F&b report

1. 1911 RESTAURANT2. 1911 BRASSERIE3. 1911 BAR4. PATIALA PEG5. SPICE ROUTE6. DANIELL’S TAVERN7. SAN GIMIGNANO8. ATRIUM9. IN ROOM DINING10. SWWIMMING POOL11. BANQUETS12. MINI BAR

Surender Singh ThakurSurender Singh ThakurDirector Food & BeverageDirector Food & Beverage

Prithvi Raj SinghPrithvi Raj SinghSr. Assistant F & B ManagerSr. Assistant F & B Manager

Roop Krishan PanditaRoop Krishan PanditaAssistant F & B Assistant F & B

ManagerManager

Banquets

F& B Departmental HierarchyF& B Departmental Hierarchy

Mukesh Jha Asst. Manager

Hanuman Rawat Asst. Manager

Parvesh Kumar

Manager Manager Kitchen Stewarding


Bhopal Chauhan Sr. Manager

1911 Restaurant & Brasserie

CHARLES DEAN SR. MANAGER


Rohit Walia Asst. Manager

Brasserie “Nostalgia”

Anthony Baretto

Manager

The Spice Route


Rohit PrasadManager

Naveen SinghAsst.

Manager

Arpit SaklaniAsst. Manager

Bars & Beverages


Kuldeep RawatKuldeep Rawat Asst.Manager Asst.Manager

In Room Dining


Sanjeev DuttManager

Prahlad KumarPrahlad Kumar

Asst. ManagerAsst. Manager

San Gimignano

Deepak Kumar Sharma Sr. Restaurant Manager


Daniell’s Tavern

Puneet Chaudhry Manager


Akash BansalAkash BansalAsst. ManagerAsst. Manager

1911 Restaurant

1911 is the landmark year in the history of New DelhiIt was in year 1911 on December 12th that King Emperor George V has declared New Delhi as the capital of India.

On December 15, King Emperor Geroge V and Queen Mary laid down the foundation stone of New Delhi.

1911 Restaurant and Bar pays a tribute to this historic milestone that led to the emergence of New Delhi as a seat of power.Décor: Designed by Hong Kong based architect Chandu

Chaddha, Theme: Victorian Art .Cuisine consist of mainly continental dishes, with a small

selection of Indian & Oriental dishes

1911 Restaurant

Located at the lobby level

Opens at 6:00 A.M. to 1:00 A.MOpens at 6:00 A.M. to 1:00 A.M Manager- Mr. Charles DeanManager- Mr. Charles Dean

Mr. Bhopal ChauhanMr. Bhopal Chauhan Mr. Rohit WaliaMr. Rohit Walia

Chef In Charge- Chef Alok (CDC)Chef In Charge- Chef Alok (CDC) Chef Ashish& Rajiv (Sous Chef)

Covers- 112 inside and 120 outsideExtention-6602/6603

Cuisine Served- Muti Cuisine restaurant serving breakfast, lunch and dinner along with all day day dining.

1911 Restaurant

The breakfast served in the restaurants are both The breakfast served in the restaurants are both Alacarte as well as Buffet.Alacarte as well as Buffet. Buffet Breakfast- It is quite elaborate menu Buffet Breakfast- It is quite elaborate menu comprises Indian,Continental,International along comprises Indian,Continental,International along with Choices of cheese,with Choices of cheese, fruits, juices and cereals.

There is live egg counter placed in the restaurant. Choice of Omelette is made on request with the choice of toppings and mixtures and served on the guest table with running order of tea and coffee.

Lunch is serve again in two different ways that is

Alacarte and Buffet.

Lunch Buffet is an elaborated menu which is divided in to two, soup salads and deserts or a full buffet which includes main course as well.

Buffet consits of different varities of cheese, cold meat,sushi , salmon , salami , ham and eleven different types of salads served.

Main course buffet consits of both vegetarian and non vegetarian dishes and different kinds of soup every day.

1911 Restaurant

Holds old photographs of the Delhi Durbar.

Pictures include the photographic portraits of both King George V and Queen Mary.

Also included are the pictures of India Gate and Kingsway.

1911 Restaurant

The Museum

The walls adorned with emblems of states and provinces of India, ruled by the Princes who attended the Delhi Durbar.

Mural on the left wall, called the Panoramique View of Hindustan is the largest in the world.

Length of 70 Feet and was painted in 1805 by French artist Mognin.

1911 Restaurant

The Gateway

Third section of 1911.

Includes a terrace and lawns that open in the

winter.

