industrial training at lalit ashok bangalore

8/2/2019 industrial training at lalit ashok bangalore

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One Man One Vsion One Name

Developing Destinations Not Just Hotel

The Lalit Suri Hospitality groups believe in developing destinationnot just hotels. It is the people and the environment of thedestinations that account for the success of our hotel. Thereforeour initiatives involve the local population, promote theirhandicrafts, culture, food ,give training and employment to theyouth thereby giving a boost to the economic environment.

The Lalit Suri Hospitality group continues with its traditions oflimitless warmth, limitless friendship, and limitless hospitality, as itpursues its commitment of developing destination not just hotels


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Group Profile

The LaLiT - A Bharat Hotels Limited Enterprise

Bharat Hotels Limited is known as Indias largest privately ownedhotel company and also the fastest growing hospitality group.

Headquartered in New Delhi, the company started its first hotel in1988 under the dynamic leadership of Founder Chairman Mr LalitSuri, who had spearheaded the Groups unprecedented expansionplans, till he passed away in 2006. Rapid expansion and


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consolidation of its leadership position continues under the equallydynamic stewardship of Dr. Jyotsna Suri, Chairperson & ManagingDirector.

All hotels were operated under the brand of The Grand Hotels,Palaces & Resorts till November 19, 2008, when the company re-

branded as The LaLiT for its top line hotels, under The LaLiT SuriHospitality Group which has seventeen luxurious hotels, 3600rooms in the five-star deluxe segment - Eight Operating hotels andnine under development.

The Operating Hotels are :-

The Lalit New Delhi

Intercontinental The Lalit Mumbai

The Lalit Ashok Bangalore

Intercontinental The Lalit Goa Resort

The Lalit Grand Palace Srinagar

The lalit Laxmi Villas Palace Udaipur

The Lalit Temple View Khajuraho

The Lalit Resort & Spa Bekal

Board of Directors

*Dr. Jyotsna Suri

Chairperson & Managing Director

*Mr. Keshav Suri


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Executive Director

*Ms. Deeksha Suri

Executive Director

*Ms. Divya Suri

Executive Director

* Mr. Arvind Sachdev

Senior Vice President Finance

*Mr. Madhav Sikka

Senior Vice President - Finance & Systems

* Mr Vijay K VermaSenior Vice President & Company Secretary

Other board of directors

* Mr. Ramesh Suri

* Mr. Lalit Bhasin

* Mr. Hanuwant Singh

* Mr. Vinod Khanna

* Mr. M Yusuf Khan

* Mr. Chakor Lalchand Doshi

Our vision To be the PREFFERED CHOICE for the Indian and

international customers To be rated NUMBER ONE for our People,

Product & Profits To be acknowledged as a CARING COURAGEOUS

and CREATIVE Organization


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Core Values Integrity & Honesty Interactive yet responsible Communication Devotion to duty Minimize Wastage Respect for Individuals

Nestled in an oasis of 10 acres of sprawling landscape andmanicured lawns, The LaLiT Ashok is one of the finest five star

hotel amongst all Bangalore luxury hotels. Built in 1971 The LaLiTAshok has welcomed guests over more than 35 years and has beenan experience of luxury in contemporary and relaxed homelycomfort. This 5 star hotels in bangalore is strategically located inthe highly secured diplomatic enclave, while sharing its wall withthe Chief Ministers house and offers a lovely view of the sprawlingBangalore Golf Club.


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The luxury hotel wears a contemporary and elegant look featuringthe latest in technology along with trendy guest amenities andservices. Besides its exclusive location, the hotel is also well knownfor its creative dining options and the citys largest banquetfacilities. This Bangalore Five Star Hotels offer 184 fully furnishedextra large guest rooms and suites spread over 8 floors, all lavishly

decorated and extravagantly pampering The accommodation isavailable in three distinct categories of Deluxe Rooms, LaLiT LuxuryRooms along with Suites. All our rooms reflect our vision of guestdelight to both, leisure and business travelers. The LaLiT Ashok isalso the first hotel in South India to be accredited by ISO 22000Standards.

Along with a comfortable stay at The LaLiT Ashok Hotel Bangalore,the guests also have an option of fine dining at all our restaurantsand dance their tension off at Sutra, our vibrant night lounge bar.Guests can choose from world cuisine at 24/7 to the Indiandelicacies at Baluchi to suit their taste buds. The LaLiT AshokBangalore also brings to the city, straight from the land of sushi,an exclusively selected Pan-Asian menu at OKO the rooftoprestaurant. OKO, the pride of The LaLiT Ashok Bangalore, is the talkof town five star restaurants. The LaLiT Ashok Bangalore offersseven banquet halls and conference rooms totaling up to 33500 sqft, making it the proud owner of the largest banqueting space inthe city.

However, after a hectic day at work, if it is relaxing and unwindingthat the guests look forward to a relaxed evening this businesshotels also offers Rejuve The spa. This spa hotel in Bangalore isthe best place to reinvigorate senses and pamper yourself. TheLaLiT Ashok Bangalore also has its own pool and tennis court for

those who want to stress themselves out a little. And if the stage isset for serious business, we also have the right set-up with theadjacent golf course.


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Front OfficeThe hotels front desk is the control centre for the property

Reception

Cashier

Concierge Business Center

Telephones

Transport


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ROLES OF FRONT OFFICE The Front Office is the heart of any organization.

Takes credit or vice-versa for the guests stay.

Has to liaison with Sales & Marketing.

Co-ordinates very closely with Housekeeping.

Liaison with F&B for the catering needs.

Co-ordinates with chef to order fruits & amenities.

Indirectly co-ordinates with Engineering. For OOOrooms.

Liaison with travel desk for guests travels needs.

Liaison with local authorities.


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ORGANIZATIONAL HIEARCHY OF FRONT OFFICE INLALIT ASHOK

Duties and responsibilities Of FRONT OFFICE

MANAGER

Ensure smooth functioning of FO operations

Meet all VIPs and long staying guests. Assist Sales to increase business & generate reports.

Practice yield management.

Study of the competition analysis.

Ensure training needs are met.

FRONT OFFICE

ASST. FRONT OFFICE

DUTY/LOBBY RESERVATIONREVENUE

F.O.

G.R.E.

TELEPHONE HEADRESERVATION

FOA/FOC RESERVATION TELEPHONE BELL


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Approve TA commissions & follow credit policy.

Liaison with local authorities.

Duties and responsibilities of LOBBY MANAGER

Monitor day to day FO operations.

Check grooming of staff.

Ensure each shift is properly manned.

Ensure proper handover & takeover by FOA/FOCs

Handle guest complaints.

Report any untoward incident to the management.

Monitor VIPs & block rooms for all arrivals.

Take periodic rounds of the whole property.

Has to be very proactive and alert at all times.

Duties and responsibilities of RESERVATIONMANAGER

Reports to the Front Office Manager.

Is responsible for all bookings, cancellations, etc.

Has to closely co-ordinate with sales.

Has to maintain very good relation with bookers.

Keep a track on over-bookings.

Keep a control over no-shows.

Practice yield management to increase revenue.

Appraise all staff of prevailing & new rates.

Closely monitor sold out dates.


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Duties and responsibilities of GUEST RELATION

EXECUTIVE

Role is to meet and escort all guests.

Ensure guests are having a pleasant stay.

Check all rooms blocked for VIPs.

Do a traditional welcome for VIPs.

Ensure welcome letters are made for every guest.

Maintain guests Bday & Anniversary data and send themgreetings accordingly.

Guest comment card analysis..

Tele-calling thereby increasing sales.

