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Organisational Study
DECLARATION
Place:
candidate:Date
AKNOWLEDGEMENT
I would like to thank all those who encouraged me in the construction of
my project report.
First of all I thank Almighty God for all his blessings and for giving me
strength, wisdom and presence of mind in successfully completing this project.
I would also like to thank Prof. Chandrasekhar, Director of Institute of
Management in Kerala, Palayam, for giving an opportunity to experience a
working environment in a hotel. Im grateful to my faculty guide Mrs. Dileepa
S. Hari for her support in my project.
I would like to express my deep gratitude to Mr. Prasad Manjali, Vice
President, UdaySamudra Leisure Beach Hotel, who granted me permission to
do the organizational study there.
I would like to extend my heartfelt thanks to Ms. Chithra .N.R, Senior
Human Resource Manager for the guidance that she rendered to me in my
study and for also supplying all the information I sought. Im also grateful to
Mr. Satheesh Kumar .S.S, Assistant Human Resource Manager, and Mr.Sony,
HR Executive, who were both a great help in supplying information regarding
the hotel departments and its staff.
I would like to extend my heartfelt gratitude to the Operational
Manager, Mr.Naveen Mohan, for supplying the most useful of information.
I express my sincere gratitude, also, to Mrs. Sherly, Guest Relations
Manager for familiarizing me with the front office operations. Mr. Deljit, Front
Office Assistant Manager helped me throughout the time I was at the front
office and gave me a very fair knowledge about the property. Im indebted to
the Guest Relations Executives, Ms.Deeshma and Ms.Shijinafor being helpful
to the greatest extent possible. My deep thanks goes also to Mr. Harris for
supplying veryuseful information from time to time.
I am also thankful to Food & Beverages Manager, Mr. Vivek for giving
me timely advice and the best support. I express my gratitude to Restaurant
Manager, Mr. Renju, for supplying me useful information on F&B department .
SREELAKSHMI
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CONTENTS
CHAPTER NO.
CHAPTER NAME
PAGE NO.
INTRODUCTION
INDUSTRY PROFILE
COMPANY PROFILE
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ORGANISATION STRUCTURE
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66
SWOT ANALYSIS
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74
BIBLIOGRAPHY
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CHAPTER 1
INTRODUCTION
iv.
v.
Beach Hotel
To learn the promotional activities of hotel industry
To identify the strengths, weaknesses, opportunities and threats faced
by the organization.
Methodology
The methodology of the study includes detailed observation and making notes,
interviews with concerned personnel, workers and managers. Data collected
from UdaySamudra official website, various books, published and unpublished
documents and research reports.
Limitation
The study is being conducted in all the departments of a hotel for a
period of one month only.
No permission to interact with the guests directly. Therefore, their
personal feedback cannot be attained first hand.
Since this is not training, any actual work is not being done personally
therefore the experience in working cannot be attained.
Chapterization
The whole report is divided into seven chapters covering an introduction part
CHAPTER 2
INDUSTRY PROFILE
customer. In the tourism industry, people are not just looking at the facilities or
price offered but also looking at the services provided. If they felt satisfied with
their previous experience using the service they might come again besides
promote the services to others. This situation will generate the revenue for the
company. Company did not need to work hard to promote their services. They
just have to concern with the services provided to customer and must fulfill the
customers expectation. This is more valuable rather than we just provide the
best facilities but with the worst services. Tourism related company must
emphasize on hospitality in order to success.
Trends
In the 1980's there was extensive merger and acquisition activity
between hotel and non-hotel companies. Many companies are now selling
specific brands in an effort to get back to their core business.
Another trend in the hotel and beverage industry is paperless inventory
systems. Improvements in scanning equipment have made this possible. In
many instances, ordering, delivery, payment and stocking are all initiated and
accomplished by software prompted by information captured by scanning
equipment with very little human involvement.
Some chains have sold ownership in their hotels to foreign investors
while still maintaining control. This provided the capital that was needed for
further expansion.
REITs (Real Estate Investment Trusts) have been created to allow
smaller investors to participate in mortgages and equities.
Product segmentation has become more popular. Luxury and first class
hotels have created more amenities and products for their customers while
economy and budget motels have cut back services in order to maintain lower
prices. Also specialized extended stay and suite hotels have become more
popular. Hotels with indoor water parks are one of the newest trends.
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Timeshares is another segment that many hotel companies are involved with
recently. The development, sale, and management of timeshares have become
particularly popular with the large chains. Franchising continues to flourish in
the hotel industry.
Audit issues cover a variety of areas, as would be expected. In addition
to matters such as cost segregation, which impact numerous industries, hotel
companies have undertaken such activities as donating used bedding as they
upgrade their equipment, using trusts to defer income, delaying recognition of
last day of the year receipts, franchising, condo conversion, and so forth.
Several years ago, customers generally called a toll-free number to make
room reservations. In 2006, about 50% of hotel rooms were booked through
the internet.
The number of domestic hotel rooms reserved for smokers is declining
as major hotel chains are beginning to decrease their total number of smoking
rooms or becoming non-smoking facilities altogether.
Other recent trends in the industry include luxury mattresses,
complimentary breakfast, high definition TV, high speed internet access, Wi-Fi
(wireless internet access), and room suites.
A recent 2006 trend is hotels re-imaging their lobbies to destination
places. For example part of the lobby may be used for a breakfast area in the
morning and a bar at night. This may include sliding walls, decorative lighting,
and music. One reason for this is to generate more income per square foot.
A July 2005 article from Knight RidderNewspapers highlights what the
major chains are upgrading in the sleep department. The article provided the
following information:
Marriott International has been replacing mattresses at its Marriott and
Renaissance hotels for several years and is adding new bedding at its
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2,400 hotels, including higher thread count sheets, down comforters and
duvet covers at a cost of $190 million.
Hilton Hotels is introducing new bedding across its brand, including
Hilton, Doubletree and Embassy Suites. There will be higher thread
count sheets, plush top mattresses, extra pillows and user friendly
clocks.
Crown Plaza replaced some 50,000 beds and bedding in 2004, hired a
sleep doctor for advice on relaxation, and tossed in a sleep kit for
guests.
Radisson in 2004 began moving in custom-designed Sleep Number beds
at 230 of its hotels and resorts, with most of its 90,000 beds to be
replaced by 2006. New bedding is also included in the makeover.
