Introduction

Sprawling over seven acres of manicured grounds and gardens with water
features, the Radisson BLU Water Garden Hotel Dhaka offers all the
conveniences of a business hotel with the atmosphere and amenities of an
exclusive resort. Relax in its outdoor pool, unwind in its spa or enjoy a game of
golf on its adjacent course. Stay at this hotel in Dhaka, Bangladesh and
experience the difference.

Star Category: 5 Star deluxe

Hotel Chain: Carlson’s Property of Hotel and Resort

Introduction

Sprawling over seven acres of manicured grounds and gardens with water features, the Radisson
BLU Water Garden Hotel Dhaka offers all the conveniences of a business hotel with the
atmosphere and amenities of an exclusive resort. Relax in its outdoor pool, unwind in its spa or
enjoy a game of golf on its adjacent course. Stay at this hotel in Dhaka, Bangladesh and
experience the difference.

Star Category: 5 Star deluxe

Hotel Chain: Carlson’s Property of Hotel and Resort

Welcome to the Business Hotel in Dhaka, Bangladesh

Rooms & Amenities

The Radisson BLU Water Garden Hotel Dhaka features 204 stylish rooms and suites with work
desks, complimentary high-speed Internet, direct control air-conditioning, in-room safes, mini
bars and ironing facilities. All of its comfortable Dhaka, Bangladesh hotel rooms and suites are
designed to meet guests needs, whether people are traveling for business or leisure.

Its suites and hotel rooms in Dhaka feature:

 Complimentary internet facilities

 Tea/coffee making facilities
  In-room safe
 Iron/ironing board
 Mini-bar and room service (available 24 hours)
 Non-smoking floors and non-smoking rooms available
 Radisson Club Floors with Club Lounge facilities
 Remote controlled television with satellite channels
 Self controlled air-conditioning
 Telephone with direct international dialing

Deluxe Rooms

These hotel rooms in Dhaka are stylish and well appointed with a queen bed or two twin beds, a
moveable work desk, armchair and wardrobe with drawers. The average size is approximately 28
square meters with double glazed windows and three point bathrooms.

Atrium Rooms

These guestrooms are contemporary in style and generous in size – approximately 36 square
meters. Rooms have either one king bed or two double beds, a moveable work desk, armchair
and wardrobe with drawers. All the rooms have double glazed windows with four point
bathrooms.

Radisson Club Rooms

These spacious guestrooms are similar in style to the Atrium Rooms and include complimentary
access to the Radisson Club Lounge.

Executive Suites

These two-room suites are located on the 7th floor of the hotel and feature a large living area
with separate bedrooms. The suite includes complimentary access to the Radisson Club Lounge
and features all of the complimentary amenities of the Radisson Club Rooms.

Hotel Services
Swimming Pool

Dhaka Hotel with Internet Access, Pool and Spa Ideally located and exquisitely appointed,
Radisson BLU Water Garden Hotel Dhaka boasts a comprehensive range of facilities and
amenities that are sure to make your stay memorable. Guests at Radisson hotel in Dhaka,
Bangladesh can enjoy the atmosphere of an exclusive resort and the conveniences of a business
hotel, including wireless Internet access in public areas, a Business Centre with boardrooms and
secretarial services, the largest conference, meeting and function facilities in Dhaka and
undercover and outdoor car parking facilities.

Radisson Dhaka hotel amenities include:

 24-hour reception/concierge and room service

 Two swimming pools and tennis court
 ATM booth/bank and currency exchange
 Business Centre with boardroom and secretarial services
 Car rental and parking facilities
 Dry cleaning and laundry facilities
 Health Club with Spa and Beauty Salon
 High-speed wired and wireless Internet access
 Hotel installed with safety and security equipment, including fire and smoke detectors,
fire sprinkler system, electronic door locks and CCTV safe deposit box at Front Desk.

Health Club

After a busy and hectic day, reward guest self with a lap in the outdoor pool, brush up guest
tennis skills or tee off at the adjacent golf course. For serious-minded, health conscious people,
energize the body at the modern gymnasium that features state-of-the-art fitness equipment.
Guests can also enjoy the jogging trail on the hotel premises that offers the opportunity to
energize and unwind.

