The document provides information about Hilton Chennai hotel located in India. It discusses the location and amenities of the hotel. It then describes the different departments at the hotel including front office, food and beverage, housekeeping, and food production. For each department it outlines the hierarchy and some of the key tasks performed.

1. RANJIT SASMAL
BHMCT ,3RD YEAR
HOTEL
MANGEMENT

2. Hilton Chennai is a five-star luxury hotel located on Jawaharlal
Nehru Rd at Guindy, Chennai, India.
 It is located next to the Olympia Technology Park and close to
the Kathipara Junction.
 It is Hilton's fourth Indian property after Hilton (Janakpuri), Hilton
Garden Inn, both in New Delhi, and Hilton Mumbai .
It was inaugurated by Indian Overseas Bank Chairman and
Managing Director M. Narendra on 28 February 2011.
ABOUT THE HOTEL

3. HILTON CHENNAI FEATURES
 IT ALLOWS GUESTS FOR MEETING AND BANQUET FACILITIES.
 GUEST CAN ALSO ENJOY AN ARRAY OF AMENITIES WHILE ON THEIR
STAY INCLUDING POOL.
 24 HRS FRONT DESK AND ROOM SERVICE , AIR CONDITIONING, ATM
CASH MACHINE, LAUNDRY, TRAVEL DESK, HEALTH CLUB, VALET
PAKING AND MANY MORE.
 FOR FINE DINING, GUESTS CAN SAVOUR MEALS AT THE RESTAURANT.

4. FRONT OFFICE

5. DIFFERENT AREAS OF THE FRONT
OFFICE:
FRONT OFFICE
LOBBY MANAGER/ DUTY MANAGER
DESK
LEFT LUGGAGE ROOM
BUSINESS CENTRE
RESERVATION
BACK OFFICE
RECEPTION
BELL DESK

6. HIERARCHY
OF FRONT OFFICE DEPARTMENT
Front Office
Manager
Asst Front
Office
Manager
Duty Manager
Cashier
Front Office
Assistant
Trainee

7. TASKS PERFORMED IN FRONT
OFFICE DEPARTMENT:
WELCOMING THE GUESTS.
XEROX THE IDENTITY CARD OF GUESTS AND PASSPORTS OF THE
FOREIGNERS.
MAKE A ROOM KEY & ESCORT THE GUESTS TO THEIR RESPECTIVE
ROOM.
FILL UP ‘C’ FORM.
PRINT OUT THE EXPECTED ARRIVAL GRC FORM.
CHECK THE MAILS OF EXPECTED ARRIVAL OF GUESTS AND ATTACHED
TO THE RESPECTIVE GRC FORM.
SOMETIMES PROVIDING INFORMATION TO THE GUEST ABOUT THE

9. FOOD AND BEVERAGE SERVICE
HILTON CHENNAI HAS SIX OUTLETS
AND THEY ARE :-
VINTAGE BANK
VASCO‘S
Q BAR
EST
AYNA
BANQUET

10. VINTAGE BANK
Relax in this chic wine and cheese bar, ideal for those seeking a choice of exceptional
wines and a large variety of some of the world’s finest cheeses.
 The contemporary Vintage Bank at the Hilton Chennai Hotel, with its relaxed and
sophisticated ambiance, is the perfect setting for an informal business meeting or to
unwind after a long day.
Vintage Bank is open daily from 11:00 am until 11:00 pm.

11. VASCO‘S
Enjoy fresh and innovative global cuisine from our live kitchens at the stylish, all-day
dining restaurant, Vasco's at Hilton Chennai.
Breakfast is served from 6:00 am until 10:30 am.
Lunch is served from 12:30 pm until 3:00 pm on all days.
Dinner is served from 6:30 pm until 11:30 pm on all days.

12. Q BAR
Boasting a unique location on the rooftop of the hotel, Q Bar offers a unique culinary
experience under the expanse of the starlit Chennai sky.
 Sit under the gazebos by the sparkling water and enjoy spectacular views of the city
as you sip signature cocktails and enjoy funky, relaxed music, played by our resident
DJ.
Q Bar is open daily from 7:00 pm until 12 midnight.

13. EST
Est is a casual contemporary café open 24 hours.
 It is located at the lobby level and features a glass-enclosed bakery.
The café offers a variety of handmade chocolates, snacks, light meals and fresh
pastries, as well as freshly brewed tea and coffee.

