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Organizational study is the systematic study and careful application of knowledge about how people - as individuals and as groups - act within organizations. Organizational Studies encompasses the study of organizations from multiple viewpoints, methods, and levels of analysis.

The multiple viewpoints of organization study is divided into three perspectives: Modern Symbolic Postmodern Another traditional distinction is between the study of "micro" organizational behavior -- which refers to individual and group dynamics in an organizational setting and "macro" organizational theory which studies whole organizations, how they adapt, and the strategies and structures that guide them. Organizational studies seek to control, predict, and explain the functions of the organization. This can play a major role in organizational development and success.



A variety of methods are used in organizational studies. They include Quantitative methods such as multiple regression, non-parametric statistics, time series analysis. Qualitative methods are also used, such as ethnography, which involves direct participant observation, single and multiple case analyses, and other historical methods.


The main goals of organizational study To revitalize organizational theory and develop a better conceptualization of organizational life. An organizational theorist should carefully consider levels assumptions being made in theory. Is concerned to help managers and administrators.


Mintzberg's managerial roles Rational Decision-Making Model Scientific management



The Indian Hotels Company Limited (IHCL) and its subsidiaries are collectively known as Taj Hotels Resorts and Palaces and are recognised as one of Asia's largest and finest hotel company. Incorporated by the founder of the Tata Group, Mr Jamsetji N. Tata, the company opened its first property, The Taj Mahal Palace Hotel, Bombay in 1903. The Taj, a symbol of Indian hospitality, completed its centenary year in 2003.Taj Hotels Resorts and Palaces comprises 66 hotels in 42 locations across India with an additional 16 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East. Spanning the length and breadth of the country, gracing important industrial towns and cities, beaches, hill stations, historical and pilgrim centres and wildlife destinations, each Taj hotel offers the luxury of service, the apogee of Indian hospitality, vantage locations, modern amenities and business facilities. IHCL operate in the luxury, premium, mid-market and value segments of the market through the following: Taj (luxury full-service hotels, resorts and palaces) is our flagship brand for the world's most discerning travellers seeking authentic experiences given that luxury is a way of life to which they are accustomed. Spanning world-renowned landmarks, modern business hotels, idyllic beach resorts, authentic Rajput palaces and rustic safari lodges, each Taj hotel reinterprets the tradition of hospitality in a refreshingly modern way to create unique experiences and lifelong memories.


Taj also encompasses a unique set of iconic properties rooted in history and tradition that deliver truly unforgettable experiences. A collection of outstanding properties with strong heritage as hotels or palaces which offer something more than great physical product and exceptional service. This group is defined by the emotional and unique equity of its iconic properties that are authentic, non- replicable with great potential to create memories and stories. Taj Exotica is our resort and spa brand found in the most exotic and relaxing locales of the world. The properties are defined by the privacy and intimacy they provide. The hotels are clearly differentiated by their product philosophy and service design. They are cantered around high end accommodation, intimacy and an environment that allows its guest unrivalled comfort and privacy. They are defined by a sensibility of intimate design and by their varied and eclectic culinary experiences, impeccable service and authentic Indian Spa sanctuaries. Taj Safaris are wildlife lodges that allow travellers to experience the unparalleled beauty of the Indian jungle amidst luxurious surroundings. They offer India's first and only wildlife luxury lodge circuit. Taj Safaris provide guests with the ultimate, interpretive, wild life experience based on a proven sustainable ecotourism model. Vivanta by Taj Hotels & Resorts span options for the work-hard-play-hard traveller across metropolitan cities, other commercially important centres as well as some of the best-loved vacation spots. Stylish & sophisticated, Vivanta by Taj delivers premium hotel experiences with imagination, energy & efficiency. It's the flavour of contemporary luxury, laced with cool informality and the charming Taj hospitality. Created for the cosmopolitan global traveller and bon vivant, Vivanta by Taj Hotels & Resorts create experiences that will amuse, invigorate & inspire you. Vivanta revels in a spirit that presents the normal with an unexpected twist. Experiences which make you pause & appreciate the hidden beauty in life! It challenges your expectations of a hotel and unfolds multiple layers of delight. Innovative cuisine concepts, the smart use of technology & the challenge to constantly engage, energize and relax you all add up to make Vivanta by Taj the new signature in hospitality.


