Internship Report B

20130100 Internship Report

B.COM(H) 5TH , MUGAURAV KUMAR KAUSHIK Page 1

PROJECT REPORT

SUMMER TRAINING

ON

EMPLOYEE WELFARE MEASURES

HOTEL CLARKS SHIRAZ

54-TAJ ROAD, AGRA-282001, U.P, INDIA

FOR THE PARTIAL FULFILLMENT OF THE REQUIREMENT

FOR THE AWARD OF

BACHELOR OF COMMERCE (H)

UNDER THE SUPERVISION OF UNDER THESUPERVISION OF

MR. GAURAV SAXENA MR. PRADEEP OBEROI

ASSISTANT PROFESSOR DY-G.M. - HR& TRAINING MANGALAYATAN UNIVERSITY HOTEL CLARKS SHIRAZ

SUBMITTED BY

GAURAV KUMAR KAUSHIK

B.COM (H) 2013-2016’

ENROLMENT NO: - 20130100

INSTITUTE OF BUSINESS MANAGEMENT,

MANGALAYATAN UNIVERSITY,

33RD KM STONE, ALIGARH-MATHURA HIGHWAY,

BESWAN, ALIGARH



PROJECT REPORT

SUMMER TRAINING

ON

EMPLOYEE WELFARE MEASURES

HOTEL CLARKS SHIRAZ

54-TAJ ROAD, AGRA-282001, U.P, INDIA

FOR THE PARTIAL FULFILLMENT OF THE REQUIREMENT

FOR THE AWARD OF

BACHELOR OF COMMERCE (H)

UNDER THE SUPERVISION OF UNDER THESUPERVISION OF

MR. GAURAV SAXENA MR. PRADEEP OBEROI

ASSISTANT PROFESSOR DY-G.M. - HR& TRAINING MANGALAYATAN UNIVERSITY HOTEL CLARKS SHIRAZ

SUBMITTED BY


B.COM (H) 2013-2016’

ENROLMENT NO: - 20130100

INSTITUTE OF BUSINESS MANAGEMENT,

MANGALAYATAN UNIVERSITY,

33RD KM STONE, ALIGARH-MATHURA HIGHWAY,

BESWAN, ALIGARH


LETTER OF ACCREDIATION

It is hereby certified that this Report, entitled

“Human Resource Department of HOTEL CLARKS SHIRAZ”

Prepared by Mr.GAURAV KUMAR KAUSHIK

It is an outcome of the 6 weeks Internship undergone at

“HOTEL CLARKS SHIRAZ, 54-Taj Road, Agra-282001, U.P, India”.

The facts & ideas presented in this report are an outcome of the students’

Hard-work and dedication to the project, undertaken as a partial fulfillment

For the requirement for the degree of

Bachelors of Commerce (H)

The outcome of this report is highly appreciated.

_________________________ _________________________

Mr. PRADEEP OBEROI Mr. GAURAV SAXENA

D.G.M-HR&TRAINING External Evaluator



COMPANY CERTIFICATE



CERTIFICATE FROM THE FACULTY GUIDE

Certified that MR. GAURAV KUMAR KAUSHIK Enrollment no. 20130100 has carried out the research work presented in this report entitled “EMPLOYEE WELFARE MEASURES’’ for the award of BACHELOR OF COMMERCE (HONOURS) ’’ from MANGALAYATAN University, Aligarh, under my supervision. The Project report results of original work, and studies are carried out by the student himself and the contents of the report do not form the basis for the award of any other degree to the candidate or to anybody else from this or any other University/Institution.

MR. GAURAV SAXENA

Lecturer, IBM,

MANGALAYATAN University,

Aligarh

Place:

Date:



ACKNOWLEDGEMENT

This Internship would not have possible without the guidance and the help of several individuals who have contributed and extended their valuable assistance in

the preparation & completion of this project.

I would like to express my gratitude to MANGALAYATAN UNIVERSITY for including Internship program as a four credit course which has provided an

opportunity to gain practical working experience in the organization.

My sincere gratitude to Mr. PRADEEP OBEROI, DY-G.M.-HR&TRAINING ,for giving me a chance to do my Internship in the HR Department of HOTEL CLARKS

SHIRAZ ,AGRA. I am also thankful to Miss HUMA Mam, from Human Resource Department for devoting time from her busy schedule & explaining how work is done in Human Resource Department & assigning me with various tasks during

this period of Internship. I would also like to extend my special thanks to the entire staff for their full cooperation, guidance & support during my Internship.

Lastly, I would like to thank Dr. ABHAY KUMAR, Director IBM, MANGALAYATAN UNIVERSITY and my special thanks to MR.GAURAV SAXENA, my Internship

Coordinator, for giving their valuable Instruction & guidance during the Internship program.

Finally I would like to thank ALMIGHTY”GOD”, my PARENTS who bestowed upon me the potential ability to accomplish the task of this project.



PREFACE

Business environment are becoming more & more complex with the passage of time. To understand & deal with such riddle phenomena, one needs a lot of energy

& practical knowledge. So business education has become an evolving science, which helps to solve the business problems. Academic education provides

theoretical knowledge about business decisions & policies.

This Internship--- as an integral part of B.COM (H) program provides the opportunity keeping in to real professional life of Business people. It enables us to evaluate & understand the practical application of the terms & techniques that we

have studied during our course.

I was assigned to complete my Internship comprising practical work of six-weeks at HOTEL CLARKS SHIRAZ, AGRA. In this internship report I’ve tried my level best

to explain each & every significant aspect of the EMPLOYEE WELFARE MEASURES.



LIST OF ACRONYMS

(a)MU Mangalayatan University

(b)HRD Human Resource Department

(c)HR Human Resource

(d)B.COM Bachelors of Commerce

(e)ESI Employee State Insurance

(f)PF Provident fund

(g)HCS Hotel Clarks Shiraz

(h)OB Organizational Behavior

(i)MC Managerial Communication

(j)D.G.M Deputy General Manager

(k)I.B.M Institute of Business Management

(l) E.P.S Employee Pension Scheme



TABLE OF CONTENTSS.NO CONTENTS PAGE

NO.1.

COVER PAGELETTER OF ACCREDATIONCOMPANYCERTIFICATE CERTIFICATE FROM FACULTY GUIDEACKNOWLEDGEMENTPREFAELIST OF ACRONYMSEXECUTIVE SUMMARYCHAPTER 1 INTRODUCTION.1.1 Background1.2 Objectives1.3 Details of Internship at Hotel Clarks Shiraz1.4 Introduction of Hotel Clarks Shiraz1.4.1 Clarks History1.4.2 Group Profile1.4.3 Unit Profile1.4.4 Mission, Objective, & Goal1.4.5 Key People in Hotel Clarks Shiraz1.4.6 HRD Functional Hierarchy1.4.7 Area of OperationsCHAPTER 2 ACTIVITIES UNDERTAKEN2.1 TITLE OF THE PROJECT2.1.1 Statement of the problem2.1.2 Objectives of the study2.1.3 Scope of the study2.1.4 Aim of employee welfare2.2 Introduction to employee welfare2.3 Origin of LABOUR Welfare Activities2.4 purpose & objective of employee welfare2.5Important benefits & features of employee welfare2.6 Facilities provided for employee welfare at Hotel Clarks Shiraz2.7Research & Methodology2.8Data Analysis & Interpretation



CHAPTER3: SUMMARY OF FINDINGS & CONCLUSION SUGGESATIONS& RECOMMENDATIONS4.1 Limitations & Problems faced during the study

CHAPTER 5: OVERALL EXPERIENCEBIBLOGRAPHYAPPENDIX & ANNEXUREPROGRAM WORKPLACE RELATIONSHIP Organizational Behavior Managerial CommunicationWEEKLY REPORTING



EXECUTIVE SUMMARY

The core objective of the Internship is to fulfill the requirement of the B.COM (H) program as prescribed by the MANGALAYATAN UNIVERSITY. An intern has to

prepare project report at the end of the Internship period but the main objective of the Internship is to get hands-on experience of the real world organization. The

Internship was completed with the objective of getting practical knowledge in the HR Department of HOTEL CLARK SHIRAZ, AGRA.