Duties and responsibilities of TELEPHONE

SUPERVISOR

Answer incoming call

Direct calls to guest rooms, staff or departments throughelectronic private branch exchange

Place outgoing calls Receive telephone charges from telephone companies and

forward

charges to front desk for posting

Log all wakeup call request and perform wakeup call services

Duties and responsibilities of BELL BOY

He is responsible to lobby manager for the conduct apearenceand work performance of bell boys

He control the movement of bell boys


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He fixes their duty roaster and allocates work accordingly He prepare errand card for bell boys He checks with the reception about scanty baggage. He

reports irregularities of suspicious persons to the lobby

manager

FACT SHEET

Location Details Distance from New Airport 35Kms

Railway Station 3Kms

City Centre 5Kms

Government Offices 2Kms

Bangalore Turf Club Kms

TYPES OF ROOM Room Type

Lalit Deluxe Rooms: 100Rooms

Lalit Luxury Rooms: 22rooms

Executive Suite: 10 suite

Lalit Premier Rooms: 45Rooms

Luxury Suite: 5 suite

Presidential Suite: 2

Area

292 / 335 Sq Feet

335 Sq Feet

660 / 752 sq Feet

326 sq feet

735 sq Feet

1435 sq Feet


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ROOM ARRANGEMENT

DELUXE ROOMS 100 LALIT PREMIER 44

PHYSICALLY CHALLENGING GUESTS ROOM 01

LALIT LUXURY ROOMS 22

EXECUTIVE SUITES 10

LUXURY SUITES 05

PRESIDENTIAL SUITES 02

TOTAL184

NON SMOKING ROOMS 50 -(ALL DELUXE ROOMS ON 4TH FLOOR& 5TH FLOOR AND 729, 730, 731, 732 and the 3rd FLOOR GOLFVIEW)

INTER CONNECTING ROOMS 8SETS-(123-124,125-126, 223-224,225-225, 323-324,325-326,801-802-80308 ROOMS)

TWIN BED ROOMS - 38

DOUBLE BED ROOMS 146


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BUISNES CENTRELocation: Lobby Level

Telephone Ext.: 8125

Timings: 24Hrs

Tax: 20.30%

Facilities offered at Business Center:-

Secretarial Services

Lazar Printouts , Computer usage

Fax

Photocopying

E Mail , internet Connectivity

Wi-Fi Connectivity


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RATES OF BUSINESS CENTER

MEETING ROOM 1TIMINGS

EXCLUSIVE TAX INCLUSIVE TAX (20.30%)

5 TO 6 PEOPLE) 1Hour Rs. 2000.00 Rs. 2406.00

2Hour Rs. 4000.00 Rs. 4812.00

3Hour Rs. 5000.00 Rs. 6015.00

4Hour Rs. 6000.00 Rs. 7218.00

Full Day Rs. 10000.00 Rs.12030.00

MEETING ROOM 2

6 TO 8 PEOPLE) 1Hour Rs. 3000.00 Rs. 3609.00

2Hour Rs. 5000.00 Rs. 6015.00

3Hour Rs. 7000.00 Rs. 8421.00

4Hour Rs. 8000.00 Rs. 9624.00

Full Day Rs. 15000.00 Rs. 18045.00

MEETING ROOM 3


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8 TO 10 PEOPLE)1Hour Rs. 4000.00 Rs. 4812.00

2Hour Rs. 6000.00 Rs. 7218.00

Full Day Rs. 17500.00 Rs. 21052.05

Internet Charges for Business Center

15 Minutes INR 184/-



Internet Charges for In House Guests


60 Minutes ( 01 Hr) INR 367/-

120 Minutes (02 Hrs) INR 490/-1440 Minutes (24 Hrs) INR 978/-

2 Days (48 Hrs) INR 1712/-

3 Days (72 Hrs) INR 2446/-

1 Week ( 7 Days) INR 6115/-


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2 Weeks (14 Days) INR 12228/-

Internet Charges are Inclusive of 22.30% Applicable taxes

TELEPHONE SKILLSRemember! You represent the hotel.

Speak in a slow, clear and audible tone.

A smile could be heard over the phone.

Have complete information about the hotel services.

Always answer the phone within 3 rings.

Honor guest privacy.Contact key person in times of emergency.

Should have concern for guest needs.

Be proactive.


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Yield measurement

Various formulae Occupancy Percentage = Number of rooms

sold/Number of lettable rooms * 100

Double Occupancy Percentage = Number ofguests - No. of rooms sold/Number of rooms sold* 100

Average Room Rate (ARR) = Total roomrevenue/Number of rooms sold

Revenue Per Available room (RPAR) = Actualroom revenue/Number of available rooms

RPAR = Occupancy percentage * ADR


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Room Rate Achievement Factor: Actual AverageRate/Potential Average Rate

Yield: Revenue realized/Revenue potential

Or

Occupancy percentage * Achievement factor

RESERVATION DEPARTMENT

They make bookings.

As per arrival date/time. (for pick and drop)

Bookings are taken at specific rate for particularnights with guest preferences.

They confirm arrival to ensure there is no noshow.

Know the credit policy of the hotel and how tocode each reservation

Create and maintain reservation records inalphabetical order


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Track future room availability on the basis ofreservation

Help develop room revenue and occupancyreport

Monitor advance deposit requirement

Communicate reservation information to frontdesk

Prepare letter of confirmation

Process reservation by mail, telephone, fax or by

central reservation system

Know the type of room available as well as theirlocation and layouts

TRAVEL DESK

They co-ordinate with the Front Office for pick up and drop of the guestfrom and to their destinations.

In our hotel the travel desk is under a contract with sixth car rentalsHotel Car Rental Charges

Corolla/Sonata

Minimum Four Hours 40Kms - 2500.00+

Eight Hours - 5000.00+

BIAL Airport Drop Off - 2500.00+


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BIAL Airport Pick Up - 2500.00+

Innova



Extra Charges per Hour Rs 500/- Extra per Kms Rs 40/-

Logan/Baleno

Minimum Four Hours 40Kms - 2000.00+

Eight Hours 80Kms - 4000.00+



Extra Charges per Hour - Rs 400/-

Extra per Kms - Rs 25/-

10.30% Service Tax Applicable on the above facilities.

AUM SHOP

Carry back a bit of India

Its the hotels shop.

Timings 9:00 to 23:00

What is available?

Swimming Costumes (M/F)

Ties

Cuff lings


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Ladies clothing

Purses

Cds

Cushion Covers

Shawls

SPA oils

Books

Tea

Jewelry Wine Bottle holder

HOUSEKEEPINGThe housekeeping department of the hotel isresponsible for cleanliness, maintenance and aesthetic

upkeep of the hotel. It constitutes various other subdepartments like

ROOM ATTENDANCE LINEN AND UNIFORM ROOM LAUNDRY DESK CONTROL


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PUBLIC AREA HORTICULTURE


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ROLE OF HOUSEKEEPING

Housekeeping is the department that deals essentially

with cleanliness and all the ancillary servicesattachment to that. Cleanliness is important for health foremost and also

for well being. One cannot feel comfortable inenvironment that is not clean and well ordered

The hygiene of housekeeping is essential. One canclean by dirty method, but in our course we have tostress and demonstrate clean and correct methods.The hygiene factor must always be present.

Housekeeping in hotel provides the accommodation forthe guest. A guest spends more time alone in the roomand if he does not find it clean then he would lose hisconfidence in the hotel and change another one.

The guest linen provided in the room should always bea superior quality and hygienically cleaned as the gustgoing to touch it to its body.

Housekeeping provides second service as per therequest of the guest.

Other services provided are laundry, dry cleaning,pressing, shoe polishing, valet service, etc.

Now days in most hotels, the maximum revenue comesfrom the sales of the room therefore stress must be

paid to proper cleanliness of guest rooms and all publicareas which are in continuous contact to the guest.

Cleanliness involves health, which is happiness in ourlife; therefore it is not something to be ignored at ourhomes as well as at our work place.


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ORGANIZATIONAL HIERCHY

DUTIES AND RESPONSIBILITIES OF EXECUTIVEHOUSEKEEPER

She/he is in charge of housekeeping department. He plans andorganizes the department and also coordinating the work ofhis staff.

EXECUTIVE HOUSEKEEPER

ASST. EXECUTIVE

FLOOR DESK PUBLIC AREASUPERVISOR

LINEN ANDUNIFORM

ROOM

HORTICU

HOUSE ROOMCLOAKROOM

LINEN ROOMATTENDANT

TAILORS ANDSEAMSTRESS

HEAD

GARDEN


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He decides on the type of furniture, dcor, linen and staffrequirement in conjunction with general manager.

He is totally responsible for selection, procurement, andcontrol of all linen and uniforms used in the organization.

He decides on which room to take off for special/ springcleaning/ renovation.

He prepares the annual housekeeping budget and responsiblefor the control of all the housekeeping equipments andsupplies.

He maintain the record of contract staff and those who workfor daily wages

Recruiting new staff and inducting them into proper trainingprogramme

DUTIES AND RESPONSIBILITIES OF FLOORSUPERVISOR

He inspects each room completely by the room attendantaccording to specific room checklist and ensures that theymeet the set standard of the hotel.

He checks the par stock of the linen, guest supplies andcleaning supplies, cleaning equipments, that is there on hisfloor and requisition for required amount from the stores afterthe authorization of executive housekeeper.

He checks the day to day grooming and discipline of the staffunder her.

He assist the guest in case of any information or any medicalsupport.

