mayuresh kulkarni training report renaissance

Renaissance Mumbai Hotel & Convention Centre

With a deep sense of satisfaction and gratitude to Training Manager Mrs. Parul Agarwal & Trainee exe. Ms. Neha Bijur & all Heads of the Departments along with staff members of Renaissance Mumbai Hotel & Convention Centre.

I wish to place on records that the training was imparted in highly congenial atmosphere true to the reputation of Renaissance Mumbai Hotel & Convention Centre. has been of immense value to me and it will be my endeavor to put into practice all that I have learnt to sharpen my skills and develop my skills & personality.

It is because of the ardent and consistent efforts I was able to imbibe so much which was not possible in such short time. The training has developed me to inculcate the right kind of skills, knowledge & attitude to make a career as a successful hotelier. I am also thankful to my College and to Mrs. Anjali Chatterton & Ms Amritha Ullal for giving me an opportunity to get trained in such a wonderful property.

http://www.marriott.com/hotels/travel/bombr-renaissance-mumbai-hotel-and-convention-centre/





Abstract

My whole training period was wonderful learning experience. I got to deal with skilled and experienced staff members who were very supportive both in getting the work done and providing information.

Working with experienced staff has helped me a lot in learning how to get the maximum work done in short period of time. Working with them even made me value manpower and time.

My whole training period has made me more confident about my communication skills as I was in constant contact with the guest, seniors and other staff members.

This training has made see the Hotel Industry in its true light. It has made me realize that Hotel Industry is much more than just fun & pleasure; it’s a lot of hard work.

Once again I would like to thank all the people who gave me an opportunity to feel the Hotel Industry so closely and even those who helped me through my whole training period.

FRONT OFFICE FRONT OFFICE

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

The person at the reception carries the perpetuation of the hotel with him. They take down the Check INS of the guests and groups. They hand over the keys to the guest too. The first thing done by an assistant is to check whether the guest has a reservation or not. In case he is not shown any reservation and the guest is a walk in then the guest can be straight away be refused in case he is suspected of any untoward thing. Incase the guest has a booking then a registration card is given to him to fill up board.

The require details. (The card attached along with the page for every detail). Then the guest is handed over the key to his room, which the assistant checks on his room, which the assistant checks on his computer and allots.

The bellboy then leads the guest away to his room. Then the assistant enters the details of the card into his computer. An identification number is given to the guest who is written

down on the registration card. Then the rate is checked in the computer and after everything is ascertained then the entry is made in the guest arrival register.

“First Impression is the last impression”. The first department with which guest comes in contact. Front Office department is just one of the departments, working towards the satisfaction of the guest.

For a hotel ‘Room Sold Revenue’. Rooms are the major operating revenue producing department. It covers 80-85% of hotel revenue & does not need investment frequently.

The Front office staff should be polite, tactful and smart enough to tackle the situations like walk in, scanty baggage etc. they should also be ready to help, alert & market smart.

DEPARTMENTAL GOALS AND OBJECTIVES

The goal of the front office department is to provide a guest with efficient service and fulfill its role. Its role can be dubbed as to reserve, receive, and assign room to guest.

Front Office Department in the hotel is responsible for sale of hotel room’s trough systematic methods of reservations followed by registration and assigning rooms to customer.

Goal of the Front Office department is to earn maximum revenue through sales of the rooms. ‘Sale’ means the use of hotel room at a price. But in turn, it should also satisfy the guest with efficiency of service.

Efficiency should also lead to comfort of the guest. So courteous service is to be provided to the guest.

Management expects the department to run with the highest degree of efficiency and lowest cost.

Front Office in a hotel holds a prime importance in a view of the basic nature of business. It has a complimentary role of image building which is the first and last point of contact of every guest.

INTERDEPARTMENTAL CO-ORDINATION

1. Housekeeping: - Both Front Office and Housekeeping are concerned with rooms. The form with letting the rooms & latter with preparations of rooms. For this to be done efficiently there must be constantly exchange of information between the two departments. The housekeeping informs the front office about the occupancy thrice a day, it also informs about rooms change being done out of order rooms, rooms taken for re-decoration. Which helps in smooth functioning of Front Office an also sale of rooms without delay.

2. Security: - Co-operation here is mainly concerned with prevention of fire, theft and safe keeping the property.

3. Telephone: - Reception and information assistant after receiving any request for wake up call, pass is on to telephone operator and telephone department keeps the Front Office posted with the information regarding any STD, ISD or personal calls made by the guests of various rooms so that the Front Office cashier can do the posting the guest general accounts.

4. Accounts: - There is a close co-operation between Front Office Cashier and lobby staff. The receptionist informs cashier about walk-in or scanty baggage and ask him to take an imprint of credit card of cash in advance. Bell Caption fells cashier about our so the he can prepare the bill for presentation.

5. Sales: - Sales & Front Office department co-ordinate on management level in improving the room’s sales on lean occupancy days (slack season). Sales department sets the rates corporate companies that are corporate and the meal plan rates, which is sent to the reservations.

6. Other F&B Outlet: - Front Office sends information to different F&B outlet about the group arrival in advance. So, that they can prepare themselves in advance.

7. Stores: - The stores are responsible for supply of all stationary to Front Office according to requisition send by the Lobby Manager.

Certain companies are provided special rates, which are much lesser as compared to the normal room rates. This is so because these companies provide business to the hotel under a bond. This is known as Company volume guarantee rate. A special register is prepared in which all the names of such companies are written down along with their special rates. These guests are frequent visitors of the hotel and at times are treated as V.I.P.S. Special fruits baskets are put to their rooms along with complimentary soft drinks and at times a cake is also provided to them.

Record maintained at Reservations

1. CVGR: - Company Volume Guarantee Rate. This sales department of a hotel fixes rate with the corporate companies listed in the hotel. So the rate of food plan is fixed according to the agreement. They are listed in the file alphabetically.

2. Travel Agent: - Different travel agent is given different rates according to their relation and business with the hotel. So a record is maintained in which the rates and plans are made against the travel agents name. They are also listed alphabetically.

3. Group Information Sheets: - This particular sheet is prepared by the Front Office Department which contains the complete details regarding the groups rooming Instructions, their meal arrangements, and any special request.

4. Crew Sheets: - This sheet helps us to covers all the information about the crew Check INS

Hierarchy (FRONT OFFICE DEPARTMENT)

Front Office Manager

Asst Front Office Manager

Duty Manager Cashier

Front Office Assistant

Trainee

JOB DESCRIPTION

FRONT OFFICE MANAGER:

1. He is responsible for the functioning of this department2. He checks staff attendance, duty rosters & sanctions leaves.3. He handles staff disputes.4. He deals with Guest complaints.5. He sets, maintains the Hotel Standards & operating procedures.6. VVIPS & VIPS are treated as per his specifications.7. Introduction of new systems viz. The ‘instant reservation system’ needs his

consent. He grooms staff in this aspect.

DUTY MANAGER

1. Present all the time in his desk

2. This manager is more concerned with the rapport with the guest than any actual paper work as the Front Office Manager.

3. At night Duty Manager looks over the functioning of the department.

SPECIFIC RESPONSIBILITIES:

1. Meeting all the guests on arrival and departure.

2. Ensure that room blocking are done on time and information disbursed to relevant departments.

3. Implementation on the VIP check in procedure STARGATE.

4. Proactive to arrangements for large block/VIP movements in terms of transportation, baggage movement, staffs.

5. Ensures smooth group checks in co ordination with the Group Coordinator.

6. Double-checking car pick up’s for all VIP guests.

7. Redressed of guest complaints and logs down incidents requiring the Management’s attention and follow up with decisions when necessary. This would also include F&B after midnight.

8. V.I.P Escorting Support.

CASHIER

There are 5 cashiers who report to the Duty Manager on Shift.

There are 3 Shifts Morning: - 07.00- 16.00hrs Afternoon: - 15.00- 00.00hrs Night: - 22.00- 07.00hrs

In each shift 1 cashier is on duty.

1. At the beginning of each shift the float is counted and should match the handover sheet amount.

1. The exchange rate for the foreign currency is checked.

2. Any special handover, if any, is noted.

3. During the course of the shifts the check outs are taken.

4. The guest folios from various outlets are slotted into the correct slot in the pigeon hole.

4. At the end of the shift the float is counted, rebate reports, cash Report, paid out Reports, foreign currency journal is printed.

5. The Credit card transactions on E, D.C. are tallied with computer records.

6. Handover is given to the next shift.

7. The float maintained at the Renaissance Mumbai Hotel & Convention Centre, cashier = Rs 4, 25,000.

8. Any excess is given to the account department and if it is less then money is taken from accounts.

RECEPTION

The reception operates 24x7. All the shifts besides handling Check INS, registrations & inquiries are required to do certain tasks as listed below:-

Morning Shift (07.00hrs-16.00hrs; 09.00hrs-1800hrs)

1. Check for the house position for the & expect house position.

2. Check for expected arrival (EAL), crew and group movement.

3. The EAL breakup is done on the basis of type of check-in & time wise i.e. at the interval of 2hours starting from 0700hrs.

4. Take handover. Check the complaint register, log book and fax file.

5. Check the mail on hold file. Print a vacant room report & update it.

6. Room to be blocked as per prior request in liaison with Guest Relation Executive & housekeeping.

7. Rooms for crew to be blocked and announced to housekeeping.

8. Maintain a copy of the functions of the day list. Housekeeping discrepancy to be completed within 30minutes of its receipt.

9. Check on any follow up with reservation. Print rate info report & verify rates.


10. Registration card to be tallied with EAL & any missing registration card to be printed.

11. Complete handover book, log book & prepare the morning handover checklist. Distribution of crew sheet if any to be done.

RECEPTION

The reception operates 24x7. All the shifts besides handling Check INS, registrations & inquiries are required to do certain tasks as listed below:-

Morning Shift (07.00hrs-16.00hrs; 09.00hrs-1800hrs)

12. Check for the house position for the & expect house position.

13. Check for expected arrival (EAL), crew and group movement.

14. The EAL breakup is done on the basis of type of check-in & time wise i.e. at the interval of 2hours starting from 0700hrs.

