The document provides details about the Pullman New Delhi Aerocity hotel, including its amenities and facilities. It describes the 270 guest rooms across various categories as well as facilities like the Peacock Ballroom, restaurants, bars, swimming pool, spa, and health club. It also provides information on the front office, food and beverage, and housekeeping departments and their roles and functions.

1. PULLMAN NEW DELHI AEROCITY
ROMIL ADVIN HARRISON
BCIHMCT 2016-2020
O3611002216

2. QUICK FACTS
270 Deluxe Rooms, Deluxe Executive Rooms,
Superior Suites & Presidential Suite
Pluck
Honk
Pling
Cafe Pluck
Comeeting
Peacock Ballroom
Chill Out
Connectivity Lounge
Hospitality Lounge
Executive Lounge
Woo Wellness & Spa
Rod Anker Salon
Health Club & Swimming Pool

3. CONNECTIVITY
International Terminal 3 IGI Airport 1 km 4 minutes by car
Domestic Terminal 1 IGI Airport 1.2 km 6 minutes by car
Delhi Aerocity Metro Station 0.5 km 2 minutes by car
New Delhi Railway Station 17 km 30 minutes by car
Diplomatic Enclave Chanakyapuri 11 km 15 minutes by car
Cyber City Gurgaon 14.1 km 15 minutes by car
Vasant Kunj Shopping Complex 8 km 15 minutes by car
World Mark Mall 0.5 km 2 minutes walk

5. THE PEACOCK- BALLROOM
The Peacock ballroom at Pullman at the lobby level is one of the largest in Delhi/NCR.
Measuring 12,719 sq. and ceiling height of 22 ft. It can accommodate up to 1500
guests.
The high ceilinged pillar less ballroom with lights featuring the feathers of a peacock
spread around designed by interior designer Meriem Hall is elegant, majestic and
inviting for celebration be it a wedding reception , social event , charity gala or a
corporate conference.
The Peacock ballroom is one of the unique selling propositions (USP) of the Pullman
Hotel, which can be used in its entirety, or divided into three parts.
It has the latest state of art audio/visual technology on trusses that drop down from
the ceiling and plug and play from laptop and tablet devices onto high resolution
ceiling projectors.
Our team of dedicated staff (Event Manger / IT Manager) with their professionalism
and dedication will ensure that the event is a memorable one.

6. CO MEETING CONCEPT
Pullman has taken the “Work hard, Play hard” motto to the boardroom, inventing
new ways of doing business meetings.
Co Meeting offers high-level team and technology for a faultless service - because
this is where great ideas make the difference. Business Playground concept features
creative interior elements, modular rooms and tailored food and beverage options
including innovative breaks with a personalized Event Manager and IT manager for
assistance.

8. INTRODUCTION
• Front office is the department of hotel who is firstly involve with guest.
They also provide the rooms to the guests & many services like wake up
call airport pick up & drop etc
• WORK PERFORMED BY THE FRONT OFFICE DEPARMENT.
• They are responsible for the reservation ,Registration & issue of room
• They have to solve the guest problem whether it is related to any
department
• .As they meet the guest first of all they are responsible for guest stay as
first impression is last impression
• They are responsible for wake up call
• They are responsible for placing of newspaper & books related to the city,
state or sport

9. DIFFERENT AREAS OF THE FRONT OFFICE
• The main areas of the Front Office are
• Reception.
• Cashier.
• Concierge.
• Telex and Fax.
• Reservation

10. 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 allotting 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, If the guest has booked
a room in advance then a reservation card with all the details are printed
and kept ready.
• In the case of a walk-in, the receptionist fills out the registration card and
checks the computer for vacant rooms. The receptionist checks up with
the assigned rooms report also to ensure that the room allotted is vacant.
The key card is filled up and the appropriate key is placed in the card and
handed over to the guest. For registration, everything is done on the
computer. Hence manual labor is saved on as the guests check in and are
billed directly through the computer as the entire hotel operations runs on
computer.

