11

INDUSTRIAL TRAINING REPORTINDUSTRIAL TRAINING REPORTONON

TTAJ AJ RESIDENCY AURANGABADRESIDENCY AURANGABAD

MADE BY-MADE BY-

22

ACKNOWLEDGEMENTACKNOWLEDGEMENT

TAJ OVERVIEWTAJ OVERVIEW

INTRODUCTIONINTRODUCTION

FOOD PRODUCTIONFOOD PRODUCTION

CONCLUSIONCONCLUSION

33

DECLARATIONDECLARATION

This report was compiled during the industrial training, an integralThis report was compiled during the industrial training, an integral

Component of Component of 1ST1ST year curriculum of the BACA, completed at Hotelyear curriculum of the BACA, completed at HotelTAJ RESIDENCY AURANGABADTAJ RESIDENCY AURANGABAD from 14from 14thth May 2012 to 8May 2012 to 8thth JulyJuly

2012.2012.

PLACE- SIGN-PLACE- SIGN-

44

DATE-DATE-

 ACKNOWL ACKNOWLEDGEMENEDGEMENTT

With a deep sense of satisfaction and gratitude to Training Manager &With a deep sense of satisfaction and gratitude to Training Manager &

Head of Department along with staff members of, I wish to place onHead of Department along with staff members of, I wish to place on

records that the training was imparted in a highly congenial atmosphererecords that the training was imparted in a highly congenial atmosphere

true to the reputation of Hotel TAJ RESIDENCY AURANGABAD hastrue to the reputation of Hotel TAJ RESIDENCY AURANGABAD has

been of immense value to me and it will be my endeavor to put intobeen of immense value to me and it will be my endeavor to put into

practice all that I have learnt to sharpen my skills and develop mypractice all that I have learnt to sharpen my skills and develop my

personality.personality.

It is because of their ardent and consistent efforts I was able toIt is because of their ardent and consistent efforts I was able to

imbibe so much imbibe so much which was not possible which was not possible in such short timin such short time. e. The trainingThe training

has helped me to inculcate the right kind of skills, knowledge andhas helped me to inculcate the right kind of skills, knowledge and

attitude to make a career as a successful hotelier.attitude to make a career as a successful hotelier.

55

TTAJ over AJ over viewview

MANAGEMENTMANAGEMENT

Mr.Raymond BicksonMr.Raymond Bickson

Managing Director & CEOManaging Director & CEO

Mr.AnilP. GoelMr.AnilP. Goel

Executive Director - FinanceExecutive Director - Finance

Mr. Abhijit MukerjiMr. Abhijit Mukerji

Executive Director - Hotel OperationsExecutive Director - Hotel Operations

Mr. Mehernosh S. KapadiaMr. Mehernosh S. Kapadia

Executive Director - Corporate AffairsExecutive Director - Corporate Affairs

66

Ms. Deepa Misra HarrisMs. Deepa Misra Harris

Sr. Vice PresidentSr. Vice President

Sales & MarketingSales & Marketing

Mr. Prakash V. ShuklaMr. Prakash V. Shukla

Sr. Vice President Technology &Sr. Vice President Technology &

Chief Information Officer Chief Information Officer 

Mr. H.N. ShrinivasMr. H.N. Shrinivas

Sr. Vice President - Human ResourcesSr. Vice President - Human Resources

Mr. Kanak KothariMr. Kanak Kothari

Vice PresidentVice President

ProjectsProjects

Mr. Veer Vijay SinghMr. Veer Vijay Singh

Chief Operating Officer - Upper Chief Operating Officer - Upper Upscale HotelsUpscale Hotels

Ms. Jyoti NarangMs. Jyoti Narang

Chief Operating Officer - Luxury DivisionChief Operating Officer - Luxury Division

Taj Hotels Resorts and PalacesTaj Hotels Resorts and Palaces

Mr. P. K. MohankumarMr. P. K. Mohankumar

Chief Operating Officer - Gateway BrandChief Operating Officer - Gateway Brand

Mr. Prabhat PaniMr. Prabhat Pani

Chief Executive Officer Chief Executive Officer 

Roots Corporation LimitedRoots Corporation Limited

Mr. Yannick PouponMr. Yannick Poupon

Chief Operating Officer Chief Operating Officer 

Taj Luxury InternationalTaj Luxury International

Mr. Beejal DesaiMr. Beejal Desai

Vice President - Legal & Company Vice President - Legal & Company Secretary.Secretary.

77

Mr. Raymond BicksonMr. Raymond Bickson

Managing Director & Chief Executive OfficerManaging Director & Chief Executive Officer

Raymond Bickson's experience in hospitality spans thirty years and four continents. InRaymond Bickson's experience in hospitality spans thirty years and four continents. InJanuary 2003, Mr. Bickson moved to India and joined the Board as Executive Director &January 2003, Mr. Bickson moved to India and joined the Board as Executive Director &Chief Operating Officer of Taj Luxury Hotels, overseeing the operations of all luxuryChief Operating Officer of Taj Luxury Hotels, overseeing the operations of all luxuryproperties and playing a key role in the global expansion and development of future hotels.properties and playing a key role in the global expansion and development of future hotels.He assumed the role as Managing Director & Chief Executive Officer of The Indian HotelsHe assumed the role as Managing Director & Chief Executive Officer of The Indian HotelsCompany Limited in July 2003.Company Limited in July 2003.

Mr. Bickson brings extensive international hotel experience to the Taj Group in operationsMr. Bickson brings extensive international hotel experience to the Taj Group in operationsand management. He most recently served fifteen years as the Vice President & Generaland management. He most recently served fifteen years as the Vice President & GeneralManager of The Mark in New York for The Rafael Group Hoteliers Monaco and with theManager of The Mark in New York for The Rafael Group Hoteliers Monaco and with theMandarin Oriental Hotel Group. His career includes a variety of management assignmentsMandarin Oriental Hotel Group. His career includes a variety of management assignmentsfor over ten years with Regent International Hotels in New York, Chicago, Dallas, Puertofor over ten years with Regent International Hotels in New York, Chicago, Dallas, PuertoRico, Melbourne and Shanghai, as well as training at some of the world's most renownedRico, Melbourne and Shanghai, as well as training at some of the world's most renownedhotels as the Hotel Plaza Athenee Paris, Le Montreux Palace Switzerland and the Kahalahotels as the Hotel Plaza Athenee Paris, Le Montreux Palace Switzerland and the KahalaHilton Hawaii.Hilton Hawaii.

An American national, Mr. Bickson attended the École Hôtelière Lausanne in SwitzerlandAn American national, Mr. Bickson attended the École Hôtelière Lausanne in Switzerlandand Advanced Management Programme at Harvard Business School. He was voted one of and Advanced Management Programme at Harvard Business School. He was voted one of the Top 10 Best Hotel Managers by Leaders Magazine from 1997-2002. Mr. Bickson is athe Top 10 Best Hotel Managers by Leaders Magazine from 1997-2002. Mr. Bickson is aMember of the World Travel & Tourism Council (WTTC), International Business LeadersMember of the World Travel & Tourism Council (WTTC), International Business LeadersForum (IBLF) and is an advisory board member of The Leading Hotels of The WorldForum (IBLF) and is an advisory board member of The Leading Hotels of The World(LHW), Cornell Hotel School Centre for Hospitality Research and Ecole Hoteliere de(LHW), Cornell Hotel School Centre for Hospitality Research and Ecole Hoteliere deLausanne in Switzerland.Lausanne in Switzerland.

88

Mr. Anil P. GoelMr. Anil P. Goel

Executive Director - FinanceExecutive Director - Finance

Anil Goel is charged with the task of overseeing the Taj Group's Finance, Mergers andAnil Goel is charged with the task of overseeing the Taj Group's Finance, Mergers andAcquisitions, Purchase and Legal & Secretarial functions. With over 28 years of experienceAcquisitions, Purchase and Legal & Secretarial functions. With over 28 years of experiencein the Tata Group in various financial roles, including Chief Finin the Tata Group in various financial roles, including Chief Financial Officer of Tata Tea, heancial Officer of Tata Tea, hebrings a unique understanding of fiscal responsibility to Taj. Anil is also a Non-Executivebrings a unique understanding of fiscal responsibility to Taj. Anil is also a Non-ExecutiveDirector in Taj GVK Limited, amongst others.Director in Taj GVK Limited, amongst others.

Anil graduated in Honors from Shri Ram College of Commerce in Delhi and is a CharteredAnil graduated in Honors from Shri Ram College of Commerce in Delhi and is a CharteredAccountant.Accountant.

Mr. Abhijit MukerjiMr. Abhijit Mukerji

Executive Director - Hotel OperationsExecutive Director - Hotel Operations

Abhijit Mukerji oversees hotel operations of the Taj Hotels Resorts and Palaces whichAbhijit Mukerji oversees hotel operations of the Taj Hotels Resorts and Palaces whichincludes Taj Luxury Hotels - India and International, Taj Business Hotels, Taj Leisureincludes Taj Luxury Hotels - India and International, Taj Business Hotels, Taj LeisureHotels, Taj Spas, Taj Trade and Transport and Inditravels.Hotels, Taj Spas, Taj Trade and Transport and Inditravels.

A career hotelier, Mr. Mukerji's experience spans 22 years and four continents. He has spentA career hotelier, Mr. Mukerji's experience spans 22 years and four continents. He has spentalmost 10 years as a General Manager and run several hotels that have won internationalalmost 10 years as a General Manager and run several hotels that have won internationalacclaim under his stewardship. His last assignment was as Chief Operating Officer - Tajacclaim under his stewardship. His last assignment was as Chief Operating Officer - TajLuxury Hotels, India.Luxury Hotels, India.

99

Mr. Mukerji is an alumnus of Cornell (ESSEC) and Harvard Business School (GMP), andMr. Mukerji is an alumnus of Cornell (ESSEC) and Harvard Business School (GMP), andhas a flair for European languages.has a flair for European languages.

Mr. Mehernosh S. KapadiaMr. Mehernosh S. Kapadia

Executive Director - Corporate AffairsExecutive Director - Corporate Affairs

Mr. Mehernosh S. Kapadia holds a Diploma in Travel management and has served the TajMr. Mehernosh S. Kapadia holds a Diploma in Travel management and has served the TajGroup of hotels in a variety of managerial positions. He has considerable experience of overGroup of hotels in a variety of managerial positions. He has considerable experience of over31 years in handling various issues with the Central and State Governments and Municipal31 years in handling various issues with the Central and State Governments and MunicipalAuthorities.Authorities.

He is also the Chairman of Taj Air Ltd and holds Directorships in Taj SATS Air CateringHe is also the Chairman of Taj Air Ltd and holds Directorships in Taj SATS Air CateringLimited, Tata Realty & Infrastructure Limited and Limited, Tata Realty & Infrastructure Limited and Ewart Investments Limited.Ewart Investments Limited.

Ms. Deepa Misra HarrisMs. Deepa Misra Harris

Sr. Vice President, Sales and MarketingSr. Vice President, Sales and Marketing

Deepa Misra Harris, Senior Vice President - Sales & Marketing, successfully leads andDeepa Misra Harris, Senior Vice President - Sales & Marketing, successfully leads andenhances critical sales and marketing initiatives in India and abroad for the Taj Group of enhances critical sales and marketing initiatives in India and abroad for the Taj Group of hotels.hotels.

