One Man One Vsion One Name Developing Destinations Not Just Hotel

The Lalit Suri Hospitality groups believe in developing destination not just hotels. It is the people and the environment of the destinations that account for the success of our hotel. Therefore our initiatives involve the local population, promote their handicrafts, culture, food ,give training and employment to the youth thereby giving a boost to the economic environment. The Lalit Suri Hospitality group continues with its traditions of limitless warmth, limitless friendship, and limitless hospitality, as it pursues its commitment of developing destination not just hotels

Group Profile The LaLiT - A Bharat Hotels Limited Enterprise Bharat Hotels Limited is known as Indias largest privately owned hotel company and also the fastest growing hospitality group. Headquartered in New Delhi, the company started its first hotel in 1988 under the dynamic leadership of Founder Chairman Mr Lalit Suri, who had spearheaded the Groups unprecedented expansion plans, till he passed away in 2006. Rapid expansion and

consolidation of its leadership position continues under the equally dynamic stewardship of Dr. Jyotsna Suri, Chairperson & Managing Director. All hotels were operated under the brand of The Grand Hotels, Palaces & Resorts till November 19, 2008, when the company rebranded as The LaLiT for its top line hotels, under The LaLiT Suri Hospitality Group which has seventeen luxurious hotels, 3600 rooms in the five-star deluxe segment - Eight Operating hotels and nine under development. The Operating Hotels are :The Lalit New Delhi Intercontinental The Lalit Mumbai The Lalit Ashok Bangalore Intercontinental The Lalit Goa Resort The Lalit Grand Palace Srinagar The lalit Laxmi Villas Palace Udaipur The Lalit Temple View Khajuraho The Lalit Resort & Spa Bekal

Board of Directors *Dr. Jyotsna Suri Chairperson & Managing Director *Mr. Keshav Suri

Executive Director *Ms. Deeksha Suri Executive Director *Ms. Divya Suri Executive Director * Mr. Arvind Sachdev Senior Vice President Finance *Mr. Madhav Sikka Senior Vice President - Finance & Systems * Mr Vijay K Verma Senior Vice President & Company Secretary Other board of directors * Mr. Ramesh Suri * Mr. Lalit Bhasin * Mr. Hanuwant Singh * Mr. Vinod Khanna * Mr. M Yusuf Khan * Mr. Chakor Lalchand Doshi

Our vision
To be the PREFFERED CHOICE for the Indian and international customers To be rated NUMBER ONE for our People, Product & Profits To be acknowledged as a CARING COURAGEOUS and CREATIVE Organization

Core Values
Integrity & Honesty Interactive yet responsible Communication Devotion to duty Minimize Wastage Respect for Individuals

Nestled in an oasis of 10 acres of sprawling landscape and manicured lawns, The LaLiT Ashok is one of the finest five star hotel amongst all Bangalore luxury hotels. Built in 1971 The LaLiT Ashok has welcomed guests over more than 35 years and has been an experience of luxury in contemporary and relaxed homely comfort. This 5 star hotels in bangalore is strategically located in the highly secured diplomatic enclave, while sharing its wall with the Chief Ministers house and offers a lovely view of the sprawling Bangalore Golf Club.

The luxury hotel wears a contemporary and elegant look featuring the latest in technology along with trendy guest amenities and services. Besides its exclusive location, the hotel is also well known for its creative dining options and the citys largest banquet facilities. This Bangalore Five Star Hotels offer 184 fully furnished extra large guest rooms and suites spread over 8 floors, all lavishly decorated and extravagantly pampering The accommodation is available in three distinct categories of Deluxe Rooms, LaLiT Luxury Rooms along with Suites. All our rooms reflect our vision of guest delight to both, leisure and business travelers. The LaLiT Ashok is also the first hotel in South India to be accredited by ISO 22000 Standards. Along with a comfortable stay at The LaLiT Ashok Hotel Bangalore, the guests also have an option of fine dining at all our restaurants and dance their tension off at Sutra, our vibrant night lounge bar. Guests can choose from world cuisine at 24/7 to the Indian delicacies at Baluchi to suit their taste buds. The LaLiT Ashok Bangalore also brings to the city, straight from the land of sushi, an exclusively selected Pan-Asian menu at OKO the rooftop restaurant. OKO, the pride of The LaLiT Ashok Bangalore, is the talk of town five star restaurants. The LaLiT Ashok Bangalore offers seven banquet halls and conference rooms totaling up to 33500 sq ft, making it the proud owner of the largest banqueting space in the city. However, after a hectic day at work, if it is relaxing and unwinding that the guests look forward to a relaxed evening this business hotels also offers Rejuve The spa. This spa hotel in Bangalore is the best place to reinvigorate senses and pamper yourself. The LaLiT Ashok Bangalore also has its own pool and tennis court for those who want to stress themselves out a little. And if the stage is set for serious business, we also have the right set-up with the adjacent golf course.

Front Office
The hotels front desk is the control centre for the property Reception Cashier Concierge Business Center Telephones Transport

ROLES OF FRONT OFFICE

The Front Office is the heart of any organization. Takes credit or vice-versa for the guests stay. Has to liaison with Sales & Marketing. Co-ordinates very closely with Housekeeping. Liaison with F&B for the catering needs. Co-ordinates with chef to order fruits & amenities.

Indirectly co-ordinates with Engineering. For OOO rooms. Liaison with travel desk for guests travels needs.

Liaison with local authorities.

FRONT OFFICE MANAGER

ASST. FRONT OFFICE MANAGER

DUTY/LOBBY MANAGER G.R.E. F.O. SUPERVISOR

RESERVATION MANAGER

REVENUE MANAGER

RESERVATION SUPERVISOR

TELEPHONE SUPERVISOR

HEAD CONCIERGE

FOA/FOC

RESERVATION

TELEPHONE

BELL

ORGANIZATIONAL HIEARCHY OF FRONT OFFICE IN LALIT ASHOK

Duties and responsibilities Of FRONT OFFICE MANAGER

Ensure smooth functioning of FO operations Meet all VIPs and long staying guests. Assist Sales to increase business & generate reports. Practice yield management. Study of the competition analysis. Ensure training needs are met.

 Approve TA commissions & follow credit policy. Liaison with local authorities.

Duties and responsibilities of LOBBY MANAGER

Monitor day to day FO operations. Check grooming of staff. Ensure each shift is properly manned. Ensure proper handover & takeover by FOA/FOCs Handle guest complaints. Report any untoward incident to the management. Monitor VIPs & block rooms for all arrivals. Take periodic rounds of the whole property. Has to be very proactive and alert at all times.

Duties and responsibilities of RESERVATION MANAGER

Reports to the Front Office Manager. Is responsible for all bookings, cancellations, etc. Has to closely co-ordinate with sales. Has to maintain very good relation with bookers. Keep a track on over-bookings. Keep a control over no-shows. Practice yield management to increase revenue. Appraise all staff of prevailing & new rates. Closely monitor sold out dates.

Duties and responsibilities of GUEST RELATION EXECUTIVE

Role is to meet and escort all guests. Ensure guests are having a pleasant stay. Check all rooms blocked for VIPs. Do a traditional welcome for VIPs. Ensure welcome letters are made for every guest. Maintain guests Bday & Anniversary data and send them greetings accordingly. Guest comment card analysis.. Tele-calling thereby increasing sales.

Duties and responsibilities of TELEPHONE SUPERVISOR

Answer incoming call Direct calls to guest rooms, staff or departments through electronic private branch exchange Place outgoing calls Receive telephone charges from telephone companies and forward charges to front desk for posting Log all wakeup call request and perform wakeup call services

Duties and responsibilities of BELL BOY

He is responsible to lobby manager for the conduct apearence and work performance of bell boys He control the movement of bell boys

 He fixes their duty roaster and allocates work accordingly He prepare errand card for bell boys He checks with the reception about scanty baggage. He reports irregularities of suspicious persons to the lobby manager

FACT SHEET Location Details

Distance from New Airport 35Kms Railway Station City Centre Government Offices Bangalore Turf Club 2Kms Kms 3Kms 5Kms

TYPES OF Type Room ROOM

Lalit Deluxe Rooms: 100 Rooms Lalit Luxury Rooms: 22 rooms Executive Suite: 10 suite Lalit Premier Rooms: 45 Rooms Luxury Suite: 5 suite Presidential Suite: 2

Area 292 / 335 Sq Feet 335 Sq Feet 660 / 752 sq Feet 326 sq feet 735 sq Feet 1435 sq Feet