Hyatt recently rolled out its Grand Bed, a 13 inch pillow-top mattress,
and added more luxurious linens and decorative pillows.
Starwood Hotels announced the debut of a new bed at its moderately
priced brand, Four Points by Sheraton. The Four Comfort Bed, a $13
million investment, joins the Heavenly Bed and Sheraton Hotels Sweet
Sleeper Bed in Starwoods lineup.
Red Roof Inns will offer pillow top mattress pads, 230 thread count
sheets and hypoallergenic pillows at select hotels.
Some Best Western hotels will add new mattresses, comforters, feather
pillows and triple sheeting.
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One of the major reasons for the increase in demand for hotel rooms in the
country is the boom in the overall economy and high growth in sectors like
information technology, telecom, retail and real estate. Rising stock market and
new business opportunities are also attracting hordes of foreign investors and
international corporate travelers to look for business opportunities in the
country. Also India has been ranked as the fourth most preferred travel
destination and with Lonely Planet selecting the country among the top five
destinations from 167 countries; India has finally made its mark on the world
travel map. Thus, the increase in the need for accommodation has hugely
increased the demands for hotels which in turn has boosted the growth of the
hospitality sector in India especially that of the hotel industry.
Classification of Hotels
Classification is based on many criteria. The hotel industry is so vast that many
hotels do not fit into single well defined category. Industry can be classified in
various ways, based on location, size of property etc. The main hotel chains of
India are: The Taj Group of Hotels, the Oberoi Group and ITC Welcome
group.
Some of the international chains are Hyatt, Marriott, and Le Meridien etc.
These properties have also come up in India now.
1. Based on location
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Airport hotels: These hotels are set up near by the airport. They
have transit guest who stay over between flights.
Resort hotels: They are also termed as health resort or beach hill resort and
so depending on their position and location. They cater a person who wants
to relax, enjoy themselves at hill station. Most resort work to full capacity
during peak season. Sales and revenue fluctuate from season to season.
Rotels: These novel variants are hotel on wheel. Our very own
"palace on wheels" and "Deccan Odessey" are trains providing a
luxurious hotel atmosphere. Their interior is done like hotel room. They
are normally used by small group of travelers.
Small hotel: hotel with 100 rooms and less may be termed as small
hotels.
Large hotels: hotel which have more than 300 rooms are termed as
large hotels.
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Mega hotels: are those hotels with more than 1000 rooms.
Chain hotels: these are the groups that have hotels in many numbers
of locations in India and international venues.
Economy/ Budget hotels: These hotels meet the basic need of the
guest by providing comfortable and clean room for a comfortable stay.
Transient Hotel: These are the hotel where guest stays for a day or
even less, they are usually five star hotels. The occupancy rate is usually
very high. These hotels are situated near airport.
Residential hotels: These are the hotel where guest can stay for a
minimum period of one month and up to a year. The rent can be paid on
monthly or quarterly basis. They provide sitting room, bed room and
kitchenette.
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5. Based on Theme
Depending on theme hotel may be classified into Heritage hotels, Ecotels,
Boutiquehotels and Spas.
Commercial hotel: They are situated in the heart of the city in busy
commercial areas so as to get good and high business. They cater mostly
businessmen.
Resort hotels: These leisure hotels are mainly for vacationers who
want to relax and enjoy with their family. The occupancy varies as per
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season. The atmosphere is more relaxed. These are spread out in vast
areas so many resorts have solar powered carts for the transport of guest.
Suite hotels: These hotel offer rooms that may include compact
kitchenette. They cater to people who are relocating act as like lawyers,
executives who are away from home for a long business stay.
Department of Hotels that are available for guest 24 X 7:Hotel industry kitchen/ food production department
Hotel industry Engineering department
Hotel industry Front desk department
Hotel industry Housekeeping department
Hotel industry Food & Beverage Service department
Hotel industry Gym/ Health Club/ Sports department
Hotel industry Parking/ Shops department
Hotel industry Parking/ Shops department
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Parking/ Shops: - Few Star hotels provide big parking space, shops in the
restaurant itself for the guestsconvenience.
CHAPTER 3
20
COMPANY PROFILE
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HISTORY
In 1997, in the month of March land was purchased and on 14th April
1998, the foundation stone laid by Smt. Ruguminiamma for the construction of
UdaySamudra. On 23rd December 1999, 33 rooms were inaugurated by
Managing Director Mr. Rajasekharan Nairs Godfather, Neerbhai Singh and the
auspicious ceremony of lighting the traditional lamp was carried out with
madam. Salary and food were distributed by Late. Shreedharan Nair (M.Ds
father). Mr. Ravi (the contractor) and Mr. Purushothaman also attended the
function.Ever since the number of rooms and facilities has been growing.
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QUALITY POLICY
Through quality service and value, our goal, as a company, is to have
customer service which is not just the best but legendary.
We value our rolls as a part of the organization to deliver the service that the
guest wants, when he wants it and how he wants it.
Our asset is our guest.
BUSINESS MISSION
UDS will continue to woe the domestic market with better pricing
policy and will sure put efforts in the international market through better
value for money hotel concept.
It will bring the profit to 15% more comparatively previous year, by way
of cutting down on unnecessary cost.
VISION
UDS will become the largest hotel in its category and will concentrate
on MICE during the off season initially targeting Bangalore, Hyderabad
and Chennai market and later it will move to Mumbai and Delhi markets
too. It will woe international market during the season and market extra
sales and increase profit margin to 25% more this year.
UDS to become the most wanted hotel by the international visitors and
by the domestic visitors for the service to the guests and for the value for
money.
UDS will come out with two more hotels shortly to establish itself in the
package marketing and will bring down the cost of marketing and sales
and will increase the revenue in quantum jump. It will also adopt unique
packaging methods, image of UDS will establish further.
UDS will become the second largest hotel in Kerala and thus will also
slowly diversify in the education sector based on the hospitality. A new
brand image will be created.
FUTURE PLANS
UdaySamudraWagamon
UdaySamudraAlleppey
Hotel and Convention Hall, Kowdiar
RRK Hospitality (UK) Ltd.
