RADISSON BLU PLAZA

DELHI

MADE BY:
SUMBUL KHAN
2ND YEAR
ROLL NO. - 131336
IHM AHMEDABAD
 INTRODUCTION
■ Radisson Hotel is a deluxe hotel in Delhi by an international chain
of hotels. It is the most awarded business hotel of Delhi. It is most
preferred by the business travelers as it is nearest to the
international and domestic airports in Delhi. Radisson hotel offers
the ultimate in comfort, style, design and services. Radisson hotel is
in easy approach important city area like commercial centers,
business points and tourist attractions.
■ Interiors of the Radisson Hotel are aesthetically designed. Rooms
are spacious, well appointed, spacious, and replete with all the
luxury and 24 hour room services. Radisson hotel provide its
business travelers with temporary office facilities, high speed
Internet, WIFI enabled, secretarial assistance. Various recreational
facilities like outdoor pool, spa, sauna, outdoor sports are provided.
24-hour travel desk, car rental and doctor-on-call are other services
offered in the Radisson hotel.
 ABOUT CARLSON COMPANIES
■ By joining Radisson, you’re not only working for a great hotel company, you’re also
working for Carlson companies, Inc., of the largest privately held corporations in the
United States.
■ 1938… Curtis L. Carlson, a natural born entrepreneur, borrowed 55$ & began the
gold bond stamp company curt realized success with his new business venture &
soon diversified into other areas.
■ Late 1960’s … Mr. Carlson purchased his first Radisson hotel in Minneapolis,
Minnesota. The hotel was originally built in 1909 and was named after the 17th
century French explorer and fur trader, Pierre esprit Radisson.
■ 1973 … The gold bond stamp company became Carlson companies, Inc. curt
Carlson added new businesses to his company such as T.G.I. Friday’s restaurants and
ask Mr. Foster travel agencies.
■ Today…Carlson companies is one of America’s largest privately owned corporations
we have 160,000 employees worldwide with operations in 140 countries. Annual
revenues exceed $33 billion.
■ Under the leadership of Marilyn Carlson Nelson, Carlson companies, Inc.
capitalize on the synergies of its travel, hospitality and marketing businesses to serve
fortune 1000 corporate clients and consumers. Through dynamic and progressive
leadership,
■ Carlson companies continue its best practices of corporate citizenship wherever it
does business.
 ABOUT THE PROPERTY
■ The Radisson hotel started its operations on 25th March 1998. There are
four guest floors in the hotel and 256 rooms in all. All even numbers face
the airport except 04’s, 34s. Odd numbers either facing pool or the garden.
All suites are either pool/township facing. The presidential suite is named as
Aravalli (room # 101).
■ Room configuration:
■ Plaza rooms 45
■ Business class 80
■ Superiors rooms 103
■ Executive suites 14
■ Deluxe suites 13
■ Presidential suites 01
■ There are five guest elevators and three service elevators. Employees
may only use service elevators. On each floor situated opposite to service
elevators is the floor linen room.
■ The guest room features a proper writing desk, with telephone lines,
internal and national direct dialing facility.
FOOD & BEVRAGE SERVICE
 INTRODUCTION:
■ The previous of food & Beverage away from home forms a substantial part
of the activities of the hotel and catering industry by which it is a part, the
food and beverage function is characterized both by it’s diversity by it’s size.
■ The Food and Beverage department is one of the major revenue generating
department of Radisson Hotel Delhi because of its vast number of outlets
involved, quality of food present and the type of service offered.
■ The Radisson Delhi has 2 International standard restaurants offering a
variety of cuisines, 24 hrs room service.
■ The Great Kabab Factory is the Indian specialty restaurant located on the
lobby level. It is next to coffee shop and overlooks the pool. ( it is currently
under renovation)
■ NYC-The Fun Café is a 24 hrs coffee shop of the hotel. Its theme is New
York based. It has a light air ambiance. It cuisine at dinner.
■ Savannah Bar is situated on the lobby level and overlooks the pool as
well as the Tea lounge.
■
 NYC-THE FUN CAFÉ
It is New York based theme 24 hrs coffee shop at
Radisson. The coffee shop is located at the lobby level
that overlooks the Pool as well as tea lounge. The
coffee shop besides serving the regular breakfast,
Lunch and dinner buffet, also offers the dessert and
salad buffet.
Besides all these, the Coffee Shop also serves an A La
Carte selection of Indian, continental and Chinese
cuisine, they are served wine, beer and select drinks
both imported as well as domestic.
They have 4 side stations.
