Doyle

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TOSHIBA Doyle

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Introduction and Overview The Company was incorporated in 1902 and it opened its first hotel, The Taj Mahal Palace & Tower, Mumbai, in 1903. The Company then undertook major expansion of The Taj Mahal Palace & Tower, Mumbai by constructing an adjacent tower block and increasing the number of rooms from 225 to 565 rooms. With the completion of its initial public offering in the early 1970s, the Company began a long term programme of geographic expansion and development of new tourist destinations in India which led to its emergence as a leading hotel chain in India. From the 1970s to the present day, the Taj Group has played an important role in launching several of India's key tourist destinations, working in close association with the Indian Government. The Taj Group has a philosophy of service excellence which entails providing consistently high levels of personalized service and innovative means of improving service quality.

TAJ LANDS END

AKSHAY MIRAJKAR SYBSC F

PREFACE
This report is related to the 06 months of industrial training at the prestigious TAJ LANDS END, MUMBAI as a part of the 3 yrs degree course at Rizvi College of Hotel Management & Catering Technology. A phrase saying practice make man perfect .the training period render lots of practice as well as experience & sense of professionalism. The training compounded with practical knowledge has highlighted the concept of hospitality industry within me. Hospitality towards guest is a tradition which has been landmark in the process of civilization of human kind. I had a best training with the modern opportunity which gave the exact knowledge of the course that I have learned in my 1st year of study at the institute. I really cherished my training programme which was integrated departmental use. The training has given me the knowledge of all basic operations. I hereby submit my project for the kind review.

ACKNOWLEDGEMENT
The rich experience & knowledge that gain during my industrial exposure training could not have been great success without an unstinted guidance of my esteemed trainer. I would like to express my thanks to our training coordinator Mrs Neelam Paul. It was a great opportunity to work with the prestigious organization of Vivanta by Taj group of hotels i.e. TAJ LANDS END, Mumbai. For insight & major contribution to the knowledge as I pass, I owe sincere regards to all departmental heads and other staff without whose support & encouragement the training would not have been major success. I would be negligent if I fail to thanks the efforts & unfailing moral support of my parents. I would like to thanks staff of all departments for their kind & sincere help in making this report.

INDEX S. NO. 1 2 3 5 6 7 8 9 10 PAGE NO. Preface 2 Acknowledgement 3 Introduction 5 Leaders at TAJ 6 LANDS END Fact sheet 7 Front desk 12 Housekeeping 24 Food & beverage Kitchen CONTENT

INTRODUCTION
The first check in of a guest was on 14th of April 1973. The white surf of the Arabian Sea collides with the black rocks, an outstanding sight of the Arabian Sea, as well as the cityscape across the bay. The classic view is one of the few things that will leave you dreaming. TAJ LANDS END is an exclusive business hotel located at BANDSTAND , The hotel is geographically located at the center of the city and is close to shopping and entertainment zones and mainly business and international airport. Taj lands end, Mumbai has been unanimously voted as the Best Business Hotel in mumbai from India for the year 2010 and the 14th best business hotel in india and also rated among the top 500 hotels in the world. 2010 has been a successful year as the Wink bar has been placed at the 8th best bar in the world.

OUR LEADERS AT TAJ LANDS END

MS.Birgit Zorniger General Manager Mr.Manish Gupta Resident manager Mr.Atul Bist Director Of Sales Mr. Sachin Maheshwari Food and Beverage Manager Mr.Anirudhya Roy Executive chef Mr. Himanshu Jain Finance manager Ms.Meena Bhatnagar Executive Housekeeper Mr. Front Office Manager Mr. Abdulla Khan Material Manager Mr. Anmol Ahluwalia Accommodation manager Mr.Hemant Gupta Human Resource Manager Mr. Ghanshyam Tripathi Chief Engineer Mr.Prashant Potkar Security Manager Ms.Archana Kadwadkar \Health Club Manager Ms.Anita Elavia Learning and Development Manager Mr.Arnob Choudhary Laundry Manager Mr. Shailendra Ahire Systems Manager

