ABOUT HOTEL

Le Meridien is a global hotel group with a

portfolio of over 175 luxury and upscale hotels
(3800 rooms) in 55 countries worldwide. The
majority of its properties are located in the world's
top cities and resorts throughout Europe, the
Americas, Asia Pacific, Africa and the Middle
East.
The company also enjoys a strategic alliance
with JAL-owned Nikko Hotels, providing
loyal guests access to an additional 42
properties around the world. Le Meridien
Hotels and Resorts Ltd is headquartered in
London. The majority of the economic
interest in it is held by Terra Firma Capital
Partners 1 LP which is managed by Terra
Firma Capital Partners Limited.
Le Meridien promises its customers a hotel
experience, delivered through its four core
values:
• A sophisticated, elegant European style -
with a French accent: 'La Difference'.
• A high level of personal service, exciting
cuisine and an extensive range of facilities
for business, conferences/meetings,
banqueting and leisure.
• A respect for the local culture.
• Highly trained and motivated staff
committed to providing levels of service
excellence and anticipating the needs of
every guest.
 LE MERIDIEN IN INDIA
 Bangalore
Le Meridien Bangalore - 28 Sankey Road
 Bombay
Le Meridien Mumbai - Sahar Andheri
East
 Cochin
Le Meridien Resort & Convention Ct -
NH 47 Byepass
 Madras
Le Meridien Royal Chennai - 1 G S T RD
Saint Tomas Mount
 Mumbai
Le Royal Meridien Mumbai - Ascot
Centre Sahar Airport Road
 New Delhi
Le Meridien New Delhi - Windsor Place
 Pune
Le Meridien Pune - Rmb Road
 Jaipur
Le Meridien Jaipur
 LE-MERIDIEN,
NEW DELHI
FOOD & BEVERAGE SERVICE
 INTRODUCTION

• Food and beverages are the main source of income

of the hotel.
• The food and beverages services staff is responsibl
e for the sale of food.
• They have to be tactful, polite, smart and well man
nered to increase the sale of the food.
• They have to take care of all comforts and necessi
ties of the guests.
• The food service staff plays an important part in th
e achievements of such good relations.
 FOOD & BEVERAGE DEPART
MENTS
• RESTAURANTS
• BAR
• BANQUETS
• ROOM SERVICE
 RESTAURANTS AND BAR
S:
• THE ONE (Coffee Shop)
• LE BELVEDERE (Roof Top Restaurant)
• HENRI'S BAR (In the roof Top Restaurant)
• MONSOON
 THE ONE

The 24-hour coffee shop

 Le Belvedere

Our rooftop restaurant offers a panoramic

view of the city and a superb cuisine.
 Henri’s Bar

It adjoins the rooftop restaurant, La Belvedere,

and is an ideal place to relax and unwind
Monsoon Restaurant with Bar Lounge
Area
 BANQUETS

MEETING AND BANQUET ROOM CAPACITIES

Name Theatre Classroom Banquet Reception U-Shape

Napoleon Hall (1 125 200 500 100

300
)
Napoleon Hall (2 250 125 175 400 100
)
100 50 75 200 50
Raisina Hall

Windsor Hall 100 50 75 200 50

Suite 2020 30 25 25 30 20

Suite 2010 30 25 25 30 20

Suite 2000 30 25 30 40 25
FRONT OFFICE
 INTRODUCTION
• Front Office deals in accommodating guests in the hotel and is a very i
mportant department.

• It is a very important department. It is an essential department because

it deals with the allocation of rooms, which is a major income of the ho
tel.

• The way in which a Receptionist deals with the guest has a direct impa
ct on the guest.

• Front-Office is one department which deals with guests directly.

• A receptionist, with his salesmanship can induce the guest to stay at th

e hotel and in this way it increases the revenue of the hotel.
 DIFFERENT AREAS OF THE F
RONT-OFFICE
• Bell Desk.
• Reception.
• Front Office Cashier.
• The Business centre.
• Reservations.
• The Back-Office.
• The Lobby-Managers desk.
• The GREs desk.
• The Left Luggage Room.
 Health Club
Beauty Saloon Guest Relation
s

Business
Center
Front Office Front Desk

Concierge
Guest Service
Center
LEISURE FACILITIES:
LE-MERIDIEN,
NEW DELHI

HOUSE KEEPING
 INTRODUCTION

• A glance -The entire business of any hotel involves around only one as
pect-"GUEST".

• A frequent guest knows the difference between a good and a mediocre

hotel. To him a hotel is both a home and an office in which will be visi
ted many times a year.

• In a competitive situation the guest will choose a hotel when he feels w

elcomed. He wants more then just wine and time.

• Keeping up the whims and fancies of guest is and extremely important

job performed by all the departments in their own ways. Individually a
s well a collectively.
 ACCOMODATION
• The hotel's exquisitely designed 358 guest r
ooms include 7 tastefully decorated designe
r suites, 54 exclusive Club President rooms
and 44 well-appointed deluxe suites overloo
king to suit our guest's needs, at all times.
 ROOM FACILITIES
• Air Conditioning
• Individual Climate Control
• Sound Proof Rooms
• C.C.T.V CNN
• Four Channel Stereo Music
• Mini-bar Refrigerator
• Telephone: 2 per room
• International and National STD
• Sprinklers and Smoke detectors
• Electric Current: 220v 50 cycles
• 24 hour room-service
 HOUSE KEEPING CONTROL D
ESK
• The desk receives calls for maintenance complaints and also guest req
uest.
• The desk also writes down the final allotment of work to different people
after the briefing is over.
• Using the occupancy list as given by the room attendants, the desk con
troller prepares the house keeper's report, which is sent to front office a
nd the accounts department.
• The desk controller keeps a track of the departure rooms from front offi
ce and then intimates the floor Executive, who in turn, informs the room
attendant for cleaning procedure to be simplified.
• The desk controller also maintains the record control lights on the floors
, to pass on any message on the floors.
• The desk is responsible to distribution and collection of keys (all kinds) i
ssued to the shift employees.
• The desk also maintains proper record of the lost and found articles.
 LE-MERIDIEN,
NEW DELHI

FOOD PRODUCTION
 INTROUCTION

• Food and beverage production is an importa

nt part of a hotel.
• It prepares the different dishes for sale (don
e by F & B service staff) and for the staff co
nsumption.
• It takes care of the customer’s likeness and t
aste.
 LE-MERIDIEN’S KITCHEN
• GARDE MANGER
• BAKERY
• COFFEE SHOP KITCHEN
• ROOM SERVICE KITCHEN
• BANQUET KITCHEN
• ROOF TOP KITCHEN
• BUTCHERY
• FRENCH KITCHEN ( MONSOON)
COMPILED BY -

Aman garg
NCHMCT ROLL NO:-1841218004
2ND YEAR
3rd SEM GROUP:- A