Wild Flowr Hall,Shimla

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WILD FLOWER HALLPRESENTED BY:ADITYA KUMAR


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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 virginwoods of pine and cedar.

The former residence of Lord Kitchener,

rebuilt to a new magnificence, Wildflower Hallrecreates the grand style of the colonial era.


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THE OBEROI GROUP

For the people who seek the very best the world has tooffer The Oberoi presents the ultimate in luxury livingwith a rare blend of sophistication and a name that is sounmistakably Oberoi.

Today Oberoi Hotels are internationally acknowledgedas among the best in the world.

Oberois believe that the international traveler at the topof the market deserves the best.

Oberoi hotels have a 24-hours business center thatboasts state of the art PCs, FAX Machines, Audio Video Facilities, besides secretarial and translationservices and conference rooms.

The Oberoi Group is one of Asia's leading hospitalitycompanies. Founded in 1934, The Group owns ormanages 34 luxury and first class international hotels in

six countries.


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HISTORY OF THE OBEROI

The charity student who threw Indias begging bowlimage in the face of condescending international aid, thevillage lad who gave the top flight global / businesstraveler a new standard of style was no other than RaiBahadur Mohan Singh Oberoi who became the countrysfirst and best known multinational.

Mr. M. S. Oberoi was born in Chakwal, a hamlet ofPunjab. He lost his father Sardar Attar Singh when just 6months old. Mother Bhagwati took him to Bhaun andbrought 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 suitedto provide a young man with a balanced mix of traditionand modernity.

Mr. M.S. Oberois daughter Rajrani runs the countrysfirst boutique t Imperial, Rani Sarees, Swaraj runs ritika

Bookshops and Prem runs silhouette beauty parlours.


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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 ofShimla 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. Itwas a1sothe favorite retreat of Lord Ripon. Later, it also served as acharming country villa of Lord and Lady Dufferin.

It was for many years the property of Mr. G H M Batten, C S whoofficiated as the one time Private Secretary of the Earl of Lytton. Itwas a1sothe favorite retreat of Lord Ripon. Later, it also served as acharming country villa of Lord and Lady Dufferin.

Unfortunately, the building\vas gutted in a devastating fire the year


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INTRODUCTION

Food is provided by, in a hotel, throughvarious service outlets.

These service outlets have a specialty,

which is so unique that makes them highlycompetitive and watering.

For a hotel essentially to an elite business

clientele like Wild Flower Hall they assumeutmost importance since the occupancygenerally remains above average.


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DINNING

LUTYENS

An elegant Indian restaurantspecializing in traditionalIndian cooking, Lutyens opensin the high season for dinneronly.

THE CAVARLY BAR

Reflecting its gracious past,the Cavalry bar with its woodpaneling and original artworkcreates an aura of old worldcharm. Offering a full range offine wines, spirits and cigars itis just the spot for a before andafter dinner drink.


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24 HOURS IN ROOM

DINNING

If you prefer the

privacy of your ownroom or suite, there is

of course the option

of 24 hour in-room

dining and butlerservice.


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MEETING ROOMS

Two large meeting rooms with adjoining terrace,syndicate rooms and separate boardroom and a fullyequipped 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.


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INTRODUCTION

The housekeeping department is an importantorganization, which looks after the welfare of theguest.

A tidy well kept room and clean, aestheticallyappealing surroundings affect the guest greatly.

The image of the hotel and its name is greatly

heightened if the guest is pleased and issatisfied that hes got his moneys worth in termsof service and treatment.


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VARIOUS AREAS OF OUTLETS

Linen room

Uniform room

Laundry Flower room

Lost and found

Key control Housekeeping Control Desk


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ROOM AND SUITES

From the 87 suites and rooms every guest has spectacular viewsover 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-posterbed in the master suite and a second bedroom.


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AMENITY PLACEMENT IN ROOM

SERVICE

All regular rooms get a fruit basket andcookies on a daily basis.

All items are placed on the coffee table. A Half Bar whenever sent is placed onthe Minibar counter and consists of:

Gin

Vodka

Rum

Regular Scotch


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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., theroom 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 andsupplies.

Arrange the guests shoes and slippers. Hanghe clothes in the wardrobe and also fold andplace then in their original position.


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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


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SPA & FITNESS CENTRE

The Oberoi Spa by Banyan Tree offers holistic

treatments based on Ayurvedic, Asian and Westerntherapies to relax, rejuvenate and inspire.

Our state of the art gym offers the very best equipmentto burn off those calories.


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YOGA


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INTRODUCTION

Very often the first and the last place the guestcomes into direct contact with the Hotel is theFront Desk.

It is the Front Office, which forms the basicfoundation for the hotel staff and guest relationin the future.

Its primary function is the sale of guest rooms

available in the hotel by following a series ofpreset procedures consisting mainly ofreservation followed by registration andassigning room to customers.


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DIFFERENT AREAS OF THE

FRONT OFFICE

Bell Desk

Information.

Reception. Cashier.

Concierge.

Reservation Instant Reservation desk.


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INTERACTION BETWEEN GUEST

AND THE HOTEL During the hotel stay, a guest may require

certain services from and engage in varioustransactions 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 hisstay:

Pre-arrival Arrival

Occupancy

Check out


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ACTIVITIES

Outdoor

Mountain bicycling Horse riding River rafting Walks n trails Picnics


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Indoor

Cards with poker chips Croquet scrabble BilliardsMonopoly


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Some Dishes


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INTRODUCTION

Hotels are justly proud of their reputation for fine cuisineand 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 acomfortable and relaxed stay , but he also expects good

food of the highest possible standards Especially intoday's times with growing competition it is very essentialthat the hotel tries to provides as many food outlets tothe guest serving various kinds of quality cuisine.


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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 includesenergy consumption etc.)

Profit maximization by:

Publicity

Guest satisfaction Variations in existing menu.


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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:


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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. A la carte and tandoor section

2. Halwai section

3. Banquet section


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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


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EQUIPMENT USED IN KITCHENKadai.

Jelly Mould

ColanderSteel 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


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INTER DEPARTMENTAL

RELATION SHIP

The Kitchen has a direct relationship

with the following departments:

F & B outlets Kitchen Stewarding

Housekeeping department:


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Wild Flowr Hall,Shimla

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