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
hotels 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 Rooms
Total - 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 1012 seater Boardrooms

namely Oval and Rosewood. Equipped with
LCD, and overhead projection facility

Taj Club
Lounge

Oval
Boardroom

Luxury
Rooms

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

Taj Club Room

Taj Club Executive
Suite

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
Lounge

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 facilitiesLCD 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 (Shineup).
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

Streamers

2.

Mincers

Boiling pans

3.

Mixers

3.

Whisks

Fish fryers

4.

Walk-in-refrigerators

4.

Bowls

Sinks and tables

5.

Dishwashers

5.

Spoons

1.
2.

6.

Pots

Pans

Pallet knives

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.

FO O D AN D BEVERAG E
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

The Blue Bar

The new stylish international bar in
Blue of
Barthe Times Nightlife
town. Winner
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

Orient Express

Blue Bar

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

Masala
ArtExpress
Orient

Dining Experiences
Kafe Fontana
24-hour Mediterranean eatery offers live entertainment.
An exclusive Pink Brunch can be availed on Sundays.
(Open twenty-four hours daily)
Buffet Timings
Breakfast : 0700 1030 hrs
Sunday Brunch
:
1230- 1530 hrs
Lunch : 1230 1500 hrs
Dinner
: 1930 2300 hrs
Seating Capacity : Inside: 128 covers
Outside: 24 covers

Kafe Fontana

The Tea Lounge

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

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

World class banqueting facilities

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

THANK
YOU!