The document provides details on the food and beverage operations at a hotel. It lists the various restaurants, bars, and dining options available to guests. It includes organizational charts that show the management structure and key personnel overseeing different areas like banquets, kitchens, restaurants, bars, and in-room dining. Information on menus, seating capacities, timings and cuisines served at each outlet is also provided. The document gives step-by-step instructions for operating the point-of-sale system and processing guest payments and orders.

3. 1. 1911 RESTAURANT

2. 1911 BRASSERIE
3. 1911 BAR
4. PATIALA PEG
5. SPICE ROUTE
6. DANIELL’S TAVERN
7. SAN GIMIGNANO
8. ATRIUM
9. IN ROOM DINING
10. SWWIMMING POOL
11. BANQUETS
12. MINI BAR

4. Surender Singh Thakur
Director Food & Beverage

5. Prithvi Raj Singh
Sr. Assistant F & B Manager

6. Roop Krishan Pandita
Assistant F & B Manager

7. F& B Departmental Hierarchy
Banquets
Mukesh Jha Hanuman Rawat
Asst. Manager Asst. Manager

8. F& B Departmental Hierarchy
Parvesh Kumar
Manager Kitchen Stewarding

9. F& B Departmental Hierarchy
1911 Restaurant & Brasserie
Bhopal Chauhan
Sr. Manager
Rohit Walia
Asst. Manager CHARLES DEAN
SR. MANAGER

10. Brasserie “Nostalgia”
Anthony Baretto
Manager

11. F& B Departmental Hierarchy
The Spice Route
Rohit Prasad
Manager
Arpit Saklani Naveen Singh
Asst. Manager Asst. Manager

12. F& B Departmental Hierarchy
Bars & Beverages
Kuldeep Rawat
Asst.Manager

13. F& B Departmental Hierarchy
In Room Dining
Sanjeev Dutt Prahlad Kumar
Manager Asst. Manager

14. F& B Departmental Hierarchy
San Gimignano
Deepak Kumar Sharma
Sr. Restaurant Manager

15. F& B Departmental Hierarchy
Daniell’s Tavern
Puneet Chaudhry Akash Bansal
Manager Asst. Manager

16. 1911 Restaurant
1911 is the landmark year in the history of New Delhi
It was in year 1911 on December 12th that King Emperor
George V has declared New Delhi as the capital of India.
On December 15, King Emperor Geroge V and Queen
Mary laid down the foundation stone of New Delhi.
1911 Restaurant and Bar pays a tribute to this historic
milestone that led to the emergence of New Delhi as a seat
of power.
Décor: Designed by Hong Kong based architect Chandu
Chaddha, Theme: Victorian Art .
Cuisine consist of mainly continental dishes, with a small

17. 1911 Restaurant
Located at the lobby level
Opens at 6:00 A.M. to 1:00 A.M
Manager- Mr. Charles Dean
Mr. Bhopal Chauhan
Mr. Rohit Walia
Chef In Charge- Chef Alok (CDC)
Chef Ashish& Rajiv (Sous Chef)
Covers- 112 inside and 120 outside
Extention-6602/6603
Cuisine Served- Muti Cuisine restaurant serving
breakfast, lunch and dinner along with all day day
dining.

18. 1911 Restaurant
The breakfast served in the restaurants are both
Alacarte as well as Buffet.
Buffet Breakfast- It is quite elaborate menu
comprises Indian,Continental,International along
with Choices of cheese, fruits, juices and cereals.
There is live egg counter placed in the restaurant.
Choice of Omelette is made on request with the
choice of toppings and mixtures and served on the
guest table with running order of tea and coffee.

19. 1911 Restaurant
Lunch is serve again in two different ways that is
Alacarte and Buffet.
Lunch Buffet is an elaborated menu which is divided in
to two, soup salads and deserts or a full buffet which
includes main course as well.
Buffet consits of different varities of cheese, cold
meat,sushi , salmon , salami , ham and eleven different
types of salads served.
Main course buffet consits of both vegetarian and non
vegetarian dishes and different kinds of soup every day.

20. 1911 Restaurant
The Museum
Holds old photographs of the Delhi Durbar.
Pictures include the photographic portraits of both King
George V and Queen Mary.
Also included are the pictures of India Gate and
Kingsway.

21. 1911 Restaurant
The Gateway
The walls adorned with emblems of states and provinces of
India, ruled by the Princes who attended the Delhi Durbar.
Mural on the left wall, called the Panoramique View of
Hindustan is the largest in the world.
Length of 70 Feet and was painted in 1805 by French artist
Mognin.

22. 1911 Restaurant
The Verandah
Third section of 1911.
Includes a terrace and
lawns that open in the
winter.