TAJ PRESIDENT FACT SHEET

Taj President couldnt have wished for more ideal location. Overlooking the Arabian Sea, the city, and the pool is too much to ask for; the hotel is close to every business area. The 292 room five star business property, taj president is present in the centre of old Bombay. This hotel offers a panoramic view of the Arabian Sea and the cityscape across the bay. The ambient dcor of the hotel is the well-defined blend of the marble with rich wood. Hotel information Address:TAJ LANDS END, , BANDSTAND BANDRA 400 050. India Tel. no. : 022 - 66681234 Facsimile: 022Website: www.tajhotels.com Location: the hotel is located in BandraIt is 12kms (30 minutes) from the domestic airport and 45 minutes from the international airport. Situated amidst 6 acres of landscape greenery, the taj lands end offers convenience amidst a general ambience. The

comforts and facilities of all 493 guest rooms and suites are splendid. Accommodation: The property comprises of 493 rooms of which 33 are suites. Deluxe rooms: present on 3rd, 4th, 5th, 6th, 7th and 8th floor, each floor has one suite. Each deluxe floor has one suite at room 02 Deluxe premium rooms: present on 9th, 10th, 11th, 12th, 14th, 15th and 16th. Each deluxe premium floor has 2 suites at room 02 and 20. Executive rooms: 2nd and 17th floor respectively. The 2nd floor has 01 suite at room 02 and 17th floor has 02 suites at room 02 and 20. Room no 615 is a special room for guests who are handicapped. Smoking floors are: 2nd, 4th, 6th, 7th, 10th, 11th, 15th, 16th and 17th. Non smoking floors are: 3rd, 5th, 8th, 9th, 12th and 14th. Rooms with video camera facilities are: 215, 315, 415, 515, 715, 1414, 1415 and 1615 specially made for single lady travelers.

Room description: Deluxe rooms: all the rooms are elegantly designed, the floors and furniture have shiny wooden surface, and offer a mini-bar, direct dial 2-line speaker phone with international direct dialing and Voicemail facility, hairdryer, laptop size electronic safe, tea/coffee maker, ironing board on request, daily newspapers. Wireless internet connectivity and color television with international satellite channels, 42plasma TV, DVD players with Sony woofers and speakers and a radio. Present on the lower floors. Each room is 260 sq .ft. Deluxe suites: Suites are of 512sq .ft, elegant marbled bathroom with beautiful fixtures and bath tub. Low bed with silk curtains and has a clean city view. Deluxe premium rooms: Rooms on higher floors, with luxurious five fixture bathrooms, non-smoking rooms available rooms on request. Guest has a choice of rooms that overlook the Arabian Sea, pool or the city. It has the same features of the deluxe rooms, the room has shiny wooden flooring and room is surrounded by a husky golden cloth material.

Deluxe premium suites: luxuriously appointed, spacious rooms (512 sq .ft.). Highly personalized 24 -hour butler service. Again a luxurious bathroom and spacious wardrobes.

Executive rooms: Sea and city facing rooms of (260 sq .ft) with a panoramic view of the Arabian Sea. Has the modern look and carpet on the floor. Executive suites: sea facing suites (512 sq.ft.) with a panoramic view of the Arabian Sea. Each of these suites has a living room, bedroom and attached dressing area. The suites overlook the pool and city too. Guests in executive suites are offered with round the clock highly personalized butler services. Floors are carpeted it has a modern look. Other Facilities, Health club: State of the art fitness machines. Is open 24 hours and is located on pool level. Swimming Pool Timings 0600 is 2200 pm. Personal gym instructors and dietician are ready for guest service. Taj saloon for both men and women. Open from 9am-2200pm. It offers the best of best of beauty treatments and hair styles. Location: pool level.

