Jw Marriott Chandigarh

A Hotel is an establishment that provides paid lodging on a short-term basis. The provision of basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a small table and a washstand has largely been replaced by rooms with modern facilities, including en-suite bathrooms and air conditioning or climate control. Additional common features found in hotel rooms are a telephone, an alarm clock, a television, a safe, a mini-bar with snack foods and drinks, and facilities for making tea and coffee. Luxury features include bathrobes and slippers, a pillow menu, twin-sink vanities, and jacuzzi bathtubs. Larger hotels may provide additional guest facilities such as a swimming pool, fitness center, business center, childcare, conference facilities and social function services. Hotel rooms are usually numbered (or named in some smaller hotels and B&Bs) to allow guests to identify their room. Some hotels offer meals as part of a room and board arrangement. In the United Kingdom, a hotel is required by law to serve food and drinks to all guests within certain stated hours. In Japan, capsule hotels provide a minimized amount of room space and shared facilities.

INTRODUCTION TO HOTEL INDUSTRY

1920s Big Dreams

Jw Marriotts History

The year was 1927, Jazz Legend Duke Ellington debuted at New York Citys Cotton Club. Pilot Charles Lindbergh thrilled the world with a record breaking solo flight across the Atlantic. Baseball great Babe Ruth hit sixty home runs. And in Washington D.C, a pair of newlyweds fresh from Utah opened a nine-stool A&W root beer franchisee on busy 14th street, charging thirsty patrons five cents for a frosty mug. The future Marriott International, Inc. was born. Soon dubbed the Hot Shoppe, J.Willard and Alice Marriottss tiny soda fountain quickly became one of the capital citys most popular eatries. Customers could count on quick service, low prices and good food dished up in a clean and friendly atmosphere. Each night, while J.Willard locked up, Alice Carefully tallied the cash drawer and logged the days take in her accounting book. Piles of nickels soon turned into dollars, fueling the young couples drams of expansion. Taking to heart the real estate proverb, location, location, location, the Marriotts studied the Capitals busiest streets, scouting for additional restaurant sites. Within a year, the pair opened two new

locations, including the Easts first drive-in restaurant, which was located on Georgia Avenue at Gallatin Streeet. More restaurants soon followed. Hot Shoppes parking lots stayed full from dawn to well past dusk as families, students, businessmen, tourists and others dropeed by to eat in or take out from the restaurants ever expanding menu. Tireless workers, J.Willard and Alice Poured their energy into every aspect of their growing business. New employees quickly learned that no detail was too small to merit the Marriotts personal attention. Squeaky-clean windows, spotless floors and polished silver were no less important than a friendly smile and fast service. The couples high standards and willingness to put in long hours set a daily example that encouraged Hot Shoppes to take real pride in their jobs and workplace. The price of success,said J. Willard , is hard work not just eight hours five days a week, but nearly all our waking hours.

1930s The Skys the Limit The dramatic Stock market crash in october 1929 had little effect on thriving Hot Shoppes enterprise. Throughout the 1930s, Depression weary customers were happy to forget the bleak national economic picture by passing an hour or two with neighbors and friends over a cup of coffee or bowl of soup at the corner Hot Shoppe. During this period, the Marriotts were opening new locations, while other American businesses were simply struggling to keep their doors open. Expansion wasnt limited to restaurant sites. In 1937, while visiting the recently opened Hot Shoppe #8 located just across the road from Hoover Air Field ( where the Penatgon is today), J. Willard Marriott noticed an unusual number of customers asking for their orders to go. A five minute chat with the stores manager revealed that departing passengers and crew from the airfield were dropping in throughout the day to grab meals to along on their flights. Marriott recognized a great business opportunity. The next day he paid a call on Eastern Air Transport, and in no time a paneied Hot Shoppes: truck was dellivering simple box lunches planeside to Eastern,

American and United. From that tiny seed grew Marriotts In-Flite, later to become the worlds largest airline catering business.

