PROJECT ON : “KC RESIDENCY”
RADHIKA GUPTA 12- BBA - HM
INTRODUCTION:
• K.C. Residency is a Landmark in Jammu, the city of temples,
located at Residency Road the commercial centre of Jammu in
Jammu & Kashmir state.
• In a city renowned for Temples and Hospitality, K. C.
Residency offers to be a host. It is not just a hotel, it’s a place
where one can experience the warmth, the beauty and the
distinctness of life.
• Situated in an ideal location in the centre of the famous
Residency Road near to the historic Raghunath Temple. To
Stay here is to experience Jammu at its best. Friendly
atmosphere and the best of the food served here provides
privacy with comfort and modest service.
K C Residency (A Unit of KC Hotels Pvt. Ltd.),
Residency Road, Jammu Tawi (INDIA) - 180001
Phone +91- 191- 2520770 (Six Lines) Fax: +91-191- 2575222
E-mail: [email protected]
FRONT OFFICE
• It is an operational department as well as major department. It
is a hotel integrated service management department.
• It is a first and last contact point between guest and the hotel.
• Approx 70% OF revenue of the hotel is come from FRONT
OFFICE by selling accommodation to their guest.
It is composed of 4 major function :
• Reception.
• Concierge.
• Telephone operator.
• Manager and business centre.
Front office hierarchy :
Front office manager (Rajinder
singh chib)
Senior front office manager (
Devinder kour)
Lobby manager (Hovitoli mengi)
Assistant I.T manager (vikram
d.s. manhas)
Senior front office manager ( Devinderkour)
Executive (abhishek)
Shift incharge (vikas sajgotra)
Front office assistant (deepak, anoop, rita)
Bell captain (ashok,bhushan)
Bellboy (mohan, ashok, tilak)
Doorman (2) Valet (1)
Drivers (5)
Lift operator (3)
Software: WISH .NET
A single workspace for all Front Office functions Sliding panels are used to show or hide additional information and features. More information is packed per screen. WISH.NET is designed to reduce navigation and improve employee productivity. Rich management statistics provides both historical analysis and future bookings analysis all in a single window. Wizard guided & controlled operation simplifies Night Audit and ensures accuracy without any interruption in other hotel operations.Rich reporting, export to variety of formats, electronic archival of key reports and site specific report content.
• WISH.NET is Prologic First's new generation multi-property
Front Office software for hotel that leverages Microsoft .NET
technology to deliver unparalleled usability and productivity.
WISH.NET caters to the functional needs of professionally managed hotel.
• Rooms & Rates Management.
• Contracts Database & Marketing
• Guest History
• Individual Reservations
• Group Bookings
• Front Desk
• Housekeeping
• Front Office Cashiering
• Night Audit
• Management Statistics
• Interfaces
First thing to check in wishnet at the start of duty :
• To check house position - check in & check out
House position include :
• Room availability
• Unused blocks & allotments
• Room arrival & departures
• Position
Block the rooms in advance for today’s expected arrival
Room block includes :
• Rooms available for blocking
• Rooms blocked for arrivals
• Expected departures
• Pre assign & out of order
• Occupied rooms
Reservation are updated on software regularly so that we get to know the expected arrival on any day & to ease the check in process
Rooms & Suites ( Tariff )
Deluxe Rooms (Continental Plan)
• Single Occupancy Rs. 4500/-Double Occupancy Rs. 5500/-
Super Deluxe (Continental Plan)
• Single Occupancy orDouble Occupancy Rs. 6000/-
Standard Suite (Continental Plan)
• Single Occupancy orDouble Occupancy Rs. 9500/-
Deluxe Suite (Continental Plan)
• Single Occupancy orDouble Occupancy Rs. 11000/-
• Extra person in room Rs 900
• Service charge on room & food 10 %
No expenditure or luxury tax
Other taxes as applicable
CHECK OUT TIME : 24 HOURS
Accomodation :
• The hotel comprises 56 centrally air conditioned deluxe rooms
& luxury suites. All with central air conditioning ,running hot
& cold water , direct dial phones with voice – mail facility &
other state of the art features, electronic locks- card key,
internet connectivity, satellite t.v channels, refrigerator & soft
bar.
Room numbers :
• DELUXE ROOM (29) –203 , 204, 205, 206, 207, 211, 215, 303, 304, 305, 306, 307, 311, 312, 315, 316, 403, 404, 405, 406, 412, 415, 416, 501, 504, 505, 507. Have twin beds.
