INDUSTRIAL TRAINING REPORT

AT

33 HOTEL, KATRA

Submitted To
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
UNIVERSITY OF JAMMU

Submitted BY
Name: Natishver Singh
Semester- 6th
Roll No.: 014BBHM22
Batch: BBA(HM) 2022-25
Course Title: PRACTICES IN
FOOD SERVICE MANAGEMENT

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 SCHOOL OF HOSPITALITY AND TOURISM
MANAGEMENT
UNIVERSITY OF JAMMU

DECLARATION

I, Natishver Singh Roll No. 014BBHM22 a full time Bonafede student of Bachelors

of Business Administration (BBA) Programme, Batch (2022-2025) of School of

Hospitality and Tourism Management University of Jammu hereby certify that this

industrial training carried out by me at 33 Hotel, KATRA and the report submitted in

partial fulfillment of the requirements of the programme is an original work of mine

under the guidance of the industry mentor and is not based or reproduced from any

existing work of any other person or on any earlier work undertaken at any other time

or for any other purpose, and has not been submitted anywhere else at any time .

(Student's Signature)

Date:

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 ACKNOWLEDGEMENT

I would like to express my thanks of gratitude to the department of SHTM for

providing me such a great platform and providing me up such a great exposure full of
learning during this course of BBA – Hospitality and tourism management. Also,
with a deep Sense of satisfaction my gratitude to the staff members of 33 HOTEL,
KATRA.

I wish to place on record that the training was imparted in highly comfortable and
true atmosphere to the reputation Of 33 HOTEL, KATRA, has been of immures value
to me which will help me to put into practice all that I have learnt to sharpen my
skills and develop my personality in a short period of time. The training has
developed me inoculate right kind of skills, knowledge, and attitude to make a career
as a successful Hotelier. I am also thankful to my college staff, teachers, friends and
family to get me an opportunity trained in such a wonderful property.

My whole training period was a wonderful learning experience. I got to deal with
skilled and experienced staff members who were very supportive both in getting the
work done and providing information Working with experienced staff has helped me
a lot in learning how to get the maximum work done in short period of time. Working
with them even made me value manpower and time. This training period has made
me more confident about my communication skills as I was in constant contact with
the guest, seniors, and other staff members. This training has made see the Hotel
Industry in its true light. It has made me realize that Hotel Industry is much more than
just fun, pleasure; it is a lot of hard work and patience. Once again, I would like to
thank all the people who were in and out involved with me throughout this training
period and making it a successful and wonderful experience.

Natishver Singh

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 Introduction
Purpose of the Report

This report provides a comprehensive overview of my internship experience at 33

Hotel in Katra, Jammu and Kashmir. It covers various aspects such as the company's
background, my specific roles and responsibilities, the projects I worked on, and the
skills I developed. Additionally, I discuss the challenges I faced and how I overcame
them, culminating in a reflection on my overall experience.

Company Background

About 33 Hotel, Katra

33 Hotel, located in the serene town of Katra in Jammu and Kashmir, is a

distinguished four-star property renowned for its luxurious accommodations and top-
notch services. The hotel boasts 52 air-conditioned rooms, each thoughtfully equipped
with modern amenities such as flat-screen televisions, refrigerators, and
complimentary Wi-Fi. Designed to offer maximum comfort, the hotel features a
variety of facilities including a 24-hour room service, an in-house restaurant, a fitness
center, and ample free parking.

Its strategic location near major attractions like the Vaishno Devi Mandir Temple and
Raghunath Temple makes it an attractive destination for pilgrims and tourists alike.
Guests frequently commend the hotel for its immaculate rooms, delectable cuisine, and
the hospitality of its staff.

Location Highlights

 Prime Location: Situated in the heart of Katra, close to the railway station and
the bustling main market.
 Nearby Attractions: Proximity to significant sites such as the Vaishno Devi
Mandir Temple, Raghunath Temple, Shalimar Park, and the ancient Krimchi
Temples.

Amenities and Services

 Accommodations: 52 air-conditioned rooms featuring private balconies or

patios, flat-screen TVs, refrigerators, and complimentary Wi-Fi.
 Facilities: Includes a fitness center, a well-maintained garden, and a terrace for
relaxation.
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  Services: Round-the-clock front desk, luggage storage, dry cleaning and laundry
services, airport shuttle (available at an additional charge), and free parking.
 Dining Options: The hotel’s in-house restaurant offers a diverse menu with
buffet breakfast and dinner options.
 Guest Services: Comprehensive pickup and drop-off facilities, child-friendly
policies with extra beds available upon request.

Guest Reviews

The hotel consistently receives positive feedback for its cleanliness, food quality, and
the friendliness of its staff. Many guests have highlighted the personalized service
provided by the staff, contributing to a memorable and pleasant stay.