The Gateway Hotel (upscale/mid-market full service hotels and resorts) is a pan-India network of hotels and resorts that offers business and leisure travellers a hotel designed, keeping the modern nomad in mind. At the Gateway Hotel, we believe in keeping things simple. This is why; our hotels are divided into 7 simple zones- Stay, Hangout, Meet, Work, Workout, Unwind and Explore. As travel often means more hassle than harmony, more stress than satisfaction, modern travellers are looking for smarter choices. Driven by our passion for perfection, we welcome our customers to a refreshingly enjoyable and hassle-free experience, anytime, everywhere. Offering the highest consistency in quality, service and style we set new standards and take the unwanted surprises out of traveling. Our warm welcomes make our guests feel at home, away from home and our crisp and courteous service empowers them to get more done with greater effectiveness and control. And through our unrivalled network we provide service that is effortless, simple, never overwhelming, always warm. Ginger (economy hotels) is IHCL's revolutionary concept in hospitality for the value segment. Intelligently designed facilities, consistency and affordability are hallmarks of this brand targeted at travellers who value simplicity and self-service. Taj Hotels Resorts and Palaces is committed to replicate its domestic success onto international shores with plans to build an international network of luxury hotels, which will provide an exemplary product-service combination and in the process create a global brand. The current international portfolio includes luxury resorts in the Indian Ocean, business and resort destinations in the Middle East and Africa, serviced apartments in the UK, the first hotel in Australia and three a top-end luxury hotels in the US.


Throughout the Company's expansion, its mandate has been twofold: to infuse a sense of Indian heritage and culture within each diverse property, while also anticipating the needs and desires of the sophisticated traveller. Over the years, the Taj has won international acclaim for its quality hotels and its excellence in business facilities, services, cuisine and interiors. The Taj strengthened its presence in the Indian Ocean rim with the Exotica Brand. The Taj Exotica was evolved as part of Taj Hotels Resorts and Palaces intent to position it as a brand that is clearly differentiated by its product philosophy and service design. The Taj Exotica Resort and Spa, in Maldives is centred on high-end accommodation, intimacy and an environment that allows its guest's unrivalled comfort and privacy. Taj Hotels further expanded its global footprint by securing management contracts at Palm Island, Jumeirah in Dubai, Saraya Islands in Ras Al Khaimah, Aldar Group in Abu Dhabi, UAE Langkawi in Malaysia and Thimpu in Bhutan. The most significant additions to the portfolio have been The Pierre, the iconic landmark hotel on New York's Fifth Avenue, Taj Boston and Blue, Sydney. The presence of Taj Hotels Resorts and Palaces internationally has been developed through a network of Taj regional sales and PR offices in the United Kingdom, France, Germany, Italy, Dubai, Singapore, Australia, Japan, Russia and the United States of America. At the Taj Hotels Resorts and Palaces luxurious living and fine dining find common ground. Whether it is introducing exotic world cuisines to India or taking authentic Indian fare to the world, the Taj Hotels Resorts and Palaces is renowned for the eclectic culinary experiences it brings to its guests. Through a vast repertoire of award-winning restaurants, legendary recipes from royal kitchens and celebrated food festivals, the Taj has pioneered innovation in fine dining across the world.


Taj Hotels also promise a whole new experience of tranquillity and total 'wellness', through Jiva Spas a unique concept, which brings together the wisdom and heritage of the Asian and Indian Philosophy of Wellness and Well-being. Rooted in ancient Indian healing knowledge, Jiva Spas derive inspiration and spirit from the holistic concept of living. There is a rich basket of fresh and unique experiences under the Jiva Spa umbrella of offering, Yoga and Meditation, mastered and disseminated by accomplished practitioners, authentic Ayurveda, and unique Taj signature treatments. Royal traditions of wellness in service experiences, holistic treatments involving body therapies, enlivening and meaningful rituals and ceremonies and unique natural products blended by hand, come together to offer a truly calming experience. IHCL operates Taj Air, a luxury private jet operation with state-of-the-art Falcon 2000 aircrafts designed by Dassault Aviation, France; and Taj Yachts, two 3-bedroom luxury yachts which can be used by guests in Mumbai and Kochi, in Kerala. IHCL also operates Taj Sats Air Catering Ltd., the largest airline catering service in South Asia, as a joint venture with Singapore Airport Terminal Services, a subsidiary of Singapore Airlines. Additionally, it operates the Indian Institute of Hotel Management, Aurangabad since 1993. The institute offers a three-year diploma, designed with the help of international faculty and has affiliations with several American and European programmes.



As a part of Tatas; India's premier business house; we; at Taj Hotels, have always believed in society and environment being integral stakeholders in our business along with our shareholders, customers, vendors and others. Over the last decade, the movement towards ecologically sound tourism has gained urgency and importance across the globe and we recognize that responsible practices in vogue are as diverse as the geographies. We promote corporate citizenship through our strategic public-private partnerships which encourage building livelihoods of less-advantaged youth and women. The causes we promote include reducing malnutrition, promoting indigenous artisans and craftsmen and enhancing employability of identified target groups by sharing our core competencies as a leading hospitality company. We encourage training and development of differently abled youth. Taj has the unique scope and opportunity to develop raw potential into a skilled workforce that is immediately employable by various players in the industry. A majority of our community projects are focused around extending our key strengths in food production, kitchen management, housekeeping, customer service and spas to promote economic empowerment of candidates from vulnerable socio-economic backgrounds. We are fully committed to the cause of building a sustainable environment by reducing the impact of our daily operations on the environment and improving operational efficiencies, resource conservation, reuse and recycling of key resources. The seventh Corporate Sustainability Report was submitted to the United Nations Global Compact society in August, 2010. The United Nations Global Compact is a strategic policy initiative for businesses that are committed to aligning their operations and strategies with ten universally accepted principles in the areas of human rights, labour, safety & security, environment and anti-corruption. This Corporate Sustainability report also serves as our GRI (Global Reporting Initiative) as well as Triple Bottom Line report. The report focuses on identified priorities at IHCL and responds to key stakeholder needs.


