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b. The Indian Hotels Company Limited and its subsidiaries are collectively known
as Taj hotels Resorts and Palaces.
c. Operates in the luxury, upper upscale, upscale and budget segments of the
market.
d. Recognized as one of Asia's finest and largest hotel company, we are defines by
style, warmth, heritage and the hospitality expertise.
The Taj Mahal Place, Mumbai, a gracious landmark of the Mumbai offers
panoramic views of the Arabian Sea and the Gateway of India.
Location:
- Located near Gateway of India, Apollo Bunder
- Air Space over The Taj Mahal Palace, Mumbai only accessible by defense
authorities.
- Local police station (Colaba) and Fire Station (Colaba) are within reach of 2-3
minutes driving time.
- Being located in a VIP zone, frequent patrolling done by Mumbai police &
Intelligence agencies.
Reinventing Services
The Taj Mahal Palace houses 42 generously appointed suites, each adorned with
original paintings and period furniture to transport guests into a world of regal
luxury and grandeur.
Rich and stylish rooms with strong architectural backgrounds and sumptuous
furnishings and materials-polished rosewood floors, sparkling white balustrade
wainscoting echoing the fanciful forms of exterior balconies, the ceilings soaring
upward, enriched with beams and arches that are reminiscent of the hotel's atriums,
the massively footed mahogany bed with a soaring headboard reminiscent of
arches and elephant tusks. When one enters The Taj Club Rooms, they will be the
culmination of the Taj experience
- Shamiana : All day dining restaurant, offering a wide variety of choices from
Indian and international cuisines
- The Zodiac
grill : Recipient of the prestigious Wine Spectator - Award of
Excellence, creates an unforgettable ambience that perfectly
complements its creative French cuisines and unrivalled
service.
- Wasabi by
Morimoto : This award winning restaurant offers a variety of Japanese
delicacies with an array of delicious sakes and mouthwatering
sushi's.
- Starboard : Portside bar with a maritime theme welcomes you aboard for an
evening.
-Harbour Bar : A stylish and sophisticated retreat for a drink or an informal meal,
first opened its doors to the discerning Mumbai gentleman in
1933.
- Golden
Dragon : Started in 1973, India's first authentic Sichuan restaurant recently
reopened with a contemporary new look.
Today, The Taj Mahal Palace, Mumbai offers 11 grand banquet rooms, tastefully
refurbished to include the latest in business and state-of-art facilities, yet retaining
the elegance and old-world charm. The catering services are overseen by Grand
Executive Chef Hemant Oberoi, while a retinue of banquet planners and hospitality
personnel ensure every event is managed with clockwork precision.
The Ballroom
Long been the venue of some of Bombay's most historic meets and social events-
has transformed into an efficient meeting room where technology is placed at your
disposal, just a button away. But it just as easily transforms into a social setting
with grateful arches, scalloped pillars and crystal chandeliers giving it an air of
regal elegance.
Wellness and Leisure
Taj Air
Taking its legendary hospitality to an all-new level, Taj introduced Taj Air - an
exclusively charter service that offers travelers higher levels of safety, efficiency
and reliability in the comfort of their very own aircraft
Taj Hotels Resorts and Palaces remains deeply committed towards the safety and
security of all our patrons and staff. Taj Hotels Resorts and Palaces is reinforcing
security measures in place, with particular emphasis on our hotels in all key
locations.
We work with our security consultants from Israel and have a process if continual
improvement as new technology and training becomes available.
- Pneumatic Bollards
- Turnstile
- Reinforces Planters
Training Report
Training Schedule :
Work Performed :
1. Preparation of TIC (Taj Inner circle ) form and filling them up, using details of
the guest present in Fidelio. Taj Inner circle was for guests who have stayed in the
hotel for more than 10 times. This card could be upgraded to Taj Gold, Taj Silver
and Taj Platinum. - Updating guest folios on the system
2.Preparing VVIP Passes for the staff , This Card was made for security purposes.
Also when there is some International High profile Guest comes to the hotel,
presence of this pass was compulsory for the staff who ever comes in contact with
the guest.