• SUPER DELUXE ROOM (17) – 208, 210, 216, 308, 310, 314, 407, 408, 410, 411, 414, 502, 503, 506, 508, 509, 510. Have king sized beds.
• SUITE (4)- 209, 309, 402, 409. Have round bed / double bed
• DELUXE SUITE (5) – 201, 202, 301, 317, 401. Have double bed / palki bed
• FAMILY SUITE (1) – 417. Have 2 rooms with double bed.
Check in process :
• While taking reservation on phone : Following things need
to be asked - name of guest, accommodation , number of pax,
arrival, time/ mode, departure, date / time of departure, booked
by , name of company, billing , rate , phone number , special
requirements , etc & guest id is created & the same is recorded
in reservation file.
• Guest registeration card is given when guest check- in
• Foreign guest checkin :‘ C’ form important : ‘Arrival report on foreigners in hotel’ & it is to be attached with id proof.
• Guest has to sign the GR card after completing the information
An id proof is required & is attached with guest registeration card
Guest account is also created in wishnet
Guest is allotted with a room key for his respective room by issuing a key card
• Key card include a key & a notice:
Safe deposit boxes are available at the cashier’s desk free of charge for the guest jewellery & other valuables. The management doesnot accept responsibility for valuables left in the room.
Check out : incase , if the liability for the guest bill is not waived, he is agree to be held personally liable in event that the indicated person, company/ association fails to pay the full amount of these charges
Check out process:
• Call house keeping & room service whenever there is a check out so that they can post all charges
• Then front office assistant should check all charges are posted
• Print a copy of the folio for the guest to review & to check all charges are accurate
• Now ask him method of payment –
CACO - Cash payment
CCVS - Visa card
CCAX - American express
CCMS - Master card
• Request him to give room key back
• Thank the guest & request him to visit the hotel again
• Seprate register for check out is also maintained so that we can inform the other department regarding the checkout.
Work Done Manually:
• Reservation file
• Front Office Cash. (FOC)
• Miscellaneous Receipt.
• C form (foreign register).
• Advance Booking Register.
• Night Audit Report.
Types Of Register Maintained Manually:
• Discount register
• Log book : updated regularly – includes room closing, room revenue, complimentary rooms, early morning checkin, expected arrival, night duty manager , important information
• Contact register
• Reservation file
• Daily in house guest report
• Walk in report
• Built to company register : includes date , room number, name of guest, i.d, amount, name of company
• Attendance register
Work Done On Computer through Software:
• Check In and Check Out process.
• Company Settlement.
• Linking of Rooms.
• Night Audit.
• Room Statics Chart.
• Occupancy Report.
• Credit Settlement.
• Front Office Cash.
• Check out register : includes guest name, room no, pax, date, time, maintainance
• Newspaper register(1) : includes room no, newspaper type – given complimentary to guest
• Newspaper register (2): Different types of newspapers that are available in the hotel: Times of india, Hindustan times, Daily excelsior, Kashmir times, Tribune ,Punjab kesari, Economic times, Business standard, Danikjagaran, State times
• Log book: bell boy errand’s card check out . At the end of the day , total errand’s card is given to the front office & is attached with the GRC., special reqirements , guest luggage.
Bell desk :Types of registers maintained (manually)
Valet :Types of registers maintained (manually)
• Valet parking register : includes token no, date , vehicle no,
vehicle type, driver name, time in , time out, room no, sign –
general manager .
• Vehicle claim token : is given to guest which includes :
vehicle no , vehicle type, sign of security.
Vehicle are parked at owner’s risk
Hotel’s will not be responsible for any damage caused to the
vehicle
The vehicle will only be delivered on receipt of the valet
parking slip.
Give them atleast 15 minutes notice to claim the vehicle.
Valet parking slip : includes no. , vehicle no. , vehicle type,
received date, time , sign of security.
Important things to be noted:
• Extension list is maintained to connect the calls of rooms / to connect to the respective departments so that there is proper coordination between various departments & front office .
• Key rack is there for keeping guest keys & cards
• Discount given to banks, companies & walk – in guest.