The responsibility I was assigned on this Internship was to work on EMPLOYEE WELFARE MEASURES. As an intern, I realized that I was successful to gather a lot of significant learning experience which would be helpful in my future career.

The HR Department of HOTEL CLARKS SHIRAZ, AGRA offered me ample space & opportunities, not only to learn but also to exhibit my skills as a HR member. I have used my theoretical knowledge of HR in real practice while participating in

many discussions.

I also attempted to gather more information on basic job functions of other departments to have better understanding of the relation between them & the HR

Department. It was commendable to see how wholeheartedly they welcomed, acknowledged & appreciated understanding & knowledge.

I successfully completed all the assigned duties & handed them over to the senior supervisor at the end of the Internship. I thoroughly enjoyed the challenges that

came along every single day. I could also bring some minor improvisations during my Internship which were able to leave their marks. These lessons that I have

learned will be a valuable one for my future and endeavors as well.



CHAPTER 1

INTRODUCTION



CHAPTER 1: INTRODUCTION

1.1 Background

MANGALAYATAN UNIVERSITY is the conscientious learning center where students at different levels are prepared to meet the challenges and opportunities

of the 21st century. It offers graduate program of BACHELOR OF COMMERCE (B.COM) which requires the students to complete a four credit of Internship

program. After the completion of internship, students are required to prepare a project report on a topic relevant to the work they are assigned during Internship.

An intern has to prepare project report at the end of the internship period but the main objective of internship is to get hands-on experience of the real world

organization. It also helps to develop the skills required to handle day to day operations in an organization. This will allow the students to be prepared for the upcoming corporate challenges by experiencing real time working environment.

Upon subsequent research to find the best suitable organization to match my area of interest, I have selected HRD of a five-star hotel supremely known for its well defined quality services-HOTEL CLARKS SHIRAZ, AGRA. The internship program

was approved by MANGALAYATAN UNIVERSITY, ALIGARH.



1.2 OBJECTIVESThe faculty of Management, MANGALAYATAN University has its ultimate objective of preparing student for professional pursuits of business, industry& government. The core objective of the internship is to fulfill the requirement of the B.COM program as prescribed by MANGALAYATAN University. Apart from this, internship was completed with the objective of getting practical knowledge in the HR Department of HOTEL CLARKS SHIRAZ, AGRA.

More specifically the objectives of the internship were as under:

(a)To gain practical experience of the jobs carried out in the HR department of Hotel Clarks Shiraz.

(b)To compare the theoretical knowledge of HR with the practical experiences carried out at the 5-star Hotel.

(c) Clarify personal interests, skills, competencies, and their implementation towards development of career goals.

(d)To gain ideas from the experienced people working for HR Department.(e)To understand various challenges faced by the HR Department.(f) Development of personal standards of professional and ethical behavior

required in the organization.(g)To understand Employee Welfare Measures in Hotel Clarks Shiraz, Agra.(h)Assumptions of responsibility for continued learning & professional career

development.




1.3 Details of Internship at Hotel Clarks Shiraz, AGRATABLE 1:Details of Internship at Hotel Clarks Shiraz

Name of the Organization Hotel Clarks Shiraz

Registered Address: 54-Taj Road, Agra-282001, U.P, India.Website: http/www.hotelclarksshiraz.com

E-Mail:[email protected]

Phone:(+91-562) 2226121/27, 2226129/32

Fax:(+91-562) 2226128

Position: Intern / Trainee

Department: Human Resource(HR)

Working Duration: 45-days

Name & Designation of Mr. PRADEEP OBEROIInternship Mentor at D.G.M.-HR &Training

Hotel Clarks Shiraz:

Name & Designation of Mr. GAURAV SAXENA Internship Mentor at Assistant Professor

MANGALAYATAN University:

mailto:[email protected]?subject=Hotel%20Clarks%20Shiraz%20Mail%20Through%20hotelclarksshiraz.com




1.5 INTRODUCTION OF HOTEL CLARKS SHIRAZ

1.4.1 Clarks HistoryThe founder of Clarks Group of Hotels was late SHRI BRIJPAL DAS-JI. He by

sheer interest, foresightness& vision to pull all his efforts to diversify the business in to Hotel Trade. This prompted family to invest in acquiring a property (to be lodged at that time) at Varanasi from an English Lady whose name was Mrs. Clarks & thus came in to being a branding name of Clarks. The family in earlier times was in to the business of Jewelers. They were traditionally Jewelers from Varanasi & once upon an official jeweler of Viceroys also. As the time passed by, the family realized that diversification in to Hotel-Line will be purposeful & profitable trade. Thus came in to existence a new company was set up in the year 1961 with the name of U.P Hotels & Restaurant Pvt. Ltd. In the historical city of Agra a first 5-star Hotel was set-up in the year 1961-1962 known as Clarks Shiraz. Gradually Clarks AMER in Jaipur & Clarks AVADH in LUCKNOW was set up in 1973 & late in the year 1998 Clarks KHAJURAO came in to operation.

As years passed away, the promoters kept on expanding &innovating all the properties to keep pace with fast growing competition and changing need in the field of tourism. Today the present capacity of Hotel Rooms after going on expansion is Clarks Shiraz-237 Rooms, Clarks Amer-202 Rooms, and Clarks Avadh-98 Rooms & Clarks Khajurao-104 Rooms.



1.4.2 Group Profile

The founder of the Clarks Group of Hotels was late SHRI BRIJPAL DAS-JI. The property was brought from an English lady whose name was Clarks and thus came in to being the Clarks Group of Hotels. Clarks Hotel Varanasi Pvt. Ltd the family was earlier known as SONAWALAS managed this Hotel.

With the advent of time the family realized the need for diversification & expansion & as a result a new company was set-up in the year 1962 with Uttar Pradesh Hotel & Restaurant Ltd, in the historical city of TAJ i.e., Agra. This property was named as Hotel Clarks Shiraz Agra. Gradually considering Hotel-line a profitable trade, two other properties were opened in the year 1973 one at Jaipur-Clarks AMER and another at Luck-now Clarks AVADH.

As the time passed they kept on expanding& renovating all the properties to keep pace with the changing need and growing competition in the field of Tourism.

As a result of this the following properties were opened:-

(a)Clarks BUNDELA at KHAJURAHO.(b)Chain of Great Value Hotels in the GHARWAL Hills.(c) Great Value Travels Ltd.(d)Clarks Air India.(e)International Debut by setting up a chain of 5-star hotels in the Australia

under the name of Good Value.



