DECLARATION This report was compiled during the industrial training , an important component of semester IV curriculam of B.sc.

in Hospitality and Hotel Administration. The report was compiled at Hotel TAJ BENGAL, Kolkata !rom "ecem#er $%, &'$$ to April $(, &'$&.

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

"ate*+++++++++++++++++++ ,ignature*+++++++++++++++++++ -ame*++++++++++++++++++++++++

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

AC+NO,LEDGE-ENT
I would like to thanks the entire team of the TA. B/-0A1, K21KATA for their wholehearted support towards my learning 3 de4elopment as an industrial trainee for the partial fulfillment of the B.sc in hospitality administration as well as towards the completion of my training report. Their immense cooperation is something that helped me to o#ser4e and understand the work5 culture of all the four departments of that hotel 4ery well. In particular, I want to thanks 6s. 7IT8 .2119, The training manager of Ta: Bengal for her precious guidance.

It is needless to say that without the proper ad4ice 3timely guidance of 6r. A6ITAVA ,/-, the training coordinator of our institute, my training would not #e feasi#le at the TA. B/-0A1. ,o, I render my gratitude to him. I also thankful to all the faculty of the institute of Hotel 6anagement, ;atering Technology 3 Applied -utrition , Kolkata for their help 3 support to me as 3 when re<uired during training.

INTROD.CTION

T%E %O.SE O' TATA /

-r0 J"mset#i Nusserw"n#i T"t"
founded the House of the Tatas in $=>=, when he was :ust &% years old . He was among India?s pioneering Industrialists and a man with a great 4ision. He esta#lished TATA SONS 1td, thus laying down the foundation for one of the largest conglomerates in India. /4en so early in the era of industriali@ation, he en4isioned the need of 4arious industries like iron 3 steel, teAtiles electricity 3 hotels .6r. Tata was a philanthropist who #elie4ed in wealth creation through employment for the goods of the society. He died in $%'B, 1ea4ing #ehind his ideals 3 practices on which the organi@ation was #ased and was highly respected not only in India #ut also in the world o4er. In .uly $%B=, -r0 J0R0D0 T"t" took o4er the reins as ;hairperson, TATA ,2-,, a great 4isionaryC it was his charismatic leadership that led the group?s eApansion into 4arious fields. 6r.

..7.". Tata pursued eAcellence, had a strong sense of

4alues 3 espoused the principle of trusteeship, which was indoctrinated into the philosophy 3 code of ethics for all Tata companies. He died in $%%B lea4ing the legacy of a 4ast, di4ersified 3 respected #usiness house, engaged in #usiness as well as scientific 3 social de4elopment acti4ities. Today, the TATA ,2-, 1td, under the leadership

of -r0 R"t"n T"t" has a

turno4er of more than 7s.D(''' crores, from nearly %' companies 3 o4er &E'''' employees. The group is present in many industriesC Automo#iles, ,teel, Hotels, Information Technology, ;hemicals, !inance, Tea, /Aport, ;onsultancy, 2il refineries 3 TeAtiles.

T%E RISE O' T%E TAJ / T%E STOR1 SO 'AR2

Falking down memory lane one would reali@e the contri#ution of the Ta: group of hotels not only to the world of hospitality #ut also to the 4ery commitment of the house of the Tatas in all round de4elopment of a nation under foreign rule for o4er two centuries . It all started in the year $==(, when .amset:i -usserwan:i Tata, founder of

the house of Tatas, was refused admission in a British run hotel, which had a #oard announcing that entry was #arred to Indians 3 dogs. It is said that 6r. Tata Immediately decided that he would #uild a hotel in Bom#ay G6um#aiH the likes of which would ne4er ha4e #een dreamt of in the British 7a:. He formed the Indian Hotels ;ompany 1td in $%'&, raised funds, in4ested his own capital, hired the #est architects 3 craftsmen and #uilt the eAclusi4ely #eautiful Ta: 6ahal hotel in Bom#ay G6um#aiH. The lo4ely #uilding is an imposing structure the eyes of all those who arri4e at the 0ateway of India since $%'B when it first opened its gates to the outer world. !rom $%'B until the end of the I>'s, the Indian Hotels ;ompany 1td was synonymous with the Ta: 6ahal hotel, 3 de4oted itself to running the magnificent hotel, which had #ecome a destination in itself. In the early I>'s, when it was #ecoming apparent that India?s future 3 her a#ility to earn foreign eAchange was crucially dependant on fostering the tourism industry, the company #egan to recruit more professionals with pro4en a#ility 3 greater potential. 24er the years, the Ta: 0roup of Hotels has #ecome one of the finest in ,outh Asia now headed #y its ;hairman5 -r0 R"t"n#i N"$"l T"t" 3 6anaging "irector -r0 R0+0 +rishn" +um"r .In the I>'s the &&' room T"# -"h"l )"l"ce in 6um#ai was con4erted to a B&( room hotel, without compromising on its old world charm in any manner. In 3453, a multi5storied structure, the tower wings were #uilt ad:acent to the grand old woman 3 a

contract was signed with Intercontinental Hotels to ac<uire the marketing knowledge . This wing was popularly known as the Intercontinental wing. By 3456, through management 3 technical consultancy contracts, two #eautiful palaces in 7a:asthan, the R"m7"gh )"l"ce at .aipur 3 the L"ke )"l"ce in 8daipur were linked up with Ta:, and thus a chain was #orn. In $%ED, a new company floated. The Orient"l %otels with si@ea#le e<uity interest in IH;. This company created the T"# Corom"ndel in ;hennai. In 3458, the Ta: group entered into an allied #usiness, with the opening of the T"# 'light +itchen, ad:acent to the ,anta ;ru@ Airport in Bom#ay * e4en those taking off International 3 domestic flights were now to #e arri4ed of good, hygienic T"# 'ood9. In 3455: the )residenti"l %otel in 6um#ai was added to the chain 3 4ery soon transformed to one of the most successful hotels in India .In 345;< the glittering T"# -"h"l %otel was opened in -ew "elhi, to #ecome the greatest instant success in hotelier history. In 34;=: the ancient city of Varanasi, on the #anks of the sacred 0anges, #ecomes a further link in the Ta: 0roup of Hotels, with the opening of the T"# G"nges. In 34;6: to coincide with the Asian 0ames at "elhi, the gigantic T"# )"l"ce %otel was opened, now the T"# )"l"ce Intercontinent"l, 3 almost 24ernight -ew "elhi #ecame the con4ention centre of the east .In $%=B, another !light Kitchen was added, this time in -ew "elhi, near )alam Airport . Both the !light Kitchens are now known as the T"# Air C"terers . ,imultaneously, the 0arden ;ity

of the ,outh, Bangalore, came within the fold of the group with the opening of the Ta: 7esidency Hotel, yet another success 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 super5deluAe Aguada Hermitage was commissioned, to #ecome, yet another attraction at 0oa. In 34;>, through a license agreement, three more hotels were added to the chain* the Connem"r" %otel in 6adras, the Fest /nd Hotel in Bangalore and the S"$o %otel atop the -ilgiris at 0otacamund. Almost as if to keep the -orth5,outh #alance, the R"ke -"h"n )"l"ce was added to the group in .aipur In 34;?, almost of full year #y Ta: standards, only two hotels were added, the J"i -"h"l at .aipur and the T"# @iew %otel at Agra. In 34;8: in the famed city of Kha:uraho, renowned for its intricate sculptures, the %otel Ch"ndel" was added to the chain. In 34;5: Orient"l %otels Ltd eApanded in the ,outh, with the pictures<ue -"l"7"r %otels in Fillington Islands in the #ackwaters of ;ochin. In 34;;, the S"w"i -"dho(ur Lodge, deep in the heart of 7a:asthan is yet another uni<ue addition. A charming 4intage point, from where one can o#ser4e the wildlife in the world famous 7antham#ore -ational )ark. In 34;4: the Ta: 0roup?s prestigious T"# Beng"l hotel opened in the lush greenery of Kolkata. It was the first Ta: hotel in eastern India. In 344=243, three #eautiful hotels :oined the Ta: group* The Am7"ss"dor in -ew "elhi, The G"rden Retre"t in the Tem(le Cit of 6adurai. 8nder agreement with ARRA: these operations

are known as T"# Intern"tion"l %otels which is also the generic name gi4en to the other international operations of the company . As a result of these agreements, the company has earned su#stantial foreign eAchange for the country 3 has recei4ed significant pu#licity 3marketing assistance a#road. A77A has also pro4ided employment opportunities to certain personnel of the company who ha4e #een second to A77A?s operations 3 who ha4e gained eAperience to the state5of5the5art technology in the hotel 3 restaurant operations throughout the world .The Indian Hotels ;ompany operates the Al2Ghu7r" Ro "l Guest %ouse 6uscat, in the sultanate of 2man. The guest house caters to the sultanate?s 4isiting dignitaries, such as Heads of ,tates 3 senior ministers from 4arious countries who 4isit the sultanate as guests of the go4ernment. The ;ompany has setup 3 operates the #eautiful T"# S"mudr" hotel in the 0alle face in ,ri 1anka?s ;apital city, ;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 $%%B 3 is an operation of the highest international standards. In order to help sustain such a growth 3 pro4ide ancillary ser4ices, the Ta: group has also fostered the de4elopment of other esta#lishments .The T"# Tr"de * Tr"ns(ort Com("n Ltd pro4ides many ser4ices 3 facilities that range from domestic surface 3 air transport arrangements, international air #ookings, cake shops 3 shopping arcades to #eauty salons 3 eAport of choice items . The T"# Ser$ices Ltd pro4ides professional consultancy ser4ices

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

C.RRENT B.SINESS STAT.S STRATEGIC B.SINESS .NITS ASB.sB

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

turno4er of 7s.$$(' crores . The Ta: hotels operate through four strategic #usiness units * 18J879, 1/I,87/, B8,I-/,,, AI7 ;AT/7/7,. TAJ L.C.R1 %OTELS The Ta: Hotels capture the essence of the Ta: eAperience. 1ocated in the main political 3 commercial cities of India they maintain the highest standards of all ser4ices they offer. Fith eA<uisitely appointed rooms 3 modern facilities of these hotels, they offer the finest standards of hospitality 3 ser4ice . Ta: ;oromandel5 ;hennai Ta: 6ahal Hotel5 -ew "elhi Ta: Bengal5 Kolkata Ta: )alace Hotel5 -ew "elhi Ta: Krishna5 Hydera#ad Ta: 1ands /nd5 6um#ai Ta: Fellington 6ews51uAury 7esidency5 6um#ai 7am#agh )alace5 .aipur 1ake )alace5 8daipur

8maid Bha4an )alace5.odhpur Ta: Fest /nd5 Bangalore

@I@ANTA B1 TAJ 1ocated in the heart of India?s Key commercial cities 3 towns, the hotels pro4ide e4ery modern facility at particularly attracti4e room with international style hotels meet the growing needs of #usiness tra4ellers to cities, which are rapidly industriali@ing 3 eApanding . Vi4anta By Ta:5 Bangalore Vi4anta By Ta:5 ;hennai Vi4anta By Ta:5 6ala#ar Vi4anta By Ta:5 0oa Vi4anta By Ta:5 .odhpur Vi4anta By Ta:5 Ko4alam Vi4anta By Ta:5 Kumarakom Vi4anta By Ta:5 0omti -agar Vi4anta By Ta:5 6um#ai Vi4anta By Ta:5 "elhi Vi4anta By Ta:5 )une

Vi4anta Vi4anta Vi4anta Vi4anta

By By By By

Ta:5 Ta:5 Ta:5 Ta:5

,awai 6adhopur Tri4andrum 6aldi4es Bentota

0AT/FA9 H2T/1, At the Ta: 0ateway Hotels, pleasure seekers, the curious 3 those simply get away from it all can do :ust that . These properties include idyllic #etween genuine palace, turn5of5 the5country garden retreats, hotels located in pilgrim centres 3 some of India?s #est wildlife sanctuary offering you eAperiences uni<ue in them . The 0ateway Hotels5.aisalmer The 0ateway Hotels5.aipur The 0ateway Hotels56adurai The 0ateway Hotels5Vi:aywada The 0ateway Hotels5Bangalore The 0ateway Hotels56an:arun The 0ateway Hotels5;alicut The 0ateway Hotels5Vadodara The 0ateway Hotels5Agra The 0ateway Hotels5;hikmagalur The 0ateway Hotels5;oonoor The 0ateway Hotels52oty

TAJ INTERNATIONAL %OTELS

Ta: hotels is an e4er growing company 3 the reaches of the company ha4e eAtended way #eyond the #orders 3 #oundaries of India as well as Asia. ,ome of the hotels are cited #elow*5 ($ Buckingham 0ate5 1ondon ;rown )la@a 1ondon5 ,t .ames, 1ondon The )ierre5 -ew 9ork 7e#ak 6arina 7esort5 1angkawi, 6alaysia Ta: /Aotica 7esort 3 ,pa5 6aldi4es Ta: ;oral 7eef5 6aldi4es Ta: /Aotica 7esort 3 ,pa5 6auritius

Ta: )alace5 "u#ai Blue5 ,ydney Ta: ,amudra5 ;olom#o Airport 0arden Hotel5 ;olom#o Ta: /Aotica5 Bentota, ;olom#o ,ohar Beach 7esort5 2man Hotel de 1?annapurna5 Kathmandu The )amod@i Hotel5 1usaka, Kam#ia Ta: ,he#a5 ,ana?a, 9emen Ta: Tashi5 Thimpu, Bhutan
GThe a#o4e categori@ation of properties is as per the categori@ation used #y the ,ales 3 6arketing.H

TAJ BENGAL
R"tings D ( "eluAe Address D

BDB, Bel4edere 7oad, Alipore, Kolkata G;alcuttaH 5 E'''&E. Tel -o.* 'BB5>>$& B%B% /5mail* #engal.calcuttaLta:hotels.com Accessi7ilit D &(km from "umdum Airport situated in lush green Alipore: the elegant residential area of Kolkata . %otel Descri(tion D The Ta: Bengal is a li4ing museum com#ining the richness of its Bengali heritage . It is situated only a few kilometers from the prime commercial 3 #usiness district, surrounded with greeneries . Aside from the &&% elegantly decorated guestrooms, the hotel #oasts its $$''' s<.ft Atrium 1o##y that promotes peace 3 tran<uility located in the posh residential area of Alipore in the city

1ocated minutes away from the cities #usiness district, "alhousie the Ta: Bengal is furnished with contemporary 3 local 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 of the World, the hotel has a palatial atrium style lo##y decorated in Italian mar#le 3 artifacts that #lends modernity with tradition .The hotel #oasts of impecca#le ser4ice standards 3 a happening nightclu# . The hotel has &&% rooms including $& suites .