CVTH( Company value 30%)
CVTF ( Company value 25%)
CVTW( Company value 20%)
• Take full payment in advance from guest - incase of no luggage / if he / she is carrying only a bag (scanty baggage)
• Take payment from the long staying guest / if credit limit goes beyond Rs 50000
• Handle request / some special request : wake up call , breakfast buffet to be ready at 5:30 a.m. for navy group , send a cake at 12: a.m. in guest room
• Handle guest complaints : Ac not working properly, request for change of room
• Special rooms – upselling – room facing temple (view)
• Foreign guest check in – fill ‘C’ FORM
• Safe locker form to be filled before allotting any locker to guest / any director ( they also need to go through same process)
• They do have a different tariff for travel companies
• They also have contact with the taxi & commission are set for each guest which they get in hotel : local Rs 100/ -, katra Rs 200/-. A record is also maintained by maintaining a register.
• Guest can settle his / her bill through cash, visa card, American express, master card, bill to company , etc
• 4 ways to get booking : referance ,walk – in , email, telephone
• Day before the expected arrival contact each guest to confirm their booking
• In case of group booking – take advance payment
Experience:
• I had a good experience in front office
• The main function here was to deal with guests.
• How to greet the guests.
• I attended phones call.
• Reservation on phones.
• Check in and out on the wishnet software.
• How to fill reservation file & create guest id
• How to fill miscellaneous receipts.
• How to see the room status and clear rooms.
• How to handle group bookings. (groups: make my trip, goibio, travel guru,
desiaya, cne, shanama, honey gold, yatra. com, via. com, trikuta travels,
travel value, travel solution, travel avenue, prince, meena travels, sohansea
travels, safe journey, royal tours, shangloo, etc. )
HOUSEKEEPING
Housekeeping in a hotel is responsible for the cleanliness ,
maintenance, and aesthetic upkeep of the hotel .It provides
accommodation to the guest with clean attractive and comfort
that offers value for money. Hotel have 58 rooms.The rooms
are fully air conditioned with attached washrooms.
Software Used – Wishnet
Housekeeping
– View / update housekeeping status
– dirty, maid-in-room, clean, inspected, re-check
– Day wise cleaning schedule
– Update status through interfaced telephone or interactive systems
– House use rooms
– Temporary and permanently out-of-order rooms
– View / update discrepancy status
– View front office status and guest movement
– Room status updates log
– Room 'zoom' to view guest summary
– Loaned items handling
– Lost & found log
– Reports -
• Room status list
• Expected / stay-through / departure rooms list
• Maid assignment report
• Staff Planning Report
• Loans items list
Facilities of HK
• Desk control.
• Linen store.
• Laundry.
• Linen and uniform room.
Types of registers maintained:
• House keeping maintainance record
• Party register
• Log book
• Minibar register
• Consumption register
• Inventory register
House keeping hierarchy:
Executive House keeper (Maharaja krishan kaul)
Assistant H. K (Neena waza)
Senior Supervisor ( 2nd &3rd floor -sunita bharti ,4th & 5th floor - puship lata)
Room attendants (2nd floor – ashok , karnail, 3rd floor-thappa, bittu , 4th floor –shesh narayan , raj kumar,bhandhana , 5th floor – kabal, raj kumar )
Public area hierarchy :
Public area supervisor ( rajinder kumar, lallan prasad )
Public area attendants – ( lobby – nasibsingh, terrace – kumar dorzy, banquets & falak- ram raghuver, meher singh, ajay)
(Houseman – vijay kumar, sham lal, raj )
Laundary hierarchy
Laundary room attendant ( amber bahadur )
Tailor ( subhashchander )
Types of linen :
Guest linen:
• Bed sheet (single)
• Bed sheet (double)
• Pillow cover
• Bath towel
• Hand towel
• Face towel
• Bath mat
• Bed cover (single)
• Bed cover (double)
• Quilt cover
• Quilt
• Blanket
• Mattress protector
• Bath towel (wiping)
F & B linen:
• Table cloth
• Drop cloth
• Napkins
• Runners
• Wiping cloth
Types of registers maintained:
• Ledger
• Laundary exchange sheet
• Stationery register
• Requisition slip
• Linen exchange register : it includes items, opening balance , issued to laundary, balance, received from laundary, balance with laundary, closing balance, remarks
• Uniform/ stock register : it includes month, date, particulars, folio, quantity (receipt, issued, balance), remaining
• F& B linen exchange : it includes sno., items, opening balance, soiled given, balance, fresh received , closing balance, remarks
Horticulture hierarchy :
Senior gardner
Junior gardner
DIFFERENT TYPES OF ROOMS:
• DELUXE ROOM (29)
• SUPER DELUXE ROOM (17)
• SUITE ROOM (4)
• DELUXE SUITE (5)
• FAMILY SUITE (1)
• Non – smoking rooms are available in 4th floor. Total number of rooms in each floor:
• 2nd floor – 16 rooms
• 3rd floor – 16 rooms
• 4th floor – 16 rooms
• 5th floor – 10 rooms
Series :
• Round beds – 209, 309, 409
• Palki beds – 201, 301 , 401
• Double beds – 402, 202
• Two rooms – 417
DELUXE ROOM (29) –
• Many of the Delux Rooms at KC Residency Hotel, Jammu provide an excellent view of Jammu City. Have twin beds. All with central air conditioning ,running hot & cold water , direct dial phones with voice – mail facility & other state of the art features, electronic locks-card key, internet connectivity, satellite t.v channels, refrigerator & soft bar.