In an endeavour to reinstate its vision and efforts to boost sustainable tourism, Taj Hotels Resorts and Palaces presented EARTH (Environment Awareness & Renewal at Taj Hotels) this year. Implementing schemes such as the Gangroti Glacier Clean-Up Expedition, as well as designated Earth rooms, which minimise environmental impact. Taj is one of Asia's largest groups of hotels to commit to energy conservation and environmental management. EARTH has received certification from Green Globe, the only worldwide environmental certification program for travel and tourism. The Taj began a century ago with a single landmark - The Taj Mahal Palace Hotel, Mumbai. Today, the various Taj hotels, in all their variety and historical richness, are recognised internationally as the symbols of true Indian hospitality. The Company's history is integral to India's emergence into the global business and leisure travel community; and looking to the future, Taj Hotels Resorts and Palaces is well positioned to meet the increase in travel activity with the rapid expansion of the Indian economy.




Who are we? A hotel designed with the modern nomad, in mind. At the Gateway Hotel, we believe in keeping things simple. This is why; our hotels are divided into 7 simple zones- Stay, Hangout, Meet, Work, Workout, Unwind and Explore. But perhaps more importantly, they are designed keeping in mind your busy schedule and the fact that everyday has just 24 hours. Be it our round the clock services or menus that help you take advantage of what every day has to offer, our focus is always on creating sanctuaries that refresh, refuel and renew the modern day traveler. Where are we? The Gateway Hotel today is in 21 cities with plans to open in many more. We currently have 38 operating and signed up hotels. We plan to take this number to at least 50 operating hotels in the next three years. So that no matter where you go, you are never far away from a stay that soothes and excites. What do we do? As travel often means more hassle than harmony, more stress than satisfaction, modern travellers are looking for smarter choices. Driven by our passion for perfection, we welcome our customers to a refreshingly enjoyable and hassle-free experience, anytime, everywhere. Offering the highest consistency in quality, service and style we set new standards and take the unwanted surprises out of traveling. Our warm welcomes make our guests feel at home, away from home& our crisp courteous.

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service empowers them to get more done with greater effectiveness and control. And through our unrivalled network we provide service that is effortless, simple, never overwhelming, and always warm.

Brand identity Our brand signature is a clean, legible word mark that denotes warmth, welcome and trust. We use upper case typography to provide a sense of security, professionalism and consistency. Our distinctive visual style is crisp, courteous, warm and welcoming, captures our values and sets us apart from the competition. The colour palette of Red, grey and white gives the brand a simple, bold, stylish and welcoming look. What do we offer? We are flexible, on the move, and instantly responsive. We work around the clock and around guests schedules. We have a 24/7 attitude. We are the breakfast at 2 PM. We are the workout at night. We are about active and healthier choices. We are about flexibility and freedom. Freedom to make whatever demands you want of us so that you can go about your business uninterrupted.


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At Pasumalai hills, amid 62 acres of peaceful, landscaped gardens, The Gateway Hotel is the epitome of colonial architecture. Here you'll find a charmed spot to relax and take in picturesque views of the Temple City and the Kodai hills.

Centrally air-conditioned 63 chalet-style rooms in which to unwind High-speed Internet & Wi-Fi available throughout the hotel Ayurveda Centre Large banquet hall for 500 guests Smaller conference rooms for meetings of 20

15 kms from the airport 6 kms from the railway station 15 minutes drive from the city Centre

While every view from The Gateway Hotel is different, the things that matter will always be the same-clean bathrooms, comfy beds and modern touches that surprise.

International direct dial ability Colour television with satellite programmes Minibar Tea/coffee maker Safe deposit lockers Hair dryer Additional amenities with every room 12 | P a g e


Standard Rooms
These well-appointed rooms are outfitted in colonial-style charm. They're ideal for guests seeking quiet privacy and a well-appointed basic room.

Superior Rooms
Experience real comfort in these newly constructed, spacious rooms with bay windows and soothing views of the swimming pool and the city.

Executive Rooms
Spacious, measuring approximately 400 sq. ft., and above all comfortable, these rooms feature bay windows, which offer panoramic views of the city, Meenakshi temple towers and the Kodai hills.

Whether guests come here for work, play, or a combination of both, hotel provides all guests with spaces, services and helpful connections when and where you need them.

Business Centre Workstations Copier/facsimile 13 | P a g e

Internet/email facilities Laptop computers on hire Portable printers on hire

Fitness Centre Badminton Tennis Swimming pool Table Tennis Indoor activities Nature Trail

Ayurveda Centre offering rejuvenation programmes & intensive treatments Babysitting Book & Souvenir Shop during season

Palmist Car hire service Currency exchange Doctor-on-call Florist

Fresh, local produce, natural ingredients and vivid regional cooking styles make The Gateway Hotel a smart choice for any meals. Kitchen never closes, so one can eat on schedule or on a whim.