Business Center Is located on the 1st floor and is open for 24 hours. Taj Lands end Business Center furnishes entire requirements of todays Business traveler ranging from conference rooms to basic services like offering high speed internet connectivity, work Stations , Multimedia Computers, Laptops, Photocopiers, Scanning , Spiral Binding , Laser and color Printer, Courier Services, Faxes, and above all Secretarial Services. We also provide equipments like O.H.P data projector/ LCD, etc. and services like video conferencing and Tele conferencing on request. Also has a small library for book lovers. Travel desk - Open round the clock. Facilities include booking/ confirmation / cancellation of air tickets, car and coach hire, domestic and international air ticket car and coach hire domestic and international air ticketing / rail ticketing / air charters and destination management and itinerary planning. Regarding car hire. Executive Offices offices are located on the 1st floor. Fire Exits- there are three two Exits on the guest floors.

Elevators- There is a total of 4 elevators for guest use and 3 elevators for Service.

FRONT DESK
TTAJ LANDS END

Introduction: the front office is located on the lobby level of the hotel. It is the main hub of activity for the in house guest.

There are various types of rooms in the hotel which are as follows: Deluxe rooms Deluxe Premium rooms Executive rooms Deluxe suites Deluxe Premium suites Executive suite The rack rates for the rooms are as follows: Deluxe rooms: 17500/- (single bed) : 18500/- (double bed) Deluxe suites: 28000/-(single bed) 28000/-(double bed) Deluxe premium rooms: 18500 /-(single bed) 19500 /-(double bed) Deluxe Premium suites: 32000/-(single bed) 32000/-(double bed) Executive rooms: 16000/-(single bed) 17000/-(double bed) Executive suite: 24000 (single bed) 24000 /-(double bed)

FOOD & BEVERAGE OUTLETS MASALA BAY Indian food is served Theatrical kitchen Extensive wine and champagne list to compliment the food seating 6-8 persons each Lunch - 12:45 p.m. 2:45 p.m. Dinner - 7:30 p.m. 11:45 p.m. VISTA CAFE At cafe one can enjoy all the wonders from the simple to the sumptuous that until now could only be found in homes along the konkan coast. Modeled after a typical mangalorean home we do things the old fashioned way, the spices are stone ground, the freshest fish will grace your palate. 24Hrs coffee shop Ming Yang Cantonese and Szechwan Cuisine Offers a wide range of pizzas, pastas. Serves breakfast buffet everyday Serves Sunday brunch every week A wide range of wines and champagne are present

Atrium lounge Located at the Lobby Level, it is a modern bar with a rough and sandy look, recently rated as one of the top ten Bars in the whole world. Open from 6.00 pm 12.45 am . OTHER SERVICE AND FACILITIES OFFERED 24 hour in-room dining 24 hour Butler service 24 hour Business Center 24 hour Laundry Services 24 hour Health Club & Spa Overnight laundry / dry cleaning Specialty Restaurants Taj salon Complimentary Incoming Fax Safety Deposit Box at Front Desk Valet Services Library at business centre 24 hour modernized and spacious Gymnasium Separate Gents / Ladies Spa Section. Steam / Sauna in Gents and Ladies section. Aroma therapy Massage Services. Swimming Pool.

 Dietician Services Instructors on call for the Pool and the Gymnasium. Arrangements for Golf at various Golf Cubs in the city ORGANISATION & HIERACHY OF FRONT OFFICE STAFF front office manager assistant front office manager duty managers guest relation executive travel desk executives bell boys FUNCTIONS OF THE FRONT DESK 1. Check for all arrivals for the shift and accordingly order for garlands for guests for whom a traditional welcome has been listed 2. Also ensure that the aarti-tikka tray is always clean and ready to use 3. Check for any follow up on the hand over book and log book 4. Check for room blocking by reception/ room controller- is room blocking according to guest request and expected time of arrival

5. Check duty managers log book for any apology notes to be done for complaints, etc 6. Once the above is done, then GRE is to make courtesy call list for the day, here a tally is done with the previous day list and a check with duty manager and rooms controller/ reception/ cashier for any follow ups to be done with the guest in house regarding billing instructions and departure details 7. Check for inner circle follow ups 8. Check on profiles for duplication and delete accordingly 9. Check for number of visits of guest arriving the next day. According to the number of the visit organize the gift and the letter of thanks for the guest.