Uday Sky Kitchens
Uday Suites
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OBJECTIVES
Maintain discipline
Manage calls efficiently
Use the telephone system efficiently
Respond immediately to the guests calls
Need to know the importance of time management
Try to maintain time schedule
Adopt single rule system
Value and respect with dignity, each and every employee, regardless of
his/her position in the organization
Train in cleanliness, neatness and tidiness
Develop a culture of upward reporting
Clean the work area completely every day before leaving the duty
Smile gently to the guests and never say no to them
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LOCATION
Accommodation:
UDS believes that true world-class status is only achieved when a hotel
or resort combines the traditions of its host community with exceptional
service, a luxury product and incredible attention to detail. This distinction has
elevated UDS into the upper rank of hotels for sophisticated travelers around
the globe.
UDS features 207 units classified as Presidential Suite (3), Deluxe Suite (12),
Suite (12), Exotic Atrium (90), Exotica (90). Each beautifully appointed,
spacious and individually decorated with an excellent view of the sea.
Bathrooms include a well sized bathtub, separate shower and a double basin
marble vanity.
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Featuring an unhindered view of the sea and the pool, these air
conditioned rooms are located ideally offering a unique and premium stay. All
rooms are built in ambience with modern facilities. UDS has 90 rooms of this
category.
Exotica Atrium:
Newly constructed rooms will have a panoramic view of swimming pool &
backwater. Basically these rooms have been designed for those who like to be
away from the crowd. These are the best rooms available on the medium
category, situated in an eco-friendly zone with greenery pool and pool side
dining facilities.
Suite:
Ten suite rooms with elegant Scandinavian designs are one among the major
specializations of UDS. With a direct sea view the rooms are furnished with
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classic decor and modern facilities of a class property. It comprises of King size
bed, spacious living and dining area, with spacious balcony facing the sea.
These rooms are well equipped with all modern communication and
information facilities.
Deluxe Suite:
The superb Deluxe Suite, enjoys a breathtaking view and offers a list of
unmatched facilities. All rooms are air conditioned, luxuriously finished and
are supplied with designer branded amenities. It comprises of King size bed,
spacious living and dining area, separate guest restroom, separate reception
area, with spacious balcony facing the sea. These rooms are well equipped with
all modern communication and information facilities.
Presidential Suite:
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TARIFF 2011-2012
Rates valid from 01st April 2011 to 30th September 2011
Room Type
INR
EURO
Tax
Meal Plan
Exotica DBL
Exotica Atrium
AC Suite
Deluxe Suite
Presidential Suite
Extra Bed
4000
4400
5400
6600
8400
900
75
83
102
124
158
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12.5%
12.5%
12.5%
12.5%
12.5%
12.5%
CP
CP
CP
CP
CP
CP
INR
EURO
Tax
Meal Plan
Exotica DBL
Exotica Atrium
AC Suite
Deluxe Suite
Presidential Suite
Extra Bed
5500
6400
7100
8200
9500
1500
104
121
134
155
179
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12.5%
12.5%
12.5%
12.5%
12.5%
12.5%
CP
CP
CP
CP
CP
CP
INR
EURO
Tax
Meal Plan
Exotica DBL
Exotica Atrium
AC Suite
Deluxe Suite
Presidential Suite
Extra Bed
7000
7900
9500
11000
15000
1900
132
149
179
207
283
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12.5%
12.5%
12.5%
12.5%
12.5%
12.5%
CP
CP
CP
CP
CP
CP
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Supplementary Charges:
Meal Plan-Rs.600/- (Euro 11) per meal per person.
X-Mas (24th Dec.) Rs.2400/- (Euro 45) per person
New Year (31st Dec) Rs.4000/- (Euro 75) per person
Which is compulsory for all the bookings during that period.
Check Out Time : 12 Noon
Swimming Pools:
UDS is the only hotel in Kerala with three magnificent swimming pools
facing the sea, viz. Kadavu, Splash and Aquamarine. A splash in pool will
certainly drain away ones stress along with cool drink at the pool side Sunken
Bar. One can also lie back on one of our hammocks and close eyes to enjoy the
sea breeze. These pools are complimentary to the guests and are open from 8
a.m. to evening 7 p.m.
Health Club: UDS has a state-of-the-art health club with most modern
equipment and trained staff. It offers a convenient setting to tone up the body
and plunge into an exhilarating work out session. There is also sauna for the
guests in the club. This, too, is complimentary to the guests.
Ayur Ashram:
Ayurveda is ancient Indias holistic method of treatment, which has withstood
the ravages of time, thanks to the great legacy of this science, dating back to
the Vedic period. Ayurvedic treatments emphasis on prevention of disease,
rather than its cure. It also dictates certain social and dietary norms that help an
individual maintain spiritual health.UdaySamudra has a well-maintained,full
fledged Ayurvedic Health Centre built in Keralas traditional architectural style
with nadumuttam (central courtyard).From here, thousands of patients have
found relief from chronic diseases such as Asthma, Diabetes, Hypertension etc.,
for which modern medicines have no complete cure.
Beauty Parlor:
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The beauty parlor at UDS is well equipped with all modern amenities of the
skin care world. And its Bold and Beautiful would say it all once the guests
have had their beauty treatment. Both herbal and costly gold facials and skin
care treatments are done at UDS for its clients with an extra care.
Shopping:
Lexmi Gems and Crafts at UDS has a collections of Indian Handicrafts, Gem,
Jewellery, Garments etc. It also has Silver Jewellery, Sandal Wood, White
Wood, Bronze Items, Silk, Painting, Paper Painting, Silver Articles, Pasmina
Shawls, Jari Stroll, Ready Made Garments, Handloom Bed Covers, Silk
Scarves, etc. offered at an affordable price to take a slice of Kerala as a
momento.
Sporting: UDS, as it is outstanding for innovations and creativities, avails
opportunities for fishing and beach activities and sports.
Cultural Programmes : A variety of cultural feasts like Kathakali,
Bharathanatyam, Ghazzals, Live Bands etc are organized during dinner time
providing a soothing setting and an insight into Kerala's rich heritage.
Indian Astrology: Hindu astrology has a unique system of prediction that is
based on the position of the moon in a given Nakshatra (constellation). There
are twenty-seven Nakshtras in all. Each one of them covers thirteen degrees
and twenty minutes of the zodiac. Each Nakshatra is the head of a particular
group of stars and controls the life of people who are born in this phase. At
UDS one can explore their future with an Astrologer and get wonderful insights
into their life.