1.4.3 Unit Profile

Hotel Clarks Shiraz, Agra is a five-star hotel Luxury Hotel which was established in1962. It features 237 lavishly appointed & centrally air conditioned rooms. The 237 rooms are spread out in three magnificent blocks called Tower-Block, Main Block & Garden Wing. The Hotel has started its operation from 100 rooms, in 1967 the property was expanded with additional 45 Rooms and in 1992 the Hotel further added 90 Rooms.The hotel has a roof-top restaurant Mughal Room, which has multi-cuisine & light vocal music. The Hotel has a spacious dining hall” SHAHNAZ” at the lobby and a coffee shop “BANSURI”. Besides it consists of Banquet halls “AKBAR” & Tower Hall. A BAR-BE-QUE corner is situated near the swimming pool. Hotel has two bars-one located at the rooftop called “MUGHAL BAR” & another located at lobby level called “KHAYYAM BAR”.Hotel also provides other facilities to guests to meet recreational facilities and commercial purposes, such as Bank, Post-Office, Shopping Arcade, Travel Counters ,Beauty Saloon, Heath Club, Croquet, Magic/Puppet Shows, Doctor on call, Indian Air-lines offices ,Facilities for secretarial & conference services are also provided.



1.4.4MISSION, OBJECTIVES & GOALS OF HOTEL CLARKS SHIRAZ

MISSION As we are continuously improving our products & services, our mission is to provide Genuine Hospitality services to our guests at every point of contact.To build valuable relationship with our Guests, Owners, & Employees for expansion & development.By expanding the Hotel and increasing the ROI in Clarks Shiraz.

OBJECTIVE Our main objective is to achieve highest level of Guest care & Satisfaction. Emphasize care of Guests & Continuous innovations in the quality of products & services.“As Clarks care for both Customers & Employees”.Our motto is to improve competence amongst employees by continuous Training & Development, and Staff-Welfare towards achieving the goal of the Hotel.

GOALClark’s goal is to clearly communicate performance in expectation to employees which distinctly makes positive feeling in Clarks Guest experience. Its exemplary hospitality services that bring the guests back. Its proactive customer service and a positive attitude for success. Meet and exceed the expectations of Guests with speed, ensuring reliable and consistent customer service.



1.4.5 KEY PERSONS OF HOTEL CLARKS SHIRAZ

Table 2: Key Persons in Hotel Clarks Shiraz

NAME DESIGNATION

Mr. RUPAK GUPTA Jt. Managing Director

Mr. DEBASHISH BHOWMIK Sr. Vice President

Mr. AMULYA KAKKAR Sr. D.G.M-Finance & Adm.

Mr. PRADEEP OBEROI D.G.M-HR & Training

Mr. VINOD SHARMA Manager Sales

Chef MRIDUL KANTI MANDAL Executive Chef

Mr. HARISH KUMAR POKALA Executive House Keeping

Mr. SOHRAB BIJLANI Asst. Front Office Manager

Mr. RAJ KUMAR SINGH Deputy Chief Engineer



1.4.6 HR Department Functional Hierarchy

Table3: Functional Hierarchy Hotel Clarks ShirazD.G.M HR&TRAINING

Security

(Supervisors/Sr. Guards/Drivers

Training &Development


HRD & Training(Sr. Executive/

Supervisor/Gen. Assistant

Man-PowerRecruitment& Selection

Gate passes /Parking/Frisking

Surveillance/CCTV/62CamerasAttendance&

Leave Management

Safety & Security

TransportationEmployeeWelfare



Statutory Compliances Payroll Fire & Safety


1.4.7 Areas of OperationDuring these 45 days of internship period in the Hotel as an intern, I decided to work under HR Department where I could learn some important aspects of

HR functions and understand the corporate culture of a five-star Hotel and also bring in some fresh ideas to the Department. My specialization in B.COM (H) being HR, for obvious reason I took up Internship in HRD. I was fortunate

enough to have the opportunity to do my Internship in such a well-staffed organization.

Human Resource DepartmentThe Human Resource Department are broadly classified the functions in to

two topics “What We Believe & What We Do”.“The process of hiring & developing employees so that they can become

more valuable to the Organization”.HRD includes conducting Job Analysis, Planning Personnel needs, and

Recruiting right person for the Right Job, Orientation & Training, Managing Wages & Salaries, Providing Benefits & incentives, Evaluating Performance,

Resolving Disputes and Communicating with all employees at different level.Human Resource Management is an approach consisting of several

functions:(a)Staffing (i)Transfer Policy(b)Training & Development (j)Termination Policy(c) Job-Rotation (k)Promotion Policy(d)Motivation (l)Job Designing(e)Work –Place Safety (m)Employee Welfare Measures(f) Performance Management (n)Orientation (g)Employees Relation (o)Recruitment & Selection (h)Compensation & Benefits



CHAPTER 2: ACTIVITIES UNDERTAKEN

2.1 TITLE OF THE PROJECTEmployee welfare with reference to Hotel Clarks Shiraz

2.1.1 STATEMENT OF THE PROBLEMThe study and analysis of the employee welfare facilities provided and the level of satisfaction of employees towards the existing welfare facilities provided in Hotel Clarks Shiraz, Agra.

2.1.2 OBJECTIVES OF THE STUDY(a)To study the various welfare facilities provided by Hotel Clarks Shiraz.(b)Awareness amongst employees with respect to the welfare facilities

provided.(c) To know employee expectation about the welfare facilities.(d)

2.1.3 SCOPE OF STUDYThe study is concerned with the analysis of employee welfare facilities .it will facilitate the management to review its present facilities and adopt further modification /changes.

2.1.4 AIM OF EMPLOYEE WELFAREFrom humanitarian point of view employee should be provided certain facilities, benefits& amenities’ while from the economic point of view it is essential as it improves the living and working condition of employees and also help in increasing productivity.

2.2 INTRODUCTION TO EMPLOYEE WELFAREAccording to TODD “Employee Welfare means anything done for the comfort & improvement ,intellectual or social benefits of the employees over & above the wages paid which is not the necessity of the company”.



Definition

According to a report of the International Labor Organization, “Workers welfare should be understood as such services, facilities and amenities which may be established in the vicinity of an undertaking to enable the persons employed in them to perform their work in healthy, congenial to good health and high morale”.

Employee welfare is a comprehensive term including various services, benefits and facilities offered to employees & by the employers. Welfare includes anything that is done for the comfort and improvement of employees and is provided over and above the wages. The welfare measures need not be in monetary terms only but in any kind/forms. Employee welfare includes monitoring of working conditions, creation of industrial harmony through infrastructure for health, industrial relations and insurance against disease, accident and unemployment for the workers and their families. The very logic behind providing welfare schemes is to create efficient, healthy, loyal and satisfied labor force for the organization. The purpose of providing such facilities is to make their work life better and also to raise their standard of living



2.3 LITERATURE SURVEY

Origin of LABOUR Welfare Activities

The origin of welfare work in India may be traced from the First World War of 1914-1918. Since the First World War, it has been expanding steadily, mostly on voluntary basis. The economic depression also did much to temper the interest, which the war had kindled. The governments as well as industrialist were prompted to take active interest in welfare work due to the discontent and industrial unrest that prevailed in the country, and to some extent due to moral pressure brought to bear on them by the work of the International Labor Organization. The Second World War received and strengthened welfare movement, and the benefits resulting from a proper regard for the health and wellbeing of the employees were gradually recognized, and employers co-operated with the government in the provision of improved amenities. Active interest in welfare facilities has survived the impetus of the war and though the welfare work in India is still considerably below the standards set up in other countries, it has come to stay and is bound to make rapid progress in the years to come, especially when the Indian republic is wedded to the ideal of a Welfare State and a socialist pattern of the society.



2.4 PurposeEmployee welfare work thus serves the following purposes:

(a) Enables workers to have a richer and more satisfying life.

(b) Raises the standard of living of the workers by indirectly reducing the burden on their pocket.

(c) Absorbs the shocks injected by industrialization and urbanization on workers(d) Promotes a sense of belonging among workers, preventing them from

resorting to unhealthy practices like absenteeism, labor turnover, strike etc.(e) To bring about the development of the whole personality of the workers to

make a better workforce.