1940s On the Homefront

The 1940s brought its share of expansion opportunities. As tensions in Europe escalated in the late 1930s, the prospect of worldwide conflict cast a long shadow over the nations capital. Defense workers poured into the city, filling up makeshift boardinghouses and keeping the Hot Shoppes hopping around the clock. In 1939, the company launched its first food service management contract ; it was for a cafeteria in the U.S. Treasury building near the White House. Soon the Marriotts were ruuning the huge cafeteria at the Naval Communications Annex and rolling out three shifts of lunch carts in defense production plants dotting the greater capital region. The company quickly set up an Industrial Division to ensure

that the new line of business would continue to prosper after the war. To keep up with growth, a new three-story commissary was built on Upshur Street in 1940, providing badly needed space for processing and production. Meanwhile, the Hot Shoppes test kitchen devised dozens of recipes to ope creatively with the food shortages and rationing in effect for the duration. When the war ended in August 1945, the nation was ready to relax, celebrate and dine out. In 1947, Marriott launched and ambitious expansion program. In just ten years the company nearly quadrupled its 22 locations to 80, spread out in 12 states from New York to Florida, Utah and Texas. Some locations were Hot Shoppes, but other facilities were cafeterias in apartment buildings, hotels, and government and industrial facilities, or the brand-new food-to-go Pantry Houses. By 1948, when J. Willard Marriott was elected president of the National Restaurant Association, the Marriott enterprise had become a permanent feature of the American landscape.

1950s A new Direction In the 1950s, families took the road by the millions in shiny new automobiles, while the federal government set about creating a national interstate highway system. Marriott eagerly followed the trend, establishing a Highway Division to build Hot Shoppes along major traffic arteries, starting with the New Jersey Turnpike. To finance its fast-paced growth, the company went public in 1953, selling all available shares in just two hours. In 1955, a new corporate headquarters was constructed on River Road. The post-war boom in business and vacation travel meant more than just full parking lots at every Hot Shoppe. Tourists and other travelers needed a roof over their heads at night. A new business opportunity beckoned. In 1957, the company unveiled the Twin Bridges Motor Hotel, a 365-room facility on Route 1, in Arlington, to have the huge hotel open in time for Dwight Eisenhowers inaugration. True hands-on managers, the family was up half the night hanging pictures to be ready for the grand opening the next day. The hotel soon attracted attention for its novel check-in procedure: Guests registered at a drive-up window, and then motored slowly to their

rooms, led by guides on bicycles. 1960s Branching Out Before the paint was dry at Twin Bridges Motor Hotel, 25 year old J.W. Marriott ,Jr., asked to be put in charge of the companys new hotel business. After four years away at college and a two-year stint in the Navy, Bill was eager to carve a niche for himself in the family enterprise. He set out to master every aspect of hotel operations, even putting together room service trays and filling guest orders myself until he could train someone else to take over the job. The intensive homework paid off. By the time the huge Atlanta Marriott the companys fifthe property opened in 1965, Marriotts future in hotels was assured and J. Willard Marriott, had named his son president of Marriott Hot Shoppes, Inc. Eager as Bill Marriott was to see the companys novel motor hotels dot the landscape, the restaurant division remained the main engine of growth in the 1960s. Fast food was quickly becoming a way of life, and Marriott had responded early with the launch of Mighty Mo curbside restaurants in 1957. in 1968, the company tapped into the popularity of one of the countrys best-loved screen idols, kicking off its new Roy Rogers fast food division with the openng of the chains first restaurant, in Falls Church,

Virginia. Dozens of locations soon popped up along the routes of busy shoppers. The companys traditional restaurant and food service businesses likewise continued to proposer. In-Flite was flourishing and Hot Shoppes remained the flagship of the restaurant division, joined by newcomers Franklin Stove, Big Boy and Phineas Rib, among others. By the end of the 1960s, American diners in many large towns and cities could choose among a half dozen different Marriott restaurant brands, all within an easy drive of home. 1970s Risks and Rewards

