Презентация на тему: S EA L OUNGE

S EA L OUNGE
Table of Content
Introduction
History of Sea Lounge
Dining Features of Sea Lounge
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Breakfast Buffet
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Features of the Breakfast Buffet
Afternoon High Tea Buffet
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Features of the Afternoon High Tea Buffet:
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Cocktail Hours
Cognac and Chocolate Hours
Happy Hours
Sea Lounge Layout
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Table Set up:
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(CCG) Cutlery, Crockery, Glass wear:
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Features of Sea Lounge
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Menu Compilation
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Frequently Ordered Dishes
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Frequently Ordered Dishes:
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Tea and Coffee
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Organization Chart:
Billing:
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Первый слайд презентации: S EA L OUNGE

Presented by: Elaine De Souza Harsun Malhotra S EA L OUNGE

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Слайд 2: Table of Content

Introduction History of Sea Lounge Dining Features of Sea Lounge Breakfast Buffet and its Features Afternoon High Tea Buffet and its Features Cocktail Hours Cognac Hours Happy Hours Sea Lounge Restaurant Layout Table Setups CCG Menu Compilation Organisation Hierarchy Billing SWOT Analysis

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Слайд 3: Introduction

Sea Lounge as a restaurant is based on a Victorian Colonial Charm as a concept, it features a Victorian Lounge like Décor and a very light based menu, it also offer a view of the Gateway of Indian by the Arabian Sea.

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Слайд 4: History of Sea Lounge

The concept of introducing Sea Lounge as a restaurant in The Taj Mahal Palace was inspired by a small Parsi restaurant that catered to serving French crêpes, the name of this small establishment was “Lounge by the Sea” thus the inspiration for the name “Sea Lounge” for the restaurant as well as the Indo French Dinner that was served on the 14th August 1947. This concept of offering calm, relaxing, and elegant dining experience was established in 1903 by Jamshetji Tata.

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Слайд 5: Dining Features of Sea Lounge

Cuisine : Continental, Café, Italian & Indiana. APC (Average per Cost): ₹3,500+Taxes (for two without alcohol). Featured Dining Experience’s: Breakfast Buffet & Afternoon High Tea. Afternoon High Tea Buffet: Cuisine: Continental and Indian finger foods. Price: ₹ 1950 all-inclusive of taxes. Description: Consist of a hot buffet, wide variety of fruits and farsan, a tea sandwich counter, a wide spread of desserts and cakes, as well as a live sandwich and chat counter.

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Слайд 7: Breakfast Buffet

It contains a continental and Indian buffets spread. Its is prized at ₹ 1,950 all-inclusive of taxes, which is charged per head. T he buffet consist of a includes hot section, cold section, fruit section, cereal section, salad section, bread section, live egg, waffle, pancake section, cheese section. Hot beverages are served at the table and can be ordered from the A la Carte menu. Cheese Section Fruit Section

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Cereal Section Salad Section Cold buffet Live Section

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Слайд 9: Features of the Breakfast Buffet

The Sea Lounge breakfast buffet is includes a live preparation of egg, pancakes and waffle orders. The chef prepares the order in the presence of the guest and presents it. The different types of egg preparations are poached eggs, omelets, egg benedict, sunny side up eggs, egg Florentine, boiled eggs, hard boiled and soft boiled eggs.

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Слайд 10: Afternoon High Tea Buffet

The afternoon high tea is a traditional dinning experience which is offered to the guest. At Sea Lounge a wide spired of delicacies is offered as well as special dining experiences. The afternoon high tea buffet is prised at ₹1,950 all- inclusive of taxes, which is charged per head. However, children below 10 years of age are charged ₹950 only. The buffet includes Continental and Indian cuisine. The buffet consist of a hot buffet, a wide spread of desserts and cakes, tea sandwich counter, as well as a live Indian street food counter and a live sandwich counter. Hot beverages are ordered from the A la Carte menu. Cold beverages are also offered at the buffet such ice-teas and mocktails which have been introduced newly to the buffet.

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Hot Buffet Section Chocolate & Dessert Section Cake Section Fruit & Farasan Section Live Indian Street Food Section

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Слайд 12: Features of the Afternoon High Tea Buffet:

Afternoon High tea buffet consist of a Live Indian street food counter as well as a live Sandwich counter. The chef prepares orders of various Indian chat as well as a variety of vegetarian and non-vegetarian sandwich preparations.