OBJECTIVES OF EMPLOYEE WELFARE(a) It improves the loyalty & morale of the employees.(b)It reduces labor turnover and absenteeism.(c) It helps to improve industrial relations & industrial peace.(d)It helps to improve employee productivity.(e)Welfare measures helps to improve the goodwill and public image of the

company.



2.5 The important benefits of welfare measures can be summarized as follows: (a)They provide better physical and mental health to workers and thus promote a healthy work environment.

(b)Facilities like housing schemes, medical benefits, and education and recreation facilities for workers’ families help in raising their standards of living. This makes workers to pay more attention towards work and thus increases their productivity.

(c) Employers get stable labor force by providing welfare facilities. Workers take active interest in their jobs and work with a feeling of involvement and participation.

(d) Employee welfare measures increase the productivity of organization and promote healthy industrial relations thereby maintaining industrial peace.

Welfare helps in keeping the morale and motivation of the employees high so as to retain the employees for longer duration.

FEATURES OF EMPLOYEE WELFARE(a)Employee welfare is a Dynamic concept.(b)Welfare Measures may be both Voluntary & Statutory(c) The basic purpose is to improve the working class.(d)Employee’s welfare is also known as fringe benefits & services.(e)Employee welfare is a comprehensive term including various services, facilities

and amenities provided to the employees for their betterment.



2.6 FACILITIES PROVIDED FOR EMPLOYEE WELFARE IN HOTEL CLARKS SHIRAZ:

(1) Food Entitlement & Cafeteria facilities

(2)Medical facilities (a)Dispensary

(b)First Aid

(c)Employee State Insurance (E.S.I)

(d)Medical Camps

(3)Staff loans & Advances (a)Staff Advance

(b)Bank Loans

(4)Social Security (a)Provident Fund (P.F)

(b)Gratuity Fund

(c)Employee Pension fund

(d)Employee State Insurance (E.S.I)

(e)Bonus Fund

(5) Games (a) Indoor games

(b)Outdoor games

(6)Cultural Activities (a)Festival Celebrations

(b)Annual Staff Function

(c)New-Year get-together



(d)Staff-Birthdays

(e)Fare-well for Retirement

(7)Security & Safety(a)Transportation

(b)Uniforms & Personal Protective Equipment’s

(c)Safety Lockers

(d)Rest-rooms & Lunch Room

(e)Laundry

(8)Basic Facilities(a) Pure-Drinking water facilities

(b)Wash-rooms & Toilets

(c)Parking facilities



1. FOOD ENTITLEMENT & CAFETERIA FACILITIESCanteen facilities are provided exclusively for all permanent and casual employees of the company, trainees, apprentices, and representatives of other company who are on job in the Hotel. As food is the basic need, of all. The Hotels provides meals facilities on complementary or subsidiary rates, as well as on monthly payment basis. The main objective of the Hotel is to provide healthy & hygienic meals for the employees.

Table: 4 HOTEL CLARKS SHIRAZ, AGRA------STAFF CAFETERIA MENU

BREAKFASTMONDAY POORI (4 NO.s), ALOO BHAJI, TEA.TUESDAY BREAD/CUTTLET, TEA.WEDNESDAY VEGETABLE UPMA, JALEBI (2 NO.s), TEA.THRUSDAY STUFFED PARANTHA (2 NO.s), BOONDI RAITA, TEA.FRIDAY ONE VEGETABLE CUTLET OR ONE EGG OMLETTE + TWO PIECES BREAD

SLICE WITH BUTTER, TEA.SATURDAY POHA + BANANA(1 NO.s)SUNDAY STUFFED PARANTHA (2 NO.s), PLAIN CURD, TEA.

LUNCH & DINNER EXTRA DISHMONDAY DAL MASOOR, SEASONAL VEGETABLE, PLAIN RICE, DAHI-

RAITA, CHILLIES, ROTI, ACHAAR.EGG CURRY / PANEER MASALA

TUESDAY DAL CHANNA, SEASONAL VEGETABLE, PLAIN RICE, CHILLIES, ROTI, KHEER, ACHAAR.

PALAK PANEER

WEDNESDAY KHADI-PAKODI, SEASONAL VEGETABLE, PLAIN RICE, ROTI, ACHAAR

EGG CURRY / MATAR PANEER

THRUSDAY RAJMA MASALA, SEASONAL VEGETABLE, PLAIN RICE, DAHI RAITA, CHILLIES, ROTI, SUJJI HALWA, ACHAR.

MATAR PANEER

FRIDAY DAL MASOOR, SEASONAL VEGETABLE, PLAIN RICE, DAHI RAITA, CHILLIES, ROTI, ACHAAR.

EGG CURRY / PANEER MASALA

SATURDAY CHANA DAL, SEASONAL VEGETABLE, PLAIN RICE, DAHI RAITA, CHILLIES, ROTI, ACHAAR.

EGG CURRY / PANEER

SUNDAY DAL ARHAR, SEASONAL VEGETABLE, PLAIN RICE, DAHI RAITA, CHILLIES, ROTI, ACHAAR.

CHICKEN CURRY / PANEER

2. MEDICAL FACILITIES



(a) Dispensary

Hotel Clarks Shiraz has a well-equipped Health Centre (Dispensary) in the Hotel premises, where Heath Professional takes care of the employees.

The timings of the Doctor in the Dispensary:

(b)First-AidFor meeting minor injuries of the employees, the Hotel has provided a First-Aid Box in every Department of the Hotel. The First-Aid Box contains the basic-treatment such as Band-Aid, Ointment, Painkillers, etc.

(c)Employee State Insurance (E.S.I)

Workmen covered under the ESI Scheme and their family members will receive medical, Facilities under the ESI Scheme. The other employees not covered under ESI Scheme cease to receive benefits under the Hotel health Centre. It provides the following benefits to the Insured persons on their dependents like sickness benefit, maternity, disablement, Dependents benefit, and medical, funeral expenses benefits.

(d)Medical Camps

.The Hotel makes arrangement for Regular Medical Check-ups which includes blood checkup, spirometers, etc. and many more. This benefits the employees and keeps them healthy & disease free. These Medical camps are organized at very nominal rates, which benefit the employees.

3. STAFF LOANS & ADVANCES

Staff loans & advances is one of the most important facilities provided for the welfare of the employees by the Hotel Clarks Shiraz.



When an employee needs money in Advance, due to course of some urgent reason & important needs, Hotel Clarks Shiraz facilitates their employees by providing a certain sum of money to fulfill their urgent & important needs.The loans & Advances provided to employees, the Hotel recovers’ loan & Advances as it is deducted from the salary of the employee in small- installments on monthly basis.Advances facilities are a part-of employee welfare which helps the employees in terms of money in advances in case of emergencies.

The types of advances & Loans facilities are categorized:-(a)Bank-Loan

(b)Staff-Advances



4. SOCIAL SECURITY

(a)Provident Fund (P.F) & (b) EMPLOYEE PENSION SCHEME

Employees covered under the Act enjoy a benefit of Social Security in the form of an un-attachable and UN-withdraw able (except in severely restricted circumstances like buying house, marriage/education, etc.) financial nest egg to which employees and employers contribute equally throughout the covered persons’ employment. This sum is payable normally on retirement or death.

Provident fund is calculated @ 12% on the basic salary, where as an Employer contribution 12% is divided into 8.33% (PS) + 3.67% (EPF)

PS: Pension Scheme EPF: Employee PF

(c)Gratuity Fund

Gratuity is a payment made by the employer to an employee in appreciation of the past services rendered by the employee. Completed years of service are taken.

