implant training at hotel imphal

7/30/2019 implant training at hotel imphal

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ABSTRACT

This training is the study of the functional management of the HOTEL

IMPHAL. The Manager and the Head of each section of the hotel are

selected for the collection of the information and the data.

The information collected are almost all the functions of the section.

The material required for the proper functioning of the section and all the

book to be maintained in each are collected as a formatted one. These

informations are collected for analysis of Hotels facilities and if there is

lack of good facilities then it is to make upgrade and improve.

From the analysis of the information that had been collected on behave

of the functional management and materials required, we can make the

findings and suggestions. Suggestion is given in order to improve the hotel

with modern facilities. Suggestion are made to improved what the

employee want to improve on their section for smooth running of the hotel.

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INTRODUCTION OF THE STUDY:

In the north eastern corner of India the wonderly little Shangri-La called

MANIPURis shining with enormous beauty of nature. It is just like a little

paradise on the earth where Mother Nature has been extra generous in bounty.

The nature has provided a lot beauty that attracts the tourist toward itself.

With the coming of 21st century it has been discovered the great tourist

place. An oval shaped valley surrounded by glue green hills rich in art

tradition has inspired description such as the Switzerland of the east with its

cascading rapid, trapping rivers, carpets of flowers, exotic blooms and lazy

lakes.

Manipur being a tourist place a lot of tourism is department of Manipur

has organized HOTEL IMPHAL. It is a collaboration of tourist department

of Manipur. It is run by government of Manipur for the well fare of Manipur

and the tourist and the guest. Among the tourist place of Manipur some of

them are Lotak Lake, sadu chiru waterfall, Siroi Lilly, Dzuko Valley,

Khonghampat Orchidarium, Leikoi pat.

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INTRODUCTION TO THE HOTEL

HOTEL IMPHAL is 2-star hotel run by the government of Manipur.

It is located in the Imphal city at the North A.O.C. point of Imphal . it was

establish in april 1980. The foundation stone was laid by the Chief Minister

of Manipur Shri R.K. DORENDRA SINGH on 14th November 1975 and

inaugurated by the Chief Minister of Manipur on 26th January 1978.

The aim the Hotel is to give good and comfort living top the guest

came to stayed at the hotel. The guest are almost the tourist being Manipur

a tourist place. It is collaborated with the Tourist department of Manipur

also.

FACILITIES:

In-campus restaurant facility

In-campus beauty parlor facility

Area of 400*450 ft with good environment

Telephone

FAX

Internet facilities

Every Sunday a trip is organized by the management to visit

the tourist place.

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OBJECTIVES

To find out the employye satisfaction regarding

the welfare and safety measure provuied by the

organisation.

To study the functioning of each section .

To study the working status of the employee

toward the hotel.

To study the appropriate facilities provided by

the hotel for the employee as well as for the

guest also.

To study the veiw of the employee toward the

guest.

To give the suggesttion if any to improved the

welfare and safety measure.

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LIMITATION

The following are the limitation of the study

The executive were too busy to give the detailed information on

limitation/drawbacks or the positive aspects of the recruitment and

training programe.

The method of data collection was only through questionnaire, the

respondent have no time for interview.

Only 14 days inplant training is not enough to study the hook and

corner of the hotel.

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HOTEL OVERVIEW

HOTEL IMPHAL

A UNIT OF MANIPUR TOURISM

(A Government of Manipur undertaking Hotel)

HOME AWAY FROM HOME

HOTEL IMPHAL INSURING YOU A HOMELY AND COMFORTABLE

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HOTEL PROFILE

The HOTEL IMPHAL is certainly one of the top class 2 star hotels

in Manipur. It suits as an ideal option to the travelers who wish for the best

of lodging and food while traveling to the mesmerizing city of IMPHAL.