ROOM ARRANGEMENT
DELUXE ROOMS LALIT PREMIER

100 44 01 22 10 05 02 TOTAL

PHYSICALLY CHALLENGING GUESTS ROOM LALIT LUXURY ROOMS EXECUTIVE SUITES LUXURY SUITES PRESIDENTIAL SUITES 184

NON SMOKING ROOMS 50 -(ALL DELUXE ROOMS ON 4TH FLOOR & 5TH FLOOR AND 729, 730, 731, 732 and the 3rd FLOOR GOLF VIEW) INTER CONNECTING ROOMS 8SETS-(123-124,125-126, 223-224, 225-225, 323-324,325-326,801-802-80308 ROOMS)

TWIN BED ROOMS - 38 DOUBLE BED ROOMS 146

BUISNES CENTRE
Location: Telephone Ext.: Timings: Tax: Lobby Level 8125 24Hrs 20.30%

Facilities offered at Business Center:Secretarial Services Lazar Printouts , Computer usage Fax Photocopying E Mail , internet Connectivity Wi-Fi Connectivity

RATES OF BUSINESS CENTER MEETING ROOM 1 (5 TO 6 PEOPLE)

TIMINGS EXCLUSIVE TAX INCLUSIVE TAX (20.30%)

1Hour 2Hour 3Hour 4Hour Full Day

Rs. 2000.00 Rs. 4000.00 Rs. 5000.00 Rs. 6000.00 Rs. 10000.00

Rs. 2406.00 Rs. 4812.00 Rs. 6015.00 Rs. 7218.00 Rs.12030.00

MEETING ROOM 2 (6 TO 8 PEOPLE)

1Hour 2Hour 3Hour 4Hour Full Day Rs. 3000.00 Rs. 5000.00 Rs. 7000.00 Rs. 8000.00 Rs. 15000.00 Rs. 3609.00 Rs. 6015.00 Rs. 8421.00 Rs. 9624.00 Rs. 18045.00

MEETING ROOM 3

(8 TO 10 PEOPLE)

1Hour 2Hour

Rs. 4000.00 Rs. 6000.00

Rs. 4812.00 Rs. 7218.00

Full Day

Rs. 17500.00

Rs. 21052.05

Internet Charges for Business Center 15 Minutes 30 Minutes 60 Minutes Internet Charges for In House Guests 30 Minutes 60 Minutes ( 01 Hr) 120 Minutes (02 Hrs) 1440 Minutes (24 Hrs) 2 Days 3 Days 1 Week (48 Hrs) (72 Hrs) ( 7 Days) INR INR INR INR INR INR 245/367/490/978/1712/6115/INR 184/INR 306/INR 428/-

INR 2446/-

2 Weeks

(14 Days)

INR

12228/-

Internet Charges are Inclusive of 22.30% Applicable taxes

TELEPHONE SKILLS
Remember! You represent the hotel. Speak in a slow, clear and audible tone. A smile could be heard over the phone. Have complete information about the hotel services. Always answer the phone within 3 rings. Honor guest privacy. Contact key person in times of emergency. Should have concern for guest needs. Be proactive.

Yield measurement
Various formulae

Occupancy Percentage = Number of rooms sold/Number of lettable rooms * 100 Double Occupancy Percentage = Number of guests - No. of rooms sold/Number of rooms sold * 100 Average Room Rate (ARR) = Total room revenue/Number of rooms sold Revenue Per Available room (RPAR) = Actual room revenue/Number of available rooms RPAR = Occupancy percentage * ADR

Room Rate Achievement Factor: Actual Average Rate/Potential Average Rate Yield: Revenue realized/Revenue potential Or Occupancy percentage * Achievement factor

RESERVATION DEPARTMENT
They make bookings. As per arrival date/time. (for pick and drop) Bookings are taken at specific rate for particular nights with guest preferences.

They confirm arrival to ensure there is no no show.

Know the credit policy of the hotel and how to code each reservation Create and maintain reservation records in alphabetical order

 Track future room availability on the basis of reservation Help develop room revenue and occupancy report Monitor advance deposit requirement Communicate reservation information to front desk Prepare letter of confirmation Process reservation by mail, telephone, fax or by central reservation system Know the type of room available as well as their location and layouts

TRAVEL DESK
They co-ordinate with the Front Office for pick up and drop of the guest from and to their destinations. In our hotel the travel desk is under a contract with sixth car rentals

Hotel Car Rental Charges

Corolla/Sonata Minimum Four Hours 40Kms - 2500.00+ Eight Hours - 5000.00+ BIAL Airport Drop Off - 2500.00+

BIAL Airport Pick Up - 2500.00+

Innova BIAL Airport Drop Off - 2500.00+ BIAL Airport Pick Up - 2500.00+ Extra Charges per Hour Rs 500/Extra per Kms Rs 40/-

Logan/Baleno Minimum Four Hours 40Kms - 2000.00+ Eight Hours 80Kms - 4000.00+ BIAL Airport Drop Off - 1600.00+ BIAL Airport Pick Up - 1600.00+ Extra Charges per Hour - Rs 400/Extra per Kms - Rs 25/10.30% Service Tax Applicable on the above facilities.

AUM SHOP
Carry back a bit of India Its the hotels shop. Timings 9:00 to 23:00

What is available? Swimming Costumes (M/F) Ties Cuff lings

 Ladies clothing Purses Cds Cushion Covers Shawls SPA oils Books Tea Jewelry Wine Bottle holder

HOUSEKEEPING
The housekeeping department of the hotel is responsible for cleanliness, maintenance and aesthetic upkeep of the hotel. It constitutes various other sub departments like ROOM ATTENDANCE LINEN AND UNIFORM ROOM LAUNDRY DESK CONTROL

 PUBLIC AREA HORTICULTURE

ROLE OF HOUSEKEEPING
Housekeeping is the department that deals essentially with cleanliness and all the ancillary services attachment to that. Cleanliness is important for health foremost and also for well being. One cannot feel comfortable in environment that is not clean and well ordered The hygiene of housekeeping is essential. One can clean by dirty method, but in our course we have to stress and demonstrate clean and correct methods. The hygiene factor must always be present. Housekeeping in hotel provides the accommodation for the guest. A guest spends more time alone in the room and if he does not find it clean then he would lose his confidence in the hotel and change another one. The guest linen provided in the room should always be a superior quality and hygienically cleaned as the gust going to touch it to its body. Housekeeping provides second service as per the request of the guest. Other services provided are laundry, dry cleaning, pressing, shoe polishing, valet service, etc. Now days in most hotels, the maximum revenue comes from the sales of the room therefore stress must be paid to proper cleanliness of guest rooms and all public areas which are in continuous contact to the guest. Cleanliness involves health, which is happiness in our life; therefore it is not something to be ignored at our homes as well as at our work place.

ORGANIZATIONAL HIERCHY
EXECUTIVE HOUSEKEEPER

ASST. EXECUTIVE HOUSEKEEPER

FLOOR SUPERVISOR

DESK SUPERVISOR

PUBLIC AREA SUPERVISOR

LINEN AND UNIFORM ROOM SUPERVISOR

HORTICULTU RIST

HEAD HOUSE MEN ROOM ATTENDANTS CLOAK ROOM ATTENDANT LINEN ROOM ATTENDANT TAILORS AND SEAMSTRESS

GARDENER

DUTIES AND RESPONSIBILITIES OF EXECUTIVE HOUSEKEEPER

She/he is in charge of housekeeping department. He plans and organizes the department and also coordinating the work of his staff.

He decides on the type of furniture, dcor, linen and staff requirement in conjunction with general manager. He is totally responsible for selection, procurement, and control of all linen and uniforms used in the organization. He decides on which room to take off for special/ spring cleaning/ renovation. He prepares the annual housekeeping budget and responsible for the control of all the housekeeping equipments and supplies. He maintain the record of contract staff and those who work for daily wages Recruiting new staff and inducting them into proper training programme

DUTIES AND RESPONSIBILITIES OF FLOOR SUPERVISOR

He inspects each room completely by the room attendant according to specific room checklist and ensures that they meet the set standard of the hotel. He checks the par stock of the linen, guest supplies and cleaning supplies, cleaning equipments, that is there on his floor and requisition for required amount from the stores after the authorization of executive housekeeper. He checks the day to day grooming and discipline of the staff under her. He assist the guest in case of any information or any medical support. He coordinates with the desk supervisor and releases ready rooms and take departure rooms from him.

DUTIES AND RESPONSIBILITIES OF PUBLIC AREA SUPERVISOR

To check the public area and to see the standards of cleanliness is maintained. He removes furniture, curtains, fixtures, etc. which requires spot mending, repairs or washing.

 He checks and controls the working of mechanical equipment and sends them for repair if required. He checks the working of contract workers in the public area.

