taj bengal,kolkata shashi

8/14/2019 Taj Bengal,Kolkata Shashi

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DECLARATION

This report was compiledduring the industrial training , animportant component of semesterIV curriculam of B.sc. in Hospitalityand Hotel Administration.

The report was compiled at HotelTAJBENGAL, Kolkata !rom"ecem#er $%, &'$$ to April $(,&'$&.

)lace*++++++++++++++++++


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"ate*+++++++++++++++++++

ignature*+++++++++++++++++++-ame*++++++++++++++++++++++++


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CONTENTS

Acknowledgement

Introduction

The stor o! T"#

Current Business St"tus

T"# Beng"l O$er$iew

The %OD&s o! T"# Beng"l

'ront O!!ice

%ousekee(ing

'ood )roduction

'ood * Be$er"ge Ser$ice

Conclusion


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AC+NO,LEDGE-ENT

I would like to thanks the entire team ofthe TA B/-0A1, K21KATA for theirwholehearted support towards my learning 3

de4elopment as an industrial trainee for thepartial fulfillment of the B.sc in hospitalityadministration as well as towards thecompletion of my training report. Theirimmense cooperation is something thathelped me to o#ser4e and understand thework5 culture of all the four departments ofthat hotel 4ery well.

In particular, I wantto thanks 6s. 7IT82119, The training manager of Ta: Bengal forher precious guidance.


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It is needless to say that without theproper ad4ice 3timely guidance of 6r.A6ITAVA /-, the training coordinator of our

institute, my training would not #e feasi#le atthe TA B/-0A1. o, I render my gratitude tohim.

I also thankful to all the faculty of theinstitute of Hotel 6anagement, ;ateringTechnology 3 Applied -utrition , Kolkata for

their help 3 support to me as 3 when re


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INTROD.CTION

T%E %O.SE O' TATA/-r0 J"mset#i Nusserw"n#iT"t"

founded the House of the Tatas in$=>=, when he was :ust &% years old .He was among India?s pioneeringIndustrialists and a man with a great4ision. He esta#lished TATA SONS1td,thus laying down the foundation forone of the largest conglomerates inIndia. /4en so early in the era of

industriali@ation, he en4isioned the need of 4ariousindustries like iron 3 steel, tetiles electricity 3 hotels.6r. Tata was a philanthropist who #elie4ed in wealthcreation through employment forthe goods of thesociety. He died in $%',

1ea4ing #ehind his ideals 3 practices on which theorgani@ation was #ased and was highly respected not onlyin India #ut also in the world o4er.

In uly $%=,-r0 J0R0D0T"t"took o4er the reins as;hairperson, TATA 2-, a great4isionaryC it was his charismaticleadership that led the group?sepansion into 4arious fields. 6r.


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.7.". Tatapursued ecellence, had a strong sense of4alues 3 espoused the principle of trusteeship, which wasindoctrinated into the philosophy 3 code of ethics for all

Tata companies. He died in $%% lea4ing the legacy of a

4ast, di4ersified 3 respected #usiness house, engaged in#usiness as well as scientific 3 social de4elopmentacti4ities. Today, the TATA 2- 1td, under the leadershipof-r0 R"t"n T"t"has aturno4er of more than7s.D(''' crores, fromnearly %' companies 3o4er &E'''' employees.

The group is present inmany industriesCAutomo#iles, teel, Hotels,Information Technology,;hemicals, !inance, Tea,/port, ;onsultancy, 2il refineries 3 Tetiles.

T%E RISE O' T%E TAJ /

T%E STOR1 SO 'AR2 Falking down memory lane one would reali@ethe contri#ution of the Ta: group of hotels not only to theworld of hospitality #ut also to the 4ery commitment of thehouse of the Tatas in all round de4elopment of a nationunder foreign rule for o4er two centuries . It all started inthe year $==(, when amset:i -usserwan:i Tata, founder of


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the house of Tatas, was refused admission in a British runhotel, which had a #oard announcing that entry was #arredto Indians 3 dogs. It is said that 6r. TataImmediately decided that he would #uild a hotel in Bom#ay

G6um#ai the likes of which would ne4er ha4e #een dreamtof in the British 7a:. He formed the Indian Hotels ;ompany1td in $%'&, raised funds, in4ested his own capital, hired the#est architects 3 craftsmen and #uilt the eclusi4ely#eautiful Ta: 6ahal hotel in Bom#ay G6um#ai. The lo4ely#uilding is an imposing structure the eyes of all those whoarri4e at the 0ateway of India since $%' when it firstopened its gates to the outer world.

!rom $%' until the end of the >'s, the IndianHotels ;ompany 1td was synonymous with the Ta: 6ahalhotel, 3 de4oted itself to running the magnificent hotel,which had #ecome a destination in itself. In the early >'s,when it was #ecoming apparent that India?s future 3 hera#ility to earn foreign echange was crucially dependant onfostering the tourism industry, the company #egan torecruit more professionals with pro4en a#ility 3 greaterpotential. 24er the years, the Ta: 0roup of Hotels has#ecome one of the finest in outh Asia now headed #y its;hairman5 -r0 R"t"n#i N"$"l T"t"3 6anaging"irector -r0 R0+0+rishn" +um"r.In the >'s the &&'room T"# -"h"l)"l"ce in 6um#ai was con4erted to a&( room hotel, without compromising on its old worldcharm in any manner. In 3453, a multi5storied structure, the towerwings were #uilt ad:acent to the grand old woman 3 a


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contract was signed with Intercontinental Hotels to ac


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of the outh, Bangalore, came within the fold of the groupwith the opening of the Ta: 7esidency Hotel, yet anothersuccess story from "ay one. The same year saw the Ta:group playing host to the ;ommonwealth heads of the

go4ernment of 0oa, for which, the super5delue AguadaHermitage was commissioned, to #ecome, yet anotherattraction at 0oa. In 34;>, through a license agreement, three morehotels were added to the chain* the Connem"r" %otelin6adras, the Fest /nd Hotel in Bangalore and the S"$o%otel atop the -ilgiris at 0otacamund. Almost as if to keepthe -orth5outh #alance, the R"ke -"h"n )"l"cewasadded to the group in aipur In 34;?, almost of full year #y

Ta: standards, only two hotels were added, theJ"i -"h"l ataipur and the T"# @iew%otelat Agra. In 34;8:in thefamed city of Kha:uraho, renowned for its intricatesculptures, the %otel Ch"ndel" was added to the chain. In34;5:Orient"l %otels Ltd epanded in the outh, withthe pictures


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are known as T"# Intern"tion"l %otels which is also thegeneric name gi4en to the other international operations ofthe company . As a result of these agreements, thecompany has earned su#stantial foreign echange for the

country 3 has recei4ed significant pu#licity 3marketingassistance a#road. A77A has also pro4ided employmentopportunities to certain personnel of the company who ha4e#een second to A77A?s operations 3 who ha4e gainedeperience to the state5of5the5art technology in the hotel 3restaurant operations throughout the world .The IndianHotels ;ompany operates the Al2Ghu7r" Ro"l Guest%ouse 6uscat, in the sultanate of 2man. The guest housecaters to the sultanate?s 4isiting dignitaries, such as Headsof tates 3 senior ministers from 4arious countries who 4isitthe sultanate as guests of the go4ernment. The ;ompany has setup 3 operates the #eautifulT"# S"mudr" hotel in the 0alle face in ri 1anka?s ;apitalcity, ;olom#o owned #y the T"# L"nk" %otels Ltd, a

:oint 4enture pro:ect promoted #y the company. This D('room hotel was commissioned in $%% 3 is an operation ofthe highest international standards. In order to help sustainsuch a growth 3 pro4ide ancillary ser4ices, the Ta: grouphas also fostered the de4elopment of other

esta#lishments .The T"# Tr"de *Tr"ns(ortCom("n Ltd pro4ides many ser4ices 3 facilities thatrange from domestic surface 3 air transport arrangements,international air #ookings, cake shops 3 shopping arcadesto #eauty salons 3 eport of choice items .The T"#Ser$ices Ltdpro4ides professional consultancy ser4ices


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in computeri@ation, information systems management,printing, interior decoration 3 architectural design, pro:ectplanning 3 implementation, agro5poultry products, etc.

C.RRENT B.SINESSSTAT.S

STRATEGIC B.SINESS .NITSSB.s

The Ta: group of Hotels is one of the largest hotelchains in outh Asia with >> hotels in India 3 a#road with a


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turno4er of 7s.$$(' crores . The Ta: hotels operate throughfour strategic #usiness units * 18J879, 1/I87/, B8I-/,AI7 ;AT/7/7.

TAJ L..R1 %OTELS

The Ta: Hotels capture the essence of the Ta:eperience. 1ocated in the main political 3 commercialcities of India they maintain the highest standards of allser4ices they offer. Fith e


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8maid Bha4an )alace5odhpurTa: Fest /nd5 Bangalore

@I@ANTA B1 TAJ

1ocated in the heart of India?sKey commercial cities 3 towns, thehotels pro4ide e4ery modern facility atparticularly attracti4e room withinternational style hotels meet thegrowing needs of #usiness tra4ellers tocities, which are rapidly industriali@ing 3epanding .Vi4anta By Ta:5 BangaloreVi4anta By Ta:5 ;hennaiVi4anta By Ta:5 6ala#arVi4anta By Ta:5 0oaVi4anta By Ta:5 odhpurVi4anta By Ta:5 Ko4alamVi4anta By Ta:5

KumarakomVi4anta By Ta:5 0omti-agarVi4anta By Ta:5 6um#aiVi4anta By Ta:5 "elhiVi4anta By Ta:5 )une


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Vi4anta By Ta:5 awai 6adhopurVi4anta By Ta:5 Tri4andrumVi4anta By Ta:5 6aldi4esVi4anta By Ta:5 Bentota

0AT/FA9 H2T/1

At the Ta: 0ateway Hotels,pleasure seekers, the curious 3 thosesimply get away from it all can do :ustthat . These properties include idyllic#etween genuine palace, turn5of5the5country garden retreats,

hotels located in pilgrim centres3 some of India?s #est wildlifesanctuary offering youeperiences uni


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TAJ INTERNATIONAL%OTELS

Ta: hotels is an e4er growing company 3the reaches of the company ha4eetended way #eyond the #orders 3#oundaries of India as well as Asia.ome of the hotels are cited#elow*5

($Buckingham0ate5 1ondon;rown )la@a1ondon5 t

ames, 1ondonThe )ierre5-ew 9ork7e#ak 6arina7esort51angkawi,

6alaysiaTa: /otica7esort 3 pa56aldi4es

Ta: ;oral 7eef5 6aldi4esTa: /otica 7esort 3 pa5 6auritius


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Ta: )alace5 "u#aiBlue5 ydney

Ta: amudra5 ;olom#oAirport 0arden Hotel5 ;olom#o

Ta: /otica5 Bentota, ;olom#oohar Beach 7esort5 2manHotel de 1?annapurna5 Kathmandu

The )amod@i Hotel5 1usaka, am#iaTa: he#a5 ana?a, 9emenTa: Tashi5 Thimpu, Bhutan

GThe a#o4e categori@ation of properties is asper the categori@ation used #ythe ales 3 6arketing.

