Located in the cosmopolitan city of Cochin known

Located in the cosmopolitan city of Cochin, known as the industrial capital of Kerala, Holiday Inn Cochin is a recent addition in this bustling commercial port. We are conveniently located on the NH Bypass at a distance of 5 kms from Kakkanad, commercial places and 28 kms away from Cochin International Airport. Holiday Inn Cochin has 211 spacious and lavishly furnished rooms, including 199 rooms and 12 suites, with modern amenities like Work Smart space with high speed Internet connectivity, i. Pod docking station, tea/coffee makers, safety lockers etc. With a wide variety of dining options to satiate even the most discerning of palates, the hotel's five food and beverage outlets offer a pleasant culinary experience. Masala the all day dining restaurant serves a sumptuous spread of International and Indian cuisine at its best. Deli KC is the 24 hour coffee shop which offers a good selection of quick eats and coffee/tea. Roma the Italian specialty restaurant with strong seafood influence, offers a la carte menu for lunch and dinner. Stadia the sports bar is a great place to unwind over a drink with friends. Guests can maintain their exercise regime in the Health Club, rejuvenate at the Jacuzzi, Steam and Sauna or unwind with a dip in the infinity pool. We have multilingual staff and a Business Center which offers a perfect base to do smart business. Hotel is just located 4. 5 KM away from the International Cricket Stadium.

ITALIAN SPECIALITY RESTAURANT ROMA

STADIA SPORT BAR

Meetings & Events

INTRODUCTION The food and beverage department is a major revenue-producing department in any hotel. There should be a good teamwork to bring out the success of the hotel and the staff should work hand in hand to produce maximum output. In the F&B department has an edge over rooms division because of the major revenue earned from banquets.

RESTAURENT

EVENT SPACE

HOUSE KEEPING No work is menial. As far as the housekeeping is concerned it is the backbone of the hotel. The housekeeping department is responsible for the upkeep and maintenance of the entire hotel. One of the first impressions, guest forms when he walks into the hotel is a reflection on the housekeeping department – how clean, spick-n-span and well maintained are the surroundings. No hotel can function without this department because it oversees everything from the guest rooms, public areas, laundry, and linen and horticulture and flower arrangement to maintenance of housekeeping equipment, which is now becoming increasingly high-tech.

GUEST ROOM

ROOM SUPPLIES • • • In the room In the mini bar cabinet On the writing table On the coffee table On the bedside table

ORGANISATIONAL CHART FOR HOUSE KEEPING DEPARTMENT DIRECTOR HOUSE KEEPING EXECUTIVE HOUSE KEEPER LAUNDRY MANAGER

PUBLIC AREA SUPERVISOR Responsible for allotting works to staff on a daily basis. Responsible for the inspection of proper cleaning being carried out in various public areas. To maintain a regular and complete advance schedule of renovation o public areas in consultation with the Executive House Keeper or Assistant House Keeper. Coordinates with the Engineering Control room for day to day maintenance in public areas. Gets the defected furniture and fixtures repaired Coordinates with the horticulturists for any flower arrangement that need changing in the public areas. Not only flower but also any plant as well. Directs the staff for through clearing schedule every day.

THE HIERARCHY: MANAGER JUNIOR EXECUTIVES SECRETARY/ORDER TAKER SENIOR SUPERVISOR OPERATORS TRAINEE OPERATORS

INTRODUCTION In countries throughout the world, the steady and continual increase in size of tourist and hospitality industries continues. In order to accommodate the world's travelers, the Hotel Industry is also expanding to keep up with the demand. For many people it's the look, design or location that creates the important and lasting impression. Front Office is termed as the powerhouse of the hotel -It plays a major role in the operations of any Hotel. It is believed that room sale is the most profiting mode of income for the hotel. Revenue collected from the room sales contributes much more than any other departments consisting more than 70 % of the total sales. The Front office is the nerve center of the hotel. It encompasses the Reservations office, the Reception, and Information desks. For most guests, contact with hotel is established even before they enter it – through the reservations office – and this contact with the Front Office is maintained right through their stay check out.