Radisson Club Lounge

Experience a unique “hotel within the hotel,” where Radisson offer distinguished services and a
host of amenities in an ambience of refined sophistication. The Club Lounge on Level 8 offers
unparalleled premium service with an inviting and intimate atmosphere where all guest needs
will be taken care of by its dedicated attendants. It has designed this private lounge with only one
purpose in mind — to offer guest a sanctuary of peace and relaxation.

Additional Amenities for the Radisson Club Floor:

 Complimentary breakfast at the Radisson Club Lounge

 Complimentary laundry and dry cleaning
 Complimentary airport transfers
 Complimentary evening canapés and drinks at the Lounge
 Complimentary local calls and faxes from Club Lounge
 Complimentary local calls from room
 Wakeup calls by Butler Service with morning tea and/or coffee
  Access to Club Lounge where you can enjoy all-day refreshment service and
international newspapers.

Sunduree Spa

Revitalize and rejuvenate the body, mind and soul in Dhaka’s first internationally managed spa.
Enjoy a range of pampering health treatments in the Sunduree Spa, where guest leave feeling
refreshed and rejuvenated. The holistic philosophy aims to harmonize mind and body in an
environment of pure relaxation. The Spa also features a collection specially designed relaxation
areas and treatment rooms where guest can indulge yourself with a range of mind, body and face
treatments including aromatherapy and reflexology.

Groups & Meetings

The excellent standard of service at the Radisson BLU Water Garden Hotel Dhaka extends to its
meeting and banquet facilities. The meeting facilities provide the perfect place for corporate and
social gatherings. Whether guest are planning an exquisite party, wedding or business meeting,
Dhaka hotel’s 30,000 square feet of flexible function space is sure to impress the guests. With
creative catering options, comprehensive audio/visual service and an experienced meeting staff,
guest’s event is sure to be a success.

Dhaka, Bangladesh hotel meeting rooms include:

 Catering available
 High-speed, wireless Internet access (fee: USD 20.00 per connection per day)
 LCD projector available

Grand Ballroom

This is the largest ballroom in Dhaka and accommodates business groups and social gatherings
of up to 1,100 guests in theatre style. The ballroom is also divisible into two rooms and offers
flexibility for smaller groups and functions. The large pre-function area offers the perfect setting
for pre-dinner cocktails or a reception.

Size: 10,000 square feet

Capacity: 1,100 pax.

Utshab-Banquet Hall

This is an elegant function room which accommodates business groups and social gatherings of
up to 850 guests in theatre style. This banquet hall is located on the ground level with separate
guest pick-up and drop-off points equipped with a modern audio visual system. The octagon-
shaped pre-function area offers the perfect setting for pre-dinner cocktails or a reception.
Approximate size: 7,500 square feet.

Mallika Meeting Room

This meeting space is located on level 2 of the hotel and is suitable for small meetings, training
sessions and banquets. Approximately 1,050 square feet in size, this meeting room can
accommodate 70 guests in theatre style and 50 guests in round table setup.

Madhabi Meeting Room

This intimate meeting room is located on level 2 of the hotel and is suitable for small meetings,
training sessions and banquets. Approximately 900 square feet in size, this meeting room can
accommodate 65 guests in theatre style and 50 guests in round table setup.

Radisson Club Board Room

The Radisson Club Board Room, located on level 8, is an exclusive meeting room that offers
boardroom setup for 12 persons and private rooms for closed-door meetings. This space is
approximately 320 square feet in size and is adjacent to the Radisson Club Lounge.

Mahua Meeting Room

The Mahua Meeting Room is located on level 2 of the hotel and is suitable for small meetings,
training sessions and banquets. Approximately 840 square feet in size, this meeting room can
accommodate 35 guests in theatre style and 40 guests in round table setup.

Business Center Meeting Room

This meeting space, at the lobby level, offers a fixed boardroom-style meeting setup and can
accommodate 16 guests. This room is approximately 550 square feet in size and is situated
directly opposite of the Business Centre.

Business Center Executive Room

This intimate meeting space at the lobby level offers a fixed boardroom-style meeting setup and
can accommodate 6 guests. This space is approximately 200 square feet in size and is situated
within the Business Centre.

Dining

Radisson BLU Water Garden Hotel Dhaka offers a variable feast for the senses. The Dhaka hotel
features seven on-site food and beverage outlets, including the Radisson Club Lounge. Its
restaurants distinguish from other Dhaka hotels and serve the finest cuisines plus a wide
selection of imported premium cigars and beverages. The bar also features live entertainment.