15. Take handover. Check the complaint register, log book and fax file.

16. Check the mail on hold file. Print a vacant room report & update it.

17. Room to be blocked as per prior request in liaison with Guest Relation Executive & housekeeping.

18. Rooms for crew to be blocked and announced to housekeeping.

19. Maintain a copy of the functions of the day list. Housekeeping discrepancy to be completed within 30minutes of its receipt.

20. Check on any follow up with reservation. Print rate info report & verify rates.

21. Registration card to be tallied with EAL & any missing registration card to be printed.

22. Complete handover book, log book & prepare the morning handover checklist. Distribution of crew sheet if any to be done.

Afternoon Shift (13.00hrs-22.00hrs; 15-00hrs-00.00hrs; 17.00hrs-0200hrs)

1. Check for the house position for the day & expected house position.

2. Check for expected arrivals, crew & group movement. EAL breakup is done on the basis of type of check in & time wise that is interval of 2hours starting from 13.00hrs.

3. Take handover. Check the complaint register, log book & fax file. Check the mail on hold file. Print vacant room report (VRR) & update it.

4. Follow up with the housekeeping regarding blocked rooms for crews & FITS. Punching of keys for the crews, (recycling of the keys can be done incase there are keys returned by the guest).

5. Following up with the reservation regarding any billing faxes. For pending credit approvals follow up is essential through reservations with the concern sales representatives.

6. Distribution of the crew sheet if any to be done.

7. If there are any group arrivals for the later half of the day, the room key must be check to facilitate and to present any delays.

8. Ensure the GRE sends amenities to the block and vacant room depending on the predicted occupancy and the number of fruit baskets requisitioned for.

9. Ensure there is a smooth operation all the times with a minimum scope for the guest complaints.

10. Check the rate info report after 22.15hrs. Any change or errors found must be rectified instantly to avoid discrepancy during auditing or to prevent the guest from any problem during check out. Complete handover book, logbook and prepare after the shift handover checklist.

Night Shift (2200-0700)

1. Read handover book, logbook and go through the fax file.2. Check for the expected arrival, crew and group movement.

3. The EAL breakup is to be done on the basis of type of check in as well as flight wise.

4. Follow-up with housekeeping regarding turn around for crews. It is very essential as usually crew check out or check in during the night.

5. There is a minimum of 30-40 crew departures which need to be cleared on a turn around basis. The first crew checking in will get in fresh block of rooms.

6. After all the registration is done the EAL for the same day is printed. This list gives us the information with regard to the likelihood of guests who may/ may not arrive. At this time the booking might be rolled/ cancelled by the Duty Manager.

7. Shift wise rate check report is made to make any changes and rectify any errors before the date changes & rectify any errors before the date change. Most importantly it should be checked for the segment category as well as the rate which has been posted to the folio. this helps to prevent any rebates which may need to be passed for errors which can be avoided.

8. Check the mail on hold.

9. EAL for the next day is printed & any special requests are marked out. The registration cards are tallied & incase there are any missing registration cards, they must be printed. Folios with special request must be made a note of so that a reminder can be attached to the registration card.

10. The distribution of crew sheet is done. The systems are released for the date change before which a guest in-house list (GIH) is printed.

11. The occupancy figures of the day are calculated.

12. Handover book, the log book & the night shift handover checklist is prepared.

CHECK-IN PROCEDURE

1. Ask the guest for the last name or the confirmation number after greeting the guest.

2. Confirm with him the number nights he has reservation for.

3. Ask for guest preference regarding smoking/ non-smoking room.

4. Check for room availability.

5. Take down the information required in the registration card e.g. Payment details, passport details etc.

6. Print the registration card.

7. Obtain signature on the registration card after confirming date of departure, room no & amount he is paying.

8. Confirm mode of payment and take an advance payment in case of cash payment & pre-authorization in-case of credit cards.

9. Check-in the guest. Give the room keys & escort to the room. Wish him a pleasant stay.

CHECK-OUT PROCEDURES

1. Greet the guest and ask for the room number, verify his name.

2. Check for the minibar consumption with the guest.

3. Page the minibar department on the Triton Console about the guest departure.

4. Read the comments on the guest profile. Print the guest folio.

5. Present to the guest for verification and obtain his signature, on the folio.

6. Ask for mode of payment, in cash of direct payment.

7. If credit card, check if any pre-authorization has been taken on the card. If it has been taken then go offline and charge the amount on the guest credit card. If the pre-authorization is taken on the card on that card then swipe the card and charge the guest. Obtain the guest signature on the credit card slip. Attach to the folio.

8. Print the copy of folio, attach the customer slip of credit card, put in an envelop and give to the guest.

9. During the entire procedure, converse with the guest, ask for feedback, scope of improvement.

10. Wish the guest a fond farewell, check with him if he is carrying his tickets, passport etc.

11. Currency Exchange: - All the major currencies of the world like Euro, U.S Dollar, Pound and Singapore Dollar can be exchanged for India National rupees however currency of China & Middle East is not exchanged.

12. Paid Outs:- Incase a guest wants a cash Rs 500 is given without any commission and a 5% commission is charged on a sum above Rs 500. The limit is Rs 2,500. The cash is only given against credit card.

13. IOU: - This is for inter departmental cash transfers. Incase any department wants cash it is given and an IOU form is signed as a proof.

14. Rebates: - In case of wrong postings or compensation rebates are offered but have to be authorized by the Duty Manager.

BELL DESK

01 Senior Caption 03 Bell Caption14 Bell Boys

Shifts/Staffing

There are 4 shifts:- Morning:- 0700-1600hrs

01 Bell Caption, 04 Bell Boys

Afternoon- 1500-0000hrs 01 Bell Caption, 04 Bell Boys

Night Shift:- 2200hrs 0700hrs 01 Bell Caption, 05 Bell Boys

General Shift: - 0900-1800hrs 01 Senior Caption

Check In / Guest Arrival 1. The guest is met at the porch & his luggage is kept at the bell desk

2. After the guest has checked in, the room number is taken from the Front Desk &

the luggage is delivered to the room. The Errand Card is filled; the pieces of Luggages are noted on it.

3. If the guest is not accompanied by Guest Relation Executive then the Bell Boy Offers to explain the hotel & room facilities to the guest.

4. Incase of scanty baggage guests, the front desk is informed.

Check Out / Guest Departure1. The baggage is collected from the guest room and tagged.

2. After the guest has checked out, the bell boy accompanies the guest to the porch, keeps the luggage in the car & wishes a fond farewell.

Wake Up Calls 1. In case a guest does not respond to his/her wake up call given by the operator, a Bell boy goes to the room with the room key & rings the bell.

2. If the guest does not respond the room is opened & the guest is woken up.

Discrepancy 1. If there is a discrepancy between Housekeeping status & Front Office status, the bell boy goes to the room to check it. If no guest response, the room is opened & physically checked to see if any guest luggage is kept.

Group / Crew Distribution 1. The Group & Crew rooming list is prepared by the Front Desk & is distributed to various departments by the Bell Boys.

2. The different departments are: - Minibar, Private Dinning, and Housekeeping. This is done as & when prepared by the reception.

Parcel Handling 1. If the Guest is in-house:- The name & address of the person who has sent the parcel is noted in the parcel register. The parcel is kept at the bell desk. A message is left with the guest of the same in-case the guest is not in his room or incase the guest is not in his room or incase of DND. If the guest is in the room, then inquire if he wants the parcel to be delivered to his room

2. If the Guest is not in-house:- An entry is made in the left luggage register. The luggage is tagged, one part of the tag is given to the Guest. The luggage is then in the left luggage room. In case the luggage has to kept for one day at is usually kept in the Outer luggage room called Coffee Shop. An inventory is taken regularly to ensure no luggage is missing. When a guest comes to reclaim his luggage, his tag is taken. Attached to the tag on the luggage & his signatures are taken on the left luggage register. The luggage is kept for 1 year after which if unclaimed it is auctioned.

Records Maintained1. ILLR – Inner left luggage register2. OLLR – Outer left luggage register

WORKFLOW

1. At the beginning of each shift, the Bell caption attends the Morning briefing at the back office. Later he takes the briefing of all the bell boys on the shift.

2. Incase of morning shift if any guest preferred newspapers has not delivered by the night shift then the newspapers are delivered.

3. The Bell caption fills out the Bell boy control sheet and keeps it ready for the shift. 4. On every Tuesday, first aid box is given to M.I. room for refilling. Any inventory of Inner Left luggage is taken.

5. An inventory of outer luggage left luggage room ids taken every day. Fax, messages are delivered to the rooms. Incase of parcels, a messages is left in the room for the guest to collect it.

3. The Bell boys take the luggage of the guest checking in to their rooms and bring Luggage from the guest rooms in case of departures.

4. Wake up calls if any are given. Distribution of Crew / Group rooming list is taken from reception & handed over to various other departments.

5. At the end of the shift, handover is made for the next shift & anything of importance or which has to be followed up is noted.

WORK PERFORMED BY ME:

Checking the first aid box daily. Check the status of newspapers Deliver newspaper to the guest rooms. Collect baggages from the car and take it to the bell desk back area. Tag the luggage by the name of the guest and room no. Give one copy to the reception counter. Take the luggage to the room if check out. Take the luggage to the porch if check out. Help the bell boys for other activities.

TRAVEL DESK

The Executive at the Travel Desk is the person who knows the hotel and the surrounding. He is the right person to guide about the surrounding like tourist places, shopping mall, theatres etc He is the person who actually understand the guest’s needs and provide them in the beautiful manner.

24 Hrs business services

Airline ticketing services

News cable services

Laptop/Computer on request

Exclusive business centre for Privilege club guests

Secretarial services on request

Courtesy coach

Safe deposit lockers

In-House movies

Photographer

Astrologer

MASSAGE CENTRE

To complement and enhance many of our available treatments, the spa offers a range of activities and classes to boost fitness. These activities will help you to get the best from your body and make the most of your life cycle. Naturopathy/ life style consultation: On consultation, a package is designed in accordance with your individual needs.