1911 Restaurant

The Verandah

Meal TimingsBreakfast: 6:00am to 10:30am

Lunch: Mon – Sat : 12:30pm to 3pmSunday Brunch : 12.00Noon to 3.30pm

Dinner: 7:00pm to 1.00am

1911 Restaurant

Buffet Prices Breakfast: Rs.900+; Soup-Salad-Dessert: Rs. 1500+;

Dessert Buffet: Rs. 850+Lunch: Rs.2100+, Child – Rs. 1050+

Sunday Brunch: Rs.2500+, Child – Rs. 1250+

1911 Brasserie1911 Brasserie

1911 Brasserie presents Nostalgia unforgettable retro evening with 1911 Brasserie presents Nostalgia unforgettable retro evening with a selection of all time western delicacies promising you a journey a selection of all time western delicacies promising you a journey back in time we transport you to the era that eptiomized grandeur back in time we transport you to the era that eptiomized grandeur poise & style.poise & style. The restaurant opens for dinner only and also played live piano The restaurant opens for dinner only and also played live piano and saxophone.and saxophone.Manager- Anthony BarettoManager- Anthony BarettoChef – Chef Ashish Chef – Chef Ashish Covers – 48Covers – 48Extention – 6603Extention – 6603Timing – 1900 to 2345 hrs Timing – 1900 to 2345 hrs Cuisine – European Cuisine with Flambe Dishes , Ala Carte and Cuisine – European Cuisine with Flambe Dishes , Ala Carte and set menu @INR 4500/+set menu @INR 4500/+Music- Saxophone Friday & SaturdayMusic- Saxophone Friday & Saturday Piano – Sun, Mon,Wed & thursdayPiano – Sun, Mon,Wed & thursdaySpecial Champagne Display in BrasserieSpecial Champagne Display in Brasserie

Operational from 11:30 A.M. to 1:00 A.M.

1911 Bar is a perfect setting for an important business or an informal evening. The bar is well stocked with more than 500 varieties of fine wines , liquors and spirits.

Ceiling designed like an inverted Viking boat.

Cigar Humidor with an exciting selection of Cigars

Elegant Island bar, & servers a wide variety of beverages,

cocktails and wines

The Blue Room, called Harding's

room is dedicated to Viceroy

Harding and stands for nobility.

The Green Room stands for regal –

ness and is called the Lutyen’s

and Baker Room.

1911 Bar1911 BarThe Anterooms

Showcasing Original Victoria Cross,

War Medals & Trophies

Medals displayed date from

1858 to 1940 Mostly from the First

Bengal Cavalry.

The wallpaper in the room is

FLEUR d ’ ELISE.

The Spice RouteThe Spice Route

Imperial’s pride___________________________

One of the ten best restaurants in the world

___________________________Designed by Rajeev Sethi & hand painted with vegetable and flower

dyesby painters from Kerala

Knowledge

Three stages of life; Aartha, Kama, Moksha

Help and support

Creativity

Relationship

Fate & Fortune

Wealth

Ancestral

Food & Health

The Spice RouteThe Spice Route

Built on the principles of Feng Shui & Divided into 9 sections:

THE SPICE ROUTE

Lunch 12:30 pm to 2:45 pm

Dinner 7:00 pm to 11:45 pm

South-East Asian cuisine : Serves food from 6 countries.

Dress Code : - Smart casuals

109 Covers inside and 40 covers in courtyard


Non-smoking restaurant.

Traditional Khantok Seating at the Terrace.

Daniell’s TavernDaniell’s Tavern

Daniell’s Tavern traces a culinary journey in the footsteps of Thomas and William Daniell’s – The famous landscape painter who arrived in India in 1786 to paint its unrivalled scenery.

It is remarkably noteworthy that restaurant is located at the same site where uncle and nephew team were camped to paint Jantar Mantar, the astronomical observatory built in 1624 by a Rajput Prince, Sawai Jai Singh.

Daniell Tavern has a open kitchen and different herbs and spices are used to ccook food.

It has a live band of Animesh Bhaattacharya & group

Dinner : 6: 30 P.M. to 11:45 P.M.Maharani Thali @INR 3000+(Veg)Maharaja Thali @INR 4000+(N-

Veg /Veg)

Cuisine : North Indian


Live Indian Music:

Animesh & Group

Mon – Sun (Except Tuesday)

Covers: 74

Separate Hookah Lounge

PATIALA PEG

Concept: Commemorates the exciting tent pegging encounter between the Irishmen and Maharaja of Patiala’s

team

Décor: Remarkable collection of photographs of Maharaja of Patiala during World War II

The AtriumThe Atrium

The Atrium

Open from 08:00 A.M. to 11:45 P.M.

Tea Lounge & waiting area for other restaurants

Champagne & Wine Display 06:30 P.M. to 09:30 P.M.

Located at lobby level with 32 covers.

Service of alcohol from 11:00 A.M to 11:45 P.M.

High tea from 3.00 p.m till 6.00 p.m. at Rs.750 + taxes, Weekend (Friday, Saturday & Sunday) Hi-tea buffet at

Rs.1050/-+ taxes per person

San Gimignano is a town in Tuscany region of Italy, known

for its art, wine, olives & cuisine.

Displays rare photos of town of San Gimignano.