He coordinates with the desk supervisor and releases readyrooms and take departure rooms from him.

DUTIES AND RESPONSIBILITIES OF PUBLICAREA SUPERVISOR

To check the public area and to see the standards ofcleanliness is maintained.

He removes furniture, curtains, fixtures, etc. which requiresspot mending, repairs or washing.


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He checks and controls the working of mechanical equipmentand sends them for repair if required.

He checks the working of contract workers in the public area.

DUTIES AND RESPONSIBILITIES OF LINENSUPERVISOR

He maintains the record of uniform and linen issued andreceived.

He keeps the update of inventory stock on monthly basis. He deals with any request or a complaint made by the staff or

guest of the hotel and passes it on to the laundry department. He checks the standard of cleanliness and hygiene maintained

for all housekeeping uniforms.

He maintain proper storage place for linen and uniforms. He assigns work to the tailors.

DUTIES AND RESPONSIBILTI OF DESKCONTROL SUPERVISOR

It is operated 24 hrs so as to provide complete guestsatisfaction. The duties are

Messages are transmitted and received to and from alldepartments of the hotel including guest calls.

Registers like guest call register, attendance register, lostand found register, maintenance/job order register, logbook, etc. are maintained here.

Filling is major part of the desk supervisors job. She could handle all guest complaints and requests

promptly.

DUTY AND RESPONSIBILITIES OFHORTICULTURIST

They maintain a well grown garden and supply flowers tothe hotel as on daily requirement basis.

They also assist the housekeeping arrangements.


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They help to enhance aesthetically various part of the hotel.


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Roomtype

Size ofRoom

Bedtype

View No. Ofrooms

Room Nos.

DeluxeRoom

258sq.ft

King Golfview

80 101-117,201-217,301-317,401417,501-417 (113, 213, 313, & 513 rooms are not existing)

Deluxe

room

270

sq.ft

King Pool

view

28 123, 125, 223, 225, 323, 325,

525, 526, 527, 528, 529, 530, 628, 629, 630, 722, 723, 724, 726, 727, 728, 729, 730, 732

Deluxeroom

270sq.ft

TwinBed

Poolview

37 124, 126, 127, 128, 129, 131, 132,222, 224, 226, 227, 228, 230, 231, 232,322, 324, 326, 327, 328, 330, 331, 332,422, 425, 426, 427, 428, 430622, 625, 626, 803

LaLitluxuryRoom

275sq.ft

King Poolview

22 119, 120, 121, 219, 220, 221, 320, 321, 419, 420, 421, 519, 521, 619, 620, 621, 719, 721, 804

xecutivesuite

425sq.ft

King Golfview

5 100,200,300,400,500

xecutive

suite

425

sq.ft

King Pool

view6 423, 424, 523, 524, 623, 624

Lalitluxurysuite

550sq.ft

King Golfview

5 118, 218, 318, 418, 518

esidential suite

800sq.ft

King Poolview

1 801, 802

Disableguestroom

270sq.ft

Twin Poolview

1 122


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Room Amenities are placed as per the AmenitiesDocket rolled out.

VIP amenities are being placed in rooms as per thecategory (4 Levels).

LEVEL

S SEGMENTFRONT

OFFICEHOUSEKEEPIN

G FOOD & BEVERAGE

1

CMD,Politician,Diplomats &Celebrities

GM letter,Personalized

stationary

Flowerarrangements,

Cut Flowers

Large Fruit basket,Cashew nuts, BananaChips, Chocolates,WineImported Wine /

Imported whisky

2

MD,President,

GM, VP

GM letter Big Flowerarrangement,

Cut Flowers

Fruit basket,Cashew nuts, Chips,

Chocolates, Wine

3 Long Sayers GM letter Cut FlowersFruit basket,

Chocolates

4 High Payers GM letter Cut FlowersFruit basket,Chocolates, Wine

5

Repeat

Guest /Important

Company

GM letter Cut Flowers Fruit basket,Chocolates

All the VIP amenities are placed in the suites as well as any otherVIP room


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ROOM AMENITIES & FACILITIES

Duvets have been used to make beds in allrooms.

Iron & Boards are placed in all rooms

Safe deposit box in all room

Complimentary Tea/Coffee making facilities in allrooms

Daily Local news paper would be provided to allrooms

Private balconies in all pool view rooms

On request complimentary shoe shine facility

Shaving kit & dental kits provided to all therooms

Emergency amenities like hot water bag, icepack, bucket/mug, adopter, mobile phonecharger, coconut oil, sanitary napkin, babynapkin, thermometer are available in

Housekeeping for the guest request Baby crib/baby cots are available on guest

request


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PRESIDENTIAL SUITE

Service Design for Presidential Suite

Facilities Offered

Guest welcomed at airport by Airport representative

Airport transfer facilities by limousine ( 2 wayComplimentary )

Chauffeur announces arrival through mobile phoneto duty manager

Guest welcomed at the main porch by GRE/DM

Room assigned by DM ( referring guest history and

special request)

In Room Check in

Escort to the room by G RE/DM room orientation


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Room Complimentary

1 Complimentary Breakfast at 24/73 20 Minute Signature Massage

4 Airport transfer facilities by limousine ( 2 way Complimentary )

5 One Bottle of Indian Wine

6 Happy hours at sutra from 06 pm to 08 pm ( serving Indian Liqueur)

7 2 Half Litre Bottles of mineral water

8 Choice of newspaper

9 Complimentary usage of gymnasium, swimming pool, tennis court, steam,sauna,jacuzzi

In Room Amenities

1 Personalized Butler Service on Request

2 Amenities on arrival

3 Personalized Stationery

4 Jacuzzi

5 Toiletries

6 In room magazines

7 In room Electronic safe

8 Mini Bar ( Chargeable)

9 Fruit Basket/Cookies


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10 Wireless internet connection

11 Iron and Iron board

12 Tea coffee maker

Room No- 801- 1436 Sq Feet,

Room No 802 - 1052 Sq Feet

LUXURY SUITESl.no

Service Design for Luxury Suite

Facilities Offered

1 Guest welcomed at airport by Airport

representative2 Airport transfer facilities by limousine ( 2

way Complimentary )

3 Chauffeur announces arrival through mobile

phone to duty manager


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4 Guest welcomed at the main porch by

GRE/DM

5 Room assigned by DM ( referring guest

history and special request)

6 In Room Check in

7 Escort to the room by GRE/DM room

orientation

8 Room with Living room and Dining Room

Room Complimentary

1 Complimentary Breakfast at 24/7

2 20 Minute Signature Massage

3 Airport transfer facilities by limousine ( 2 wayComplimentary )

5 Happy hours at sutra from 06 pm to 08 pm ( serving IndianLiqueur)

6 2 Bottles of mineral water


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8 Complimentary usage of gymnasium, swimming pool, tenniscourt, steam, sauna, jacuzzi

In Room Amenities

1 Stationery

3 Toiletries

4 In room magazines

5 In room Electronic safe6 Mini Bar ( Chargeable)




10 Tea coffee maker

ROOM Size: 732 Sq. Ft

EXECUTIVE SUITE

Sl.n Service Design for Executive Suite


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o

Facilities Offered


representative

2 Airport transfer facilities by limousine ( 2 way

Complimentary )

3 Chauffeur announces arrival through mobile

phone to duty manager

4

Guest welcomed at the main porch byGRE/DM

5 Room assigned by DM ( referring guest history

and special request)

6 Escort to the room by GRE/DM room

orientation

7 Room with Living room and Dinning table ( 4

seater).


