EXECUTIVE SUMMARY:

This study on the Hotel Madhuvan International was undertaken by me in

order to gain the information about the organization structure of the hotel in particular
and the service provided by the Hotel in general.

The main objective of the study was:

1. To determine the importance of the hotel in service industry.

2. To study the organizational structure of the hotel.

3. To study the service and facilities provided by the hotel.

4. To analysis the position of the hotel with competition.

5. To kwon the objective of the hotel.

1|Page
 Synopsys:

CONTENTS

1. Importance of the hotel in

Service industry
2. Company Profile.
3. Hotel Industry a Profile
 Industry profile
 Introduction of the hotel
 Glance of the hotel
 Facilities of the hotel
 Performance of the hotel
 Objective of the hotel
4. Design of the study:
 Objective of the study
 Methodology
5. Organizational structure:
 Brief study of department:
 Lodging department
 Kitchen department
 Restaurant department
 Guards

6. Findings:
 Suggestions
 Conclusions
 Questionnaire
 Annexure

2|Page
 IMPORTANCE OF THE HOTEL IN SERVICE
INDUSTRY:

Hotel has played a very vital role since the introduction of

the service industries in India. The service industry has been
introduced in India by Mr. OBERAY a well-known business
personality as well as a leader of India hospitality industry; he is
the founder of the international hotel to be established all over
the world. He has got victory over almost all the achievement
what did he tried for. He is now the owner of nearly thirty
international hotels under the brand “The OBEROIS group of
Hotels”.
In olden days when transport and communication system
had lot been developed to extend it is today’s people would
travel and take shelter in t5he road sides, guesthouse, etc are the
main source of the hotel so today hotel industry has developed
to provide home for the tourist and travelers and it assure them
near total satisfaction of the home by providing almost all type
of comfort and satisfaction beside food and shelter.
The subsidiary service are also offered by the hotel to the
guest and such other recreational and usual facilities , which
may not directly generate any revenue for the hotel but
indirectly may add to guest satisfaction. So hotel is said to be a
Source of earning the revenue by giving the service to the
customer.

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4|Page
 COMPANY PROFILE:
As many of the foreign tourists faced problems in good old days of staying in
Vijayapur, main while the establisher of Hotel Madhuvan International found a
golden opportunity to establisher a desired hotel and now this is a paradise for
tourist , and other customers to stay. And this paradise is known as Hotel Madhuvan
International.
The owner of the Hotel Madhuvan International Mr.Shyam Pujari from
Hubli.In 2002 the hotel is taken over by Mr.B.S.BIRADAR and after his investment
is Rs.3 crore.
He has taken the help from the Bank of State Bank of India, State Bank of
Hyderabad. With some of the legal obligation.
As per the question of approval of HOTEL MADHUVAN by local C.M.C
office D.C CERTIFIED.

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6|Page
INDUSTRY PROFILE :-
The Indian Hotels company and its subsidiaries are collectively known as Taj
Hotels Resorts and Places, recognized as one of Asia’s largest and finest hotel
company incorporated by the founder of the Tata Group, Jamsetji N Tata, the
company opened its first property, the Taj Mahal, palace hotel, Bombay, in 1903 the
Taj, a Symbol of Indian hospitality, completed its centenary year in 2003. Taj Hotels
Resorts and palace comprises 59 hotels at 40 locations across India with an additional
17 international hotels in the Maldives, Mauritius, Malaysia, United Kingdom, United
States of America, Bhutan, Sri Lanka, Africa, the Middle East and Australia.

The company has had a long –standing commitment to the continued

development of the Indian tourism and hospitality industry from the 1970s through
the 1990s, the Taj played an important role in launching several of India’s key tourist
destinations working in tandem with me Indian Government, the Taj developed
resorts and retreats while the government developed roads and railways to India’s
hidden treasures.

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 INTRODUCTION:
As we all know that British people ruled India. But after the great struggle of
our freedom fighters finally we got the independence on 15-8-1947. The day when we
got the freedom people starting thinking of doing the business.

As we know that in India there were many kings who ruled India. And they
fight against the British. Between these periods of kingdoms, the kings built many
monuments to live. Now this monument becomes the historical places.