Gratuity is calculated by the formula

Gratuity = Last Drawn Salary x 15/26 x No. of years of service.

(d)Employee State Insurance (E.S.I)It provides the following benefits to the Insured persons on their dependents like sickness benefit, maternity, disablement, Dependents benefit, and medical, funeral expenses benefits.



ESI: Employee State Insurance is calculated at 1.75% on the gross salary of the employees and Employer contributes 4.75% on the gross salary of the employee and the aggregate 1.75% + 4.75% is remitted to the ESI Department.

5. SPORTS & GAMES

As Sports & Games are motivational activities, therefore Hotel organizes various games to check & look after their talented employees. As Sports & Games keeps one fit, various sports & games events are organized by the Hotel to give chance to their employees to show their skills & abilities in the field apart from their work.Hotel has an impressive ground to organize the various Sports & Games events.Almost every interested employee takes part in these events.Various games such as Cricket, Carom are organized by the Hotel for their talented employees.Star-Performers are awarded with various Prizes from the Executives of the Hotel.



6. CULTURAL ACTIVITIES

(a)Festival Celebrations

Religious Festivals like HOLI, Diwali, VISHWA-karma puja; Id, Christ-mas day etc. are organized with in the hotel premises. Employees get sweets with a gift on the Festivals. Hotel also celebrates national festivals like Independence Day, Republic Day where Pared and Flag-Hosting event takes place. This is one of the effective steps to involve employees in cultural activities apart from their work.

(b)Annual Staff FunctionThis is one of the best activities organized in the Hotel Premises where all the employees are invited with their families. On this eve various dances, singing, etc. are organized by the Hotel. During the Annual Staff function the Star-performers of the year are awarded with the Prizes. Hotel provides Dinner facilities for the Employees & their families. The Staff-function is organized in the month of July or August and makes the evening is totally organized for the employees. The award of MAN OF THE SHIRAZ” is also given during this Annual-Staff-Function.. In Annual staff functions photographs session is also arranged by the Hotel and they may be held in the Hotel premises.

(c)New-Year get-togetherAt the beginning of every year, Hotel arranges a new-year get together, where every employee is invited. A fabulous function is arranged by the Hotel where various TV-stars perform for entertainment of the employees on the big day of New-Year.

(d)Staff-Birthdays



On the occasion of employee Birth-day as a Token-of-love and affection management is presenting a greeting card & cake for the Employees. Hotel also provides free snacks & tea which are arranged by HR Department.

(e)Fare-well for Retiring employeesWhen an employee retires from the service of the Hotel, a function is organized departmentally to felicitate the employee with the assistance and coordination of the HR department. The evening totally belongs to the retiring employee. Arrangement of tea & snacks are done by the Hotel.

Hotel has auditorium to conduct such events and competitions.



(7)Security & Safety

(a)TransportationHotel has provided transportation facilities to the employees. Hotel has also provided bus facilities for medical trips, in case of emergencies and for out station official trips also. Taxi-facilities are also available on chargeable basis for the employees.

(b)Uniforms & Personal Protective Equipment’sYearly, The Hotel issues uniform which employees are expected to wear during regular work. A pair of safety-shoes is provided by the Hotel to the employees every year. The Hotel also provides safety kits to the employees who are working in various Technical Departments. Laundry services are provided to employees.

(c)Safety LockersSafety lockers services are also provided by the hotel for their employees, where they can keep their things safe.

(d)Rest-rooms & Lunch RoomRest rooms and lunch room facilities are provided by the Hotel for employees, where employees can peacefully have their lunch and can also take rest in their free time.



(8)Basic Facilities

(a) Pure-Drinking water facilitiesSufficient numbers of drinking water points supplying treated water are also provided in strategic locations in the each department by the Hotel for their employees.

(b)Wash-rooms & ToiletsSufficient numbers of wash-rooms & Toilets facilities are also provided by the Hotel for their employees.

(c)Parking facilitiesFree parking facilities are provided by the hotel for their employees, where employee’s vehicles are kept safe.

“Welfare activities will result in a sense of gratitude and loyalty among employees and motivate them to work hard. Generous benefits might, create a sense of over-dependence among workers; they may not leave

the organization, causing large workforce stagnation”



EMPLOYEE OFTHE MONTH

Hotel appreciates the star employee of the month. This is an effective technique by the HR Department to motivate their best employees of the month.

Two prices are given monthly by the HRD to motivate their employees. The employee of the month is given to the employee for his consistent and hardworking in the hotel premises.

The Employee of the month is awarded with Rs.501 & the Runner-up with a prize of Rs.251.

Apart from money employee also gets a certificate from the Sr. Vice President for his effective working & sense of belongingness towards the Hotel.



2.7 RESEARCH &METHODOLOGY

Data collection

Types of data collection involved are primary data and secondary data.

Primary sources of data

It involves data collected as descriptive and qualitative nature. The following methods are used to collect the primary data.

(a)Questionnaire method – This research work makes use of structured

questionnaire to elicit information from various employees. Some information is also collected by unstructured questions.

(b)Interview method – This research work makes use of personal interviews

of various employees and management staff. The main soul of the information of the Hotel I have collected is from the HR Manager & staff-in HR Department...

Secondary sources of dataThe secondary data is collected with reference of manuals, books, journals

and Hotel Clarks Shiraz website. The information regarding various welfare facilities provided under different acts. Facilities provided by the Hotel were collected from magazines and reference books.

Sampling Plan



The method chosen for the research is questionnaire method and the respondents for the survey had been selected through random sampling. With the help of questionnaire the study was done through personal interaction with the respondents.

Sample size

A sample of 20 employees was chosen from the total workforce of 500 employees.



DATA ANALYSIS&

INTERPRETATION



2.8 DATA ANALYSIS & INTERPRETATION

Table 1

Table showing the satisfaction about the quality of food provided in cafeteria.

S.no Responses Number of respondents

Percentage of responds

1. VERY GOOD 6 30%2. GOOD 8 40%3. ABOVE AVERAGE 4 20%4. AVERAGE 2 10%

Total 20 100%

Very Good Good Above Average Average0%

5%

10%

15%

20%

25%

30%

35%

40%

45%Quality of food

Quality of food

Interpretation: -It has been observed that the Quality of food provided by the Hotel isgood. As 30% 0f employees have marked the food & cafeteria facilities very good, 40% marked it good, 20% marked it Above Average, &10% marked it Average.



Table 2

Table showing the satisfaction about the E.S.I/Medical facilities provided by Hotel.




Total 20 100%


10%

20%

30%

40%

50%

60%

E.S.I & Medical facilities

E.S.I & Medical facilities

Interpretation: -It has been observed that Hotel has provided Above Average E.S.I & Medical facilities. As 20% of them have marked the E.S.I & Medical facilities Very Good, 30% have marked it Good &50% have marked it Above Average.



Table 3

Table showing the satisfaction about the basic facilities (i.e. Drinking water, Wash-rooms, etc.) provided by the Hotel.




Total 20 100%


10%

20%

30%

40%

50%

60%

70%

80%

Basic Facilities

Basic Facilities

Interpretation: - It has been observed that the Basic facilities such as Drinking water, Wash Rooms, etc. provided by the Hotel is Verygood. As 70% 0f employees have marked the basic-facilitiesvery good, 20% marked it good, &10% marked it Above Average.



Table 4

Table showing the satisfaction about the lunch-room & rest room facilities provided by the Hotel.