• Room numbers :
• DELUXE ROOM (29) –203 , 204, 205, 206, 207, 211, 215, 303, 304, 305, 306, 307, 311, 312, 315, 316, 403, 404, 405, 406, 412, 415, 416, 501, 504, 505, 507
SUPER DELUXE ROOM (17) –
• Super Deluxe Rooms in hotel KC Residency are spacious and
elegantly furnished .Have king sized beds. All with central air
conditioning ,running hot & cold water , direct dial phones
with voice – mail facility & other state of the art features,
electronic locks- card key, internet connectivity, satellite t.v
channels, refrigerator & soft bar.
• Room numbers :
• SUPER DELUXE ROOM (17) – 208, 210, 216, 308, 310,
314, 407, 408, 410, 411, 414, 502, 503, 506, 508, 509, 510.
DELUXE SUITE (5) -
• Have double bed / palki bed. All with central air conditioning ,running hot & cold water , direct dial phones with voice – mail facility & other state of the art features, electronic locks- card key, internet connectivity, satellite t.v channels, refrigerator & soft bar.
• Room numbers :
• DELUXE SUITE (5) – 201, 202, 301, 317, 401
• Room no – eg : 317- 2 rooms are there, 2 lcd ,1 double bed, coat hanger , cord less phone, rectangular shape bath tub, seprate dining area for 2 people, etc
• Room no – eg : 202 - 2 rooms are there, 2 lcd, 1 double bed, coat hanger , cord less phone, rectangular shape bath tub, extra dressing mirror, bar counter , seprate dining area for 2 people, etc.
• Room no – eg : 201, 301 , 401 – palki bed, microwave, weighting machine, seprate dining area for 4 people, pedstle lamp, cord less phone, extra dressing mirror, round bath tub, coat hangers , etc.
FAMILY SUITE (1) –
• Have 2 rooms with double bed. A room with central air conditioning ,running hot & cold water , direct dial phones with voice – mail facility & other state of the art features, electronic locks-card key, internet connectivity, satellite t.vchannels, refrigerator & soft bar.
• Room numbers : FAMILY SUITE (1) – 417 : 2 lcd, 1 dressing table,4 soap, 2 travel kit, 4 bath towels, etc. All the ammenties kept in washroom are same as other rooms.
THINGS TO BE KEPT IN EACH ROOM :
Minibar:
• 4 Soda Water
• 4 Cold Drinks
• 2 Bottles Of Beer
• 2 Bottles Of Aquafina
• 2 Cans Of Juice
Above minibar a coaster & a opener is placed
Wardrobe:
• 5 to 6 hangers
• Safe deposit lockers
• 1 laundary bag
• 2 shoe shiner
• 2 shoe mit
• 1 laundary rate list
Side table:
• Telephone• House directory:Operator – 9Reception – 51, 56 & 2House keeping – 52 , 63 & 3Room service – 53 , 54 & 8Falak – 58Café sea side – 55Lobby manager – 57Bell desk – 50• 1 kettle• 2 glass ( they are specially cleaned & covered for the protection of guest)
Luggage table is also there in each room – shoe coaster is placed under the luggage table
Donot disturb card / clean my room card is placed on the handle inside the door.
Washroom:Ammenites :
• 2 soap
• 1 travel kit
• 1 talcum powder
• 1 comb
• 1 shaving kit
• Tooth brush & tooth paste
set
• 1 glass & a coaster
• 2 toilet paper
• Tissue paper , etc
Things to be kept :
• Face towels
• Hand towels
• 2 Bath towels
• Bath mat
• Bucket
• 1 phone
• 1 dustbin
• 1 hair dryer
Maid cart:
They have 2 maid carts in each floor. There are 4 floors ie. 8 maids cart are there:
• 14 double bed sheets.
