INSTITUTE OF HOTEL MANAGEMENT, CATERING TECHNOLOGY AND APPLIED NUTRITION

• Presented By : Prachi Kaithwas

• Roll no. : 1941116142
• Name of the Hotel : Taj Lands End, Mumbai
• Training Period : 12 weeks
• Training Manager : Mr. Nakul Moghe

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ACKNOWLEDGEMENT
I have taken efforts in this project. However, it would not have been possible without the kind
help and support of many individuals and organizations. I would like to extend my sincere
thanks to all of them.

I am highly indebted to Taj Lands end and for their guidance and constant supervision as well
as for providing necessary information regarding the project and also for their support in
completing the project.

I would like to express my gratitude towards my teachers for their kind cooperation and
encouragement which helped me in the completion of this project.

I would like to express my special gratitude and thanks to industry persons for giving me
such attention and time.

My thanks and appreciation also goes to my colleague in developing the project and people
who have willingly helped me out with their abilities.

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INDEX

SERIAL NO. DESCRIPTION PAGE NO.

1 About the property 2

2 Indian Hotels Company Ltd. 4

3 The Tata Group 10

4 Taj Lands End, Mumbai 13

5 Training Schedule 22

6 Food and Beverage Services 23

7 Housekeeping 28

8 Front Office 38

9 Food Production 48

10 Conclusion 56

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INDIAN HOTELS COMPANY LTD.

The Indian Hotels Company Ltd. branded as Taj Hotels, Palaces, Resorts, Safaris is an
international chain of hotels and resorts located at Express Towers, Nariman Point in
Mumbai. Taj is known as the hallmark of iconic hospitality. The hotel was founded by Mr
Jamsetji Nusserwanji Tata in the year 1903 in which he established the Taj Mahal Palace
overlooking the Arabian Sea. Taj Group comprises 108 hotels in 63 locations, including 25
Ginger hotels across India, with an additional 17 international hotels in the Maldives,
Malaysia, Australia, UK, US, Bhutan, Sri Lanka, Africa and the Middle East. From world-
renowned landmarks to modern business hotel, idyllic beach resorts to grand palaces, each
hotel offers a great fusion of Indian hospitality, world class service and modern luxury. The
first hotel was established in December 16 1903 by Mr Jamsetji Tata. The company is led by
Mr Puneet Chhatwal who is the managing director and the chief executive officer of the
company. The company is chaired by Mr Natarajan Chandrashekran who is the chairman of
Tata Group.

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In 1974, the group opened India's first international five-star deluxe beach resort, the Fort
Aguada Beach Resort in Goa. In 1970s, the Taj Group also began its business in metropolitan
hotels, opening the five-star deluxe hotel, Taj Coromandel in Chennai, in 1974, acquiring an
equity interest and operating contract for the Taj President (now Vivanta by Taj - President),
a business hotel in Mumbai, in 1977, and also opening the Taj Mahal Hotel in Delhi in 1978.
The group has been converting royal palaces in India into luxury hotels since the 1970s. The
first palace to be converted into a Taj luxury hotel was the Lake Palace in Udaipur, in 1971.
Other examples include the Rambagh Palace in Jaipur, Umaid Bhawan Palace in Jodhpur,
Falaknuma Palace in Hyderabad and Nadesar Palace in Varanasi. In 1980, the Taj group
opened its first hotel outside India, the Taj Sheba Hotel in Sana'a, in Yemen and in the late
1980s, acquired interests in the St. James' Court Hotel (now comprising Taj 51 Buckingham
Gate Suites and Residences and St. James' Court, A Taj Hotel) in London. In 1984, the Taj
group acquired, under a license agreement, each of the Taj West End in Bangalore, Taj
Connemara (now Vivanta by Taj - Connemara) in Chennai and Savoy Hotel in Ooty. With
the opening of the Taj West End in Bangalore, the Taj Group made its foray into Bangalore.
The five-star deluxe hotel, Taj Bengal in Kolkata, was opened in the year 1989, and with this,
the Taj group became the only hotel chain in India with a presence in the six major
metropolitan cities of India, namely Mumbai, Delhi, Kolkata, Bangalore, Hyderabad, and
Chennai. Concurrently with the expansion of its luxury hotel chain in the major metropolitan
cities, the Taj Group also expanded its business hotels division in the major metropolitan and
large secondary cities in India. During the 1990s, the Taj Group continued to expand its
geographic and market coverage in India. It developed specialized operations (such as
wildlife lodges) and consolidated its position in established markets through the upgrading of
existing properties and development of new properties. Taj also set up the Taj Kerala Hotels
and Resorts Limited in the early 1990s along with the Kerala Tourism Development
Corporation.

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• THE INDIAN HOTELS COMPANY LTD. (IHCL)

The IHCL and its subsidiaries, bring together a group of brands

and businesses that offer a fusion of warm Indian hospitality and
world-class service. These include Taj- the hall mark of iconic
hospitality, SeleQtions with it curated and eclectic set of
experiences, Vivanta with its collection of sophisticated upscale
hotels, and Ginger which is revolutionizing the lean luxury segment.

• TAJ

The hallmark of Indian hospitality, Taj personifies

tradition and warmth. With hotels ranging across iconic
locations, living palaces, exotic resorts and scenic
safaris, Taj delivers unmatched experiences and lasting
memories for guests around the world. With a service
culture that has been nourished over 115 years and
practised across 50 global destinations, Taj is all about heart behind the process.

• SELEQTIONS

An ensemble of curated experiences,

SeleQtions encapsulates an inimitable collection of properties with a
distinct character. With a strong story beneath; either of historic lineage, design principle or
just the creative premise, these spaces make for matchless experiences for the experiential
traveller. The theme, décor, service and even the cuisine is special and peculiar to its premise

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• VIVANTA

It is a smart collective of leisure hotels and business,

Vivanta celebrates the uniqueness of one’s
individuality. These destinations hold inside them,
many hints of surprises that make one feel special as they are disruptive
in their purpose and persona

• GINGER

As a chain of smartly designed staying spaces, Ginger offers

seamless switching between work and play. These stopovers
are essentially for millennials and centennials, getting them
explore and enrich their everyday. Catering to the new Indian, this sassy range of new-age
nodes across the country are designed for a smooth transit through a variety of extremes-
individual and community, binge and detox, global and local

• AMA STAYS & TRAILS

Combining the grace and grandeur of the bygone

era with contemporary comforts and warm
service, ama Stays and Trails is India’s first
branded product in the homestay market,
comprising of a group of heritage bungalows,
guesthouses and home stays ant unique locations
across the country. The first such stay experience, ama Stays &Trails, is a group of
bungalows situated in the verdant hills of Coorg and Chikamagalur, offering authenticity and

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strong connect with the destination, tranquillity in the midst of nature, and experiences such
as bean to cup tours, inviting guests to savour the distinct hints of India’s coffee.

