Report on Taj mahal Palace hotel, Mumbai

Group purpose Attain leadership through business excellence in the sectors they Operate in, while upholding their values and integrity, to Improve the quality of life of the communities they serve. Group values Integrity Fair, honest, transparent in all dealings Understanding Care, respect, compassion for customers and colleagues Excellence Highest possible standards in quality of goods and services Unity Build strong relationships with partners and customers worldwide Responsibility What comes from the people goes back to the people many times over.

The Leading hotels of India is dedicated to the highest standards of hospitality, services and continuous innovation for over a 100 years; today Taj Hotels, Resorts and Palaces, spans across 5 continents totaling 83 hotels in 11 countries with 10,000 rooms. Who are IHCL ? a. Founded by Mr. Jamsetji N. Tata, we opened first hotel The Taj Mahal Palace % Tower, Mumbai in 19,03 and completed centenary year in 2003 b. The Indian Hotels Company Limited and its subsidiaries are collectively known as Taj hotels Resorts and Palaces. c.

Operates in the luxury, upper upscale, upscale and budget segments of the market. d. Recognized as one of Asia’s finest and largest hotel company, we are defines by style, warmth, heritage and the hospitality expertise. e. Over 22,000 employees across 83 hotels, in 11 countries and 5 continents dissolving national, cultural and language barriers to come together and offer the world a legendary experience called the Taj THE TAJ MAHAL PALACE MUMBAI The Taj Mahal Place, Mumbai, a gracious landmark of the Mumbai offers panoramic views of the Arabian Sea and the Gateway of India.

Location: – Located near Gateway of India, Apollo Bunder – Air Space over The Taj Mahal Palace, Mumbai only accessible by defense authorities. – Local police station (Colaba) and Fire Station (Colaba) are within reach of 2-3 minutes driving time. – Being located in a VIP zone, frequent patrolling done by Mumbai police & Intelligence agencies. One Of The Original Grand Hotels Of The World Built in 103, the hotel is an architectural marvel, bringing together Moorish, Oriental and Florentine styles along with how casing contemporary Indian influences.

It All Began With Jamsetji Tata’s passion for the city he most loved – Bombay (as it was formerly known) And, So came to life the Taj Mahal Palace in 1903 at the cost of a quarter million pounds. The Taj preceded the Gateway of India by over twenty years! The Palace Experiences Reinventing Services The Arrival Experience – Warm Arrival Arrangements Jaguar / Bentley transfers The Personal Butler – Attentive Discreet Impeccable The Palace Lounge – Exclusive All day lounge Royal and plush lavish inclusive The Pool Experience – Relax Rejuvenate Restore

The Art Walk Experience – Rich repertoire of contemporary Indian art Rare Antiques Fascinating journey The Departure Experience – In Room Checkout Fond Farewell Quintessential Suite Experience The Taj Mahal Palace houses 42 generously appointed suites, each adorned with original paintings and period furniture to transport guests into a world of regal luxury and grandeur. The Tata Suite For the ultimate discerning traveler, this rich and authentic suite has been created, embodying the very essence of the India and offering unparallel luxury.

Developed in honor of the founder, every area of the suite is being meticulously designs to reflect the glory of the heritage of the Tata’s’ and captures the essence of fine living displayed by the founding fathers of the hotel. Elegant Grand Luxury Suites Transcending time, these picturesque suites are designed around a central theme, embodying the very essence of the Taj. A world for aesthetes where the artwork and antiques recreates old world charm with a blend of modern amenities and gracious personalized service.

Prestigious Luxury Suites Combining contemporary and classic styles, the richly – hued interiors of these suites exemplify luxurious living. Well Appointed Executive Suites Offers a spacious bedroom, living room, dining area and a large bathroom. Bright, airy and lavishly styled, these newly restored Executives Suites are aimed at pampering and creating a truly unforgettable experience for the guest at every touch point from the arrival until departure. Luxurious Guest Rooms The Taj Club Rooms

Rich and stylish rooms with strong architectural backgrounds and sumptuous furnishings and materials-polished rosewood floors, sparkling white balustrade wainscoting echoing the fanciful forms of exterior balconies, the ceilings soaring upward, enriched with beams and arches that are reminiscent of the hotel’s atriums, the massively footed mahogany bed with a soaring headboard reminiscent of arches and elephant tusks. When one enters The Taj Club Rooms, they will be the culmination of the Taj experience The Taj Mahal Palace Rooms