Total 20 100%


10%

20%

30%

40%

50%

60%

70%

Rest Room & Lunch Room

Rest Room & Lunch Room

Interpretation: - It has been observed that the Rest-Room & Lunch-Room provided by the Hotel is Very-good. As 60% 0f employees have marked the Rest-Room & Lunch-Room facilities very good, 30% marked it good, &10% marked it Above Average.



Table 5

Table showing the satisfaction about the First-Aid & Dispensary facilities provided by the Hotel.




Total 20 100%


5%

10%

15%

20%

25%

30%

35%

40%

45%

First-Aid & Dispensary

First-Aid & Dispensary

Interpretation: - It has been observed that the First-Aid & Dispensary facilities provided by the Hotel are good. As 20% 0f employees have marked the First-Aid & Dispensary facilitiesvery good, 40% marked it good, 30% marked it Above Average, &10% marked it Average.



Table 6

Table showing the satisfaction about the Staff-Advance & Loan facilities provided by the Hotel




Total 20 100%


5%

10%

15%

20%

25%

30%

35%

40%

45%

Staff-Advance

Staff-Advance

Interpretation: - It has been observed that the STAFF-LOANS & ADVANCE facilities provided by the Hotel are good. As 20% 0f employees have marked the Staff-Advance & loans facilities very good, 40% marked it good, 20% marked it Above Average, &20% marked it Average.



Table 7

Table showing the satisfaction about the Uniform & Laundry Services provided by the Hotel




Total 20 100%


10%

20%

30%

40%

50%

60%

70%

80%

90%

Uniform & laundry

Uniform & laundry

Interpretation: - It has been observed that the Uniform & Laundry services provided by the Hotel are verygood. As 80% 0f employees have marked the Uniform & Laundry services very good, &20% marked it good.

Table 8



Table showing the satisfaction about the Sports & Games facilities provided by the Hotel.




Total 20 100%


5%

10%

15%

20%

25%

30%

35%

40%

45%

Sports & Games

Sports & Games

Interpretation: - From the above table & graph It has been observed that the Sports & Games facilities’ provided by the Hotel is Above Average. As 20% 0f employees have marked the sports & games facilities very good, 30% marked it good, 40% marked it Above Average, &10% marked it Average.



Table 9

Table showing the satisfaction about the Transportation facilities provided by the Hotel.




Total 20


5%

10%

15%

20%

25%

30%

35%

40%

45%

Transportation

Transportation

Interpretation: - From the above table & graph It has been observed that the Transportation facilities provided by the Hotel, isAbove Average.As,40% marked the Transportation facilities provided by the Hotel. AboveAverage&30% marked it Average. As most of the employees said that they are not availing any of the transportation services.



Table 10

Table showing the satisfaction about the Social security services (i.e. E.S.I, P.F, Pension, Gratuity) provided by the Hotel.




Total 20 100%


5%

10%

15%

20%

25%

30%

35%

40%

Social Security

Social Security

Interpretation: - From the above table & graph It has been observed that the Social security services (i.e. E.S.I, P.F, Pension, Gratuity) provided by the Hotel is Above Average. As 20% 0f employees have marked the Social security services (i.e. E.S.I, P.F, Pension, Gratuity)very good, 25% marked it good, 35% marked it Above Average, &20% marked it Average.



Table 11

Table showing the satisfaction about the Security, Safety & working environment services provided by the Hotel.




Total 20 100%


10%

20%

30%

40%

50%

60%

Safety Environment

Safety Environment

Interpretation: - From the above table & graph It has been observed that the security & safety environment provided by the Hotel is good. As 30% 0f employees have marked the security & safety environmentvery good, 50% marked it good, 20% marked it Above Average, &0% marked it Average.



Table 12

Table showing the satisfaction about the Cultural Activities (I.e., Annual staff Function, New-year get together, Festival Celebration, Staff Birthdays & Staff Farewell) organized by the Hotel.




Total 20 100%


10%

20%

30%

40%

50%

60%

70%

Cultural-Activities

Cultural-Activities

Interpretation: - From the above table & graph It has been observed that the Cultural activities such as Annual staff Function, New-year get together, Festival Celebration, Staff Birthdays & Staff Farewell) provided by the Hotel is Above Average. As 60% 0f employees have marked thecultural activitiesvery good, 30% marked it good, 10% marked it Above Average, &0% marked it Average.



Table 13

Table showing the satisfaction about the Medical-Camps organized by the Hotel.




Total 20 100%


5%

10%

15%

20%

25%

30%

35%

40%

45%

Medical Camps

Medical Camps

Interpretation: - From the above table & graph It has been observed that the medical-camps ‘facilities provided by the Hotel is good. As 30% 0f employees have marked themedical camps facilitiesvery good, 40% marked it good, 20% marked it Above Average, &10% marked it Average.



Table 14

Table showing the satisfaction about the period the Hotel Arrange for Training program on Safety Measures?



1. MONTHLY 2 10%2. QUATERLY 4 20%3. HALF-YEARLY 6 30%4. YEARLY 8 40%

Total 20 100%

Monthly Quaterly Half-Yearly Yearly0%

5%

10%

15%

20%

25%

30%

35%

40%

45%

training program

training program

Interpretation: - From the above table & graph It has been observed that the Training Program on the Safety Measures are conducted by the Hotel on regular intervals of Monthly, Quarterly, Half-yearly, & on the yearly basis. AS almost every employee is satisfied with the training program conducted by the Hotel.





Table 15

Table showing Training program organized by the hotel.

S.no Responses Number of Respondents

Percentage of Responds

1. Yes 20 100%2. No 0 0%

Total 20 100%

yes no0%

20%

40%

60%

80%

100%

120%

Training Program

Training Program

Interpretation: - From the above table & graph It has been observed that the Training Program facilities’ are organized by the Hotel.As I have got 100% markings on the side of the TRAINING PROGRAM which are organized by the Hotel on regular time-period.



Table 16.

Table showing the satisfaction about the “Overall rating for the Employee Welfare Facilities Provided by the Hotel.”




Total 20 100%


5%

10%

15%

20%

25%

30%

35%

40%

45%

50%

Overall Rating

Overall Rating

Interpretation: - From the above table & graph It has been observed that the Overall Employee welfare facilities’ provided by the Hotel is Good. As 25% 0f employees have marked theEmployee Welfare facilitiesvery good, 45% marked it good, 20% marked it Above Average, &10% marked it Average.



SUMMARYOF

FINDINGS&

CONCLUSION



FINDINGS(a) Cafeteria & food facilities provided by the hotel are good.(b) E.S.I & Medical facilities provided by the hotel are Above-Average.(c) Hotel has provided excellent Basic facilities such as Drinking-water,

Wash-Rooms, etc.(d) Rest-room & Lunch-Room facilities provided by the hotel are Very-

Good.(e) First-Aid & Dispensary facilities provided by the hotel are good.(f)Staff-Advance & Loans services provided by the hotel are categorized as

Good.(g) Uniform & laundry services provided by the hotel are categorized as

very-good.(h) Sports & games facilities provided by the hotel are categorized as

Above-Average.(i) Transportation services provided by the hotel are categorized as above

average.(j) Social security services such as E.S.I, P.F, Gratuity, Pension provided by the

hotel are categorized as Above-Average.(k) Security & safety working environment facilities provided by the hotel

are categorized as Good.(l) Cultural Activities such as Annual Staff function, New-year get together,

Festivals Celebrations, Staff Birth-days facilities provided by the hotel are categorized as Very Good.