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Harvey's Lounge Bar A good mix of imported beverages and old-world ambiance make this a great spot for a game of billiards, relaxing with a book, or just enjoying an after dinner drink. Hours: 11:00 a.m. to 11:00 p.m. GAD Savour a romantic dinner or relaxing lunch with tasty local and international menu options, plus picturesque views of Temple city and the Kodai hills. Hours: 7:00 a.m. to 11:00 p.m.

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Front office is the department responsible for the sale of hotel rooms through systematic methods of reservation, followed by registration and assigning rooms to customers. The 16 | P a g e

term Sale of rooms may appear misleading to those unfamiliar with the industry. A room is termed sold for the day when the guest leaves the room for stay in the hotel. Room tariff charged per room is computed for a revenue day which is between noon to noon. The room may be sold for a half a as well, for which special rates are applicable. Such rates are referred to as half-day rates. The front office in a hotel holds prime importance in view of the basic nature of business of a hotel. Revenue from the sale of rooms contributes to more than 50 percent of hotel sales. The profit percentage from sale of room is very high. The role of front office is thus to reserve,receive,register,assign rooms to guests and act as a continuous source of information to guests during their stay at the hotel.


To ensure that all Departments are successful and as independent profit center as possible, ensuring maximum guest satisfaction consistent with our hotel standards, through planning, organizing, directing and controlling all aspects related to the revenues and operating expenses.

Financial responsibilities 1. Is able to effectively interpret financial result in regards to revenues, payroll, costs and expenses. 2. To assist in the preparation of the Annual Operation Budget this will form part of the Business Plan. 3. To establish and monitor cost and expense control systems and procedures to achieve budgeted operating results. 4. is able to take corrective measures and actions to ensure highest possible profitability. Operational Responsibility 17 | P a g e

Guest Service 1.Personally and frequently verifies that guests are receiving the best possible service available. 2. To check on standards of services, and cleanliness, greeting and assist in the check in of guests and escorts VIP guest to the room. 3. To be demanding and critical to service standards as well as hygiene standards. 4. To constantly strive to please all guests that he may come into contact with. 6. Ensure a speedy telephone and message service at all times. 7. Maintains an atmosphere of tranquility at the Front Desk, never giving the impression that there is a problem. Product 1. To verify constantly that the physical product in all aspects is consistent with the hotel standards. 2. Periodically inspect rooms to ensure cleanliness and well maintained rooms. Patrols assigned areas frequently to ensure cleanliness and well maintained areas. 3. Ensures that policies and procedures in regards to staff appearance, hygiene and sanitation are enforced.

General 1. Ensure that corporate, divisional and departmental policies and procedures are adhered to at all levels. 2. Liaise closely with other Departments and emphasizes on excellent inter-departmental relations considering other departmental procedures and policies. 3. Delegate authority and responsibilities to direct subordinates without relinquish ultimate responsibility for the operation. Administrative Responsibilities 1.To maintain all hotel records and forms as prescribed by established policies and procedures. 18 | P a g e

2. To control the preparation of room occupancy forecast on a daily, weekly and monthly basis. 3. To attend all briefings and meetings as requested and necessary. 4. To ensure that guest history record is up-to-date at all times. 5. To advise management and sales of the update reservation status for reference in business solicitation. 6. To ensure that report is ready for Sales Office within ten days of the current month.


The major function of a sales department in a hotel is maximizing revenues of the hotel by driving maximum contribution from all producing segments through the various sources. To develop and co-ordinate various programs and policies relating to all marketing and promotional activities of the hotel. Ensure high occupancy of banquets and co-ordinate with the banquet team on various functions. Assisting and forecasting revenue for rooms, F&B outlets and from various segments. Sales department also Controls the hotels distribution channels to ensure timely relevant and exciting information reaches its intended audience, to Achieve targets set by the 19 | P a g e

budgeting process. A hotel sales team should always be informed about the trends in hospitality, changing customer needs and behaviour, and developments in other industries. Identify key communities, plan various initiatives and co-ordinate the support activities.


Plan and Forecast hotel revenue for rooms, F&B outlets and from various segments. Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from ESS to draw an action plan. Develop systems and procedures that achieve higher cost efficiency and guest satistion. Recruitment and Performance Appraisal/ Management of the staff in the department. Develop & Implement the annual plan using the TBEM framework, linking the departments objectives to the units overall strategy Assist in developing the overall strategic direction for the relaunch and subsequent growth of the Hotel, adopting a total Revenue Approach

Prepare appropriate forecasting tools and strategies to visualize market scenario and develop long range plans. Develop a means by which to continuously measure the program effectiveness as well as to track the trends in local marketplace and beyond, which would impact demand for the hotel. Build an accurate and effective database of current and potential guests/accounts Maintain accurate and up to date information on competitions performance, sales & marketing strategy etc. Propose room/F&B pricing strategy in consideration with hotels market positioning, target customer and desired mix. Develop a comprehensive market mix guideline and ensure sales as per those targets. 20 | P a g e