3. Filling of Guest Complaints, Guests who have travelled in the previous hotel's
and had found something unpleasant about the room or bad about the service often
leave's a bad comment during checkout or through email and all these complaints
are recorded in Taj Guest complaints Site which is accessible all over the world for
the Taj front office. These complaints are used by the front office staff to inform
all the other departments that such guest's are in the hotel and so and so are the
likes & dislikes of the guest so please do the needful to make their stay pleasant in
our hotel. E.g. - A guest is allergic to peanuts and in the previous Taj hotel they
had gone instead of informing the staff, the guest was served with peanuts so to
avoid such incidents.
4. Printing and Submitting of Guest & VIP Guest Arrival Reports - These reports
are stored in the Fidelio under reports section. These Reports have to submitted to
the General Manager's office for making Welcome Cards for the guests. These
cards are printed and personally signed by the G.M for all the guest's.
5. Sorting of 9 lakh reports - This reports are known as 9 lakhs report, also known
as the Reg Card ( Registration Cards). These cards have all the necessary required
details of the Guest such as the Xerox copy of the pan card, passport, driving
license also of Visa's if the guest is an international guest.
6. Slipping of Welcome Card's into guest rooms - After the Welcome card is
printed and signed by the G.M , it comes into the Front office for slipping them
into the room. These Cards are they distributed into Suites, Palace & Tower
according to the Guest name, and the details are looked into Fidelio.
SPECIAL OBSERVATIONS
10TH VISIT (RANGING FROM 5TH -15TH VISIT)
Tower -
Work Performed -
In Housekeeping department, all the HK staff had to report to work at 7:30 for a
prayer. Then they are allotted a particular floor and rooms to be cleaned. I was
placed under Mr. Prahlad, I had to help him in cleaning the rooms. Task performed
by me where removing all the linen from the bed such as bed sheets, duvet cover,
pillow cover, good night mats etc. And after removing, putting of fresh linen's.
Other work's were Dusting of room, Placing Shaving kit, Toothbrush-toothpaste
kit, Shampoo, Conditioner, Body lotions. Cleaning of mirror properly so that not a
single stain remains on them. Vacuuming of balcony and room, It should be
properly done so that not a single piece of paper, hair or any foreign material
remains on them, The room should be made as good as new. The staff cleans a
room in less than 20 minutes, and makes sure that all the work allotted to him are
completed within the allotted time.
STANDARD:
Guest birthdays and anniversaries should be acknowledged by extending greetings
and appropriate amenities to enhance brand loyalty and develop a relationship
between Hotel and the guests.
Public Area -
Work Performed -
In Public area, we had to work from 8:00 am till 12:00 am then 2 hours break then
we had to report to Housekeeping office for the briefing .Restaurants and Banquets
were allotted to clean. In restaurants, the tables, Wine Racks, Side Skirts, Mirrors,
Under the tables, Mirror frames, Show piece racks were to be cleaned. and in
banquets the brackets are to be cleaned, the side skirts, the chandeliers are cleaned
very carefully their glasses are removed, cleaned properly and then are put back
again. The Banquets are vacuumed properly so that not a single foreign material
remains on the floors such as paper, withered flower petals, pins etc. Before every
banquet function, the banquet hall thoroughly checked to see that the hall is
properly cleaned
Conference floors were also allotted to clean , in these floors we had to clean the
side skirts, the frames, paintings which were to be cleaned very carefully, the
tables, the chairs, the cupboards, the Television set, the Computer, the Air
conditioner skirts etc.
Areas cleaned under public area were Rendezvous, Ballroom, Crystal room,
Golden room 1 & 2, Emerald - Jade, Sapphire, Gateway & Princess room under
banquets and Souk, Zodiac grill, Starboard, Golden Dragon, Wasabi by morimoto,
& Harbour Bar under restaurants.