• TAJ SATS

A collaborative venture of IHCL and

SATS (formerly Singapore Airport
Terminal Services), Taj SATS combines
expertise and warmth that delights
customers through every interaction. Its
state-ofthe-art kitchens ensure hygienic
food production and handling, while
meticulously serving an assortment of
cuisines. Living by its quality and delivery commitment, Taj SATS is India’s leading airline
catering service and a leading institutional player.

• IHCL MEMBERS

The Company has a state of art in-house share registry that is registered as a Category ‘I’
Registrar with SEBI, the Company has over 1,70,000 members. As on date approximately
98% of the Equity Share Capital of the Company has been dematerialized. All
correspondence and grievance received from shareholders are responded to within stipulated
time. All valid transfers are processed within a week of receipt. All demat requests are
processed within 15 days of receipt. All the financial results are promptly reported to the
stock exchange and published in leading newspapers; the results are also simultaneously
uploaded on the Company’s web.

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• TAJ PUBLIC SERIVE WELFARE

The Taj Public Service Welfare Trust was set up

in December 2008, in the aftermath of the
Mumbai terror attacks. Inspired by the resilience
of survivors and the courage of those who came to
the aid, the purpose is to reach out to people
affected by disasters both natural and man-made,
with support to rebuild their lives.

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The Tata Group

The foundation of what would grow to become the Tata group was laid in 1868 by Jamsetji
Nusserwanji Tata – then a 29-year-old who had learned the ropes of business while working
in his father’s banking firm – when he established a trading company in Bombay. Jamsetji
Tata helped pave the path to industrialisation in India by seeding pioneering businesses in
sectors such as steel, energy, textiles and hospitality. Empress Mills, a textiles venture set up
in Nagpur in central India in 1877, was the first of the big industrial projects undertaken by
the Tata group. Jamsetji Tata was by this time, though, already gripped by what would the
three great ideas of his life: setting up an iron and steel company, generating hydroelectric
power and creating an institution that would tutor Indians in the sciences. Sir Dorab was the
force behind the setting up, in 1907, of the Tata Iron and Steel Company. Seven years later,
India's first iron and steel plant, in Jamshedpur in the eastern part of the country, started
production. In 1915, the Tata group broke new ground once again, this time by generating
hydroelectric power from a site near Bombay. The Indian Institute of Science was set up in
1911. Tata companies presently employ over 660,000 people worldwide. The Tata group
expanded regularly into new spheres of business such as the Tata Chemicals in 1939, Tata

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Motors and Tata Industries in 1945, Voltas in 1954, Tata in 1962, Tata Consultancy Services
in 1968 and Titan Industries in 1984. Economic reforms opened up many sectors, signalling
increased competition and the arrival of foreign companies. Ratan Tata, who took over as
chairman in 1991, guided the Tata group in a fast-changing business environment where old
rules did not apply and new realities were taking hold. Mr Tata retired as Chairman of Tata
Sons on December 28, 2012.

The TATA group is one of India’s oldest, largest and most respected business conglomerates.
The group’s business is spread over seven business sectors. It comprises of 100 companies
and operates in six continents. It employs over 702,454 people and collectively has a
shareholder base of over 3.9 million and market capitalization of 145 billion. Our main motto
is “Leadership with Trust”. Jamsetji Nusserwanji Tata founded the group in the mid
nineteenth century, a period when India had just set out on the road to gaining independence
from the British rule. Consequently, Jamsetji Tata and those who followed him aligned
business opportunities with the objective of nation building. This approach remains enshrined
in the group’s ethos to this day. The tata group is one of India’s largest and most respected
business conglomerates with revenues in 2018 of US $110.7 billion and a market
capitalization of $145 billion (as on November 2017). Tata companies together employ some
702,454 people. The group’s 29 publicly listed enterprises-among them stand out names like
tata steel, tata consultancy services, tata motors and tata tea-have combines market
capitalization that is the highest among Indian business houses in the private sector and a
shareholder base of over 3.9 million. The tata group has operations in more than 100
countries across 6 continents, and its companies export products and services to 150 nations.

The tata family of companies shares a set of five core values: Integrity, Pioneering, Unity,
Responsibility and Excellence. These values, which have been a part of the group’s beliefs
and the convictions from the earliest days, continue to drive and guide the business decisions
of the tata companies. The group and its enterprises have been steadfast and distinctive in
their adherence to business ethics and their commitment to corporate and social
responsibility. This is a legacy that has earned the group, the trust of millions of stake holders
in a measure few business houses anywhere in the world can match.

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TAJ LANDS END, MUMBAI

Taj Lands End couldn’t have wished for a more ideal loction. The 493 room 5 star property
Taj Lands End is built on 9.25 acres of land at the tip of Bandra’s Bandstand. The hotel offers
a paronamic view of the Arabian Sea and the city scape across the bay. The ambient décor of
the hotel is a well defined blend of pale pastels and rich wood. In 1640, the Portuguese built a
fort known as Castella de Aguada (Portuguese: Fort of the Waterpoint, also known as the
Bandra Fort). It was built to serve as a watchtower overlooking Mahim Bay, the Arabian Sea
and the southern island of Mahim.

In 1850, a Parsi businessman and philanthropist, Sir Byramjee Jeejeebhoy bought the entire
area of Lands End. Byramjee spent his personal fortune to develop the area.[3] He built a
road connecting Lands End with the rest of Bandra. This road is known as Byramjee
Jeejeebhoy Road. He also built a promenade and sea-facing wall on the western side of Lands
End. The taj group (IHCL) purchased the property from Regent International for Rs. 415 CR
and set about reinventing the hotel in its own image. Bringing the renowned Taj touch to
what has been an inspiring acquisition resulted in the hotel quickly finding a niche. Taj Lands

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End is ideally located in the heart of Mumbai’s western suburbs, Bandra. Known for its
distinct character, diverse community, vibrant nightlife and shops, eateries and promenades,
Bandra is preferred gateway for the indo-curious. This luxurious five star hotel is perched
atop the Bandstand. From here, you are treated to a panoramic view of the citys stunning
skyline and the emblematic Sea Link, as well as the historic Bandra Fort and the calming
Arabian Sea. South mumbai- comprising the city’s main business localities, tourist
destinations, shopping and historical attravtions-is only a quick ride across the sea link. North
Mumbai and Bandra Kurl Complex are convenienty close, as are the domestic and
international airports. True food and wine connoisseurs from all over the world favour the
collection of the fine dining restaurants at Tak Lands End. Savour traditional Indian Cuisine
at Masala Bay and fine Cantonese and Sichuan at Ming Yang. Our popular all day dining
restaurant, Vista, serves a medley of flavours from the world over and a delectable Sunday
Brunch. The craft our master chefs and impeccable service perfectly cmplement the ultimae
location, amenities, beautifully landscaped seaside and poolside lawns, and large selection of
grand banquet halls of this landmark hotel. This makes Taj Lands End the preferred venue for
business conferences and dream wedding celebtartions in Mumbai. Ensconced within this
luxury hotel, however, you would choose to altogether overlook that you are at the nerve
center of the thriving metropolis. Stay in the grand lucury rooms and suites, all with
spectacular sea views, or at our one of a kind grand presidential suite. Lounge by the pool
beside the Tropics Bar; indulge yourself with a day at Jiva Spa and shop for finely curated
Indian artefacts at Taj Khazana. Be pampered by our world-renowned butlers and enjoy
sumptuous in room dining experiences.

