V Presented by:

Soumo Sircar 09DM029

Garima Saini 09DM041
Kalpana Mishra 09DM056
Shaik Abdur Rahman 09DM058
2


V áhe hotel is located on Janpath
V It used to be earlier known as Prachi Hotel
V Currently it is owned by Lal Chand group
V áhe owner is Mr. Sanjay Hans
V It is situated about à Kms from the station
V áhe Distance from Airport is 8 Kms
V Centrally located in the heart of the city
O 



V ÷umber of rooms Ȃ 
V Swimming pool
V Centrally air-conditioned
V Buffet
V Conference hall
V Banquets
V Car Parking
V Food court
V 24hrs room service
÷ 


 
< Functional Departments
Æ Front Office
Æ House keeping
Æ Food & Beverages
Æ Kitchen/Production
< Support Departments
Æ Human Resource
Æ Marketing
Æ Maintenance
Æ Finance
Æ Others
÷ 
 


V Mirch Masala(coffee shop)
V Bling on it(it comprises of continental, chinese,
italian, mexican, bakery and confectionary.)
V Sanghai
V Dip Down South
V Vrindavan( sweet shop)
V áhe Great Kabab Factory
V ivyǥ..áhe lounge
V ivyǥ..áe bar
m 




 



General Manager

Head Head Head Head Head

(Personnel) (Marketing) (Outsourcing) (Finance) (Maintenance)
V
 
 

Head (Marketing)

PR & Advertisement Executive Marketing

Manager Manager

PR Advertising BmB Sales BmC Sales

Manager Manager Manager Manager
O  
 

Head (Finance)

Chief Accountant System Coordinator

Executive System
Accounts Assistant
Coordinator
V  
 
Head (Maintenance)

Building Electricals & Electronics Systems

Mason Facility &

Painting Hardware Software
Works Equipment
m 


 
Head (Personnel)

Supervisors Payroll Manager Recruitment

Payroll Assistant



Head (Outsourcing)

áravels / Security Other ÷on-Payroll

Gardening
áaxi Rentals Guard Staffs
m 




 O

General Manager

Assistant General
Manager

Front Office
F & B Manager Kitchen House Keeping
Manager
O



F & B Manager

Restaurant
Banquet Manager
Manager

Casual Captain
Stewards
(contract) (permanent)
O

 
Front Office Manager

Reservation Manager Reception Manager

Executives Bell Boy Executive Cashier

÷ O





Chief Chef

Souse Chef

Specialty Cook Executive Chef

Assistant Assistant
m
÷ 
Executive Manager

Assistant Manager House Keeping Laundry

Room Maids Cleaners Washer Men

m 


  
V Attraction and retention
strategies
V Focus on rewards
V Performance and reward model
V Performance management
system.
V Incentives and compensation .
V áraining and development. Employer Employee
Perspective
Perspective

Cost
Perspective
V 

  
Demand Forecasting
Strategic
StrategicHR
HR Develop
Plan
Plan Workforce Plan
Forecast Supply

Evaluate, Plan,
Implementation, &
Adjustment Making

Recruitment
Competencies Retention
Succession
  

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!


V What is your Employee Strength?
V What is the actual Room is to Employee Ratio?
V What is the method adopted for Recruitment of entry level Employees?
V What is the span of Control?
V What is the attrition rate?
V How do you do your Manpower Planning?
V How do you do supply and demand forecasting?
V Which method do you adopt for performance appraisal?
V What is the compensation policy of the organization?
V Do you have any Labor Unions?
V Do you have a succession Plan?
V What is the áraining method adopted by your Organisation?


V Working Hours

V Distribution of áips

V Improving the locker Room