One Man • One Vsion • One Name

Developing Destinations Not Just Hotel 
The Lalit Suri Hospitality groups believe in developing destination
not just hotels. It is the people and the environment of the
destinations that account for the success of our hotel. Therefore
our initiatives involve the local population, promote their
handicrafts, culture, food ,give training and employment to the
youth thereby giving a boost to the economic environment.
The Lalit Suri Hospitality group continues with its traditions of 
limitless warmth, limitless friendship, and limitless hospitality, as it
pursues its commitment of developing destination not just hotels
 

Group Profile
The LaLiT - A Bharat Hotels Limited Enterprise
Bharat Hotels Limited is known as India’s largest privately owned
hotel company and also the fastest growing hospitality group.
Headquartered in New Delhi, the company started its first hotel in
1988 under the dynamic leadership of Founder Chairman Mr Lalit
Suri, who had spearheaded the Group’s unprecedented expansion
plans, till he passed away in 2006. Rapid expansion and
 

consolidation of its leadership position continues under the equally

dynamic stewardship of Dr. Jyotsna Suri, Chairperson & Managing
Director.
All hotels were operated under the brand of The Grand Hotels,
Palaces & Resorts till November 19, 2008, when the company re-
branded as ‘The LaLiT’ for its top line hotels, under The LaLiT Suri
Hospitality Group which has seventeen luxurious hotels, 3600
rooms in the five-star deluxe segment - Eight Operating hotels and
nine under development.
The Operating Hotels are :-
The Lalit New Delhi
Intercontinental The Lalit Mumbai
The Lalit Ashok Bangalore
Intercontinental The Lalit Goa Resort
The Lalit Grand Palace Srinagar
The lalit Laxmi Villas Palace Udaipur
The Lalit Temple View Khajuraho
The Lalit Resort & Spa Bekal

 
Board of Directors
*Dr. Jyotsna Suri
Chairperson & Managing Director
*Mr. Keshav Suri
 

Executive Director
*Ms. Deeksha Suri
Executive Director
*Ms. Divya Suri
Executive Director
* Mr. Arvind Sachdev
Senior Vice President – Finance
*Mr. Madhav Sikka
Senior Vice President - Finance & Systems
* Mr Vijay K Verma
Senior Vice President & Company Secretary
Other board of directors
* Mr. Ramesh Suri
* Mr. Lalit Bhasin
* Mr. Hanuwant Singh
* Mr. Vinod Khanna
* Mr. M Yusuf Khan
* Mr. Chakor Lalchand Doshi

  Our vision
 To be the PREFFERED CHOICE for the Indian and
international customers
 To be rated NUMBER ONE for our People,
Product & Profits
 To be acknowledged as a CARING COURAGEOUS
and CREATIVE Organization
 

  Core Values
 Integrity & Honesty
 Interactive yet responsible Communication
 Devotion to duty
 Minimize Wastage
 Respect for Individuals

 
Nestled in an oasis of 10 acres of sprawling landscape and
manicured lawns, The LaLiT Ashok is one of the finest five star
hotel amongst all Bangalore luxury hotels. Built in 1971 The LaLiT
Ashok has welcomed guests over more than 35 years and has been
an experience of luxury in contemporary and relaxed homely
comfort. This 5 star hotels in bangalore is strategically located in
the highly secured diplomatic enclave, while sharing its wall with
the Chief Minister’s house and offers a lovely view of the sprawling
Bangalore Golf Club.
 

The luxury hotel wears a contemporary and elegant look featuring

the latest in technology along with trendy guest amenities and
services. Besides its exclusive location, the hotel is also well known
for its creative dining options and the city’s largest banquet
facilities. This Bangalore Five Star Hotels offer 184 fully furnished
extra large guest rooms and suites spread over 8 floors, all lavishly
decorated and extravagantly pampering The accommodation is
available in three distinct categories of Deluxe Rooms, LaLiT Luxury
Rooms along with Suites. All our rooms reflect our vision of guest
delight to both, leisure and business travelers. The LaLiT Ashok is
also the first hotel in South India to be accredited by ISO 22000
Standards.
Along with a comfortable stay at The LaLiT Ashok Hotel Bangalore,
the guests also have an option of fine dining at all our restaurants
and dance their tension off at Sutra, our vibrant night lounge bar.
Guests can choose from world cuisine at 24/7 to the Indian
delicacies at Baluchi to suit their taste buds. The LaLiT Ashok 
Bangalore also brings to the city, straight from the land of sushi,
an exclusively selected Pan-Asian menu at OKO – the rooftop
restaurant. OKO, the pride of The LaLiT Ashok Bangalore, is the talk 
of town five star restaurants. The LaLiT Ashok Bangalore offers
seven banquet halls and conference rooms totaling up to 33500 sq
ft, making it the proud owner of the largest banqueting space in
the city.
However, after a hectic day at work, if it is relaxing and unwinding
that the guests look forward to a relaxed evening this business
hotels also offers Rejuve – The spa. This spa hotel in Bangalore is
the best place to reinvigorate senses and pamper yourself. The
LaLiT Ashok Bangalore also has its own pool and tennis court for
those who want to stress themselves out a little. And if the stage is
set for serious business, we also have the right set-up with the
adjacent golf course.
 

Front Office
The hotel’s front desk is the control centre for the property
• Reception
• Cashier
• Concierge
• Business Center
• Telephones
• Transport

 
 

ROLES OF FRONT OFFICE

✔ The Front Office is the heart of any organization.
✔ Takes credit or vice-versa for the guests stay.
✔ Has to liaison with Sales & Marketing.
✔ Co-ordinates very closely with Housekeeping.
✔ Liaison with F&B for the catering needs.
✔ Co-ordinates with chef to order fruits & amenities.

✔ Indirectly co-ordinates with Engineering. For OOO

rooms.

✔ Liaison with travel desk for guests travels needs.

✔ Liaison with local authorities.
 

 
 

FRONT OFFICE

ASST. FRONT OFFICE

RESERVATION REVENUE
DUTY/LOBBY 

G.R.E.

F.O. RESERVATION TELEPHONE HEAD

FOA/FOC RESERVATION TELEPHONE BELL

  ORGANIZATIONAL HIEARCHY OF FRONT OFFICE IN

LALIT ASHOK 
Duties and responsibilities Of FRONT OFFICE
MANAGER
✔ Ensure smooth functioning of FO operations

✔ Meet all VIP’s and long staying guests.

✔  Assist Sales to increase business & generate reports.

✔ Practice yield management.

✔ Study of the competition analysis.

✔ Ensure training needs are met.

 

✔  Approve TA commissions & follow credit policy.

✔ Liaison with local authorities.

Duties and responsibilities of LOBBY MANAGER

✔ Monitor day to day FO operations.

✔ Check grooming of staff.

✔ Ensure each shift is properly manned.

✔ Ensure proper handover & takeover by FOA/FOC’s

✔ Handle guest complaints.

✔ Report any untoward incident to the management.

✔ Monitor VIP’s & block rooms for all arrivals.

✔ Take periodic rounds of the whole property.

✔ Has to be very proactive and alert at all times.

Duties and responsibilities of RESERVATION

MANAGER
✔ Reports to the Front Office Manager.

✔ Is responsible for all bookings, cancellations, etc.

✔ Has to closely co-ordinate with sales.

✔ Has to maintain very good relation with bookers.

✔ Keep a track on over-bookings.

✔ Keep a control over no-shows.

✔ Practice yield management to increase revenue.

✔  Appraise all staff of prevailing & new rates.

✔ Closely monitor sold out dates.

 

Duties and responsibilities of GUEST RELATION

EXECUTIVE
✔ Role is to meet and escort all guests.

✔ Ensure guests are having a pleasant stay.

✔ Check all rooms blocked for VIP’s.

✔ Do a traditional welcome for VIP’s.

✔ Ensure welcome letters are made for every guest.

✔ Maintain guest’s B’day & Anniversary data and send them

greetings accordingly.

✔ Guest comment card analysis..

✔ Tele-calling thereby increasing sales.

