radisson,new delhi project material

RHDSTORE DEPARTMENT

The stores department undertakes various activities like:

Making Purchase requisition for regular items

Verification of Incoming goods against challan

Handling of incoming product

Storage of items in their designated places

Entry in the stock registers only for alcoholic/nonalcoholic beverages

Issue of the items

Entry of all items in the computer

Maintaining all records related to the department

Conducting inventory on monthly/quarterly basis.

BANQUET Organizes:Outdoor Catering

Wedding

Meeting

Anniversaries

Conference

Product launch

Promotion

Halls:Surya Mahal 1,2,3

Sanganer

Jaisalmer

Gajner

Aamer

Surya MahalThe largest of the five banquet halls the Surya Mahal includes a pre-function area and a bar and is well suited for large conferences and seminars. It can also be divided into three separate halls thereby allowing smaller conferences corporate get together and social functions. The Surya Mahal is also an ideal place to hold theme

parties and wedding receptions as well as special events like fashion shows and premiers. It can accommodate upto 300 peoples.

Surya Mahal

Dimensions:

Surya Mahal : Length-90 ft.

Width-43 ft.

Height- 12.4 ft.

Total Area-3870 sq.ft.

Surya Mahal 1,2,3: Length-43 ft.

Width-30 ft.

Height- 12.4 ft.

Total Area-1290 sq.ft.

SANGANERDimensions:

Length-54 feet 6 inches

Width-41 feet 1 inch

Height-8 feet 10 inches

Area-1375sq/ft.

With a total capacity of 50 people the Sanganer Hall makes an exquisite convention hall, seminar or conference room.

JAISALMERDimensions:

Length-26 feet

Width-20 feet

Heigth-9 feet 3 inches

Area-520 sq/feet.

It can accommodate upto 24 people.

It is ideal for small conferences and meetings.

Its excellent natural lighting makes it a perfect setting for any corporate affair.

GAJNERDimensions:

Length-26 feet

Width-15 feet 3 inches

Heigth-9 feet 3 inches

Area-398.5 sq/feet

It can accommodate upto 24 people for a sit down affair and 30 people for a cocktail reception.

Its natural lighting and marble flooring also make it suitable for wedding ceremonies.

AmerDimensions:

Length-56.5 feet

Width-18 feet

Heigth-6 feet 8 inches

Area- 905.97 sq/feet

Licenses required in Banquets:

L-20 is applicable in case service of hard liquor for 5 hours i.e. 7-12pm.

L-49 is issued by ministry of excise when event is organized outside the hotel.

NOC from entertainment department. In case of big event need traffic police approval.

DJ and LIQUOR SERVICES DJ must have PPL (public performance License) for an event.

TAXES applicable in Banquets

Service tax-12.36%(hall rental tax)

F & B, Soft Bvrg-12.50% DVat +12.36%service tax+10%service charge(service charge is a taxable income),

Service charge: 12.36% on 10%(=1.24%)+12.50% on 10%(=1.25%)

i.e. Total=37.35%

Hard liquor tax-32.36%(20% on DVat+12.36% on service tax)

Miscellaneous taxes

Audio visual tax:-LCD (24.86% taxes)

Florist and DJ:-24.86 %( 12.50%dvat+12.36%service tax)

F&B ServiceWe have 6 restaurant in the hotel and all at the same floor.

ITALIA: It’s under renovation. Opening date is tentative(march-April).

NYC: It’s a multicuisine 24 hrs restaurant.

Timings-

7 am -10.30am (Breakfast)

12.30pm-3.00pm (Lunch)

7pm-12.00pm (Dinner)

Covers: 94+8stool (total 104)

I-CHINGI-CHING: I’Ching serves Schezwan Thai Cuisine in an elegant setting.

Timings:

12.30pm-3.00pm(Lunch)

7pm -11.30pm(Dinner)

Covers: 76 (68(total chairs)+8(1 private dining room))

TGKFIt is the flagship restaurant of the hotel.

