FOOD AND BEVERAGE

SERVICE
FOOD & BEVERAGE DEPARTMENT
EAM- F&B

F&B Manager

Asst. Manager- F&B

Executive

Team Leaders

Associates
SUB DEPARTMENTS

•RESTAURANT
•IN ROOM DINING
•DISPENSE BAR
•POOL
•PALACE LOUNGE
•BANQUETS
THE RESTAURANT
The ambience of this 68 cover restaurant is in complete
harmony with the prolific use of Yantric Art.
Our spa chef would be happy to assist you in your specific
dietary requirements making your Ananda experience truly
special.

The Restaurant offers a menu for better living with meals

enriched with the vivid flavor of organic vegetables and
herbs. It is built in a grove of old Sal trees, overlooking the
valley of Rishikesh. The light warmth of the early morning
sun adds to the Rejuvenation Cuisine.

We offer 3 menus: Wellness menu, A la carte menu and Du

jour menu.

TIMINGS
Break fast - 7:00 a.m. to 10:30 a.m.
Lunch - 12:00 p.m. to 2:45 p.m.
Dinner - 7:00 p.m. to 9:45 p.m.
TREE TOP DECK
POOL BAR

Operates between 0900 hrs-1800 hrs. Offers a

selection of Salads & Sandwiches, accompanied
with refreshing beverages
BOARD ROOM 1

It is 540 sq ft hall with board room style seating located at

the palace. It can accommodate 14 people in boardroom
style, 20 in a U- shape set up, 20 people in classroom style
and 45 in theatre style along with Audiovisual aids.
 BOARD ROOM 2

This is a 540 sq ft hall in the Palace building on

the 2nd floor. The hall can take 25 people in a
sit down set up with a buffet.
 VICE REGAL HALL

This is a 2250 sq ft hall located in the basement of the main

building. The hall can accommodate 60 people in a sit down
setup with a buffet and dance floor, 120 people for cocktails
in an informal style and 120 people in a standing buffet. .
 RESTAURANT PAVILION

This venue is used as a Private dining room for big families or a

banquet venue for group lunches. The Pavilion can comfortably
take 25 people with a buffet.
 AMPHITHEATRE

It is located opposite to the Spa and adjacent to the guest room

block. It covers an area of 194 sq mts. It can accommodate 60
people along with a Bar, Buffet, Pass around snacks and
entertainment (only light instrumental music). 110 people for
cocktails and an informal standing buffet.
 PALACE LAWNS

Palace lawn covers an area of 191 sq mts. It can

accommodate dinner buffet with Gala dinner options for
up to 120 people. Dinner buffets with dance floor & music
feasible only incase of single booking of the entire hotel.
IN ROOM DINING
It is operational 24 hours and aims at fulfilling the food &
beverage requirements of guests who prefer to dine in
room.
ANANDA MENU PHILOSOPHY

• Daily changing Wellness menu for all 3 meals

• Daily changing Du jour menu for lunch & dinner
• A la carte menu
• IRD menu
• Pool bar menu
• Tea lounge menu
(includes specialty tea and coffee)
• In the Restaurant, a guest is offered all the 3 menus;
Wellness, Du jour & A la carte menu.
• All stay over guests are offered menu as per their
package. So a wellness guest is offered only the wellness
menu unless otherwise requested by the guest.
• At pool side the pool menu is offered by default and all
the Restaurant menus are on request. Guests are not
denied of menus from any of the outlets.
• A guest ordering through IRD is open to choose from the
Restaurant menu as well.
• Specialty tea & coffee served in tea lounge is not served
in any other outlet. It is only served elsewhere on guest
request.
 Hotel used the following in the
service
• Chinaware
• Glassware
• Hollowware
• Silverware
 Crockery and Cutlery :

 service spoon
 Soup spoon
 All purpose spoon
 Joint plate(10inch)
 Salver(round shape)
 Service tray
 Quarter plate
 (6 inch)
 Fish knife
 Morning cold buffet includes