23. 1911 Restaurant
Meal Timings
Breakfast: 6:00am to 10:30am
Lunch: Mon – Sat : 12:30pm to 3pm
Sunday Brunch : 12.00Noon to 3.30pm
Dinner: 7:00pm to 1.00am
Buffet Prices
Breakfast: Rs.900+; Soup-Salad-Dessert: Rs. 1500+;
Dessert Buffet: Rs. 850+
Lunch: Rs.2100+, Child – Rs. 1050+
Sunday Brunch: Rs.2500+, Child – Rs. 1250+

24. 1911 Brasserie
1911 Brasserie presents Nostalgia unforgettable retro evening with
a selection of all time western delicacies promising you a journey
back in time we transport you to the era that eptiomized grandeur
poise & style.
The restaurant opens for dinner only and also played live piano
and saxophone.
Manager- Anthony Baretto
Chef – Chef Ashish
Covers – 48
Extention – 6603
Timing – 1900 to 2345 hrs
Cuisine – European Cuisine with Flambe Dishes , Ala Carte and
set menu @INR 4500/+
Music- Saxophone Friday & Saturday
Piano – Sun, Mon,Wed & thursday
Special Champagne Display in Brasserie

25. 1911 Bar is a perfect setting for an important
business or an informal evening. The bar is well
stocked with more than 500 varieties of fine wines ,
liquors and spirits.
Operational from 11:30 A.M. to
1:00 A .M.
Ceiling designed like an inverted Viking
boat.
Cigar Humidor with an exciting
selection of Cigars
Elegant Island bar, & servers a
wide variety of beverages,
cocktails and wines

26. 1911 Bar
The Anterooms
The Blue Room, called Harding's
room is dedicated to Viceroy
Harding and stands for nobility.
The Green Room stands for regal –
ness and is called the Lutyen’s
and Baker Room.
Showcasing Original Victoria Cross,
War Medals & Trophies
Medals displayed date from
1858 to 1940 Mostly from the First
Bengal Cavalry.
The wallpaper in the room is
FLEUR d ’ ELISE.

27. The Spice Route
Imperial’s pride
___________________________
One of the ten best restaurants in the world
___________________________
Designed by Rajeev Sethi & hand painted
with vegetable and flower dyes
by painters from Kerala

28. The Spice Route
Built on the principles of Feng Shui & Divided into
9 sections:
Knowledge
Three stages of life; Aartha, Kama, Moksha
Help and support
Creativity
Relationship
Fate & Fortune
Wealth
Ancestral
Food & Health

29. THE SPICE ROUTE
Located at the lobby level
109 Covers inside and
40 covers in courtyard
Lunch 12:30 pm to 2:45 pm
Dinner 7:00 pm to 11:45 pm
Non-smoking restaurant.
Traditional Khantok Seating at
the Terrace.
South-East Asian cuisine :
Serves food from 6 countries.
Dress Code : - Smart casuals

30. Daniell’s Tavern
Daniell’s Tavern traces a culinary journey in the
footsteps of Thomas and William Daniell’s – The
famous landscape painter who arrived in India in
1786 to paint its unrivalled scenery.
It is remarkably noteworthy that restaurant is located
at the same site where uncle and nephew team were
camped to paint Jantar Mantar, the astronomical
observatory built in 1624 by a Rajput Prince, Sawai
Jai Singh.
Daniell Tavern has a open kitchen and different
herbs and spices are used to ccook food.
It has a live band of Animesh Bhaattacharya &
group

31. Located at the lobby level
Dinner : 6: 30 P.M. to 11:45 P.M.
Maharani Thali @INR 3000+(Veg)
Maharaja Thali @INR 4000+(N-
Veg /Veg)
Cuisine : North Indian
Covers: 74
Live Indian Music:
Animesh & Group
Mon – Sun (Except Tuesday)
Separate Hookah Lounge

32. PATIALA PEG
Concept: Commemorates the exciting tent pegging
encounter between the Irishmen and Maharaja of Patiala’s
team
Décor: Remarkable collection of photographs of Maharaja
of Patiala during World War II

33. The Atrium

34. The Atrium
Located at lobby level with 32 covers.
Open from 08:00 A.M. to 11:45 P.M.
Tea Lounge & waiting area for other restaurants
Service of alcohol from 11:00 A.M to 11:45 P.M.
Champagne & Wine Display 06:30 P.M. to 09:30 P.M.
High tea from 3.00 p.m till 6.00 p.m. at Rs.750 + taxes,
Weekend (Friday, Saturday & Sunday) Hi-tea buffet at
Rs.1050/-+ taxes per person

35. San Gimignano
San Gimignano is a town in
Tuscany region of Italy, known
for its art, wine, olives &
cuisine.
Displays rare photos of town of
San Gimignano.

