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Svenska Mumbai
SAB TV Road, Off Link Road
Andheri West
Mumbai 400053, India
T:+91 22 4431 0000
F:+91 22 4431 0011
C:+91 98207 11110
E: luxury.mumbai@svenskahotels.com
CONNECTIVITY:
By Air :
Mumbai is an International Airport. Many International Airlines operated
from various parts of the world. Grand Hometel is situated 8 kms from
the domestic airport & 10 kms from the international airport.
By Rail :
Mumbai is the headquarters of the Central & Western railways. It is
approximately 22 kms from Dadar Railway Station.
HOTEL MAP
INTRODUCTION
Welcome to a new level of personalised hospitality with Svenska
Hotels, a lifestyle designer brand with curated collection of India’s finest
luxury boutique hotels offering unique and differentiated experiences.
With 25 hotels going live and bookable on our website on November 1,
2018, Svenska is on target to have 200 luxury lifestyle hotels by 2020
across all the major metros and tier 1, 2 and 3 cities of India.
Svenska offers three categories of very spacious and trendy rooms
with high-end fittings & fixtures. These include the world’s best bed
(Sealy from the US), 300 thread-count Egyptian cotton linen, feather-
down pillows and luxurious Crabtree & Evelyn toiletries. Svenska also
offers a host of gadgets & entertainment options, including 40″ Sony flat
screen TVs, iPod/ iPhone docking stations, iPads, Sony Playstation &
Nintendo Wii gaming consoles and Sony DVD players with collection of
movies. Various complimentary value-added services are provided to all
guests such as private butler service, in-room spa treatments, welcome
drink on arrival and 24/7 high-speed Wi-Fi Internet. All rooms are
designed as environment friendly and are non-smoking, with designated
smoking areas in the hotel.
To pamper your palate, we offer the ultimate in gourmet experience
at our various signature restaurants and trendy lounge bars, which have
been awarded by Times Good Food Guide and Times Nightlife Guide for
best food and beverage concepts.
Svenska also offers both residential as well as non-residential
banqueting, conferencing and events options, including outdoor catering,
packed meals, cakes, deliveries and takeaways. As a lifestyle designer
hotel brand, Svenska goes beyond just accommodation, bringing you the
best of fine arts, including fashion, music, theatre, movies, dance, art,
sculpture and photography.
Svenska Design Hotels have received various recognition and
awards, including by UK’s The Guardian, Forbes Travel Guide, HVS
HICSA, Lonely Planet, CNN Conde Nast Traveler and many more.
Svenska Design Hotels are part of the TripAdvisor Hall of Fame after
winning Certificate of Excellence for 7th consecutive time, every year
since launch in India — 2012, 2013, 2014, 2015, 2016, 2017, 2018
With the Svenska signature service catering to your every wish, we
promise you a unique and memorable luxury experience!
PARTNERS
Shilpi
Creations
LOBBY
CONFERENCE ROOM
Business centre
Is located in the lobby level. State-of-the-art presentation and
conferencing facilities together with personalized and customized
services make business a thoroughly pleasurable experience.
BUSINESS CENTRE OPERATIONS
Fax {Local, S t d, I s d}
Internet Servicess
Photocopy
Printing [black & white,colour]
Scanning
FITNESS CENTRE
Bar/lounge
Business center
Front desk
Internet access-surcharge
Internet access-wireless
Meeting room(s) small groups
Restaurant
Security guard
Wi-fi
Special offers
DEPARATMENTAL WISE INFORMATION
The oldest inns go back to the 16th century B.C. and ventures by Husband
and wife teams who provided large halls for travellers to make their own
beds and sleep on the floor. The cooking and recreation was provided by
Husband and wife team. It was in Europe that the birth of organised
Hotel Industry, they were then called “inn’ for finer establishment
catering to the noble and clergy, and “traverns” for common man.
In the modern Hotel Industry, each activity involved in the service of the
guest is specialized; such as “front office” for booking reservations etc. It
acts as a guide for the guest to various services available in the hotel.
