REPORT ON HOTEL MANAGEMENT PRACTICAL

AT
NESFIELD INTERNATIONAL COLLEGE

BY
SUGAM SUNUWAR
MOLISS COLLEGE

A PROJECT SUBMITTED TO
MOONLIGHT SECONDARY SCHOOL
FACULTY OF MANAGEMENT
DEPARTMENT OF HOTEL MANAGEMENT
IN PARTIAL FULFILMENT FOR THE NEB PRACTICAL BOARD EXAM OF
HOTEL MANAGEMENT

FEB 2, 2025
 ACKNOWLEDGEMENT

I would like to express my heartfelt gratitude to Nimesh Thapa sir for their
valuable guidance and support throughout this project. Their insights and
expertise in Hotel management practical have been instrumental in helping
me understand and complete this assignment.

I am also thankful to Nestfield International college for providing me with

the necessary resources and opportunities to explore the field of hotel
management.

Additionally, I appreciate the cooperation of my classmates, friends, and

family, whose encouragement and assistance helped me stay motivated
during this project.

Lastly, I extend my gratitude to all the industry professionals and staff

members who shared their knowledge and experiences, which greatly
enriched my learning.

Sugam Sunuwar

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 TABLE OF CONTENT

ACKNOWLEDGEMENT........................................................................................................................................................
TABLE OF CONTENT............................................................................................................................................................
INTRODUCTION TO HOTEL MANAGEMENT PRACTICAL.......................................................................................
FRONT OFFICE INTRODUCTION AND CHECK-IN PROCESS WITH REGISTRATION
CARD.........................................................................................................................................................................................
CHECK-IN PROCESS.........................................................................................................................................................
REGISTRATION CARD.....................................................................................................................................
FORMAT OF REGISTRATION CARD.........................................................................................................
INTRODUCTION TO HOUSEKEEPING EQUIPMENT USED IN HOUSEKEEPING AND BED
MAKING PROCESS................................................................................................................................................
INTRODUCTION TO HOUSEKEEPING............................................................................................................
EQUIPMENT USED IN HOUSEKEEPING........................................................................................................
Cleaning Equipments...................................................................................................................................
For easiness, we can classify cleaning equipment into six categories:.............................................................
BED MAKING PROCESS..................................................................................................................................
INTRODUCTION TO KITCHEN AND RECIPE OF FOOD PREPARED IN KITCHEN AND
BAKERY..................................................................................................................................................................
INTRODUCTION TO KITCHEN.........................................................................................................................
RECIPE OF FOOD PREPARED IN KITCHEN..................................................................................................
INTRODUCTION TO FOOD AND BEVERAGE SERVICE DEPARTMENT...........................................................
BAR, GLASSWARES WITH RECIPE AND PICTURES OF COCKTAIL /MOCKTAIL..........................................
CONCLUSION.........................................................................................................................................................

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 INTRODUCTION TO HOTEL MANAGEMENT PRACTICAL

The primary objective of hotel management practicals is to provide hands-on

training and real-world experience in various aspects of the hospitality industry. It
helps students develop the necessary skills and knowledge required to excel in
hotel operations.

Key Objectives:

● Enhance Practical Skills

● Improve Customer Service
● Understand Industry Standards
● Develop Time Management & Teamwork
● Bridge the Gap Between Theory & Practice
● Prepare for Professional Roles

This practical training is essential for building a strong foundation in hotel

management and ensuring students are industry-ready.

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 FRONT OFFICE INTRODUCTION AND CHECK-IN PROCESS
WITH REGISTRATION CARD

The front office refers to the

customer-facing department of an
organization responsible for interactions
with clients, guests, or customers. It is
typically responsible for customer service,
communication, reservations, and
administrative tasks.

CHECK-IN PROCESS
1. As soon as the guest arrives in the hotel, the door attends to signals at the bell
desk. In some hotels, buzzers are also used for the notification.
2. The bell boy approaches the vehicles and wishes the guest.
3. The bell boy removes and collects the luggage and baggage from the vehicle and
brings it to the lobby and keeps it at the bell desk.
4. The luggage tags are attached to the luggage. The bell boy waits for the guest
until the guest finishes the registration formalities at the receptionist.