Elephant Ride: This is an experience of beach safari on top of a majestic
elephant. One can enjoy the ride and take pictures and feel close to the animal
that is revered and worshipped as Lord Ganesha.
Cookery Shows: Cooking is an art that can be preserved for posterity, but is
certainly has way to win the heart, mind and stomach of the people. Each place
has its own distinctive style of cuisine, reflective of its people and geography.
The cookery shows at UDS will help one to get acquainted with the ethnic
culinary delights and indulge in an interactive learning experience.
Candle Light Dinner: UDS plays host to an exclusive evening for two by the
sea. A candle light dinner with a bottle of wine and 4 course menu served by a
personal buttler would be a life time experience one always savors
Transportation: Luxury coaches and buses are available at UDS for the sightseeing and airport transfers. Also rent -a - car facilities are available at UDS
with chauffer and tourist guides on clients demand
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Conference Halls
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Cluster:175
Cluster: 75
'U' Shape: 40
Class Room: 75
Theatre Style: 20
'U' Shape: 15
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Class Room: 15
Marriage/ Honeymoon
UDS caters for brides and grooms whochoose to wed traditional Kerala
style or spend their honeymoon in total comfort and luxury. UDS adds a fresh
twist to the old traditions of marriage. Formal and informal weddings are
arranged at the resort. Special offers are reserved to honeymooners. Beachside
candle dinners, exotic sea food, ethnic cuisine and variety of choices await the
honeymooners at UDS.
AWARDS
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CHAPTER 4
ORGANISATIONAL STRUCTURE
34
F&B Manager
Restaurant Manager
Sous Chef
Exe. Chef
FOM
Human Resource
Maintn. Supervisor
Store Supervisor
Manager Purchase
Maintn. Engineer
Travel Manager
Manager Admin.
Manager Night
GRM
Operational Manager
General Manager
Finance
Managing Director
Reservation Manager
UdaySamudraOrganisational Chart
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FRONT OFFICE
Front OfficeOrganisational Chart:
Front Office
Manager
Duty
Manager
Asst.
Manager
Front Office
Lobby
Manager
Front office
Executive
Guest
Relations
Manager
Front Office
Supervisor
Guest
Relations
Executive
Front Office
Assistant
Guest
Relations
Assistant
Reservation
Manager
Asst.
Reservation
Manager
Bell
Captain
Bell
Boy
Reservation
Executive
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Guest Arrival
Expected arrival
(voucher collected)
Check-in allotted
rooms
Bill
Briefing the
facilities and rules
Check out
Inform
Housekeeping and
room service
Bills to accounts
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Procedures
Front Office is where guests check in and out, payments on accounts are
made and messages are exchanged. Front Office is people oriented, good at
solving problems and attentive to details.
Responsibilities Reservations & Registration, 24-hour reception desk,
Room Allocation, guest accounting, Information, Bell desk functions, Travel
desk, Cashier functions, Business center, Telephones, Money encashment.
Skills- Industry knowledge, Personal Hygiene, FO Software, Effective
Communication, Market and guest profile, Sales skills, Product knowledge,
Health & safety.
Shifts Day & Night shifts. Break shifts / Afternoon shifts are worked out as
per the occupancy and the guests movements. The check-out counter and
the check in counter to be manned effectively.
Daily sessions of briefing & debriefing during the day.
FO / lobby to be maintained as a non-smoking area.
Training sessions to be charted and followed as per the schedule.
Attendance compulsory.
Standards to be maintained
1.
VIP good room, welcome card, fruit basket
2. Repeat request room. Preferred room, beer basket,Welcome back card,
fruit basket, t-shirt
3.
Ayurveda Package room, doctor to meet, chef to be informed
4. Birthdays/ anniversaries card, flowers
5. HMC flower arrangements, mock tails, good room
Daily Reports
1 Guest database
2 Complimentary
3 Package guests
4 Guest database
5 Direct guest database
6 Repeats
7 Long stays
Weekly updating 1. Room position status
2.Cultural programs
3. Stock taking
4. Telephone incoming lines to be checked
Left Luggage - guests who leave to come back in a few days might request
to keep some of their bags with the hotel. Front office has to keep the same,
all details to be logged and has to be kept safe.
Purchase Requisitions all requisitions for purchase needs to be authorized
by the GM before being presented to the purchase manager. All such
requisitions should fully confirm to the core values of the organization.
Rapport with accounts all financial dealings need to be informed to the
accounts department for smooth follow-ups.
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Checking in a Guest
Introduce yourself.
Use a positive tone of voice and language. Avoid hotel jargons and
speak clearly.
Spend a minute or two trying to know more about the guest.
If the guest has come for staying with us, do the registration. Offer help
with baggage. Tag them and keep them in the isle.
Registration Formalities
The guests could be Indian nationals, foreign nationals, Indians residing
abroad or foreigners residing in India as permit holders.
If a guest is a foreign national or a non-resident India, collect their
passport, take a copy of the passport details and the visa details and
return the passports. If the guest is a foreigner residing in India, collect
their permit and take a copy of the same.
The guest registration card (GRC) should be filled by the guest name,
address, email id, number of visits, pax and signature is a must.
All doubts regarding the name or contact details need to be
Clarified.
The date of departure needs to be reconfirmed.
A guest can either do the reservation directly, through a travel agent,
through a company etc. A guest booked in directly can either do a
prepayment of charges or settle direct at the end. A guest booked in
through an agent could either hold a travel voucher for the room or have
made the payment in advance. A guest booked in through a corporate
company would either be prepaid or direct or further still, the bills
would be required to be sent to the company. The instruction needs to be
clear before the guest arrives. Accordingly, the document needs to be
collected- reservation voucher etc. the guest signature needs to be taken
behind the voucher.
The GRC, passport details, voucher and a copy of it, all needs to be in
the guest folio.
The guest has to be briefed about the property, the facilities, the
activities etc.
The status of the pre allotted room needs to be checked and informed to
the guest.
Escort them to the room. On the way, attract the guest to the highlights
of the week. Accompanying guests to the room is a crucial factor in building a
bond with this guest, so the person undertaking this job should be aware of its
importance. The facilities of the hotel should be well briefed shop, Ayurveda,
39
yoga & meditation, beach, restaurant, beach shack, beach grill, book house,
lawn bar, clubhouse, in house activities, bicycle tours, tour programs etc.