TAJ BENGALR"tings

("elue

Address


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DB, Bel4edere 7oad, Alipore,Kolkata G;alcutta 5 E'''&E.

Tel -o.*

'5>>$& %%

/5mail* #engal.calcuttaLta:hotels.com

Accessi7ilit &(km from "umdum Airportsituated in lush green Alipore:theelegant residential area of Kolkata .

%otel Descri(tion

The Ta: Bengal is a li4ingmuseum com#ining the richness of itsBengali heritage . It is situated only afew kilometers from the primecommercial 3 #usiness district,surrounded with greeneries . Aside from the &&% elegantly

decorated guestrooms, the hotel #oastsits $$''' s


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1ocated minutes away from thecities #usiness district, "alhousie the Ta:Bengal is furnished with contemporary 3local art . An imposing Atrium 1o##y 3 a

4ertical garden make this the most#eautiful hotel in this part of the world .A mem#er of the Leading Hotels ofthe World, the hotel has a palatialatrium style lo##y decorated in Italianmar#le 3 artifacts that #lends modernitywith tradition .The hotel #oasts ofimpecca#le ser4ice standards 3 ahappening nightclu# . The hotel has &&%rooms including $& suites .

Accommod"tion "t %otelT"# Beng"l


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&&% rooms including $& suites

St"nd"rd Room All rooms elegantly appointed, withspeaker phones 3 international directdialing facility . Ta: Bengal has mini5#ar,personal safe, channel music, colourtele4ision with satellite programmes, &D

hour room ser4ice 3 laundry ser4ice .Luur Room 1arge room, each with a differenttheme 3 separate sitting area .


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The T"# Clu7 1ocated on the top floor, the Ta:;lu# is designed for the #usinesstra4eller . ;omplimentary limousine

transfers, pri4ate check in on the ;lu#floor, in5room fa, personal safe 3 acomplimentary #ottle of wine, Valetser4ice . 8se of ;lu# 1ounge, offeringcomplimentary delue ;ontinental#reakfast, cocktail hour 3 TeaM;offeethroughout the day . Two eclusi4emeeting rooms 3 Business er4ice 8niton the ;lu# floor .

Eecuti$e Suite/legantly appointed, two room

units a #edroom 3 a sitting room .Inroom fa 3 personal safe . ome of thesuites ha4e their own pri4ate sit outs .;lu# /ecuti4e uites are situated onthe ;lu# !loor, 3 ha4e their own pri4ategarden .

Luur Suite /la#orately furnishedinteriors, either /uropean ortypically Indian with a separate#edroom, sitting room 3 dining


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room . ome of the suites ha4e a pri4ateterrace, in room fa 3 a personal safe,complimentary use of sauna, steam,

acu@@i 3 gymnasium at the fitness

centre for all guests .

Business !acilities*

!ully e


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ChinoiserieThe ;hinese pecialty 7estaurant

Son"rg"onThe Indian pecialty 7estaurant

Chambers TheTa: ;lu# 7estaurant

The %u7&D Hour ;offee hop

SoukThe 6editerranean pecialty 7estaurant

The JunctionThe BarL" )"tisserie

The )astry hop

The Grill 7 )oolside)oolside Bar#e


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The T"# S"lon&Dhr gymnasium, spa, salon,

Bar#er shop

B"nFuet Rooms;rystal5/ast,

;entral, Fest

2riental 7oom6andarin 7oom

The )ortico)oolside+h""n"An elegant shopping arcade with aneclusi4e collection of artifacts 3designer garments .

Ser$ices

7oomer4ice &Dhr1aundry &Dhr


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Business ;entre &Dhr

TI-INGS O' @ARIO.S O.TLETS

Be"ut S"lon=4==hrs / 34==hrs

B"r7er Sho(=4==hrs / 34==hrs

B"r 7e Hue

34==hrs / 6==hrs

No$em7er 2 -"rch

Business Centre6>hrs Tuesd" 2 'rid"

=5=hrs 266=hrs S"turd" 2-ond"

Ch"m7er

i0 Lounge3===hrs / 66==hrs

ii0 Rest"ur"nt36=hrs / 3>>?hrs


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34=hrs / 6>?hrs

Chinoiserie

36=hrs / 3>>?hrs

34=hrs / 6>?hrs

The %u76>hrs

%e"lth Clu7=5==hrs / 63==hrs

Gmn"sium6>hrs

Junction 33=hrs /====hrsSund" 2 Thursd"

33=hrs /=?==hrs 'rid" * S"turd"

+h""n"=4==hrs / 63==hrs

L" )"tisserie=;==hrs / 6==hrs


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The )romen"de Lounge33=hrs / 6==hrs

Son"rg"on

33=hrs / 3>>?hrs34=hrs / 6>? hrs

Swimming )ool=5==hrs / 63==hrs

AREA

%otel Are" 048 "cres 3?4== sFm0Built u( Are" 55>= sF m0Building %eight A7o$e groundle$el = m B"sement=8 m

TOTAL8 m

Descri(tion Bedroom B"throom

Tot"lAre"

i@e of a standard room &&'s< ft&'.D=Es%.>Esth!loor

?th!loo

1uury $ D D D 5"elue 5 5 D> D 5

uperior ( D= 5 5 5Ta: ;lu# 5 5 5 5 &=unior uite 5 5 5 5 1uury uite & 5 5 $ /ecuti4e uite & $ $ $ 5)residentialuite

5 $ $ 5 5

TOTAL 2 6 64 ROO-S

Room T"ri!! in T"# Beng"l

I- Rs0I- K

Room T(es Single Dou7le Single Dou7

uperior $'''' $$''' &E( ''"elue $$''' $&''' &%( &'1uury $&''' $''' &( ('

Ta: ;lu# $D''' $(&(' >( %(

unior uite $>''' $>''' D$( D$(/ecuti4e uite $=''' $=''' ('' (''1uury uite &$''' &$''' >'' >'')residential uite (''' (''' $&'' $&''

/tra #ed 8 O&( M I-" 7s $$'' taescommissiona#le


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$'P 1uury Ta applica#le on all a#o4eroom categories.

RECE)TION

Handling !IT Arri4al

)re2Arri$"l )rocedure The 0uest7egistration ;ard G07; is kept typed#efore the guest arri4es . The columnfor 0uest ignature is kept 4acant . Incase of a no5show, the 07; is cancelled3 kept preser4ed as it is an audita#lerecord .

The key ;ard is then filled in . It isalso termed as Felcome ;ard or7esident ;ard .This card #ears theguest signature 3 ser4es as anidentification for the proposedduration of stay .

The Key /n4elope is prepared, writtenon it 9our Key with the guest?sname as well as the room num#er .


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The VI)s are often gi4encomplementary items, which aredecided #y the !ront 2ffice 6anager 3they are placed in the rooms #efore

the arri4al of guests .

On2Arri$"l )rocedure

The guests are #eing welcomed #ythe receptionist .

7oom re


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c. /pected date 3 time ofdeparture

d. ;omplete passport details offoreigners

e. ;ertificate of 7egistrationdetails of foreigners who ha4estayed in India for more thanthree months 3 for -ationalsfrom )akistan 3 ;hina onarri4al

f. 0uest?s signatureg. Billing instruction

The resident card is handed o4er tothe guest 3 he is re


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An arri4al notification slip is made .

-otification slip is dispatched to

Telephone, 7oom er4ice 3Housekeeping

Telephone connection is then released .

Bill folio is opened in the system 3 the#illing instruction is noted down .

;5!orm is generated in case of

foreigners .

Handling 0roup Arri4al

)re2Arri$"l )rocedure

All documents pertaining to the groupare taken out 3 stapled together .

7oom re


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rooms ready #efore the arri4al of thegroup .

The lo##y associate is informed to make

arrangements for a traditionalwelcome .

The room ser4ice is informed to keepthe Felcome drink ready .

!inal room clearance is taken fromHousekeeping .

Three copies of 7ooming 1ist is madeready 3 tentati4e room allocation isdone with pencil .

Key ;ards are prepared 3 put inen4elopes along with room num#er .

Bell ;aptain is informed a#out theepected time of arri4al .

6ails 3 messages of the group arechecked .

07; is filled 3 kept ready .

On2Arri$"l )rocedure


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Traditional Felcome is etended to thegroup .

7oom er4ice is asked to ser4e theFelcome "rink at the lo##y .

The rooming list is handed o4er to thegroup leader for his arri4al . ;hanges, ifany are made on all three copies .

All the /n4elopes containing the key

cards are handed o4er to the groupleader 3 the receptionist assists him indistri#ution of the en4elopes to thegroup mem#ers .

Baggage ;ount is taken from the Bell;aptain 3 informed to the 0roup 1eaderfor appro4al .

2ne copy of the rooming list is handedo4er to the Bell ;aptain for marking ofthe luggage .

The 07; is presented to the 0roupleader for his signature . The num#er of#aggage is noted down on the 07; .


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The original /change Voucher is takenfrom the 0roup 1eader 3 mealinstructions are noted down .