My Role and Responsibilities

During my internship at 33 Hotel, I was entrusted with a variety of tasks that allowed
me to gain a deep understanding of hotel operations. My responsibilities included:

 Assisting with front desk operations, ensuring efficient check-in and check-out
processes.
 Coordinating with different departments to ensure seamless service delivery.
 Handling guest inquiries and resolving any issues promptly to maintain high
satisfaction levels.
 Participating in the organization and execution of special events and conferences
hosted by the hotel.
 Conducting market research to help in formulating marketing strategies aimed at
enhancing the hotel's visibility and attractiveness to potential guests.

Projects and Contributions

Throughout my internship, I was involved in several key projects that had a

meaningful impact on the hotel's operations. Some of these projects included:

 Guest Feedback Analysis: Developed a comprehensive system to collect and

analyze guest feedback, which helped in identifying areas for improvement and
enhancing service quality.
 Marketing Campaign: Assisted in the planning and implementation of a
marketing campaign aimed at increasing the hotel's online presence and
attracting more visitors.
 Event Management: Played a pivotal role in organizing and managing events,
ensuring that all aspects from planning to execution were handled smoothly.

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My contributions not only helped streamline operations but also provided valuable
insights that aided in improving guest experiences.

Skills Learned

During my time at 33 Hotel, I acquired and honed several important skills, including:

 Communication: Improved my ability to effectively communicate with guests

and colleagues, ensuring clear and professional interactions.
 Problem-Solving: Developed quick-thinking and problem-solving skills to
address and resolve guest issues promptly.
 Hospitality Expertise: Gained in-depth knowledge of the hospitality industry,
including best
practices in guest
services and hotel
management.
 Teamwork:
Enhanced my ability
to work
collaboratively with a
diverse team,
contributing to a
harmonious and
efficient work
environment.

Challenges Faced

Like any professional experience, my internship came with its set of challenges. Some
of the notable challenges included:

 High Guest Expectations: Dealing with the high expectations of guests,

especially during peak seasons, required me to stay calm and efficient under
pressure.
 Multitasking: Balancing multiple tasks simultaneously while ensuring high
service standards was challenging but also a great learning experience.
 Adapting to New Roles: Quickly adapting to different roles and responsibilities
required flexibility and a willingness to learn on the go.

I overcame these challenges by staying organized, seeking guidance from experienced

staff members, and maintaining a positive attitude.

Overall Experience

My internship at 33 Hotel, Katra, was an incredibly rewarding experience. I

particularly enjoyed interacting with guests and being part of a team dedicated to
providing exceptional service.
The hands-on experience and
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the skills I gained will undoubtedly be valuable in my future career in the hospitality
industry. This internship has solidified my passion for hospitality and has equipped me
with practical knowledge and experiences that I will carry forward in my professional
journey.

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MANAGEMENT OF

FOOD SERVICE

DURATION AND LOCATION

F&B Service Department (9TH march -30TH APRIL)

FOOD PRODUCTION (1TH APRIL- 15TH APRIL)

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Food and Beverage Service (F&B) Internship at 33 Hotel,
Katra
As an intern in the Food and Beverage (F&B) service department at 33 Hotel, Katra,
my daily responsibilities were a blend of shadowing experienced staff, assisting with
various service tasks, and engaging in initial guest interactions. Here’s a
comprehensive overview of my typical day:

Morning
Pre-Service Briefing: Each day started with a concise team briefing where we
discussed the day’s schedule, special events, promotions, and important guest
information. This meeting set the stage for a cohesive and efficient day.

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Mise en Place: I helped prepare the restaurant or bar area for service, a crucial step
known as mise en place. This involved arranging tables and chairs, laying out cutlery
and napkins, refilling condiment and sugar dispensers, and setting up the buffet
according to the restaurant’s standards. This preparation was vital for ensuring a
smooth service flow.

Learning Through Observation: A significant part of the morning was spent

shadowing seasoned servers. By observing their interactions with guests, order-taking
procedures, food and beverage presentation techniques, and safety protocols for
handling hot items, I gained valuable insights into the nuances of excellent service.

Afternoon/Lunch Service
Assisting Servers: During the busy lunch service, I supported the servers by refilling
water glasses and bread baskets at tables, clearing used plates and cutlery, assisting in
delivering food items from the kitchen, and restocking service stations with necessary
supplies like cutlery and napkins.

Basic Guest Interaction: While experienced servers handled direct order taking and
complex guest service interactions, I had opportunities to interact with guests by
greeting them upon arrival, offering water upon seating, and inquiring if they required
any condiments. These interactions helped build my confidence and understanding of
guest relations.

End of Shift
Cleaning and Restocking: At the end of the shift, I helped clean and reset tables and
chairs for the next day’s service. This included wiping down tables, sweeping the
floor, and restocking service stations. Maintaining a clean and organized environment
was essential for the next day’s operations.

Post-Service Briefing: We concluded the day with a brief meeting to discuss the
service, any challenges encountered, and areas for improvement. This reflection helped
me understand the day’s successes and learn from any difficulties faced.