36. Located at the lobby level
Covers: 62
29 Covers inside and
30 Covers in courtyard
Lunch 1230 pm to 2:45pm
Dinner 7:00 pm to 11:45 pm
Servers authentic Italian cuisine
Non-Smoking Restaurant

37. San Gimignano Courtyard
also known as
Paradiso di Vino

38. 24 hours In-room dining

39. In Room Dining
Located in the Lobby Level
Service round the clock
Breakfast, Lunch, Dinner, Snacks & Beverages
Elegant and tastefully presented meals, from any outlet served a’la
carte in the rooms
Prompt, Efficient and Courteous Service
Special Menus : The Journey of Imperial, Child Menu,
Champagne breakfast & Gourmet Sandwiches

40. Wide selection of
International
snacks and
beverages
including pint
Wine bottles.
Imperial selection
– Golf ball set,
Playing cards,
Imperial tea and
The Imperial book

41. Only authentic Ballroom in the country
Location: 1st Floor
Dimensions: 4995 sq. feet
Capacity: 250 pax - sit down; 500 pax -free
standing
Home to some of the rarest works of art
Well decorated buffets and tables

42. BANQUET FACILITES –
EMILY EDEN ROOM
Location: 3rd Floor
Dimensions: 1128 sq. feet
Capacity: 48 pax (Sit down)

43. BANQUET FACILITES – HODGES’
ROOM
Location: 3rd Floor
Dimensions: 658 sq. feet
Capacity: 24 pax (Sit down)

44. Location: Lobby Level
Dimensions: 341 sq. feet
Capacity: 18 pax (Sit down)

45. Audio Visual Features:
 Two in-built Roll down screens in the Hodges & Emily Eden
Rooms
 24 hour uninterrupted power back-up
 Broad Band Internet Connectivity available for Video
conferencing
 Integrated Audio Visual equipment
 State-of-the-art equipment available

46. Located at the lobby level
near Imperial Boutique
10:00 A.M. to 10:00 P.M.
Named after the most popular
and well-liked bread in France
A wide variety of
confectioneries, breads and
merchandising on display
One Cake and One Bread
promoted every month

47.  How to start up Micros for Operation
- Switch on the power button at the back of the
desk and observe the status line on the screen.
 How to Sign in and Sign out
- On micros when the screen is on swipe ID card
reader , the card needs to be swiped from the
magnetic strip side.
- Before raising the check the serving period
needs to be confirmed either breakfast ,lunch
or dinner.

48.  How to close a check by room
charge/cash/credit card payment.
- Various modes of settlements are cash,
credit card , room charge and off line.
A. Pick up the check to settle.
B. Place the check into the split printer.
C. Select the payment method on the screen.

49.  Ho w to give discount
- Discounts are limit to ID (Manager , MDH )
A. Pick up the check on which discount to be
given
B. Press the discount key
C. System will display various discounts
possible for food, beverage , privilege card
holder , Manager’s referral , Service
recovery, A&G check for staff duty meals
etc.
Enter appropriate ID corresponding to the
department head.

50.  How to place additional orders
To place an additional order following steps to be
considered.
1. Pick up a check by entering table number
2. The system print “ Pick up check”
3. Varify the check displayed on the screen , if
correct press enter else press clear and
restart.
4. Then enter the additional items asked by the
guest and send a message as running order to
get it done on priority.

51.  How to cancel (Void) an Item
- Prior to saving the check a posting can be void
by using the void key. The following is the
procedure :
1. Pick up a check by entering table number
2. Varify the check displayed on the screen , if
correct press the clear button and restart.
3. Enter the line number of particular item to
wish to void.
4. Press the void key.

52.  How to enter open order
- Open menu items are the items not
included in the menu but are served on
special request.
- The procedure for posting open items on the
system is as follows:
- Choose the correct open item e.g. open food
, open beverage etc.
- Enter the selling price and the name of the
item and serve the order.

53.  How to do a refund
- As per the policy refund only possible from the
back office (finance) with the approval of a
division head.
 How to perform split check operation
- Guest check information is entered acc. To
table number:
- Print the check
- Pick up the check which needs to be splitted
- Press the split check and enter to confirm. The
items associated with the active guest/table
are splitted to new check.

54.  How to present a guest check
- Procedure to present check to guest is as
follows:
1. Pick up the check by table number
2. Make sure no extra item is charged to the
table
3. Then place the check rightly in printer
4. Then print the check and keep it in a folder
5. Present the check on the table along with
the hotel pen on side enabling guest to sign
the check.

55.  How to close the cashier report
- Press the report/procedure key from the main
menu , the screen displayed
- Two options:
1. Report
2. Procedures
Select 1 and press enter
There is option to view and print the report
before closing the cashier
Tally the cash , card and also make sure that
no open check is featuring on the system.
All the first copies to be given to front office.

56. THANK YOU
COMPILED BY-PRATIK VASHISHT