Fake58p ;all Time 3 Baggage5"ownTime are checked with the 0roup1eader.

The 0roup 1eader?s room key is handedo4er .

)ost Arri$"l )rocedure

The 07; is signed #y the 7eceptionist .

The receptionist ensures that the#aggage are sent to the room .

0roup Arri4al -otification is prepared 3distri#uted to /ecuti4eHousekeeper,7oom er4ice 6anager,

Bell ;aptain, Telephone 2perator,Tra4el "esk 6anager, 1aundry 6anager3 0roup 1eader .2ne copy of the group rooming list is

kept in the group file .


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Two #ill folios are opened . 2ne for the#ills to #e raised as per the echange4oucher 3 another for etra charges to#e collected directly .

!IT "eparture )rocedure

)rocedure "t Bell Desk

The Bell ;aptain deploys a Bell Boy whoin turn fills up the "eparture /rrand;ard

2n the way to the guest room the #ell#oy informs the reception 3 the cashiera#out the departure taking place .

2n arri4al at the room, the Bell Boyknocks at the door 3 announces himself.

The guest is greeted #y the Bell Boy 3the num#er of luggage to #e takendown is checked with the guest .

1uggage is picked up 3 placed outsidethe room . The Bell Boy takes a


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The Bell Boy en


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The cashier checks the guest Bill !olioto check for any pending settlements .

All supporting 4ouchers against the #illentries are taken out 3 arranged datewise .

The #ill is presented to the guest onarri4al at the "esk 3 the BillingInstruction is reconfirmed .

If the guest wishes to see the

supporting 4ouchers, then they arepresented to him . He is helped inlocating the charges on the #ill 3 any


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The Bell ;aptain ensures that sufficientstaff are a4aila#le in the shift .

The Baggage "own Time 3 Fake 8p;all Time of the group are checked .

The Bell Boys are allocated the floors 3rooms #y the Bell ;aptain for #ringingthe

luggage down .

The Bell Boys collect the #aggage fromall the allocated rooms at the Baggage"own

Time 3 the #aggage is


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2nce a clearance of all #ills is recei4edfrom the cashier all the #aggage isloaded onto the group 4ehicle .

An entry is made in the #aggagehandling register .

)rocedure "t Rece(tion

The reception issues a group "eparture-otification a#out half an hour in

ad4ance of actual departure time toHousekeeping, 7oom ser4ice 3Telephone 2perators .

The receptionist ensures that all therooms occupied #y the group ha4e #eenchecked out .

The ;ashier takes out the group #ill 3the etra #ills paya#le . He calls up7oom er4ice 3 ;offee hop for the lastminute #illing .

The etra #ills are taken out 3separated room wise . A small summaryis made to facilitate cash collection .


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;entre also has well appointed meetingrooms a4aila#le not only to the residentguests #ut also to 4arious organi@ationsin 3 around Kolkata who wish to conduct

inter4iews, meetings or e4en engage in apri4ate tote a tote .

1ocation

The Business ;entre is con4enientlylocated at the 1o##y le4el

2perating Hours

The Business ;entre is open se4en days aweek .

aturday to 6onday 'E'hrs5&&'hrs

Tuesday to !riday &Dhrs

/ecuti4e ecretarial er4ices

)rofessionally trained 3 eperiencedsecretaries assist guests with wordprocessing,typing, shorthand 3 dictation .;onfidentiality is maintained at all times .


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)hotoco(ing: Tr"ns("renc *Binding

Shredder !"cilit .Tr"nsl"tion * Inter(ret"tion Ser$ices

O!!ice eFui(ment * Audio2@isu"lEFui(ment Rent"l )rinting Ser$ices

Courier Ser$ice

Re!erence Li7r"r

Telecommunic"tionsS"le o! St"tioner Items


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%O.SE+EE)ING


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STA'' ORGANISATION O'%O.SE+EE)ING/ecuti4e HousekeeperAssistant Housekeeper

"eputy Housekeeper

1aundry 1inen 7oom !loor)u#lic Area "esk Horticulturist 6anager uper4isoruper4isor uper4isor uper4isor


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hift 1inen 7oom 7oom)u#lic Area "esk !lorist

uper4isor AttendantAttendant ;leaners Attendant

"ry ;lean Forkers;loak 7oom Forkers

uper4isorAttendant

Valet7unnerpotters

o# "escription

Eecuti$e %ousekee(er

Assume complete direction,operational control 3 super4ision ofthe housekeeping department .

;o ordinate with the personneldepartment regarding the recruitment

of employees, indicating staffing neednecessary to the department .

"e4elop an inspection programme forall pu#lic areas 3 guest rooms to


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ensure that proper maintenance 3standards are achie4ed 3 sustained .

;o ordinate with the operation of the

housekeeping 3 laundry department toguarantee minimum destruction in theo4erall operation .

/sta#lish a training programme withinthe department which will ena#leposition to #e filled within thedepartment .

"e4elop #udgets for Housekeepingdepartment .

1ookout for newer methods,techni


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Assist"nt %ousekee(er

Assume primary responsi#ilities forguest room cleaning 3 ser4icing. Act

as primary assistance to the /ecuti4eHousekeeper .

/nsure the proper 3 systematicreporting of the work completed to thedesk .

24ersee the day to day scheduling ofthe assigned personnel .

Assist the /ecuti4e Housekeeper intraining 3 appointing of staff .

Assist in #udget preparation withregards to funds re


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ecure keys 3 worksheet for assignedarea .

-ote all ready rooms 3 check outrooms in the worksheet .

;heck all ready rooms to ensure thatthey are up to the standard .

7eport all check out rooms to theroom attendants .

0o on rounds of the area checking foritems in need of immediate attention .

;heck all the maids? trolleys with allsupply 3 e


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regarding the proceedings of theready 3 check out rooms .

7eport any damage to the rooms,

corridors or e


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Assign laundry workers to theirspecific work areas .

;heck with #oth the Housekeeping 3

the !3B departments to theirre


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-ech"nic"l EFui(ments

6achine cleaning is #eing used more in

hotels . it does a #etter :o# than manualcleaning 3 is less time consuming . It ischeaper than employing more la#our 3often the only effecti4e way to do a :o# .

The following are few of thee


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are the 4acuum cleaners generallyused .

'loor -"inten"nce -"chine


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)olishing is done using only apolishing pad on the dri4ing disc .)olish%ing pads are usually red in colour3 less hard than scru##ing pads .

Buffing pads are usually #eige orwhite in colour . They are thinner thanthe other pads, used along with thedri4ing disc .Sh"m(ooing -"chineA shampoo #rush is 4ery strong, madeof nylon as it needs to #rush through thestrong pile of the carpet . Fhen oneattaches a #rush to the machine, adri4ing disc is not used.

2ne can use a normal water tank withshampoo or there is a special type oftank whichis a pressure tank which one uses withdry foam type shampoo . This creates afoam 3 that way the carpet does not gettoo wet .

pray shampoo machines use aspray to shampoo the materials 3 thewet 4acuum sucks out the dirt 3moisture . 8sually these machines ha4esmall or large heads for upholstery or


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remo4ing small si@e strains . Thesemachines are good for use as they canfeather out the stains without lea4ingany water work .

-"nu"l EFui(ments

Brushes

Brushes are designed to remo4e dry orwet soil . They consist of a stock ofwood, metal or plastic into which #ristlesof horse hair, nylon or polypropylene areinserted . These #ristles ha4e a chisellike action which dislodges the soil .

There are two types of#rushes *5 Hard 3 oft . Hard #rushesha4e fairly stiff 3 well placed #ristleswhereas soft #rushes ha4e #ristle whichare stiff enough to remo4e or dislodgelight soil deposition .

-o(s

6ops are designed to remo4e soil orde#ris from a surface without raisingdust which may settle down on thesurface . They generally consist of a


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handle to which a metal frame isattached . The mop head of duster iseither inserted into the frame orattached o4er it .

The mops usually used in Ta:Bengal are the "o5 All 6ops whichconsist of twisted cotton fied to acircular or elongated metal plate .

SFueees

These are designed to remo4e waterfrom a surface 3 if used correctly, willlea4e an e4en surface dry . They consistof a ru##er strip fied to a wooden ormetal holder 3 used in con:unction of astock 3 handle .

Cloths

A 4ariety of cloths are a4aila#le 3 used#y the Housekeeping department .crimA loosely wo4en linen cloth which is

a#sor#ent 3 does not lea4e linters .They are suita#le for cleaning of gla@edsurfaces like metal, glass, etc7ags"isposa#le cloths usually o#tainedfrom the linen room 3 used for generalcleaning .


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They are used for #uffing 3 dusting.Fipes 3 wa#s.These are cloths usedfor wet cleaning of surfaces a#o4e floorle4el .They must #e washed

3 opened out to dry afteruse . 7e5usa#le wipesinclude loosely wo4en orknitted cloths 3 syntheticsponge 3 non5wo4en cloths.