Duties and responsibilities of TELEPHONE

SUPERVISOR
✔  Answer incoming call 
✔ Direct calls to guest rooms, staff or departments through
electronic private branch exchange
✔ Place outgoing calls
✔ Receive telephone charges from telephone companies and 
forward 
charges to front desk for posting
✔ Log all wakeup call request and perform wakeup call services

Duties and responsibilities of BELL BOY 

✔ He is responsible to lobby manager for the conduct apearence
and work performance of bell boys
✔ He control the movement of bell boys
 

✔ He fixes their duty roaster and allocates work accordingly 

✔ He prepare errand card for bell boys
✔ He checks with the reception about scanty baggage. He
reports irregularities of suspicious persons to the lobby 
manager 

 
FACT SHEET
Location Details
• Distance from New Airport 35Kms
• Railway Station 3Kms
• City Centre 5Kms
• Government Offices 2Kms
• Bangalore Turf Club ½ Kms

TYPES OF Type
Room
•
ROOM • Area
• Lalit Deluxe Rooms: 100 ► 292 / 335 Sq Feet
Rooms
► 335 Sq Feet
• Lalit Luxury Rooms: 22
► 660 / 752 sq Feet
rooms
► 326 sq feet
• Executive Suite: 10 suite
► 735 sq Feet
• Lalit Premier Rooms: 45
Rooms 1435 sq Feet
• Luxury Suite: 5 suite
• Presidential Suite: 2
 

ROOM ARRANGEMENT

DELUXE ROOMS 100

• LALIT PREMIER 44
• PHYSICALLY CHALLENGING GUEST’S ROOM 01
• LALIT LUXURY ROOMS 22
• EXECUTIVE SUITES 10
• LUXURY SUITES 05
• PRESIDENTIAL SUITES 02
• TOTAL
184
• NON SMOKING ROOMS 50 -(ALL DELUXE ROOMS ON 4TH FLOOR
& 5TH FLOOR AND 729, 730, 731, 732 and the 3rd FLOOR GOLF
VIEW)
• INTER CONNECTING ROOMS 8SETS-(123-124,125-126, 223-224,
225-225, 323-324,325-326,801-802-803—08 ROOMS)
• TWIN BED ROOMS - 38
• DOUBLE BED ROOMS – 146
 

 
BUISNES CENTRE
Location: Lobby Level
  Telephone Ext.: 8125
  Timings: 24Hrs
  Tax: 20.30%

Facilities offered at Business Center:-

Secretarial Services
Lazar Printouts , Computer usage
Fax
Photocopying
E –Mail , internet Connectivity
Wi-Fi Connectivity
 

RATES OF BUSINESS CENTER 

TIMINGS
MEETING ROOM 1  EXCLUSIVE TAX  INCLUSIVE TAX (20.30%)  

(5 TO 6 PEOPLE)  1Hour   Rs. 2000.00  Rs. 2406.00 

2Hour   Rs. 4000.00  Rs. 4812.00 

3Hour   Rs. 5000.00  Rs. 6015.00 

4Hour   Rs. 6000.00  Rs. 7218.00 

Full Day  Rs. 10000.00  Rs.12030.00 

MEETING ROOM 2 

(6 TO 8 PEOPLE)  1Hour   Rs. 3000.00  Rs. 3609.00 

2Hour   Rs. 5000.00  Rs. 6015.00 

3Hour   Rs. 7000.00  Rs. 8421.00 

4Hour   Rs. 8000.00  Rs. 9624.00 

Full Day  Rs. 15000.00  Rs. 18045.00 

MEETING ROOM 3 
 

(8 TO 10 PEOPLE)
1Hour   Rs. 4000.00  Rs. 4812.00 

2Hour   Rs. 6000.00  Rs. 7218.00 

Full Day  Rs. 17500.00  Rs. 21052.05 

Internet Charges for Business Center  

15 Minutes  INR 184/- 
30 Minutes  INR 306/- 
60 Minutes  INR 428/- 
Internet Charges for In House Guests 

30 Minutes  INR 245/- 

60 Minutes ( 01 Hr)  INR 367/- 
120 Minutes (02 Hrs)  INR 490/- 
1440 Minutes (24 Hrs)  INR 978/- 
2 Days (48 Hrs)  INR 1712/- 
3 Days (72 Hrs)  INR 2446/- 
1 Week ( 7 Days)  INR 6115/- 
 

2 Weeks (14 Days)  INR 12228/- 

Internet Charges are Inclusive of 22.30% Applicable taxes 

TELEPHONE SKILLS
✔   Remember! You represent the hotel.
✔   Speak in a slow, clear and audible tone.
 A smile could be heard over the phone.
✔  

✔   Have complete information about the hotel services.

 Always answer the phone within 3 rings.
✔  

✔   Honor guest privacy.

✔   Contact key person in times of emergency.
✔   Should have concern for guest needs.
✔   Be proactive.
 

 Yield measurement
Various formulae
• Occupancy Percentage = Number of rooms
sold/Number of lettable rooms * 100
• Double Occupancy Percentage = Number of 
guests - No. of rooms sold/Number of rooms sold
* 100
• Average Room Rate (ARR) = Total room
revenue/Number of rooms sold
• Revenue Per Available room (RPAR) = Actual
room revenue/Number of available rooms
• RPAR = Occupancy percentage * ADR
 

• Room Rate Achievement Factor: Actual Average

Rate/Potential Average Rate
•  Yield: Revenue realized/Revenue potential
Or
Occupancy percentage * Achievement factor

RESERVATION DEPARTMENT
• They make bookings.
• As per arrival date/time. (for pick and drop)
• Bookings are taken at specific rate for particular
nights with guest preferences.
• They confirm arrival to ensure there is no ‘no
show’.
• Know the credit policy of the hotel and how to
code each reservation
• Create and maintain reservation records in
alphabetical order
 

• Track future room availability on the basis of 

reservation
• Help develop room revenue and occupancy
report
• Monitor advance deposit requirement
• Communicate reservation information to front
desk 
• Prepare letter of confirmation
• Process reservation by mail, telephone, fax or by
central reservation system
• Know the type of room available as well as their
location and layouts

TRAVEL DESK 
• They co-ordinate with the Front Office for pick up and drop of the guest
from and to their destinations.
• In our hotel the travel desk is under a contract with sixth car rentals

Hotel Car Rental Charges

Corolla/Sonata
• Minimum Four Hours 40Kms - 2500.00+
• Eight Hours - 5000.00+
• BIAL Airport Drop Off - 2500.00+
 

• BIAL Airport Pick Up - 2500.00+

Innova
• BIAL Airport Drop Off - 2500.00+
• BIAL Airport Pick Up - 2500.00+
• Extra Charges per Hour Rs 500/-
• Extra per Kms Rs 40/-
Logan/Baleno
• Minimum Four Hours 40Kms - 2000.00+
• Eight Hours 80Kms - 4000.00+
• BIAL Airport Drop Off - 1600.00+
• BIAL Airport Pick Up - 1600.00+
• Extra Charges per Hour - Rs 400/-
• Extra per Kms - Rs 25/-
• 10.30% Service Tax Applicable on the above facilities.

AUM SHOP
• “Carry back a bit of India”
• It’s the hotel’s shop.
• Timings – 9:00 to 23:00
What is available?
• Swimming Costumes (M/F)
• Tie’s
• Cuff lings
 

• Ladies clothing
• Purses
• Cd’s
• Cushion Covers
• Shawls
• SPA oils
• Books
• Tea
•  Jewelry
• Wine Bottle holder

HOUSEKEEPING
The housekeeping department of the hotel is
responsible for cleanliness, maintenance and aesthetic
upkeep of the hotel. It constitutes various other sub
departments like
✔ ROOM ATTENDANCE
✔ LINEN AND UNIFORM ROOM
✔ LAUNDRY 
✔ DESK CONTROL
 

✔ PUBLIC AREA
✔ HORTICULTURE

 
 

ROLE OF HOUSEKEEPING
✔ Housekeeping is the department that deals essentially
with cleanliness and all the ancillary services
attachment to that.
✔ Cleanliness is important for health foremost and also
for well being. One cannot feel comfortable in
environment that is not clean and well ordered
✔ The hygiene of housekeeping is essential. One can
clean by dirty method, but in our course we have to
stress and demonstrate clean and correct methods.
The hygiene factor must always be present.
✔ Housekeeping in hotel provides the accommodation for
the guest. A guest spends more time alone in the room
and if he does not find it clean then he would lose his
confidence in the hotel and change another one.
✔ The guest linen provided in the room should always be
a superior quality and hygienically cleaned as the gust
going to touch it to its body.
✔ Housekeeping provides second service as per the
request of the guest.
✔ Other services provided are laundry, dry cleaning,
pressing, shoe polishing, valet service, etc.
✔ Now days in most hotels, the maximum revenue comes
from the sales of the room therefore stress must be
paid to proper cleanliness of guest rooms and all public
areas which are in continuous contact to the guest.
✔ Cleanliness involves health, which is happiness in our
life; therefore it is not something to be ignored at our
homes as well as at our work place.
 

ORGANIZATIONAL HIERCHY 
EXECUTIVE HOUSEKEEPER

ASST. EXECUTIVE

FLOOR DESK PUBLIC AREA LINEN AND HORTICULTU

SUPERVISOR UNIFORM
ROOM

HEAD
CLOAK 
HOUSE ROOM
ROOM
GARDENER

LINEN ROOM TAILORS AND

ATTENDANT SEAMSTRESS

DUTIES AND RESPONSIBILITIES OF EXECUTIVE

HOUSEKEEPER
✔ She/he is in charge of housekeeping department. He plans and
organizes the department and also coordinating the work of 
his staff.
 

✔ He decides on the type of furniture, décor, linen and staff 

requirement in conjunction with general manager.
✔ He is totally responsible for selection, procurement, and
control of all linen and uniforms used in the organization.
✔ He decides on which room to take off for special/ spring
cleaning/ renovation.
✔ He prepares the annual housekeeping budget and responsible
for the control of all the housekeeping equipments and
supplies .
✔ He maintain the record of contract staff and those who work 
for daily wages
✔ Recruiting new staff and inducting them into proper training
programme
DUTIES AND RESPONSIBILITIES OF FLOOR
SUPERVISOR
✔ He inspects each room completely by the room attendant
according to specific room checklist and ensures that they
meet the set standard of the hotel.
✔ He checks the par stock of the linen, guest supplies and
cleaning supplies, cleaning equipments, that is there on his
floor and requisition for required amount from the stores after
the authorization of executive housekeeper.
✔ He checks the day to day grooming and discipline of the staff 
under her.
✔ He assist the guest in case of any information or any medical
support.
✔ He coordinates with the desk supervisor and releases ready
rooms and take departure rooms from him.

