Name -: Ankit Sharma

Roll No. -: 2141113027

ITC RAJPUTANA – THE
LUXURY COLLECTION
 Inspired by the imposing architecture
of Rajasthan’s traditional havelis and
located in the heart of the city, ITC
Rajputana invites its guests to immerse
in the romance and majesty of the royal
era.
 It has 218 rooms and suites along with
five aesthetic food and beverage outlets
and six banqueting and meeting venues.
 It has Kapila (swimming pool), Kaya
Kalp (spa), Gym, Salon Di Wills
(Salon), Recreation centre, Kids play
area (ollie’s club), Offering world class
stuff (Marwari Bazar), and some live
puppet show and singing shows will
definitely let you crave for more in ITC.
Front Office Operations
 Front office deals in accommodating guest in the
hotel and is a very important department. It is an
essential because it deals with the allocation of
room, which is a major income of hotel. The way
in which a receptionist deals with the guest has d
direct impact on the guest. Front Office is one
department, which deals with guest directly. A
receptionist, with his salesmanship can induce the
guest to stay at the hotel and in this way it
increases the revenue of the hotel.
 In ITC Rajputana , we greet the guest with a
warm ‘Namaste’ and afterwards offers welcome
drink (any fruit juices) after security check of the
guest luggage bell desk keep it with them and
request guest to go for check-in procedure.
 For while keep their luggage with tags at bell desk.
 Then GRE (Guest relation executive) is introduced to the guests then he/she escort the
guest to their allotted rooms during which he/she familiar the guest with the hotel.
 After room allotment bell desk shifts the guest luggage to their respective rooms.
 Back office takes care of the updation and registration work and if the guest is a
foreigner then C-Form has to be filled.
 Concierge department facilitate travel by assisting visitors local places and city tours
and keeping patrons informed.
 Reservation department takes care of the future reservation and ITC Rajputana
usually takes online reservation.
 Travel desk arrange pick up and drop services, Arranging tours and guides and
making travel arrangements.

It was an excellent experience working in Front office department got

opportunity to learn lot of things like Updation, Reservation, C-Form, Opera
and learned to work on Bell desk and on Concierge desk.
Most importantly How to communicate with the guest.
Food And Beverage Services
 ITC Rajputana has five aesthetic outlets and an
in-room dining experience. These outlets has
inventive ambience with a terrific service.
Five outlets are mentioned below -:
 Sheesh Mahal – This bar inspired by the Palace
of Mirrors in Amer Fort has a royal feel, with
mirrors glittering from the walls. An ideal place
for a sundowner, celebration or for catching up
with friends & colleagues. Known for it’s relaxed
ambience. Served with club cuisine, International
and Finger foods. Operational Timings – 1100
till 2300 hours.
 Jharokha – It is friendly al fresco poolside lounge
serving delightful drinks and finger foods, with
live folk music and performances in the evenings.
Spend happy hours with this pool side lounge
which is known for it’s relaxed ambience by
sitting on our wooden couch.
Operational Timings – 1100 till 2300 hours.
 Jaipur Pavilion – It also known as coffee shop which offers A delectable selection of
Rajasthani delicacies and dishes from around the world, under glittering chandeliers and pendant
lamps. All day dining awaits. It is Multicuisine restaurant with an Ala carte experience. It has
72 covers.
Operational Timings – 700 till 2300 hours
 Jal Mahal – It is a Multicuisine buffet restaurant Designed around a rippling water body, Jal Mahal
serves lavish buffets of curated dishes from cuisines around the world with marble castle theme. It
has 168 covers.
Operational Timings – Breakfast : 6:30 Am to 10:30 Am
Lunch : 12:30 Pm to 3:00 Pm
Dinner : 7:30 Pm to 11:00 Pm
 Peshawri – It is the robust, coal-grilled flavours of the North-West Frontier Province are relished
here with delicious kababs, breads and lentils. It gives you the authentic flavours of North west
frontier cuisine with barbecued specialization.
Operational Timings – Lunch : 12:30 Pm to 2:45 Pm
Dinner: 7:00 Pm to 11:45 Pm
From the very start of my training in F and B Department was Given to work in front
area and serve the guest, where I was appreciated for the work done. I also learn some
techniques to serve, where I got self-Motivated. Working in Food and Beverage was all
about Style and Attitude and a bit of fast work to satisfy the guest needs as early as
possible.
 Housekeeping
 Housekeeping is the backbone of the hotel.
The housekeeping department is responsible
for the upkeep and maintenance of the
entire hotel.