Accommod"tion "t %otel T"# Beng"l D

&&% rooms including $& suites

St"nd"rd RoomD
All rooms elegantly appointed, with speaker phones 3 international direct dialing facility . Ta: Bengal has mini5#ar, personal safe, channel music, colour tele4ision with satellite programmes, &D hour room ser4ice 3 laundry ser4ice .

LuEur RoomD

1arge room, each with a different theme 3 separate sitting area .

The T"# Clu7D

1ocated on the top floor, the Ta: ;lu# is designed for the #usiness tra4eller . ;omplimentary limousine transfers, pri4ate check in on the ;lu# floor, in5room faA, personal safe 3 a complimentary #ottle of wine, Valet ser4ice . 8se of ;lu# 1ounge, offering complimentary deluAe ;ontinental #reakfast, cocktail hour 3 TeaM;offee throughout the day . Two eAclusi4e meeting rooms 3 Business ,er4ice 8nit on the ;lu# floor .

EEecuti$e SuiteD
/legantly appointed, two room units a #edroom 3 a sitting room .In room faA 3 personal safe . ,ome of the suites ha4e their own pri4ate sit outs . ;lu# /Aecuti4e ,uites are situated on the ;lu# !loor, 3 ha4e their own pri4ate garden .

LuEur SuiteD

/la#orately furnished interiors, either /uropean or typically Indian with a separate #edroom, sitting room 3 dining

room . ,ome of the suites ha4e a pri4ate terrace, in room faA 3 a personal safe, complimentary use of sauna, steam, .acu@@i 3 gymnasium at the fitness centre for all guests .

Business !acilities*
!ully e<uipped Business ;entre with & office rooms 3 $ meeting room . Hotel Ta: Bengal in Kolkata offers workstations 3 secretarial ser4icesCInterpretationMtranslation facilities on re<uest .

!acilities 3 ,er4ices*
,wimming pool, fitness centre, #eauty parlour, #ar#er shop, tra4el desk, car rental, shopping arcade, currency eAchange, safe deposit lockers, doctors on call 3 #a#ysitting.

Outlets o! T"# Beng"l

Chinoiserie
The ;hinese ,pecialty 7estaurant

Son"rg"on
Chambers
Ta: ;lu# 7estaurant

The Indian ,pecialty 7estaurant The

The %u7
&D Hour ;offee ,hop

Souk
The 6editerranean ,pecialty 7estaurant

The Junction
The Bar L" )"tisserie The )astry ,hop The Grill 7 )oolside )oolside Bar#e<ue GseasonalH

The T"# S"lon &Dhr gymnasium, spa, salon, Bar#er shop B"nFuet ;rystal5/ast, Rooms ;entr al, Fest 2riental 7oom 6andarin 7oom The )ortico )oolside +h"G"n" An elegant shopping arcade with an eAclusi4e collection of artifacts 3 designer garments . Ser$ices 7oom,er4ice 1aundry &Dhr &Dhr

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 / 6I==hrs ANo$em7er 2 -"rchB Business Centre 6>hrs ATuesd" 2 'rid" B =5I=hrs 266I=hrs AS"turd" -ond" B Ch"m7er i0 Lounge 3===hrs / 66==hrs ii0 Rest"ur"nt 36I=hrs / 3>>?hrs 2

34I=hrs / 6I>?hrs Chinoiserie 36I=hrs / 3>>?hrs 34I=hrs / 6I>?hrs The %u7 6>hrs %e"lth Clu7 =5==hrs / 63==hrs G mn"sium 6>hrs Junction ====hrsASund" =?==hrs A'rid" 33I=hrs / 2 Thursd" B 33I=hrs / * S"turd" B

+h"G"n" =4==hrs / 63==hrs L" )"tisserie =;==hrs / 6=DI=hrs

 The )romen"de Lounge 33=hrs / 6I==hrs Son"rg"on 33I=hrs / 3>>?hrs 34I=hrs / 6I>? hrs Swimming )ool =5==hrs / 63==hrs

AREA
%otel Are" D I048 "cres A3?4== sF m0B Built u( Are" D 55>= sF m0 Building %eight D A7o$e ground le$el I= m B"sement =8 m TOTAL I8 m Descri(tion ,i@e of a standard room ,i@e of a standard Bedroom B"throo m &&'s< ft D's< ft &'.D=Es< B.E$>s< m m 5 D's< ft Tot"l Are" &>'s< ft &D.&'Bs <m 5

#athroom ,i@e of a suite room G& #edroomsH ,i@e of a suite room GB #edroomsH ,itting N "ining N Bedroom "eluAe 7oom G(th !loorH .unior ,uite

DD's< ft D'.=EEs< m E('s< ft >%.>Es< m &D's< ft &&.&%s< m BB(s< ft B$.&&(s< m

GD(ND%Hs < ft =.EBs< m %'s< ft =.B>s< m D(s< ft D.$=s< m ('s< ft D.>Ds<m

(BDs< ft D%.>'Es <m =D's< ft E=.'Bs< m &=(s< ft &>.DEs< m D''s< ft B(.=>(s <m

T%E %ODs O' TAJ BENGAL 0eneral 6anager 6r. K. 6ohanchandan !ront2ffice 6anage 6r. Anmol Ahluwalia /Aecuti4e Housekeeper 6r. ,hantanu 0hosh. /A65!ood And Be4erage 6anager 6r. Vinod )andey

/Aecuti4e ;hef ;hef ,u:an 6ukher:ee Human 7esources 6anager 6r. Am#arish -ag ;hief/ngineer 6r.,andip Baner:ee ,ecurity 6anager 6r. ,u#roto Bhattachar "irector2f,ales 6r.Kanhai Kapoor "irector2f)u#lic7elations 6s.0ayatri Kapoor Asst 6anager51earning 3 "e4elopment 6s.Adrita Baner:ee 6anager5Business/Aellence 6r.)ra4een Kumar 6anager5!itness ;entreMTra4el "esk 6s.6eeta Tilak !inance;ontroller 6r.,aumitra 7oy

1aundry In charge 6r.-aresh Kumar )urchase6anager 6r..aideep 0upta "irector 2f ;ommercial ,ales 6r.Arif Khan 7e4enue 6anager 6s.-eel ;haurasia 6anager5Information ,ystems 6r.)rashant ,hri4asta4

'RONT O''ICE

STA'' ORGANISATION O' 'RONT O''ICE !ront 2ffice 6anager Assistant !ront 2ffice 6anager 0uest 7elation /Aecuti4e "uty 6anager 7eser4ation 7eception "esk Bell "esk Head Telephones Tra4el

,uper4isor ,uper4isor ,uper4isor ,uper4isor ;ashier ,uper4isor 7eser4ation Tra4el "esk Telephone Assistant Assistant 2perator Bell #oys .o# "escription 'ront O!!ice -"n"ger D "irects 3 co ordinates the acti4ities of the front office department . 7eports to the management 3 is wholly responsi#le for the daily functions of the front office . 6aintains 3 de4elops applica#le operation procedures in4ol4ing #oth con4ention non5con4ention 7eception Bell ;ashier Assistant ;aptain

reser4ations, controlling of open 3 closed dates, a4aila#ility 3 conditions of rooms 3 suites, guest arri4al patterns, control of keys, receipt 3 flow of mails 3 messages to ensure efficient methods 3 liaison #etween department sections 3 shifts . Forks closely with 4arious con4ention group secretaries to aid their plan of arri4al 3 guest housing . )repares reports to the management 3 other super4ision relati4e to anticipated room occupancy, reser4ation pattern, eApected check5in 3 check5out . 7esponsi#le, along with personnel department, for the employment 3 training of staff . 6eets with indi4idual guest or con4ention group representati4e on pro#lems of room assignment, price 3 location . 6eets with eAecuti4e management 3 super4isors from these 3 other

departments at regular inter4als to plan 3 coordinate hotel housing acti4ity . Assist"nt 'ront O!!ice -"n"ger D Assists from office manager in super4ising 3 coordinating the day to day operations of the front office staff 3 resol4e internal pro#lems . ;oordinates staffing of mail 3 information 3 reser4ation clerks with their super4isors . Arranges schedules of room sales person . 1iaises with sales department for present 3 future con4ention 3 group #ooking . ;orresponds with future guests 3 #locks suites 3 special re<uest for large con4entions . "eals with pro#lems arising from guest complaints 3 reser4ation 3 room assignment acti4ities .

 7esponsi#le for any miscellaneous duties assigned #y the front office manager . Inter4iews 3 hires applicants . Lo77 -"n"gerJDut -"n"ger D

,chedules the duty roster 3 determines :ustification for manpower strength . Handles guest complaints 3 ensures that the front office has a good relation with other departments . ;oordinates with other departments for efficient guest handling . "oes liaison #etween the tra4el desk, airlines regarding arri4als 3 departures of flights . )asses credit #ills in a#sence of assistant front office manager . ;oordinates with the security to ensure that no unwanted happening takes place in the hotel .

 ;ompletely responsi#le for all on5 goings in the lo##y, 3 operating pu#lic areas 3 rooms at night as well . Trains all staff under him . Bell C"(t"in D ,uper4ise the lo##y attendants. ;ontrol their mo4ement 3 acti4ity on the lo##y attendant control sheet . Take attendance 3 prepare staff schedules . 7eport the lo##y manager periodically on the performance of the lo##y attendants 3 at times pro4ide information to the guest . Handle the left luggage formalities 3 maintain the #aggage check room . 2rgani@e 3 super4ise the check5inMout #aggage formalities of groups, crews, etc .

 ;oordinate 3 control the distri#ution of morning newspaper . Assist security in lo##y sur4eillance . 6aintain record of all guests with scanty #aggage 3 keep the duty manager informed from time to time . Train lo##y attendants to maAimi@e departmental efficiency . ;ontrol sale of postage stamps 3 stationery to the guests . ;oordinates with Telephones to arrange for wake up calls especially for airline crewsMgroups, etc . ;onduct daily #riefing of lo##y attendants . ,uper4ise the storage of essential medicines prescri#ed #y the house doctor 3 #e accounta#le of the issues made . 7ooms "i4ision in Ta: Bengal

Room T (e

1uAury "eluAe ,uperior Ta: ;lu# .unior ,uite 1uAury ,uite /Aecuti4e ,uite )residential ,uite TOTAL 2 4 ROO-S Room T"ri!! in T"# Beng"l

3st !loor $ 5 B( 5 5 & & 5

6nd !loor D 5 D= 5 5 5 $ $

Ird !loor D D> 5 5 5 5 $ $ 66

>th !loor D DB 5 5 5 $ $ 5

?th !loor 5 5 5 &= B B 5 5

Room T (es ,uperior "eluAe 1uAury Ta: ;lu# .unior ,uite /Aecuti4e ,uite 1uAury ,uite )residential ,uite

I- Rs0 I- K Single Dou7le Single Dou7le $'''' $$''' &E( B'' $$''' $&''' &%( B&' $&''' $B''' B&( B(' $D''' $(&(' B>( B%( $>''' $>''' D$( D$( $=''' $=''' ('' ('' &$''' &$''' >'' >'' B(''' B(''' $&'' $&''

/Atra #ed 8, O&( M I-" 7s $$'' taAes commissiona#le

$'P 1uAury TaA applica#le on all a#o4e room categories. RECE)TION Handling !IT Arri4al )re2Arri$"l )rocedure DThe 0uest 7egistration ;ard G07;H is kept typed #efore the guest arri4es . The column for 0uest ,ignature is kept 4acant . In case of a no5show, the 07; is cancelled 3 kept preser4ed as it is an audita#le record . The key ;ard is then filled in . It is also termed as Felcome ;ard or 7esident ;ard .This card #ears the guest signature 3 ser4es as an identification for the proposed duration of stay . The Key /n4elope is prepared, written on it 9our Key with the guest?s name as well as the room num#er .

