WILD FLOWER HALL

PRESENTED BY: ADITYA KUMAR

INTRODUCTION
WILD FLOWER HALL
Wildflower Hall is Situated at 8,350 feet in the magnificent Himalayas, Wildflower Hall is a fairytale luxury resort set in 23 acres of virgin woods of pine and cedar. The former residence of Lord Kitchener, rebuilt to a new magnificence, Wildflower Hall recreates the grand style of the colonial era.

THE OBEROI GROUP

For the people who seek the very best the world has to offer The Oberoi presents the ultimate in luxury living with a rare blend of sophistication and a name that is so unmistakably Oberoi. Today Oberoi Hotels are internationally acknowledged as among the best in the world. Oberois believe that the international traveler at the top of the market deserves the best. Oberoi hotels have a 24-hours business center that boasts state of the art PCs, FAX Machines, Audio Video Facilities, besides secretarial and translation services and conference rooms. The Oberoi Group is one of Asia's leading hospitality companies. Founded in 1934, The Group owns or manages 34 luxury and first class international hotels in six countries.

HISTORY OF THE OBEROI

The charity student who threw Indias begging bowl image in the face of condescending international aid, the village lad who gave the top flight global / business traveler a new standard of style was no other than Rai Bahadur Mohan Singh Oberoi who became the countrys first and best known multinational. Mr. M. S. Oberoi was born in Chakwal, a hamlet of Punjab. He lost his father Sardar Attar Singh when just 6 months old. Mother Bhagwati took him to Bhaun and brought him up with lots of care and discipline. After 14 years of age he joined Dayanad Anglo Vedic (DAV) School in Rawalpindi which was eminently suited to provide a young man with a balanced mix of tradition and modernity. Mr. M.S. Oberois daughter Rajrani runs the countrys first boutique t Imperial, Rani Sarees, Swaraj runs ritika Bookshops and Prem runs silhouette beauty parlours.

WILDFLOWER HALL

Wildflower Hall is the Oberoi group's elegant retreat in the Himalayas. Going back in time, this fascinating resort is wrapped in the history of Shimla for more than a hundred years. It was for many years the property of Mr. G H M Batten, C S who officiated as the one time Private Secretary of the Earl of Lytton. It was a1sothe favorite retreat of Lord Ripon. Later, it also served as a charming country villa of Lord and Lady Dufferin. It was for many years the property of Mr. G H M Batten, C S who officiated as the one time Private Secretary of the Earl of Lytton. It was a1sothe favorite retreat of Lord Ripon. Later, it also served as a charming country villa of Lord and Lady Dufferin. Unfortunately, the building\vas gutted in a devastating fire the year

INTRODUCTION
Food is provided by, in a hotel, through various service outlets. These service outlets have a specialty, which is so unique that makes them highly competitive and watering. For a hotel essentially to an elite business clientele like Wild Flower Hall they assume utmost importance since the occupancy generally remains above average.

DINNING
LUTYENS An elegant Indian restaurant specializing in traditional Indian cooking, Lutyens opens in the high season for dinner only.

THE CAVARLY BAR Reflecting its gracious past, the Cavalry bar with its wood paneling and original artwork creates an aura of old world charm. Offering a full range of fine wines, spirits and cigars it is just the spot for a before and after dinner drink.

 24 HOURS IN ROOM DINNING If you prefer the privacy of your own room or suite, there is of course the option of 24 hour in-room dining and butler service.

MEETING ROOMS

Two large meeting rooms with adjoining terrace, syndicate rooms and separate boardroom and a fully equipped state-of-the-art business centre provide every facility for corporate meetings and entertaining. Services available include: Internet services, Interpreter, PC rental, courier services, secretarial services, fax, photocopier and audiovisuals rental.

INTRODUCTION
The housekeeping department is an important organization, which looks after the welfare of the guest. A tidy well kept room and clean, aesthetically appealing surroundings affect the guest greatly. The image of the hotel and its name is greatly heightened if the guest is pleased and is satisfied that hes got his moneys worth in terms of service and treatment.

VARIOUS AREAS OF OUTLETS

Linen room Uniform room Laundry Flower room Lost and found Key control Housekeeping Control Desk

ROOM AND SUITES

From the 87 suites and rooms every guest has spectacular views over the cedar forests and mountain ranges. Every room has a spacious marble bathroom with separate shower and walk-in closets and personalised butler service. 3 Deluxe Suites feature a separate living room with a fireplace. In addition, the very grand Lord Kitchener Suite has a four-poster bed in the master suite and a second bedroom.