Deepa oversees the sales and marketing function for Taj Group of hotels worldwideDeepa oversees the sales and marketing function for Taj Group of hotels worldwideencompassing the worldwide sales force, distribution, central reservations, brand marketing,encompassing the worldwide sales force, distribution, central reservations, brand marketing,public relations, social media, marketing communications and advertising. She has spent 28public relations, social media, marketing communications and advertising. She has spent 28

1010

years with Taj Group and was Vice President Marketing prior to taking on this role inyears with Taj Group and was Vice President Marketing prior to taking on this role inDecember 2011. She is the only specialist to have served separately as Vice President SalesDecember 2011. She is the only specialist to have served separately as Vice President Salesand Vice President Marketing before taking the lead job to oversee both functions. She hasand Vice President Marketing before taking the lead job to oversee both functions. She hasworked across most markets in India and abroad and has worked across most markets in India and abroad and has played an integral role in the growthplayed an integral role in the growthof Taj, including the recent Brand Architecture exercise and the roll-out of the new Vivantaof Taj, including the recent Brand Architecture exercise and the roll-out of the new Vivantaby Taj and Gateway brands.by Taj and Gateway brands.

She is also on the board of several group companies such as Taj GVK Hotels and ResortsShe is also on the board of several group companies such as Taj GVK Hotels and ResortsLimited and PIEM Hotels Limited and others as well. She also represents Taj in variousLimited and PIEM Hotels Limited and others as well. She also represents Taj in variousindustry organizations such as Hotel Association of India, Experience India Society andindustry organizations such as Hotel Association of India, Experience India Society andMarketing advisory board of Leading Hotels of the World amongst many others.Marketing advisory board of Leading Hotels of the World amongst many others.

She holds a graduation degree in English from Delhi University's Lady Sriram college, oneShe holds a graduation degree in English from Delhi University's Lady Sriram college, oneof India's top colleges along with a masters degree in English and also Massof India's top colleges along with a masters degree in English and also MassCommunications.Communications.

Mr. Prakash V. ShuklaMr. Prakash V. Shukla

Sr. Vice President, Technology and Chief Information OfficerSr. Vice President, Technology and Chief Information Officer

With over 20 years experience in With over 20 years experience in the information technology industry, Prakash Shukla bringsthe information technology industry, Prakash Shukla bringsvaluable expertise to the expanding network of Taj Hotels. He is currently responsible forvaluable expertise to the expanding network of Taj Hotels. He is currently responsible fortotal IT deployments at the Taj Group and is on MD's management committee. With atotal IT deployments at the Taj Group and is on MD's management committee. With abackground in some of the industry's most venerable corporations-Unisys / Sperry and IBM-background in some of the industry's most venerable corporations-Unisys / Sperry and IBM-Prakash has provided IT solutions for numerous clients: Morgan Stanley, Goldman Sachs,Prakash has provided IT solutions for numerous clients: Morgan Stanley, Goldman Sachs,Citigroup, and Solomon Smith Barney.Citigroup, and Solomon Smith Barney.

An American national, Mr. Shukla is a graduate of Rutgers University with degrees inAn American national, Mr. Shukla is a graduate of Rutgers University with degrees inElectrical Engineering and English, and New York Polytechnic University with a Master'sElectrical Engineering and English, and New York Polytechnic University with a Master'sdegree in Computer Science. Mr. Shukla attended the Advanced Management Program atdegree in Computer Science. Mr. Shukla attended the Advanced Management Program atHarvard Business School.Harvard Business School.

1111

Mr. H.N. ShrinivasMr. H.N. Shrinivas

Sr. Vice President - Human ResourcesSr. Vice President - Human Resources

Mr. Shrinivas has over 30 years of experience in the field of Human Resources. He holds aMr. Shrinivas has over 30 years of experience in the field of Human Resources. He holds aMasters Degree in Social Work from the National Institute of Social Sciences, Bangalore,Masters Degree in Social Work from the National Institute of Social Sciences, Bangalore,and a Masters in Industrial Law from Bangalore University.and a Masters in Industrial Law from Bangalore University.

Mr. Shrinivas has also done an Advance Management Programme - Mr. Shrinivas has also done an Advance Management Programme - Cornell University, HRDCornell University, HRDfacilitator's programme on Change Management at National Training Laboratory,facilitator's programme on Change Management at National Training Laboratory,Washington D.C., U.S.A, and has trained in Kaizen, JIT, Lean Management at KaizenWashington D.C., U.S.A, and has trained in Kaizen, JIT, Lean Management at KaizenInstitute, Tokyo, Japan.Institute, Tokyo, Japan.

Mr. Shrinivas has worked for 18 years with the Taj in Human Resources, Learning &Mr. Shrinivas has worked for 18 years with the Taj in Human Resources, Learning &Development and Business Excellence functions. After leaving the Taj in 2002, he headedDevelopment and Business Excellence functions. After leaving the Taj in 2002, he headedthe HR function in BPL and subsequently Tata Tea. His last assignment before joining usthe HR function in BPL and subsequently Tata Tea. His last assignment before joining uswas with Hewlett Packard Global Delivery India Centre as Dwas with Hewlett Packard Global Delivery India Centre as Director, Human Resources.irector, Human Resources.

Mr. Kanak KothariMr. Kanak Kothari

Vice PresidentVice President

ProjectsProjects

Mr. Kanak Kothari is an Engineering Graduate with over 26 Mr. Kanak Kothari is an Engineering Graduate with over 26 years of experience in the fieldyears of experience in the fieldof Engineering, Design and Project Management. He is a Fellow oof Engineering, Design and Project Management. He is a Fellow of the Institution of f the Institution of Engineers, Chartered Engineers and practicing Project Management professional.Engineers, Chartered Engineers and practicing Project Management professional.

1212

He began his career as a Project Engineer in Union Carbide-India and later worked for moreHe began his career as a Project Engineer in Union Carbide-India and later worked for morethan 20 years on various assignments in different countries for the design, construction andthan 20 years on various assignments in different countries for the design, construction andproject management of hotels, hospitals and luxury residences specializing in high riseproject management of hotels, hospitals and luxury residences specializing in high risestructures.structures.

He also worked in the field of Scientific Research on condition He also worked in the field of Scientific Research on condition monitoring of rotatingmonitoring of rotatingequipments and improving practices of predictive equipments and improving practices of predictive maintenance.maintenance.

Prior to Taj, he was working as a Chief Operating Officer of a large construction company inPrior to Taj, he was working as a Chief Operating Officer of a large construction company inthe Middle East.the Middle East.

He joined Taj in Oct 2009 He joined Taj in Oct 2009 as Vice President - Projects.as Vice President - Projects.

Mr. Veer Vijay SinghMr. Veer Vijay Singh

Chief Operating Officer - Upper Upscale HotelsChief Operating Officer - Upper Upscale Hotels

As the Chief Operating Officer of the Taj Group-Upper Upscale Hotels, Veer Vijay Singh isAs the Chief Operating Officer of the Taj Group-Upper Upscale Hotels, Veer Vijay Singh isresponsible for the Operations and Overall Performance of 36 hotels in 26 locations spreadresponsible for the Operations and Overall Performance of 36 hotels in 26 locations spreadacross seven (7) countries.across seven (7) countries.

In a career span of 33 years with the Taj, he has had a wide experience in Food & BeverageIn a career span of 33 years with the Taj, he has had a wide experience in Food & BeverageOperations and has been a General Manager for over 17 years at Taj Hotels in Hyderabad,Operations and has been a General Manager for over 17 years at Taj Hotels in Hyderabad,Calcutta & Sri Lanka. Prior to this assignment Veer Vijay was the Director Operations of Calcutta & Sri Lanka. Prior to this assignment Veer Vijay was the Director Operations of TAJGVK hotels & Resorts Pvt. Ltd and General Manager of Taj Krishna. During his tenureTAJGVK hotels & Resorts Pvt. Ltd and General Manager of Taj Krishna. During his tenurehe has been responsible for the growth & expansion of TAJGVK Hotels in Chandigarh,he has been responsible for the growth & expansion of TAJGVK Hotels in Chandigarh,Chennai & Hyderabad.Chennai & Hyderabad.

He has graduated from IHMCT&N, New Delhi and he had the opportunity of further honingHe has graduated from IHMCT&N, New Delhi and he had the opportunity of further honinghis skills by attending training programmes conducted by CORNELL/N.U.S- Singapore,his skills by attending training programmes conducted by CORNELL/N.U.S- Singapore,INSEAD & Harvard. Veer Vijay has played a stellar role in promoting tourism in the State of INSEAD & Harvard. Veer Vijay has played a stellar role in promoting tourism in the State of Andhra Pradesh as he has been the President of Hotels & Restaurants Association of A.P forAndhra Pradesh as he has been the President of Hotels & Restaurants Association of A.P for

1313

6 terms and has been Director with A.P.Tourism Development Corporation, Institute of 6 terms and has been Director with A.P.Tourism Development Corporation, Institute of Hotel Management, National Institute of Tourism and Hospitality Management, ConvenerHotel Management, National Institute of Tourism and Hospitality Management, Convenerfor Tourism Promotion in CII - AP Chapter, Vice President - SIHRA & Executivefor Tourism Promotion in CII - AP Chapter, Vice President - SIHRA & ExecutiveCommittee member of FHRAI.Committee member of FHRAI.

His values, passion & loyalty towards his work and his Forte of building relationships,His values, passion & loyalty towards his work and his Forte of building relationships,makes him who he is today.makes him who he is today.

Ms. Jyoti NarangMs. Jyoti Narang

Chief Operating Officer - Luxury DivisionChief Operating Officer - Luxury DivisionTaj Hotels Resorts and PalacesTaj Hotels Resorts and Palaces

Jyoti Narang began her career with the Taj group in 1982 and has since handled a variety of Jyoti Narang began her career with the Taj group in 1982 and has since handled a variety of portfolios across the chain, from sales and portfolios across the chain, from sales and marketing to operations. She is currently the marketing to operations. She is currently the Chief Chief Operating Officer of the Luxury Division of Taj Hotels Resorts and Palaces and is in chargeOperating Officer of the Luxury Division of Taj Hotels Resorts and Palaces and is in chargeof the overall performance and expansion of the division.of the overall performance and expansion of the division.

Jyoti started off as a sales executiveJyoti started off as a sales executive (in Sales)(in Sales) with Taj Hotels in Delhi and was part of thewith Taj Hotels in Delhi and was part of thelaunch of Taj Palace, New Delhi. In 1996, she took charge of marketing for the entire Tajlaunch of Taj Palace, New Delhi. In 1996, she took charge of marketing for the entire TajGroup of Hotels before moving into operations in 2003. Seeing an opportunity in businessGroup of Hotels before moving into operations in 2003. Seeing an opportunity in businesstourism on the back of a growing economy, Jyoti developed the concept of 'Urban Revival'tourism on the back of a growing economy, Jyoti developed the concept of 'Urban Revival'for the new age Business Hotels for Taj. She served as the Chief Operating Officer of Tajfor the new age Business Hotels for Taj. She served as the Chief Operating Officer of TajBusiness Hotels for India and abroad in 2003. She then moved on to manage the operationsBusiness Hotels for India and abroad in 2003. She then moved on to manage the operationsof Taj Leisure Hotels in 2006. As the Chief Operating officer of this division, she wasof Taj Leisure Hotels in 2006. As the Chief Operating officer of this division, she wasinstrumental in pioneering the launch of Taj Safaris a unique concept which offers adventureinstrumental in pioneering the launch of Taj Safaris a unique concept which offers adventureenthusiasts a distinctive, interpretive wildlife experience.enthusiasts a distinctive, interpretive wildlife experience.