DUTIES AND RESPONSIBILITIES OF LINEN SUPERVISOR

He maintains the record of uniform and linen issued and received. He keeps the update of inventory stock on monthly basis. He deals with any request or a complaint made by the staff or guest of the hotel and passes it on to the laundry department. He checks the standard of cleanliness and hygiene maintained for all housekeeping uniforms. He maintain proper storage place for linen and uniforms. He assigns work to the tailors.

DUTIES AND RESPONSIBILTI OF DESK CONTROL SUPERVISOR

It is operated 24 hrs so as to provide complete guest satisfaction. The duties are Messages are transmitted and received to and from all departments of the hotel including guest calls. Registers like guest call register, attendance register, lost and found register, maintenance/job order register, log book, etc. are maintained here. Filling is major part of the desk supervisors job. She could handle all guest complaints and requests promptly.

DUTY AND RESPONSIBILITIES OF HORTICULTURIST

They maintain a well grown garden and supply flowers to the hotel as on daily requirement basis. They also assist the housekeeping arrangements.

 They help to enhance aesthetically various part of the hotel.

Room type Deluxe Room Deluxe room

Size of Room 258 sq.ft 270 sq.ft

Bed type King

View Golf view Pool view

No. Of rooms 80

Room Nos. 101-117,201-217,301-317,401417,501-417 (113, 213, 313, 413 & 513 rooms are not existing) 123, 525, 628, 726, 732 124, 131, 222, 230, 322, 330, 422, 430 622, 119, 320, 521, 721, 125, 223, 225, 323, 325, 526, 527, 528, 529, 530, 629, 630, 722, 723, 724, 727, 728, 729, 730, 126, 127, 128, 129, 132, 224, 226, 227, 228, 231, 232, 324, 326, 327, 328, 331, 332, 425, 426, 427, 428, 625, 626, 803 120, 121, 219, 220, 221, 319, 321, 419, 420, 421, 519, 520, 619, 620, 621, 719, 720, 804 522, 627, 725, 731, 130, 229, 329, 429,

King

28

Deluxe room

270 sq.ft

Twin Bed

Pool view

37

LaLit luxury Room Executive suite Executive suite Lalit luxury suite Presidenti al suite Disable guest room

275 sq.ft

King

Pool view

22

425 sq.ft 425 sq.ft 550 sq.ft 800 sq.ft 270 sq.ft

King King King

Golf view Pool view Golf view Pool view Pool view

5 6 5

100,200,300,400,500 423, 424, 523, 524, 623, 624 118, 218, 318, 418, 518

King Twin

1 1

801, 802 122

Room Amenities are placed as per the Amenities Docket rolled out.
VIP amenities are being placed in rooms as per the category (4 Levels).
LEVEL S SEGMENT CMD, Politician, Diplomats & Celebrities FRONT OFFICE GM letter, Personalized stationary HOUSEKEEPIN G Flower arrangements, Cut Flowers FOOD & BEVERAGE Large Fruit basket, Cashew nuts, Banana Chips, Chocolates, Wine Imported Wine / Imported whisky

MD, President, GM, VP

GM letter

Big Flower arrangement, Cut Flowers

Fruit basket, Cashew nuts, Chips, Chocolates, Wine Fruit basket, Chocolates

Long Sayers

GM letter

Cut Flowers

High Payers Repeat Guest / Important Company

GM letter

Cut Flowers

Fruit basket, Chocolates, Wine Fruit basket, Chocolates

GM letter

Cut Flowers

All the VIP amenities are placed in the suites as well as any other VIP room

ROOM AMENITIES & FACILITIES

Duvets have been used to make beds in all rooms. Iron & Boards are placed in all rooms Safe deposit box in all room Complimentary Tea/Coffee making facilities in all rooms Daily Local news paper would be provided to all rooms Private balconies in all pool view rooms On request complimentary shoe shine facility Shaving kit & dental kits provided to all the rooms Emergency amenities like hot water bag, ice pack, bucket/mug, adopter, mobile phone charger, coconut oil, sanitary napkin, baby napkin, thermometer are available in Housekeeping for the guest request Baby crib/baby cots are available on guest request

PRESIDENTIAL SUITE
Service Design for Presidential Suite Facilities Offered Guest welcomed at airport by Airport representative Airport transfer facilities by limousine ( 2 way Complimentary ) Chauffeur announces arrival through mobile phone to duty manager Guest welcomed at the main porch by GRE/DM Room assigned by DM ( referring guest history and special request) In Room Check in Escort to the room by G RE/DM room orientation

Room Complimentary
1 3 4 5 6 7 8 9 Complimentary Breakfast at 24/7 20 Minute Signature Massage Airport transfer facilities by limousine ( 2 way Complimentary ) One Bottle of Indian Wine Happy hours at sutra from 06 pm to 08 pm ( serving Indian Liqueur) 2 Half Litre Bottles of mineral water Choice of newspaper Complimentary usage of gymnasium, swimming pool, tennis court, steam, sauna,jacuzzi

In Room Amenities
1 2 3 4 5 6 7 8 9 Personalized Butler Service on Request Amenities on arrival Personalized Stationery Jacuzzi Toiletries In room magazines In room Electronic safe Mini Bar ( Chargeable) Fruit Basket/Cookies

10 11 12

Wireless internet connection Iron and Iron board Tea coffee maker

Room No- 801- 1436 Sq Feet, Room No 802 - 1052 Sq Feet

LUXURY SUITE
Sl.n o 1 2 3 Service Design for Luxury Suite Facilities Offered Guest welcomed at airport by Airport representative Airport transfer facilities by limousine ( 2 way Complimentary ) Chauffeur announces arrival through mobile phone to duty manager

4 5 6 7 8

Guest welcomed at the main porch by GRE/DM Room assigned by DM ( referring guest history and special request) In Room Check in Escort to the room by GRE/DM room orientation Room with Living room and Dining Room

Room Complimentary

1 2 3 5 6

Complimentary Breakfast at 24/7 20 Minute Signature Massage Airport transfer facilities by limousine ( 2 way Complimentary ) Happy hours at sutra from 06 pm to 08 pm ( serving Indian Liqueur) 2 Bottles of mineral water

7 8

Choice of newspaper Complimentary usage of gymnasium, swimming pool, tennis court, steam, sauna, jacuzzi

In Room Amenities

1 3 4 5 6 7 8 9 10

Stationery Toiletries In room magazines In room Electronic safe Mini Bar ( Chargeable) Fruit Basket/Cookies Wireless internet connection Iron and Iron board Tea coffee maker

ROOM Size: 732 Sq. Ft

EXECUTIVE SUITE
Sl.n Service Design for Executive Suite

o Facilities Offered 1 2 3 4 5 6 7 Guest welcomed at airport by Airport representative Airport transfer facilities by limousine ( 2 way Complimentary ) Chauffeur announces arrival through mobile phone to duty manager Guest welcomed at the main porch by GRE/DM Room assigned by DM ( referring guest history and special request) Escort to the room by GRE/DM room orientation Room with Living room and Dinning table ( 4 seater).

Room Complimentary
1 2 3 4 5 6 7 Complimentary Breakfast at 24/7 20 Minute Signature Massage Airport transfer facilities by limousine ( 2 way Complimentary ) Happy hours at sutra from 06 pm to 08 pm ( serving Indian Liqueur) 2 Bottles of mineral water Choice of newspaper Complimentary usage of gymnasium, swimming pool, tennis court,

steam, sauna, Jacuzzi

In Room Amenities
1 2 3 4 5 6 7 8 9 Stationery Toiletries In room magazines In room Electronic safe Mini Bar ( Chargeable) Fruit Basket/Cookies Wireless internet connection Iron and Iron board Tea coffee maker

Room Size: Golf View Suite - 660 Sq Feet, Pool View Suite- 736 Sq Feet

THE LALIT LUXURY ROOMS

Sl.no Service Design for LaLiT Luxury Room Facilities Offered 1 Guest welcomed at airport by Airport

representative 2 3 4 5 7 8 Airport transfer facilities by limousine ( One way Complimentary ) Chauffeur announces arrival through mobile phone to duty manager Guest welcomed at the main porch by GRE/DM Room assigned by DM ( referring guest history and special request) Escort to the room by GRE/DM room orientation Room with Private Balcony overlooking the Pool

Room Complimentary
1 2 3 Complimentary Breakfast at 24/7 Airport transfer facilities by limousine ( One way Complimentary ) Happy hours at sutra from 06 pm to 08 pm ( serving Indian Liqueur)

4 5 6

2 Bottles of mineral water Choice of newspaper Complimentary usage of gymnasium, swimming pool, tennis court, steam,sauna,jacuzzi

In Room Amenities
1 2 3 4 5 6 7 8 Toiletries In room magazines In room Electronic safe Mini Bar ( Chargeable) Fruit Basket/Cookies Wireless internet connection Iron and Iron board Tea coffee maker

