INDUSTRIAL

TRAINING REPORT
RE:GEN:TA
LUDHIANA, Punjab
Ludhiana, Punjab
INTRODUCTION
One of the best known Hotels in the country, The Regenta & Spa is
charmingly located on Model Town Ludhiana Highway, in a pretty green
corner of .
 Taking a pristine location, the hotel has created a fine blend of scenic
beauty, comfort, arecreation and peace and has soon become one of
the best known hotels in , Punjab.
 This is one place in that allows you to wake up to the crackling of
dawn and breathe the morning air, right in the vicinity of the city, yet
far away from the bustle of the town.
THE KITCHEN SUBDIVISIONS
MAIN KITCHEN
GARDEMANGER
BAKERY
BUTCHERY
 KITCHEN / BUTCHERY
KITCHEN
The following are the various sections of kitchen and the
functions each sections carries out.
BUTCHERY
Preparation of basic Banquets/A La Carte/Coffee Shop cuts of
various carcasses i.e. Beef, Lamb Chicken, Pork, and Fish etc.
To check the quality characteristics of various meat items.
Deboning and cleaning of various carcasses.
a) Yield from various carcasses and recording of same on
Butchery yield chart.
b) Idea of cost of various cuts/meats.
THE EXECUTIVE CHEF

The chef caters all the responsibilities of the

kitchen. He is an administrator as well as a cook. He
should have a through knowledge of cooking and
the management of an institution. He is an
authority on culinary matters. He must organise
kitchen & staff in such a way that the service is
prompt and discipline is maintained. He prepares
the budget of the kitchen & forecasts the cost
profits he should be an efficient policy maker.
 MAIN KITCHEN
In every hotel the kitchen is divided on the basis of their operations size
and location on an way be further sub divided into various sections. On
the basis of the cuisines or dishes prepared. The most important part of
any hotel’s F & B production is the ‘Main Kitchen’
The main kitchen is the largest kitchen in any hotel, where most
of the food handling and cooking taker place. This kitchen caters to the
F & B outlets directly or through the satellite outlet kitchen. Therefore
this kitchen handler the basis cookery like cooking of the stocks, sauce,
gravis, soups and other simple dishes which can be produced in large
soups and other simple dishes which can be produced in large
quantities and be supplied to other satellite kitchens. Thus saving a lot
of time energy. One the part of the satellite kitchens and simplifying
their task. As every hotel different cuisines, this kitchen has different
individual sections to handle each cuisine like the continental kitchen,
the India curry kitchen, and the Chinese kitchen. This kitchen may be
subdivided on the basis of work being handled in those sections like
pantry the Garde manger, the India Tandoor etc. These sections handle
basic cookery as well as cater to the outlets directly like the Room
service and the banquets in the absence of separate Banquet kitchen).
BUTCHERY
1 Preparation of basic Banquets/A La Carte/Coffee Shop cuts of
various carcasses i.e. Beef, Lamb Chicken, Pork, and Fish etc.
2 To check the quality characteristics of various meat items.
3 Deboning and cleaning of various carcasses.
4 a) Yield from various carcasses and recording of same on
Butchery yield chart.
5 b) Idea of cost of various cuts/meats.
6 Method of storage and temperatures of various meats.
7 The use of meat trimins and deboned carcasses from the
butchery in stocks soups and sauces.
8 Co-ordination of butchery with stores and receiving.
 BUTCHERY
9 Portioning of all meat items done in the butchery. Weight and sizes of
various cuts of meat.
10 Preparation of Butchery Order Sheet.
11 Distribution and issues of items to various kitchens.
12 Optimum par stocks v/s actual.
13 Seasonality factor of purchase of various meats.
14 Different walk-in refrigerator used for storage of different meats
and seafood. The various temperatures that is required to be
maintained for every meat. The power consumption for these units.
15 Types of equipments; costs; maintained and hygiene.
16 Washing and drainage facilities.
17 Wastages and its control.
 INDIAN
1 Recipes and methods of preparation of Tandoori items, Banquet/Ala
Carte, Speciality restaurant.
2 Preparation of Indian gravies and marinades.
3 Co-ordination with butchery deptt. for various cuts of meats with
reqd. portions.
4 Preparations of Indian food for Banquets/A La Carte/Speciality
restaurant.
5 Energy expenditure and consumption.
6 Wastage control and pilferage.
7 Operation of special equipment and their utility.
8 Storage of different Indian items.
9 Basis of requisition of supplies.
 GARD-E-MANAGER

•Preparation of meat trays, pates, galantines, salads,

canapés, aspic and other special specific presentations.
•Ice carvings and butter sculptures.
•Equipments used, their upkeep and care.
•Co-ordination with butchery and preparation of orders.
•Classical appetizers prepared.
 KITCHEN HYGIENE AND SANITATION

• The ceiling of the kitchen should be minimum 10 feet high.

• The kitchen should be well lit and ventilated.
• The flooring should be of non-skid surfaces.
• Pest-o-flash should be installed.
• Bathroom and garbage room should be away from the production area.
• A pest control agency should be employed.
• Fire extinguishers must be available.
• All hoods and exhaust fans to be cleaned periodically.
• All floors should remain clean and dry.
 INDIAN KITCHEN

This section of the kitchen caters to the production of farm our

Indian delicacies like karahi mug, jalferezi, Biryanis etc.
The Indian kitchen in the Durbar and the coffee shop producer
order for the jabled hote & Q- la- Carte menu
The Indian kitchen in the main kitchen producer food for the
banquets buffets and room service. There is a Tandoor & a Halwai
section for only the room service orders. The meetings produced
are sent to Durbar and frontier.