The corridors stand testimony to a century old heritage, with genuine artifacts and antiques gracing the aisles. Guests have a choice of rooms that overlook the city or pool or face the Gateway of India and the Arabian Sea The Taj Mahal Tower Rooms With its arched balconies topped by a jagged diadem, The Taj Mahal Tower stands in harmonious contrast to The Taj Mahal Palace. The rooms offer a refreshing mix of European style and Indian elegance. Signature Dining Experiences Dining Options – Sea Lounge : Mumbai’s Legendary rendezvous overlooking the scenic Mumbai Harbor and the gateway of India

– Souk : An award-winning restaurant offering dishes from Iran, turkey, Lebanon, Egypt, Greece and Morocco – Shamiana : All day dining restaurant, offering a wide variety of choices from Indian and international cuisines – The Zodiac grill : Recipient of the prestigious Wine Spectator – Award of Excellence, creates an unforgettable ambience that perfectly complements its creative French cuisines and unrivalled service. – Wasabi by Morimoto : This award winning restaurant offers a variety of Japanese delicacies with an array of delicious sakes and mouthwatering sushi’s.

– Starboard : Portside bar with a maritime theme welcomes you aboard for an evening. – Masala Kraft : Blending aromatic Indian spices with modern cooking techniques, produces flavors that are a fresh and delicious, selection of traditional Indian favorites. -Harbour Bar : A stylish and sophisticated retreat for a drink or an informal meal, first opened its doors to the discerning Mumbai gentleman in 1933. – Golden Dragon : Started in 1973, India’s first authentic Sichuan restaurant recently reopened with a contemporary new look.

– Aquarius : Indulge yourself at our relaxing outdoor lounge located by the pool, open to resident guests only. Events & Occasions Today, The Taj Mahal Palace, Mumbai offers 11 grand banquet rooms, tastefully refurbished to include the latest in business and state-of-art facilities, yet retaining the elegance and old-world charm. The catering services are overseen by Grand Executive Chef Hemant Oberoi, while a retinue of banquet planners and hospitality personnel ensure every event is managed with clockwork precision. The Crystal Room

Crystal chandeliers, mirrored ceiling and baroque woodwork set the tone for an evening of glitter and sparkle – the ideal venue for any affaire extraordinaire be it a corporate meet, high-profile product launch or lavish cocktail reception. The Ballroom Long been the venue of some of Bombay’s most historic meets and social events- has transformed into an efficient meeting room where technology is placed at your disposal, just a button away. But it just as easily transforms into a social setting with grateful arches, scalloped pillars and crystal chandeliers giving it an air of regal elegance.

Wellness and Leisure The Jiva Spa Offer a spectrum of authentic and traditional Indian wellness treatments and experiences in a stylish and soothing ambience. Drawing from ancient Indian healing wisdom and Ayurveda. Jiva Spa believes that a spa unfold a way of life wherein the life force is the bedrock of wellness. Taj Air Taking its legendary hospitality to an all-new level, Taj introduced Taj Air – an exclusively charter service that offers travelers higher levels of safety, efficiency and reliability in the comfort of their very own aircraft Taj Luxury Yacht

Take to the sea with all modern Comforts you need including three-air-conditioned bedrooms, a salon complete with a Bar and entertainment system. Taj Luxury Shopping Boulevard Louis Vuitton, Zegna, Moschino, Mont Blanc, Ravissant, Dia, and Joy Shoes among others, featuring exclusive, leather goods, men and woman’s clothing, accessories, scarves, exquisitely crafted watches, elegant designer jewellery and writing instruments. Safety And Security Taj Hotels Resorts and Palaces remains deeply committed towards the safety and security of all our patrons and staff.

Taj Hotels Resorts and Palaces is reinforcing security measures in place, with particular emphasis on our hotels in all key locations. The state of preparedness of their hotels is based on a process of continual liaison with the police and security agencies, by our hotel security staff. We work with our security consultants from Israel and have a process if continual improvement as new technology and training becomes available. Some of the Security Measures are : – Pneumatic Bollards – Turnstile – Reinforces Planters Training Report Training Schedule : 15th Nov – 20th Nov – Training Induction

