FOOD AND BEVERAGE SERVICE

FOOD & BEVERAGE DEPARTMENT EAM- F&B

F&B Manager

Asst. Manager- F&B

Executive

Team Leaders

Associates

SUB DEPARTMENTS

•RESTAURANT•IN ROOM DINING•DISPENSE BAR•POOL•PALACE LOUNGE•BANQUETS

THE RESTAURANT

The ambience of this 68 cover restaurant is in complete harmony with the prolific use of Yantric Art.Our spa chef would be happy to assist you in your specific dietary requirements making your Ananda experience truly special.

The Restaurant offers a menu for better living with meals enriched with the vivid flavor of organic vegetables and herbs. It is built in a grove of old Sal trees, overlooking the valley of Rishikesh. The light warmth of the early morning sun adds to the Rejuvenation Cuisine.

We offer 3 menus: Wellness menu, A la carte menu and Du jour menu.

TIMINGSBreak fast - 7:00 a.m. to 10:30 a.m.Lunch - 12:00 p.m. to 2:45 p.m.Dinner - 7:00 p.m. to 9:45 p.m.

TREE TOP DECK

POOL BAR

Operates between 0900 hrs-1800 hrs. Offers a selection of Salads & Sandwiches, accompanied with refreshing beverages

BOARD ROOM 1

It is 540 sq ft hall with board room style seating located at the palace. It can accommodate 14 people in boardroom style, 20 in a U- shape set up, 20 people in classroom style and 45 in theatre style along with Audiovisual aids.

BOARD ROOM 2

This is a 540 sq ft hall in the Palace building on the 2nd floor. The hall can take 25 people in a sit down set up with a buffet.

VICE REGAL HALL

This is a 2250 sq ft hall located in the basement of the main building. The hall can accommodate 60 people in a sit down setup with a buffet and dance floor, 120 people for cocktails in an informal style and 120 people in a standing buffet. .

RESTAURANT PAVILION

This venue is used as a Private dining room for big families or a banquet venue for group lunches. The Pavilion can comfortably take 25 people with a buffet.

AMPHITHEATRE

It is located opposite to the Spa and adjacent to the guest room block. It covers an area of 194 sq mts. It can accommodate 60 people along with a Bar, Buffet, Pass around snacks and entertainment (only light instrumental music). 110 people for cocktails and an informal standing buffet.

PALACE LAWNS

Palace lawn covers an area of 191 sq mts. It can accommodate dinner buffet with Gala dinner options for up to 120 people. Dinner buffets with dance floor & music feasible only incase of single booking of the entire hotel.

IN ROOM DININGIt is operational 24 hours and aims at fulfilling the food & beverage requirements of guests who prefer to dine in room.

ANANDA MENU PHILOSOPHY

• Daily changing Wellness menu for all 3 meals• Daily changing Du jour menu for lunch & dinner• A la carte menu• IRD menu• Pool bar menu• Tea lounge menu (includes specialty tea and coffee)

• In the Restaurant, a guest is offered all the 3 menus; Wellness, Du jour & A la carte menu.• All stay over guests are offered menu as per their package. So a wellness guest is offered only the wellness menu unless

otherwise requested by the guest.• At pool side the pool menu is offered by default and all the Restaurant menus are on request. Guests are not denied of

menus from any of the outlets.• A guest ordering through IRD is open to choose from the Restaurant menu as well.• Specialty tea & coffee served in tea lounge is not served in any other outlet. It is only served elsewhere on guest

request.

Hotel used the following in the service

• Chinaware• Glassware• Hollowware• Silverware

Crockery and Cutlery :

service spoon Soup spoon All purpose spoon Joint plate(10inch) Salver(round shape) Service tray Quarter plate (6 inch) Fish knife

Morning cold buffet includes

• Breads loaf• Home made juice• Home made jams• Sprouts • Cheese- cheddar, bric• Doughnuts• Danish• Muffins• Flavored Yoghurt

Tea served• Tea served in ananda was prepared by the service section. They

serve two types of tea herbal and caffine. GINGER LEMON HONEY IN FUSSION so called G.L.D. is the signature tea of the ananda. The herbal tea served in ananda are

• green tea, • mint tea, • tulsi tea, • fenugreek tea, • breakfast tea, • assam tea, • Carmon tea, • cumin tea etc.

Ananda branded Water

They have water plant with two types• Distilled water• Sparkling

Production In we have two aspect of kitchen• Show kitchen• Operational kitchen

Show kitchen

• It is for the special cooking classes for the guests.

• It is complimentary for the in-house guests.

• Its time and schedule for classes are fixed.

• Chef is given the responsibility to take the classes.

• All type of cuisines are taught on guest requests

Operational kitchen

• Continental• Indian & tandoor• Cold• Oriental• Bakery

VISION

• To cook food which exceeds guest expectations; through a multi skilled team, in an environment conducive to innovation and creativity.

OBJECTIVE • To train kitchen personnel as per the needs of the guests and of

the changing work environment. • To achieve 90 man hours of training per person.• To achieve 90% score on fortnightly hygiene rounds.• To maintain the cost as close to the budgeted cost as possible.• To maintain updated recipe cards for all items on the a la carte

and banquet menus.• To survey the market every month to check on the quality of

ingredients available in the market.• To involve the team at all stages of menu planning and execution

HIERARCHY

Seeking a healthy blend of

1.Warm and cool2.Heavy and light3.Wet and dry4.Hard and soft5.Salty and sweet6.Quick and slow7.Ordinary and inspiredUse food to create desired effects in your body, in your mind and in your life

Key learnings: Bakery Section

• To ready mis en in the morning for the whole day work keeping in mind the house count and guest expected in the restaurant.

• To arrange and place everything at their desired places.• Tagging and wrapping of food stuff at the end of the shift.• Making different types of dough for various breads preparations. For

example, multigrain, glutton free, sweet paste and whole wheat flour.• Taking orders of the guest for breads and rolls, hi tea snacks and preparing

the same.• Preparing different types of bakes dishes for the snacks. Example, baked

yoghurt, banana scrodles, swiss rolls, sponge, tarts etc• Plating for guest orders on different plates. Rectangle platter for

restaurants, Ceramic plates for room service and Greenish slates for aminites. Helping in the closing of kitchen.

• Mechanery use in the bakery are batter flat machine, oven,• Weighing scale, molds, hollow ware,• Knife, garnishers, blender, bread slicer.

Bakery • To ready mis en in the morning for the whole day work keeping in mind the house

count and guest expected in the restaurant.• To arrange and place everything at their desired places.• Tagging and wrapping of food stuff at the end of the shift.• Making different types of dough for various breads preparations. For example,

multigrain, glutton free, refined flour and whole wheat flour.• Taking orders of the guest for breads and rolls, hi tea snacks and preparing the

same.• Preparing different types of bakes dishes for the snacks. Example, baked yoghurt,

banana scrodles, swiss rolls, sponge, tarts etc• Plating for guest orders on different plates. Rectangle platter for restaurants,

Ceramic plates for room service and Greenish slates for aminites. Helping in the closing of kitchen.

• Mechanery use in the bakery are batter, flat machine, oven,• Weighing scale, molds, hollow ware,• Knife, garnishers, blender, bread slicer.

Baked yoghurt

Chocolate Delice

Cheese cake

Chocolate faun an

Fruit platter

Buffet

Training sessions

Namaskar..!