To see these historical places people started to visit place to place; this made
an opportunity to businessman to start service industry i.e. . Hotels.
This psychology of business has changed a lot. There has been a shift from
production center to service centers industries. This shift has taken place just because
of the shift in the taste of the public.

The hotel industry was selected for the purpose of study was “HOTEL
MADHUVAN INTERNATIONAL” with special reference to tourist in Vijayapur.

This hotel is situated in the queen city of Deccan i .e. Vijayapur.

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HOTEL MADHUVAN INTERNATIONAL
AT A GLANCE:

NAME : HOTEL MADHUVAN

INTERNATIONAL

ESTD : ON 1993

NAME OF THE PROMOTER : OWNER HIMSELF

NATURE OF THE ACTIVITY : PROVING LODGING,

RESTORENT SERVICE

LOCATION OF THE HOTEL : STATION ROAD,

VIJAYAPUR -586101

PHONE : (0835)255571, 72, 73,

253254, 2541411
FAX : (0835)256201

E-mail : MADHUVANHOTEL@YAHOO.COM

BANKERS : STATE BANK OF

INDIA

BUILT UP AREA : 13,500sqft

9|Page
 Facilities of the hotel:

1. TV with satellite channels,

2. STD/ISD, Broadband internet,
3. Doctors on call,
4. Tour guidance,
5. Laundry and shoe shine service,
6. Safe lockers,
7. Travel desk with cars on rent organizing local sight seeing
and excursions,
7. Fax, mail box and secretarial services,
8. Foreign money exchange,
9. Spacious car parking,
10. Conference hall with sound system,
11. All major credit cards accepter, and etc

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 Performance of the Hotel

MONTH CUSTOMER TOURITST

Aug 213 12
Sep 520 11
Oct 512 11
Nov 441 18
Dec 525 28

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OBJECTIVES OF THE HOTEL:
 The primary objective of the hotel is to provide complete satisfaction to
the customer.

 To maintain the good quality in the food service to the customer.

 To maintain the quality of the service drive in the hotel.

 To create new and feasible things.

 To attract or focus the attenuation of the customer.

 To analysis the service drive is fast food.

 To determine the type of market that the operations of the hotel try to
attract.

12 | P a g e
13 | P a g e
 OBJECTIVE OF THE STUDY:

 To determine the importance of the hotel in service industry.

 To study the service and facilities provided by the hotel.

 To analysis the position of the present competition.

 To know the objective of the hotel.

 To study the organizational structure of the hotel.

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FACTORS INFUENCING TOURIST TO VISIT
VIJAYAPUR:
1. Gol-Gumbaz

2. Ibrahim Roza

3. Bare Kaman

4. Malik-E-Maidan

5. Asar mahal

6. Jod Gumbaz

7. Upli Buruj

8. Mehtar Mahal

9. Gagan Mahal

15 | P a g e
 METHODOLOGY:

1. Primary data:

It is the primary data which is also called as hand information gathered

by interviewing and by questionnaires the concerned manager.

2. Secondary data:

It is the secondary data which is also called as second hand

information gathered by magazines, material from hotel itself, and by using
the internet.

16 | P a g e
 MD

GENERAL MANAGER

LODGE KITCHEN RESTORENT GUARD

1. Reservation 1. Supervisor 1. Casher 3 GUARDS

2. Reception 2. North India 2. Computer For 24 HRS
3. Telephone Cooks Operator
4. Computer 3. South India 3. Order taking
5. Room service Cooks Person
4. Chart item 4. Waiter
Cook 5. Cleaner

17 | P a g e
18 | P a g e
 The hotel industry depends upon department of the hotel. Because the
department is the main important part of the industry in which the services are
provided to the customers.

LODGE
DEPARTMENT:
Structure of the lodging department:

RESERVATION COUNTER

RECEPTION CONUTER

TELEPHONE RECIVER

COMPUTER OPERATOR

ROOM SERVICE

19 | P a g e
Aims of the lodging department:

1. To satisfy the customers by providing better room services or lodging

facilities.

2. To provide better catering service to get along with demand and need of the
customer.

3. To welcome the customers in order to develop the name and fame of the hotel.

4. To provide the reservation in advance so that the customers can get the things
more easily.

5. To maintain better communication with the customer by providing

communicative service.