In the room, show them the facilities; brief them about the energy saving
tips, check on the baggage. Feedbacks on the room standards to be updated to
the housekeeper regularly.
In case the guest shows unhappiness with the room, understand the
cause and do offer alternatives as possible. Never commit on rooms without
checking the status of the same.
Exit the room, wishing them a happy stay. Also check if there are
anything you could do for them.
In the mean while check in the guest in the system. All guest details to
be accurate. Tariff to be posted as per the instruction received from the CRS.
The apartment charges: plan rate ratio being 90 10 for CP, 75-25 for MAP
and 60-40 for AP. The luxury tax and the sales tax (15% and 12.63%
respectively) need to be deducted before posting as the system automatically
adds the taxes to the rate.
Special care to taken for VIPs, long stays, Ayurveda package guest &
Repeats
i. VIPs allot good rooms/ upgrade as per instruction & profile, GM to
be informed, HOD/ Sr. member to brief and escort the guest.
ii. Repeats request room if possible, Max members at the time of
arrival, recognize them, introduce key people, welcome back card
with signatures, beer basket, Im back t shirt.
iii. Long stays good rooms, smooth check in, last nights dinner on the
house, welcome card etc.
iv. Ayurveda package good room, follow up on Ayurveda diet, doctor to
meet the guest on arrival, frequent follow up with the doctor
Group check-ins needs to be well planned. Pre allocated rooms
according to the rooming list; keys etc. have to be kept ready in advance.
Either individual passport need to be collected or the passport list to be
collected from the group leader. Make sure that the list has all the
required information.
Try to know the arrival time, place of arrival from and also if the group
would reach the hotel for meals. The information needs to be
communicated to the concerned people.
Try to mobilize maximum staff members for welcoming groups.
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If voucher payment, make sure the voucher is duly signed by the guest
and check whether the bill is in accordance with the voucher.
Payments in the form of cash need to be given a receipt and all credit
card payments, the signature of the credit card slip needs to be
authorized.
Make sure that credit cards are returned to the guest without fail.
Take bill outs. Apart from the original, print 2 nos each of the room tariff
and the statement bills. Give the original bill to the guest after signing the
same (depending on the booking mode).
The duplicate copies need to have the signature of the person handling
checkouts and also the signature of the guest in one of the copies.
The original of the bill to be given along with all supporting in an
envelope.
Keys to be collected without fail. Loss of keys to be charged and
reported. In case the guest is using the room till late, please reconfirm the
time till when the guest can use the room and at the time of check out
follow up on bags, vehicle and key.
Inform HK about the check out.
Get feedbacks from the guest.
Get the guest to fill the guest book
Check regarding the vehicle. Announce on the PA system for the vehicle.
Ensure that the bags have been picked on time.
Vehicle to be ready at porch when the guest finishes the check out. Load
the bags after the guest checks the same. In case of left baggage, tag the
information of the guest and keep safe. Necessary information to be
logged.
Thank the guest and bid them a warm farewell.Do give the guest a warm
invitation to return.
The duplicate bills, GRCs, credit card slips, all correspondence, passport
details need to be sorted, arranged and kept in the rack for forwarding to
accounts.
In case of groups checking out,
Advance planning and organizing in case of group checkouts.
Reconfirm the time of baggage down and actual checkouts.
Billing format for extras, key, and minibar to be kept ready and
updated.
Set aside an area for baggage to be left before it is loaded into the
coach.
Bellboys as per the requirement to be ready well briefed.
Keys to be monitored.
Check on the receipt of all amounts.
Ensure a warm see off.
42
43
Holding Calls
Making Calls
Wake up calls
Files & Registers maintained
Attendance
Log book
Message book
Cash handover register
Message slip
Stock ledger
Encashment
Cash receipt
Minibar bill book
Indent book
Requisition book
Complaint book
C-form
Monthly & daily correspondence
Guest folio
Lobby control sheet
Room position chart
Internet register
Arrival list
Occupancy chart
Housekeeping status report
Room status report
Tabular ledger
Interoffice Communication
Induction file
Other correspondence
Lost & found
Exchange rate
Outgoing fax
Xerox book
Tariff
Guest comments book
44
HOUSEKEEPING DEPARTMENT
Asst.
Housekeeper
Sr. Supervisor
Supervisor
Linen
Keeper
Linen
Attendan
Trainee
Sr. Store
Room Maid/ Supervisor
Superviso
Housekeeping
Trainees
Cleaner
Sr.
House
Man
Desk
Attendant
Pool Boy
45
Expected arrivals
made from the
reservation diary by
Housekeeping blocks
the room. Room may be
vacant or departure
Vacant room to be
cleaned.Supplies to be
checked.Housekeeper
to check the cleaning.
Cleaning of
departure
room.Housekeepe
r to inspect.
Welcome
Blocked room
checked for
maintenance
complaints and
rectified
For VIP guests fruit
basket/cookies kept
by F&B on
intimation by FO
Guest supplies like soap,
shampoo, toilet rolls,
match boxes are indented
for and drawn from main
store.
46
Desk Control
The Housekeeping Control Desk is the nerve center of the
Housekeeping Department and it co-ordinates with the Engineering
department, the Front office, the F&B department and the guest.
When a call is received at the Control desk, the desk attendant fills up
the desk control register with the room number, details of request and
the name of the receiver of the call.
The message or request is conveyed to the respective floor staff in case
of HK request and to the Engineering department in case of maintenance
complaint.
The rectification of complaint or the completion of requested service is
double checked by the desk attendant by getting the confirmation either
from the guest or the concerned staff.
At the end of the day, as a control measure, the days requests or
complaints are double checked by the supervisor and signed.
Functions
Generally Housekeeping is concerned about the following:
Courtesy call
Room cleaning
Bathroom cleaning
Waste reduction
Making bed arrangement in rooms
Cleaning pool surroundings
Cleaning the public area
Inspection of room and public area by Housekeeper
Lost and Found articles
Requisitioning guest and cleaning supplies
Laundry services
Handling guest laundry
F&B linen
Staff linen
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48
Bar Manager
Asst. Manager
F&B
Bar Attender
Restaurant
Manager
F&B
Controller
F&B
Supervisor
Asst. Manager
Restaurant
F&B Executive
Sr. Captain
Captain
Tr. Captain
Sr. Steward
Stewar
d
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Cafe Charlie
Grass Hopper restaurant
LoungeSnack Bar
Grillrestaurant
Horseshoe Bar
Move n Pick ice cream station
Room service
Procedure at Restaurants
The service cycle at a restaurant follows the sequence given below:
i.
ii.
iii.
iv.
v.
vi.
vii.
viii.
ix.
x.
