Industrial Training Report On

Hotel Name: TAJ HOTEL AND CONVECTION

CENTRE,AGRA
Starting Date: 1ST MARCH

End Date: 31ST AUGUST

Total Weeks:

Partial Fulfillment of The Requirement For The Completion of SEMESTER IV of

B.Sc In Hospitality and Hotel Management In the Academic Year 2021 in TAJ
HOTEL AND CONCION CENTRE,AGRA.

Submitted By Date of Submission Submitted

To:
PUJA KUMARI
PANDEY MRS.PRIYA
SINHA

19040017
 DECLARATION

I, Puja kumara pandey student of Netaji Subhas University, Pokhari, Jamshedpur

hereby declare that I have completed my Training Report on “Taj hotel and
convection” hotel Agra, Uttar Pradesh in the year Academic year 2021

The information submitted is true and to the best of my knowledge.

Puja kumari pandey

2019-2022

2021/4th semeter
ACKNOWLEDGEMENT

I attribute my sincere thanks to my institute, Netaji Subhas University, Jamshedpur and Taj
Hotel& Convention centre Agra.,for providing me this big platform to experience the valued
training of hospitality sector. I would also like to thank my institute faculties MOJIB Ashraf Sir,
Mr. Ravikant Sir & Mrs. Priya Mam for their constant support throughout my training. I am very
grateful to them for their involvement and teaching different facets of the hospitality sector. The
training was conducted in highly comfortable and hygenic environment to the reputation of Taj
Hotel & Convention centre Agra .It was highly valuable for me, which helped to put all my
academic knowledge into practical field. I have learnt to sharpen my skills, develop my
personality, knowledge and positive attitude to make a career as a successful Hotelier. My whole
training was a wonderful learning experience and got to deal with skilled and experienced staff
members who helped me a lot in learning on how to get maximum work output in a short period
of time. My whole training period has made me more confident about my communication skills
as I was in constant contact with the guests and senior staff members. This internship showed me
the real picture of the Hotel Industry. It has made me realized that the hotel industry is one of the
best industry to work for with both fun and learning.

PUJA KUMARI PANDEY

MRS.PRIYA SINHA

Department Of Hotel Management

NSU,JSR
TAJ HOTEL AND CONVECTION CENTRE
JAMSHED JI TATA
INDEX

PARTICULARS
S.NO PAGE NUMBER

1 INDEX
2 INTRODUCTION
3 DEPARTMENT
4 CONCLUSION
History

Taj Hotels is a chain of luxury hotels and a subsidiary of the Indian Hotels Company
Limited,headquartered at Express Towers, Nariman Point in Mumbai. Incorporated by the
founder of the Tata Group, Jamsetji Tata, in 1903,the company is a part of the Tata Group, one
of India's largest business conglomerates. The company employed over 20,000 people in the year
2010.

JamsetjiNusserwanjiTata (1839–1904), founded the Tata Group

Taj Fort Aguada Beach Resort Hotel

JamsetjiNusserwanji Tata, founder of the Tata Group, opened the TajMahal Palace, a hotel in
Mumbai (formerly called Bombay) overlooking the Arabian Sea, on 16 December 1903. It was
the first Taj property and the first Taj hotel. There are several anecdotal stories about why Tata
opened the Taj hotel. According to a story, he decided to open the hotel after an incident
involving racial discrimination at the Watson's Hotel in Mumbai, where he was refused entry as
the hotel permitted only Europeans.Hotels that accepted only European guests were very
common across British India then. According to another story, he opened the hotel when one of
his friends expressed disgust over the hotels that were present in Bombay then. But a more
plausible reason was advanced by Lovat Fraser, a close friend of the Tata and one of the early
directors of the IHCL group, that the idea had long been in his mind and that he had made a
study on the subject. He did not have any desire to own a hotel but he wanted to attract people to
India and to improve Bombay. It is said that Jamsetji Tata had travelled to places like London,
Paris, Berlin, and Düsseldorf to arrange for materials and pieces of art, furniture and other
interior decor for his hotel.TheTaj group has since then developed and flourished, under the Tata
Group.

The TajMahal Palace in Mumbai is the first hotel of Taj, opened in the year 1903.
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 TajMahal 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 RambaghPalace in Jaipur, UmaidBhawan 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 Bengaluru,
Taj Connemara, in Chennai and Savoy Hotel in Ooty. With the opening of the Taj West End in
Bengaluru, the Taj Group made its foray into Bengaluru. The five-star deluxe hotel, Taj Bengal
in Kolkata, was open
The TajMahal was built by Emperor Shah Jahan for his beloved queen, MumtazMahal, almost 4
centuries ago, bestowing everlasting fame on the town of Agra. Even today millions flock to
seventh wonder of this world. Agra’s newest landmark, the Taj Hotel & Convention Centre, lies
a short walk away from the Eastern Gate of this fabled monument. This modern 5 star hotel near
TajMahal reimagines all that Agra can be.