• Breads loaf
• Home made juice
• Home made jams
• Sprouts
• Cheese- cheddar, bric
• Doughnuts
• Danish
• Muffins
• Flavored Yoghurt
 Tea served
• Tea served in ananda was prepared by the service section.
They serve two types of tea herbal and caffine. GINGER
LEMON HONEY IN FUSSION so called G.L.D. is the signature
tea of the ananda. The herbal tea served in ananda are
• green tea,
• mint tea,
• tulsi tea,
• fenugreek tea,
• breakfast tea,
• assam tea,
• Carmon tea,
• cumin tea etc.
 Ananda branded Water
They have water plant with
two types
• Distilled water
• Sparkling
Production
In we have two aspect of kitchen
• Show kitchen
• Operational kitchen
 Show kitchen

• It is for the special cooking

classes for the guests.
• It is complimentary for the
in-house guests.
• Its time and schedule for
classes are fixed.
• Chef is given the
responsibility to take the
classes.
• All type of cuisines are
taught on guest requests
 Operational kitchen

• Continental
• Indian & tandoor
• Cold
• Oriental
• Bakery
 VISION
• To cook food which exceeds guest
expectations; through a multi skilled team, in
an environment conducive to innovation and
creativity.
 OBJECTIVE
• To train kitchen personnel as per the needs of the guests
and of the changing work environment.
• To achieve 90 man hours of training per person.
• To achieve 90% score on fortnightly hygiene rounds.
• To maintain the cost as close to the budgeted cost as
possible.
• To maintain updated recipe cards for all items on the a la
carte and banquet menus.
• To survey the market every month to check on the quality
of ingredients available in the market.
• To involve the team at all stages of menu planning and
execution
 HIERARCHY
EXE CHEF

SR. SOUS CHEF

KST
JR .SOUS CHEF KITCHEN EXE CDP CDP
PASTRY CHEF SUPERVISORL
INDIAN WESTERN GARDEMANGER ORIENTAL

ANANDA
CDP KITCHEN EXE CDP COMMIS DCDP
CONSULTANCY

DCDP DCDP SUPER

CDP
COMMIS COMMIS SHINE SERVICES

DCDP
COMMIS
Seeking a healthy blend of

1.Warm and cool

2.Heavy and light
3.Wet and dry
4.Hard and soft
5.Salty and sweet
6.Quick and slow
7.Ordinary and inspired
Use food to create desired effects in your body,
in your mind and in your life
 Key learnings: Bakery Section
• To ready mis en in the morning for the whole day work keeping in
mind the house count and guest expected in the restaurant.
• To arrange and place everything at their desired places.
• Tagging and wrapping of food stuff at the end of the shift.
• Making different types of dough for various breads preparations.
For example, multigrain, glutton free, sweet paste and whole wheat
flour.
• Taking orders of the guest for breads and rolls, hi tea snacks and
preparing the same.
• Preparing different types of bakes dishes for the snacks. Example,
baked yoghurt, banana scrodles, swiss rolls, sponge, tarts etc
• Plating for guest orders on different plates. Rectangle platter for
restaurants, Ceramic plates for room service and Greenish slates for
aminites. Helping in the closing of kitchen.
• Mechanery use in the bakery are batter flat machine, oven,
• Weighing scale, molds, hollow ware,
• Knife, garnishers, blender, bread slicer.
Bakery
• To ready mis en in the morning for the whole day work keeping in mind
the house count and guest expected in the restaurant.
• To arrange and place everything at their desired places.
• Tagging and wrapping of food stuff at the end of the shift.
• Making different types of dough for various breads preparations. For
example, multigrain, glutton free, refined flour and whole wheat flour.
• Taking orders of the guest for breads and rolls, hi tea snacks and preparing
the same.
• Preparing different types of bakes dishes for the snacks. Example, baked
yoghurt, banana scrodles, swiss rolls, sponge, tarts etc
• Plating for guest orders on different plates. Rectangle platter for
restaurants, Ceramic plates for room service and Greenish slates for
aminites. Helping in the closing of kitchen.
• Mechanery use in the bakery are batter, flat machine, oven,
• Weighing scale, molds, hollow ware,
• Knife, garnishers, blender, bread slicer.
Baked yoghurt
Chocolate Delice
Cheese cake
Chocolate faun an
Fruit platter
Buffet
Training sessions
Namaskar..!