A PROJECT ON MANAGEMENT OF THEJA FORT

PROJECT SUBMITTED IN FULLFILLMENT OF REQUIREMENT OF THE

DEGREE OF BACHALOR OF COMMERCE

BY

NAME: SANJU RAI

ROLL NO. CH20220080

REGISTRATION NO.: 20220111 OF 2020

UNDER THE SUPERVISION OF

DR. PRADIP CHAKRABORTY DR. NIPUL SUTRADHAR

(HEAD OF DEPARTMENT OF (ASSISTANT PROFESSOR OF

ECONOMICS) DEPARTMENT OF COMMERCE)

 DECLARATION

I Mr. Sanju Rai do here by declare that the subject matter of this project is the record of
work done by me, that contents of this did not for the basis of award of any previous
degree to me or the based of my knowledge to anybody else and that the project has not
been submitted by me for any research degree in any other institution.

This has been submitted to public college Dimapur for partial fulfillment for degree of
bachelor of commerce under Nagaland University.

DATE: SIGNATURE:

NAME: SANJU RAI

ROLL NO.: CH20220080

REGISTRATION NO.:20220111

OF 2020
 ACKNOWLEDGEMENT

For the completion of this project I have received help, guidance and suggestions from
my supervisors, friends and relatives whom I would like to thank.

I particular I am extremely grateful to Dr. Pradip Chakraborty, Head

of department of economics and Dr. Nipul Sutradhar, assistant professor of department of
commerce my supervisors for their inspiration and intellectual guidance valuable help
encouragement through all stages of work.

Signature: ………………

Name: Sanju Rai

Roll no: CH20220080

Registration no: 20220111 of 2020

 CERTIFICATE

This is to certify that the project title A project on Management of Theja Fort has been
completed by Mr. Sanju Rai a student of bachelor of commerce 6 th semester bearing
Nagaland University Roll no : CH20220080 and Registration no : 20220111 of 2020 of
Public College, Dimapur, Nagaland under our supervision this is an original piece of
work.

Dr. Nipul Sutradhar Dr. Pradip Chakraborty

 1. INTRODUCTION
This hotel management system is developed for hotels those are using a manual system to
handle hotel processes. There are three main users in hotel management system,
administrator, Manager and Receptionist. Administrator can maintain daily updates in the
hotel records. This system will automate the major operations of the hotel. Administrator
can access to all system functionalities without any restrictions. Administrator is must be
an authorized user. He can further change the password. There is the facility for password
recovery, logout etc. Manager can access to all system functionalities with limited
restrictions. Receptionist can only access to the Reservation Management section. The
main aim of the entire activity is to automate the process of day to day activities of Hotel.

The Reservation System is to keep track in room and hall reservation and check
availability. Using this system user can check which room is reserved and which room is
available. He can reserve room from reservation module. The Room Management System
is for manage all room types room services. Room management module help user to keep
track of all information of hotel room. He can check room laundry service, food service
and sweeping service from this module. The Inventory Control System will keep track in
all inventories of the hotel and guest details will handled by guest management.
Administration department will monitor the all. the main of developing this system is to
computerize all the activity of the hotel like Admission of a New Customer, Assign a
room according to customer’s demand, checkout of a customer and releasing the room
and finally compute the bill etc. Using this system you can manage check in and check
out process easily. At check in, you can easily check the availability of rooms in the
hotel. And at check out you can easily generate the total bill.

The main objective of the entire activity is to automate the process of day to day activities
of Hotel. Using this system you can manage room activities and keep track of admission
of a New Customer. Using this system you can check rooms according to customer’s
need and can assign easily room to customer. Checkout of a customer and updating the
releasing room information in the system is very easy. When user do checkout system
will generate final bill after calculating all the bills. User can also check online, all the
packages available. He can also book rooms online. He can also cancel booked room
online. Hotel management can also check the list of Regular customers and feedback of
the hotel’s customer.

Company Introduction

Hotel Theja Fort is a five storey Hotel with a restaurant, just 4 km’s away from Dimapur
Airport and walking distance from the railway station. The Location of Hotel Theja Fort
makes it different from any other establishment of the same kind. Though it is in the very
heart of Dimapur, yet it is free from the hustle-bustle which is associated with places
within the city.