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RESTAURANTS AND BAR AT TAJ LANDS END, MUMBAI

• MASALA BAY

Signature Indian restaurant with an interactive theatre kitchen, a separate lounge bar and

private dining rooms. The meticulously crafted menu at the restaurant brings to the forefront
the undiscovered facets of Indian cuisine. The emphasis is on blending traditional Indian
recipes with international cooking styles.

As a diverse country, India showcases a contrast of cooking styles in its varied regions.
Bringing together these diverse styles to Mumbai, Masala Bay at Taj Lands End has
meticulously crafted the menu to reflect the culinary traditions of authentic Indian Cuisine.

CUISINE: Indian

HOURS: Lunch 12.30-14.45

Dinner 19.30-23.45

• VISTA

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It is an all-day dining that

provides an ideal
ambience for a quick
breakfast, an intimate
evening meal and a
business lunch coupled with the
mesmerising view of the Arabian Sea.

This multi cuisine all day dining sea view restaurant is ideal for a quick lunch or a late
breakfast.

At Taj Lands End all day contemporary

restaurant, Vista, sit back and enjoy
views of the Arabian Sea. The
menu boasts of some of the finest
global cuisines including fresh
handmade pizzas from wood fire
ovens.

CUISINE: Multi cuisine

HOURS: 24 hours

• MING YANG

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If the Taj Mahal Palace hotel has the Golden Dragon which has its own fan following,
then the Taj Lands End has Ming Yang. Ming Yang is helmed by Chef David Kwong
who launched the restaurant and the emphasis here is on Cantonese and Sichuan style
dishes. The restaurant is over 10 years old but with its recent makeover, the restaurant
looks chic and slick with its minimalist décor and is the perfect spot for a celebratory
meal out.

Featuring Sichuan and Cantonese cuisine, this speciality restaurant offers delicacies
for even the most discerning tastes in the peaceful setting centered on the theme of
Feng Shui. Ming Yang offers a distinctive dining experience while preserving the
authenticity of the cuisine.
CUISINE: Sichuan and Cantonese
HOURS: Lunch-12.30-14.45
Dinner 19.30-23.45

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• HOUSE OF NOMAD
House of Nomad
is a gastro bar
which offers a
selection of
skillfully
designed
cocktails,
delectable
global tapas
inspirations and
wines from
different regions
of the world.

It also offers various Sushi creations along with the drinks.

CUISINE: Global

HOURS: 15.00-01.30

• ATRIUM LOUNGE
This spacious and relaxing lounge is open through the day for light breakfast, snacks
and desserts and offers the finest single estate teas, coffees, single malts, cognac and
limited edition cigars.
For aficados, eager to experience the finest, the Atrium Bar and Lounge offers the
largest selection of whiskeys on the menu along with iconic concoctions definitive of
the Golden Age. It gives you every reason to sit back and relax, while you watch the
sun set over Bandra’s seascape.

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CUISINE: Bar
HOURS: 8.00-23.45

FACILITIES AND SERVICES PROVIDED BY TAJ LANDS END

BANQUETING AND CONFERENCING
Whether you are planning a conference, hosting a corporate social event or a celebratory
banquet, the hotel takes care of every little detail, ensuring everything is always just right,
no matter what the occasion. Taj Lands End offers you both space and the facilities to
meet all your banquet requirements, with that Taj touch that makes every occasion truly
memorable. The hotel has four banquet halls namely Salcette(1,2 and 3), Malabar,
Konkan and The Ballroom. In addition, ‘The Classroom’ is another such meeting room
present at the Lobby Level 2.
BUSINESS CENTER
Well equipped with all the necessary services and facilities to conduct your business
comfortable withuot having to leave the hotel, the business center will ensure that your
business never stops. Private meeting rooms with state of art facilities which include
wireless internet connectivity, mutimedia computers, laptops, printers, most of the needs
will be met here. LOCATION: Lobby Level HOURS: Round the clock

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FITNESS CENTER
The fitness center facilities inculde a 24 hour gymnasium, a swimming pool and a spa
equipped with jacuzzi, steam and sauna. The spa aims to leave you relaxed, refreshes
and rejuvenated. Based on the ancient health principles, relaxing massages at the spa
are designed to revive your body and enlighten your spirit. The fitness center has the
lastest equipments for exercise and workouts. Also available by appointment only, yoga
and meditation sessions. LOCATION: Level 2 HOURS: Gymnasium round the clock
Swimmimg pool 06.00-22.00 Spa treatment 07.30-20.00

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FACILITIES AND SERVICES PROVIDED BY TAJ

LANDS END
• BANQUETING AND CONFERENCING
Whether you are planning a conference, hosting a corporate social event or a
celebratory banquet, the hotel takes care of every little detail, ensuring everything is
always just right, no matter what the occasion. Taj Lands End offers you both space
and the facilities to meet all your banquet requirements, with that Taj touch that
makes every occasion truly memorable. The hotel has four banquet halls namely
Salcette(1,2 and 3), Malabar, Konkan and The Ballroom. In addition, ‘The
Classroom’ is another such meeting room present at the Lobby Level 2.
• BUSINESS CENTER
Well equipped with all the necessary services and facilities to conduct your business
comfortable withuot having to leave the hotel, the business center will ensure that
your business never stops. Private meeting rooms with state of art facilities which
include wireless internet connectivity, mutimedia computers, laptops, printers, most
of the needs will be met here.
LOCATION: Lobby Level
HOURS: Round the clock
• FITNESS CENTER
The fitness center facilities inculde a 24 hour gymnasium, a swimming pool and a spa
equipped with jacuzzi, steam and sauna. The spa aims to leave you relaxed, refreshes
and rejuvenated. Based on the ancient health principles, relaxing massages at the spa
are designed to revive your body and enlighten your spirit. The fitness center has the
lastest equipments for exercise and workouts. Also available by appointment only,
yoga and meditation sessions. LOCATION: Level 2 HOURS: Gymnasium round the
clock Swimmimg pool
HOURS: 06.00-22.00
Spa treatment
HOURS: 07.30-20.00

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TRAINING SCHEDULE
Department Duration Dates
Food and Beverage 5 weeks 16.12.20 – 16.02.21
Services

Housekeeping 4 weeks 17.01.21 – 16.02.21

Front Office 3 weeks 17.02.21 – 06.03.21

Total 12 weeks 16.12.20 – 06.03.21

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FOOD AND BEVERAGE SERVICE

The food and beverage service department is responsible for maintaining high quality
of food and service, food costing, managing restaurants, bars, etc. This is an integral
place in any hotel that I responsible for the systematic and the actual service of food
and beverage to the general public or customers as per the order in any outlet. This
department plays a vital role on the delivering of accurate service of food and
beverage by placing the orders from the hot or cold plates of kitchen to the customer’s
table in a proper manner. This department plays a very vital role in the profitable
process of hotel business. Among the total revenue collected in the hotel, about 40%
contribution is directly accredited to FnB service department. This department is
specialized by its output of the products that satisfies the customer demands. For the
proper control and the effective management of total staff and the duties, the
department is divided into different units or sections which are also called outlets.

F&B OUTLETS AT TAJ LANDS END

• MING YANG:
Sichuan and Cantonese cuisine.
lunch: 12.30 pm- 2.45 pm
Dinner : 7.00pm-11.45pm
Located at lobby level 1.
• ATRIUM BAR AND LOUNGE:
Serves snacks and drinks.
timings: 8.00 am- 11.45pm
Located at lobby level.
• VISTA: ALL DAY DINING

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Multi cuisine restaurant.

Breakfast buffet: 7.00-10.30
Lunch buffet 12.30 pm- 3.30 pm
Dinner buffet- 7.30 pm-11.30 pm
Located at lobby level 2
• MASALA BAY:
lunch: 12.30pm-2.45pm
Mughlai and awadhi cuisine.
lunch: 12.30pm-2.45pm
Dinner: 7.00pm-11.45pm
Located at lobby level 1
• HOUSE OF NOMAD:
Serves bar and finger food.
timings: 5.00pm-1.00am
Located at lobby level 1.
• TAJ CLUB LOUNGE:
Multi cuisine.
timings: breakfast:7.00am-10.30am
High tea: 3.30pm-5.00pm
Cocktail hours: 6.30pm-8.00pm
Located on the 21st floor.
• THE CHAMBERS:
Multi cuisine.
timings: 8.00am-11.30pm
Located on the 25th floor
• HAMPERS:
Functional only during ocassions like Diwali, Christmas, New Year, etc.
Located in the basement.

OPERATIONS IN BANQUETS:
The guest is first shown all the halls and is given a choice to pick any based on their
requirements. The seating capacity of the halls will vary according to the

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arrangements of tables and chairs. The buffets for the events are always arranged in
the pre-functional areas and if requested by the guest sometimes on the terrace in the
case of the Astor Ballroom. The host of the event is provided with a personal butler
depending on the grandeur of the event. The following are the seating arrangements
that the guest can choose from-
• Theater Seating-
Appropriate for large sessions and short lectures that do not require extensive note-
taking. This is a convenient setup to use before breaking into discussion or role-
playing groups because chairs can be moved.
• Round/Oval Seating-
Generally used for meals and sessions involving small group discussions. A five feet
round table seats eight people comfortably. A six feet round table seats 10 people
comfortably.
• Banquet Seating-
Generally used for meals and sessions involving small group discussions. A five feet
round table seats eight people comfortably. A six-foot round table seats 10 people
comfortably. Also known as Cluster Set-Up.
• Classroom Seating-
The most desirable setup for medium to large-size lectures. Requires a relatively large
room. Tables provide attendees with space for spreading out materials and taking
notes.
• Reception Seating-
Stand-up social function where beverages and light foods are served. Foods may be
presented on small buffet tables or passed by servers. May precede a meal function.
• Conference/Hollow Square Seating-
Appropriate for interactive discussions and note-taking sessions for fewer than 25
people. Many hotels have elegant "boardrooms" for 10 to 20 people, equipped with
full audio-visual capabilities, a writing board, cork board and a flip chart
• U- Shape, E- Shape, T-Shape, V-Shape-
Appropriate for groups of fewer than 40 people. These are best for interaction with a
leader seated at the head of the setup. Audiovisual is usually best set up at the open
end of the seating.

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BANQUETS:

Venue Area Capacity

(sq. ft )
Poolside 22000 2000
Konkan 1554 100
Ballroom 6890 1200
Salcette 3824 300
Sea side 15000 1000
Classroom - 82
Malabar 1500 100

The charges of the event are not separate for the hall and food. The guest is charged based
on the number of Dinner Plates consumed by the guests and is not charged on the hall.
The equipment such as microphones, speakers, projectors, etc. used by the guest may be
provided by the hotel but at an extra cost. The guest must inform prior to the event if they
require alcohol to be served at the event as the hotel has to go in advance to get the
license procedure started. The guest will not be served alcohol post 1 am as it is the rule
of the government of India. There are a variety of alcohol packages offered to the guest
which come with a pre-fixed brands and quantity of alcohol which is decided by the host
of the event. The higher the price of the package the better alcohol served to the guest.

The buffet set up also varies according to the number of guests expected by the host. The
set-up is first differentiated into 2-

▪ Single Point- Only one line of buffet is arranged with all the dishes

▪ Two Point- There are 2 separate lines of buffet arranged with the same dishes on both
the lines. (200 pax or more)

The buffet type is further divided into-

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▪ Normal Buffet- it is when the guest can serve themselves from a single side and the
buffet is lined up against the wall.

▪ Island Buffet- it is when the buffet is set up in the middle of the pre-functional area and
the can serve themselves from both the sides.

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HOUSEKEEPING

The Housekeeping
department takes pride
in keeping the hotel
clean and comfortable,
so as to create a ‘Home
away from home’. The
aim of all
accommodation
establishments is to
provide their customers
with clean, attractive,
comfortable and
welcoming surrounding
that offer value for
money. Nothing sends a
stronger message than
cleanliness in a
hospitality operation.
No level of service,
friendliness or glamour can equal the
sensation a guest has upon entering a spotless, tidy and conveniently arranged room.
Both management and guest consider the keeping of the place clean and in a good order a
necessity for a hotel to command a fair price and get repeat business. Housekeeping may be
defined as the provision of a clean, comfortable and safe environment, it is not confined to
the housekeeping department as every member of staff in the establishment should be
concerned with the provision of these facilities in their own department, e.g. the chef
‘housekeepers’ in the kitchen, the restaurant manager or head waiter ‘housekeepers’ in the
restaurant, and the general manager has overall responsibility. Housekeeping is an
operational department in a hotel, which is responsible for cleanliness, maintenance, aesthetic
upkeep of rooms, public area, back area and surroundings. A hotel survives on the sale of
room, food, beverages and other minor services such as the laundry, health club spa and so

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on. The sale of rooms constituter a minimum of 50 per cent of these sales. Thus, the major
part of the hotel’s margin of profit comes from the room sales, because a room once made
can be sold over and over again. The effort that a housekeeping department makes in giving a
guest a desirable room has a direct bearing on the guest’s experience in a hotel. Guestrooms
are the heart of the hotel. The housekeeping department not only prepares clean guestroom on
a timely basis for arriving guest, but also cleans and maintains everything in the hotel so that
the property is as fresh and attractive as the day it opened for business. Housekeeping, thus, is
an ancillary department that contributes in a big way towards the overall reputation of a
property. It is rightly said that housekeeping is a 24 x 7 x 365 operation. Imagine the stacks of
linen needed to make up all the beds in a hotel, the miles if carpeting, floor, walls and ceiling
to be cleaned and maintained, and cleaning compounds along with special tools and
equipment needed in order to clean. Other than hotels, professional housekeeping services are
very much in demand in hospitals, on cruise liners, at offices and more. Since most such
organizations prefer to outsource these functions, contract housekeeping is becoming a
popular in these days

THE ROLE OF HOUSEKEEPING DEPARTMENT:

Housekeeping plays a very important role in hospitality industry such as: -

▪ To achieve the maximum possible efficiency in ensuring the care and comfort of guests
and in the smooth running of the department.