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The afternoon high tea buffet also offers two different types of afternoon dining experiences.

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Слайд 15: Cocktail Hours

The complimentary cocktail hours begins at 6:30pm and ends at 8:00pm. It is a specialized cocktail menu for the in-room guest of the hotel, who belong to sweets and club rooms. Along with the cocktails a three layered Charlie is offered to the guest as a granite both vegetarian and non-vegetarian.

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Слайд 16: Cognac and Chocolate Hours

The C ognac and Chocolate Hours begins at 9:00pm and ends at 11:00pm. Where a selection of branded Cognac is offered to the guest from the Wine and Sprit menu along with white and dark chocolate.

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Слайд 17: Happy Hours

The happy hours for the public start at 6:30pm and end at 8:30pm where and alcoholic beverage is can be ordered for and for the second round or second drink a 15% discount is given to the guest.

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Слайд 18: Sea Lounge Layout

Section-2

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The Sea Lounge can accommodate 74 plus additional covers on 23 tables in the air-conditioned dining area of the restaurant, as well as 16 plus additional covers on 5 tables in the non- air conditioned dining area which is also called the “Palm lounge”. The restaurant is divided into 4 sections primarily, where section 1 has 5, section 2 has 10 tables, section 3 has 8 tables, and section 4 has 5 tables. The restaurant in total can accommodate 83 plus additional covers on 28 tables.

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The placement of the side station in every corner of the sections makes it easier for the server to clear and relay table quickly as well as the proximity of the tables to the side sections is of short distance,which helps to decrease the time frame required by the server to clear and relay the tables in their section, the placement of the side sections in the corner makes the dining area feel less occupied to the guest as is camouflages with the rest of the furniture in the restaurant, making it merely noticeable. The flooring of the restaurant is of Teak wood and fine carpet, the furniture of the restaurant is also made of Teak wood as well as beautiful arrangement of flowers.

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The setting arraignment of the restaurant caters to different comforts of different guest, which in turn helps to create a more memorable experience for the guest. The dinning arrangement also offers a view of the Arabian Sea. The “Palm Lounge” also offers a magnificent view of the Gateway of Indian and the Arabian Sea through beautiful French Windows, which is ventilated by antique fans. The flooring of the Palm Lounge is of black and white marble, the chairs apart from the tables are made of woven ken as well as beautiful arrangements of palm plants.

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Слайд 22: Table Set up:

Breakfast Table Set up: The Breakfast table set up consist of a place mate, napkin, side plate, cutlery, water globate, tea cup, saucer, and teaspoon, jam, honey, marmalade, and ketchup, butter sugar cadies, salt and pepper are accompaniments to breakfast.

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A la Carte Table Set Up : The A la Carte table set up includes a table mate, napkin, cutlery, water goblet, side plat, sugar caddie, salt and pepper shaker.

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Слайд 24: (CCG) Cutlery, Crockery, Glass wear:

The brand used for the cutlery in Sea Lounge is Hepp exclusive, Hepp regards itself as a supplier of brand products that meet the highest demands of design, quality and product use. From the conception to the finished product and in day-to-day handling in catering – the focus is on the material and workmanship. As the inventor of hotel silverware, the brand Hepp is based on these principles.

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The brand used for the crockery in Sea Lounge is Richard Ginori. The Manifattura is able to customize every customer's request and translate it into bespoke products, made to measure, which identify the customer by maintaining loyalty to the made in Italy Richard Ginori The Florentine studio aims at this, allowing its customers to create a product that combines style and personality with Richard Ginori. Its is and Italian Brand and started production of crockery in 1735.

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The glass used in Sea Lounge is a Rona, which is a Slovak Drinking glass manufacturer, established in Lednicke Rovne in 1292

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As well as Ocean is a Thailand brand in Crystal glassware, they manufacture crockery, beer mugs, stem glasses.

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And Schott Zwieselm,which is a glassware collection that offers an extensive range suitable for all occasions. Schott Zwiesel wine glasses are produced using tritan crystal glass to create the most resilient stemware available in the industry. The ground-breaking technique combines crystal glass with a toughened glass finish, offering a chip/break resistant and dishwasher safe glass.