Room Size: 336 Sq Feet

DELUXE ROOM

Sl.no

Service Design for Deluxe room Facilities Offered Guest welcomed at airport by Airport representative Airport transfer facilities by limousine ( On Chargeable Basis) Chauffeur announces arrival through mobile phone to duty manager Guest welcomed at the main porch by GRE/DM Room assigned by DM ( referring guest history and special request) Escort to the room by GRE/DM room orientation Room overlooking golf cource and pool

1 2 3 4 5 6 7

Room Complimentary
1 2 3 4 Complimentary Breakfast at 24/7 2 Bottles of mineral water Choice of newspaper Complimentary usage of gymnasium, swimming pool, tennis court, steam, sauna, Jacuzzi

In Room Amenities
1 2 Toiletries In room magazines

3 4 5 6 7

In room Electronic safe Mini Bar ( Chargeable) Wireless internet connection Iron and Iron board Tea coffee maker

Room Size: Golf view room- 292 sq Feet, Pool view room- 336 Sq Feet

LAUNDRY MACHINE & ITS FUNCTION

To determine what type and how much industrial laundry equipment you will need, it is important to first determine the size of your laundry operation. Some of the things to consider are how much wash is done in a day, how many hours the laundry room currently operates, employee turnover and floor space. To ensure the right cleaning chemicals and softeners are used at the appropriate water temperature and cycle, all Dexter on-premise laundry equipment offer automatic chemical injection capabilities an essential feature for hotels and motels concerned about proper removal of stains and other contaminants

Laundry machine Utilative pressing machine Compress machine

Company Ramson

No. of machines used 1

Use Pressing pants

Ramson

Pressing shirt, chef coat, waist coat etc in short time. Pressing large linen like bed sheet, duvet cover, banquet frills etc. Pressing shirt Drying clothes. Drying clothes, linens Drying clothes, linens Washing clothes and linens Washing clothes and linens Washing and drying clothes and linens

Calendar machine (5 people)

Electrolux

Steam/Hand Pressing Tumble drier(24 Kg) Big Drier(60 Kg) Medium drier(35 Kg) Washing machine (60 Kg) Household Washing Machine(6 Kg)

Ramson Ramson Electrolux Electrolux

4 1 1 1 2

Electrolux

Dry Cum Suprema Washing Machine(10 Kg)

LINEN AND UNIFORM ROOM

This is the roomwhere current linen is stored for issue and receipt. The linen room should have a counter across which the exchange of linen takes place. The room should be next to the laundry so that the supply of linen to and from laundry is quick and smooth In uniform room various Departments have different dress codes and numbers for E.g. Housekeeping-(HK), Main kitchen- (CUL), OKO Kitchen-(OKO), Food & Beverage-(FB), and Front Office- (FO). Engineering (dungaree)-(ENG) etc. Besides each code uniforms set have special number given to staff which helps the linen room attendant to give the exact fittings uniform to the respective staff. Tailors Room:- This room is kept for house tailors who attend to the stiching and mending work of linen and uniforms

LOST AND FOUND SECTION

This should be a small secure space with a cupboard to store all guest articles that are lost and may be claimed later

FLOOR PANTRIES
Each guest floor must have a floor pantry to keep a supply of linen, guest supplies and cleaning supplies for the floor. It is the housekeeping nerve center for the floor. The 7.5Floor pantry should keep linen for that floor in circulation. It should be near the service elevators and have shelves to stock all linen and other supplies.

HEAVY EQUIPMENT STORES

This will be a room to store bulky items such as vacuum cleaners, shampoo machines, etc.

HORTICULTURE
Total Area: - 11 Acres; 7.5 Acres: - LaLit Garden, Nursery, HR lawn, Rose garden, Magadha lawn, Banquet circle etc. Logo Plant: - Anthurium Gardening Team: - 8 Members NAME OF GARDENING AREA HR Lawn PLANT OBSERVED Asoka Tree, Golden Durante, Lily, Pongamia Tree( big tree in HR lawn), Enerma plant etc. Yellow alemanda, Mexican Grass (Mat Sq. Ft.), Red Saliva, Temple Tree(Plumera Tree), Enerma plant etc. Ereca Palm, 8 Royal Palm, Triangle Palm, 3 Golden Cyprus, Raphile palm, Heliconia, Bougan villa(Pink with thorn- Main porch first floor). Bermuda Grass, Champagne

Banquet Circle

Main Porch

Magadha Lawn

Palm, Cycus Plant etc. Near 24/7 Terrace & Swimming pool LaLiT Garden Shredded grass, Jyoti Vriks, Ficus Benjamin etc. Heliconia, Supari, golden Cyprus, Red Wax Palm, Christmas tree, Chinese palm, Black Bamboo, Golden Ferns etc. Red Cocelifa, Point Satias(Red colour), Ixora Red, Spatiphylum, Anthurium etc. Golden Cyprus, rose, Heliconia, alemanda etc. Song Of India, Cup & Saucer, Philodendron, Difencicia, Aglonema, Lilly ums, Monstera, Spathyphylum, Areca Palm, bamboo shots, Credon etc.

Near Main Entrance

Rose Garden Nursery/Indoor Plant

Productivity Standard Worksheet

Step 1 Determine how long it should take to clean one guestroom according to the departments performance standards. Approximately 27 minutes PS: Since performance standards change from property to property, this figure is used as an example. It is not a suggested time figure for cleaning guestrooms. Step 2

Determine the total shift time in minutes i.e. 8 hours 60 minutes = 480 minutes Step 3 Determine the time available for guestroom cleaning. Total Shift Time.........................................480 minutes Less: Beginning-of-Shift Duties.................. Morning Break.................................... Afternoon Break................................. End-of-Shift Duties............................ 20 minutes 15 minutes 15 minutes 20 minutes

Time Available for Guestroom Cleaning...410 minutes Step 4 Determine the productivity standard by dividing the result of Step 3 by the result of Step 1. 410 minutes / 27 minutes = 15.2 guestrooms per 8 hour shift

Equipment and supply (Inventory Levels)

Recycled Inventories: Items which are recycled during the course of hotel operations. e.g. linens, some guest supplies (irons, ironing boards, cribs, etc.), room attendant carts, vacuum cleaners, carpet shampooers, floor buffers Par Number: Par refers to the standard number of items that must be on hand to support daily, routine housekeeping operations. E.g. one par of linens is the total number of items needed to outfit all

the hotel guestrooms once; two par items is the total number of items needed to outfit all the hotel guestrooms twice and so on. Non-recycled inventories: items that are consumed or used up during routine activities of the housekeeping department e.g. cleaning supplies, guestroom supplies and amenities etc. Minimum Quantity: is the fewest number of purchase units that should be in stock at any time. The inventory should never fall below the minimum quantity. Maximum Quantity: is the greatest number of purchase units that should be in stock at any time. It must be consistent with available storage space and must not be so high that large amounts of cash are tied up.

Job Lists and Job Descriptions

A job list identifies the tasks that must be performed be an individual occupying a specific position. It should reflect the total job responsibilities of the employee. The job list should state what the employee must be able to do in order to perform the job. A job description simply adds information to the appropriate job lists. This information may include reporting relationships, additional responsibilities and working conditions, equipment and materials used.

FOOD AND BEVERAGE SERVICE

Food and beverage service is the essential link between the menu, beverages and other services on offer in an establishment and the customers. The server is the main point of contact between the customer and the establishment. It is the important role in profession with increasing national and international status. The skills and knowledge of food and beverage service and therefore careers, are transferable between establishments, sectors and throughout the world In The LaLiT Ashok Bangalore the Food & Beverage service has been divided into 6 outlets Restaurants which includes OKO- The Pan-Asian Rooftop Restaurant & BALUCHI-North-west Frontier cuisine. 24/7 Coffee Shop Banquets In-Room-Dining Sutra- The Lounge Bar

BANQUETS
The banquets of LaLiT Ashok Bangalore capable of hosting large gatherings/ wedding ceremony of over 1500 people at our wedding halls, this five hotel star have an ideal wedding venue/ wedding reception halls. Name Of The Banquet Dimension Hall Grand Ball Room Length- 89 Ft; Breadth-42 Ft; Height-11.5 Ft Siddhartha Length-100 Ft; Breadth-40 Ft; Height-14 Ft Kalinga Length-130 Ft; Breadth- 55 Ft; Height- 16 Ft Convention Hall Length-80 Ft; Breadth-40 Ft; Height-13 Ft Chanakya Length- 89 ft; Breadth- 33 Ft; Height- 13 Ft Board Room Length- 30 Ft; 600 Sq. Ft. 2838 sq. Ft. 3200 Sq. Ft. 7150 Sq. Ft. 4000 Sq. Ft. Area 4060 Sq. Ft.

