INSTITUTE OF HOTEL MANAGEMENT

CATERING TECHNOLOGY & APPLIED

NUTRITION GUWAHATI

INDUSTRIAL TRAINING REPORT

(2017-2018)

TAJ BANJARA, BANJARA HILLS, HYDERABAD

SUBMITTED BY :

GUNJAN KUMAR TIBREWAL

B.Sc. in H&HA. 2nd YEAR
NCHM roll no.- 1641109064

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 ACKNOWLEDGEMENT

I would like to express immense thanks to TAJ BANJARA, BANJARA HILLS, HYDERABAD
for giving me the opportunity to complete my Industrial Training in their Organization of high
repute. I am grateful to Miss Debapriya Chakraborty (TRANING MANAGER) for his valuable
guidance from time to time.
I would like to express the indebtedness of my principal Mr. SOMENATH SAHA for his
valuable guidance, motivation & co-operation for making this endeavor a success.
I thank my faculties for their moral support, encouragement, guidance and generous assistance.
I also wish to recognize and thank all the staff members of the institute for their support and
guidance.
I would also like to thank my Parents for their support.

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TRAINING CERTIFICATE

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APPRECIATION OF PARTICIPATION

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 INDEX
• ACKNOWLEDGEMENT
• TRAINING CERTIFICATE
• COMPANY INTRODUCTION
▪ Founder of Taj Group
▪ History of Taj Group
▪ The Taj Hotel Resorts and Palaces
▪ The Management Team
▪ Board of Directors
▪ Taj Luxury, Taj Exotica, Taj Safaries, Vivanta By Taj Hotels And
Resorts, By Taj.

• INTRODUCTION TO HYDERABAD
▪ History of Hyderabad
▪ Economy
▪ Culture
▪ Cuisine
▪ Transport
• INTRODUCTION OF HOTEL
▪ About Hotel

• FOOD & BEVERAGE SERVICES

• FOOD PRODUCTION
• FRONT OFFICE
• HOUSEKEEPING
• CONCLUSION

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 Company Introduction

The Indian Hotels Company Limited (IHCL) and its subsidiaries are collectively known as
Taj Hotels Resorts and Palaces and is recognized 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 93 hotels in 55 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 centers and wildlife destinations, each Taj hotel
offers the luxury of service, the apogee of Indian hospitality, vantage locations, modern
amenities and business facilities.

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 Founder of Taj Group

Jamsetji Nusserwanji Tata (1839 – 1904)

Jamsetji Nusserwanji Tata, founder of the Tata Group, opened the Taj Mahal Palace, a hotel in
Mumbai (then, 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 which accepted only European guests were very common
across British India then but it seems far too petty a reason to fire a man of the caliber of Jamsetji
Tata.

According to another story he opened the hotel when one of his friends expressed his disgust
about the hotels which 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 interior artefacts for his hotel. The Taj group
has since then developed and flourished, under the Tata Group.

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History of Taj Group

The Company was incorporated in 1902 and it opened its first hotel, The Taj Mahal Palace
& Tower, Mumbai, in 1903. The Company then undertook major expansion of The Taj
Mahal Palace & Tower, Mumbai by constructing an adjacent tower block and increasing
the number of rooms from 225 to 565 rooms.

With the completion of its initial public offering in the early 1970s, the Company began a
long term program of geographic expansion and development of new tourist destinations
in India which led to its emergence as a leading hotel chain in India.

From the 1970s to the present day, the Taj Group has played an important role in
launching several of India's key tourist destinations, working in close association with the
Indian Government. The Taj Group has a philosophy of service excellence which entails
providing consistently high levels of personalized service and innovative means of
improving service quality.

The Taj Group has been active in converting former royal palaces in India into world class
luxury hotels such as the Taj Lake Palace in Udaipur, the Rambagh Palacein Jaipur and
Umaid Bhawan Palace in Jodhpur.

In 1974, the Taj Group opened India's first international five star deluxe beach resort, the
Fort Aguada Beach Resort in Goa. The Taj Group also began its business in metropolitan
hotels in the 1970s, opening the five-star deluxe hotel Taj Coromandelin Chennai in 1974,
acquiring an equity interest and operating contract for the Taj President, a business hotel
in Mumbai, in 1977, and opening the Taj Mahal Hotel in Delhi in 1978.

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In 1980, the Taj Group took its first step internationally by opening its first hotel outside
India, the Taj Sheba Hotel in Sana'a, Yemen and in the late 1980s, acquired interests in
the Crown Plaza - James Court, London and 51 Buckingham Gate Luxury Suites and
Apartments in London.

In 1984, the Taj Group acquired under a license agreement each of The Taj West End,
Bangalore, Taj Connemara, Chennai and Savoy Hotel, Ooty, with which the Taj Group
made its foray into Bangalore.

With the opening of the five star deluxe hotel Taj Bengal in Kolkata in 1989; the Taj Group
became the only hotel chain with a presence in the five major metropolitan cities of
Mumbai, Delhi, Kolkata, Bangalore and Chennai. Concurrently with the expansion of its
luxury hotel chain in the major metropolitan cities, the Taj Group also expanded its
business hotels division in the major metropolitan and large secondary cities in India.

During the 1990s, the Taj Group continued to expand its geographic and market coverage
in India. It developed specialized operations (such as wildlife lodges) and consolidated its
position in established markets through the upgrading of existing properties and
development of new properties. Taj Kerala Hotels & Resorts Limited was set up in the
early 1990s along with the Kerala Tourism Development Corporation. In 1998 the Taj
Group opened the Taj Exotica Bentota which strengthened the Taj Group's market
position in Sri Lanka. In 2000, the launch of the 56 acre Taj Exotica, Goa and the
TajHariMahal in Jodhpur were completed.

In 2000, the Taj Group entered into a partnership with the GVK Reddy Group to set up
Taj GVK Hotels and Resorts Limited and thereby obtained a prominent position in the

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market in the southern business city of Hyderabad, holding three hotels and a major share
of the market.

In 2001, the Taj Group took on the management contract of Taj Palace Hotel, Dubai, and
has established itself as an up-market hotel in the Middle East region. The Taj Exotica
Resort & Spa, Maldives launched the Taj Group into the premium luxury hotel market and
since its opening

in 2002, has won several international awards. The Taj Group also obtained licenses to
manage and operate two leisure hotels; the Rawal-Kot, Jaisalmer and UshaKiran Palace,
Gwalior in October 2002.
In September 2002, the Taj Group acquired an equity interest in the former Regent Hotel
in Bandra which gave the Taj Group access to the midtown and North Mumbai market.
The hotel has since been renamed as the TajLands End, Mumbai.
In 2003, the Company celebrated the centenary of the opening of its Flagship hotel, the
TajMahal Palace & Tower, Mumbai.

In 2004 the Taj Group opened Wellington Mews, its first luxury serviced apartment in
Mumbai. In the same year, the Taj Group also launched the first of its "value-for-money"
hotels in Bangalore branded 'Ginger', which division has 11 hotels in various locations in
India and is owned through its wholly owned subsidiary.

In 2005 the Company acquired on lease The Pierre, a renowned hotel in New York City,
to enter the luxury end of the developed hotel markets internationally. The Company
entered into a management contract for Taj Exotica in Palm Island Jumeirah in Dubai to
expand its existing presence in the United Arab Emirates.

