A TATA Enterprise

Taj Palace Hotel

New Delhi

A Taj Luxury Hotel

Taj Palace Hotel, New Delhi

THE TAJ PALACE, NEW DELHI

The Taj Palace is one of the most well-known hotels of the Taj Group. It is situated at Sardar Patel Marg, Diplomatic Enclave, Chanakyapuri New Delhi. This hotel is of prime importance because of its proximity to the airport.

Taj Palace New Delhi was built in 1982 to coincide with the Asian Games. The part of the hotel was opened for Asiad Games on 11th October 1982.

But It opened its Gate for the Guest On 26th February 1983. The total area of the Taj Palace is 6 Acres. The architects of Taj Palace is Kadri Consultants from Mumbai. Mr. Satpal Ghogna has been the master mind in the landscaping of the hotel. Mr. Rama Rao was the horticulturist during the inception of the hotel. The Hotel pays 17% of its annual turnover to DDA for the Land under a lease of 33 years. The Total height of the Hotel is 44.4 mts.

Front office

FRONT OFFICE

The objective of Front Office is to provide impeccable and consistent service to all guests that visit the hotel trough reservations, concierge, telephone operations, cashiering, bell desk and business Centre. The Front Office department strives to offer efficient and personalized guest service in a warm and courteous manner with the aim of delivering an unforgettable experience.

The first people to welcome guests in a hotel are the personnel in the front office. Front Office Managers coordinate reservations and room assignments and train and direct the hotel’s front desk staff that deals with the public. They ensure that guests are handled courteously and efficiently, complaints and problems are resolved, and requests for special services are carried out.

The Front Office Manager oversees the work of receptionists, information clerk, reservations clerk and other services personnel like bell captain, bell boy and doorman. At the reception the guest checks in’ and is assisted to with his baggage to the room with bellboys in attendance. The bell captain supervises the work of bell boys. The information clerk keeps telephonic messages for gusts and passess them through the bell captain to guests on their arrival at the hotel. The front office maintains a record of all guests staying in the house. This department also co-ordinates all group movements & meal plans.

Accommodation Suites and RoomsTotal - 402 Keys

• 1 Tata Suite • 1 Presidential Suite• 6 Grand Luxury Suites• 8 Luxury Suites• 14 Executive Suites• Taj Club Rooms• Luxury Rooms• Deluxe Rooms

Signature Suites at Taj Palace

Taj Club

Taj Club is a unique world of privileges, both essential and extraordinary.

Taj Club rooms and suites include airport transfers, butler service and access to the exclusive Taj club lounge and meeting rooms.

At Taj Palace, the recently renovated Taj Club offers:

• Latest Internet and telecommunication technology

• Digital safe, intelligent lighting controls• Wide screen LCD TV, DVD player with Bose

speakers• Personal bar and tea-coffee making facilities• 4-fixture bathroom ( 5- fixture in suites )

offering a luxurious bath experience

Taj Club Room

View from Room

Accommodation

Taj Club Lounge & Boardrooms

• Offering green views of the city• Cold continental daily breakfast served with

a choice of egg preparations from 0700 till 1100 hours

• Cocktail Hours from 1830 until 2000 hours• Dining Area with 40 covers • Exclusive Lounge area• Two terminals for Wi-Fi access

Boardrooms – 10–12 seater Boardrooms namely Oval and Rosewood. Equipped with LCD, and overhead projection facility

Taj Club Lounge

Oval Boardroom

Luxury Rooms

The luxury rooms feature :• King/twin size beds, a personal bar, comfortable

lounge seating and a large work desk.  • The rooms also feature Sony LCD TV, electronic safe,

intelligent bedside controls, a tea/coffee maker and wired broadband

• Internet connectivity. • 4-fixture bathroom, complete with soak bathtub and

rain shower.

Taj Club Room

Taj Club Executive Suite

Taj Club Lounge

The newly renovated Luxury accommodation located on the 4th & 5th floor are elegantly styled for the needs of modern business traveler. 