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Room Complimentary


2 20 Minute Signature Massage

3 Airport transfer facilities by limousine ( 2 way Complimentary )

4 Happy hours at sutra from 06 pm to 08 pm ( serving Indian Liqueur)



7 Complimentary usage of gymnasium, swimming pool, tennis court,


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steam, sauna, Jacuzzi

In Room Amenities

1 Stationery

2 Toiletries

3 In room magazines






9 Tea coffee maker

Room Size: Golf View Suite - 660 Sq Feet,

Pool View Suite- 736 Sq Feet

THE LALIT LUXURY ROOMS

Sl.no Service Design for LaLiT Luxury Room

Facilities Offered



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representative

2Airport transfer facilities by limousine ( One wayComplimentary )

3

Chauffeur announces arrival through mobile phone

to duty manager4 Guest welcomed at the main porch by GRE/DM

5Room assigned by DM ( referring guest history andspecial request)

7 Escort to the room by GRE/DM room orientation

8 Room with Private Balcony overlooking the Pool

Room Complimentary


2 Airport transfer facilities by limousine ( One way

Complimentary )

3 Happy hours at sutra from 06 pm to 08 pm ( serving Indian

Liqueur)


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6 Complimentary usage of gymnasium, swimming pool,

tennis court, steam,sauna,jacuzzi

In Room Amenities

1 Toiletries

2 In room magazines






8 Tea coffee maker

Room Size: 336 Sq Feet

DELUXE ROOM


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Sl.no Service Design for Deluxe room

Facilities Offered

1Guest welcomed at airport by Airportrepresentative

2Airport transfer facilities by limousine ( OnChargeable Basis)

3Chauffeur announces arrival through mobile phoneto duty manager

4 Guest welcomed at the main porch by GRE/DM

5

Room assigned by DM ( referring guest history and

special request)

6 Escort to the room by GRE/DM room orientation

7 Room overlooking golf cource and pool


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Room Complimentary




4 Complimentary usage of gymnasium, swimming

pool, tennis court, steam, sauna, Jacuzzi

In Room Amenities

1 Toiletries

2 In room magazines


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7 Tea coffee maker

Room Size: Golf view room- 292 sq Feet,

Pool view room- 336 Sq Feet

LAUNDRY MACHINE & ITS FUNCTIONTo determine what type and how much industrial laundryequipment you will need, it is important to first determine the sizeof your laundry operation. Some of the things to consider are how

much wash is done in a day, how many hours the laundry roomcurrently operates, employee turnover and floor space.To ensurethe right cleaning chemicals and softeners are used at theappropriate water temperature and cycle, all Dexter on-premiselaundry equipment offer automatic chemical injection capabilitiesan essential feature for hotels and motels concerned about properremoval of stains and other contaminants


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Laundrymachine

Company No. of machines used

Use

Utilativepressingmachine

Ramson 1 Pressing pants

Compressmachine

Ramson 1 Pressing shirt,chef coat, waistcoat etc inshort time.

Calendarmachine (5people)

Electrolux 1 Pressing largelinen like bedsheet, duvetcover, banquet

frills etc.

Steam/HandPressing

Ramson 4 Pressing shirt

Tumbledrier(24 Kg)

Ramson 1 Drying clothes.

Big Drier(60Kg)

Electrolux 1 Drying clothes,linens

Mediumdrier(35 Kg)

Electrolux 1 Drying clothes,linens

Washingmachine (60Kg)

2 Washingclothes andlinens

HouseholdWashingMachine(6 Kg)

Electrolux 1 Washingclothes andlinens

Dry CumWashingMachine(10 Kg)

Suprema 1 Washing anddrying clothesand linens


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LINEN AND UNIFORM ROOMThis is the roomwhere current linen is stored for issue and receipt.The linen room should have a counter across which the exchange oflinen takes place. The room should be next to the laundry so thatthe supply of linen to and from laundry is quick and smooth

In uniform room various Departments have different dress codesand numbers for E.g. Housekeeping-(HK), Main kitchen- (CUL), OKOKitchen-(OKO), Food & Beverage-(FB), and Front Office- (FO).Engineering (dungaree)-(ENG) etc.

Besides each code uniforms set have special number given to staffwhich helps the linen room attendant to give the exact fittingsuniform to the respective staff.

Tailors Room:- This room is kept for house tailors who attend to thestiching and mending work of linen and uniforms

LOST AND FOUND SECTIONThis should be a small secure space with a cupboard to store allguest articles that are lost and may be claimed later

FLOOR PANTRIESEach guest floor must have a floor pantry to keep a supply of linen,guest supplies and cleaning supplies for the floor. It is thehousekeeping nerve center for the floor. The 7.5Floor pantryshould keep linen for that floor in circulation. It should be near theservice elevators and have shelves to stock all linen and othersupplies.


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HEAVY EQUIPMENT STORESThis will be a room to store bulky items such as vacuum cleaners,shampoo machines, etc.

HORTICULTURETotal Area: - 11 Acres;

7.5 Acres: - LaLit Garden, Nursery, HR lawn, Rose garden, Magadhalawn, Banquet circle etc.

Logo Plant: - Anthurium

Gardening Team: - 8 Members

NAME OF GARDENING AREA PLANT OBSERVED

HR Lawn Asoka Tree, Golden Durante,Lily, Pongamia Tree( big tree inHR lawn), Enerma plant etc.

Banquet Circle Yellow alemanda, Mexican Grass(Mat Sq. Ft.), Red Saliva, TempleTree(Plumera Tree), Enerma

plant etc.

Main Porch Ereca Palm, 8 Royal Palm,Triangle Palm, 3 Golden Cyprus,Raphile palm, Heliconia, Bouganvilla(Pink with thorn- Main porchfirst floor).

Magadha Lawn Bermuda Grass, Champagne


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Palm, Cycus Plant etc.

Near 24/7 Terrace & Swimmingpool

Shredded grass, Jyoti Vriks,Ficus Benjamin etc.

LaLiT Garden Heliconia, Supari, golden Cyprus,Red Wax Palm, Christmas tree,

Chinese palm, Black Bamboo,Golden Ferns etc.

Near Main Entrance Red Cocelifa, Point Satias(Redcolour), Ixora Red, Spatiphylum,Anthurium etc.

Rose Garden Golden Cyprus, rose, Heliconia,alemanda etc.

Nursery/Indoor Plant Song Of India, Cup & Saucer,Philodendron, Difencicia,Aglonema, Lilly ums, Monstera,Spathyphylum, Areca Palm,bamboo shots, Credon etc.

Productivity Standard Worksheet

Step 1Determine how long it should take to clean one guestroom

according to the departments performance standards.

Approximately 27 minutesPS: Since performance standards change from property to

property, this figure is used as an example. It is not a suggestedtime figure for cleaning guestrooms.

Step 2


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Determine the total shift time in minutes i.e. 8 hours 60minutes = 480 minutes

Step 3Determine the time available for guestroom cleaning.

Total Shift Time.........................................480 minutesLess:

Beginning-of-Shift Duties.................. 20 minutes

Morning Break.................................... 15 minutes

Afternoon Break................................. 15 minutes

End-of-Shift Duties............................ 20 minutes

Time Available for Guestroom Cleaning...410 minutes

Step 4Determine the productivity standard by dividing the result of

Step 3 by the result of Step 1.

410 minutes / 27 minutes = 15.2 guestrooms per 8 hourshift

Equipment and supply (Inventory Levels)

Recycled Inventories: Items which are recycled during the course ofhotel operations. e.g. linens, some guest supplies (irons, ironingboards, cribs, etc.), room attendant carts, vacuum cleaners, carpetshampooers, floor buffers

Par Number: Par refers to the standard number of items that mustbe on hand to support daily, routine housekeeping operations. E.g.one par of linens is the total number of items needed to outfit all


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the hotel guestrooms once; two par items is the total number ofitems needed to outfit all the hotel guestrooms twice and so on.

Non-recycled inventories: items that are consumed or used upduring routine activities of the housekeeping department e.g.cleaning supplies, guestroom supplies and amenities etc.

Minimum Quantity: is the fewest number of purchase units thatshould be in stock at any time. The inventory should never fallbelow the minimum quantity.

Maximum Quantity: is the greatest number of purchase units thatshould be in stock at any time. It must be consistent with availablestorage space and must not be so high that large amounts of cashare tied up.

Job Lists and Job Descriptions Ajob listidentifies the tasks that must be performed be an

individual occupying a specific position. It should reflect thetotal job responsibilities of the employee. The job list shouldstate what the employee must be able to do in order toperform the job.

Ajob description simply adds information to the appropriatejob lists. This information may include reporting relationships,additional responsibilities and working conditions, equipmentand materials used.

FOOD AND BEVERAGE SERVICE


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Food and beverage service is the essential link between the menu,beverages and other services on offer in an establishment and thecustomers. The server is the main point of contact between thecustomer and the establishment. It is the important role inprofession with increasing national and international status. Theskills and knowledge of food and beverage service and therefore

careers, are transferable between establishments, sectors andthroughout the world

In The LaLiT Ashok Bangalore the Food & Beverage service hasbeen divided into 6 outlets

Restaurants which includes OKO- The Pan-Asian RooftopRestaurant & BALUCHI-North-west Frontier cuisine.

24/7 Coffee Shop Banquets In-Room-Dining Sutra- The Lounge Bar


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BANQUETSThe banquets of LaLiT Ashok Bangalore capable of hosting largegatherings/ wedding ceremony of over 1500 people at our weddinghalls, this five hotel star have an ideal wedding venue/ weddingreception halls.

