1. PROJECT REPORT ON
HYATT REGENCY PUNE

2. About Hotel Luxury Five Star Hotel in Pune, India
Welcome to the Hyatt Regency Pune.
Welcome to a luxury hotel in Pune, which allows you toconvene, connect & consider. Designed as a definitive business hotel, the facilities allow you to make the most of every meeting, from before you arrive, to us welcoming you back.
From gatherings of many at our grand ballrooms, exhibition spaces, banquets & convention spaces, to discussions amongst a few at our meeting rooms, this is a place to stimulate ideas. Provocative, thoughtful, intense, groundbreaking – a place where there’s space to think and space to get away.
From swift check-in, food to feed mind and body, the plentiful upbeat bar, andflavorful restaurants to continue the conversation, to re-connect with old friends, and to make new ones.

3. HOTEL SERVICES 24-Hour Front Desk Business Center/Services
Concierge Service
Parking Available
Steam Bath/Room
Sauna
Wake-up Service Available
Children's Program
Room Service
Barber/Beauty Salon
Car Rental Service
Tennis
Florist
Outdoor Heated Pool
Smoke Detectors

4. Guest Rooms & Amenities
Air-Conditioned Room
Cable Channels
Cribs
Garden View Room
Handicap Accessible Room
Turndown Service
Rollaway Beds
Suite
Telephone
Alarm Clock
Coffee Maker
Room Service
Maid Service
Radio
Wake-up Service Available
Refrigerator
Pool View Room

6. Accommodation
This modern, 40-sq-meter room includes one plush Regency king bed topped with goose down bedding. Warm, wood-toned decor complements views of the hotel's grand entrance or panoramic cityscapes. The marble bathroom features separate tub and walk-in rain shower, while the work area boasts a well-lit, oversized desk. You'll enjoy amenities like wired and wireless Internet, 40-inch LCD TV and iPod docking station.

7. KING ROOM

8. TWIN ROOM

9. REGENCY CLUB
This modern, 40-sq-metre room includes two plush Regency twin beds topped with with goose down bedding. Warm, wood-toned decor complements views of the hotel's grand entrance or panoramic cityscapes. Enjoy exclusive Regency Club benefits including personalised check-in and checkout, complimentary Internet, boardroom usage and airport transfers, as well as Regency Club lounge access offering Continental breakfast, evening cocktails and canapes.

10. REGENCY SUITE

11. DINING FACILITY

12. Single Malt & Co. - Bar & Lounge
Restaurant with Bar and Lounge in Pune
Designed to provide the perfect setting to unwind and relax, the bar and lounge is equipped with a wide range of Single Malt whiskies and other liquors. The location is best suited for enjoying wines, beers and cocktails in an intimate session or in the company of a group as well.
Situated near the hotel’s entrance, The Single Malt & Co. provides a splendid and elegant display of the hotel’s signature water features.
Drop in to enjoy a cup of freshly ground coffee, speciality tea or some freshly squeezed fruit juice as well in a warm and comfortable ambience.
Hours:
11:00am to 1:30am

13. La Terrazza Enjoy Italian Cuisines at La Terrazza

14. La Terrazza Trattoria & Lounge
A treat for connoisseurs of Italian cuisine, the home-style trattoria and lounge welcomes guests with a warm and inviting ambience.
Enjoy the skill and artistry of our chefs as fine delicacies are prepared right in front of you in the impressive show kitchen. The menu is designed to complement every occasion, whether it is fresh, hand-made pastas and wood fired pizzas or premium meats and seafood tossed with light Italian sauces.
With special emphasis on wines from the regions of Italy, the lounge also boasts of an impressive wine cellar to harmonise the exquisite fare.
Hours:
Monday to Saturday – Open for Lunch & Dinner Sunday – Open for Dinner only
Lunch: noon to 3.00 pm
Dinner: 7.00 pm to pm

15. The Café Best Multi Cuisine Restaurants in Pune

16. Join us for a lively dining experience and enjoy a variety Asian, Western and Indian cuisines, as they are being prepared live from three interactive show kitchens.
The restaurant provides picturesque indoor and outdoor seating options with bright, sun-filled interiors and flowing water features to perfectly complement the market-style culinary delight.
The floor-to-ceiling windows add to the contemporary ambience and three separate live cooking stations offer freshly cooked vegetables, meats and seafood prepared à la minute.