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The Company enhanced its position as an operator of converted palaces by entering into
a management contract for UmaidBhawan Palace, Jodhpur in the princely state of
Rajasthan in India. The Company, through a subsidiary, acquired the erstwhile 'W' hotel
in Sydney, Australia.

in 2006 and renamed it as 'Blue, Woolloomooloo Bay'. To expand its presence in the US
market, the Company acquired in early 2007 Ritz Carlton in Boston and Taj Campton
Place in San Francisco.
Hotels operated by the Taj Group internationally are located in US, Australia, Dubai,
Maldives, Malaysia, Sri Lanka, the United Kingdom, South Africa, Bhutan and Zambia.

In 2006, the Board of Directors of the Company approved the Scheme, under Sections
391 to 394 of the Companies Act for the for the amalgamation of Indian Resorts Hotel
Limited, Gateway Hotels and Getaway Resorts Limited, Kuteeram Resorts Private
Limited, Asia Pacific Hotels Limited, TajLands End Limited (Transferor Companies) with
the Company. The Scheme was approved by the respective High Courts.
The Transferor Companies and the Company were engaged in the leisure and business
hotels as part of the Taj group of hotels.

A consolidation of the Transferor Companies and the Company was therefore expected
to lead to greater synergy in operations, a more efficient utilisation of capital and create
a stronger base for future growth of business in general and the Company in particular.
The amalgamation was expected to result in administrative rationalization, organizational
efficiencies, and optimal utilization of various resources.

Milestones achieved by the Company since incorporation are listed

below:

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Year
Event

1903:

The Company opens its first hotel, the "TajMahal Palace" in Mumbai, India.

1974:

The Company opens its first five star deluxe beach resort, the "Fort Aguada Beach
Resort" in Goa.
The Company begins business in metropolitan hotels by opening the five star deluxe
hotel, the "TajCoramandel" in Chennai.

1980:

The Company opens its first hotel outside India, the "Taj Sheba Hotel" in Sana'a, Yemen.

1984:

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The Company entered into a licence agreement to operate the "Taj West End" in
Bangalore, "Taj Connemara" in Chennai and the "Savoy" in Ooty.

1989:

The Company opens a five star deluxe hotel in Calcutta, the "Taj Bengal".

1990:

The Company establishes the Taj Kerala Hotels and Resorts Limited with the Kerala
Tourism Development Corporation.

1998:
:

The Company opens the "Taj Exotica" in Bentota, Sri Lanka.

2000:
:

The Company establishes Taj GVK Hotels and Resorts Limited with the GVK group to
operate three hotels in Hyderabad.

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2001:

The Company is awarded the management contract for the "Taj Palace", Dubai.
The Company launches the "Taj Exotica Spa and Resort" in Maldives.

2002:

The Company obtains licences to manage and operate two leisure hotels: the "Rawal-
Kot" in Jaisalmer and the "UshaKiran Palace", Gwalior.
The Company acquires an equity interest in "Regent Hotel" in Bandra, Mumbai which is
later renamed as the "TajLands End".

2003:

The Company relaunches its flag ship property as the "TajMahal Palace and Tower".

2004:

The company opens its first Jiva Spa at the UshaKiran Palace in Gwalior.The Company
launches its first luxury serviced apartments, "Wellington Mews" in Mumbai.
2005:

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The Company obtains a management contract to operate "The Pierre" in New York, USA.
The Company entered into a management contract to operate the "Taj Exotica" in Palm
Island, Jumeirah, Dubai.
The Company obtained the operating agreement for the "UmaidBhawan Palace" in
Jodhpur.

2006:

The Company acquires the “W” hotel in Sydney, Australia which is later renamed as the
“Blue Sydney”.
The Company commences operation of its first wildlife lodge at MahuaKothi,
Bandhavgarh.

2007:

The Company acquires the "Ritz-Carlton" in Boston, USA which is later renamed as the
"Taj Boston".
The Company commences operation of its second wildlife lodge at Baghvan, Pench.

2008:

Taj's flagship property in the United Kingdom, 51 Buckingham Gate, Taj Suites and
Residence's South Indian restaurant, Quilon has received the ultimate culinary accolade
- a Michelin star.

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Taj Hotels Partner with Saraya Islands to Operate Taj Exotica Hotel in Ras Al Khaimah,
United Arab Emirates.

THE TAJ HOTELS RESORTS AND PALACES

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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 Rambagh Palace in Jaipur, UmaidBhawan Palace in Jodhpur, Falaknuma
Palace in Hyderabad and Nadesar Palace inVaranasi.

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A part of the UmaidBhawan Palace in Jodhpur is a Taj luxury hotel and it is a member of
the Leading Hotels of the World.

In 1980, the Taj group opened its first hotel outside India, the Taj Sheba Hotel in Sana'a,
in Yemen and in the late 1980s, acquired interests in the St. James' Court Hotel (now comprising
Taj 51 Buckingham Gate Suites and Residences and St. James' Court, A Taj Hotel) in London. In
1984, the Taj group acquired, under a license agreement, each of the Taj West End in
Bangalore, Taj Connemara (now Vivanta by Taj - Connemara) in Chennai and Savoy Hotel in
Ooty. With the opening of the Taj West End in Bangalore, the Taj Group made its foray into
Bangalore.

The five star deluxe hotel, Taj Bengal in Kolkata, was opened in the year 1989, and with this the
Taj group became the only hotel chain in India with a presence in the five major metropolitan
cities of India, namely Mumbai, Delhi, Kolkata, Bangalore and Chennai.

Concurrently with the expansion of its luxury hotel chain in the major metropolitan cities, the Taj
Group also expanded its business hotels division in the major metropolitan and large secondary

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cities in India. During the 1990s, the Taj Group continued to expand its geographic and market
coverage in India. It developed specialized operations (such as wildlife lodges) and consolidated
its position in established markets through the upgrading of existing properties and development
of new properties. Taj also set up the Taj Kerala Hotels and Resorts Limited in the early 1990s
along with the Kerala Tourism Development Corporation.

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 THE MANAGEMENT TEAM

Mr. Puneet Chhatwal

Managing Director & Chief Executive Officer

India, 1981. Hospitality student Puneet Chhatwal starts learning German with the
ambition of one day becoming a Steigenberger trainee.

On 1 November 2012, he finally reported for duty at the Frankfurt headquarters. It may
have taken over three decades to get there, but Chhatwal's stock had risen markedly
during the course of his meandering commute.

Having served in a number of operational roles in India, he'd eventually arrived in Europe
on a French Government scholarship, earned his Master's degree and worked in both
consulting and project development, before rising to become chief development officer at
Rezidor.

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Mr. Anil P. Goel

Executive Director - Finance

Anil Goel is charged with the task of overseeing the Taj Group's Finance, Mergers and
Acquisitions, Purchases and Technology functions. With over 33 years of experience in
the Tata Group in various financial roles, including that of the Chief Financial Officer of
Tata Beverages in the past, he brings a unique understanding of fiscal responsibility to
Taj.

Anil is also a Non-Executive Director in Taj GVK Hotels & Resorts Limited, Oriental Hotels
Limited, amongst others.

Anil graduated in Honors from Shri Ram College of Commerce in Delhi and is a Chartered
Accountant.

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Mr. Mehernosh S. Kapadia

Executive Director - Corporate Affairs

Mr. Mehernosh S. Kapadia holds a Diploma in Travel management and has served the
Taj Group of hotels in a variety of managerial positions. He has considerable experience
of over 31 years in handling various issues with the Central and State Governments and
Municipal Authorities.

He is also the Chairman of Taj Air Ltd and holds Directorships in Taj SATS Air Catering
Limited, Tata Realty & Infrastructure Limited and Ewart Investments Limited.