Water Garden Brasserie

Offering all day dining, the Water Garden Brasserie serves a hearty breakfast, quick snacks, a
lavishly displayed international buffet and cook-to-order food stations for lunch and dinner.
Relax and sit around the water feature room and watch the activity in the hotel’s busy lobby
lounge.

Hours: 6:30am-11pm daily.Prices are subject to service charge and prevailing government tax

Sublime

A modern, yet elegant restaurant, Sublime is our hotel’s premier restaurant featuring the very
best of Bangladesh produce with an emphasis on its finest – fresh, tasty, inventive and
wholesome – cuisine. Sublime is the ideal choice for a superb evening out for any occasion.

Hours: 6:30pm-11pm daily

Spice & Rice

For an oriental meal, try Spice & Rice, a fun restaurant featuring Asian cuisine and a taste of the
Orient. Sample a range of regional influences and specialty cuisine. Spice & Rice is a
contemporary restaurant within a relaxed setting – sit at its action kitchen and let the chefs
entertain guest for the evening with their culinary skills.

Hours: 6:30pm-11pm daily

Chit Chat

Adjacent to the pool deck and the Health and FitnessCenter, Chit Chat is a place to enjoy with
friends. While relaxing around the hotel’s pool, enjoy a refreshing ice tea, fresh lime frappe or
milkshake accompanied by light snacks such as home-baked quiche, chicken pie, salad or
sandwiches and a wide selection of pastries and cakes. Guests can dine in or take away.

Hours: 11am-9pm dail

Blaze Entertainment Lounge & Ba r

Situated on the ground level with its own entrance, Blaze Entertainment Lounge & Bar is a
swinging lounge where you can enjoy a game of billiards with friends or just enjoy the evening
listening to the live entertainment and socializing in the casual atmosphere.

Hours: Sat-Thu 6:30pm-12:30am (closed Fridays)

The Cigar Bar

The Cigar Bar is an intimate, private retreat to relax and unwind. Its members and hotel guests
enjoy the finest refreshments and a range of the world’s premium cigars, beverages and small
snacks.

Hours: Sat-Thu 6:30pm-12:30am (closed Fridays)

Special Facility

 point of contact – Work with one person for all guests event’s needs.
 Radisson has a 100% guest satisfaction goal for every guest, If any one don’t satisfied
with something, please let one of its staff know during the guest stay and he or she will
make it right or guest won’t pay.
 With over 400 Radisson locations worldwide, its doors are always open to the guest.
Ready to greet any guest with its signature “Yes I Can!” TM service.
 Free high-speed Internet access at most locations.
 Social Events & Weddings
 From family reunions to weddings – Radisson Hotel can handle the guest event from start
to finish. At Radisson®, it is passionate about its “Yes I Can!” TM service philosophy
whichempowers employees to make sure that guests are completely satisfied with their
stay.
 Guests, Enjoy with Accommodations:
 Free high-speed Internet access
  Meeting and Banquet Facilities
 Restaurants and room service
 Fitness centers and other recreational facilities

Gold points plus SM frequent guest program – earn points with every hotel stay and get great
rewards worldwide. Not a member, join gold points plus. Planners are rewarded too; learn the
benefits of gold points plus for planners.

Sleep Number bed by Select Comfort TM; available exclusively at Radisson hotels in the United
States, Canada and the Caribbean.

The following are the various designations with their job specifications in the food and beverage
department:

i) Senior Captain or Maitre d’ Hotel

ii) Reception Head Waiter

iii) Captain / Chef de Rang

iv) Waiters / Commis de Rang / Server

v) Trainee / Commis De Barraseur

vi) Wine Waiter / Sommelier

vii) Room Service Waiters / Chef D’etage

viii) Carver / Trancheur

ix) Floor Service Staff/ Floor Waiter

x) Lounge staff/ Chef de sale

xi) Cocktail Bar Staff

xii) Buffet Assistant / Buffet Chef/ Chef de buffet

xiii) Counter Assistants

xiv) Table Clearers

Attributes of a Waiter

The quality of service staff in any establishment reflects the quality of the establishment itself.
No matter how good the food and ambience are, poorly trained, untidy or rude staff can
antagonize customers. On the other hand, if the staffs are well-trained and efficient, they can, to a
certain extent, make up for other shortcomings in the services provided.