Our luxury hotel in Agra has 239 plush rooms including 12 lavish suites and one presidential
suite to whisk guests away into a world of repose.

A refreshing rooftop infinity pool with magical views of the Taj Mahal, an invigorating spa and a
buzzing fitness centre are at hand to rejuvenate every guest.

There is also an abundance of dining options to delight the epicurean.

Daawat-e-Nawab, one of Agra’s finest Indian restaurants, serves authentic Nawaabi and Mughlai
cuisine, accompanied by live Indian classical music.

The airy, spacious, all-day diner, Palato, with its lively buffets, show kitchens and globally
inspired dishes, is always buzzing.

The Tea Lounge welcomes guests with a wide selection of rare teas, gourmet coffees, freshly
baked breads and light bites.

The Liquid Lounge has an extensive wine list and a vast collection of Single Malts.

And Infini - The Sky Lounge, enlivens evenings with inventive cocktails and a live DJ. Guests
can dance the night away here under the silvery gaze of the Taj Mahal.

The Taj Hotel & Convention Centre, Agra, our 5 star hotel in Agra, also confers pride of place to
3700 sq mt of event spaces, conference venues including one of the biggest banquet halls in
Agra. These event spaces & meeting venues in Agra have been designed to truly do justice to
those annual sales meets or to big fat Indian weddings.

The luxury hotel also provides the perfect vantage point to take in the many riches of Agra.
Including the rugged, red sandstone glory of Agra Fort, built by Emperor Akbar. The historic
Fatehpur Sikri and Sikandra, two ancient cities seemingly locked in time. The exotic birds of
Keoladeo National Park. And of course the many charms of the town itself.
FRONT OFFICE

INTRODUCTION

Front office deals in accommodating guest in the hotel and is a very important department. It is
an essential because it deals with the allocation of room, which is a major income of hotel. The
way in which a receptionist deals with the guest has d direct impact on the guest. Front Office is
one department, which deals with guest directly. A receptionist, with his salesmanship can
induce the guest to stay at the hotel and in this way it increases the revenue the of the hotel. The
person at the reception carries the perpetuation of the hotel with him. They take down the Check
INS of the guests and groups. They hand over the keys to the guest too. The first thing done by
an assistant is to check whether the guest has a reservation or not. In case he is not shown any
reservation and the guest is a walk in then the guest can be straight away refused in case he is
suspected of any untoward thing. Incase the guest has a booking then a registration card is given
to him to fill up board.sThe require details. (the card attached along with the page for everyy
detail0. Then the guest is handed over the key to his room, which the assistant checks on his
room, which the assistant checks on his computer and allots The bellboy then leads the guest
away to his room. Then the assistant enters the details of the card into his computer. An
identification number is given to the guest who is written down on the registration card. Then the
rate is checked in the computer and after everything is ascertained then the entry is made in the
guest arrival register. ‘First Impression is the last impression .’ The first department with guest
comes in contact. Front office department is just one of the department, working towards the
satisfaction of the guest. For a hotel ‘Room Sold Revenue’. Room are the major operating
revenue producing department. It coves 80-85% of hotel revenue & does not need
investment frequently.

ORGANIZATION MISSION STATEMENT

1. Increase Occupancy Percentage.

2. Gives proper information about hotel.
3. Collect guest feedback form from all the guest
4 .If guest don’t like anything [service] resolve it.
5. Increase the volume of repeat guest.
6. Maintain proper record of booking any payment.
7. Try to reduce time for check –in and check-out
8; Make sure guest don’t have to wait.
9. Utilitize technology

NUMBER OF ROOMS AND TYPES OF ROOMS

There are 239 rooms including 12 lavish suits rooms .The Hotel has;

1.DELUXE SUITE
2.LUXURY SUITE
3 PRESIDENTAL SUITE
4.SUPERIOR SUITE
5.SUPERIOR ROOM POOL VIEW.
6DELUXE ROOM .
7.DELUXE TAJMAHAL VIEW ROOM.

Rack rates-

KING]TWIN ROOM-3,700
SUPERIOR POOL ROOM-3,500
DELUXE ROOM-4,000
DELUXE ROOM TAJ MAHAL VIEW- 8,700
DELUXE SUITE-11,200
LUXURY SUITE- 21,186
PRESIDENTIAL SUITE- 53,700

There are 4 Restaurant and a Bar.

1. PALATO- ALL DAY DINING ROOM .

2. INFINI –THE SKY LOUNGE .

3. LATITUDE

4. DAAWAT-E-NAWAAB – MUGHLAI RESTAURANT[MUGHLAI CUISINE WERE

SERVED]

5. TEA LOUNGE

6. LIQUID LOUNGE.

The hotel provide complimentary wifi to the guest it also have gym facilities ,spa .shopping
arcade ,kid’s room;2 swimmimg pool area.

