JW MARRIOTT

CHANDIGARH
 HISTORY
 Marriott was founded by John Willard Marriott in 1927 when
he and his wife, Alice Sheets Marriott, opened a root beerst
and in Washington, D.C.
 As a Latter-day Saint missionary in the humid summers in
Washington, D.C., Marriott was convinced that what residen
ts of the city needed was a place to get a cool drink.
 The Marriotts later expanded their enterprise into a chain o
f Hot Shoppes restaurants and the company went public in
1953 as Hot Shoppes, Inc.
 Hot Shoppes, Inc. was renamed the Marriott Corporatio
n in 1967.[

 It is situated in the heart of city Chandigarh.
 Plot no:6,sector-35B,Dakshin Marg,160035,Chandigarh,I

ndia
 ROOMS
 164 rooms property
 There are different typ
es of rooms (like)
 Deluxe rooms
 Executive deluxe
 Presidential suites
 Noormal suites
 CAFÉ@JW
 All day dining venue wit
h 160+ covers
 Serving buffet and a la c
arte menu
 Speciality- Thai, Chinese
, Indian, Continental,Sic
huan,Wokkeire and Can
tonesse
 Saffron (Indian cuisine)
 Signature Indian cuisine
restaurant with 60 cove
rs
 Also offers unique flavo
urs from tandoor and ch
arcoal grill
 It has a set meny and a l
a carte menu
 OREGANO
 Italian restaurant which
also serves drinks
 It has 50 covers
 Can also be booked fro
high tea or small events
 BREWHOUSE
 It offers alcoholic and non-al
coholic beverages
 It also offers appetizers and
maincourse from Continent
al,Chinese and Indian menu
 Wood fire baked pizza is an
d hand made pasta are spec
iality here
 Chandigarh Baking Company
 17 covers and al fresco
outside
 Offers delicay like pastri
es and cakes
 Also offers tea and coffe
e
 BANQUET
1. THE GRAND BALLROO
M:DIVISBLE IN 4 PARTS
;585 SQ METRES
2. THE LIVING ROOM:CA
N BE DIVIDE INTO 3 PA
RTS
HOUSEKEEPING
 INTRODUCTION
 Housekeeping is an operational dep
artment of the hotel. It is responsibl
e for cleanliness, maintenance, aesth
etic upkeep of rooms, public areas, b
ack areas and surroundings. The effo
rt that the housekeeping departme
nt makes in giving a guest a desirabl
e room has a direct bearing on the g
uest experience in the hotel .
 CONTROL DESK
 Hotel Housekeeping Desk control.
The housekeeping desk control is th
e nerve center of the entire departm
ent and its efficiency determines the
smooth operation and effectiveness o
f the housekeeping. It is an importan
t area for transferring various inform
ation to the various outlet departmen
t.
 KEY CONTROL PROCEDURE
 Issuing floor keys to room maids:
 Issue the floor key to room maids only after getting the signature on the key register.
 Room maids should never give the floor key to any guest or other hotel staffs.
 Collect keys at the end of each shift:
 When room attendants return the room key ask them to sign on the key control register.
 Return the keys to the security department and get signature from the security staff who is taking over the keys.
 Handle grand master keys and section master keys:
 Only people authorized to check out grand master and section master keys should handle them.
 If un authorized staff wants to handle these keys for any special cases, then a proper approval must be taken from eith
er Asst. Housekeeping manager or Executive Housekeeper.
 Do a follow up with the staff who was taken these keys if the same is not returned in stipulated time. If you find anythi
ng suspicious then report the same to the managers.
 Control Emergency Key:
 Emergency key should be stored in a key locker with a breakaway seal.
 Only in case of emergency the seal shall be broken to take the key.
 Open the sealed envelope and take the necessary key from it.
 Give the emergency key to the appropriate personnel.
 Whenever the emergency key is taken the same shall be mentioned on the housekeeping log and also on the key regis
ter with the detail explanation of the incident.
 Return the key to the emergency locker.
 Handle Lost keys:
 In case any keys are lost then inform the HK executive / supervisors immediately.
 Record the same on the lost key register.
 Mention the a detail note on the lost key register with Date, Room attendant’s name, reason for the loss if any, remark
s.
 After receiving approval from executive housekeeper prepare a new set of the lost key (Electronic keys) for metal keys
give new requisition to maintenance.
 Take regular key inventory:
 Perform floor key inventory every one to two weeks.
 If any keys are missing and follow the steps under ‘Handle lost keys’
DIFFERENT AREAS OF FRONT O
FFICE
 BELL DESK
 RECEPTION
 CASHIER
 CONCIERGE
 RESERVATIONS
 GUEST RELATIONS
 RECEPTION
 Hotel receptionists welcome guests
as they arrive at the hotel. Their dut
ies include checking guests in and ou
t, issuing keys, taking reservations b
y telephone or email, preparing bills
and dealing with payments. They pro
vide guests with information, answer
their queries and deal with complaint
s.
 RESERVATIONS
 Reservation of the hotel accommo
dation is one of the important respon
sibilities of the front office departmen
t. A potential guest contacts a hote
l for availability of the desired type of
accommodation and any allied servic
es that the hotel offers. The front off
ice department needs to react to the
enquiry of the guests.
 CONCIERGE
 In hotels or resorts, a concierge as
sists guests by performing various ta
sks such as making restaurant reserv
ations, booking hotels, arranging for
spa services, recommending night lif
e hot spots, booking transportation.
FOOD PRODUCTION
 INTRODUCTION
 Food Production — Hotel and Hospitali
ty Management. Food Production is a de
partment which is involved in preparation
of food. A process, in which raw materials
are cooked, combined and transformed to
make a dish. The scope of Food Producti
on has been widening at a faster pace in I
ndia as well as Abroad.
 MAIN KITCHEN
 In every hotel the kitchen is divided on th
e basis of their operations size and locatio
n on an way be further sub divided into va
rious sections,On the basisof the cuisines
or dishes prepared.The most important pa
rt of any hotel’s FandB production is the m
ain kitchen.
 The main kitchen is the largest kitchen in
any hotel,where most of the food handling
and cooking takes place. This kitchen cate
rs to the FandB outlets directly or through
satellite kitchens.
 BREWHOUSE KITCHEN
 It was located on L floor inside and
outside brewhouse.
 There were 3 kitchens:
1. Continental litchen was inside brew
house
2. Chinese kithen was located inside a
food truck outside brewhouse
3. Tandoor was near cabana area otsid
e brewhouse
BAKERY AND CONFECTIONERY
 To make recipes and set methods of produ
ction of basic doughs,prepration of differe
nt types of rolls
 Maintain baking oven maintainence,operat
ion and tempurature control,volume of bre
ads and rolls made per day.
 Preparation of basic doughs and pastes,sp
onges and pastry mixtures and their recip
es.
 Special cake orders and their decorations.
 Storage of baker items in walk-in.
 THANK
YOU
COMPILED BY:-
Jaskaran virdi
17BHM1629