▪ To establish a welcoming atmosphere and ensure courteous, reliable service from all
staff of the department.

▪ To ensure a high standard of cleanliness and general upkeep in all areas for which the
department is responsible.

▪ To provide linen in rooms, restaurants, banquet hall, conference venues, health clubs,
and so on, as well as maintain an inventory for the same.

▪ To provide uniforms for all the staff and maintain adequate inventories for the same.

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▪ To cater to the laundering requirements of the hotel linen, staff uniforms and guest
clothing. ▪ To Provide and maintain the floral decorations and maintain the landscaped
areas of the hotel.

▪ To coordinate renovation and refurnishing of the property as and when, in consultation

with the management and with interior designers.

▪ To deal with lost and found articles.

▪ To ensure training, control and supervision of all staff attached to the department.

▪ To establish a good working relationship with other departments.

▪ To ensure that safety and security regulations are made known to all staff of the
department.

DUTIES AND RESPONSIBILITIES OF A FLOOR

SUPERVISOR:

▪ Should ensure maximum work efficiency

▪ Keep records of various tasks conducted

▪ Ensure guest special requests (e.g.: Birthday Setup, Anniversary Setup) are looked after
and completed in time

▪ Inform any issues to the Executive/Deputy Housekeeper

▪ Handle guest complaints

▪ Ensure requested guest supplies are delivered and then brought back after use

▪ Inform the Executive/Deputy housekeeper about any damaged/lost items

▪ Ensure Deep Cleaning and Special Cleaning projects are done periodically

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DUTIES AND RESPONSIBILITIES OF THE GRA (GUEST ROOM

ATTENDANTS):

▪ Cleaning of allotted rooms ensuring complete cleanliness

▪ Provide high level of service

▪ Follow up on assignments given by the Supervisor ▪ Be helpful to the guests

▪ Ensure proper use of Chemicals and Detergents for particular tasks

▪ Ensure cleanliness and Tidiness of back areas

▪ Single point entry of rooms The time take to clean a Departure room is 35 minutes and
to clean an occupied room is 20 minutes. The rooms shall be serviced in this order:
Vacant Rooms → Departure Rooms → Occupied Rooms

TASKS TO BE CARRIED OUT BY A HOUSEKEEPER/GRA:

▪ Attending Briefings

▪ Tidying of rooms

▪ Making of Beds

▪ Vacuuming the rooms

▪ Cleaning of the bathrooms and W/C

▪ Refreshing of Rooms

▪ Always be attentive and help a guest seeking help.

▪ Deep Cleaning activities

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HOUSEKEEPING DEPARTMENT AREAS:

▪ Executive Housekeepers Office- All the administrative work of the department is

conducted here. The briefing of all the floor supervisors is usually done at this office to
address any important issue or event that would be taking place in the hotel.

▪ Housekeeping Control Desk: This desk is operational throughout the day and night.
Housekeeping staff report at the desk at the start and end of their shifts and give the
necessary handover in the log book. Guest requests, Lost and found items and queries,
Floor Supervisors mobile phones, Floor Pantry keys can all be found here. The desk
keeps records of various housekeeping tasks conducted in the hotel.

▪ Linen Room: Situated besides the Control desk is the Linen Room. This room stack the
freshly laundered and pressed linen used at the hotel like; Pillow covers, Duvet Covers,
Bedsheets, Napkins used at various F&B outlets.

▪ Flower Room: An air-conditioned room with worktables, sink, water supply, vases,
cupboards and a counter. This room supplies beautiful display pieces and fresh flowers to
various departments in the hotel and all the Floor pantries.

▪ Housekeeping Store: This room is situated at the 22nd floor of the hotel. It is a storage
area for all the cleaning equipment, guest supplies and cleaning items.

▪ Uniform Room: This room is situated at Lobby Level 1 in the back area. This room is
responsible for handing over clean, fresh and stain free uniforms to employees in the
hotel.

▪ Tailors Room: Within the Uniform Room is situated the tailor’s room that fixes any
minor repairs done to the uniforms like a missing button or minor tear etc.

▪ The Laundry

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CHEMICALS USED IN HOUSEKEEPING DEPARTMENT:

PRODUCT PRODUCT RECOMMENDED

DESCRIPTION USAGE
TASKI R1 Bathroom Cleaner and Soft Stain- 100:2(water:
Sanitizer Concentrate product) Hard Stains-
1000:50-100(water:
product)
TASKI R2 Hard Surface Cleaner and Soft stain- 100:2(water:
Sanitizer product) Hard Stains-
100:5(water: product)
Sanitizing- 100:5(water:
product)
TASKI R3 Glass Cleaner Concentrate 100:2-3(water: product)
TASKI R4 Furniture Maintainer Ready to Use
Shine Up
TASKI R5 Air Freshener Ready to Use
TASKI R6 Toilet Bowl Cleaner Ready to Use
TASKI R7 Floor Cleaner Concentrate Soft stain- 100:2(water:
product) Hard Stains-
100:5(water: product)
TASKI R9 Bathroom Cleaner Soft Stains- 100:5(water:
Concentrate (for hard water product)
surfaces)
TASKI Spiral Floor Cleaner Concentrate Soft stain- 100:2(water:
product) Hard Stains-
100:5(water: product)
TASKI Spiral HD Heavy duty floor cleaner Soft stain- 100:1(water:
and Degreaser product) Hard Stains-
100:3(water: product)

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MANDATORY AMENITIES IN THE GUESTROOM:

▪ 4 Himalayan Water Bottles on side tables

▪ 2 Aquafina water bottles in the Minibar

▪ DND card and Body lotion in the drawer of a side

table

▪ Papers and pencil, telephone and a TV remote on

top of the side table

▪ Papers, pencil, lamp, tent cards, GM letter on the study table

▪ Trash can is placed near the study table

▪ Tea/Coffee Caddy containing 6 Assam tea, 2 green tea, 1 lemon tea, 1 earl grey tea and
2 Nescafe sachets.