• 10 single bed sheets.
• 15 Pillow cover.
• Guest amenities and supplies.
• 6 Hand towel.
• 14 Bath towel.
• 10 Face towels
• Guest stationery.
• Blanket.
• 3 mop
• 1Dustbin.
Chemicals used:
• R1 - used for cleaning bathroom tiles
• R2 - used for cleaning marble
• R3 - used for cleaning mirror
• R4 - used for cleaning wodden things
• R5 - room freshner
• R6 - used for cleaning wc
• D7 – 1 – used for cleaning steel items
• TR 101 – used for carpet shampoo
• TR 103 – used for clean carpet
• R 20 – used for marbles
• Terenova , novale – marble polishing
• Leneo – wodden polish
Experience:
• In this department training done by me was for 2 weeks.
• Here I learnt how to do dusting,vaccuming , cleaning of
mirrors.
• Most important was BED MAKING
• See how the washrooms are cleaned.
• Equipments used in cleaning.
• Moping and brooming.
• Cleaned the refrigerators.
• Seen cleaning of Hotel, Balconies and Respective floor.
Food & Beverage production
KC Residency - Meeting & Banquets
• Residency
A grand multipurpose banquet hall, with delightful & elegant interior and wonderful atmosphere, situated one down the ground floor. Be it a large meal or feast complete with main courses and desserts, Residency serves the purpose of gathering, a ceremony, or a celebration. This is the spacious banquet hall , the Residency, that accommodates upto 800 guests. Standard place for convention, seminars & marriage reception.
• Regency
The banquet hall, one above the ground floor - gives you that Resident feeling, of endless comfort & the final touch of perfection. Regency banquet serve many purposes from training sessions, to formal business dinners.
• Regent Conference
Designed to give a total professional outlook, this elegent Regent Conference Hall is ideal for singular events such as business conferences and meetings.
• Regale
As the name suggests- situated on the fifth floor giving
panoramic view of Trikuta mountains & half of Jammu. A
peaceful & cosy corner which offers more than you expect.
Suitable for board meetings & Kitty parties
• Inferno
It is a discotheque. It is a joint that attracts both the young and
the old. It has a good ambience, music and lighting. The
diffused light, the dusky atmosphere evokes the right feeling to
celebrate. Apart from the dance floor, there is a provision for
munchies and drinks to add on the right spirit to the occasion.
MENU:
5 Different types of menus are there:
• LADIES KITTY LUNCH MENU
• BANQUET MENU
To make your event more special they have vegetarian &
non- vegetarian live counters &Bar counter ( menu)
• CONFERENCE MENU
• HIGH TEA MENU
• KASHMIR WAZWAN MENU
HIERARCHY (Food & Beverage)
General Manager
(Ashok patra)
Assistant General Manager ( Rahul jandial)
Food & Beverage Manager (Jagit singh sudan )
Personal manager (Rajinder singh chib )
Food & Beverage Assistant (Mohit & Sudesh)
SCARF
SOUS CHEF – FULL BLACK
CDP – BLACK CHECK
COMMIS 1 – GREEN
COMMIS 2 – RED
COMMIS 3 – WHITE
EXECUTIVE CHEF – KOSHAL SHARMA
SOFTWARE – TOUCHE
• EFFICIENT SERVICE OPERATIONS : Touché is
designed for minimum keystrokes. It minimizes the time
taken in retail operations. Yet, it provides advanced
features like add condiments, specify modifiers, add
comments for the kitchen, look up frequent diner profile,
update status of the service cycle, apply discounts,
account for tips, split checks and multi-mode settlement.
Falak - The Revolving Restaurant
• After the arrival of the great moughals from samarkhand
, India became the epicenter of art & culture. During the
reign of Akbar the Great, many artisians, craftsmen&
master chefs, lured by the special benefits offered to them
by mighty moughals, migrated to india.
• From here on an intresting merger of traditions & styles
evolved with the sophisticated & highly stylized Persian
traditional married most effectively to the vital, vivid &
lively arts of India- a happy encounter of 2 different
traditions.
• Their cusine at falak reflect guest like this
• “Dawat - E- Shahi ’’
• The term “Shahi” refers to a very special dish fit for a shah / emperor. Often the word is translated as “Royal”
• Here at falak, they have tried to recreate service & cusinefit for the king. Allow them to take you through the gastronomic delights of the Great Moughals, the Rajputs, the Nwabs of Awadh & the Nizams of Hyderabad. An experience of one could imagine in our wildest dreams.