Types of 7ooms

St"nd"rd Room

;omforta#le rooms of &>'s< ft;hoice of daily newspaper

/


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channels including ;--, BB;, tar-etworks, etc

1arge wardro#e with hangars

Allergy free large si@e feather pillows

moke detectors, sprinkler, "ou#lelock for safety purposes

D'VM$$'VM&&'V sockets

Her#al green apple shampoo, #ath gel,#ody lotion, tooth kit, sha4ing kit,com#,

loofah,&(g soap, ('g soap, showercap, cotton

All necessary #athroom supplies * ath towels, & hand towels,

&face towels,#athro#e, #athmat

Acrylic #ath tu# 3 paralleltelephone instrument


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;lothes line, full length mirror,#athroom slippers, shoe shine,electronic safe

Luur Room

1arge room of =(s< ft"edicated in5room fa machine with no

charges for fa paper 3 in comingfaes

1arge workta#le, with etra data ports

3 comforta#le seatingeparate sitting area designed for

meetings or informal meals in room

/ach room is designed in differenttones 3 hues with furniture to match

;omplimentary flowers, fruit #asket 3

chocolates&$ inch colour tele4ision with choice of

a large num#er of national 3international channels including ;--,BB;, tar -etworks, etc


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1arge wardro#e with hangars

Allergy free large si@e feather pillows

moke detectors, sprinkler, "ou#lelock for safety purposes

D'VM$$'VM&&'V sockets

Her#al green apple shampoo, #ath gel,#ody lotion, tooth kit, sha4ing kit,com#, loofah, &(g soap, ('g soap,shower cap, cotton

All necessary #athroom supplies * ath towels, & hand towels, &facetowels, #athro#e, #athmat

Acrylic #ath tu#, hair dryer 3 paralleltelephone instrument

;lothes line, full length mirror,

#athroom slippers, shoe shine,electronic safe

T"# Clu7 Room


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;omplimentary two way airporttransfer #y hotel car

;omplimentary upgraded #uffet

#reakfast with hot dishes

;omplimentary unlimited cocktails 3hors d?oeu4res e4ery e4ening #etween>.'pm to =.''pm at the eclusi4e;lu# 1ounge

/arly ;heck in 3 late ;heck out facilityat no etra cost

A complimentary #ottle of !renchwine, complimentary pressing of onesuitMdress daily, shoe shine, #usinesskit, tea 3 coffee at the 1oungethroughout the day, fresh fruit #asket,chocolates

;omplimentary use of steam, sauna 3

acu@@i at the health clu#;omplimentary #usiness newspapers

3 maga@ines 0eneral

1;" )lasma colour tele4ision withchoice of a large num#er of national 3


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International channels including ;--,BB;, tar -etworks, etc

1arge wardro#e with

hangars

Allergy free large si@efeather pillowsmoke detectors,

sprinkler, "ou#le lockfor safety purposes

D'VM$$'VM&&'Vsockets

Her#al green appleshampoo, #ath gel, #ody lotion Gallsupplies from 6olton Brown, 1ondon,tooth kit, sha4ing kit, com#, loofah,&(g soap, ('g soap, shower cap,cotton

All necessary #athroom supplies * D#ath towels, D hand towels, facetowels,#athro#e, #athmat

Acrylic #ath tu#, hair dryer 3 paralleltelephone instrument


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;lothes line, full length mirror,#athroom slippers, shoe shine,electronic safe

/lectronic #edside console for climatecontrol, lighting, draperies, etc.


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EART% /n4ironment Awareness and7enewal at Ta: Hotels

As part of the Tata 0roup, India?spremium #usiness house, and #y the4irtue of its position as the leadinghospitality chain in Asia, Ta: Hotels7esorts and )alaces is conscious of itsresponsi#ility to the en4ironment. Theyha4e always #elie4ed in impro4ing the


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consumed and polluting detergents areused.If you want used towels to #e replaced,please drop them into the tu# and we

will pro4ide you with fresh towels. If youwish to reuse your towels, please hang iton the rack to dry.

1ess than &P of the world?s water isfresh water. Acute water shortage has#ecome a recurring pro#lem in manyparts of india and the rest of the world.;onser4ation is the greatest resourcewhen it comes to water supply.

9ou can helps us conser4e water in thefollowing ways*Acti$it ,h"t to do,"ter s"$edBrushing teeth Turn off tap while#rushing (5$'ltrsha4ing !ill mug and turn off tap$'5$(ltrshower 7inse,turn off

tap,soap,rinse ('5>'ltrs again.

1eak )lease report immediatelyD''5'''ltrs.


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Cle"ning o! " Check2out Room

The Housekeeping "esk has to #e firstinformed a#out a check out that hastaken place in the hotel from the !ront2ffice . 2nce informed, the "eskuper4isor calls up the room attendantof that particular section on the mo#ilephone pro4ided to him #y the hotel orpage him a message .

Fhile cleaning a check out room,the room area is cleaned up firstfollowed up #y the #athroom .

Room Cle"ning Ste(s

2pen the curtains 3 if needed the

sheer curtains to ad:ust the lighting

/mpty 3 clean ashtray 3 waste #intrip 3 make the #ed

"ust 3 clean all furniture


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;lean mirror 3 pictures;lean inside drawers , cup#oard,

putting in correct supplies at the sametime

)ut in correct supplies

;heck the mini#ar

Vacuum clean the carpet 3 arrangefurniture correctly

7emo4e any carpet, wall or windowstains

/nsure that the guest has left the doorof the electronic safe open

Su((lies in the room

Behind the door * i. !ire eit map ii. "-"M ?)lease cleanmy room? card

In the cup#oard * i. Hangars G> pcs ii. 1aundry Bags Gpcs


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iii. 1aundry 1ist G pcs i4. Bathro#e

8nder the luggage rack * i. lippers G$

pair ii. hoe polish

Friting cum ;offee ta#le * i. Ashtraywith match#o ii. Fater #ottles 3tum#lers G& each iii. Tea 3 ;offeemaker with & cups 3saucers

i4. Tea #ags, sugarsachet, coffee powder, milk powder 4. -otepad withpencil Gpen in case of Ta: ;lu# rooms 4i. 1eather folioha4ing *5

a. 1etterheads G&nos. #.

/n4elopes G& nos. c.!acsimile paper G& nos. d. )icturepost card G& nos.


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e. 0uestcomment card f. )en 4ii. -ewspapers 3

6aga@ines 4iii. Telephone

In the drawers * i. ewing 3 Business Kitii. Hotel #rochure

iii. 7oom ser4ice menu#ooklet i4. Breakfast ;ard G& nos.

Bedside ta#le * i. Telephone Gon the top ii. In House Telephone"irectory iii. Ashtray with match#o i4. -otepad 3 pencilBedside ta#le * i. ;ity Telephone"irectoryG#ottom part ii. Holy Bi#le

B"throom Cle"ning Ste(s

7emo4e used #athroom linen/mpty 3 clean astray, waste #in 3

sand #in


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;lean the water closet

;lean the #ath, #ath sides,

surrounding tiles 3 shower curtains

;lean the shel4es

;lean the 4anitary unit

;lean the mirror

)ut in supplies

;lean the floor

Bathroom upplies

2n the Vanitary 8nit *i. &(g soap G$ no. ii. Bo of !acetissue G$ no. iii. 2n a tray5

a.6oisturi@er G$'ml5$no. #.hampoo G$'ml5$no. c. Bathgel G d. ;om#


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e. ToothKit f.ha4ing Kit

g.1oofah i4. Ashtray 36atch#o 4. hower ;ap 4i. Hand towelsG&5nos. 4ii. !ace towelsG&5nos.

8nder the Vanitary 8nit * i. Faste #in 3and #in

ii."isposa#le anitary Bag

Beside the Fater ;loset * )aper rolls G&nos.

Beside the Bathtu# * i. ('g soap G$no.

ii. Bath towel G&5Dnos.

;leaning of a tay o4er 7oom


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A stay o4er room hasguest staying, who arenot due to lea4e on that

day .

The guest luggage isthere in a stay o4erroom . ome guests are4ery tidy in keepingtheir #elongings whilethe others are


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rearrange newspapers 3 maga@ines onthe coffee ta#le .

"o not open the drawers . Be sure to

replenish the supplies where4erneeded .

;lean the #athroom 3 put in thecorrect supplies .

-e4er try on any guest #elongings .

If the guest has left #ehind money,

costly electronic gadgets like laptops,mo#ile phone, etc the security should#e informed 3 the floor security mustcome to the room 3 note all the itemsdown .

-"king the Bed

If there are documents lying on the#ed, they are arranged on the writingta#le 3 the #ed is made .

If we find the #ed is in use, we preparethe #ed #ut the #ed co4er is not laid3cushions kept in the cup#oard .


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If newspapers or maga@ines are lyingon the #ed we arrange them on thecoffee ta#le 3 make the #ed .

Cle"ning the ,riting T"7leFhile cleaning the dressing ta#le, weshould remo4e all things, clean the ta#le3 replace all items in the same way asthey were . Fe should not #e intimated#y any of the items 3 using them as it isstrictly intolera#le .

@"cuuming Cle"ning

Fhile 4acuuming the floor we must #ecautious a#out a few things5

1ook out for any sharp edged articlespresent on the ground as it may causedamage to the machine .

;heck if there are any guest articleswhich might accidentally ha4e fallendown on the ground, for e.g. smallearrings, cufflinks, etc

;heck for any thread like things asthey may go inside the machine, get


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entangled inside 3 ruin themachinery .

E$ening %ousekee(ing T"sks

The /4ening Housekeeping er4icesstart with the #riefing of the staff in theHousekeeping "esk . The /4eningser4ices are also known as turndownser4ices .The ser4ice is pro4ided to theguests after >.' pm .

The following :o#s are carriedout inside the room *5

;lose 3 draw the curtains

)ut on the #edside lamp G#eside the

telephone 3 switch off all other lights

7emo4e the #edspread 3 put insidethe wardro#e


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In case of a dou#le #ed, the head foldis gi4en on the side closer to thetelephone .

in case of twin #ed 3 singleoccupancy the #ed nearer to thetelephone is turned

down . !or dou#le occupancy #oththe #eds are turned down

The Breakfast "oor Kno# ;ard, the0ood -ight ;ard 3 a flower is placed

o4erthe triangular #ed fold gi4en

/mpty the ashtray 3 waste #in

)lace the foot mat 3 slippers #esidethe #ed

)ut one water tum#ler 3 a #ottle onthe #edside ta#le

In the #athroom, place the #ath mat infront of the #athtu# after the floor isensured to #e completely dry


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Essenti"l !e"tures o! Com(uteriedLocking Sstem

7elia#ility Q /4ery time the code is

changed it workspeed Q !or speedier guest check inimplicity Q o that e4ery time

computer eperts are not needed tohandle the keys

;ontrol Q to limit room access 3 keeptrack of to whom the keys are issued 3who uses them

/asy installation Q !or costeffecti4eness

oftware integration Q To connect thehotel system to the computer

/pansion 3 upgrading capa#ility Q Toalways #e at par with the latest

"e4elopment7esponsi4e ser4ice 3 support Q To

#ack up the in4estment

-"gnetic Stri( +e C"rd


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They are the latest de4elopment ofcomputeri@ed door locking system 3 thisis the system pre4alent in most luuryhotels including Ta: Bengal, Kolkata .