DUTIES AND RESPONSIBILITIES OF PUBLIC

AREA SUPERVISOR
✔ To check the public area and to see the standards of 
cleanliness is maintained.
✔ He removes furniture, curtains, fixtures, etc. which requires
spot mending, repairs or washing.
 

✔ He checks and controls the working of mechanical equipment

and sends them for repair if required.
✔ He checks the working of contract workers in the public area.

DUTIES AND RESPONSIBILITIES OF LINEN

SUPERVISOR
✔ He maintains the record of uniform and linen issued and
received.
✔ He keeps the update of inventory stock on monthly basis.
✔ He deals with any request or a complaint made by the staff or
guest of the hotel and passes it on to the laundry department.
✔ He checks the standard of cleanliness and hygiene maintained
for all housekeeping uniforms.
✔ He maintain proper storage place for linen and uniforms.
✔ He assigns work to the tailors.

DUTIES AND RESPONSIBILTI OF DESK 

CONTROL SUPERVISOR
It is operated 24 hrs so as to provide complete guest
satisfaction. The duties are
✔ Messages are transmitted and received to and from all
departments of the hotel including guest calls.
✔ Registers like guest call register, attendance register, lost
and found register, maintenance/job order register, log
book, etc. are maintained here.
✔ Filling is major part of the desk supervisor’s job.
✔ She could handle all guest complaints and requests
promptly.

  DUTY AND RESPONSIBILITIES OF

HORTICULTURIST
✔  They maintain a well grown garden and supply flowers to
the hotel as on daily requirement basis.
✔ They also assist the housekeeping arrangements.
 

✔ They help to enhance aesthetically various part of the hotel.

 
 

Room Size of  Bed View  No. Of  Room Nos. 

type  Room  type  rooms 
Deluxe 258 King  Golf  80  101-117,201-217,301-317,401-
Room sq.ft view  417,501-417 (113, 213, 313, 413
& 513 rooms are not existing)  
Deluxe 270 King  Pool 28  123, 125, 223, 225, 323, 325, 522,
room sq.ft view 525, 526, 527, 528, 529, 530, 627,
628, 629, 630, 722, 723, 724, 725,
726, 727, 728, 729, 730, 731,
732 
Deluxe 270 Twin Pool 37  124, 126, 127, 128, 129, 130,
room sq.ft Bed  view  131, 132,
222, 224, 226, 227, 228, 229,
230, 231, 232,
322, 324, 326, 327, 328, 329,
330, 331, 332,  
422, 425, 426, 427, 428, 429,
430 
622, 625, 626, 803  
LaLit 275 King  Pool 22  119, 120, 121, 219, 220, 221, 319,
luxury sq.ft view  320, 321, 419, 420, 421, 519, 520,
Room 521, 619, 620, 621, 719, 720,
721, 804  
Executive 425 King Golf  5  100,200,300,400,500 
suite sq.ft view 
Executive 425 King Pool 6  423, 424, 523, 524, 623, 624  
suite sq.ft view 
Lalit 550 King Golf  5  118, 218, 318, 418, 518  
luxury sq.ft view 
suite
Presidenti 800 King Pool 1  801, 802 
al suite sq.ft view 
Disable 270 Twin  Pool 1  122 
guest sq.ft view 
room
 

Room Amenities are placed as per the Amenities

Docket rolled out.
VIP amenities are being placed in rooms as per the
category (4 Levels).
LEVEL FRONT HOUSEKEEPIN
S  SEGMENT  OFFICE  G 
FOOD & BEVERAGE

CMD, GM letter, Flower Large Fruit basket, 

Politician, Personalized arrangements, Cashew nuts, Banana
Diplomats & stationary  Cut Flowers  Chips, Chocolates,
Celebrities Wine
1  Imported Wine /
Imported whisky 

MD, GM letter  Big Flower Fruit basket, 

President, arrangement,  Cashew nuts, Chips,
2  GM, VP Cut Flowers  Chocolates, Wine 

Long Sayers GM letter  Cut Flowers  Fruit basket,

3  Chocolates 

High Payers GM letter  Cut Flowers  Fruit basket, 

4  Chocolates, Wine 

Repeat GM letter  Cut Flowers  Fruit basket, 

Guest / Chocolates 
5  Important
Company 

All the VIP amenities are placed in the suites as well as any other
VIP room
 

ROOM AMENITIES & FACILITIES

• Duvets have been used to make beds in all
rooms.
• Iron & Boards are placed in all rooms
• Safe deposit box in all room
• Complimentary Tea/Coffee making facilities in all
rooms
• Daily Local news paper would be provided to all
rooms
• Private balconies in all pool view rooms
• On request complimentary shoe shine facility
• Shaving kit & dental kits provided to all the
rooms
• Emergency amenities like hot water bag, ice
pack, bucket/mug, adopter, mobile phone
charger, coconut oil, sanitary napkin, baby
napkin, thermometer are available in
Housekeeping for the guest request
• Baby crib/baby cots are available on guest
request
 

•  

PRESIDENTIAL SUITE
Service Design for Presidential Suite 
Facilities Offered 
Guest welcomed at airport by Airport representative  
Airport transfer facilities by limousine ( 2 way
Complimentary ) 
Chauffeur announces arrival through mobile phone
to duty manager 
Guest welcomed at the main porch by GRE/DM 
Room assigned by DM ( referring guest history and
special request) 
In Room Check in
Escort to the room by G RE/DM room orientation
 

 
Room Complimentary 

1  Complimentary Breakfast at 24/7  

3  20 Minute Signature Massage  
4  Airport transfer facilities by limousine ( 2 way Complimentary )  
5  One Bottle of Indian Wine 
6  Happy hours at sutra from 06 pm to 08 pm ( serving Indian Liqueur)  
7  2 Half Litre Bottles of mineral water
8  Choice of newspaper
9  Complimentary usage of gymnasium, swimming pool, tennis court, steam,
sauna,jacuzzi 
In Room Amenities 
1  Personalized Butler Service on Request
2  Amenities on arrival
3  Personalized Stationery 
4   Jacuzzi 
5  Toiletries
6  In room magazines 
7  In room Electronic safe  
8  Mini Bar ( Chargeable)
9  Fruit Basket/Cookies 
 

10  Wireless internet connection

11  Iron and Iron board

12  Tea coffee maker 
Room No- 801- 1436 Sq Feet,
Room No 802 - 1052 Sq Feet

LUXURY SUITE
Sl.n Service Design for Luxury Suite 
o
Facilities Offered 
1  Guest welcomed at airport by Airport
representative  
2  Airport transfer facilities by limousine ( 2
way Complimentary ) 
3  Chauffeur announces arrival through mobile
phone to duty manager 
 

4  Guest welcomed at the main porch by

GRE/DM 
5  Room assigned by DM ( referring guest
history and special request) 
6  In Room Check in
7  Escort to the room by GRE/DM room
orientation
8  Room with Living room and Dining Room

Room Complimentary 

1  Complimentary Breakfast at 24/7 

2  20 Minute Signature Massage 
3  Airport transfer facilities by limousine ( 2 way
Complimentary ) 
5  Happy hours at sutra from 06 pm to 08 pm ( serving Indian
Liqueur) 
6  2 Bottles of mineral water
 

7  Choice of newspaper
8  Complimentary usage of gymnasium, swimming pool, tennis
court, steam, sauna, jacuzzi 

In Room Amenities 

1  Stationery  
3  Toiletries
4  In room magazines 
5  In room Electronic safe 
6  Mini Bar ( Chargeable)
7  Fruit Basket/Cookies 
8  Wireless internet connection
9  Iron and Iron board
10  Tea coffee maker 

ROOM Size: 732 Sq. Ft

EXECUTIVE SUITE
Sl.n Service Design for Executive Suite
 

o
Facilities Offered 
1  Guest welcomed at airport by Airport
representative  
2  Airport transfer facilities by limousine ( 2 way
Complimentary ) 
3  Chauffeur announces arrival through mobile
phone to duty manager 
4  Guest welcomed at the main porch by
GRE/DM 
5  Room assigned by DM ( referring guest history
and special request) 
6  Escort to the room by GRE/DM room
orientation
7  Room with Living room and Dinning table ( 4
seater). 
 

