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. Jama Masjid and Red Fort. • It is also within close proximity to historical landmarks like India Gate. .INTRODUCTION • The Lalit New Delhi. office complexes and colourful streets. a 457 room super luxury hotel. • Right next to lively shopping centers. cultural centers and international trade fair grounds.

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

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

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

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


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. • When the guest arrives at the hotel he not only expects a comfortable and relaxed stay . . • Nowadays the restaurants not only provide services to the in-house guests but also to the local guests and the recognized patrons. it cannot be denied that the various restaurants do a lot of business and thereby generate a good amount of revenue for the hotel. • Food production is an integral part of the services of the hotel. • Although at the Hotel’s more importance is given to the rooms rather than the food production.

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


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

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

Baluchi Location: In Hotel . There is live Indian entertainment every evening.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. except on Tuesdays.

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

there is a separate Room Service elevator. • It provides food and beverages guests in their rooms as and when ordered by them. • The food is served at the exact time stated by the guest. . 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. • To avoid any delays.

This document is the official intimation to all concerned departments of the hotel about the function being held at the hotel. 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 . Copies are sent to various departments.Conference and Banquet facilities: • For every function a FUNCTION PROSPECTUS is prepared.



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. • A receptionist. • Front-Office is one department which deals with guests directly. It is an essential department because it deals with the allocation of rooms. . • The way in which a Receptionist deals with the guest has a direct impact on the guest. which is a major income of the hotel. • It is a very important department.

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


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

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

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

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

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