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Dr.P.V. Ramana Murthy

Sr. Vice President and Global Head - Human Resources

Dr. P. V. Ramana Murthy is the Sr. Vice President and Global Head - Human Resources
at the Indian Hotels Company Ltd. Prior to this, he held a distinguished 15-year career
with The Coca-Cola Company, where most recently he served as Executive Director -
Human Resources for Hindustan Coca-Cola Beverages (HCCB), India and Bangladesh,
the wholly owned subsidiary of the Bottling Investments Group of The Coca-Cola
Company, Atlanta, USA. In this board level position at corporate headquarters in
Gurgaon, he was responsible for about 15,000 employees.

Under his guidance, the Human Resources function of HCCB came to be named "Best
in Class" and served as a strong exporter of executive talent within the global Coca-Cola
Bottling Investment Group.

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Through the course of his tenure with the company, he rose progressively, taking on
increasingly senior roles, first with Coca-Cola India, currently the concentrate and
marketing division of the business wholly owned by the Atlanta Company, holding titles
such as Area HR Manager (Nellore) in 1999, Regional HR Manager (Andhra Pradesh) in
2000, Senior Manager - Corporate HR & Employee Relations in 2001 and Corporate
General Manager - Human Resources in 2002, until he was named Regional General
Manager - Human Resources (South) in 2004. In 2005, he became HCCB India's Head
of HR as its Director - Human Resources and subsequently, moving on to become Vice
President - Human Resources in 2009. In 2011, he was promoted as the Senior Vice
President-HR. He attained the title of Executive Director - Human Resources in 2013.

Among his many notable achievements for Hindustan Coca-Cola were creating an 18-
month customized General Management Development Program to groom zonal business
heads in India, developing and deploying an HR Academy with an 18-month HR
Capability Building Program, and designing Leadership Excellence and Accelerating
Performance (LEAP) for mid-level manager development, now in use in 17 countries of
Coca-Cola's Bottling Investment Group (BIG). He also conceptualized and launched the
first-ever Community College in India in partnership with Mumbai University to develop
frontline sales talent.

In his career spanning about 28 years, PV widely travelled across the globe and did short-
term assignments in countries such as Denmark, Sweden, Romania, Brazil, China,
Philippines etc., understanding different cultures and learning the country specific
management practices.

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His prior experience includes six years as head of Human Resources for Bellary Steels
and Alloys Ltd, Karnataka, India, where he was responsible for strategic HR management
and employee relations for four business units. He began his career in HR in 1985 with
Ferro Alloys Corporation Ltd. (FACOR), Shreeram Nagar, Andhra Pradesh, India. Joining
as a Management Trainee in Personnel & Administration, he subsequently held the
Assistant Manager - Personnel & Administration and Deputy Manager - Human
Resources positions in FACOR.

PV, who is regarded as an 'academic practitioner' within the HR circles, holds a Ph.D. in
Strategic Human Resource Management from Sri Krishadevaraya University, Andhra
Pradesh, India. He has also done an advanced Human Resource Executive programme
from Michigan Ross School of Business in 2009. PV has also recently acquired the
psychoanalytical skills on Leadership, Culture and Organization development through his
Executive Masters in Coaching and Consulting for Change (CCC) from INSEAD,
Singapore.

Apart from this, he has done a one-year Practitioner Coach Diploma from Noble
Manhattan Coaching Institute, London; and a post-graduate diploma in Personnel
Management from National Institute of Personnel Management (NIPM), Calcutta, India.
He is also a 1984 Graduate in Law from Andhra University, India, and a 1981 Graduate
in Commerce from the same university.

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Mr. Chinmai Sharma

Chief Revenue Officer

As the Chief Revenue Officer for the Taj Group, Chinmai's responsibilities include Brand
Management, Digital Platforms, Loyalty programs, Public Relations, Customer Analytics,
Global Sales and Revenue Management.

Chinmai is a seasoned industry professional with nearly two decades of progressive

hospitality experience in the fields of Strategic Marketing, Revenue Management and
Electronic Distribution. Chinmai was named as one of the 'Top 20 Extraordinary minds
within Sales, Marketing and Technology' by Hospitality Sales & Marketing Association
International (HSMAI), Europe in 2015.

Before joining Taj, Chinmai was with Starwood Capital Group, based in Paris as the
Global head of Revenue, Distribution and eCommerce for Louvre Hotels Group's entire
portfolio of six hotel brands with 1,100 plus hotels spread across 45 countries.

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Prior to Starwood Capital Group, Chinmai served five years with Wyndham Hotel Group
based at their corporate office in New Jersey as VP Revenue Management where he was
responsible for the Revenue Management process across all brands globally. Chinmai
has also worked in senior roles with the boutique hotel company, Joie de Vivre Hotels, in
San Francisco and with the leading online travel agency Expedia.com, in Seattle.

Chinmai commenced his hotel career eighteen years ago with the Taj Group where he
was part of the very first revenue management group ever created in the company in
1997.

Chinmai is a Hotel Management graduate from the Institute of Hotel Management, Jaipur.
He holds a Diploma in Economics from the Indian Institute of Planning and Management,
New Delhi and a joint MBA in Hospitality from IMHI/ESSEC Business School, Paris and
Cornell Hotel School (M.M.H), New York.

He is a current board member of HSMAI's Revenue Management and Marketing Advisory

Board in Europe and is also a current Visiting Fellow to the Sheffield Business School,
Sheffield Hallam University in United Kingdom.

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Mr. PrabhatVerma

Senior Vice President – Operations

Mr. PrabhatVerma, a hotel management graduate from IHMCTAN, Kolkata joined Taj
group in the year 1990 as a Management Trainee and has held key positions like General
Manager of Taj Malabar, Cochin, and Taj Coromandel, Chennai. He was re-located as
Hotel Manager to Crowne Plaza, St. James Court and 51 Buckingham Gate, the London
properties of the Taj. He subsequently took over as General Manager - Crowne Plaza,
St. James and 51 Buckingham gate, London.

Mr. Verma has won numerous industry accolades including Young General Manager of
the Year 2005, 5 Star Deluxe category by FHRAI and the 'International Cooperation
between the UK and India Award' (2012) by Asian Voice.

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Mr. Farhat Jamal

Senior Vice President–Operations

Farhat Jamal has joined The Indian Hotels Company Limited as Senior Vice President–
Operations. He is responsible for hotel operations in Western India and Africa. Farhat is
returning to the Taj family from Shangri-La Hotels & Resorts where he was based in New
Delhi overseeing their India operations and has previously looked after Shangrila Hotels
in India, Sri Lanka and Maldives as the Area Manager.

Bringing all-round experience of building and managing large hospitality businesses,

Farhat is a highly accomplished seasoned hotelier. He has worked with Taj Hotels,
Resorts and Palaces in India and overseas in various capacities for close to three
decades.

During his years with the Taj he was the Vice President and General Manager of TajMahal
Palace & Towers Mumbai, General Manager of TajLands End, Taj President, Taj
Coromandel and Deputy General Manager of Crown Plaza London St. James & 51
Buckingham Gate Luxury Suites. Farhat also served as President and Chief Operating
Officer for The Lalit Hotels, Palaces & Resorts, in 2008.