GOALS AND STRATEGIES.

Increase the hotel average occupancy level by 2 persons above the previous yearslevel.increase
the volume of repeat guest business by 10 percentage.collect GSTS Card from 95 percentage of
all guest while checkout
INTERDEPARTMENTAL CO-ORDINATION

1. 1. HOUEKEEPING : Both Front office and Housekeeping are concerned with rooms.
The form with letting the rooms & latter with preparation of room. For this is to be
done efficiently there must be constantly exchange of information between the two
department. The housekeeping informs the front office about the occupancy thrice a day.
It also inform about room change being done out of order rooms, rooms taken for re-
decoration. Which helps in smooth functioning of Front office an also sale of room
without delay.

2. 2. Security : Co-operation here is mainly concerned with prevention of fire theft and safe
keeping the property

3. 3. Telephone : Reception and information assistant after receiving any request for wake
up call, pass is on to telephone operator department keeps the Front Office posted with
the information regarding any STD, ISD or personal calls made by the guests of various
rooms so that the Front office cashier can do the posting the guest general accounts
4.
5. . Accounts : There is a close co-operation between Front Office cashier and lobby staff.
The receptionist informs cashier about walk-in or scanty baggage and ask him to take an
imprint of credit card of cash in advance. Bell caption fells cashier about our so the he
can prepare the bill for presentation
6.
7. . 5. Sales : Sales &; Front Office department co-ordinate on management level in
improving the rooms sale on lean occupancy days. Sales department sets the rates
corporate companies that are corporate and the meal plan rates, which is sent to the
reservations

8. . 6. Other F &; B outlet : Front office sends information to different F & B outlet
about the group arrival in advance. So, that they can prepare themselves in advance
HIERARCHY

(FRONT OFFICE DEPARTMENT)

Front Office Manager

Duty Manager

Guest Relation Associate

Cashier

Bell caption

Bell boys

Trainee

JOB DESCRIPTION
FRONT OFFICE MANAGER

1. He is responsible for the functioning of this department

2. He checks staff attendance, duty roster & sanction leaves
3. He handles staff disputes
4. He deals with guest complaints
5. He sets, maintains the hotel standard &; operating procedures.
6. VVIPS & VIPS are treated as per his specifications
7. Introduction of new systems viz. The instant reservation system needs his consent. He grooms
staff in this aspect
.
DUTY MANAGER

1. Present all the time in his desk.

2. This manager is more concerned with the rapport with the guest than any actual paper work as
the Front office manage
3. At night Duty Manager looks over the functioning of the department. SPECIFIC
RESPONSIBILITIES
4. Meeting all the guests on arrival and departure.
5. Ensure that room blocking are done on time and information disbursed to relevant
departments
6. Implementation on the VIP check in procedure STARGATE.
7. Proactive to arrangement for large block/VIP movements in terms of transportation, baggage
movement, staff
8. Ensure smooth group checks in co ordination with the GroupCoordinator.
9. Double checking car pick ups for all VIP guests.
10. Redressed of guest complaints and logs down incidents requiring the management attention
and follow up with decision when necessary. The would also inculude after midnight
11. VIP escorting support.

CASHIER

o There are 2cashier who report to the Duty Manager on shift. There are 2 Shifts Morning :
07.00 - Afternoon : 15.00 - 00.00hrs Night : 22.00 – 07.00hrs In each shift 1 cashier is on
duty.
o 1. At the beginning of each shift the float is counted and should match the handover sheet
amount. The exchange rate for the foreign currency is checked.
o 2. Any special handover, if any, is noted.
o 3. During the course of the shifts the check outs are taken.
o 4. The guest folios from various outlets are slotted into the correct slot in the pigeon hole.
At the end of the shift the float is counted, rebate reports, cash report, paid out reports,
foreign currency journal is printed
o . 5. The credit card transaction on E, D.C.are tallied with computer records 6. Handover is
given to the next shift.
o .
o 23. RECEPTION
o The reception operates 24x7. All the shifts besides handling Check INS,registrations&
inquiries are required to do certain tasks as listed below:- Morning Shift (07.00hrs-16.00hrs;
09.00hrs-1800hrs)
o 1. Check for the house position for the & expect house position.
o 2. Check for expected arrival (EAL), crew and group movement.
o 3. The EAL breakup is done on the basis of type of check-in & time wise i.e. at
theinterval of 2hours starting from 0700hrs.
o 4. Take handover. Check the complaint register, log bookand fax file.
o 5. Check the mail on hold file. Print a vacant room report & update it. 6. Room to be
blocked as per prior request in liaison with Guest Relation Executive& housekeeping.
o 7. Rooms for crew to be blocked and announced to housekeeping.8. Maintain a copy of the
functions of the day list. Housekeeping discrepancy to becompleted within 30minutes of its
receipt.
o 8. Check on any follow up with reservation. Print rate info report & verify rates.
o 10. Registration card to be tallied with EAL &; any missing registration card to beprinted.
o 11. Complete handover book, log book & prepare the morning handover
checklist.Distribution of crew sheet if any to be done. 10. Registration card to be tallied with
EAL & any missing registration card to beprinted
o . 11. Complete handover book, log book; prepare the morning handover

