23720185-radisson-hotels-assignment.

docx
 EMPLOYEE DETAIL

1. EMPLOYEE NAME:

3. DEPARTMENT: F&BS
5. PRESENT
Asst. Ma
DESIGNATION:
7. DATE:

ANNUAL WORK PLAN

Organization
Value Add
Objective
August 4, 2008

Mr. B B Achayya
Manager Purchase- North India
Jet Airways- (Purchase Division)
A-103 Road No – 4
Mahipal Pur
New Delhi 110 037

Dear Mr. Achayya,

Greetings from the Radisson Hotel Delhi

We, at the Radisson Hotel Delhi, would

last year. It has been a wonderful opportu

Radisson Delhi is a part of the internation

India. We are in the process of augmen
largest international chain with a choice o
EMPLOYEE DETAIL

1. EMPLOYEE NAME:

3. DEPARTMENT:

5. PRESENT DESIGNATION:

7. DATE:

ANNUAL WORK PLAN

Value Added
Result (weight)

1.
a. Deviation from tim
Supervision of b. Deviation in order t
EMPLOYEE DETAIL

1. EMPLOYEE NAME:

3. DEPARTMENT:
5. PRESENT
F&B
DESIGNATION:
7. DATE:

Evening pr roster wef 060409.xlsx Evening duty new format.docx

ANNUAL WORK PLAN

Value Added
Result (weight)

1.
a. Deviation in order t
b. Number of complai
May 12, 2008

Mr. Rajeev Sahajpal

Administration Officer
BG India
th
7 Floor, World Trade Tower
Barakhamba Lane
New Delhi 110 001

Dear Mr. Sahajpal,

Greetings from the Radisson Hotel Delhi

Radisson Delhi is a part of the internatio

We are in the process of augmenting
international chain with a choice of more

In appreciation of our business associa

corporate rates, applicable from May 12,
 RHD
STORE
DEPARTMENT
The stores department undertakes
various activities like:

Making Purchase requisition for regular

items
Verification of Incoming goods against
challan
Handling of incoming product
Storage of items in their designated
places
Entry in the stock registers only for
alcoholic/nonalcoholic beverages
Issue of the items
Entry of all items in the computer
Maintaining all records related to the
department
Conducting inventory on
monthly/quarterly basis.

BANQUET
Organizes:
Outdoor Catering
Wedding
Meeting
Anniversaries
Conference
Product launch
Promotion
 Halls:
Surya Mahal 1,2,3
Sanganer
Jaisalmer
Gajner
Aamer

Surya Mahal
The largest of the five banquet
halls the Surya Mahal includes a
pre-function area and a bar and is
well suited for large conferences
and seminars. It can also be
divided into three separate halls
thereby allowing smaller
conferences corporate get together
and social functions. The Surya
Mahal is also an ideal place to hold
theme parties and wedding
receptions as well as special events
like fashion shows and premiers. It
can accommodate upto 300
peoples.

Surya Mahal

Dimensions:
Surya Mahal : Length-90 ft.
Width-43
ft.
Height-
12.4 ft.
Total Area-
3870 sq.ft.
Surya Mahal 1,2,3: Length-43 ft.
Width-30
ft.
Height-
12.4 ft.
Total
Area-1290 sq.ft.

SANGANER
Dimensions:
Length-54 feet 6
inches
Width-41 feet 1
inch
 Height-8 feet 10
inches
Area-1375sq/ft.

With a total capacity of 50 people

the Sanganer Hall makes an
exquisite convention hall, seminar
or conference room.

JAISALMER
Dimensions:
Length-26 feet
Width-20 feet
Heigth-9 feet 3
inches
Area-520 sq/feet.
It can accommodate upto 24
people.
It is ideal for small conferences and
meetings.
Its excellent natural lighting makes
it a perfect setting for any
corporate affair.

GAJNER
Dimensions:
Length-26 feet
Width-15 feet 3
inches
Heigth-9 feet 3
inches
Area-398.5 sq/feet
It can accommodate upto 24
people for a sit down affair and 30
people for a cocktail reception.
Its natural lighting and marble
flooring also make it suitable for
wedding ceremonies.

Amer
Dimensions:
Length-56.5 feet
Width-18 feet
Heigth-6 feet 8
inches
Area- 905.97 sq/feet

Licenses required
in Banquets:
L-20 is applicable in case service
of hard liquor for 5 hours i.e. 7-
12pm.
L-49 is issued by ministry of excise
when event is organized outside
the hotel.
NOC from entertainment
department. In case of big event
need traffic police approval.
DJ and LIQUOR SERVICES DJ
must have PPL (public performance
License) for an event.