The 1970s brought together economic times than the country had seen in a generation. Threatened oil shortages and a recession spurred many U.S. companies to diversify into new businesses. Marriott was no exception. The company tried its hand at theme parks (Great America), cruise ships (Sun Line), a travel agency, even a security alaram businesses. While some ventures were more financially rewarding than others, all taught priceless lessons about Marriotts strengths and weaknesses.
Among the most valuable insights was a recognition that the companys heart belonged first

foremost to the hospitality business. Decades of providing two of lifes basic necessities food and a bed for the night- had given Marriott experience and expertise that few rivals could match. In 1977, the companys 50th anniversary year, sales reached $1 billion for the first time, a gratifying sign of customer confidence and loyalty. Marriott celebrated by breaking ground for a spacious new headquarters off of Democracy Boulevard in Washington, D.C.s booming northwest suburbs. For Bill Marriott, the future looked particularly bright. After a lifetime in the hospitality, he knew almost as much about the company as his father. No one was surprised when, in 1927, at age 40, he was named CEO. Many of the responsibilities, duties and authority that J. Willard had borne for nearly half a century were now Bills. 1980s- Growing Pains Fast-paced growth was the name of the game in American Business during the 1980s, a mindset at odds with J. Willard Cautious, Depression-forged nature. His son, in contrast, understood that debt was the only way to secure Marriotts stake in the increasingly competitive hospitality industry. dad had seen all of the big downtown hotels go broke in the 1930s, said the younger Marriott. he was convinced that anyone who built a big hotel in a city no matter when, no matter where - was

going to fail. Bill Marriott also had his own vision of the future, one that promised to make the Marriott name one of the best-known hospitality brands in the world. Backed by limited partnerships and other financing the company assembled a large in-house development team and began to build dozens of hotels around the country and overseas. New construction wasnt limited to traditional full-service properties. Competitors scrambled when Marriott unveiled moderate-priced Courtyard by Marriott in 1983. Other Marriott limited service brands quickly followed. By the end of 1989, the company had more than 500 hotels and was opening an average of two new properties a week. Hundreds more were in the planning stages. In less than ten years, Marriott built more than $6 billion of properties, making the company one of the worlds largest real estate developers. The companys stock split five for one in 1986. in 1988, Bill Marriott was named CEO of the year by Chief Executive Magazine. Fortune included him in its list of 25 most fascinating business leaders. But success had its downside. A decade of wild growth was punctuated by more than one somber moment. The family patriarch, J. Willard Marriott, died in August 1985 at the familys summer home in New Hampshire. Not long after, the company made the wrenching decision to exit its original

businesses restaurants and airline catering. Late in 1989, Bill Marriott suffered three heart attacks, just as a major recession hit the U.S, real estate market. The companys giant construction pipeline ground to a hait. Rocky times lay ahead.

1990s The Spirit to Serve

The years in the first half of the 1990s were some of the most challenging in Marriotts history. The company faced the unwelcome prospect of cutbacks, lay-offs and other costsaving measures to cope with the recession. In 1993, Marriott made the move of splitting into two companies : Marriott International and Host Marriott. The split allowed Marriott International the old Marriott to concentrate on its profitable management services business, while the new Host Marriott took over the challenging real estate business. Two years later, Host Marriott Services split off from Host Marriott, creating yet a third Marriott company. By the mid 1990s, the economy was booming and Marriott was once again focused on growth. In 1995, the 1000th Marriott hotel was opened, and

an international push got underway. Franchising became a key strategy. Also during this time, the Pathways to Indepedence program was created. Pathways was a welfare-to-work program that addressed the companys need to develop and retain qualified employees. In 1997, Bill Marriott began the process of transferring Marriott Internationals future into other hands. In Feburary that year, he named William J. Shaw, a 22-year veteran of the company, to the posts of President and Chief Operating Officer. Marriott also made time to co-author a book laying out his business philosophy: The Spirit to Serve: Marriotts Way, published by Harper Business. A decade that had begun on a challenging note ended with Marriott International at the top of the Fortune 500 hotel industry list and being named one of the magazines most admired companies. 2000 and Beyond In April 2000, the company hit its goal of opening the 2000th hotel under the Marriott flag. The opening also came just 10 days after the death of co-founder Alice S. Marriott at age 92. the closing of the Marlow Heights location and Mrs. Marriott passing together marked the end of a long and