Location : North A.O.C. point Manipur

Owner : Manipur government

Year of establishment : April 1980

Foundation stone laid by : Shri R.K. Dorendra Singh (CM Manipur on

14-11-75)

Inaugurated by : Shri Yangmaso Shaiza (CM Manipur on 26-11-

78)

C.E.O. : B.B. Sharma

Total no. of department : Six (6)

Total no. of employees : 60 (47 regular & 13 contract basis)

Total no. of room available : 64

Collaborating sector : Tourism

Area of the hotel campus : 400*450 feet

Competeting hotels : Hotel Nirmala, Hotel Anand Continental,

Hotel Excellency, Hotel Bheigo, Hotel Prince,

Name of current managers : KH. Gambhir Singh (Senior manager)

A. Shyamachoron sharma (asst. manager)

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Accommodation in Hotel Imphal Manipur

Hotel Imphal ( 2 Star) run by the Tourism Department offers A/C

and Non A/C rooms with modern facilities. Phone No.

220459/224354/223250/223723 STD Code

Fax: 0385-224354, 221561

E-mail: [email protected]

State Guest House - Phone 221212

Types of room available

The heavily yet aesthetically decorated rooms at this hotel are

classified into the following types:

Special Educative Suite

Educative suite

Suite

Deluxe room

The details are given in house keeping section

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HOTEL OPERATION SECTION

The Hotel Imphal has the following section in performing hotel function:

FRONT OFFICE SECTOR (RECEPTIONIST)

HOUSE-KEEPING SECTOR

FOOD AND BEVERAGE(RESTAURANT)

FOOD PRODUCTION(KITCHEN)

MAINTENANCE SECTION

ADMINISTRATION SECTION

Now we will discuss these different sections of hotel one by one in details.

The different sections have their own function to run the hotel effectively more

smoothly.

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FRONT OFFICE SECTION:

Head of the section :Kim Thangjam

Receptionist :konsham Pramodini

No. of employee :8 employees

Front office section is the back bone of hotel. The hotel is depend on the

reception or front office section, because all the guest coming to the hotel is first

welcome by the receptionist and perform their duty to please the guest. To make

the guest happy and please is to be done the receptionist. They are doing to please

guest in their best level.

They have to explain or broadcast a summary of the hotel and the facility

available in hotel. First of all they are trying to take information of the guest and

their thought about the hotel. They have to display about the room available in

hotel.

BOOK MAIMNTAIN BY FRONT OFFICE SECTION

The books to be maintained are as follows:

Reservation dairy

Guest registration card

Receipt book

Active bill

Arrival and departure book

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We will analyses the book to be maintain in details

Reservation dairy:

It is the record book use for booking of hotel room. All the

information of booking is made through this book, name of the person

through which the guest book the hotel and the information of the date of

arrival and departure and the type of the room in which the guest is going

to stay are all mention here.

The Reservation diary consist of the following particulars:

Name of guest Type of room Date of arrival Date of

Departure

Bookings

The date of departure is enter at the time of leaving the hotel this is taken

for the secure of the hotel as well as the guest also. And the bookers name is

that the person who is booking for the guest as in case the guest is foreigner

or from the other state of India, so that they cannot come personally so they

contact some person as bookers .

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Guest registration card:

It is the card of the guest with full information of the guest for secure ness

of the guest as well as the hotel. This is issued with the signature of the

guest. For each and every guest this guest registration card are made. It took

the details of the guest like nationality, name, address, date of arrival,

purpose of arrival and departure date ( to be fill at the time of leaving the

hotel)

This card has the following column

Guest Name :

Address :

Nationality :

Date of Arrival : Date of Departure

Signature

This guest registration card used for the secure purpose and provide for

each and every guest. They are identifying the guest by this guest

registration card. Guest registration card is very usefull to the guest as well

as to the hotel also.

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Receipt book:

Receipt book are use for making overall bill of the hotel. For each and

every bill a receipt is issued for each from the receipt book.

The receipts are made for charge mention bellow:

Particulars Amount

Toward charge for room rent/advance deposit

Toward charge for food and Beverage / advance deposit

Toward telephone

Toward miscellaneous

TOTAL

It also took the record of advance deposit toward any charges. Receipt

book is very much important for preparing the hotel bill. So the receipt is

keep in proper place so that if the guest to see the receipt it is to be shown so

that the guest has no confusion on his or her bill.

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Active bill:

Active bill is the record book of receipt book. All the information on

receipt book are enter here. It is more safety than that of the receipt book in

the sense that it is the collection if such receipt.