Breadth- 20 Ft; Height- 13 Ft Art Gallery Length- 50 Ft; Breadth- 12 Ft; Height 11.5 Ft 600 Sq. Ft.

Taxes used in Banquet

Food & Soft Beveraged-31.65% Hall Rental-34.53% VAT-14.65% Hard Liquor-16.80 %( alcoholic)

Inventory List for Banquets

Chairs Big Glass Tables Small Glass Tables Glass Round Tables Cocktail Drop Wooden Round Tables Long Wooden Tables Big Wooden Round Tables 1089 Numbers 30 Numbers 6 Numbers 13 Numbers 26 numbers 81 Numbers 79 Numbers 19 Numbers

A marriage ceremony Set Up In Kalinga Hall

A set up for meeting of 6 people in Board Room

BALUCHI
The Restaurant is mainly serving north-west Frontier Cuisine of Baluchistan. It is situated at the lobby level just opposite to the SUTRA- The Lounge Bar.

Total covers- 62 Numbers Except Monday everyday ghazal is performed by singers from 7 pm to 11 pm Restaurant timing: - 11am To 3.30pm 7pm To 11.30pm Baluchi, the specialty restaurant at The LaLiT Bangalore, is all set to take you to the bygone eras of Baluchistan. It is the first five-star hotel restaurant of the city that pays homage to the delicacies of Baluchistan, and presents an authentic fare of Baluchi cooking. The kitchen at the Baluchi specializes in authentic and indigenous style of cooking that includes four varieties of cooking which are, Tawa, Kadai, Deghchi, and Lagan (lava stone/pathar cooking) in curries and tawa, tandoor, sigdi and pathar for kebabs. The menu is a delight to the palate, which includes a variety of kebabs, shorbas, roti and rice dishes. With its great variety of aromatics dishes, Baluchi sets an atmosphere for a quite and delightful meal. A big rustic pitcher sitting right at the entrance of the restaurant gives guests Indian feel, and takes them to the bygone era of the Baluchi's. The usage of copper metal (most common metal of Baluchistan) in the restaurant, for paneling of four large pillars to shining copper cutlery further adds to the Indian touch. The 62 cover restaurant, located at the lobby level, is open for lunch and dinner. Baluchi is the first North West Frontier Restaurant in the city, offering best dining options in the traditional Indian cuisine, sure to excite the taste buds those enjoying the food. Located on the ground floor, the restaurant has a great pool view as well as the live kitchen where guests can watch live preparation of their food as music plays in the back, hence making this family restaurant a unique mix of fine dining and the live performance of Ghazal. Guests can begin their meal with a variety of refreshing drinks like Aab-e-Hayak, a chilled green coconut and bee honey drink,

or Josh -E-Zafran. The appetizers section brings both, vegetarian and non-vegetarian delights. The Hot kebabs include Lasooni Machali ke Soole- pompfret marinated with a variety of green spices and garlic, Murg Dum Tikka Baloochi, Aloo ke Rui Kebab and Balkash Rubina - king prawns marinated with yoghurt and selected spices and cooked on charcoal grill, a Baluchi signature dish. Baluchis specialty include The Cold kebabs, Thandi Machalli aur Khatte Kheere - an exotic preperation of tandoori machalli served chilled with gherkins and shaved cucumber. Chef recommends Murgh Boti Ka Salan, Machalli Methi, Champ Aur Kheema- mutton chopped by a special process & cooked with almonds and tasty flavour of spices. The restaurant, as a speciality, introduces to the vegetarian menu "morels" and "paneer". The introduction of morels is another USP of the restaurant. The curries include Gucchi Mirch Badam,- morels with chifonards of chilly with almond gravy, Doodh Dahi Dum Makhan Masala and Nazakat Ke Kofte. And of course no menu is complete without the mouth-watering desserts, and here Baluchi serves its guests with some exclusive desserts of Baluchistan such as Shakoora Phirni, Baktawa, and the exotic Oom Ali! (Translates to Oh God!), which will for sure remind them of heavenly taste.

Menu
Amuse bouche(Welcome Note)- A platter of papad along with cold tomato chutney and mint chutney. Ibteda-e-naush(Gets you started) Tukmalayai ka sharbat Pudina aur khatte aam ka zaika Jeera annanas aab etc. Mushq-e-Murakkat(aromatic Extract) Subz ka murakkat Murgh aur kale channe ka shorba Turai aur methi ka shorba etc.

Luqmat-e-Subz (vegetables delight) Chane ka kabab Malai broccoli Hare moong ke nawab kabab Jeera mirch ka nazuk paneer etc. Luqmat-e-Khas(char grilled kebabs) Saunf aur mirch ka macchli Murgh ka rooi kebabs Murgh ki methi boti Nashpati kabab Nimbu makhan ki machli etc. Gair-e-Andaz(chilled out kebabs) Kharbooze ke potli mein mast zaika Dahi ka khak kabab Ghosht ki sajji aur labaan ki talzini etc. Dawaat-e-lazeez(curries) Moong dal zaraad Dal baluchi Chatpati sabot Bhindi dhaniya aur pudina ka paneer etc. Roo-Ba-Roo(staples & rotis) Butter naan Kulcha(paratha, methi,bharwan) Ulta Tawa Paratha Subz pulao Subz Chilman Ki Biriyani Baluchi Murgh KI Zafraani Dum Biriyani etc.

Sher-e-Mehfil(sweet bites) Taazi tandoori anjeer Kulfi Ghoomta ja Badam aur khurbani ka halwa etc.

24/7 COFFEE SHOP

Cuisine: - Multi cuisine Restaurant timing:- 24 Hours Location: - At the lobby level Number Of Covers: - 142 Hunger has no time, so does the food served at 24/7, our 24 hour multi-cuisine restaurant - Because hunger can strike anywhere and anytime. Located at the lobby level, just besides the pool, the restaurant also provides an option of caf dining just besides the pool. With a total of 144 covers, the restaurant is the largest and one of the best restaurants of the city serving multi-cuisine dishes. Guests can eat to their hearts content and to the tune of their stomach as this caf restaurant provides an option of choosing from a buffet served at breakfast, lunch and dinner or also an elaborate a-la-carte dining guide prepared extensively from healthy and quality ingredients. The buffet here are an ideal place for all the guests to meet and mingle with other guests. With ethnic and authentic paintings hanging on the wall, wooden cylinders hanging from the ceiling and the instrumental music that is played within the full length glass windows, giving a scenic view of the pool, are high points of our 24/7 food restaurants. The ambience of the restaurant is further accentuated by live interactive kitchen where guests can watch the preparation of their dainty dishes, snacks and kebabs on the caf menu. The Buffet menu offers a broad range of Salads, soup, Indian, Continental & Oriental food, and Desserts. In Ala carte menu offers Indian, South-Indian, international & continental food. All based on a combination of modern gourmet both in preparation and

presentation. The wine menu features one of the finest wine collections in the city with new world /old world wines totaling 100 labels with the classic and mouthwatering cocktails are also made available. Guests can explore the Indian zeal for food with this multi-cuisine restaurant menu with 24/7 signature dishes like Cajun fish sticks, Smoked salmon with capper sour cream, Grilled prawns, Seared prawns with pepper and coconut liquor, Mangalorean fish curry and mud cake. While among beverages, chef recommendations are Stay Cool, Fruity Fizz, Budweiser, Corona, Large variety of single malts and premium vodka, LaLiT Cocktail, Bloody Marry and Mojito. Eat to your hearts content and to the tune of your stomach only with our 24/7 restaurant menus. COFFEE SHOP (24/7)

MULTI CUISINE, 24 HOURS COFFEE SHOP 12.5%= BREAKFAST LUNCH DINNER SUNDAY BRUNCH KIDS LUNCH BUFFET KIDS DINNER =700+12.5%=787.50 HRS =800+12.5%=900.00 15:00 HRS =950+12.5%=1068.75 23:00 HRS = 1500+12.5%=1687.50 HRS =400+12.5%=450.00 HRS =425+12.5%=478.13 23:00 HRS =750+12.5%=843.75 =500+12.5%=562.00

TIME

06:30-10.30 12:3019:3011:30-15:30 12:30-15:00 19:30-

KIDS SUNDAY BRUNCH SOUPS &SALADS

AIR INDIA LUNCH AIR INDIA DINNER

= 444.44+12.5%=500.00 =444.44+12.5%=500.00

SUTRA-THE LOUNGE BAR

Location: - At the lobby level & opposite to Baluchi Cusine : - Bar Total Number Of Covers: - 72 Numbers Timings: 11 pm to 3.30pm 7 pm to 11.30pm House to the people from various cultural backgrounds, the citys nights are brought to life with The LaLiT Ashok Bangalores club lounge Sutra The thread that holds all the party animals together. Sutra is the ultimate lounge bar: a happening club scene where music, a modern dance floor and chic cocktails at the club bar put the sizzle back in city nightlife.