Name Of The BanquetHall

Dimension Area

Grand Ball Room Length- 89 Ft;

Breadth-42 Ft;

Height-11.5 Ft

4060 Sq. Ft.

Siddhartha Length-100 Ft;

Breadth-40 Ft;

Height-14 Ft

4000 Sq. Ft.

Kalinga Length-130 Ft;

Breadth- 55 Ft;

Height- 16 Ft

7150 Sq. Ft.

Convention Hall Length-80 Ft;

Breadth-40 Ft;

Height-13 Ft

3200 Sq. Ft.

Chanakya Length- 89 ft;

Breadth- 33 Ft;

Height- 13 Ft

2838 sq. Ft.

Board Room Length- 30 Ft; 600 Sq. Ft.


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Breadth- 20 Ft;

Height- 13 Ft

Art Gallery Length- 50 Ft;

Breadth- 12 Ft;

Height 11.5 Ft

600 Sq. Ft.

Taxes used in Banquet

Food & Soft Beveraged-31.65%

Hall Rental-34.53%

VAT-14.65%

Hard Liquor-16.80 %( alcoholic)Inventory List for Banquets

Chairs 1089 Numbers

Big Glass Tables 30 Numbers

Small Glass Tables 6 Numbers

Glass Round Tables 13 Numbers

Cocktail Drop 26 numbers

Wooden Round Tables 81 Numbers

Long Wooden Tables 79 Numbers

Big Wooden Round Tables 19 Numbers


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A marriage ceremony Set Up In Kalinga Hall

A set up for meeting of 6 people in Board Room

BALUCHIThe Restaurant is mainly serving north-west Frontier Cuisine ofBaluchistan. It is situated at the lobby level just opposite tothe SUTRA- The Lounge Bar.


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Total covers- 62 NumbersExcept Monday everyday ghazal is performed by singers from 7pm to 11 pmRestaurant timing: - 11am To 3.30pm

7pm To 11.30pm

Baluchi, the specialty restaurant at The LaLiT Bangalore, is allset to take you to the bygone eras of Baluchistan. It is the firstfive-star hotel restaurant of the city that pays homage to thedelicacies of Baluchistan, and presents an authentic fare ofBaluchi cooking. The kitchen at the Baluchi specializes inauthentic and indigenous style of cooking that includes fourvarieties of cooking which are, Tawa, Kadai, Deghchi, andLagan (lava stone/pathar cooking) in curries and tawa,

tandoor, sigdi and pathar for kebabs. The menu is a delight tothe palate, which includes a variety of kebabs, shorbas, rotiand rice dishes.

With its great variety of aromatics dishes, Baluchi sets anatmosphere for a quite and delightful meal. A big rustic pitchersitting right at the entrance of the restaurant gives guestsIndian feel, and takes them to the bygone era of the Baluchi's.

The usage of copper metal (most common metal ofBaluchistan) in the restaurant, for paneling of four large pillarsto shining copper cutlery further adds to the Indian touch. The62 cover restaurant, located at the lobby level, is open forlunch and dinner.

Baluchi is the first North West Frontier Restaurant in the city,offering best dining options in the traditional Indian cuisine,

sure to excite the taste buds those enjoying the food. Locatedon the ground floor, the restaurant has a great pool view aswell as the live kitchen where guests can watch livepreparation of their food as music plays in the back, hencemaking this family restaurant a unique mix of fine dining andthe live performance of Ghazal.Guests can begin their meal with a variety of refreshing drinkslike Aab-e-Hayak, a chilled green coconut and bee honey drink,


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orJosh -E-Zafran. The appetizers section brings both,vegetarian and non-vegetarian delights. The Hot kebabsinclude Lasooni Machali ke Soole- pompfret marinated with avariety of green spices and garlic, Murg Dum Tikka Baloochi,Aloo ke Rui Kebab and Balkash Rubina - king prawns marinatedwith yoghurt and selected spices and cooked on charcoal grill,

a Baluchi signature dish. Baluchis specialty include The Coldkebabs, Thandi Machalli aur Khatte Kheere - an exoticpreperation of tandoori machalli served chilled with gherkinsand shaved cucumber.

Chef recommends Murgh Boti Ka Salan, Machalli Methi, ChampAur Kheema- mutton chopped by a special process & cookedwith almonds and tasty flavour of spices. The restaurant, as a

speciality, introduces to the vegetarian menu "morels" and"paneer". The introduction of morels is another USP of therestaurant. The curries include Gucchi Mirch Badam,- morelswith chifonards of chilly with almond gravy, Doodh Dahi DumMakhan Masala and Nazakat Ke Kofte. And of course no menuis complete without the mouth-watering desserts, and hereBaluchi serves its guests with some exclusive desserts ofBaluchistan such as Shakoora Phirni, Baktawa, and the exotic

Oom Ali! (Translates to Oh God!), which will for sure remindthem of heavenly taste.

Menu

Amuse bouche(Welcome Note)- A platter of papad along withcold tomato chutney and mint chutney.Ibteda-e-naush(Gets you started)-

Tukmalayai ka sharbat Pudina aur khatte aam ka zaika Jeera annanas aab etc.

Mushq-e-Murakkat(aromatic Extract)

Subz ka murakkat Murgh aur kale channe ka shorba Turai aur methi ka shorba etc.


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Luqmat-e-Subz (vegetables delight)

Chane ka kabab Malai broccoli Hare moong ke nawab kabab Jeera mirch ka nazuk paneer etc.

Luqmat-e-Khas(char grilled kebabs) Saunf aur mirch ka macchli Murgh ka rooi kebabs Murgh ki methi boti Nashpati kabab Nimbu makhan ki machli etc.

Gair-e-Andaz(chilled out kebabs)

Kharbooze ke potli mein mast zaika Dahi ka khak kabab Ghosht ki sajji aur labaan ki talzini etc.

Dawaat-e-lazeez(curries)

Moong dal zaraad Dal baluchi Chatpati sabot Bhindi dhaniya aur pudina ka paneer etc.

Roo-Ba-Roo(staples & rotis)

Butter naan Kulcha(paratha, methi,bharwan) Ulta Tawa Paratha Subz pulao Subz Chilman Ki Biriyani Baluchi Murgh KI Zafraani Dum Biriyani etc.Sher-e-Mehfil(sweet bites)

Taazi tandoori anjeer Kulfi Ghoomta ja Badam aur khurbani ka halwa etc.


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24/7 COFFEE SHOPCuisine: - Multi cuisine

Restaurant timing:- 24 Hours

Location: - At the lobby level

Number Of Covers: - 142

Hunger has no time, so does the food served at 24/7, our 24 hourmulti-cuisine restaurant - Because hunger can strike anywhere andanytime. Located at the lobby level, just besides the pool, therestaurant also provides an option of caf dining just besides thepool. With a total of 144 covers, the restaurant is the largest andone of the best restaurants of the city serving multi-cuisine dishes.

Guests can eat to their hearts content and to the tune of theirstomach as this caf restaurant provides an option of choosing

from a buffet served at breakfast, lunch and dinner or also anelaborate a-la-carte dining guide prepared extensively from healthyand quality ingredients. The buffet here are an ideal place for allthe guests to meet and mingle with other guests.

With ethnic and authentic paintings hanging on the wall, woodencylinders hanging from the ceiling and the instrumental music thatis played within the full length glass windows, giving a scenic viewof the pool, are high points of our 24/7 food restaurants. The

ambience of the restaurant is further accentuated by liveinteractive kitchen where guests can watch the preparation of theirdainty dishes, snacks and kebabs on the caf menu.

The Buffet menu offers a broad range of Salads, soup, Indian,Continental & Oriental food, and Desserts. In Ala carte menu offersIndian, South-Indian, international & continental food. All based ona combination of modern gourmet both in preparation and


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presentation. The wine menu features one of the finest winecollections in the city with new world /old world wines totaling 100labels with the classic and mouthwatering cocktails are also madeavailable.

Guests can explore the Indian zeal for food with this multi-cuisine

restaurant menu with 24/7 signature dishes like Cajun fish sticks,Smoked salmon with capper sour cream, Grilled prawns, Searedprawns with pepper and coconut liquor, Mangalorean fish curry andmud cake. While among beverages, chef recommendations are StayCool, Fruity Fizz, Budweiser, Corona, Large variety of single maltsand premium vodka, LaLiT Cocktail, Bloody Marry and Mojito.