(m) Medical Camps services provided by the hotel are categorized as Good.(n) Hotel organizes training program on safety-measures half-yearly as

well as on the yearly basis.(o) Hotel also organizes various training program for the effective

workings of the employees(p) Overall Employee welfare services provided by the hotel are

categorized as Good.

CONCLUSION



It was an absolute worthwhile experience working at the HOTEL CLARKS SHIRAZ, AGRA. The friendly welcoming staff and the space they have created for a trainee/intern allowed me with ample opportunities to learn and know myself as a worker. This experience brought out my strength and also the areas I needed to improvise. It added more confidence to my professional approach, built a stronger positive attitude and taught me how to work in team as a player. The primary objective of an internship is to gather a real life working experience and put their theoretical knowledge in practice. I am grateful to the entire team of HRD of the hotel for their unprecedented support to make my working experience truly rewarding. Especially working in this department made me realize my competencies and level of understanding regarding the human resources. On completion of this internship period, I came to know about the importance of human resources and the role of HR manager, Training Executive, HR Senior Supervisor and HR Senior Assistant in an organization.

As an intern, though I had a limited space to work, I still managed to grab plentiful of experiences. I made the best of every opportunity I was given and made the utmost use of my abilities and knowledge to fulfill all my responsibilities. I could implement my academic skills into practice and my efforts were highly acknowledged. There is however some gap between our theoretical knowledge and real life practice, yet the managerial level staff members is quite open towards upgrading current approach, which was extremely motivating.

Hence, I can sum up by saying that my internship experience was a milestone to my academic and professional experience. I thoroughly enjoyed the challenges that came along every single day. I could also bring some minor improvisations during my internship which were able to leave their marks. These lessons that I have learned will be a valuable one for my future endeavors as well.



SUGGESTIONS&

RECOMMENDATIONS





Suggestions & Recommendation

On the basis of analysis and observation made I can conclude that the management should take certain effective measures to improve employee welfare facilities.

The following are the few suggestions:

(a) The Hotel may consider taking necessary steps in improving variety of items in cafeteria, & cafeteria menu should be changed at least once in a year.

(b) The canteen menu should be revised regularly so that the workers work enthusiastically. Daily one fruit should be provided which gives strength to them.

(c) Hotel can also set-up more Sports & Games activities to improve employee satisfaction which will make the employees motivated & productive too.

(d) Hotel should provide a chance in an open house meeting to employees to express their views.

(e) Proper care should be taken when the employees are working in dangerous machines.

(f)Hotel may also put some advertisement & boards where safety awareness charts should be placed.



4.1 LIMITATIONS & PROBLEMS FACED DURING THE STUDY

Time was one of the limitations during the project work because of the lack of time the sample size was restricted to employees.

The study was limited to some departments only as well as number of employees.

Since this a very large unit, the sample size is restricted to 20. Communication Gap due to busy schedule of the Executives.



OVERALL EXPERIENCE

The internship program was a truly rewarding experience. I encountered with real life HR Activities and also received the opportunity to perform in those activities. I witnessed the execution of all the HR functions in real life however I only had the Theoretical knowledge about them which answered many "whys" of mine. It was commendable to see how wholeheartedly they welcomed, acknowledged and appreciated new ideas and knowledge. I also attempted to gather more information on basic job functions of other departments to have better understanding of the relation between them and the HR department.

The Hotel offered a friendly and cooperative environment. Everyone in the HRD was occupied with their own routine work which I believe limited my learning possibilities. However, this internship has helped me to bridge the gap bet real life practice. My primary objective was to observe, evaluate and compare the relationship between the knowledge that I have gained in my B.COM (H) and workplace. This 45 days internship has certainly helped me learn how tasks are performed in a workplace. However, some of the practices of the HR department during my internship raised my concerns.

If I am to highlight on the most significant aspect of my internship learning, then it would be the importance of communication. Good communication is crucial in any organization and it holds more importance in bigger organization with significant number of workers. The HR Executives personnel lagged tremendously behind when it came to effective communication. In this regard, it was hard to put my freshly acquired, updated academic knowledge into practice, yet I succeeded in learning many new things from this experience as well.

As proverb goes, "a book cannot be judged by its cover", it is difficult to tell where an organization stands just by looking at its physical infrastructure unless you get into it. And this experience has given me a rare opportunity to take a closer look at a workplace and understand the differences between the classroom knowledge and real corporate world. Naturally, in a country like ours, we certainly have a big gap between the bookish knowledge and the one earned from experience.



It is extremely difficult for those to understand the real world without any prior working experience. Our curriculum has provided us with an extremely relevant academic knowledge. All the academic learning may have not been applied in practice, I could still see the need of its implementation and how it could bring about positive changes to the HR department.



BIBLOGRAPHY

BOOKS REFFERED

S.NO TITLE PUBLISHER AUTHOR1. Human Resource &

Personal ManagementHimalaya Publish House K. Ashwathappa

2. Industrial Relations Tata McGraw Hill Publishing Company Ltd.

ArunMonappa

3. Human Problems in Indian Industries

SINDHUPublications Pvt. Ltd.

Dr. K.G Desai

4. Marketing Research Sultan Chand & Sons Dr. D Sharma

5. Statistics Method Sultan Chand & Sons Dr. S.P Gupta

6. Mercantile law Sultan Chand & Sons N.D Kapoor

Websites:

http://www.hotelclarksshiraz.net/

http://www.mangalayatanuniversity.edu.in/

http://www.citehr.com/

http://www.google.com

http://en.wikipedia.org/wiki/Human_Resource_Management_System/



APPENDIX & ANNEXURE

A case study on “Employee satisfaction towards welfare” measures at

“HOTEL CLARKS SHIRAZ, AGRA”

Dear respondent,

I am student of MANGALAYATAN University doing my course in B.Com (H). It is required me to do a project study as a partial fulfillment of the course. Hotel has permitted me to do project report on “A Study on Employee Welfare Measures”. The questionnaire is designed find out your views on “Employee Satisfaction towards Welfare Measures” at Hotel Clarks Shiraz. Your honest answers will help me analyzing the subject understudy to compete my project & your answers will be kept confidential.



PERSONAL DATA

Name: ______________________________

Gender: .Male ( ) Female ( )Age:_______________________________Designation:__________________________Department:__________________________

QUESTIONNAIRE

(1) The quality of food provided in the cafeteria.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(2) The E.S.I/Medical facilities provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(3) The basic facilities (i.e. Drinking water, Wash-rooms, etc.) provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(4) The lunch-room & rest room facilities provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(5) The First-Aid & Dispensary facilities provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]



(6) The Staff-Advance & Loan facilities provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(7) The Uniform & Laundry Services provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(8) The Sports & Games facilities provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(9) The Transportation facilities provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(10) The Social security services (i.e. E.S.I, P.F, Pension, Gratuity) provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(11) The Security, Safety & working environment services provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(12)The Cultural Activities (I.e., Annual staff Function, New-year get together, Festival Celebration, Staff Birthdays & Staff Farewell) organized by the Hotel.



(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(13) The Medical-Camps organized by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

(14) For what period the Hotel Arrange for Training program on Safety Measures?(a) Monthly [ ] (c) Half-yearly [ ](b) Quarterly [ ] (d) Yearly [ ]

(15)Does the Hotel organize Training program for you?(a) Yes [ ] (b) No [ ]

(16) Overall rating for the Employee Welfare Facilities Provided by the Hotel.(a) Very Good [ ] (c) Above Average [ ](b) Good [ ] (d) Average [ ]

“Thank you for your reviews”





PROGRAM WORKPLACE RELATIONSHIPThe internship program was a truly rewarding experience. I encountered with real life HR activities and also received the opportunity to perform in those activities. My knowledge of HR was helpful to add new perspective while we gathered for department meetings. I witnessed the execution of all the HR functions in real life however I only had the theoretical knowledge about them which answered many "whys" of mine. It was commendable to see how wholeheartedly they welcomed, acknowledged and appreciated new ideas and knowledge. I also attempted to gather more information on basic job functions of other departments to have better understanding of the relation between them and the HR department.