Located near the lobby, with a total of 72 covers, including 30 at open terrace, Sutra is the place guests look forward to, at this Bangalore hotel, after having a hectic day at work, to unwind over their favorite drink or even if it is simply relaxing over a round of drinks, before taking some important business discussion head on. Open from 11:30 hours till 00:00 hours midnight, this night club is

the star of Bangalores night life by being one of the most happening night clubs in the town

Set amidst the gardens of the hotel, guests can enjoy a wide range finest cocktails and drinks, in an open-air seating and also inside the bar with enchanting music and lighting adding to the magical atmosphere at the nightclub. The design of this clubbing outlet is contemporary, cool, polished, and architectural. The place highlights design features and artwork that sets it way above the rest, highlighting the groovy beats of DJ Inferno and DJ Vidyuth, the in-house DJ. Sutra one of the most hip and happening city night clubs, sizzles the club party circuit with its flair bartending, molecular mixology and specially organized ladies night

IN ROOM DINNIG
Number of covers- 183 rooms

Menus
Breakfast Menus (6 am to 11 pm)
Continental Breakfast

Fresh seasonal fruit juices/sliced fruits Basket of morning bakeries/toast Choice of tea/coffee/hot chocolate.
American Breakfast

Fresh seasonal juice/sliced fruits

Basket of morning bakeries/toast Cereals of plain/fruit yoghurt Choice of eggs (fried, poached, scrambled, omelets) with bacon sausage or ham Choice of tea/coffee/hot chocolate
Indian breakfast

Choice of fresh seasonal juices/sliced fruits Idli/Dosa/Medu vada with sambhar & coconut chutney.OR Paratha (potato/cauliflower/paneer).OR Poori Bhaji..OR Masala omelet Choice of masala tea/ south Indian filter coffee.
Freshly Baked

Choice of croissants, muffin, doughnut, white/brown bread or multigrain bread.

Rejuve Breakfast

Choice of fresh seasonal juice/sliced fruits Cottage cheese with fresh fruits. Sauted mushroom/smoked chicken/ whole or wheat toast (honey & olive oil extra virgin) Basket of morning bakeries or toast. Choice of green tea/ chamomile/mint tea.

ON ITS OWN
Continental

2 egg Benedict or English muffins. 2 egg omelets served with ham bacon & sausage. 2 fresh eggs fried/poached/scrambled.

Fresh pancakes/fresh toast with maple syrup & whipped butter. Crisp waffle served with butter & honey. ON ITS OWN
Indian

Plain dosa with chutney & sambhar. Masal dosa with chutney & sambhar. Mysore vada Plain Utapam/masala uttapam. Poori bhaji with accomplished garnish Paratha plain/stuffed. Masala omelet. ALL DAY DINING
Salads

Greek style Marinated chicken fillet Baby spinach leaf salad Scottish smoked salmon Caesar salad with parmigiano-reggiano with following option With farm chicken breast slivers With Cajun spiced ocean prawns Oven roasted vegetables N.B. Caesar salad is served with 7 seeded croutons, parmesan cheese shavings, anchovy fillet, a poached egg,& crisp turkey bacon bits.
Ethnic fare

Sarson murgh ki tikk

Aloo matar kaju ka sahasa.

SOUPS Baked onion soup Soup of the day MAINS (11am to11pm)
Mix Grill

Wood fire free range corn fed chicken Pan seared cottage cheese Nasi goring

Ethnic fare

Murgh tikka makahani Masaledar jhinga Gosht rogan josh Dal baluchi Dal tadka wali Khush paneer 24/7

BIRIYANI Hyderabadi gosht dum biriyani Nizami tarkari biriyani Choice of Indian bread Steamed basmati rice

PASTAS & PIZZAS( 11 am to 11 pm) (With your choice of organic whole wheat penne or gluten free fussily with choice of sauce) Arrabiata Primovera Margarita Pizza tandoori chicken Vegetable pizza primovera

BETWEEN THE BREADS (11 am to 11 pm) Traditional club sandwich Burger & Fries Chicken filet burger1 Tuscan vegetable melt kathi role Paratha rolled with vegetable and eggs with choice of fillings Chicken tikka kebab Paneer kathi roll Ethnic fare Gosht seekh kebab Tawe ki machalli Lacheddar aloo Malai broccoli MAINS Chettinad paneer chicken Managalorean fish curry Aloo gobi matter

Kudri bhindi Subz milani Pulao Dosa Idli KIDS MENU Smiley alien pancakes Chicken finger Just fish finger Pasta magic Bulls eye Roll around Between the breads Chicken or cheese sandwich served with fries DESSERTS Mascarpone vanilla bean charlotte Bordelaise pistachio tart Dark chocolate mousse Blueberry yoghurt crunch Selection of Indian sweets Selection of ice cream CHEESE PLATTER Cheese brie, blue cheddar served with fresh fruits and cracker

FRUIT BASKET Normal- 2 apple & 1 pear in middle Small special- 2 apple, 1 pear, 1 kiwi, 1 plum, 2 bananas,1 orange 7 few grapes Large special-2 apple, 1 green apple, 1 orange, 2 pears, 1 kiwi, 1 plum, 4 bananas & few grapes Standard tea bags for 1 tea 1 Tea - 1 tea bag 2 Teas - 2 tea bags

OKO- THE ROOFTOP PAN-ASIAN RESTAURANT

Location: - Roof top restaurant at the 6th floor of the hotel Cuisine: - Pan-Asian which includes Oriental, Chinese, Vietnamese, Thai delights Total Number of Covers: - 142 Restaurant Timing: - 11 am to 3.30 pm 7 pm to 11.30pm Sitting right under the sky with stars shining over, with your favorite Japanese food in front We welcome you at OKO The pan Asian restaurant at The LaLiT hotel Bangalore. With a mix of contemporary Pan Asian orientation and huge bay windows overlooking the sprawling golf course and citys highest tower, guests can treat themselves to a plate of their favorite sushi under the dim blue lighting in dining are with wooden cylinders hanging from ceiling and intimate seating. Ever since it started operating,

Oko has been one of the hot topics of conversation among the culinary circuit of the city. The restaurant has 3 set area of sitting arrangement for guest according to guest choice and comfort: P.D.R.(Private Dining Room) having table number 1 & 2. F.D. (Fine Dining) having table number 10 to 24. OKO Lounge having table number from 30 to 33. Al-fresco, the roof top open sky sitting arrangement having table number from 40 to 48. The Grill Counter having table number from 50 to 52. The Tepyanki Live Counter having table number from 60 to 64. The Sanken area having table number 70 to 72. The Bar having table number from 90 to 100. Oko has 3 live counters :Sushi counter in fine dining area. Tepyanki & Grill counter in Al-Fresco Area. Master chef Bhatia along with Chef in charge - Chef Thapliyal, Thai Master chef Chef Paitoon Panphan and Chinese Master Chef Chef Liang have specially conceptualized the Oko menu dining which is combination of Japanese, Thai, Chinese, Vietnamese & Malaysian food. The menu and the restaurant are designed to provide privacy, unmatched product and ultimate luxury to an evolved elitist class of guests who have a taste of the finest restaurants and surroundings.

Menus Illustration:Amuse Bouche:-

Shitake Mushroom With Spicy Mayonnaise. Mushroom Shot.

Sushmi & Sashmi Set:-

Nigiri set. Maki mono set. Uramaki set Sashmi set.

Starters & Salads: -

Crispy Tai-Chi Chicken. Chicken Katha. Australian Pork Belly Spare Ribs etc.
Vegeterian: -

Por Pia Che Crispy Fried Spinach With Corn. Crispy Vegetables Salt & Pepper etc.

Soups: -

Tom Yum kung. Tom Kha. Clear Chinese vegetable Soup. Vegetable Lime Coriander Soup etc.
Seafood: -

Tender Spicy Lobsters With Aniseed & Sacha Sauce. Prawn In Black bean sauce. Chili Crab etc.
Poultry: -

Chicken: - Kai Tung, Masssaman kai, Kai Himophan etc. Duck: - Crispy Duck With Barbeque Sauce, Kaeng Phool Ped Yang etc.