1) Personal Hygiene and Appearance

All members of the staff should be well-groomed and clean at all times, as this gives them a
sense of well-being and confidence to do their job efficiently.

The hands of the waiting staff should be given special attention, as they are constantly under the
scrutiny of the guests. Nails should be trimmed, and kept clean. Playing with one’s hair and face
should be avoided.

Chewing gum should be avoided in all public areas of the hotel.

Minimum jewellery should be worn by the service staff. A wrist watch, finger ring and plain
earrings (for girls only) should be permitted.

Uniform should be clean and well-pressed. Shoes should be properly polished and well-fitting.

• If an employee has a skin problem, a doctor should be consulted immediately

2) Good Conduct

All service staff should be well-mannered and respectful to guests, and to senior members of the
staff. They should be calm and pleasant, even in the most tiring circumstances. They should be
able to satisfactorily solve any problem that may arise. In case of difficulty, a senior and
experienced member of the staff should be consulted. Tact, punctuality and honesty are
admirable qualities among service personnel.

3) Good Memory
A good memory helps to improve performance. It also helps the service personnel to attend to
small but important details such as remembering a guest’s name or his likes and dislikes
regarding food and beverage.

4) Observation

A keen sense of observation and an eye for detail will help a member of the staff to be more
efficient at his job. An ability to correctly judge people is definitely an advantage. A sense of
anticipation in the service industry is an invaluable quality. The ability to anticipate what a guest
or the management needs, even before it is asked for creates a very good impression.

5) Concentration and Skill

Waiting at a table requires concentration and skill. Service staff should develop a sense of
urgency in the performance of their duties. Good service may not be commented upon, but bad
service is surely noticed and talked about. Service should be prompt without the show of haste.

6) Salesmanship

Food and beverage service personnel are technical salespersons; hence they should have a
thorough knowledge of the proper presentation and service of all the food and beverages served
in the establishment. Waiters should be kept informed by their superiors of deletions or additions
to the menu.

7) Ability to Assume Responsibility

All service staff should be able to cope up with the demands of the job and possess the ability to
assume responsibility. They should be loyal to their employers, responsible to the guests and
friendly towards their fellow workers. They should not consider any job as menial, and should be
willing to perform all kinds of jobs efficiently. This will help the service staff to grow in their
careers and at the same time enhance the image of the establishment in the eyes of the guests.

8) Maximize Revenue

Cutting down on costs and maximizing the revenue of the establishment should be of prime
objective to all members of the staff, even to those in junior positions.

9) Punctuality

Punctuality is all-important. If staff is continually late for duty, it shows a lack of interest in his
work and a lack of respect for the management and customers.

10) Local Knowledge

In the interest of customers, the staff should have a certain knowledge of the area in which they
work so that they may be able to advise the guests on the various forms of entertainment offered,
the best means of transport to places of interest and so on.

11) Personality

Staff must be tactful, courteous, good humoured and of an even temper. They must converse
with the customer in a pleasing and well-spoken manner and the ability to smile at the right time.

12) Attitude to Customers

The correct approach towards the customer is of the utmost importance. The staff must not be
servile, but should anticipate the customer’s needs and wishes. A careful watch should be kept
on customers at all times during the service without staring. Care should always be taken when
dealing with difficult customers. (There is really no such thing as a ‘difficult’ customer -they are
normal people whom one is uncertain how to deal with.) Staff should never argue with customers
as this will only aggravate the situation. All complaints should he referred to someone in
authority in the food service area.

13) Honesty

This is all-important for the staff in dealings with both the customer and the management. If
there is trust and respect in the triangle of staff, customer and management relationships, then
there will be pleasant work atmosphere which encourages efficiency and a good team spirit
among the food and beverage service operators.

Table Service
There are a number of different style of table service, there include the following:

American service in which the guest’s meal is portioned and plated in the kitchen, brought into
the restaurant by the waiter and placed in front of the customer.

French service which is the most elaborate of the table service methods, involves preparing the
guest’s food in the kitchen, arranging it on salvers which are then brought in to the dining room
and placed on a small cart called guerdon.