/ach indi4idual key is programmed witha specific code that supersedes thepre4ious code accepted #y the lock .

The com#ination of code is endless witha possi#ility of #illions of lockcom#inations . so a replacement cardcan #e de4eloped within seconds on thee4ent of loss of any key card .

Batteries with a life of se4eralyears power the microprocessor 3 cardreader within the lock . Key cards thatare programmed to operate at a num#erof access le4els acti4ate the locks . Themost common access le4els are *5

0rand 6aster Key ;ard * They gi4eaccess to all guest rooms in the hotel,pro4ided that the guest has notacti4ated "ead Bolt? i.e. dou#le lock .

Area 6aster Key ;ard * This Key ;ardwill open locks in a particular area onlywhich is defined #y the management .taff using this key card are Q 7oom


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attendants, 7oom er4ice 3 mini#arwaiters, 4alet, etc

!loor 6aster Key ;ard * 8sed #y the

!loor uper4isor, this key card canopen all guest rooms in a floor eceptthe "ead Bolt?.

0uest Key ;ard * /ach guest at checkin is issued a card which will only openthe room allotted to him

/mergency Key ;ard * This card opens

the doors whose "ead Bolt? facilityhas #een acti4ated so that the roomscan #e opened in case of anyemergency situation .6aintenanceM2ne hot Key ;ard * This

is like a 0uest Key ;ard #ut is issuedto staff working on contract . This cardwill open only one room in whichheMshe enters to do the repairing :o# .

)ower "own MBackup Key ;ard * In thee4ent of power failure or computermaintenance, pre prepared powerdown or #ack up key cards are issuedto guest checking in . These are


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usually kept with the "uty 6anager of!ront 2ffice .

0uest 1ock 2ut ;ard * This card may

#e issued to #lock a guest?s entranceinto the room . A new key card willreturn the lock to normal .

1aundry

The Ta: Bengal maintains its own 2n)remises laundry which caters to all theneed of linen in the hotel, for the guestas well as the staff . The responsi#ility ofmaking linen look, smell 3 feel good 3getting it to the right place at the righttime is the chief aim of the laundrydepartment . The 2n )remises 1aundryhas se4eral ad4antages *5

Time for laundering is reduced astransportation is eliminated

1inen is readily a4aila#le in case ofemergency

;ontrol o4er the wash process 3laundry agents used


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)ilferage is reduced

The par? stock re


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usually handled #y the most eperiencedstaff . )rocessing linen


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6arking may #e temporary, in case ofguest laundry or permanent for hotellinen . It is the temporary marking thattakes place at this stage . A tag is

attached to the guests? laundry whichhas an option of up to si characterswhich indicates hisMher initials 3 roomnum#er . It helps in clear identification ofthe linen 3 correct #illing . ,eighing

It is carried out to confirm the capacity ofthe washing machine . If the machine iso4erloaded, it results in lower centrifugalforce as a result of which the im#eddedsoil in the linen cannot #e dri4en out .

In case of under loading of themachine, the linen is su#:ected to etrafrictional force which causes wear 3 tearof the linenreducing theirlonge4ity .

Lo"ding

1oading is donemanually wherethe laundry


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workers put the soiled linen into thewashing machines which are mostly frontside loading gi4ing an easy access intothe machine . !or optimum loading the

machine should #e filled up to ='P of itscapacity .

,"shing

The process is designed to perform three#asic functions5

a. 7emo4al of soil #. uspension of soil c. "ischarge of soil from themachine to the drain

The Fash ;ycle is composed of 4ariousstages which take a#out D'5('minutes .

The Fash ;ycle Takes place through thefollowing steps, namely5

a. !lush

#. Break c. uds d. Intermediate 7inse e. Bleach Goptional f. 7inse g. Intermediate /tract


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h. ourMtarch i. /tract

Etr"cting

It remo4es ecess moisture throughcentrifugal action 3 is e' degree;elsius on to the article as they areslowly circulated in the rotating drum .

The approimate time taken for theentire drying is a#out ' minutes .

Bed sheets, pillow cases,ta#lecloths, etc are straightly sent to thecalendar or to the flatwork irons in aslightly damp condition . 8niforms arepressed in special ironing e


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There is enough storage room forarranging all the finished items, aminimum of one par of the hotel, linen 3

the finished items should #e allowed torest for at least &Dhr on the shel4es .

Tr"ns!er to Are" o! .se

;arts or trolleys with shel4es on them areused to transport the linen to all the floorpantries . The 4alets are appointed tosend the guest laundry #ack to theirrooms once they are finished .

!lower Arrangement

!loristry or flower arranging is the art ofcreating #ou


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flowers like roses, ger#eras, delicatecarnations, #unches of daisies or #a#ySs#reath...the choice and colors are


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The minor art principles, whichsometimeso4erlap the ma:orprinciples, are less

clearly defined.Those that applymost to flowerarrangement aretransitions,

repetition,4ariation, and contrast .

The art principles are #asic in thecreation of #eauty. They should not #eregarded as mere rules C they are the

rocks underneath the changing tides offashion,eperimentation and new materials.

ome design principles5


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ProportionBalanceDominanceRhythm

T(es o! 'lower Arr"ngement

Hori@ontal Arrangements

$. 8sing a relati4ely shallow container,anchor foam with a lot of glue or useanchor pins, and position sprays of lineflowers to esta#lish the shape of thedesign.

&. Insert focal flowers in the middle sothey gently droopo4er the lip of thecontainer on #othsides, reachtowards the linematerial andetend on either

side of themiddle. 1ea4eroom for fillerflowers.


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. !ill in and around focal area with fillerflowers and foliage.

Vertical Arrangements$. Fedge or secure foam in a 4ase with

hot glue. ;ut the stems of the tallestflowers or lea4es to reach three or fourtimes the height of the 4ase.

&. )lace the focal flowers 4erticallywithin the diameter of the 4ase.

. !ill in the areas as needed with fillerflowers.

Triangular Arrangements

$. ecure floral foam."etermine the 4erticalheight and hori@ontalwidth with the smallestline flowers andMor

lea4es. 6ake the heighthigher than the width.

&. )osition the largestfocal flowers in the heart


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of the arrangement and slightly lower togi4e weight and #alance.

. !ill in with the filler flowers and foliage

keeping within the triangular shape.24alArrangements

$. ecure the floral foam. "etermine theheight with line flowers, then frame in theouter edges of the o4al shape with lightcolored flowers and foliage.

&. )lace the largest, strongest or#rightest flowers in the focal area.

. !ill in around the larger flowers andlea4es with the filler flowers.

6inimal Arrangements$. Adhere foam to container. Insert4ertical line flowers to determine theheight, and

secure the hori@ontal line flowers to gi4ethe #asic outline of the arrangement.

&. )lace the focal flowers.

. !ill in with filler flowers as needed.


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The la@y RR or RHogarthSs ;ur4e

$. Anchor the foam securely. Bend the

stems gently into graceful cur4es andinsert them in place so they #alance.

&. Add the focal flowers following thelines of the upper and lower cur4es.

&. ;luster filler #lossoms and foliagearound the central flowers maintainingthe rhythm of the ?.

!ree tanding Arrangements

$. !ill a shallow container with foam thatetends one inch o4er the top. ecurethe foam with hot glue, floral clay orfloral tape. "efine the shape of thedesign with the line flowers and lea4es.

&. )lace the focal flowers and lea4es,

turning the 4ase as you go so all thesides are e4en.

. Add filler flowers to integrate thedesign.


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;rescent Arrangements

$. ecure foam in container. "etermine

length of crescent and insert cur4ed lineflowers or lea4es to follow the crescentform. Angle the shape to #alance in thecontainer.

&. Insert the focal flowers fairly low in the#owl to achie4e #alance, sta#ility anddepth.

. !ill in around the focal flowers withsmaller flowers and foliage. )lacewisps of filler flowers that gracefullytaper off the ends.

1 or In4erted T Arrangement

$.Insert the longest flower in the middleof the holding material.

&.Add flowers or foliage shorter than thelongest flower.

.Add four shorter round flowers at a %'Uangle to fill in the #ase of the T on eachside or the 1 on the right side.


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D.Add different round flowers ofgraduating lengths to fill in the 4erticalshape.

(.To #alance the arrangement, fill in anyholes along the #ase with foliage or otherround flowers.'lowers commonl used in T"#Beng"l

Hyacinths!reesias1otus1iliesHelle#ores7oses;hrysanthemums0er#eras

TulipsHeliconias!orsythiaasminesunflowersArum liliesBird of)aradiseIris

2rchids)oppiesAnemones"elphiniumsAnthuriums"aisy

;arnations


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a perfect fit for wonderfully re:u4enatingsleep eperience.

Arom"ther( l"te (illow

Aroma pillows are the latest trend innatural therpy since they ha4e acalming and relaing effect.with thefragrance of :asmine,this pillow is anti5micro#ial,anti #acterial and hypo5allergic.

,hite goose downThis plush,cosy,anti5micro#ial and supersoft pillow made of $''P white goosedown is the ideal recipe for a deepsleep.

Shredded !o"m (illowThis hypo5allergic and dust resistantorganic pillow fits the shape of the neckand aids comforta#le sleep.

N"tur"l cotton (illow

6ade of the finest cotton from7a:asthan,this pillow is the ideal choicefor those who seek a good night?s sleep.

-edit"tion (illow


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6ade with a special #lend of down andfeather,this pillow is ideal for full #odysupport.

Bod (illow6ade with a com#ination of down andfeather,this pillow is ideal for full #odysupport.


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!3B/7VI;/


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STA'' ORGANIMATION O' ' * B

SER@ICE

! 3 B 6anager

Assistant ! 3 B 6anager


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7estaurant 6anager

onargaon ;hinoiserie Hu#ByTheFay unction ;ham#ers 7oom

er4ice Ban


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o4er pricing or under pricing of themenu items .

Keeps a check o4er the sales in the

4arious outlets . Any fall in the salesfigures is dealt with directly #y the ! 3B 6anager .

Introduces new ideas to raise thesales in the 4arious outlets .