Room Complimentary 

1  Complimentary Breakfast at 24/7 

2  20 Minute Signature Massage  

3  Airport transfer facilities by limousine ( 2 way Complimentary )  

4  Happy hours at sutra from 06 pm to 08 pm ( serving Indian Liqueur) 

5 2 Bottles of mineral water

6 Choice of newspaper

7 Complimentary usage of gymnasium, swimming pool, tennis court,

 

steam, sauna, Jacuzzi 

In Room Amenities 
1  Stationery 

2   Toiletries

3  In room magazines 

4 In room Electronic safe 

5 Mini Bar ( Chargeable)

6 Fruit Basket/Cookies 

7 Wireless internet connection

8 Iron and Iron board

9  Tea coffee maker 

Room Size: Golf View Suite - 660 Sq Feet,

Pool View Suite- 736 Sq Feet

THE LALIT LUXURY ROOMS

Sl.no Service Design for LaLiT Luxury Room
Facilities Offered 
1  Guest welcomed at airport by Airport
 

representative 
Airport transfer facilities by limousine ( One way
2  Complimentary ) 
Chauffeur announces arrival through mobile phone
3  to duty manager 
4  Guest welcomed at the main porch by GRE/DM 
Room assigned by DM ( referring guest history and
5  special request) 
7  Escort to the room by GRE/DM room orientation
8  Room with Private Balcony overlooking the Pool 

Room Complimentary 
1  Complimentary Breakfast at 24/7  
2  Airport transfer facilities by limousine ( One way
Complimentary ) 
3  Happy hours at sutra from 06 pm to 08 pm ( serving Indian
Liqueur) 
 

4  2 Bottles of mineral water

5  Choice of newspaper
6  Complimentary usage of gymnasium, swimming pool,
tennis court, steam,sauna,jacuzzi 

In Room Amenities 
1   Toiletries
2  In room magazines 
3  In room Electronic safe 
4  Mini Bar ( Chargeable)
5  Fruit Basket/Cookies 
6  Wireless internet connection
7  Iron and Iron board
8   Tea coffee maker  

Room Size: 336 Sq Feet

DELUXE ROOM
 

Sl.no Service Design for Deluxe room

Facilities Offered 
Guest welcomed at airport by Airport
1  representative 
Airport transfer facilities by limousine ( On
2  Chargeable Basis) 
Chauffeur announces arrival through mobile phone
3  to duty manager 
4  Guest welcomed at the main porch by GRE/DM 
Room assigned by DM ( referring guest history and
5  special request) 
6  Escort to the room by GRE/DM room orientation
7  Room overlooking golf cource and pool
 

Room Complimentary 

1  Complimentary Breakfast at 24/7 

2  2 Bottles of mineral water
3  Choice of newspaper
4  Complimentary usage of gymnasium, swimming
pool, tennis court, steam, sauna, Jacuzzi 

In Room Amenities 
1   Toiletries
2  In room magazines 
 

3  In room Electronic safe 

4  Mini Bar ( Chargeable)
5  Wireless internet connection
6  Iron and Iron board
7   Tea coffee maker 

Room Size: Golf view room- 292 sq Feet,

Pool view room- 336 Sq Feet

LAUNDRY MACHINE & ITS FUNCTION

To determine what type and how much industrial laundry
equipment you will need, it is important to first determine the size
of your laundry operation. Some of the things to consider are how
much wash is done in a day, how many hours the laundry room
currently operates, employee turnover and floor space.  To ensure
the right cleaning chemicals and softeners are used at the
appropriate water temperature and cycle, all Dexter on-premise
laundry equipment offer automatic chemical injection capabilities—
an essential feature for hotels and motels concerned about proper
removal of stains and other contaminants
 

Laundry Company No. of   Use

machine machines used
Utilative Ramson 1 Pressing pants
pressing
machine
Compress Ramson 1 Pressing shirt,
machine chef coat, waist
coat etc in
short time.
Calendar Electrolux 1 Pressing large
machine (5 linen like bed
people) sheet, duvet
cover, banquet
frills etc.
Steam/Hand Ramson 4 Pressing shirt
Pressing
Tumble Ramson 1 Drying clothes.
drier(24 Kg)
Big Drier(60 Electrolux 1 Drying clothes,
Kg) linens
Medium Electrolux 1 Drying clothes,
drier(35 Kg) linens
Washing 2 Washing
machine (60 clothes and
Kg) linens
Household Electrolux 1 Washing
Washing clothes and
Machine(6 Kg) linens
Dry Cum Suprema 1 Washing and
Washing drying clothes
Machine(10 Kg) and linens
 

LINEN AND UNIFORM ROOM

This is the roomwhere current linen is stored for issue and receipt.
The linen room should have a counter across which the exchange of 
linen takes place. The room should be next to the laundry so that
the supply of linen to and from laundry is quick and smooth
In uniform room various Departments have different dress codes
and numbers for E.g. Housekeeping-(HK), Main kitchen- (CUL), OKO
Kitchen-(OKO), Food & Beverage-(FB), and Front Office- (FO).
Engineering (dungaree)-(ENG) etc.
Besides each code uniforms set have special number given to staff 
which helps the linen room attendant to give the exact fittings
uniform to the respective staff.
Tailors Room:- This room is kept for house tailors who attend to the
stiching and mending work of linen and uniforms

LOST AND FOUND SECTION

This should be a small secure space with a cupboard to store all
guest articles that are lost and may be claimed later

FLOOR PANTRIES
Each guest floor must have a floor pantry to keep a supply of linen,
guest supplies and cleaning supplies for the floor. It is the
housekeeping nerve center for the floor. The 7.5Floor pantry
should keep linen for that floor in circulation. It should be near the
service elevators and have shelves to stock all linen and other
supplies.
 

HEAVY EQUIPMENT STORES

This will be a room to store bulky items such as vacuum cleaners,
shampoo machines, etc.

HORTICULTURE
Total Area: - 11 Acres;
7.5 Acres: - LaLit Garden, Nursery, HR lawn, Rose garden, Magadha
lawn, Banquet circle etc.
Logo Plant: - Anthurium
Gardening Team: - 8 Members
NAME OF GARDENING AREA PLANT OBSERVED
HR Lawn Asoka Tree, Golden Durante,
Lily, Pongamia Tree( big tree in
HR lawn), Enerma plant etc.
Banquet Circle Yellow alemanda, Mexican Grass
(Mat Sq. Ft.), Red Saliva, Temple
Tree(Plumera Tree), Enerma
plant etc.
Main Porch Ereca Palm, 8 Royal Palm,
Triangle Palm, 3 Golden Cyprus,
Raphile palm, Heliconia, Bougan
villa(Pink with thorn- Main porch
first floor).
Magadha Lawn Bermuda Grass, Champagne
 

Palm, Cycus Plant etc.

Near 24/7 Terrace & Swimming Shredded grass, Jyoti Vriks,
pool Ficus Benjamin etc.
LaLiT Garden Heliconia, Supari, golden Cyprus,
Red Wax Palm, Christmas tree,
Chinese palm, Black Bamboo,
Golden Ferns etc.
Near Main Entrance Red Cocelifa, Point Satias(Red
colour), Ixora Red, Spatiphylum,
Anthurium etc.
Rose Garden Golden Cyprus, rose, Heliconia,
alemanda etc.
Nursery/Indoor Plant Song Of India, Cup & Saucer,
Philodendron, Difencicia,
Aglonema, Lilly ums, Monstera,
Spathyphylum, Areca Palm,
bamboo shots, Credon etc.

Productivity Standard Worksheet

 Step 1
Determine how long it should take to clean one guestroom
according to the department’s performance standards.
Approximately 27 minutes
PS: Since performance standards change from property to
property, this figure is used as an example. It is not a suggested
time figure for cleaning guestrooms.
 Step 2
 

Determine the total shift time in minutes i.e. 8 hours × 60

minutes = 480 minutes
 Step 3
Determine the time available for guestroom cleaning.
Total Shift Time.........................................480 minutes
Less:
Beginning-of-Shift Duties.................. 20 minutes
Morning Break.................................... 15 minutes
Afternoon Break................................. 15 minutes
End-of-Shift Duties............................ 20 minutes
Time Available for Guestroom Cleaning...410 minutes
 Step 4
Determine the productivity standard by dividing the result of 
Step 3 by the result of Step 1.
410 minutes / 27 minutes = 15.2 guestrooms per 8 hour
shift

Equipment and supply (Inventory Levels)

Recycled Inventories: Items which are recycled during the course of 
hotel operations. e.g. linens, some guest supplies (irons, ironing
boards, cribs, etc.), room attendant carts, vacuum cleaners, carpet
shampooers, floor buffers
Par Number : Par refers to the standard number of items that must
be on hand to support daily, routine housekeeping operations. E.g.
one par of linens is the total number of items needed to outfit all
 

the hotel guestrooms once; two par items is the total number of 
items needed to outfit all the hotel guestrooms twice and so on.
Non-recycled inventories: items that are consumed or used up
during routine activities of the housekeeping department e.g.
cleaning supplies, guestroom supplies and amenities etc.
Minimum Quantity: is the fewest number of purchase units that
should be in stock at any time. The inventory should never fall
below the minimum quantity.
Maximum Quantity : is the greatest number of purchase units that
should be in stock at any time. It must be consistent with available
storage space and must not be so high that large amounts of cash
are tied up.
 Job Lists and Job Descriptions
 A job list identifies the tasks that must be performed be an
individual occupying a specific position. It should reflect the
total job responsibilities of the employee. The job list should
state what the employee must be able to do in order to
perform the job.
 A job description simply adds information to the appropriate
 job lists. This information may include reporting relationships,
additional responsibilities and working conditions, equipment
and materials used.

FOOD AND BEVERAGE SERVICE

 

Food and beverage service is the essential link between the menu,
beverages and other services on offer in an establishment and the
customers. The server is the main point of contact between the
customer and the establishment. It is the important role in
profession with increasing national and international status. The
skills and knowledge of food and beverage service and therefore
careers, are transferable between establishments, sectors and
throughout the world
In The LaLiT Ashok Bangalore the Food & Beverage service has
been divided into 6 outlets
✔ Restaurants which includes OKO- The Pan-Asian Rooftop
Restaurant & BALUCHI-North-west Frontier cuisine.
✔ 24/7 Coffee Shop
✔ Banquets
✔ In-Room-Dining
✔ Sutra- The Lounge Bar

 
 

BANQUETS
The banquets of LaLiT Ashok Bangalore capable of hosting large
gatherings/ wedding ceremony of over 1500 people at our wedding
halls, this five hotel star have an ideal wedding venue/ wedding
reception halls.
Name Of The Banquet Dimension Area
Hall
Grand Ball Room Length- 89 Ft; 4060 Sq. Ft.
Breadth-42 Ft;
Height-11.5 Ft
Siddhartha Length-100 Ft; 4000 Sq. Ft.
Breadth-40 Ft;
Height-14 Ft
Kalinga Length-130 Ft; 7150 Sq. Ft.
Breadth- 55 Ft;
Height- 16 Ft
Convention Hall Length-80 Ft; 3200 Sq. Ft.
Breadth-40 Ft;
Height-13 Ft
Chanakya Length- 89 ft; 2838 sq. Ft.
Breadth- 33 Ft;
Height- 13 Ft
Board Room Length- 30 Ft; 600 Sq. Ft.
 