All the side stations have propriety sauce B & B plates,
water goblets, tea cups, tea saucers ( forks, knives,
spoons are placed in drawers) straws, cheque folders,
toothpick stand on the top.
 SAVANNAH BAR
■ Savannah Bar is situated at the
lobby level overlooking the blue
expanse of the pool.
■ It is a colonial style bar, the
bar gets its name from the bar gets
its name from the African
Grasslands and the décor goes on
to compliment the same. The car
serves the cocktails, mocktails, and
the kinks of alcohol and has
selected no.of snacks. The Bar
has the guitarist who plays from 8
pm till midnight.
 THE POOL SIDE BAR
■ The Pool Side bar is situated
beside the swimming pool.
The tables and chairs are set
around the pool, as well under
shade near the bar. There is a
back area used as store, this
is exclusively for staff use.
■ Apart form serving of
drinks it also provide snacks
but the disadvantages of this
bar is that it does not have
direct connection to the
kitchen so far as the pick up
of any order, the stewards
have to walk a long way
through any one of the lets to
reach the kitchen.
 R- THE LOUNGE
■ The R- lounge is located in
the lobby tea lounge serves
an assortments of pastries,
savories and varieties of
tea/coffee etc.
■ The varieties of coffee
include Decaffeinate,
Colombian supreme, Estate,
Java, Ethopian Mocha and
Keyan Kilimanjaro to name
a few.
■ To name a few varieties of
Tea-Assam Fine orthodox,
Darjeeling, Nilgiri,
Camomile, Basilist Felix,
who plays 6 days a week.
HOUSE KEEPING
 INTRODUCTION:
■ "House keeping" literally means "keeping the house in order in
terms of cleanliness, Hygiene and everything else that goes along
with this".
■ The Role of this department is vital in any star rated hotel. It is the
Backbone of the hotel. Cleanliness of the Lobby, the Rooms, the
restaurant and Corridors to name a few is the responsibility of the
House Keeping Department.
■ The whole operation is split between 3 shifts - morning, evening
& night. The responsibilities of the morning shift includes collecting
laundry, replenishing of guest supplies in rooms and of course,
cleaning of both occupied rooms as well as those vacated by guests
in terms of change of linen, vacuuming the carpet, sterilization of
glasses, disinfecting the bathrooms etc. The staffs also have to
check for any missing or damaged items.
ROOMS
■ Our beautifully appointed guest rooms include 27 suites
and one presidential suite. There is an exclusive
Radisson Club floor with a Club Lounge, complimentary
breakfast and happy hours.
■ The spacious rooms are aesthetically designed with rich
silk upholstery and linen, in tastefully matched colour
combinations.
■ Room Amenities
■ In room tea/coffee maker
■ Mini bar
■ Hair dryer
■ Complimentary bottle of mineral water
■ Fruit platter replenished daily
ABOUT THE PROPERTY
■ The Radisson hotel has four guest floors and 256 rooms in all. All
even numbers face the airport except 04’s , 34’s and 36’s. Odd
numbers either facing pool or 1 the garden . All suits are either
pool/ township facing .
■ The rooms are divided into:
■ ROOM TYPES No. OF ROOMS
■ PLAZA ROOMS 45
■ BUSINESS CLASSES 80
■ SUPERIORS ROOMS 103
■ EXECUTIVE SUITE 14
■ DELUXE SUITES 13
■ PRESIDENTIAL SUITE 01
■ There are five guest elevators and three service
elevators .
■ Employees use service elevators . On each floor situated
opposite to service elevators are floor linen room.
■ The guest room features a proper writing desk, with
telephone lines, Internal and national direct dial facility.
 GUEST SATISFACTION
FACILITIES
■ This department is equipped with pantry where cookies,
soft drinks etc are stored. The fruits are brought from
the amenities department.
■ Every morning, the amities staff takes up the
trolley with fruit, cookies, drinks, chocolates, wafers etc.
He places all this in the room.
■ As per the guests' consumption during departure,
the IRD boy ticks relevant items and a KOT is prepared
which has 2 copies. One goes to the room service
cashier and other goes to the guest. The items for the
next day are filled in the inter-kitchen transfer. This
helps the receiving department to indent for the next
day's requirements.
 KITCHEN -An introduction
■ Room sales and food sales of the hotel’s revenue are earned by the
service outlets, the Food Production department's hand is more
important as it determines the sales volume. So it is often said
"food is the life of the hotel”. The objective of kitchen management
is to organize, lend &contract the means of production &service of
food.
■
■ The area may be 40% of the restaurant area kitchen space
estimates have been as low as 2.5 to 4 sq. feet catering unit for a
kitchen-catering unit. The main kitchen is planned in such a way to
have an easy accessibility to all the service outlets and important
areas. The kitchen is divided into sections with skilled employees
working in it. The stewarding area is attached to the main kitchen.