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Mr. RohitKhosla

Senior Vice President–Operations

RohitKhosla, a post graduate in hotel management from The Institute of Hotel

Management Mumbai joined the Taj Group in the year 1999 as Executive Assistant
Manager, Taj Palace Hotel, New Delhi and has held several positions within the Group in
India, Yemen, Maldives and Sri Lanka. Rohit has shown unwavering support and
dedication to the Taj brand. In this role Rohit oversees all our hotels in Northern and
Eastern states of India (Rajasthan, Delhi, J&K, Punjab, Uttar Pradesh, Uttaranchal,
Madhya Pradesh, West Bengal, Assam), Taj Dubai, TajTashi, Bhutan and the Operations
of Taj Safaris. He is currently based in New Delhi.

Rohit has won numerous industry awards including the Young Hotel General Manager in
2006 by the Federation of Hotel & Restaurant Associations of India (FH&RA). He was
also awarded the General Manager of the Year in 2006 at the Stars of the Industry
Awards, by ITM Institute of Hotel Management & DNA.

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Ms. Suma Venkatesh

Senior Vice President- Real Estate & Development

Suma Venkatesh, Senior Vice President - Real Estate & Development, The Indian Hotels
Company Ltd., leads the Technical Services and Development functions of the company.
She is responsible for Taj Group’s initiatives for identifying, strengthening and growing
the real estate and development projects. Over the last 12 years with the Taj Group, she
has been involved in doubling the Group’s inventory to 131 hotels with 15000+ keys
besides handling a host of renovation and green-field projects.

Ms. Venkatesh is an Electrical Engineer by training and holds a Masters Degree in

Management Studies from the Mumbai University in India. She has over 23 years of cross
functional experience across industries. Before joining the Taj Group, she has worked in
different functions across multiple industry sectors in India.

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Mr. RajendraMisra

General Counsel

Mr. RajendraMisra joined the Taj group of companies as General Counsel on 1st
December 2015. The Legal and Company Secretarial functions at the Taj group report to
him. He holds a Bachelor of Laws degree (LL.B.) from the University of Calcutta, and is
a Post Graduate Diploma in Patents Law (PGDPL) from the National Academy of Legal
Studies and Research University (NALSAR). He has also completed the Hawkesmere
Course on International Intellectual Property Law from London.

Mr. Misra is a seasoned business legal professional with more than 24 years’ experience
in the legal field. During this period, he has served as in-house legal counsel of several
leading business corporations like Hindustan Unilever Limited (HUL) and ITC
Limited. His experience spans across many sectors, including Personal care, Home care,
Tobacco, Food, Lifestyle retailing, Aluminium and Tyre industry. He has extensive
experience and expertise in various legal fields, including Litigation Management,
Intellectual Property Management, Competition law, Corporate laws, driving strategic
business initiatives etc.

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Mr. Beejal Desai

Vice President - Legal & Company Secretary

Mr. Desai has over 26 years of experience in the field of Legal & Secretarial. He is an
FCS from the Institute of Company Secretaries of India and LLB (Gen) from Mumbai
University and has also done his DCM from NMIMS.

He has varied experience in organizations like Pharma Fill Ltd, Unique Pharma Lab. Ltd,
J. L Morrison (I) Ltd and J B Chemicals & Pharmaceuticals Ltd. He was last associated
with Bharat Forge Ltd.

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Mr.S Y Raman

Director – Group Internal Audit

S Y Raman heads Internal Audit, in which role, he is responsible for the function across
the Taj Group.

Raman has 27 years of work experience, all of which are with the Tata Group - 16 years
with Tata Global Beverages Limited and 11 years with the Taj Group. At the Taj, he has
served as Head of Finance at Taj SATS Air Catering Limited, the erstwhile Taj Business
SBU and Taj GVK Hotels & Resorts Limited. His stints at Tata Global Beverages Limited
included positions of Head of Finance in an overseas JV assignment, CFO at Mount
Everest Mineral Water Limited (makers of Himalayan natural mineral water) and CFO at
NourishCo Beverages Limited (the Tata – PepsiCo JV).

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TAJ LUXURY AND PALACES.

Taj Luxury is our flagship brand for the world's most discerning travelers 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.

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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

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 centered 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.

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 TAJ SAFARIES

TajSafaris :are wildlife lodges that allow travelers 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

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 VIVANTA BY TAJ

Vivanta by Taj Hotels & Resorts - Hailed by Wallpaper UK as a "stroke of genius"

and rated by Conde Nast Traveler US as the 3rd best global hotel brand Vivanta by Taj
offers an imaginative, vivacious and stylish take on 'cool luxury'

Work hard and play hard. Relax and energize. Ideate and confer. Evolve and transform.
Revel in a spirit that presents the normal with an unexpected twist. Stylish and
sophisticated, Vivanta by Taj delivers experiences with imagination, energy and
efficiency. Currently comprised of 29 hotels and resorts in India and the Indian Ocean
region, Vivanta by Taj is represented across key metropolitan capitals as well as popular
vacation destinations like Goa, Kerala, Rajasthan, Coorg, Langkawi, Bentota and the
Maldives. With innovative cuisine, energetic spaces, unique motifs, distinct avatars, the
smart use of technology and experiences that seek to constantly engage, invigorate and
relax, it appeals to the cosmopolitan world-traveler immersed in a sensory lifestyle. Stay
connected to Vivanta by Taj Hotels & Resorts

38
INTRODUCTION TO HYDERABAD

Hyderabad: is the capital of the southern Indian state of Telanganaand capital of Andhra
Pradesh.Occupying 650 square kilometres (250 sq mi) along the banks of the Musi River, it has a
population of about 6.7 million and a metropolitan population of about 7.75 million, making it
the fourth most populous city and sixth most populous urban agglomeration in India. At an
average altitude of 542 metres (1,778 ft), much of Hyderabad is situated on hilly terrain around
artificial lakes, including HussainSagar—predating the city's founding—north of the city centre.

Established in 1591 by Muhammad QuliQutb Shah, Hyderabad remained under the rule of the
QutbShahi dynasty for nearly a century before the Mughals captured the region. In 1724, Mughal
viceroy AsifJah I declared his sovereignty and created his own dynasty, known as the Nizams of
Hyderabad. The Nizam's dominions became a princely state during the British Raj, and remained
so for 150 years, with the city serving as its capital. The city continued as the capital of
Hyderabad State after it was brought into the Indian Union in 1948, and became the capital of
Andhra Pradesh after the States Reorganisation Act, 1956. Since 1956, RashtrapatiNilayam in
the city has been the winter office of the President of India. In 2014, the newly formed state of

39
Telangana split from Andhra Pradesh and the city became joint capital of the two states, a
transitional arrangement scheduled to end by 2025.

Relics of QutbShahi and Nizam rule remain visible today, with the Charminar—commissioned
by Muhammad QuliQutb Shah—coming to symbolise Hyderabad. Golconda fort is another
major landmark. The influence of Mughlai culture is also evident in the city's distinctive cuisine,
which includes Hyderabadi biryani and Hyderabadihaleem. The QutbShahis and Nizams
established Hyderabad as a cultural hub, attracting men of letters from different parts of the
world.

Hyderabad emerged as the foremost centre of culture in India with the decline of the Mughal
Empire in the mid-19th century, with artists migrating to the city from the rest of the Indian
subcontinent. While Hyderabad is losing its cultural pre-eminence, it is today, due to the Telugu
film industry, the country's second-largest producer of motion pictures.

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Hyderabad was historically known as a pearl and diamond trading centre, and it continues to be
known as the City of Pearls. Many of the city's traditional bazaars, including Laad Bazaar,
Begum Bazaar and Sultan Bazaar, have remained open for centuries. However, industrialisation
throughout the 20th century attracted major Indian manufacturing, research and financial
institutions, including Bharat Heavy Electricals Limited, the National Geophysical Research
Institute and the Centre for Cellular and Molecular Biology. Special economic zones dedicated to
information technology have encouraged companies from across India and around the world to
set up operations and the emergence of pharmaceutical and biotechnology industries in the 1990s
led to the area's naming as India's "Genome Valley". With an output of US$74 billion,
Hyderabad is the fifth-largest contributor to India's overall gross domestic product.