20th Nov – 02nd Dec – Staff Cafeteria 03rd Dec – 16th Dec – Shamiana Service 17th Dec – 23rd Dec – Sea-Lounge Kitchen 24th Dec – 30th Dec – IRD Kitchen 31st Dec – 06th Jan – Butchery 07th Jan – 13th Jan – Shamiana Service 14th Jan – 20th Jan – Main Kitchen 21st Jan – 27th Jan – Front Office 28th Jan – 03rd Feb – Shamiana Service 04th Feb – 10th Feb – Housekeeping Tower 11th Feb – 03rd Mar – Housekeeping Palace 04th Mar – 10th Mar – Front Office 11th Mar – 17th Mar – Laundry 18th Mar – 07th Apr – Banquets 8th Apr – 21st Apr – Laundry Front Office Duration in the Department – 2 weeks

Weeks from – 21st Jan,13 – 27th Jan,13 Worked Under – Mrs. Pradnya Ingale (Asst. Guest Relations Manager) Mrs. Delphina (Asst to Executive Assistant Manager- Accommodations Mr. Mohit Gurnani) Mr. Viren D’sa ( Experience Manager ) Reporting Time – 7:30 – 4:30 Work Performed : 1. Preparation of TIC (Taj Inner circle ) form and filling them up, using details of the guest present in Fidelio. Taj Inner circle was for guests who have stayed in the hotel for more than 10 times. This card could be upgraded to Taj Gold, Taj Silver and Taj Platinum. – Updating guest folios on the system 2.

Preparing VVIP Passes for the staff , This Card was made for security purposes. Also when there is some International High profile Guest comes to the hotel, presence of this pass was compulsory for the staff who ever comes in contact with the guest. 3. Filling of Guest Complaints, Guests who have travelled in the previous hotel’s and had found something unpleasant about the room or bad about the service often leave’s a bad comment during checkout or through email and all these complaints are recorded in Taj Guest complaints Site which is accessible all over the world for the Taj front office.

These complaints are used by the front office staff to inform all the other departments that such guest’s are in the hotel and so and so are the likes & dislikes of the guest so please do the needful to make their stay pleasant in our hotel. E. g. – A guest is allergic to peanuts and in the previous Taj hotel they had gone instead of informing the staff, the guest was served with peanuts so to avoid such incidents. 3. Preparing DYKM Circulars ( Do You Know Me) – This circular is to inform everyone (all the staff) in the hotel that a high profile guest is in going to check-in the hotel and has certain likes & dislikes.

So do accordingly to make his stay pleasant in the hotel. Such guests have to be treated with proper care because they are a source of income to the hotel. if they get proper care and service once, it is obvious that the next time they visit the city it is for sure that they’ll visit the hotel again. 4. Printing and Submitting of Guest & VIP Guest Arrival Reports – These reports are stored in the Fidelio under reports section. These Reports have to submitted to the General Manager’s office for making Welcome Cards for the guests. These cards are printed and personally signed by the G. M for all the guest’s.

5. Sorting of 9 lakh reports – This reports are known as 9 lakhs report, also known as the Reg Card ( Registration Cards). These cards have all the necessary required details of the Guest such as the Xerox copy of the pan card, passport, driving license also of Visa’s if the guest is an international guest. 6. Slipping of Welcome Card’s into guest rooms – After the Welcome card is printed and signed by the G. M , it comes into the Front office for slipping them into the room. These Cards are they distributed into Suites, Palace & Tower according to the Guest name, and the details are looked into Fidelio.

SPECIAL OBSERVATIONS 10TH VISIT (RANGING FROM 5TH -15TH VISIT) 1 WELCOME LETTER FROM THE OPERATION MANAGER. 2 BOTTLE OF SPARKLING WINE. 3 UPG TO TAJ CLUB / EXECUTIVE SUITE (MIN 1 LEVEL) 25TH VISIT (RANGING FROM 24TH – 35TH VISIT) 1 WELCOME LETTER FROM THE OPERATION MANAGER. 2 BOTTLE OF SCOTCH. 3 UPG TO EXECUTIVE SUITE / LUXURY SUITE ( MIN 2 LEVEL) 50TH VISIT (RANGING FROM 49TH -70TH VISIT) 1 WELCOME LETTER FROM THE DEPUTY GENERAL MANAGER / OPERATIONS MANAGER. 2 BOTTLE OF PREMIUM SCOTCH. 3 UPG TO GRAND LUXURY SUITE WITH A JAGUAR AT DISPOSAL DURING THE ENTIRE STAY.