In 2008, Jyoti was appointed as the Chief Operating Officer of The Gateway Hotels, the newIn 2008, Jyoti was appointed as the Chief Operating Officer of The Gateway Hotels, the newupscale brand of the Taj, and was actively involved in developing the concept and launchingupscale brand of the Taj, and was actively involved in developing the concept and launchingthe brand with an aim to be present in all economic and commercial hubs in India. The brandthe brand with an aim to be present in all economic and commercial hubs in India. The brandis a first of its kind and was created to cater to the needs of the modern contemporaryis a first of its kind and was created to cater to the needs of the modern contemporarytraveller.traveller.

1414

Jyoti obtained her B.A. in Economics from Lady Shri Ram College, New Delhi and went onJyoti obtained her B.A. in Economics from Lady Shri Ram College, New Delhi and went onto complete her M.B.A in Finance from the Faculty of Management in Delhi. Over the years,to complete her M.B.A in Finance from the Faculty of Management in Delhi. Over the years,she has attended various marketing and management programmes from reputed institutes likeshe has attended various marketing and management programmes from reputed institutes likethe Wharton School of Management and the International Institute for Managementthe Wharton School of Management and the International Institute for ManagementDevelopment in Lausanne, Switzerland.Development in Lausanne, Switzerland.

Jyoti has always worked at maintaining the company's strong identification with India, evenJyoti has always worked at maintaining the company's strong identification with India, evenas it enhances itself as a global brand. Jyoti was named as the most powerful woman in theas it enhances itself as a global brand. Jyoti was named as the most powerful woman in thetravel industry worldwide by Travel Agent, a leading US national newsweekly magazine of travel industry worldwide by Travel Agent, a leading US national newsweekly magazine of the travel industry. She was selected for her influence and contribution to the travel industrythe travel industry. She was selected for her influence and contribution to the travel industryand is the only Indian to be named in the prestigious list.and is the only Indian to be named in the prestigious list.

Mr. P.K.MohankumarMr. P.K.Mohankumar

Chief Operating OfficerChief Operating OfficerGateway BrandGateway Brand

Mr. P. K. Mohankumar has over 35 years of experience in hotel operations with the TajMr. P. K. Mohankumar has over 35 years of experience in hotel operations with the TajHotels, Resorts and Palaces. His career commenced with the flagship hotel - Taj MahalHotels, Resorts and Palaces. His career commenced with the flagship hotel - Taj MahalPalace and Towers, Mumbai. To add to his extensive portfolio, ranging from green fieldPalace and Towers, Mumbai. To add to his extensive portfolio, ranging from green fieldlaunches, turn around assignments and international postings in USA and South Asia is hislaunches, turn around assignments and international postings in USA and South Asia is hisextensive training and exposure in luxury, upper upscale and mid market hotels in Europeextensive training and exposure in luxury, upper upscale and mid market hotels in Europeand Far East. Has enriched his acumen in the management and leadership of the hospitalityand Far East. Has enriched his acumen in the management and leadership of the hospitalitysphere holding key positions as Area Director and General Manager of luxury, business andsphere holding key positions as Area Director and General Manager of luxury, business andleisure hotels which have won several accolades for excellence.leisure hotels which have won several accolades for excellence.

Mr.Mohankumar is an alumnus of Institute of Hotel Management, Mumbai and hasMr.Mohankumar is an alumnus of Institute of Hotel Management, Mumbai and hasparticipated in several senior leadership workshops conducted by Harvard Business School,participated in several senior leadership workshops conducted by Harvard Business School,Michigan University, USA, Cornell University, Singapore and IIM, Ahmedabad. In the lastMichigan University, USA, Cornell University, Singapore and IIM, Ahmedabad. In the lastTwenty years as General Manager, he has won numerous accolades and his keyTwenty years as General Manager, he has won numerous accolades and his keyaccomplishments are chairing as a Vice Chancellor - Baillage de Bangalore, Chaine desaccomplishments are chairing as a Vice Chancellor - Baillage de Bangalore, Chaine desRotisseurs, Chairman for the Tourism Task force - Bangalore Chambers of Commerce &Rotisseurs, Chairman for the Tourism Task force - Bangalore Chambers of Commerce &

1515

Industries, Excom Member of SHIRA, and Executive Member & Chairman of Tourism &Industries, Excom Member of SHIRA, and Executive Member & Chairman of Tourism &Hospitality Sub committee - FICCI Karnataka State Council.Hospitality Sub committee - FICCI Karnataka State Council.

Currently, he is the Chief Operating Officer of the Gateway brand of the Taj HotelsCurrently, he is the Chief Operating Officer of the Gateway brand of the Taj Hotels

Resorts and Palaces, and is responsible for the operations and performance of 19Resorts and Palaces, and is responsible for the operations and performance of 19

properties in India.properties in India.

Mr. Prabhat PaniMr. Prabhat Pani

Chief Executive OfficerChief Executive OfficerRoots Corporation LimitedRoots Corporation Limited

As CEO of the wholly-owned subsidiary of The Indian Hotels Company Limited, PrabhatAs CEO of the wholly-owned subsidiary of The Indian Hotels Company Limited, PrabhatPani manages the operations of Ginger Hotels and is responsible for their growth acrossPani manages the operations of Ginger Hotels and is responsible for their growth acrossIndia.India.

Before joining the Taj Group, Prabhat Pani served as Chief Operating Officer in TataBefore joining the Taj Group, Prabhat Pani served as Chief Operating Officer in TataTelesevices Limited. He has extensive experience across wide geographies in India inTelesevices Limited. He has extensive experience across wide geographies in India inhandling portfolios of Sales, Marketing and Operations in large companies engaged in thehandling portfolios of Sales, Marketing and Operations in large companies engaged in theFMCG and Telecom space.FMCG and Telecom space.

He has been actively associated with Confederation of Indian Industry (CII), and has been aHe has been actively associated with Confederation of Indian Industry (CII), and has been amember of the Southern Regional Council the last three years, while co-chairing the Sub-member of the Southern Regional Council the last three years, while co-chairing the Sub-Committee on Corporate Social ResponCommittee on Corporate Social Responsibility.sibility.

Prabhat Pani holds a degree in Engineering from Birla Institute of Technology & Science,Prabhat Pani holds a degree in Engineering from Birla Institute of Technology & Science,Pilani, and Post-Graduate Diploma in Management from IIM, Ahmedabad.Pilani, and Post-Graduate Diploma in Management from IIM, Ahmedabad.

1616

Mr. Yannick PouponMr. Yannick Poupon

Chief Operating OfficerChief Operating OfficerTaj Luxury InternationalTaj Luxury International

Mr. Poupon manages a portfolio of the Luxury International Hotels , which include landmarkMr. Poupon manages a portfolio of the Luxury International Hotels , which include landmarkhotels in key cities and destinations including The Pierre , New York , Taj Boston , Tajhotels in key cities and destinations including The Pierre , New York , Taj Boston , TajCampton Place , San Francisco , Taj Cape Town and Taj Exotica Resort & Spa , Maldives .Campton Place , San Francisco , Taj Cape Town and Taj Exotica Resort & Spa , Maldives .He has been with the company for last ten years in several capacities including GeneralHe has been with the company for last ten years in several capacities including GeneralManager of key India and International hotels . His last assignment was Chief OperatingManager of key India and International hotels . His last assignment was Chief OperatingOfficer of Luxury India Hotels. across India.Officer of Luxury India Hotels. across India.

He is an experienced global hotelier with over 35 years of experience with the Savoy GroupHe is an experienced global hotelier with over 35 years of experience with the Savoy Groupat Claridges and the Intercontinental Hotels Group . He has worked in US , Monaco , UK ,at Claridges and the Intercontinental Hotels Group . He has worked in US , Monaco , UK ,Hong Kong , Japan , Philippines , UAE and the Ivory Coast in various management positionsHong Kong , Japan , Philippines , UAE and the Ivory Coast in various management positions. He holds a degree from the H. He holds a degree from the Hotel Management School , Strasbourg , France .otel Management School , Strasbourg , France .

Mr. Beejal DesaiMr. Beejal Desai

Vice President - Legal & Company SecretaryVice President - Legal & Company Secretary

Mr. Desai has over 26 years of experience in the field of Legal & Secretarial. He is an ACSMr. Desai has over 26 years of experience in the field of Legal & Secretarial. He is an ACSfrom the Institute of Company Secretaries of India and LLB (Gen) from Mumbai Universityfrom the Institute of Company Secretaries of India and LLB (Gen) from Mumbai Universityand has also done his DCM and has also done his DCM from NMIMS.from NMIMS.

1717

He has varied experience in organizations like Pharma Fill Ltd, Unique Pharma Lab. Ltd, J.He has varied experience in organizations like Pharma Fill Ltd, Unique Pharma Lab. Ltd, J.L Morrison (I) Ltd and J B Chemicals & Pharmaceuticals Ltd. He was last associated withL Morrison (I) Ltd and J B Chemicals & Pharmaceuticals Ltd. He was last associated withBharat Forge Ltd.Bharat Forge Ltd.

MISSIONMISSION

““Embrace talent and harness expertise to leverage the standards of excellence in the art of Embrace talent and harness expertise to leverage the standards of excellence in the art of 

hospitality to grow international presence increase domestic dominance, and create values for allhospitality to grow international presence increase domestic dominance, and create values for allstakeholders.”stakeholders.”

““The Taj Group of Hotels commits itself to the overall improvement of the ecologicalThe Taj Group of Hotels commits itself to the overall improvement of the ecologicalenvironment, which we are all a part of.environment, which we are all a part of.We recognize that we are not owners but caretakers of the Planet and owe it to our childrenWe recognize that we are not owners but caretakers of the Planet and owe it to our childrenand future generations of humankindand future generations of humankind..

It is our endeavor not only It is our endeavor not only to conserve and protect but to conserve and protect but also to renew and regenerate the environment inalso to renew and regenerate the environment inwhich we live and operate.which we live and operate.Our commitment encompasses all actions related to our products, services, associates, partners, vendorsOur commitment encompasses all actions related to our products, services, associates, partners, vendorsand communities.and communities.We will partner and engage with We will partner and engage with our environment throughour environment through EARTHEARTH:: Environmental Awareness and  Environmental Awareness and 

Renewal at Taj Hotels.Renewal at Taj Hotels. For us EARTH is not a For us EARTH is not a program, nor a process; it is a way of lifeprogram, nor a process; it is a way of life..””

1818

COMPANY INTRODUCTIONCOMPANY INTRODUCTION

The Indian Hotels Company Limited (IHCL) and its subsidiaries are collectively known asThe Indian Hotels Company Limited (IHCL) and its subsidiaries are collectively known asTaj Hotels Resorts and Palaces and is recognised as one of Asia's largest and finest hotelTaj Hotels Resorts and Palaces and is recognised as one of Asia's largest and finest hotelcompany. Incorporated by the founder of the Tata Group, Mr. Jamsetji N. Tata, the companycompany. Incorporated by the founder of the Tata Group, Mr. Jamsetji N. Tata, the companyopened its first property, The Taj Mahal Palace Hotel, Bombay in 1903. The Taj, a symbol of opened its first property, The Taj Mahal Palace Hotel, Bombay in 1903. The Taj, a symbol of Indian hospitality, completed its centenary year in 2003.Indian hospitality, completed its centenary year in 2003.