Deluxe Room

Deluxe rooms are located on the second floor. These rooms have been extensively refurbished recently and are today well appointed with modern amenities and facilities- LCD TV, minibar, tea coffee makers and wired broadband Internet connectivity.

Taj Club Room

Taj Club Executive Suite Taj Club Lounge

Front office learning Check In procedure of hotel if guest is comimg by hotel pick up

Airport Representative meets the guest greets.

Escort the guest to the hotel car that will take the guest to hotel.

As soon as the guest is made comfortable in the car, the airport representative gives 1 st call to the guest services as the guest departs from the airport.

As soon as the car reaches Dhaula Kuan, the chauffer gives the 2nd call to the operators.

Operator informs the guest relation, so that the guest relation representative(GRE) should be ready to receive and welcomes the guest at the porch.

As guest arrives , the manager greets the guestand wishes a pleasant stay with the Taj Palace New Delhi.

GRE escorts the guest directly to the room, where in-room check in takes place i.e formalities are completed in terms of :-

Obtaining the identity card.

Scanning them with the guest permission with the help of hand scanner.

Confirming the mode of payment.

And taking guest signature on the guest registration card.

Room orientation is take place and guest is offered with the welcome drink.

As soon as the welcome drink is served, at the same time, guest luggage is also delivered by the bell desk.

Housekeeping

Housekeeping The objective of Housekeeping in a Hotel is to provide a clean, hygienic and well

maintained environment for guests. A great Housekeeper must have a keen eye for detail.

A hotel is like a big ‘home’. It requires the same kind of upkeep and maintenance as a home but on a very large scale. The Taj Palace Hotel has a housekeeping department to look after cleanliness in rooms, lounges, lobby, restaurant, dining halls and parks etc. The interiors too are maintained and decorated with flowers, potted plants and paintings. The department has at its head the Executive Housekeeper.

Aesthetic upkeep and maintenance of equipment is often a round the clock job, Shift duties are assigned to most of this staff.

Housekeeping learning While entering a guest room, one should bell three times at an interval of 10 seconds and wait for guest to open. At each

interval announce “Housekeeping.” If guest do not respond, then open the room with the room key card and before entering the room, Housekeeeping.

SOPs for making the Guest Room :- Open the curtains Collect the garbage in one dustbin Strip the bed and wrap all the soiled linen and sent it to the Pantry and bring the fresh required linen. In the meanwhile, pour R6 into the W.C. For making bed, straighten the matters protector Put the pillow cases on pillow and place on the bed Place the Duvet in the Duvet cover and prepare the head fold and a foot fold. Flatten the wrinkles, and place the bedspread on the bed and cushions. Make the bathroom and clean the vanity unit, clean the W.C. in which R6 was poured earlier. Standard of placing Bathroom linen is:- Bath sheet - 2-for single occupancy 3 for double occupancy Face Towel - 2-for single occupancy 4 for double occupancy Hand Tower - 1 for single occupancy 2 for double occupancy Do the proper dusting with green micro-fibre duster Do the vacuuming of the carpet and sprinkle carpet power before vacuuming in order to remove the odor Remove all the equipments and caddy and move out of the room.

Different Chemicals Used in the Hotel are : Company Name – Taski R1- Bathroom Cleaner cum sanitizer cleaner. R2- Hygienic hard surface cleaner surface. R3- Glass Cleaner. R4 – Furniture Maintainer (Shine–up). R5 – Air Freshener R6 – Toilet Cleaner R7 – Floor cleaner concentrate R9 – Emryl Bathroom cleaner concentrate (specific to hard surface

location). Taski Spiral – Floor cleaner concentrate Taski Spiral HD – Heavy duty floor cleaner/ Degreaser  