Breadth- 20 Ft;
Height- 13 Ft
Art Gallery Length- 50 Ft; 600 Sq. Ft.
Breadth- 12 Ft;
Height 11.5 Ft
Taxes used in Banquet
Food & Soft Beveraged-31.65%
Hall Rental-34.53%
VAT-14.65%
Hard Liquor-16.80 %( alcoholic)
Inventory List for Banquets
Chairs 1089 Numbers
Big Glass Tables 30 Numbers
Small Glass Tables 6 Numbers
Glass Round Tables 13 Numbers
Cocktail Drop 26 numbers
Wooden Round Tables 81 Numbers
Long Wooden Tables 79 Numbers
Big Wooden Round Tables 19 Numbers
 

A marriage ceremony Set Up In Kalinga Hall

A set up for meeting of 6 people in Board Room

BALUCHI
The Restaurant is mainly serving north-west Frontier Cuisine of 
Baluchistan. It is situated at the lobby level just opposite to
the SUTRA- The Lounge Bar.
 

Total covers- 62 Numbers

Except Monday everyday ghazal is performed by singers from 7
pm to 11 pm
Restaurant timing: - 11am To 3.30pm
7pm To 11.30pm

Baluchi, the specialty restaurant at The LaLiT Bangalore, is all

set to take you to the bygone eras of Baluchistan. It is the first
five-star hotel restaurant of the city that pays homage to the
delicacies of Baluchistan, and presents an authentic fare of 
Baluchi cooking. The kitchen at the Baluchi specializes in
authentic and indigenous style of cooking that includes four
varieties of cooking which are, Tawa, Kadai, Deghchi, and
Lagan (lava stone/pathar cooking) in curries and tawa,
tandoor, sigdi and pathar for kebabs. The menu is a delight to
the palate, which includes a variety of kebabs, shorbas, roti
and rice dishes.

With its great variety of aromatics dishes, Baluchi sets an

atmosphere for a quite and delightful meal. A big rustic pitcher
sitting right at the entrance of the restaurant gives guests
Indian feel, and takes them to the bygone era of the Baluchi's.
The usage of copper metal (most common metal of 
Baluchistan) in the restaurant, for paneling of four large pillars
to shining copper cutlery further adds to the Indian touch. The
62 cover restaurant, located at the lobby level, is open for
lunch and dinner.

Baluchi is the first North West Frontier Restaurant in the city,

offering best dining options in the traditional Indian cuisine,
sure to excite the taste buds those enjoying the food. Located
on the ground floor, the restaurant has a great pool view as
well as the live kitchen where guests can watch live
preparation of their food as music plays in the back, hence
making this family restaurant a unique mix of fine dining and
the live performance of Ghazal.
Guests can begin their meal with a variety of refreshing drinks
like Aab-e-Hayak , a chilled green coconut and bee honey drink,
 

or Josh -E-Zafran. The appetizers section brings both,

vegetarian and non-vegetarian delights. The Hot kebabs
include Lasooni Machali ke Soole- pompfret marinated with a
variety of green spices and garlic, Murg Dum Tikka Baloochi,
Aloo ke Rui Kebab and Balkash Rubina - king prawns marinated
with yoghurt and selected spices and cooked on charcoal grill,
a Baluchi signature dish. Baluchi’s specialty include The Cold
kebabs, Thandi Machalli aur Khatte Kheere - an exotic
preperation of tandoori machalli served chilled with gherkins
and shaved cucumber.

Chef recommends Murgh Boti Ka Salan, Machalli Methi, Champ

Aur Kheema- mutton chopped by a special process & cooked
with almonds and tasty flavour of spices. The restaurant, as a
speciality, introduces to the vegetarian menu "morels" and
"paneer". The introduction of morels is another USP of the
restaurant. The curries include Gucchi Mirch Badam,- morels
with chifonards of chilly with almond gravy, Doodh Dahi Dum
Makhan Masala and Nazakat Ke Kofte. And of course no menu
is complete without the mouth-watering desserts, and here
Baluchi serves its guests with some exclusive desserts of 
Baluchistan such as Shakoora Phirni, Baktawa, and the exotic
Oom Ali! (Translates to Oh God!), which will for sure remind
them of heavenly taste.

Menu
Amuse bouche(Welcome Note)- A platter of papad along with
cold tomato chutney and mint chutney.
Ibteda-e-naush(Gets you started)-
✔ Tukmalayai ka sharbat
✔ Pudina aur khatte aam ka zaika

✔  Jeera annanas aab etc.

Mushq-e-Murakkat(aromatic Extract)
✔ Subz ka murakkat
✔ Murgh aur kale channe ka shorba
✔ Turai aur methi ka shorba etc.
 

  Luqmat-e-Subz (vegetables delight)

✔ Chane ka kabab
✔ Malai broccoli
✔ Hare moong ke nawab kabab

✔  Jeera mirch ka nazuk paneer etc.

Luqmat-e-Khas(char grilled kebabs)

✔ Saunf aur mirch ka macchli
✔ Murgh ka rooi kebabs
✔ Murgh ki methi boti
✔ Nashpati kabab

✔ Nimbu makhan ki machli etc.

  Gair-e-Andaz(chilled out kebabs)

✔ Kharbooze ke potli mein mast zaika
✔ Dahi ka khak kabab
✔ Ghosht ki sajji aur labaan ki talzini etc.
  Dawaat-e-lazeez(curries)
✔ Moong dal zaraad
✔ Dal baluchi
✔ Chatpati sabot
✔ Bhindi dhaniya aur pudina ka paneer etc.
  Roo-Ba-Roo(staples & rotis)
✔ Butter naan
✔ Kulcha(paratha, methi,bharwan)
✔ Ulta Tawa Paratha
✔ Subz pulao
✔ Subz Chilman Ki Biriyani
✔ Baluchi Murgh KI Zafraani Dum Biriyani etc.
Sher-e-Mehfil(sweet bites)
✔ Taazi tandoori anjeer
✔ Kulfi
✔ Ghoomta ja
✔ Badam aur khurbani ka halwa etc.
 

24/7 COFFEE SHOP

Cuisine: - Multi cuisine
Restaurant timing:- 24 Hours
Location: - At the lobby level
Number Of Covers: - 142
Hunger has no time, so does the food served at 24/7, our 24 hour
multi-cuisine restaurant - Because hunger can strike anywhere and
anytime. Located at the lobby level, just besides the pool, the
restaurant also provides an option of café dining just besides the
pool. With a total of 144 covers, the restaurant is the largest and
one of the best restaurants of the city serving multi-cuisine dishes.
Guests can eat to their heart’s content and to the tune of their
stomach as this café restaurant provides an option of choosing
from a buffet served at breakfast, lunch and dinner or also an
elaborate a-la-carte dining guide prepared extensively from healthy
and quality ingredients. The buffet here are an ideal place for all
the guests to meet and mingle with other guests.
With ethnic and authentic paintings hanging on the wall, wooden
cylinders hanging from the ceiling and the instrumental music that
is played within the full length glass windows, giving a scenic view
of the pool, are high points of our 24/7 food restaurants. The
ambience of the restaurant is further accentuated by live
interactive kitchen where guests can watch the preparation of their
dainty dishes, snacks and kebabs on the café menu.
The Buffet menu offers a broad range of Salads, soup, Indian,
Continental & Oriental food, and Desserts. In Ala carte menu offers
Indian, South-Indian, international & continental food. All based on
a combination of modern gourmet both in preparation and
 

presentation. The wine menu features one of the finest wine

collections in the city with new world /old world wines totaling 100
labels with the classic and mouthwatering cocktails are also made
available.
Guests can explore the Indian zeal for food with this multi-cuisine
restaurant menu with 24/7 signature dishes like Cajun fish sticks,
Smoked salmon with capper sour cream, Grilled prawns, Seared
prawns with pepper and coconut liquor, Mangalorean fish curry and
mud cake. While among beverages, chef recommendations are Stay
Cool, Fruity Fizz, Budweiser, Corona, Large variety of single malts
and premium vodka, LaLiT Cocktail, Bloody Marry and Mojito.
Eat to your heart’s content and to the tune of your stomach only
with our 24/7 restaurant menus.
COFFEE SHOP (24/7)

MULTI CUISINE, 24 HOURS COFFEE SHOP TIME

12.5%=
BREAKFAST =700+12.5%=787.50 06:30-10.30
HRS
LUNCH =800+12.5%=900.00 12:30-
15:00 HRS
DINNER =950+12.5%=1068.75 19:30-
23:00 HRS
SUNDAY BRUNCH = 1500+12.5%=1687.50 11:30-15:30
HRS
KIDS LUNCH BUFFET =400+12.5%=450.00 12:30-15:00
HRS
KIDS DINNER =425+12.5%=478.13 19:30-
23:00 HRS
KIDS SUNDAY BRUNCH =750+12.5%=843.75
SOUPS &SALADS =500+12.5%=562.00
 

AIR INDIA LUNCH = 444.44+12.5%=500.00

AIR INDIA DINNER =444.44+12.5%=500.00

SUTRA-THE LOUNGE BAR

Location: - At the lobby level & opposite to Baluchi
Cusine : - Bar
Total Number Of Covers: - 72 Numbers
Timings: 11 pm to 3.30pm
7 pm to 11.30pm
House to the people from various cultural backgrounds, the city’s
nights are brought to life with The LaLiT Ashok Bangalore’s club
lounge Sutra – The thread that holds all the party animals together.
Sutra is the ultimate lounge bar: a happening club scene where
music, a modern dance floor and chic cocktails at the club bar put
the sizzle back in city nightlife.