Taj Hotels Resorts and Palaces comprises 93 hotels in 55 locations across India with anTaj Hotels Resorts and Palaces comprises 93 hotels in 55 locations across India with anadditional 16 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan,additional 16 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan,Sri Lanka, Africa and the Middle East.Sri Lanka, Africa and the Middle East.

Spanning the length and breadth of the Spanning the length and breadth of the country, gracing important industrial towns and cities,country, gracing important industrial towns and cities,beaches, hill stations, historical and pilgrim centres and wildlife destinations, each Taj hotelbeaches, hill stations, historical and pilgrim centres and wildlife destinations, each Taj hoteloffers the luxury of service, the apogee of Indian hospitality, vantage locations, modernoffers the luxury of service, the apogee of Indian hospitality, vantage locations, modernamenities and business facilities.amenities and business facilities.

IHCL operate in the luxury, premium, mid-market and value segments of the market throughIHCL operate in the luxury, premium, mid-market and value segments of the market throughthe following:the following:

TajTaj ((luxury full-service hotels, resorts and palacesluxury full-service hotels, resorts and palaces ) is our flagship brand for the world's most) is our flagship brand for the world's mostdiscerning travelers seeking authentic experiences given that luxury is a way of life to whichdiscerning travelers seeking authentic experiences given that luxury is a way of life to whichthey are accustomed. Spanning world-renowned landmarks, modern business hotels, idyllicthey are accustomed. Spanning world-renowned landmarks, modern business hotels, idyllicbeach resorts, authentic Rajput palaces and rustic safari lodges, each Taj hotel reinterpretsbeach resorts, authentic Rajput palaces and rustic safari lodges, each Taj hotel reinterpretsthe tradition of hospitality in a refreshingly modern way to create unique experiences andthe tradition of hospitality in a refreshingly modern way to create unique experiences andlifelong memories.lifelong memories.

Taj also encompasses a unique set of iconic properties rooted in history and tradition thatTaj also encompasses a unique set of iconic properties rooted in history and tradition thatdeliver truly unforgettable experiences. A collection of outstanding properties with strongdeliver truly unforgettable experiences. A collection of outstanding properties with strongheritage as hotels or palaces which offer something more than great physical product andheritage as hotels or palaces which offer something more than great physical product andexceptional service. This group is defined by the emotional and unique equity of its iconicexceptional service. This group is defined by the emotional and unique equity of its iconicproperties that are authentic, non- replicable with great potential to create memories andproperties that are authentic, non- replicable with great potential to create memories andstories.stories.

Taj ExoticaTaj Exotica is our resort and spa brand found in the most exotic and relaxing locales of theis our resort and spa brand found in the most exotic and relaxing locales of theworld. The properties are defined by the privacy and intimacy they provide. The hotels areworld. The properties are defined by the privacy and intimacy they provide. The hotels areclearly differentiated by their product philosophy and service design. They are centeredclearly differentiated by their product philosophy and service design. They are centeredaround high end accommodation, intimacy and an environment that allows its guestaround high end accommodation, intimacy and an environment that allows its guestunrivalled comfort and privacy. They are defined by a sensibility of intimate design and byunrivalled comfort and privacy. They are defined by a sensibility of intimate design and by

1919

their varied and eclectic culinary experiences, impeccable service and authentic Indian Spatheir varied and eclectic culinary experiences, impeccable service and authentic Indian Spasanctuaries.sanctuaries.

Taj SafarisTaj Safaris are wildlife lodges that allow travelers to experience the unparalleled beauty of are wildlife lodges that allow travelers to experience the unparalleled beauty of the Indian jungle amidst luxurious surroundings. They offer India's first and only wildlifethe Indian jungle amidst luxurious surroundings. They offer India's first and only wildlifeluxury lodge circuit. Taj Safaris provide guests with the ultimate, interpretive, wild lifeluxury lodge circuit. Taj Safaris provide guests with the ultimate, interpretive, wild lifeexperience based on a proven sustainable ecotourism model.experience based on a proven sustainable ecotourism model.

Vivanta by Taj Hotels & ResortsVivanta by Taj Hotels & Resorts span options for the work-hard-play-hard traveller acrossspan options for the work-hard-play-hard traveller acrossmetropolitan cities, other commercially important centres as well as some of the best-lovedmetropolitan cities, other commercially important centres as well as some of the best-lovedvacation spots. Stylish & sophisticated, Vivanta by Taj delivers premium hotel experiencesvacation spots. Stylish & sophisticated, Vivanta by Taj delivers premium hotel experienceswith imagination, energy & efficiency. It's the flavour of contemporary luxury, laced withwith imagination, energy & efficiency. It's the flavour of contemporary luxury, laced withcool informality and the charming Taj hospitality. Created for the cosmopolitan globalcool informality and the charming Taj hospitality. Created for the cosmopolitan globaltraveller and bon vivant, Vivanta by Taj Hotels & Resorts create experiences that will amuse,traveller and bon vivant, Vivanta by Taj Hotels & Resorts create experiences that will amuse,invigorate & inspire you. Vivanta revels in a spirit that presents the normal with aninvigorate & inspire you. Vivanta revels in a spirit that presents the normal with anunexpected twist. Experiences which make you pause & appreciate the hidden beauty in life!unexpected twist. Experiences which make you pause & appreciate the hidden beauty in life!It challenges your expectations of a hotel and unfolds multiple layers of delight. InnovativeIt challenges your expectations of a hotel and unfolds multiple layers of delight. Innovativecuisine concepts, the smart use of technology & the challenge to constantly engage, energizecuisine concepts, the smart use of technology & the challenge to constantly engage, energizeand relax you all add up to make Vand relax you all add up to make Vivanta by Taj the new signature in hospitality.ivanta by Taj the new signature in hospitality.

The Gateway HotelThe Gateway Hotel ((upscale/mid-market full service hotels and resortsupscale/mid-market full service hotels and resorts ) is a pan-India) is a pan-Indianetwork of hotels and resorts that offers business and leisure travelers a hotel designed,network of hotels and resorts that offers business and leisure travelers a hotel designed,keeping the modern nomad in mind. At the Gateway Hotel, we believe in keeping thingskeeping the modern nomad in mind. At the Gateway Hotel, we believe in keeping thingssimple. This is why, our hotels are divided into 7 simple zones- Stay, Hangout, Meet, Work,simple. This is why, our hotels are divided into 7 simple zones- Stay, Hangout, Meet, Work,Workout, Unwind and Explore.Workout, Unwind and Explore.

As travel often means more hassle than harmony, more stress than satisfaction, modernAs travel often means more hassle than harmony, more stress than satisfaction, moderntravelers are looking for smarter choices. Driven by our passion for perfection, we welcometravelers are looking for smarter choices. Driven by our passion for perfection, we welcomeour customers to a refreshingly enjoyable and hassle-free experience, anytime, everywhere.our customers to a refreshingly enjoyable and hassle-free experience, anytime, everywhere.Offering the highest consistency in quality, service and style we set new standards and takeOffering the highest consistency in quality, service and style we set new standards and takethe unwanted surprises out of traveling. Our warm welcomes make our guests feel at home,the unwanted surprises out of traveling. Our warm welcomes make our guests feel at home,away from home and our crisp and courteous service empowers them to get more done withaway from home and our crisp and courteous service empowers them to get more done withgreater effectiveness and control. And through our unrivalled network we provide servicegreater effectiveness and control. And through our unrivalled network we provide servicethat is effortless, simple, never overwhelming, always that is effortless, simple, never overwhelming, always warm.warm.

GingerGinger ((economy hotels)economy hotels) is IHCL's revolutionary concept in hospitality for the valueis IHCL's revolutionary concept in hospitality for the valuesegment. Intelligently designed facilities, consistency and affordability are hallmarks of thissegment. Intelligently designed facilities, consistency and affordability are hallmarks of thisbrand targeted at travelers who brand targeted at travelers who value simplicity and self-service.value simplicity and self-service.

2020

Taj Hotels Resorts and Palaces is committed to replicate its domestic success ontoTaj Hotels Resorts and Palaces is committed to replicate its domestic success ontointernational shores with plans to build an international network of luxury hotels, which willinternational shores with plans to build an international network of luxury hotels, which willprovide an exemplary product-service combination and in the process create a global brand.provide an exemplary product-service combination and in the process create a global brand.The current international portfolio includes luxury resorts in the Indian Ocean, business andThe current international portfolio includes luxury resorts in the Indian Ocean, business andresort destinations in the Middle East and Africa, serviced apartments in the UK, the firstresort destinations in the Middle East and Africa, serviced apartments in the UK, the firsthotel in Australia and three a top-end luxury hotels in the US.hotel in Australia and three a top-end luxury hotels in the US.

Throughout the Company's expansion, its mandate has been twofold: to infuse a sense of Throughout the Company's expansion, its mandate has been twofold: to infuse a sense of Indian heritage and culture within each diverse property, while also anticipating the needsIndian heritage and culture within each diverse property, while also anticipating the needsand desires of the sophisticated traveller. Over the years, the Taj has won internationaland desires of the sophisticated traveller. Over the years, the Taj has won internationalacclaim for its quality hotels and its excellence in business facilities, services, cuisine andacclaim for its quality hotels and its excellence in business facilities, services, cuisine andinteriors.interiors.

The Taj strengthened its presence in the Indian Ocean rim with the Exotica Brand. The TajThe Taj strengthened its presence in the Indian Ocean rim with the Exotica Brand. The TajExotica was evolved as part of Taj Hotels Resorts and Palaces intent to position it as a brandExotica was evolved as part of Taj Hotels Resorts and Palaces intent to position it as a brandthat is clearly differentiated by its product philosophy and service design. The Taj Exoticathat is clearly differentiated by its product philosophy and service design. The Taj ExoticaResort and Spa, in Maldives is centered on high-end accommodation, intimacy and anResort and Spa, in Maldives is centered on high-end accommodation, intimacy and anenvironment that allows its guest's unrivalled coenvironment that allows its guest's unrivalled comfort and privacy.mfort and privacy.

Taj Hotels further expanded its global footprint by securing management contracts at PalmTaj Hotels further expanded its global footprint by securing management contracts at PalmIsland, Jumeirah in Dubai, Saraya Islands in Ras Al Khaimah, Aldar Group in Abu Dhabi,Island, Jumeirah in Dubai, Saraya Islands in Ras Al Khaimah, Aldar Group in Abu Dhabi,UAE Langkawi in Malaysia and Thimpu in Bhutan. The most significant additions to theUAE Langkawi in Malaysia and Thimpu in Bhutan. The most significant additions to theportfolio have been The Pierre, the iconic landmark hotel on New York's Fifth Avenue, Tajportfolio have been The Pierre, the iconic landmark hotel on New York's Fifth Avenue, TajBoston and Blue, Sydney.Boston and Blue, Sydney.