 The VI)s are often gi4en complementary items, which are decided #y the !ront 2ffice 6anager 3 they are placed in the rooms #efore the arri4al of guests . On2Arri$"l )rocedure D The guests are #eing welcomed #y the receptionist . 7oom re<uirement of the guest is ascertained 3 then cross checked with the !I"/1I2 system #y the receptionist . 07; is handed o4er to the guest 3 he is assisted to fill it up #y the receptionist . It is ensured #y the receptionist whether all details of the guest ha4e #een filled in .,pecial attention is gi4en to * a. ,pelling of guest?s name #. ;omplete postal address of the guest

c. /Apected date 3 time of departure d. ;omplete passport details of foreigners e. ;ertificate of 7egistration details of foreigners who ha4e stayed in India for more than three months 3 for -ationals from )akistan 3 ;hina on arri4al f. 0uest?s signature g. Billing instruction The resident card is handed o4er to the guest 3 he is re<uested to sign on it . Any mails or messages are also handed o4er . The room num#er 3 a #rief location of the room is announced to the guest #y the receptionist . The guest is introduced to the Bell Boy 3 the key is handed o4er to the Bell Boy . )ost Arri$"l )rocedure D 07; is signed #y the receptionist .

 An arri4al notification slip is made . -otification slip is dispatched to Telephone, 7oom ,er4ice 3 Housekeeping 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 D All documents pertaining to the group are taken out 3 stapled together . 7oom re<uirement of the group is checked from the 4oucher or confirmation letter 3 any special re<uest is noted down . 7ooms are #locked in the system 3 Housekeeping is informed to make the

rooms ready #efore the arri4al of the group . The lo##y associate is informed to make arrangements for a traditional welcome . The room ser4ice is informed to keep the Felcome drink ready . !inal room clearance is taken from Housekeeping . Three copies of 7ooming 1ist is made ready 3 tentati4e room allocation is done with pencil . Key ;ards are prepared 3 put in en4elopes along with room num#er . Bell ;aptain is informed a#out the eApected time of arri4al . 6ails 3 messages of the group are checked . 07; is filled 3 kept ready . On2Arri$"l )rocedure D

 Traditional Felcome is eAtended to the group . 7oom ,er4ice is asked to ser4e the Felcome "rink at the lo##y . The rooming list is handed o4er to the group leader for his arri4al . ;hanges, if any are made on all three copies . All the /n4elopes containing the key cards are handed o4er to the group leader 3 the receptionist assists him in distri#ution of the en4elopes to the group mem#ers . Baggage ;ount is taken from the Bell ;aptain 3 informed to the 0roup 1eader for appro4al . 2ne copy of the rooming list is handed o4er to the Bell ;aptain for marking of the luggage . The 07; is presented to the 0roup leader for his signature . The num#er of #aggage is noted down on the 07; .

 The original /Achange Voucher is taken from the 0roup 1eader 3 meal instructions are noted down . Fake58p ;all Time 3 Baggage5"own Time are checked with the 0roup 1eader. The 0roup 1eader?s room key is handed o4er . )ost Arri$"l )rocedure D The 07; is signed #y the 7eceptionist . The receptionist ensures that the #aggage are sent to the room . 0roup Arri4al -otification is prepared 3 distri#uted to /Aecuti4e Housekeeper,7oom ,er4ice 6anager, Bell ;aptain, Telephone 2perator, Tra4el "esk 6anager, 1aundry 6anager 3 0roup 1eader . 2ne copy of the group rooming list is kept in the group file .

 Two #ill folios are opened . 2ne for the #ills to #e raised as per the eAchange 4oucher 3 another for eAtra charges to #e collected directly . !IT "eparture )rocedure )rocedure "t Bell Desk D The Bell ;aptain deploys a Bell Boy who in turn fills up the "eparture /rrand ;ard 2n the way to the guest room the #ell #oy informs the reception 3 the cashier a#out the departure taking place . 2n arri4al at the room, the Bell Boy knocks at the door 3 announces himself . The guest is greeted #y the Bell Boy 3 the num#er of luggage to #e taken down is checked with the guest . 1uggage is picked up 3 placed outside the room . The Bell Boy takes a <uick look around the room to check for any damage to the hotel property .

 The Bell Boy en<uires politely, whether the guest would like to take a hotel car or a local taAi . 2n coming #ack to the desk the #ell #oy enters the #aggage count in the register 3 puts the pu#licity stickers on the #aggage . The ;ommissionaire is informed to call a taAi 3 the luggage is placed in the 4ehicle . The guest is informed a#out his luggage #eing placed in his 4ehicle with a good#ye . )rocedure "t Rece(tion D The /Apected "eparture 1ist is checked in the !I"/1I2 to assess the room a4aila#ility position . Housekeeping is informed a#out the departure taking place so that the concerned 7oom Boy can prepare the room immediately .

 The cashier checks the guest Bill !olio to check for any pending settlements . All supporting 4ouchers against the #ill entries are taken out 3 arranged date wise . The #ill is presented to the guest on arri4al at the "esk 3 the Billing Instruction is reconfirmed . If the guest wishes to see the supporting 4ouchers, then they are presented to him . He is helped in locating the charges on the #ill 3 any <uery raised is answered . After the guest?s appro4al the #ill is finali@ed #y the cashier . If the guest pays in cash a money receipt is made 3 stapled to the guest . The #ill is folded, put in an en4elope 3 presented to the guest . 0roup "eparture )rocedure )rocedure "t Bell Desk D

 The Bell ;aptain ensures that sufficient staff 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 3 rooms #y the Bell ;aptain for #ringing the luggage down . The Bell Boys collect the #aggage from all the allocated rooms at the Baggage "own Time 3 the #aggage is <uietly #rought to the #ell desk from all the floors . The Baggage ;ount is taken #y the Bell ;aptain . The Bell ;aptain ensures that all the room keys are #ack at the desk . The 0roup 1eader is re<uested to check the Baggage ;ount .

 2nce a clearance of all #ills is recei4ed from the cashier all the #aggage is loaded onto the group 4ehicle . An entry is made in the #aggage handling register . )rocedure "t Rece(tion D The reception issues a group "eparture -otification a#out half an hour in ad4ance of actual departure time to Housekeeping, 7oom ser4ice 3 Telephone 2perators . The receptionist ensures that all the rooms occupied #y the group ha4e #een checked out . The ;ashier takes out the group #ill 3 the eAtra #ills paya#le . He calls up 7oom ,er4ice 3 ;offee ,hop for the last minute #illing . The eAtra #ills are taken out 3 separated room wise . A small summary is made to facilitate cash collection .

 Fhen the 0roup 1eader comes to the desk the ;ashier presents him with the main #ill for his appro4al 3 also the #ill for eAtras . The 0roup 1eader assists the cashier in collecting all eAtra charges from the tour mem#ers . After ratifying the #ill, the Tour leader is re<uested to sign on it . The Tra4el Agent?s Voucher is stapled with the main #ill noting down the /Achange Voucher -um#er,Tra4el Agent?s -ame 3 Tra4el Agent?s reference num#er clearly 3 legi#ly . B.SINESS CENTRE The Business ;entre of Ta: Bengal pro4ides all the ser4ices 3 facilities necessary for guests to conduct their #usiness without ha4ing to lea4e the hotel whether they are resident guests or 4isitors attending meetings, conference or seminars in the hotel . Besides pro4iding 4arious office facilities for the con4enience of our guests, the Business

;entre also has well appointed meeting rooms a4aila#le not only to the resident guests #ut also to 4arious organi@ations in 3 around Kolkata who wish to conduct inter4iews, meetings or e4en engage in a pri4ate tote a tote . 1ocation The Business ;entre is con4eniently located at the 1o##y le4el 2perating Hours The Business ;entre is open se4en days a week . ,aturday to 6onday &&B'hrs Tuesday to !riday 'EB'hrs5 &Dhrs

/Aecuti4e ,ecretarial ,er4ices )rofessionally trained 3 eAperienced secretaries assist guests with word processing,typing, shorthand 3 dictation . ;onfidentiality is maintained at all times .

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

Shredder !"cilit D. Tr"nsl"tion * Inter(ret"tion Ser$ices D O!!ice eFui(ment * Audio2@isu"l EFui(ment Rent"l D )rinting Ser$ices D Courier Ser$ice D Re!erence Li7r"r D

Telecommunic"tionsD S"le o! St"tioner Items D

%O.SE +EE)ING

STA'' ORGANISATION O' %O.SE+EE)ING /Aecuti4e Housekeeper Assistant Housekeeper "eputy Housekeeper 1aundry 1inen 7oom !loor )u#lic Area "esk Horticulturist 6anager ,uper4isor ,uper4isor ,uper4isor ,uper4isor

,hift 1inen 7oom 7oom )u#lic Area "esk !lorist ,uper4isor Attendant Attendant ;leaners Attendant "ry ;lean ;loak 7oom ,uper4isor Attendant Valet 7unner ,potters .o# "escription EEecuti$e %ousekee(er Assume complete direction, operational control 3 super4ision of the housekeeping department . ;o ordinate with the personnel department regarding the recruitment of employees, indicating staffing need necessary to the department . "e4elop an inspection programme for all pu#lic areas 3 guest rooms to Forkers Forkers

ensure that proper maintenance 3 standards are achie4ed 3 sustained . ;o ordinate with the operation of the housekeeping 3 laundry department to guarantee minimum destruction in the o4erall operation . /sta#lish a training programme within the department which will ena#le position to #e filled within the department . "e4elop #udgets for Housekeeping department . 1ookout for newer methods, techni<ues, e<uipments 3 materials that will impro4e the o4erall operation of the department . Interact with the guest to find out what can #e introduced for #etter guest satisfaction . 6aintain good relation with !ront 2ffice department for proper functioning of the department .

Assist"nt %ousekee(er Assume primary responsi#ilities for guest room cleaning 3 ser4icing. Act as primary assistance to the /Aecuti4e Housekeeper . /nsure the proper 3 systematic reporting of the work completed to the desk . 24ersee the day to day scheduling of the assigned personnel . Assist the /Aecuti4e Housekeeper in training 3 appointing of staff . Assist in #udget preparation with regards to funds re<uired within the department . ;ontrol la#our eApenditure with the target of $( assigned rooms per room attendant per day . 'loor Su(er$isor 7eport to the Housekeeping "epartment at said hours in uniform .

 ,ecure keys 3 worksheet for assigned area . -ote all ready rooms 3 check out rooms in the worksheet . ;heck all ready rooms to ensure that they are up to the standard . 7eport all check out rooms to the room attendants . 0o on rounds of the area checking for items in need of immediate attention . ;heck all the maids? trolleys with all supply 3 e<uipment to #e sure they are working in condition . Inspect the rooms prepared #y the attendants to ensure that the standards are fulfilled #efore clearing them for sale to the !ront 2ffice . 7eport the Housekeeping desk fre<uently throughout the day

regarding the proceedings of the ready 3 check out rooms . 7eport any damage to the rooms, corridors or e<uipment to the Assistant Housekeeper . ;omplete any special assignment as directed #y the /Aecuti4e Housekeeper. L"undr -"n"ger

7eport to Housekeeping "epartment in uniform on time . ;heck each piece of e<uipment to #e sure it is functional for the day?s acti4ities . ,hould there #e any malfunction, the /Aecuti4e Housekeeper 3 as well as the /ngineering department must #e informed immediately . 6aintain cleanliness in the laundry at all times .

 Assign laundry workers to their specific work areas . ;heck with #oth the Housekeeping 3 the !3B departments to their re<uirement for the day . 6ake periodical checks throughout the department to #e sure that these are performing to the #est of their a#ilities . /sta#lish 3 maintain a condemned linen log #ook . ;leaning 6ethods There are three #asic methods which are carried out in the hotel for all cleaningpurposes . Here we ha4e a look at a few of their ad4antages 3 disad4antages *5 I0 Con$ention"l -ethod II0 Block -ethod

III0 Te"m Cle"ning -ethod

-ech"nic"l EFui(ments 6achine cleaning is #eing used more in hotels . it does a #etter :o# than manual cleaning 3 is less time consuming . It is cheaper than employing more la#our 3 often the only effecti4e way to do a :o# . The following are few of the e<uipments used #y the Housekeeping "epartment in Ta: Bengal hotel *5

Sm"ll SiGe T"nk T (e @"cuum Cle"ner It is used generally for room cleaning .The machine comes with a num#er of attachments from a cre4icle no@@le suita#le for sides of chairs, a corner no@@le good for carpet edges, a Venetian #linds attachment 3 a round #rush for o#:ects, upholstery 3 curtains . This is used eAclusi4ely for dry pick up 3 used in the hotel for 4acuuming of room flooring 3 carpets . TA,KI 3 /872;1/A-

are the 4acuum cleaners generally used . 'loor -"inten"nce -"chine< These machines can scru#, shampoo, polish or #uff floors . These machines generally are single disc machines, meaning that the head is one disc . These machines ha4e different attachments that are used for performing different :o#s . ,cru##ing is done either #y a scru##ing #rush or with a scru##ing pad attached to the dri4ing . The dri4ing head is made usually of small pins on one side so that the pads can adhere . 2ne must also attach a water tank to the machine to hold the water 3 detergent . The machine has le4ers or handles 3 one pulls these le4ers to direct the machine 3 to allow the flow of the li<uid from the machine . A scru##ing pad is generally 4ery hard, made of nylon, generally #lack in colour . ,cru##ing pads are used for stripping floors .