Therefore, front office of a hotel leaves an impression with guest about
the hotel and the kind of service available there
The staff are responsible for the vital work of dealing with various
aspects of front office. They are highly trained and qualified professionals
since they can only improve the level of business taken by the
establishment significantly. The staffs employed are able to assess and
match the needs and requirements of guests accurately before being able
to sell efficiently
2. LOBBY MANAGER
ii. Arrange flowers and fruits baskets on special request and ensures
they are placed before the guest comes.
The front office supervisor supervises on a day to day basis all the
operations and personnel of the front office. The front office supervisor
performs duties under the guidance and direction of the front office
manager. A manager expectation of the front office supervisor is that he
or she should be able to fill in at the front office positions in emergency.
4. NIGHT AUDITOR
Grooming Standards
Ladies should neatly tie their hair away from their face. They should
wear light make –up, simple bindis if required. Similarly, the ear studs,
finger ring and bangles should be simple, but not more than two. Nails
should be neatly trimmed and if polished should be in sober shades.
Gents should trim their hair a level above their ears, collar and away
from face. They should trim their moustache or clean shaved. They
should not wear ornaments; however they may wear one ring per hand if
required. The nails should be clean and trimmed.
Watch your posture. Do not slouch or hunch when you are not
busy. Stand erect.
Help colleagues when they are stressed and when you are free.
~ COMMUNICATION CENTRE ~
The communication centre plays a vital role in the working of the hotel.
It comes in contact with all the departments. The communication centre is
the first contact that anyone has with the hotel when calling up the hotel.
Com. Centre employees also screen calls meant for managers and
executives.
A first aid box is also maintained by the Com. Centre and if any guest
requires it, Com. Centre forwards the request the concierge to deliver it to
the room.
It also maintains the keys of the hotel cars, the electronic safe key, etc.
and maintains a key register for the same.
Com. Centre is also responsible for handling of DVD’s and its player
which are made available on guest’s request.
Com. Centre also has the emergency phone in case of any fires, etc.
Before the restaurant is open for guests, make sure all the tables are
properly laid with cutlery, glass ware, fresh and neatly folded and the cruet
sets.
It is important to receive the guest with a smile, and wishing the time of
the day.
Escort the guest to the table and seat them, Open and offer the menu card
to the guest. Take the food and beverage order.* Never get into arguments
with the guests; but always be polite.
Make sure the food and drinks are served in correct sequence.
*Always serve the senior persons and the ladies first.
Make sure the cold food is served cold and the hot food piping hot.
All the beverages are served from the right side and all the food
served from the left side. Clear the dishes from the right side.
After the service is completed, make sure the guest is seen off again
with the same genuine smile as to make dining experience a memorable
one.
Receive and attend the guest as soon as they enter the outlet.
Wish the time of the day and welcome them; assist them if they are
carrying any parcel or luggage.
Address the guest by their name and be very polite; do not interrupt
them while they are talking to each other.
Help the ladies first and then the others by adjusting the chairs.
Make sure the food and beverage are served in right order and
sequence with correct accompaniments and garnishes.
After service, make sure the table are cleared leaving the water
glass till end.
Never solicit for tips, always remove the tips after the guest leave’s
MIRO
Soul Sky Lounge is an alfresco restaurant, and bar located on the rooftop
of Svenska Mumbai, offering hot starters and great value for money
drinks starting only Rs.99 + taxes. With a daily rotational menu
comprising Chef’s Specials, Soul Sky Lounge menu includes delightful
tandoori kebabs, steaming hot dim sums, wood-fired oven pizzas, live
grill, oriental stir fry, handcrafted pastas and much more. For a delightful
evening under the stars, call 022-44310000.
Sky Lounge is also located on the rooftop of Svenska Bangalore by the
poolside, with beautiful green views and unique outdoor rustic setting.
Sky Lounge offers hot starters, grills and great value for money drinks
starting only Rs.99 + taxes. Call 080-44310000 to book now for a
fabulous experience under the stars. Enjoy live DJ music with dance floor
every Thurs, Fri and Sat evening. Also a special Sunday Brunch,
including 50+ multi-cuisine items, including 10 starters & live stations,
swimming pool, live DJ, dance floor, spa treats and much more!