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5. At the reception the receptionist welcomes the guest and asks the guest whether
he/she has confirmed the reservation.
6. In case of the confirmed reservation the receptionist checks the arrival list to
confirm the reservation status of the guest.
7. After that the receptionist gives the pre-filled guest registration card to the guest
to verify and sign it, in case the guest does not have reservation, a guest
registration card is produced to the guest to fill it and signs it after completion.
8. After the signature is obtained in the registration card and is properly verified,
room is assigned to the guest.
9. The front office agent will issue the room keys to the guest and authorize bell
boy to escort the guest to the room.
10.The bell boy leads the guest to the assigned room along with luggage.
11.The bell boy opens the door of the guest and places the luggage on the luggage
rack provided inside the room after entering.
12.The bell boy explains to the guest about the different amenities, heating and
lighting system and other facilities provided in the room.
13.The bellboy offers any other help to the guest. If not required,
the bellboy wishes for a pleasant stay and leaves the room.
14.The bell boy gets back to the bell desk and hands over the
errands cards to the bell captain.
15.Finally, the front office cashier opens the guest account.

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 REGISTRATION CARD

FORMAT OF REGISTRATION CARD

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 INTRODUCTION TO HOUSEKEEPING EQUIPMENT USED IN
HOUSEKEEPING AND BED MAKING PROCESS

INTRODUCTION TO HOUSEKEEPING

Housekeeping involves maintaining

the cleanliness, order, and functionality of a
space, whether it's a home, hotel, or other
facility, through tasks like cleaning, tidying,
and organizing.

EQUIPMENT USED IN HOUSEKEEPING

Cleaning Equipments

For easiness, we can classify cleaning equipment into six categories:

1. MECHANICAL EQUIPMENT

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Those equipments are used for large areas which are subdivided into:
a. Vacuum Cleaner – It is used in daily processes.
b. Shampooing Machines – It is used in monthly process for wall to wall
attached carpet, we must use a shampooing machine to save decay or carpet
problems.
c. Polishing and Scrubbing Machine – It is used in a weekly process. It is used to
maintain the standard of the floor.

2. CONTAINER
a. Bucket
b. Dustbin and Dustpan
c. Room Maid Cart/Trolley
d. Refuse Bins
e. Waste Paper Basket

3. BRUSHES
a. Carpet Brush
b. Furniture Brush
c. Toilet Brush
d. Commode Brush
e. Scrubbing Brush
f. Feather

4. MOPS AND BROOMS

a. Yard Broom
b. Frame Broom
c. Mops
d. Soft Sweeping Broom
e. Squeezer Window/Floor

5. CLEANING CLOTH(DUSTER):
a. Furniture Duster
b. Glass Duster
c. Floor Duster
d. Commode Duster
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 e. Duster/Rag/Pad
6. SUNDRY EQUIPMENTS AND PROTECTIVE CLOTH:
a. Step Ladders and Steel Steps
b. Cleaning Rubber Gloves

7. EQUIPMENT RACKS FOR HANDLING BRUSH, DUSTPAN, ETC.

8. DISCARDED LINEN FOR COVERAGE

BED MAKING PROCESS

1.Collect all the necessary linens and

forward to the bed.
2. Strip the bed, remove used soil linen by
shaking the sheet on the bed and check
for any items left by the guest.
3. Check the mattress protector, change if
necessary.
4. Place the 1st sheet on the mattress with
equal fall on all sides and tuck in the
headboard and footboard side.
5. Miter the bottom sheet at the upper left
and right corner.
6. Miter on the next side.

7. Place the 2nd sheet with the wrong side up and do not fall at headboard
sidePlace blanket on the top of 2nd sheet about 6 to 8 inches away from the
head board.
8. Place the 3rd sheet on the bed, fold the top sheet and the 2nd sheet at the headboard
side.

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9. Tuck the 2nd sheet blanket and the 3rd sheet together at the lower part and
miter the corner.
10.Make sure that the blanket and sheet are tucked in neatly
along the sides of bed.
11.Place the pillow with a cover making sure it lies on the
centre.
12. Place the bed cover. Make sure we can decorate the bed
with many things.

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 INTRODUCTION TO KITCHEN AND RECIPE OF FOOD
PREPARED IN KITCHEN AND BAKERY

INTRODUCTION TO KITCHEN

A kitchen is a room or part of a room

used for cooking and food preparation in a
dwelling or in a commercial establishment.