Meat: -

Lamb:- Lamb Beijing Style, Lamb With Coriander & Spring Onion etc. Tenderloin: - Imported Tenderloin In Black Pepper Sauce, Shredded Tenderloin In Oyster Sauce etc. Pork: - Wok Tossed Ginger Pork, Double Cooked Australian Pork etc.
Vegetables: -

Mapu Tofu Tung Pad Nam Phri Ki Pad etc.

Rice & Noodles: -

Chinese Hakka Noodles. Szechwan Chili Garlic Noodles etc.

Desserts: -

Nutty Dates Pancakes; China grass Jelly; Yok Tossed Honey Noodles etc. This lunch and dinner restaurant could be an ideal place for top end business luncheon meets or social afternoons whereas at nights, the guests have an option to choose from various cuisines and connoisseurs of wines and beverages with a range of over 100 varieties of wines on its menu. Or it could also be simply official business entertaining, some celebration, birthdays, anniversaries or any informal get together Oko is just the right place to be at with its formal dining area for all highly important events and formal gathering, a funky lounge to simply hang out and a sunken seating area right under the sky with leather upholsteries sofas.

At this Japanese sushi restaurant with 142 covers, the taste and the food is taken to an altogether different level as its well trained staff takes guests through the Japanese dining menu. The beautiful red chandelier in the private dining room for 12 people, done tastefully in red upholstery and with shimmering chandeliers,

provides the perfect ambience to all the special and private moments. While the blue color light hitting the ceiling at the lounge adds to the wow effect of the evening. Oko is the largest restaurant in the city and combines a unique mix of private dining, fine dining, lounge and open sky seating with best Sushi, teppanyaki, grill and the bar counters all within the same space. Teppyanki
Appetizer

Kani Kara Tempura Yasai Salad Yasai Tempura Mariawase etc.

Salads: -

Kani Kama Salad Yasai Salad

Soups: -

Miso Shiru Tori Tiru

Main Course: -

Grilled Lobsters Tails. Grilled King Prawn. Chicken Teriyaki etc.

Rice & Noodles.

Gomuko Chahan Yasai Chahan Apart from these tepiyanki there are 3 set menus: Jasmine Sea Food cost of Rs 2025 + taxes Orchid Meat Menu cost of Rs 1725 + taxes.

Bonsai Vegetarian Menu cost of Rs 1525 + taxes Oriental Grill Menu

Non- vegetarian: -

Grilled Canadian Scallops With Sansho Peppers Char grilled Prawns With Asian Spice. Shake Shiyo Yaki. Chicken Supreme in Dalat Spice. Satay Kai. Vegeterian Zucchini, Bell Pepper & Baby Onions Char Grilled Okra In Teriyaki sauce. Grilled Sweet Potatoes In Salt N Pepper. Char Grilled Mushroom In Malaysian spice. Shredded Zucchini, Bell Peppers & Tofu With Teriyaki Sauce. Wine cellar in restaurant offers beverages like sake and one of the finest wine collections in the city. The menu will feature new world / old world wines and in total 100 labels. The restaurant will have its own Signature Cocktails such as the LaLiT cocktail, Oko and China Blue. Special cocktails originating from Thailand, China, Japan and the classic cocktails of the world are also made available.

Cigars Available In OKO: H. Upmann Majestic Cello Montecristo Number 4 Fonesca Number 1 Boliver Tubos Number 3

Romeo Y Julieta( Churchills) Partagas Series D Number 5 Montecristo Especial Number 5 Cohibo Robustus Cohiba Siglo VI Hoyo De Monterrey Cigars are mainly kept in Humidor having temperature 21.5C & humidity of 65-70%

Chefs recommendations include Satay Udang (char grilled prawns with Asian spice), Fish with Malaysian Spices (John Dory flavour with shallot, garlic and dried shrimp), Yaki Udon Chicken (Japanese thick noodle in Tonkatsu sauce with prawn), California Uramaki, Tom Yum Kai (traditional hot Thai soup with lemon grass and galengal flavour) and Koong Phad Kapprao Thai Style Stir Fried Prawns with Chilli, Garlic & Sweet Basil

FOOD & BEVERAGES TAXES

Item FOOD Service Charge 10% on Food Value Service Tax VAT. 6.18% on Food 13.5% on Food Value & Service Value & Service Charge Charge

HALL RENTAL

10% on Hall Rental Value 10% on Liquor value 10 % on Miscellaneous Value ______________

10.3% on Rental Value & Service Charge 6.18% on Liquor Value & Service Charge 10.3% on Miscellaneous Value & Service Charge ________________

12% on Service Charge & Rental Value Exempted

LIQUOR

MISCELLANEOU S CHARGE

12% on Miscellaneous Value & Service Charge 13.5% on Food & Beverages Value.

RESTAURANT FOD & BEVERAGES CHARGE

AERO INDIA (AERO SHOW) 2011

Aero India Show 2011 (Air Show) is a biennial show organized by Defence Ministry in association with CII. This will be 8th edition of Asia leading air show held at Yelahanka Air Force Station and this show has attracted many major helicopter, airplane and defence equipment manufacturer across the world. This event will have a display of new technology, product, latest equipment and many more. Bangalore is gearing for another spectacular event this Feb 2011. The Aero India 2011 (Air Show) is going to be held from 9th Feb 13th Feb 2011 at the Air force Station, Yelahanka, Bangalore. With many conference and seminars to be held by DRDO and ASI and also special interviews on the issue related to SP Aviation, AirBuz and Naval Forces. With Indian being the most attractive market for the defence equipment, all the major global aviation giants have signed up to participte in Aero India which include Lockheed Martin, Boeing, BAE Systems, EADS, Rosoboronexport and CAE, among others. The LALIT ASHOK is the catering partner of 3 stalls i.e. DRDO, VETRA & BAL. In DRDO stall we have breakfast service lunch & high tea service in both ground floor and first floor.

CULINARY
Culinary art is the art of preparing and cooking foods. The word "culinary" is defined as something related to, or connected with, cooking. A culinarian is a person working in the culinary arts. A culinarian working in restaurants is commonly known as a cook or a chef. It also defined as a chemical process, the mixing of ingredients; the application & withdrawl of heat; decision making; technical knowledge & manipulative skills. In the more advanced stages, a further element occurs- thats of creativity. Its the mixing of both art & creativity.

AIMS AND OBJECTIVES OF COOKING

The aim or the intention of cooking is to see that the food cooked undergoes a physical change, sometimes a chemical change and is acceptable. The object of cooking is to achieve certain results such as: 1. To facilitate and hasten digestion, so that the cooked food is absorbed by the Digestive system and subsequently assimilated by the body. 2. A physical change occurs when a substance changes its form, colour or size, but still remains that same substance, like water that changes to ice. 3. A chemical change occurs when a substance changes its form, colour or size, combining so as to form an entirely new body, e.g. Milk changes to curd.

4. Cooking partly sterilize food above 40oc, so that the growth of bacteria falls Off rapidly and boiling kills the living cells. 5. Cooking makes food more attractive to have eye appearance and variety. 6. Cooking increases taste and palatability. 7. Cooking helps to make food more digestible.

HIERARCHY AND KITCHEN STAFFING

Hierarchy refers to the flow of authority from top to bottom in an organization and with respect to the kitchen. It refers to the flow of authority commencing from executive chef and goes to the bottom i.e. Kitchen helpers. Kitchen staffing refers to not only assigning the positions but also filling them with the suitable manpower. Staffing is the actual strength of the employees working at different levels, which depends upon the various factors as: The extent of the menu and the market a kitchen is serving. Use of prepared convenience foods. Types of equipments available. Need of skill involved at the various levels. The size of the establishment.

CLASSICAL BRIGADE Chef Auguste Escoffieur gave the concept of classical brigade, which means the actual work force requirement of any particular establishment. He divided whole of the kitchen into parties / corners and the system is still followed in the organizations. Purpose of classical brigade is to fix the duties and responsibilities and fix the area of work by party / corner we mean grill party, roast party, vegetarian party etc. It was the time when few machines were available so more need was there to know about the manpower requirements. Executive chef (chef de cuisine)

Second chef (sous chef)

Chef de partie

Commis i

Commis ii

Commis iii

Apprentices

Helpers / trainees

MODERN STAFFING IN VARIOUS HOTELS In the present scenario, the modern hotels have various CDPS under the SOUS CHEF who have specialized in a particular field

ROLES OF EXECUTIVE CHEF 1) Planning menu: he has to take into consideration all the factors which influence the planning of menus and the chef has to take a critical note of all the activities which are important in the menu planning. Care should be taken of various things such as eating trends, raw materials availability and variety of the meals.