11. CONCIERGE
• The concierge counter at the Hotel is situated
alongside the reception counter. They both belong to
one counter but are distinctly separated from each
other due to sign boards.
• Guest also demands stamps and they are sold from
the information counter itself, but a general rule
adopted at the hotel is that no stamps are to be sold
to outsiders. So only those staying at the hotel can
avail of this facility at the information desk handling
of keys message is also done whenever needed.

12. FOOD & BEVERAGES SERVICE
DEPARTMENT

13. INTRODUCTION
• This is one also one of the very important department of the hotel. This
department is responsible for the serving of food as well as the sale of the
food because of the service.
• WORK PERFORMED BY THE FOOD & BEVERAGE SERVICE DEPARTMENT
• They have to serve the food by the wish of guest that which type of
service he wants to take.
• They have to give advice to the guest that which will be the better for
them
• To Listen the complain of the guests and staff and try to resole the same.
• To prepare duty roster for all staff.
• As soon as the guests deals with the check, be very near to explain any
matter on the bill in case of doubt

14. HONK

15. HONK ASIAN RESTAURANT
The Asian restaurant located at the lower lobby level is a bistro-style
speciality restaurant featuring a contemporary Asian a la carte Street food is
the great equalizer—no glamour required.
Operating Hours-
Lunch : Only on weekends
Dinner: 1900-0000hrs

16. PLUCK

17. PLUCK
Pluck ”a modern day eatery is an Avant Garde (innovative) restaurant with an in-
house farm located at the lobby level. It offers delicious dishes that are perfectly
suited to today's modern lifestyle. What's more, the sophisticated menu reflects the
latest international culinary trends.
Chef Table (Farm to Table)
This concept enables us to speak to farms and farmers in a particular way and the
community at large. If we're successful in this endeavour, the food will reflect the
people and values of Delhi, the terroir and quality of the culture that make this
region so uniquely beautiful
Operating hours
Breakfast: 0630hrs – 1030hrs weekdays & 0630 Hrs – 1130 Hrs Weekend
Lunch: 1200 Hrs - 1500 Hrs
Dinner: 1900 Hrs – 2330 Hrs
Cover: 110

18. CAFÉ PLUCK

19. CAFÉ PLUCK
The concept consists of: A selection of leaf teas, a design tea service, snacks to go with
the different teas at different times of the day, and an appropriate service manner.
The lounge area is at the lobby level in between the Ballroom and the stairs leading to
the meeting rooms.
The selection of Tea will be displayed at the Tea wall at the entrance of Pluck. Guests
can taste different variety of tea at the tea counter.
Operating hours: 24hrs

20. PLING
Situated at the lobby level, this lounge showcases the signature Vinoteca by Pullman which offers an
international wine selection by the glass or by the bottle. The elegantly designed aesthetics of the bar,
accompanied by the sumptuous selection of hors d’oeuvres and tapas, make it the perfect place to meet friends
and associates, alike.

21. PLING!
The name “Pling” reveals ‘an upbeat, fun name.
“Pling” connotes;
Good times , Shared laughter’ ,‘Sound of ice dropping into a glass of liquid’.
Situated at the lobby level, it is a fashionable and high-end Lounge-Bar.
Its ambience is elegant, sensuous and tranquil which focuses on evening leisure
entertainment.
PLING - VINOTECA BY PULLMAN
The tailor made transparent wine cellars.It offers a choice of wines from the Old world or
New world wines .An impressive selection of French wines recommended by Olivier
Poussier (Best Sommelier of World 2000)
TAPASTRY BY PULLMAN
Tapas is food that is shared among friends and it's that convivial component that makes it
so seductive.
Operating hours: 0700 – 0100 Hrs
Breakfast: 0700hrs – 1100 hrs
Regular Beer: 1100 – 0100 hrs
Cover: 60