Identify key customer needs through formal research, survey, sales calls & meetings. Implement revenue management techniques and ensure improved RevPAR. Co-ordinate with the Front Office & F & B Manager regarding daily sales, VIPs, regulars and other guest requirements. Co-ordinate with the Credits Manager on credit limits and outstanding from various guests/corporate. Build relationships, network & maintain regular contacts with corporate and individual customers, bookers, media, hoteliers and socialites. To determine, design and prioritise the relevant sales and marketing supportive actives


Restaurant is an establishment that serves the customers with prepared food and beverages to order, to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine. Restaurants are sometimes also a feature of a larger complex, typically a hotel, where the dining amenities are provided for the convenience of the residents and for the hotel to maximize their potential revenue. Such restaurants are often open to nonresidents also. Eating is one of lifes pleasure and pride so is cooking and serving good food to others. A restaurant is a commercial outfit which specializes in the preparation of quality food and to serve them to satisfy the customers demands. Their motto is Customers are our 21 | P a g e

assets and satisfied customers are our source of wealth. Restaurants do have state of the art kitchens in their premises, where food items are prepared, following a fixed menu to serve the customers. Most restaurants are also equipped with infrastructure facilities, table settings, and dining halls of various sizes to cater to needs of small gatherings to grandiose banquets to suit customer demands and above all, trained personnel to provide a satisfactory service. The term restaurant (from the French word restaurer, to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. The modern sense of the word was born around 1765 when a Parisian soupseller named Boulanger opened his establishment. Whilst inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as service la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond.


The food and beverage manager is the head of the food and beverage service department, and is responsible for its administrative and operational work. Food and Beverage Managers direct, plan and control all aspects of food and beverage services. Food and Beverage Managers require excellent sales and customer service skills, proven human resource management skills, and good communication and leadership skills. Desired knowledge for this position includes knowledge of the products, services, sector, industry and local area, and knowledge of relevant legislation and regulations, as well. Hence it is said that food and beverage Restaurant manager is a Jack-of-all-trades, as the job covers a wide variety of duties.


Budgeting 22 | P a g e

The food and beverage manager is responsible for preparing the budget for the department. He should ensure that each outlet in the department achieves the estimated profit margins. Compiling New Menus and Wine Lists In consultation with the chef, and based on the availability of ingredients and prevailing trends, the food and beverage manager should update and if necessary, compile new Menus. New and updated wine lists should also be introduced regularly. Quality Control The food and beverage manager should ensure quality control in terms of efficiency in all service areas, by ascertaining that the staffs are adequately trained in keeping with the standards of the unit.

Manpower Development The food and beverage manager is responsible for recruitment, promotions, transfers and dismissals in the department. He should hold regular meetings with section heads, to ensure that both routine as well as projected activities of the department go on as planned. He must also give training, motivate and effectively control staff. Restaurant Manager Restaurant Manager is responsible for directing and supervising all activities pertaining to employee relation, food production, sanitation, guest service and operating profits. The restaurant manager is either the coffee shop manager, bar manager or the specialist restaurant manager. The restaurant manager reports directly to the food and beverage manager and has overall responsibility for the organisation and administration of a particular outlet or a section of the food and beverage service department. The restaurant manager's job includes: 23 | P a g e

i) Setting and monitoring the standards of service in the outlets. ii) Administrative duties such as setting duty charts, granting leave, monitoring staff positions, recommending staff promotions and handling issues relating to discipline. iii) Training the staff by conducting a daily briefing in the outlet. iv) Playing a vital role in public relations, meeting guests in the outlets and attending to guest Complaints, if any. v) Formulating the sales and expenditure budget for the outlet. vi) Planning food festivals to increase the revenue and organising advertisement campaign of the outlet along with the chef and the food and beverage manager.

Room Service Manager The room service manager reports directly to the food and beverage manager and is responsible for the room service outlet. The room service manager checks that the service rendered to the guests conforms to the standards set by the hotel. He also monitors all operational aspects of the outlet such as service, billing, duty charts, leave and absenteeism, in addition to attending to guest complaints regarding food and service. The room service manager is also in charge of the sales and expenditure budget. The room service is most liable to have problems. The room service manager should ensure coordination among the room service order taker, the captain and the waiter. It is necessary for the room service manager to be present in the outlet during peak hours to interact with other departments of the hotel and to take regular momentums of all the equipment used In the event of the hotel offering valet service and the room service manager takes charge of that service as well. 24 | P a g e

Bar Manager Bar Manager organises and controls a bar's operations. A bar manager arranges the purchase and pricing of beverages according to budget; selects, trains and supervises bar staff; maintains records of stock levels and financial transactions; makes sure bar staff follow liquor laws and regulations; and checks on customer satisfaction and preferences. The bar manager should have good interpersonal skills and good memory. He must be efficient and speedy, must enjoy working with people. He should have good cash-handling skills.