Russian service this style of service illustrates the food service method commonly referred to as
silver service, the food is prepared and portioned in the kitchen and placed on the silver salvers
which are then taken in to the restaurant. A dinner plate is placed in front of guest and the food
plate served on to the guest’s plate.

English service which is the least common of all the table service methods described and is
usually only used for privet functions. The food is prepared in the kitchen, but not portioned;
instead the complete joint of meat, for example a whole turkey, is presented to the guests before
carving. The host or one of the service personnel then carves, and the plate is then placed in front
of the guest.

Banquet Menu
Menu Planning

Most of the factors involved in planning a menu for the hotel’s restaurant(s) and other dining
outlets are important when planning banquet menus. These include concerns about:

• Guest preferences

• The ability to consistently produce items of the desired quality

• The availability of ingredients required to produce the menu items

• Production/service staff with appropriate skills

• Equipment/layout/facility design issues

• Nutritional issues

• Sanitation concerns

• Peak volume production and operating concerns

• The ability to generate required profit levels at the selling prices charged

Service Style

Banquet events can involve numerous ways to serve food and beverage products to guests. In
fact, frequently more than one service style is used in a single event. Examples include:

• Butler service, appetizers and pre poured champagne, for example, can be passed by service
personnel as they circulate among guests standing at a reception.

• Buffet service. Quantities of food are prearranged on a self-service line; guests pass through the
line and help themselves. Sometimes items such as roast beef or ham are carved or omelets are
prepared at the guests’ request by production staff.

• Family style. Also called “English” style, platters and bowls of food are filled in the kitchen
and are brought to the guests’ tables. Guests help themselves to the food and pass platters to each
other just as they might do at home.

• French service. This most elegant of service involves table-side preparation or finishing of food
items such as tossing a Caesar salad or flam-being an entree, beverage, or a sauce for dessert.
• Platter service. Also called “Russian” service, this style involves the plating of food in the
kitchen onto large serving trays. These trays are then brought to the table where the server places
individual portions on guest plates that have been preset.

• Plated service. Also called “American” service, this style involves the pre portioning of food on
plates that are then brought to the table for service to the guests.

Bar Operation

As detailed out earlier, the bar operation is very critical though apparently approves to be simple.

Its operation has to be guided by many procedures and legal as well as excise provisions. All
papers, registers and explanation for natural deviations have to be provided readily and to the
satisfaction of the competent authority.

Bar is not only a service point for beverage but it has a special & silent responsibility to satisfy
the consumers from their stress and other physical & mental tensions. Thus, the bar ambience,
environment are of great value for those who gather around the place not only for simple drinks
but also to socialize and relieve of their tension.

Hence, depending on the policy, size of the establishment, local demands, a suitable bar is
established for business, entertainment and reputation.

The above check lists only provides guide lines for proper management and day to day check.
Any laxity in any area should be dealt by the authority in time to maintain the reputation.
Standardized business policy, honesty of service personal attention to regulars as well as for the
first timers must be carefully handled to build business reputation.

In order to assess the guest satisfaction and proper management, a guest comment card with good
quality paper having scope to note address, birthday etc. should be recorded by the Hostess,
Maitre d’ Hotel. The card should then be forwarded to the F & B manager.
Preparing Bar for Operations

Adequate care and pre-planning is necessary every day for Bar operation to begin in scheduled
time. The work and service should be uninterrupted and guest should not made to wait be
execution of his/her orders. Over crowding or clustering for getting orders at the counter should
be prevented and should not be allowed to happen. Defective of wrong delivery must be
immediately rectified and replaced.

Following are some standardized steps for preparing bar operation is an establishment.

• Obtaining supplies

• Laying Cloths

• Arranging bottles according to the plan.

• Squeezing fruits.

• Refilling and arranging juice and syrup bottles.

• Preparing cocktail decorations

• Arranging cutting boards and knives.

• Arranging cocktail making equipment

• Arranging trays and salvers.

• Preparing and arranging spices and bitters.

• Preparing and arranging mixers.

• Filling ice containers

• Arranging drinking straws swizzle sticks, bottle openers and cork screws

• Arranging service and glass cloths

• Arranging cocktail lists

• Refilling the cigar and cigarette stand and arranging cigar cutting equipment and match
boxes.

• Starting the drought beer machine

• Arranging for waste disposal

• Arranging and laying of line

• Operate drought beer wherever applicable

• Recognize and report malfunctioning of equipment and machine.