BELL DESK

 01 Senior Caption
 01 Bell Caption
 04 Bell Boys
 Shifts/Staffing There are 4 shifts:- • Morning:- 0700-1600hrs 01 Bell Caption, 04 Bell Boys
• Afternoon- 1500-0000hrs01 Bell Caption, 04 Bell Boys • Night Shift:- 2200hrs 0700hrs 01
Bell Caption, 05 Bell Boys • General Shift: - 0900-1800hrs 01 Senior Caption

Check In / Guest Arrival

1. The guest is met at the porch& his luggage is kept at the bell desk 2. After the guest has
checked in, the room number is taken from the Front Desk & the luggage is delivered to the
room. The Errand Card is filled; the pieces of Luggages are noted on it.
3. If the guest is not accompanied by Guest Relation Executive then the Bell Boy Offers to
explain the hotel & room facilities to the guest. 4. Incase of scanty baggage guests, the front
desk is informe

. Check Out / Guest Departure

 1. The baggage is collected from the guest room and tagged
2. After the guest has checked out, the bell boy accompanies the guest to the porch, keeps the
luggage in the car & wishes a fond farewell

WORK PERFORMED BY ME
:  Welcome the guest in traditional way
. Stand in the Lobby and solve the Guest Problems 
Make Keys For the GuestIf not working
Escorting guest till the room 
Helping the bell boy at times of busy period 
Making setup of the crew

TASK PERFORMED BY TRAINESS EACH SECTIONS

1. First Greet the guest when they enter in the hotel
2. Boys were in bell desk and they have to assist senior bell caption n bell boys .
3 .and trainees have to take care of guest luggage while guest check in which was told by seniors
caption.
4. They have to escort the guest to their rooms .
5. check the temperature of guest while they enter in hotel .
6. To do the ,AND,[ARRIVAL AND DEPARTURE ] of the guest in the register.
7. Updation of the regs card in the system.

Training schedule:
25th August to 31st August
Suggestions for improvement.

The suggestion is to increase the manpower.

FOOD AND BEVERAGE SERVICE
EQUIPMENT USED

Cuttlery and crockery are usesd of tata(rom india ) and arina (which is from itlay) and glasses
are used of ocean (which is from thailand). They produce some of the finest product nowadays.
 NO OF OUTLETS.

1. PALATO- ALL THE DAT DINING RESTAURANT

2 INFINI-THE SKY LOUNGE

3-DAWAAT-E-NAWAAB

4. LATITUDE

5. TEA LOUNGE,
6. LIQUID LOUN
TRAINING SCHEDULE IN F&B

19TH JUNE TO 16TH AUGUST.

F&B OUTLETS AND NOS OF COVER

1. PALATO.
It 143 NO COVERS

2. INFINI –THE SKY LOUNGE –

It has 60 NO OF COVERS

3-LATITUDE-
It has 90 NO OF COVERS

4.DAWAAT-E-NAWAAB-
It has 53 NO OF COVERS

MANAGER OPERATING HOURS.

MR.ARUN SINGH was our restaurant manager of palatowhchwas multi cuisine restaurant with
143 covers and his operating hours was 9; 00am -11’30pm when buffets gets outs.
X
V
P
C
0
N
O
W
E
1
-
D
I
A
R
T
S
U
2
4
OUTLET MANNING HIERACHY –STATE POSITION AND NO OF EACH

PALATO/LATITUDE MULTI CUISINE RESTAURANT

INFINI-THE SKY LOUNGE

C
X
W
S
E
V
I
T
D
R
U
A
IRD-IN ROOM DINING
DUTIES AND RESPONSIBILITIES RESTAURANT MANAGER

o Planning of budget, work flow of important activities to be undertaken to achieve the

budget
o Train the employee and devoice new up selling strategies. 3. Responsible for the overall
performance of the staff, to maintain discipline and controlabsentecism.
o Prepare duty schedule and roasters
o Attend guest complaints and requests.
o Supervises the operations and renders support.
o Approves re-ordering of inventory for efficient work flow.
o Responsible for controlling pilferage in bar and keeps a check on inventory

Captain:
o Responsible for the operations of particular shift and section.
o Receives and seats guest takes orders, does suggestive and up selling.
o Prepares drink orders.
o Does guest billing and posting.
o Attends to guest request and complaints.

