An Introduction of Chowman Hospitality Pvt.

Ltd
We welcome you
CONTENT
 Founder Name & Establishment date.
 Journey of Chowman as Fine Dining Restaurant.
 Types of Service Chowman Provide to Guest.
 Menu and types of menu
 Cuisine meaning and Chowman Cuisine
 Introduction & Contact Details of Respective HOD`s
 Chowman Head Office Address.
 Chowman Help Line number
 Introduction to the hospitality industry
Rules & Regulations
Job responsibilities
 Founder Name - Mr. Debaditya Chaudhury
An avid traveller, a dreamer by heart, and
madcap by nature, Debaditya Chaudhury,
also the founding member of popular Bengali
Rock Band, ‘Lakkhichhara’ a young foodie,
with immense passion for music was
discovering his love for the Chinese cuisine.

Lakkhichhara- The Band of Bengal

The band was formed in 1999. This band
initially started playing professionally in
college fests, hotels and pubs. They have now
become one of the most sought after and highest paid Bengali
bands of Kolkata. The members of the band appeared as judges on
Hau Mau Khau - a game show on Zee Bangla TV, Band-E-Mataram
(I & II), and "Rock Idols" along with numerous college fests.

 Journey Of Chowman as Fine Dining Restaurant

Back in 2010, everything that Bengal knew about Chinese delicacies was inspired from
the Chinese colony of Kolkata. While every street of Kolkata was seeing the rise of
Indo-Chinese flavours, somewhere far, a young foodie, with immense passion for
music was discovering his love for the Chinese cuisine. Growing up seeing the true love
that Bengal holds for Chinese cuisine, this guy was dreaming of making something
new! And that new was Chowman.

 Types of Service Chowman Provide to Guest.

FINE DINING-Fine dining refers to a restaurant experience that is of a higher quality
and greater formality compared to the experience at a casual dining restaurant. The
atmosphere of a fine dining establishment is usually more elegant, and the food is
served in a more formal way from platter to plate.
SERVICE STANDARD- High Standard Food Services Are Provided to the guest.
STAFF - Well Trained, Well Groomed, Well Motivated, so they could Provide a High
Standard Service.
MENU - Elaborate & Attractive Menu, also There Would be Many Choices for every
Course.
FOOD QUALITY- Authentic and Good Quality foods are served in a Fine dining
Restaurant.
DECOR & THEME -The Decor & Theme of a Fine Dining restaurant are Attractive,
Expensive, Good Quality and Unique. Also, Other Service Equipment & Furniture
Condition should be good.
Many Types are Dining Service Like - Fine Dining., Casual Dining Fast Casual. Fast Food,
Food Truck, Cafe and Many More.

WHAT IS A MENU??
The traditional menu definition is a list of food or drink items available for purchase, or a
list of food or drink items that will be served.

TYPES OF MENU
There are five types of menus most commonly used are a la carte menus, static menus,
du jour menus, cycle menus, and fixed menus.

 A LA CARTE MENU- An a la carte menu lists the prices for each item separately.
A la carte is a French phrase that translates literally as “by the card” and roughly
as “according to the menu” Phrases like “from the menu” and “individually
priced” 
 STATIC MENU- A static menu is a larger menu, typically divided into categories,
that doesn’t change very often.
 DU JOUR MENU- Du jour menus change daily, depending on what’s available or
what the chef prepared.
 CYCLE MENU- A cycle menu is a menu or part of a menu that has repeated
options over a specific period of time.
 FIXED MENU- A fixed menu is a menu with few options and a fixed total price.
 TABLE D’HOTE- A table d’hôte menu is a menu that offers a choice of appetizer,
entree, and dessert all at a fixed total price. It’s the set menu that provides the
most freedom.

 Types of Service Chowman Provide to Guest.

Dine-In, Take-away, Home Delivery - Through Chowman App (120k+
subscriber), Swiggy and Zomato(India’s largest food delivery app)
What is Cuisine?
A style or method of cooking, especially as characteristic of a particular country,
region, or establishment.
The most prominent regional cuisines in China are Cantonese, Hunan, Jiangsu,
Szechuan, Shandong, and Zhejiang. Cantonese cuisine is famous all over the world for
its distinctive style. Most dishes are steamed and stir-frying which makes it healthy and
non-greasy. Whereas Szechuan flavours including sour, pungent, hot, sweet, bitter,
aromatic and salty.
What type of cuisine do we serve?
We serve authentic Chinese, few Thai and some Pan-Indian cuisines.
Our Sister concern- under same company
Oudh 1590- North Indian and Awadhi Cuisine
Chapter 2- Continental / European Cuisine
 Introduction & Contact Details of Respective HOD`s
 Mr Prasenjit Ghosh (ADMIN & A/C)
PH: 89610 86449
 Mr Soumen Roy (IT Head)
PH: 7797679896
 Sujoy Paul (F & B Head)
PH: 9830739359
 Raju Chatterjee (F & B Associate)
PH: 9123665423
 Tapas Das (HR Head)
PH: 9681519055
 Anowar Sekh (OP - Manager)
PH: 8509187811

Chowman Head Office Address.