)olishing is done using only a polishing pad on the dri4ing disc . )olish%ing pads are usually red in colour 3 less hard than scru##ing pads . Buffing pads are usually #eige or white in colour . They are thinner than the other pads, used along with the dri4ing disc . Sh"m(ooing -"chine A shampoo #rush is 4ery strong, made of nylon as it needs to #rush through the strong pile of the carpet . Fhen one attaches a #rush to the machine, a dri4ing disc is not used. 2ne can use a normal water tank with shampoo or there is a special type of tank which is a pressure tank which one uses with dry foam type shampoo . This creates a foam 3 that way the carpet does not get too wet . ,pray shampoo machines use a spray to shampoo the materials 3 the wet 4acuum sucks out the dirt 3 moisture . 8sually these machines ha4e small or large heads for upholstery or

remo4ing small si@e strains . These machines are good for use as they can feather out the stains without lea4ing any water work . -"nu"l EFui(ments Brushes Brushes are designed to remo4e dry or wet soil . They consist of a stock of wood, metal or plastic into which #ristles of horse hair, nylon or polypropylene are inserted . These #ristles ha4e a chisel like action which dislodges the soil . There are two types of #rushes *5 Hard 3 ,oft . Hard #rushes ha4e fairly stiff 3 well placed #ristles whereas soft #rushes ha4e #ristle which are stiff enough to remo4e or dislodge light soil deposition . -o(s 6ops are designed to remo4e soil or de#ris from a surface without raising dust which may settle down on the surface . They generally consist of a

handle to which a metal frame is attached . The mop head of duster is either inserted into the frame or attached o4er it . The mops usually used in Ta: Bengal are the "o5 All 6ops which consist of twisted cotton fiAed to a circular or elongated metal plate . SFueeGes These are designed to remo4e water from a surface 3 if used correctly, will lea4e an e4en surface dry . They consist of a ru##er strip fiAed to a wooden or metal holder 3 used in con:unction of a stock 3 handle . Cloths A 4ariety of cloths are a4aila#le 3 used #y the Housekeeping department .,crim A loosely wo4en linen cloth which is a#sor#ent 3 does not lea4e linters . They are suita#le for cleaning of gla@ed surfaces like metal, glass, etc 7ags"isposa#le cloths usually o#tained from the linen room 3 used for general cleaning .

They are used for #uffing 3 dusting .Fipes 3 ,wa#s.These are cloths used for wet cleaning of surfaces a#o4e floor le4el .They must #e washed 3 opened out to dry after use . 7e5usa#le wipes include loosely wo4en or knitted cloths 3 synthetic sponge 3 non5wo4en cloths . Types of 7ooms St"nd"rd Room
;omforta#le rooms of &>'s< ft

;hoice of daily newspaper /<uipped with all the latest accessories including a spacious workta#le, telephone 3 data port :acks &$ inch colour tele4ision with choice of a large num#er of national 3 international

channels including ;--, BB;, ,tar -etworks, etc 1arge wardro#e with hangars Allergy free large si@e feather pillows ,moke detectors, sprinkler, "ou#le lock 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, &face towels, #athro#e, #athmat Acrylic #ath tu# 3 parallel telephone instrument

 ;lothes line, full length mirror, #athroom slippers, shoe shine, electronic safe LuEur Room
1arge room of B=(s< ft

"edicated in5room faA machine with no charges for faA paper 3 in coming faAes 1arge workta#le, with eAtra data ports 3 comforta#le seating ,eparate sitting area designed for meetings or informal meals in room /ach room is designed in different tones 3 hues with furniture to match ;omplimentary flowers, fruit #asket 3 chocolates &$ inch colour tele4ision with choice of a large num#er of national 3 international channels including ;--, BB;, ,tar -etworks, etc

 1arge wardro#e with hangars Allergy free large si@e feather pillows ,moke detectors, sprinkler, "ou#le lock 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, &face towels, #athro#e, #athmat Acrylic #ath tu#, hair dryer 3 parallel telephone instrument ;lothes line, full length mirror, #athroom slippers, shoe shine, electronic safe T"# Clu7 Room

 ;omplimentary two way airport transfer #y hotel car ;omplimentary upgraded #uffet #reakfast with hot dishes ;omplimentary unlimited cocktails 3 hors d?oeu4res e4ery e4ening #etween >.B'pm to =.''pm at the eAclusi4e ;lu# 1ounge /arly ;heck in 3 late ;heck out facility at no eAtra cost A complimentary #ottle of !rench wine, complimentary pressing of one suitMdress daily, shoe shine, #usiness kit, tea 3 coffee at the 1ounge throughout 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 with choice of a large num#er of national 3

International channels including ;--, BB;, ,tar -etworks, etc 1arge wardro#e with hangars
Allergy free large si@e

feather pillows ,moke detectors, sprinkler, "ou#le lock for safety purposes D'VM$$'VM&&'V sockets Her#al green apple shampoo, #ath gel, #ody lotion Gall supplies from 6olton Brown, 1ondonH, tooth kit, sha4ing kit, com#, loofah, &(g soap, ('g soap, shower cap, cotton All necessary #athroom supplies * D #ath towels, D hand towels, B face towels,#athro#e, #athmat Acrylic #ath tu#, hair dryer 3 parallel telephone instrument

 ;lothes line, full length mirror, #athroom slippers, shoe shine, electronic safe /lectronic #edside console for climate control, lighting, draperies, etc.

EART% /n4ironment Awareness and 7enewal at Ta: Hotels As part of the Tata 0roup, India?s premium #usiness house, and #y the 4irtue of its position as the leading hospitality chain in Asia, Ta: Hotels 7esorts and )alaces is conscious of its responsi#ility to the en4ironment. They ha4e always #elie4ed in impro4ing the <uality of life of the communities they work in and protecting the en4ironment is an essential part of their corporate ethos. Ta: recently initiated /A7TH G/n4ironment Awareness and 7enewal at Ta: HotelsH as a company5wide mo4ement to reinforce their 4ision and initiati4es on sustaina#ility. The ultimate goal is to integrate en4ironment management in each of their #usiness process. )le"se sh"re our concern !or the en$ironment EART%2!"cts /ach time a towel is laundered, precious resources such as energy and water are

consumed and polluting detergents are used. If you want used towels to #e replaced, please drop them into the tu# and we will pro4ide you with fresh towels. If you wish to reuse your towels, please hang it on the rack to dry. 1ess than &P of the world?s water is fresh water. Acute water shortage has #ecome a recurring pro#lem in many parts of india and the rest of the world. ;onser4ation is the greatest resource when it comes to water supply. 9ou can helps us conser4e water in the following ways* Acti$it ,h"t to doL ,"ter s"$ed Brushing teeth Turn off tap while #rushing (5$'ltrs ,ha4ing !ill mug and turn off tap $'5$(ltrs ,hower 7inse,turn off tap,soap,rinse ('5>'ltrs again. 1eak )lease report immediately D''5B'''ltrs.

Cle"ning o! " Check2out Room The Housekeeping "esk has to #e first informed a#out a check out that has taken place in the hotel from the !ront 2ffice . 2nce informed, the "esk ,uper4isor calls up the room attendant of that particular section on the mo#ile phone pro4ided to him #y the hotel or page him a message . Fhile cleaning a check out room, the room area is cleaned up first followed 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 #in ,trip 3 make the #ed "ust 3 clean all furniture

 ;lean mirror 3 pictures ;lean inside drawers , cup#oard, putting in correct supplies at the same time )ut in correct supplies ;heck the mini#ar Vacuum clean the carpet 3 arrange furniture correctly 7emo4e any carpet, wall or window stains /nsure that the guest has left the door of the electronic safe open Su((lies in the room Behind the door * i. !ire eAit map ii. "-"M ?)lease clean my room? card In the cup#oard * i. Hangars G> pcsH ii. 1aundry Bags GB pcsH

iii. 1aundry 1ist GB pcsH i4. Bathro#e 8nder the luggage rack * i. ,lippers G$ pairH ii. ,hoe polish Friting cum ;offee ta#le * i. Ashtray with match#oA ii. Fater #ottles 3 tum#lers G& eachH iii. Tea 3 ;offee maker with & cups 3 saucers i4. Tea #ags, sugar sachet, coffee powder, milk powder 4. -otepad with pencil Gpen in case of Ta: ;lu# roomsH 4i. 1eather folio ha4ing *5 a. 1etter heads G&nos.H #. /n4elopes G& nos.H c. !acsimile paper G& nos.H d. )icture post card G& nos.H

e. 0uest comment card f. )en 4ii. -ewspapers 3 6aga@ines 4iii. Telephone In the drawers * i. ,ewing 3 Business Kit ii. Hotel #rochure iii. 7oom ser4ice menu #ooklet i4. Breakfast ;ard G& nos.H Bedside ta#le * i. Telephone Gon the topH ii. In House Telephone "irectory iii. Ashtray with match#oA i4. -otepad 3 pencil Bedside ta#le * i. ;ity Telephone "irectory G#ottom partH ii. Holy Bi#le B"throom Cle"ning Ste(s
7emo4e used #athroom linen

/mpty 3 clean astray, waste #in 3 sand #in

 ;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.H ii. BoA of !ace tissue G$ no.H iii. 2n a tray5 a. 6oisturi@er G$'ml5$no.H #. ,hampoo G$'ml5$no.H c. Bath gel GH d. ;om#

e. Tooth Kit f. ,ha4ing Kit g. 1oofah i4. Ashtray 3 6atch#oA 4. ,hower ;ap 4i. Hand towels G&5Bnos.H 4ii. !ace towels G&5Bnos.H 8nder the Vanitary 8nit * i. Faste #in 3 ,and #in ii. "isposa#le ,anitary Bag Beside the Fater ;loset * )aper rolls G& nos.H Beside the Bathtu# * i. ('g soap G$no.H ii. Bath towel G&5 Dnos.H ;leaning of a ,tay o4er 7oom

 A stay o4er room has guest staying, who are not due to lea4e on that day . The guest luggage is there in a stay o4er room . ,ome guests are 4ery tidy in keeping their #elongings while the others are <uite the opposite . Fhiche4er may #e the case, we must ensure that nothing goes missing after the room is done 3 all the items are arranged properly 3 tidily . If the guests, clothes are scattered a#out, either they are hung in the wardro#e or they are folded neatly 3 kept on the #ed once it is done . ,hoes are arranged #eside the #ed . But if there are more than one pair, they are arranged on one side #eside the cup#oard . ;lean under the #elongings of the guest 3 then neatly arrange them .

rearrange newspapers 3 maga@ines on the coffee ta#le . "o not open the drawers . Be sure to replenish the supplies where4er needed . ;lean the #athroom 3 put in the correct 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 must come to the room 3 note all the items down . -"king the Bed If there are documents lying on the #ed, they are arranged on the writing ta#le 3 the #ed is made . If we find the #ed is in use, we prepare the #ed #ut the #ed co4er is not laid 3cushions kept in the cup#oard .

 If newspapers or maga@ines are lying on the #ed we arrange them on the coffee ta#le 3 make the #ed . Cle"ning the ,riting T"7le Fhile cleaning the dressing ta#le, we should remo4e all things, clean the ta#le 3 replace all items in the same way as they were . Fe should not #e intimated #y any of the items 3 using them as it is strictly intolera#le . @"cuuming Cle"ning Fhile 4acuuming the floor we must #e cautious a#out a few things5 1ook out for any sharp edged articles present on the ground as it may cause damage to the machine . ;heck if there are any guest articles which might accidentally ha4e fallen down on the ground, for e.g. small earrings, cufflinks, etc ;heck for any thread like things as they may go inside the machine, get

entangled inside 3 ruin the machinery .

E$ening %ousekee(ing T"sks The /4ening Housekeeping ,er4ices start with the #riefing of the staff in the Housekeeping "esk . The /4ening ser4ices are also known as turndown ser4ices .The ser4ice is pro4ided to the guests after >.B' pm . The following :o#s are carried out inside the room *5 ;lose 3 draw the curtains )ut on the #edside lamp G#eside the telephoneH 3 switch off all other lights 7emo4e the #edspread 3 put inside the wardro#e

 In case of a dou#le #ed, the head fold is gi4en on the side closer to the telephone . in case of twin #ed 3 single occupancy the #ed nearer to the telephone is turned down . !or dou#le occupancy #oth the #eds are turned down The Breakfast "oor Kno# ;ard, the 0ood -ight ;ard 3 a flower is placed o4er the triangular #ed fold gi4en /mpty the ashtray 3 waste #in )lace the foot mat 3 slippers #eside the #ed )ut one water tum#ler 3 a #ottle on the #edside ta#le In the #athroom, place the #ath mat in front of the #athtu# after the floor is ensured to #e completely dry

 7eplace any used towels, clean the #ath 3 #asin if used . if necessary the water closet should also #e cleaned . /lectronic Key ;ard ,ystem In the modern days electronic card systems ha4e replaced keys . They offer more security as it can #e programmed differently for each guest . If #y chance the guest lea4es the hotel with the key then the whole lock has to #e changed . The card system completely rules out that danger . Fhen a 6aster Key is lost, all the locks ha4e to #e replaced for the safety of the guests C #ut it is eAtremely costly 3 4irtually impossi#le . A card system allows us to change the code of the locks at our will, 3 new cards are issued . This system has #ecome phenomenon in all star category hotels 3 hence is the system pre4alent in Ta: Bengal, Kolkata .