17. Gourmet Avenue Finest Bakery in Pune

18. Meetings & Events

19. Best Business Hotel in Pune
As one the best business hotels in Pune, we specialise in providing state of the art services that are adapted to create the perfect environment for meetings, conferences, trade shows and corporate events. Offering one the most stylish banquet halls in Pune, we create timeless memories out of any occasion. Equipped with 1,900 sq m of meeting space, we are dedicated to the convenience of our business travellers. Within close proximity to the airport and the Weikfield IT Park, the hotel enjoys a privileged location that complements its status as one of the elite business hotels in Pune.

20. HOUSE KEEPING

21. HOUSE KEEPING
No work is menial. As far as the housekeeping is concerned it is the backbone of the hotel.
The housekeeping department is responsible for the upkeep and maintenance of the entire hotel.
One of the first impressions, guest forms when he walks into the hotel is a reflection on the housekeeping department – how clean, spick-n-span and well maintained are the surroundings.
This also helps update guest history more accurately.
Increasingly more responsibilities are being delegated to the housekeepers who are being groomed as Guest Service Agents.

22. LINEN ROOM
It is one of the most important sections in the HK.
All the departments depend on the linen room to get their linen and uniforms laundered.
Linen Room supervisor heads the linen room.
The soaked linen is collected & counted in front of House Man for the right count. The damaged and badly stained linen is kept aside.
Warning is issued to the person responsible.
The description of soiled item, soiled count, clean linen received, balances and other remark is entered in linen exchange slip.
Clean linen is given in exchange against the number of soiled linen.

23. Front Office

24. HEIRARCY FRONT OFFICE MANAGER
LOBBY MANAGER RESERVATION MANAGER GUEST RELATION
EXECUTIVE
BELL CAPT SHIFT CONCIERGE RESERVATION BUSS. CENTER
INCHARGE SUPERVISOR SECRETARY
FRONT OFFICE AIRPORT RESERVATIONIST
ASSISTANT REPRESENTATIVE
BELL BOYS

25. INTRODUCTION
In countries throughout the world, the steady and continual increase in size of tourist and hospitality industries continues.
In order to accommodate the world's travellers, the Hotel Industry is also expanding to keep up with the demand.
For many people it's the look, design or location that creates the important and lasting impression.

26. DIFFERENT AREAS OF THE FRONT OFFICE
Reception
Reservation
Cashier
Concierge
Bell Desk

27. INTERACTION BETWEEN GUEST AND THE HOTEL
Pre-arrival
Arrival
Occupancy
Check out

28. RECEPTION It plays an important role in the front office setup.
This is the first section where the guest comes in contact with a hotel employee.
It is located in the Front Office and it deals with functions, the main one being checking in or alloting rooms for individuals or groups.
When the guest arrives at the hotel, he first approaches the reception counter to give in his name if he has a reservation.

29. ARRIVAL OF A GUEST Welcome the guest
Ascertain room requirements & cross check with the movement list.
Hand over the guest registration Card along with an open to the guest.
while the guest is filling up the GRC.
Select a vacant clean (VC) room keeping in min-guest choice if any Room is free for the entire duration of stay.
Take out the appropriate key from the box and prepare the key card.
Ensure that all the details on the G.R.C. are filled in properly.
connection released.
Feed the G.R.C into the computer.
Make entry in the arrival departure register.
Update room position if necessary.
Make ‘C’ form in case of foreigners.