The hotel has 36 rooms (AC and Non-AC), with an AC conference hall that can
accommodate 300 people. While many hotels in Dimapur do not possess sufficient
parking area for visitors, Hotel Theja Fort provides enough space for the same where
around 30 vehicles can be accommodated at any given time within our premises. As a
comfort hotel, we believe that anybody visiting Dimapur, be it for work or vacation,
deserves, after all the hours of sightseeing and feasting, a great night’s sleep- something
we deliver best.
 2. Needs and Significance

Today, even the smallest run hotels have a hotel management system in place to meet
each task of managing their hotel. In order to complete on a large scale. A hotel needs an
efficient system to be effective. Management system, once exclusive to large scale
chains, has been adapted to accommodate the needs of smaller hotels. Nut with so many
options available, you need to consider these three basic aspects when deciding to
implement or change systems.

1. Simplicity: The system with all the bells and whistles available might seem like the
number one choice. However, remember the system should be simple enough to
understand that anyone can use it efficiently. The design should be attractive and user
friendly. your staff should be able to understand how to use the program smoothly.

2. Flexibility: Not every hotel is a like there are different room types, cleaning services
guest types, etc. The system must be able to adapt to the characteristics and peculiarities
of each hotel.

3. Accessibility: Small and independent business owners might need to access hotel
information at any time. Whether you’re in office or on the road, you should able to
access all activity within your hotel.
3. Brief Profile of Study Area
 4. Review of Literature

In the literature review we consider and examine the work done by other scholars and
researchers who have broached on this particular topic (Hotel Management System).

Technology has made a considerable impact on the Hospitality industry in recent years
and will continue to do so with the increasing use of computer, controlled equipment and
the growth of information technology in general” (Jones and Lockwood, 1989, p.6)
Really in the last two decades, technology has become far more advanced and far more
widely used throughout all types of industry. The tourism and hospitality industry is no
exception. Indeed, many tourism and leisure establishments rely on technological systems
for the vast majority of their operations.

They use a range of computer programs from everything to bookings, communications,

security and payments. If a hospitality establishment does not use some sort of advanced
technological system in its operations, it is deemed to be out of date and disorganized.
Indeed, James Bardi begins to outline the importance of these programs by claiming that
“a well-organized reservation system allows hotels to ensure a steady flow of guests into
their properties”. Furthermore, “Profitable business ventures rely on effective marketing,
which includes reviewing people who require hotel products and services, determining
their specific needs, developing products and services that meet those needs, and making
a profit on the sale of those products and services” (Bardi, 2010).

Part of the reason why hotels utilize technological systems in their operations is because
it keeps them up to date in terms of where they are placed in the market. It makes work
easier for staff members, allowing them to work more efficiently and taking away time
consuming activities which can be carried out by the technology. In some hotels, the
utilization of technological systems mean that fewer staff members are needed and this
saves considerable costs. For others, especially luxury hotels, this is not the case but it
means that the staff can be free to attend to customers on a more personal basis, thus
upholding high standards. Therefore, it is understandable that 5 star hotels must ensure
that they employ the most advanced technology available. This is because their priority is
maintaining their position and status as a luxury brand, rather than cutting costs, which
would be more of a priority for budget hotels which cater to a lower end market.
Therefore luxury tourist establishments rely on top quality technological systems.

It is clear that technology used in hospitality establishments it is also used to make

customers’ lives more convenient. Peacock notes “automated hospitality enterprises will
become an increasing feature of the industry, particularly at the budget end of the market,
but the main use of information technology will be in enhancing customer service, rather
than replacing it”. For example, many hotels use technological booking systems which
make it easy for clients to book online and to have all the information they need about the
rooms available to them. They also use technology within the hotel to benefit the
customer during their stay. For example, many have advanced communications systems
installed in the rooms which means that those on business trips can continues with their
work while they are guests at the hotel. Once again, in 5 star hotels, it is all the more
important to provide these facilities; customers pay a lot of money and so expect to have
a certain amount of facilities and quality additions provided for them (Peacock, 1995,
p.21).
 5. Objective of Study

1. To make the guest welcomed.

2. To make sure things (Products & services) work for the guest.
3. To make the operation continues to provide service and make profit.

