1. THE HIMALAYAN RESORT & SPA MANALI

2. FOOD & BEVERAGE
SERVICE

3. 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.

4.  – A multi-cuisine restaurant at the lobby level offering a magnificent view of the valley through large windows with a pleasant and serene ambience. A perfect place to dine out with family and friends, this restaurant offers a fairly large menu to choose from.

5. CUISINE

6. THE LUXURY ROOMS
Luxury Rooms: Luxury Rooms are our premium accommodation, tastefully furnished with large & spacious two bay rooms with a separate bedroom and living area. You can choose from an option of smoking / non-smoking and partitioned / non-partitioned club rooms. Luxury Rooms come with added benefits like enhanced amenities, complimentary fruit basket, soft mini bar and Tea/coffee maker in every room.

9. House Keeping

10. 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.
No hotel can function without this department because it oversees everything from the guest rooms, public areas, laundry, and linen and horticulture and flower arrangement to maintenance of housekeeping equipment, which is now becoming increasingly high-tech.

11. ROOM SUPPLIES In the room In the mini bar cabinet On the writing table
On the coffee table
On the bedside table

12. ORGANISATIONAL CHART FOR HOUSE KEEPING DEPARTMENT
DIRECTOR HOUSE KEEPING
EXECUTIVE HOUSE KEEPER
LAUNDRY MANAGER

13. PUBLIC AREA SUPERVISOR
Responsible for allotting works to staff on a daily basis.
Responsible for the inspection of proper cleaning being carried out in various public areas.
To maintain a regular and complete advance schedule of renovation o public areas in consultation with the Executive House Keeper or Assistant House Keeper.
Coordinates with the Engineering Control room for day to day maintenance in public areas.
Gets the defected furniture and fixtures repaired
Coordinates with the horticulturists for any flower arrangement that need changing in the public areas. Not only flower but also any plant as well.
Directs the staff for through clearing schedule every day.

14. SECRETARY/ORDER TAKER
THE HIERARCHY:
MANAGER
JUNIOR EXECUTIVES
SECRETARY/ORDER TAKER
SENIOR SUPERVISOR
SUPERVISOR
OPERATORS
TRAINEE OPERATORS

15. Front Office

16. 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 travelers, 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.
Front Office is termed as the powerhouse of the hotel -It plays a major role in the operations of any Hotel. It is believed that room sale is the most profiting mode of income for the hotel. Revenue collected from the room sales contributes much more than any other departments consisting more than 70 % of the total sales.
The Front office is the nerve center of the hotel.
It encompasses the Reservations office, the Reception, and Information desks. For most guests, contact with hotel is established even before they enter it – through the reservations office – and this contact with the Front Office is maintained right through their stay check out.

17. Health Club
Beauty Saloon
Guest Relations
Business
Center
Front Office
Front Desk
Concierge
Guest Service
Center

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

19. Interaction Between Guest and the Hotel:
Pre-arrival
Arrival
Occupancy
Check out

20. BUSINESS CENTER 24 HOURS OPERATION SECRETERIAL SERVICES.
HIGH SPEED BROADBAND INTERNET CONNECTIVITY.
PLUSH 14 SEATER MEETING ROOM WELL EQUIPPED WITH ALL CONFERENCE EQUIPMENTS.

21. GUEST SERVICE CENTER COMMUNICATION CENTRE OF THE HOTEL
CALLS, MESSAGES, WAKE UP CALLS, HOUSEKEEPING REQUESTS, MAINTENANCE REQUESTS,INTERNET SERVICE

22. Food Production

23. INTRODUCTION
Food production or the kitchen is one of the most important departments in hotel.
Besides supplying food to the various restaurants in the hotel, it caters to the room services and lounges, the hotel, whose main income is from room service.
A substantial amount from the Food & Beverages outside and the food in these places attracts the guest.
In room service, the prompt carrying out the orders also depends upon the kitchen and its ability to handle orders.
The kitchen is divided in to various sections, which contribute to the total preparation of the food items.

24. Kitchen layout and planning:-
The kitchen layout is planned in a way keeping in mind the following points:-
1) Easy accessibility to all outlets
2) Appropriate space allocation for each section
3) Maximum utilization of the space available
4) Easiness to maintain hygiene
5) Accessibility to stores.
6) Proper consumption of power.
7) Accessibility to stewarding & pot washing
8) Appropriate material for floor and ceiling
9) Proper light and ventilation system.
Chef's cabin is located at the place from where the entire kitchen can be seen and helps him to have a direct contract over the kitchen.

25. Working procedure in kitchen
After the guest order has been taken, the service staff takes out the computerized KOT, which is received in the kitchen. The obeyed reads out the KOT aloud. The chef checks the food items and orders the food to be cooked.
After the food is prepare chef checks the food items with the KOT and the portion size also. Then the service staff picks up the food to the service area.

26. FOOD PRODUCTION DEPARTMENTS
BANQUET KITCHEN
INDIAN KITCHEN
BUTCHERY
GARDE MANAGER
GRAND BUFFET KITCHEN
PANTRY
CHINESE KITCHEN
CONTINENTAL KITCHEN
BAKERY 
COFFEE SHOP KITCHEN

27. Indian Kitchen This kitchen consists of 3 sections: - Halwai, Indian,
Tandoor.
Indian
Mise-en-place is done in advance and is kept in coolers. This includes cleaning of rice, cutting of vegetables and meat. This kitchen also makes South Indian Non-vegetarian item.

28. All the sweet dishes are prepared in this kitchen
All the sweet dishes are prepared in this kitchen. It caters to all other kitchens. Some of the sweets prepared are :-
Gulab Jamun, Rasgula, Sahi Tukda, Tandai, Jilebi etc.
This sectors deals with all the cleaning and cutting of meets like chicken, mutton, fish etc. The pre-preparation section is also attached to it.
The items come from the receiving department. The received items are skinned, cut(if necessary) weighed, vacuum packed and then kept in the freezers. Temperature maintained in the cold room is C and in deep freezer is -100 C.
Items like chicken, leg of lamb, mutton etc. are stored in the cold room. Seafood etc. are stored in the deep freezers.

29. Bakery & Confectionery
All the dessert items and cakes are prepared in this kitchen. This section has got separate freezers for ice cream. This section is divided into two- Bakery & Confectionery
Bakery's oven is maintained at a temperature of 150 to 3000 C. Bakery is responsible for making hard rolls, soft bread rolls, Garlic bread, Muffins, Brownies, Danish pastry etc.
In the confectionery section, pastries chocolate mousse, Icings of cakes, pies, cakes, cookies, custards, soufflés etc are prepared. The temperature maintained in the cold room of bakery is 100 C.

30. THANK YOU