the hotel is 24 kms from the international airport and just minutes from government offices. . stands tall in the heart of city’s premier business and commercial district – Connaught Place. • It is also within close proximity to historical landmarks like India Gate. office complexes and colourful streets. • Right next to lively shopping centers.INTRODUCTION • The Lalit New Delhi. cultural centers and international trade fair grounds. Jama Masjid and Red Fort. a 457 room super luxury hotel.

THE GRAND GROUP (MANAGEMAENT) Late Mr. Jyotsna Suri (Chairperson & Managing Director) Ms Deeksha Suri (General Manager-Corporate) . Lalit Suri Mrs.

Lalit Luxury Rooms and Suites. . 120 Lalit Luxury Rooms and 47 Suites. with 293 Deluxe Rooms.ACCOMMODATION • The Lalit New Delhi offers the finest choices in luxurious accommodation in its Deluxe Rooms. • The hotel offers 460 luxurious Guest Rooms.

DINING • • • • The 24/7 Restaurant & Bar The Grill Woks Baluchi .

with a central prefunction area. The gardens can take functions upto 1000 persons • Four multi-use function rooms. • Quorum: the meeting place with smaller boardrooms and an attached dining area • Dedicated in-house co-ordinator .CONFERENCING/ BANQUETING • Crystal Ballroom: the main ballroom with a capacity of 500 people • The Terrace Gardens with a partial covered area.


. • When the guest arrives at the hotel he not only expects a comfortable and relaxed stay .INTRODUCTION • Hotels are justly proud of their reputation for fine cuisine and elegant dining. but he also expects good food of the highest possible standards Especially in today's times with growing competition it is very essential that the hotel tries to provides as many food outlets to the guest serving various kinds of quality cuisine. • Although at the Hotel’s more importance is given to the rooms rather than the food production. it cannot be denied that the various restaurants do a lot of business and thereby generate a good amount of revenue for the hotel. • Nowadays the restaurants not only provide services to the in-house guests but also to the local guests and the recognized patrons. • Food production is an integral part of the services of the hotel.

SPECIALTY KITCHENS: . BAKERY: 4. GARDEMANGER: 3. Indian Kitchen 2. BUTCHERY: 5. MAIN KITCHEN: a.Soup Section b.THE KITCHEN SUBDIVISIONS 1.Hot Range (continental) c.


which satisfy demand for food dish drink and accommodation. . • The industry is usually defined by its output or products. • Contract to the need for operational personnel who are generally divided into food and beverage staff and room division staff.INTRODUCTION • The hotel and catering or hotel and food service industry is now becoming widely known as the hospitality industry.

filler snacks and extensive buffet options for breakfast. . 24 hour restaurant serves an extensive variety international & Indian cuisine. lunch and dinner.Hotel Lobby Serves: • Breakfast • Lunch • Dinner This 115 seater.THE 24/7 RESTAURANTS Location: • In Hotel .

There is live Indian entertainment every evening. except on Tuesdays.Baluchi Location: In Hotel . .Lobby Atrium .2nd floor Serves: Lunch Dinner The decor takes its inspiration from Baluchistan This 95 seats restaurant serves speciality fare from Tandoori to great Indian curries.

.WOKS Location: In Hotel . wholesome soups and inspirational wok stirred specialties.Lobby Atrium – 28th floor Serves: Lunch Dinner This 90 seats restaurant entices guests with its innovative Oriental & Chinese selections – steaming Dim Sums.

there is a separate Room Service elevator. . • It provides food and beverages guests in their rooms as and when ordered by them. used exclusively by the Room Service staff to provide quick and efficient service to the guests.Room Service • The Room Service is a very important outlet of the Food and Beverage department. • The food is served at the exact time stated by the guest. • To avoid any delays.

Conference and Banquet facilities: • For every function a FUNCTION PROSPECTUS is prepared. This document is the official intimation to all concerned departments of the hotel about the function being held at the hotel. Copies are sent to various departments. It contains the following information: • Venue of the function • Date of the function • Party hosted by • Party booked by • Fax number • Contact number • Address of the organiser .



with his salesmanship can induce the guest to stay at the hotel and in this way it increases the revenue of the hotel. .INTRODUCTION • Front Office deals in accommodating guests in the hotel and is a very important department. • The way in which a Receptionist deals with the guest has a direct impact on the guest. • It is a very important department. which is a major income of the hotel. It is an essential department because it deals with the allocation of rooms. • A receptionist. • Front-Office is one department which deals with guests directly.

Health Club Beauty Saloon Guest Relations Business Center Front Office Front Desk Club Intercontinental Guest Service Center Concierge .


• In fact no hotel can run without the housekeeping department. • It includes all factors that lead to comfort. It is one of the most important departments of the hotel. supplies etc. comfortable and safe environment. • In hotels it takes on organized approach and a technical understanding for the housekeeping to cope up with the volume of work.INTRODUCTION • House keeping can be defined as the heart of the hotel. . • Cleanliness is the primary function of the department and the secondary function includes the accessories that are added on to the areas like flower arrangement. • The main aim of the department is to keep the rooms appearance appealing at all times and thereby push the room sales. cleanliness and service of the people occupying the rooms in the hotel. It provides for a clean.

HOTEL FEATURES • • • • • • • 460 guest rooms Travel agent desk available 28 floors 5 Restaurants & bar Airline Desk: Available through travel counter. Rental car desk: Hotel cars or Travel counter Tour Desk .

Clean linen is given in exchange against the number of soiled linen. Warning is issued to the person responsible. clean linen received. The damaged and badly stained linen is kept aside. • Linen Room supervisor heads the linen room. soiled count. The description of soiled item. .LINEN ROOM • It is one of the most important sections in the HK. All the departments depend on the linen room to get their linen and uniforms laundered. The soaked linen is collected & counted in front of House Man for the right count. balances and other remark is entered in linen exchange slip.

clock room restaurants. The houseman are assigned with the cleaning of particular areas. The lobby should be cleaned during nights as it would not cause inconvenience to the guest. The spring cleaning and scrubbing of the public areas in done by the night shift staff.PUBLIC AREA • Public area comprises of main lobby. It should be cleaned when there's no rush causing minimum inconvenience to the guest. In the morning there are 15 houseman working under the supervisor. executive office etc. swimming pool. There are two supervisors who are in-charge of public areas for the morning and evening shift. . The cleaning of the restaurant is done before mis-en-place starts. • • • The spotting of the carpets is done once in a month. The cleaning of the public areas has to be well planned.

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