FALAK is the tribute to the impeccable traditions of Indian hospitality FALAK. One of the major attractions of ours, it is a revolving restaurant located on the top of the hotel. Apart from the grand cuisine, the decor adds to the elegant atmosphere, which is plush with Indian charm. You can eye the Trikutamountains, RiverTawi and others splendourswhile indulging your taste buds in mouthwatering delicacies.
MENU:
INDIAN :
Agaz -E - Tam
Shorba patiala
Majmuaa- E – Tandoor (non vegeterian)
Majmuaa- E – Tandoor ( vegeterian)
Falak ka dastarkhwan (non vegeterian &vegeterian)
Aatish – E – Subz
Saath saath
Roti aur chawal
- Rotiyan nosh farmayae
Interkhaab – E- Sheernia
CHINESE :
Starters
Soups
Lamb & chicken
Vegetables
Rice & noodles
- Govt. taxes as applicable
- 10% services charges extra
- They serve halal only
FALAK (INDIAN KITCHEN)
CDP (Nasim din)
Commis 1 (Sunil sharma)
Commis 2( Usmal ali)
Trainee (Birndar raj)
The Terrace - Sky Lounge Restaurant
"The Terrace" Sky Lounge is the first of its kind in India with
unique concept "Roll A Roof", a motorized system in which
the restaurant can be opened and closed to sky with just a press
of a button.Offering the best possible ambience to esteemed
guests and providing them an wide range of "simple, yet
elegant" Indian cuisine featuring the natural beauty of local,
sustainable and seasonal ingredients, show casing the best
ingredients and the traditional techniques of making kebabs
and curries.
MENU
5 COARSE MENU IS SERVED
• 05 VEG SNACKS, 05 NON VEG SNACKS
• 02 SOUP ( 1 VEG , 1 NON VEG )
• 04 SALADS, 03 NONVEG, 02 VEG, 01 PANEER, 02 RICE,
01 DAL, 01 CONTINENTAL DISH, 01 RAITA
• 05 DESERTS
• TEA/ COFFEE
TERRACE KITCHEN
The Terrace kitchen consists of 2 kitchen :
• CHINESE KITCHEN
• TANDOOR
CHINESE KITCHEN
D’ CDP (Sunil das, Mala thapa)
Commis 1 (Ram das)
Commis 2 (Jan mohammad, Ranbirsingh negi)
Commis 3 (Keshav thappa)
TANDOOR
D’CDP (Rashid khan, kushal bali)
Commis 3 (Surajkumar, Ganesh lal)
BANQUET KITCHEN
The main kitchen ie. banquet kitchen consists of 5 kitchen :
• TANDOOR
• SOUTH INDIAN
• INDIAN
• HALWAI
• CONTINENTAL
TANDOOR
CDP (Pradeep bhat)
D’ CDP (Salim khan)
Commis 1 ( Jai pal singh negi)
Commis 2 (Narendar singh,Kuldeep,Surinder , Yuvraj)
Commis 3 (Satish, jevan)
SOUTH INDIAN
D’CDP (Gp Rao)
Commis 1 (Kewal kumar)
Commis 3 (Santu, Dharampal)
INDIAN
D’CDP (Sachin sharma, Rafeet khan)
Commis 1 (Mohan sharma)
Commis 3 (Deepak sharma, Deepak kumar)
HALWAI
Senior halwai(Mr. Sunil )
Junior halwai(Mr. Halwai)
CONTINENTAL
Sous chef (Shekhar)
D’CDP (Juginder sharma, Babu ram sharma)
Commis 2 (Hemal, Sandeep)
Commis 3 (Anil verma, Rajveer, Lalit kumarverma )
Trainee (Raj malhotra)
BAKERY
CDP (Om prakash)
Trainee (Ajit kumar)
FALAK (SERVICE)
Senior Captain ( Harvansh lal sharma )
Captain(Dhian singh, Shamsher singh)
Senior steward ( Ram saran , Sohanlal, Ram pal , Mushtaq , Pawan)
Junior steward (Mohinder kumar, Jugdesh, Bishan )
KEY LEARNINGS :• Total covers – 112, service – 28: 2
• Maximum guest accommodate – 140
• Pepsi company product are used here (mountain dew,
aquafina, pepsi, mirinda, diet pepsi)
• How to lay a table (rect & round table)
• Silver service is there in falak
• Software used in restaurant – TOUCHE
• 20 % discount is given to guest on their birthday &
anniversary & a free cake is also given.