STEWARD
o Works in co ordination with the captain.
o Takes orders.
o Picks up food & drink orders from respective kitchens.
o Does clearance and wiping of washed articles
o Re set ups guest table.
o Assists captain in his work.

TRAINEE
o Mostly he\she does all the back area work
o Wiping off washed articles.
o Picking up of orders.
o Setting up of back area.
 o Assisting in operations etc
NUMBER OF SIDE BOARD :-

There are 4 side boards.

NUMBER OF COVERS SOLD PER DAY:-

1000 to 1500
Menu:-
TYPES OF SERVICE

1; TABLE SERVICE/SILVER SERVICE- IS for A LA CARTE orders when the guest orders
the food is Prized individually.
2. BUFFET SERVICE -  Refers generally to any permanent, regularly occurring, or temporary
operation in a food establishment where unpackaged prepared food is displayed, served and/or
prepared for event attendees from counters, tables or similar equipment or installations in dining
rooms, lobbies, meeting rooms, ...
 BUFFET EQUIPMENTS:

 Buffet stands and displays.

 Dish covers.
 Trays.
 Cooled displays.
 Drinks dispenser.
 Metal stand.
 Bread boxes and boards.
 Juice / milk dispenser.
WORK PERFORMED BY ME: 

 First day I was in banquet and have to serve the starter in the lunch after lunch ended .it
was high tea and again has to serve the snacks. And the dinner again has to serve starter

 I went to palate restaurant where we have to do the back areas and that that I was in back
area, setting up the back area to clean the back area.

 Doing same back area n learn to set the tables

 Learn the hostess work. How to greet the guest and escort them to their chairs.

 Learn to do the clearance and how to make cover following the procedures.

 Learn how to set the buffet.

 Learn to clean the side boards and set up of side boards

 How to clean the bar section properly

 DUTIES AND RESPONSIBILITIES

HOSTESS
1. The hostess is the “face” of the Restaurant. Their job includes escorting the guest, taking
reservations, folding napkins etc.
INTER DEPARTMENT RELATIONSHIP

1. KITCHEN – The Indian kitchen prepares most of the items in the menu. These include all
tandoori dishes, north & south Indian dishes. The south Indian kitchen prepares all the dishes in
the menu that are south Indian including the appeals, crust ace and the famous degree coffee.

2. SERVICE BAR – All drink orders (liquors, soft drinks and wines) are made at the service
bar. The service bar also takes care of room service and lobby lounge.

3. KITCHEN STEWARDING – Kitchen stewarding take care of washing the cutlery and
crockery. Also, weekly buffing of various EPNS items air taken care by kitchen stewarding

4. HOUSEKEEPING – The Restaurant co-ordinates with the housekeeping department for

procurement of various linen & uniforms of the staff. The department maintains an inventory of
the linen given to the restaurant as to keep control.

5. OTHER OUTLETS – There are times when a certain beverage is unavailable at the outlet. At
such times, an IDT made and items are procured from other outlets.

6. ENGINEERING – Any repair or maintenance work at the outlet is carried out by Engineering
Department. Maintenance of coffee/ tea machine, microwave & other equipments.

7. FOOD & BEVERAGE CONTROLS – The controls department takes care that there is
minimum pilferage of items (especially liquor).

8. FRONT OFFICE – To get information about occupancy, housecount. Info about Group’s,
VIP’s, Crew Movements. Info about reservation status i.e. whether RRIB or not. To check for
any billing instruction, discounts etc. 9. STORES, PURCHASE, RECEIVING – Requisition for
general inventory or bar stores is sent & same is procured as & when required.
HOUSEKEEPING AN OVERVIEW

Housekeeping is the backbone of the hotel. The housekeeping department is responsible for the
upkeep and maintenance of the entire hotel. One of the first impressions, guest forms when he
walks into the hotel is a reflection on the housekeeping department- how clean, a pick-n-span
and well maintained are the surroundings. No hotel can function without this department because
it overseas everything from the guest rooms, public areas, laundry, linen, horticulture & flower
arrangement to maintenance of housekeeping equipments, which is now becoming increasingly
high-tech. Considered a back of the house operation earlier, the perception of housekeeping has
undergone a sea change, Now, not just managers but staff at all levels including the
housekeepers are being encouraged to interact with the guests. Since the feedback they receive is
the first hand, it simply helps the management to respond promptly to the guest requirements.
This also helps to update guest history more accurately. Increasingly more responsibilities are
being delegated to the housekeepers who are being groomed as Guest Service Agents
NO OF ROOMS AND TYPES OF ROOMS.
There are 239 Rooms including 12 lavish suites and 1 Presidentailsuite .

 DELUX ROOM
 LUXURY SUITE
 PRESDENTIAL SUITE
 SUPERIOR SUITE
 SUPERIOR POOL ROOM VIEW
 DELUXE ROOM
 DELUXE ROOM TAJ MAHAL VIEW

COLORS was used in cream in rooms of the hotel.

