hotel management

1. Presented by
AJAY KUMAR
(ROLL NO. 151686)

3. J.W MARRIOTT
FOUNDER OF MARRIOTT
HOTEL

5. VISION
MISSION STATEMENT
“ SATISFIED CUSTOMER IS OUR ULTIMATE GOAL AND WE
STRIVE TO ACHIEVE THAT THROUGH MOTIVATED
ASSOCIATES, CUSTOMIZATION OF QUALITY PRODUCT AND
EXEMPLARY EXCELLANCE IN SERVICE”

6. • 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

7. 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

8.  164 rooms property
There are different types of rooms
Deluxe room
Executive deluxe
Junior suite
Presidential suites

11.  It is a multicusine
restaurant
 Serving buffet and
a la carte menu
 Speciality- Thai,
Chinese, Oriental,
Cantonesse,
Sichuan, Indian
and Wokkeire
 150 covers

12.  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

13.  Italian restaurant
and bar
 Speciality- wood
fried oven pizza and
hand made pasta
 50 covers

14.  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

15.  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

16.  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

18.  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.

19.  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.

20.  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

21.  The house keeping department provides
the Evening service to all the occupied
rooms as well as expected arrival rooms.

23.  Bell Desk
 Reception
 Cashier
 Concierge
 Reservation
 Guest Relations

24.  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.

25.  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.

26.  City Information
 Travel Arrangement
 Theatre, Cinema, Restaurant Bookings
 City/Outstation tours
 Co-ordinations with the main porch
 Doctor on call.

28.  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.

29.  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.

30.  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.

31.  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.