It has seven column for seven days of a week. It took the details of

fooding and logding everyday.

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

The charges of the day are to be calculated in the following day to get

the appropriate bill of the day. This is because the guest may use the

restaurant or telephone till late night so it is better to calculated the bill the

following day. They have to do billing in proper manner so that there may

not arise miss billing that the guest may be disappointed on their work and

they must take a lot of care on this matter.

Arrival and departure book:

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The details that have been taken in guest registration card are recorded

with more appropriate in this arrival and departure book. It took the record of

the guest with full information such as the purpose of visit to Manipur

because the is almost the foreigner or from the other state of India, address

of the guest, room number allotted to him, serial number i.e. the serial

number of the guest registration card, total amount to be paid to the cash

counter are all recorded in this arrival and departure book. It is shown to the

guest if they want confirm and is almost shown at the time of leaving the

hotel.

This book is the last and final record book to be maintained in the front

office or the receptionist. If unluckily something happen to the guest in this

time they may inform to their family.

Opinion from receptionist:

The equipments used in the front office are not appropriate with day-to-

day life style. The equipments are all out dated one they wanted to upgrade

the equipments. Other are fulfill there is no miss understanding between the

staff member. Only the equipments they wanted to upgrade.

HOUSE KEEPING SECTION:

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Senior house keeper : Daina Devi

House keeper : K. Bheigya singh

Room mate : A. Devjani Devi

No. employee : 11(8 are room boy)

About house keeping:

House keeping means the proper maintenance of house. It is the

section that looks after the room of hotel so that the room is looking very

neat and clean. The main function of this section is to the hotel neat and

clean specially the room of the hotel.

All the cleaning and maintenance are done by the room boy under the

guidance of their senior.

The house keeping is also playing a major role in attracting the guest

by making the room good and pleasant enough and decorated in proper

manner which will help to attract the guest.

The main function of house keeper section is that cleaning and

furnishing of the room. Cleaning and the furnishing is done not only the but

also the each every corner of the hotel is also done.

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Cleaning:

The cleaning essential for each and every part of the hotel but took

extra special to the room. To keep the hotel neat and clean it is necessary to

the surrounding and environment of the hotel neat and clean first. Room

cleaning is also done if the guest asked to do so.

Kitchen, dinning room, conference hall are all clean and furnished by

this section. Cleaning is done frequently in order to keep the hotel neat and

clean.

Cleaning is done from the upper part of the room and finish at the

flour. After finishing the cleaning of room then bathroom are done in

sequence.

Furnishing:

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Furnishing the room is necessary to look the room clean enough and

beauty, making the bed in proper manner , the table, the chair, and each and

every material of the is to keep in proper place and proper manner. The

materials that are needed are provided by this section of the hotel.

Needs of room:

The material that are needed in the room are provided. They are

Linens

Bed sheets

Pillow cover

Blanket

Towel

Jug

Glass

Ash tray

Mug

soap

Bucket etc.

Almost al the needs of a room are provided for the satisfaction of

guest. Making the guest satisfied is the duty, so they try to make guest

satisfied.

EQUIPMENTS

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The use full equipments that are use in cleaning the room are as

follows

Bloom

Wave remover

Carpet brush

Mopher

Spray

The equipments has their own function, they are use when they are

needed. Different equipment are use as they are needed.

INGREDIANT:

In cleaning the room different type of ingredient are used for different

purpose. Some of the ingredient that are us in cleaning the hotel room are

Harpic

Vim bar

Phenyl

Room fresher

Odonim

Naphthalene ball

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Some of the ingredients are Amway products, some of the Amway

product that uses are

LOC (a cleaning solution)

Persue (a disinfectant)

See spray (a window cleaner)

These equipment and ingredient are change periodically.

BOOK MAINTAINT BY HOUSE KEEPER

The house keeping section maintained three kinds of book namely

Daily issue register

laundry register

stock register

Daily issue registers:

It is a register of record that is issued daily. Whether they provide are

record in this register. The materials like soap, candles, mosquito coil,

matches box etc. per day. It took all this record.

