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what is OCLD in hotel management?

OCLD is a management Training Program which was Started in 1966, the Management Programmes at OCLD are rated amongst the best in Asia and a benchmark for excellence in hospitality and management education. OCLD Management Training Program offers 18 – 24 month programmes that include comprehensive classroom education at The Oberoi Centre of Learning and Development, Delhi and hands-on experience at our award-winning Oberoi and Trident hotels.

What is ELIGIBILITY in OCLD ?

The OCLD postgraduate programmes commence in July.

Candidates should be above 19 and below 25 years of age, as on 1st July, of the year of joining the Programme.

Education : Candidates should have a graduate degree from a recognized University as on 1st July. The Kitchen Management Programme requires a graduate degree in Hotel Management.

Candidates should be certified as medically fit by the Company doctor.

What are the benefits of OCLD ?

In keeping with The Oberoi Group’s philosophy of training and developing it’s people, The Oberoi Centre of Learning and Development invests time, effort and money in candidates selected for the Management Programmes.

This investment includes expenses on training faculty, travel to hotels, accommodation, duty meals, medical insurance and uniforms. Selected candidates are also paid a competitive monthly allowance during the training period.

The programme includes four weeks of leave each year.

On successful completion of the Management Programme trainees will receive a Post-Graduate Diploma from The Oberoi Centre of Learning and Development.

Graduates of Post Graduate Management Programme will have structured and well defined growth opportunities within The Oberoi Group. Most Heads of Department and General Managers in the Company are graduates of The Oberoi Centre of Learning and Development.

What is the Selection Process for the OCLD Programme ?

August – October

Campus presentation and first round of interviews

Announcement of Dates and Interview Location for Open Access day on the website

October – December

Assesments and Semi-final round of Interviews

January

Final Interviews and Results

July

Start of the Programme

How to apply for OCLD ?

Final-year students should contact their placement cell for information on when The Oberoi Group is visiting their campus for interviews.

Students of Colleges not being visited by The Oberoi Group may Apply Here

Have more questions? Write to us at ocld@oberoigroup.com

How is OCLD uniform ?

The uniform of OCLD is really attractive, almost every Indian hotelier dream to wear OCLD Blaazer. Ocld Uniform offers Green Blazer and Khakee Pant.

Image Source – Google / Oberoihotels.com

What is the OCLD trainee salary?

The Salary for OCLD is ₹19,520- 23,500 per month in India.

Source- glassdoor

This is the average OCLD Management Trainee salary.

What is the salary after OCLD ?

The average salary is ₹25.7lakhs.

Employees who graduate from Oberoi Centre for Learning and Development (OCLD) earn an average of ₹25.7lakhs, mostly ranging from ₹17.2lakhs to ₹50.0lakhs based on 42 profiles.

walk-in interview in Oberoi Hotels

Work Culture at Oberoi Hotels & Resorts

The defining characteristics of an Oberoi Employee have their foundation in the Oberoi value system where striving to provide the best service at all times, is key. Our values define our culture and set us apart from our competitors. Do you have what it takes to become an Oberoi Employee?

Passion, personality and positive attitude.
Excellent spoken and written English, and confidence in expression.
Good inter-personal skills.
Strong commitment to a career.
Excellence in prior education.
Above all else – service with a smile.

Corporate Human Resources,

EIH Limited, 7 – Sham Nath Marg, New Delhi – 110054 Telephone: +91 11 23890505 / Email: careers@oberoigroup.com

Timings: Monday to Friday, 9.30 am to 6.00 pm

HIRING PHILOSOPHY at OBEROI HOTELS

The Oberoi Group’s Organisational Structure is lean, with a minimum number of levels and clear individual reporting and accountability.

At every level of the organization, we will select people of the highest quality and the highest potential to advance our business.

Defined beliefs of The Oberoi Group’s Recruitment philosophy

Diversity in Hiring – we believe in having a diverse workforce, through regional representation irrespective of age, gender or background.