FUNCTIONS OF THE CASHIERS DESK

Billing information desk for the in house guest Check out desk Accepts cash payment in the form of receipts & make payments in the form of paid outs Foreign currency exchange counter Accepts advance payments for future reservation The cashier assists the guest in issuing safe deposit lockers & keeps a record of usage. FUNCTIONS OF THE BELL DESK Ensures immediate baggage handling of the resident guest Baggage assistance during check in/check out Umbrellas & face towels at the bell desk during the monsoons Newspaper & magazine delivery Incoming and outgoing parcel handling FUNCTION OF THE CONCIERGE First information desk for any leisure arrangements in side or outside the hotel Provides various travel information like maps, city guides, shopping lists etc
Thorough knowledge of local culture to provide necessary suggestions to the guest when asked

THE PROCESS INVOLVED IN THE ARRIVAL & DEPARTURE OF GUEST ARRIVALS 1) PRE ARRIVAL STAGE Locate the reservation using Fidelio When located check the name of the guest & no. of nights booked for Check the occupancy Check the room category(if upgraded) Check the room rate, inclusive packages & billing instructions Check the mode of payment & any loyalty programme membership Check traces & cashier reservation remarks Check profile screen Check for all the details that are missing in the guest profile check for hidden remarks check the status of the room show a check-in print a registration card check the print out make the room keys keeping in mind the duration of stay & no. of pax

neatly write the guest name on the key jacket remove welcome letter from the slot n keep ready Keep luggage tag ready. 2) RECEIVING THE GUEST Approach the car, open the door and greet & welcome the guest and assist him with his luggage. Escort the guest to the room & explain the guests room preferences DEPARTURE 1) PRE DEPARTURE PROCEDURE On arrival the guest is inquired about the date of departure & time The previous day the front office cashier will review all the bills On receiving a departure calls from a guest Associates will reconfirm the no. of bags Reconfirm transportation Any consumption from mini bar 2) DEPARTURE

Once a guest approaches the desk ask for his room no. & confirm his last name Inform the bell desk about the no. of bags Inform the mini bar to check for consumptions Check all traces & actions Check billing instructions Print the bill & present it to the guest Once the bill is checked by the guest print invoice copy and present it to the guest for his signature Reconfirm the mode of payment The guest will be allowed to view & verify his/hers bill CASH SETTLEMENT if the amount is more than 25000/the pan card no. of the guest will be requested A cash receipt will be generated for all cash settlements. The receipt will be handed over to the guest & the other slip will be kept with the cashier as a supporting document

CREDIT CARD SETTLEMENT If the guest request for a credit card settlement a copy of the bill amount will be taken The first copy of the bill amount will be given to the guest

The credit card will be handed over to the guest with both hands after confirming the guest signatures on credit card & bill amount

All bills along with their supporting vouchers will be neatly folded & presented to the guest

escort the guest to the main porch along with his luggage & thank him for his stay Do not leave the main porch till the guest is seated & leaves.

BUSINESS CENTRE The business centre is a part of the front office & is located at the lobby level of the hotel. This is a 24 hr operational department. It caters to all the business needs of the guest. The business centre consist of 4 board rooms and 4 internet work stations. Boardroom 1: 3 seater with 1 office desk Boardroom 2: 6 seater Boardroom 3: 8 seater Boardroom 4: 12 seater The boardroom once rented comes with scribbling pads, pencils, bottles of water (depending upon the no of seaters), mint, I round of tea/coffee & cookies complimentary. The other services provided by the business centre are:secretarial services like photocopying, printing, scanning, faxing & binding courier services- local/ domestic/ international mobile refilling- Vodafone computer supplies & stationary on sale like CDs, mouse(wireless/optical), pen drives etc internet services outstation calls

CONFERENCE ROOM ROOM 1 (12 PAX) ROOM 2 (6 PAX) ROOM 3 (8 PAX) ROOM 4 (3 PAX)

PER 4 HOURS HOUR HALF DAY 1900 1350 1600 1000 7000 5000 6200 3500

9 HOURS FULL DAY 11500 7500 10000 6500

24 HOURS 23000 15000 20000 13000

wi-fi services scribbling pad stationary kit flip chart board Audio visual services. RENTAL CHARGES OF BUSINESS CENTRE

HOUSEKEEPING
Taj Lands End, mumbai

Housekeeping is an operational department in the hotel which is responsible for cleanliness maintenance, aesthetic upkeep of rooms, public areas back areas & surroundings. The housekeeping department is situated in the basement area of the hotel.