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Laundry registers:

It is the register that took the record of the clothes that are taken for

washing with taking time and returning time after washing. It is done for

secure ness from the loss of clothes. The clothes like towel, curtain, bed

sheet, blanket, pillow cover etc.

The expenditure of laundry is Rs. 4500 approx. per month. All the

record of expenditure done are also made in this laundry register.

ROOM STATUS:

Hotel Imphal provide some different type of rooms for the welfare of

the guest. They are


Educative suite

Suite

Deluxe room


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Air conditioning

Attached bathroom with hot and normal water

One large drawing room

One double bed

Hot and cold running water

Channel music

Telephone

Television

Free newspaper

Educative suite

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Air conditioning

Attached bathroom with hot and normal water

One medium drawing room

One double bed

Hot and cold running water

Telephone

Television

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Suite

Air conditioning

Attached bathroom

One double bed

One small drawing room

Telephone

Television

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Double deluxe room:

A simple and a normal double bed room, this room has tow double

bed and no waiting room. The facilities are

Two double bed

Well equipped bathroom

Telephone

Water filter etc.

ROOM TARIFF PER DAY

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Sl.

no

Type of room Facilities Room

tariff

per day

No. of

room

1.

Special Educative

Suite

Air conditioning, Attached baths,

Hot and cold running water,

Channel music, Telephone

TelevisionFree newspaperRs.4000 5

2. Educative Suite

Air conditioning, Attached baths,Hot and cold running water,

Telephone, one double bed

Television, one medium waiting roomRs.2000 8

3. Suit

Attached baths, Telephone, water

filter, One double bed, small drawing

roomRs.1600 10

4. Deluxe

Attached baths, Telephone

Two double bed, water filter

Rs.600 23

Note Remaining rooms are used for official works

Opinion of house keeper:

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The house keeper gives the following opinion toward the

management of the hotel

They want to increase the number staff so that they performed the

work more effectively.

The furniture that they have are now out dated so they want to

upgrade and increase the number.

They want the up-to-date linens

Want to increase the self confidence so that the hotel may run

smoothly.

Frequent group meeting among the members of each section for

sharing the idea among themselves.

Co-operation among co workers so that they can perform their duty

more smooth.

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FOOD AND BEVARAGE SECTION:

Head of the section :R.K. Sanayaima

No. of employe : 7 employee

Food and beverage is the maintenance of restaurant and the serving

the restaurant. The restaurant of hotel Imphal is given the name of

EMOINU RESTAURANT. All the input i.e. the raw materials to be

used in the kitchen are done and other restaurant service is the main function

of this section.

All the raw-material to be used in kitchen are collected from the

market and hand over to the kitchen. They provide all the necessary

demanded by the kitchen.

They provide

Bed tea in the fast morning

Break fast

Lunch

Snacks in the evening

Dinner

Supper at mid night

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The menu :

MENU

BREAKFAST

1. CONTINENTAL STYLE:

Comprising of small juice,Toast,Butter,Jam,Tea/Coffee Rs.65

2. AMERICAN STYLE:

Small juice/toast, Butter,Jam two eggs to order

(fried/boiled/omelet/scrumbled) tea/coffee Rs.90

3. ENGLISH STYLE:

Small juice/Cornflake, Comprising of toast, butter, jam

Two eggs to order(fried/ boiled/omelet scrumbled) Rs.110

4. A-LA-CARTE:

Pineapple juice Rs.30

Orange juice Rs. 30

Apple juice Rs. 30

Butter toast, jam Rs. 25

Cornflake with milk Rs. 30

Plain parotha Rs.22

Aloo parotha with curd Rs.45

Puri subjee Rs.25

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Milk Rs.20

Tea Rs.15

Coffee Rs.18

Tea pot Rs. 28

Coffee (pot) Rs.35

Black tea Rs.10

Black coffee Rs. 15

Biscuits RS.15

EGGS TO ORDER

Omelet Rs.35

Fried eggs Rs.35

Boiled eggs Rs.35

Masala omelet Rs.40

Scrumbled eggs Rs.45

Paoches eggs Rs.45

Egg Bujiya Rs.40

LUNCH AND DINNER

6. SOUP

Mixed vegetable soup Rs. 45

Cream of tomato soup Rs.50

Cream of chicken soup Rs.50

Chicken com soup Rs.60

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7.CEREALS(NOODLES, RICE)