The hotel offered a friendly and cooperative environment. Everyone in the HRD was occupied with their own routine work which I believe limited my learning possibilities. However, this internship has helped me to bridge the gap bet real life practice. My primary objective was to observe, evaluate and compare the relationship between the knowledge that I have gained in my B.COM (H) and workplace. This six week internship has certainly helped me learn how tasks are performed in a workplace. However, some of the practices of the HR department during my internship raised my concerns. If I am to highlight on the most significant aspect of my internship learning, then it would be the importance of communication. Good communication is crucial in any organization and it holds more importance in bigger organization with significant number of workers.

It was quite surprising to see how the HR department of a hotel employing more than 500 workers lacked effective communication procedures. It was the biggest flaw the department had, so to say and I did learn a lot from the errors committed by the others.

The junior HR personnel lagged tremendously behind when it came to effective communication. In this regard, it was hard to put my freshly acquired, updated academic knowledge into practice, yet I succeeded in learning many new things from this experience as well.

As proverb goes, "a book cannot be judged by its cover", it is difficult to tell where an organization stands just by looking at its physical infrastructure unless you get into it. And this experience has given me a rare opportunity to take a closer look at a workplace and understand the differences between the classroom knowledge and real corporate world. Naturally, in a country like ours, we certainly have a big



gap between the bookish knowledge and the one earned from experience. It is extremely difficult for those to understand the real world without any prior working experience. Our curriculum has provided us with an extremely relevant academic knowledge. All the academic learning may have not been applied in practice, I could still see the need of its implementation and how it could bring about positive changes to the HR department.



8.1 Organizational Behavior Organizational Behavior (OB) is the study and application of knowledge about how people, individuals, and groups act in organizations. It interprets people-organization relationships in terms of the whole person, whole group, whole organization, and whole social system. Its purpose is to build better relationships by achieving human objectives, organizational objectives, and social objectives. My previous work experiences had prepared me well to fit in an organization and understand their organizational cultures. So, I was prepared and started performing the very day I joined as it didn’t take me too long to understand my responsibilities. I was impressed by the nice, welcoming ambience and even more with the friendly behavior of the coordinators which demonstrated that the HR department was successful in keeping a stress free working environment. They explained and fully assisted me to learn the different systems of the recording information of the employees. They were very patient with me; I needed to improvise because of which I made almost mistakes at all. The HR Development and Training Manager were very motivating and appreciative. My ideas, efforts and work were always acknowledged and appreciated. I was able to make an impression on the HR seniors by my technological knowledge which at times solved even some of the complex problems.



8.2 Managerial Communication Effective communication is one of the key components of the HR in any organization, especially the hospitality business. And it becomes particularly more important for a five star hotel to have a good communication between the management and the staff will be passed down the line in the form of good communication between the staff and the customers. Also, it brings a more open and professionally relaxing working environment transforming employees into loyal and more competent staff members. Making sure that staff has all the 'tools of their trade' to do their job to the highest standards is however a two-way thing - employees have to communicate clearly and on time what they need, and management should listen and make sure they are well informed of all their staff's requirements and needs. So, if this exists in a workplace, then it creates a positive atmosphere and both the ends can communicate with each other with clarity perfectly which will encourage staff to give their best and always a little extra than they are capable of. Working closely as a part of HR Department for six weeks provided me with an opportunity to see the relevance of my academic knowledge and its practical implementation. Almost everything that we were covered in our curriculum, about verbal and non-verbal communication, customer services, telephone handling etc. were all extremely supportive during my internship. Likewise, I found myself more confident and better prepared to give presentations due to regular presentation we are supposed to do in our course. Thus, the various subjects taught by MU by highly experienced faculty members proved UNparallel and advantageous. This internship also helped me understand the level of my knowledge and its use in real life. As the nature of internship is not to fill a position and function like an employee but is to make the best of the opportunity and gather as much as professional experience and knowledge as one can. And I believe, I did succeed to a great level to broaden my understanding, hone my skills and understand the practical relevance of my academic knowledge. It did create a lot of difficultly for me to comprehend the approach of the staff unions due to their limited or no interaction with the trainees and interns. Also, it was undesired to ask or express curiosity about the internal issues in their presence in the HR department. So, I could only gather information based on my observation.

And I felt that the HR department of Hotel Clarks Shiraz very much needed an atmosphere where they could have good communication with each other without being scrutinized. If it continues, then there might be a huge gap between the staff and the management affecting performances a whole.

I truly appreciate the support I received from my University throughout the internship period. I was put in a constant touch with the college supervisor and was observing closely all my activities which encouraged me to put more hard work every day, as I mentioned earlier, it did reflect in my duties which got noticed by



the seniors of the HR. And working in diverse and multicultural environment had me an opportunity to utilize and improvise my communication skills by interacting with employees of various hierarchy, nationality and cultural background. In conclusion, I am able to state that this internship program gave me a platform to apply my theoretical knowledge in practical life. And this practical implementation of my academic knowledge has helped me to understand the complexities, challenges and prospects that lie in a real corporate world. Much as I enjoyed my eight weeks term, I certainly did learn a lot from each day of work and everyone I had a chance to interact with.



Weekly Reporting

Table 1

Weekly Report from 10-june-2015 to 17-june-2015

MR.PRADEEP OBEROI (D.G.M HR&TRAINING) Contact No. ______________E.no:- 20130100


B.COM(H) HOTEL CLARKS SHIRAZ, AGRA

Major Achievements:

1.Cordination 2.Getting the work easily done

3. N/A

Major Problems Encountered:

1.Tough to Judge

2.Communication Gap

3. N/A

Signature of the Supervisor



Table 2

Weekly Report from 18-june-2015 to 25-june-2015

MR.PRADEEP OBEROI (D.G.M HR&TRAINING) Contact No. ______________E.no:- 20130100


B.COM(H) HOTEL CLARKS SHIRAZ, AGRA

Major Achievements:

1.Getting new ideas

2.Gain Practical Knowledge

3.N/A


1.N/A 2.N/A 3.N/A




Table 3Weekly Report from 26-june-2015 to 02-july-2015

MR.PRADEEP OBEROI (D.G.M HR&TRAINING) Contact No. ______________E.no:- 20130100 GAURAV KUMAR

KAUSHIKB.COM(H) HOTEL CLARKS

SHIRAZ, AGRAMajor Achievements:

1.Improvement in Communication Skills

2.Improving flexibilities

3.N/A


1.Lack-of coordination

2.N/A 3.N/A




Table 4 Weekly Report from 03-july-2015 to 10-july-2015




1.Punctuality Towards work

2.Problem solving skills

3.N/A


1.Communication Gap due to busy schedule of executives

2.N/A 3.N/A




TABLE 5Weekly Report from 10-july-2015 to 17-july-2015




1.Creative HR skills

2.Developement in Interpersonal Skills

3.Fresh Practical Knowledge of HRD


1. Irrelevant work to do.

2.N/A 3.N/A




Table 6 Weekly Report from 18-july-2015 to 25-july-2015




1. Development in personal & professional skills.

2. Responsibilities’ trust.

3.Qualities to become a Leader


1.N/A 2.N/A 3.N/A



Documents

Internship Report B