He sanctions the implementation ofnew plans 3 ideas which can increase

the re4enue from the outlets . "eals with the VI) re


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24ersees the daily re


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Senior C"(t"in

7eports to the 7estaurant 6anager

7elie4es the 7estaurant manager on hisoff day

Allots station to stewards during thedaily #riefing

Keeps a check o4er staff groomingstandards 3 discipline

;aters to the VI) guests coming to theoutlet

Helps the manager generate reports

7esponsi#le for making staff duty roster

T%E %.B


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2ffering 4ery contemporary 3futuristic features, The Hu# #rings toKolkata a ne4er #rought #eforeconcept . The design 5 mi, tum#le,

mar#le flooring, contemporary furniture,modern lighting 3 the enticing fooddisplays Q all add up to the atmospherethat is nothing short of uni


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t. Andrea ;utlery 3 glasses from chottwiesel, the glass spiral staircase 3Berkeley heating pads from the 8, theteelite crockery from the 8K , the wiss

!rank coffee machine 3 the importedeotic ingredients, all add up to aneperience that is truly international .

T%E %.BG7ound the clock Italian eatery

St"rtersAnti("sti

)"nino * Burgers

'inger 'ood

)i" 0 0 0

)"st" * Risotto)"st" e Risotti

@eget"ri"n Corner0 0 0L&"ngolo@eget"ri"no

-e"t * 'ish 0 0 0C"rne e )esce


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Dessert0 0 0Dolci

SONARGAON

onargaon is an ethnic $&' co4ersIndian specialty restaurant ser4ing-orth5 west frontier 3 Bengali cuisines .

The restaurant has #een made out togi4e the guest a feel of Haran4i Village,right from the wooden charpoy to theearthen matkas .

The restaurant is situated at the1o##y le4el, opposite to the )alm lounge. a special feature ofthis eatery includes anall5open front side 3 ame@@anine floor . Thetotal floor area of therestaurant is &&'' s< ftwhich is again #roken

up into $>''s< ft atlo##y le4el 3 a >''s< ftme@@anine floor is doneup with "H21)87?stones specially #roughtin from 7a:asthan . The


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walling is hand finished 3 painted creamso as to match the flooring . The ceilingsare criss5crossed with wooden #eamsmade of eucalyptus trunks . The ser4ice

doors 3 the > side#oards are entirelymade of teak, attached to the wall withiron chains .

The #eauty of this restaurant isfurther enhanced #y a well, which has a

aipur specialty of conca4e mirror gi4ingan impression of water . The well alsohas an iron #ucket, suspended #y apulley which is fied to a wooden standmade of eucalyptustrunks .

The onargaon?, as the namesuggests depicts the theme of a typicalIndian 4illage with the walls finished inpattern of a mud walled house withlarge windows on the me@@anine floorwhich gi4e a great 4iew of the

restaurant #elow . There are matkas3 artificial #irds hanging from the ceilingwhich gi4e the true picture of a typical7a:asthani 4illage . The entrance to therestaurant has a wooden gate, which


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enhances the am#ience of therestaurant .

The small ta#les of twos 3 fours

ha4e a wooden teak top with eucalyptustrunks clad together with iron hooks .The larger ta#les are totally made ofteak . Thechairs are made of eucalyptus trunksha4ing a cushioned iron angle as#ackrest . There are also large sofaswith cushioned #ack .

The lighting in the restaurant isdim, decorated with lanterns fitted withelectronic lights, diyas 3 depressions inthe walls fitted with electric dim lightswhich gi4e a feel of a typical Indian4illage .

SONARGAONGIndian pecialty 7estaurant

huruat

G"nne k" r"s 33=

R"s m"us"m k" 33=


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)"nn" 33=

Ke#a#s

-on54egetarian

Jeer"w"l" Lo7ster (er 3==g 6;?

L"sooni Jhing" 5?=

-"cchli G"ndhr"# ?6?

T"ndoori S"lmon 8==

+"kori +e7"7 ?5?

)"tth"r k" Gosht ?6?

+e7"7 Son"rg"on ?6?

-"lm"li -urg Tikk"?6?

Vegetarian

%"ldi -irch k" )"neerTikk" >?Bh"rw"n Chutne)"neer >?


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T"ndoori Ch"rr" Aloo 6?

Ch"t("ti R"w" B"t"t" Tikki 6?

Su7 G"louti >?

S"rson ke )hool >?

%"r" T"w" +e7"7 6?

T"w" Bhun" B"7 corn >?

!ish 6arket

G;hoose your own fish along with thedesired style of cooking 3 fla4ouring toyour taste

Se" !ood


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%"r" -"s"l" k" -urg ?6?

Vegetarian

Dum k" )"neer >?

Anokhi Su7i 6?

Amrits"ri Chhole 6?

Corn )"l"k >?

%der"7"di S"l"n >?

-"l"i +o!t">?

Dh"ni"w"leAloo 6?

Gucchi +hum7-"tt"r ?6?

A#w"ni +h"ttiAr$i 6?

Bh"rw"nShiml" -irch>?


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D"l Son"rg"on 34?

L"sooni D"l T"rk" 3;?

R"it" 33=

Bangla 7anna

Chingri -"l"i Curr 5?=

Beckti -"chher )"turi ?6?

)"7d" -"chher Jhol >6?

+osh" -"ngsho ?6?

)"7n"r -urgi >6?

)hulko(ir B"ti Chorchori 6?

Aloo Jhing" )osto 6?

Gol7"rir +osh" Aloo 6?

-och"r Ghonto 6?

N"rkel die Chhol"r D"l 3;?


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Healthy trokes

To!u )h""li >6?

L"sooni )"l"k >?

So" B"di -"tt"r >?

Su7 +"lon#i 6?

%ing Chowk" Tur"r D"l 3;?

Meer" Aloo %"r" )" 6?

Choice o! cooking with oli$e oil"lso "$"il"7le

Breads

!rom the ;lay 24en

Gil"!i +ulch" 4?

T"ndoori +ulch" 4?G6asalaM 2nionM )otatoM )aneer

L"chchh" )"r"th" ;?


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)udin" )"r"th" ;?

T"ndoori Roti ;?

N""n ;?

+"7uli N""n 33?

!rom the 0riddle

.lt" T"w" )"r"th" ;?

N"m"k A#w"ini )"r"th" ;?T"w" )hulk" ;?

T"w" Go7i )"r"th" ;?

Room"li Roti ;?

Luchi ;?

7ice

Dum Gosht Bir"ni ?6?

-urg Bir"ni ?6?

Su7 Bir"ni >?


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)ul"o 6>?

Ste"med Rice 38?

6eetha

+ul!i '"lood" 34?

)"rsi +ul!i 34?

An#eer k" %"lw" 34?-ishti Doi 34?

Bh"(" Doi 34?

-"l(u" with R"7ri 34?

Beng"li Sweet )l"tter 34?

)hirni 34?

Gul"7 J"mun 34?

Choice o! Ice cre"m 34?


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G6ango Alfon@oM Banana ;aramelMVanillaM traw#erryM ;hocolateM ;offeeAlmond

C%INOISERIE

;hinoiserie mainly offers the ;antonese3 the @echwan style of ;hinese


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!resh fish 3 shellfish, rice,tropical fruit such as mangoes 3lychees, 3 a wide array of 4egeta#les

are readily a4aila#le . 7ice is the staplecropC sweet potatoes Gyam,

taro 3 wheat are also culti4ated . Fhilewater chestnuts are used throughout;hina, they are more popular in thesouth . In addition to seafood, the;antonese diet includes #eef chicken 3pork .

-o ;antonese kitchen would #ecomplete without a #ottle of oystersauce, made from #oiling oysters 3seasonings . Vegetarian cooks use a4egetarian 4ersionmade with mushrooms . ;hinesefermented #lack #eans, also calledsalted #lack #eans 3 shrimp paste alsofigure prominently in ;antonese cooking

. Hoi sin sauce, made #y miing soy#eanpaste with spices, is used as well .


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teaming 3 stir5frying are the twoprimary ;antonese cookingtechni


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snacks . 6ost people who ha4e tried dimsums ha4e de4eloped a permanentfondness for this lo4ely dish .;antonesestyle certainly seems to offer its #est to

the culinary world .

,estern Chin" The School o!Sechw"n Cooking

The cuisine of the Festern region of;hina is well5known for its knock5you5on5the5#utt spiciness, #ut many Festernpalates o4erlook the comple interplayof sa4ory, sour, hot, 3 sweet fla4oursthat underlie the fiery spice of the@echwan pepper 3 other spices thatmake up the @echwan style of cooking3 gi4e it its characteristic #urn .

!or decades, most of the worldwas familiar mainly with ;antonese

cuisine,3 thought it represented thewhole of ;hinese cuisine . In reality,;hina is an enormous country thatencompasses nearly e4ery kind ofclimate known to man . The ama@ing4ariety of foods, spices, 3 climates ha4eled to many distinct styles of ;hinese
http://chetday.com/chinesecuisine.htmhttp://chetday.com/chinesecuisine.htmhttp://chetday.com/chinesecuisine.htmhttp://chetday.com/chinesecuisine.htm


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cooking styles . @echwan cuisine,originating in a steamy, su#5tropicalclimate, includes smoked, pickled, 3spiced dishes, as well as foods spiced

with a hea4y h3 for #oth preser4ation 3fla4our .Fhile

the @echwanpepper, a fruitthat grows inthe ;honggingpro4ince, hasalways #eenused in@echwancooking, mostagree that itwasnSt until;hristopher;olum#us#rought thechili #ack from the new world that things

really #egan to heatup. Besides the fla4ours that sear themouth, @echwan cooking utili@es aninterplay of fla4ours to create the fullimpact of a dish .


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This is not unusual for @echwancooking . The first hit of Kung )aochicken rarely #rings tears to your eyes .It is only as you chew 3 swallow 3 take

yet another #ite that the true heat of thedish #egins to take dominance . "ou#le;ooked picy )ork seems almost #landat first, with the fla4ours #lending su#tlyin the #ackground until the intense fireof the chili oil in which the pork is friedsuddenly flames up .