Yoga is an integrated way of bringing harmony to one’s body, mind and soul. Different body types are comfortable with different asanas in yoga. With expert advice, we help focus on those asanas, which are suitable to your body in particular.Meditation: Stress, which is the most common problem encountered in today’s world leads to various problems. Meditation helps you to be aware of a higher purpose in life, letting you achieve a greater level of satisfaction and peace of mind. Pranayama: Yoga scriptures have long discovered that the mind and balance the vital energy of the body.

We are glad to introduce the personal training programs which are available for anyone who needs extra guidance or motivation of having someone to exercise with.

Having a personal trainer can be the best way to motivate and assist the individual in achieving their fitness aspiration.

Our A.C.E certified personal trainer will design a program specific to your goals.

Health Club and Fitness centre Timings: 7 am – 10pm

,Steam and Massage Service

Outdoor swimming Pool Timings: 7 am – 8 pm

Doctor On calls 24hrs DM to be informed

Shopping Arcade Timings: 10:00a.m. - 10:00p.m

ROOM RESERVATION

Hotel Lotus Suites ,Andheri Kurla Road Mumbai (Bombay), 400059 India. 4**** Star

Guest Name: First Name Last Name

E-mail:

Address forCorrespondence:

Nationality:

Telephone Office : Residence : Fax :

Check In : 12.00 noon Check Out : 12.00 noon

Booking Info : Adults Children Bed

Type : No. of Rooms :

Type of Room

Tariff Valid From 1st Oct 07 onwards

Type (per day rate) TariffLotus Room Single Occupancy on CP Plan

INR 9900

Lotus Room Double Occupancy on CP Plan

INR 11000

Studio Room Single Occupancy on CP Plan

INR 11000

Studio Room Double Occupancy on INR 12100

CP Plan

One Bedroom Suite Single Occupancy on CP Plan

INR 13200

One Bedroom Suite Double Occupancy on CP Plan

INR 14300

Taxes : Inclusive.

Inclusive : Including Bed, Breakfast and Taxes. / One way transfer.

Meal Plan: EP-Room Only, CP-With Breakfast, MAP-Breakfast and Dinner, AP-Breakfast, Lunch and Dinner.

Mode of Payment : By Credit Card By Bank

Transfer Arrival Details

Airport Transfer

Required Not Required Special Comments:

Room Reservation/Cancellation Policy:

1) Check in/Check Out time 12.00 Noon. 2) All Bookings are confirmed/Guaranteed only if you hold CONFIRMATION VOUCHER from Indiatravelite.com. 3) In the case of "No Shows" the hotel /Indiatravelite.com reserves right to charge Retention charges of 1 night to your credit card. Cancellation should be notified 72 hours prior to arrival in case for Mumbai, Delhi, Kolkotta, Chennai, Bangalore and all other places 7 days before check in. 4) Your Statement will show charge as "Top Communication". 5) For more details Click Here.

FOOD&FOOD& BEVERAGEBEVERAGE SERVICESERVICE

Hierarchy (FOOD & BEVERAGE DEPARTMENT)

Food & Beverage Manager

Restaurant / Banquet Manager

Asst Restaurant / Banquet Manager

Senior Caption

Caption

Senior Steward

Steward

Trainee

DUTIES AND RESPONSIBILITIES

RESTAURANT MANAGER:1. Planning of budget, work flow of important activities to be undertaken to

achieve the budget.2. Train the employee and devoice new up selling strategies.3. Responsible for the overall performance of the staff, to maintain discipline

and control absentecism.4. Prepare duty schedule and roasters5. Attend guest complaints and requests.6. Supervises the operations and renders support.7. Approves re-ordering of inventory for efficient work flow.8. Responsible for controlling pilferage in bar and keeps a check on inventory.

CAPTION:1. Responsible for the operations of particular shift and section.2. Receives and seats guest takes orders, does suggestive and up selling.3. Prepares drink orders.4. Does guest billing and posting.5. Attends to guest request and complaints.

STEWARD

1. Works in co ordination with the captain. 2. Takes orders. 3. Picks up food & drink orders from respective kitchens. 4. Does clearance and wiping of washed articles.

5. Re set ups guest table.6. Assists captain in his work.

TRAINEE

1. Mostly he does all the back area work. 2. Wiping off washed articles. 3. Picking up of orders.

4. Setting up of back area. 5. Assisting in operations etc.

HOSTESS

1. The hostess is the “face” of the Restaurant. Their job includes escorting the guest, taking

reservations, folding napkins etc.

CO-ORDINATING DEPARTMENTS

1. KITCHEN (Indian) – The Indian kitchen prepares most of the items in the menu. These include all tandoori dishes, north & south Indian dishes. The south Indian kitchen prepares all the dishes in the menu those are south Indian including the appalams, crustace and the famous degree coffee.

1. SERVICE BAR – All drink orders (liquors, soft drinks and wines) are made at the service bar. The service bar also takes care of room service and lobby lounge.

2. KITCHEN STEWARDING –Kitchen stewarding take care of washing the cutlery and crockery. Also, weekly buffing of various EPNS items are taken care by kitchen stewarding

3. HOUSEKEEPING –

The Restaurant co-ordinates with the housekeeping department for procurement of various linen & uniforms of the staff. The department maintains an inventory of the linen given to the restaurant as to keep control.

4. OTHER OUTLETS –There are times when a certain beverage is unavailable at the outlet. At such times, an IDT made ands items are procured from other outlets.

5. ENGINEERING –Any repair or maintenance work at the outlet is carried out by Engineering Department.

6. FOOD & BEVERAGE CONTROLS –The controls department takes care that there is minimum pilferage of items (specially liquor)

WORK PERFORMED BY ME:

Cleaning the bar area. Preparing fresh lime juice. Plucking of Pudina leaves. Cleaning of Glasses. Setting up the canned juice accordingly. Replenishing the bar store. Arranging the bottles. Wiping Glasses and required items.

THE POOL

The Pool with unique and contemporary outlook makes it outstanding amongst its competitor.

BOUQUET LUNCH :

Mon to Friday Rs.299 All Inclusive 1230 hours to 1500 hours

HOLIDAY BRUNCH

Saturday - Rs.400 Al Inclusive Adult 1130 to 1530 hours

Rs.300 ALL Inclusive Child (between 3 yrs and 11 years)

Sunday - Rs.425 Al Inclusive Adult 1130 to 1530 hours


BUFFET DINNER:

Mon, Tue, Thur, and Sunday Rs.500 All Inclusive Adult 2000 to 2330 hours


Wed, Fri and Sat Rs.550 All Inclusive Adult 2000 to 2330 hours


RESTAURANT POOL SIDE


RESTAURANT MANAGER:1. Planning of budget, work flow of important activities to be undertaken to achieve the budget.2. Train the employee and devoice new up selling strategies.3. Responsible for the overall performance of the staff, to maintain discipline and control absentecism.4. Prepare duty schedule and roasters5. Attend guest complaints and requests.6. Supervises the operations and renders support.7. Approves re-ordering of inventory for efficient work flow.8. Responsible for controlling pilferage in bar and keeps a check on inventory.

CAPTION:1. Responsible for the operations of particular shift and section.2. Receives and seats guest takes orders, does suggestive and up selling.3. Prepares drink orders.4. Does guest billing and posting.5. Attends to guest request and complaints.

STEWARD

1. Works in co ordination with the captain. 2. Takes orders. 3. Picks up food & drink orders from respective kitchens. 4. Does clearance and wiping of washed articles.

5. Re set ups guest table.6. Assists captain in his work.

TRAINEE



HOSTESS 1. The hostess is the “face” of the Restaurant. Their job includes escorting the

guest, taking reservations, folding napkins etc.

WORK FLOW

MORNING SHIFT: 1. Reports at 07:00hrs. Briefing takes place, menu is discussed, list of not

available notified 2. Takes handover sheet from night shift. Handles breakfast operations

3. Breakfast buffet cleared at 11pm

4. Clearance of buffet area & setting up of lunch buffet

5. Lunch operations commence from 12:00hrs 6. Clearance of main course (buffet) at 15:00hrs, rest 16:00hrs

AFTERNOON SHIFT: 1. Reports at 15:00hrs take handover from morning shift.

2. Handles high tea & arranges for dinner buffet set up. 3. Operates dinner buffet from 19:00hrs.

4. Clearance of dinner buffet at 00:00hrs.

NIGHT SHIFT: 1. Reports at 22:00hrs takes handover from afternoon shift.

2. Handles midnight snack operations, setting up of morning breakfast & handles operations, commencing from 06:00hrs.

3. Give handover to morning shift.


1. KITCHEN – The Indian kitchen prepares most of the items in the menu. These include all tandoori dishes, north & south Indian dishes. The south Indian kitchen prepares all the dishes in the menu that are south Indian including the appalams, crustace and the famous degree coffee.


1. KITCHEN STEWARDING –Kitchen stewarding take care of washing the cutlery and crockery. Also, weekly buffing of various EPNS items ai taken care by kitchen stewarding

2. HOUSEKEEPING – The Restaurant co-ordinates with the housekeeping department for procurement of various linen & uniforms of the staff. The department maintains an inventory of the linen given to the restaurant as to keep control.


4. ENGINEERING –Any repair or maintenance work at the outlet is carried out by Engineering Department. Maintenance of coffee/ tea machine, microwave & other equipments.

5. FOOD & BEVERAGE CONTROLS –The controls department takes care that there is minimum pilferage of items (especially liquor).

6. FRONT OFFICE –

To get information about occupancy, house count. Info about Group’s, VIP’s, Crew Movements. Info about reservation status i.e. whether RRIB or not. To check for any billing instruction, discounts etc.

7. STORES, PURCHASE, RECEIVING –Requisition for general inventory or bar stores is sent & same is procured as & when required.

ROOM SERVICE

“Room Service” is known as “In Room Dining” which is 24hrs in-room dining service provided to all the in-house guest.

The major aim of the department is to provide service in a comfortable and relaxed ambience where food is delivered to guest in his room, making the same set-up and appeal as in a restaurant, it also adds a touch of personalization as the guest receives the undivided attention of the steward and elements of privacy are taken care of.

The menu includes the outlet menus so that the guest can order food of speciality outlets in the room, in addition to which there is breakfast and snacks and other speciality pizza and sandwich course included in the menu. There is a varied choice and fine blend of different cuisines for guest to choose and make their order.

The standard waiting time for beverage is 10-15mins whereas food order is 25-30mins any orders taking time more than the standard is estimated to the guest at the time of receiving the order.

JOB DUTIES AND RESPONSIBILITIES

ORDER TAKER:-1. Attend all calls in standard time (before 3 rings) and convey appropriate greetings

2. Take guest orders and fire the K.O.T

3. Print guest bills.

4. Updates the daily occupancy, V.I.P in-house, current promotions etc on the board.

5. Also notes down guest preferences or any important information in relation to the guest.

MANAGER1. Responsible for the ultimate performance of the department and the team

members.

2. Prepares annual and monthly budget.

3. Responsible for maintaining the inventory.

4. Controls breakage and spoilage.

5. Responsible for staff training and appraisal.

6. Undertakes recruitment and selection for his team, suggests promotion for employees etc.

7. Studies daily sales report and plans strategies to push the slow selling items.

8. Makes sure to satisfy V.I.P guest preference and satisfaction.

9. Handles special requests and complaints.

SENIOR CAPTION1. Responsible for the performance and overall operation of the department.

2. Prepares duty roasters and employee schedule for the training.

3. Assists managers with reports and achieving financial budget.

4. Handles guest complaints and staff grievances.

5. Responsible for motivating the employees and improving production output.

6. Overall responsibility of efficient and smooth functioning.

CAPTIAN1. Takes care of the operations and maintains a steady work flow.

2. Supervises all the orders before being dispatched to rooms.

3. Responsible for staff training and discipline

4. Accounts staff leaves and absenteeism

5. Responsible for requisition of store items

6. Co-ordinates with other allied departments like production, linen room, and stores etc for smoothing functioning.

7. Accountable for all the happening in the particular shift.

8. Takes daily briefing and discuses the performance and happenings of the previous day

STEWARD1. Sets up trays/trolleys for order delivery.

2. Picks up food from the respective kitchen

3. Delivers order to the guest rooms, corporate offices etc.

4. Sets up the pantry and is responsible for its upkeep at all given times.

5. Clears trays and trolleys from rooms.

6. Places applies and cookies and other amenities in occupied and vacant rooms.

WORK-FLOW

MORNING SHIFT:

1. Briefing takes place at 07.00hrs.

2. The morning shift staff assembles in the pantry in a clean and neat uniform.

3. The caption along with the order taker conducts the briefing where the last night financial figures.

4. Special incidents if any are discussed following with the current days occupancy, house count, room count, VIPs in-house and expected, crew in-house and expected etc are announced.

5. Then the caption undertakes to brief the staff about the menu and list of non-available (if any) and other special concerns.

6. Immediately after the briefing the night shift handovers the operation charge and morning shift takes over breads and picked from bakery for breakfast orders and cookies replenished.

7. Cookies and apples are placed as standard amenity in all the rooms.

8. Up till around 11a.m the breakfast orders are delivered.

9. At around 11.30hrs the breakfast rolls (remaining ones) are returned to the bakery and soft rolls and crustinis received as an accompaniment with soup and main course.

10. Trolleys are kept ready for the lunch orders with the linen and mock setup.

11. The cutlery, crockery, glassware’s used for breakfast are washed and received from the stewarding which are cleaned wiped and stacked.

12. All the bills are duely signed and received from the rooms and sent to the cashier, the complimentary bills are sent to the Food & Beverage controls.

AFTERNOON SHIFT:

1. Briefing takes place at 1500hrs.

2. Handover received from morning shift and any special concern or pending task announced.

3. Afternoon shift takes over and continues to operate for lunch order until 1600hrs.

4. Linen is exchanged fresh against soiled for dinner operations.

5. Rolls and cookies replenished once again.

6. The lunch cutlery, crockery, glassware etc are washed and received from stewarding which are clean wiped and stacked.

7. The entire pantry is once again set and made ready for the dinner operations which commences roughly from 1900hrs.

NIGHT SHIFT:

1. Briefing takes place at 2200hrs.

2. Handover received from afternoon shift.

3. Dinner operations continued until around 01.00hrs.

4. After which the breakfast rolls like Danish pastry, muffins, croissants etc are received from bakery for breakfast orders.

5. Also, the closing takes place during night shift where the sale of the entire day is accounted before the date change.

6. The trays, trolleys and pantry are made ready for breakfast operations and to be handed over to morning shift.

7. Linen is received for smooth operations.

PROCEDURES

1. When the guest calls the room service, his order is taken by the order taker who posts the entries into the computer.

2. The cheque is printed on a printer which is kept at the supervisor’s desk.

3. This cheque has 4 copies KOT, Guest copy, Accounts copy and Food & Beverage control copy.

4. The KOT and Food & Beverage control copy are taken off by the supervisor and given to the kitchen and room service steward who lays the tray or a trolley.

5. The breakfast is collected from the room service kitchen, some of lunch, dinner items are picked up from main kitchen or any other Food & Beverage outlets.

6. After the food is picked up, it is kept on a tray which is kept at the supervisor’s desk. The supervisor checks the order before it goes to the room.

7. Accompaniments of different foods (Indian, Chinese) etc. are also placed.

Room Service Door Knob Breakfast Menu Card: This card contains the Breakfast menu, the time at which the order is required and the room number, which has to be filled in the guest. The guest may tick the item he wants to order for breakfast. The card is then again hung with the door knob outside the room. The night shift staff of the Room service collects all these cards from outside the rooms and the order is thus sent to the guest room at the sated time in the morning. Fresh doorknob menu cards are placed in the rooms by the Housekeeping Department.

1. Bread Rolls 2. Juice3. Sugar4. Tea pot5. Milk pot6. Tea cup7. Butter preserves

8. Cold cuts

1. Bread rolls2. Fruit juice3. Egg preparation4. sugar5. Coffee pot 6. Cup7. Milk pot8. Cereals

1. Indian Preparation2. Water3. Salt/Pepper4. Sugar5. Tea Pot6. Milk Pot7. Tea cup8. Juice

Velvet Lounge

Hip, trendy and cool lounge destination for the young at heart. It transforms itself fron a lounge bar to a night club in the leter hours.Stylish cocktails and an interesting blend of music with chic bartenders contribute to a laidback cozyness.

Open for dinner Dress code: Casual Phone: + 912 266 927577

banquets

BANQUET MANAGER1. Planning of budget, work flow of important activities to be undertaken to achieve the budget.2. Train the employee and devoice new up selling strategies.3. Responsible for the overall performance of the staff, to maintain discipline and control absentecism.4. Prepare duty schedule and roasters5. Attend guest complaints and requests.6. Supervises the operations and renders support.7. Approves re-ordering of inventory for efficient work flow.8. Responsible for controlling pilferage in bar and keeps a check on inventory.

CAPTION:1. Responsible for the operations of particular shift and section and finalizes everything with the event coordinator.2. Receives and seats guest makes sure that the function is running smoothly.3. Prepares drink orders.4. Takes care of the equipments required for the event.5. Attends to guest request and complaints.

STEWARD

1. Works in co ordination with the captain. 2. Takes care of guest request. 3. Picks up food for the buffet and replenish it from time to time. 4. Does clearance and wiping of washed articles.

5.Makes sure that the buffet arrangement is clean.6. Assists captain in his work.

TRAINEE



HOSTESS 1. The hostess is the “face” of the Restaurant. Their job includes escorting the guest, taking

reservations, folding napkins etc.

WORK FLOW

MORNING SHIFT: 1. Reports at 07:00hrs. Briefing takes place, menu is discussed, list of not

available notified 2. Takes handover sheet from night shift. Handles breakfast operations and morning meeting &conferences

3. Breakfast buffet cleared.

4. Clearance of buffet area & setting up of lunch buffet for the same or the new event.

5. Lunch operations commence from 12:00hrs 6. Clearance of main course (buffet) at 15:00hrs, rest 16:00hrs

AFTERNOON SHIFT: 1. Reports at 15:00hrs take handover from morning shift.

2. Handles high tea & arranges for dinner buffet set up. 3. Operates dinner buffet from 19:00hrs.

4. Clearance of dinner buffet at 00:00hrs.

NIGHT SHIFT: 1. Reports at 22:00hrs takes handover from afternoon shift.

2. Handles midnight operations, setting up of morning breakfast & handles operations, commencing from 06:00hrs.

3. Give handover to morning shif


1. KITCHEN – The Indian kitchen prepares most of the items in the menu. These include all tandoori dishes, north & south Indian dishes. The south Indian kitchen prepares all the dishes in the menu that are south Indian including the appalams, crustace and the famous degree coffee.


8. KITCHEN STEWARDING –Kitchen stewarding take care of washing the cutlery and crockery. Also, weekly buffing of various EPNS items ai taken care by kitchen stewarding

9. HOUSEKEEPING – The Restaurant co-ordinates with the housekeeping department for procurement of various linen & uniforms of the staff. The department maintains an inventory of the linen given to the restaurant as to keep control.


11. ENGINEERING –Any repair or maintenance work at the outlet is carried out by Engineering Department. Maintenance of coffee/ tea machine, microwave & other equipments.

12. FOOD & BEVERAGE CONTROLS –The controls department takes care that there is minimum pilferage of items (especially liquor).

13. FRONT OFFICE –

To get information about occupancy, house count. Info about Group’s, VIP’s, Crew Movements. Info about reservation status i.e. whether RRIB or not. To check for any billing instruction, discounts etc.

14. STORES, PURCHASE, RECEIVING –Requisition for general inventory or bar stores is sent & same is procured as & when required.

HOUSEKEEPING

HOUSEKEEPING

AN OVERVIEW

Housekeeping is the backbone of the hotel. The housekeeping department is responsible for the upkeep and maintenance of the entire hotel. One of the first impressions, guest forms when he walks into the hotel is a reflection on the housekeeping department- how clean, a pick-n-span and well maintained are the surroundings. No hotel can function without this department because it overseas everything from the guest rooms, public areas, laundry, linen, horticulture & flower arrangement to maintenance3 of housekeeping equipments, which is now becoming increasingly high-tech.

Considered a back of the house operation earlier, the perception of housekeeping has undergone a sea change, Now, not just managers but staff at all levels including the housekeepers are being encouraged to interact with the guests. Since the feedback they receive is the first hand, it simply helps the management to respond promptly to the guest requirements. This also helps to update guest history more accurately. Increasingly more responsibilities are being delegated to the housekeepers who are being groomed as Guest Service Agents.

Hierarchy (HOUSEKEEPING DEPARTMENT)

Executive Housekeeper

Housekeeping Executive

Floor / Public Area Supervisor

Room / Public Area Attendant

Casual

JOB DESCRIPTION

EXECUTIVE HOUSEKEEPER

Takes briefing for the Housekeeping HOD’s.

Makes sure that the housekeeping service standards are maintained.

Attend the morning HOD meeting.

Prepares Duty roasters for the Housekeeping HOD’s.

Sanctions leaves and offs.

Planning of budget, work flow of important activities to be undertaken to achieve the budget.

Train the employee.

Responsible for the overall performance of the staff, to maintain discipline and control absentecism.

Attend guest complaints and requests.

Supervises the operations and renders support

Approves re-ordering of inventory for efficient work flow.

HOUSEKEEPING EXECUTIVES / SUPERVISORS

Gets the work done from the room attendants.

Check the total departure / vacant status of the rooms.

After the room is done clear the room and make it available for sale.

Make sure that the room is in the standard condition.

Checks for any maintenance work to be done.

Checks for the room / bathroom amenities.

Arrange the linen and toiletries for the room attendants.

ROOM ATTENDANTS

Place all amenities and linen in the Housekeeping Trolley.

Check the no of departure/ crew / vacant rooms.

Start with the departure rooms.

Cleaning of the room thoroughly.

Cleaning of the bathroom thoroughly.

Placing the toiletries and room amenities properly.

Checking if any maintenance works to be done.

HOUSEKEEPERS REPORT

A Housekeeper has to prepare a report known as the occupancy report in, which the current status of the room is given. All the occupied room, vacant room, clear room, and rooms etc is listed on this report. The report is prepared and sent to the reception thrice a day. These reports are then tallied with those of the reception and the discrepancy report is then prepared basically to know the latest position of the rooms. The report must have the signatures of the supervisor who prepares and sends the report down to the front office.

LINEN ROOM

It is one of the most important sections in Housekeeping. All the departments depend on the linen room to get their linen and uniforms laundered.

Linen room supervisor heads the linen room. The soaked linen is collected & counted in front of the House man for the right count. The badly and damaged stained linen is kept aside. Warning is issued to the person responsible. The description of soiled item, soiled count, clean linen received, balances and other remark is entered in linen exchange slip. Clean linen is given in exchange against the number of soiled linen

WORK PERFORMED BY ME

Collecting the linen from the laundry.

Setting up the Trolley.

Distributing linen equally for each floor.

Collecting the soiled linen from each floor through shooters.

Taking the soiled linen back to the laundry.

CLEANING OF THE ROOM

Leave the door wide open until work in the room is completed. Turn on every light, if any bulb is burned our report immediately and switch

off the lights.

Immediately report any damage to the room, furniture and equipment.

Any article left by the guest in a departure room should be reported immediately.

Hang any article of clothing found on the bed, chauffeurs or furniture, neatly in the closet.

Printed material, magazines and other papers, which are not in the waste paper basket, should be placed neatly on the dresser.

Empty all the ash-trays in the waste paper basket spread a newspaper on the carpet and empty your waste paper basket on it. Never put your hand inside the basket.

Gather all soiled linen and other waste from the bathroom strip the linen from the bed, shake the linen out thoroughly over the bed to make sure that no clothing or other articles are mixed with the linen.

Show the bed linen, mattress are wet, stained or torn report it at once.

Gather all soiled linen in bundle and take it to the hamper on your trolley. Be carefully noted to overload the hamper.

Bring the clean linen and make the bed.

Check and replace the guest supplies.

Clean the wardrobe shelves and rod. Keep 16 hangers in room. Keep three laundry bags on the top shelf with laundry list. Dust the inside doors, wardrobe floor and corners.

Open the dresser drawers and clean them. Place the prescribed guest supplies in the appropriate drawers, the item and amount is given on your checklist.

After providing the night service, keep the bed spread on the top shelf of the wardrobe the luggage rack in case shelf has no place.

CLEANING OF BATHROOM

Remove all the guest and Hotel article from the marbles top of the wash basin .i.e. gargle glasses, ashtrays etc.

Remove soiled linen including bath mat and rug.

Clean the light fixtures.

Clean the mirror with the wet cloth and then give shine with dry cloth or old newspaper.

Clean the wash basin and marble top with VIA and sponge tines with tap water and dry it with towel duster. Replenish guest supplies and it arranges neatly guest and hotel articles removed in step no 1.

Clean water clots with Vim and brush from inside and outside. Sufficient phenol may be used to the W.C. keep three hygienic bags at the neck of water closet, close seat cover and put on satire band.

Wipe and dry show curtain with towel duster and keep away when washing the bathtub.

Washing bathtub with Vim and brush, rinse with clean water and dry with towel duster.

Empty and clean the laundry basket.

Spread shower curtains and place it in the bathtub.

Clean the bathroom floor and dry with mop.

Replace fresh bathroom linen.

“E” type’s suites keep bidet towel.

WASH BASIN

Toughly chain the inside and outside the basin. Stopper chain and water outlet should be cleaned properly. All the chrome fixtures should be dried with a clean cloth to remove water spot. TUBE AND SHOWER

Test water closet, seat and seat cover must be cleaned inside and outside. Clean the set hinges and flush valve, clean and wipe dry the sear and use the hygienic band in departure rooms. Disinfectant W.C. with phenol. Never use water from toilet for cleaning purpose. Dust inside the bathroom door. Wipe off the soiled places. Equipment used on the floor should not bee use in the tub and wash basin.

Replace the rug and bathmat. Turn off the lights and close the door.

DUSTING

Dust the room completely starting with the entrance door frame work around the room. Dust all doors, doors frames, pictures windowsills and frames. Dust furniture makes sure nothing is left there. Dust bed board lampshades and based and telephones.

TURN DOWN THE BED

Pull the night spread gently back, exposing the pillows.

Fold the spread in a three way fold.

1. Top toward the bottom of the bed, approximately ¾ of the way up.

2. Bottom towards the head of the bed, approximately ¾ of the up way.

1. Fold the left side to the center.

2. Fold one more time and you have a folded spread that will fit on the closet chief, baggage bench or in the dresser drawer.

3. Pull back the second sheet, blanket and the third sheet in operations, in to triangle.

a) Double bed rooms occupied by two persons, follow the same turn down procedure on both sides of the bed.

b) Twin bed rooms occupied by one person, turn down bed nearest to bath room. Turn down the bed facing the night table.

c) Twin bed room occupied by two persons turn down each the bed facing the night table.

d) Place the Good Night amenities on the pillows.

WORKED PERFORMED BY ME:

Helping to setup the trolleys. Making of bed. Checking of Lost & Found if any. Submitting the lost & found to the control desk. Dusting the room & room amenities. Floor vacuuming. Checking of room amenities. Checking of bathroom amenities. Replacing newspapers and magazines. Replenishing the trolley with the required items periodically. Collecting the soiled linen. Making an entry in the book the no of rooms made.

PUBLIC AREAS

Public area comprises of main lobby, cloak room restaurants, swimming pool, Executive office etc.

There are two supervisors who are in-charge of public areas for the morning and evening shift. In the morning there are 15 housemen working under the supervisor. The houseman is assigned with the cleaning of particular areas. The cleaning of the restaurant is done before mis-en-place starts.

The cleaning of the public areas has to be well planned. 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. 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 is done by the night shift staff. The carpets and upholstery of the restaurants is done everyday by the morning shift staff.

The work on the floor is divided into two categories of workers:- Public Area Supervisor House man Cloak Room Attendants

PUBLIC AREA SUPERVISOR

Firstly in the morning the supervisor checks the logbook for any pending area cleaning of the last shift.

There after the disturbs the public area cleaning accordingly, supervisor any special decoration or arrangement in the banquet hall, decoration in the lobby on account of special occasion. The public area supervisor looks after the cleaning of the club Royal floor and business lounge also. He checks for all the maintain required in the public area for example polishing required any fittings to be fixed, electrical complaints etc.

CLOAK ROOM ATTENDANT

Cloak room attendants for both ladies & gents guest cloakrooms are also appointed by the housekeeping their involve:

Keeps the guest cloaks room spic & span.

Replenish guest cloak room supplies: Hand Towels Face Towels Liquid Soaps Moistrizers Toilet Rolls

Help the guest if required.

Inform the housekeeping desk of any complaints regarding the guest cloakroom.

WORK PERFORMED BY ME

Vacuuming the public area like Banquets, Restaurants, and Corridors etc.

Dusting the drill and other things in the Restaurants.

Wiping big glasses at the banquets, restaurants and the lobby area.

Brassoing the brass items.

Training & Development Department

JOB DISCRIPSTION

TRAINING MANAGER:

She is responsible for the functioning of this department

Checks staff attendance & sanctions leaves.

Handles staff disputes & also resolve problems.

Deals with all the training for the HOD’s and staff.

Sets, maintains the Hotel Standards & operating procedures.

Grooms staff in as per hotel standard.

Conducts Orientation and induction for the new employees.

Co-ordinates with all HOD’s for their introduction with the new comers.

Conducts Staff quality meetings.

Responsible for all external trainings.

Checks all the standard operating procedures off different departments.

Takes care of the Hotel Audits.

Co-ordinates with the External Auditors and the Consultancy.

Conducts internal Audits.

Responsible for the Daily Briefing Sheet.

Recruitment of Industrial trainees.