Eat to your hearts content and to the tune of your stomach onlywith our 24/7 restaurant menus.

COFFEE SHOP (24/7)

MULTI CUISINE, 24 HOURS COFFEE SHOP TIME

12.5%=

BREAKFAST =700+12.5%=787.50 06:30-10.30

HRSLUNCH =800+12.5%=900.00 12:30-

15:00 HRS

DINNER =950+12.5%=1068.75 19:30-23:00 HRS

SUNDAY BRUNCH = 1500+12.5%=1687.50 11:30-15:30HRS

KIDS LUNCH BUFFET =400+12.5%=450.00 12:30-15:00HRS

KIDS DINNER =425+12.5%=478.13 19:30-23:00 HRS

KIDS SUNDAY BRUNCH =750+12.5%=843.75

SOUPS &SALADS =500+12.5%=562.00


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AIR INDIA LUNCH = 444.44+12.5%=500.00

AIR INDIA DINNER =444.44+12.5%=500.00

SUTRA-THE LOUNGE BARLocation: - At the lobby level & opposite to Baluchi

Cusine : - Bar

Total Number Of Covers: - 72 Numbers

Timings: 11 pm to 3.30pm

7 pm to 11.30pm

House to the people from various cultural backgrounds, the citysnights are brought to life with The LaLiT Ashok Bangalores clublounge Sutra The thread that holds all the party animals together.Sutra is the ultimate lounge bar: a happening club scene wheremusic, a modern dance floor and chic cocktails at the club bar putthe sizzle back in city nightlife.

Located near the lobby, with a total of 72 covers, including 30 atopen terrace, Sutra is the place guests look forward to, at thisBangalore hotel, after having a hectic day at work, to unwind overtheir favorite drink or even if it is simply relaxing over a round ofdrinks, before taking some important business discussion head on.Open from 11:30 hours till 00:00 hours midnight, this night club is


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the star of Bangalores night life by being one of the mosthappening night clubs in the town

Set amidst the gardens of the hotel, guests can enjoy a wide rangefinest cocktails and drinks, in an open-air seating and also inside

the bar with enchanting music and lighting adding to the magicalatmosphere at the nightclub. The design of this clubbing outlet iscontemporary, cool, polished, and architectural. The placehighlights design features and artwork that sets it way above therest, highlighting the groovy beats of DJ Inferno and DJ Vidyuth, thein-house DJ. Sutra one of the most hip and happening city nightclubs, sizzles the club party circuit with its flair bartending,molecular mixology and specially organized ladies night

IN ROOM DINNIGNumber of covers- 183 rooms

Menus

Breakfast Menus (6 am to 11 pm)

Continental BreakfastFresh seasonal fruit juices/sliced fruits

Basket of morning bakeries/toast

Choice of tea/coffee/hot chocolate.

American BreakfastFresh seasonal juice/sliced fruits


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Basket of morning bakeries/toast

Cereals of plain/fruit yoghurt

Choice of eggs (fried, poached, scrambled, omelets) with baconsausage or ham

Choice of tea/coffee/hot chocolateIndian breakfastChoice of fresh seasonal juices/sliced fruits

Idli/Dosa/Medu vada with sambhar & coconut chutney.OR

Paratha (potato/cauliflower/paneer).ORPoori Bhaji..OR

Masala omeletChoice of masala tea/ south Indian filter coffee.

Freshly BakedChoice of croissants, muffin, doughnut, white/brown bread ormultigrain bread.

Rejuve BreakfastChoice of fresh seasonal juice/sliced fruits

Cottage cheese with fresh fruits.

Sauted mushroom/smoked chicken/ whole or wheat toast (honey &olive oil extra virgin)

Basket of morning bakeries or toast.

Choice of green tea/ chamomile/mint tea.

ON ITS OWN

Continental2 egg Benedict or English muffins.

2 egg omelets served with ham bacon & sausage.

2 fresh eggs fried/poached/scrambled.


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Fresh pancakes/fresh toast with maple syrup & whipped butter.

Crisp waffle served with butter & honey.

ON ITS OWN

IndianPlain dosa with chutney & sambhar.

Masal dosa with chutney & sambhar.

Mysore vada

Plain Utapam/masala uttapam.

Poori bhaji with accomplished garnish

Paratha plain/stuffed.Masala omelet.

ALL DAY DINING

SaladsGreek style

Marinated chicken filletBaby spinach leaf salad

Scottish smoked salmon

Caesar salad with parmigiano-reggiano with following option

With farm chicken breast slivers

With Cajun spiced ocean prawns

Oven roasted vegetables

N.B. Caesar salad is served with 7 seeded croutons, parmesancheese shavings, anchovy fillet, a poached egg,& crisp turkeybacon bits.

Ethnic fareSarson murgh ki tikk


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Aloo matar kaju ka sahasa.

SOUPSBaked onion soup

Soup of the day

MAINS (11am to11pm)

Mix GrillWood fire free range corn fed chicken

Pan seared cottage cheese

Nasi goring

Ethnic fareMurgh tikka makahani

Masaledar jhinga

Gosht rogan josh

Dal baluchi

Dal tadka wali

Khush paneer 24/7

BIRIYANIHyderabadi gosht dum biriyani

Nizami tarkari biriyani

Choice of Indian bread

Steamed basmati rice


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PASTAS & PIZZAS( 11 am to 11 pm)(With your choice of organic whole wheat penne or gluten freefussily with choice of sauce)

Arrabiata

Primovera

Margarita

Pizza tandoori chicken

Vegetable pizza primovera

BETWEEN THE BREADS (11 am to 11 pm)Traditional club sandwichBurger & Fries

Chicken filet burger1

Tuscan vegetable melt kathi role

Paratha rolled with vegetable and eggs with choice of fillings

Chicken tikka kebab

Paneer kathi roll

Ethnic fare

Gosht seekh kebab

Tawe ki machalli

Lacheddar aloo

Malai broccoli

MAINSChettinad paneer chicken

Managalorean fish curry

Aloo gobi matter


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Kudri bhindi

Subz milani

Pulao

Dosa

Idli

KIDS MENUSmiley alien pancakes

Chicken finger

Just fish finger

Pasta magic

Bulls eye

Roll around

Between the breads

Chicken or cheese sandwich served with fries

DESSERTSMascarpone vanilla bean charlotte

Bordelaise pistachio tart

Dark chocolate mousse

Blueberry yoghurt crunch

Selection of Indian sweets

Selection of ice cream

CHEESE PLATTERCheese brie, blue cheddar served with fresh fruits and cracker


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FRUIT BASKETNormal- 2 apple & 1 pear in middle

Small special- 2 apple, 1 pear, 1 kiwi, 1 plum, 2 bananas,1 orange 7few grapes

Large special-2 apple, 1 green apple, 1 orange, 2 pears, 1 kiwi, 1

plum, 4 bananas & few grapes

Standard tea bags for 1 tea1 Tea - 1 tea bag

2 Teas - 2 tea bags

OKO- THE ROOFTOP PAN-ASIANRESTAURANT

Location: - Roof top restaurant at the 6th

floor of the hotelCuisine: - Pan-Asian which includes Oriental, Chinese, Vietnamese,Thai delights

Total Number of Covers: - 142

Restaurant Timing: - 11 am to 3.30 pm

7 pm to 11.30pm

Sitting right under the sky with stars shining over, with yourfavorite Japanese food in front We welcome you at OKO The panAsian restaurant at The LaLiT hotel Bangalore. With a mix ofcontemporary Pan Asian orientation and huge bay windowsoverlooking the sprawling golf course and citys highest tower,guests can treat themselves to a plate of their favorite sushi underthe dim blue lighting in dining are with wooden cylinders hangingfrom ceiling and intimate seating. Ever since it started operating,


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Oko has been one of the hot topics of conversation among theculinary circuit of the city.

The restaurant has 3 set area of sitting arrangement for guestaccording to guest choice and comfort: -

P.D.R.(Private Dining Room) having table number 1 & 2.

F.D. (Fine Dining) having table number 10 to 24.

OKO Lounge having table number from 30 to 33.

Al-fresco, the roof top open sky sitting arrangement having tablenumber from 40 to 48.

The Grill Counter having table number from 50 to 52.

The Tepyanki Live Counter having table number from 60 to 64.The Sanken area having table number 70 to 72.

The Bar having table number from 90 to 100.

Oko has 3 live counters :-

Sushi counter in fine dining area.

Tepyanki & Grill counter in Al-Fresco Area.