But thereSs more than fire to@echwan cuisine, a lot more . mokedmeats are common, 3 the smokingoften makes use of unusual materials 3fla4ours . @echwan Tea5moked "uck isa delicacy that com#ines the fla4ours ofcitrus 3 ginger 3 garlic, merging themwith a long, slow cooking o4er a firelaced with green tea 3 oolong lea4es .

The result is a succulent meat that meltsin the mouth 3 lea4es #ehind a

delightful echo of gingered orange . 2ne tradition of @echwancuisine that is #ecoming more 3 morepre4alent in the Festern world issomething called the @echwan Hot )ot .imilar to the yuppy fondue trend, a Hot


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)ot is more an e4ent than a meal .;hunks 3 slices of raw meat, seafood 34egeta#les are offered to diners at ata#le that holds one of these Hot )ots,

which is a pot of chili oil o4er a flame ./ach diner selects their food 3 dips it inthe chili oil until the food is cooked .2ften, restaurants will also offer a pot ofplain #roth for those guests who canSttolerate the spiciness of food fried inchili oil .

To summari@e the art of ;hinesecuisine *

I0 Blending 3 preser4ing of *

;21287

!1AV287

I-07/"I/-T

TAT/

!7/H-/

II0 Bringing out the fla4our of the mainnatural ingredient with reduced cookingtime


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III0 )reparation of light sauces with lessof oil 3 condiments

I@0 7eduction of courses

@0 1ess portion si@e

C%INOISERIE

G;hinese pecialty 7estaurant

tarters

@eget"ri"n

Non @eget"ri"n

Sui -"i O(en dim sum

Ching +"o Closed dim sum

,oti7 Closed * ("n !ried


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Ste"med Roll Ser$ed with ses"me!l"$oured so s"uce

Ste"med ,"nton Ser$ed with s(icso cori"nder di(

Non @eget"ri"n

eafood "uck

)oultry 1am#

Tenderloin )ork

teaming Boat

@eget"ri"n

Beancurd Vegeta#les

7ice -oodles

"esserts


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T%E )RO-ENANDE LO.NGEG$&hr ;offee hop

ituated in the large Atrium 1ounge, ByThe Fay is a place for the guests to sitaround 3 en:oy the 4iew while they chato4er a glass of ;ognac or ha4e a puff ofsome great cigars . The outlet is openfrom %.''am till $$.''pm . It ser4es as acoffee 3 snackslounge in the morning, while in thee4ening turns into a cigar 3 ;ognac

lounge .Here we take a glimpse of

the food items that are ser4ed in theco@y en4ironment of the restaurant .

Sou(sS"l"ds

'inger 'oodS"ndwich

T"m 'ullers BigBites


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RotiRice

Cr" Com7os

Dessert

Scoo( Choice

T%E J.NCTION

The unction is the #ar in Ta: Bengal . Asthe name suggests it is themed on the7ailways ofpre5

independence India . The #ar, positionedon the poolside, is the perfect place for


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#usiness people to fi up anappointment with their clients 3 en:oythe#eautiful atmosphere of the #ar, o4er

their drinks, while they chalk out some#usiness deals .

A #ar ha4ing (% co4ers ise


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Hi #all

2ld !ashioned

Brandy Balloon

;hampagne TulipFhite Fine 0lass

7ed Fine 0lass

6artini 0lass G;;ur4e

6artini 0lass G;ur4e

Tall 0lass

Beer 6ug

Beer Tankard

The #ar holds a greatstock of whiskiesalong with otheralcohols . Beer isser4ed chilled 3 can


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#e lager, ale or e4en draught #eer asthe guest wants . ome 4ery rich 3epensi4e ;ognac also find their wayinto the #ar?s menu card while there is a

wide 4ariety of red 3 white wine tochoose from .

A #rief information is suppliedhere regarding the Be4erages ser4ed inthe #ar *5

Beer ,hisk

@odk" Rum

Gin Cogn"c

TeFuil"

;ocktails

International nackerie

2riental Fokkerie

SO.+


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!or centuries, /astern 6editerraneancultures and cuisines ha4e mingled attraditionaloutdoor #a@aars,

#etter known assouks. It?s whereonly the #estproduce of theland are #oughtand sold.In keeping withthis history, Ta:Bengal #ringstogether thefinest in /astern6editerranean cuisines at ouk. 2fferingspecialities from Turkey, 1e#anon,morocco, /gypt, yria and 0reece,prepared with traditional her#s andspices.

Inspired #y the simplicity of

6editerranean seaside eateries, thedXcor is minimalisticC the mood, relaed.

The elegant terra@@o flooring isreminiscent of old flagstone, while afloating staircase in a raw cement finish


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echoes the ?

Sign"ture Dishes

0arithes alatasi 0reek salad Batata charp B?stilla au lait Ke#a# meshwi "i:a: m?


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BANH.ETS

There are si #an


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#egin . Fhen making a #ooking, #asicinformation like name, num#er ofco4ers, type of function, address,telephone num#er 3 any special

re


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Vegeta#le 0old ;orns;hicken 1ollipops0olden !ried )rawns6eat Balls in Hot 0arlic auce

6ini !ish ;ro


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!ish "umplings with Bar#e


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)otato peppersalt6ini 4egeta#lespring rolls

Vegeta#lewontons

Cold sn"cks

Assorted 4egcanapXsAssorted non 4egcanapXs;heese, cherry,

pineapple sticks;heese, oli4e,onion sticks

Non @eget"ri"n

;hicken tikka;hicken tikka

hariyali;hicken tikka@afrani;hicken reshmike#a#;hicken tikkapakoras;hicken yakiton;hicken teriyaki;hicken satey6ini chickenspring rollsBreamy chicken#ouchees6utton golike#a#ikh ke#a#Achari #oti ke#a#6ini mutton

shaslik6ied meatwontons


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Se"!ood

)rawn peppersalt

Tandoori malai:hinga0olden friedprawns

)rawn #ouchees)rawn wontons)rawn


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;rum# fried fishwith Tartaresauce

;reole fishfingers

)rawn L 7s D('M5 N Taes per [email protected] non54eg items L 7s 'M5 N Taesper do@en6ushroomM Ba#y ;ornM ArtichokeMAsparagus L 7s&(M5 N Taes per do@en2ther 4egetarian items L 7s &('M5 N

Taes per do@en


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!22"

)72"8;TI2-


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STA'' ORGANIMATION O' 'OOD)ROD.CTION DE)ART-ENT

/ecuti4e ;hef

/ecuti4e ous ;hef

;hef de )artie G;")

6ain Butchery 0arde 1o##y le4elBakery ;hinoiserie onargaon;ham#ers


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Kitchen 6anger KitchenKitchen Kitchen Kitchen W

"emi ;hef de )artie

;ommis $

;ommis &

;ommis

o# "escription

Eecuti$e Che!

2rgani@e the Kitchen * He isresponsi#le for planning the entirekitchen schedule, weekly planning,yearly planning, setting of the kitchen .

!orecasting * Before indenting the chef

must #e a#le to produce he accurateestimate of the 4olume of production .

)lanning 3 compilation of the 6enu *The chef has to show his creati4itywhile planning the menus in order to


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keep up the interest of the patronage .He has to specially design new 3inno4ati4e menus fro VVI) parties .

Indenting * The chef should aware ofhow, what 3 the


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6aintains the records 3 reports relatedto the kitchen .

Keeps himself updated #y carrying outregular meetings with all the ;")s .

Keeps a watchful eye o4er the Zuality3 Zuantity of food items prepared inthe kitchens.

Che! de )"rtie CD)

He is in charge of a specific kitchen,either any restaurant kitchen or part ofthe main kitchen

Keeps a check o4er the discipline,grooming 3 attendance of the staff

uper4ises all work carried out in hiskitchen

"oes the daily indenting for thekitchen

He prepares the food plan for the netday in case of reser4ations


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it . The thickness of the slices can #ead:usted accordingly with the help of akno# on the machine .

uice /tractor * This machine isused to etract fruit :uices from freshfruits like grapes, pomegranate, etc .

There are three openings in themachine Q one through which chunksof fruits are put into the machine, onefor the etracted :uice 3 the third onefor the skins, pips 3 stalks that arestrained out from the machine .

Hot )lates * Hot plates are used forheating 3 grilling food stuff . Theywork on electricity 3 hence are safefrom any chances of gas leakages .

The food also has lesser chance ofgetting #urnt o4er the hotplate .

"eep !at !ryer * This has got twodeep sections which are filled withfat,usually oil . The de4ice has athermostat whose temperature can #eregulated #y a regulator on the side.

The fryer has got two strainers . Theitems that are to #e fried are put in thestrainers 3 dipped in the oil . 2nce


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done, the strainer is taken out of theoil 3 hung from the hooks fitted o4erthe machine for the ecess oil to dripout from the food .

Tilting )an * These are largerectangular pans usually for cookinglarge


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steering which helps to pour or remo4eitems from the #oiler to othercontainers .

alamander * alamander isimportant in fast food operations .Heat is supplied from the top of thee


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through which the food items areinserted to #e cooked . The walls of the

Tandoor are used to prepare the4arious Tandoori #reads . The food

items to #e cooked are pierced in ironskewers 3 cooked in the Tandoor .

Traulson * These are largerefrigerators ha4ing four doors . Thetemperature inside 4aries from &5=degree ;elsius 3 the temperature ofthe four sections can #e regulated atdifferent degrees depending upon thetype of items stored .

"ough 6iing 6achine * Thismachine is used for making the doughfor #reads .

The flour, water, egg, etc are put intothe steel drum of the machine . Fhenthe machine is switched on four #lunt#lades positioned at right angles to

each other start rotating thus preparingthe dough #y miing the ingredients .

The speed of the #lades can #eregulated #y the mo4ement of a le4erfied on the side of the machine .


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Beater * The machine comprises ofa #ig #eater 3 a drum . The eggs orcream is put into the drum 3 #eater islowered 3 switched on . This machine

is 4ery useful for #eating of eggs orwhipping up cream .