The restaurants offer both A la carte and Buffet services. The timing of
the meals of a day are: - breakfast: 7.30-10.30, lunch: 12.30-15.00 and dinner:
19.30-22.30.
Room Service
At the office, there will be an order taker whose sole responsibility is
picking up the phone within three rings and taking the order and records it in
the Control Sheet. Room number, Order-in time, type of service requested, are
recorded in it at first. Runners, the people who take the order to the respective
rooms, also record the same in a card which looks exactly the same. They set
the trolley with the requests made and take them to the room. The time when
the trolley is taken out is recorded as order out time in both the control sheet
and the card with the runners. When the guest finishes the meal, the runner
clears up the trolley. This time is recorded as clearance time.And later, remarks,
if any are recorded.
MISE-EN-SCENE
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Mise-en-scene, the French term means to prepare the environment of the outlet
before service in order to make it pleasant, comfortable, safe and hygienic.
Before each service session, the restaurant should be made presentable enough
to receive t h e guests. The supervisor or team of waiters should ensure the
following mise-en-scene:
KITCHEN
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Executive
Chef
Kitchen
Stewarding
Supervisor
Sous
Chef
Kitchen
Supervisor
Chef de partie
Demi Chef de
partie
Commis
Commis II
Bar Attender
Commis III
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North Indian
South Indian
Chinese
Tandoor
Pantry
Butchery
Bakery
Pastry
Indian sweet
KITCHEN UTILITIES
Other than the above mentioned job positions in kitchen, there also
kitchen utilities, who are responsible for cleaning the kitchen equipment.
There are 16 utilities at UDS headed by a Utility Head.
INTERDEPARTMENTAL CO-ORDINATION
Kitchen has to co-ordinate with the other departments for the following
purposes:
F&B Service: there should be a very close co-ordination with this department
as they are various F& B service outlets for which food has to be sent to all the
outlets by taking care of their type of food, quantity of food and different food
pickup times.
Service outlets have to informed well in advanced regarding the bookings. As
per that the kitchen personnel prepares the mise-en-place well in advance for
the smooth operations.
House Keeping: This department plays a major role in keeping the various
kitchen uniforms neat, hygienic and clean at all times. Staffs on both sides have
to co-ordinate to maintain high standards of professional upkeep.
Front Office: The kitchen department receives information regarding group
arrivals & departure dates of the guests which is important and also VIP guest
his favorite food items and special instructions for the food preparation. Every
day this department sends the house count to the kitchen.
53
Sales & Marketing: The personnel in this department strike deals with various
people and organizations for corporate meetings, conventions, celebrative
parties, etc. normally these parties are routed to the Banquets department. The
same is being instructed the kitchen for the preparations of food and the pickup time with co- ordination with Banquets department.
HRD: This is an important department as F&B relies here in recruiting and
dismissal of skilled manpower for running their operations smoothly with the
co-ordination of executive chef. The salaries and other benefits, training etc. of
the F&B staff are given by the HRD department.
Security: This department takes care of the timings of the kitchen staff.
Sometimes they have to take care of the kitchen equipment which are placed in
various F&B outlets for food pickup.
Purchase and Stores: The co-ordination with this department is very essential
for purchase of food items with their specifications. With the help of the
purchase department the access to the food suppliers should be maintained very
smoothly for the supplies of food commodities i.e. perishable and nonperishables and also special ingredients for the special events.The stores has to
co-ordinate with kitchen for the storing and issuing of food commodities round
the clock.
KITCHEN CONTROLS
A. GARBAGE DISPOSAL
It is important to store garbage correctly before it is disposed off. It should not
be left overnight near the kitchen area. The kitchen area is warmer than the
other areas and decay is faster near the kitchen. The ideal storage area is in a
yard behind the premises. Garbage should be filled in bins and these bins
should be kept in the coolest place. Care should be taken to ensure easy
cleaning and absence of pests.
The garbage storage area should be large enough for the amount of garbage that
will accumulate.
B. STANDARDISATION
Standardized recipes
To place into effect a solid control system in many restaurant,
standardized recipes are a necessity. The control the quantity and quality of
ingredients used to prepare a particular dish, as well as controls the portions
that are to be served.
They are also a necessity tool in figuring the cost. Simply having
standardized recipes in an operation is not enough. It is imperative that
everyone follow them. Any deviation from the standardized recipe results not
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only in poor quality, but inaccurate cost being figured for that item and,
consequently, an incorrect selling price
C. PORTION CONTROL
Portion control means controlling the size or quantity of food to be
served to each customer.
Portion control equipment
There are certain items of equipment which can assist in maintaining
control of the size of the portions:
Scoops, for ice-cream or mashed potatoes
Ladles, for soups and sauces
Butter pat machines, regulating pats from 7 g upwards
Fruit juice glasses, 75-150 g
Soup plates or bowls, 14, 16, 17, 18 cm
Milk dispensers and tea-measuring machines
Individual pie dishes, pudding basins, mould and coupes
55
Purchase Manager
Store Manager
Store Helper
Given to supplier to
supply products
Purchaseofficer checks
the goods received
Security check on
receiving goods
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The purchasing process starts with the initiation of demand lists by the
concerned departments and is completed with the goods are received in the
hotel. The demand lists are made on monthly basis and these are not valid for
the next month. The demand list should duly be signed and approved by the
General Manager and Financial Controller and should be within the allocated
budget:-
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58
Receiving of Goods.
All the items purchased are required to be delivered at hotels receiving area.
The receiving supervisor acting as an agent of the hotel will receive the Goods
and do the documentation.
Payment to vendors
Vendors are to be paid on the basis of their monthly supply by the 15th of
every month. Vendors should be informed at the time of payments of any
deductions made for any reason.
Administrative responsibilities of purchase manager
Purchase manage is responsible for overall activities of purchasing
department.