History:

41
Hyderabad is a historic city noted for its many monuments, temples, churches, masjids, and
bazaars. A multitude of influences has shaped the character of the city in the last 400 years.

The city is forming its role and outlook as part of the booming service industry revolution, and is
trying to preserve and popularize its history.

Ancient history:

Archaeologists excavating near the city have unearthed Iron Age sites that can be dated to 500
BCE. The area around Hyderabad was ruled by the Mauryan Empire in the third century B.C
during the reign of Ashoka the Great. After the death of Ashoka (232 BCE), as the Maurya
Empire began to weaken and decline, the Sātavāhanas who started out as feudatories to the
Mauryan dynasty, declared independence and established their empire in this region. The
Sātavāhana Empire or Andhra Empire, was a royal Indian dynasty based from Dharanikota and
Amaravati in Andhra Pradesh as well as Junnar (Pune) and Prathisthan (Paithan) in Maharashtra.

42
The territory of the empire covered much of the Deccan plateau & central India for 450
years,i.e., from 230 BCE onward until around 220 CE. After the decline of the Satavahana
Empire in 220 AD, the region came under the rule of the Andhra Ikshvaku dynasty (225 AD -
325 AD), the successors of the Satavahanas in the eastern Deccan. The capital of Andhra
Ikshvaku dynasty was the town of Nagarjunakonda in modern day Guntur district and named
after Nagarjuna, a southern Indian master of Mahayana Buddhism who lived in the 2nd century
AD, who is believed to have been responsible for the Buddhist activity in the area.

Medivle history:

Various Buddhist and Hindu kingdoms ruled the area during the subsequent centuries. The area
was ruled by the Kalyani branch of the Chalukya kings. When the Chalukya kingdom became
weaker, Kakatiyas, who were feudal chieftains of Chalukya, declared independence and set up
their kingdom around Warangal.

The fall of Warangal to Muhammad bin Tughluq's forces from the Delhi Sultanate in 1321 AD
brought anarchy to the region. For the next few decades, the Bahmani Sultanate of the Deccan
fought the MusunuriNayakas on the north and the VijayanagaraRayas on the south for control of
the region. By the middle of the 15th century, the region was under the firm control of thet.

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Economy:

Hyderabad is the largest contributor to the gross domestic product (GDP), tax and other
revenues, of Telangana, and the sixth largest deposit centre and fourth largest credit centre
nationwide, as ranked by the Reserve Bank of India (RBI) in June 2012. Its US$74 billion GDP
made it the fifth-largest contributor city to India's overall GDP in 2011–12. Its per capita annual
income in 2011 was ₹44300 (US$650).As of 2006, the largest employers in the city were the
governments of Andhra Pradesh (113,098 employees) and India (85,155). According to a 2005
survey, 77% of males and 19% of females in the city were employed. The service industry
remains dominant in the city, and 90% of the employed workforce is engaged in this sector.

Hyderabad's role in the pearl trade has given it the name "City of Pearls" and up until the 18th
century, the city was also the only global trading centre for large diamonds. Industrialisation
began under the Nizams in the late 19th century, helped by railway expansion that connected the
city with major ports. From the 1950s to the 1970s, Indian enterprises, such as Bharat Heavy
Electricals Limited (BHEL), Nuclear Fuel Complex (NFC), National Mineral Development
Corporation (NMDC), Bharat Electronics (BEL), Electronics Corporation of India Limited
(ECIL), Defence Research and Development Organisation (DRDO), Hindustan Aeronautics
Limited (HAL), Centre for Cellular and Molecular Biology (CCMB), Centre for DNA
Fingerprinting and Diagnostics (CDFD), State Bank of Hyderabad (SBH) and Andhra Bank
(AB) were established in the city. The city is home to Hyderabad Securities formerly known as
Hyderabad Stock Exchange (HSE), and houses the regional office of the Securities and
Exchange Board of India (SEBI). In 2013, the Bombay Stock Exchange (BSE) facility in
Hyderabad was forecasted to provide operations and transactions services to BSE-Mumbai by
the end of 2014.The growth of the financial services sector has helped Hyderabad evolve from a
traditional manufacturing city to a cosmopolitan industrial service centre. Since the 1990s, the
growth of information technology (IT), IT-enabled services (ITES), insurance and financial

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institutions has expanded the service sector, and these primary economic activities have boosted
the ancillary sectors of trade and commerce, transport, storage, communication, real estate and
retail.Hyderabad's commercial markets are divided into four sectors: central business districts,
sub-central business centres, neighbourhood business centresand local business centres. Many
traditional and historic bazaars are located throughout the city, Laad Bazaar being the prominent
among all is popular for selling a variety of traditional and cultural antique wares, along with
gems and pearls.

The establishment of Indian Drugs and Pharmaceuticals Limited (IDPL), a public sector
undertaking, in 1961 was followed over the decades by many national and global companies
opening manufacturing and research facilities in the city. As of 2010, the city manufactured one
third of India's bulk drugs and 16% of biotechnology products, contributing to its reputation as
"India's pharmaceutical capital" and the "Genome Valley of India" ,Hyderabad is a global centre
of information technology, for which it is known as Cyberabad (Cyber City). As of 2013, it
contributed 15% of India's and 98% of Andhra Pradesh's exports in IT and ITES sectors and 22%
of NASSCOM's total membership is from the city. The development of HITEC City, a township
with extensive technological infrastructure, prompted multinational companies to establish
facilities in Hyderabad. The city is home to more than 1300 IT and ITES firms, including global
conglomerates such as Microsoft (operating its largest R&D campus outside the US), Google,
IBM, Yahoo!, Dell, Facebook, and major Indian firms including Tech Mahindra, Infosys, Tata
Consultancy Services (TCS), Polaris and Wipro. In 2009 the World Bank Group ranked the city
as the second best Indian city for doing business. The city and its suburbs contain the highest
number of special economic zones of any Indian city.

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Culture:

Culture of Hyderabad also known as Deccanitehzeeb, characterises distinct linguistic and

cultural traditions of North and South India, which meet and mingle in the city. This blending
was the result of the geographic location of the city and the variety of historical dynasties that
ruled the city across different periods—its inception by the QutubShahi dynasty in 1591 AD, the
occupation by the Mughal Empire and its decline, and the patronage under the AsafJahi dynasty.

Hyderabadis, as residents of the city are known, have developed a distinctive culture which is a
mixture of Hindu and Muslim traditions. A typical Hyderabadi could be either a Telugu or a
Urdu speaking person. The traditional Hyderabadi garb is Sherwani and KurtaPaijama for
men,KharaDupatta andSalwarkameez for women.Burqa and Hijab is commonly practised among
the Muslim women in public. Most of the youth wear western clothing. Public carnivals
celebrated in Hyderabad include the Ganesh Chaturthi,Bonalu,Eidul-Fitr and Eid al-Adha.

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Cusinine:

Hyderabadi cuisine (native: HyderabadiGhizaayat) also known as Deccani cuisine of India, was
developed after the foundation of Qutbshahi dynasty by Sultan Quli, promoting the native
cuisine along with their own. Hyderabadi cuisine had become a princely legacy of the Nizams of
Hyderabad State. It is an amalgamation of Mughlai, Turkish and Arabic along with the influence
of the native Telugu and Marathwada cuisines. Hyderabadi cuisine comprises a broad repertoire
of rice, wheat and meat dishes and the skilled use of various spices, herbs and natural edibles.

