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    Country Inn & Suites Delhi

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    Raakesh Kanodia
    The document provides an overview of a 216 room hotel located in Sahibabad, India, including descriptions of its location, front office departments, food and beverage outlets, banquet facilities, housekeeping operations, and food production kitchen. Details are given on the hotel's rooms, amenities, restaurants, meeting spaces, housekeeping responsibilities and areas, and kitchen subdivisions.

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    Country Inn & Suites Delhi

    Uploaded by

    Raakesh Kanodia
    612 views36 pages
    The document provides an overview of a 216 room hotel located in Sahibabad, India, including descriptions of its location, front office departments, food and beverage outlets, banquet facilities, housekeeping operations, and food production kitchen. Details are given on the hotel's rooms, amenities, restaurants, meeting spaces, housekeeping responsibilities and areas, and kitchen subdivisions.

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    A Presentation on Count Inn & Suites

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    The document provides an overview of a 216 room hotel located in Sahibabad, India, including descriptions of its location, front office departments, food and beverage outlets, banquet facilities, housekeeping operations, and food production kitchen. Details are given on the hotel's rooms, amenities, restaurants, meeting spaces, housekeeping responsibilities and areas, and kitchen subdivisions.

    Copyright:

    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Download as ppt, pdf, or txt
    612 views36 pages

    Country Inn & Suites Delhi

    Uploaded by

    Raakesh Kanodia
    The document provides an overview of a 216 room hotel located in Sahibabad, India, including descriptions of its location, front office departments, food and beverage outlets, banquet facilities, housekeeping operations, and food production kitchen. Details are given on the hotel's rooms, amenities, restaurants, meeting spaces, housekeeping responsibilities and areas, and kitchen subdivisions.

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    © All Rights Reserved
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    You are on page 1of 36

    COMPILED BY:

    PROPERTY OVERVIEW

    Latest opened CARLSON property. Consist 216 centrally air-conditioned rooms. Restaurant Health Club Swimming pool Room service is available round the clock Dedicated staff to provide the guest best services and comforts

    LOCATION

    Hotel Location:

    2 KM From Anand Vihar ISBT 8 KM From AksharDham Temple 20 KM From Delhis Central Business District

    Transportation:

    Private taxies are easily available at a very affordable price for easy movement at your own convenience

    ADDRESS:

    64/6 Site-iv, Sahibabad, Uttar Pradesh, Ghaziabad 201010, India Telephone: 91-120-4180000 Fax: 91-120-4180088

    INTRODUCTION

    The front office department is the most visible department of the hotel in terms of guest services. The front office department involves the maximum guest interaction at all stages of the guest cycle. Its underlying importance lies in the fact that it is the department which provides the guest the first and last impression of the services and standard of the hotel.

    Bell Desk Reception. Cashier. Reservation Business center Travel Desk

    VARIOUS SECTIONS OF FRONT OFFICE

    BELL DESK
    The Bell Desk deals with guest requirements. The main functions is to take up the luggage when the guest checks-in. Also when the guest checks-out, the bell-boys carry the luggage out of the room.

    The reception is the section of the hotel which Receives the guest. It is the first point of the contact between guest and the hotel. Here the guest has the first experience of the hotels service which is very vital. The reception is the nerve center of the Front Office department as all the information pertaining to guests profile, mode of payment is maintained here. This is the section which further disseminates this information to various departments as and when required.

    RECEPTION

    BUSINESS CENTRE

    FACILITIES :CONFERENCE ROOM PHOTO COPY FAX TYPING AND COMPUTER USAGE BINDING HIGH SPEED BROADBAND INTERNET CONNECTIVITY.

    FEATURES OF COUNTRY INN& SUITES


    Traditional welcome Namaskar by our hotel staff. Handicap toilets at the public area Mobile ramp for a wheelchair One stop shop for all guest requests & complaints at Welcomassistance

    64/6 : THE COFFEE SHOP TATVA

    CAF
    THE

    FORUM ROOM SERVICE CLUB LOUNGE BANQUETS

    Location Type of cuisine No. of covers Timings USP

    Lower Lobby Level Multi cuisine 120 24 hrs Mini Bar where different types of mocktails are served

    Charges of Buffet Breakfast Minimum spend of Rs 900+ taxes Lunch minimum spend of Rs 1100+ taxes Dinner minimum spend of Rs 1100+ taxes

    Location: Type of cuisine: Number of covers: Timing

    Lobby Level Pan Indian Cuisine 84 Lunch- 1200 - 1445hrs Dinner- 1900 -2345 hrs

    Charges 1. Lunch Minimum spend of Rs 1400+ taxes 2. Dinner Minimum spend of Rs 1400+ taxes

    CAF J-THE TEA LOUNGE

    Location: Number of covers: Timings:

    Lobby Level

    43 0900 2300hrs

    USP:

    It offers more than 32 type of teas & coffees from around the world.