ROOM INVENTORY Total inventory of 292 rooms, including 23 suites. Break-Up: Deluxe rooms: 120Rooms Deluxe premium Rooms: 133Rooms Executive Rooms: 39Rooms Suites: 23 Suites Smoking floors are: 2nd, 4th, 6th, 7th, 10th, 11th, 15th, 16th and 17th. Non smoking floors are: 3rd, 5th, 8th, 9th, 12th and 14th.

HIERARCHY OF THE DEPARTMENT executive housekeeper housekeeping manager assistant housekeeper floor supervisors guest room attendants

DUTIES & RESPONSIBILITIES OF A GUEST ROOM ATTENDANT cleaning of a given no of rooms ensuring a defect free room single point entry of rooms provides high level of service follow up on any assignment given by supervisors should be helpful & courteous to guest maintain hygiene standards by using proper usage of chemicals ensure fire exits, pantries & back area corridors are maintenance free follow security procedures DUTIES & RESPONSIBILITIES OF FLOOR SUPERVISORS supervisors should ensure maximum efficiency at work inform executive housekeeper about any damage or loss done ensure super cleaning is done periodically ensures guest special request are delivered to the guest & then bought back keeps record of various task follows emergency procedures

ensure that amenities go to the room on time should be able to identify all the guest by their name & preferences take care of guest complaints needs to coordinate with front office to get priority rooms if DND is on for two consecutive shifts the duty manager should be informed takes care of discrepancy reports & updates hotel system should know the room layout & conditions Ensure proper usage of chemicals. The time taken to clean a departure room is 40 minutes & the time taken to clean an occupied room is 20 minutes. The order in which rooms have to be cleaned is 1. vacant rooms 2. departure rooms 3. occupied rooms

THE CHEMICALS USED IN THE HOUSEKEEPING DEPARTMENT PRODUCT TASKI R1 TASKI R2 TASKI R3 TASKI R4 TASKI R7 TASKI R6 D7 PRODUCT DESCRIPTION Bathroom cleaner Hard surface cleaner Glass cleaner Furniture maintainer Air freshner Water closet cleaner Metal cleaner COLOUR USAGE White 1:20 or 50

Light 1:20 or 50 green Like water 1:20 or 50 White Ready to use white Jet blue white Ready to use Ready to use 1:50

All taski products are manufactured by Johnson diversy. GUEST ROOM SUPPLIES laundry bag shoe shine pair of slippers sewing kit pens/pencils scribbling paper

envelopes letterheads postcards ashtray/ matchbox Bible Bhagwadgita Newspapers Bottles of water Tea & coffee sachets Clip hangers Coat hangers Tea kettle Cups LADIES ESSENTIALS Bath & shower gel Hand & body lotion Talcum powder

BATHROOM SUPPLIES Bath towels Face towels Hand towels Bath mat Bath robe

Dental kit Shaving kit Shower cap Comb Loofah Disposable bag Soap Shampoo Bath gel Talcum powder Hand and body lotion toilet roll tissue paper toggle glasses weighing machine hair dryer

BED SUPPLIES mattress protector bed sheet duvet cover pillow protectors pillow covers

FLOWERS USED IN THE HOTEL & THEIR PRICES NO. 1 2 3 4 5 6 7 9 10 12 13 FLOWER NAME carnations gerbera Gladiolas anthodium Bird of paradise Iilium Orchid Golden rod Palm leaves Lotus Lotus leaves RATE 4.50 5.00 6.00 24.00 20.00 25.00 25.00 15.00(pkt) 2.00 8.00 5.00