Plain rice Rs.35

Pea pulao Rs.55

Egg fried rice Rs85

Vegetable chowmein Rs.60

Egg chowmein Rs.65

Chicken chowmein Rs.70

Chicken fried rice Rs.90

8. VEGETARIAN

Paneer butter masala Rs.75

Mixed vegetable subjee Rs.45

Aloo paneer Rs.65

Malai kofta curry Rs.70

Mutter paneer Rs.65

9. PULSES (DALS)

Butter dal Rs.55

Dal makhani Rs.60

Rajmah Rs.45

Plain dal Rs.45

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10. NON-VEGETARIAN

Chichen curry Rs..90

Chicken masala Rs.90

Chicken khorma Rs.90

Mushroom chicken Rs.90

Butter chicken Rs.90

Chicken fry Rs.90

Fish masala Rs.90

Fish tomato Rs.90

Fish fry Rs.90

Egg curry Rs.45

Roast chicken Rs.200

Chilly chicken Rs.200

Chilly chicken (half) Rs.110

Fish finger Rs.90

11. SALAD AND CURD

Green salad Rs.30

Onion saqlad Rs.30

Cucumber salad Rs.30

American salad Rs.45

Curd Rs.40

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12. SWEET/DESSERTS:

Gulap juman Rs.25

Rosugula Rs.25

Fruit custard Rs.45

13. SOFT DRINK

Fanta/ Marinda Rs.30

Thumps up/coca cola Rs..30

Limca/sprite Rs.30

Plain soda Rs.30

Mineral water Rs.22

SNACKS & SANWITCHES

Assorted pakora Rs.35

Egg pakora Rs.45

Paneer pakoras Rs.45

French fries Rs.30

Papad (fry) Rs.6

Pea nut masala Rs.25

FIXED MEAL:

Chicken/fish curry/mutter paneer/paneer subjee,dal,mixed

Vegetable subjee,dahi,green salad, papad,rice, roti/chappati Rs.180

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VEGETARIAN EMOINU SPECIAL

Chak (steam rice)

Shak (mixed vegetable)

Hawai (dal)

Pakora thongba

Utti (local preparation)

Arum plant

Shana thongba (paneer based dish)

Kheer (chakhao kheer)

Hei thongba (dessert)

Iromba Rs.230

NON- VEGETARIAN EMOINU SPECIAL

Nga taoraga thongba (fish curry)

Nga toina thongba (mashed fish)

Shak (mixed vegetable)

Hawai (dal)

Pakora thongba

Utti (local preparation)

Arum plant Rs.350

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FOOD PRODUCTION SECTION:

Head of the section : M.Bimolchand

Specially trained cook : H.Ibotombi

No. of employee : 10 employee (including cooks)

Food production is the maintenance and the preparation of food in

short the maintenance of kitchen. The raw material provided by the food and

beverage section is used to prepare the food. The cooks are trying to make

the food stuff delicious one. The cook are trying in their best level to make a

delicious dish for the guest. Almost they took about 15 to 30 minute for

preparing the food.

Ingredient used in the kitchen:

Some of the special ingredient use in the kitchen is

Black pepper

White pepper

Rose water use for cooking rice

Salad of three type (1) Continental

(2) American

(3) English

Worcester sauce specially used in the Chinese food.

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Soya bean sauce

Chilly sauce

Monosodium glutamate for making the curry tasty

Custard powder

Baking power

Vinegar (red and white) etc.

Equipment used in the kitchen:

Some of the common equipments used in the kitchen are listed below:

Ban nary

Store room

Fridge

Toaster

Oven

Grinder

Boiler

Basin

Gas stove

Pan

Frying pan

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The hotel electric is supplied by a transformer of 300 KVA. This

transformer is used only for the supplied of hotel electric power.