Health Club Beauty Saloon Business Center Front Office Guest Service Center Guest Relations Front Desk Concierge

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

Interaction Between Guest and the Hotel: • Pre-arrival • Arrival • Occupancy • Check out

BUSINESS CENTER Ø 24 HOURS OPERATION Ø SECRETERIAL SERVICES. Ø HIGH SPEED BROADBAND INTERNET CONNECTIVITY. Ø PLUSH 14 SEATER MEETING ROOM WELL EQUIPPED WITH ALL CONFERENCE EQUIPMENTS.

GUEST SERVICE CENTER Ø COMMUNICATION CENTRE OF THE HOTEL Ø CALLS, MESSAGES, WAKE UP CALLS, HOUSEKEEPING REQUESTS, MAINTENANCE REQUESTS, INTERNET SERVICE

INTRODUCTION Food production or the kitchen is one of the most important departments in hotel. Besides supplying food to the various restaurants in the hotel, it caters to the room services and lounges, the hotel, whose main income is from room service. A substantial amount from the Food & Beverages outside and the food in these places attracts the guest. In room service, the prompt carrying out the orders also depends upon the kitchen and its ability to handle orders. The kitchen is divided in to various sections, which contribute to the total preparation of the food items.

Kitchen layout and planning: The kitchen layout is planned in a way keeping in mind the following points: 1) Easy accessibility to all outlets 2) Appropriate space allocation for each section 3) Maximum utilization of the space available 4) Easiness to maintain hygiene 5) Accessibility to stores. 6) Proper consumption of power. 7) Accessibility to stewarding & pot washing 8) Appropriate material for floor and ceiling 9) Proper light and ventilation system. Chef's cabin is located at the place from where the entire kitchen can be seen and helps him to have a direct contract over the kitchen.

Working procedure in kitchen After the guest order has been taken, the service staff takes out the computerized KOT, which is received in the kitchen. The obeyed reads out the KOT aloud. The chef checks the food items and orders the food to be cooked. After the food is prepare chef checks the food items with the KOT and the portion size also. Then the service staff picks up the food to the service area.

FOOD PRODUCTION DEPARTMENTS • • • BANQUET KITCHEN INDIAN KITCHEN BUTCHERY GARDE MANAGER GRAND BUFFET KITCHEN PANTRY CHINESE KITCHEN CONTINENTAL KITCHEN BAKERY

Indian Kitchen This kitchen consists of 3 sections: - • Halwai, • Indian, • Tandoor. Indian Mise-en-place is done in advance and is kept in coolers. This includes cleaning of rice, cutting of vegetables and meat. This kitchen also makes South Indian Non-vegetarian item.

All the sweet dishes are prepared in this kitchen. It caters to all other kitchens. Some of the sweets prepared are : Gulab Jamun, Rasgula, Sahi Tukda, Tandai, Jilebi etc. This sectors deals with all the cleaning and cutting of meets like chicken, mutton, fish etc. The pre-preparation section is also attached to it. The items come from the receiving department. The received items are skinned, cut(if necessary) weighed, vacuum packed and then kept in the freezers. Temperature maintained in the cold room is 4 - 60 C and in deep freezer is -100 C. Items like chicken, leg of lamb, mutton etc. are stored in the cold room. Seafood etc. are stored in the deep freezers.

Bakery & Confectionery All the dessert items and cakes are prepared in this kitchen. This section has got separate freezers for ice cream. This section is divided into two- Bakery & Confectionery Bakery's oven is maintained at a temperature of 150 to 3000 C. Bakery is responsible for making hard rolls, soft bread rolls, Garlic bread, Muffins, Brownies, Danish pastry etc. In the confectionery section, pastries chocolate mousse, Icings of cakes, pies, cakes, cookies, custards, soufflés etc are prepared. The temperature maintained in the cold room of bakery is 10 0 C.