Scheduling of Industrial trainees.

Conducting training classes of Industrial Trainees.

Make sure that all the department’s co-

ordinate with each other.

If not she arranges the teambuilding sessions.

Makes sure that all the employees including Managers go through the Bliss Standards training.

Conducts Spoken English Classes for the average English speakers.

Helps the departmental trainers to conduct training for their departments.

Prepares the yearly training budget.

Achieves the yearly training target given to her.

Work Performed by Me:

Print the Daily Briefing sheet & keep the training report ready for the morning meeting.

Takes messages for the Training Manager.

Makes sure that the formats required for any training session is adequate.

Collect the Birthday pictures and important notice for the next day from Human Resource Department.

Co ordinate with the Banquets department of the setup of the training sessions.

Co ordinate with the T.V room & EDP department for the training sessions.

Co ordinate with the Training Manager for conducting Industrial Trainee Interview.

Maintain records in the system as well as a hard copy.

Taking Orientation & Induction of the Industrial trainees in the absence of the Training manager.

Getting all things done for the new trainees like locker keys, identity cards, name tag & uniform.

Finally take them to there respective departments.

Coordinating with the Training Manager for Orientation of new employees.

Collect names of the news employees from H.R Dept at least 3 days prior to the Orientation date.

Make their welcome letters with their names, designation and send it to General Manager’s office to get it signed.

Co ordinate with banquet sales department to get the name boards of the new employees.

Make sure that the welcome kit is completely ready.

Take the new employees for the room’s tour and explain different types of rooms.

Finally take them to their departmental heads.

Make Daily briefing and give it to the EDP Dept & T.V room.

Give all the updates to the Training Manager about what happened the whole day in her absence.

Takes care of the store inventory.

Co ordinate for the staff quality meeting.

KITCHEN

INTRODUCTION

Hotels are justify proud of their reputation for fine cuisine and elegant dining. Food production is an integral part service of hotel. When the guest arrives at the hotel he not only 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.

Nowadays the restaurants not only provide services to the in-house guests but also to the local guest the recognized patrons.

Food production is the conversion of food from the raw to the palatable state. It is no longer a profession concealed in mystery like the secrets are available easily today with its formula. There principles, procedures and techniques in food production just as there are in other fields.

Food production is respect connoisseurs of food who have been passing techniques and styles of cooking from generation to generation. It is due to this fact that food production has developed to the advanced form it portrays today. Even for achieving the goal of profit, emphasis is not only on quality of food and techniques of presentation but also on hygiene ‘nutrition, satisfaction and economy to a customer, at there are six restaurants and room service available for providing service to the guests. For the functioning

of these outlets there a series of kitchen provided. Although these entire kitchens were not covered during our training period the following were provided to us for the same.

JOB DESCRIPTION

KITCHEN EXECUTIVE

Responsible to : Executive Chef

Responsible for: Kitchen section

Duties & Responsibilities:

1) He is responsible for overall smooth and efficient functioning of the whole section.

2) Ensures that prescribed recipes and standards are followed.

3) Responsible for quality control, improving standards and innovation.

4) Co- ordination with all the other departments and section of the kitchen.

5) Attend the morning meetings and perform administrative duties for the section.

6) Prepare the duty roasters.

7) Authorizers all the formats.

8) He is also authorized for granting leave to personnel in his own section.

SOUF CHEF

Responsible to : Master Craftsman

Responsible for : Chefs working under him

Duties & Responsibilities :

The sous chef is responsible for his particular department which may very e.g. pastry, garde manger.

He issues a duty register for his department and hands over duty sand responsibilities for the staff working under him.

The sous chef is answerable to the executive chef and hr has to keep the functioning of his particular up to date.

He sanctions overtime and leave for the personnel in his department.

CHEF DE PARTE:

Responsible to : Master Craftsman

Responsible for: Chef working under him


1) Ensures that the food items are picked up timely and checks portion control.

2) Task over the duties of master craftsman in his absence.3) Prepare the storeroom requisition.4) Ensure the proper storage of raw materials.5) Ensure correct maintenance and usage of equipment.

6) Supervise the wastage control and mis-en-place.

COMMIS:

Responsible to : Kitchen executive

Responsible for: Apprentices

Duties & Responsibilities :

1) Maintain overall cleanliness.2) Prepares the food dishes.3) Responsible for proper usage of raw materials and equipments.4) Ensures proper storages of raw materials.5) Ensures the store kick- up is proper.

APPRENTICE COOKS

Responsible to: Master Craftsman


The apprentice cooks are on the induction level as they have to develop their knowledge about the basics of cookery.

As apprentice cooks, their main objective is to help out, learn and be observant at all times.

Most of the times, they are handed over with task like cleaning, cutting and doing mis-en-place.

UTILITY WORKERS

Mazdoors are blue-collar labourers and their main task is of cleaning the kitchen, thus maintaining cleanliness at all times. The trauisens and walk-ins being a part of the kitchen, they are also cleaned by the Mazdoors.

The dirty dishes and vessels are also by the mazdoores.

THE KITCHEN SUBDIVISIONS

In the hotel, they use the decentralized system of kitchen functioning though in some places centralized system is used. The main sections of the food production department are:

1. MAIN KITCHEN: This section of the kitchen is divided into 3 sub section as following:

a. Soup section b. Hot range (continental)c. Indian Kitchen

This section mainly serves to outlets as room services, La Rochelle, Coffee shop, Banquet.

2. GARDEMANAGER: This section deals with the cold meat and food for the department. It serves to all the outlets of the hotel such as butler pantry, Room service, Coffee shop, La Rochelle, other section of the kitchen etc. It is a decentralized kitchen working 24 HRS.

3. BAKERY: This section of the kitchen working continuously and producing high quality cakes, pastries, desserts, bread rolls etc. It is a decentralized kitchen working 24 HRS.

4. BUTCHERY: Butchery in hotel terminology is also called “ Meat Fabrication ” as it is involved in changing the form of meat, poultry, fish etc. from unclean and large chunks to clean and appreciate sizes as required for various purposes.

5. COFFEE SHOP KITCHEN: This kitchen serves all the continental dishes on the menu 24 hrs- a day.

6. SPECIALTY KITCHENS: These are the kitchen solely working for the restaurant they are attached to. This kitchen produce only the type of

cuisine offered by the restaurants. The kitchens work on break shift basis except for north west

frontier cuisine kitchen as it involves a great deal of cooking over a lo0ng period of time.

INDIAN KITCHEN

This section is the main kitchen which is responsible for the preparation of all Indian.

Tandoor section: This section is responsible for the preparation of the all tandoor items. Its basic function of the morning includes supply of breads to La Rochelle.

Halwai section: This section is involved in the preparation of all Indian sweets whether hot or cold. All the dishes are prepared by the halawai for ‘a al carte menu’ as well as banquet parties and kept in the cold storage under lock and key.

SECTION FUNCTION

Pantry Dispending dessert.

Lassi (sweet & salted)

Salads, raita, curd etc.

Halwai Indian desserts in the menu

Are prepared here.

Curry section Makhnis, Kormas, dals, etc.

Tandoori section Tandoori items including roti

Rice section Biryanis, pulao, are prepared

South Indian section Idlis, dosas are prepared

Back areaUsed for mis-en-

place,

Quality cooking for banquets etc.

BAKERY

The bakery consists of a twin room enclosure called the confectionery and the bakery (the place where all the baking is done) with its own walk-in and deep freeze. It is the place where the preparation of the cakes, Breads, Pastries, and Tarts etc takes place. It provides a large variety of desserts and beverages for the benefit of the guest. It is a guest’s delight to be in the outlet which brigs into combination one of the best products with the hospitality of the staff at the work. The bakery provides service to coffee shop, Room Service, La Rochelle, Butler pantry, Banquet, Pantry shop & all specialty kitchens.

OBSERVATION:

The bakery is divided into a baking room, pastry area, puff area, and gateau area.

It also has an ad ascent chocolate room for chocolates and pralines. Cakes of varies tapes including special orders with written messages are prepared here.

All the breads, pastries, muffins etc are prepared in night. The bakery section has various types of imported flours required for breads.

The bakery has its own pot wash.

Each bread and pastry has a set décor and its picture is set up to get required shape.

The bakery’s cold storage is use to store perishable Items like the dough, prepared pastries, cream, milk, butter etc.

The deep freezer is used to store hotel-made ice creams, mousses, etc.

The oven has hot air jets and is of rotatory rack-type.

The general basis of requisition in the bakery is that: generally the stores for one-two days is taken in advance.

Hard liquors like rum, tequila, whisky, etc are also used to add

flavors to some of the preparation.

Common Cakes made at the main table are:

1. Vanilla Cake.2. Nougat Cake.3. Truffle Cake.4. Light Chocolate Cake.5. Fruit Cake.6. Madeira Cake.7. Marble Cake.8. Pineapple Cake.

PUFF SECTION

The puff section consists of a big rolling machine to roll out the dough. The dough may be needed for Danish pastries, pralines, savory dough, flan dough, beaches, volt au vents or cheese sticks etc.

There are two main types of dough are used via:

1. Savory Dough.2. Puff / Flaky Dough.

Out of these, they are molded into tarts or botches or volt au vents, filled in with choice fillings and sent up for sale.

ORGANISATIONAL STRUCTURE

Sous Chef

Kitchen Executive

Chef De Partie

Commis 1

Commis 2

Commis 3

Apprentices / Trainees

DUTIES & RESPONSIBILITIES

MORNING SHIFT:

1. Pick lip the stores and store them at required places.2. Prepare cakes, desserts, savory, pies etc for different outlets.3. Handle orders for ice cream, shakes, rolls etc.4. Prepare desserts for banquet function. 5. Prepare fresh rolls for using during lunch time.6. Prepare pizza dough.7. Prepare food stuff for the pastry shop.

AFTERNOON SHIFT:

Takes handover from shift for any balance of stores.

Prepare various types of cookies and breads like Hard Bread, Vienna Bread, and Burly Bread.

Prepare sponge cakes, Pastry sheets, pralines, butter Cream, Gnash, Creams etc.