The flower arrangements are kept in different areas of the hotel such as:I. guest rooms II. guest corridors III. lobby IV. banquet halls V. Restaurants etc

PILLOW MENU SR.NO TYPE OF Description PILLOW 1 Cotton pillow Are hypo-allergenic ,dont grow mouldy with age 2 Energy Treated with Himalayan herbs to pillow promote clarity, concentration and energy renewal 3 Spondi Designed to prevent neck or back pillow strains 4 Slim pillow Soft, elemenating any discomfort 5 Peace pillow Contains lavender, famed for its healing, these scents contribute harmony and well-being 6 Standard Plump pillow with softer material pillow

7 8 9

Meditation pillow Tranquility pillow Hangover pillow

Blended with aromatic Indian herbs for purification and arouse enlightened qualities Treated with Tibetan and Himalayan herbs to clear away past tensions and purifies the mind Treated with Himalayan herbs to reduce headache during a hangover

Vista
FOOD AND BEVERAGE SERVICE
Taj Lands End, Mumbai

Taj Lands End has four food & beverage outlets they are as follows:

 Masala bay west coast Indian cuisine Restaurant mingyang - Authentic Chinese Cuisine vista - A happening all day dining experience atrium lounge - An ideal place to meet and entertain guests. Mostly all types of alcohol served.

vista
vista means an informal place and seating which serves Italian food. An all day contemporary cafe, offering the perfect ambience for a quick breakfast, business lunch and an intimate evening meal. Serving Italian food. Vista has 117 covers & is divided into 4 sections. It offers an extensive buffet & an ala carte menu.

The buffet timings & rates are as follows:Breakfast buffet 7:00 10:30 Paid according to room

plan. Sunday brunch 12:00 3:30 1650/- including alcohol 1475/-excluding alcohol 10.75% tax is inclusive of both.

The Sunday brunch buffet consists of: 1. A wide variety of salads 2. Soups 3. Ham and baken 4. Cheese 5. Pizzas 6. Dips and breads 7. Pastas 8. Fish 9. Crepes 10. Waffles 11. cereals 12. Beverages( juices ,mocktails ,cocktails, beers, champagne, wines, liquors, tea and coffee ) 13. A range of delicious desserts

A part of the coffee shop The seating arrangement in trattoria consists of wooden chairs and sofas. The table shapes are square & rectangular in nature. The cutlery and crockery used on the table is as follows: Quarter plate A.P.knife A.P.fork A.P.spoon A water glass A serviette

A part of Thai pavilion

SEQUENCE OF SERVICE Action of Sequence 1.Greet the guest(no reservations) 2.Offer table preference, inside or outside seating 3. Escort and assist with seating to prepared table 4. Greet guest at table using guest name 5. Offer and take beverage order, offer bottled water Responsibility Host /manager Host/Manager Host/Manager Front Server Front Server

6.

Open check and post order to point Front Server of sale 7. Pick up and serve beverage Front Server 8. Present menus and wine list Front Server 9. Explain menu and degustation Front Server 10. Pick up and serve special bread and Table Steward spread 11. Make recommendations and answer Front Server questions 12. Take food and wine order, pass Front Server order to Back Server Back/Front 13. Post order to point of sale Server 14. Prepare table for food and wine Back/Front service, mis en place Server Front/Back 15. Pick up and serve wine Server 16. Serve bread and butter Table Steward 17. Pick up first course food and Back Server condiments 18. Serve first course food and condiments, and ensure initial Back Server satisfaction and completion 19. Detail table, water, wine and bread Front Server 20. Quality check by manager Manager 21. Clear first course Table Steward 22. If having second course follow steps 18-22..... if not continue to next step Front/Back 23. Crumb table Server