Laundry
Work Performed -
Segregating of Pillow covers into palace and tower. Segregating of napkins and
Placing of napkin for ironing in the D-Hooge Roller. untangling of Duvet covers.
and placing them in the big iron roller. Segregating of Goodnight mats and placing
them for ironing. Segregating of ironed napkins and placing differently as per
banquets and restaurants. Segregating of Bath Towels, hand towels, face towels,
Shower mats. Placing Scarf's for ironing.
Food And Beverage
Restaurant - Shamiana
Charges -
a. - Breakfast- Rs. 1500
b. Lunch – Rs. 2900
c. Weekend Brunch – Rs.3500
Work Performed -
Reporting to work at 7:00am to attend the briefing. I was allotted the Toast station
for the breakfast as well a to look after the Buffet and egg station simultaneously.
I had to toast White and Brown ( whole wheat) breads. and also to deliver it to
guest tables. The breakfast timing was from 6:00am to 10:00am. I was also giving
the work of handling Juice counter and also to take various types of juice on the
salver and ask the guest if they would like some. After the breakfast we had to
clear the toast counter, as well as the buffet and clear the whole buffet table. Then
we had to do the setup for the lunch buffet. For lunch we had to go and do the pick
up from gardemanger for the cold food and Pastry for the desserts. The starting of
the buffet were all the cold food, salads and to make it look appealing there were 3
food carvings were placed and in the weekend instead of food carvings a big ice
carving was placed, which was made my Chef from gardemanger. Then there were
Main course kept and then the desserts at another table. The Lunch timing was
from 1:00pm to 2:30pm. After which the whole buffet was cleared, the remaining
food was all either eaten by the staff or disposed off. The carving were sent back to
gardemanger. On Thursday, Friday, Saturday and Sunday we were sent to
Aquarius after 5:00 to do the Barbeque setup, for the barbeque setup, we had to
bring Ice, and barbeque plates and do a complete stall setup for it. and The
Aquarius is only for the resident guests and the Barbeque Stall only opens during
Winter season.
Banquets
Work Performed -
Filling up of the trolley with all the items required for the Tea and coffee service.
Putting up of the frill on the table for Tea and coffee setup. Doing Tea -Coffee
setup, placing of all the items on the table and all the extra ones under the table.
making of tea & coffee according to the guest demands. Setting up of the Buffet
Counter, Doing clearance, Setting up of covers on the table Setting up of table for
Sit down Service and doing sit down service for the guests. Handled a Tea - Coffee
Service of 150-200 guests in Golden Room all alone because the banquet's was too
busy and every staff was busy in some other banquets. For different function,
different types of setup's and decorations were used.
Events happened in the following days were IIT Bombay- Washington University,
Rotary of Mumbai, ASNO ( Asiatic Society of Neuro-Oncology ), Engagement
and Wedding.
Food Production
Staff Cafeteria -
Work Performed -
Work Performed -
Every day after coming to work i had to go and check the Walk-In, just in case if
the walk in is dirty I had to clean it and place everything properly, and see if the
tagging of all the food items are properly done or not.
Butchery
Duration in the Department - 1 weeks
Work Performed -
Work Performed -
Preparing Cheese chilly tartlets. Making béchamel Sauce. Chopping of Olives and
Slicing of Onions.
Preparing lasagna
Preparing Cheese wontons, Pepper Jalapenos, Lamb Cutlets, Chicken tikka, Veg
Hariyali Kebab, Fish pepper.
Q. How different was your on Job training different from the
theoretical inputs given in the college ? And what is your
learning outcome of this ?
Just like the airlines have an Online boarding pass through an E-Ticket, in a similar
way, the hotel could have a check-in form online, at the time of their reservation
after the payment has been settled, so that they are not kept waiting for manually
filling the form and wasting time.
This can be done with the existing TIC guests as the hotel already has all their
information.
As a similar process is already been carried out for repeat clientele, this should be
done for first timers as well, to save time.
My overall experience has been great at the Taj Mahal Palace, Mumbai. The
managers and the working staff have played a major role in my development and
working as an industrial trainee at the Taj Mahal Palace, Mumbai.
Thank You.