6. Methodology of the study

1. RESEARCH DESIGN
The study is descriptive and analytical in nature.

2. TYPE OF DATA SOURCE

The study was conducted based on primary and secondary data.

PRIMARY DATA: The primary data was collected from 60 respondents form
Dimapur locality with the help of well drafted questionnaire.

SECONDARY DATA: Secondary data are collected through books, journals and
internet publications.

3. SAMPLE DESIGN

a) Sample Size: The sample size consists of 60 respondents.

b) Area of Study: The area of study is restricted to respondents in Dimapur city.

c) Period of Study: The study was conducted for a period of 3 – 4 weeks.

4. TOOLS FOR ANALYSIS

The analysis of data was conducted with the help of the software ‘Microsoft Excel’. The
tools to analyses the data are simple percentage method and weighted mean method. The
data has been presented with the help of tables, pie charts and bar diagrams.
 7. Study Details

The collected data was processed and analyzed within the time bounded of the research
plan. The data collected from 60 samples are analyzed carefully and interpretations are
made accordingly. Diagrams such as pie chart and clustered column are used for this
purpose.

Table 7.1: Table showing gender wise classification of respondents.

Gender No. of respondents Percentage

Male 37 61.7%
Female 22 36.7%
Prefer not to say 1 1.7%
Total 60 100%
Source: Primary data

Table no 7.1 shows that 61.7% of the respondents are male. 36.7% are female and 1.7%
prefers not to say.

Figure 7.1: Figure showing gender wise classification of respondents.

2%

37% Male
Female
Prefer not to say

62%
Table 7.2: Table showing age of respondents.

Age No. of respondents Percentage

15-25 52 86.7%

25-35 2 3.3%

35-45 4 6.7%

45-55 2 3.3%

Total 60 100%

Source: Primary data

Table no 7.2 shows that 86.7% of the respondents are between 15-25. 3.3% are between
25-35. 6.7% are between 35-45 and 3.3% are between 45-55.

Figure 7.2: Figure showing age of respondents.

100.00%

90.00%

80.00%

70.00%

60.00%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
15-25 25-35 35-45 45-55
Table 7.3: Table showing the occupation of respondents.

Status No. of respondents Percentage

Student 47 78.3%

Employer 9 15%

Businessman 3 5%

Others 1 1.7%

Total 60 100%

Source: Primary data

Table no 7.3 shows that 78.3% of the respondents are students. 15% are employer. 5%
are businessman and 1.7% is others.

Figure 7.3: Figure showing the occupation of respondents.

90.00%

80.00%

70.00%

60.00%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
Student Employer Businessman Others
Table 7.4: Table showing have you ever visited Hotel Theja Fort

Status No. of respondents Percentage

Yes 53 88.3%

No 7 11.7%

Total 60 100%

Source: Primary data

Table no 7.4 shows that 88.3% of the respondents have visited Hotel Theja Fort and
11.7% have not visited Hotel Theja Fort.

Figure 7.4: Figure showing that have you visited Hotel Theja Fort.

100.00%

90.00%

80.00%

70.00%

60.00%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
Yes No
Table 7.5: Table showing how friendly was the hotel staff.

Status No. of respondents Percentage

Extremely Friendly 17 28.3%

Quite Friendly 29 48.3%

Somewhat friendly 14 23.3%

Total 60 100%

Source: Primary data

Table no 7.5 shows that 28.3% of the respondents said that the hotel staff was extremely
friendly. 48.3% said that the hotel staff was quite friendly and 23.3% said that the hotel
staff was somewhat friendly.

Figure 7.5: Figure showing how friendly was the hotel staff.

60.00%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
Extremely Friendly Quite Friendly Somewhat friendly
Table 7.6: Table showing on a scale of 1 to 4, the cleanliness of the Hotel.

Status No. of respondents Percentage

Very Good 22 36.7%

Good 28 46.7%

Poor 4 6.7%

Very Poor 6 10%

Total 60 100%

Source: Primary data

Table no 7.6 shows that 36.7% of the respondents said that the hotel was very clean.
46.7% said that the hotel was clean. 6.7% said that the hotel was not so clean and 10% of
the respondents said that the hotel was dirty.

Figure 7.6: Figure showing on a scale of 1 to 4, the cleanliness of the Hotel.