Hyderabadi cuisine could be found in the kitchens of the former Hyderabad State that includes
Telangana, Marathwada region (now in Maharashtra), and Hyderabad Karanataka region (now in
Karnataka). The cuisine also contains city-specific specialities like Hyderabad (Hyderabadi
biryani) and Aurangabad (NaanQalia), Parbhani (Tahari), and Bidar(Kalyani Biryani).

47
The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right
degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice.
Therefore, an addition of a certain herb, spice, condiment, or a combination of these adds a
distinct taste and aroma. The key flavours are of coconut, tamarind, peanuts and sesame seeds
which are extensively used in many dishes. The key difference from the North Indian cuisine is
the use of dry coconut and tamarind in its cuisine.

Traditional utensils made of copper, brass, and earthen pots are used for cooking. All types of
cooking involve the direct use of fire. There is a saying in Hyderabad, cooking patiently
(ithmenaan se) is the key; slow-cooking is the hallmark of Hyderabadi cuisine.

Hyderabadi Cuisine has different recipes for different events, and hence is categorized
accordingly, like banquet food, for weddings and parties, festival foods and travel foods. The
category to which the recipe belongs itself speaks of different things like the time required to
prepare the food, the shelf life of the prepared item, etc.

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Transport:

Air:

In 1935, Hyderabad's Hakimpet air base was linked with international flight services. The new
and modern airport at Shamshabad replaced the old Begumpet Airport, on 2 March 2008. As of
2010, The Rajiv Gandhi International Airport at Shamshabad has been judged among the world's
top airports in the category of serving 5–15 million passengers, according to Airports Council
International,and the world's fifth best airport, according to Skytrax. The airport has one of the
longest runway (4260 metres) in India,and caters to high passenger and cargo volumes. In
January 2011, it became India's first airport to transport more than 30,000 tonnes (66,000,000 lb)
of temperature-controlled pharmaceutical products.It is the primary base for SpiceJet's fleet of
Bombardier Dash 8s. GMR Hyderabad International Airport Limited, which operates the airport,
has been awarded the Center for Asia Pacific Aviation award in the category of Best Airport
Environmental Performance of the Year 2009.

Hyderabad is well connected with direct flights to all major destinations in India, as well as to
various locations in Middle East, Southeast Asia, Europe and North America. Currently,
Hyderabad has flights connecting either directly or intermediate stops to foreign cities like

49
Frankfurt, Singapore, Dubai, Bangkok, Kuala Lumpur, Dammam, Chicago (O'Hare), London
(Heathrow), Doha, Jeddah, Muscat, Riyadh, K

Road:

Hyderabad is well connected to many other locations in India, such as Bangalore, Mumbai,
Delhi, Kolkata, Nagpur, Chennai, Pune, Visakhapatnam and Vijayawada, either through directly
or through intermediary locations. The highway (express way) network linking Hyderabad to
various parts of the country is very good. Three National Highways (NH) pass through the city—
NH-7, NH-9 and NH-202. Five state highways—SH-1, SH-2, SH-4, SH-5 and SH-6 begin from
Hyderabad.As a growing city, regular multiple development projects,around the city had made
traffic congestion a common issue. Like many other Indian metropolitan cities, Hyderabad also
face parking problems, particularly in the city center due to growing population density,
encroachment of pavements, developing commercial centers.

In Hyderabad the roads occupy 10% of the total city area. The HMDA developed multiple
projects such as Inner Ring Road, Outer Ring Road, interchanges, overpasses and underpasses to
ease the traffic congestion. As of 2011, Hyderabad Elevated Expressway is the longest
expressway in India. The HMDA and GHMC had come up with multiple development projects
of mechanisedmulti-storeyed parking complexes and an Intelligent Transportation System (ITS).
The city has a well laid out internal road systems. Many of the important roads are 3-lane on
either side. However, as in most in Indian cities, due to an increase in the population and the
number of vehicles sold in last decade and the lack of perceptible lane discipline, chaotic traffic
snarls occur throughout the day making driving in the city a stressful experience for vehicle
owners.

50
Railway:

Nationally, Hyderabad is considered among the important railway cities. The South Central
Railway is headquartered at Secunderabad.

A new railway station is proposed to be built near HITEC City at Madhapur. Also the Moula-Ali
station is expected to be improved to a world class station in near future. These two stations
along with Begumpet and Kachiguda are expected to considerable decrease the traffic at
Secundrrabad and Nampally (Hyderabad Deccan) stations.

The main railway stations for Hyderabad are

Hyderabad Commuter Rail and Bus NetworkSecunderabad Railway Station:

• Nampally Railway Station (Hyderabad Deccan)

• Kachiguda Railway Station
• Begumpet Railway Station
• Lingampally Railway Station
• Falaknuma Railway Station

51
Introduction of Taj Banjara

Taj Banjara is the first Taj hotel in Hyderabad. It is situated in Banjara Hills overlooking its own
private lake with vast lush gardens adding to the magnificent view. With spacious comfort and
excellent amenities, the hotel is a delightful stay for the guests. Dining at Taj Banjara is a classic
experience extracting the best of every region around the world and offering its guests a memorable
treat on every visit.

The Hotel is surrounded by everything that is uniquely Hyderabad, be it the Pochampalli fabric
boutiques, the pearl shops, the film theatres, Golconda Fort, Salarjung Museum, or Banjara Lake.

52
FOOD & BEVERAGE

Food is any substance or material eaten to provide nutritional support -

fuel - for the body, or, especially in mammals, for pleasure. Food is
usually of plant or animal origin, and contains essential nutrients, such
as carbohydrates, fats, proteins, vitamins, or minerals, Food is ingested
and assimilated by an organism and converted to energy in order to
maintain life.

A beverage is always a food, though a food is not necessarily a

beverage. A beverage can be generally described as any liquid
specifically consumed by drinking, whether as food or solely for
purposes of hydration.

In addition to fulfilling the need for nutrition, food and beverages form
an essential part of the culture of humans and other communal animals;
humans notably consume food, and beverages - tea, coffee and alcohol
are common examples - as part of festive and other social occasions.
Many routine social activities rely on the mutual consumption of food
and many social routines where food is not consumed feature other
activities in some way symbolizing the intake or sharing of food.

53
Restaurant operations

THE WATERSIDE CAFE

The waterside Cafe, makes a world of difference with its world cuisines such as Continental,
Chinese and Indian. It bustles with both a buffet and an amazing a la carte selection, available
around the dial. From succulent roasts of the day to al-dante multigrain pastas, tandoori delights
to the best of Indian curries, the lavishly laid menu with an array of unlimited cocktails, spirits
and beers make brunches at the waterside cafe a quintessential Sunday experience. Equally
interesting are the settings.

Dishes served at The Waterside Café

Kodi Koda(chicken&egg), Three season rice(Chinese), Dal Banjara, Cold Coffee, Dosa, Dum
Biryani, French Onion Soup, Hyderabadi Chicken Biryani, Hot Chocolate Truffle

54
 KABAB-E-BAHAR

Kebab E Bahar is a specialty restaurant that serves authentic North Indian and Hyderabadi cuisine,
which is known for its spicy indulgence and the rich aroma. The various ingredients and a thick gravy
preparation instantly give a soul-satisfying taste to the diners. The decor of the fine-dining restaurant
is amazing paired up with a spectacular outdoor seating. The premium menu has been designed
with utmost care to make sure that the flavor and spirit of the traditional Indian cooking come in
every dish they serve and also features an extensive bar menu.