AMENITY PLACEMENT IN ROOM SERVICE

All regular rooms get a fruit basket and cookies on a daily basis. All items are placed on the coffee table. A Half Bar whenever sent is placed on the Minibar counter and consists of:
Gin Vodka Rum Regular Scotch

PROCEDURE OF CLEANING A STAY OVER ROOM

A stay over room has guests staying who are not due to leave on that particular day, i.e., the room maintains occupied status. Cleaning such a room will vary as the guests may or may not be present in the room. One should never touch the guests belongings. Replenish the room complimentary and supplies. Arrange the guests shoes and slippers. Hang he clothes in the wardrobe and also fold and place then in their original position.

SPECIAL REQUESTS BY THE GUESTS

Stationery for businessmen Bed board or change of pillow Request for laundering or ironing of clothes Extra linen items Equipment for babies like a crib Personalised service Extra furniture like beds for which the guests are charged Requests for irons or hair dryers Changing the floral displays

SPA & FITNESS CENTRE

The Oberoi Spa by Banyan Tree offers holistic treatments based on Ayurvedic, Asian and Western therapies to relax, rejuvenate and inspire. Our state of the art gym offers the very best equipment to burn off those calories.

YOGA

INTRODUCTION
Very often the first and the last place the guest comes into direct contact with the Hotel is the Front Desk. It is the Front Office, which forms the basic foundation for the hotel staff and guest relation in the future. Its primary function is the sale of guest rooms available in the hotel by following a series of preset procedures consisting mainly of reservation followed by registration and assigning room to customers.

DIFFERENT AREAS OF THE FRONT OFFICE

Bell Desk Information. Reception. Cashier. Concierge. Reservation Instant Reservation desk.

INTERACTION BETWEEN GUEST AND THE HOTEL

During the hotel stay, a guest may require certain services from and engage in various transactions with the hotel. One or the other section of the hotel front office mostly handles these. Following is the example of interaction of the guest and the hotel at different stages of his stay:
Pre-arrival Arrival Occupancy Check out

ACTIVITIES

Outdoor Mountain bicycling Horse riding River rafting Walks n trails Picnics

Indoor

Cards with poker chips

Croquet

scrabble

Monopoly

Billiards

Some Dishes

INTRODUCTION
Hotels are justly proud of their reputation for fine cuisine and elegant dining. Food production is an integral part of the services of the hotel. When the guest arrives at the hotel he not only expects a comfortable and relaxed stay , but he also expects good food of the highest possible standards Especially in today's times with growing competition it is very essential that the hotel tries to provides as many food outlets to the guest serving various kinds of quality cuisine.

DEPARTMENT OF FOOD PRODUCTION

The main objective of this department is:
Production of high quality food (quality control) Cost minimization in production of food Minimize wastage of labor & capital (capital includes energy consumption etc.) Profit maximization by: Publicity Guest satisfaction Variations in existing menu.

THE KITCHEN SUBDIVISIONS

1. MAIN KITCHEN: a.Soup Section b.Hot Range (continental) c. Indian Kitchen 2. GARDEMANGER: 3. BAKERY: 4. BUTCHERY: 5. SPECIALTY KITCHENS:

INDIAN KITCHEN
This section is the main kitchen which is responsible for the preparation of all Indian dishes. The kitchen is divided into 3 parts,
1. 2. 3. A la carte and tandoor section Halwai section Banquet section

CONTINENTAL KITCHEN
As the name clearly indicates, it is responsible for the preparation of all continental dishes. This section is divided into 2 parts.
1. Soup Section. 2. Hot Range.

EQUIPMENT USED IN KITCHEN

Kadai. Jelly Mould Colander Steel Bowl. Frying Pan Lids Baking Trays Rolling pin. Degchi. Chopping Board. Frying Spoon. Round Spoon Flat Spoon. Wire Whisk. Grater Pie Dish. Aluminium Tray. Measuring Jar. Steel Katori. Tawa Sieve. Mixer Weighing scale Work Table Steak Hammer Nozzles. Biscuit Cutter. Cooking Range. Spatula. Peeler. Spoon and Fork. Set of Knives. Tandoor. Baba Mould. Tin Cutter cum Bottle Opener.

INTER DEPARTMENTAL RELATION SHIP

The Kitchen has a direct relationship with the following departments: F & B outlets Kitchen Stewarding Housekeeping department: