Hotel Savithri is a Luxury Business Class hotel nestled in the heart of the town, Attingal have all modern facilities and amenities to pamper the guest needs. The Hotel provides a perfect location for both business and leisure customers. The spectacular Hotel situated in between the Business, Commercial and shopping arena of Attingal City.
Highest quality of guest service is the hallmark of Hotel Savithri and the most modern architecture and interior design make this hotel the best one in town. The most spacious guest rooms and fully equipped wedding and conference halls will give you magnificent experience. The wooden infrastructure of the Hotel always offer a natural feel to the guest, we welcome all of you to experience the highest level of quality service at Hotel Savithri.
A serving is an amount of food that is given to one person at a meal. Quantities will vary according to how many servings of soup you want to prepare..
An assessment of how well a delivered service conforms to the client's expectations. Service business operators often assess the service quality provided to their customers in order to improve their service, to quickly identify problems, and to better assess client satisfaction..
noun (count) (noncount) (Hospitality (hotel): Reservations and checking in and out) Advance purchase booking is an arrangement that allows you to book and pay for a hotel room before you arrive, usually at a discounted rate. British. Discounts are available on advance purchase booking..
High definition televisions (HDTVs) are the focal point of every hotel room and there are a huge variety of models for hoteliers to choose from to suit differing room sizes and budgets. They should provide a range of high quality HD channels to reflect the needs of guests and most major suppliers including Samsung and LG, for example, offer a range to suit all requirements and budgets.
A chef is a trained professional cook who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen. Chefs can receive formal training from an institution, as well as by apprenticing with an experienced chef..