Timings: 7.00pm-midnight (Dinner)

Lunch available on Sunday.

Covers-85

SAVANNAH BAR

Savannah Bar is an elegantly styled colonial bar. It offers a wide selection of single malts, vodkas, martinis, wines and corresponding mocktails for every cocktails served.

Timings: 12.00noon-1.00am

Covers-49

Discount on Wine

-2Guest+Prestige card-50% flat discount

-4Guest+Prestige card-25%flat discount

R-the lounge

R-The Lounge provides the perfect atmosphere for business meetings and personal rendezvous.

Timings- 8.00am-midnight

Covers- 49

PURCHASE DEPARTMENT

Parameter -5 R’S (right quality, right quantity, right price, right time, right source)

Role-Receive and process the purchase requisition (PRs)from various stores/department.

Call for quotation from different vendors.

Make comparatives and identify the vendors for placing for placing orders.

Get the approval for placing the order on specified vendors from appropriate authorities.

Place purchase order as on the vendor.

Distribution of the purchase orders as per format FMT/PVR/001 to concerned debts.

Vendor development.

Carry out periodical market survey and prepare report as per format.

Carry out tender process for perishables.

Place the order as per market list for perishables.

Place standing orders/rate contracts for regular items.

Carry out emergency purchase and risk purchase.

Hierarchy

Purchase manager (Arvind Mathur- Directormaterial for Radisson Hotel worldwide)

Asst Purchase Manager (A.Suri)

Purchase executives (Mr. Nikhil Dewosis)

Purchase Assistant (Mr. Suresh Philip, Mr. Chetan Arora)

Purchase Runner (Mr. Jay Singh)

HUMAN RESOURCE (HR)

Recruitment of all staff vacancies and recruitment activities are coordinated through the hotel’s

HRD. Director HR develops for requisitioning, recruiting and appointing new employees .

Source:

From within the hotel:-A through search for internal candidates should be conducted before a further search is undertaken.

External Sources:-

Applicants on file.

Advertising.

Catering’s schools and colleges.

Employment agencies/Head hunters advertising.

Management Grades: M1,M2,M3,M4,M5,M6,M7

Staff Grades: S1,SII, SIII, SIV, SV, SVI, SP1, SP2

Leaves: CL-12 days

EL-21 days

Without pay-30 days

Accumulation of leaves:

CL-NIL

EL-63 days.

COMMUNICATION DEPARTMENT

It is situated in the heart of the house. It is the first impression of the hotel, as it is a vital link between the guests and the hotel.

The communication department undertakes various activities like-

-Attending calls

-Guest locations standing instructions.

-Wake up calls

-Do not disturb

-Trunk calls

-Paging

-Emergency

-Handling delay

-Guest complaints

-Phonogram

-Voice Mail

CREDIT DEPARTMENTThe collection of revenue is one of the important functions of credit department.

Card accepted are

VISA

Master card

Dynnes

AMEX (American Express)

Client companies are

Cash listed- this are the companies which can take room only in cash payment.

Credit listed- those companies do payment on credit.

Travel agent issue TA Voucher.

BTC (built to company)-It is for those companies, whose bill

are send to the company.

The reports prepared by the finance Department-

-Month End sales report

-Consolidated P/L Account.

-Summary statement of income.

Profit centers:

-Front office revenue

-Food and beverages Revenue

-Commercial plaza Revenue

-Health club Revenue.

Cost Centers:

-Telecommunication department

-Administrative and General

-Finance Department

-Purchase department

-Security department

-Engineering department

-IT Department

-General Manager office

-HR Department

-Sales and Marketing Department

-Corporate office

BUSINESS CENTREBusiness Center provides official service to the guest like printing, scanning, photocopy, fax, internet, meeting room etc.

We have 7 meeting rooms

-4 at the Business Centre at the lobby level

- 2 are at 1st floor along with club lounge

-1 at the GM’s Office.