50.00%

45.00%

40.00%

35.00%

30.00%

25.00%

20.00%

15.00%

10.00%

5.00%

0.00%
Very Good Good Poor Very Poor
Table 7.7: Table showing whether they consider staying at this hotel.

Status No. of respondents Percentage

Again 23 38.3%

Sometime 31 51.7%

Never 6 10%

Total 60 100%

Source: Primary data

Table no 7.7 shows that 38.3% of the respondents consider to visit again. 51.7% said that
they consider visiting sometime. 10% said that they will never visit again.

Figure 7.7: Figure showing whether they consider staying at this hotel.

60.00%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
Again Sometime Never

Table 7.8: Table showing how clean was their room.

 Status No. of respondents Percentage

Clean 33 55%

Somewhat Clean 22 36.7%

Not at all clean 5 8.3%

Total 60 100%

Source: Primary data

Table no 7.8 shows that 55% of the respondents said that the hotel was clean. 36.7% said
that that the hotel was somewhat clean. 8.3% said that the hotel was not clean at all.

Figure 7.8: Figure showing how clean was their room.

60%

50%

40%

30%

20%

10%

0%
Clean Somewhat Clean Not at all clean

Table 7.9: Table showing the purpose of their visit.

 Status No. of respondents Percentage

Commercial purpose 8 13.3%

Educational purpose 10 16.7%

Vacation purpose 28 46.7%

Others 14 23.3%

Total 60 100%

Source: Primary data

Table no 7.9 shows that 13.3% of the respondents visited for commercial purpose. 16.7%
visited for educational purpose. 46.7% visited for vacation and 23.3% visited for other
purpose.

Figure 7.9: Figure showing the purpose of their visit.

50.00%

45.00%

40.00%

35.00%

30.00%

25.00%

20.00%

15.00%

10.00%

5.00%

0.00%
Commercial purpose Educational purpose Vacation purpose Others

Table 7.10: Table showing how affordable was the hotel.

 Status No. of respondents Percentage

Budget friendly 45 75%

Cheap 8 13.3%

Expensive 7 11.7%

Total 60 100%

Source: Primary data

Table no 7.10 shows that 75% of the respondents find the hotel budget friendly. 13.3%
find the hotel cheap and11.7% find the hotel expensive.

Figure 7.10: Figure showing how affordable was the hotel.

80%

70%

60%

50%

40%

30%

20%

10%

0%
Budget friendly Cheap Expensive

Table 7.11: Table showing about how they heard about the hotel.
 Status No. of respondents Percentage

Internet 13 21.7%

Friends & Relatives 27 45%

I already knew of it 20 33.3%

Total 60 100%

Source: Primary data

Table no 7.11 shows that 21.7% of the respondents heard about the hotel on internet. 45%
heard from their friends & relatives and 33.3% already knew about it.

Figure 7.11: Figure showing about how they heard about the hotel.

50.00%

45.00%

40.00%

35.00%

30.00%

25.00%

20.00%

15.00%

10.00%

5.00%

0.00%
Internet Friends & Relatives I already knew of it

Table 7.12: Table showing how easy it was to book the hotel.
 Status No. of respondents Percentage

Easy 35 58.3%

Somewhat Easy 21 35%

Not at all easy 4 6.7%

Total 60 100%

Source: Primary data

Table no 7.12 shows that 58.3% of the respondents find the hotel easy for booking. 35%
find somewhat easy and 6.7% find not at all easy.

Figure 7.12: Figure showing how easy it was to book the hotel.

70.00%

60.00%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
Easy Somewhat Easy Not at all easy

Table 7.13: Table showing the rating of the food service.

 Status No. of respondents Percentage

Very Good 27 45%

Good 26 43.3%

Poor 7 11.7%

Total 60 100%

Source: Primary data

Table no 7.13 shows that 45% of the respondents find the hotel food service very good.
43.3% find the food service good and 11.7% find the food service poor.

Figure 7.13: Figure showing the rating of the food service.

50%

45%

40%

35%

30%

25%

20%

15%

10%

5%

0%
Very Good Good Poor

Table 7.14: Table showing whether during their stay they faced any problem.
 Status No. of respondents Percentage

Yes 14 23.3%

No 46 76.7%

Total 60 100%

Source: Primary data

Table no 7.14 shows that 23.3% of the respondents have faced some problems during
their stay and 76.7% didn’t face any problem.