TAXES applicable
in Banquets
Service tax-12.36%(hall
rental tax)
F & B, Soft Bvrg-12.50%
DVat +12.36%service
tax+10%service
charge(service charge is a
taxable income),
Service charge: 12.36%
on 10%(=1.24%)+12.50%
on 10%(=1.25%)
i.e. Total=37.35%

Hard liquor tax-

32.36%(20% on
DVat+12.36% on service
tax)
Miscellaneous taxes

Audio visual tax:-LCD

(24.86% taxes)

Florist and DJ:-24.86 %

( 12.50%dvat+12.36%ser
vice tax)
F&B Service
We have 6 restaurant in the hotel
and all at the same floor.
ITALIA: It’s under renovation.
Opening date is tentative(march-
April).
NYC: It’s a multicuisine 24 hrs
restaurant.
Timings-
7 am -10.30am
(Breakfast)
12.30pm-3.00pm
(Lunch)
7pm-12.00pm
(Dinner)
Covers: 94+8stool (total 104)

I-CHING
I-CHING: I’Ching serves Schezwan
Thai Cuisine in an elegant
setting.
Timings:
12.30pm-3.00pm(Lunch)
7pm
-11.30pm(Dinner)

Covers: 76 (68(total chairs)+8(1

private dining room))

TGKF
It is the flagship restaurant of the
hotel.

Timings: 7.00pm-midnight (Dinner)

Lunch available on
Sunday.
Covers-85

SAVANNAH BAR
Savannah Bar is an elegantly styled
colonial bar. It offers a wide
selection of single malts, vodkas,
martinis, wines and corresponding
mocktails for every cocktails
served.
Timings: 12.00noon-1.00am

Covers-49

Discount on Wine
 -2Guest+Prestige card-50%
flat discount
-4Guest+Prestige card-
25%flat discount

R-the lounge
R-The Lounge provides the
perfect atmosphere for business
meetings and personal rendezvous.

Timings- 8.00am-midnight

Covers- 49
 PURCHASE
DEPARTMENT
Parameter -5 R’S (right quality,
right quantity, right price, right
time, right source)

Role-
Receive and process the purchase
requisition (PRs)from various
stores/department.
Call for quotation from different
vendors.
Make comparatives and identify the
vendors for placing for placing
orders.
Get the approval for placing the
order on specified vendors from
appropriate authorities.
Place purchase order as on the
vendor.
Distribution of the purchase orders
as per format FMT/PVR/001 to
concerned debts.
Vendor development.
Carry out periodical market survey
and prepare report as per format.
Carry out tender process for
perishables.
Place the order as per market list
for perishables.
Place standing orders/rate
contracts for regular items.
Carry out emergency purchase and
risk purchase.
Hierarchy

Purchase manager (Arvind Mathur-

Directormaterial for Radisson Hotel
worldwide)

Asst Purchase Manager (A.Suri)

Purchase executives (Mr. Nikhil

Dewosis)
Purchase Assistant (Mr. Suresh
Philip, Mr. Chetan Arora)

Purchase Runner (Mr. Jay Singh)

HUMAN
RESOURCE (HR)
Recruitment of all staff
vacancies and recruitment
activities are coordinated
through the hotel’s HRD.
Director HR develops for
requisitioning, recruiting
and appointing new
employees .

Source:
From within the hotel:-A
through search for internal
candidates should be
conducted before a further
search is undertaken.
External Sources:-
Applicants on file.
Advertising.
Catering’s schools and
colleges.
Employment
agencies/Head hunters
advertising.

Management Grades:
M1,M2,M3,M4,M5,M6,M7

Staff Grades: S1,SII, SIII,

SIV, SV, SVI, SP1, SP2

Leaves: CL-12
days
EL-21
days
 Witho
ut pay-30 days
Accumulation of leaves:
CL-
NIL
EL-63
days.
COMMUNICATION
DEPARTMENT
It is situated in the heart
of the house. It is the first
impression of the hotel, as
it is a vital link between
the guests and the hotel.
 The communication
department undertakes
various activities like-
-Attending calls
-Guest locations
standing instructions.
-Wake up calls
-Do not disturb
-Trunk calls
-Paging
-Emergency
-Handling delay
 -Guest complaints
-Phonogram
-Voice Mail

CREDIT
DEPARTMENT
The collection of revenue
is one of the important
functions of credit
department.
Card accepted are
VISA
Master card
 Dynnes
AMEX (American
Express)
Client companies are
Cash listed- this are
the companies which can
take room only in
cash payment.
Credit listed- those
companies do payment on
credit.
Travel agent issue TA
Voucher.
BTC (built to
company)-It is for those
companies, whose bill
are send to the
company.