100TH VISIT (RANGING FROM 99TH -110TH VISIT) 1 WELCOME LETTER FORM THE GENERAL MANAGER / DEPUTY GENERAL MANAGER. 2 BOTTLE OF MOET DE CHANDON / DOM PERIGNON / BLUE LABEL. 3 UPG TO PRESIDENTIAL SUITE WITH BENTLEY AT DISPOSAL DURING THE ENTIRE STAY. House Keeping Tower – Duration in the Department – 1 weeks Weeks from – 4th Feb,13 – 10th Feb,13 Worked Under – Ms. Sheetal ( House Keeping Supervisor Tower Wing Mr. Vaibhav Patil ( Asst . House Keeping Supervisor Tower Wing Mr. Prahlad ( Housekeeper) Reporting Time – 7:30 – 4:00 Work Performed –

In Housekeeping department, all the HK staff had to report to work at 7:30 for a prayer. Then they are allotted a particular floor and rooms to be cleaned. I was placed under Mr. Prahlad, I had to help him in cleaning the rooms. Task performed by me where removing all the linen from the bed such as bed sheets, duvet cover, pillow cover, good night mats etc. And after removing, putting of fresh linen’s. Other work’s were Dusting of room, Placing Shaving kit, Toothbrush-toothpaste kit, Shampoo, Conditioner, Body lotions. Cleaning of mirror properly so that not a single stain remains on them.

Vacuuming of balcony and room, It should be properly done so that not a single piece of paper, hair or any foreign material remains on them, The room should be made as good as new. The staff cleans a room in less than 20 minutes, and makes sure that all the work allotted to him are completed within the allotted time. Magical Moments in Housekeeping – The Housekeeping staff creates unique experiences for the guests for their important occasions and makes it more special for the guest, Bee it a honeymoon, anniversary or any special occasion, they create an unforgettable experience for the guest.

The standards that need to be followed are as mentioned: STANDARD: Guest birthdays and anniversaries should be acknowledged by extending greetings and appropriate amenities to enhance brand loyalty and develop a relationship between Hotel and the guests. Public Area – Duration in the Department – 3 weeks Weeks from – 11th Feb,13 – 3rd Mar,13 Worked Under – Mrs. Renu Madhok (Executive Housekeeping Manager) Reporting Time – 7:30 – 4:00 Work Performed – In Public area, we had to work from 8:00 am till 12:00 am then 2 hours break then we had to report to Housekeeping office for the briefing .

Restaurants and Banquets were allotted to clean. In restaurants, the tables, Wine Racks, Side Skirts, Mirrors, Under the tables, Mirror frames, Show piece racks were to be cleaned. and in banquets the brackets are to be cleaned, the side skirts, the chandeliers are cleaned very carefully their glasses are removed, cleaned properly and then are put back again. The Banquets are vacuumed properly so that not a single foreign material remains on the floors such as paper, withered flower petals, pins etc. Before every banquet function, the banquet hall thoroughly checked to see that the hall is properly cleaned

Conference floors were also allotted to clean , in these floors we had to clean the side skirts, the frames, paintings which were to be cleaned very carefully, the tables, the chairs, the cupboards, the Television set, the Computer, the Air conditioner skirts etc. Areas cleaned under public area were Rendezvous, Ballroom, Crystal room, Golden room 1 & 2, Emerald – Jade, Sapphire, Gateway & Princess room under banquets and Souk, Zodiac grill, Starboard, Golden Dragon, Wasabi by morimoto, & Harbour Bar under restaurants. Laundry

Duration in the Department – 3 weeks Weeks from – 11th Mar,13 – 17th Mar,13 8th Apr,13 – 21st Apr,13 Worked Under – Mr. Dheeraj ( Laundry Supervisor) Reporting Time – 7:30 – 4:00 Work Performed – Segregating of Pillow covers into palace and tower. Segregating of napkins and Placing of napkin for ironing in the D-Hooge Roller. untangling of Duvet covers. and placing them in the big iron roller. Segregating of Goodnight mats and placing them for ironing. Segregating of ironed napkins and placing differently as per banquets and restaurants.

Segregating of Bath Towels, hand towels, face towels, Shower mats. Placing Scarf’s for ironing. Food And Beverage Restaurant – Shamiana Duration in the Department – 4 weeks Weeks from – 3rd Dec,12 – 16th Dec,12 7th Jan,13 – 13th jan,13 28th Jan,13 – 3rd Feb,13 Worked Under – Mr. Hemang Parmar ( Restaurant Manager) Mr. Raj Shetty ( Asst. Rest Manager) Mr. Melwin ( Asst. Rest manager) Reporting Time – 7:00 am – 5:30-6:00pm Charges – a. – Breakfast- Rs. 1500 b. Lunch – Rs. 2900 c. Weekend Brunch – Rs. 3500 Work Performed – Reporting to work at 7:00am to attend the briefing.