Sub - Departments of Housekeeping-:

 Laundry - It is most important department
of housekeeping working as the backbone of
housekeeping. It is a service in the hotel that
washes and iron clothes for the guests.
Almost all the hotels have laundry service.
If you hand in clothes for one day you
should get them back a day or two later. The
laundry service will wash, dry and iron your
clothes.
Operational timing 7:00 Am to 8:00 Pm.
 Housekeeping control – It is 24*7
operational desk. All the housekeeping
related issues concern here and solve them
instant for the betterment of the hotel.
 Linen room - It is one of the most important sections in Housekeeping. All the departments depend
on the linen room to get their linen and uniforms laundered. Linen room supervisor heads the linen
room. The soaked linen is collected & counted in front of the House man for the right count. The
badly and damaged stained linen is kept aside. The description of soiled item, soiled count, clean
linen received, balances and other remark is entered in linen exchange slip. Clean linen is given in
exchange against the number of soiled linen.
Operational Timings 8:00 Am to 7:00 Pm
 Lost and found – Things which are forgot by guests in their respective rooms at the time of check
out these are stored in this department for future assistance. This department is mainly under the
supervision of Assistant Housekeeper. Procedure is followed step by step, lost and found items
information sends to the front office department and demands guest information for the co-
ordination with the guest for lost items and demands address and fax them at the address.
 Horticulture – Responsible for the general maintenance of the gardens, plants and lawns at the hotel
and also maintain the beautification of the lawns and gardens in order to attract guests to hotels
lush and green surroundings.
 Public area - The public areas on a Hotel comprises the ‘front of the house' areas such as.
entrances, lobbies, lounges, the front desk, guest corridors elevators and restrooms, functional areas
like the restaurants, banquet halls, bars, waiting rooms, leisure areas such as swimming pools, the
spa and health club. Public Area Supervisor is responsible for providing consistent housekeeping
service to the guest rooms, balconies, bathrooms, restaurants, public areas and circulatory areas
that meets the hotel's standards of cleanliness and presentation.

I have the working experience of Floors and Laundry, where I have used my skills at their fullest
potential. Learned bathroom cleaning, bed making , Laundry chemicals, Calendering , pracing,
working on the washers and dryers etc.
 Food Production
 Role of the Food Production is to prepare food
for the guest. The guests who are staying in the
hotel rooms and also for those who are walk-in
guests and comes to the restaurants to enjoy
meals. The Hotel Food production and sub-
departments of the hotel kitchen is headed by
Executive Chef.
Sub – Departments of Food production :-
 Indian - This section is the main kitchen which
is responsible for the preparation of all Indian
preparation. Tandoor section is responsible for
the preparation of tandoor related items basic
includes Hot breads.
 Continental - It is responsible for the
preparation of all continental dishes and their
service to outlet such as room service,
Restaurants and the banquets. Also
categorized in two parts are mentioned below
-: a) Soup Section
b) Hot range
 Bakery - It is the place where the preparation of the cakes, Breads, Pastries, and Tarts etc. takes
place. It provides a large variety of desserts and beverages for the benefit of the guest. It is a guest’s
delight to be in the outlet which brings into combination one of the best products with the
hospitality of the staff at the work. The bakery provides service to coffee shop, Room Service,
Butler pantry, Banquet, Pantry shop & all specialty kitchens.
 Halwai - This section is involved in the preparation of all Indian sweets whether hot or cold. All the
dishes are prepared by the halwai for ‘a al carte menu’ as well as banquet parties and kept in the
cold storage under lock and key.
 Garde manger - The Garde Manager or the cold kitchen is the place where all carvings and
displays are carried out. Here the staff is skillful and the work done is very different from the other
kitchens. Various salad displays, fryer displays, meat platter displays in a decorative and fancy
manner are done to improve the image and the standard of the hotel.
 Butchery - Butchery section is the section where all the meat, poultry and fish items are received.
From butchery, the meat products are supplied to all the satellite kitchens as well as the main
kitchen. Nearly 80% of the meat items are cleaned and packed and stored here for the future use by
different outlets. Remaining 20% stored in the way it comes from the suppliers, needing to clean
etc.

I got the opportunity to work under the food production department in Indian Section
for the minimal period of time but I have learned lot of things like store management,
work with the co-ordination of other sections, learned some ITC Rajputana special
recipes etc.
THANK YOU !!