20 | P a g e
RESERVATION DEPARTMENT:

This is the first section of the lodging department. Here in this we have 3
shifts of 8 hours each. In this department there are 5 sections. Each section is having
there own work.

In this department the reservation and booking of the customer is taken place.
The booking is done through all over the India.
The working hour of this department is between 10am to 5pm.

The procedure of the booking is, the customer should have to fill the
reservation book and also have to do the signature.

21 | P a g e
RECEPTION DEPARTMENT:
This is the second department of lodging. Here there is the responsibility of the
workers to well come the customers and show the room, to satisfy their need. This is
the one of the department, which is busy whole day.

22 | P a g e
TELEPHONE DEPARTMENT:

This particular section is relevant with the reception. Because on reception counter
only the call are being received, it may be of enquiry for the prices of the room,
booking of the room, and some times calls from the customers, which are staying in
the hotel.

By this department the customer, who are staying in the hotel, can give order for food
service or for connecting to the S. T. D calls and also some times for extra order.

23 | P a g e
COMPUTER OPERATOR:

In this department there is a computer operator who operate the whole day

transaction of the hotel that is specially refers to the room service (lodge). Through

this computer operator the operator can easily calculate how much order is done by

the customer, with also timing and the billing is also done by the computer.

ROOM SERVICE:
This is the last section of the lodging department. This is the broadest section
where in the rooms are served only from morning 7am to 10.30pm.

There are room boys who are going to take care of the customers, in the lodge.
Here the job of the room boys is to take order from the customers, some time the
order is given through the telephone , these boys are suppose to go and serve the food
or any thing which has been ordered . Some are boys are appointer to clean the
rooms.

In this department there are reception salaries -3500/month, supervisory

salaries-4000/month, waiter salaries-2000/month, cleaner salaries-2000/month,
shipper’s salaries-2000/month, and garden cleaner salaries-3000/month. And the total
salary of this lodging department is 16500/month.

24 | P a g e
 KITCHEN
DEPARTMENT
Structure of the kitchen department:

SUPERVISOR

NORTH INDIAN COOK

SOUTH INDIAN COOK

CHART ITEM COOK

25 | P a g e
Aims of kitchen department:

1. To provide the more choice of the food to the customer.

2. To provide the fast service according to the order of the customer.

3. To provide quality and tasteful food to the customer.

4. To provide more hygienic food to the customer.

5. To provide new and different types of food items to the customer.

This is the second department in the organization structure. This is the one of
the most important department or the industry because this department holds the
cooking items in the industry.

SUPERVISOR:
26 | P a g e
He is the person who cheff all the food items provide to the customers. And he also
handles the cooking. This supervisor handles the following cooking items.

NORTH INDIAN COOK:

The cooking work is classified according to the origin and taste of the customers, as
in India we have the famous cook dish in north part of India.
Her in this section of kitchen department cooking person is from the South India, so
that they can cook good and tastefully. How we can get in the south India.

SOUTH INDIAN COOK:

As in the south India there are many food items which are good in taste, but we would
get only in south India, so the people of hotel Madhuvan made it easy to get the
south Indian here in the Vijayapur city this made an opportunity and they started
cooking the south Indian dishes.

Here in this department they are also have the south Indian person to cook the south
Indian food for the same taste.

27 | P a g e
 CHART MANU
ITEMS:
FOOD ITEMS PROVIDED BY HOTEL
MADHUVAN INTERNATIONAL:
SOUTH INDIAN BREAKFAST:

 Shira(kesaribath) 15=00
 Upma 10=00
 Chowchow bath 20=00
 Idle plate 10=00
 Idle vada plate 18=00
 Vadaplate 16=00
 Pooribhaji 18=00
 Dahivada 18=00
 Ravaidle 15=00
 Single idle 5=00
28 | P a g e
  Single vada 8=00
 Single idle vada 13=00
 Rasam vada 10=00
 Single rava idle 10=00

CONTINENTAL BREAKFAST:

 Bread cam 20=00

 Tosa butter jam 30=00
 Corn flake w/milk 50=00
 Bred butter 15=00
 Bred butter jam 25=00
 Toast butter 20=00
 Toast butter jam(sap) 50=00
 Plain bred (2slice) 6=00
 Cheese sand wiches 30=00
 Toast cheese sand wiches 35=00
 Veg sand wiches 25=00
 Toast veg sand wiches 30=00
 Tomato sand wiches 25=00
 To/veg/che/sand wiches 45=00
 Toast jam 25=00
 Toast bred 15=00

29 | P a g e
  Exter jam 10=00
 Exter butter 8=00
 Che/veg sand wiches 45=00
 Exter ice cream 8=00
 Exter bred 10=00
 Exter toast 10=00

HOT TAWA ITEMS:

 Davengeri benne dosa 30=00

 Sada dosa plate 14=00
 Plain dosa 15=00
 Single sada 8=00
 Masala dosa 20=00
 Coconut dosa 22=00
 Cheese dosa 30=00
 Set dosa 22=00
 Rava dosa 25=00
 Paper masala dosa 30=00
 Paper plain dosa 25=00
 Tomato omlet 25=00
 Onion uttappa 25=00
 Tomato onion uttappa 25=00
 Plain uttappa 20=00
 Ghee dosa 25=00
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 PAV BHAJI AND CHATS:

 Pav bhaji 35=00

 Pav bhaji spl 40=00
 Dahi puri 20=00
 Bhel puri 17=00
 Shev puri 17=00
 Pani puri 16=00
 Shev batat puri 20=00
 Masala puri 20=00
 Samosa puri 20=00
 Kolhapur masala pav 25=00
 Kachori 15=00
 Mixer 15=00
 Alu tikki 20=00
 Veg ragada patis 25=00
 Dahi samosa 25=00
 Dahi kachori 25=00
 Veg cutlet 20=00

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  Bombay vada pav 20=00
 Lknow chat 25=00
 Kachi daabeli 15=00

RICE AND NOODLE’S:

 Sizu , fried rice 55=00

 Veg fried rice 55=00
 Paneer fried rice 55=00
 Mush,fried rice 60=00
 Jeera fried rice 55=00
 Singap fried rice 55=00
 Chinees fried rice 55=00
 Veg noodles 55=00
 Veg hakka noodles 55=00
 Veg fried noodles 55=00
 Garlic noodles 55=00
 Singapur noodles 55=00
 Chinees noodles 55=00
 Mushroom noodles 55=00
 Paneer noodles 55=00
 Fried rice w, noodles 55=00
 Sezu fried noodles 455=00

32 | P a g e
  Veg sezu noodles 55=00
 Veg firnni noodles 60=00

CONTINENTAL:

 American chapsi 70=00

 Chainis chapsi 70=00

Extra items:

 Chapatti 6=00
 Extra grevi 10=00
 Curd 5=00
 Rasam bowl 10=00
 Thali poori 12=00
 Extra S, I, T sweet 8=00
 Extra S, I, T papad 4=00
 Cantenar 5=00
 Single samosa 10=00

33 | P a g e
 DESERT’S:

SPECIAL VARIETY’S:

 Madhuvan spl ice cream 65=00

 Gad bad ice cream 55=00
 Fruit salad w ice cream 35=00
 Fruit salad 30=00
 Chocó bar 15=00
 Castta(small) 20=00
 Castta(big) 35=00
 Small cup 8=00
34 | P a g e
 ICE CREAM SLICE’S AND FAMILY PACK:

 Butter socth slice 25=00

 Mango slice 22=00
 Pista slice 25=00
 Chocolate slice 22=00
 Strawberry slice 20=00
 Vanilla slice 20=00
 Butter socth family pack 140=00
 Mango family pack 140=00
 Pista family pack 140=00
 Chocolate family pack 140=00
 Strawberry family pack 100=00

35 | P a g e
  Vanilla family pack 100=00

CUP’S AND CONE’S:

 Butter socth cup 20=00

 Mango cup 20=00
 Pista cup 20=00
 Vanilla cup 18=00
 Strawberry cup 18=00
 Butter socth cone 25=00
 Chocolate cone 25=00
 Vanilla cone 25=00

HOT BEVERAGES (CUP):