satisfying chapter in the companys history. In 2002, Marriott International celebrated 75 years of continuous service to four generations of customers. Marriott opened its 2500th hotel worldwide. In March 2003, Marriott Rewards celebrated 20 years of rewarding loyalty and has grown into the largest and longest running guest loyalty program in the world with more than 19 million members. In December 2004, Marriott completed the sale of Ramada International hotels. The first bulgari hotel in Milan, Italy. Marriott.com celebrated 10 years online by launching new one-stop services for guests. Marriott designated April as the first annual Environmental Awareness Month to promote activities to preserve natural surroundings and reduce resource consumption. In September, all properties in U.S. and Canada became smoke-free. In 2007, Marriott celebrated two important milestones in Marriotts history: the 80th anniversary of our founding and the 50th anniversary of our entry into the hotel business. Two new brands were announced in 2007:

Nickelodeon Resorts by Marriott and Edition. In January 2008, Marriott announced a new position, global diversity officer, to spearhead the companys diversity outreach both inside and outside the United States. We believe the future of business is green....because were all guests on this planet, said Marriott chairman and CEO Bill Marriott, March and April headlines emphasized Marriotts commitment to the environment.

1.

Marriott Hotels and Resorts :Marriott Hotels & Resorts is the most trusted name in hotels; renowned for its spirit to serve, its consistent quality and its genuine care. For business, leisure, or group events, Marriott Hotels & Resorts is at your service to ensure your success by providing business centers, concierge, room service, and more.

MARRIOTT BRANDS

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JW Marriott : At JW Marriott Hotels & Resorts experience a new dimension of luxury in a hotel with exquisite architectural detail, the finest dining, and gracious sophistication. Our sincerest desire is to make your stay as comfortable and productive as it is luxurious. 24 hours per day - every day - our business center, concierge, valet, and room service associates are ready to serve your every whim - however and whenever you wish.

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Renaissance Hotels and Resorts : Renaissance Hotels & Resorts provide distinctive decors, imaginative dining, and attentive service in fantastic destinations around the world. We will delight your senses and inspire your imagination. Renaissance Hotels & Resorts - the stylish way to stay.

4.

Edition Hotels : Edition Hotels provides stylish, boutique accommodations in the most attractive locations worldwide. Along with the personal touch and vision of awardwinning designer Ian Schrager, ambiance and energy are the signatures of each distinctive location. Autograph Collection : The Autograph Collection is a diverse collection of highpersonality independent hotels. It plugs you into fresh, inventive and positively unique experiences only an independent can deliver. Courtyard :As the hotel designed by business travelers for business travelers, Courtyard provides all the essential services and amenities for you to stay productive while on the road. Helpful staff, high-speed Internet access, ergonomic work spaces, business libraries, 24-hour access to food, and hot breakfast buffets; Courtyard has it all. AC Hotels : AC Hotels by Marriott is an upper moderate tier lifestyle hotel brand, targeting the design conscious, younger traveler looking for a cosmopolitan hotel stay in a great city location. With stylish, urban hotels, the brand appeals to both the business and leisure traveler who seeks to experience the culture of the city.

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8. Residence Inn : For extended stays away from home, Residence Inn helps guests maintain a balance between work and life. Spacious suites with full kitchens combine home like comforts with functionality. Features like a complimentary hot breakfast and evening social hours make Residence Inn more home than hotel. 9. Fairfield Inn : At Fairfield Inn and Fairfield Inn & SuitesSM you get a room that is bright, fresh, and clean, plus all the award - winning hospitality of Marriott - at a price that will make you smile.