    Location: Mezzanine floor Timing 1100-2300hrs No. of covers:52(6 bar counter chairs) USP: Largest collection of single malt whiskies

    BANQUETS AND MEETING ROOMS

    GRAND BALL ROOM BALL ROOM 1 BALL ROOM 2 ROYAL GARDENS IMPERIAL ROYAL HERITAGE TERRACE GARDENS

    GRAND BALL ROOM


    LOCATION: Lobby level AREA: 8000sq.ft CAPACITY: 800 pax (Can be divided into) BALL ROOM 1 BALL ROOM 2

    ROYAL HERITAGE
    LOCATION: Executive floor AREA: 1400 sq.ft CAPACITY: 70 pax

    IMPERIAL
    LOCATION: Mezzanine floor AREA: 3850 sq.ft. CAPACITY: 350 pax

    TASK PERFORMED
    Learned

    the practical knowledge about F&B Department and how functions are carried out in the Restaurants Worked in the back area of hotel and did wiping of cutlery and crockery Learned coffee and tea service

    House keeping can be defined as the heart of the hotel. It is one of the most important departments of the hotel. In fact no hotel can run without the housekeeping department. It provides for a clean, comfortable and safe environment.

    INTRODUCTION

    House keeping has to co-ordinate with all the other departments for the smooth functioning of the hotel. It includes all factors that lead to comfort, cleanliness and service of the people occupying the rooms in the hotel.

    DIFFERENT AREAS OF HOUSEKEEPING


    FLOORS PUBLIC AREAS CONTROL DESK LINEN & UNIFORM ROOM LAUNDRY FLOWER ROOM

    DIFFERENT TYPES OF ROOMS


    EXECUTIVE SUITE CLUB ROOM SUPERIOR ROOM POOL FACING ROOM HANDICAP ROOM

    SUPPLIES IN THE ROOM


    Service directory Stationary folder Instant check-out card Scribbling pad & pen Yellow pages Geeta & Bible Complimentary water bottle Fruit Platter

    SUPPLIES IN THE BATH ROOM


    VANITY

    Body gel Moisturiser Hair conditioner Dental kit Shaving kit Soap Bath mat Tissue paper box Bath towel Face towel Hand towel

    COUNTER

    CLOSET

    Extra blanket & pillow 10 Coat hangers 2 Shirt hangers 1 electronic locker Hair drier Laundry bag & slip Shoe brush Shoe shiner

    LAUNDRY

    The laundry of our hotel is huge catering to guest in house as well as hotel staff . Here all the linen is washed & then dried according to the guest request. It is located at the upper basement level

    TASK PERFORMED
    Help

    in cleaning of room & bathroom. Linen exchange. Vacuuming of carpets. Separation,folding,arranging of linen in laundry. Arranging of flower in Flower room.

    FOOD PRODUCTION

    INTRODUCTION
    It

    is often said that Food is the life of the hotel. So the hotel business mainly depend on the production department. Room sales & Food sales of the hotels revenue are earned by the service outlets, the food production department is more important as it determines the sales volume.

    THE KITCHEN SUBDIVISIONS


    MAIN KITCHEN: This section of the kitchen is divided into 4 sub section as following: a. South Indian Kitchen b. Hot Range (continental) c. Indian Kitchen d. Tandoor 2. GARDEMANGER: This section deals with the cold salads and food for the department. 3. BAKERY: This is the section of the kitchen working continuously and producing high quality Cakes, Pastries, Desserts, Breads rolls etc.

    4. HALWAI: This is the section of the kitchen that mainly deals with the production of desserts. 5. PANTRY: This is the section of the kitchen that deals with the preparation of all

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