The reports prepared by the

finance Department-
-Month End sales report
-Consolidated P/L Account.
-Summary statement of
income.

Profit centers:
-Front office revenue
 -Food and beverages
Revenue
-Commercial plaza
Revenue
-Health club Revenue.

Cost Centers:
-Telecommunication
department
-Administrative and
General
-Finance Department
-Purchase department
 -Security department
-Engineering
department
-IT Department
-General Manager office
-HR Department
-Sales and Marketing
Department
-Corporate office

BUSINESS
CENTRE
Business Center provides official
service to the guest like printing,
scanning, photocopy, fax, internet,
meeting room etc.

We have 7 meeting rooms

-4 at the Business Centre at
the lobby level
- 2 are at 1st floor along with
club lounge
-1 at the GM’s Office.

Meeting room in club floor are

complimentary to club and suite
guest for 2 hours as per the subject
to availability
 Room No.4 at the Business Centre
is under contracted rent under AB
Interpreter directed by Amit Khosla.
In case of emergency PDR in the
restaurants can be given for
meetings.
GM meeting room can be also
provided in emergency but after
prior approval of Director-Front
Office.

Charges for meeting

rooms:
1 Hour-Rs3500
4Hours-Rs 5500
Full day-Rs10,000
Following are the things we
consider to book a meeting
room for the guest
-Date
-No of peoples
-Check Availability
-Timing
-Mode of Payment
-Interview- a. Scheduled
b. Walk
in(not allowed)

CONCIERGE
Concierge is responsible
for solving each and every
query of guest. They
arrange for airport pick-up
and drop. Concierge is a
24X7 service.
Vehicles in the hotel are:
-Toyota Innova(2nos)
-Chevrolet Optra
(2nos)
-Ford Fiesta (3 nos)
-Ambassador with
Radisson logo(6 nos)
-Hotel bus for Crew
member (Karachi Tourist
Corporation)-we have to
pay 1.7 lakh per month for
the bus to Karachi Tourist
Corporation.
If transportation is done
in hotel limo Rs 1000 is
charged.
If a guest takes a car from
the travel desk Rs 1200 is
charged.

BELLDESK
Function of Bell desk
-Lobby Attendant Control
 -Preparation of departure
card
-1 month storage of goods
left by guest in left luggage
room.
-Preparation of Arrival card.
-Responsible for the
newspapers and magazines
in the hotel.

Newspaper
-Times of India-130
No’s
-Hindustan times-
130Nos
 -Ecotime-180nos
-Indian Express-
110nos
-Financial express-
10nos
-Business Standards-
10nos
-Pioneer-10nos
-Statesman-2nos
-The Hindu-5nos
-Asian Age-5nos
-Mid-day-30
-Mail today-75
 -Harold tribune-5

Magazines
-Business weak(3nos)
-Film fare(1nos)
-Sport star(1nos)
-Cosmopolitan (1 nos
for health club in SPA)
-Outlook
-The week
-India Today Plus
 Magazines
(housekeeping)
-Time out
-Go now
-India Today
-Business World
-Time
-Business India
-India Today
-HBO
-First city
 R-Club
The Radisson Club is the
specialized service for the club
guests.
The services offered to the club
guests are:
R-Club check-in and check-out.
Comp. Breakfast.
Comp. Meeting Room (2 Hrs. for
each day)
Shoe-shine service
Hot chocolate service
R-Club Lounge: Exclusively for
the club guests.
Total Covers-40
Breakfast – 0700-10300hrs.
0700-1100 hrs. (On
Sunday)
It is operational 24 hrs. a day.
Happy Hour Service- 1900-2100
hrs.(Where liquors are served.)

RECEIVING
DEPARTMENT
Functions-
 -Verification of incoming
goods against challan, PO,
quantity/weight & quality.
-Entry in the computer.
-Preparing short supply list on
daily basis.
-Preparing projection report, if
any.
-Preparing daily receiving
report on daily basis.
-Keeping the reports.