I was allotted the Toast station for the breakfast as well a to look after the Buffet and egg station simultaneously. I had to toast White and Brown ( whole wheat) breads. and also to deliver it to guest tables. The breakfast timing was from 6:00am to 10:00am. I was also giving the work of handling Juice counter and also to take various types of juice on the salver and ask the guest if they would like some. After the breakfast we had to clear the toast counter, as well as the buffet and clear the whole buffet table. Then we had to do the setup for the lunch buffet.

For lunch we had to go and do the pick up from gardemanger for the cold food and Pastry for the desserts. The starting of the buffet were all the cold food, salads and to make it look appealing there were 3 food carvings were placed and in the weekend instead of food carvings a big ice carving was placed, which was made my Chef from gardemanger. Then there were Main course kept and then the desserts at another table. The Lunch timing was from 1:00pm to 2:30pm. After which the whole buffet was cleared, the remaining food was all either eaten by the staff or disposed off. The carving were sent back to gardemanger.

On Thursday, Friday, Saturday and Sunday we were sent to Aquarius after 5:00 to do the Barbeque setup, for the barbeque setup, we had to bring Ice, and barbeque plates and do a complete stall setup for it. and The Aquarius is only for the resident guests and the Barbeque Stall only opens during Winter season. Banquets Duration in the Department – 3 weeks Weeks from – 18rd Mar,13 – 9th Apr,13 Worked Under – Mr. Javed Deshmukh Mr. Urvan Talati Mr. Mohit Vichare Reporting Time – 7:00 am – Work Performed – Filling up of the trolley with all the items required for the Tea and coffee service.

Putting up of the frill on the table for Tea and coffee setup. Doing Tea -Coffee setup, placing of all the items on the table and all the extra ones under the table. making of tea & coffee according to the guest demands. Setting up of the Buffet Counter, Doing clearance, Setting up of covers on the table Setting up of table for Sit down Service and doing sit down service for the guests. Handled a Tea – Coffee Service of 150-200 guests in Golden Room all alone because the banquet’s was too busy and every staff was busy in some other banquets. For different function, different types of setup’s and decorations were used.

Events happened in the following days were IIT Bombay- Washington University, Rotary of Mumbai, ASNO ( Asiatic Society of Neuro-Oncology ), Engagement and Wedding. Food Production Staff Cafeteria – Duration in the Department – 2 weeks Weeks from – 20th Nov,12 – 2nd Dec,12 Worked Under – Mr. Sakharam Patil (Head Chef) Mr. Sameer (Asst. Head Chef) Reporting Time – 7:00 am – 3:00pm Work Performed – Reporting to work was at 7 , Started with chopping of Onions. Chopped 4 crates of ladyfingers alone, took 3 hours for the work, Chopped Cucumbers. Chopped carrots, Tomatoes, Bottle gourd.

Peeled carrots, Bottle gourd, cucumbers. Helped in preparation of Paneer tikka, Chicken Cutlets, Kulfi, Veg Korma, Mix Vegetables, Chicken Kheema. Made Papad. Marinated Chicken with tandoori masala for Midnight snacks. Sea Lounge Kitchen Duration in the Department – 1 weeks Weeks from – 20th Nov,12 – 2nd Dec,12 Worked Under – Mr. Harpreet Singh ( Asst. Head Chef ) Mr. Agashya ( Head Chef) Reporting Time – 7:00 am – 3:00pm Work Performed – Chopping of fruits, Making of Akuri ( A dish which is similar to Indian Egg-Bhurji but in akuri Onions and Ginger and garlic paste is also used).

Prepared Tar tare Sauce. Chef Harpreet was very good as well as persuasive, he wanted me to grasp each and every thing that I can from his restaurant, but the same was not seen in the Head Chef, he was avoiding me on giving any work instead was just telling me to get things from other departments such as fruits, bacon etc. But because of Chef Harpreet I was able to learn many things such as Presentation, which he says is the Important part of plating of food which is indeed true, learnt how to make chat items of all kinds, Made roastee, frying of fish.

Made French toast. Prepared Hollandaise sauce. Also the area your working at should always be kept neat and tidy. I. R. D Kitchen ( In-Room Dining) Duration in the Department – 1 weeks Weeks from – 24th Dec,12 – 30th Dec,12 Worked Under – Chef Daruwalla ( Head Chef ) Chef Apurva ( Head Chef ) Reporting Time – 12:00 pm – 8:00pm Work Performed – Every day after coming to work i had to go and check the Walk-In, just in case if the walk in is dirty I had to clean it and place everything properly, and see if the tagging of all the food items are properly done or not.