 Tea 5=00
 Spl tea 7=00
 Coffee 7=00

36 | P a g e
  Ness coffee 15=00
 Horlicks cup 15=00
 Bourenvita cup 15=00
 Hot chocolate cup 15=00
 Milk cup 8=00
 Badam milk cup 12=00

COLD BEVERAGES(GLASS):

 Pot tea 45=00

 Pot coffee 45=00
 Black tea 25=00
 Black coffee 25=00
 Cold coffee 25=00
 Horlicks glass 30=00
 Bourn vita glass 30=00
 Hot chocolate glass 30=00
 Milk glass 20=00
 Badam milk glass 20=00
 Coffee glass 15=00
 Special tea glass 15=00

SOUTH INDIAN THALI:

37 | P a g e
  [Poori(or)chapatti, two types veg, samber,
rasam, pickle, raitha, curd, sweet, papa, rice]
(35=00)

PANJABI THALI(LIMT):

 [roti(or)parotha, tomato soup, two type veg,

dal, curd, raith, sweet, papad, salad, pickle,
pulao rice] (55=00)

PANJABI THALI (SPECIAL):

 [rpti(or)parotha, tomato soup, two type veg,

dal, curd, raith, sweet, papad, salad, pickle,
pulao rice, fruit salad, (or)dahi vada(or)ice
cream]
(65=00)

RAJASTHANI THALI:

 [pulka , bjara roti, poori, green vegetable, dal,

fhrasan sweet, buter milk, basamathi rice,
papad, garlic, green, sweet, & sour, (chatni’s),
shenga chatni, kosambari & pickle]
(70=00)

38 | P a g e
 SNACK’S:
 Fry papad 10=00
 Papad 6=00
 Masala papad 12=00
 Finger chips 35=00
 Alu fried 20=00
 Paneer pakoda 45=00
 Veg pakoda 35=00
 Onion pakoda 30=00
 Chees pakoda 45=00

39 | P a g e
  Harabara kabab 50=00
 Chilly fry 10=00
 Chilly pakoda 25=00
 Garlic fry 15=00
 Paneer tikka 60=00
 Cashow fry 60=00
 Plain batura 20=00

ROTI KA TOKRI:

 Roti 7=00
 Methi roti 12=00
 Buter roti 10=00
 Nan 12=00
 Buter nan 15=00
 Kheema nan 18=00
 Kulcha 14=00
 Buter kulcha 16=00
 Veg kulcha 20=00
 Parotha 10=00
 Buter parotha 15=00
 Veg parotha 20=00
 Alu parotha 20=00
40 | P a g e
  Masala parotha 20=00
 Stuff kulcha 20=00
 Stuff parotha 20=00
 Methi parotha 15=00
 Garlika nan 20=00
 Chees nan 20=00

KUSHBUDAR CHAWAL:

 Veg palao 45=00

 Green pees palao 45=00
 Paneer palao 45=00
 Shahajanni palao 55=00
 Kashmiri palao 55=00
 Veg biriyani 50=00
 Madhu, special biriyani 60=00
 Ghee rice 45=00
 Jeera rice 40=00
 Paalak rice 50=00
 Panjabi palao 50=00
 Plain rice 10=00
 Curd rice 25=00
 Rice bath 20=00
41 | P a g e
  Steem rice 25=00

CHINEESE:
SOUP’S:
 Tometo soup 30=00
 Veg soup 35=00
 Sweet corn soup 40=00
 s/c much soup 45=00
 s/c veg soup 40=00
 veg noodles soup 40=00
 mushroom soup 45=00
 veg clear soup 35=00
 hot & sour soup 45=00
 veg manchow soup 45=00
SNACK’S:
 veg manchuree 45=00
 mashuroom manchuree 55=00
42 | P a g e
  paneer manchuree 55=00
 gobi manchuree 45=00
 gobi 65 45=00
 paneer 65 55=00
 paneer chilly 55=00
 mashuroom chilly 55=00
 veg man, w, grevi 50=00
 gobi man, w, grevi 50=00
 paneer man, w, grevi 50=00
 mus,man,w, grevi 50=00
 gobi chilly 45=00