1amination 6achine * This machineworks on a con4eyer #elt system . Inthe middle of the con4eyer #elt aretwo rollers one a#o4e the other . Thewidth #etween the rollers can #e4aried . Fhen the machine is switched

on, the can4as starts rolling like acon4eyer #elt . The dough is kept onone side, mo4ing through the rollersland on the other side . It is thus rolledout . Fhen the dough is folded 3 theprocess is again repeated the doughforms layers . This process is carriedout with application of fat to get thefinal product used for makinglaminated pastries, puff pastries, etc

;hocolate 6elting 6achine * la#sof chocolate are put in this machinethe thermostat ad:usted .The sla#smelt to form a chocolate #ath . The


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melting chocolate is used for makingcakes, designs for garnishes, etc

-oodle 6aking 6achine * This is

used for making noodles . !latteneddough is kept on a roller . Fhen thewheel is turned, it passes throughperforations coming out as thin longnoodles . This is much moreeconomical than purchasing packetsfrom the market .

Bo teamers * These are #oes

with racks in them connected withwater supply line 3 electricity . Fhenturned on the electricity heats up thewater into steam which cooks the fooditems . This is used for preparation ofsteamed dim sums .

6asala 0rinder * )erhaps the mostuseful e


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-AIN +ITC%EN

The 6ain Kitchen, also called theBan


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#an


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large cardamom, cinnamon, nutmeg,mace, etc

ome other common Indian

ingredients are Q

;oriander lea4es G"hania )atta, ;urrylea4es, 6int G)udina, 0inger 0arlicpaste, 7ed chilli whole, green chillies,sour curd, tamarind, ;oconut, 0hee,6ustard 2il, etc

Indian masalas are o#tained from4arious parts of plants each ha4ing theircharacteristic aroma which is impartedto the dish prepared . These spices can#e used as a com#ination in somedishes where they mi together ha4inga #alanced fla4ourwhile some dishes are prepared wherethe smell of a particular spice isdominant .

The Indian cuisine has a huge4ariation of tastes 4arying from thenorth to the south . The -orth Indianfood is highly influenced #y the 6uslimstyle of cooking due to the influence of


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the in4asions #y the Turks 3 )ersianswho #rought their cookingstyles 3 fla4ours to the land . The outhIndian cuisine is greatly influenced #y

the hot

3 humid climate which has led to theincorporation of a lot of sourness to theirfood . The peppers found in ample


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;ooking on slow flame * The fooditems are always suggested to #ecooked on a low flame so that the#ottom part of the food does not get

#urnt

8sing Hea4y #ottom pans * The #estfla4ours of Indian food comes out incopper or #ron@e utensils, which ha4ea 4ery hea4y sheeting 3 also imparttheir characteristic fla4our

6arination * The Indian food items

need to #e marinated with the mi ofmasalas for a long time ranging from Dto $' hrs.

The common items prepared in theIndian section are *

Tandoori 6urg, 6urg 1a#a#dar, 6urg6akhni, "hania 6urg, 6urg Kali 6irch,"al

onargaon, Kali "al, "al 6akhni,am#har, 0alouti Ke#a#, hikhampurike#a#,


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6urg 6alai Tikka, Tandoori 6achhi,eera )ulao, )eas )ulao, u#@ Biryani .

;ontinental ection

This section prepares 4ariouscontinental items re


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;hicken 3 Black /yed Bean oup

)otato 1eek oup

;ream of 1entil oup

"hania hor#a

1am# 3 ;hickpea oup

The ;ontinental ection speciali@es inpreparation of some e


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6aking of canapXs

6aking of salads

6aking of sandwiches

6aking !ruit )latters, etc

An essential part of a salad is thedressing which is the real tastemaker .

The dressings prepared in the 0arde6anger can #e #roadly di4ided into twotypes Q

2il Based 3 6ayonnaiseBased

Some o! the dressings th"t "re usedhere "re /

Vinaigrette

Thousand Island

;ocktail

7oasted 9ellow )epper


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"ill

alape[o

;ilantro

)esto

Honey

;aesarS"l"ds )re("red in G"rde -"nger

6ushroom alad

Tropical !ruit alad

;arrot 3 7aisin alad

;ottage ;heese with;herry Tomato alad7ussian alad

Tossed alad

Bean prout alad

Beet 7oot alad


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)eanut 6acaroni alad

Italian )asta 3 ;heese alad

;hicken Hawaiian alad

;hicken Terrine

)arma Ham alad

Beef Tenderloin alad

Tuna fish 3 #oiled egg alad

A ;21" )7/A" !27 A 06 )A7T9

;hicken )istachio 3 tuffed 2li4e on7ye Bread

Buffalo 6o@@arella 3 ;herry Tomato

Bruschettas

6arinated Artichoke 3 ;ream ;heeseon Her# Bread


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)rune /mmenthal 3 ;ocktail 2nionticks

;hicken 3 )rune Terrine with 7ed

Fine 0la@e

7ock 1o#ster 3 ;ognac Terrine with!ruit ;oullis

;hicken affron 7oulade with !reshalad 1ea4es

)lum Tomato with !eta ;heese alad

with /tra Virgin 2li4e 2il

erk pice Infused !resh 0arden Veg

24en 7oasted weet )eppers withBasil )esto

6arinated !resh Asparagus with7adicchio 1ea4es

Butcher

This is the section of the 6ain Kitchenwhich processes all non54egetarian rawfood items coming into the hotel #efore


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they are supplied to the respecti4ekitchens as per their re


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upreme

2rly

"ifferent ;uts of ;hicken *

Breast Boneless

1eg Boneless

upreme

Tikkas

"rumsticks

;urry

"ifferent ;uts of 6utton *

Boti

6ince

;urry

1eg Fhole

"ifferent ;uts of Beef *


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Beef !illet

Beef teak

B"ker

The Bakery 3 ;onfectionary caters to allthe #reads 3 cakes supply throughoutthe hotel, especially 1a )atisserie, thepastry shop which is ranked as thesecond #est pastry shop in the city . Thedepartment is di4ided into two parts Qthe hot section ha4ing the o4ens whereall the #aking work is carried out 3 thecold area where the finishing work ofcakes, pastries is done .

The common ingredients thatare used in the #akery are *!lour, sugar, egg, #utter, yeast, fat,cream, chocolate,

margarine, salt,fla4ourings 3 essencesuch as 4anilla,cran#erry, straw#erry,artificial colours, peels, fruits, nuts like


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almonds, pistachio, peanuts, ha@elnuts,walnuts, etc

)roducts )re("red

Fhite Bread

!rench 1oaf

Brown Bread

6ulti 0rain Bread

Toast Bread

um#o Bread

Bread 7olls

andwich Bread

6asala Buns

;roissant

Biscotti

6uffins


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Bread ticks

;heese traws

"anish )astryVegeta#le )atties

;hicken )atties

;heese ;akesButter ;akes

!ruit ;akes

;hocolate ;akes

"oughnuts

Assorted )astries

Ha@elnut )astries

Black !orest

;ran#erry ;ream )astries


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6eican ;ake

;ream 7olls

traw#erry ;akes

Almond 7ocks

C%INESE +ITC%EN

The ;hinese Kitchen caters to the;hinoiserie 7estaurant which is the;hinese restaurant in Ta: Bengal . Thekitchen cooks the @echwan 3;antonese style of ;hinese cuisineunder the super4ision of -"ster Che!Li"n 1un T"ifrom the hanghaipro4ince of ;hina . All ingredients usedto prepare the food are 4ery original 3authentic gi4ing the true fla4ours of;hinese food .The #asic taste of ;hinesefood comes from the 4arious types of

sauces that are used in the kitchen .

The kitchen is di4ided into thefollowing sections *

)antry


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;ounter

7anges

7ice 3 -oodles

!ry

Back Area

The common ingredients used inthe ;hinese kitchen are *

7ed chilli paste, tomato ketchup, darksoy sauce, light soy sauce, 4inegar,oyster sauce, soy ginger sauce, #lack#ean sauce, a:inamoto, garlic, corn flour,sesame oil, chilli oil, etc

The common 4egeta#les used in;hinese kitchen are *

pring onion, garlic, onion, ;hineseca##age, snowpeas, long #eans,haricots, spinach,

#octroi, poktroi, #utton mushroom,schitake mushroom, #lack fungus, redca##age, etc


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ome common items that areprepared in the kitchen are *

;rispy fried spinach

Veg pring 7olls

)rawn "im um

6ongolian ;hicken

Trio of mushroom pepper salt

esame King )rawns

)an fried chilli fish

Bean curd in Black Bean auce

;rispy ;hilli Ba#y ;orn

;rispy fried 8 corn pepper salt

SONARGAON +ITC%EN

The onargaon kitchen is the Indianpecialty kitchen catering to the Indianspecialty


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restaurant, onargaon . The kitchenlocated on the 1o##y 1e4el is headed #y;hef

u:oy 0upta 3 works from E.''am tomidnight .

The kitchen is di4ided into >sections as follows *

Halwai

Back Area A la ;arte Tandoor

)antry

;ounter

The kitchen cooks up authentic -orth5Fest frontier Indian cuisine 3 Bengalifood to


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the perfection #y the use of freshingredients, good


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eerawala 1o#ster

Kosha 6angsho

Indian "esserts prepared here are *

andesh

-olen 0urer 7osgulla

6alai ;ham ;ham

Kesari 7asmalai

0ula# amun

)arsee Kulfi

6ishti "oi 6alpua with 7a#riAn:eer ka Halwa

CONCL.SION


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In conclusion, there were many thingsthat was eperienced and learnedduring the &' weeks of industrial

training at Ta: Bengal, Kolkata. Thewhole training period was 4ery

interesting, instructi4e3 challenging.Throughout this training one is a#le togain new insights and morecomprehensi4e understanding a#out thereal industry working condition 3practice. The si month placement also


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has pro4ided the opportunities tode4elop and impro4e our skills. All ofthis 4alua#le eperience andknowledgea#le that one has gained

were not only ac


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BIBLOGRA)%1

,EBSITES

www.ta:hotels.comwww.google.co.inwww.yahoo.comwww.photosearch.comwww.fhrai.comwww.yatra.com

BOO+STra4els 6aga@ineTra4els ournalBusiness6aga@ineHospitality

/

taj bengal,kolkata shashi

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