The presence of Taj Hotels Resorts and Palaces internationally has been developed through aThe presence of Taj Hotels Resorts and Palaces internationally has been developed through anetwork of Taj regional sales and PR offices in the United Kingdom, France, Germany, Italy,network of Taj regional sales and PR offices in the United Kingdom, France, Germany, Italy,Dubai, Singapore, Australia, Japan, Russia and the United States of America.Dubai, Singapore, Australia, Japan, Russia and the United States of America.

At the Taj Hotels Resorts and Palaces luxurious living and fine dining find common ground.At the Taj Hotels Resorts and Palaces luxurious living and fine dining find common ground.Whether it is introducing exotic world cuisines to India or taking authentic Indian fare to theWhether it is introducing exotic world cuisines to India or taking authentic Indian fare to theworld, the Taj Hotels Resorts and Palaces is renowned for the eclectic culinary experiences itworld, the Taj Hotels Resorts and Palaces is renowned for the eclectic culinary experiences itbrings to its guests. Through a vast repertoire of award-winning restaurants, legendarybrings to its guests. Through a vast repertoire of award-winning restaurants, legendaryrecipes from royal kitchens and celebrated food festivals, the Taj has pioneered innovation inrecipes from royal kitchens and celebrated food festivals, the Taj has pioneered innovation infine dining across the world.fine dining across the world.

Taj Hotels also promise a whole new experience of tranquillity and total 'wellness',Taj Hotels also promise a whole new experience of tranquillity and total 'wellness',throughthrough Jiva SpasJiva Spas a unique concept, which brings together the wisdom and heritage of thea unique concept, which brings together the wisdom and heritage of theAsian and Indian Philosophy of Wellness and Well-being. Rooted in ancient Indian healingAsian and Indian Philosophy of Wellness and Well-being. Rooted in ancient Indian healingknowledge, Jiva Spas derive inspiration and spirit from the holistic concept of living. Thereknowledge, Jiva Spas derive inspiration and spirit from the holistic concept of living. There

2121

is a rich basket of fresh and unique experiences under the Jiva Spa umbrella of offering,is a rich basket of fresh and unique experiences under the Jiva Spa umbrella of offering,Yoga and Meditation, mastered and disseminated by accomplished practitioners, authenticYoga and Meditation, mastered and disseminated by accomplished practitioners, authenticAyurveda, and unique Taj signature treatments. Royal traditions of wellness in serviceAyurveda, and unique Taj signature treatments. Royal traditions of wellness in serviceexperiences, holistic treatments involving body therapies, enlivening and meaningful ritualsexperiences, holistic treatments involving body therapies, enlivening and meaningful ritualsand ceremonies and unique natural products blended by hand, come together to offer a trulyand ceremonies and unique natural products blended by hand, come together to offer a trulycalming experience.calming experience.

IHCL operatesIHCL operates Taj AirTaj Air, a luxury private jet operation with state-of-the-art Falcon 2000, a luxury private jet operation with state-of-the-art Falcon 2000aircrafts designed by Dassault Aviation, France; and Taj Yachts, two 3-bedroom luxuryaircrafts designed by Dassault Aviation, France; and Taj Yachts, two 3-bedroom luxuryyachts which can be used by guests in yachts which can be used by guests in Mumbai and Kochi, in Kerala.Mumbai and Kochi, in Kerala.

IHCL also operatesIHCL also operates Taj Sats Air Catering LtdTaj Sats Air Catering Ltd., the largest airline catering service in South., the largest airline catering service in SouthAsia, as a joint venture with Singapore Airport Terminal Services, a subsidiary of SingaporeAsia, as a joint venture with Singapore Airport Terminal Services, a subsidiary of SingaporeAirlines.Airlines.

Additionally, it operates theAdditionally, it operates the Indian Institute of Hotel Management, AurangabadIndian Institute of Hotel Management, Aurangabad sincesince1993. The institute offers a three-year diploma, designed with the help of international1993. The institute offers a three-year diploma, designed with the help of internationalfaculty and has affiliations with several American and European programmes.faculty and has affiliations with several American and European programmes.

As a part of Tatas; India's premier business house; we; at Taj Hotels, have always believed inAs a part of Tatas; India's premier business house; we; at Taj Hotels, have always believed insociety and environment being integral stakeholders in our business along with oursociety and environment being integral stakeholders in our business along with ourshareholders, customers, vendors and others. Over the last decade, the movement towardsshareholders, customers, vendors and others. Over the last decade, the movement towardsecologically sound tourism has gained urgency and importance across the globe and weecologically sound tourism has gained urgency and importance across the globe and werecognize that responsible practices in vogue are as diverse as the geographies.recognize that responsible practices in vogue are as diverse as the geographies.

We promote corporate citizenship through our strategic public-private partnerships whichWe promote corporate citizenship through our strategic public-private partnerships whichencourage building livelihoods of less-advantaged youth and women. The caencourage building livelihoods of less-advantaged youth and women. The causes we promoteuses we promoteinclude reducing malnutrition, promoting indigenous artisans and craftsmen and enhancinginclude reducing malnutrition, promoting indigenous artisans and craftsmen and enhancingemployability of identified target groups by sharing our core competencies as a leadingemployability of identified target groups by sharing our core competencies as a leadinghospitality company. We encourage training and development of differently abled youth.hospitality company. We encourage training and development of differently abled youth.

We at Taj have the unique scope and opportunity to develop raw potential into a skilledWe at Taj have the unique scope and opportunity to develop raw potential into a skilledworkforce that is immediately employable by various players in the industry. A majority of workforce that is immediately employable by various players in the industry. A majority of our community projects are focused around extending our key strengths in food production,our community projects are focused around extending our key strengths in food production,kitchen management, housekeeping, customer service and spas to promote economickitchen management, housekeeping, customer service and spas to promote economicempowerment of candidates from vulnerable socio-economic backgrounds. We are fullyempowerment of candidates from vulnerable socio-economic backgrounds. We are fullycommitted to the cause of building a sustainable environment by reducing the impact of ourcommitted to the cause of building a sustainable environment by reducing the impact of ourdaily operations on the environment and improving operational efficiencies, resourcedaily operations on the environment and improving operational efficiencies, resourceconservation, reuse and recycling of key resources.conservation, reuse and recycling of key resources.

2222

Our eightOur eight Corporate Sustainability ReportCorporate Sustainability Report has been submitted to United Nations Globalhas been submitted to United Nations GlobalCompact Society in August 2011. The United Nations Global Compact is a strategic policyCompact Society in August 2011. The United Nations Global Compact is a strategic policyinitiative for businesses that are committed to aligning their operations and strategies withinitiative for businesses that are committed to aligning their operations and strategies withten universally accepted principles in the areas of human rights, labor, safety & security,ten universally accepted principles in the areas of human rights, labor, safety & security,environment and anti-corruption. This Corporate Sustainability report also serves as our GRIenvironment and anti-corruption. This Corporate Sustainability report also serves as our GRI(Global Reporting Initiative) as well as Triple Bottom Line report. The report focuses on(Global Reporting Initiative) as well as Triple Bottom Line report. The report focuses onidentified priorities at IHCL and responds to key stakeholder needs. We plan to continue andidentified priorities at IHCL and responds to key stakeholder needs. We plan to continue andfurther strengthen our commitment to the environment and societies in which we operate.further strengthen our commitment to the environment and societies in which we operate.

We believe in continuous learning and sharing and would be delighted to have your thoughtsWe believe in continuous learning and sharing and would be delighted to have your thoughtsand suggestions.and suggestions.

EARTHEARTH

In an endeavour to reinstate its vision and efforts to boost sustainable tourism, Taj HotelsIn an endeavour to reinstate its vision and efforts to boost sustainable tourism, Taj HotelsResorts and Palaces presented EARTH (Environment Awareness & Renewal at Taj Hotels)Resorts and Palaces presented EARTH (Environment Awareness & Renewal at Taj Hotels)this year. Implementing schemes such as the Gangroti Glacier Clean-Up Expedition, as wellthis year. Implementing schemes such as the Gangroti Glacier Clean-Up Expedition, as wellas designated Earth rooms, which minimise environmental impact, Taj is one of Asia'sas designated Earth rooms, which minimise environmental impact, Taj is one of Asia'slargest group of hotels to commit to energy conservation and environmental management.largest group of hotels to commit to energy conservation and environmental management.EARTH has received certification from Green Globe, the only worldwide environmentalEARTH has received certification from Green Globe, the only worldwide environmentalcertification program for travel and tourism.certification program for travel and tourism.

The Taj began a century ago with a single landmark - The Taj Mahal Palace Hotel, Mumbai.The Taj began a century ago with a single landmark - The Taj Mahal Palace Hotel, Mumbai.Today, the various Taj hotels, in all their variety and historical richness, are recognisedToday, the various Taj hotels, in all their variety and historical richness, are recognisedinternationally as the symbols of true Indian hospitality. The Company's history is integral tointernationally as the symbols of true Indian hospitality. The Company's history is integral toIndia's emergence into the global business and leisure travel community; and looking to theIndia's emergence into the global business and leisure travel community; and looking to thefuture, Taj Hotels Resorts and Palaces is well positioned to meet the increase in travelfuture, Taj Hotels Resorts and Palaces is well positioned to meet the increase in travelactivity with the rapid expansion of the Indian economy.activity with the rapid expansion of the Indian economy.

HISTHISTORORY AND CEY AND CERTRTAINAIN

CORPOCORPORARATE TE MAMATTERSTTERS

Introduction and Introduction and OvervieOvervieww

The Company was incorporated in The Company was incorporated in 1902 and it opened its first hotel,1902 and it opened its first hotel, The Taj Mahal Palace &The Taj Mahal Palace &Tower, Mumbai,Tower, Mumbai, in 1903. The Company then undertook major expansion of in 1903. The Company then undertook major expansion of  The Taj MahalThe Taj MahalPalace & Tower, MumbaiPalace & Tower, Mumbai by constructing an adjacent tower block and increasing the numberby constructing an adjacent tower block and increasing the number

2323

of rooms from 225 to 565 rooms. With the completion of its initial public offering in theof rooms from 225 to 565 rooms. With the completion of its initial public offering in theearly 1970s, the Company began a long term programme of geographic expansion andearly 1970s, the Company began a long term programme of geographic expansion anddevelopment of new tourist destinations in India which led to its emergence as a leadingdevelopment of new tourist destinations in India which led to its emergence as a leadinghotel chain in India. From the 1970s to the present day, the Taj Group has played anhotel chain in India. From the 1970s to the present day, the Taj Group has played animportant role in launching several of India's key tourist destinations, working in closeimportant role in launching several of India's key tourist destinations, working in closeassociation with the Indian Government. The Taj Group has a philosophy of serviceassociation with the Indian Government. The Taj Group has a philosophy of serviceexcellence which entails providing consistently high levels of personalized service andexcellence which entails providing consistently high levels of personalized service andinnovative means of improving service quality.innovative means of improving service quality.

