WELCOME HOTEL BY

2. INTRODUCTION
Conveniently located in Asia’s largest sub-city Dwarka,
WelcomHotel Dwarka New Delhi invites you to discover one
of the world’s most vibrant cities filled with a distinct culture
and a fascinating history. The hotel is an inclusive blend of
contemporary design and International services standards,
offering a unique experience to the discerning traveler.
The Hotel offers a range of accommodation across its 322
elegant, well equipped rooms and suites.
The cuisine offering, rich with ITC Hotels’ brands, comprises
of K&K - a specialty Indian restaurant and Pavilion 75, the all
day dining restaurant and Shanghai Club - a signature
restaurant serving authentic Chinese cuisine.

3. LOCATION

4. HOTEL SERVICES AND
AMENITIES:
Family Suites, Deluxe Suites, Deluxe
Rooms
Pavillion 75, Shanghai Club & K & K
Restaurants
VIP Club Bar & Lounge
Convention Hall, Conference Halls,
Meeting Halls
Spa, Gymnasium, Swimming Pool,
Billiards

6. 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

7. 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.

8. DIFFERENT AREAS OF THE
FRONT OFFICE
• Reception.
• Cashier.
• Concierge.
• Reservation
• Bell Desk

10. INTRODUCTION
• House keeping is the department of hotel
who is mainly responsible for the cleaning
in rooms as well as in all public area
(lobby, restaurant, bar, toilets etc) of the
hotel.
• They are also main source of income in
the hotel because they give beautiful &
pleasant environment to the rooms &
public areas

11. WORK PERFORMED BY THE
HOUSE KEEPING DEPARMENT
• They have to clean to the dirty room after the
check out of every guest.
• They have to prepare flower basket for the VIP
guest.
• They have to place amenities in the guest rooms
as the category of the room.
• They are responsible for cleaning of cylinders in
the hotel.
• They have to make pest control weekly monthly
or periodically to kill the germs insects etc.

12. VARIOUS AREAS
• Linen room
• Uniform room
• Laundry
• Flower room
• Lost and found
• Key control
• Housekeeping Control Desk

13. SERVICES/AMENITIES IN
ROOMS:
– Cable/Satellite TV
– In-Room Coffee Maker
– Individual A/C & Heat
– Iron & Ironing Board
– Refrigerator
– Room Service
– Wake-Up Service

15. INTRODUCTION
Enjoy on-site restaurant options ranging
from an Indian specialty restaurant to
lounges, all-day dining and in-room dining.
You will also enjoy our complimentary
buffet breakfast, available daily in our
restaurant.

16. 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

17. IN-ROOM DINING
• Relax and have your meal delivered to
your guest room or suite through our in-
room dining service.
Hours: Available 24 hours

19. 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.

20. WORK PERFORMED BY THE F &
B PRODUCTION 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.