22. EXECUTIVE LOUNGE (PULLMAN)

23. EXECUTIVE LOUNGE
The Executive Lounge will be offering services exclusively to the guests staying in the
Executive Floors and Suites .
• Breakfast service
• Complimentary , All day Tea & Coffee Service and Snacks
• Afternoon tea / coffee service
• Complimentary evening Vinoteca Wine & Champagne tasting cocktail
Complementary use of the Boardroom for 2hrs per stay (02 boardrooms – 8
seater and 4 seater)
• Express check in and check out at the Lounge
• Complimentary late check out (subject to availability)
Operating Hours-0700hrs – 2300 hrs

24. DINING
RESTAURANTs (NOVOTEL)
• FOOD EXCHANGE
• Lounge featuring fresh and organic produce,
Food Exchange offers a casually elegant dining
experience with a progressive modern approach
to local flavours.
• RESTAURANT
• TYPE OF CUISINE:CAFE
• Opening hours:06:30 - 23:00

25. QUOIN
• Bar
• Opening hours:11:00-01:00
• The chic, modern bar at Novotel
New Delhi Aerocity offers exquisite
wines, cocktails and premium
beverages in a contemporary
setting.

26. ROOM SERVICE
• The department of room service provides
food and beverage services to the rooms. It
keeps a close check on arrivals and
departures. Room service is informed by the
front office about the arrival of VIPs so that
special services are provided.
• Both the hotels are operated by same In-
Room- Dining/Room Service.

27. FOOD PRODUCTION

28. INTRODUCTION
• This is the department which is responsible for
the food because they have to cook the food
for guests on their demands. The food is
cooked by the department is then go to the
F&B service department which then served by
the any member of department. Quality of
food is responsible for the sale of food.

29. WORK PERFORMED BY THE F & B PRODUCTION/CULLINARY
DEPARTMENT
• The main worked performed by this department is to cook the
food on demand of guest with standard method.
• They have to maintain the food cost s o that the hotel can
earn maximum profit which will give the service charge as
well as the bonus.
• They have to give order of fresh vegetables, fruits or else on
the order of food by the guest so that the wastage of food can
be reduced.
• They are responsible for the food prepared for the staff in the
cafeteria as they have to cook the food in bulk there should be
the wastage of food, so for to reduced this matter they have
to aware.

30. MAIN KITCHEN
• In every hotel the kitchen is divided on the basis of their operations size and
location on an way be further sub divided into various sections. On the basis of the
cuisines or dishes prepared. The most important part of any hotel’s F & B
production is the ‘Main Kitchen’
• The main kitchen is the largest kitchen in any hotel, where most of the food
handling and cooking taker place. This kitchen caters to the F & B outlets directly
or through the satellite outlet kitchen. Therefore this kitchen handler the basis
cookery like cooking of the stocks, sauce, gravis, soups and other simple dishes
which can be produced in large soups and other simple dishes which can be
produced in large quantities and be supplied to other satellite kitchens. Thus
saving a lot of time energy. One the part of the satellite kitchens and simplifying
their task. As every hotel different cuisines, this kitchen has different individual
sections to handle each cuisine like the continental kitchen, the India curry
kitchen, and the Chinese kitchen. This kitchen may be subdivided on the basis of
work being handled in those sections like pantry the Garde manger, the India
Tandoor etc. These sections handle basic cookery as well as cater to the outlets
directly like the Room service and the banquets in the absence of separate
Banquet kitchen).

31. BAKERY & CONFECTIONARY
• The bakery consists of a twin room enclosure called the
confectionery and the bakery (The place where all the baking
is done) with its own walk-in and deep freeze. It is the place
where the preparation of Cakes, Breads, Pastries, and Tarts
etc takes place. It provides a large variety of desserts and
beverages for the benefit of the guest. It is a guest’s delight
to be in the outlet which brings into combination one of the
best products with the hospitality of the staff at work. The
bakery provides service to Coffee shop, Room service, La
Rochelle, Butler pantry, Banquets, Pastry shop & all specialty
kitchens.