For decades now Kebab – e – Bahar has drawn dinners for its famed Pathar ka Gosht, Murg
Nishapuri and Dal Banjara. In our quest to reclaim the past glory we introduce a new menu with
famed recipes that were perfected for 30 years by the stalwart Chef Bilal Khan who prepared
specialities for celebrities, diplomats and royals including Her Majesty the Queen in 1982.Taj

55
Banjara set against a changing city skyline abutting a lakeside surrounded with foliage this speciality
restaurant offers signature Hyderabadi delights and north west frontiers dishes that make it an
inimitable dinning experience.

Dishes served at Firdaus

Murg Nishapuri, Patthar ka Ghost, Mirchi Ka salan, Ghost ka
Biryani, Kacche dam ki biryani, Dal Banjara, Dam ki Nalli, Hyderabadi
Dum Biryani, Hyderabadi sabz biryani, Lahori murg, Paneer khusrang,
Kakori Kebab, LahoriMurg, Dam ka murg, Mushroom hara
pyaz, Double ka meetha, Elaichi ka jamun, Kesar Rasmalai, Khubani ka
meetha, Kulfi Bar

56
Banquets Operations
ANJUMAN

This 2765 sft is the largest banquet hall. Divisible into three portions, the hall offers the perfect venue
for your conferences / weddings / social events. It has a separate entrance and access through
lobby as well.

57
 MEHFIL & MAJLIS

Beautiful venue with natural daylight for Corporate Conferences.

MIDDLE LAWN

Suggested venue for Wedding reception, activites, team building. Event in daylight.

Capacity – Upto 300

58
 POOL SIDE
Suggested venue for birthday parties and informal gatherings, wedding reception

CAPACITY: 80pax

RESIDENCY LAUNGE
Recommended venue for limited number of guests for meetings, team building exercise or any other
training programs.

Situated on the 6th floor of the hotel.

CAPACITY: 30

59
 UPPER LAWN
Suggested venue for activities, team building and Wedding reception

CAPACITY: 900

60
 IN - ROOM DINING

Guests can enjoy private, intimate dining in the comfort of their own
room or suite, 24 hours a day

61
 FOOD PRODUCTION

The food industry is a complex, global collective of

diverse businesses that supply much of the food and food
energy consumed by the world population. Only subsistence farmers,
those who survive on what they grow, can be considered outside of the
scope of the modern food industry.

The food industry includes:

• Regulation: local, regional, national, and international rules and

regulations for food production and sale, including food quality, food
safety, marketing/advertising, and industry lobbying activities
• Education: academic, consultancy, vocational

62
• Research and development: food technology
• Financial services:credit, insurance
• Manufacturing: agrichemicals, agricultural construction, farm
machineryand supplies, seed, etc.
• Agriculture: raising of crops and livestock, and seafood
• Food processing: preparation of fresh products for market, and
manufacture of prepared food products
• Marketing: promotion of generic products (e.g., milk board), new
products,advertising, marketing campaigns, packaging, public
relations, etc.
• Wholesale and distribution: logistics, transportation, warehousing
• Retailing
Meals are often communal experiences but sometimes guests wish to savour a
delicious meal in very select company. You may make any meal a private and special
affair in a secluded setting. Private dining adds a new dimension to the already
extraordinary culinary offerings at the hotel.

Our kitchens are at your disposal to create unexpected, personalised meals beyond
compare. Speak with the concierge who will see that every detail is well
taken care of.

Responsibilities Of kitchen Department

63
To prepare food and provide prompt, courteous and accurate service to all
the customers (both internal and external) as per the set standards
Prepares the entire required mis en place that is required for a smooth
kitchen operation and ensures that the section is set prior to service
Controls wastage without compromising on food quality.

Ensures hygiene and cleanliness of his/her area at all times

Maintains the utensils, refrigerators, freezers and all the relevant
equipment in clean hygienic condition to avoid contamination
Assists the chefs in display and set up of various special themes
Responsible for maintaining all kitchen equipment in his / her area are in
good working condition and to follow up with engineering for any defects
rectification.

To be friendly, courteous and efficient when dealing with the guests and
provide assistance if needed

To always communicate customer complaints, suggestions problems and

compliments to the chef on duty immediately
To carry out any additional tasks that is assigned to him/her on time
Should maintain awareness of food cost, ensure minimum spoilage and
wastage at all times

64
To take full responsibility for the section in the absence of chefs
To be aware of all the house rules and to not only obey them, but to also
assist in enforcing them on colleagues.

To always conduct oneself in such a manner so as to encourage all fellow

employees to do likewise
To keep immediate supervisor promptly and fully informed of all
problems or unusual matters of significance
To perform all duties and responsibilities in a timely and efficient manner
in accordance with established company policies and procedures to
achieve the overall objectives of this position
To maintain a favorable working relationship with all other company
employees to foster and promote a cooperative and harmonious working
climate

BAKERY

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The patisserie is probably one of the most spaced department in the hotel.
This is due to the large area of its operation apart from providing for the
banquet sections and preparing bakery items for the staff. Due to its busy
schedule the patisserie is well organized and fully equipped with the
skilled brigade of workers to meet all kinds of take away.

BAKERY PRODUCT

• Burger roll
• Bread for staff cafeteria
• Brown bread
• Swiss rolls
• Bread sticks
• Masala Bread
• Brioche
• Chicken puffs
• Soufflés
• Rolls (soft, hard, fancy)
• Mousse
• Chocolate
• Muffins
• Brownies

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 • Danish pastry
• Chocolate cookies
• Salted cookies
• Doughnuts
• Pineapple pastry
• Vanilla pastry
• Chocolate pastry
• Tiramisu
• Puddings
• Jellies
• Vanilla custard

Strawberry gate

Front Office

67
The front office is the part of a company that comes in contact with clients, such as the
marketing, sales, and service departments.

In the hotel industry, the front office (also known as front desk) welcomes guests to the
accommodation section: meeting and greeting them, taking and organizing reservations,
allocating check in and out of rooms, organizing porter service, issuing keys and other security
arrangements, passing on messages to customers and settling the accounts.

In professional sports, the term refers to upper management of a club, such as the General
Manager and other player personnel decision-makers.

BUTLER SERVICE

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Our unprecedented Butler Service is available 24 hours a day for our guests staying in our Taj
Club Rooms and Suites in the Taj Banjara. Butlers attend to personal needs such as shoe
cleaning, laundry, dry cleaning and other housekeeping services.

CONCIERGE SERVICES OF HOTEL

Our Concierge team is available For all your special needs including:

69
• Area Maps
• Babysitting
• Baggage Repair
• Courier Service
• Prescription Drugs
• Religious Service
• Shopping
• Sight-Seeing
• Sporting Events
• Theatre Tickets
• Umbrellas
• Video Rental

Hotel Housekeeping
ROOMS & SUITES

We offer 122 elegantly appointed rooms, including Rani Mahal, Belle

Vista, Deluxe Suites and our renowned Presidential Suite

DELUXE ROOMS

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 The Deluxe Rooms are thoughtfully designed for the business traveler. They are equipped with
comprehensive facilities including data ports, two-line telephone extensions, electronic safe, and
speaker phones with international direct dialing facility, voice-mail, and broadband wireless
Internet connectivity. The rooms have Prego flooring.