The Taj Group has been active in converting former royal palaces in India into world classThe Taj Group has been active in converting former royal palaces in India into world classluxury hotels such as theluxury hotels such as the Taj Lake PalaceTaj Lake Palace in Udaipur, thein Udaipur, the Rambagh PalaceRambagh Palace in Jaipurin Jaipurandand Umaid Bhawan PalaceUmaid Bhawan Palace in Jodhpur. In 1974, the Taj Group opened India's firstin Jodhpur. In 1974, the Taj Group opened India's firstinternational five star deluxe beach resort, theinternational five star deluxe beach resort, the Fort Aguada Beach ResortFort Aguada Beach Resort in Goa. The Tajin Goa. The TajGroup also began its business in metropolitan hotels in the 1970s, opening the five-starGroup also began its business in metropolitan hotels in the 1970s, opening the five-stardeluxe hoteldeluxe hotel Taj CoromandelTaj Coromandel in Chennai in 1974, acquiring an equity interest and operatingin Chennai in 1974, acquiring an equity interest and operatingcontract for thecontract for the Taj President,Taj President, a business hotel in Mumbai, in 1977, and opening thea business hotel in Mumbai, in 1977, and opening the TajTajMahal HotelMahal Hotel in Delhi in 1978.in Delhi in 1978.

In 1980, the Taj Group took its first step internationally by opening its first hotel outsideIn 1980, the Taj Group took its first step internationally by opening its first hotel outsideIndia, the Taj Sheba Hotel in Sana'a, Yemen and in the late 1980s, acquired interests inIndia, the Taj Sheba Hotel in Sana'a, Yemen and in the late 1980s, acquired interests inthethe Crown Plaza - James Court, LondonCrown Plaza - James Court, London andand 51 Buckingham Gate Luxury Suites and51 Buckingham Gate Luxury Suites andApartmentsApartments in London.in London.

In 1984, the Taj Group acquired under a license agreement each of In 1984, the Taj Group acquired under a license agreement each of  The Taj West End,The Taj West End,Bangalore,Bangalore, Taj Connemara, ChennaiTaj Connemara, Chennai andandSavoy Hotel, Ooty,Savoy Hotel, Ooty, with which the Taj Group madewith which the Taj Group madeits foray into Bangalore.its foray into Bangalore.

With the opening of the five star deluxe hotelWith the opening of the five star deluxe hotel Taj BengalTaj Bengal in Kolkata in 1989; the Taj Groupin Kolkata in 1989; the Taj Groupbecame the only hotel chain with a presence in the five major metropolitan cities of Mumbai,became the only hotel chain with a presence in the five major metropolitan cities of Mumbai,Delhi, Kolkatta, Bangalore and Chennai. Concurrently with the expansion of its luxury hotelDelhi, Kolkatta, Bangalore and Chennai. Concurrently with the expansion of its luxury hotelchain in the major metropolitan cities, the Taj Group also expanded its business hotelschain in the major metropolitan cities, the Taj Group also expanded its business hotelsdivision in the major metropolitan and division in the major metropolitan and large secondary cities in India.large secondary cities in India.

During the 1990s, the Taj Group continued to expand its geographic and market coverage inDuring the 1990s, the Taj Group continued to expand its geographic and market coverage inIndia. It developed specialized operations (such as wildlife lodges) and consolidated itsIndia. It developed specialized operations (such as wildlife lodges) and consolidated itsposition in established markets through the upgrading position in established markets through the upgrading of existing properties and developmentof existing properties and developmentof new properties. Taj Kerala Hotels & Resorts Limited was set up in the early 1990s alongof new properties. Taj Kerala Hotels & Resorts Limited was set up in the early 1990s alongwith the Kerala Tourism Development Corporation. In 1998 the Taj Group opened thewith the Kerala Tourism Development Corporation. In 1998 the Taj Group opened the TajTajExotica BentotaExotica Bentota which strengthened the Taj Group's market position in Sri Lanka. In 2000,which strengthened the Taj Group's market position in Sri Lanka. In 2000,

2424

the launch of the 56 acrethe launch of the 56 acre Taj Exotica, GoaTaj Exotica, Goa and theand the Taj Hari MahalTaj Hari Mahal in Jodhpur werein Jodhpur werecompleted.completed.

In 2000, the Taj Group entered into a partnership with the GVK Reddy Group to set up TajIn 2000, the Taj Group entered into a partnership with the GVK Reddy Group to set up TajGVK Hotels and Resorts Limited and thereby obtained a prominent position in the market inGVK Hotels and Resorts Limited and thereby obtained a prominent position in the market inthe southern business city of Hyderabad, holding three hotels and a major share of thethe southern business city of Hyderabad, holding three hotels and a major share of themarket. In 2001, the Taj Group took on the management contract of market. In 2001, the Taj Group took on the management contract of  Taj Palace Hotel, Dubai,Taj Palace Hotel, Dubai,and has established itself as an up-market hotel in the Middle East region.and has established itself as an up-market hotel in the Middle East region. The Taj ExoticaThe Taj ExoticaResort & Spa, MaldivesResort & Spa, Maldives launched the Taj Group into the premium luxury hotel market andlaunched the Taj Group into the premium luxury hotel market andsince its opening in July 2002, has won several international awards. The Taj Group alsosince its opening in July 2002, has won several international awards. The Taj Group alsoobtained licenses to manage and operate two leisure hotels; theobtained licenses to manage and operate two leisure hotels; the Rawal-Kot,Rawal-Kot,JaisalmerJaisalmer andand Usha Kiran Palace, GwaliorUsha Kiran Palace, Gwalior in October 2002.in October 2002.

In September 2002, the Taj Group acquired an equity interest in the former Regent Hotel inIn September 2002, the Taj Group acquired an equity interest in the former Regent Hotel inBandra which gave the Taj Group access to the midtown and North Mumbai market. TheBandra which gave the Taj Group access to the midtown and North Mumbai market. Thehotel has since been renamed as thehotel has since been renamed as the Taj Lands End, Mumbai.Taj Lands End, Mumbai.

In 2003, the Company celebrated the centenary of the opening of its Flagship hotel, theIn 2003, the Company celebrated the centenary of the opening of its Flagship hotel, the TajTajMahal Palace & Tower, Mumbai.Mahal Palace & Tower, Mumbai.

In 2004 the Taj Group openedIn 2004 the Taj Group opened Wellington Mews,Wellington Mews, its first luxury serviced apartment in Mumbai.its first luxury serviced apartment in Mumbai.In the same year, the Taj Group also launched the first of its "value-for-money" hotels inIn the same year, the Taj Group also launched the first of its "value-for-money" hotels inBangalore branded 'Ginger', which division has 11 hotels in various locations in India and isBangalore branded 'Ginger', which division has 11 hotels in various locations in India and isowned through its wholly owned subsidiary.owned through its wholly owned subsidiary.

In 2005 the Company acquired on leaseIn 2005 the Company acquired on lease The Pierre,The Pierre, a renowned hotel in New York City, to entera renowned hotel in New York City, to enterthe luxury end of the developed hotel markets internationally. The Company entered into athe luxury end of the developed hotel markets internationally. The Company entered into amanagement contract for Taj Exotica in Palm Island Jumeirah in Dubai to expand its existingmanagement contract for Taj Exotica in Palm Island Jumeirah in Dubai to expand its existingpresence in the United Arab Emirates.presence in the United Arab Emirates.

The Company enhanced its position as an operator of converted palaces by entering into aThe Company enhanced its position as an operator of converted palaces by entering into amanagement contract formanagement contract for Umaid Bhawan Palace, JodhpurUmaid Bhawan Palace, Jodhpur in the princely state of Rajasthan inin the princely state of Rajasthan inIndia. The Company, through a subsidiary, acquired the erstwhile 'W' hotel in Sydney, AustraliaIndia. The Company, through a subsidiary, acquired the erstwhile 'W' hotel in Sydney, Australiain February 2006 and renamed it as 'Blue, Woolloomooloo Bay'. To expand its presence in thein February 2006 and renamed it as 'Blue, Woolloomooloo Bay'. To expand its presence in theUS market, the Company acquired in early 2007 Ritz Carlton inUS market, the Company acquired in early 2007 Ritz Carlton in BostonBoston andand Taj CamptonTaj CamptonPlacePlace in San Francisco.in San Francisco.

Hotels operated by the Taj Group internationally are located in US, Australia, Dubai, Maldives,Hotels operated by the Taj Group internationally are located in US, Australia, Dubai, Maldives,Malaysia, Sri Lanka, the United Kingdom, Yemen and Zambia.Malaysia, Sri Lanka, the United Kingdom, Yemen and Zambia.

Scheme of Amalgamation ("Scheme")Scheme of Amalgamation ("Scheme")

2525

On October 12, 2006, the Board of Directors of the Company approved the Scheme, underOn October 12, 2006, the Board of Directors of the Company approved the Scheme, underSections 391 to 394 of the Companies Act for the for the amalgamation of Indian Resorts HotelSections 391 to 394 of the Companies Act for the for the amalgamation of Indian Resorts HotelLimited, Gateway Hotels and Getaway Resorts Limited, Kuteeram Resorts Private Limited, AsiaLimited, Gateway Hotels and Getaway Resorts Limited, Kuteeram Resorts Private Limited, AsiaPacific Hotels Limited, Taj Lands End Limited (Transferor Companies) with the Company. ThePacific Hotels Limited, Taj Lands End Limited (Transferor Companies) with the Company. TheScheme was approved by the respective High Courts.Scheme was approved by the respective High Courts.

 Rationale for the Scheme of Amalgamation Rationale for the Scheme of Amalgamation

The Transferor Companies and the Company were engaged in the leisure and business hotels asThe Transferor Companies and the Company were engaged in the leisure and business hotels aspart of the Taj group of hotels. A consolidation of the Transferor Companies and the Companypart of the Taj group of hotels. A consolidation of the Transferor Companies and the Companywas therefore expected to lead to greater synergy in operations, a more efficient utilisation of was therefore expected to lead to greater synergy in operations, a more efficient utilisation of capital and create a stronger base for future growth of business in general and the Company incapital and create a stronger base for future growth of business in general and the Company inparticular. The amalgamation was expected to result in administrative rationalization,particular. The amalgamation was expected to result in administrative rationalization,organizational efficiencies, and optimal utilization of various resources.organizational efficiencies, and optimal utilization of various resources.

Milestones achieved by the Company since incorpMilestones achieved by the Company since incorporation are listed below:oration are listed below:

YearYear

EventEvent

19031903

The Company opens its first hotel, theThe Company opens its first hotel, the "Taj Mahal Palace"Taj Mahal Palace" in Mumbai, India." in Mumbai, India.

19741974

The Company opens its first five star deluxe beach resort, the "The Company opens its first five star deluxe beach resort, the "Fort Aguada Beach Resort"Fort Aguada Beach Resort" ininGoa.Goa.

The Company begins business in metropolitan hotels by opening the five star deluxe hotel, theThe Company begins business in metropolitan hotels by opening the five star deluxe hotel, the"Taj Coramandel"Taj Coramandel" in Chennai." in Chennai.

19801980

The Company opens its first hotel outside India, the "Taj Sheba Hotel" in Sana'a, Yemen.The Company opens its first hotel outside India, the "Taj Sheba Hotel" in Sana'a, Yemen.

19841984

The Company entered into a licence agreement to operate theThe Company entered into a licence agreement to operate the "Taj West End""Taj West End" in Bangalore,in Bangalore, "Taj"TajConnemara"Connemara" in Chennai and thein Chennai and the "Savoy""Savoy" in Ooty.in Ooty.

19891989

The Company opens a five star deluxe hotel in Calcutta, the "The Company opens a five star deluxe hotel in Calcutta, the "Taj Bengal"Taj Bengal"..