Meeting room in club floor are complimentary to club and suite guest for 2 hours as per the subject to availability

Room No.4 at the Business Centre is under contracted rent under AB Interpreter directed by Amit Khosla.

In case of emergency PDR in the restaurants can be given for meetings.

GM meeting room can be also provided in emergency but after prior approval of Director-Front Office.

Charges for meeting rooms:1 Hour-Rs3500

4Hours-Rs 5500

Full day-Rs10,000

Following are the things we consider to book a meeting room for the guest

-Date

-No of peoples

-Check Availability

-Timing

-Mode of Payment

-Interview- a. Scheduled

b. Walk in(not allowed)

CONCIERGE

Concierge is responsible for solving each and every query of guest. They arrange for airport pick-up and drop. Concierge is a 24X7 service.

Vehicles in the hotel are:

-Toyota Innova(2nos)

-Chevrolet Optra (2nos)

-Ford Fiesta (3 nos)

-Ambassador with Radisson logo(6 nos)

-Hotel bus for Crew member (Karachi Tourist Corporation)-we have to pay

1.7 lakh per month for the bus to Karachi Tourist Corporation.

If transportation is done in hotel limo Rs 1000 is charged.

If a guest takes a car from the travel desk Rs 1200 is charged.

BELLDESK Function of Bell desk

-Lobby Attendant Control

-Preparation of departure card

-1 month storage of goods left by guest in left luggage room.

-Preparation of Arrival card.

-Responsible for the newspapers and magazines in the hotel.

Newspaper

-Times of India-130 No’s

-Hindustan times-130Nos

-Ecotime-180nos

-Indian Express-110nos

-Financial express-10nos

-Business Standards-10nos

-Pioneer-10nos

-Statesman-2nos

-The Hindu-5nos

-Asian Age-5nos

-Mid-day-30

-Mail today-75

-Harold tribune-5

Magazines

-Business weak(3nos)

-Film fare(1nos)

-Sport star(1nos)

-Cosmopolitan (1 nos for health club in SPA)

-Outlook

-The week

-India Today Plus

Magazines (housekeeping)

-Time out

-Go now

-India Today

-Business World

-Time

-Business India

-India Today

-HBO

-First city

R-ClubThe Radisson Club is the specialized service for the club guests.

The services offered to the club guests are:

R-Club check-in and check-out.

Comp. Breakfast.

Comp. Meeting Room (2 Hrs. for each day)

Shoe-shine service

Hot chocolate service

R-Club Lounge: Exclusively for the club guests.

Total Covers-40

Breakfast – 0700-10300hrs.

0700-1100 hrs. (On Sunday)

It is operational 24 hrs. a day.

Happy Hour Service- 1900-2100 hrs.(Where liquors are served.)

RECEIVING DEPARTMENT

Functions-

-Verification of incoming goods against challan, PO, quantity/weight & quality.

-Entry in the computer.

-Preparing short supply list on daily basis.

-Preparing projection report, if any.

-Preparing daily receiving report on daily basis.

-Keeping the reports.

Different Vendors/suppliers-

Fruit & Veg: R.K. Vohra

Milk & Milk Products: Shudh Garhwal

Mutton: Mirajjuddin & sons.

Chicken: Balifoods

Sweets: Evergreen Sweet House

Liquor: Bone McKens IMFL (Indian made foreign liquor)

Brindco sales corporation for imported wines.

HOUSEKEEPINGMain functions of House Keeping-

Maintaining guest rooms and corridors.

Upkeep and maintenance of the public area and hotel premises.

Linen room operations.

Uniform room operations.

Minibar operations.

Pest controlling.

On the job training & follow-ups.

Budgeting.

Control Desk.

Lost & found.

Equipment handling.

Laundry operations.

Details of status of rooms-

Occupied rooms

Vacant rooms

Departure rooms

Arrival rooms

Sleep out

RS- Refused

DND-Do Not Disturb

DL-Double Lock

No Luggage

Sleeper

Skipper

Suppliers are provided by Forest Essential.

Stock inventory is done once a month. Inventory is done by external auditing and internal auditing.

Organizational Chart

Director Housekeeping

↓

Manager/Asst.manager(2) Linen/Uniform executive(1) Laundry Exe.

↓ ↓

HK Executive/supervisor(6) ↓ Laundry supervisor

↓ ↓

Houseman Houseman/Tailor Valet/Operator

SECURITY DEPARTMENT

Security System:

Outermost- Checking at the gate. Done by guards.

Inner – Checking at the entrance of lobby gate. Done by security assistant.

Innermost – Checked at the innermost. Done by Security Officer.

CCTV’s – 115 nos. at different parts of the hotel.

Fire alarm panel : through which fire in any room can be detected.

Fire exit system : There are in total 5 number of fire exits in the hotel.

Emergency plan card : Kept in each room for guest’s information.

Guest Assembly Points : Near STP , Near Commercial Plaza.

Staff Assembly Points : Scooter Parking area.

Equipments used by security personals:

-Metal Detectors

-Fuel explosive kit.

- Sniffer Dogs.

FINANCE DEPARTMENTFunctions :

Approve PO’s and update budget commitment.

Verify vendor invoice and check for arithmetical accuracy etc.

Perform 3 ways audit, matching invoice, RR & PO.

Record the payable to vendor and withhold taxes as applicable.

Disburse to vendor on timely basis and deposit taxes withheld.

Reconcile with the vendor’s statement of account periodically.

Undertake cut-off procedure at month end.

Reports prepared by the finance department :

Month-end sales report.

Consolidated P/L account.

Summary statement of income.

Organizational Structure :

Pramod Saxena (Financial Controller)

Geetika Sapre(Asst. Manager) , BhupinderArora (Credit Manager)

Arun Singla (Asst. Manager),

Jeetender Supra (Asst. Manager)

Account Supervisor(2) Account Assistant(3)

Record Keeper

LAUNDRYDifferent Machines in Laundry-

Machine Name Company Name Quantity Capacity

Washing machine Unimac 4

135 lbs

Unimac 1 85 lbs.

1 FB 1 5 kg

Dry Cleaning M/C Multimatic Murcury 1 45 lbs.

Dry Cleaning -----do----- 1 20 lbs.

Steam Press Ajax 3

Cotton Press Ajax 4

Foam Finisher Ajax 1

Sleeve Press Ajax 1

Tumbler/Dryer American Dry Co. 2 115 lbs.

Tumbler/Dryer ------do----- 1 75 lbs

Flat Work Iron American super pro 1

Vacuum Machine Ajax 1

Spotting Board Ciecel 2

Marking Machine Thermopath 1

Hydro Extractor 1

Different Chemicals Used in Laundry:

ES Builder

Sour

ESMP3

Softener

Chlorine Bleach

100 OB

Neutral

RR Sour

Sonril

Emulshifire-1000

Rust X

Lisapol D

Surf Excel

Ketsal-SR

S/B Ultra

S/B Superbright

S/B Upal

S/B Sour

Perchloroethylene

Oxalic Acid

Types of Services-

General Service (Before 10 am & returned after 6 pm , After 10 am returned on next day)

Special Service : 50 % extra(After 10 am but before noon and delivered on same day)

Express Service : 100 % extra ( In 3 Hours)

Taxes:

Laundry: Only entertaintment-12.5%

Dry- Cleaning: Service tax+entertaintment tax-12.5%+12.5%

Pressing: Ent. Tax – 12.5%

In case of child (upto 10 years) only half of the price is charged plus taxes.

FIRE DEPARTMENTFire Pumps-

We have 4 nos. of fire pumps to pressurize the fire water line. All the pumps have auto and manual start facility. These pumps are connected with fire water reservoirs & feeds hydrant and sprinkler line. Fire lines are

always pressurized with 6 to 7 kg water pressure for fire fighting.

PUMPS START CLOSE

1. Jockey 6 kg/cm sq.7 kg/cm sq.

2. Sprinkler 5.5 kg/cm sqManual off

3. Hydrant 5 kg/cm sq.Manual off

4. Diesel 4 kg/cm sq.Manual off

Hydrant-All the areas of the hotel have fire hydrant facility with fire hoses and nozzles. Total 82 nos. hydrants are available in the hotel and each guest floor has 8 nos. of fire hydrants. Incase of fire water pressure can be used with the help of hydrants.

Hose Reel Hose-Total 64 nos. of hose reel hoses are available in the hotel and covers all the internal areas of the building.

Sprinkler System-Entire hotel have automatic fire sprinkler system for fighting fire. Pendent, consoled & side wall type sprinkler are available in the hotel. In case of fire when temperature raises to 68(Red)-79(Yellow) degree Celsius these sprinklers would start fire fighting automatically.

Water Storage-There are 2 nos. of main water reservoirs with 120000 lts. water capacity each

and 2 nos. of hotel terrace tanks which have 45000 lts water capacity each. For more water requirement submersible tube wells can be used to fill up the fire tanks.

Fire Extinguishers-Complete hotel is protected with approx. 270 numbers CO2, water , foam, DCP, and ABC type portable and big sized CO2 fire extinguishers to control the fire in initially stage.

Fire Alarm System-We have Honeywell brand intelligent fire alarm and detecting system. Complete detection and alarm system is connected with security control room centralized fire alarm panel. All the smoke detectors, heat detectors, beam detectors, photo electrical detectors and hooters locations are mentioned on that panel. That panel is manned in round the clock shifts. Detection System is available in the entire hotel.

Fire Block & Exits-All the guest floors are divided in three blocks by fire doors to avoid spreading of fire and smoke. There are 7 nos. fire exits and 3 nos. stairs connected with all the floors from top to bottom. All the fire exits and stairs are connected with air pressurization fans to create positive pressure in escape routes.

PA Systems-In case of fire or an emergency we have public addressing system to evacuate the building. This system is connected with guests floor and other areas of the hotel. We can make area wise and complex wide announcement from emergency control room

Assembly Points- We have 2 assembly points for guests and 1 assembly point for the hotel staff. Incase of fire or any other emergency after PA system announcement all the guests and staff members would assemble at assembly points for head counting. Injured persons would be sent to hospital or first aid centers.

-Location of staff assembly point-Back side scooter parking

-Location of guest assembly points-Staff gate / cooling tower & STP area ramp.

Crisis Management Team- Apart from Fire Officer, Firemen and security team we have 30 peoples Crisis Management Team members to handle an emergency. This team is selected from the various departments of hotel staff. All are specially trained from Delhi Fire Service and hotel fire officer. In case of an emergency they would

respond at emergency spot with emergency relief equipments.

ENGINEERING DEPARTMENT

The engineering department is responsible for maintaining all the issues related to engineering. They are responsible for maintaining power, AC’s, elevators, providing hot and cold water, steam, electrical appliances, purifying water, STP, carpentering etc.

Various machines in the engineering department-

Steam Boilers- 3 Nos.

Hot Water Boilers- 3 nos.

Chillers- 4 nos.

DG- 4 nos. (750 KVA each)

Condenser Pump

Water Treatment Plant

STP

Functions of engineering department:

Prepare work order in respect of maintenance work undertaken.

Maintain records in relation to work contracts.

Approval and authentication of work control bills.

Forward the approved bills to the finance department for payment.

Hierarchy-

Chief Engineer

↓

Asst.Engineer──────────────┐

↓ ↓

Engineering Executive Engineering Secretary

↓

Shift Supervisor

↓

JLLM (Contracted)

Guest RelationsProfile of GRA:

Scanning of the day: Arrival and departure list.

Amenities (till 1600 hrs) fruit, chocolate n cookies.