Located near the lobby, with a total of 72 covers, including 30 at

open terrace, Sutra is the place guests look forward to, at this
Bangalore hotel, after having a hectic day at work, to unwind over
their favorite drink or even if it is simply relaxing over a round of 
drinks, before taking some important business discussion head on.
Open from 11:30 hours till 00:00 hours midnight, this night club is
 

the star of Bangalore’s night life by being one of the most

happening night clubs in the town

Set amidst the gardens of the hotel, guests can enjoy a wide range
finest cocktails and drinks, in an open-air seating and also inside
the bar with enchanting music and lighting adding to the magical
atmosphere at the nightclub. The design of this clubbing outlet is
contemporary, cool, polished, and architectural. The place
highlights design features and artwork that sets it way above the
rest, highlighting the groovy beats of DJ Inferno and DJ Vidyuth, the
in-house DJ. Sutra – one of the most hip and happening city night
clubs, sizzles the club party circuit with its flair bartending,
molecular mixology and specially organized ladies night

IN ROOM DINNIG
Number of covers- 183 rooms

Menus
Breakfast Menus (6 am to 11 pm)
Continental Breakfast
Fresh seasonal fruit juices/sliced fruits
Basket of morning bakeries/toast
Choice of tea/coffee/hot chocolate.
American Breakfast
Fresh seasonal juice/sliced fruits
 

Basket of morning bakeries/toast

Cereals of plain/fruit yoghurt
Choice of eggs (fried, poached, scrambled, omelets) with bacon
sausage or ham
Choice of tea/coffee/hot chocolate
Indian breakfast
Choice of fresh seasonal juices/sliced fruits
Idli/Dosa/Medu vada with sambhar & coconut chutney…….OR
Paratha (potato/cauliflower/paneer)….OR
Poori Bhaji…..OR
Masala omelet
Choice of masala tea/ south Indian filter coffee.
Freshly Baked
Choice of croissants, muffin, doughnut, white/brown bread or
multigrain bread.
Rejuve Breakfast
Choice of fresh seasonal juice/sliced fruits
Cottage cheese with fresh fruits.
Sautéed mushroom/smoked chicken/ whole or wheat toast (honey &
olive oil extra virgin)
Basket of morning bakeries or toast.
Choice of green tea/ chamomile/mint tea.

ON ITS OWN
Continental
2 egg Benedict or English muffins.
2 egg omelets served with ham bacon & sausage.
2 fresh eggs fried/poached/scrambled.
 

Fresh pancakes/fresh toast with maple syrup & whipped butter.

Crisp waffle served with butter & honey.

ON ITS OWN
Indian
Plain dosa with chutney & sambhar.
Masal dosa with chutney & sambhar.
Mysore vada
Plain Utapam/masala uttapam.
Poori bhaji with accomplished garnish
Paratha plain/stuffed.
Masala omelet.

ALL DAY DINING

Salads
Greek style
Marinated chicken fillet
Baby spinach leaf salad
Scottish smoked salmon
Caesar salad with parmigiano-reggiano with following option
With farm chicken breast slivers
With Cajun spiced ocean prawns
Oven roasted vegetables
N.B. Caesar salad is served with 7 seeded croutons, parmesan
cheese shavings, anchovy fillet, a poached egg,& crisp turkey
bacon bits.
Ethnic fare
Sarson murgh ki tikk 
 

Aloo matar kaju ka sahasa.

SOUPS
Baked onion soup
Soup of the day

MAINS (11am to11pm)

Mix Grill
Wood fire free range corn fed chicken
Pan seared cottage cheese
Nasi goring

Ethnic fare
Murgh tikka makahani
Masaledar jhinga
Gosht rogan josh
Dal baluchi
Dal tadka wali
Khush paneer 24/7

BIRIYANI
Hyderabadi gosht dum biriyani
Nizami tarkari biriyani
Choice of Indian bread
Steamed basmati rice
 

PASTAS & PIZZAS( 11 am to 11 pm)

(With your choice of organic whole wheat penne or gluten free
fussily with choice of sauce)
Arrabiata
Primovera
Margarita
Pizza tandoori chicken
Vegetable pizza primovera

BETWEEN THE BREADS (11 am to 11 pm)

Traditional club sandwich
Burger & Fries
Chicken filet burger1
Tuscan vegetable melt kathi role
Paratha rolled with vegetable and eggs with choice of fillings
Chicken tikka kebab
Paneer kathi roll
Ethnic fare
Gosht seekh kebab
Tawe ki machalli
Lacheddar aloo
Malai broccoli

MAINS
Chettinad paneer chicken
Managalorean fish curry
Aloo gobi matter
 

Kudri bhindi
Subz milani
Pulao
Dosa
Idli

KIDS MENU
Smiley alien pancakes
Chicken finger
 Just fish finger
Pasta magic
Bulls eye
Roll around
Between the breads
Chicken or cheese sandwich served with fries

DESSERTS
Mascarpone vanilla bean charlotte
Bordelaise pistachio tart
Dark chocolate mousse
Blueberry yoghurt crunch
Selection of Indian sweets
Selection of ice cream

CHEESE PLATTER
Cheese brie, blue cheddar served with fresh fruits and cracker
 

FRUIT BASKET
Normal- 2 apple & 1 pear in middle
Small special- 2 apple, 1 pear, 1 kiwi, 1 plum, 2 bananas,1 orange 7
few grapes
Large special-2 apple, 1 green apple, 1 orange, 2 pears, 1 kiwi, 1
plum, 4 bananas & few grapes

Standard tea bags for 1 tea

1 Tea - 1 tea bag
2 Teas - 2 tea bags

OKO- THE ROOFTOP PAN-ASIAN

RESTAURANT
Location: - Roof top restaurant at the 6th floor of the hotel
Cuisine: - Pan-Asian which includes Oriental, Chinese, Vietnamese,
Thai delights
Total Number of Covers: - 142
Restaurant Timing: - 11 am to 3.30 pm
7 pm to 11.30pm
Sitting right under the sky with stars shining over, with your
favorite Japanese food in front – We welcome you at OKO – The pan
Asian restaurant at The LaLiT hotel Bangalore. With a mix of 
contemporary Pan Asian orientation and huge bay windows
overlooking the sprawling golf course and city’s highest tower,
guests can treat themselves to a plate of their favorite sushi under
the dim blue lighting in dining are with wooden cylinders hanging
from ceiling and intimate seating. Ever since it started operating,
 

Oko has been one of the hot topics of conversation among the
culinary circuit of the city.
The restaurant has 3 set area of sitting arrangement for guest
according to guest choice and comfort: -
P.D.R.(Private Dining Room) having table number 1 & 2.
F.D. (Fine Dining) having table number 10 to 24.
OKO Lounge having table number from 30 to 33.
Al-fresco, the roof top open sky sitting arrangement having table
number from 40 to 48.
The Grill Counter having table number from 50 to 52.
The Tepyanki Live Counter having table number from 60 to 64.
The Sanken area having table number 70 to 72.
The Bar having table number from 90 to 100.
Oko has 3 live counters :-
Sushi counter in fine dining area.
Tepyanki & Grill counter in Al-Fresco Area.
Master chef Bhatia along with Chef in charge - Chef Thapliyal, Thai
Master chef – Chef Paitoon Panphan and Chinese Master Chef – Chef 
Liang have specially conceptualized the Oko menu dining which is
combination of Japanese, Thai, Chinese, Vietnamese & Malaysian
food. The menu and the restaurant are designed to provide privacy,
unmatched product and ultimate luxury to an evolved elitist class
of guests who have a taste of the finest restaurants and
surroundings.

Menus Illustration:-
Amuse Bouche:-
Shitake Mushroom With Spicy Mayonnaise.
Mushroom Shot.
 

Sushmi & Sashmi Set:-

Nigiri set.
Maki mono set.
Uramaki set
Sashmi set.
Starters & Salads: -
Crispy Tai-Chi Chicken.
Chicken Katha.
Australian Pork Belly Spare Ribs etc.
Vegeterian: -
Por Pia Che
Crispy Fried Spinach With Corn.
Crispy Vegetables Salt & Pepper etc.

Soups: -
Tom Yum kung.
Tom Kha.
Clear Chinese vegetable Soup.
Vegetable Lime Coriander Soup etc.
Seafood: -
Tender Spicy Lobsters With Aniseed & Sacha Sauce.
Prawn In Black bean sauce.
Chili Crab etc.
Poultry: -
Chicken: - Kai Tung, Masssaman kai, Kai Himophan etc.
Duck: - Crispy Duck With Barbeque Sauce, Kaeng Phool Ped Yang
etc.
 

