F&b report
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The document provides details on the food and beverage operations at a hotel. It lists the various restaurants, bars, and dining options available to guests. It includes organizational charts that show the management structure and key personnel overseeing different areas like banquets, kitchens, restaurants, bars, and in-room dining. Information on menus, seating capacities, timings and cuisines served at each outlet is also provided. The document gives step-by-step instructions for operating the point-of-sale system and processing guest payments and orders.
F&b report
- 3. 1. 1911 RESTAURANT 2. 1911 BRASSERIE 3. 1911 BAR 4. PATIALA PEG 5. SPICE ROUTE 6. DANIELL’S TAVERN 7. SAN GIMIGNANO 8. ATRIUM 9. IN ROOM DINING 10. SWWIMMING POOL 11. BANQUETS 12. MINI BAR
- 4. Surender Singh Thakur Director Food & Beverage
- 5. Prithvi Raj Singh Sr. Assistant F & B Manager
- 6. Roop Krishan Pandita Assistant F & B Manager
- 7. F& B Departmental Hierarchy Banquets Mukesh Jha Hanuman Rawat Asst. Manager Asst. Manager
- 8. F& B Departmental Hierarchy Parvesh Kumar Manager Kitchen Stewarding
- 9. F& B Departmental Hierarchy 1911 Restaurant & Brasserie Bhopal Chauhan Sr. Manager Rohit Walia Asst. Manager CHARLES DEAN SR. MANAGER
- 10. Brasserie “Nostalgia” Anthony Baretto Manager
- 11. F& B Departmental Hierarchy The Spice Route Rohit Prasad Manager Arpit Saklani Naveen Singh Asst. Manager Asst. Manager
- 12. F& B Departmental Hierarchy Bars & Beverages Kuldeep Rawat Asst.Manager
- 13. F& B Departmental Hierarchy In Room Dining Sanjeev Dutt Prahlad Kumar Manager Asst. Manager
- 14. F& B Departmental Hierarchy San Gimignano Deepak Kumar Sharma Sr. Restaurant Manager
- 15. F& B Departmental Hierarchy Daniell’s Tavern Puneet Chaudhry Akash Bansal Manager Asst. Manager
- 16. 1911 Restaurant 1911 is the landmark year in the history of New Delhi It was in year 1911 on December 12th that King Emperor George V has declared New Delhi as the capital of India. On December 15, King Emperor Geroge V and Queen Mary laid down the foundation stone of New Delhi. 1911 Restaurant and Bar pays a tribute to this historic milestone that led to the emergence of New Delhi as a seat of power. Décor: Designed by Hong Kong based architect Chandu Chaddha, Theme: Victorian Art . Cuisine consist of mainly continental dishes, with a small
- 17. 1911 Restaurant Located at the lobby level Opens at 6:00 A.M. to 1:00 A.M Manager- Mr. Charles Dean Mr. Bhopal Chauhan Mr. Rohit Walia Chef In Charge- Chef Alok (CDC) Chef Ashish& Rajiv (Sous Chef) Covers- 112 inside and 120 outside Extention-6602/6603 Cuisine Served- Muti Cuisine restaurant serving breakfast, lunch and dinner along with all day day dining.
- 18. 1911 Restaurant The breakfast served in the restaurants are both Alacarte as well as Buffet. Buffet Breakfast- It is quite elaborate menu comprises Indian,Continental,International along with Choices of cheese, fruits, juices and cereals. There is live egg counter placed in the restaurant. Choice of Omelette is made on request with the choice of toppings and mixtures and served on the guest table with running order of tea and coffee.
- 19. 1911 Restaurant Lunch is serve again in two different ways that is Alacarte and Buffet. Lunch Buffet is an elaborated menu which is divided in to two, soup salads and deserts or a full buffet which includes main course as well. Buffet consits of different varities of cheese, cold meat,sushi , salmon , salami , ham and eleven different types of salads served. Main course buffet consits of both vegetarian and non vegetarian dishes and different kinds of soup every day.
- 20. 1911 Restaurant The Museum Holds old photographs of the Delhi Durbar. Pictures include the photographic portraits of both King George V and Queen Mary. Also included are the pictures of India Gate and Kingsway.
- 21. 1911 Restaurant The Gateway The walls adorned with emblems of states and provinces of India, ruled by the Princes who attended the Delhi Durbar. Mural on the left wall, called the Panoramique View of Hindustan is the largest in the world. Length of 70 Feet and was painted in 1805 by French artist Mognin.
- 22. 1911 Restaurant The Verandah Third section of 1911. Includes a terrace and lawns that open in the winter.