Diversity in Competency – we believe in creating a learning organization thereby creating an atmosphere of shared beliefs and values along with highest levels of individual gain and productivity.

Employee Connect – we take pride in having a very open culture where channels of communication are always open for employees and they are free to make choices.

Recruitment process:

Contact with Human Resources – Creating a one point contact for candidate.

Initial screening and interviews.

Online assessment – Test that measures competency and skills through a combination of personality assessment, behaviour based assessment and computer adaptive logical reasoning assessment.

Final interview – Final interaction with the Hotel head / Corporate head.

Procedural formalities – Closure on all documentation and mutual acceptance.

Joining and onboarding – Welcome and induction into the Company.

https://www.oberoigroup.com/careers/apply-here-form

What are the OCLD Interview questions ?

While preparing for OCLD, keep in mind the following:

Focus on how you present yourself. Remember first impressions are lasting impressions.
Ensure your English language communication is accent free and easily understood with no grammatical errors (specially true for Guest Service Management aspirants).
Have omen recent achievements (2–3 years) to talk about. It shows that you are eager and like to make a difference.
Students with achievements in extra curricular activities are preferred.
Be mobile and have parents support your movement.
Show leadership skills in the group activities.
Be assertive, not aggressive.

Here we mentioned some of the Common Interview Question asked for OCLD.

Q1. What is your weakness ?

Q2. Why are you leave your last organization

OCLD interview questions for kitchen and F&B Service-

List of OCLD interview questions and answers:

1. AMERICAN SERVICE: Method of serving hotel or restaurant food, in which portions of food are placed on plates in the kitchen by the establishment’s employees and served to each guest by a waiter or waitress.

2. BASTING: Moistening the food during cooking by adding marinades or oil.

3. BUDGET: Estimated income and expenses for a particular period are called a Budget.

4. CABERNET: It is entertainment held in a nightclub or restaurant while the audience sits at tables.

5. COVER: A cover is a place set at a table. For example, In a restaurant.

6. GUERIDON SERVICE: It is a form of serving food provided by restaurants to their guests, which involves preparing food in direct view of the guests, using a Gueridon trolley.

7. OYSTER:- It is a type of shellfish.

8. SILVER SERVICE: It is a method of serving food. Food is served with a service spoon and fork from the left-hand side of the guests.

9. TURNOVER: It is sales or revenue earned during a period of time.

10. WAIT STAFF: People serving in a Café or Restaurants.

11. BAIZE: Thick woolen material similar to the feel used for covering the tabletops.

12. COCOTTE: Small round or oval ovenproof dish in which food may be cooked and served.

13. DECANTER: Narrow-necked bottle or glass jug with a stopper, used for storing and serving wines or spirits.

14. MAIN COURSE: Main dish on the menu.

15. LOBSTER: It is a large shellfish with big claws.

16. RAMEKIN: Small baking dish for one portion.

17. SERVIETTE: French term to denote napkin.

18. TUREEN: Deep-covered dish from which soup is served at the table using a ladle.

19. FLAMBÉ: It literally means flamed. In flambé preparations, spirits are added to the dish and ignited.

20. FOOD COURT: A number of autonomous food counters are located in one place from where light meals, snacks, ice creams, beverages, and so on can be bought and eaten in a common area.

21. TAKEAWAY: Packed dish, taken away by the customer.

22. COMBO MEAL: It is a combination of snacks and beverages, snacks and salad or snacks, and sweets, mainly to promote sales.

23. INDIAN BREAD: It refers to Indian wheat products, such as Roti, Naan, Paratha, Chapati, and so on.

24. IN-ROOM FACILITIES:- These are the facilities available in the hotel rooms other than basic amenities.

25. DRAMBUIE: Honey flavor liqueur.

26. COINTREAU: Orange flavor liqueur.

27. SPIRIT: Distilled alcoholic beverage.

28. ALCOHOLIC WASH: It is a fermented liquid used in distillation.

29. AMBIENT YEAST: It is a different species of yeast found in the air, soil, plants, etc.

30. MALT: It is a germinated cereal.

31. RESTED:- It means leaving aside in a cask without disturbing.

32. EASTERS: They are volatile compounds formed when acids interact with alcohol. They give a bouquet of wines and spirits.