Essenti"l !e"tures o! Com(uteriGed Locking S stem 7elia#ility Q /4ery time the code is changed it works ,peed Q !or speedier guest check in ,implicity Q ,o that e4ery time computer eAperts are not needed to handle the keys ;ontrol Q to limit room access 3 keep track of to whom the keys are issued 3 who uses them /asy installation Q !or cost effecti4eness ,oftware integration Q To connect the hotel system to the computer /Apansion 3 upgrading capa#ility Q To always #e at par with the latest "e4elopment 7esponsi4e ser4ice 3 support Q To #ack up the in4estment -"gnetic Stri( +e C"rd

They are the latest de4elopment of computeri@ed door locking system 3 this is the system pre4alent in most luAury hotels including Ta: Bengal, Kolkata . /ach indi4idual key is programmed with a specific code that supersedes the pre4ious code accepted #y the lock . The com#ination of code is endless with a possi#ility of #illions of lock com#inations . so a replacement card can #e de4eloped within seconds on the e4ent of loss of any key card . Batteries with a life of se4eral years power the microprocessor 3 card reader within the lock . Key cards that are programmed to operate at a num#er of access le4els acti4ate the locks . The most common access le4els are *5 0rand 6aster Key ;ard * They gi4e access to all guest rooms in the hotel, pro4ided that the guest has not acti4ated I"ead Bolt? i.e. dou#le lock . Area 6aster Key ;ard * This Key ;ard will open locks in a particular area only which is defined #y the management . ,taff using this key card are Q 7oom

attendants, 7oom ,er4ice 3 mini#ar waiters, 4alet, etc !loor 6aster Key ;ard * 8sed #y the !loor ,uper4isor, this key card can open all guest rooms in a floor eAcept the I"ead Bolt?. 0uest Key ;ard * /ach guest at check in is issued a card which will only open the room allotted to him /mergency Key ;ard * This card opens the doors whose I"ead Bolt? facility has #een acti4ated so that the rooms can #e opened in case of any emergency situation . 6aintenanceM2ne ,hot Key ;ard * This is like a 0uest Key ;ard #ut is issued to staff working on contract . This card will open only one room in which heMshe enters to do the repairing :o# . )ower "own MBackup Key ;ard * In the e4ent of power failure or computer maintenance, pre prepared power down or #ack up key cards are issued to guest checking in . These are

usually kept with the "uty 6anager of !ront 2ffice . 0uest 1ock 2ut ;ard * This card may #e issued to #lock a guest?s entrance into the room . A new key card will return the lock to normal . 1aundry The Ta: Bengal maintains its own 2n )remises laundry which caters to all the need of linen in the hotel, for the guest as well as the staff . The responsi#ility of making linen look, smell 3 feel good 3 getting it to the right place at the right time is the chief aim of the laundry department . The 2n )remises 1aundry has se4eral ad4antages *5 Time for laundering is reduced as transportation is eliminated 1inen is readily a4aila#le in case of emergency ;ontrol o4er the wash process 3 laundry agents used

 )ilferage is reduced The Ipar? stock re<uired is reduced 7e4enue is earned for guest laundry But there are a few disad4antages also *5 High initial cost of #uying e<uipments 3 maintaining them 7elated costs like power, water, electricity, la#our charges 3 insurance rise up 6ore staff technically <ualified for running the machines is re<uired N0B0 The 2n )remises 1aundry pro4ides with #etter ser4ices which can easily o4ercome the disad4antages!low of 1inen Collection o! Soiled linen Items should ne4er #e piled up on the floor where they can #e walked o4er or damaged . ,taff should ne4er use linen for cleaning purposes . "uring collection,

all accessories that cannot #e washed should #e remo4ed . ;ertain linen such as kitchen uniforms 3 dusters should #e collected separately . 0uest laundry is always taken in elastici@ed laundry #agscalled Iskips? which are kept in the guest room along with the laundry slip . Tr"ns(ort"tion o! Soiled linen They are either hand carried or carted to the laundry . items should ne4er #e dragged along the floor for safety reasons 3 also to maintain hygiene . 1inen cart should #e free of protrusions or rust which might tear the linen or stain them . In case of soiled linen coming out of the rooms like #ed sheets, towels, etc they are thrown down the linen chute present in the floor pantry in each floor which straightaway leads to the soiled linen deposition #oAes present in the laundry . Arri$"l 2n arri4al linen must #e dealt with as <uickly as possi#le . There is a separate section for the guest laundry that is

usually handled #y the most eAperienced staff . )rocessing linen <uickly for laundering is necessary * a. To ensure a4aila#ility of items on demand #. To a4oid transfer of stains c. To pre4ent growth of #acteria d. To a4oid the possi#ility of linen getting misplaced Sorting ,orting is done usually to separate the articles for dry cleaning from those that re<uire normal washing . Those that need mending or stain remo4al are dealt with accordingly . It is easier to pre5sort washed linen which is ('P hea4ier in weight due to water retention . 0enerally linen is sorted #y5 a. #. c. d. -"rking "egree of soiling Type of !a#ric ,i@e ;olour

6arking may #e temporary, in case of guest laundry or permanent for hotel linen . It is the temporary marking that takes place at this stage . A tag is attached to the guests? laundry which has an option of up to siA characters which indicates hisMher initials 3 room num#er . It helps in clear identification of the linen 3 correct #illing . ,eighing It is carried out to confirm the capacity of the washing machine . If the machine is o4erloaded, it results in lower centrifugal force as a result of which the im#edded soil in the linen cannot #e dri4en out . In case of under loading of the machine, the linen is su#:ected to eAtra frictional force which causes wear 3 tear of the linen reducing their longe4ity . Lo"ding 1oading is done manually where the laundry

workers put the soiled linen into the washing machines which are mostly front side loading gi4ing an easy access into the machine . !or optimum loading the machine should #e filled up to ='P of its capacity . ,"shing The process is designed to perform three #asic functions5 a. 7emo4al of soil #. ,uspension of soil c. "ischarge of soil from the machine to the drain The Fash ;ycle is composed of 4arious stages which take a#out D'5('minutes . The Fash ;ycle Takes place through the following steps, namely5 a. #. c. d. e. f. g. !lush Break ,uds Intermediate 7inse Bleach GoptionalH 7inse Intermediate /Atract

h. ,ourM,tarch i. /Atract EEtr"cting It remo4es eAcess moisture through centrifugal action 3 is e<ui4alent to wriggling in hand washing 3 reduces drying time . This mass of dried clothes is called I;heese?. 'inishing This gi4es the linen a crisp, wrinkle free appearance . It includes drying 3 if re<uired ironing . The drying process is carried out #y #lowing hot air at a temperature #etween D' 3 >' degree ;elsius on to the article as they are slowly circulated in the rotating drum . The approAimate time taken for the entire drying is a#out B' minutes . Bed sheets, pillow cases, ta#lecloths, etc are straightly sent to the calendar or to the flatwork irons in a slightly damp condition . 8niforms are pressed in special ironing e<uipment . Storing

There is enough storage room for arranging all the finished items, a minimum of one par of the hotel, linen 3 the finished items should #e allowed to rest for at least &Dhr on the shel4es . Tr"ns!er to Are" o! .se ;arts or trolleys with shel4es on them are used to transport the linen to all the floor pantries . The 4alets are appointed to send the guest laundry #ack to their rooms once they are finished . !lower Arrangement !loristry or flower arranging is the art of creating #ou<uets and compositions from flowers, foliages, her#s, ornamental grasses and other #otanical materials into floral designs C often the terms Rfloral designR and RfloristryR are considered synonymous. A person who designs flower arrangements is known as a florist. There are many kinds of flowers to choose from and if you donSt ha4e a fa4orite, you can opt for single large

flowers like roses, ger#eras, delicate carnations, #unches of daisies or #a#ySs #reath...the choice and colors are <uite ama@ing. The Art )rinci(les The study of flower may #e approached in se4eral ways. There are the some principles and elements that are used in all art spaces. In studying o#:ects that ha4e #een considered #eautiful through the centuries, eAperts in esthetics ha4e #een a#le to determine what <ualities are common to all of them. !rom these o#ser4ations it is generally agreed that good proportion, #alance, dominance,and rhythm are present in all man5made things that ha4e #eauty. These <ualities are called the ma:or principles of art Gor designH .

The minor art principles, which sometimes o4erlap the ma:or principles, are less clearly defined. Those that apply most to flower arrangement are transitions,

repetition,4ariation, and contrast . The art principles are #asic in the creation of #eauty. They should not #e regarded as mere rules C they are the rocks underneath the changing tides of fashion, eAperimentation and new materials. ,ome design principles5

T Proportion T Balance T Dominance T Rhythm T (es o! 'lower Arr"ngement Hori@ontal Arrangements $. 8sing a relati4ely shallow container, anchor foam with a lot of glue or use anchor pins, and position sprays of line flowers to esta#lish the shape of the design. &. Insert focal flowers in the middle so they gently droop o4er the lip of the container on #oth sides, reach towards the line material and eAtend on either side of the middle. 1ea4e room for filler flowers.

B. !ill in and around focal area with filler flowers and foliage. Vertical Arrangements $. Fedge or secure foam in a 4ase with hot glue. ;ut the stems of the tallest flowers or lea4es to reach three or four times the height of the 4ase. &. )lace the focal flowers 4ertically within the diameter of the 4ase. B. !ill in the areas as needed with filler flowers. Triangular Arrangements $. ,ecure floral foam. "etermine the 4ertical height and hori@ontal width with the smallest line flowers andMor lea4es. 6ake the height higher than the width. &. )osition the largest focal flowers in the heart

of the arrangement and slightly lower to gi4e weight and #alance. B. !ill in with the filler flowers and foliage keeping within the triangular shape.24al Arrangements $. ,ecure the floral foam. "etermine the height with line flowers, then frame in the outer edges of the o4al shape with light colored flowers and foliage. &. )lace the largest, strongest or #rightest flowers in the focal area. B. !ill in around the larger flowers and lea4es with the filler flowers. 6inimal Arrangements $. Adhere foam to container. Insert 4ertical line flowers to determine the height, and secure the hori@ontal line flowers to gi4e the #asic outline of the arrangement. &. )lace the focal flowers. B. !ill in with filler flowers as needed.

The la@y R,R or RHogarthSs ;ur4e $. Anchor the foam securely. Bend the stems gently into graceful cur4es and insert them in place so they #alance. &. Add the focal flowers following the lines of the upper and lower cur4es. &. ;luster filler #lossoms and foliage around the central flowers maintaining the rhythm of the I,?. !ree ,tanding Arrangements $. !ill a shallow container with foam that eAtends one inch o4er the top. ,ecure the foam with hot glue, floral clay or floral tape. "efine the shape of the design with the line flowers and lea4es. &. )lace the focal flowers and lea4es, turning the 4ase as you go so all the sides are e4en. B. Add filler flowers to integrate the design.

;rescent Arrangements $. ,ecure foam in container. "etermine length of crescent and insert cur4ed line flowers or lea4es to follow the crescent form. Angle the shape to #alance in the container. &. Insert the focal flowers fairly low in the #owl to achie4e #alance, sta#ility and depth. B. !ill in around the focal flowers with smaller flowers and foliage. )lace wisps of filler flowers that gracefully taper off the ends. 1 or In4erted T Arrangement $.Insert the longest flower in the middle of the holding material. &.Add flowers or foliage shorter than the longest flower. B.Add four shorter round flowers at a %'U angle to fill in the #ase of the T on each side or the 1 on the right side.

D.Add different round flowers of graduating lengths to fill in the 4ertical shape. (.To #alance the arrangement, fill in any holes along the #ase with foliage or other round flowers. 'lowers commonl used in T"# Beng"l Hyacinths !reesias 1otus 1ilies Helle#ores 7oses ;hrysanth emums 0er#eras Tulips Heliconias !orsythia .asmines ,unflowers Arum lilies Bird of )aradise Iris 2rchids )oppies Anemones "elphiniu ms Anthurium s "aisy ;arnations

T1)ES O' )ILLO, .SED IN TAJ BENJAL Contoured cer$ic"l (illow This space5age pillow forms a mould to support your head in perfect aligment with your spine while you are resting.The perfect prescription for a #lissful sleep.Ideal for neck pains and #ackaches. -icro !i7re (illow This hypo5allergenic pillow is made from $''P 4irgin fi#re and is a perfect solution for all types of neck postures.6illions of micro fi#re clusters pro4ide support,comfort and a practical alternati4e for sensiti4e sleepers. N"tur"l wool (illow )ure wool is legendry for its a#ility to perfectl regulate temperature, so, that you ne4er feel too hot or too cold,making it suita#le for year5round use. This makes it

a perfect fit for wonderfully re:u4enating sleep eAperience. Arom"ther( l"teE (illow Aroma pillows are the latest trend in natural therpy since they ha4e a calming and relaAing effect.with the fragrance of :asmine,this pillow is anti5 micro#ial,anti #acterial and hypo5 allergic. ,hite goose down This plush,cosy,anti5micro#ial and super soft pillow made of $''P white goose down is the ideal recipe for a deep sleep. Shredded !o"m (illow This hypo5allergic and dust resistant organic pillow fits the shape of the neck and aids comforta#le sleep. N"tur"l cotton (illow 6ade of the finest cotton from 7a:asthan,this pillow is the ideal choice for those who seek a good night?s sleep. -edit"tion (illow

6ade with a special #lend of down and feather,this pillow is ideal for full #ody support. Bod (illow 6ade with a com#ination of down and feather,this pillow is ideal for full #ody support.