24. Present dessert menu 25. Take dessert order and offer coffee (If coffee order taken, clear S&Ps) 26. Post dessert and coffee order to point of sale 27. Prepare table for dessert, mis en place 28. Serve coffee 29. Pick up and serve dessert, and ensure initial satisfaction and completion 30. Clear dessert 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. Detail table, water and coffee Offer after dinner drink Post order to point of sale Pick up and serve after dinner drink Print, review and hold check Continue service Present check when requested Pick up and settle check Assist with leaving Bid farewell

Front Server Front Server Back/Front Server Front Server Table Steward/B ack Server Back Server Table Steward/B ack Server Back Server Front Server Front Server Front Server Front Server Everyone Front Server Front Server Everyone Everyone

Following are the shift timings being followed at trattoria

Morning Shift Afternoon Shift Early midnight Shift Night Shift

- 7:00am 3:30pm - 3:00pm 12:00am - 7:00pm 4:00am - 11:00pm 7:30am

Every Sunday brunch the trattoria coffee shop has very vibrant live musicians creating a very nice atmosphere. Wink (rated as the 8th best bar in the world) BUTLERS / IN ROOM DINING

These are 24 hr working departments which cater

to the needs of all guests. SHIFT TIMINGS: The Butler Service & in room dining service operates 24 hours a day in 3 shifts, 365 Days a year. SHIFT Morning Early evening Night TIMINGS 0700 1600 hrs 1500 0000 hrs 2300 0800 hrs

* A briefing that is conducted by the Shift in Charge precedes every shift STAFFING IN BUTLER SERVICES & IN ROOM DINING Operations Manager Team Leaders - Seven Team Professionals / Butlers -Thirty four Runners Seven One

MINI BAR CONTENTS 2 Smirnoff vodkas 2 black label whiskey 2 red label whiskey 2 bacardis

2 real fruit juices

1 mirinda I pepsi

1 seven ups 2 shwippez sodas 2 himalayan waters

2 kingfishers

1 coke cola

SNACK BAR CONTENT

1 border chocolate/butterscotch chip cookies

2 pringles 1 box each of almonds, pistachios

THE TEAS & COFFEES OFFERED ARE:ASSAM English breakfast tea dikom tea special assam blend taj house blend DARJEELING castalton muscatel Darjeeling margrets hope makaibang gold leaf

SRI LANKA waltrium estate CHINA jasmine tea monking king jasmine Formosa tea JAPAN

Sencha HERBAL TEA

Egyptian chamomile South African roolbeers COFFEES Expresso Doppio Con panna Cappuccino Caf late SPECIALITY COFFEES Columbian supreme decaffeinated Costa rica rainforest

ethopian aidamo aged monsoon Malabar Indian peaberry DIFFERENT TROLLEY SET UP

Set up for an Indian meal

Set up for an Chinese cuisine

Set up for a beer order

BANQUET

Banquets consist of 6 halls: Konkan Malabar Ballroom Garden view Salcette . Different kinds of seating are provided: Theatre Casual U shape

 Double U seating Round

Conference

Kitchen

Taj lands endMumbai

BUTCHERY This is an area in the kitchen where all the raw non vegetarian food stuff is stored. All kinds of meat & fish are bought & stored here after which the meat n fish are cut into the required cuts, packed & then given to their respective kitchens. It is predominantly a cold kitchen. SOME OF THE RULES lFOLLWED IN THIS KITCHEN ARE AS FOLLOWS: Seafood should be stored & processed in a separate area In case of urgent requirement only, thawing can be done in cold running water ensuring that surface temp. does not exceed 12 degrees centigrade Follow FIFO system Temperature during processing should not exceed 15 degrees centigrade & processing time should not exceed 45 mins. Clean & dis-infect all chopping boards, working tables, knives & machines with 200ppm chlorinated water before & after every use. Use single wipe paper. Wear gloves while processing Do not store food items under the machine evaporator in the deep freezer & thawing room Chopping board colour: Poultry-white