DELUXE ROOM AMENITIES

• Wifi services for resident guests (terms and conditions apply)

* Basic access - complimentary
* Premium access - at a nominal charge
• Bottled mineral water
• 40" Color LED TV
• Pillow menu
• Full-size tub with shower
• Daily housekeeping / turndown service
• Tea / coffee maker
• Forest Essential bath amenities
• Bath menu available
• Bathrobes and slippers
• Full-length mirror, hair dryer and scale
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• Suit, skirt and padded hangers
• Complimentary newspaper
• Dual line telephones with voicemail and data capabilities
• Minibar
• In-room safe
• Iron and ironing board available
• Sewing kit
• 24-hour in-room dining
• Non-smoking rooms available
• Rollaway beds and cribs available upon request

DELUXE SUITE ROOMS

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 The Presidential suite welcome guests with a stately simplicity. A parquet floor foyer with
mirrors leads the way to a large king bed dressed with plush bolsters, pillows and linens. The
surrounding cabinetry is done in chic, dark woods, which conceal spacious closets and modern
electronics. The four-fixture bathroom is a gleaming haven of marble, glass and stylish European
hardware. The shower cubicle and tub are separate. Presidential suite have all the amenities of
the Deluxe Rooms with the additional hospitality of private check-in, and the use of the Taj
presidential suite with complimentary Continental breakfast, tea service and cocktail hour

PRESIDENTIAL SUITE AMENITIES

• Complimentary transfer from the airport to the hotel.

• Welcome drink on arrival.
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• Daily continental breakfast at the Taj Club Lounge.
• Complimentary use of the Club Meeting Room for two hours (subject
to availability).
• Service of hot & soft beverages throughout the day, at the Taj Club
Lounge.
• Two pieces of garments for ironing per stay.
• Wifi services for resident guests (terms and conditions apply)
* Basic access - complimentary
* Premium access - at a nominal charge
• Daily evening cocktails at the Taj Club Lounge featuring a selection of
carefully crafted petit fours and hors d'oerves.

• Access to a fully equipped fitness centre with steam, sauna & Jacuzzi
facilities.
• Round-the-clock valet service
• Convenience of an early arrival (9.00 am) and late departure (6.00 pm),
subject to availability.
• In-room electronic safe
• Choice of newspapers and magazines

SUITES

Suites at the Taj Banjara are comfortably opulent with king/queen beds
and views of the city on one side, and the lush greenery of the hotel and

74
Banjara Lake on the other. Suites offer guests a large desk and a 40”
LED TV so that both work and relaxation are amply taken care of.

DELUXE SUITES

The Deluxe Suites are elegantly appointed two-room units with a

separate sitting room and a bedroom. The suites with private balconies
offer a beautiful view of the city. Deluxe Suites offer all the amenities of
the presidential suites.

LUXURY SUITES

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 The Luxury Suites have all the amenities of Deluxe Suites. They have a
5-fixture bathroom with a Jacuzzi. Luxury Suites offer all the amenities
of the Presidential suite.

SUITE AMENITIES

• 24-hour butler service

• Microwave oven, on request
• Bottled mineral water
• Pillow menu

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• Wifi services for resident guests (terms and conditions apply)
* Basic access - complimentary
* Premium access - at a nominal charge
• 25" Color TV
• Daily housekeeping / turndown service
• Tea / coffee maker
• Bath menu available
• Bathrobes and slippers
• Yoga kit

• Full-length mirror, hair dryer and scale

• Suit, skirt and padded hangers
• Complimentary morning newspaper
• Dual line telephones with voicemail and data capabilities
• Minibar
• In-room safe
• Sewing kit
• 24-hour in-room dining
• Non-smoking rooms available
• Iron and ironing board available
• Rollaway beds and cribs available upon request

Responsibilities of Supervisor

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 Position Purpose:
To provide a high cleaning standard in guest rooms, corridors, pantries
and staircases assigned.
Interacts with guests and personnel of the hotel in an efficient and
friendly manner.
Provides a high level of service.

Key Responsibilities:
Cleaning of a given numbers of rooms according to Company standards
ensuring a defect free room.
Assist in Single Point Entry concept.
Provide a high level of service standards.
Follow-up on any assignments by his supervisor.
Should be helpful and courteous to guests at all times.
Follow periodical cleaning schedules.
Responsible for equipping all rooms with linen, amenities in the guest
rooms.1
Ensure trolley is clean, tidy and well equipped with supplies, linen,
room amenities and is always kept in its proper position.
Maintain hygiene standards by using proper cleaning products.
Ensuring a high standards of cleanliness
Ensures that the floor pantries and corridors and fire exits are

11111111

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maintenance free.
Following security and emergency procedures.
Reports maintenance problems in the room to the supervisor.
Reports any loss or damage to the floor supervisor.
Always maintains high level of personal hygiene
Performs any other duties as assigned to him by the Executive
Housekeeper./ Housekeeping Supervisor.
a) Responsible for turn down service and late check-out.
b) The same as the above. All guest call are attended and corridor
cleaning.
c) Round are taken at the end of the shift for the assigned areas.

Ensure the service standards regarding cleanliness, amenities and

maintenance in rooms and public areas are adhered.

Manage the inventory of supplies, linen and equipment and maintain their
records.

Monitor and control consumption of guest and cleaning supplies, devise

methods for optimal usage of cleaning supplies

Ensure through regular monitoring of GSTS and constant guest feedback,

prompt, efficient and accurate service to all guests.

Inspect guestrooms (VIPs) and Monitor super room cleaning

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Plan and implement preventive maintenance and cleaning schedules for
rooms and public areas.

Monitor productivity standards and Schedule staff in order to optimize

manpower.

Ensure that all the operational standard procedures/guidelines set for all
the processes/activities/situations are followed (Key Control, Lost &
Found etc).

Co-ordinate with the Front Office department on releasing of rooms and

special guest requests (hard board, flower arrangements etc).

Ensure good physical upkeep, condition of guestrooms and various

housekeeping equipment and Co-ordinate with the Engineering
department for the repairs and maintenance.

Monitor the aesthetic standards of the hotel which includes flower

arrangements, gardens, interiors etc

Stay informed about of industry innovations in cleaning techniques,

preventive maintenance and cleaning product technology.

Ensure clean and defect free rooms are provided to guests

Keep a track of emergency supplies and other items provided to guests

Maintain the lost & found register

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Ensure optimal usage of cleaning supplies and devise methods to reduce
wastage

Cleaning of a given numbers of rooms according to Company standards

ensuring a defect free room.

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 BENIFITS OF THE TRAINING

• Helps to build self-confidence

• Allows the individual to decide the requirements of
the job in terms of training skills and knowledge
• Helps to increase knowledge, capacities required to
do complex jobs & be flexible.
• Reduces the time to be taken to become efficient and
effective.
• Improved performance in the existing job, thus
developing the potential for the future.
• More of interactive & lively experience of learning
than classroom type thus enabling the individual to
pay more attention and put in his/her best.
• One can also decide which department he/she would
like to join and can try to Concentrate in that
department and show his skills can work on it as
well.

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 CONCLUSION

The Four months spent for the industrial training at TAJ BANJARA, HYDERABAD gave me lot of
exposure in the field of four respective departments that are as follows:

1. Front office

2. Housekeeping

3. Food production

4. Food & Beverage service

The over all training gave me a lot of experience( specially in Food & beverage service ) and had
good interaction with the staff and the guest, which has taken me to the next level of learning.

I am very much thankful to Mrs. Geeta Sharma, Training and placement incharge of IHM-
Guwahati for guiding me.

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THANK
YOU

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