Purchase takes whole responsibility to deliver the product for the buyer in right time. Purchase manager takes order requirement from the buyer. The plan is designed by merchandising team as further. Well developed and organized plan shows right time of delivery of products. Everyday action leads to success of delivery. The department is organized in such a way to conceive for the delivery with buyer requirement. ROLES AND RESPONSIBLITIES OF PURCHASE/MATERIALS MANAGER MANAGERIAL Direct the budgeting process for all Capital & Operational requirements. Design policies, systems and procedures on Materials Management that increase the efficiency and improve service levels.

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Identify and Develop vendors in order to enhance product quality and reduce cost. Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from ESS to draw an action plan. Recruitment and Performance Appraisal/ Management of the staff in the department. Develop & Implement the annual plan using the TBEM framework, linking the departments objectives to the units overall strategy.

OPERATIONAL To issue and monitor purchase orders to ensure timely and correct delivery of materials to user departments Co-ordinate with the Heads of Departments on development of Standard Purchase Specifications for various items. Monitor the adherence to the house rules and regulations with regard to purchasing.

Secure competitive price quotations for all purchases. Advise the Executive chef of special availability or pricing of food merchandise for incorporation into menus or daily specials. Monitor the storage, sanitation and cleanliness standards and in goods receiving area and storeroom. Propose cost saving opportunities by staying informed about new products and trends in logistics, inventory control and purchasing. Work in association with the Accounts department in the area of pricing, purchase contracts and payments. Forecast market conditions and availability of materials under various economic conditions. Maintain MIS on Price lists, Regular purchases, Supplier information, Purchase orders, Par stocks etc. Ensure documentation of all phases of the purchasing process in a manner that will facilitate internal and external audit. 26 | P a g e

Ensure adherence to all the statutory requirements/policies related to purchase. Develop departmental trainers in association with the training department & oversee all the training activities within the department. Identify key communities, plan various initiatives and co-ordinate the support activities.


Human Resource manager in coordination with respective Head of Departments is responsible for implementing various HR policies. Department follows policy with regard to the company policy and aim to achieve the target with effective usage of resources.


HRD maintains attendance policy which explains the employees attendance, warning for absentiseem through memo. Company provides bonus of 4% monthly salary for maintaining 100 % attendance. The policy follows loss of pay for excess leave taken by the employee.

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HRD frames the list of holidays for every year. As per norms company dont entertain workers to work during holidays declared. The list includes National holidays and Festival holidays.

Benefit policy includes provident fund, ESI and Gratuity for the employees. The benefits are calculated for employees as per following pattern.


Following are given the main objectives of personnel administration: To select right man for the right job. To motivate the workforce. To pay fair wages to the employees. To provide better working conditions to employees. To keep the record of employees. To receive orders and policies from the head office and act upon them.


Following are given the main functions which are performed by the personnel administration in the organization. A. RECRUITMENT AND SELECTION Recruitment of employees is made from time to time when it is considered necessary to promote the efficiency of the hotel. Now, if any department of the hotels 28 | P a g e

requires an employee, then it is responsibility to determine the contents of the job to be performed and necessary qualifications for performing this particular job satisfactory. This personnel administration department follows a rigid employees selection system, which involves, interviews, selection test, medical examination and reference checks, while applications are given by the applicant on printed form, which is supplied by the hotel management. Then HR managerr screens out the applications and applicants are then called for an interview. Here it is important to note that the final authority of selection of employees is the employers of the hotel.

Minimum age for recruitment for all levels of employee is 18. HRD develops Human Resource Planning for guidance at the time of recruitment and ensures competence level of employees. Company recruits candidates through following sources Company treats all freshers as Trainees for first three months of their employment. Company provides


Promotion is being considered necessary to motivate employees to the work, while in this hotel; promotions are not based upon seniority or on merits. Since this is not a seasonal hotel, thus there is no lay-off of the workers.


The decision to adopt a particular pay structure with pay grades is the responsibility of the top management. The main responsibility of personnel administration is to pay fair wages to the employees according to their pay grades. There are following pay grades of the employees.


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Workers are treated according to the rules and regulations of the organization under the factories Act 1934. If someone violates the orders then he is given full opportunity to explain and justify himself. Then if the performance or conduct of the employee is founded unsatisfactory or he remains absent from the work for 10 days, then he is discharged from his job by the manager HR & Admin.


Company treats all freshers as trainees for first 3 months of the employment. Company provides following facilities Free dormitory, Transportation and subsidized food. After completion of training/ probation period of three months the employees evaluated for his skills by their respective supervisor/ Unit In charge. At the end of the probation period if employee is found suitable the company shall confirm the employees appointment writing. It the employee doesnt perform during the probation period he/ she will not be included into the company.