Handle orders of desserts.

Prepare desserts & savory pies for evening in restaurants.

Handle orders of cakes from pastry shop.

Take the handover of items after closure of pastry shop.

NIGHT SHIFT:

The basic duty of the shift is to prepare varies breakfast rolls for the morning.

It also does cleaning of the bakery equipment.

RECEIVING AND STORAGE:

Since the bakery deals with the products having cream, butter etc. Which are highly susceptible to spoilage, thus there should be proper storage of such items.

Also, on receiving of the items from the stores the quality and quality should be checked. The first in the first out technique is to be followed.

EQUIPMENT USED IN BAKERY:

NAME

FUCTION

Probing chamber

For probing & leavening purpose of breads, rolls etc. 3 tire oven.

For baking for breads, cookies, pastry sheet etc.

Chocolate cutter

For cutting chocolates into shaving.

Twin set ice cream maker

For the mixing of the ice cream mix and its preparation.

Bread slicker.

For the slicing of breads.

Pizza & pasta maker.

For rolling dough into sheets of desired thickness.

CONTINENTAL KITCHEN

As the name clearly indicates, it is responsible for the preparation of all continental dishes and their service to outlet such as La Rochelle, room service, and the banquets. This section is divided into 2 parts.

1. Soup Section.2. Hot Range.

1. Soup Section: This is the section preparing all types of soups for all banquet functions and restaurants. The section has one chef working, who prepares all the soups. Every day about 7-8 soups are prepared including the party soups and the quality produced is 150 cups of each soup daily. This section also prepares stocks of different type for use in soup section as well in any other part of kitchen as required. The section gets the raw materials in daily requisition basis to stores and butchery. The soup prepared everyday includes.

Mulligatawny soup Cream of Tomato Soup

Tomato Shorba Soup Cream of Leafy Spinach soup

Cream of Mushroom soup Seasonal soups

2. Hot Range: This section of the main kitchen is responsible for preparation of food for the restaurant buffets in the morning and a la carte menu to the restaurants in the evening. It is further divided into the following.

Vegetable section

Grill section

Range section

Saucier section

Pantry section

ORGANIZATIONAL STRUCTURE

The kitchen is headed by kitchen executive followed by CDP and so on as follows-

Kitchen Executive

Chef de Partie

Cooks

The shift does the following duties

1. The function prospectus is once again cross examined though done before also.

2. The kitchen is set up.3. Mis-en place for food stuff is done.4. Buffet food is prepared and sent that it is picked up timely.5. Stores are bought (includes grocery, perishable, butchery)6. Soups are prepared and given to outlets & rest are stored.7. The shift also does indenting for raw materials for next day.

EVENING SHIFT:

1. Stores are brought (if ant balance is there)2. The kitchen is once again set up.3. Order of food is prepared. 4. Mis-en place for their own shift is done.5. Soups and other items for the banquets and prepare.

6. Live pasta is provided for in case demanded for the party.7. Mis-en place or the closing, duties and cleanup is carried out.8.EQUIPMENT IN KONTINENTAL KITCHEN:

NAME

Steam Boiler

Roasting Pans

High pressure Burners

3 tier oven

Salamander

Hot plate

Grill

FUNCTION

For volume boiling

For bulk sautéing, frying etc

For cooking food

For roasting meat products

For gravitations

For slow cooking

For grilling food

GARDEMANAGER

The Garde Manager or the cold kitchen is the place where all carvings and displays are carried out. Here the staff is skilful and the work done is very different from the other kitchens.

Various salad displays, fryer displays, meat platter displays in a decorative and fancy manner are done to improve the image and the standard of the hotel. Fancy carving and decorative displays are always liked by the guests.

The total strength of the kitchen comprises of 7 people. The Garde Manager is small kitchen with one walk-in cooler and our traulsen. It is located right beside the pastry kitchen and is not far from the main kitchen. Here the items and displays would be made according to the pastry sheet. It mainly caters to parties and buffets.

Duties and Responsibilities:

Pick up the stores,

Open and set the kitchen for function.

Cross check the function prospects.

Prepare the salads for buffets in coffee shop and La Rochelle.

Prepare cold meat platter, canapé platters for outlets.

Prepare dressing and garnishes for salad buffets.

Peeling of sweet lime and talking out the juice for La Rochelle lunch.

Preparing for next days breakfast fruit platters.

Other related functions:

1. It prepares classical canapés for banquet functions.

2. It also carried out Ice carving and pumpkin

carving etc.

EQUIPMENTS USED IN GARDEMANAGER:

NAME FUCTION

SLICER For slicing of meats, vegetable, fruits of equal size.

JUICER For taking out juices.

TRAULSEN For storage of frequency used perishable products.

WALK-IN Used for storage of items.

GRAVITY FEED For slicing breads, eggs, etc.

DISPLAYS MATERIALS:

Garde manager is an innovative image creator for the hotel and thus there are various material used for displays of products. Some of them are as follows:

1. Marble tops2. Mirrors with wooden beadings of very thin thickness.3. Silver platters covered with jelly or has no direct contact with fruits,

vegetables, etc.4. Glass / ceramic bowls.

STANDARD PRACTICE:

Slice the garde Manager section deals with highly perishable products, there are some points to be kept in mind while working, in this section, these are is follows:

The products used should be fresh as possible.

Salads should be prepared close to pick up time to ensure freshness.

The dressings and garnishes should be prepared freshly and accordingly.

It is advised to use gloves during handling of raw fruits and vegetables, as they are highly

susceptible to bacteria and other germs.

ITEMS PREPARED:

Russian Salad: Peas, Potatoes, Pineapple, Carrot (sliced). Mix with mayonnaise and seasonings.

Chicken Salad Hawaiian: Chicken, Pineapple, Capsicum, Potatoes. Mix all this in mayonnaise and seasonings.

Chicken Chaat: Diced chicken tomatoes, coriander leaves, green chilies, meat masala, tamarind chutney, jeera powder, black salt, dhania. Mix well.

Chicken salad / Barbeque sauce: Shredded chicken, julienne of capsicum, potatoes and pineapple. Add in barbecue sauce and seasonings.

For barbecue sauce: tomato paste, water, sugar, vinegar, Wostershire sauce, mustard, salt, spices, modified food, starch, benzoate of soda and a preservative. (However barbecue sauce is used ready-made).

Chicken Salad Veronique: Same as chicken salad Hawaiian but garnished with white grapes.

Chicken Roulette: Fillet of breast with gelatin sprinkled. Stuffing is of your choice i.e. chicken mousse, cheese, mushrooms etc. Then finally it is poached.

Chicken / Ham Mousse: Shredded chicken / ham is minced in the buffalo chopper. Then the platter is added and the mixture is made into a paste. Cream may be added if decided.

Sprouted Beans chaat: Sprouted beans, capsicum, tomatoes, tomato sauce, tamarind, chutney, coriander, chaat masala, dhania etc.

Artichoke salad: Small or tiny dices of tomatoes, capsicum, artichoke, onions, seasonings. A lemon dressings is added.

Soaked Chicken Salad: Shredded chicken, tomatoes and capsicum julienne. Add lime juice and seasonings.

Cocktail Sauce: Mayonnaise, tomato

ketchup, Worstershire sauce, tabasco sauce, lime juice, brandy and seasonings.

Honey Lime Dressings: Add honey and lime juice, this can be used as dressings for salads (Ratio of honey and lime is 3:1).

French dressing: Vinegar, oil, mustard, salt and pepper.

Sprouted Moong Salad: Sprouted moong, French dressings, lemon dressings, barbecue sauce, tomato and capsicum dices and seasonings. Egg salad: Julienne of tomatoes, cucumber, capsicum, eggs, coriander, salt, pepper and mayonnaise.

Curry Boy Salad: Diced eggs, lettuce, chopped chilly, chopped onions, salt, pepper, mayonnaise.

Waldorf salad: Diced pineapple, diced apples, mayonnaise, seasonings. This is garnished with finely chopped walnuts.

Tossed Salad: Diced tomato, cucumber, radish, seasonings. This is toast in French dressings.

DRESSINGS:

1. Italian: Rosemary, Thyme, Tarragon, Oregano, Salt, Pepper, Mustard, 2. Vinegar, Salad Oil.2. Walnut Dressings: Chopped Walnuts in French dressings.3. Cream Dressings: Grated cheese and cream.4. Chantilly Dressings: Mayonnaise Sauce, lime juice and seasonings.5. Thousand Island: Tartar Sauce, tomato, ketchup, Worcestershire sauce, paprika.6. Cream Mayonnaise: Mayonnaise, vinegar and garlic paste.7. Peach Dressings: Mayonnaise, water, vinegar, and finely chopped peach.8. Curd Dressings: Curds, onions, chilies and seasonings.9. Paprika Dressings: Paprika powder and vinaigrette.10. Thyme Dressings: Thyme and vinaigrette.11. Green Goddess Dressings: Make tarter sauce, Add parsley juice and chopped Parsley. This has a greenish color.12. Avocado Salad: Avocado, lime juice, cocktail sauce, seasonings, garnished with Pimento and black olives.

13. Chicken Salad Florida:

14. Cottage Cheese Salad: Strips of cottage cheese

garnished with cocktail sauce.

BUTCHERY

Butchery section is the section where all the meat, poultry and fish items are received. Due to increasing demand for non-vegetarian items, the hotel have built a separate unit in the premises itself, called butchery. From butchery, the meat products are supplied to all the satellite kitchens as well as the main kitchen. Nearly 80% of the meat items are cleaned and packed and stored here for the future use by different outlets. Remaining 20% stored in the way it comes from the suppliers, needing to clean etc.

They are then cleaned of their refills and other parts which can cause spoilage then stored, freshly packed in a bag. Butchery is also called as meat fabrication area of the hotel. The butchery is headed is headed by a chef the parties.

The area of this unit is sufficient enough and clean. All the work here is carried out by team headed by a senior chef, senior cooks, Cooks, Butcheries and apprentices. Last in the order come the trainees.

Butchery has two walk INS and deeps, for fish and sea products and for meat products.Temp of walk-in 8-10C.Temp of deep in around-14C.