ENGINEERING
The engineering departments responsibilities include preventive
maintenance; repair; replacement; improvement and modification to furniture,
fixtures, and equipment (FFE); and ensuring uninterrupted provision of utilities
(gas, electricity, water).
Preventive maintenance involves routine checks and inspection of the
key components of all equipment. Maintenance of recreational facilities may be
part of the engineering departments responsibilities. In particular, swimming
pools require extensive maintenance to ensure proper filtration and to prevent
the accumulation of algae and other conditions unsuitable for swimming.
Prompt repair minimizes loss of productivity in other hotel operating
departments and inconvenience to hotel guests. When a particular FFE has
reached the end of its useful life and repair is no longer cost-effective,
replacement is indicated. Improvement projects enhance the existing operation
or reduce operating costs of the facility.
Modification projects alter the existing operation to accommodate one or
more new functions. UDS has maintenance personnel who have general
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60
ACCOUNTS
The accounting departments traditional role is recording financial
transactions, preparing and interpreting financial statements, and providing the
managers of other departments with timely reports of operating results (line
functions). Other responsibilities, carried out by the assistant controller for
finance, include payroll preparation, accounts receivable, and accounts payable
(staff functions).
Another dimension of the accounting departments responsibilities deals
with various aspects of hotel operations, cost accounting, and cost control
throughout the hotel. The two areas of central concern to the accounting
department are rooms and food and beverage. The accounting departments
front office cashier is responsible for tracking all charges to guest accounts. At
the close of each business day, which varies by hotel but typically occurs at
midnight or after the bulk of guests transactions have been completed (i.e.,
check-in, restaurant charges, retail charges, etc.), the night auditor is
responsible for reconciling all guest bills with the charges from the various
hotel departments. Although the front office cashier and the night auditor
physically work at the front desk and, in the case of the cashier, have direct
contact with guests, they are members of the accounting department and report
to the assistant controller of operations.
The food and beverage department may be responsible for food
preparation and service, but the accounting department is responsible for
collecting revenues. The food and beverage controller and the food and
beverage cashiers keep track of both the revenues and expenses of the food and
beverage department. The food and beverage controllers job is to verify the
accuracy and reasonableness of all food and beverage revenues.
In addition to tracking and preparing daily reports on the costs of the
food and beverages used in the hotel, in many cases the accounting department
is also responsible for purchasing and storeroom operations. Finally, the
director of systems is responsible for designing the accounting and control
systems used throughout the hotel.. The accounting department is also
responsible for collecting and reporting most of a hotels operational and
financial statistics, which provide important data for decision making and
budget preparation purposes. The head of the accounting department may
report not only to the hotels general manager but also to the hotel chains
financial vice president or to the hotels owner.
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SECURITY DEPARTMENT
Problems can be created by guests, employees, or intruders. Security
breaches can result in embezzlement, theft, arson, robbery, and even terrorism.
At UdaySamudra, the security function is contracted to an outside security
company.
The general responsibilities of security include:
i.
ii.
iii.
iv.
v.
vi.
vii.
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CHAPTER 5
ANALYSIS OBJECTIVE WISE
63
ii.
iii.
iv.
performed well.
To understand the development of the hotel
The history of UDS and its present condition has been studied
and future plans also recorded.
UDS started with just 33 rooms and now it has reached 207
rooms. But the quality of the rooms is poor. But it, continually, keeps
64
making plans for the upgradation of the hotel which can lead to its
v.
65
CHAPTER 6
SWOT ANALYSIS
66
STRENGTHS
Location
Most of the tourists like UdaySamudra because of its proximity to the
city and to the beach areas. The proximity to one of the best beaches in
India is definetly its strength.
2. Physical Appearance
UDS has really become large in size within a span of 12 years. From just
33 rooms, it now has 207 rooms. Three swimming pools, and more nowhere
to be seen facilities, make it unique.
3. Good welcome and friendly attitude of staff
The tradition of welcoming guests here is a very impressive one. The
staff here are so friendly that most of the guests mention it on the comments
book and in reviews in the internet. The staff here are willing to take more
than their share of work and work extra time (without even being paid for
it).
4. The Conference Halls
UDS has 3 conference halls- Vizhinjam with 450, The Terrace with 120
and Board Room with 20 capacities. MICE is the marketing strategy of
UDS for the off-season.
5. Prices
The hotel is doing well even during off-season because of the low prices
of its rooms. Its one of the best that a middle income family can afford.
6. Best food
The food here is better than any in the neighbourhood and it attracts the
guests to the hotel.
Good planning
The planning function of the management here is for continuously
upgrading the place. Plans for the improving the standards at all
departments are made with respect to the standards of its international
counterparts.
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WEAKNESSES
1. Space constraints
UDS though a big hotel, is not a resort, owing to space limitation.
2. Quantity and quality of staff
The number of staff even though more as per budget, lacks the sufficient
quality. The hotel should be employing people with hardcore experience and
withstanding capacity.
3. Slow work
With lack of efficient employees things in most departments work very
slow and that really frustrates the guests.
4. Narrow entrance, small lobby and lack of spacious dining areas
With 207 rooms in a hotel, people expect a better entrance and lobby. A
person does not get impressed with the first impression of UDS. After all the
first impression is the best impression.
5. Chain of command not followed
The instructions and flow of command does not follow the chain of
authority set in the management hierarchy. As a result, the tasks are not done
as they should be and job positions are not taken seriously.
6. Set standards not followed
The standards of procedures are not followed in most departments. The
staff dont even stick to just their job descriptions because of lack of
employees, they have to let their responsibilities overlap with other job
positions, ending up doing more than their share of work.
7. No job satisfaction among employees and high labour turnover
Most of the employees there are working overtime, taking up more than
their job responsibilities and receiving low pay. Low job satisfaction means
low interest in work and eventually high labour turnover. And UDS is
experiencing that.
8. Marketing action
Marketing actions are not still to a clear style. Planned marketing
schedules have not been conducted and hence it will slowly eat up the
marketing share. It is important to note that planned marketing schedules are
supposed to be done on time and no excuses will help bring the business in,
without efforts.
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OPPORTUNITES
Unexplored potential
As India is still at its infant stage, the potential in the coming years will
be tremendous. Many ignored tourist spots have been revived and better
transportation facilities have been added. Development of places like
Munnar and Thekkady can influence the tourist flow to Kodaikanal and
Ooty.
