WELCOM.ppt
- 2. INTRODUCTION Conveniently located in Asia’s largest sub-city Dwarka, WelcomHotel Dwarka New Delhi invites you to discover one of the world’s most vibrant cities filled with a distinct culture and a fascinating history. The hotel is an inclusive blend of contemporary design and International services standards, offering a unique experience to the discerning traveler. The Hotel offers a range of accommodation across its 322 elegant, well equipped rooms and suites. The cuisine offering, rich with ITC Hotels’ brands, comprises of K&K - a specialty Indian restaurant and Pavilion 75, the all day dining restaurant and Shanghai Club - a signature restaurant serving authentic Chinese cuisine.
- 3. LOCATION
- 4. HOTEL SERVICES AND AMENITIES: Family Suites, Deluxe Suites, Deluxe Rooms Pavillion 75, Shanghai Club & K & K Restaurants VIP Club Bar & Lounge Convention Hall, Conference Halls, Meeting Halls Spa, Gymnasium, Swimming Pool, Billiards
- 6. INTRODUCTION • Front office is the department of hotel who is firstly involve with guest. • They also provide the rooms to the guests & many services like wake up call airport pick up & drop etc
- 7. WORK PERFORMED BY THE FRONT OFFICE DEPARMENT. • They are responsible for the reservation, Registration & issue of room. • They have to solve the guest problem whether it is related to any department. • As they meet the guest first of all they are responsible for guest stay as first impression is last impression. • They are responsible for wake up call • They are responsible for placing of newspaper & books related to the city, state or sport.
- 8. DIFFERENT AREAS OF THE FRONT OFFICE • Reception. • Cashier. • Concierge. • Reservation • Bell Desk
- 10. INTRODUCTION • House keeping is the department of hotel who is mainly responsible for the cleaning in rooms as well as in all public area (lobby, restaurant, bar, toilets etc) of the hotel. • They are also main source of income in the hotel because they give beautiful & pleasant environment to the rooms & public areas
- 11. WORK PERFORMED BY THE HOUSE KEEPING DEPARMENT • They have to clean to the dirty room after the check out of every guest. • They have to prepare flower basket for the VIP guest. • They have to place amenities in the guest rooms as the category of the room. • They are responsible for cleaning of cylinders in the hotel. • They have to make pest control weekly monthly or periodically to kill the germs insects etc.
- 12. VARIOUS AREAS • Linen room • Uniform room • Laundry • Flower room • Lost and found • Key control • Housekeeping Control Desk
- 13. SERVICES/AMENITIES IN ROOMS: – Cable/Satellite TV – In-Room Coffee Maker – Individual A/C & Heat – Iron & Ironing Board – Refrigerator – Room Service – Wake-Up Service
- 15. INTRODUCTION Enjoy on-site restaurant options ranging from an Indian specialty restaurant to lounges, all-day dining and in-room dining. You will also enjoy our complimentary buffet breakfast, available daily in our restaurant.
- 16. WORK PERFORMED BY THE FOOD & BEVERAGE SERVICE DEPARTMENT • They have to serve the food by the wish of guest that which type of service he wants to take. • They have to give advice to the guest that which will be the better for them • To Listen the complain of the guests and staff and try to resole the same. • To prepare duty roster for all staff. • As soon as the guests deals with the check, be very near to explain any matter on the bill in case of doubt
- 17. IN-ROOM DINING • Relax and have your meal delivered to your guest room or suite through our in- room dining service. Hours: Available 24 hours
- 19. INTRODUCTION • This is the department which is responsible for the food because they have to cook the food for guests on their demands. • The food is cooked by the department is then go to the F&B service department which then served by the any member of department. • Quality of food is responsible for the sale of food.
- 20. WORK PERFORMED BY THE F & B PRODUCTION DEPARTMENT • The main worked performed by this department is to cook the food on demand of guest with standard method. • They have to maintain the food cost s o that the hotel can earn maximum profit which will give the service charge as well as the bonus. • They have to give order of fresh vegetables, fruits or else on the order of food by the guest so that the wastage of food can be reduced. • They are responsible for the food prepared for the staff in the cafeteria as they have to cook the food in bulk there should be the wastage of food, so for to reduced this matter they have to aware.