RECIPE OF FOOD PREPARED IN KITCHEN

PRODUCT NAME: Waldorf Salad

INGREDIENTS QTY Unit
apple 1000 Gram
celery 200 Gram
walnut 250 Gram
grapes 250 Gram
mayonnaise dressing
mayonnaise 200 Gram
creme fresh / greek yogurt 100 Gram
vinegar / lemon juice 10 Gram
Total Weight 2010 Gram

Method for preparation

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● In a large bowl, whisk together the mayonnaise, creme fresh,and vinegar
● In a separate large bowl, combine the diced apples,
chopped celery, halved grapes, and roasted walnuts.
● Pour the dressing over the mixture and toss gently to coat
evenly. Sprinkle it with salt and parsley.

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PRODUCT NAME: Nicoise Salad

INGREDIENTS QTY UNIT

lettuce 500 Gram
potato 500 Gram
eggs 5 Nos
tuna 300 Gram

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black olives 200 Gram
tomato 500 Gram
onion 100
vinegarette dressing
olive oil 100 Gram
vinegar / lemon juice 50 Gram
garlic 10 Gram
salt & pepper to taste Gram
Gram
Total Weight 2105

Gram Method for

preparation

● Boil the potatoes until tender. Drain and let cool completely before slicing
● Hard-boil the eggs. Peel and cut into segments.
● In a bowl, whisk together olive oil, vinegar, minced garlic, salt, and
pepper. Arrange the lettuce and Top with the diced potatoes,
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 tomatoes,
● sliced red onion,black olives and drained
tuna. Garnish with hard-boiled eggs

● Drizzle generously with the vinaigrette.

PRODUCT NAME: creme of broccoli soup

INGREDIENTS QTY Unit

butter 100 Gram
onion 350 Gram
garlic 50 Gram
broccoli 1000 Gram
chicken cube 5 No
water 5000 Gram
flour 50 Gram
cream 500 Gram
salt and pepper to taste Gram
Total Weight 7055 Gram

Method for preparation

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Melt 50g of butter in a large pot over medium heat.
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Add the diced onion and minced garlic.
Cook, stirring occasionally, until softened, about 5 minutes.
Stir in the broccoli florets, chicken cube, water , salt, and pepper.
Bring to a simmer, then cover and cook until the broccoli is tender,
about 15-20 minutes.
transfer the soup to a blender. Blend until smooth and creamy.
In a separate saucepan, melt the remaining 35g of butter. Whisk in the flour
cook, stirring constantly, until the mixture turns a light golden brown.
Gradually whisk the heavy cream into the roux until smooth.
Pour the roux mixture into the blended soup,
Season with additional salt and pepper to taste. Serve hot.

PRODUCT NAME: hot and sour soup

INGREDIENTS QTY Unit

oil 30 Gram
ginger 20 Gram
garlic 20 Gram
chilli 5 Gram
onion 100 Gram

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carrot 100 Gram
mushroom 100 Gram
tofu 300 Gram
chicken cube 3 Nos
water 3000 Gram
soy sauce 50 Gram
vinegar 50 Gram
corn flour 50 Gram
salt to taste
pepper to taste
green onions 50 Gram
Total Weight 3878
Gram

Method for preparation

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Heat the oil in a large pot over medium heat.
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Add ginger, garlic, and chili flakes. Sauté for 1 minute until fragrant.
Add onion, carrot, and mushrooms. Cook until softened, about 5-7 minutes.
Pour in chicken cube, water, soy sauce,and rice vinegar Bring to a simmer.
In a small bowl, whisk together cornflour and water to create a smooth slurry.
Slowly pour the cornflour slurry into the soup while stirring constantly.
Cook for 1-2 minutes until the soup has thickened.
Add tofu, Season with salt and pepper to taste.
Garnish with chopped green onions. Serve hot.

PRODUCT NAME: chicken alfredo

INGREDIENTS QTY Unit

chicken breast 1500 Gram
penne pasta 2000 Gram
butter 200 Gram
flour 100 Gram
cream 2000 Gram
chicken cube 1 Gram
water 1000 Gram
garlic 50 Gram
cheese 500 Gram
salt to taste
pepper to taste
Total Weight 6851 Gram

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Method for preparation

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Cut chicken into bite-sized pieces. and marinate in seasoning
Cook chicken in a pan over medium heat until cooked through and set aside.
In the same pan, melt butter over medium heat.
Whisk in flour and cook, stirring constantly, for 1-2 mins until lightly browned.
Gradually whisk in heavy cream and chicken broth into the roux.
Bring to a simmer, stirring constantly, until thickened.
Stir in Parmesan cheese until melted and sauce is creamy.
Add cooked chicken and pasta to the sauce. Toss to coat evenly.
Season with salt and pepper to taste.
Serve hot.