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Food Production Internship at 33 Hotel, Katra
As an intern in the Food Production department, my daily tasks involved assisting
chefs, learning kitchen operations, and engaging in various prep work. Here’s a
detailed look at my typical day:

Morning
Mise en Place (Prepping): My day began with assisting chefs in the mise en place,
which involved preparing and organizing ingredients for the day’s service. Tasks
included washing and chopping vegetables, portioning meats and cheeses, and setting
up condiments. This preparation was crucial for ensuring a smooth and efficient
cooking process.

Learning About Menu Items: The chefs took time to familiarize me with the menu
items, including ingredients, cooking methods, and plating techniques. I actively took

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notes and asked questions to deepen my understanding of each dish, which was
essential for both preparation and presentation.

Basic Kitchen Tasks: I helped with various basic kitchen tasks such as stocking food
stations, keeping work areas clean and organized, and washing dishes if a dishwasher
wasn’t available. These tasks, though simple, were fundamental to the kitchen’s
overall functionality.

Afternoon

Assisting with Food Preparation: As I gained more experience, I was entrusted with
assisting chefs in actual food preparation. This included tasks like breading cutlets,
marinating meats, or preparing simple sauces under close supervision. This hands-on
experience was invaluable for honing my culinary skills.

Observing Cooking Techniques: Throughout the day, I observed chefs as they

cooked various dishes, paying close attention to the proper handling of ingredients,
cooking times and temperatures, and maintaining food quality and safety standards.
This observation was critical for understanding the complexities of professional
cooking.

Learning About Equipment: Familiarizing myself with various kitchen equipment,

such as ovens, fryers, and grills, was essential. I learned about their safe operation
procedures but did not operate any equipment without proper training to ensure safety.

Evening

Cleaning and Sanitation: As the dinner service wound down, I participated in

cleaning duties, including washing dishes, wiping down work surfaces, and following
sanitation protocols to ensure the kitchen was spotless for the next day. Maintaining
cleanliness and hygiene was paramount in a kitchen environment.

Reflect and Learn: I took time to reflect on what I had learned throughout the day,
reviewing my notes and asking questions about anything unclear. This reflection
helped solidify my learning and identify areas for improvement.

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Additional Responsibilities: Depending on the hotel’s needs, I might also have been
involved in helping with inventory management, learning how to store and rotate food
supplies to minimize waste, and assisting with plating dishes for room service orders.

Safety and Professionalism: Safety was paramount in a kitchen environment. I

always followed safety guidelines, wore proper attire (apron, closed-toe shoes, hair
restraint), and prioritized hygiene practices. Maintaining a clean and organized work
area demonstrated my professionalism and respect for food safety protocols.

Customer Service Experiences

During my internship at 33 Hotel, Katra, I had several notable customer service

experiences that deepened my understanding of the hospitality industry.

Resolving a Room Service Issue: On one occasion, a guest called to complain about a
cold dish delivered through room service. I immediately apologized for the
inconvenience, contacted the kitchen, and had the dish remade promptly. We
expedited the delivery and included a complimentary dessert as an apology. The guest
was very appreciative of our prompt response and effort to rectify the situation. This
experience underscored the importance of active listening, taking responsibility for
guest concerns, and finding solutions that exceed expectations.

These experiences demonstrated the significance of exceptional customer service.

Interacting with guests and witnessing these situations firsthand was a valuable
learning experience, highlighting the power of going the extra mile to create positive
memories for guests and ensuring they have a memorable stay.

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Conclusion

As I conclude my training at 33 Hotel, Katra in the F&B Service and Food Production
departments, I am filled with gratitude for this incredible journey. These past weeks
have been an immersive experience, filled with learning, challenges, and growth.

F&B Service Department: In the F&B Service department, I had the privilege of
learning from seasoned professionals who generously shared their expertise. From
mastering the art of table service to understanding the intricacies of menu planning and
customer interaction, I gained a comprehensive understanding of the hospitality
industry’s front-line operations.

Food Production Department: In the Food Production department, I delved into the
world of culinary arts, exploring different cuisines, techniques, and cooking methods.
Under the guidance of talented chefs, I honed my culinary skills, learning to create
dishes that not only tantalize the taste buds but also reflect creativity and innovation.

Skills and Values: Beyond the technical aspects, this training instilled in me the
importance of teamwork, communication, and attention to detail. I had the opportunity
to collaborate with colleagues from diverse backgrounds, fostering a culture of
collaboration and mutual respect.

As I bid farewell to 33 Hotel, Katra, I am filled with confidence and excitement for the
future. The knowledge and skills I acquired here will serve as a solid foundation for
my career in the hospitality industry. I am grateful for the opportunities I’ve been
given and the relationships I’ve built along the way.

Thank you, 33 Hotel, Katra, for this enriching training experience. I am eager to
embark on the next chapter of my journey, armed with the lessons learned and
memories cherished during my time here.

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