2626

19901990

The Company establishes the Taj Kerala Hotels and Resorts Limited with the Kerala TourismThe Company establishes the Taj Kerala Hotels and Resorts Limited with the Kerala TourismDevelopment Corporation.Development Corporation.

19981998

The Company opens theThe Company opens the "Taj Exotica""Taj Exotica" in Bentota, Sri Lanka.in Bentota, Sri Lanka.

20002000

The Company establishes Taj GVK Hotels and Resorts Limited with the GVK group to operateThe Company establishes Taj GVK Hotels and Resorts Limited with the GVK group to operatethree hotels in Hyderabad.three hotels in Hyderabad.

20012001

The Company is awarded the management contract for theThe Company is awarded the management contract for the "Taj Palace""Taj Palace", Dubai., Dubai.

The Company launches theThe Company launches the "Taj Exotica Spa and Resort""Taj Exotica Spa and Resort" in Maldives.in Maldives.

20022002

The Company obtains licences to manage and operate two leisure hotels: the "The Company obtains licences to manage and operate two leisure hotels: the "Rawal-Kot"Rawal-Kot" ininJaisalmer and theJaisalmer and the "Usha Kiran Palace""Usha Kiran Palace", Gwalior., Gwalior.

The Company acquires an equity interest in "Regent Hotel" in Bandra, Mumbai which is laterThe Company acquires an equity interest in "Regent Hotel" in Bandra, Mumbai which is laterrenamed as therenamed as the "Taj Lands End""Taj Lands End"..

20032003

The Company relaunches its flag ship property as theThe Company relaunches its flag ship property as the "Taj Mahal Palace and Tower""Taj Mahal Palace and Tower"..

20042004

The company opens its first Jiva Spa at the Usha Kiran Palace in Gwalior.The company opens its first Jiva Spa at the Usha Kiran Palace in Gwalior.

The Company launches its first luxury serviced apartments,The Company launches its first luxury serviced apartments, "Wellington Mews""Wellington Mews" in Mumbai.in Mumbai.

The Company opens its first economy hotel under the brand "Ginger" in Bangalore.The Company opens its first economy hotel under the brand "Ginger" in Bangalore.

20052005

The Company obtains a management contract to operateThe Company obtains a management contract to operate "The Pierre""The Pierre" in New York, USA.in New York, USA.

The Company entered into a management contract to operate the "Taj Exotica" in Palm Island,The Company entered into a management contract to operate the "Taj Exotica" in Palm Island,Jumeirah, Dubai.Jumeirah, Dubai.

2727

The Company obtained the operating agreement for theThe Company obtained the operating agreement for the "Umaid Bhawan Palace"Umaid Bhawan Palace" in Jodhpur." in Jodhpur.

20062006

The Company acquires the "W" hotel in Sydney, Australia which is later renamed as the "The Company acquires the "W" hotel in Sydney, Australia which is later renamed as the "BlueBlueSydney"Sydney"..

The Company commences operation of its first wildlife lodge atThe Company commences operation of its first wildlife lodge at Mahua Kothi, Bandhavgarh.Mahua Kothi, Bandhavgarh.

20072007

The Company acquires the "Ritz-Carlton" in Boston, USA which is later renamed as theThe Company acquires the "Ritz-Carlton" in Boston, USA which is later renamed as the "Taj"TajBoston"Boston"..

The Company commences operation of its second wildlife lodge atThe Company commences operation of its second wildlife lodge at Baghvan, Pench.Baghvan, Pench.

20082008

Taj's flagship property in the United Kingdom,Taj's flagship property in the United Kingdom, 51 Buckingham Gate, Taj Suites and51 Buckingham Gate, Taj Suites andResidence'sResidence's South Indian restaurant, Quilon has received the ultimate culinary accolade - aSouth Indian restaurant, Quilon has received the ultimate culinary accolade - aMichelin star.Michelin star.

Taj Hotels Partner with Saraya Islands to Operate Taj Exotica Hotel in Ras Al Khaimah, UnitedTaj Hotels Partner with Saraya Islands to Operate Taj Exotica Hotel in Ras Al Khaimah, UnitedArab Emirates.Arab Emirates.

Taj Hotels and the Tashi Group join hands to create the new benchmark for premium hotels inTaj Hotels and the Tashi Group join hands to create the new benchmark for premium hotels inBhutan -Bhutan - Taj Tashi Bhutan.Taj Tashi Bhutan.

ALDAR Hotels and Hospitality and Taj Hotels enter into an exclusive agreement involving aALDAR Hotels and Hospitality and Taj Hotels enter into an exclusive agreement involving anumber of hotel projects. The first hotel to be developed by ALDAR Hotels and Hospitalitynumber of hotel projects. The first hotel to be developed by ALDAR Hotels and Hospitalityunder the agreement is a five-star, 500 room luxury resort hotel which will be in a spectacularunder the agreement is a five-star, 500 room luxury resort hotel which will be in a spectacularwaterfront location on ALDAR's mega entertainment destination, YAS Island.waterfront location on ALDAR's mega entertainment destination, YAS Island.

The Taj Safaris circuit will be complete in Madhya Pradesh with the addition of two more luxuryThe Taj Safaris circuit will be complete in Madhya Pradesh with the addition of two more luxurylodges in Panna,lodges in Panna, Pashan GarhPashan Garh and Kanha,and Kanha, Banjaar Tola.Banjaar Tola.

The Taj Mahal Hotel, New DelhiThe Taj Mahal Hotel, New Delhi unveils Delhi's first contemporary Japanese restaurantunveils Delhi's first contemporary Japanese restaurant'WASABI by Morimoto'.'WASABI by Morimoto'.

Taj Hotels Resorts and Palaces won 2 prestigious awards at The 2008 World Travel Awards: 1)Taj Hotels Resorts and Palaces won 2 prestigious awards at The 2008 World Travel Awards: 1)Rajput Suite at TheRajput Suite at The The Taj Mahal Palace & Tower, MumbaiThe Taj Mahal Palace & Tower, Mumbai won India's Leading Suite. 2)won India's Leading Suite. 2) TajTajLake Palace, UdaipurLake Palace, Udaipur awarded India's Leading Castle & Palace.awarded India's Leading Castle & Palace.

Taj BostonTaj Boston celebrates the 120th season of summer polo matches at the Myopia Polo Club incelebrates the 120th season of summer polo matches at the Myopia Polo Club inHamilton, MA sponsoring the 2nd annual Taj Boston Cup.Hamilton, MA sponsoring the 2nd annual Taj Boston Cup.

2828

Taj International Hong Kong Ltd, signed a management contract with Cuiting Hotspring HotelTaj International Hong Kong Ltd, signed a management contract with Cuiting Hotspring HotelManagement Company Ltd. Taj will operate the latter's Temple of Heaven Park property inManagement Company Ltd. Taj will operate the latter's Temple of Heaven Park property inBeijing and the Hainan Hotel project.Beijing and the Hainan Hotel project.

Taj Safaris unveiled two new luxury lodges:Taj Safaris unveiled two new luxury lodges: Pashan GarhPashan Garh andand Banjaar TolaBanjaar Tola which will be thewhich will be thethird and fourth lodges added to the Taj Safari circuit.third and fourth lodges added to the Taj Safari circuit.

Taj Hotels Resorts and Palaces Introduces Telepresence Services in Collaboration with TataTaj Hotels Resorts and Palaces Introduces Telepresence Services in Collaboration with TataCommunications.Communications.

Graze, the Modern European dining restaurant atGraze, the Modern European dining restaurant at Taj Residency,Taj Residency, the only restaurant in Bangalorethe only restaurant in Bangaloreto be honoured the coveted Wine Spectator Award of Excellence 2008 from America's leadingto be honoured the coveted Wine Spectator Award of Excellence 2008 from America's leadingwine appreciation magazine Wine Spectator.wine appreciation magazine Wine Spectator.

The Taj Mahal HotelThe Taj Mahal Hotel launches VARQ.launches VARQ.

Taj Hotels Resorts and Palaces have won the Condé Nast Traveller UK in 10th Readers'Taj Hotels Resorts and Palaces have won the Condé Nast Traveller UK in 10th Readers'Travel Awards. Taj's luxury properties have been recognised within the following categories:Travel Awards. Taj's luxury properties have been recognised within the following categories:Overseas Business Hotel, the World's Top 100 and Overseas Leisure Hotel in Asia and theOverseas Business Hotel, the World's Top 100 and Overseas Leisure Hotel in Asia and theIndian Subcontinent.Indian Subcontinent.

Taj Hotels Resorts and Palaces unveiled a premium business hotel -Taj Hotels Resorts and Palaces unveiled a premium business hotel - Taj Residency Trivandrum.Taj Residency Trivandrum.Enters into a Management contract with Dodla Intenational Limited.Enters into a Management contract with Dodla Intenational Limited.

Taj Hotels Resorts and Palaces, launched a new brand "The Gateway Hotel".Taj Hotels Resorts and Palaces, launched a new brand "The Gateway Hotel".

Taj Hotels Resorts and Places has ranked No. 1 in the Best Hotel Chain in India category at theTaj Hotels Resorts and Places has ranked No. 1 in the Best Hotel Chain in India category at theBusiness Traveller Awards 2008. The spas at theBusiness Traveller Awards 2008. The spas at the Usha Kiran Palace, GwaliorUsha Kiran Palace, Gwalior and thand theRambagheRambaghPalace, JaipurPalace, Jaipur have been included among The 101 Best Spas in The World - Tatler Spa Guidehave been included among The 101 Best Spas in The World - Tatler Spa Guide2008.2008.

Taj BostonTaj Boston is the First United States Hotel andis the First United States Hotel and 51 Buckingham Gate, Taj Suites and51 Buckingham Gate, Taj Suites andResidencesResidences is the First UK Hotel introducing Cisco TelePresence Rooms for Public Use Tajis the First UK Hotel introducing Cisco TelePresence Rooms for Public Use TajHotels Resorts and Palaces in collaboration with Tata Communications and Cisco.Hotels Resorts and Palaces in collaboration with Tata Communications and Cisco.

Taj BostonTaj Boston in cooperation with Susan Cole of Boston Assemblies launches Social Style forin cooperation with Susan Cole of Boston Assemblies launches Social Style forChildren. These etiquette programs for children provide easy access to the social skills essentialChildren. These etiquette programs for children provide easy access to the social skills essentialin daily life.in daily life.

The Taj Mahal Palace & Tower, MumbaiThe Taj Mahal Palace & Tower, Mumbai was under siegh during the 26/11 Mumbai Terrorwas under siegh during the 26/11 Mumbai Terrorattacks.attacks.

2929

TheThe Taj BostonTaj Boston was named the best hotel in Boston and for the second year in a row ranked #22was named the best hotel in Boston and for the second year in a row ranked #22among the world's top 100 hotels in the latest survey of hotels worldwide by Institutionalamong the world's top 100 hotels in the latest survey of hotels worldwide by InstitutionalInvestor magazine.Investor magazine.

The Taj Hotels Resorts & Palaces 'No room for the Ordinary' advertising campaign for the printThe Taj Hotels Resorts & Palaces 'No room for the Ordinary' advertising campaign for the printmedia bagged the 2008 PATA Gold Award in the Marketing - Hospitality category and also wonmedia bagged the 2008 PATA Gold Award in the Marketing - Hospitality category and also wona second award - the 2008 Gold Magellan Award.a second award - the 2008 Gold Magellan Award.