10. Marriott Conference Centers : Marriott Conference Centers focuses on meetings. We deliver the ultimate experience with superior services and expertise to help you host creative and productive events. Our locations are easy to reach, our services and amenities are geared toward the exacting demands of business people, and our facilities are designed with todays highly technical requirements in mind. 11. Town Place Suites : More residential community than hotel, TownePlace Suites is designed for those travelers on the road for weeks at a time. A friendly spirit, helpful services, and thoughtful amenities make TownePlace Suites the right choice for your lengthy stays. Go ahead, rearrange the furniture, bring your favorite recliner, or your beloved dog.

12. Springhill Suites : When you need extra space to spread out, SpringHill Suites is the perfect choice. Each of our studio suites has up to 25% more space than a comparably priced hotel room. Separate areas for sleeping, relaxing, and working help you do all the things you need to do when you're on the road.

13. Marriott Vacation Club International : Marriott Vacation Club International offers resort ownership in premier destinations worldwide with the option to exchange vacations at other great Marriott locations. You get a lifetime of memorable Marriott vacations featuring one- , two-, and three-bedroom villas with spacious living and dining areas, master bedroom and bath, private balcony, full kitchen, and washer/dryer.

14. The Ritz-Carlton : The Ritz-Carlton provides the finest personal service and facilities throughout the world. The atmosphere is warm and relaxed and the ambience embraces the uniqueness of the local culture. The variety of services available will enable you to create your own experience.

15. Marriott Execu Stay : The Ritz-Carlton provides the finest personal service and facilities throughout the world. The atmosphere is warm and relaxed and the ambience embraces the uniqueness of the local culture. The variety of services available will enable you to create your own experience.

16. Marriott Executive Apartments : Marriott Executive Apartments offers residential accommodations with hotel-like amenities to business executives on overseas assignments of 30 days or more.

JW MARRIOTT HOTELS WORLDWIDE

North America : JW Marriott Hotel Buckhead Atlanta JW Marriott Marquis Miami JW Marriott New Orleans JW Marriott Orlando Grande Lakes JW Marriott Grand Rapids JW Marriott Washington, DC JW Marriott Camelback Inn Scottsdale Resort & Spa JW Marriott Desert Springs Resort & Spa JW Marriott Houston Le Marriott, JW Marriott Beach Hotel & Spa, Santa Monica JW Marriott Las Vegas Resort & Spa JW Marriott Desert Ridge Resort & Spa JW Marriott Denver at Cherry Creek JW Marriott Tucson Starr Pass Resort & Spa JW Marriott San Francisco Union Square JW Marriott The Rosseau Muskoka Resort & Spa

JW Marriott San Antonio Hill Country Resort & Spa JW Marriott Los Angles L.A. Live JW Marriott Ihilani Ko Olina Resort & Spa JW Marriott Chicago JW Marriott Hotel Miami JW Marriott Indianapolis

ASIA JW Marriott Hotel Hong Kong JW Marriott Hotel Kuala Lumpur JW Marriott Hotel Bangkok JW Marriott Chongqing JW Marriott Chandigarh JW Marriott Hotel Seoul JW Marriott Hotel Jakarta JW Marriott Phuket Resort & Spa JW Marriott Mumbai JW Marriott Hotel Shanghai at Tomorrow Square JW Marriott Beijing JW Marriott Hotel Medan

 JW Marriott Hotel Shenzhen JW Marriott Khao Lak Resort & Spa JW Marriott Hotel Surabaya LATIN AMERICA JW Marriott Mexico City Hotel JW Marriott Quito JW Marriott Lima JW Marriott Cancun Resort & Spa JW Marriott Hotel Rio de Janeiro JW Marriott Caracas JW Marriott Guanacaste Resort & Spa JW Marriott Hotel Bogota EUROPE JW Marriott Bucharest Grand Hotel Grosvenor House, A JW Marriott Hotel JW Marriott Hotel Ankara

MIDDLE EAST

 JW Marriott Dubai and Convention Centre JW Marriott Kuwait City JW Marriott Cairo

JW MARRIOTT CHANDIGARH
First private 5 star hotel in Chandigarh Its owner is Mr. Harpal Sagoo. Management :Marriotts International, Bethesa (U.S.A) 2nd Jw Marriott hotel in India after 10 years. Largest hotel in Chandigarh with the most spacious rooms. Super Luxury hotel with 24-hour fitness centre, outdoor pool and business services.