• Mineral water – aquafina is served complimentary
• Service standard time – between 15 to 20 minutes
• Order is taken after 10 to 15 minutes so that the guest can go
through the elaborated menu
• 18 inch per cover (10 inch full plate , 6 inch bnb plate, 3 ½
diameter saucer plate )
• Bar counter – soft drinks are served here
• Different types of napkin fold
• Things to be kept in station - 4 (A, B, C, D)
THINGS TO BE KEPT IN STATION
• Menu card- 6
• Cuttlery (AP fork-20, AP spoon- 10, service spoon- 18, soup
spoon- 25, tea spoon- 25,service fork- 10, sundae spoon (big &
small)
• Crockery (full plate – 50, bnb{bread & butter} plate – 20, nut
bowl )
• Saucer plate- 20
• Finger bowl
• Chinese set – 2 (tomato sauce, green chilly sauce, vinegar with
green chilly sauce )
• Indian set – 4 (vinegar onion, mix pickle)
• Service salvar- 2 (1 big & 1 small)
• Hot water flask- 1
• Bill folder- 3
• KOT-1 (kitchen order taker)
• Allowance voucher
• Dust bins, tooth picks, mouth freshners etc
Types of glasses used
• Water goblet (350 ml)
• Mocktail glass (350 ml )
• Pony glass
• High ball glass
• Cut glass (250ml)
THINGS TO BE MAINTAINED
• Main store requestion slip
• Falak checklist
• Interkitchen transfer
• Kitchen order taker -/ station
• Allowance voucher -/ station
• Menu -/ station
• Bill folder -/ station
• Comment card -/ station
REGISTER MAINTAINED
• Cover register
• In- out time register
• Tip register
• Bar register
• Sale register
• Bill to company register
• Call log register
• Duty roaster
• Inventory register
About vat & service charge
• Vat @ 13.5 % on beverage
• Vat @ 5% on food
• Service charge @ 10 % charge
TERRACE (SERVICE)
Senior captain ( Kastoori lal mehra)
Captain (Kewal kumar sharma)
Senior steward (Kewal kumar, Suresh kumar)
Steward (Sanjay kumar, Manoj kumar, Surindersingh , Om prakash , Amandeep )
Assistant steward ( Puran chand)
KEY LEARNINGS
• How to lay a table
• Size of cover : 12 inch
• Size ( full plate – 12 inch, bnb plate – 6 inch)
• Things to be kept in rect table – table mat, water goblet,
knife, fork, fork, napkin, bislery (complimentary), cruet
set, bnb plate, flower pot
• To make the guest more comfortable & to enjoy their
dinner - Carioke is also there & live singing is also there
• Opening time : 7 :00 p.m to 11:00 p.m
• Rate list
- Veg : Rs 675 (including taxes)
- Non veg : Rs 800 (including taxes)
• Menu – 15 (daily print)
• Average guest – 40 to 50 daily
BARON– a bar with a difference
It is just the right place to begin your evening. With friendly
décor, light furniture, gentle hues and soothing music, Baron
promises to raise one’s spirits. (Open 11 A.M. to 11 P.M.)
BARON (SERVICE)
Senior captain (Keshav raj pandey)
Senior steward (Jai pal thakur)
Steward (Rivender singh )
Assistant steward (Vipin,Suman)
BARON (Toast of happiness)
Enjoy the drinks with the blink of happiness.
They serve happy hour snacks . Happy hour is from 12:00 p.m.
till 6: 00 p.m
BARON ( SERVING)
• Whisky
• Spirits (Single Malt, Whisky, Gin , Vodka, Brandy, Rum, Tequila, Beer)
• Wines (Sparkling Wines , White Wines, Red Wines, Cabernet Shiraz)
• Cocktails
• Pitchers
• Shooters
• Non alcholic drinks (Fresh lime soda, Purple rain, Italian smooch, Virgin mojito, Shirley temple, Ice tea, Jack green, Virgin mary, Jamican surprise)
• Hot beverages
Key learnings :
• Types of glasses used :
High ball glass (40)
Old fashioned glass (70)
Pony glass (24)
Pilser (50)
Wine glass (12)
Rolly polly (12)
• They also use decander(12), mocktail/cocktail shaker (1), ice crusher (1),etc.