!3B ,/7VI;/

STA'' ORGANIMATION O' ' * B SER@ICE ! 3 B 6anager Assistant ! 3 B 6anager

7estaurant 6anager V,onargaon ;hinoiserie Hu# ByTheFay .unction ;ham#ers 7oom ,er4ice Ban<uetW Assistant 7estaurant 6anager ,enior ;aptain Hostess ;aptain ,enior ,teward ,teward Trainee .o# "escription ' * B -"n"ger He is the o4erall head of the department 3 o4ersees the entire functioning of all the ser4ice outlets . In charge of the cost control of the department. He sees that there is no

o4er pricing or under pricing of the menu items . Keeps a check o4er the sales in the 4arious outlets . Any fall in the sales figures is dealt with directly #y the ! 3 B 6anager . Introduces new ideas to raise the sales in the 4arious outlets . He sanctions the implementation of new plans 3 ideas which can increase the re4enue from the outlets . "eals with the VI) re<uests regarding #an<uet functioning. 7ecruits new staff with the help of the Assistant ! 3 B 6anager . Handles to se4ere guest complains . 6aintains good liaison with the other departments, especially the kitchen for the smooth operation of the outlets .

 24ersees the daily re<uisition of the 4arious outlets . Rest"ur"nt -"n"ger He reports to the ! 3 B 6anager He is in charge of the restaurant 3 should #e well 4ersed in ser4ice 7esponsi#le for maintaining the standards of his outlet 7esponsi#le for staff discipline 3 duty roster )repares the monthly #udget 3 menu planning 6aintains the guest liaison 3 handles guest complains if any ,uper4ises the month end stock taking 0enerates 4arious daily 3 monthly reports

Senior C"(t"in 7eports to the 7estaurant 6anager 7elie4es the 7estaurant manager on his off day Allots station to stewards during the daily #riefing Keeps a check o4er staff grooming standards 3 discipline ;aters to the VI) guests coming to the outlet Helps the manager generate reports 7esponsi#le for making staff duty roster

T%E %.B

The Hu# is the new coffee shop of the Ta: Bengal, launched in style 3 elegance on Eth April &''$, with an intention to pro4ide Kolkata with Isomething new 3 different?. And since then it has constantly #een pro4iding the #est of ser4ices to its guests . The Hu# draws its inspiration from the Festern Forks 3 #rings their airy am#ience indoors . Fith no doors, the spaciousness of the Atrium 1o##y flows seamlessly into the Hu# . Its refreshingly informal feel is matched only #y the inno4ati4eness of its design . !rom #eing welcomed #y the ser4ice staff attired in 7itu Beri creations to the satiation #rought on #y the meal, the Hu# is, without a dou#t a pleasantly different eAperience .

2ffering 4ery contemporary 3 futuristic features, The Hu# #rings to Kolkata a ne4er #rought #efore concept . The design 5 miA, tum#le, mar#le flooring, contemporary furniture, modern lighting 3 the enticing food displays Q all add up to the atmosphere that is nothing short of uni<ue . The am#ience is enhanced #y the spiral staircase leading to the intimate 3 elegant lounge on the me@@anine le4el, The Ha4en reser4ed only for the residential guests . All this is literally topped #y the huge collage depicting the phenomenon that is Kolkata . Fith special emphasis on Italian fare, the interacti4e kitchen offers a large 4ariety of international food . Fith the 7otisol, the ,hewarma ,tation 3 the )i@@a o4en adding 4ariety, The Hu# co4ers a mind5#oggling array of cuisines . To ensure that the Hu# actually offers an international eAperience, the #est from across the world has #een #rought in . The Tra4antino 6ar#le !looring from Italy,

,t. Andrea ;utlery 3 glasses from ,chott Kwiesel, the glass spiral staircase 3 Berkeley heating pads from the 8,, the ,teelite crockery from the 8K , the ,wiss !rank coffee machine 3 the imported eAotic ingredients, all add up to an eAperience that is truly international . T%E %.B G7ound the clock Italian eateryH St"rtersNAnti("sti )"nino * Burgers 'inger 'ood N )iGG" 0 0 0 )"st" * RisottoN)"st" e Risotti @eget"ri"n Corner0 0 0L&"ngolo @eget"ri"no -e"t * 'ish 0 0 0C"rne e )esce

Dessert0 0 0Dolci

SONARGAON ,onargaon is an ethnic $&' co4ers Indian specialty restaurant ser4ing -orth5 west frontier 3 Bengali cuisines . The restaurant has #een made out to gi4e the guest a feel of Haran4i Village, right from the wooden charpoy to the earthen matkas . The restaurant is situated at the 1o##y le4el, opposite to the )alm lounge . a special feature of this eatery includes an all5open front side 3 a me@@anine floor . The total floor area of the restaurant is &&'' s< ft which is again #roken up into $>''s< ft at lo##y le4el 3 a >''s< ft me@@anine floor is done up with I"H21)87? stones specially #rought in from 7a:asthan . The

walling is hand finished 3 painted cream so as to match the flooring . The ceilings are criss5crossed with wooden #eams made of eucalyptus trunks . The ser4ice doors 3 the > side#oards are entirely made of teak, attached to the wall with iron chains . The #eauty of this restaurant is further enhanced #y a well, which has a .aipur specialty of conca4e mirror gi4ing an impression of water . The well also has an iron #ucket, suspended #y a pulley which is fiAed to a wooden stand made of eucalyptus trunks . The I,onargaon?, as the name suggests depicts the theme of a typical Indian 4illage with the walls finished in pattern of a mud walled house with large windows on the me@@anine floor which gi4e a great 4iew of the restaurant #elow . There are matkas 3 artificial #irds hanging from the ceiling which gi4e the true picture of a typical 7a:asthani 4illage . The entrance to the restaurant has a wooden gate, which

enhances the am#ience of the restaurant . The small ta#les of twos 3 fours ha4e a wooden teak top with eucalyptus trunks clad together with iron hooks . The larger ta#les are totally made of teak . The chairs are made of eucalyptus trunks ha4ing a cushioned iron angle as #ackrest . There are also large sofas with cushioned #ack . The lighting in the restaurant is dim, decorated with lanterns fitted with electronic lights, diyas 3 depressions in the walls fitted with electric dim lights which gi4e a feel of a typical Indian 4illage . SONARGAON GIndian ,pecialty 7estaurantH ,huruat G"nne k" r"s 33= R"s m"us"m k" 33=

)"nn" 33= Ke#a#s

-on54egetarian

Jeer"w"l" Lo7ster A(er 3==gB 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" )"neer Tikk" I>? Bh"rw"n Chutne )"neer I>?

T"ndoori Ch"rr" Aloo I6? Ch"t("ti R"w" B"t"t" Tikki I6? Su7G G"louti I>? S"rson ke )hool I>? %"r" T"w" +e7"7 I6? T"w" Bhun" B"7 corn I>? !ish 6arket G;hoose your own fish along with the desired style of cooking 3 fla4ouring to your tasteH Se" !ood ,<uid D(' 1o#ster Gper $''gH &=( ;ra# $(' Fhite pomfret D(' Kolkata #eckti (&( )a#da D&( .um#o prawns E('

Cooking St le 0rilled ;rispy fry ,teamed ;urry

'l"$ours ,orse #ata Kali mirch Hara masala Tamarind

Amchoor

.hol .hol Bar#e<ue ;urries

-on54egetarian

)anch foran Kalon:i

Rog"ni Amrits"ri N"lli ?6? T"w" Gosht ) "Gw"l" ?6? R""n Son"rg"on 4?= Dh"ni" -urg ?6? -urg +h"tt" ) "G ?6?

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

Vegetarian

Dum k" )"neer I>? Anokhi Su7Gi I6? Amrits"ri Chhole I6? Corn )"l"k I>? % der"7"di S"l"n I>? -"l"i +o!t" I>? Dh"ni"w"le Aloo I6? Gucchi +hum7 -"tt"r ?6? A#w"ni +h"tti Ar$i I6? Bh"rw"n Shiml" -irch I>?

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 I6? Aloo Jhing" )osto I6? Gol7"rir +osh" Aloo I6? -och"r Ghonto I6? N"rkel di e Chhol"r D"l 3;?

Healthy ,trokes To!u )h""li >6? L"sooni )"l"k I>? So " B"di -"tt"r I>? Su7G +"lon#i I6? %ing Chowk" Tur"r D"l 3;? Meer" Aloo %"r" ) "G I6? AChoice o! cooking with oli$e oil "lso "$"il"7leB

Breads
!rom the ;lay 24en

Gil"!i +ulch" 4? T"ndoori +ulch" 4? G6asalaM 2nionM )otatoM )aneerH L"chchh" )"r"th" ;?

)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? Su7G Bir "ni I>?

)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?

G6ango Alfon@oM Banana ;aramelM VanillaM ,traw#erryM ;hocolateM ;offee AlmondH

C%INOISERIE
;hinoiserie mainly offers the ;antonese 3 the ,@echwan style of ;hinese

cuisine . Fith the 6aster ;hef 1ian Huan 1ei from ;heng "u region in ,hanghai tossing up new fla4ours in his wok the ;hinese food in this restaurant has reached great heights 3 rated one of the finest in the city . These food reflect a search for #alance 3 contrast not only in its ingredients, #ut also in taste 3 teAture, opposites are com#ined in the same , in sweet 3 sour sauces, in sweet 3 salty fla4ours . Southern Chin" D The School o! C"ntonese Cooking Fhen it comes to ingredients, ;antonese cooks are fortunate to li4e in an area with a#undant rainfall 3 a tropical climate . The pro4ince of Gu"ngdong is a ma:or agricultural area, while 0uang@hou city, known in the west as ;anton, is a ma:or ;hinese seaport located on the )earl 7i4er . 1ush rice paddies a#ound throughout the )earl 7i4er "elta . There are also se4eral pig 3 poultry farms throughout the area .

!resh fish 3 shellfish, rice, tropical fruit such as mangoes 3 lychees, 3 a wide array of 4egeta#les are readily a4aila#le . 7ice is the staple cropC sweet potatoes GyamH, taro 3 wheat are also culti4ated . Fhile water chestnuts are used throughout ;hina, they are more popular in the south . In addition to seafood, the ;antonese diet includes #eef chicken 3 pork . -o ;antonese kitchen would #e complete without a #ottle of oyster sauce, made from #oiling oysters 3 seasonings . Vegetarian cooks use a 4egetarian 4ersion made with mushrooms . ;hinese fermented #lack #eans, also called salted #lack #eans 3 shrimp paste also figure prominently in ;antonese cooking . Hoi sin sauce, made #y miAing soy#ean paste with spices, is used as well .

,teaming 3 stir5frying are the two primary ;antonese cooking techni<ues .0i4en the emphasis on freshness in ;antonese cuisine, it?s not surprising that steaming is popular, as this is the least intrusi4e cooking techni<ue, 3 the healthiest . As for stir5 frying, the ;antonese are the acknowledged eAperts . ;antonese cooks #elie4e e4ery stir5fry must eAude a taste 3 aroma that comes from ha4ing wok hay or wok #reath. 2ne of the #est illustrations of the ;antonese cuisine is pro4ided #y the myriad 4ersion of the I"I6 ,86?, those detecta#le morsels which seem to #e as much as an art form as food, usually steamed 3 then en:oyed for #reakfast or

snacks . 6ost people who ha4e tried dim sums ha4e de4eloped a permanent fondness for this lo4ely dish .;antonese style certainly seems to offer its #est to the culinary world . ,estern Chin" D The School o! SGechw"n Cooking The cuisine of the Festern region of ;hina is well5known for its knock5you5on5 the5#utt spiciness, #ut many Festern palates o4erlook the compleA interplay of sa4ory, sour, hot, 3 sweet fla4ours that underlie the fiery spice of the ,@echwan pepper 3 other spices that make up the ,@echwan style of cooking 3 gi4e it its characteristic #urn . !or decades, most of the world was familiar mainly with ;antonese cuisine,3 thought it represented the whole of ;hinese cuisine . In reality, ;hina is an enormous country that encompasses nearly e4ery kind of climate known to man . The ama@ing 4ariety of foods, spices, 3 climates ha4e led to many distinct styles of ;hinese

cooking styles . ,@echwan cuisine, originating in a steamy, su#5tropical climate, includes smoked, pickled, 3 spiced dishes, as well as foods spiced with a hea4y h3 for #oth preser4ation 3 fla4our . Fhile the ,@echwan pepper, a fruit that grows in the ;hongging pro4ince, has always #een used in ,@echwan cooking, most agree that it wasnSt until ;hristopher ;olum#us #rought the chili #ack from the new world that things really #egan to heat up. Besides the fla4ours that sear the mouth, ,@echwan cooking utili@es an interplay of fla4ours to create the full impact of a dish .