▪ A kettle

▪ A tray with 8 creamer sachets

▪ A sugar caddy containing 10 refined sugar and 4 sugar free sachets

▪ 2 mugs and 2 stirrers

▪ Cupboard 1-

o 2 satin hangers

o 4 coat hangers

o 1 iron

o 1 iron board

o 1 bathrobe

o 1 L sized slippers and 1 M sized slippers

• Cupboard 2-

o Safe

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o Shoe Mitt

o Shoe Shine

o Laundry Bag

o Laundry Slip

o Shoe Brush

o Jute bag

o Torch

MANDATORY AMENITIES IN THE BATHROOM:

▪ A soap, bath gel, shampoo and conditioner placed near the bathtub

▪ A bath gel, shampoo and conditioner placed in the shower cubicle

▪ Soap to be placed on the vanity unit

▪ A tray containing a dental kit, 2 combs, 2 shower caps, 2 disposable bags, a first aid
kit(optional), a shaving kit (not in single lady rooms), and 1 Body Lotion to be placed at
the corner of the vanity unit

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▪ 4 face towels to be hung near the vanity unit

▪ 2 face towels to be hung near the W/C

▪ 2 tooth glasses along with their covers to be kept near the vanity unit

▪ 2 Bath towels to be hung near the bathtub and one at the entrance of the shower cubicle
When a GRA is unable to provide his service in a “Please service my room” indicated
room, he/she slips a card under their door stating the reason. The card states the reason for
not being able to service the room. Reasons for not being able to conduct the service
include:

▪ The Privacy sign was switched on

▪ The room was double locked

▪ No response from the guest.

VARIOUS SET UPS OFFERED:

▪ ANNIVERSARY SET
UP:

o King and Queen pillows

and 2 heart shaped cushions
on the bed

o Special Table cloth, LED

candles and flower
arrangements

o Rose petals and small LED

candle on the floor

▪ KIDS SET UP:

o Toy

o Colouring books and crayons

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o Games

o Bangles for young ladies

o Kids Mug

o Story Books

o Baby Cot

o Johnson Baby Kit

▪ PREGNANT LADY SET UP:

o Body Pillow

o Antiskid mat in the shower cubicle

o Eye pillow/ eye mask

o Vicks VapoRub

▪ SINGLE LADY SET UP:

o Shower Cap

o Disposable Bag

o Safety pins

o Facial Cleansing Wipes

o Bath salts and loofah

o Nail Polish Remover (may be placed additionally)

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FRONT OFFICE:

The Front Office department is the image and nerve centre of the Hotel Property. This
department is responsible for creating a forever lasting impression on the guest as they are
the ones creating the very first impression on the guest’s perspective about the hotel. A
well beginning is always appreciated by the team as well as the guest. Communication
with the guest and accounting the transactions are the two main operations being
conducted by the Front Desk Agents The Front Office can be called the powerhouse of
the hotel. It is responsible for almost all the major operations of the hotel. The Front
office is responsible for the sale of the rooms that ultimately acts as a main source of
revenue for the hotel ranging up to 70%. A Front Office Executive have the power to
“Make or Break” the name of the Brand. A friendly, passionate, understanding and
nimble-witted executive can always ensure total guest satisfaction. Amending the
previous reservation and upgrading the guest to a higher category room (Upselling) is
always a challenging task for the Front Desk Agent, but this can be easily cleared upon by
a clever Front Desk Agent which ultimately leads to not only guest satisfaction but also
increased revenue. It is pivotal and vital for the front office staff to always remain
attentive and work passionately. A front office department that will be used as an area for
visitors to wait in can be beneficial if the company arranges a lot of meetings. An area
with chairs, an option to get drinks and things to look at make a much nicer environment
for guests to wait in rather than outside an executive's office. If the person who has
arranged the meeting is temporarily busy, the front office department can act as a
messenger until the meeting can take place.

IMPORTANT TRAITS OF A FRONT OFFICE PERSONAL:

▪ Empathetic and caring When guests approach the front desk to check in, they may be
tired from their travels. They may be hungry. Guests might be stressed and annoyed over
traffic or airport delays. Here’s the perfect time to shine! Understanding how that guest is
feeling and being empathetic can provide comfort to guests as an overall experience
factor.

▪ Willing to go above and beyond As with all of our staff, guest service agents should be
willing to go above and beyond his or her job description to make your guests happy.

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▪ Engaging and inquisitive The ability to engage with guests and have meaningful
conversations is very important to the success of any hotel professional.

▪ Resourceful Anyone in the hotel industry should know that you must expect the
unexpected and shall hence be a great resource to answer the guest.

▪ Ability to anticipate guest’s needs o When guests arrive at the hotel, our agents should
be able to “read” guests and anticipate their needs.

▪ Calm and composed There are days when our hotels are extremely busy and often
stressful, especially during peak seasons. We need to develop an inner Zen among our
team members, so they remain calm and composed even when push comes to shove.

▪ Knowledgeable about the local area When guests have questions about your hotel’s
vicinity, they will probably approach the desk. As such, every member of the front desk
team should be knowledgeable enough to be able to answer these questions and make
recommendations.

▪ Energetic Sitting behind a desk and entertaining one guest after another can be
exhausting. However, a front desk agent cannot show signs of fatigue.

▪ Always smiling It’s true. The most genuine and warm smile can cure even the worst of
days.

▪ A great ambassador for the hotel Again, our service agents will most probably be the
first and last person with which our guests will interact. That said, these professionals
may very well be the “face of your hotel” to most guests.

▪ SECTIONS OF THE FRONT OFFICE DEPARTMENT:

o Reception

o Reservations

o Concierge

o Travel Desk

o Bell Desk

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o Business Centre

o Guest Relations

o Telephones

o Back Office Support Team

o Valet

TYPES OF ROOMS AT TAJ LAND’S END:

ROOM INVENTORY CODES TYPES OF ROOM

BKS Deluxe Room King Size Bed
BTS Deluxe Room Twin Bed
AKS Luxury Room King Size Bed
ATS Luxury Room Twin Bed
XKS Grand Luxury Room King Size Bed
XTS Grand Luxury Room Twin Size Bed
TKS Taj club room King Size Bed
TTS Taj club Room Twin Size Bed
DS1 Executive Suite
CS1 Luxury Suite
BS1 Grand Luxury Suite
AS1 Presidential Suite

ROOM TYPE NO. OF ROOMS

Deluxe Rooms 156
Luxury Rooms 169
Grand Luxury Rooms 61
Taj Club Rooms 74
Executive Suite 9
Luxury Suite 17

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Grand Luxury Suite 16

Presidential Suite 1
Total 493

VIP CODE STATUS

0 No Special VIP Status
1 CEOs
10 Celebrities/Eminent Citizens
11 Senior Management Discretion
12 VPs and Directors
13 Managers
14 Local Leaders/ Bureaucrats
15 Single Lady Traveller
4 Frequent Taj Group Users
5 Travel Trade
6 Heads of States
7 Diplomats and Ambassadors
8 National Leaders & Govt. Bureaucrats
9 State Leaders & Bureaucrats

▪ DELUXE ROOM:

Spacious and warm, these rooms have all the regular Taj hospitality features including luxury
five-fixture bathroom with a separate shower cubicle and a bathtub.

Size: 396 sq. ft

Floors: 11th, 12th, 14th, 15th

Indicative price: Rs. 9500

Amenities:

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o 24 hours in room dining

o 24 hours on call doctor

o 24 hours laundry service

o Turndown service

▪ LUXURY ROOMS
Luxurious appointed, spacious rooms offering upgraded bath amenities and other guest
supplies.