Meat: -
Lamb:- Lamb Beijing Style, Lamb With Coriander & Spring Onion
etc.
Tenderloin: - Imported Tenderloin In Black Pepper Sauce, Shredded
Tenderloin In Oyster Sauce etc.
Pork: - Wok Tossed Ginger Pork, Double Cooked Australian Pork 
etc.
Vegetables: -
Mapu Tofu
Tung Pad Nam
Phri Ki Pad etc.
Rice & Noodles: -
Chinese Hakka Noodles.
Szechwan Chili Garlic Noodles etc.
Desserts: -
Nutty Dates Pancakes; China grass Jelly; Yok Tossed Honey Noodles
etc.
This lunch and dinner restaurant could be an ideal place for top end
business luncheon meets or social afternoons whereas at nights,
the guests have an option to choose from various cuisines and
connoisseurs of wines and beverages with a range of over 100
varieties of wines on its menu. Or it could also be simply official
business entertaining, some celebration, birthdays, anniversaries
or any informal get together – Oko is just the right place to be at
with its formal dining area for all highly important events and
formal gathering, a funky lounge to simply hang out and a sunken
seating area right under the sky with leather upholsteries sofas.

At this Japanese sushi restaurant with 142 covers, the taste and
the food is taken to an altogether different level as its well trained
staff takes guests through the Japanese dining menu. The beautiful
red chandelier in the private dining room for 12 people, done
tastefully in red upholstery and with shimmering chandeliers,
 

provides the perfect ambience to all the special and private

moments. While the blue color light hitting the ceiling at the
lounge adds to the wow effect of the evening. Oko is the largest
restaurant in the city and combines a unique mix of private dining,
fine dining, lounge and open sky seating with best Sushi,
teppanyaki, grill and the bar counters all within the same space.

Teppyanki
Appetizer
Kani Kara Tempura
 Yasai Salad
 Yasai Tempura Mariawase etc.
Salads: -
Kani Kama Salad
 Yasai Salad
Soups: -
Miso Shiru
Tori Tiru

Main Course: -
Grilled Lobsters Tails.
Grilled King Prawn.
Chicken Teriyaki etc.
Rice & Noodles.
Gomuko Chahan
 Yasai Chahan
Apart from these tepiyanki there are 3 set menus: -
 Jasmine Sea Food cost of Rs 2025 + taxes
Orchid Meat Menu cost of Rs 1725 + taxes.
 

Bonsai Vegetarian Menu cost of Rs 1525 + taxes

Oriental Grill Menu

Non- vegetarian: -
Grilled Canadian Scallops With Sansho Peppers
Char grilled Prawns With Asian Spice.
Shake Shiyo Yaki.
Chicken Supreme in Dalat Spice.
Satay Kai.

Vegeterian
Zucchini, Bell Pepper & Baby Onions
Char Grilled Okra In Teriyaki sauce.
Grilled Sweet Potatoes In Salt N Pepper.
Char Grilled Mushroom In Malaysian spice.
Shredded Zucchini, Bell Peppers & Tofu With Teriyaki Sauce.
Wine cellar in restaurant offers beverages like sake and one of the
finest wine collections in the city. The menu will feature new
world / old world wines and in total 100 labels. The restaurant will
have its own Signature Cocktails such as the LaLiT cocktail, Oko
and China Blue. Special cocktails originating from Thailand, China,
 Japan and the classic cocktails of the world are also made available.

 
Cigars Available In OKO: -
H. Upmann Majestic Cello
Montecristo Number 4
Fonesca Number 1
Boliver Tubos Number 3
 

Romeo Y Julieta( Churchill’s)

Partagas Series D Number 5
Montecristo Especial Number 5
Cohibo Robustus
Cohiba Siglo VI
Hoyo De Monterrey
Cigars are mainly kept in Humidor having temperature 21.5⁰C &
humidity of 65-70%

Chef’s recommendations include Satay Udang (char grilled prawns

with Asian spice), Fish with Malaysian Spices (John Dory flavour
with shallot, garlic and dried shrimp), Yaki Udon Chicken (Japanese
thick noodle in Tonkatsu sauce with prawn), California Uramaki,
Tom Yum Kai (traditional hot Thai soup with lemon grass and
galengal flavour) and Koong Phad Kapprao Thai Style Stir Fried
Prawns with Chilli, Garlic & Sweet Basil

FOOD & BEVERAGES

TAXES 
Item Service Charge Service Tax VAT.
FOOD 10% on Food 6.18% on Food 13.5% on Food
Value Value & Service Value & Service
Charge Charge
 

HALL RENTAL 10% on Hall 10.3% on 12% on Service

Rental Value Rental Value & Charge &
Service Charge Rental Value
LIQUOR 10% on Liquor 6.18% on Exempted
value Liquor Value &
Service Charge
MISCELLANEOU 10 % on 10.3% on 12% on
S CHARGE Miscellaneous Miscellaneous Miscellaneous
Value Value & Service Value & Service
Charge Charge
RESTAURANT ______________ ________________ 13.5% on Food
FOD & & Beverages
BEVERAGES Value.
CHARGE
 

AERO INDIA (AERO SHOW) 2011

Aero India Show 2011 (Air Show) is a biennial show organized by
Defence Ministry in association with CII. This will be 8th edition of 
Asia leading air show held at Yelahanka Air Force Station and this
show has attracted many major helicopter, airplane and defence
equipment manufacturer across the world. This event will have a
display of new technology, product, latest equipment and many
more. Bangalore is gearing for another spectacular event this Feb
2011. The Aero India 2011 (Air Show) is going to be held from 9th
Feb – 13th Feb 2011 at the Air force Station, Yelahanka, Bangalore.
With many conference and seminars to be held by DRDO and ASI
and also special interviews on the issue related to SP Aviation,
AirBuz and Naval Forces.
With Indian being the most attractive market for the defence
equipment, all the major global aviation giants have signed up to
participte in Aero India which include Lockheed Martin, Boeing, BAE
Systems, EADS, Rosoboronexport and CAE, among others.
The LALIT ASHOK is the catering partner of 3 stalls i.e. DRDO,
VETRA & BAL. In DRDO stall we have breakfast service lunch & high
tea service in both ground floor and first floor.
 

CULINARY 
Culinary art is the art of preparing and cooking foods. The word
"culinary" is defined as something related to, or connected with,
cooking. A culinarian is a person working in the culinary arts. A
culinarian working in restaurants is commonly known as a cook or a
chef.
It also defined as a chemical process, the mixing of ingredients; the
application & withdrawl of heat; decision making; technical
knowledge & manipulative skills. In the more advanced stages, a
further element occurs- that’s of creativity. It’s the mixing of both
art & creativity.

AIMS AND OBJECTIVES OF COOKING

The aim or the intention of cooking is to see that the food cooked
undergoes a physical change, sometimes a chemical change and is
acceptable.
The object of cooking is to achieve certain results such as:
1. To facilitate and hasten digestion, so that the cooked food is
absorbed by the Digestive system and subsequently assimilated by
the body.
2. A physical change occurs when a substance changes its form,
colour or size, but still remains that same substance, like water
that changes to ice.
3. A chemical change occurs when a substance changes its form,
colour or size, combining so as to form an entirely new body, e.g.
Milk changes to curd.
 

4. Cooking partly sterilize food above 40oc, so that the growth of 
bacteria falls Off rapidly and boiling kills the living cells.
5. Cooking makes food more attractive to have eye appearance and
variety.
6. Cooking increases taste and palatability.
7. Cooking helps to make food more digestible.

HIERARCHY AND KITCHEN STAFFING

Hierarchy refers to the flow of authority from top to bottom in an
organization and with respect to the kitchen. It refers to the flow of 
authority commencing from executive chef and goes to the bottom
i.e. Kitchen helpers. Kitchen staffing refers to not only assigning
the positions but also filling them with the suitable manpower.
Staffing is the actual strength of the employees working at
different levels, which depends upon the various factors as: -
✔ The extent of the menu and the market a kitchen is serving.
✔ Use of prepared convenience foods.
✔ Types of equipments available.
✔ Need of skill involved at the various levels.
✔ The size of the establishment.
 

CLASSICAL BRIGADE
Chef Auguste Escoffieur gave the concept of classical brigade,
which means the actual work force requirement of any particular
establishment. He divided whole of the kitchen into parties /
corners and the system is still followed in the organizations.
Purpose of classical brigade is to fix the duties and responsibilities
and fix the area of work by party / corner we mean grill party, roast
party, vegetarian party etc. It was the time when few machines
were available so more need was there to know about the
manpower requirements.
Executive chef (chef de cuisine)

Second chef (sous chef)

Chef de partie

Commis i

Commis ii
 

Commis iii

Apprentices

Helpers / trainees

MODERN STAFFING IN VARIOUS HOTELS

In the present scenario, the modern hotels have various CDP’S

under the SOUS CHEF who have specialized in a particular field
 

ROLES OF EXECUTIVE CHEF

1) Planning menu: he has to take into consideration all the factors
which influence the planning of menus and the chef has to take a
critical note of all the activities which are important in the menu
planning. Care should be taken of various things such as eating
trends, raw materials availability and variety of the meals.
 