All the different cuts are coded and packed in plastic packets, which are then stored in plastic baskets and kept in the deep or wale-ins.

However, there is standard pattern followed before packing and storing. All items are first packed in plastic bags and then put in vacuum machine. After the item is vacuumed, the packets are transferred into baskets and kept inside.

All kitchens except main kitchen send their requirements one day in advance. So, at the end of the day, chef goes through the form of a computerized indent sheet and places items of various outlets in different baskets and put a tag on them.

Main kitchen orders through order tickets as their requirement may change at any time due to unpredictability of parties in the banquet halls. All costs are adjusted in the computer at a later stage.

All the items are dated and FIFO system is followed. The inner deep is actually meant for extra stock or for the

items which are not used at a regular basis.

Stock taking is carried out on every Wednesday and on Monday night, fumigation process is carried out. Therefore, on Tuesday morning, all the walk-ins and deep are cleared thoroughly.

INTER DEPARTMENTAL RELATIONSHIP

The ‘Kitchen’ has a direct relationship with the following departments:

F & B Outlets

It has been already discussed how the kitchen is related to the F & B outlets. ( The outlets swell what the kitchen provides ) the intimate relationship makes the earning & maximization objective of the F & B department, a realty.

Kitchen Stewarding

Stewarding serves the kitchen in the following ways:Cleaning of kitchen areas thus ensuring proper hygienic standards,Cleaning kitchen utensils.Reporting possible faults in kitchen area & machinery to the engineering and maintenance department.

House-keeping department:

For uniform.Other Operations:

Kitchen staff and kitchen stewarding department jointly run the staff cafeteria.

CONCLUSION

My whole training period was wonderful learning experience. I got to deal with skilled and experienced staff members who were very supportive both in getting the work done and providing information.

Working with experienced staff has helped me a lot in learning how to get the maximum work done in short period of time. Working with them even made me value manpower and time.

My whole training period has made me more confident about my communication skills as I was in constant contact with the guest, seniors and other staff members.

This training has made see the Hotel Industry in its true light. It has made me realize that Hotel Industry is much more than just fun & pleasure; it’s a lot of hard work.

Once again I would like to thank all the people who gave me an opportunity to feel the Hotel Industry so closely and even those who helped me through my whole training period.

INTRODUCTION

RENAISSANCE CONVENTION HOTEL, MUMBAI

Location : Near, Powai lake Mumbai, 400 087 India

Managed By : Marriot International Group of Hotels Famous For : MICE Tourism Major Attractions : Business Facilities, Restaurants, Velvet Lounge and 'A Bar'

Renaissance Mumbai Hotel & Convention Centre

#2 & 3B, Near Chinmayanand Ashram, Powai Mumbai, 400 087 India Phone: 91 22 66927777 Fax: 91 22 66928899

Hotel Highlights Situated on plush banks of Powai Lake with scenic views Large Convention Centre in India with 230,000 sq ft. of flexible indoor and

outdoor meeting space Easy connection to International and Domestic airport

Hotel Information

Check-in and Check-out

Check-in: 3:00pm Check-out: 12:00pm

Express check-in and Express check-out

Pet Policy

Pets not allowed

Property Information

7 floors, 271 rooms, 15 suites 15 meeting rooms, 230,000 sq ft of total meeting space 2 concierge levels

Services

Complimentary Service

Buffet breakfast Coffee/tea in-room Shoeshine

Business Services

Copy service Fax service Full-service business center Messenger service Network/Internet printing Secretarial service Translator

Guest Services

Babysitting Cash machine/ATM Concierge desk Evening turndown service Foreign exchange Grocery shopping service Housekeeping service daily Laundry on-site Newspaper delivered to room Newspaper in lobby Room service, 12:00 AM-11:59 PM, 24-hour Safe deposit boxes, front desk Valet dry-cleaning

Features

Guest Facilities

Barber/Beauty shop Car Rental onsite: Hertz, 91-22-569-02126

Shopping & Stores

Bookstore Florist Gift/newsstand

Fact file

FACT FILE

Rated As : 5 Star Deluxe.

Rooms : 271 rooms, 15 suites.

In Room Facilities : Air Conditioning, Coffee Maker, Cable Connected Televisions, Refrigerator, Trouser Press, Hair Dryer, Mini Bar, Safe, Individual Climate Control, Iron and Ironing Board.

Hotel Amenities : Babysitting, Cash machine/ATM, Concierge Desk, Evening Turn Down Service, Foreign Exchange, Grocery Shopping Service, Housekeeping Service Daily, Laundry on-Site, Newspaper Delivered to Room, Newspaper in Lobby, 24 Hours Room Service, Safe Deposit Boxes, Front Desk, Valet Dry-Cleaning, Book Stores, Shopping, Florist.

Must Enjoy : Listening to Indian Ghazals and Enjoying a Kebab Treat in the Nawab Sahebs Restaurant, Inside the Hotel.

Recreational Facilities :

Swimming Pool, 18 Hole Golf Course, Facilities for Spa, Fitness Equipments.

Eating Restaurants : Bombay Express – For Breakfast, Lunch and Dinner Along with Confectionary Items. Emperor's Court – Lunch and Dinner. Multi Cuisine. Lake View Cafe - For Breakfast, Lunch and Dinner. Continental and Indian Cuisines. Nawab Sahebs - Authentic Regional Indian Kebabs, Authentic Curries, Biryani and Indian Breads. Velvet Lounge – Bar and Night Club Serving Stylish Cocktails.

Must Try : Enjoying Internationally Reputed Drinks and Mediterranean Foods at the Bear Inside the Hotel.

Conference Facility : 15 meeting room, 1 Grand Ballroom with Seating Capacity of 1,700. 15 Breakouts Meeting Rooms.

Business Equipments :High Speed Internet Access, Copy Service, Fax Service, Full-Service Business Center, Messenger Service, Network/Internet Printing, Secretarial Service, Translator.

Inside Tip : Most of the Dining Restaurants Require Advanced Reservations.

Getting There : Airport – 18 kms, Railway Station – 15 kms.

A place on earth that can be said as next to heaven is the Renaissance Mumbai Hotel and convention center, located on the banks of the banks of the Powai lake this place offers the magnificent view of the Powai lake.

Renaissance hotel is situated on 15 acres of land and is a home to largest convention center has become one of the important business and cultural centers of India with more than 2,30,000 square feet of indoor and outdoor space.

Renaissance - Best Among The Peers

The renaissance is the most famous all over the country for its location, rooms, advanced technology, openness and much more. Its is to be noted that besides a hotel it is the most important place for the business tourists, who visit the city to organize seminars conferences, meetings and other functions. The 15 meeting room constitute the 80,000 square meters of the total meeting space. The state - of – art technology and the facilities makes it the perfect place to arrange your meetings. The Internet connectivity, color photo copier, fax, laptops, multimedia computers, cellphones are always there beyond this there is also video conferencing facility, secretarial services, interpreter and translators available on request.

This hotel has 7 floors and 271 rooms and 15 suites all well designed to give the guests a sense of openness and space that revitalizes and re-energizes you. There is also two level concierge. The elegant restaurants and hip night club is the place where you can unwind. Visit this hotel and indulge in business or simply get engulfed by the natures charm and the Renaissance's appeal.

Restaurants – Gourmets Dream Come True

Renaissance Mumbai Hotel Convention Centre

If you want to taste some thing new, definitely you should visit the restaurants where you have lot of options of the international cuisine. The Nawab Saheb, Emperor's court, Lake View Cafe, Velvet Lounge and ‘A Bar’ are the restaurants, lounge and bar where you can taste the dishes from Chinese to Mediterranean, Indian specially the north Indian and Italian and in general the cuisine from the whole world. Velvet Lounge is the place where you can enjoy the Mediterranean dishes and at ‘A Bar’ you can unwind with the drink of your taste. Come and enjoy the global taste with the impeccable hospitality.

Recreation and Services - Simply The BestThe hotel offers the best services to its guests and the endless list of recreation. The inside hotel recreations are the swimming pool, Jacuzzi, outdoor pool, spa, gymnasium etc. The services include the 24 hours Butler service, baby-sitting, laundry service and the complimentary services include the buffet breakfast, coffee in room, newspaper delivered to room, shoeshine. On request the guests can have a game of golf at the nearest golf course. Visit this place and it is to be sure that this is the place where you can find the peace and tranquility to your mind. You can hire a cab or the hotel has a package for guests sight seeing. For the thrilling holiday plan a tour to this hotel and enjoy your outing without any disturbance in your business program

Accommodation :

7 floors, 271 rooms, 15 suites 15 meeting rooms , 80,000 sq m

of total meeting space

2 Concierge Levels

Restaurants & Lounges :

A Bar A perfect place for meeting

friends or just to relax and unwind while enjoying a variety of drinks.

Emperor's Court Chinese Open for lunch and dinner Specialized Chinese Cuisine

restaurant, reservations preferred

Nawab Saheb Indian Open for dinner An elegant, family style Indian

restaurant, serving sumptuous North Indian cuisine.

Lake View Cafe

International Open for breakfast, lunch and

dinner A multi-cuisine all day dining

restaurant serving delicacies from across the globe.

Velvet Lounge

Mediterranean

Open for dinner

The hip Lounge Bar is the perfect

Recreation :

Swimming

Juhu Beach Outdoor Pool Jacuzzi

Fitness Facilities

Club Renaissance

Golf

Presidency Club, Chembur (10 km)

Royal Palms Golf Course (7 km)

Spa

Club Renaissance Appointment required

:

Services :

Complimentary Services Guest Services

Buffet breakfast Coffee/tea in-room Newspaper delivered to room Newspaper in lobby

Shoeshine

Concierge desk Full-service business center

Safe deposit boxes, front desk

Attractions & Landmarks :

Borivili National Park & Canheri Caves

Gateway of India Esselworld/Water Kingdom Prince of Wales Museum

Hanging Gardens

City Zoo Film City Fashion Street Royal Palms

Kanheri Caves

mayuresh kulkarni training report renaissance

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