There was 2 wing in TAJ HOTEL &CONVENTION CENTRE ,AGRA ;

1. OLD WING
2. NEW WING
THERE WAS 4 FLOORS IN OUR HOTEL.

1. OLD WING ROOM was called –SUPERIOR ROOM.

2. OLD WING SUITE ROOM was called-EXECUTIVE SUITE ROOM

2. NEW WING ROOM was called –DELUXE ROOM

1. NEW WING SUITE ROOM was called –DELUXE SUITE 2.AND
SUPERIOR SUITE ROOM..
.
HIERARCHY (HOUSEKEEPING DEPARTMENT)

EXECUTIVE HOUSEKEEPER

ASSISANT HOUSEKEEPER

EXECUTIVE FLOOR SUPERVISOR

GUEST ROOM ATTENDANT/PUBLIC AREA ATTENDANT

TRAINEES
JOB DESCRIPTION

EXECUTIVE HOUSEKEEPER

• Takes briefing for the Housekeeping HOD’s.

• Makes sure that the housekeeping service standards are maintained.
• Attend the morning HOD meeting.
• Prepares Duty roasters for the Housekeeping HOD’s.
• Sanctions leaves and offs.
• Responsible for the overall performance of the staff, to maintain discipline
• Attend guest complaints and requests.
• Supervises the operations and renders support
• Approves re-ordering of inventory for efficient work flow.

ASSISANT HOUSEKEEPER

• Gets the work done from the room attendants

• Check the total departure / vacant status of the rooms.
• After the room is done clear the room and make it available for sale.
• Make sure that the room is in the standard condition.
• hecks for any maintenance work to be done
. • Checks for the room / bathroom amenities.
• Arrange the linen and toiletries for the room attendants.

ROOM ATTENDANTS

• Place all amenities and linen in the Housekeeping Trolley.

• Check the no of departure/ crew / vacant rooms. • Start with the departure rooms
• Cleaning of the room thoroughly.
• Cleaning of the bathroom thoroughly
• Placing the toiletries and room amenities properly.
• Checking if any maintenance works to be done.
LINEN ROOM

It is one of the most important sections in Housekeeping. All the departments depend on the
linen room to get their linen and uniforms laundered. Linen room supervisor heads the linen
room. The soaked linen is collected & counted in front of the House man for the right count. The
badly and damaged stained linen is kept aside. Warning is issued to the person responsible. The
description of soiled item, soiled count, clean linen received, balances and other remark is
entered in linen exchange slip. Clean linen is given in exchange against the number of soiled
linen.
WORK PERFORMED BY ME

o Collecting the linen from the laundry.

o Setting up the Trolley
o Setting up the pantry and the maids trolly.
o Assist the gra in the making of room.
o Making the TCM in the rooms
o Garbage out.
o Making the bed .
o To take the guest calls and solve guest problems .
GUEST SUPPLIES USED:-

Various guest supplies are used from the COMPANY FOREST ESSENTIAL and TATA
COMPANY These product was not for retails sale.
1. BUTTER SOAP
2. SHAMPOO.
3 CONDITIONER
4. SHOWER GEL
5. COFFEE.

Various room supplies are used from the Company HOMESCAPES

1 BATH LINEN
2. BED LINEN
3. MATRESS
Cleaning agents:-

PARTICULARS
S.NO PAGE NUMBER

1 Front page
2 Declaration
3 Hotel certificate
4 Appraisal form
5 Acknowledgement
6 Index
7 Introduction
8 Front office

9 Housekeeping

10 Food production

11 Service

12 Hr
LINEN

The size of linen are;

1. BATH TOWEL-22*44
2. HAND TOWEL-16*26
3. FACE TOWEL.12*12
4. BATH MAT-18*24
5. SINGLE BED SIZE – 48*78
6. SINGLE BED SHEET SIZE-66*104
7. SINGLE DUVET COVER-55*79
8 DOUBLE BED SIZE-72*78
9. SINGLE DUVET COVER-79*79
10. PILLOW COVER SIZE-20*30

SKILLS DEVELOPED
1. Learn how to make guest rooms of a particular floors
2 Learn tom vaccum guest rooms and corridors
3. Learn the procedures of lost and found.
4. Learn to handle guest complaints.
5 Learn how to check mini bar.
SPECIAL OBSERVATIONS

My special obersvations was due to covid /this pandemic the turn down service was given to
guest.
.
KITCHEN