San Gimignano

Lunch 1230 pm to 2:45pm

Dinner 7:00 pm to 11:45 pm

Servers authentic Italian cuisine

29 Covers inside and 30 Covers in courtyard


Covers: 62

Non-Smoking Restaurant

San GimignanoSan Gimignano CourtyardCourtyard also known as also known as

Paradiso di VinoParadiso di Vino

24 hours In-room dining

In Room Dining

Breakfast, Lunch, Dinner, Snacks & Beverages

Prompt, Efficient and Courteous Service

Elegant and tastefully presented meals, from any outlet served a’la carte in the rooms

Service round the clock

Located in the Lobby Level

Special Menus : The Journey of Imperial, Child Menu, Champagne breakfast & Gourmet Sandwiches

Wide selection of Wide selection of International International snacks and snacks and beveragesbeverages

including pint including pint Wine bottles. Wine bottles.

Imperial selection Imperial selection – Golf ball set, – Golf ball set, Playing cards, Playing cards,

Imperial tea and Imperial tea and The Imperial bookThe Imperial book

Only authentic Ballroom in the countryLocation: 1st Floor

Dimensions: 4995 sq. feetCapacity: 250 pax - sit down; 500 pax -free

standingHome to some of the rarest works of art

Well decorated buffets and tables

Location: 3rd Floor

Dimensions: 1128 sq. feet

Capacity: 48 pax (Sit down)

BANQUET FACILITES – BANQUET FACILITES – EMILY EDEN ROOMEMILY EDEN ROOM

BANQUET FACILITES – HODGES’ BANQUET FACILITES – HODGES’ ROOMROOM

Location: 3rd Floor



Location: Lobby Level



Audio Visual Features:Audio Visual Features:

Two in-built Roll down screens in the Hodges & Emily Eden Two in-built Roll down screens in the Hodges & Emily Eden RoomsRooms

24 hour uninterrupted power back-up24 hour uninterrupted power back-up Broad Band Internet Connectivity available for Video Broad Band Internet Connectivity available for Video

conferencingconferencing Integrated Audio Visual equipment Integrated Audio Visual equipment

State-of-the-art equipment availableState-of-the-art equipment available

Located at the lobby level Located at the lobby level near Imperial Boutiquenear Imperial Boutique

10:00 A.M. to 10:00 P.M. 10:00 A.M. to 10:00 P.M.

Named after the most popular Named after the most popular and well-liked bread in Franceand well-liked bread in France

A wide variety of A wide variety of confectioneries, breads and confectioneries, breads and merchandising on displaymerchandising on display

One Cake and One Bread promoted every month

How to start up Micros for Operation- Switch on the power button at the back

of the desk and observe the status line on the screen.

How to Sign in and Sign out- On micros when the screen is on swipe

ID card reader , the card needs to be swiped from the magnetic strip side.

- Before raising the check the serving period needs to be confirmed either breakfast ,lunch or dinner.

How to close a check by room charge/cash/credit card payment.

- Various modes of settlements are cash, credit card , room charge and off line.

A. Pick up the check to settle.B. Place the check into the split

printer.C. Select the payment method on the

screen.

Ho w to give discount- Discounts are limit to ID (Manager ,

MDH )A. Pick up the check on which discount to

be givenB. Press the discount keyC. System will display various discounts

possible for food, beverage , privilege card holder , Manager’s referral , Service recovery, A&G check for staff duty meals etc.

Enter appropriate ID corresponding to the department head.

How to place additional orders

To place an additional order following steps to be considered.

1. Pick up a check by entering table number

2. The system print “ Pick up check”3. Varify the check displayed on the

screen , if correct press enter else press clear and restart.

4. Then enter the additional items asked by the guest and send a message as running order to get it done on priority.

How to cancel (Void) an Item

- Prior to saving the check a posting can be void by using the void key. The following is the procedure :

1. Pick up a check by entering table number2. Varify the check displayed on the screen ,

if correct press the clear button and restart.

3. Enter the line number of particular item to wish to void.

4. Press the void key.

How to enter open order - Open menu items are the items not

included in the menu but are served on special request.

- The procedure for posting open items on the system is as follows:

- Choose the correct open item e.g. open food , open beverage etc.

- Enter the selling price and the name of the item and serve the order.

How to do a refund- As per the policy refund only possible

from the back office (finance) with the approval of a division head.

How to perform split check operation- Guest check information is entered acc.

To table number:- Print the check- Pick up the check which needs to be

splitted- Press the split check and enter to

confirm. The items associated with the active guest/table are splitted to new check.

How to present a guest check - Procedure to present check to guest is

as follows:1. Pick up the check by table number2. Make sure no extra item is charged to

the table3. Then place the check rightly in printer4. Then print the check and keep it in a

folder5. Present the check on the table along

with the hotel pen on side enabling guest to sign the check.

How to close the cashier report- Press the report/procedure key from the

main menu , the screen displayed - Two options:

1. Report2. ProceduresSelect 1 and press enter There is option to view and print the

report before closing the cashier Tally the cash , card and also make sure

that no open check is featuring on the system.

All the first copies to be given to front office.

THANK YOU THANK YOU COMPILED BY-PRATIK VASHISHT

Entertainment & Humor

F&b report