SALAD’S RAITHA:

 green salad 20=00

 tomato salad 15=00

 cucumber salad 15=00

 mix raitha 25=00

 cucumber raitha 20=00

 alu raitha 20=00

43 | P a g e
  tomato raitha 20=00

 bundi raitha 25=00

MAIN COURSE:

 veg makhanwal 50=00

 veg navaratna kurma 55=00
 veg pasand 45=00
 veg shahi kurma 45=00
 veg sizzler 60=00
 veg hydrabadi 50=00
 veg jaipuri 50=00
 veg kurma 50=00
 veg kolhapuri 50=00
 veg koftha 55=00
 veg keema 55=00
 veg patiyala 60=00
 veg handi 50=00
44 | P a g e
  veg boona 55=00
 veg theerang 70=00
 veg mali koftha 55=00
 kadai mix veg 50=00
 kadai mashroom 55=00
 kadai gobi 45=00
 kadai alu 40=00
 kadai alu gobi 45=00
 kadai paneer 55=00

 kadai alu paneer 50=00

 kadai gobi matar 45=00
 alu channa masala 40=00
 alu capsicum masala 40=00
 alu gobi masala 45=00
 alu jeera 40=00
 alu matar 45=00
 alu paalak 45=00
 alu paneer 45=00
 kaju kurma 60=00
 kaju masala 60=00
 kashmiri al masala 40=00
 kashmiri gobi 40=00
 kashmiri koftha 40=00
 alu gobi dry 45=00
 alu channa dry 40=00
45 | P a g e
  channa masala 40=00
 capsicum masala 45=00
 mashuroom masala 55=00
 nargis koftha 50=00
 kaju paneer 50=00
 menti malli matar 55=00
 stuffed capsicum 45=00
 stuffed tomato 40=00

 singapuri koftha 45=00

 gobi masala 40=00
 gobi matar masala 45=00
 green peas masala 30=00
 tomato fry 40=00
 paalak gobi 40=00
 paalak matar 40=00
 plain palak 45=00

PANEER KA KAMAL:

 pneer tikka masala 55=00

 paneer makhanwala 55=00
 paneer buter masala 55=00
 paneer burji 55=00
 paneer gutchi 55=00
46 | P a g e
  paneer koftha 60=00
 paneer kurma 55=00
 paneer matar 55=00
 paneer pasand 55=00
 paneer shahi kurma 55=00
 paneer mashuroom 60=00
 paneer palak 55=00

DAL’S:

 dal fry 30=00

 dal makhanwala 35=00
 dal kolhapuri 35=00
 dal thadka 35=00
 dal methi 35=00
 dal batar 35=00

JUICES AND MILK SHAKES:

 mossambi juice 35=00

 apple juice 35=00
 pinapple juice 35=00
 chikku juice 35=00
 fruits mix juice 35=00

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  fresh lime water 10=00
 water melan juice 35=00
 orange juice 35=00
 mango juice 35=00
 chocolate milk shake 40=00
 vanilla milk shake 40=00
 mango milk shake 40=00

 butter socth.m. shake 40=00

 straburry milk shake 40=00
 apple milk shake 40=00
 badam milk shake 35=00
 butter milk 15=00
 banana milk shake 30=00
 pista milk shake 40=00
 vanilla m/s/w/ice cream 40=00
 butter m/s/w/ice cream 40=00
 strawberry s/m/w/ice cream 40=00
 mango m/s/w/ice cream 40=00
 cold coffee 25=00
 cold horliks 30=00
 cold bornvita 30=00
 sweet lassi 25=00
 salad lassi 25=00
 plain lassi 20=00
 banana lassi 30=00

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  fresh lime soda 25=00
 fresh lime juice 15=00

FRUITS:
 pinapale 20=00
 apple 20=00
 mosambi 15=00
 banana 8=00

PIZZA:

 veg pizza 65=00

 mashroom pizza 65=00
 chees pizza 65=00
 mash/chees pizza 65=00
 veg chees pizza 65=00
 veg mash pizza 65=00

SWEETS:

 plate jamoon 15=00

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  singal jamoon 8=00
 rasmalai 30=00
 basundi 30=00
 sreekanda 35=00
 amar kanda 30=00
 fruit salad (clusterd) 35=00

