An Overviewon Food and Beverage Production

at Radisson Blu Water Garden Hotel Dhaka

Practicum Report
On
1

An Overview onFood and Beverage Production at Radisson Blu Water

Garden Hotel Dhaka

Prepared For
Prof. M AmanUllah
Chair
College of Tourism and Hospitality Management

Prepared By
Tapas Paul
ID# 12311042
Program: BATHM

Submission Date: 16th December, 2016

IUBATInternational University of Business Agriculture and Technology

"An Overview onFood and Beverage Production at Radisson Blu Water

Garden Hotel Dhaka"

16 August, 2016
Chair,
Prof. M. AmanUllah
CTHMCollege of Tourism in Hospitality Management
IUBATInternational University of Business Agriculture and Technology
3

4 Embankment Drive Road, Sector-10

Uttara Model Town, Dhaka 1230
Sub: Letter of transmittal.
Dear Sir,
It is a great pleasure for me to submit my practicum report on the topic of " An Overview on
Food and Beverage Production at Radisson Blu Water Garden Hotel Dhaka"We have
prepared this report, as partial fulfillment of the course THM 490 Practicum.
To prepare this report, We gathered what We believe to be the most relevant facts in terms of
analytical as well as reliability. We have focused my best effort to achieve the objectives of the
report and hope that my endeavor will serve the purpose. The practical knowledge and
experience gathered during the report preparation will greatly help in my future professional life.
We would really appreciate, if you enlighten us with your thoughts and views regarding the
report. Also, if you wish to inquire about an aspect of my report, We will gladly answer your
queries.
Thank you again for your support and patience.
Yours Sincerely,

Tapas Paul
ID# 12311042
Program: BATHM

Practicum Completion Certificate

ACKNOWLEDGEMENT

All praise to almighty Allah, our creator, our sustainer to whom we all have to return. We bear
the witness that there is none worthy of worship except Allah merciful and benevolent and we

also bear the witness that Mohammad (SallallahuAllihaWaSallam) is Allahs slave and
messenger.
First of all I would like to pay my gratitude to my respectable Chair, Prof. M. AmanUllah whom
gave the opportunity of doing Practicum report on Food and Beverage Production at Radisson
Blu Water Garden Hotel Dhaka.
I would like to obligate my executive chef Shamol,who taught me what is the necessity of food
production in the tourism industry. And I would like appreciation to my in-charges
Md.AshikurRahman. They trained me how to cook and how to pre-prepared food items.
I am deeply indebted to my academic supervisor Farzana Al Fardous for his whole-hearted
supervision during my organizational attachment period.

.
Md. Rokonuzzaman
ID# 12311025
Program: BATHM

STUDENT DECLARATION

I am Md. Rokonuzzaman a student of Bachelor of Arts in Tourism and Hospitality Management

Program (BATHM), under the College of Tourism and Hospitality Management (CTHM) from
IUBATInternational University of Business Agriculture and Technology, declaring that, this
practicum report on the topic of Food and Beverage Production at Radisson Blu Water Garden
Hotel Dhaka has only been prepared for the fulfillment of the course of THM 490Practicum
as the partial requirement of Bachelor of Arts in Tourism and Hospitality Management Program
(BATHM).

It has not been prepared for any other purpose, reward, or presentation.

Md. Rokonuzzaman
ID# 12311025
Program: BATHM

SUPERVISOR DECLARATION

This is to certify that Md. Rokonuzzaman, ID# 12311025 has completed his internship
(Practicum, THM-490) from Radisson Blu Water Garden Hotel Dhaka as a Trainee under the
department of Food Production operation from 17 April, 2016 to 17 July, 2016. He has
successfully completed his Practicum Report under my supervision. During my supervision I
found him punctual, hard working and sincere. I pray and wish to Almighty Allah for his success
and better future career.

I hereby declare that I have checked this report in my opinion; this report is adequate in terms of
quality and scope for the award of Bachelor of Tourism and Hospitality Management (BATHM)
program.

.
Farzana Al Ferdous
Assistant Professor
CTHMCollege of Tourism in Hospitality Management
IUBATInternational University of Business Agriculture and Technology
4 Embankment Drive Road, Sector-10
Uttara Model Town, Dhaka 1230

Table of Content

Particular
Preparatory Part

Page No.
8

-Cover Page
-Title Fly
-Title Page
-Letter of Transmittal
-Practicum Completion Certificate
-Acknowledgement
-Student Declaration
-Supervisor Declaration
- Table of contents
-Executive Summary

I
II
III
IV
V
VI
VII
VIII
IX -XIII
XIV

1.INTRODUCTORY PART
1.1 Introduction
1.2 Background of the Report
1.3 Objective of the Report
1.3.1 Broad Objective
1.3.2. Specific objectives
1.4 Scope of the Study
1.5Limitations of the Study
1.6 Limitations of the Report

1-1
1-2
2-2
2-2
2-2
2-2
2-3
3-3

2.ORGANIZATIONAL PART
2.1 A Brief Overview of Radisson Blu Water Garden
2.2 Chain of Carlson Rezidor
2.3Brand Hierarchy
2.4Radission background
2.5 Radisson Blu Water Garden Hotel Dhaka
2.6 Octagonal Atrium Lobby
2.7 Rooms & Suites
2.8 Dining
2.9 Other Features
2.10 Recreation Facilities
2.11 The Location of the Radisson Blu Garden Hotel, Dhaka
2.12Radission Mission Statement
2.13 Radisson Goal
2.14 Vision
2.15 Company Credo
2.16 Facilities of Radisson Blu Water Garden Hotel, Dhaka
2.17 Food and Accommodation
2.18 Groups and Events
2.19 Corporate Events
2.20 Grand Ball Room
2.21 Banquet Hall
2.22 Meeting Room
2.23 Name of Meeting Rooms