14. AYNA
Specializing in pan-Indian cuisine, Ayna showcases flavours from across the country.
Offering a selection of fine wines that pair perfectly with the cuisine, this speciality
restaurant in Chennai is perfect for any occasion.
Lunch is served everyday from 12:30 pm to 3:00 pm and dinner is served from 6:30
pm to 11:00pm daily.

15. BANQUET
The hotel prides itself on being able to host every imaginable business and banqueting
occasion in the greatest of comfort and style.
 Available options include the 445sqm Hilton Grand Ballroom –featuring sky fold
soundproof partitions.
 Two Hilton Meeting Rooms and Hilton Boardroom.

16. HIERARCHY OF FOOD &
BEVERAGE DEPARTMENT
Food &
Beverage
Manager
Restaurant /
Banquet
Manager
Asst Restaurant
/ Banquet
Manager
Senior CaptionCaptionSenior Steward
Steward Trainee

17. SET UP THE RESTURANTS FOR LUNCH , DINNER AND BREAK FAST.
ALSO WORK IN ROOM DINNING.
FILL WATER JUG
RE-FILL CRUET SET
WIPE TABLE CHAIR AND SIDEBOARD
CLEAN THE TABLE
WIPE DOWN BACK AREAS
DID TABLE SETUP
TASKS PERFORMED IN F&B
SERVICE

18. FOOD PRODUCTION

19. FOOD PRODUCTION
THE MAIN KITCHEN IS DIVIDED INTO
FOLLOWING SECTION:-
INDIAN SECTION
ASIAN SECTION
CONTINENTAL
BUTCHERY
BAKERY
GARDE-MANGER

20. ORGANISATIONAL STRUCTURE
Executive
Chef
Executive
Sous
Sous Chef
Chef De
Partie
Demi Chef
De Partie
Commis 1
Commis 2 Commis 3
Apprentices
/ Trainees

21. TASKS PERFORMED IN FOODS
PRODUCTION:
WORKED IN SOUTH INDIAN,BAKERY,GARDE MANGER AND GOT
CHANCE TO MADE DOSA,IDLI,SOME SALADS LIKE RUSSIAN
SALAD,WALDORF SALAD,ETC.
MADE HARD ROLL AND SOFT ROLL.
SERVED ICE CREAM,TEA,COFFEE AND EGG PREPARATION.

22. HOUSEKEEPING

23. HOUSEKEEPING
UNIFORM AND LINEN ROOM
CONTROL DESK
GUEST ROOM
PUBLIC AREA
LAUNDRY
FLOOR

24. ACCOMODATION
THERE ARE 121 HILTON GUEST ROOM,58 EXECUTIVE ROOM,
7 DELUX ROOM, 16 JUNIOR SUITES,2 EXECUTIVE SUITES.
ROOMS ARE VERY COMFORTABLE AND GRACIOUS AND ALLOW THE
GUESTS AT EASE DURING THEIR STAY.

25. GUESTS ROOM AMENETIES
HIGH SPEED WIFI INTERNET.
LED TELEVISION WITH SET-TOP BOX.
TELEVISION AREAAND STUDY TABLE WITH LAMP.
INDIVIDUALLY CONTROLLED AIR CONDITIONER.
MINI BAR.
IN ROOM SAFETY LOCKER.
BATH TUB IS PLACED IN BATH ROOM WITH BATH ROBE.
HAIR DRYER,COVEX MIRROR ADDITIONAL LAMPS AND TUMBLERS.
DAILY NEWSPAPER

26. HIERARCHY OF HOUSEKEEPING
DEPARTMENT
Executive
Housekeeper
Housekeeping
Executive
Floor / Public
Area
Supervisor
Room / Public
A.rea
Attendant
Casual

27. TASKS PERFORMED IN
HOUSEKEEPING:
MAKE THE BLOCKINGS AND DEPARTURES ROOM FOR THE GUEST.
VACCUM CLEAN THE GUEST CORRIDOR.
CLEANING THE HOUSEKEEPING PANTRY.
COLLECT SOILED LINEN FROM EVERY FLOOR PANTRY AND TRANSPORT
IT TO THE SOILED LINEN AND UNIFORM ROOM AND DISPOSING OFF THE
GARBAGE.

28. THANK YOU