Low cost airlines
More airlines coming in and better opportunity and offers for the
travellers, the destination will really do well in the coming months.
International airport
Trivandrum will sure do good in the years to come with more airlines
coming to the operations and also expansion of the airport will bring better
airlines to come to Trivandrum and will really boost the image of
Trivandrum and Kovalam.
MICE as the destination
With more airline coming in and more hotels coming in the corporate
has started preferring Kovalam as their destination to do company
conferences. Kovalam is preferred next to Goa.Maybe within a span of
2years Kovalam will be the most preferred destination by any corporate for
their annual conferences.
Innovative packages
Innovative packages like honeymoon by the beach with Helicopter
drops and pick-ups, get married on the beach, launch your product by the
beach and Kerala ethnic packages, festival packages, rustic packages can be
promoted in a large scale.
Changing attitude of the Indian tourist
Visiting tourist spots and spending holidays outside their homes were
not the interest of the middle class and the average Indian families a few
years back. Thanks to the airline companies coming out with special
packages whichbuilts up in the fair itself for holidays and with the food and
accommodation etc. this has really made the Indian tourists to go to
different places and explore.
Present budget impact
The present budget passed by the government is in support for the
tourism industry and provides better opportunities for the entrepreneurs and
also for the tourists to fly or use railways for their holidays.
THREATS
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70
CHAPTER 7
FINDINGS, CONCLUSIONS AND
SUGGESTIONS
71
FINDINGS
Positives
i.
ii.
iii.
iv.
v.
vi.
vii.
Negatives
i.
ii.
iii.
iv.
v.
vi.
vii.
SUGGESTIONS
72
1. UdaySamudra Leisure Beach Hotel is a hotel well known for its everfriendly staff but the executives and managers here have a hectic workload
due to lack of sufficient number of staff. The number of employees is
currently very low at the front office. It needs to act, sooner than later, to
recruit more employees at the operational level so that division of work is
possible. The Human Resource Department can undertake campus
recruitments and give advertisements in newspapers for hiring the required
staff. More staff would mean division of work in a bearable way which is
needed since most of the employees are working 13hrs a day.
2. The hotel should be offering a better pay package for its operational level
employees. This would serve necessarily three purposes: it would stop
employee turnover (which is a concern for this hotel), motivate them to
cope with the workload (which is stressful) and also attract new and more
efficient employees to work here (which is a necessity).
3. Not just quantity, but the quality of personnel, matters. The little number of
employees, that the hotel does retain somehow, has to have not just the
qualification for the job but the qualification to make UDS the Ultimate
Destination of Service. The training imparted to new employees and
trainees should be exceptional. The employees attitude and their devotion
can create a brand image, in itself, for the hotel. A hotel must be known for
its service which is hospitality, and hospitality comes from the humans at
the hotel and not its facilities, for the facilities only facilitate when the
staff make the guests feel like using them.
4. A hotel can take care of other families only when its employees have
feeling of family among themselves. UDSs policies must be in favour of
not just the guests but the employees as well. Policies for sick leaves in
addition to 4 days off a month would be accepted with gratitude among the
employees and it would prove to be a motivation as they would feel some
relief amidst the ever-consuming workload. More such policies should be
implemented for the sake of the staff, for the staff is what keeps UDS
running.
5. When the operational level personnel are less at the Front Office, the total
number of staff, at the whole hotel, is more than it can handle (as per its
budget). The Human Resource Department can take steps to find out the
adequate number of staff that it can handle (with respect to its budget),
determine the number of staff required at each department (with respect to
their operations), conduct a performance appraisal and then retain only the
efficient employees. With all the over-the-budget staff numbers, UDS will
only be incurring unnecessary costs.
6. UdaySamudra, at first glance, seems like a splendid place to stay in, but, at
close inspection, only partially. It would be a perfect destination for middle
73
class families or individuals and lower but not for the high income groups
because there are better rooms, facilities and services at some hotels in the
neighbourhood. Tiny details matter a lot and UDS has a lot of these to be
concerned about in every department, some would be: - maintenance
department may have to pay little more attention to nails sticking out of
extra beds, discoloration and rust on lamps, ugly tiles, the housekeeping
department needs to be cleaning the rooms better, making the beds in a
better way, the washed sheets still have stains on them and the like. Time is
definitely a limiting factor for them but if small things attended to well, will
be an added quality.
7. Its high time UDS started taking the comments and feedback of the checkout guests seriously because check-out guests might also bring in new
guests depending upon their experience at the hotel. If a hotel is successful
in drawing customers, it must also be obliged to deliver the promised
service to them. What UDS can do is take a leaf out of the book of the big
hotels in the industryand start fixing responsibility. Whenever theres a
complaint, find out the exact person or reason for it and solve it, so that it
doesnt happen again. Mostly the complaints at UDS are for room service,
late service at restaurants, unclean rooms. For these complaints, the
concerned department must be looked into and the person responsible found
out and actions taken so that such things dont happen again.
CONCLUSION
74
King in his book describe the hospitality may having four attributes
which is must have a relationship between individuals who take the roles of
host or guest, this relationship may be commercial or private (social), the keys
to successful hospitality in both the commercial and private include knowledge
of what would evoke pleasure in the guest and hospitality as a process that
includes arrival, providing comfort and fulfillment of guests wishes, and
departure. Tourism industries are not same as the other industry. It is because
we provide the services to the customer besides some of the other industries
provide the tangible product. Thus, hospitality and tourism cannot be separated
since hospitality is the key success to the tourism industry.
In short, tourism industry are not just providing facilities to customer,
services or hospitality is the main key that will determine the successful of the
entity of tourism company. Service providers should provide the best services
ever and must exceed the customers expectation. Only the excellent services
provided will make customer satisfied using any tourism services.
BIBLIOGRAPHY
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Books
AravindGautam, (2010), A Concise Course on Hotel & Hospitality
Management, New Delhi: Axis Publications.
Other publications
UDS-Today, Business Plan, Business Mission, 2007-2008
Welcome Smilers, The Management Standard of Performance
UdaySamudra Brochures and Quarterly Magazines
Websites
http://en.wikipedia.org/wiki/Hotel
www.uds.co.in
http://www.hotelskovalam.com/udayasamudra_kovalam/udayasamudra_kovala
m.html
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