PRODUCT NAME: apple fritters portion per serving: 50 Gm

INGREDIENTS QTY Unit

apple 1000 Gram
flour 500 Gram
sugar 200 Gram
baking powder 25 Gram
salt 5 Gram
cinnamon powder 10 Gram
eggs 10 Gram
milk 250 Gram
melted butter 50 Gram
vanilla essence 5 Gram
for glaze
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powdered sugar 300 Gram
vanilla essence 100 Gram
milk 5 Gram
Total Weight 2000

Gram Method for

preparation

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Peel, core, and dice apples. Toss with 1/2 of the cinnamon. Set aside.
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In a large bowl, whisk together flour, granulated sugar, brown sugar,
baking powder, salt, cinnamon, eggs, milk, melted butter, and vanilla extract.
Fold in the diced apples.
Heat vegetable oil in a deep potDrop batter by spoonfuls into hot oil.
Fry until golden brown on both sides, about 2-3 minutes per side.
Whisk together powdered sugar, milk or water, and vanilla extract until smooth.
Adjust consistency with more milk or water as needed.
Dip warm fritters in glaze and let excess drip off.

BAKERY

FOOD PREPARED IN BAKERY

Black forest cake

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Recipe for Black forest cake
For Chocolate sponge
Ingredients Quantity
Egg 5 numbers
Sugar 150 gm
Flour 130 gm
Corn flour 20 gm
Baking powder A pinch
Vanilla essence Few drops
For finishing
Ingredients Quantity
Whipped Cream 200 ml
Fresh Cherry 200 gm

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White chocolate 200 gm
Sugar syrup 200 ml

METHOD OF PREPARATION
Steps:

1. Bake the Cake – Mix dry and wet ingredients, add boiling water, bake at 350°F (175°C)
for 30–35 mins. Cool.
2. Prepare Cherry Filling – Cook cherries, sugar, lemon juice; thicken with cornstarch.
Cool.
3. Make Whipped Cream – Beat heavy cream, sugar, and vanilla until stiff peaks form.
4. Assemble – Slice cake into layers, brush with cherry syrup, layer with whipped cream
and cherries.
5. Decorate – Cover with whipped cream, add chocolate shavings and cherries.
6. Chill & Serve – Refrigerate for 2 hours before serving.

ORANGE SOUFFLE

INGREDIENTS
For Orange soufflé
Ingredients Quantity

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Eggyolk 10 nos
Sugar 150 gm
Egg white 10 nos
Sugar 150 gm
Orange juice 400 ml
Orange zest 10 gm
Vanilla essence 10 ml
Whipped cream 750 ml
Gelatin 20gm

INTRODUCTION TO FOOD AND BEVERAGE SERVICE

DEPARTMENT

BEVERAGE

A drink or beverage is a liquid intended for human consumption. In addition to their basic
function of satisfying thirst, drinks play important roles in human culture

There are two types of beverages,they are:

1:Non alcoholic beverage
2: Alcoholic beverage

*Non alcoholic beverage

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A non-alcoholic beverage is any drink that does not contain alcohol or has an alcohol
content of less than 0.5% by volume. These beverages are suitable for all ages and include
options like water, juice, tea, coffee, soft drinks, mocktails, and dairy-based drinks. They
are often consumed for hydration, refreshment, or as alternatives to alcoholic drinks.

*Alcoholic beverage

An alcoholic beverage is a drink that contains ethanol (alcohol), typically produced by

fermentation of grains, fruits, or sugars. These beverages vary in alcohol content, usually
measured as alcohol by volume (ABV). Examples include beer, wine, and spirits (whiskey,
vodka, rum, etc.). They are regulated by law and generally restricted to adults.

*Service of beverages

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Service of Beverages

The service of beverages, whether alcoholic or non-alcoholic, follows specific guidelines to

ensure proper presentation, customer satisfaction, and safety.
✅ Table Service (Full Service)

Served by waiters at the customer’s table.