Distances :
Place Airport Railway Station City Centre Shimla Distance (kms.) 8 7 2 103 Time 20 minutes 15 minutes 5 minutes 180 minutes

Note : the distance and time are estimated.

HIERARCHY OF JW MARRIOTT MANAGEMENT TEAM Mr. Deepak Manocha (General Manager)

Priya Panjikar (Dir. Human Resource)

Chef Pallav Singhal ( Executive Chef) Miss Gurmeet Kaur ( Director of Finance) Mr. Aditya Chopra ( Director of Sales)

ROOMS
The hotel has total of 165 rooms with the largest room size of any hotel in Chandigarh. Out of 165 the hotel has 123 deluxe rooms, 37 executive rooms, 4 junior suites and 1 presidential suite. The hotel also has 2 accessible rooms (under deluxe room) for the differently abled. All rooms in the hotel are non- smoking and with an engineered flooring of walnut wood. The rooms and suites offer amazing views of Chandigarh and the rooms with inner view overlook the Oasis the inner courtyard gardens. JW Marriott Chandigarh offers in-room dining and 24 hours room service. Room Categorization Chart :
Room Type Abbreviation Count

Delux Non-Smoking King Delux Non Double Double

Executive Non-Smoking King Executive Non-Smoking Double Double Junior Non-Smoking King Suite Presidential Non-Smoking Suite

DNK DND
ENK END JNK PNK

89 34
29 8 4 1

DIFFERENT DEPARTMENTS OF HOTEL

Front Office Housekeeping F&B Service F&B Production FRONT OFFICE : Front Office is the face of the hotel, it is responsible for guest interact and is in continuosly responsible for dealing with the guest and billing procedures. DUTIES OF FRONT OFFICE MANAGER : Supervise Concierge, AYS , Executive Lounge RESPONSIBILITY Responsible for smooth efficient operation of all front office. Ensures good communication between department. Control costs effectively , assist accounting procedures. Communicate with front office effectively to meet budget and ensure guest satisfaction. Use TQM tools to make decision according to total customer satisfaction.

AYS (At your service) To supervise the functioning of the entire hotel profile they are adhering to all hotel policies, procedures, regulation. Will perform front desk clerks responsibility. At all times strive to represent JW Marriott brand. HOUSEKEEPING : As the saying goes, the difference is in the details. Those details are the charge of the housekeeping department. As one of the most integral departments within the hotel, the housekeeping department is responsible for the immaculate care and upkeep of all guest rooms and public spaces. Individuals who excel in our Housekeeping Departments have an eye for detail and a commitment to the training, development and motivation of a diverse group of talented employees. In a competitive hotel market, it is service and cleanliness that really make an impact on our guests and determine whether they will return. Housekeeping focus on safety & security of the guest Housekeeping focus on maintenance of the guest room. JOB RESPONSIBILITIES OF AN HOUSEKEEPING ASSOCIATE Accountability for inventory & stock control of the entire uniform room and linen. All valuables must be locked & serviced in order before 16 00 hrs daily.

All rooms must be serviced in order specified i.e, vacant, departure, occupied. To coordinate with engineering and maintenance. A daily discrepancy like extra beds, scanty baggage, no of occupancy must be reported. To use all electrical equipment as per laid down standards & procedures and to ensure that no equipment is misused. All valuables and scanty baggage to be reported to the manager on time. Ensure all guests and service trays are free from soiled trays and litter at all times, to ensure that floor pantries and service equipment are cleaned and wells stored at the end of the shift each day. To encourage and participate as a team in all hotels and departmental activities. Encourage cost follow up methods. To complete and responsible for any special assignment designated to him.

