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Jw marriott chandigarhppt


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hotel management

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Jw marriott chandigarhppt

  1. 1. Presented by AJAY KUMAR (ROLL NO. 151686)
  4. 4. • It is situated in the heart of the city Chandigarh •Plot no. -6, sector 35-B, Dakshin marg. Chandigarh, 1600 35 India. •Phone no. 01723955555
  5. 5. JW Marriott Hotel is centrally situated within close proximity to the Chandigarh Airport. With 164 spacious rooms, including 4 Suites and 1 Presidential Suite, this Chandigarh hotel’s accommodations offer plush bedding, work-space and an array of in-room media. Outstanding among luxury hotels in Chandigarh, the JW Marriott is home to a renowned Quan Spa, JW Fitness, and a rooftop swimming pool. With seven restaurants, guests can indulge in an array of dining options, including fine dining at Saffron (Indian Cuisine) and global cuisine at The Cafe@JW, to Whisky 111 which offers premium whiskies from around the world. With exquisite catering, impeccable service, and an abundance of indoor and outdoor space, this Chandigarh hotel’s event venues are an ideal choice for conferences, weddings and social events
  6. 6.  164 rooms property There are different types of rooms Deluxe room Executive deluxe Junior suite Presidential suites
  7. 7.  It is a multicusine restaurant  Serving buffet and a la carte menu  Speciality- Thai, Chinese, Oriental, Cantonesse, Sichuan, Indian and Wokkeire  150 covers
  8. 8.  It is a fine dinning Indian restaurant serving authentic north west frontier cuisine  Also offers unique flavours from the tandoor and charcoal grill  Speaciality- North West frontier cuisine  It has a set menu and a la carte menu  66 covers
  9. 9.  Italian restaurant and bar  Speciality- wood fried oven pizza and hand made pasta  50 covers
  10. 10.  A deli & patisserie offering freshly baked delicacies along with handmade illy coffee and ronnefeldt tea  Speaciality- illy coffee, ronnefeldt tea, exotic cakes, movenpick ice cream, high end non alcoholic beverges  17 covers inside and 16 covers al fresco
  11. 11.  A chic transitional bar serving breakfast in the morning  Speciality- selection of international wines and wide variety of whiskies  28 covers and 16 al fersco
  12. 12.  THE GRAND BALLROOM  divisible in 4 parts-GBR 1, GBR 2, GBR 3A &3B with partitions  585 sq meters o THE LIVING ROOM  It is divided into three parts-LR 1, LR 2A & 2B
  13. 13.  The Housekeeping department of any hotel plays an important role in the maintenance of the revenue earning potential of the organization, because the sale of rooms constitutes a minimum of 75% of the hotel profit  A good hotel operations ensures optimum room sales to bring in maximum profit.
  14. 14.  Attending guests calls and handling complaints on the phone. The guest usually ask for laundry service and other requirement like soap, towels, etc.  Taking the departure room from the front office and releasing the cleaned rooms.  Informing the room attendant for work like putting Extra ,water in the guest room, collecting guest laundry etc.  Informing the maintenance department about maintenance job in floor or public area.  Filling the lost and found register, making the lost and found slip and putting the items in the lost and found cupboard.  Issuing the floor keys and collecting them during different shift.  Filling the log book at the end of each shift.
  15. 15.  The house keeping holds keys which guests room can be opened. Therefore a control is necessary to ensure the guest’s and his belonging’s security.  All keys are issued to staff at the start of the each shift and collected at the end of shift, from the control desk. While issuing and depositing the key all have to sign the register.  In JW Marriott there are 4 floors and each floor is divided into Three sections. The hotel has electronic locks which are opened by magnetic coded cards
  16. 16.  The house keeping department provides the Evening service to all the occupied rooms as well as expected arrival rooms.
  17. 17.  Bell Desk  Reception  Cashier  Concierge  Reservation  Guest Relations
  18. 18.  This is the first section where the guest comes in contact with the hotel employee. It is located in front office and deals with some functions, the main one being checking in or allotting rooms for individuals or groups.  When the guest arrives at the hotel, he first approaches the Reception counter to give his name if he has reservation.  In case of walk-in, the receptionist fills out the registration card and checks the computer for vacant rooms.  The receptionist checks up with the assigned rooms report also to ensure that the room allotted is vacant.
  19. 19.  The reservations is the back bone of front office and is supported by Sales & Marketing department for reservations.  The reservation section is the front office is perhaps the centre for the hotel’s room sale division, In this division which deals with the guests at the time of hotel.
  20. 20.  City Information  Travel Arrangement  Theatre, Cinema, Restaurant Bookings  City/Outstation tours  Co-ordinations with the main porch  Doctor on call.
  21. 21.  Hotels are justly proud of their reputation for fine cuisine and elegant dining. Food production is an integral part of the services of the hotel. When the guest arrives at the hotel he not only expects a comfortable and relaxed stay , but he also expects good food of the highest possible standards Especially in today's times with growing competition it is very essential that the hotel tries to provides as many food outlets to the guest serving various kinds of quality cuisine.
  22. 22.  In every hotel the kitchen is divided on the basis of their operations size and location on an way be further sub divided into various sections. On the basis of the cuisines or dishes prepared. The most important part of any hotel’s F & B production is the ‘Main Kitchen’  The main kitchen is the largest kitchen in any hotel, where most of the food handling and cooking taker place. This kitchen caters to the F & B outlets directly or through the satellite outlet kitchen. Therefore this kitchen handler the basis cookery like cooking of the stocks, sauce, gravis, soups and other simple dishes which can be produced in large soups and other simple dishes which can be produced in large quantities and be supplied to other satellite kitchens. Thus saving a lot of time energy. One the part of the satellite kitchens and simplifying their task.
  23. 23.  To make Recipes and set methods of production of basic doughts; preparation of different types of rolls.  Maintain Baking oven Maintenance, operation and temperature control.  Volume of breads and rolls made per day.  Usage and type of mixing, fermentation and Baking equipment and accessories.  Preparation of basic doughs and pastes. Sponges and pastry mixtures and their recipes.  Ingredients and methods of preparation of various pastries, chocolates, toffees and confectionery.  Special cake orders and their decorations.  Storage of chocolates and pastries.  Supply of bakery items to the pastry shop.  Operation of special equipment and their utility.  Preparation of cookies and breakfast rolls.  Basils of requisition.  Energy expenditure and consumption.  Wastage control and pilferage.  Prices of ingredients and pricing.  Pre-plated desserts for A la Carte service, preparation and service of sweet sauces like Melba, Chocolate, Vanilla, Sabayon etc.
  24. 24.  The main continental kitchen caters to  The buffet  Banquets  Room service  And supplier’s soups, stocks, saucer, curd to the continental section in the coffee shop kitchen.