33. INTRODUCTION
• "House keeping" literally means "keeping the house in order in terms of
cleanliness, Hygiene and everything else that goes along with this".
• The Role of this department is vital in any star rated hotel. It is the
Backbone of the hotel. Cleanliness of the Lobby, the Rooms, the
restaurant and Corridors to name a few is the responsibility of the House
Keeping Department.
• The whole operation is split between 3 shifts - morning, evening &
night. The responsibilities of the morning shift includes collecting laundry,
replenishing of guest supplies in rooms and of course, cleaning of both
occupied rooms as well as those vacated by guests in terms of change of
linen, vacuuming the carpet, sterilization of glasses, disinfecting the
bathrooms etc. The staffs also have to check for any missing or damaged
items

34. ACCOMODATION (PULLMAN)
• Starting from 36sq.m, each contemporary
guest room features a generous four fixture
bathroom, large workstation, LED TV, laptop
sized electronic safe and responsive climate
control.Each Executive room offers modern
amenities in sophisticated accents. Suite
privileges include access to the Executive
Lounge.

35. PULLMAN ROOMS
270 guest rooms
/ 159 Deluxe King rooms
/ 50 Deluxe Twin rooms
/ 30 Deluxe Executive King rooms
/ 12 Deluxe Executive Twin rooms
/ 17 Superior Suite
/ 01 Presidential Suite
/ 01 Differently abled room

36. ROOMS
// Room amenities include
/ Generous four fixture bathroom
/ Large workstation
/ 42’’LED TV
/ Laptop sized electronic safe by Safeplace
/ Responsive climate control
/ Bose Sound link II
/ Spacious walk-in shower with a rain shower head
/ Minibar & Espresso Coffee machine
/ Brass and leatherite amenity holders
/ 24 hours room service

37. ROOMS – SUPERIOR SUITE

38. ROOMS
• THE NOVOTEL BEDROOM:
• Your own living area:
• Novotel New Delhi Aerocity
will offer 400 contemporary
rooms.
• Standard Rooms: 326 fully
appointed rooms.
• Superior Rooms: 57 sleek
and smart rooms
• Junior & Superior Suites: 16
exquisitely styled suites
• Differently abled room: 1
room for the differently
abled
• GUEST ROOM AMENITIES
• Soundspot by Teleadapt
• 32” LED TV
• Laptop-sized safe deposit box from Assa Abloy
• In-room coffee/tea making facility
• High-speed premium internet with Wi-Fi
• Two-bay bathroom with rain shower
• Mini-bar
• Hair dryers
• Iron and iron board
• 24-hour room service

39. OUTDOOR SWIMMING POOL

40. WOO WELLNESS & SPA
Spa at Pullman New Delhi Aerocity is
known for its authentic ”Purifying &
Recess from Stress” spa experiences
through treatments for revitalization
of the body, mind and soul. The spa
delivers guest-centric, anti-stress and
purifying spa experiences that
incorporate locally & internationally-
sourced products in a soothing
environment.

41. HEALTH CLUB
A fully equipped fitness center that won’t let you drop the ball of your fitness routine.

42. CONCLUSION
• When I first began my Industrial Training but went by ever so quickly and
have left me craving for much more. I would have to say that it is an
absolutely fabulous part of the curriculum and perhaps will remain the
most memorable one.
• Needless to say that this experience was a highly enriching and educative
one as I went on from one department to another and met and got the
opportunity to train under several highly respected senior professionals. I
learnt that every individual is different and that every one has something
unique to offer.
• I learnt that every job has its nuances and its value and that no job is
superior to the other.
• I learnt that on needs to constantly improve and improvise.
• I learnt hat this is just the beginning of a long road ahead… full of
challenges. But I know that I will be able to run along because I have my
foundations firmly built in. It is here that I got the opportunity to
continuously introspect and improve… as a budding professional and as a
human being.