33. VAT: It is a container, often wood, used for fermentation and aging.

34. VAPOURIZATION: It is the process of converting liquid to vapor by heating.

35. YEAST: It is a living single-celled organism.

36. AROMA: It means scents from the grapes.

37. FULL-BODIED: It is a wine with a rich, mouth-filling texture and weight on the palate, as opposed to thin.

38. HERBACEOUS: It refers to a vegetal, grassy tone in aromas and flavors.

39. CARBONIC MACERATION: It refers to intracellular fermentation that occurs in the presence of Carbon dioxide and in the absence of oxygen in a closed container.

40. CREMANT: It is champagne with two atmospheres behind the cork.

41. MOUSSE: It refers to froth, bubbles, or foam.

42. STILL WINE: It is a wine obtained by natural fermentation without any effervescence or higher alcoholic content.

43. CARAFE: It is a wide-mouthed glass or metal bottle with a lip or spout, for holding and serving beverages.

44. NOBLE ROT: Grapes are dried by the fungus Botrytis cinerea naturally in a humid climate. This makes the grapes concentrate the sugar which results in sweet wine.

45. GROSSE LAGE: It is the collection of Vineyards from a village having the same soil, terrain, and climate.

46. TROCKEN: It means dry.

47. SEKT: It means sparkling.

48. BARRICA: It is a small oak barrel used (in Spain) for aging wines.

49. TABLE WINES: These are Still wines having 7 to 14 percent alcohol. It includes red, white, and rose.

50. CAVA: These are sparkling wines made in Spain using Méthode champenoise.

OCLD interview questions for housekeeping

Tell me about yourself .

What are your interests outside of work?

How would you describe yourself in three words?

Why are you interested in housekeeping?

How did you get into this career?

What is your favorite housekeeping task?

What is your least favorite housekeeping task?

How do you handle a client who is angry or upset and dissatisfied with your work?

How would you react if you see misconduct or inappropriate behaviour in a fellow worker? Will you hide it from the management?

How much time is required to clean a standard room?

Name 4 types of bed used in hotels?

What Is Your Prime Chemical Safety Concern In Your Job?

What’s the difference between hygiene and sanitation?

step oberoi interview questions

SYSTEMATIC TRAINING AND EDUCATION PROGRAMME – STEP

a three-year Programme for students who have passed Class XII. The Sytematic Training and Education Programme -STEP includes comprehensive on-the-job training at select Oberoi and Trident Hotels along with a correspondence Bachelor’s Degree in Tourism Studies from Indira Gandhi National Open University (IGNOU).

The programmes offered :

Hotel Operations Programme – Front Office and Food & Beverage Service

Hotel Operations Programme – Housekeeping

Hotel Operations Programme – Kitchen

The hotel is assigned at the sole discretion of The Oberoi Centre of Learning and Development, for the entire duration of the Programme.

Have more questions? Write to us at step@oberoigroup.com

What is the salary of the general manager in Oberoi Hotels ?

Oberoi Group of Hotels General Manager salaries in India with 2 – 20 years exp.

The Average annual salary is around ₹49.5 Lakhs

Monthly in-hand salary ₹2,89,466 – ₹3,01,106

Source – Ambition Box

OCLD Interview Question Paper PDF

Here you Can download the Pdf attached.

OLCD-Placement-papers.pdf

Want to Explore more about Indian Hotel Brands – Read this Article – https://jobconnections.agency/career-at-indian-hotels-brands-grow-with-the-indian-luxury-hospitality-industry/

A Guide to OCLD | Oberoi Hotels Management Training Program