Size: 396 sq. ft

Floors: 16th, 17th.18th,19th,20th

Indicative Price: Rs. 10500

Amenities:

o 24 hours in room dining

o 24 hours on call doctor

o 24 hours laundry service

o Turndown service

o Rollaway Beds on additional charges

▪ GRAND LUXURY ROOMS

These rooms are an excellent blend of style and comfort which create a soothing and warm
atmosphere. Modern guest amenities and supplies including wooden flooring, LCD television
in bathroom and a Japanese WC

Size: 419sq ft

Floors: 22nd, 23rd

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Indicative price: Rs. 12100

Amenities:

o Dual Line Telephones with voicemail

o 24 hours in room dining

o 24 hours on call doctor

o 24 hours laundry service

o Turndown service

▪ TAJ CLUB ROOMS

These rooms are inspired by the need to provide simplicity and modern elegance for the
business travellers with luxurious spaces that seamlessly flow into each other.

Size: 419 sq. ft.

Floors: 21st, 24th, 25th

Indicative Price: Rs. 14100

Amenities:

o Complimentary Breakfast, Hi Tea hours and Cocktail hours at Taj Club Lounge

o Express Check-in and Check-out

o Personalised Butler Service o Complimentary one-way Airport Travel

o 24 hours in room dining

o 24 hours on call doctor

o 24 hours laundry service

o Turndown service

▪ EXECUTIVE SUITE SEA VIEW

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Our spacious sea-view Executive Suites come with services that seamlessly cater to your
every wish when in Mumbai—exemplary butlers, a one-way airport transfer, access to an
available meeting room, the Taj Club Lounge, and more.

Size: 680 sq. ft.

Floors: 15th, 16th, 17th, 18th

Indicative Price: Rs. 25000

Amenities:

o Complimentary wine bottle, chocolates, fresh flowers and fruits

o 24 hours in room dining

o 24 hours on call doctor

o All Taj Club Amenities

o Turndown service

▪ LUXURY SUITE SEA VIEW

With a modern environment and a well-equipped pantry, our Luxury Suites are conducive to
a long stay with family. Work from your suite or an available Taj Club meeting room; or
entertain in-room or at the Taj Club Lounge

Size: 962 sq. ft.

Floors: 19th, 20th, 21st, 22nd, 23rd, 24th, 25th

Indicative Price: Rs. 35000

Amenities:

o Complimentary Bottle of wine

o Complimentary chocolates, fruits, fresh flowers.

o All Taj Club Amenities.

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▪ GRAND LUXURY SEA VIEW

Preferred by long-staying guests, our apartment-sized Grand Luxury Suites have well-
thoughtout work areas and equipped kitchenettes. Relish our extensive 24-hour in-room
dining or have our chefs customise a menu for you. Enjoy all Taj Club amenities

Size: 1188 sq. ft

Floors: 19th, 20th, 21st, 24th, 25th

Indicative Price: Rs. 125000

Amenities:

o Complimentary bottle of wine

o Complimentary Chocolates, Fresh flowers, Selection of fruits.

o All Taj Club Amenities.

▪ PRESIDENTIAL SUITE
The Grand Presidential Suite offers a sweeping view of the Arabian Sea, from every room.
Your opulent living room opens to a luxuriant dining room, a majestic master bedroom,
office, personal health centre and Jacuzzi, modern kitchenette, the works!

Size: 3000 sq. ft. Floors: 21st

Indicative Price: Rs. 180000

SOFTWARE USED IN FRONT OFFICE:

▪ Micro Opera: Check-in, Check-out, making keys, Checking House status (Shift+F3)

▪ Vicas: Online software that has all the guest details, Scanning of documents ▪ FCS: Inter
Departmental communication.

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▪ TrustYou: Used to get guest reviews about the stay, food etc. Also used to update the NPS
score.

FUNCTIONS OF THE FRONT DESK:

▪ Check for all arrivals for the shift and note down the VIP arrivals of the day.

▪ Attend the briefing at the beginning of the shift.

▪ Check the Handover book for any follow up

▪ Check the rooms control sheet for any blocked rooms, stayovers, arrivals etc.

▪ Check TAJ Inner Circle follow-ups

▪ Check for duplicate profiles and delete accordingly

▪ Process the data filled into the software for early check-in and late departures

▪ Updating of the check ins during the shift.

▪ Prepare the IPM Sheet at the end of the shift.

▪ Attend the debriefing at the end of the shift.

FUNCTIONS OF CASHIERS:
▪ Billing information desk for the in-house guests.

▪ Checking out is done at this desk

▪ Foreign currency exchange

▪ Accepts advance payments for future reservations

▪ All the Airline Crew Check Ins (Vistara, Air Mauritius and Cathay Pacific) along with their room
allocations are done here.

FUNCTIONS OF THE CONCIERGE:

▪ Booking of hotel cars on guest request.

▪ Looking after the Airport pickups

▪ Handling guest mails/couriers

▪ Providing information about the local area and Mumbai to the guests.

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TASKS PERFORMED:
▪Worked in Guest Relations

▪ Escorting the guest to the reception

▪ Making room keys

▪ Delivering guest parcels to the guest rooms.

▪ Stacking of necessary stationary like letterheads, papers, printer inks etc at the end of every
shift ▪ Delivering Key Cards to the guest

▪ Updating the Registration Cards

▪ Placing GM cards & flower bouquets in guest rooms

▪ Doing setups in the rooms

LEARNING
The training period spent at the front office; it gave me an insight at the thorough working of the
front office department. I learned the correct way of approaching and helping a guest. I also
came across angry and intoxicated guests and learned the correct way to handle them.

HIERARCHY OF FRONT OFFICE:

Director of Rooms

Front Office Manager

Asst. Front Office Manager

Duty Managers

Front Desk Agents, Conceirge,

Bell Desk, Cashier

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FOOD PRODUCTION:

Food production is the department involved in the preparation of food. A process in which
raw materials are cooked, combined and transformed to make a dish. The scope of food
production is widening in India and abroad at a fast rate. A chef is not only responsible for
the primary cooking part but also for purchase/ ordering of raw materials, deciding the menu,
supervising the kitchen, maintaining the quality of food, sanitation standards and coming up
with new dishes. The department comprises of the main kitchen, restaurant kitchens, the
bakery, the butchery, the commissary etc. depending on the star category and the size of the
hotel. The chefs not only cook but are also responsible for menu planning, creating new
dishes, indenting, costing, organization of the kitchen and recruitment of staff. The
department first has to coordinate with the food and beverage service department in order to
create a menu that is suitable for the restaurant either for a meal, day or for a period of time.
Once the menu is prepares, the raw materials have to be ordered to prepare the dishes
according to the menu. The materials are brought in by coordinating with the purchase
department by preparing indents for the required material. The work is then segregated to the
different sections of the kitchen. The food is made, plated and served.