INTRODUCTION

Hotels are justify proud of their reputation for fine cuisine and elegant dining. Food productionis
an integral part service of hotel. When the guest arrives at the hotel he not only expects good
food of the highest possible standards Especially in today’s times with growing competition it is
very essential that the hotel tries to provides as many food outlets to the guest serving various
kinds of quality cuisine. Nowadays the restaurants not only provide services to the in-house
guests but also to the local guest the recognized patrons. Food production the conversion of food
from the raw to the palatable state. It is no longer a profession concealed in mystery like the
secrets are available easily today with its formula. There principles, procedures and techniques in
food production just as there are in other fields. Food productionisrespect connoisseurs of food
who have been passing techniques and styles of cooking from generation to generation. It is due
to this fact that food production has developed to the advanced form it portrays today. Even for
achieving the goal of profit, emphasis is not only on quality of food and techniques of
presentation but also on hygiene ‘nutrition, satisfaction and economy to a customer, at there are
six restaurants and room service available for providing service to the guests. For the functioning
of these outlets there a series of kitchen provided. Although these entire kitchens were not
covered during our training period the following were provided to us for the same.
KITCHENS HIERACHY

EXCUTIVE CHEF

MASTER CHEF

SENIOR SOUS CHEF

SOUS CHEF

COMMI 1

COMMI 2

COMMI 3

APPRENTICE
JOB DESCRIPTION

EXECUTIVE CHEF

Executive Chef Responsible for:

Kitchen section Duties & Responsibilities:
1) He is responsible for overall smooth and efficient functioning of the whole section.
2) Ensures that prescribed recipes and standards are followed.
3) Responsible for quality control, improving standards and innovation.
4) Co- ordination with all the other departments and section of the kitchen.
5) Attend the morning meetings and perform administrative duties for the section.
6) Prepare the duty roasters
7) Authorizers all the formats.
8) He is also authorized for granting leave to personnel in his own section

 SOUF CHEF

 .He issues a duty register for his department and hands over duty sand responsibilities for
the staff working under him.
 The sous chef is answerable to the executive chef and hr has to keep the functioning of
his particular up to date.
 He sanctions overtime and leave for the personnel in his department.

CHEF DE PARTE:

1) Ensures that the food items are picked up timely and checks portion control.
2) Task over the duties of master craftsman in his absence.
3) Prepare the storeroom requisition
4) Ensure the proper storage of raw materials
5) Ensure correctmaintenance and usage of equipment. 6) Supervise the wastage controlandmis-
en-place.

COMMIS
1) Maintain overall cleanliness
2) Prepares the food dishes
3) Responsible for proper usage of raw materials and equipments
4) Ensures properstorages of raw materials. 5) Ensures the storekick- up is proper.
TRAINING SCHEDULE:-

2nd March to 22nd March.

APPRENTICE

The apprentice cooks are on the induction level as they have to develop their knowledge about
the basics of cookery
As apprentice cooks, their main objective is to help out, learn and be observant at all times
Most of the times, they are handed over with task like cleaning,
cutting and doing mis-en-place
THE KITCHEN SUBDIVISIONS

In the hotel, they use the decentralized system of kitchen functioning though in some places
centralized system is used. The main sections of the food production department are

1 MAIN KITCHEN

This section of the kitchen is divided into 3 sub section as following: a. Soup section b. Hot
range (continental) c. Indian Kitchen This section mainly serves to outlets as room services,
La Rochelle, Coffee shop, Banquet

2. GARDEMANAGER

This section deals with the cold meat and food for the department. It serves to all the outlets
of the hotel such as butler pantry, Roomservice, Coffee shop, La Rochelle, other section of
the kitchen etc. It is a decentralized kitchen working 24 HRS

3. BAKERY

This section of the kitchen working continuously and producing high quality cakes, pastries,
desserts, bread rolls etc. It is a decentralized kitchen working 24 HRS

4. BUTCHERY

Butchery in hotel terminology is also called “ Meat Fabrication ” as it is involved in changing

the form of meat, poultry, fish etc. from unclean and large chunks to clean and appreciate sizes
as required for various purposes

5. COFFEE SHOP KITCHEN

This kitchen serves all the continental dishes on the menu 24 hrs- a day.

6. SPECIALTY KITCHENS

These are the kitchen solely working for the restaurant they are attached to.
This kitchen produceonly the type of cuisine offered by the restaurants
The kitchens work on break shift basis except for north west frontier cuisine kitchen as it
involves a great deal of cooking over a long period of time

INDIAN KITCHEN

This section is the main kitchen which is responsible for the preparation of all Indian
Tandoor section:
This section is responsible for the preparation of the all tandoor items. Its basic function of the
morning includes supply of breads to La Rochelle

Halwai section

This section is involved in the preparation of all Indian sweets whether hot or cold. All the dishes
are prepared by the halawai for ‘a al carte menu’ as well as banquet parties and kept in the cold
storage under lock and key.

BAKERY

The bakery consists of a twin room enclosure called the confectionery and the bakery (the place
where all the baking is done) with its own walk-in and deep freeze. It is the place where the
preparation of the cakes, Breads, Pastries, and Tarts etc takes place. It provides a large variety of
desserts and beverages for the benefit of the guest. It is a guest’s delight to be in the outlet which
brigs into combination one of the best products with the hospitality of the staff at the work. The
bakery provides service to coffee shop, Room Service, La Rochelle, Butler pantry, Banquet,
Pantry shop & all specialty kitchens.

