merchandising, cost control factors on food
and beverage production. Manager works closely with the assistant food and
beverage managers and lightly skilled Chef. Constant supervision of products,
employees and supervision and services is required to ensure a fair return on
investment.

Restaurant Manager

This person has overall responsibilities for the organization and administration
of particular food and beverage service areas. These may include the lounges,
room service, restaurants and possibly some of the private banqueting suites.
She/he sets the standards for service and is responsible for any staff that may
have to be carried out on or off the job.

Reception Head Waiter

This Staff member is responsible for accepting any bookings and for keeping
the booking diary up to date .He will reserve tables and allocate these
reservation to particular stations. The reception head waiter greets guests on
arrival and takes them to the table and seats them.

Head Waiter
This person has overall charge of the staff team and is responsible for seeing
that all the duties necessary for the pre preparation for service are efficiently
carried out and that nothing is forgotten. He helps with the compilation of duty
rotas and holiday lists and may relieve the restaurant manager or reception head
waiter on their days off.

Station Head Waiter

Has overall responsibility for a team of staff serving a number of sets of tables,
which could be anything from four to eight in number, from one sideboard.
Should have a sound knowledge of food and wine and its correct service and be
able to instruct other members of the staff

Floor Service Staff

Responsible for a complete floor in an establishment or depending on the size of

the establishment, a number of rooms or suites. Staffs are responsible for the
service of meals and beverages in rooms. They work from a floor pantry or from
a central kitchen with all food and drink reaching the appropriate floor and the
required room by lift and heated trolley.

Lounge Staff

Lounge staff may deal with lounge service as a specific duty only in a first class
establishment. In a smaller establishment it is usual for members of the food
service to take over these duties on a Rota basis. The lounge staff are
responsible for the service of morning coffee, afternoon teas, aperitifs and
liquers before and after both lunch and dinner, and any coffee required after
meals.

Wine Butler
The sommelier is responsible for the service of all alcoholic drinks during the
service of meals. The sommelier must be a sales person. He should have a
thorough knowledge of all drinks to be served.
 CHAPTER-5
SWOT ANALYSIS

Strengths:
• Well trained and experienced staff.
• Very close to the airport &railway station.

Weakness:

• Lack of parking space.

• Lack of permanent staff.

Opportunities:

• Good opportunities with respect to training and exposure.

• Hotel stands chance to increase room nights by renovating the rooms.
• Innovative plans can attract more foreigners & domestic tourists.

Threats:

• There are quite a few coming up coming competing properties.

• Clientele are more attractive towards international chain hotel for their
snob appeal.
• Cochin is seen as a target of terrorist & hijackers, because of its
commercial development.

Conclusion:
This project gives a detailed report on Hotel Renaissance, Cochin, and a
feedback on training carried out by Mr. Umasankar for a period of 3
months.

It gives me a great pleasure to have trained at this property. This training

has enhanced my learning experience and improved my working skills. It
has given me a wide exposure not only to just a varied worldwide cuisine,
but also people and cultures all over the world with its elaborate clientele
mix.

Training in Food & Beverage Service department has given an exposure to

their operation procedures to the various facilities, different types of
situations, dealing and interacting with clientele of different nationalities
and most of all working in a team spirit with the hotel staff that comprised
of people of different nationalities, ages and work level.

Thus, the industrial training gained from 3 months was a knowledgeable,

advantageous, effective and pleasurable experience and an eye opener to
the hospitality industry.