Different
Vendors/suppliers-
Fruit & Veg: R.K. Vohra
Milk & Milk Products: Shudh
Garhwal
Mutton: Mirajjuddin
& sons.
Chicken: Balifoods
Sweets: Evergreen
Sweet House
Liquor: Bone
McKens IMFL (Indian made
foreign liquor)
Brindc
o sales corporation for imported
wines.

HOUSEKEEPING
Main functions of
House Keeping-
Maintaining guest rooms
and corridors.
Upkeep and maintenance
of the public area and
hotel premises.
Linen room operations.
Uniform room operations.
Minibar operations.
Pest controlling.
On the job training &
follow-ups.
Budgeting.
Control Desk.
Lost & found.
Equipment handling.
Laundry operations.

Details of status of rooms-

Occupied rooms
Vacant rooms
Departure rooms
Arrival rooms
Sleep out
RS- Refused
DND-Do Not Disturb
DL-Double Lock
No Luggage
Sleeper
Skipper

Suppliers are provided by

Forest Essential.
Stock inventory is done once
a month. Inventory is done by
external auditing and internal
auditing.

Organizational Chart
 Director
Housekeeping

↓
Manager/Asst.manager(2)
Linen/Uniform executive(1) Laundry Exe.
↓
↓
HK Executive/supervisor(6) ↓
Laundry supervisor
↓
↓
Houseman
Houseman/Tailor Valet/Operator

SECURITY
DEPARTMENT
Security System:
 Outermost- Checking at the
gate. Done by guards.
Inner – Checking at the
entrance of lobby gate. Done by
security assistant.
Innermost – Checked at the
innermost. Done by Security
Officer.
CCTV’s – 115 nos. at different
parts of the hotel.

Fire alarm panel : through which

fire in any room can be detected.
Fire exit system : There are in
total 5 number of fire exits in the
hotel.
 Emergency plan card : Kept in
each room for guest’s information.
Guest Assembly Points : Near
STP , Near Commercial Plaza.
Staff Assembly Points : Scooter
Parking area.

Equipments used by security

personals:
-Metal Detectors
-Fuel explosive kit.
- Sniffer Dogs.

FINANCE
DEPARTMENT
Functions :
Approve PO’s and update
budget commitment.
Verify vendor invoice and
check for arithmetical
accuracy etc.
Perform 3 ways audit,
matching invoice, RR &
PO.
Record the payable to
vendor and withhold taxes
as applicable.
Disburse to vendor on
timely basis and deposit
taxes withheld.
Reconcile with the
vendor’s statement of
account periodically.
Undertake cut-off
procedure at month end.

Reports prepared by
the finance department
:
Month-end sales report.
Consolidated P/L account.
Summary statement of
income.
Organizational Structure :
Pramod Saxena
(Financial Controller)

Geetika Sapre(Asst. Manager) ,

BhupinderArora (Credit Manager)
Arun Singla (Asst. Manager),
Jeetender Supra (Asst. Manager)

Account Supervisor(2) Account

Assistant(3)

Record Keeper
 LAUNDRY
Different Machines
in Laundry-

Machine Name
Company Name
Quantity
Capacity
Washing machine
Unimac
4 135 lbs

Unimac
1 85 lbs.
1 FB 1
5 kg
Dry Cleaning M/C
Multimatic Murcury
1 45 lbs.
Dry Cleaning
-----do----- 1
20 lbs.
Steam Press
Ajax
3
Cotton Press
Ajax
4
 Foam Finisher
Ajax
1
Sleeve Press
Ajax
1
Tumbler/Dryer
American Dry Co.
2 115 lbs.
Tumbler/Dryer
------do-----
1 75 lbs
Flat Work Iron
American super pro
1
 Vacuum Machine
Ajax
1
Spotting Board
Ciecel
2
Marking Machine
Thermopath
1
Hydro Extractor
1

Different Chemicals
Used in Laundry:
ES Builder
Sour
ESMP3
Softener
Chlorine Bleach
100 OB
Neutral
RR Sour
Sonril
Emulshifire-1000
Rust X
Lisapol D
Surf Excel
Ketsal-SR
S/B Ultra
S/B Superbright
S/B Upal
S/B Sour
Perchloroethylene
Oxalic Acid

Types of Services-
General Service (Before
10 am & returned after 6
pm , After 10 am returned
on next day)
Special Service : 50 %
extra(After 10 am but
before noon and delivered
on same day)
Express Service : 100 %
extra ( In 3 Hours)

Taxes:
Laundry: Only
entertaintment-12.5%
Dry- Cleaning: Service
tax+entertaintment tax-
12.5%+12.5%
Pressing: Ent. Tax – 12.5%

In case of child (upto 10

years) only half of the
price is charged plus
taxes.