  Colour Coded Dusters : Yellow Microfibre – Windows & Mirror Green Microfibre – Multipurpose dusting Blue Microfibre – Anti bacterial door knob and handle. Bathroom Towel Mop: Towel Mop Red Border : For w/c Towel Mop Yellow Border : For washbasin White Cloth : For Cleaning drinking glass. Bathroom Supplies At Vanity Counter For your care- Ear bud Shower Cap Disposal Bag Aloe vera & Neem soap Hand & Body Lotion Gargal Glass Tissue Box Weighing Machine At Bathtub and Near Shower Shampoo – 2No Gel – 2 No. Conditioner – 2 No. Aloe vera & Neem Soap

FOOD PRODUCTION

Food production Hierarchy Of Food Production Department Executive Chef( Chef Rajesh Wadhwa)  

Executive Sous Chef(Chef Shahid and Chef Abhishek Thakre)   Senior Sous Chef (Chef Sanjay Suri, Chef Randheer, Chef Mustaak. Chef D.N Sharma)   Senior Chef de partie Chef Di partie S1 S2 S3 Apprentice Trainee

FOOD & BEVERAGE PRODUCTION

  The kitchen team takes pride in cooking a variety of different cuisines to enhance

the culinary experience of our guests. The chefs are creative and are constantly training each other to improve skills in different cuisines and sections of the kitchen.

The kitchen team ensures that the food served at the hotel is of superior quality and taste. They place great emphasis on using the best ingredients from around the world and India, cooed to perfection to give their guests memorable dining experiences. Our kitchen teams take pride in going the extra mile in meeting special guest requests.

The major kitchens in Taj Palace, New Delhi are as follows: Butchery kitchen Garde Manger Bakery Main Kitchen(Banquet kitchen) Restaurant kitchens Staff cafeteria kitchen

Main Kitchen(Banquet kitchen)

Recipes and method of preparation of tandoori items, banquets.

Preparation of Indian gravies and marinades.

Coordination with butchery department for various cuts of meat with required portions.

Preparation of Indian food for banquets.

Energy expenditure and consumption.

Wastage control and pilferage.

Operation of special equipments and their utility.

Storage of different Indian items.

Basis of requisition of supplies.

KITCHEN EQUIPMENT:

Kitchen equipment is expensive and to justify the expense it is essential to take maximum output from it. This can be achieved only if the equipment works efficiently and this depends upon care and maintenance. The type of fuel to be used is also an important factor.

Kitchen equipment may be divided into three categories:

Large equipment Mechanical equipment Utensils and small equipment

Cooking Ranges 1. Peelers 1. Pots

Streamers 2. Mincers 2. Pans

Boiling pans 3. Mixers 3. Whisks

Fish fryers 4. Walk-in-refrigerators 4. Bowls

Sinks and tables 5. Dishwashers 5. Spoons

6. Pallet knives

7.Graters

Food production learning Learned various cuts of beef, mutton, chicken and fish in the butchery. Cuts of Beef: Neck This is one of the tougher cuts and is generally sold as Stewing Steak or made into mince

(ground) meat. When sold in pieces, it is only suitable for very long, slow, moist cooking. Blade & Chuck This cut is often sold as Braising Steak. A little more tender than stewing steak.

Use in casseroles, stews and to braise. Fore Rib Sometimes sold boned and rolled but is traditionally sold on the bone. Has a higher fat

content throughout the flesh and makes a superb roast. Can also be cut into steaks for grilling or frying.

Thick Rib This cut is often sold as Braising Steak. A little more tender than stewing steak. Use in casseroles, stews and to braise.

Thin Rib This is one of the tougher cuts and is generally sold as mince (ground) meat. Brisket Often sold boned and rolled and sometimes salted. Suitable for slow or pot roasting.

Traditionally used for making corned beef. Sirloin Often sold boned and rolled. A prime cut which is suitable for roasting. Sirloin Steak Comes from the same area as sirloin but cut into steaks such as "T"-bone, Porterhouse

and Entrecote. A prime cut which is suitable for grilling, frying, stirfries and barbecuing.    