5-5
6-6
6-6
7-7
8-8
8-8
8-9
9-9
9-9
10-10
10-11
11-11
11-11
11-11
11-12
12-13
13-13
13-13
13-14
14-14
14-15
15-15
15-15
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2.23.1 Mallika
2.23.2 Madhabi
2.23.3 Mahua
2.24 Name of Restaurten
2.24.1 Spice & Rice
2.24.2 Sublime
2.24.3 Chit Chat
2.25 Name of Bar
2.25.1 Lounge & Bar
2.25.2 Blaze Bar
2.25.3 Cigar Bar
2.26 Meeting and Banquet Capacity in brief
2.27 Organ gram of RBDWG
2.28 RWGHD Guarantee

16-16
16-16
17-17
17-17
17-18
18-18
19-19
19-19
19-20
20-20
20-20
21-21
22-22
23-24

3.Food and Beverage Production Operations

3.1 Industrial Kitchen
3.2 Food Production Department in General
3.3 Kitchen Objective
3.4 Cooking Basics
3.4.1 Measurements
3.4.2 Measurement Equivalents
3.4.3 Seasoning
3.4.4 Baking
3.4.5Tools of the Trade
3.5.6 Timing
3.5 Cooking Safety Guidelines
3.6 The Safe Workplace
3.7 Food Hazards
3.7.1Contamination
3.7.2 Pathogens
3.7.3 Bacteria
3.7.4 Bacterial Pathogens
3.7.5 Bacterial Growth
3.7.6 Locomotion of Bacteria
3.7.7 Protecting Against Bacteria
3.7.8 Viruses
3.7.9 Fungi
3.8HACCP System
3.9 Identifying Critical Contorl Point
3.10 Personal Hygiene
3.11 Food Storage
3.11.1 Rules of Safe Storage
3.11.2 Dry Food

26-26
27-27
27-27
27-27
27-28
28-28
29-29
29-29
29-29
29-30
30-31
31-31
31-31
31-32
32-32
32-33
33-33
33-33
34-34
34-34
34-34
35-35
35-35
36-36
36-37
37-37
37-38
38-38
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3.11.3 Freezer Storage

3.11.4 Refrigerator Storage
3.11.5 Hot Food Holding
3.11.6 Cooling Procedures
3.12 Main kitchen
3.12.1 Display Kitchen
3.12.2Main Kitchen Equipment
3.12.3Cutting methods of RBDWG
3.12.4Common herbs and spices used in RBDWG
3.12.5 Basic Methods of Cooking Used In Main Kitchen
3.12.6 Mother Sauces
3.12.7 Menu of Main Kitchen
3.13Garde Manger Kitchen
3.13.1Garde Manger Useful Tools
3.14 Cheese

38-39
39-39
40-40
41-41
41-43
43-44
44-46
46-48
48-50
50-53
53-55
56-56
56-56
57-58
58-59

3.15Hygiene Control
3.16 What We Do When Accidents Happen in the Kitchen

59-60
61-61

4. TASK PART
4.1 Duties & Responsibility Performed During Training

63-63

4.2 Skill used & Learned

4.3 Internship Evaluation

63-64
64-65

5. REPORT PART
5.1 Methodology
5.1.1 Primary Sources
5.1.2 Secondary Sources
5.2 Findings
5.3 Recommendation
5.4 Conclusion

67-67
67-67
67-67
67-68
68-68
69-69

6.APPENDIX PART
6.1 Bibliography
6.2 Website
6.3 List of Abbreviations
6.4 Photos

71-71
71-71
71-72
72-74

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Executive Summary

One of the fastest growing sectors of the economy of our time is the hospitality industry. The
hospitality industry alone is a multi-billion dollar and growing enterprise. It is exciting, never
boring and offers unlimited opportunities. The hospitality industry is diverse enough for people
to work in different areas of interest and still be employed within the hospitality industry. Think
about this: It makes sense to prepare for a job in which you have numerous opportunities for
advancement, because it is an economic advantage for you in the long run.There are few 5 star
hotels in Bangladesh and RadissonBlu Water Garden Hotel Dhaka is one of them, which holds a
renowned competitive position among all. The Radisson Blu Water Garden is an upscale hotel
brand around the world under Radisson Blu Worldwide Company. Radisson Blu Water Garden
HotelDhaka is running its operation with service excellence to the guest. Radisson Blu Water
Garden Hotel Dhaka has always offers modern comfort and fabulous facilities to the guest which
makes a satisfactory and positive impression in guests mind. 24 hours Room Service is also
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available at the hotel. In this report I have discussed about Production, the facilities and various
departments of Radisson Blu Water Garden Hotel Dhaka. I have worked in Food & Beverage
Production of this hotel and tried my level best to discuss the function and working procedure of
the department. Food & Beverage Production is a very important part of hotel industries. So, it is
needed to know the Guest satisfaction level and also to know are they satisfied or not? The main
objective of this report to suggest a flexible model to improve the existing Food & Beverage
Production of Radisson Blu Water Garden Hotel Dhaka and to share existing experience on the
topic, advance interest in the relevant issues and increase knowledge on the subject.

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