Room service
INTRODUCTION:-
Food Production
Food & Beverage Production is the core area of the Hospitality industry.
Major aspect of the Hotel industry is food as it is the true reflection of
hospitality.
The heart of the hotel is the kitchen. Guests who patronize these hotels
would visit them for various reasons, for locality, comfort, pricing and
even for the food that is served and presented to them. Also there are
some who visit these hotels for the purpose of having a meal or snack.
Whatever the case maybe, the kitchen plays an important role for the
existence and sustenance of the hotel.
CONTINENTAL
There are oven ranges which help in speedy cooking. Everyday fresh
white stock is prepared along with white sauce is bought readymade for
the market, while the tomato concusses is prepared daily. All soups are
made as per order.
INDIAN KITCHEN
The Indian kitchen is opposite to the continental. Here each state of India
has its own unique cuisine. The food is also served in accordance to its
traditional custom and style. It is further divided into two sections
a) TANDOOR
This is one of the important sections of the Indian Kitchen, which dishes
out authentic bread of India. This helps to satisfy the palate of the guest
in accordance to the taste. There are four big tandoor ovens which are
used to produce all the rotis’ and kebab
b) CURRY
BUTCHERY
KITCHEN STEWARDING
PANTRY
The main function of the pantry is to provide item of food and beverage
required for the service of meal and which is not catered for by the other
major kitchens of the establishments like pastry, continental etc.
o Mixer
o Juicer
o Freezer
* Cut the pieces of vegetable according to the space in between the wires
of the grill. If the distance between the wires of the rack is too wide, and
there is a chance of your piece slipping, then cover the wire rack with a
well greased aluminium foil.
* The size of the tikkas should not be too small, because after getting
cooked they shrink. A very small piece after getting cooked can turn hard
after some time.
* Pastes like raw papaya paste, ginger garlic paste, onion paste, coriander
paste or chilli paste should be make with as little water as possible.
To keep the tandoori food soft and succulent, paste food with some
melted butter/soil or sometimes with the left over marinade. To paste,
just pour the oil/melted butter on the food that is being barbecued when it
is a little more than half done.
FISH AND SEA FOOD
Fish and sea food gets cooked very fast. Overcooking makes it
hard.
Sea food is very perishable, so do not buy and keep it for long. Buy
fresh and cook the same day for good results. Do not use stale sea
food.
CHICKEN
Cut the pieces of food according to the space in between the wires
of the grill. If the distance between the wires of the rack is too
wide, and there is a chance of your piece slipping, then cover the
wire rack with a well greased aluminium foil.
The size of the tikkas should not be too small, because after getting
cooked they shrink. A very small piece after getting cooked can
turn had after some time.
Always place the tikkas or the Kebabs on the grill or on the wire
rack and never directly on a tray. When you place them on a tray,
the liquid that drips while grilling keeps collecting around the food
and keeps the food wet all the time. This prevents the tandoori
food from getting crisp.
MUTTON
Always buy very good quality mutton for making tandoori food;
otherwise you might have a tough time trying to cook it fully.
If the mutton is not of very good quality, you may first pressure
cook the mutton and then marinate the cooked mutton and
barbecue later at the time of serving.
This is the main communication centre after the house keeper cabin. It is
from here the information is sent out and received from the other
department. The desk control room usually has 2 to 3 telephone
connection and has a computer terminal which gives update information
on room status.
It also has a large notice board to the staff duty rota, day to day
instruction, special request of the guest along with room numbers. All the
housekeeping staff report on duty and check out after duty from the house
keeper desk control room. There is always a keyboard with all the floor
keys, and the subsection keys.
UNIFORM ROOM
This room stocks uniform in current use. It is possible that smaller hotels
may choose to combine the uniform room with the linen room. It should
also have adjustable hanging facility as many uniforms are there to be
take care of. The best way to maintain good uniform is on the hangers.
SEWING ROOM
This is a room kept for the in house tailor who attends to the stitching
and maintenance of uniform and linen.