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Слайд 29: Features of Sea Lounge

Sea Lounge has beautiful antique showpieces of furniture such as cabernets, old trunks, sculpted statues, paintings. The main featured attraction at Sea Lounge is the Grant Piano which is played by a professional pianist. The piano at Sea Lounge is purchased at 8 lakhs, it is branded as B.Stenier.

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Sea Lounge also features the Taj House Label Wines, Taj House Blend Teas, as well as the the Taj Cufflink’s, and the Taj candles.

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Слайд 31: Menu Compilation

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Street foods: All the street food dishes are frequently ordered.

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Слайд 33: Frequently Ordered Dishes

Soups and Salads: The most frequently ordered dish is the Mesclum Salade, this salad contains roasted walnuts, cheddar cheese, apples, prunes, celery, olives, and is dressed with a Sherry Vinaigrette Mesclum Salad

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Signature Toasties & Sandwiches: The most frequently ordered dish from the menu is the “Taj Club Non-vegetarian Sandwich”. This sandwich consists of white toasted breads the base and the top, for the filling a cooked vegetable salad tossed in fresh cream and mayonnaise, seasoned with salt and pepper, lettuces and fried bacon strips and served with a side of fries and tomato ketchup. Taj Club Non-Vegetarian Sandwich

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As well as the “ Chees Chilli Toast” which contains toasted white bread, two blends of quality cheese spread on the toasted bread and grilled, garnished with chopped green chilli. Chees Chilli Toast

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Слайд 37: Frequently Ordered Dishes:

Mains: The most frequently ordered dishes are the “Cajun Prawns” which contain sautéed prawns in Cajun sauce, accompanied with stir fried greens and baked potato with fresh cream on the side. Cajun Prawns

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As well as the “ Wilde Mushroom Risotto” which contains risotto sautéed in reach creamy white sauce and mushrooms, garnished with peals of parmesan cheese. Wilde Mushroom Risotto

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Dessert: Sea Lounge is also known for the “Victorian Tea Sponge Cake” which consist of vanilla based sponge cake, with sour strawberry compote and thick vanilla cream, topped of with strawberry jam and dusted sugar. Victorian Tea Sponge Cake

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The Most frequently ordered dish of sea lounge is the “Hot Chocolate Cake” which consist of a hot chocolate cake and topped of with Vanilla Ice Cream and garnished with salted caramel crispies. Hot Chocolate Cake

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The “Café Viennoise” is a highly requested dessert on the menu as it contains chocolate smeared on the inside of the glass then filled with scoops of flavoured brewed coffee ice- cream, garnished with dusted coffee powder and a swirled wafer. Café Viennoise

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Слайд 42: Tea and Coffee

Sea Lounge is known for the verity of teas and coffees that it has to offer. The menu has 33 different teas and 17 different coffee blends. Tea and coffee are served with an accompaniment, which are two different types of biscuits traditional Biscotti and Semolina Biscuits.

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Слайд 49: Organization Chart:

During the running of the service operations the restaurant manger and the assistant manager or the supervisor are on duty. During two shifts of the day eight staff member report from 7:00am to 6:00pm and from 3:00 pm to 12:00pm. Briefings are attended to by all one hour before the shift starting.

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Слайд 50: Billing:

Billing of recipes have different procedures depending on the mode of payment that the guest decides to follow. The system used for the settling and punching of bills is called the “InfoGenesis”. Firstly the bill is to be printed, presented and then settled. There are three bill copies that are to be printed on a white, yellow, and blue copies. This copies help with the up keep of financial records. The white copy is presented to the guest, while the yellow copy is kept for the restaurants records and the blue copy is for the hotel finance department records.

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When the guest is ready to make the payment there are two way of transaction that can take place cash or credit. If paid with cash the bill should be settled in cash credit on the system, where the total amount paid in cash is to be punched in and the balanced amount to be present to the guest as well. Both the white copies of the check and the balanced amount should be presented to the guest in the Taj Bill folders. If paid with a credit or debit card the bill should be settled in credit card where the bill is to be opened and the credit or debit card is to be swiped in order to sanction a payment the transaction can then further be processed by the use of a wireless credit card.

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The amount to be paid should be punched in first and then the pin of the guest should be requested of and then the transaction can be followed to bill invoices should be printed and attached to the bill copy for the guest and the other to the copy for the restaurant. In case of room charge, the room number of the guest id to be requested and the bill to be settled and printed, presented to the guest

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Последний слайд презентации: S EA L OUNGE

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