• How to lay a table
• Things to be kept in table ( bamboo shoot, napkin, cruet set, standies )
Types of register maintained:
• Brand wise register
• Log book
• Excise/bar register
• Tip register
• Menu card (7)
ROOM SERVICE
Senior captain (Mohan singh)
Senior steward (Uttam chand, Sham lal, Sohan lal, Ashok kumar)
Steward (Rakesh, Sudesh kumar, Bhushan)
Key learnings :
Things to be kept in station:
• Cuttlery (AP fork-50, AP spoon- 50, service spoon- , soup spoon-30, tea spoon- 50,service fork- , sundae spoon (big & small) - 15, knife -23
• Crockery (full plate – 50, bnb{bread & butter} plate – 100, nut bowl - 30 ),snack platter (1 potion-50, 2 portion – 25), raan platter –6, soup bowl – 25, tea cup – 50, raita bowl -20, portion bowl - 50
• Utensils ( thali -13, thali bowl – 72, food cover – 50, ice cream dish - 25
• Saucer plate- 100, sugar pot – 25,
• Finger bowl
• Chinese set – 3 (tomato sauce, green chilly sauce, vinegar with green chilly sauce)
• Indian set – 4 (vinegar onion, mix pickle)
• Service salvar- 50
• Hot water flask ( 1 portion – 20, 2 portion – 12, 3 portion - 4
• Basket – 20, fruit basket – 10, ice bucket,
• Bill folder – 15 , napkin holder – 8, cloth napkin, tray mat, straw holder - 1
• KOT-1 (kitchen order taker)
• Allowance voucher
• Dust bin, tooth picks, mouth freshners, coaster cover-100, glass cover – 100, pepper -100, salt- 100,tomato ketchup-100, pickle,dollypaper, tray mat- 100, stirrers, straw pipes, etc.
• cut glass - 40 , beer mug – 20, tall glass – 18, high ball glass – 50, pony glss – 15,etc.
• Pepsi products are used here
BANQUET (SERVICE)
Senior captain (Makhan pal, Vijay)
Senior steward (Shiv ram,Krishan lal, Anil sharma, Joginder)
Steward (Mohinder lal sharma, surjit)
Assistant stewards (Rakesh, Darshan, Bhushan, Sanjeev basotra, Krishan lal)
Café Royal
Café Royal- As the name goes, it presents a true picture of
sea side resort with paintings of sea and oceanic delights
adorning the walls. Created in an ambiance of an island
for romantic and restful moments, you get the true feel of
the sea as you enjoy its hospitality & is complemented with most modern comforts. Café sea side is an informal restaurant that offers sumptuous breakfast, afternoon snack, informal lunches & dinners, serving Indian & continental cuisine.
COFFEE SHOP (SERVICE)
Senior captain (K.L mehra)
Senior steward (Mohan lal ,Raj kumar)
Steward (Suresh kumar, Mohinderkumar)
Assistant steward (Sunil bhat)
Key learnings:
• No of Covers - 32
• Breakfast is served complimentary to the guest staying in hotel because they have complimentary plan
• American service ( i.e. pre plated service is there) & buffet service (breakfast)
• Breakfast timing – 7:30 am till 10.30 am
• Guest feedback is taken by giving them feedback form
• Breakfast buffet Rs 475/-
• How to lay a table
• Things to be kept in a table – table mat, coaster, high ball glass, napkin, AP spoon, knife, AP fork, BNB plate, cruet set, flower pot
Things to be kept in station:
Tongs (4), AP spoon, knife, AP fork, tea spoon, soup spoon, service spoon , purpose spoon, flask, napkin holder, juice jug (2), toaster (2), soup stand (1), platter(20), sizzler plate(13), salad platter, Bnb plate, full plate, monkey cups, finger bowls, tea flask, soup bowl, saucer plate, cups, drinking glass, trolley (guredion), bowls, sugar pot, chinese set, bakery basket(1), salwar(2), pony glass, butter chipplet, jam, honey etc.
Types of register maintained:
• Cover register
• Guest feedback form
• Buffet register
• Log book
• Main store register
• Requistion Slip
• Food & beverage linen exchange
• Bar register
• Outpass
Marketing stratergies:
• 20% discount for regular guest
• 20% discount is given to guest on their birthday & anniversary
& a complimentary cake.
• Special dishes on festivals
• The most elaborate menu in jammu
• Have a special elaborate menu for new year celebration from
30th dec. till 1st jan. in falak
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