Figure 7.14: Figure showing whether during their stay they faced any problem.

90.00%

80.00%

70.00%

60.00%

50.00%

40.00%

30.00%

20.00%

10.00%

0.00%
Yes No
 8. Finding

 Majority of the respondents that is 61.7% of the respondents are male. 36.7% are
female and 1.7% prefers not to say.
 Among the total respondents, 86.7% of the respondents are between 15-25. 3.3%
are between 25-35. 6.7% are between 35-45 and 3.3% are between 45-55.
 From the total numbers of students, 78.3% of the respondents are students. 15%
are employer. 5% are businessman and 1.7% is others.
 Majority of the respondents that is 88.3% of the respondents have visited Hotel
Theja Fort and 11.7% have not visited Hotel Theja Fort
 Among the total respondents, 28.3% of the respondents said that the hotel staff
was extremely friendly. 48.3% said that the hotel staff was quite friendly and
23.3% said that the hotel staff was somewhat friendly.
 From the total numbers of students, 36.7% of the respondents said that the hotel
was very clean. 46.7% said that the hotel was clean. 6.7% said that the hotel was
not so clean and 10% of the respondents said that the hotel was dirty.
 Among the total respondents, 38.3% of the respondents consider to visit again.
51.7% said that they consider visiting sometime. 10% said that they will never
visit again.
 Majority of the respondents, 55% of the respondents said that the hotel was clean.
36.7% said that that the hotel was somewhat clean. 8.3% said that the hotel was
not clean at all.
 Among the 60 respondents, 13.3% of the respondents visited for commercial
purpose. 16.7% visited for educational purpose. 46.7% visited for vacation and
23.3% visited for other purpose.
 Majority of the respondents, 75% of the respondents find the hotel budget
friendly. 13.3% find the hotel cheap and11.7% find the hotel expensive.
 Among the 60 respondents, 21.7% of the respondents heard about the hotel on
internet. 45% heard from their friends & relatives and 33.3% already knew about
it.
 From the total numbers of students, 58.3% of the respondents find the hotel easy
for booking. 35% find somewhat easy and 6.7% find not at all easy.
 Among the total respondents, 45% of the respondents find the hotel food service
very good. 43.3% find the food service good and 11.7% find the food service
poor.
 Among the 60 respondents, 23.3% of the respondents have faced some problems
during their stay and 76.7% didn’t face any problem.

Suggestion

 Treat every guest like a VIP.

 Make training an everyday priority and not just a one-time event.
 Provide personalized customer service.
 Create a positive start for new employees
 Update your technology toolbox.
 Take measure of your customer service performance.
 Tie your staff’s actions to the hotel’s overall performance.
 9. Limitation of the Study
As earlier mentioned the project study covers Reception, accommodation, finance
and account, catering, food ordering, administrative, security, and general services
transactions in the Hotel management.
However the project has limitations based on these facts
 The “finance and account” aspect of the HMIS will not capture the budget
function; it only captures the accounts receivables and accounts payable.
 Another limitation of the system is that customer’s signature will not be
captured. This process might make procedures cumbersome, which is
what the study hopes to eliminate; however it captures full details of the
customer.
 The system does not have an online payment option on the online room
reservation menu.
 The system is not designed to run off-line.
 Due to time constraints certain fields were not included; the software was
therefore reduced to covering critical aspect of hotel management.

These limitations were encountered in the course of the study, and

appropriate techniques have been applied to ensure the system functions
properly thereby eliminates the “stale mate”
 10. Conclusion
In conclusion we believe this project if properly utilized will save time, reduce the
amount of work the administration has to do, and will replace the stationery material with
electronic apparatus. The system should also serve as a major tool to improving the
efficiency in Hotel management. Hence a system with expected results has been
developed but there is still room for improvement.

In terms of experience gained through the duration of this project study, the students have
been able to have broader knowledge about the management of Hotel organization using
manual and automated procedures. The students have also been able to improve their
knowledge in developing enterprise applications. We believe this project will serve the
university efficiently in their efforts to automate the Hotel management process of the
“THEJA FORT”.