 HOTEL ATRIUM SURAJ KUND, FARIDABAD  INTRODUCTION  Located close to the historical Tughlakabad Fort and overlooking the

serene Aravali hills, Atrium Hotel & Conferencing is within close proximity to the bustling commercial hubs of South Delhi. Welcome to atrium hotel. Atrium hotel in the leading hotel which provides Luxury Hotels in Faridabad with Business Hotels in Faridabad and Discount Hotels so do Online Hotel Reservation and Hotel Booking at Faridabad for the best Hotels in Faridabad and Faridabad Hotels in India  Ideally located for both business as well as the leisure travelers, the hotel offers 90 spacious and tastefully appointed suites and rooms besides extensive conference and banquet facilities.  Situated in the sylvan neighbourhood of Surajkund, Atrium Hotel & Conferencing is owned and operated by The Claridges Hotels & Resorts. The group owns and manages The Claridges, New Delhi; The Claridges Nabha Residence, Mussoorie and SeaRock Hotel, Mumbai.  LOCATION MAP  INTRODUCTION  The quality of food and beverage does not vary much in same line restaurants but ultimately the most crucial and most talked about aspect of food and beverage is the service that goes along with it.  A not so high quality food can be camouflaged by excellent service but never can bad service be camouflaged by good food.  The aim of the operation is to make the guest feel relaxed and at home.  PANORAMIC  The menu of the Restaurant is quite elaborate. A range of light snacks to mini meals is available.  A multi-cuisine restaurant, Panoramic offers a vast choice from the menu. Large bay windows provide a sweeping glimpse of the idyllic surroundings.  Timing: 7.30 am – 11.30 pm  The burgers are prepared in the pantry, along with the sandwiches etc, are made here. Fruits juices, fresh or canned and all hot beverages are also sent from this counter.  Breadbasket during the lunchtime and a cheese platter and are also sent from the pantry.  A high standard of hygiene and cleanliness is maintained.  ON THE ROCKS

 With a spirited ambience and lively music, On The Rocks provides the perfect setting to raise a toast to your success.  The bar is stocked with fine spirits including all time favourites.  Timing: 4.00 pm – 12 midnight  BAKER’S DELIGHT  The bakery is a repository of oven fresh goodies with irresistible aromas.  Choose from a delectable range of confectionery, cakes and breads.  Timing: 11.00 am – 11.00 pm  BANQUETS & CONFERENCE  Whatever the occasion, an official meet or a personal celebration, Atrium rolls out an ideal welcome in its own style.  Two spacious & aesthetically done up halls - Crystal and Maple are equipped with every modern conferencing facility for professional meets.  ROOM SERVICE  When a guest calls the Room Service, his order is taken by the order taker who posts the entries into the computer.  The cheque is printed on a printer which is kept at the supervisors desk.  This cheque has 4 copies –KOT, Guest copy, Accounts copy and F&B control copy.  The KOT and F&B control copy are taken off by the supervisor and given to the kitchen and Room Service steward who lays the trays or a trolley.  The breakfast is collected from the Room Service kitchen, some of lunch, dinner items are picked up from Chins kitchen, Main Kitchen .  After the food is picked up, it is kept on a tray which is kept at the Supervisor’s desk. The Supervisor checks the order before it goes to the room.  Accompaniments of different foods (Indian, Chinese) etc. are also placed.  INTRODUCTION  The housekeeping department is an important organization, which looks after the welfare of the guest.  A tidy well kept room and clean, aesthetically appealing surroundings affect the guest greatly.

 The image of the hotel and its name is greatly heightened if the guest is pleased and is satisfied that he’s got his moneys worth in terms of service and treatment.  ACCOMMODATION  Atrium also offer a choice of exclusive fully furnished ready-to-move-in serviced apartments complete with new-age facilities, un-interrupted power supply, round-the-clock security etc.  Services & Amenities in Rooms:  Mini bar  In room channel TV  100% cotton bath towels  Twice-daily housekeeping service  High speed internet  Complimentary daily newspaper  VARIOUS AREAS OF OUTLETS  Linen room  Uniform room  Laundry  Flower room  Lost and found  Key control  Housekeeping Control Desk  INTRODUCTION  Very often the first and the last place the guest comes into direct contact with the Hotel is the Front Desk.  It is the Front Office, which forms the basic foundation for the hotel staff and guest relation in the future.

 Its primary function is the sale of guest rooms available in the hotel by following a series of preset procedures consisting mainly of reservation followed by registration and assigning room to customers.  DIFFERENT AREAS OF THE FRONT OFFICE  Bell Desk  Information.  Reception.  Cashier.  Concierge.  Reservation  Instant Reservation desk.  INTERACTION BETWEEN GUEST AND THE HOTEL  During the hotel stay, a guest may require certain services from and engage in various transactions with the hotel.  One or the other section of the hotel front office mostly handles these.  Following is the example of interaction of the guest and the hotel at different stages of his stay:  Pre-arrival  Arrival  Occupancy  Check out  INTRODUCTION  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.  DEPARTMENT OF FOOD PRODUCTION

 The main objective of this department is:  Production of high quality food (quality control)  Cost minimization in production of food  Minimize wastage of labor & capital (capital includes energy consumption etc.)  Profit maximization by:  Publicity  Guest satisfaction  Variations in existing menu.  THE KITCHEN SUBDIVISIONS 1. MAIN KITCHEN: a. b. c. Soup Section Hot Range (continental) Indian Kitchen

2. GARDEMANGER: 3. BAKERY: 4. BUTCHERY: 5. SPECIALTY KITCHENS:  INTER DEPARTMENTAL RELATION SHIP The ‘Kitchen’ has a direct relationship with the following departments:  F & B outlets  Kitchen Stewarding  Housekeeping department:

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