Master chef Bhatia along with Chef in charge - Chef Thapliyal, ThaiMaster chef Chef Paitoon Panphan and Chinese Master Chef ChefLiang have specially conceptualized the Oko menu dining which iscombination of Japanese, Thai, Chinese, Vietnamese & Malaysianfood. The menu and the restaurant are designed to provide privacy,unmatched product and ultimate luxury to an evolved elitist classof guests who have a taste of the finest restaurants and

surroundings.

Menus Illustration:-

Amuse Bouche:-Shitake Mushroom With Spicy Mayonnaise.

Mushroom Shot.


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Sushmi & Sashmi Set:-Nigiri set.

Maki mono set.

Uramaki set

Sashmi set.Starters & Salads: -Crispy Tai-Chi Chicken.

Chicken Katha.

Australian Pork Belly Spare Ribs etc.

Vegeterian: -Por Pia Che

Crispy Fried Spinach With Corn.

Crispy Vegetables Salt & Pepper etc.

Soups: -

Tom Yum kung.Tom Kha.

Clear Chinese vegetable Soup.

Vegetable Lime Coriander Soup etc.

Seafood: -Tender Spicy Lobsters With Aniseed & Sacha Sauce.

Prawn In Black bean sauce.

Chili Crab etc.

Poultry: -Chicken: - Kai Tung, Masssaman kai, Kai Himophan etc.

Duck: - Crispy Duck With Barbeque Sauce, Kaeng Phool Ped Yangetc.


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Meat: -Lamb:- Lamb Beijing Style, Lamb With Coriander & Spring Onionetc.

Tenderloin: - Imported Tenderloin In Black Pepper Sauce, ShreddedTenderloin In Oyster Sauce etc.

Pork: - Wok Tossed Ginger Pork, Double Cooked Australian Porketc.

Vegetables: -Mapu Tofu

Tung Pad Nam

Phri Ki Pad etc.

Rice & Noodles: -Chinese Hakka Noodles.

Szechwan Chili Garlic Noodles etc.

Desserts: -Nutty Dates Pancakes; China grass Jelly; Yok Tossed Honey Noodlesetc.

This lunch and dinner restaurant could be an ideal place for top endbusiness luncheon meets or social afternoons whereas at nights,the guests have an option to choose from various cuisines andconnoisseurs of wines and beverages with a range of over 100varieties of wines on its menu. Or it could also be simply officialbusiness entertaining, some celebration, birthdays, anniversariesor any informal get together Oko is just the right place to be atwith its formal dining area for all highly important events andformal gathering, a funky lounge to simply hang out and a sunken

seating area right under the sky with leather upholsteries sofas.

At this Japanese sushi restaurant with 142 covers, the taste andthe food is taken to an altogether different level as its well trainedstaff takes guests through the Japanese dining menu. The beautifulred chandelier in the private dining room for 12 people, donetastefully in red upholstery and with shimmering chandeliers,


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provides the perfect ambience to all the special and privatemoments. While the blue color light hitting the ceiling at thelounge adds to the wow effect of the evening. Oko is the largestrestaurant in the city and combines a unique mix of private dining,fine dining, lounge and open sky seating with best Sushi,teppanyaki, grill and the bar counters all within the same space.

Teppyanki

AppetizerKani Kara Tempura

Yasai Salad

Yasai Tempura Mariawase etc.

Salads: -Kani Kama Salad

Yasai Salad

Soups: -Miso Shiru

Tori Tiru

Main Course: -Grilled Lobsters Tails.

Grilled King Prawn.

Chicken Teriyaki etc.

Rice & Noodles.

Gomuko ChahanYasai Chahan

Apart from these tepiyanki there are 3 set menus: -

Jasmine Sea Food cost of Rs 2025 + taxes

Orchid Meat Menu cost of Rs 1725 + taxes.


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Romeo Y Julieta( Churchills)

Partagas Series D Number 5

Montecristo Especial Number 5

Cohibo Robustus

Cohiba Siglo VI

Hoyo De Monterrey

Cigars are mainly kept in Humidor having temperature 21.5C &humidity of 65-70%

Chefs recommendations include Satay Udang (char grilled prawns

with Asian spice), Fish with Malaysian Spices (John Dory flavourwith shallot, garlic and dried shrimp), Yaki Udon Chicken (Japanesethick noodle in Tonkatsu sauce with prawn), California Uramaki,Tom Yum Kai (traditional hot Thai soup with lemon grass andgalengal flavour) and Koong Phad Kapprao Thai Style Stir FriedPrawns with Chilli, Garlic & Sweet Basil

FOOD & BEVERAGES

TAXESItem Service Charge Service Tax VAT.FOOD 10% on Food

Value6.18% on FoodValue & ServiceCharge

13.5% on FoodValue & ServiceCharge


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HALL RENTAL 10% on HallRental Value

10.3% onRental Value &Service Charge

12% on ServiceCharge &Rental Value

LIQUOR 10% on Liquorvalue

6.18% onLiquor Value &

Service Charge

Exempted

MISCELLANEOUS CHARGE

10 % onMiscellaneousValue

10.3% onMiscellaneousValue & ServiceCharge

12% onMiscellaneousValue & ServiceCharge

RESTAURANTFOD &BEVERAGES

CHARGE

______________ ________________ 13.5% on Food& BeveragesValue.


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AERO INDIA (AERO SHOW) 2011

Aero India Show 2011 (Air Show) is a biennial show organized byDefence Ministry in association with CII. This will be 8th edition ofAsia leading air show held at Yelahanka Air Force Station and thisshow has attracted many major helicopter, airplane and defence

equipment manufacturer across the world. This event will have adisplay of new technology, product, latest equipment and manymore. Bangalore is gearing for another spectacular event this Feb2011. The Aero India 2011 (Air Show) is going to be held from 9thFeb 13th Feb 2011 at the Air force Station, Yelahanka, Bangalore.

With many conference and seminars to be held by DRDO and ASIand also special interviews on the issue related to SP Aviation,AirBuz and Naval Forces.

With Indian being the most attractive market for the defenceequipment, all the major global aviation giants have signed up toparticipte in Aero India which include Lockheed Martin, Boeing, BAESystems, EADS, Rosoboronexport and CAE, among others.

The LALIT ASHOK is the catering partner of 3 stalls i.e. DRDO,VETRA & BAL. In DRDO stall we have breakfast service lunch & hightea service in both ground floor and first floor.


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CULINARYCulinary art is the art of preparing and cooking foods. The word"culinary" is defined as something related to, or connected with,cooking. A culinarian is a person working in the culinary arts. Aculinarian working in restaurants is commonly known as a cook or a

chef.It also defined as a chemical process, the mixing of ingredients; theapplication & withdrawl of heat; decision making; technicalknowledge & manipulative skills. In the more advanced stages, afurther element occurs- thats of creativity. Its the mixing of bothart & creativity.

AIMS AND OBJECTIVES OF COOKINGThe aim or the intention of cooking is to see that the food cookedundergoes a physical change, sometimes a chemical change and isacceptable.

The object of cooking is to achieve certain results such as:

1. To facilitate and hasten digestion, so that the cooked food isabsorbed by the Digestive system and subsequently assimilated by

the body.2. A physical change occurs when a substance changes its form,colour or size, but still remains that same substance, like waterthat changes to ice.

3. A chemical change occurs when a substance changes its form,colour or size, combining so as to form an entirely new body, e.g.Milk changes to curd.


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4. Cooking partly sterilize food above 40oc, so that the growth ofbacteria falls Off rapidly and boiling kills the living cells.

5. Cooking makes food more attractive to have eye appearance andvariety.

6. Cooking increases taste and palatability.

7. Cooking helps to make food more digestible.

HIERARCHY AND KITCHEN STAFFINGHierarchy refers to the flow of authority from top to bottom in anorganization and with respect to the kitchen. It refers to the flow ofauthority commencing from executive chef and goes to the bottomi.e. Kitchen helpers. Kitchen staffing refers to not only assigningthe positions but also filling them with the suitable manpower.Staffing is the actual strength of the employees working atdifferent levels, which depends upon the various factors as: -

The extent of the menu and the market a kitchen is serving. Use of prepared convenience foods. Types of equipments available. Need of skill involved at the various levels. The size of the establishment.


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CLASSICAL BRIGADEChef Auguste Escoffieur gave the concept of classical brigade,which means the actual work force requirement of any particularestablishment. He divided whole of the kitchen into parties /corners and the system is still followed in the organizations.Purpose of classical brigade is to fix the duties and responsibilitiesand fix the area of work by party / corner we mean grill party, roastparty, vegetarian party etc. It was the time when few machineswere available so more need was there to know about themanpower requirements.

