THE LALIT’S

NEW DELHI
PRESENTED BY: PRERNA KAPUR 2ND YEAR, IHM PUSA, NEW DELHI

NAMASKAR

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

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

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

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

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

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INTRODUCTION • Hotels are justly proud of their reputation for fine cuisine and elegant dining. • Food production is an integral part of the services of the hotel. • Nowadays the restaurants not only provide services to the in-house guests but also to the local guests and the recognized patrons. . • When the guest arrives at the hotel he not only expects a comfortable and relaxed stay . it cannot be denied that the various restaurants do a lot of business and thereby generate a good amount of revenue for the hotel. 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.

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

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. 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. • Contract to the need for operational personnel who are generally divided into food and beverage staff and room division staff. • The industry is usually defined by its output or products.

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

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

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 .

used exclusively by the Room Service staff to provide quick and efficient service to the guests. • To avoid any delays.Room Service • The Room Service is a very important outlet of the Food and Beverage department. 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.

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 .

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LOBBY .

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

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

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

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.

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

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

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