CONTINENTAL KITCHEN

As the name clearly indicates, it is responsible for the preparation of all continental dishes and
their service to outlet such as La Rochelle, room service, and the banquets.
This section is divided into 2 parts.
1. Soup Section. 2. Hot Range.
1. Soup Section: This is the section preparing all types of soups for all banquet functions and
restaurants. The section has one chef working, who prepares all the soups. Every day about 7-8
soups are prepared including the party soups and the quality produced is 150 cups of each soup
daily. This section also prepares stocks ofdifferent type for use in soup section as well in any
other part of kitchen as required. The section gets the raw materials in daily requisition basis to
stores and butchery. The soup prepared everyday includes. Mulligatawny soup Cream of Tomato
Soup Tomato ShorbaSoup Cream of Leafy Spinach soup Cream of Mushroom soup Seasonal
soups
2. Hot Range: This section of the main kitchen is responsible for preparation of food for the
restaurant buffets in the morning and a la carte menu to the restaurants in the evening. It is
further divided into the following. Vegetable section, Grill section, Range section, Saucier
section, Pantry section

 The shift does the following duties

1. The function prospectus is once again cross examined though done before also.
The kitchen is set up.
3. Mis-en place for food stuff is done.
4. Buffet food is prepared and sent that it is picked up timely. 5. Stores are bought (includes
grocery, perishable, butchery)
6. Soups are prepared and given to outlets &rest are stored.
7. The shift also does indenting for raw materials for next day.

EQUIPMENT IN CONTINENTAL KITCHEN

Roasting pans
For bulk Sauteing, Frying etc
High pressure burners For cooking food 3 Tier Oven
For roasting meat products Salamander
For Gravitations Hot plate For slow cooking Grill For grilling food

GARDE MANAGER

The Garde Manager or the cold kitchen is the place where all carvings and displays are carried
out. Here the staff is skilful and the work done is very different from the other kitchens. Various
salad displays, fryer displays, meat platter displays in a decorative and fancy manner are done to
improve the image and the standard of the hotel. Fancy carving and decorative displays are
always liked by the guests. The total strength of the kitchen comprises of 7 people. The Garde
Manager is small kitchen with one walk-in cooler and our traulsen. It is located right beside the
pastry kitchen and is not far from the main kitchen. Here the items and displays would be made
according to the pastry sheet. It mainly caters to parties and buffets
.
Duties and Responsibilities

Pick up the stores, Open and set the kitchen for function.
Cross checkthe function prospects.
Prepare the salads for buffets in coffee shop and La Rochelle. Prepare cold meat platter, canapé
platters for outlets.
Prepare dressing and garnishes for salad buffets.
Peeling of sweet lime and talking out the juice for La Rochelle lunch.
Preparing for next days breakfast fruit platters.

Other related functions:

1. It prepares classical canapés for banquet functions
2 It also carried out Ice carving and pumpkin carving etc.
  DISPLAYS MATERIALS

Garde manager is an innovative image creator for the hotel and thus there are various material
used for displays of products. Someof them are as follows: 1. Marble tops 2. Mirrors with
wooden beadings of very thin thickness. 3. Silver platters covered with jelly or has no direct
contact with fruits, vegetables, etc. 4. Glass / ceramic bowls. STANDARD PRACTICE: Slice the
garde Manager section deals with highly perishable products, there are some points to be kept in
mind while working, in this section, these are is follows: The products used should be fresh as
possible. Salads should be prepared close to pick up time to ensure freshness. The dressings and
garnishes should be prepared freshly and accordingly. It is advised to use gloves during handling
of raw fruits and vegetables, as they are highly susceptible to bacteria and other germs

For each kitchen each outlet is serving

OUTLET SERVING :-

PALATO MAIN KITCHEN – palato main kitchen servers the palate.

IRD MAIN KITCHEN- ird main kitchen serves the in room dining

MANSION KITCHEN – serves the banquet parties.

CONCLUSION:-

Before starting my internship program at TAJ HOTEEL AND CONVECTION CENTRE AGRA
, I was excited and bit worried. I was excited because I was waiting for my induction into the
Taj Chain hotel experience under the organization that
Taj Group of hotels runs. I found out that they planned a whole internship module dedicated to
our learning in the core departments. As I started, I attended classes and then entered into the
practice. We learned a lot. I made mistakes and they taught us through. In this report, I tried to
put all that I learned and observed.

I tried to illustrate the situation and suggest solution based on my brief learning. I really enjoyed
my days with Taj hotel and convection centre team. They are friendly and always willing to
deliver knowledge from their experience .I am amazed by their endeavor .