These are major steps of bar operation to be attended to. Therefore other occasions where make
shift Bars are required to be setup, for example at the Banquet’ or at exclusive parties on the
gardens or by the poolside or on roof tap parties, adequate preparation are necessary in respect to
glassware and products to be dispensed. There the host pre-negotiate the service arrangement
product to be supplied thus there is no question of charging the customers/guest at the time of
beverage service for these parties. Attention should be made to see etc. Attention should also the
given’ for proper washing of glasses and removal of broken glasses at once so that no he takes
places to the customers in particular. Customers should not be’ kept waiting unreasonably during
these large party gathering. Adequate man power is required to, be planned before hand.

In order to clear the rush and avoid over crowding wine waiters with prepared drinks in glasses
and separate mixes/ice etc. are rotated among guests for the convenience of the guests as well as
for the bar operation.

In many restaurants, alcoholic drinks are served and there is no specific Bar area is located
within the dinning hell/restaurant areas. There, drinks are served from pantry Bar in the same
style food is served from kitchen. Guests are presented with Drinklist/ Barmenu along with food
menu and waiters take orders. In many Indian restaurants there is no special Bar-waiter for easier
and economic operation.

Bar Provision

It is synonymous that Bar provides alcoholic beverages. But one should understand that such old
fashioned association with Bar for alcoholic drinks is no longer there and there are milk bar,
coffee bar as well in and around our cities. However, the major products associated with Bar is
still alcoholic beverages. In order to serve alcoholic beverages in style and with appropriate
mixture with other liquids for examples water, soda, aerated water, lemonade fruit juice etc. The
Bar must be appropriately equipped and store provisions to satisfy the need of the customers.
Alcoholic Bar Provision:

Alcoholic beverage; any beverage containing 1-2% of alcohol by volume to 76% alcohol by
volume is considered to be an alcoholic beverage. Those with higher than 76% alcohol are
known as medicines, such as anesthetics.

Alcohol; these are hydroxides of organic radicals. Ethyl alcohol is the only alcohol which is
consumable. All other alcohols are poison. However, following are the major alcoholic products
in a dispensing Bar

 Beer
 Wines
 Spirit
 Whisky
 Rum
 Vodka
 Gin
 Tequila
 Brandy

Bar Service Standards

1. Bar will open punctually at scheduled times, as per local Excise Rules.

2. All guests will be greeted at the door within 10 seconds by. Hostess/Maitre /Chef de
Rang Assistant manager

3. All guests will be escorted to the table by the person receiving them

4. All guests will be addressed by their names, wherever means of identification exists

Note: The bar staff should make an effort to remember the names of their guests

5. No guest will ever be seated at a table which is not clean

6. The guest will be seated by Barman/ Commis person escorting them chairs will be pulled
back for the eldest lady first and the gesture will continue till the last guest is seated

7. Bar card will be presented within two minutes of the guest being seated presentation of
the bar card will be done as follows

a. Present bar ~and with a polite word “May I have your order Sir, Madam?” From the right
hand side of the guest

b. Present individual bar card to each guest

c. Order will be taken and suggestion offered to upset by recommending in a respect of

cocktails & premium brands of spirits. Order will be taken on a BOT

8. The Drinks will be served within 5 minutes of taking the order in appropriate glasses and
at the right temperature .Ask for ice it required

9. The snacks menu will be offered after the drinks order has been taken it asked to come
back menu will be presented only after the drinks have been served

10. On receiving a verbal or non verbal indication from the guest the snacks order will be
taken as per standards specified

11. When about to serve the order to the guest is reading a magazine or has his hands. on the
table courteously say” Excuse me Sir”

12. All drinks will be served from the right hand side and cleared from
the right hand

13. All snacks will be served in the appropriate manner.

14. Presentation of snacks on the plate would conform to the standards laid down by the Chef

15. All complimentary snacks will be placed on table

16. Barman/ Commis de Rang would be watchful of the guests needs Next order will be
taken when the drinks in the glass is about to finish

17. The service of all drinks will be presented when asked for

18. The bill will be presented when asked for.

19. The bill will be charged correctly and checked before presentation by the Barman it will
be presented in a folder along with the ball pen within 3 minutes of the guest asking for the bill.