This is not unusual for ,@echwan cooking . The first hit of Kung )ao chicken rarely #rings tears to your eyes . It is only as you chew 3 swallow 3 take yet another #ite that the true heat of the dish #egins to take dominance . "ou#le ;ooked ,picy )ork seems almost #land at first, with the fla4ours #lending su#tly in the #ackground until the intense fire of the chili oil in which the pork is fried suddenly flames up . But thereSs more than fire to ,@echwan cuisine, a lot more . ,moked meats are common, 3 the smoking often makes use of unusual materials 3 fla4ours . ,@echwan Tea5,moked "uck is a delicacy that com#ines the fla4ours of citrus 3 ginger 3 garlic, merging them with a long, slow cooking o4er a fire laced with green tea 3 oolong lea4es . The result is a succulent meat that melts in the mouth 3 lea4es #ehind a delightful echo of gingered orange . 2ne tradition of ,@echwan cuisine that is #ecoming more 3 more pre4alent in the Festern world is something called the ,@echwan Hot )ot . ,imilar to the yuppy fondue trend, a Hot

)ot is more an e4ent than a meal . ;hunks 3 slices of raw meat, seafood 3 4egeta#les are offered to diners at a ta#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 in the chili oil until the food is cooked . 2ften, restaurants will also offer a pot of plain #roth for those guests who canSt tolerate the spiciness of food fried in chili oil . To summari@e the art of ;hinese cuisine * I0 Blending 3 preser4ing of * ;21287 !1AV287 I-07/"I/-T, TA,T/ !7/,H-/,, II0 Bringing out the fla4our of the main natural ingredient with reduced cooking time

III0 )reparation of light sauces with less of oil 3 condiments I@0 7eduction of courses @0 1ess portion si@e

C%INOISERIE G;hinese ,pecialty 7estaurantH ,tarters @eget"ri"n Non @eget"ri"n Sui -"i AO(en dim sumB Ching +"o AClosed dim sumB ,oti7 AClosed * ("n !riedB

Ste"med Roll ASer$ed with ses"me !l"$oured so s"uceB Ste"med ,"nton ASer$ed with s(ic so cori"nder di(B Non @eget"ri"n ,eafood )oultry Tenderloin ,teaming Boat @eget"ri"n Beancurd 7ice "esserts Vegeta#les -oodles "uck 1am# )ork

T%E )RO-ENANDE LO.NGE

G$&hr ;offee ,hopH ,ituated in the large Atrium 1ounge, By The Fay is a place for the guests to sit around 3 en:oy the 4iew while they chat o4er a glass of ;ognac or ha4e a puff of some great cigars . The outlet is open from %.''am till $$.''pm . It ser4es as a coffee 3 snacks lounge in the morning, while in the e4ening turns into a cigar 3 ;ognac lounge . Here we take a glimpse of the food items that are ser4ed in the co@y en4ironment of the restaurant . Sou(s S"l"ds 'inger 'ood S"ndwich T"m 'ullers Bites Big

Roti Rice Cr"G Com7os Dessert Scoo( Choice

T%E J.NCTION
The .unction is the #ar in Ta: Bengal . As the name suggests it is themed on the 7ailways of pre5

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

#usiness people to fiA up an appointment with their clients 3 en:oy the #eautiful atmosphere of the #ar, o4er their drinks, while they chalk out some #usiness deals . A #ar ha4ing (% co4ers is eA<uisitely decorated with leather upholstered chairs, glass topped wooden ta#les 3 sofas ha4ing a nice com#ination of striped upholstery . The walls are finished with :ute matting 3 has pictures of different railway pathways laid down #y the British in India . The #ar plays soft /nglish music during the day 3 in the e4ening there is a li4e #and performance siA days a week GeAcept TuesdayH for the entertainment of the guest . The #ar is open from $$.B'am till midnight from ,unday to Thursday 3 $$.B'am to (.''am on !riday 3 ,aturday . The #ar uses only cut glasses of OSchott Mwiesel9 some of which are *5 ;ollins

Hi #all 2ld !ashioned Brandy Balloon ;hampagne Tulip Fhite Fine 0lass 7ed Fine 0lass 6artini 0lass G; ;ur4eH 6artini 0lass G, ;ur4eH Tall 0lass Beer 6ug Beer Tankard The #ar holds a great stock of whiskies along with other alcohols . Beer is ser4ed chilled 3 can

#e lager, ale or e4en draught #eer as the guest wants . ,ome 4ery rich 3 eApensi4e ;ognac also find their way into the #ar?s menu card while there is a wide 4ariety of red 3 white wine to choose from . A #rief information is supplied here regarding the Be4erages ser4ed in the #ar *5 Beer @odk" Gin TeFuil" ;ocktails International ,nackerie 2riental Fokkerie ,hisk Rum Cogn"c

SO.+

!or centuries, /astern 6editerranean cultures and cuisines ha4e mingled at traditional outdoor #a@aars, #etter known as souks. It?s where only the #est produce of the land are #ought and sold. In keeping with this history, Ta: Bengal #rings together the finest in /astern 6editerranean cuisines at ,ouk. 2ffering specialities from Turkey, 1e#anon, morocco, /gypt, ,yria and 0reece, prepared with traditional her#s and spices. Inspired #y the simplicity of 6editerranean seaside eateries, the dXcor is minimalisticC the mood, relaAed. The elegant terra@@o flooring is reminiscent of old flagstone, while a floating staircase in a raw cement finish

echoes the <uaint, stepped walkways of the 6editterranean. ,ouk cele#rates the rich culinary history of the /astern 6editterranean. Fith me@@es, tagines, ke#a#s, pastillas, ande of coursem the all time fa4ourites5 humus, moussaka and kolokirhi. Here?s a taste of some well5lo4ed specialities, plus some new fla4ours, form the lands of endless feasting. Timings 2360I= to 3?0==: 340I= to 6I0>? Sign"ture Dishes 0arithes ,alatasi 0reek salad Batata charp B?stilla au lait Ke#a# meshwi "i:a: m?<ualli

BANH.ETS There are siA #an<uet halls at Ta: Bengal * ;rystal G/ast, Fest, ;entralH 6andarin )ortico 2riental 7oom

The three ;rystal rooms can #e com#ined together to form a large hall of E$''s< ft. The #an<uet terrace as well as the lawns can #e rented out . The )ortico 3 the 2riental room are smaller rooms with a capacity of B'5B( persons . Booking " B"nFuet %"ll Bookings are taken at the Ban<uet 2ffice . 2nly after a #ooking is made 3 confirmed, can the Ban<uet operations

#egin . Fhen making a #ooking, #asic information like name, num#er of co4ers, type of function, address, telephone num#er 3 any special re<uests are taken down in the monthly Booking "iary . The function prospectus is a sheet maintained for taking down detailed information . "epending on the nature of the programme to #e held, the preparations need to #e started . A #usiness conference programme re<uires more preparation like the 1;"s, )ro:ectors, white #oards, etc compared to a marriage reception or ceremony . Three copies of the )lan are prepared Q one goes to the Ban<uet kitchen , one for the department while the other is filed for official purposes . ,800/,T/" ;2;KTAI1 ,-A;K, 6/-8 G$''5B'' co4ersH -enu I 6ini cores, ;utlets Vegeta#le ,pring 7olls ;heese 2nion 2li4e ,ticks

Vegeta#le 0old ;orns ;hicken 1ollipops 0olden !ried )rawns 6eat Balls in Hot 0arlic ,auce 6ini !ish ;ro<uettes -enu II Ba#ri Aloo 7eshmi Ke#a# Khasta Tipni Kachori 6ini 6utton ,haslik Vegeta#le 6anchurian in Hot 0arlic ,auce ;rum# !ried !ish !ingers with Tartare ,auce .alapeno )oppers 0rilled )ickled ,almon )rawn !ilo ;ups 0alouti Ke#a# -enu III ,u#@ Kulmi Ke#a# Asparagus ,wiss 7oll Assorted ,a4ory Yclairs ,esame Ba#y ;orn 6inty ;hicken Tikka Ke#a# 0ulmohar

!ish "umplings with Bar#e<ue ,auce ;orn 3 6utton Bar<uettes

,800/,T/" ;2;KTAI1 ,-A;K, 6/-8 GB'' co4ers 3 a#o4eH @eget"ri"n Bar#e<ue mushrooms ,tuffed #atter fried mushroom 6ushroom rissoles ,tir fried stuffed artichoke Ba#y corn pepper salt )aneer tikka )aneer pakora Achari paneer tikka )aneer 6anchurian tartlets 6asala cheese dumplings ;heese #alls ;hilli cheese toast 6ini 4egeta#le pi@@a ;orn 4ol5au54ents ;hilli corn tartlets ,pinach 3 corn cro<uettes Vegeta#le cocktail samosas )otli samosas ,picy aloo tikka

)otato pepper salt 6ini 4egeta#le spring rolls Vegeta#le wontons Cold sn"cks Assorted 4eg canapXs Assorted non 4eg canapXs ;heese, cherry, pineapple sticks ;heese, oli4e, onion sticks

Non @eget"ri"n ;hicken tikka ;hicken tikka hariyali ;hicken tikka @afrani ;hicken reshmi ke#a# ;hicken tikka pakoras ;hicken yakiton ;hicken teriyaki ;hicken satey 6ini chicken spring rolls Breamy chicken #ouchees 6utton goli ke#a# ,ikh ke#a# Achari #oti ke#a# 6ini mutton shaslik 6iAed meat wontons

Se"!ood )rawn pepper salt Tandoori malai :hinga 0olden fried prawns )rawn #ouchees )rawn wontons )rawn <uiche )rawn gold corn ,esame fish fingers !ish #ar<uettes

;rum# fried fish with Tartare sauce

;reole fish fingers

)rawn L 7s D('M5 N TaAes per do@en. 2ther non54eg items L 7s B'M5 N TaAes per do@en 6ushroomM Ba#y ;ornM ArtichokeM Asparagus L 7sB&(M5 N TaAes per do@en 2ther 4egetarian items L 7s &('M5 N TaAes per do@en

!22" )72"8;TI2 -

STA'' ORGANIMATION O' 'OOD )ROD.CTION DE)ART-ENT /Aecuti4e ;hef /Aecuti4e ,ous ;hef ;hef de )artie G;")H V 6ain Butchery 0arde 1o##y le4el Bakery ;hinoiserie ,onargaon ;ham#ers

Kitchen Kitchen Kitchen "emi ;hef de )artie ;ommis $ ;ommis & ;ommis B

6anger Kitchen Kitchen W

.o# "escription EEecuti$e Che! 2rgani@e the Kitchen * He is responsi#le for planning the entire kitchen schedule, weekly planning, yearly planning, setting of the kitchen . !orecasting * Before indenting the chef must #e a#le to produce he accurate estimate of the 4olume of production . )lanning 3 compilation of the 6enu * The chef has to show his creati4ity while planning the menus in order to

keep up the interest of the patronage . He has to specially design new 3 inno4ati4e menus fro VVI) parties . Indenting * The chef should aware of how, what 3 the <uantity of ingredients . ,taff Hiring * Although the final decision is taken #y the 0eneral 6anger #ut the /Aecuti4e ;hef?s word is taken as the most 4ital one while recruiting kitchen staff . ,uper4ision of the #rigade * The ;hef has to super4ise 3 keep a good 4igil o4er the working of the staff in all the kitchens . !ood ;osting * The chef must #e a#le to show the re<uired 3 the pro:ected profit i.e. the net profit, #e con4ersant with the food costing Gcost of ingredients re<uired to prepare one dishH )urchasing 3 ;ontrolling * Ingredients to #e purchased as per ,tandard )urchase ,pecification G,),H .

 6aintains the records 3 reports related to the kitchen . Keeps himself updated #y carrying out regular meetings with all the ;")s . Keeps a watchful eye o4er the Zuality 3 Zuantity of food items prepared in the kitchens. Che! de )"rtie ACD)B He is in charge of a specific kitchen, either any restaurant kitchen or part of the main kitchen Keeps a check o4er the discipline, grooming 3 attendance of the staff ,uper4ises all work carried out in his kitchen "oes the daily indenting for the kitchen He prepares the food plan for the neAt day in case of reser4ations

 Helps the /Aecuti4e ;hef in menu planning of the restaurant "eals with complains from the guests ;hecks the standard of the food prepared in his restaurant )repares 4arious reports 3 records associated with the kitchen Helps in actual preparation of the food 6aintains the hygiene standards in the kitchen /<uipments 8sed Bread ,licer * This is a machine ha4ing a series of #lades arranged e<uidistant from each other in the width of a standard slice of a #read . The #read is placed in front of the #lades 3 pushed through the machine as it gets sliced . ,licer * This is a machine with a round #lade which rotates 4ery fast which slices the items passed through

it . The thickness of the slices can #e ad:usted accordingly with the help of a kno# on the machine . .uice /Atractor * This machine is used to eAtract fruit :uices from fresh fruits like grapes, pomegranate, etc . There are three openings in the machine Q one through which chunks of fruits are put into the machine, one for the eAtracted :uice 3 the third one for the skins, pips 3 stalks that are strained out from the machine . Hot )lates * Hot plates are used for heating 3 grilling food stuff . They work on electricity 3 hence are safe from any chances of gas leakages . The food also has lesser chance of getting #urnt o4er the hotplate . "eep !at !ryer * This has got two deep sections which are filled with fat,usually oil . The de4ice has a thermostat whose temperature can #e regulated #y a regulator on the side. The fryer has got two strainers . The items that are to #e fried are put in the strainers 3 dipped in the oil . 2nce

done, the strainer is taken out of the oil 3 hung from the hooks fitted o4er the machine for the eAcess oil to drip out from the food . Tilting )an * These are large rectangular pans usually for cooking large <uantities of food together . they are fitted with taps for running water supply for cooking as well as temperature regulators . 2nce the food has #een cooked the pan can #e tilted #y rotating a steering thus transferring the food into another container without much effort . 24en * These o4ens are small in si@e 3 fitted #elow the hotplates. They also work on thermostats 3 are used for pot roasting, gi4ing a dum to pulaos 3 #iriyanis producing a 4ery dry heat from all directions . Boilers * These are large 4essels which are used for #oiling of items as well as preparation of soups 3 purees . They are fitted with taps for running water 3 steamers which pro4ide the heat to the #oilers. They also ha4e a

steering which helps to pour or remo4e items from the #oiler to other containers . ,alamander * ,alamander is important in fast food operations . Heat is supplied from the top of the e<uipment on the food #eing cooked . 6incer * This is usually used for mincing of meat 3 sometimes 4egeta#les . It has got two openings Q one is used to put the meat into the machine 3 the other is the outlet for the minced meat coming out . Buffalo 6incer * It is a shallow 4essel with a partly co4ered lid 3 three rotating fan like #lades inside . Fhen switched on, the #lades start rotating 3 the items put into it are cut to fine particles . The speed of the #lades can #e regulated according to the degree of fineness re<uired . Tandoor * These are huge clay o4ens with charcoal used as its chief fuel . The clay o4ens are cemented to the floor 3 ha4e an opening at the top

through which the food items are inserted to #e cooked . The walls of the Tandoor are used to prepare the 4arious Tandoori #reads . The food items to #e cooked are pierced in iron skewers 3 cooked in the Tandoor . Traulson * These are large refrigerators ha4ing four doors . The temperature inside 4aries from &5= degree ;elsius 3 the temperature of the four sections can #e regulated at different degrees depending upon the type of items stored . "ough 6iAing 6achine * This machine is used for making the dough for #reads . The flour, water, egg, etc are put into the steel drum of the machine . Fhen the machine is switched on four #lunt #lades positioned at right angles to each other start rotating thus preparing the dough #y miAing the ingredients . The speed of the #lades can #e regulated #y the mo4ement of a le4er fiAed on the side of the machine .