30. RECEIVING MESSAGES TRANSMITTAL SLIP ROOM CHANGE MAINTENANCE HANDOVER
FUNCTIONS PERFORMED
RECEIVING MESSAGES
TRANSMITTAL SLIP
ROOM CHANGE
MAINTENANCE
HANDOVER

31. INTER DEPARTMENTAL CO-ORDINATION
HOUSE KEEPING
FOOD & BEVERAGE SERVICE
FOOD & BEVERAGE PRODUCTION
I.S.D. (COMPUTER CENTRE)
ENGINEERING

32. Food
Production

33. PRODUCTION
In the Hotel the kitchen can be directed on the basis of location.
The main kitchen and the other respective restaurants kitchen or the kitchen, the frontier kitchen, the coffee shops kitchen, and the banquet kitchen.
The kitchen can be divided on the basis of work being handled in each section like the butcher, bakery, the pantry, grade manager, and India continental and the staff kitchen.

34. THE MAIN KITCHEN IS DIVIDED INTO
The Indian kitchen
The continental kitchen
Garde Manger
The pantry
Chef’s office
Kitchen stewarding
Dry store
Halwai
Bakery
The Masala Grinding Room
Walk in refrigerators for each section

35. BUTCHERY
Preparation of basic Banquets/A La Carte/Coffee Shop cuts of various carcasses i.e. Beef, Lamb Chicken, Pork, and Fish etc.
To check the quality characteristics of various meat items.
Deboning and cleaning of various carcasses.
a) Yield from various carcasses and recording of same on Butchery yield chart.
b) Idea of cost of various cuts/meats.

36. BAKERY & CONFECTIONERY
To make Recipes and set methods of production of basic dough’s; preparation of different types of rolls.
Maintain Baking oven Maintenance, operation and temperature control.
Volume of breads and rolls made per day.
Usage and type of mixing, fermentation and Baking equipment and accessories.
Preparation of basic dough’s and pastes. Sponges and pastry mixtures and their recipes.

37. INDIAN
Recipes and methods of preparation of Tandoori items, Banquet/Ala Carte, Speciality restaurant.
Preparation of Indian gravies and marinades.
Co-ordination with butchery deptt. for various cuts of meats with reqd. portions.
Preparations of Indian food for Banquets/A La Carte/Speciality restaurant.
Energy expenditure and consumption.
Wastage control and pilferage.
Operation of special equipment and their utility.

38. GARDE MANGER
Preparation of meat trays, pates, galantines, salads, canapés, aspic and other special specific presentations.
Ice carvings and butter sculptures.
Equipments used, their upkeep and care.
Co-ordination with butchery and preparation of orders.
Classical appetizers prepared.

39. PANTRY Preparation of cold sauces and salad dressings.
Preparation of sandwiches, burgers and fruit platters with accompaniments and garnishes.
Preparation of cold soups, salads and fruits cocktails.
Arrangement of fruit baskets of VIPs and fruit displays for the buffet tables.
Location and utility of walk-in and reach in coolers.
Preparation of special hors d’ oeuvres.

40. FOOD & BEVERAGE
SERVICE

41. INTRODUCTION
The food and beverage department is a major revenue-producing department in any hotel.
There should be a good teamwork to bring out the success of the hotel and the staff should work hand in hand to produce maximum output.
In the F&B department has an edge over rooms division because of the major revenue earned from banquets

42. Room Service
The Room Service is a very important outlet of the Food and Beverage department.
It provides food and beverages guests in their rooms as and when ordered by them. The food is served at the exact time stated by the guest.
 There is a separate Room Service Order Taker’s cabin which has 2 MICROS placed for Room Service Order Takers.
As and when the guest call is received, the order is taken by the Order Taker (generally a lady) and a KOT is printed, which comes out at the printer near the Supervisor’s desk. The rest of the KOT procedure is same as other outlets.

43. Thank You