Mutton-red Vegetables-light green Seafood- grey Storage basket colour:Poultry/mutton-red Seafood-blue Vegetables-light green Fruits -yellow Thawing to be done at temperatures below 8 degrees centigrade All items should be date marked GARDE MANGER This is an area in the kitchen where all cold food preparations are carried out. In this department all types of fruit & vegetable salads & sandwiches are made. SOME OF THE SALAD DRESSINGS ARE:1) Thousand island dressing mayonnaise tomato ketchup tobasco sauce lemon juice brandy cognac chopped cocktail onions

 chopped parsely chopped gherkins chopped olives 2) Italian dressing Italian vinaigrette White wine vinegar Red wine vinegar Finely chopped garlic Dry herbs Oregano Paprika Olive oil Parmesan cheese grated Honey & lime dressing Basil pesto sauce basil leaves garlic salt extra virgin olive oil pine nuts grated parmesan cheese grind all together Honey Lime Black pepper

SOME OF THE RECIPES ARE:Pot de crme fresh cream chocolate eggyolk sugar milk

Boil the fresh cream & milk & add it to the mixture of egg yolk & sugar. Add the chocolate & bring it on the flame for a few more mins. Then remove it let the mixture cool & your pot de crme is ready. Baked yoghurt cream milk maid yoghurt Whisk the yoghurt till its smooth, add the milkmaid & cream whisk again & then bake at 180 degrees centigrade for 5 mins

Crme brulee cream fruit puree eggyolk sugar

Boil the puree & cream together. Whisk the egg yolk & sugar & then add it to the pureed cream mixture. KITCHEN This is a department where in all the raw food stuff is cooked, garnished & then presented to the guest. This is the hot kitchen. There are various sub departments in this kitchen such as: the continental section the Indian section the konkan section the thai section the trattoria section banquet kitchen confectionery HERE ARE SOME OF THE INGREDIENTS USED TO MAKE CERTAIN DISHES:-

Sweet set dahi milk sugar yogurt cardamon powder saffron jaggery cashew nuts raisins HOT JALEBI Curd Flour Sugar Water saffron ghee Pizza pizza dough olives tomato puree mushrooms onions ham chicken sausages parmesan cheese

 paprika chilli flakes Malbari paratha flour eggs milk salt sugar oil water

Paneer chilly fry

oil kadi patta turmeric mustard seeds split chillies fried paneer chilly powder garam masala capsicum jullian tomato jullian lime juice Masala bhath

rice water salt mustard seeds

chilies haldi chilly powder black pepper oil brinjal capsicum sauff curry powder hing Mutton seekh kebab

Boti( mutton mince) Chopped ginger garlic Chopped green chillies Degi mirch Salt Garam masala Jeera powder Fat Butter East Indian prawn

Oil Butter Raw mango Turmeric

Mustard seeds Onions Garlic Kadi patta Tomatoes chopped Chilly powder Slit chilies Garam masala Prawn salt

Rasam

Minced garlic Peppercorns Cumin seeds Chilly powder Turmeric powder Mustard seeds Tamarind pulp Tomato sliced Coriander leaves chopped Asafetida Oil Water Salt Sushi

Boiled rice

Vinegar Sea weed Thai ginger Soy sauce Asparagus Zucchini Bell peppers Wasabi paste (thick) Raw tuna Salmon Prawn

English mustard

BEVERAGES
Virgin Mary

Salt on glass Pepper Tomato juice Worcester sauce Tabasco sauce Ice Lime slice as garnish (For bloody Mary add vodka or gin)

Mojito
Cut lime Mint Lime juice Sugar syrup Vodka or gin Lemon soda(7up) ice

Blueberry parfay Vanilla ice-cream Blueberry crush Milk Ice Cherry

Kaireche panhe Raw mango Sugar Water Bailey Champagne Sweet cherry

Sangria Red wine White rum Red rum Fruits (apples, pears, plums etc. can be put.) Kamikaze

Vodka Sugar syrup Lime juice Flavors such as (hazelnut, melon etc.) Cherry

Strawberry ice tea Strawberry crush Black tea Lime juice

 Sugar syrup Ice Water or soda Long island ice tea

Vodka Gin White rum Cointreau Black rum Ice Coke

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