Cuts of Mutton: Breast This cut is from the rib cage and is one of the cheapest cuts and whilst the price is similar

to scrag end, but is much more versatile. It can be roasted on the bone, boned, stuffed and rolled, or when well trimmed, can be used for mince, burgers or skewers

(kebabs). Some butchers also sell this cut in strips which are ideal for barbecues. Flank Unlike other cuts from the loin area, the flank is much tougher and is usually sold as

mince meat. Foreshank Also known as Lamb shanks, this cut is suitable for slow roasting, stewing and

braising. It has become very popular in recent years especially when braised when a whole shank with the bone is served per person. It is a very flavourful cut of meat.

Leg This is a prime cut with little fat which is excellent for roasting as a joint. It is often cut into lamb steaks suitable for frying or grilling or into cubes for lean kebabs.

Loin The loin is the most tender part of the lamb. It is from this area that loin chops come from as well as medallions, noisettes as well as roasting cuts. Suitable for roasting although the joints tend to be small unless you have a whole saddle which is made up of a double loin roast, from both sides of the backbone. Frying and grilling are excellent for the smaller cuts.

Neck This is one of the tougher cuts and is generally sold as Stewing lamb or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist

Cuts of Fish: Fillet: Deboned and long pieces of fish. Paupiette : Fillet of fish ,stuffed and rolled. Supreme: Large fillet of fish cut into slant. Goujon : Strips of 8cm by 1 cm from fillet used as garnish. Mignon : Filletof fish folded into triangular form. Darne : Piece of fish cut across the bone.   Leaned about various grades of prawns Learned about various sandwiches at pantry section in IRD kitchen. Learned various continental dishes like mushroom duplex, falafel, Paneer

shawarma.  

FOOD AND BEVERAGE SERVICE

Dining Experiences Blue Ginger Brings together an aromatic blend of

flavours drawn from Vietnam. Winner of the Times Food Guide 2010 award for Best Vietnamese Restaurant in Delhi.

Blue Ginger

Blue Bar

The Blue Bar The new stylish international bar in town. Winner of the Times Nightlife Guide 2010 award for Best Bar in Delhi.

Dining Experiences Orient Express Offers European fine dining that traces the journey of the

legendary Orient Express train. Recently completed 2 years. Winner of several awards including

Best European restaurant, Best Wine list at the Times Food awards 2010

Winner of Best Whiskey Bar of the World by Icons of Whiskey awards in 2008

Wine Spectator award 2008

Dinner : 1830 – 2345 hrs

Bar : 1800 – 2430 hrs

Seating Capacity : 36 covers -inside

35 covers - Outside

Masala Art Contemporary Indian Restaurant serves the traditional cuisine of

North India.

(Open daily for lunch & dinner)

Lunch : 1230 – 1445 hrs

Dinner : 1830 – 2345 hrs

Seating Capacity : 136 covers

Orient Express

Blue Bar

Orient ExpressMasala Art

Dining ExperiencesKafe Fontana

24-hour Mediterranean eatery offers live entertainment. An exclusive Pink Brunch can be availed on Sundays.

(Open twenty-four hours daily)

Buffet TimingsBreakfast : 0700 – 1030 hrsSunday Brunch : 1230- 1530 hrsLunch : 1230 – 1500 hrsDinner : 1930 – 2300 hrsSeating Capacity : Inside: 128 covers

Outside: 24 covers

The Tea Lounge

Serves an array of real estate teas and coffees, finger food, hot savories and a premium selection of wine and

spirits.

Kafe Fontana

Tea Lounge

Dining Experiences

ALFRESCO

Alfresco seats you under the open sky overlooking the putting green and the pool with candlelit tables and the food being grilled under the stars; this is a magical experience even for the discerning gourmand. The menu comprises of mouth watering Grills with very select flavours from various parts of the world.

Kafe Fontana

Tea Lounge

11 stylish meeting rooms Capacity ranging from

15 to 1600 guest auditorium style or

15 to 2500 guests for cocktail and dinner

Simultaneous translation in 5 languages

Lawns for outdoor events

World class banqueting facilities

THANK YOU…!