My Paper on Itc Windsor Training

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ITC Winsor - Internship Report
By Shoba Daniels

Table of Content

1. Introduction

2. F and B Service

3. Food Production

4. Front Office

5. Housekeeping

6. Conclusion

ITC Windsor, Bangalore
ITC Windsor, is a 5 star hotel in Bangalore that merges an old world ambience with international service to create a hotel experience that goes beyond expectation. The hotel is located three kilometres from the business centre and 33 kilometres from the airport. It’s near to downtown locations, prominent business and commercial areas, the historic landmark Vidhana Soudha, and opposite the Bangalore Golf Course. 

F and B Service

My vocational training took place at the ITC Windsor. During my one month vocational training I did F and B Service in the Coffee Shop called Raj Pavilion . In the Coffee Shop these are the different things that we did and learned and saw.

My duties in the Coffee Shop were:

Napkin Folding

There are 3 different ways of folding Napkins in the Coffee Shop. For breakfast the napkin fold is a type of book fold, the lunch napkin fold is a book fold (for the book fold you fold one side then fold the other side then turn it around and fold one side then fold the other side) and dinner fold had no name but you whirl the napkin and it stand long in a glass cup on the table.

Filling and Refilling the Water Jug

They serve different types of water in the Coffee Shop, One is regular water. I filled the jug with regular water from the purifier and kept it on the side station. There is also flavored water which is water with fruit. I filled the jug with purifier water and then added fruit. Then there is packaged water and mineral water.

Table Cloths

Before setting the table you need to put a cloth on it. I folded table cloths in the kitchen then kept them at the side station to be used whenever need, for example when I guest leaves and the table need to be reset or for the setting of the table.

Setting of the table

Regular Setup:
1. Put the table cloth on
2. Add the cruets set
3. Place a glass bowl with water and a flower
4. Set the bnb plates and cutlery
5. Napkins
6. Water goblets.

Dinner set up:
1. Put the table cloth on
2. Add the cruet set and
3. Place glass bowl with water and a flower along with a candle 7. Set the bnb plates and cutlery
8. Napkins
9. Water goblets.

The positioning of the table setting is; first put the table cloth then add the candle in the middle of the table then on one side of the candle add the cruet set and on the other side add the glass bowl with water and a flower. Then add bnb plate on the left side of the table and on the right side add the cutlery and on the tip of the knife place the water goblet. In the middle of the bnb plate, the cutlery and place the napkin. For the dinner set up place the napkin in the water goblet.

On Sunday there is a brunch and the table set up is slightly different.

Brunch set up:
1. Put the table cloth on
2. Add table runners
3. Place glass bowl with water and flower in the middle with the cruet set. 4. Set bnb plates on the left side of the table and on the right side add the cutlery 5. At the tip of the knife place the water goblet.

6. In the middle of the bnb plate and the cutlery add the napkin.

Clearance of the table
When the guest have finish eating and they have left the restaurant, I cleared the table, removed all the dirty dishes and items and then reset the table. When the guest are still eating if they ask for a dish to be remove or they have finish one course and are going on to the next I clear those dishes and items. If they are still eating but finished one course and are going on to the next if the table looks dirty then we crumb it. After removing the dirty dishes I placed them on the clearance tray at the side station to be taken to the back area for washing. Clearing Side Station...
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