2) Forecasting: before indenting and buying, the chef must be able

to produce the accurate estimates of the volume of production. He
must consider the following points:
a) Previous year’s sales during the same time period.
b) Sales forecast from f & b service departments.
c) Volumes of daily enquiries for the parties.
d) Chef’s own experience.
3) Purchase: the food cost will go up if the purchasing is not done
in an optimum manner. Excessive raw materials results in
pilferages whereas shortage of raw materials results in the loss of 
business and decreases the no. Of clientele.
4) Planning work schedule: it is the duty of the executive chef to
ensure that the schedule of work is planned in such a way that
enough work forces are available all the time. So, the work 
schedule should be properly planned in order to ensure man power
availability during the peak season and festival time.
5) Staff hiring: although the final decision rests with the personnel
manager but the details of the staff hiring are given by the
executive chef because he is the one who is actually taking part in
the day-to-day operation.
6) Training: the chef will give the demonstration of the new dishes
which he wants to introduce in the menu. So, its duty to plan the
training program’s not only for the new comers but also for the
existing staff.
7) Supervision of the staff: it is the duty of the chef to delegate the
authority amongst the various chefs working under him to ensure
that the staff is performing duties as per his expectation.

DUTIES AND RESPONSIBILITIES OF VARIOUS CHEFS

 

SOUS CHEF: He is the right hand of the executive chef and is

generally responsible for the day to day functioning of the kitchen.
His duties are almost same as that of the executive chef. He
supervises the practical activities of the kitchen. He is answerable
to the executive chef regarding the daily activities. In the large
organization the no. Of sous chef can vary depending upon
separate kitchen for separate restaurant.
CHEF DE PARTIE (CDP) : For different section in the kitchen, there are
different CDP’s who generally work with the help of the different
apprentices and commis. Various cdp’s and their duties are as
follows:
SAUCE COOK / CHEF SAUCIER: He prepare the “entrée” i.e. To see all
the meat, poultry, and game birds (like turkey, pigeon etc.)
Especially those which are not roasted or grilled. He prepare his
own mise-en-place (putting every thing on place) i.e. Preparing for
something in advance like cutting, chopping and collecting the
necessary ingredients for many items. He can receive the prepared
cuts of meat from the larder department.
• ROAST COOK / CHEF RÔTISSEUR: He is responsible for the
preparation of all the roast and grill items. This section also
contains the deep frying section and also prepares
accompaniments, sauces and garnishes for roast and grills.
• FISH COOK / CHEF POISSONNIER: Except for the deep fried and
grilled fish all the fish preparation are prepared here along with the
accompaniments, sauces and garnishes. So a thorough knowledge
of various recipes and their accompaniments is a must in this
department.
• GRILL COOK / CHEF GRILLARDIN: He is the in-charge of grilling of 
various dishes. Sometimes these chefs work under roast section.
• VEGETABLE COOK / CHEF ENTREMETTIER: All the vegetable and
potato other than deep fried prepared here under this section
• SOUP COOK / CHEF POTAGE: These sections prepare all the soups
and their accompaniments and the garnishes are also prepared by
this chef. Great care should be taken because it gives the
impression about the meals which are to be followed.
 

• LARDER COOK / CHEF GARDE MANGER: It is the cold section of the

kitchen which is generally concerned with the pre-preparation of 
the food which is cooked by other department. This includes the
preparation of game, poultry, and fish. Cleaning and portioning of 
meat is also done in this section. Also, this department is
responsible for the preparation of hors de oeeuvres, salads,
canapés, sandwiches and butchery section etc. So, the work of this
department is unending and continuous throughout the operations.
• INDIAN SECTION COOK : This department is responsible for the
preparation of all indian dishes given in menu, which include
tandoor, halwai, curry, rice, vegetables etc.
• PASTRY COOK /CHEF PATISSEUR: His work is specialised and all the
continental sweets, pastries and bakery product prepared by the
pastry section.
• RELIEF COOK / CHEF TOURANT: He is a relief cook takes over a
section when a particular cdp goes on leave or has an off day. He is
generally a senior chef who is all rounder. He has got knowledge of 
all the departments
• BREAKFAST COOK / CHEF DE PETIT DE JEUNER: His duty starts very
early. He is responsible for complete breakfast service after his
work, he prepare mise-en-place with the next cook.
• STAFFS COOK : He generally prepare for the staff.
COMMIS: This people help in doing mise-en-place.

COOPERATION OF KITCHEN WITH OTHER DEPARTMENTS

Cooperation with front office
• Front office will communicate arrival and departure list which will
help to forecast about the quantities to cook.
• With the association assistance of front office kitchen people
promote sales by explaining the guest as to what is available and
where it is available.
• Front office gives the list of V.I.P. arrivals in order to increase the
reputation of the establishment.
 

Cooperation with house-keeping

It is mainly for the supply of linen i.e. Aprons, kitchen towels,
dusters etc and to keep the kitchen clean.
Cooperation with f & b service
There should be a close liaison b/w f &b service and the kitchen
staff because f & b personal are involved in the selling of the
products made by the kitchen department. It is the duty of the f &
b personal to give the intimation about the various parties to be
hosted in future and in turn it is the duty of the kitchen people to
provide food at right time in hygiene condition. Also f & b personal
must be aware as to how much time does a dish require to get
ready because they are the ones who are directly associated with
the guests.
Cooperation with maintenance
Maintenance will keep the equipment in working condition. Further
this department maintains all the electrical fittings. Also they
introduce as well instruct about the use of new equipment.
Cooperation with store / purchase
This department will provide all the raw materials as required by
the chef. The chef must indent in time to insure that the purchase
personal get sufficient time to procure the rawmaterials. The chef 
also gives purchase specification from time to time depending upon
the recipe requirement.
Cooperation with management:
Department must cooperate with the management and should
provider the things results which the management want to have
i.e. As per the menu requirements. Further the department should
in-cooperate the new changes, which the management suggests so
a good cooperation b/w the kitchen staff and the management
should be promoted.
 

In LALIT ASHOK we got the chance to work in various department of 

the kitchen which are: -
COMMISSARRY : - A Commissary Kitchen is commonly a Production
Kitchen where foods are processed from raw to ready-to-eat or
semi-cooked. These kitchens are essential in hotels with more
outlets and would include areas such as Garde Manger, Butchery,
Seafood Preparation, Poultry Preparation, Vegetable & Juice
Preparation etc. The advantage is that you can receive products
from suppliers, process them according to HACCP requirements
(separation of meat, fish, vegetable etc.) and have them ready for
pick up by the so called "Finishing" or "Restaurant" Kitchens. In our
hotel this kitchen deals with all vegetables, fruit ,cheese back up
for other main kitchen like Indian, south Indian etc. It cuts peel all
vegetables of various size which are required for various food
 

preparation like chopped/sliced onion, diamond cut of capsicum of 

bell pepper, capsicum & pimento.
BUTCHERY : - This kitchen deals with various cuts of meats, chicken,
poultry, sea fish etc. It prepares the required amount of meat or
chicken, fish required for various kitchen of uniform proportion.
Equipments used in butchery are meat tray, meat slicer
rheninghaus, patty maker, band saw, meat saw etc. Various cuts of 
fish, beef, lamb, chicken are used according to requirement. For
example in case of fish cuts like fillets, paupiettes, supreme,
goujon, goujonette etc. in case of lamb/mutton cuts like saddle,
chump chops, shoulder, breast etc. in case of beef tenderloin,
chateaubriand, tournedos, boned sirloin etc. in case of pork the
cuts are trotters, shoulder, loin, belly etc. in case of poultry the
cuts are drumsticks, thigh, breast, carcass etc.
BANQUET KITCHEN: - This kitchen prepares all the food for banquet
parties. It’s a quantity kitchen as in this kitchen the quantity of 
food produced is much more than any other kitchen. It required a
definite time for food pick up along with proper garnish in various
size food pan. The foods which are gone to pick up should have the
temperature above 63⁰C
HALWAI: - It Prepares all the Indian sweet confectionary items for
24/7 coffee shop and banquets like gulab jamun , gajar ka halwa,
rasgolla, double ka meetha, etc.
PANTRY KITCHEN: - It’s the continental kitchen which prepares all
the continental dishes like pizza, burger, fries etc. it is the mainly a
kitchen for 24/7 coffee shop.
A-LA-CARTE/INDIAN KITCHEN: - This kitchen prepare all the Indian
food item for the breakfast, lunch and dinner buffet for 24/7 coffee
shop. It also prepare all the a la carte Indian food item for coffee
shop and room service like kathi roll, khush paneer, bharwan aloo
etc.
TANDOOR: - It prepares all the tandoori food items like kebabs,
tandoori roti , naan, assorted Indian breads, tandoori chicken etc.
 

SOUTH INDIAN: - It prepare all the south Indian food item for
banquets coffee shop and room service like idli, steamed rice,
rasam, sambar, chicken chettinad etc.
GARDE MANGER: - It’s the cold kitchen mainly prepares all the cold
cuts of meat, salads, salad platter for various restaurant, vegetable
carving etc.
BAKERY : - It prepare all the bakery items like all pastries Danish,
tart, pie, croissant, puff etc.
With the help of dough mixer, dough sheeter, salamander, gas
oven etc. the chef made all these products.
CHOCOLATE ROOM: - It related to all confectionaries items like
chocolate cake, gateaux, mousse cake, assorted cheese cake etc.
for parties and a la carte order.