- 23. 1911 Restaurant Meal Timings Breakfast: 6:00am to 10:30am Lunch: Mon – Sat : 12:30pm to 3pm Sunday Brunch : 12.00Noon to 3.30pm Dinner: 7:00pm to 1.00am Buffet Prices Breakfast: Rs.900+; Soup-Salad-Dessert: Rs. 1500+; Dessert Buffet: Rs. 850+ Lunch: Rs.2100+, Child – Rs. 1050+ Sunday Brunch: Rs.2500+, Child – Rs. 1250+
- 24. 1911 Brasserie 1911 Brasserie presents Nostalgia unforgettable retro evening with a selection of all time western delicacies promising you a journey back in time we transport you to the era that eptiomized grandeur poise & style. The restaurant opens for dinner only and also played live piano and saxophone. Manager- Anthony Baretto Chef – Chef Ashish Covers – 48 Extention – 6603 Timing – 1900 to 2345 hrs Cuisine – European Cuisine with Flambe Dishes , Ala Carte and set menu @INR 4500/+ Music- Saxophone Friday & Saturday Piano – Sun, Mon,Wed & thursday Special Champagne Display in Brasserie
- 25. 1911 Bar is a perfect setting for an important business or an informal evening. The bar is well stocked with more than 500 varieties of fine wines , liquors and spirits. Operational from 11:30 A.M. to 1:00 A .M. Ceiling designed like an inverted Viking boat. Cigar Humidor with an exciting selection of Cigars Elegant Island bar, & servers a wide variety of beverages, cocktails and wines
- 26. 1911 Bar The Anterooms The Blue Room, called Harding's room is dedicated to Viceroy Harding and stands for nobility. The Green Room stands for regal – ness and is called the Lutyen’s and Baker Room. Showcasing Original Victoria Cross, War Medals & Trophies Medals displayed date from 1858 to 1940 Mostly from the First Bengal Cavalry. The wallpaper in the room is FLEUR d ’ ELISE.
- 27. The Spice Route Imperial’s pride ___________________________ One of the ten best restaurants in the world ___________________________ Designed by Rajeev Sethi & hand painted with vegetable and flower dyes by painters from Kerala
- 28. The Spice Route Built on the principles of Feng Shui & Divided into 9 sections: Knowledge Three stages of life; Aartha, Kama, Moksha Help and support Creativity Relationship Fate & Fortune Wealth Ancestral Food & Health
- 29. THE SPICE ROUTE Located at the lobby level 109 Covers inside and 40 covers in courtyard Lunch 12:30 pm to 2:45 pm Dinner 7:00 pm to 11:45 pm Non-smoking restaurant. Traditional Khantok Seating at the Terrace. South-East Asian cuisine : Serves food from 6 countries. Dress Code : - Smart casuals
- 30. Daniell’s Tavern Daniell’s Tavern traces a culinary journey in the footsteps of Thomas and William Daniell’s – The famous landscape painter who arrived in India in 1786 to paint its unrivalled scenery. It is remarkably noteworthy that restaurant is located at the same site where uncle and nephew team were camped to paint Jantar Mantar, the astronomical observatory built in 1624 by a Rajput Prince, Sawai Jai Singh. Daniell Tavern has a open kitchen and different herbs and spices are used to ccook food. It has a live band of Animesh Bhaattacharya & group
- 31. Located at the lobby level Dinner : 6: 30 P.M. to 11:45 P.M. Maharani Thali @INR 3000+(Veg) Maharaja Thali @INR 4000+(N- Veg /Veg) Cuisine : North Indian Covers: 74 Live Indian Music: Animesh & Group Mon – Sun (Except Tuesday) Separate Hookah Lounge
- 32. PATIALA PEG Concept: Commemorates the exciting tent pegging encounter between the Irishmen and Maharaja of Patiala’s team Décor: Remarkable collection of photographs of Maharaja of Patiala during World War II
- 33. The Atrium
- 34. The Atrium Located at lobby level with 32 covers. Open from 08:00 A.M. to 11:45 P.M. Tea Lounge & waiting area for other restaurants Service of alcohol from 11:00 A.M to 11:45 P.M. Champagne & Wine Display 06:30 P.M. to 09:30 P.M. High tea from 3.00 p.m till 6.00 p.m. at Rs.750 + taxes, Weekend (Friday, Saturday & Sunday) Hi-tea buffet at Rs.1050/-+ taxes per person
- 35. San Gimignano San Gimignano is a town in Tuscany region of Italy, known for its art, wine, olives & cuisine. Displays rare photos of town of San Gimignano.