ROOM FLORIST
This is for keeping flowers to be made into bouquets to be kept in various
guest rooms and offices of the hotel. These flowers are kept in a specially
designed air conditioned room, so as to keep the flowers fresh for a long
time. The room should have a table and a wash basin with proper water
supply
In this room all the bulky and heavy items such as vacuum cleaner, shoe
shine machine, gladder, floor scrubbers are stored. This is constantly
under lock and key.
SIZES OF ROOMS
BATHROOM – 36sq.ft
BATHROOM – 30sq.ft
DEPARTMENTS THAT HOUSE-KEEPING CO-ORDINATES
WITH:-
FRONT OFFICE
PERSONNEL
PURCHASE
This Department procures out of stock items for House Keeping such as
supplies for guests to be kept in rooms, stationary, linen of various types
detergents etc.
ENGINEERING
SECURITY
The guest room is the most private place and a hotel goes to great lengths
to ensure guest privacy and security. However, a guest can take
advantage of this privacy by gambling, smuggling etc. House Keeping
has to be alert to these going on and seek the security Department
intervention, if necessary.
TYPES OF REGISTERS AND FORMATS
MAINTAINED IN HOUSEKEEPING
The register keeps all the messages and requests from guests or any other
departments. Messages are like request for a fresh towel, shampoo,
additional blankets etc. There are about 5 columns to write down
information like. The room number or area, message time received,
action taken and the name of the person who did the job.
Log Book
This is the single most important register where all the necessary
information is written down by supervisor and executive housekeeper at
the beginning of every shift for the instructions by the previous shift.
Guest Laundry Register
Records of all guest laundry and house guest laundry on day to day basis
are maintained in this register. This register has format like date, room
number, guest name, number of items, details like washing, pressing,
bill number delivery date , houseman name etc.
All Laundry slips are filed in this file on a day to day basis.
This register is maintained to know the articles lost and found of the
guest. Slip book has three copies one copy goes to the article, second
copy goes to the founder of article and the third copy remains in the slip
book.
~ Human resource department ~
Hotel being a service industry are essentially labour oriented. In this age
of automation, while other industries have been able to cut down on staff
cost, the hotel industry can ill afford to do it. In spite of hotels benefiting
a great deal from the advance in equipment are technology, the type and
level of service which is promised to the guest will still demands a high
utilization of labour.. Besides, Indian hotels provide personalized service
like shoe shine and laundry. In advanced countries they have cut down
on labour cost considerably.
The Personnel Department is responsible for staff selection, training,
salary, and other emploee related issues.
Casual
Privilege
Festival
Medical
Earne
REGISTERS MAINTAINED:-
Muster Roll
Form XII
Form IV EE
Festival Register
Wage Slip
Service
Maternity Form I
~ Other departments ~
Engineering Department
Accounts Department
NARIMAN POINT
Starting from the north of Nariman Point and ending at the famous
Chowpatty beach, the Marine Drive is a 3km long arc shaped road along
the sea coast of South Mumbai. The coast lines the Arabian sea and is the
best place to watch the sunset in Mumbai
GATEWAY OF INDIA
One of the most distinguished monument in Mumbai, The Gateway of
India was built in 1924. Now it has become a popular tourist hub in the
city. Located at Apollo Bunder Waterfront, the monument overlooks the
Arabian Sea in the most beautiful way
JUHU BEACH
SIDDHIVINAYAK TEMPLE
ELEPHANTA CAVES
An UNESCO World Heritage Site, Elephanta Caves is a specimen of rock
cut art and architecture from the times of medieval India. It is an island
and is located at a distance of 11km from the city of Mumbai. It also
provides an amazing view of the Mumbai skyline.
Spanning across the arc of Mumbai coastline, this sea link is a civil
engineering wonder that reflects the modern infrastructure of the city of
Mumbai
FASHION STREET
One of the favourite shopping hubs for the people of Mumbai especially
the students, the place offers some of the trendiest and latest fashion
clothes.
ESSEL WORLD
This all was possible only by the extra ordinary support and interest
shown by my superiors and their timely guidance which boosted me
during the whole training period.