IRD (In Room dining).

Traces of the day: for honeymoon couple (complementary Chocó cake 1kg+ flower)

Newspaper report (till 1630 hrs) to bell desk.

Departure control

List of RMS in which department cards were sent.

Incident log/profile updation.

Placing of letters for the day.

Rooms Check

Guest interaction for the day

Scanning 24 hrs

Blocking 48 hrs.

Welcome letters 48 hrs.

Reports to the Director-Front Office.

Courtesy call for the day

Flower

Hierarchy:

Ekta Bhakuni (Manager)

Sonam (GRA) Priyambada(GRA) Shilpi(GRA) Anushree(GRA)

F &B CONTROLF & B control takes care of controlling from receiving to distributing it to various department.

Hierarchy

F & B Controller(Praveen Sharma)

F & B Control officer(Lalit Kumar)

Licenses are

L-3- this license are taken to provide room service and mini bar 24 hrs. It depends on the number of room.

L-5 –THIS license are issued by state government for the bar attached with restaurant.

L-20-this license is issued for banquet function.

IT DEPARTMENTThe IT department takes care of data back up system, maintenance of server, systems and laptops of the entire hotel.

The various softwares used by various departments in the hotel are:

Front Office- Opera

For point of sale- Micro

Finance- Alif

Material- Fidelio

Hierarchy:IT Manager (P. D. Sharma)

IT Supervisor (Mr. Suresh)

IT Executive (4nos) Hardware engineer on contract basis(1nos)

Cyber assistant (1nos)

FRONT OFFICEFront Office consists of-

Concierge & Bell Desk

Front Desk

Guest Relations

Business Centre

Club Lounge

Rooms Controlling

Guest Cycle-

Pre-arrival stage

↓

Arrival stage

↓

In-house stage

↓

Check-out

Concierge & Bell desk: Concierge is responsible for solving each and every query of guest. They arrange for airport pick-up and drop. Concierge is a 24X7 service. Bell desk looks after

luggage of the guest, newspapers etc.

Front Desk: Their activities include two days prior room booking, co-ordination for amenities to be placed in rooms, updation in the system, welcoming the guest, do all the formalities for check-in, updation of reg card in the system.

Business Center: Business Center provides official service to the guest like printing, scanning,

photocopy, fax, internet, meeting room etc.

R-Club: This is a special service to the guests staying in club rooms and suits. The services available to these guests are complementary breakfast, complementary meeting room for 2 hrs each day, shoe-shine service. Happy hour service is from 1700-2100 hrs. During these hours the guest can avail liquor on complementary basis. Complementary breakfast is available from 0700-1030 hrs. On Sunday it is extended to 1100 hrs.

Guest relations: They do a scanning of the arrival and departure of the day, checks amenities placed in the rooms, traces of the day etc. They interact with the guest and try to extract as much information as they can in a very friendly manner. They have a

format known as “Guest History Card” in which the informations of the guest are filled up and then updated in the system.

F & B PRODUCTION There are in total 7 kitchens in the hotel where food is prepared for the restaurants.

I-Ching Kitchen: This celebrated oriental restaurant transports one to the Far East with its beautiful landscaping, exquisite oriental dishes. The food is prepared in the I-Ching kitchen which is situated just beside the bulk kitchen.

NYC Kitchen: The NYC kitchen is the most happening kitchen in the hotel. There are three parts in the kitchen viz. Indian part, Continental Part and the Live kitchen.

Bulk Kitchen: The bulk kitchen prepares food for the banquets.

Garde-Manger: This portion prepares various types of salads for all the restaurants.

Butchery: In this portion all the butchery is done.

Bakery: This prepares all the bakery products for NYC and the pastry shop.

TGKF-Live kitchen: This is the signature restaurant of our hotel. This prepares spicy Indian kababs. The kitchen is live kitchen where the guest can see what is being prepared and how it is being prepared. Along with this the guest can prepare a dish according to his own choice.