Executive chef (chef de cuisine)

Second chef (sous chef)

Chef de partie

Commis i

Commis ii


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Commis iii

Apprentices

Helpers / trainees

MODERN STAFFING IN VARIOUS HOTELS

In the present scenario, the modern hotels have various CDPSunder the SOUS CHEF who have specialized in a particular field


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ROLES OF EXECUTIVE CHEF

1) Planning menu: he has to take into consideration all the factorswhich influence the planning of menus and the chef has to take acritical note of all the activities which are important in the menuplanning. Care should be taken of various things such as eatingtrends, raw materials availability and variety of the meals.


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2) Forecasting: before indenting and buying, the chef must be ableto produce the accurate estimates of the volume of production. Hemust consider the following points:

a) Previous years sales during the same time period.

b) Sales forecast from f & b service departments.

c) Volumes of daily enquiries for the parties.

d) Chefs own experience.

3) Purchase: the food cost will go up if the purchasing is not donein an optimum manner. Excessive raw materials results inpilferages whereas shortage of raw materials results in the loss ofbusiness and decreases the no. Of clientele.

4) Planning work schedule: it is the duty of the executive chef toensure that the schedule of work is planned in such a way thatenough work forces are available all the time. So, the workschedule should be properly planned in order to ensure man poweravailability during the peak season and festival time.

5) Staff hiring: although the final decision rests with the personnelmanager but the details of the staff hiring are given by the

executive chef because he is the one who is actually taking part inthe day-to-day operation.

6) Training: the chef will give the demonstration of the new disheswhich he wants to introduce in the menu. So, its duty to plan thetraining programs not only for the new comers but also for theexisting staff.

7) Supervision of the staff: it is the duty of the chef to delegate theauthority amongst the various chefs working under him to ensurethat the staff is performing duties as per his expectation.

DUTIES AND RESPONSIBILITIES OF VARIOUS CHEFS


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SOUS CHEF: He is the right hand of the executive chef and isgenerally responsible for the day to day functioning of the kitchen.His duties are almost same as that of the executive chef. Hesupervises the practical activities of the kitchen. He is answerableto the executive chef regarding the daily activities. In the largeorganization the no. Of sous chef can vary depending upon

separate kitchen for separate restaurant.

CHEF DE PARTIE (CDP): For different section in the kitchen, there aredifferent CDPs who generally work with the help of the differentapprentices and commis. Various cdps and their duties are asfollows:SAUCE COOK / CHEF SAUCIER: He prepare the entre i.e. To see allthe meat, poultry, and game birds (like turkey, pigeon etc.)Especially those which are not roasted or grilled. He prepare hisown mise-en-place (putting every thing on place) i.e. Preparing forsomething in advance like cutting, chopping and collecting thenecessary ingredients for many items. He can receive the preparedcuts of meat from the larder department.

ROAST COOK / CHEF RTISSEUR: He is responsible for thepreparation of all the roast and grill items. This section alsocontains the deep frying section and also prepares

accompaniments, sauces and garnishes for roast and grills. FISH COOK / CHEF POISSONNIER: Except for the deep fried andgrilled fish all the fish preparation are prepared here along with theaccompaniments, sauces and garnishes. So a thorough knowledgeof various recipes and their accompaniments is a must in thisdepartment.

GRILL COOK / CHEF GRILLARDIN: He is the in-charge of grilling of

various dishes. Sometimes these chefs work under roast section. VEGETABLE COOK / CHEF ENTREMETTIER: All the vegetable andpotato other than deep fried prepared here under this section

SOUP COOK / CHEF POTAGE: These sections prepare all the soupsand their accompaniments and the garnishes are also prepared bythis chef. Great care should be taken because it gives theimpression about the meals which are to be followed.


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LARDER COOK / CHEF GARDE MANGER: It is the cold section of thekitchen which is generally concerned with the pre-preparation ofthe food which is cooked by other department. This includes thepreparation of game, poultry, and fish. Cleaning and portioning ofmeat is also done in this section. Also, this department isresponsible for the preparation of hors de oeeuvres, salads,

canaps, sandwiches and butchery section etc. So, the work of thisdepartment is unending and continuous throughout the operations.

INDIAN SECTION COOK: This department is responsible for thepreparation of all indian dishes given in menu, which includetandoor, halwai, curry, rice, vegetables etc.

PASTRY COOK /CHEF PATISSEUR: His work is specialised and all thecontinental sweets, pastries and bakery product prepared by the

pastry section.

RELIEF COOK / CHEF TOURANT: He is a relief cook takes over asection when a particular cdp goes on leave or has an off day. He isgenerally a senior chef who is all rounder. He has got knowledge ofall the departments

BREAKFAST COOK / CHEF DE PETIT DE JEUNER: His duty starts veryearly. He is responsible for complete breakfast service after his

work, he prepare mise-en-place with the next cook. STAFFS COOK: He generally prepare for the staff.

COMMIS: This people help in doing mise-en-place.

COOPERATION OF KITCHEN WITH OTHER DEPARTMENTS

Cooperation with front office

Front office will communicate arrival and departure list which willhelp to forecast about the quantities to cook.

With the association assistance of front office kitchen peoplepromote sales by explaining the guest as to what is available andwhere it is available.

Front office gives the list of V.I.P. arrivals in order to increase thereputation of the establishment.


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Cooperation with house-keepingIt is mainly for the supply of linen i.e. Aprons, kitchen towels,dusters etc and to keep the kitchen clean.

Cooperation with f & b serviceThere should be a close liaison b/w f &b service and the kitchen

staff because f & b personal are involved in the selling of theproducts made by the kitchen department. It is the duty of the f &b personal to give the intimation about the various parties to behosted in future and in turn it is the duty of the kitchen people toprovide food at right time in hygiene condition. Also f & b personalmust be aware as to how much time does a dish require to getready because they are the ones who are directly associated withthe guests.

Cooperation with maintenanceMaintenance will keep the equipment in working condition. Furtherthis department maintains all the electrical fittings. Also theyintroduce as well instruct about the use of new equipment.

Cooperation with store / purchaseThis department will provide all the raw materials as required bythe chef. The chef must indent in time to insure that the purchasepersonal get sufficient time to procure the rawmaterials. The chef

also gives purchase specification from time to time depending uponthe recipe requirement.

Cooperation with management:

Department must cooperate with the management and shouldprovider the things results which the management want to havei.e. As per the menu requirements. Further the department shouldin-cooperate the new changes, which the management suggests so

a good cooperation b/w the kitchen staff and the managementshould be promoted.


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preparation like chopped/sliced onion, diamond cut of capsicum ofbell pepper, capsicum & pimento.

BUTCHERY: - This kitchen deals with various cuts of meats, chicken,poultry, sea fish etc. It prepares the required amount of meat orchicken, fish required for various kitchen of uniform proportion.

Equipments used in butchery are meat tray, meat slicerrheninghaus, patty maker, band saw, meat saw etc. Various cuts offish, beef, lamb, chicken are used according to requirement. Forexample in case of fish cuts like fillets, paupiettes, supreme,goujon, goujonette etc. in case of lamb/mutton cuts like saddle,chump chops, shoulder, breast etc. in case of beef tenderloin,chateaubriand, tournedos, boned sirloin etc. in case of pork thecuts are trotters, shoulder, loin, belly etc. in case of poultry thecuts are drumsticks, thigh, breast, carcass etc.

BANQUET KITCHEN: - This kitchen prepares all the food for banquetparties. Its a quantity kitchen as in this kitchen the quantity offood produced is much more than any other kitchen. It required adefinite time for food pick up along with proper garnish in varioussize food pan. The foods which are gone to pick up should have thetemperature above 63C

HALWAI: - It Prepares all the Indian sweet confectionary items for24/7 coffee shop and banquets like gulab jamun , gajar ka halwa,rasgolla, double ka meetha, etc.

PANTRY KITCHEN: - Its the continental kitchen which prepares allthe continental dishes like pizza, burger, fries etc. it is the mainly akitchen for 24/7 coffee shop.

A-LA-CARTE/INDIAN KITCHEN: - This kitchen prepare all the Indianfood item for the breakfast, lunch and dinner buffet for 24/7 coffeeshop. It also prepare all the a la carte Indian food item for coffeeshop and room service like kathi roll, khush paneer, bharwan alooetc.

TANDOOR: - It prepares all the tandoori food items like kebabs,tandoori roti , naan, assorted Indian breads, tandoori chicken etc.


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