Used in fine dining restaurants and bars.
Glassware and garnishes are chosen appropriately.

✅ Counter Service (Bar Service)

Customers order directly at the counter or bar.

Common in cafes, fast-food outlets, and pubs.

✅ Self-Service

Beverages are available for customers to pick up themselves.

Found in buffets, vending machines, and cafeterias.

✅ Room Service

Beverages are delivered to hotel rooms on request.

✅ Banquet Service

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Large-scale beverage service at events like weddings and conferences.

BAR, GLASSWARES WITH RECIPE AND PICTURES OF

COCKTAIL /MOCKTAIL

COCKTAIL

A cocktail is a mixed alcoholic drink that typically consists of a spirit (such as vodka, rum,
gin, or whiskey) combined with other ingredients like juices, syrups, bitters, soda, or
cream. Cocktails are often garnished with fruit slices, herbs, or decorative elements and
served in specific glassware based on the drink type.

MOCKTAIL

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A mocktail is a non-alcoholic mixed drink that mimics the flavors and presentation of a
cocktail but without alcohol. It is made using a combination of juices, soda, syrups, herbs,
and fresh fruits, offering a refreshing and flavorful alternative for all ages.

TYPE OF COCKTAIL AND MOCKTAIL

Gin fizz

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Recepie
● 30 ml zin
● 30 ml sugar syrup
● 30 ml lemon juice
● 1 das egg white
● Dry shake

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 ● ¾ ice cube
● Top up with Soda
● Garnish with lemon will
● METHOD: DRY SHAKE

PINK LADY

RECIPE
● zin 45ml
● Granedine 45ml
● 1 dash egg white
● ¾ ice
● Garnish with cherry
● METHOD:Dry shake, Ice shake

SINGAPORE SLING

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Recepie
● ⅘ Ice
● 45 ml zin
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 ● 30 ml lemon juice
● 15 ml sugar syrup
● 45 ml cherry liqueur
● Top up with Soda
● Garnish with lemon

TOM COLLIN

Recepie
● ⅗ ice
● 30 ml zin
● 30 ml lemon juice
● 30 ml sugar syrup
● Soda
● Stear and lemon garnish

ZIN AND TONIC

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Recepie
● ⅗ ice
● 60 ml zin
● Tonic
● Garnish with lemon

SCREWDRIVER WITH VODKA

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Recepie
● ⅘ ice
● 60 ml vodka
● Top up with orange juice

VODKA SUNRISE

Recepie
● ¾ ice
● 45 ml vodka
● 30 ml lemon juice
● 120 ml orange juice (top-up)
● 15 ml granadine
● Garnish with orange or lemon

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BLUE LAGUN

Recepie
● ⅘ ice
● 45 ml vodka
● 30 ml lemon juice
● Sprite(top-up)
● 15 ml Giffard
● Garnish with lemon

MARDAS

Recepie
● 45 ml vodka
● Cranberry
● Orange juice
● 30 ml cranberry
● 50 ml orange juice
● Garnish with orange

PLANTERS PUNCH

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Recepie
● 3 ice
● 60 ml dark rum
● 60 ml orange juice
● 15 ml lemon juice
● Garnish with lemon and cherry

CUBALIBRA

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Recepie
● ⅚ ice
● 60 ml dark rum
● 30 ml lemon juice
● Top-up with coke
● Garnish with lemon

HOT RUM PUNCH

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VIRGIN MOJITO

Recepie
● 4 lemon rolley
● 30 ml sugar syrup
● Based the mint
● Pour the ice
● Churn
● Add more ice
● Soda
● Garnish With Mint

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 CONCLUSION
The hotel management practical experience plays a crucial role in developing
hands-on skills and real-world expertise in the hospitality industry. Through
practical training, students gain insights into food and beverage service, front
office operations, housekeeping, and customer service, ensuring they are well-
prepared for professional roles.

Key takeaways include:

✔ Understanding Service Standards – Learning the correct procedures for
serving food and beverages.
✔ Enhancing Guest Experience – Developing communication and problem-solving
skills.
✔ Practical Knowledge – Gaining experience in handling reservations,
housekeeping, and restaurant operations.
✔ Teamwork and Time Management – Learning to work efficiently in a fast-paced
environment.

Overall, practical training bridges the gap between theory and real-world application,
ensuring future hospitality professionals deliver exceptional service.

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