The Lalit, Delhi

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THE LALITSNEW DELHI

PRESENTED BY:PRERNA KAPUR

2ND YEAR,

IHM PUSA, NEW DELHI


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NAMASKAR


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INTRODUCTION

The Lalit New Delhi, a 457 room super luxuryhotel, stands tall in the heart of citys premierbusiness and commercial district ConnaughtPlace.

Right next to lively shopping centers, officecomplexes and colourful streets, the hotel is 24kms from the international airport and justminutes from government offices, culturalcenters and international trade fair grounds.

It is also within close proximity to historicallandmarks like India Gate, Jama Masjid and RedFort.


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THE GRAND GROUP(MANAGEMAENT)

Late Mr. Lalit Suri

Mrs. Jyotsna Suri (Chairperson & Managing Director)

Ms Deeksha Suri (General Manager-Corporate)


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ACCOMMODATION

The Lalit New Delhi offers the finest choices inluxurious accommodation in its Deluxe Rooms,Lalit Luxury Rooms and Suites.

The hotel offers 460 luxurious Guest Rooms,with 293 Deluxe Rooms, 120 Lalit Luxury Roomsand 47 Suites.


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DINING

The 24/7 Restaurant & Bar

The Grill

Woks Baluchi


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CONFERENCING/ BANQUETING

Crystal Ballroom: the main ballroom with a capacity of 500 people The Terrace Gardens with a partial covered area. The gardens can

take functions upto 1000 persons Four multi-use function rooms, with a central prefunction area. Quorum: the meeting place with smaller boardrooms and an

attached dining area Dedicated in-house co-ordinator


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INTRODUCTION

Hotels are justly proud of their reputation for fine cuisineand elegant dining.

Food production is an integral part of the services of thehotel.

When the guest arrives at the hotel he not only expects acomfortable and relaxed stay , but he also expects goodfood of the highest possible standards Especially intoday's times with growing competition it is very essentialthat the hotel tries to provides as many food outlets tothe guest serving various kinds of quality cuisine.

Nowadays the restaurants not only provide services tothe in-house guests but also to the local guests and the

recognized patrons. Although at the Hotels more importance is given to the

rooms rather than the food production, it cannot bedenied that the various restaurants do a lot of businessand thereby generate a good amount of revenue for the

hotel.


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THE KITCHEN SUBDIVISIONS

1. MAIN KITCHEN:

a. Soup Section

b. Hot Range (continental)

c. Indian Kitchen

2. GARDEMANGER:

3. BAKERY:

4. BUTCHERY:

5. SPECIALTY KITCHENS:


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INTRODUCTION

The hotel and catering or hotel and food serviceindustry is now becoming widely known as thehospitality industry.

The industry is usually defined by its output orproducts, which satisfy demand for food dishdrink and accommodation.

Contract to the need for operational personnelwho are generally divided into food andbeverage staff and room division staff.


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THE 24/7 RESTAURANTS

Location: In Hotel - Hotel Lobby

Serves:

Breakfast Lunch Dinner

This 115 seater, 24 hour restaurant serves an extensive

variety international & Indian cuisine, filler snacks andextensive buffet options for breakfast, lunch and dinner.


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Baluchi

Location:In Hotel - Lobby Atrium - 2nd floor

Serves:LunchDinner

The decor takes its inspiration from Baluchistan This 95

seats restaurant serves speciality fare from Tandoori togreat Indian curries. There is live Indian entertainmentevery evening, except on Tuesdays.

WOKS


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WOKS

Location:

In Hotel - Lobby Atrium 28th floor

Serves:

Lunch

Dinner

This 90 seats restaurant entices guests with its innovativeOriental & Chinese selections steaming Dim Sums,wholesome soups and inspirational wok stirredspecialties.


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Room Service

The Room Service is a very important outlet ofthe Food and Beverage department.

It provides food and beverages guests in their

rooms as and when ordered by them. The food is served at the exact time stated bythe guest.

To avoid any delays, there is a separate Room

Service elevator, used exclusively by the RoomService staff to provide quick and efficientservice to the guests.


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Conference and Banquet facilities:

For every function a FUNCTION PROSPECTUS isprepared. This document is the official intimation to allconcerned departments of the hotel about the functionbeing held at the hotel. Copies are sent to variousdepartments. It contains the following information:

Venue of the function Date of the function Party hosted by Party booked by

Fax number Contact number Address of the organiser


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LOBBY


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INTRODUCTION

Front Office deals in accommodating guests in the hoteland is a very important department.

It is a very important department. It is an essentialdepartment because it deals with the allocation of rooms,

which is a major income of the 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 guestsdirectly.

A receptionist, with his salesmanship can induce theguest to stay at the hotel and in this way it increases therevenue of the hotel.


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Front Office

Health Club

Beauty Saloon Guest

Relations

Front Desk

ConciergeGuest Service

Center

Club

Intercontinental

Business

Center


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INTRODUCTION


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INTRODUCTION 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 housekeepingdepartment. It provides for a clean, comfortable and safeenvironment.

It includes all factors that lead to comfort, cleanliness and

service of the people occupying the rooms in the hotel. The main aim of the department is to keep the rooms

appearance appealing at all times and thereby push theroom sales.

Cleanliness is the primary function of the department andthe secondary function includes the accessories that areadded on to the areas like flower arrangement, suppliesetc.

In hotels it takes on organized approach and a technical

understanding for the housekeeping to cope up with thevolume of work.


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HOTEL FEATURES

460 guest rooms

Travel agent desk available

28 floors

5 Restaurants & bar

Airline Desk: Available through travel counter.

Rental car desk: Hotel cars or Travel counter

Tour Desk


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LINEN ROOM

It is one of the most important sections in the HK. All thedepartments depend on the linen room to get their linen anduniforms laundered.

Linen Room supervisor heads the linen room. The soaked linen iscollected & counted in front of House Man for the right count. Thedamaged and badly stained linen is kept aside. Warning is issuedto the person responsible. The description of soiled item, soiledcount, clean linen received, balances and other remark is entered

in linen exchange slip. Clean linen is given in exchange againstthe number of soiled linen.


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PUBLIC AREA

Public area comprises of main lobby, clock roomrestaurants, swimming pool, executive office etc.

There are two supervisors who are in-charge of publicareas for the morning and evening shift. In the morningthere are 15 houseman working under the supervisor.The houseman are assigned with the cleaning of

particular areas. The cleaning of the restaurant is donebefore mis-en-place starts.

The cleaning of the public areas has to be well planned.It should be cleaned when there's no rush causingminimum inconvenience to the guest.

The spotting of the carpets is done once in a month.The lobby should be cleaned during nights as it wouldnot cause inconvenience to the guest. The springcleaning and scrubbing of the public areas in done bythe night shift staff.


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The Lalit, Delhi

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