COLD DRINKS:

 cold drinks 12=00

 slice 12=00
 maza 12=00
 soda 10=00
 soda 500ml 20=00
 min water 2ltr 22=00
 min watr 1ltr 13=00
 pet botal 500ml 30=00
 pet botal 2ltr 55=00
 maza 1ltr 55=00
 slice 1 ltr 55=00
EXTERA ITEMS (IN RAJESTHANI):

 chattani 8=00
 pulaka 5=00
 exter baji 10=00

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  exter pav 10=00
 khichadi 25=00
 Rajasthan thali(parcel) 75=00

RESTAURANT
dEPARTMENT
Structure of the restaurant department:
CASHIER

COMPUTER OPERATOR

ORDER TAKING PERSON

WAITER

CLEANER
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Aims of the restaurant department:
1. The ultimate aim of the restaurant is to supervise the day-day activities
involved in it.

2. To serve the customers systematically.

3. To put best of the efforts for the special occasion so as to develop strength of
the customer.

4. To maintain special cabin for the professions so that the secrecy can be
maintained concerned to the business.

Restaurant department is third department in the organization chart.

Restaurant is the place where the food items are served as and when required.

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 CASHIER:
This is the department where the bills are paid. Here is the person who takes
the bill from the customers; he is the only one person who handles the hole billing
part of the restaurant.

COMPUTER OPERATOR:
What all the expenses and incomes occurs in respect of the restaurant are
maintained in a systematic way in the computer. It is the safe method of saving the
secret of the restaurant.

ORDER TAKING PERSON:

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 He works as mediator between the kitchen operators and the waiters i.e.
whenever the customers order for anything that is being read to the kitchen by him,
but to serve the particular food items there are waiters or servants.

WAITER:
Waiters are the servants who serve the food items to the customers as and
when ordered by them.

CLEANERS:
All the cleaners or servant’s responsibility to clean the both the restaurant as
well as the rooms and they are known as housekeepers or cleaners.

GUARDS:

There is no structure of the guard because in hotel there are 3 guards who
work according to there timing and the timing of the each guard is equal and recycled
for each guard.

Aims of the guard:

1. To provide the secured atmosphere to the hotel.
2. To take care of the vehicle parked.
3. To keep continuous eye focus on the customers, so that any illegal things
cannot be entered in the hotel.

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 4. To secure the rooms from the thieves especially at night.
5. To keep an eye on the workers of the hotel and avoid, the illegal things
happening in the hotel.
6. And also while selecting the guard of the hotel for secures the hotel, the
manager should keep an eye on the guard’s attitude.

Suggestions:

 The hotel should have still big area because if the

customers are staying for more time with there family
means for there children they will search playing ground.
 Give more advertisement in the news paper, T.V of your
hotel. Because to know about your hotel to every people
who are going to visit Vijayapur.

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  Keep some programmes like- seminars, convention, or any
events because to attract the people to visit your hotel once
a time.

Conclusion:
 I am student of Smt.Kumudben Darbar Collage of
Commerece, Science & Management Studies Vijayapur,. I
study the organizational structure of the HOTEL
MADHUVAN INTERNATION. Depending on the
particular facts and information collected by me under this
study.
I would like to conclude that this Hotel Madhuvan
International is the one of the best hotel in the
international hotels in the Vijayapur.
I had noticed some importance things in the hotel they
are:

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  Hotel Madhuvan International is purely a veg hotel.
 The behavior of the superior and the subordinate
employees within the hotel is good.
 The approach of the staff and the manager with the
customers, travelers and tourists is appreciable.
 Lastly I would like to tell about the manager of the hotel
Mr. Ameen.Choudhary .He is the person who are always
willing to help me for collecting the information, his
behavior conduct with me so nice , he is friendly in
nature ,he cooperate with me while giving the
information .

Questionnaire:

Questionnaire is a set of quotation asked to the concerned

person of an organization in order to collect the normal
information.
Questionnaire must be simple and the answer of the
concerned person must be single words or sentence only and
they must be free from the grammatical complexity.
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  Name of the organization?

 Are they comfortable at their present performance or any

changes to be made?

 Are they satisfied with their present environment?

 How many departments in your organization?

Annexure:

 Two certificate one from the collage and another from

the hotel.

 Synopsis

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  Structure of the organization

 Brief study of each department

 Menu items

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