FIRE
DEPARTMENT
Fire Pumps-
 We have 4 nos. of fire
pumps to pressurize the
fire water line. All the
pumps have auto and
manual start facility.
These pumps are
connected with fire water
reservoirs & feeds hydrant
and sprinkler line. Fire
lines are always
pressurized with 6 to 7 kg
water pressure for fire
fighting.
 PUMPS
START
CLOSE
1. Jockey 6 kg/cm sq.
7 kg/cm sq.
2. Sprinkler 5.5
kg/cm sq Manual off
3. Hydrant 5 kg/cm
sq. Manual off
4. Diesel 4 kg/cm sq.
Manual off

Hydrant-All the areas of

the hotel have fire hydrant
facility with fire hoses and
nozzles. Total 82 nos.
hydrants are available in
the hotel and each guest
floor has 8 nos. of fire
hydrants. Incase of fire
water pressure can be used
with the help of hydrants.

Hose Reel Hose-Total 64

nos. of hose reel hoses are
available in the hotel and
covers all the internal
areas of the building.
Sprinkler System-Entire
hotel have automatic fire
sprinkler system for
fighting fire. Pendent,
consoled & side wall type
sprinkler are available in
the hotel. In case of fire
when temperature raises to
68(Red)-79(Yellow) degree
Celsius these sprinklers
would start fire fighting
automatically.
Water Storage-There are
2 nos. of main water
reservoirs with 120000 lts.
water capacity each and 2
nos. of hotel terrace tanks
which have 45000 lts
water capacity each. For
more water requirement
submersible tube wells
can be used to fill up the
fire tanks.

Fire Extinguishers-
Complete hotel is
protected with approx.
270 numbers CO2, water ,
foam, DCP, and ABC type
portable and big sized
CO2 fire extinguishers to
control the fire in initially
stage.

Fire Alarm System-We

have Honeywell brand
intelligent fire alarm and
detecting system.
Complete detection and
alarm system is connected
with security control room
centralized fire alarm
panel. All the smoke
detectors, heat detectors,
beam detectors, photo
electrical detectors and
hooters locations are
mentioned on that panel.
That panel is manned in
round the clock shifts.
Detection System is
available in the entire
hotel.

Fire Block & Exits-All the guest

floors are divided in three blocks by
fire doors to avoid spreading of fire
and smoke. There are 7 nos. fire
exits and 3 nos. stairs connected
with all the floors from top to
bottom. All the fire exits and stairs
are connected with air
pressurization fans to create
positive pressure in escape routes.

PA Systems-In case of fire or an

emergency we have public
addressing system to evacuate the
building. This system is connected
with guests floor and other areas of
the hotel. We can make area wise
and complex wide announcement
from emergency control room

Assembly Points- We
have 2 assembly points
for guests and 1 assembly
point for the hotel staff.
Incase of fire or any other
emergency after PA
system announcement all
the guests and staff
members would assemble
at assembly points for
head counting. Injured
persons would be sent to
hospital or first aid
centers.
-Location of staff
assembly point-Back side
scooter parking
-Location of guest
assembly points-Staff gate
/ cooling tower & STP area
ramp.

Crisis Management
Team- Apart from Fire
Officer, Firemen and
security team we have 30
peoples Crisis
Management Team
members to handle an
emergency. This team is
selected from the various
departments of hotel staff.
All are specially trained
from Delhi Fire Service
and hotel fire officer. In
case of an emergency
they would respond at
emergency spot with
emergency relief
equipments.

ENGINEERING
DEPARTMENT
The engineering
department is responsible for
maintaining all the issues
related to engineering. They
are responsible for
maintaining power, AC’s,
elevators, providing hot and
cold water, steam, electrical
appliances, purifying water,
STP, carpentering etc.

Various machines in the

engineering department-
Steam Boilers- 3 Nos.
Hot Water Boilers- 3 nos.
Chillers- 4 nos.
DG- 4 nos. (750 KVA each)
Condenser Pump
Water Treatment Plant
STP
Functions of engineering
department:
Prepare work order in respect of
maintenance work undertaken.
Maintain records in relation to work
contracts.
Approval and authentication of
work control bills.
Forward the approved bills to the
finance department for payment.