- 36. Located at the lobby level Covers: 62 29 Covers inside and 30 Covers in courtyard Lunch 1230 pm to 2:45pm Dinner 7:00 pm to 11:45 pm Servers authentic Italian cuisine Non-Smoking Restaurant
- 37. San Gimignano Courtyard also known as Paradiso di Vino
- 38. 24 hours In-room dining
- 39. In Room Dining Located in the Lobby Level Service round the clock Breakfast, Lunch, Dinner, Snacks & Beverages Elegant and tastefully presented meals, from any outlet served a’la carte in the rooms Prompt, Efficient and Courteous Service Special Menus : The Journey of Imperial, Child Menu, Champagne breakfast & Gourmet Sandwiches
- 40. Wide selection of International snacks and beverages including pint Wine bottles. Imperial selection – Golf ball set, Playing cards, Imperial tea and The Imperial book
- 41. Only authentic Ballroom in the country Location: 1st Floor Dimensions: 4995 sq. feet Capacity: 250 pax - sit down; 500 pax -free standing Home to some of the rarest works of art Well decorated buffets and tables
- 42. BANQUET FACILITES – EMILY EDEN ROOM Location: 3rd Floor Dimensions: 1128 sq. feet Capacity: 48 pax (Sit down)
- 43. BANQUET FACILITES – HODGES’ ROOM Location: 3rd Floor Dimensions: 658 sq. feet Capacity: 24 pax (Sit down)
- 44. Location: Lobby Level Dimensions: 341 sq. feet Capacity: 18 pax (Sit down)
- 45. Audio Visual Features: Two in-built Roll down screens in the Hodges & Emily Eden Rooms 24 hour uninterrupted power back-up Broad Band Internet Connectivity available for Video conferencing Integrated Audio Visual equipment State-of-the-art equipment available
- 46. Located at the lobby level near Imperial Boutique 10:00 A.M. to 10:00 P.M. Named after the most popular and well-liked bread in France A wide variety of confectioneries, breads and merchandising on display One Cake and One Bread promoted every month
- 47. How to start up Micros for Operation - Switch on the power button at the back of the desk and observe the status line on the screen. How to Sign in and Sign out - On micros when the screen is on swipe ID card reader , the card needs to be swiped from the magnetic strip side. - Before raising the check the serving period needs to be confirmed either breakfast ,lunch or dinner.
- 48. How to close a check by room charge/cash/credit card payment. - Various modes of settlements are cash, credit card , room charge and off line. A. Pick up the check to settle. B. Place the check into the split printer. C. Select the payment method on the screen.
- 49. Ho w to give discount - Discounts are limit to ID (Manager , MDH ) A. Pick up the check on which discount to be given B. Press the discount key C. System will display various discounts possible for food, beverage , privilege card holder , Manager’s referral , Service recovery, A&G check for staff duty meals etc. Enter appropriate ID corresponding to the department head.
- 50. How to place additional orders To place an additional order following steps to be considered. 1. Pick up a check by entering table number 2. The system print “ Pick up check” 3. Varify the check displayed on the screen , if correct press enter else press clear and restart. 4. Then enter the additional items asked by the guest and send a message as running order to get it done on priority.
- 51. How to cancel (Void) an Item - Prior to saving the check a posting can be void by using the void key. The following is the procedure : 1. Pick up a check by entering table number 2. Varify the check displayed on the screen , if correct press the clear button and restart. 3. Enter the line number of particular item to wish to void. 4. Press the void key.
- 52. How to enter open order - Open menu items are the items not included in the menu but are served on special request. - The procedure for posting open items on the system is as follows: - Choose the correct open item e.g. open food , open beverage etc. - Enter the selling price and the name of the item and serve the order.
- 53. How to do a refund - As per the policy refund only possible from the back office (finance) with the approval of a division head. How to perform split check operation - Guest check information is entered acc. To table number: - Print the check - Pick up the check which needs to be splitted - Press the split check and enter to confirm. The items associated with the active guest/table are splitted to new check.
- 54. How to present a guest check - Procedure to present check to guest is as follows: 1. Pick up the check by table number 2. Make sure no extra item is charged to the table 3. Then place the check rightly in printer 4. Then print the check and keep it in a folder 5. Present the check on the table along with the hotel pen on side enabling guest to sign the check.
- 55. How to close the cashier report - Press the report/procedure key from the main menu , the screen displayed - Two options: 1. Report 2. Procedures Select 1 and press enter There is option to view and print the report before closing the cashier Tally the cash , card and also make sure that no open check is featuring on the system. All the first copies to be given to front office.
- 56. THANK YOU COMPILED BY-PRATIK VASHISHT