Placement Diary Report: Indian Ascent Hotel, Delhi, India

This report details a student's placement experience at the Indian Ascent Hotel in Delhi, India, focusing on various aspects of restaurant management. The report covers the use of digital marketing, including social media strategies and card machine operations, to enhance the hotel's presence and efficiency. It also addresses customer service, emphasizing the importance of handling complaints and meeting customer expectations. The report further explores supply chain management, highlighting the challenges of balancing demand and supply, and the supervisor's role in maintaining relationships with suppliers to ensure smooth operations. Lastly, it examines production policy, emphasizing efficient food production to reduce waste and improve sales functions. The student's experiences over four weeks provide valuable insights into the practical application of these concepts in a real-world restaurant environment.

Placement Dairy

Table of Contents
Placement Dairy................................................................................................................................................. 1
INTRODUCTION.................................................................................................................................................. 3
Digital marketing or using card machine...................................................................................................................3
Customer service dealing with complains..................................................................................................................3
Supply chain...............................................................................................................................................................3
Production policy........................................................................................................................................................4
CONCLUSION...................................................................................................................................................... 4
REFERENCES....................................................................................................................................................................5

INTRODUCTION
This report is based on the restaurant experience of the manager, within this report this
will be mentioned. As the use of the digital marketing that what are the use of the digital
marketing as well as how using the card machines and dealing with the complains within the
hospitality. As well as what are their supply chain for distributing the foods or make the things
within the restaurant that should be discussed within the report as the supervisor of the
Restaurant name is Indian ascent hotel that is mainly based within the Delhi India.
MAIN BODY
Week 1;
Digital marketing or using card machine
As the supervisor of the hotel this is easy to understand, that hotel digital marketing means
the building and maintaining the hotel presence with the help of the online marketing. This also
includes the social media marketing platforms like Facebook, twitter, Instagram. This can get
ease the work of the hotels because we can directly advertise the restaurant, because the peoples
now a days actively involved in the social media platform (Cakici, Akgunduz, and Yildirim,
2019 ). So, as an supervisor of the company, easily offer them discount and offering them quality
of the food. As well as the supervisor of the company how will use the card machines has also
been learnt within the organisation.
Week 2;
Customer service dealing with complains
Within the restaurant the customer service is the most important things in the organisation.
Customer will only visit the restaurant If the price they are paying for food will be feasible for
them. If the food will not be the up to mark, then they will complain for the quality of food,
because they are paying. So, at that time as an supervisor of the restaurant Indian ascent, handle
the customers as well a trying to serve the food as per their expectations.
Week 3;
Supply chain
As handling the supply chain operations is the most crucial process handle by the
supervisor of the company which will needs the balance between the demand and supply of the
restaurant. Sometimes when the demand as well as supply of the company does not match (Chen,

2020). Then the supervisor will face the budget problem within the restaurant and sometimes
also the shortage of the food. So, these are the problems are handled by the supervisor because
sometimes because lack of focus can cause many of the issues within the supply chain of the
restaurant. This will also depends on the relationship that is being established by the head or the
supervisor of the restaurant, this will help to produce the menu items as well as this also will
meet the needs of the customers. This helps in involving the purchasing of the food items like
various beverages, napkins, plastic cups as well as many more things. However, there are many
of the supply chains models which include the efficient chain model related to the continuous
flow of the model, these things the supervisor of the company have been taking into the
consideration.
Week 4;
Production policy
As the supervisor of the company, the efficient production of the food that can be necessary for
the success of the food service establishment. This is related to the capability of the organisation
that helps to provide the customers that can reduce the waste and the disorganisations that are
taking into the thought for managing the supplies as well as for planning the food production.
These are some of the challenges related to the food industry that will be greet to understand by
the supervisor this will provide lots of benefits to the company. The challenges within the
industry are very much great, this will help in understanding the sales function of the restaurant
Indian Ascent (Le, and Quy, 2020). And the supervisor of the company that if the effective
ordering of the supplies, storage as well as the how the preparation of the food is going.
CONCLUSION
From the above report the conclusion of the topic, this report is based on the experience of the
restaurant. That within the 4 weeks the supervisor of the company has learnt what things that will
be useful for them within the restaurant. What are the things they are learnt that is feasible for
them. As the use of the digital marketing, within the restaurant and how this can be used within
the company. Apart, from this gaining the knowledge about the supply chain as well to
understand well how the production policy is used by the restaurant.

REFERENCES
Books and Journals
Cakici, A.C., Akgunduz, Y. and Yildirim, O., 2019. The impact of perceived price justice and
satisfaction on loyalty: the mediating effect of revisit intention. Tourism Review.
Chen, M.J., 2020. Examining the Influence of Emotional Expressions in Online Consumer
Reviews on Perceived Helpfulness. Information Processing & Management, 57(6), p.102266.
Le, N.T.C. and Quy, V.T., 2020. Personal values of luxury services consumption: A Confucian
culture perspective. Journal of International Consumer Marketing, 32(4), pp.300-312.