FOOD AND BEVERAGE SERVICE : It is a department in which food and beverages are served to the guest. In Jw Marriott chandigarh following are the outlets in which food and beverages are served to the guest : Caf Saffron Oregano The Lobby Lounge CBC ( Chandigarh Baking Company )

 Banquets Whisky 111 F&B SERVICE DEPARTMENT HIERARCHY F&B Service Director Assistant F&B Service Director Outlet Managers Executives Associates Trainees

 The manager of caf is Mr. Nikhil Menon. The Caf at Jw has maximum covers as compared to other outlets i.e. 150. It is contemporary all day dining restaurant. It also offers a lavish buffet and a la carte menu. Its speciality is Thai, Chinese, Oriental, Cantonesse, Sichuan, Indian and Wokkeire.

CAF @ JW

SAFFRON

The Manager of saffron is Mr. Abhilash Menon. The Saffron consists of 66 covers. It is a fine dining Indian Restaurant. In this outlet only dinner is served to the guest. It serves authentic North West Frontier Cuisine. It also offers flavour from the tandoor and charcoal grill. Its speciality is North West frontier cuisine, Kebab Platter, Briyani and set menu.

OREGANO
The manager of Oregano is Mr. Zorawar Singh Mann. Oregano consists of 80 covers. It is a Authentic Italian Restaurant & Bar. It offers Italian delicacies, wood fried pizzas, handmade pastas and Italian wines. Its speciality is wood fried oven pizza and hand made pasta.

CBC The manager of cbc is Mr. Debagaya. CBC consists of 17 covers. It is a chandigarh baking company offering freshly baked delicacies along with handmade Illy coffee and Ronnefeldt tea. Its speciality is illy coffee, Ronnefeldt tea, Exotic cakes movenpick ice cream, high end non alcoholic beverages.

LOBBY LOUNGE
The manager of Lobby Lounge is Mr. Debagya. The Lounge consists of 28 covers. It also serves breakfast in the morning along with an exquisite blend of teas and freshly brewed coffees during the day. It dramatically turns to a lounge bar in the evening serving a selection of fine wines. Its speciality is selection of international wines and wide variety of whiskies.

BANQUETS
The manager of banquets is Mr. V. Kumaran Muthu. The Jw Marriott banquet is divided into two parts and that are Grand Ballroom and The Living Room. In banquets different types of events are done such as wedding ceremonies, birthday parties, conferences etc. There are different types of set ups for different events. The different types of set ups are cluster sitting on round tables, round sitting, u shape set up, theatre style. Cluster sitting and u shape set up are mostly done in conferences or meetings.

THE GRAND BALLROOM

The Grand Ballroom is further divided into three parts The Grand Ballroom 1, The Grand Ballroom 2 and The Grand Ballroom 3. The partition is done between these 3 ballrooms and if needed can be opened.

THE LIVING ROOM

The Living Room also has three parts The living Room 1 , The Living Room 2a and The Living Room 2b. In Living Room 2a and 2b, there is also a partition and if needed can be opened. There is also a living room bar from where beverages get dispensed.

F&B PRODUCTION : It is a department in which all food and beverages are prepared for the guest. Both F&B Production and F&B Service departments are inter linked with each other because F&B Production dept. prepares food and F&B Service dept. sells food to the guest. SUB DEPARTMENTS : Commissary Veg. Prep. : Under this area the mis-en-place of vegetarian products are done, and the mis-en-place for all sections is done here only. Commissary Non Veg. Prep. : This area do the mis-en-place of all non vegetarian products and for all the sections of the hotel. Indian Section : This section prepares the Indian food only whether it is punjabi, rajasthani or any other. Continental Section : This section prepares the chinese food , italian food etc. Pantry : This section dispenses the order such as of ice creams , fruits etc. Bakery : This area prepares all the bakery items such as bread rolls, crossiants, pastry, cakes etc.