Cleaning An Roasting of Bacon – Everyday around 14 packets of bacon are cleaned and roasted for IRD as well as Shamiana restaurant and Sea Lounge at the IRD Kitchen. These bacon are cleaned and all the fat are removed and they are placed on a butter paper properly aligned in a Steel tray and kept in the oven. after around 15 minutes they are removed and the juice is separated from the bacon and the bacon is ready. Making of Sausages – Pork and chicken sausages were made and while making these sausages, little amount of oil is used on them or else it will either burn them or change the taste of the sausage.

Prepared akuri, porridge, Bechamel sauce and Pan Cake Batter. Butchery Duration in the Department – 1 weeks Weeks from – 31st Dec 12 – 6th Jan 13 Worked Under – Mr. Vishwanath (Head Chef) Mr. Pranay ( Asst. Head Chef) Reporting Time – 8:30 am – 4:00pm Work Performed – – De-skinning of Chicken, Cutting of Chicken, Removing wings, Separating Chicken breasts and from chicken breasts, removing chicken supreme. Making chicken tikka pieces. Preparing chicken kheema. – Tagging and Packing of Different meat products. – Making Lamb racks. – Preparing beef fillets, beef heads.

– De-veining of prawns and removing of its outer shell. – Learnt to De-skin and clean chicken in less than 5-minutes. Main Kitchen Duration in the Department – 1 weeks Weeks from – 14th Jan, 13 – 20th Jan, 13 Worked Under – Chef Sagar Chef Ramu Chef Farhan Reporting Time – 9:00 am – 6:00pm Work Performed – Worked under Non-Veg and Entremets Section. Preparing Cheese chilly tartlets. Making bechamel Sauce. Chopping of Olives and Slicing of Onions. Preparing lasagna Frying of Fish, Preparing Chicken Cutlets, Preparing Chicken Tikka, Frying of Chicken. Stacking of all the food properly in the Walk-in.

Preparing Cheese wontons, Pepper Jalapenos, Lamb Cutlets, Chicken tikka, Veg Hariyali Kebab, Fish pepper. Q. How different was your on Job training different from the theoretical inputs given in the college ? And what is your learning outcome of this ? A. From my entire industrial training exposure, I have gained more knowledge about the hotel industry and its functions. Learning things in theory and applying them in real life is totally different, when it comes to applying them in situations makes them 10 times harder. And when you are facing problems it makes you learn quicker and makes you remember things better.

Also, The hotel Industry Changes very quickly, just like the Technology Industry, Hotel industry also keeps on changing . Therefore, Colleges should be well connected to what’s the new thing that’s happening in the Hotel and what all new technologies are being used and what all old things are removed and instead new thing that are implemented in the hotel. So that Student’s should well prepared while going to the industry and on implementing them. So my learning outcome from this Industrial training is that I can handle any situation easily with the theoretical as well practical knowledge that I have acquired.

Also learning about new things has increased my thinking capability, on how a hotel works and how you have to generate revenue through your speaking ability to keep your source of income alive. Q . Which is Your Chosen Department and How do you propose to be the best in department ? A. My chosen department is Front Office. Only because from Day-1, I had a special interest in this part of the hotel industry. And after acquiring a particular set of practical knowledge, now I have to just work on improving it better so that when the time comes on applying it into use I can do way more better than what i did in my Industrial Training.

Also the Hotel keeps on changing so i have to very well in touch with what’s going around the hotel industry so as to be aware of what all new methods and technologies are used. SUGGESTIONS FOR IMPROVEMENT Just like the airlines have an Online boarding pass through an E-Ticket, in a similar way, the hotel could have a check-in form online, at the time of their reservation after the payment has been settled, so that they are not kept waiting for manually filling the form and wasting time. This can be done with the existing TIC guests as the hotel already has all their

information. As a similar process is already been carried out for repeat clientele, this should be done for first timers as well, to save time. My second suggestion is that, industrial trainees should be given some more exposure along with some responsibility under a seniors guidance to get better learning experience. My overall experience has been great at the Taj Mahal Palace, Mumbai. The managers and the working staff have played a major role in my development and working as an industrial trainee at the Taj Mahal Palace, Mumbai. Thank You.

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