P-534, Hemanta Mukhopadhyay Sarani
(Raja Basanta Roy Rd.)
Kolkata - 700029
033 - 40067500
chowmankolkata@gmail.com
Chowman Help Line number
18008902150
 A Small Introduction about Hospitality sector
Hotel – A commercial establishment providing accommodation, meals, and
other services like Restaurants, Swimming pool, Spa, Gym, Business centre,
room service, etc. for travellers and tourists.
Other categories-Resort, Motel, Themed Hotel, Boutique Hotels, Inn
Restaurant-An Establishment cannot Provide Accommodation, only foods
are served to the Guest. Almost Every Restaurant Operation is to Provide
Food & Beverage Mainly. The word restaurant comes from the French verb
restaurer, “to restore oneself,”
Banquet Hall-An Establishment with is a special purpose room, or a
building, used for hosting large social and business events like marriage,
birthday, and anniversary. (Preferably Buffet service / Table D’ Hote Menu)
Coffee Shop-It is an establishment that primarily serves coffee of various
types, notably espresso, latte, and cappuccino. It is a Pre-Plated OR
American Service at which Limited range of Meal are served Along with
Beverages, Mostly Tea & Coffee with Minimum of Menu.
Bar- (Beverage & Recreation)-The counter at which drinks are served by
a bartender is called "the bar". License is required to run a BAR. This
counter typically stores a variety of beers, wines, liquors, and non-alcoholic
ingredients, and is organized to facilitate the bartender's work. They have a
separate bar menu.

MANAGER

ASST. RESTAURANT
MANAGER
SNR CAPTAIN CAPTAIN SNR STEWARD

STEWARD TRN STEWARD

  Difference Between A-la-carte & Table-d-hote
o A la carte – It’s a French Word Table d hote – it’s a French word

o In English – According to menu In English – Table of the host

o Wide Variety of menu Fixed or Set Menu

o Price as per item selection Fixed price

o Food Prepare after taking order, Food Ready At Buffet Counter at

Take time as Per Order. Particular Time fixed by Guest.

COURSE OF MEAL
17 Course French Classical Menu

Chowman Serve 4 course to the guest.

Soup Starter Main Course Dessert

RULES & REGULATIONS TO BE FOLLOWED

1. Duty hours – 10+2 (Hours)
2. Holidays – cannot take off on Occasions and National holidays
3. Proper Dress –Black Prince Coat, Black pant, black shoes (All formal)
4. Preserving Brand Value –
5. Punctuality – Proper time in and out and signing the register
6. Daily clean shaving
7. No ornaments like rings and bangles
8. No visible tattoos
9. Avoiding of using any gadgets like earphones, mobiles for playing games.
10. Wearing the smiley batches and the name batches properly

RESPONSIBILITIES –
 Carry out any other tasks assigned by the supervisor.
 Wipe the glasses and lay the covers.
 Maintain cleanliness at the workstation.
 Assist other stations.
 Ensure linen, cutlery and hollowware is stacked for service and the water jugs re-filled
and placed on the side station
 Assists in seating and comfort of the guests.
 Introduces yourself on the table.
 Unfolds the napkins and presents the main course menu
 Proper guidance and suggestion and including push sale strategically
 Offers the choice of water and serves it on the table immediately
 Takes the order for the drinks and the starters.
 Feeds the order in the micros with exact specifications
 Serves all order as per the guest request o as per the basic service sequence decided
by the management
 Dazzle and delight the customer by providing interactive service

 Maintain the cleanliness of the workstation and coordinate with all the colleagues in
running the operations smoothly Rolling and replacing cutlery as required
 Maintaining stocked serving stations with condiments, trays and napkins
 Directing customers to the location of the restrooms
 Clearing tables as guests finish their meals
 Complying with all safety and sanitation procedures
 Assisting kitchen staff with the preparation of simple dishes such as salads and
desserts
 Open up all the cupboards and side stations for the setting up of the restaurant