2) Forecasting: before indenting and buying, the chef must be able to produce the accurate estimates of the volume of production. He must consider the following points: a) Previous years sales during the same time period. b) Sales forecast from f & b service departments. c) Volumes of daily enquiries for the parties. d) Chefs own experience. 3) Purchase: the food cost will go up if the purchasing is not done in an optimum manner. Excessive raw materials results in pilferages whereas shortage of raw materials results in the loss of business and decreases the no. Of clientele. 4) Planning work schedule: it is the duty of the executive chef to ensure that the schedule of work is planned in such a way that enough work forces are available all the time. So, the work schedule should be properly planned in order to ensure man power availability during the peak season and festival time. 5) Staff hiring: although the final decision rests with the personnel manager but the details of the staff hiring are given by the executive chef because he is the one who is actually taking part in the day-to-day operation. 6) Training: the chef will give the demonstration of the new dishes which he wants to introduce in the menu. So, its duty to plan the training programs not only for the new comers but also for the existing staff. 7) Supervision of the staff: it is the duty of the chef to delegate the authority amongst the various chefs working under him to ensure that the staff is performing duties as per his expectation.

DUTIES AND RESPONSIBILITIES OF VARIOUS CHEFS

SOUS CHEF: He is the right hand of the executive chef and is

generally responsible for the day to day functioning of the kitchen. His duties are almost same as that of the executive chef. He supervises the practical activities of the kitchen. He is answerable to the executive chef regarding the daily activities. In the large organization the no. Of sous chef can vary depending upon separate kitchen for separate restaurant.
CHEF DE PARTIE (CDP): For different section in the kitchen, there are

different CDPs who generally work with the help of the different apprentices and commis. Various cdps and their duties are as follows: SAUCE COOK / CHEF SAUCIER: He prepare the entre i.e. To see all the meat, poultry, and game birds (like turkey, pigeon etc.) Especially those which are not roasted or grilled. He prepare his own mise-en-place (putting every thing on place) i.e. Preparing for something in advance like cutting, chopping and collecting the necessary ingredients for many items. He can receive the prepared cuts of meat from the larder department. ROAST COOK / CHEF RTISSEUR: He is responsible for the preparation of all the roast and grill items. This section also contains the deep frying section and also prepares accompaniments, sauces and garnishes for roast and grills. FISH COOK / CHEF POISSONNIER: Except for the deep fried and grilled fish all the fish preparation are prepared here along with the accompaniments, sauces and garnishes. So a thorough knowledge of various recipes and their accompaniments is a must in this department. GRILL COOK / CHEF GRILLARDIN: He is the in-charge of grilling of various dishes. Sometimes these chefs work under roast section.
VEGETABLE COOK / CHEF ENTREMETTIER: All the vegetable and

potato other than deep fried prepared here under this section SOUP COOK / CHEF POTAGE: These sections prepare all the soups and their accompaniments and the garnishes are also prepared by this chef. Great care should be taken because it gives the impression about the meals which are to be followed.

 LARDER COOK / CHEF GARDE MANGER: It is the cold section of the kitchen which is generally concerned with the pre-preparation of the food which is cooked by other department. This includes the preparation of game, poultry, and fish. Cleaning and portioning of meat is also done in this section. Also, this department is responsible for the preparation of hors de oeeuvres, salads, canaps, sandwiches and butchery section etc. So, the work of this department is unending and continuous throughout the operations. INDIAN SECTION COOK: This department is responsible for the preparation of all indian dishes given in menu, which include tandoor, halwai, curry, rice, vegetables etc. PASTRY COOK /CHEF PATISSEUR: His work is specialised and all the continental sweets, pastries and bakery product prepared by the pastry section.
RELIEF COOK / CHEF TOURANT: He is a relief cook takes over a

section when a particular cdp goes on leave or has an off day. He is generally a senior chef who is all rounder. He has got knowledge of all the departments BREAKFAST COOK / CHEF DE PETIT DE JEUNER: His duty starts very early. He is responsible for complete breakfast service after his work, he prepare mise-en-place with the next cook. STAFFS COOK: He generally prepare for the staff.
COMMIS: This people help in doing mise-en-place.

COOPERATION OF KITCHEN WITH OTHER DEPARTMENTS

Cooperation with front office

Front office will communicate arrival and departure list which will help to forecast about the quantities to cook. With the association assistance of front office kitchen people promote sales by explaining the guest as to what is available and where it is available. Front office gives the list of V.I.P. arrivals in order to increase the reputation of the establishment.

Cooperation with house-keeping

It is mainly for the supply of linen i.e. Aprons, kitchen towels, dusters etc and to keep the kitchen clean.
Cooperation with f & b service

There should be a close liaison b/w f &b service and the kitchen staff because f & b personal are involved in the selling of the products made by the kitchen department. It is the duty of the f & b personal to give the intimation about the various parties to be hosted in future and in turn it is the duty of the kitchen people to provide food at right time in hygiene condition. Also f & b personal must be aware as to how much time does a dish require to get ready because they are the ones who are directly associated with the guests.
Cooperation with maintenance

Maintenance will keep the equipment in working condition. Further this department maintains all the electrical fittings. Also they introduce as well instruct about the use of new equipment.
Cooperation with store / purchase

This department will provide all the raw materials as required by the chef. The chef must indent in time to insure that the purchase personal get sufficient time to procure the rawmaterials. The chef also gives purchase specification from time to time depending upon the recipe requirement.
Cooperation with management:

Department must cooperate with the management and should provider the things results which the management want to have i.e. As per the menu requirements. Further the department should in-cooperate the new changes, which the management suggests so a good cooperation b/w the kitchen staff and the management should be promoted.

In LALIT ASHOK we got the chance to work in various department of the kitchen which are: COMMISSARRY: - A Commissary Kitchen is commonly a Production Kitchen where foods are processed from raw to ready-to-eat or semi-cooked. These kitchens are essential in hotels with more outlets and would include areas such as Garde Manger, Butchery, Seafood Preparation, Poultry Preparation, Vegetable & Juice Preparation etc. The advantage is that you can receive products from suppliers, process them according to HACCP requirements (separation of meat, fish, vegetable etc.) and have them ready for pick up by the so called "Finishing" or "Restaurant" Kitchens. In our hotel this kitchen deals with all vegetables, fruit ,cheese back up for other main kitchen like Indian, south Indian etc. It cuts peel all vegetables of various size which are required for various food

preparation like chopped/sliced onion, diamond cut of capsicum of bell pepper, capsicum & pimento. BUTCHERY: - This kitchen deals with various cuts of meats, chicken, poultry, sea fish etc. It prepares the required amount of meat or chicken, fish required for various kitchen of uniform proportion. Equipments used in butchery are meat tray, meat slicer rheninghaus, patty maker, band saw, meat saw etc. Various cuts of fish, beef, lamb, chicken are used according to requirement. For example in case of fish cuts like fillets, paupiettes, supreme, goujon, goujonette etc. in case of lamb/mutton cuts like saddle, chump chops, shoulder, breast etc. in case of beef tenderloin, chateaubriand, tournedos, boned sirloin etc. in case of pork the cuts are trotters, shoulder, loin, belly etc. in case of poultry the cuts are drumsticks, thigh, breast, carcass etc. BANQUET KITCHEN: - This kitchen prepares all the food for banquet parties. Its a quantity kitchen as in this kitchen the quantity of food produced is much more than any other kitchen. It required a definite time for food pick up along with proper garnish in various size food pan. The foods which are gone to pick up should have the temperature above 63C HALWAI: - It Prepares all the Indian sweet confectionary items for 24/7 coffee shop and banquets like gulab jamun , gajar ka halwa, rasgolla, double ka meetha, etc. PANTRY KITCHEN: - Its the continental kitchen which prepares all the continental dishes like pizza, burger, fries etc. it is the mainly a kitchen for 24/7 coffee shop. A-LA-CARTE/INDIAN KITCHEN: - This kitchen prepare all the Indian food item for the breakfast, lunch and dinner buffet for 24/7 coffee shop. It also prepare all the a la carte Indian food item for coffee shop and room service like kathi roll, khush paneer, bharwan aloo etc. TANDOOR: - It prepares all the tandoori food items like kebabs, tandoori roti , naan, assorted Indian breads, tandoori chicken etc.

SOUTH INDIAN: - It prepare all the south Indian food item for banquets coffee shop and room service like idli, steamed rice, rasam, sambar, chicken chettinad etc. GARDE MANGER: - Its the cold kitchen mainly prepares all the cold cuts of meat, salads, salad platter for various restaurant, vegetable carving etc. BAKERY: - It prepare all the bakery items like all pastries Danish, tart, pie, croissant, puff etc. With the help of dough mixer, dough sheeter, salamander, gas oven etc. the chef made all these products. CHOCOLATE ROOM: - It related to all confectionaries items like chocolate cake, gateaux, mousse cake, assorted cheese cake etc. for parties and a la carte order.