In Manipur there is shortage of power so for back process two

generators of 100 KVA and 125 KVA are used. This generator provides

power to the hotel during the cut off time. The two generator are used

differently for different section. The generator of 100 KVA is used in only in

special executive suit and suit room. And the other generator of 125 KVA is

used in all parts of the hotel for lighting purpose.

Maintenance of water:

Maintenance of water is done for providing hygienic water to the

guest as well as the employees of the hotel. Daily checking is done on

pipeline of water. This pipeline is provided by the PHED of Manipur and

this pipeline supply thrice a week. There is a water tank of 55kl for hotel

used only. The water that are provided is for drinking purpose but the hotel

used packed drinking water bottle. The water come through pipeline is for

other purpose inside the hotel.

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For drinking purposed the water bottle of the company of BISLERI is

used. If the bisleri water bottle is not available the KINGFISHER water

bottle is provided. About 15kl of water is used approximately per day for all

purpose. The water is needed for all purpose so they are taking lots of care so

that the problem of water will not arise.

Opinion of employees:

In this section there is only two employees, but the two employees is

not sufficient, so they wanted to increase the number of employees.

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ADMINISTRATION SECTION:

This section is comprise of

Ministerial staff

Operational staff

Ministerial staff:

Head of the section : Th. German Singh (head

clerk)

No. of employees : 4 employees

One UDC

Two LDC

One peon

This staff section is working with money matter and other

sending and receiving files. Under this section there is two more sub-section

namely

Account section

Establishing section

The functioning of this two section are analyses below

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1.Account section:

All the money matter i.e. income and outgoing money,

expenditure, profit are all taking record and working is done. It took the

record of daily income and expenditure. And provide money for buying

raw-material is done if it is permitted by the manager.

Book maintained by this section:

Account file

Day-to-day expenditure book

Account file

Accounting is compulsory for the hotel for proper and effective

working of the hotel so that they can make a clear accounting for proper

billing. The account file took the record of accounting and keeps it safely

for calculating profit of the hotel.

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Day-to-day expenditure book

Day-to-day expenditure book took the record of expenditure for each

day clearly. The day-to-day expenditure is used from the revenue i.e. day-to-

day earning. After all the expenditure has gone the remaining is the profit of

the hotel. This profit is gone to government of Manipur as it run by the

government of Manipur. About Rs. 3 lacs is monthly income of the hotel

approximately.

2.Established section:

All the complains or the letters are collected and pick up to the higher

authority and after finishing it sent it to the origin. It act as a middlemen

between the higher authority and the other employee. The receiving and

issuing is done by peon of this section.

OPERATIONAL STAFF

Except the ministerial staff the remaining staff of the hotel are under

this operational staff.

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FINDINGS

The employee of the HOTEL IMPHAL are dis-satisfeid with the

equipment provided that they are not matching with the modern living.

The monthly income of the hotel is about Rs. 3 lacs approximately.

Guest visit the hotel throughout the year but in the month of May,

June, July more number of guest visit to the hotel.

The employee of the maintenance section is not enough for proper

functioning of the hotel.

The hotel management organised a tour trip every Sunday to visit the

tourist place of Manipur.

Dedicated works of the employee toward the Manipur tourism through

the HOTEL IMPHAL.

Co-operative work of the employee for better parfomance of their

work.

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SUGGESTION

Improve the equiptment of each and every section with modern

facility.

Frequent meeting among the employee of different section together to

share idea and thought.

Increase numbers of he employee to meet the shortage of employee in

some section of the hotel.

Maintain better relationship between the superior and sub-ordinate as

well as employee.

Proper training program must be given to the employee and special

care must be taken to those new employee.

Furniture of the hotel is neede to improve and maintain proper serving

by the employee.

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CONCLUSION

HOTEL IMPHAL is helping Manipur to develop not only the tourist

but also to any field. Let us work together to develop the Hotel Imphal as

well as Manipur. During my conduct of inplant training at Hotel Impohal,

the employee and the manager of the hotel are helping me very much to

become aware of all the function and section of the hotel. The employee of

the Hotel Imphal is working at their best level to make satifeid the guest.

Lastly I would like to conclude that Hotel Imphal is the best place of

fooding, lodging etc. for a tourist guest.

implant training at hotel imphal

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