 KITCHEN LAYOUT AND
PLANNING:
■ The kitchen layout is planned in a way keeping in mind
the following points:
■ 1) Easy accessibility to outlets
■ 2) Appropriate space allocation for each section
■ 3) Maximum utilization of the space available
■ 4) Ease to maintain hygiene
■ 5) Accessibility to stores.
■ 6) Proper consumption of power.
■ 7) Accessibility to stewarding & pot washing
■ 8) Appropriate material for floor and ceiling
■ 9) Proper light and ventilation system.
 KITCHEN MANAGEMENT
■ To manage the kitchen, the kitchen manager /Chef de Cuisine
/Executive Chef, should have a sound knowledge and have the
ability to organize and delegate the responsibility to appropriate
staff who communicate well. The maintenance & clearing of the
machines in his responsibility labour, saving automatic machines are
replacing the manually operated ones.
■
■ The people handling the mechanics should be able to
follow the correct procedure of assembling, use and cleaning safety
precautions should be observed certain factors such as budgeting
contract, portion contract, cost contract, proper purchasing, contract
of production &service, control of waste etc. plays an important part
in managing the kitchen.
 DEPARTMENTS
■ VARIOUS KITCHENS
■ The main kitchen is divided into sections:
■ N.Y.C KITCHEN (Coffee Shop)
– Continental
– Indian
■ 2. GARDE MANAGER
■ 3. BULK KITCHEN
■ Continental
■ Indian
■ 4. BAKERY & CONFECTIONARY
■ 5. THE GREAT KEBAB FACTORY (kitchen)
■ 6. THAI KITCHEN (NEUNG ROI THAI RESTAURANT)
■ BUTCHERY
 N.Y.C –CONTINENTAL
■ This kitchen is for catering to 24 hrs coffee shops.
Hence the kitchen works round the clock.
■ Shifts: -
■ There are 3 shifts in this section
■ Morning 7:00 AM to 4:00PM
■ Evening 3:00 PM to 12:00 PM
■ Night 11:00 PM to 7:00 AM
■ Equipments:
■ There is a filter coffee machine. The black coffee is
made and kept in a coffee still. Hot milk is also kept in
the same still separately.
 INTRODUCTION
■ In any hotel, the major revenue producing divisions are
rooms division and food and beverage department. The
front office helps in increasing the profit margin of hotel
by its efficient service. Front office is the showcase of
the hotel. It’s the department, which is responsible for
the sale of hotel rooms by systematic methods of
reservation.
■ Front office creates the first impression about the hotel.
So the department has to be very effective and dynamic
as it promotes the hotel sale.
■ The front office in a hotel holds prime importance in
view of the basic nature of business of a hotel i.e. to sell
room. Revenue collected from the sale of rooms
contributes to more than 50% of total sales.
 ORGANISATION OF FRONT
OFFICE
■ The front office manger controls all the sections in front
office.
■ The Sections are: -
■ Front desk
■ Reservation
■ Bell Desk
■ Telephones
■ Guest Relations
■
■ Concierge
■
 RECEPTION
■ The main job of the reception is to take the check-in
and impart any other information to the guest. It's the
most important department in the hotel as it is not only
selling rooms to the guest but also catering to the
requirements of the guest.
■ As soon as the guest reaches the reception,
he/she’s provided with Guest Registration Card. ‘C
form’ is filled separately for the foreigners. Details are
entered in Arrival Departure card. Then the arrival
notification slip is made and sent to room service, HK,
telephones, amenities. The check-in is later entered in
Logbook or Index Register.
■ CASHIER
■ The payment of bill may be
direct cash payment, company billing, through
travel agents, credit cards, traveler’s cheque.
Before the guest checks out, it is informed to the
front desk. The cashier finalises the guest bill
after verifying with all F&B outlets for pending
bills. In direct payment the cash is collected by
the cashiers and is entered in the bill. The first
copy is given to the guest and the second is
given to city ledger.
R -The Spa
■ DELHIspa creates venue for relaxation,
rejuvenation
Spread over an area of 20,000 sq ft at three levels, R the
Spa is India’s finest urban spa, offering a complete
wellness experience with a choice of massages and the
right blend of Asian traditions and European therapies.
In all its detail—its self-contained, opulent-themed suites
are equipped with a one of a kind aqua bed that offers a
floating experience, Vichy shower, hamam table and
experience shower—the spa is designed to comfort,
pamper, relax, replenish and rejuvenate