THE SECTIONS OF THE KITCHEN INCLUDE:

▪ Vista kitchen

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▪ Masala Bay kitchen

▪ Ming Yang kitchen

▪ Atrium kitchen

▪ House of Nomad kitchen

▪ Bakery

▪ Banquet kitchen

▪ Continental section

o Indian section

o Halwai section

o Chinese section

▪ Butchery

▪ Commissary

▪ Garde manger

▪ Club lounge kitchen

▪ Chambers kitchen

▪ Cafeteria kitchen

MAIN KITCHEN

The main kitchen is the largest kitchen at Taj Lands End, where most of the food handling
and cooking takes place. This kitchen caters to the F&B outlets directly and through thr
satellite kitchen. Therefore this kitchen handles the basic cookery like cooking of the stocks,
sauce, gravies, soup etc. thus saving a lot of time and energy. The kitchen is divided into
sections namely continental, chinese, indian and halwai.

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FUNCTIONS CARRIED OUT BY DIFFERENT SECTIONS BUTCHERY:

▪ Preparation of basic cuts of various carcasses like chicken, lamb, pork, beef, fish etc.

▪ Checking the quality of meat items.

▪ Method and temperature control of storage of meat.

▪ Yield of the meat of various carcasses to be calculated.

▪ Idea of cost of various meats.

▪ Usage of bones from the carcassesfor making stocks and soups.

▪ Portioning of meat items and weighing and packing the same.

▪ Distributing items to various kitchens as per the requirement.

▪ Maintaining the walk in coolers at the right temperature to ensure proper and effective
storage of meat.

▪ Wastage control.

▪ Maintaining hygiene standards.

COMMISSARY:

▪ Storage of all kinds of vegetables in the walk ins.

▪ Preparation of different cuts of vegetables.

▪ Segreagation of vegetables to be give to different kitchens.

▪ Washing of all vegetables.

▪ Coordination with the store to collect vegetables and fruits.

▪ Providing whole as well as cut fruits when required.

▪ Types of equipments used with their costs and maintenance.

▪ Maintaining hygiene standards and cleanliness.

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BAKERY:

▪ Making bread rolls for all the kitchens that require them.

▪ Making different kinds of pastries, pies, ckes, chocolates and tarts.

▪ Making of amenity sweets.

▪ Making birthday and anniversary cakes.

▪ Making of basic dough.

▪ Making of decorative edible items for cakes.

▪ Making breads for display at the buffets.

▪ Making toppings for ice creams.

▪ Making toppings for waffles and pancakes.

▪ Making pancake and waffle batter for the buffet.

GARDE MANGER:

▪ Preparation of meat trays, pates, galantines, salads, canapes, aspic and other items.

▪ Sculptures and ice carvings.

▪ Coordination with butchery and preparation of dishes.

▪ Preparation of items required at the shawarma counter.

▪ Preparation of dishes like pork Moratadella, chicken mortadella, smoked salmon, etc.

▪ Maintaining hygiene standards.

▪ Making cold sandwiches.

▪ Making classical appetizers.

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Apart from these sections in the kitchen, the one team that can not be left behind to be
mentioned is the stewarding. The team takes care of the cleaning of the entire kitchen, the
equipments, utensils and makes sure that enough of paper rolls, butchery bags, hand
sanitizers etc. are present in the kitchen. They help to maintain all the safety and hygiene
standards in the kitchen.

DUTIES AND RESPONSIBILITIES:

EXECUTIVE CHEF

▪ As the person responsible for all kitchen produce, to co-ordinate the distribution of tasks
amongst his or her teams ensuring that the work progresses as it should within the time
available.

▪ To prepare all the menus in co-operation with the Restaurant Manager and check customer
satisfaction levels by exercising a presence in the restaurant at meal times. Key
Responsibilities

▪ To ensure that production is correctly executed and that products comply with the technical
sheets

▪ To ensure the quality levels of products and services

▪ To manage his or her staff: training, motivating and structuring the team. He or she also
ensures a good working atmosphere

▪ To provide rigorous management: controlling raw material stocks, especially in terms of

their cost.

SOUS CHEF

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▪ Sous chef is directly in charge of production, because the Exec. Chef’s responsibilities
require a great deal of time in the office. The sous-chef takes command of the actual food
production and the minute by minute supervision of the staff.

▪ To assist with the control and ownership for the management of the kitchen department
within the overall policies and controls established by the company and hotel General
Manager, ensuring that the
brand values and standards are
delivered and budgeted
profitability achieved.

▪ To ensure at all times a high

standard of cleanliness and
practices is maintained,
thereby ensuring all statutory
legislation is met

CHEF DE PARTIE

▪ To be fully aware of the

preparation and service of all
dishes on the hotel menus.

▪ To prepare and present

dishes on hotel menus
according to customer requirements.

▪ To ensure mis-en-place is carried out in your allocated area of work to meet forecasted
demand.

▪ To maintain portion control guidelines in order to ensure the profitability of kitchen is

maintained.

▪ To record temperature checks on food and in storage areas as directed to ensure statutory
requirements are met and report any variances are rectified immediately.

DEMI CHEF DE PARTIE

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▪ To prepare and make simple food and to demonstrate and help maintain high levels of
service that consistently exceeds the expectations of our members.

▪ To monitor stock movement and be responsible for ordering on your section

▪ To ensure minimum kitchen wastage.

▪ To ensure knowledge of the product is maintained and communicated to all relevant

personnel.

▪ To be responsible for completing your mis-en-place.

COMMIS

▪ To assist the Cook or Section Chef in preparing meals.

Depending on his or her length of experience (beginner or confirmed), the Commis Chef may
carry out the following tasks:

▪ Looking after the area allocated to him or her

▪ Food preparation tasks (mincing, garnishes, etc)

VISTA – THE ALL DAY DINING RESTAURANT AT TAJ LANDS END

Introduction:

▪ Vista means a pleasing view

▪ Multi cuisine

▪ Buffet as well as a la carte

service

▪ Covers-193

▪ Lobby level 2

▪ The restaurant is divied into 3

sections: one: 13 tables, two: 18

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tables, three: 12 tables

▪ A private section called the gallery has a total of 6 tables.

▪ An open dining area like a terrace with a lawn called Alfresco is also present.

BUFFET

▪ Breakfast: 7 AM- 10.30 AM (Sundays 7 AM- 11AM)

▪ Lunch: 12.30AM-3.30PM

▪ Dinner: 7.30PM-11.30PM

▪ Sunday Brunch: 1 PM-4 PM

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CONCLUSION:

As an undergraduate student of IHMCTAN, I will foerver be grateful to have been given such
a golden opportunity. Working with one of the most prestigious chain of hotels in Asia was
really very very enlightening. I am also grateful to all the people I crossed paths with at Taj
Lands End for being so welcoming and making me feel like a part of their team. All of them
have had an impact on me in one way or the other.

The enitre training program has widened my view of the hospitality industry and helped me
grow as a student and a person as well. This informative training period has definitely helped
me in recognising where my passion lies. I not only learnt how the technical processes go on
but also about how the managerial tasks are carried out. I think my training was successful
because I entered the hotel on the first day as someone completely new and left it on the last
day as a part of the team. The managers, associates as well as my fellow trainees have taught
me a lot and I will carry this with myself wherever I go.

This opportunity that has given all of us so much of experience and helped me to overcome
my fears by throwing sudden challenges in front of me has only increased my love and
passion for working in this industry.

- PRACHI KAITHWAS

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