Support departments in developing leadership capabilities within the Tata Business Excellence Model framework. Implement and sustain the Tata code of conduct & Value systems Monitor & coordinate with Corp HR for career & succession planning. Monitor HR scorecard in order to align & assess the HR deliverables in relation to the business objectives 30 | P a g e

Provide inputs to Corp HR for developing State of the Art HR systems & practices to build organizational mindset, capability, & competitive advantage. Drive internal communication channels Maintain excellent liaison & relationship with local government bodies, union leadership & industry associations Reinforce learning & development initiatives in the unit through supporting individual & team development, career development, training, & experience based learning.

OPERATIONAL Interact with the GM & HODs on a daily basis in areas of manpower planning, people development, industrial relations, & provide appropriate support to the Operationa departments.. Implement the Performance management system & align to the Balance Scorecard. Rationalize manpower utilization & carryout appropriate rightsizing activities Implement appropriate Reward & Recognition program for employees linked to Customer delight. Ensure compliance of all statutory & non statutory HR aspects for fulfillment of corporate governance.

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It is very important for the smooth and steady operation of the business, whether it is small scale or large scale. It is so because in the present days large amount of capital is needed and one can't provide a huge amount. So, financial management refers to those activities which are essential for searching out the large among of capital needed for the smooth operation of business. Finance is being considered as the life blood of modern business and plays a key role in business organizations because without finance, there is nothing to plan and organize, direct, activate and control. "Financial management is a set of activities which are concerned with the acquisition of funds and finding out the best uses for these funds." Thus, finance is a study of revenues and expenditures of an individual or organization. This means that finance deals with rising of funds for current requirements. So, we can say that all the departments, sections and even a single task can't be completed effectively without finance.


Monitor timely preparation and submission of periodic reports to external and internal users. Assist the Financial controller in ensuring all financial activities, maintenance of accounts, compliance with statutory requirements, & management of cash flow. Monitor the timely preparation of accounts payable / receivable / payroll statements, income and expenditure statements etc.

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Maintain records, registers and documents in order to facilitate internal and external audit. Perform the monthly book closing and prepare the reconciliation report.

Authorize various bill payments and monitor preparation and delivery of cheques to various suppliers, travel agents etc. Assist the Financial controller in preparation of the balance sheet and the profit & loss statements for the hotel. Liaise with banks, financial institutions and other government authorities on various financial matters. Prepare MIS reports, to develop a more informative database for improved management decision-making and critical evaluation of activities. Stay informed the latest amendments in commercial laws, tax structures and other developments in the financial world. Assist actively and able to handle in the absence of Chief Accountant/Financial Controller Review, Analysis and Sharing of performance data with the management Advise departmental heads in areas of financial performance, cost benefit analysis, cost management Participate in budgeting process for Capital & Operational requirements Supervision of proper Maintenance of Accounts Control over Inter-company and Inter-unit transactions Oversee Materials Management (Procurement and Stores)

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Balance Sheet Management - control over Fixed Assets, Inventory, Debtors and Creditors, weeding out NPAs (Non-performing Assets) Budgetary control to enhance revenue and strict expenditure control Compliance with Statutory requirements and Internal Controls Handle Corporate Accounts of a Listed Public Limited Company. Timely completion of Statutory Audit Adherence to Internal Audit recommendations Handle taxation, insurance policies, banking. Project Accounting and controls Cash flow Management. Participate in various initiatives of SBU and Unit Provide constant learning & development for staff. "Accounting is an art of keeping records of transactions and financial affairs" Financial information are maintained in the form of statements by accounting section. This section is headed by assistant accounts manager under the management of senior finance manager. This department keeps records of all accounting transactions, prepares budgets and financial statements for the hotel. In this regard, account office of the hotel sends cash-book, petty cash-book,

vouchers, record book and this department keeps these books in its record and then prepares annual financial statements on the basis of these books.

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Management is being considered as the inside party which takes necessary steps for planning and controlling the future activities on the basis of these statements. While the outside parties include bankers and creditors. Thus, we can say that accounting information provides a base for decision making and for a future operation.


A hotel is a plant encompassing a myriad of facilities and services and it is imperative that all those elements work smoothly and in cohesion to ensure that the guests have a comfortable and safe stay. Although hidden behind the scenes and rarely feted, a hotel's Engineering Division performs an invaluable role in the equation. With the evolution of hotel building design and the ever growing range of 35 | P a g e

features and facilities being incorporated in hotels, the scope of the engineering function in hotels is expanding exponentially. The responsibilities of the engineering department of the hotel are to maintain the hotel building, its assets, from walls, ceiling, floor fixtures therein, electrical distribution to the hotel, sewage and water systems, fire-alarm systems and safety methods, air-conditioning, heating and ventilation, elevators, kitchen and laundry equipment, sound and lighting systems and so on. The engineering department has to keep records and maintain the smooth functioning of the equipment without any hassle or disturbance to the guest. They are on call 24 hours of the day, and have to ensure that the technical side of the hotel is looked after. Each day routine checks are done, and the staff walkthrough the entire hotel premises on regular basis, for inspection and attention. Chief Engineer is entrusted to oversee the engineering staff, and they are entrusted with different aspects and operations of the hotel machinery and equipment. The other departmental heads of the hotel are expected to inform the chief engineer, in the case of any need of repair or maintenance. Engineering department has categorized their work in two ways; Preventive maintenance and scheduled maintenance. In preventive maintenance the department sees to timely inspection of the machinery, shutting down blocks of guest rooms and other areas periodically for refurbishment and to ensure that all areas of the guest room and its utilities operates properly. With scheduled maintenance, painting of walls, attending to air-conditioning plants and boiler rooms are seen to.