 Beater * The machine comprises of a #ig #eater 3 a drum . The eggs or cream is put into the drum 3 #eater is lowered 3 switched on . This machine is 4ery useful for #eating of eggs or whipping up cream . 1amination 6achine * This machine works on a con4eyer #elt system . In the middle of the con4eyer #elt are two rollers one a#o4e the other . The width #etween the rollers can #e 4aried . Fhen the machine is switched on, the can4as starts rolling like a con4eyer #elt . The dough is kept on one side, mo4ing through the rollers land on the other side . It is thus rolled out . Fhen the dough is folded 3 the process is again repeated the dough forms layers . This process is carried out with application of fat to get the final product used for making laminated pastries, puff pastries, etc ;hocolate 6elting 6achine * ,la#s of chocolate are put in this machine the thermostat ad:usted .The sla#s melt to form a chocolate #ath . The

melting chocolate is used for making cakes, designs for garnishes, etc -oodle 6aking 6achine * This is used for making noodles . !lattened dough is kept on a roller . Fhen the wheel is turned, it passes through perforations coming out as thin long noodles . This is much more economical than purchasing packets from the market . BoA ,teamers * These are #oAes with racks in them connected with water supply line 3 electricity . Fhen turned on the electricity heats up the water into steam which cooks the food items . This is used for preparation of steamed dim sums . 6asala 0rinder * )erhaps the most useful e<uipment in an Indian Kitchen a masala grinder has two mortar stones inside a steel drum . Fhen switched on #oth the drum as well as the stones start rotating 3 the masala that is put in the machine is ground properly . It is also used to grind rice, pulses, etc

-AIN +ITC%EN The 6ain Kitchen, also called the Ban<uet Kitchen ser4es to all the #an<uet halls as well as the other kitchens . It is di4ided into the following sections * Indian ;ontinental 0arde 6anger Butchery Bakery 3 ;onfectionary All the sections are headed #y respecti4e ;hef de )arties with other staff working under them . Indian ,ection The Indian section deals with all the Indian dishes, which are prepared for a

#an<uet party .The Indian food #asically is the com#ination of the 4arious rich Indian spices which gi4e the food its characteristic fla4our . 6asala is used in 4arious forms in the food Q they can #e #roiled, pounded, ground, made into paste with curd or water, or used as a tempering in the dish . The common spices or masala that are used in Indian food are Q Turmeric GHaldiH, ;oriander Fhole 3 powder G"haniaH, 7ed chilli powder, ;umin GKeeraH, 6ustard G,arsonH, !enugreek G6ethiH, ,esame GTilH, ;arraway G,hahi KeeraH, 2nion seed GKalon:iH, Asafoetida GHingH, ,affron G.affranH, )oppy seeds G)ostoM Khus KhusH, Bay lea4es GTe@ pattaH, 0aram 6asala G;om#ination of clo4e, small cardamom,

large cardamom, cinnamon, nutmeg, maceH, etc ,ome other common Indian ingredients are Q ;oriander lea4es G"hania )attaH, ;urry lea4es, 6int G)udinaH, 0inger 0arlic paste, 7ed chilli whole, green chillies, sour curd, tamarind, ;oconut, 0hee, 6ustard 2il, etc Indian masalas are o#tained from 4arious parts of plants each ha4ing their characteristic aroma which is imparted to the dish prepared . These spices can #e used as a com#ination in some dishes where they miA together ha4ing a #alanced fla4our while some dishes are prepared where the smell of a particular spice is dominant . The Indian cuisine has a huge 4ariation of tastes 4arying from the north to the south . The -orth Indian food is highly influenced #y the 6uslim style of cooking due to the influence of

the in4asions #y the Turks 3 )ersians who #rought their cooking styles 3 fla4ours to the land . The ,outh Indian cuisine is greatly influenced #y the hot 3 humid climate which has led to the incorporation of a lot of sourness to their food . The peppers found in ample <uantity in ,outh India pro4ide the hotness to their food . The Indian food has a few #asic concepts on which the entire cuisine works . These are Q TemperingM BagarM ;howkna * The whole spices are added to the hot oil which releases their true fla4our into the dish )rolonged cooking time * ,ome Indian dishes specially the 6ughlai dishes need to #e cooked o4er a long period of time so as to release the perfect taste to the food

 ;ooking on slow flame * The food items are always suggested to #e cooked on a low flame so that the #ottom part of the food does not get #urnt 8sing Hea4y #ottom pans * The #est fla4ours of Indian food comes out in copper or #ron@e utensils, which ha4e a 4ery hea4y sheeting 3 also impart their characteristic fla4our 6arination * The Indian food items need to #e marinated with the miA of masalas for a long time ranging from D to $' hrs. The common items prepared in the Indian section are * Tandoori 6urg, 6urg 1a#a#dar, 6urg 6akhni, "hania 6urg, 6urg Kali 6irch, "al ,onargaon, Kali "al, "al 6akhni, ,am#har, 0alouti Ke#a#, ,hikhampuri ke#a#,

6urg 6alai Tikka, Tandoori 6achhi, Keera )ulao, )eas )ulao, ,u#@ Biryani . ;ontinental ,ection This section prepares 4arious continental items re<uired for the #an<uets . There is a separate soup section in this continental section which prepares the soups for the #an<uet parties as well as some soups that need to #e prepared for the 1o##y 1e4el Kitchen 3 ,onargaon Kitchen . The ingredients that are chiefly used for the preparation of the soups are Q 2nion, garlic, leek, celery, rouA Ga cooked miAture of flour 3 #utter used as a thickening agentH, chicken cu#es, 4arious cuts of 4egeta#les like potato, #roccoli, asparagus, carrots, tomato, etc The common soups prepared in the kitchen are Q ;ream of Broccoli ,oup ;ream of Asparagus

;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 in preparation of some eA<uisite ;ontinental food some of which are * Veg 1asagne, !ish 6euniere, 0rilled !ish, Veg 7a4ioli, !ish 2rly, !ish ;ro<uettes, !ried !ish, Baked 4egeta#les, /scala4ita, Baked sweet corn pimento capsicum, ,paghetti Ara#ian, ;anneloni -apolitaine 0arde 6anger 0arde 6anger is the cold section of the main kitchen . They prepare 4arious cold items some of which are Q

6aking of canapXs 6aking of salads 6aking of sandwiches 6aking !ruit )latters, etc An essential part of a salad is the dressing which is the real tastemaker . The dressings prepared in the 0arde 6anger can #e #roadly di4ided into two types Q 2il Based Based Some o! the dressings th"t "re used here "re / Vinaigrette Thousand Island ;ocktail 7oasted 9ellow )epper 3 6ayonnaise

"ill .alape[o ;ilantro )esto Honey ;aesar S"l"ds )re("red in G"rde -"nger 6ushroom ,alad Tropical !ruit ,alad ;arrot 3 7aisin ,alad ;ottage ;heese with ;herry Tomato ,alad 7ussian ,alad Tossed ,alad Bean ,prout ,alad Beet 7oot ,alad

)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 on 7ye Bread Buffalo 6o@@arella 3 ;herry Tomato Bruschettas 6arinated Artichoke 3 ;ream ;heese on Her# Bread

 )rune /mmenthal 3 ;ocktail 2nion ,ticks ;hicken 3 )rune Terrine with 7ed Fine 0la@e 7ock 1o#ster 3 ;ognac Terrine with !ruit ;oullis ;hicken ,affron 7oulade with !resh ,alad 1ea4es )lum Tomato with !eta ;heese ,alad with /Atra Virgin 2li4e 2il .erk ,pice Infused !resh 0arden Veg 24en 7oasted ,weet )eppers with Basil )esto 6arinated !resh Asparagus with 7adicchio 1ea4es Butcher This is the section of the 6ain Kitchen which processes all non54egetarian raw food items coming into the hotel #efore

they are supplied to the respecti4e kitchens as per their re<uirement . The items #eing processed are chicken, fish, prawn, pork, #eef, lam#, mutton, etc . The types of processing done here are Q ;utting into desired shape 3 si@e ,tuffing 6incing ,kinning "e#oning ,caling "ifferent ;uts of !ish * !illet )aupiette "arne 0ou:ons

,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 *

Beef !illet Beef ,teak B"ker The Bakery 3 ;onfectionary caters to all the #reads 3 cakes supply throughout the hotel, especially 1a )atisserie, the pastry shop which is ranked as the second #est pastry shop in the city . The department is di4ided into two parts Q the hot section ha4ing the o4ens where all the #aking work is carried out 3 the cold area where the finishing work of cakes, pastries is done . The common ingredients that are used in the #akery are * !lour, sugar, egg, #utter, yeast, fat, cream, chocolate, margarine, salt, fla4ourings 3 essence such as 4anilla, cran#erry, straw#erry, artificial colours, peels , fruits, nuts like

almonds, pistachio, peanuts, ha@elnuts, walnuts, etc )roducts )re("red D Fhite Bread !rench 1oaf Brown Bread 6ulti 0rain Bread Toast Bread .um#o Bread Bread 7olls ,andwich Bread 6asala Buns ;roissant Biscotti 6uffins

Bread ,ticks ;heese ,traws "anish )astry Vegeta#le )atties ;hicken )atties ;heese ;akes Butter ;akes !ruit ;akes ;hocolate ;akes "oughnuts Assorted )astries Ha@elnut )astries Black !orest ;ran#erry ;ream )astries

6eAican ;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 . The kitchen cooks the ,@echwan 3 ;antonese style of ;hinese cuisine under the super4ision of -"ster Che! Li"n 1un T"i from the ,hanghai pro4ince of ;hina . All ingredients used to prepare the food are 4ery original 3 authentic gi4ing the true fla4ours of ;hinese food .The #asic taste of ;hinese food comes from the 4arious types of sauces that are used in the kitchen . The kitchen is di4ided into the following sections * )antry

 ;ounter 7anges 7ice 3 -oodles !ry Back Area The common ingredients used in the ;hinese kitchen are * 7ed chilli paste, tomato ketchup, dark soy 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, ;hinese ca##age, snowpeas, long #eans, haricots, spinach, #octroi, poktroi, #utton mushroom, schitake mushroom, #lack fungus, red ca##age, etc

,ome common items that are prepared 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 Indian ,pecialty kitchen catering to the Indian specialty

restaurant, ,onargaon . The kitchen located on the 1o##y 1e4el is headed #y ;hef ,u:oy 0upta 3 works from E.''am to midnight . The kitchen is di4ided into > sections as follows *

Halwai Back Area A la ;arte Tandoor )antry ;ounter

The kitchen cooks up authentic -orth5 Fest frontier Indian cuisine 3 Bengali food to

the perfection #y the use of fresh ingredients, good <uality spices, soft 3 tender meat 3 the perfect hand . The ,pecialty dishes prepared in the ,onargaon restaurant are * 7aan ,onargaon "al ,onargaon 0ilafi Kulcha Ka#uli -aan Anokhi ,u#@i 1asooni .hinga -alli 0osht ;orn )alak Ke#a# ,onargaon Kakori Ke#a#

.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 An:eer ka Halwa 6alpua with 7a#ri

CONCL.SION

In conclusion, there were many things that was eAperienced and learned during the &' weeks of industrial

training at Ta: Bengal, Kolkata. The whole training period was 4ery interesting, instructi4e3 challenging. Throughout this training one is a#le to gain new insights and more comprehensi4e understanding a#out the real industry working condition 3 practice. The siA month placement also

has pro4ided the opportunities to de4elop and impro4e our skills. All of this 4alua#le eAperience and knowledgea#le that one has gained were not only ac<uired through the direct in4ol4ement in task gi4en #ut also through other aspects of the training such as work o#ser4ation , interaction with colleagues , superiors 3 others third party related to the company. !rom this training one would agree that the industrial training program ha4e achie4ed its entire primary o#:ecti4es. It?s also the #est ways to prepare student in facing the real working life. As a result of the program the confidence to enter the employment world and to make a career out of it has risen.

BIBLOGRA)%1
,EBSITES www.ta:hotels.com www.google.co.in www.yahoo.com www.photosearch.com www.fhrai.com www.yatra.com

BOO+S

Tra4els 6aga@ine Tra4els .ournal Business 6aga@ine Hospitality /Apress Ta: 6aga@ine

Industri"l Tr"ining Re(ort On

The TAJ BENGAL: +olk"t"

)re("red 7 2 )"mel" Ro
NC%- Roll No23=6?55 Institute of Hotel 6anagement, Kolkata