Hierarchy-
Chief Engineer
↓

Asst.Engineer──────────────┐
 ↓
↓
Engineering Executive
Engineering Secretary
↓
Shift Supervisor
↓
JLLM (Contracted)

Guest Relations
Profile of GRA:
Scanning of the day:
Arrival and departure list.
Amenities (till 1600 hrs)
fruit, chocolate n cookies.
IRD (In Room dining).
Traces of the day: for
honeymoon couple
(complementary Chocó
cake 1kg+ flower)
Newspaper report (till
1630 hrs) to bell desk.
Departure control
List of RMS in which
department cards were
sent.
Incident log/profile
updation.
Placing of letters for the
day.
Rooms Check
Guest interaction for the
day
Scanning 24 hrs
Blocking 48 hrs.
Welcome letters 48 hrs.
Reports to the Director-
Front Office.
Courtesy call for the day
Flower
Hierarchy:

Ekta
Bhakuni (Manager)

Sonam (GRA) Priyambada(GRA)

Shilpi(GRA) Anushree(GRA)

F &B CONTROL
F & B control takes care of
controlling from receiving to
distributing it to various
department.

Hierarchy
 F & B Controller(Praveen
Sharma)

F & B Control officer(Lalit

Kumar)

Licenses are
L-3- this license are taken to
provide room service and mini bar
24 hrs. It depends on the number
of room.
L-5 –THIS license are issued by
state government for the bar
attached with restaurant.
L-20-this license is issued for
banquet function.
 IT DEPARTMENT
The IT department takes care of
data back up system, maintenance
of server, systems and laptops of
the entire hotel.

The various softwares used by

various departments in the hotel
are:
Front Office- Opera
For point of sale- Micro
Finance- Alif
Material- Fidelio

Hierarchy:
 IT Manager (P. D. Sharma)

IT Supervisor (Mr. Suresh)

IT Executive (4nos) Hardware

engineer on contract basis(1nos)

Cyber assistant (1nos)

FRONT OFFICE
Front Office consists of-
Concierge & Bell Desk
Front Desk
Guest Relations
Business Centre
Club Lounge
Rooms Controlling

Guest Cycle-

Pre-arrival stage
↓
Arrival stage
↓
In-house stage
↓
Check-out
Concierge & Bell desk:
Concierge is responsible
for solving each and every
query of guest. They
arrange for airport pick-up
and drop. Concierge is a
24X7 service. Bell desk
looks after luggage of the
guest, newspapers etc.

Front Desk: Their

activities include two days
prior room booking, co-
ordination for amenities to
be placed in rooms,
updation in the system,
welcoming the guest, do
all the formalities for
check-in, updation of reg
card in the system.

Business Center:
Business Center provides
official service to the
guest like printing,
scanning, photocopy, fax,
internet, meeting room
etc.

R-Club: This is a special service to

the guests staying in club rooms
and suits. The services available to
these guests are complementary
breakfast, complementary meeting
room for 2 hrs each day, shoe-
shine service. Happy hour service
is from 1700-2100 hrs. During
these hours the guest can avail
liquor on complementary basis.
Complementary breakfast is
available from 0700-1030 hrs. On
Sunday it is extended to 1100 hrs.
Guest relations: They do a
scanning of the arrival and
departure of the day, checks
amenities placed in the rooms,
traces of the day etc. They interact
with the guest and try to extract as
much information as they can in a
very friendly manner. They have a
format known as “Guest History
Card” in which the informations of
the guest are filled up and then
updated in the system.
 F&B
PRODUCTION
There are in total 7 kitchens in
the hotel where food is prepared
for the restaurants.
I-Ching Kitchen: This celebrated
oriental restaurant transports one
to the Far East with its beautiful
landscaping, exquisite oriental
dishes. The food is prepared in the
I-Ching kitchen which is situated
just beside the bulk kitchen.

NYC Kitchen: The NYC kitchen is

the most happening kitchen in the
hotel. There are three parts in the
kitchen viz. Indian part, Continental
Part and the Live kitchen.
Bulk Kitchen: The bulk kitchen
prepares food for the banquets.

Garde-Manger: This portion

prepares various types of salads for
all the restaurants.

Butchery: In this portion all the

butchery is done.

Bakery: This prepares all the

bakery products for NYC and the
pastry shop.
 TGKF-Live kitchen: This is the
signature restaurant of our hotel.
This prepares spicy Indian kababs.
The kitchen is live kitchen where
the guest can see what is being
prepared and how it is being
prepared. Along with this the guest
can prepare a dish according to his
own choice.