Apart from ensuring that the hotel functions smoothly, they are also entrusted to see that the shops, spas and salons within the hotel building are secure and safe of any electrical leaks and fires. The maintenance of these shops are the duties of the engineering department. The caliber of maintenance will depend on the size and class of the hotel. Expertise and knowledge in this area is very important, as the existence of the hotel depends on the engineering department. Being one of the strenuous and tiring jobs, the staff of the said department works un-noticed to ensure that the guest could stay 36 | P a g e

comfortably, without any mishap or misadventure. The staff of the engineering department should be commended for their commitment, and their work appreciated. The beauty and comfort of the hotel, is entirely due to their untiring efforts.


Managerial Responsibilities Direct the budgeting process for all Capital expenditure & renovations. Develop systems and procedures that ensure safety of guest, employees, plant, machinery and property. Create a work environment that is high in employee morale and provides constant learning & development and use the feedback from ESS to draw an action plan. Recruitment and Performance Appraisal/ Management of the staff in the department. Develop & Implement the annual plan using the TBEM framework, linking the departments objectives to the units overall strategy.

Operational Responsibilities Plan & execute preventive maintenance and upkeep of engineering services. Plan & implement up gradation and replacement programme for engineering systems and equipment. Monitor energy consumption and design methods for conservation and optimization of energy. Ensure that all the engineering & maintenance activities/systems adhere to the standards/efficiency/productivity levels that have been set for the unit. Recommend changes in processes, materials and equipment, in order to enhance service 37 | P a g e

levels and improve the operational efficiency. Responsible for maintaining the physical plant that includes capital improvements and continuing renovations to the plant. Maintain the fire safety system through regular inspection of fire alarm and sprinkler system. Make periodic checks of completed repair and maintenance work to ensure that the established standards have been met. Keep the management informed regarding the expenditure, the physical condition of the hotel or any other information required for management decision-making. Co-ordinate with Executive Housekeeper, Front Office Manager and other HODs on preventive maintenance of rooms and other repair work. Liaise with government agencies to ensure compliance with statutory requirements. Keep informed of industry innovations and advances in technical and property management fields. Develop departmental trainers in association with the training department & oversee all the training activities within the department. Identify key communities, plan various initiatives and co-ordinate the support activities.

Knowledge/Skill Thorough knowledge of mechanical, electrical, civil and related equipment and working knowledge of all other plant, equipment and utilities. Energy & environment conservation techniques Engineering inventory management & Capital Budgeting Knowledge of Automated building management system, work request systems, fire alarm and sprinkler systems etc. Working knowledge of MS office, MS projects and Auto CAD preferable. Knowledge of statutory compliance related to electrical fittings, boilers etc.

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The group has enormous power and strengths, which makes it the best and competitive, some of them are: - Taj Hotels Resorts and Palaces comprises 66 hotels in 42 locations across India with an additional 16 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East. - Its effective and efficient management techniques and staff. - Brand value of the group.

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TAJ hotels being such a big brand, has a lot of advantages but every big company faces odds and so dose TAJ. some of its weakness. -Its hard to maintain such a huge chain of subsidiaries and there and more chance of mishaps in management. -Its huge competitors within the city like GRT,Heritage,Fortune etc are also providing with good facilities and thus it becomes a weakness. -Its very costly compared to other hotels around the city.

The group is poised strategically to take advantage of the following situations -In the backdrop of a healthy economy having its positive fallouts on the tourism sector leading to rapid growth in markets in India. -Rapid expansion in both international and domestic destinations, with top of the line luxury, leisure and business properties. -Meeting growing demand in the budget and mid-market segments. -Extending the product portfolio into related offerings, Ayurveda, yoga, ecotourism and health spas.

The threats identified by the group are related mainly to the markets in which the group operates and general factors related to the tourism industry, significant among these are: -Cheaper international airfares, increasing affordability of travel to international destinations, especially south East Asia, Europe and Australia. -Growing presence of international hospitality chains competing in the luxury and business segments, to meet excess demand situation. -Slowdown of international demand resulting in reduction of revenues.

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Organization such as hotels, restaurants and resorts concentrate on service and customer satisfaction. It aims on fulfilling the customer requirements efficiently to increase the business operations. This organization study helps to know what role is played by the various departments and how the process is going on, and to analyze the strategies followed by to increase the customer and concentrate on tourists attention.

Therefore the study helps also in understanding real life situations in industrial organizations and their related environments and accelerating the learning process of how his / her knowledge could be used in a realistic way.

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Hospitality training manual by Mr. Sudhir Andrews

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