The Gateway Hotel Athwa Lines SuratThe Gateway Hotel Athwa Lines Surat has added a new block of rooms to take up its inventoryhas added a new block of rooms to take up its inventoryto 208 making it the largest hotel in Gujarat. It also launches three brand new restaurants -to 208 making it the largest hotel in Gujarat. It also launches three brand new restaurants -"Flow" the all day dining restaurant, "Spice" an Indian specialty restaurant and "T3" a Tea"Flow" the all day dining restaurant, "Spice" an Indian specialty restaurant and "T3" a Tealounge and Deli.lounge and Deli.

Taj launches The Jiva Spa Boat atTaj launches The Jiva Spa Boat at Taj Lake Palace, Udaipur.Taj Lake Palace, Udaipur.

On December 21st,On December 21st, The Taj Mahal Palace & TowerThe Taj Mahal Palace & Tower reopens the rooms in the The Taj Mahalreopens the rooms in the The Taj MahalTower.Tower.

Taj Hotels Resorts & Palaces announced the opening of their 'Upper Upscale' brand inTaj Hotels Resorts & Palaces announced the opening of their 'Upper Upscale' brand inBangalore. The hotel bears a new name and identity:Bangalore. The hotel bears a new name and identity: "Vivanta by Taj - Whitefield, Bangalore"."Vivanta by Taj - Whitefield, Bangalore".

With the announcement of its forthcoming reopening,With the announcement of its forthcoming reopening, The Taj Mahal Palace & TowerThe Taj Mahal Palace & Towerprovidesprovidesfurther details on the reopening of the Tower Wing. 268 rooms will be available, which include 9further details on the reopening of the Tower Wing. 268 rooms will be available, which include 9Suites and 26 Taj Club Rooms. Exclusive services to commemorate the special occasion of theSuites and 26 Taj Club Rooms. Exclusive services to commemorate the special occasion of thehotel's reopening have been introduced with the opening of the Tower Wing.hotel's reopening have been introduced with the opening of the Tower Wing.

The Taj Group set up a public service welfare Trust fund named -The Taj Group set up a public service welfare Trust fund named - "Taj Public Service Welfare"Taj Public Service WelfareTrust"Trust" (TPS Welfare Trust), In response to the unprecedented attack on Mumbai between(TPS Welfare Trust), In response to the unprecedented attack on Mumbai betweenNovember 26 to 29, 2008, where many people from the security forces, the Police, Fire service,November 26 to 29, 2008, where many people from the security forces, the Police, Fire service,hotel employees, guests of the Taj and general public were killed or wounded.hotel employees, guests of the Taj and general public were killed or wounded.

Taj Hotels Resorts and Palaces unveiled a new world-class premium hotel in Chennai -Taj Hotels Resorts and Palaces unveiled a new world-class premium hotel in Chennai - TajTajMount Road.Mount Road.

20092009

Taj Lake Palace, UdaipurTaj Lake Palace, Udaipur voted as the winner of the Editor's Choice Award 2008 forvoted as the winner of the Editor's Choice Award 2008 forGallivanter's Guide.Gallivanter's Guide.

Taj BostonTaj Boston awarded 2009 Mobil Four-Star honors in recognition of its gracious and efficientawarded 2009 Mobil Four-Star honors in recognition of its gracious and efficientservice and luxurious accommodations and public spaces.service and luxurious accommodations and public spaces.

Taj Hotels Resorts and Palaces introduces Kefi - the Mediterranean restaurant atTaj Hotels Resorts and Palaces introduces Kefi - the Mediterranean restaurant at Taj MountTaj MountRoad.Road.

3030

Taj Safaris open doors of its new luxury lodge,Taj Safaris open doors of its new luxury lodge, Banjaar TolaBanjaar Tola at Kanha National Park fromat Kanha National Park fromFebruary 18, 2009.February 18, 2009.

The Pierre,The Pierre, re-opens on June 1 following a meticulous $100 million renovation to create newre-opens on June 1 following a meticulous $100 million renovation to create newguestroom and bath interiors and to reconfigure first floor public areas to accommodate a newguestroom and bath interiors and to reconfigure first floor public areas to accommodate a newrestaurant, Le Caprice at The Pierre, as well as 2 East, a new lobby lounge, and a graciouslyrestaurant, Le Caprice at The Pierre, as well as 2 East, a new lobby lounge, and a graciouslywelcoming reception area.welcoming reception area.

Taj Hotels Resorts and Palaces announce their new premium hotel,Taj Hotels Resorts and Palaces announce their new premium hotel, "Vivanta by Taj - Panaji,"Vivanta by Taj - Panaji,Goa",Goa", slotted in the "upper upscale" segment.slotted in the "upper upscale" segment.

Indian Hotels Company Limited announced that it is going to acquire a controlling stake inIndian Hotels Company Limited announced that it is going to acquire a controlling stake inELEL, the company which holds a long term sub-lease for the land on which the Sea Rock HotelELEL, the company which holds a long term sub-lease for the land on which the Sea Rock Hotelis located in Bandra, Mumbai, for Rs. 680 crores.is located in Bandra, Mumbai, for Rs. 680 crores.

TheThe Taj Residency Ummed in AhmedabadTaj Residency Ummed in Ahmedabad migrated to The Gateway Hotels portfolio, makingmigrated to The Gateway Hotels portfolio, makingthis its third property in Gujarat and the 31st Gateway hotel in India.this its third property in Gujarat and the 31st Gateway hotel in India.

Taj launchesTaj launches Vivanta by Taj in Maldives.Vivanta by Taj in Maldives.

Karambir Singh Kang, General Manager,Karambir Singh Kang, General Manager, The Taj Mahal Palace & Tower, MumbaiThe Taj Mahal Palace & Tower, Mumbai has beenhas beenawarded the prestigious Virtuoso Hotelier of the Year Award, 2009 at the Virtuoso "Best of theawarded the prestigious Virtuoso Hotelier of the Year Award, 2009 at the Virtuoso "Best of theBest" Hotel Awards held in Las Vegas recently during the Virtuoso's 21st Annual Travel MartBest" Hotel Awards held in Las Vegas recently during the Virtuoso's 21st Annual Travel MartConference.Conference.

Taj Lands EndTaj Lands End introduces 125 new rooms comprising 107 Taj Club rooms and 18 Suites,introduces 125 new rooms comprising 107 Taj Club rooms and 18 Suites,increasing the inventory to 493 rooms.increasing the inventory to 493 rooms.

The Gateway Hotels has signed a management contract to set up a 125 room hotel on a 16-acreThe Gateway Hotels has signed a management contract to set up a 125 room hotel on a 16-acreprime location in Shirdi.prime location in Shirdi.

Rambagh Palace, JaipurRambagh Palace, Jaipur has been voted the Best Hotel in the World by Condé Nast Travellerhas been voted the Best Hotel in the World by Condé Nast Travellerin the Readers Travel Awards for 2009 across travel and industry categories, in the World Topin the Readers Travel Awards for 2009 across travel and industry categories, in the World Top100. It also tops the list of 'Overseas Leisure Hotels for Asia and the Indian sub-continent'.100. It also tops the list of 'Overseas Leisure Hotels for Asia and the Indian sub-continent'.Scoring an overall 95.62, Rambagh Palace has the 'best ambience/décor' (98.12) and 'location'Scoring an overall 95.62, Rambagh Palace has the 'best ambience/décor' (98.12) and 'location'(96.5) of all hotels in the category.(96.5) of all hotels in the category.

Taj Exotica Resort & Spa, MaldivesTaj Exotica Resort & Spa, Maldives has been ranked 18th best Overseas Leisure Hotel in Middlehas been ranked 18th best Overseas Leisure Hotel in MiddleEast, Africa & the Indian Ocean Islands in the Condé Nast Readers' Awards 2009.East, Africa & the Indian Ocean Islands in the Condé Nast Readers' Awards 2009.

Taj CoromandelTaj Coromandel relaunches Golden Dragon - The signature Specialty Schezwan restaurant in therelaunches Golden Dragon - The signature Specialty Schezwan restaurant in thecity.city.

The Taj PalaceThe Taj Palace launches Blue Ginger thus introducing Vietnamese cuisine to the Delhi.launches Blue Ginger thus introducing Vietnamese cuisine to the Delhi.

3131

Taj PalaceTaj Palace introduces 'The Blue Bar'.introduces 'The Blue Bar'.

Taj Exotica Resort & Spa, MaldivesTaj Exotica Resort & Spa, Maldives has challenged to protect the natural tropical flora and faunahas challenged to protect the natural tropical flora and faunaand surrounding blue waters of Emboodhu Finolhu island.and surrounding blue waters of Emboodhu Finolhu island.

On 26th of November 2009,On 26th of November 2009, The Taj Mahal Palace & Tower, MumbaiThe Taj Mahal Palace & Tower, Mumbai saw the coming togethersaw the coming togetherof employees and families of staff members, for a remembrance meeting that paid respects toof employees and families of staff members, for a remembrance meeting that paid respects tothose who lost their lives last year. There were multi faith prayers held for peace and harmony.those who lost their lives last year. There were multi faith prayers held for peace and harmony.

The standalone hotel, previously known as the Ummeid Jodhpur, was migrated to the brandThe standalone hotel, previously known as the Ummeid Jodhpur, was migrated to the brandTheTheGateway Hotel Jodhpur.Gateway Hotel Jodhpur. This is the third Gateway property in Rajasthan after Jaisalmer andThis is the third Gateway property in Rajasthan after Jaisalmer andJaipur and the 33rd property in the country overall.Jaipur and the 33rd property in the country overall.

The Taj celebrates the opening of Taj Khazana atThe Taj celebrates the opening of Taj Khazana at Taj Lands End,Taj Lands End, its first signature boutiqueits first signature boutiquestore in Mumbai.store in Mumbai.

The Taj Mahal Palace & Tower, MumbaiThe Taj Mahal Palace & Tower, Mumbai announced the reopening of the iconic restaurantannounced the reopening of the iconic restaurantGolden Dragon on the 25th of November 2009.Golden Dragon on the 25th of November 2009.

The legendary Wasabi and the historical Harbour Bar atThe legendary Wasabi and the historical Harbour Bar at The Taj Mahal Palace & Tower,The Taj Mahal Palace & Tower,MumbaiMumbai reopened their doors on Dec 3, 2009.reopened their doors on Dec 3, 2009.

The Indian Hotels Company Ltd announces its foray into Srinagar, in Jammu and Kashmir. AThe Indian Hotels Company Ltd announces its foray into Srinagar, in Jammu and Kashmir. Amanagement contract for a hotel under the upper upscale brand Vivanta by Taj was signed on,management contract for a hotel under the upper upscale brand Vivanta by Taj was signed on,December, 10, 2009 at Srinagar with SAIFCO Hill Crest Hotels Pvt. Ltd, part of a well-knownDecember, 10, 2009 at Srinagar with SAIFCO Hill Crest Hotels Pvt. Ltd, part of a well-knownbusiness house in the state.business house in the state.

Taj Hotels Resorts & Palaces has been recognised for its excellence and service for its propertiesTaj Hotels Resorts & Palaces has been recognised for its excellence and service for its properties-- Taj Exotica Resort & Spa, MaldivesTaj Exotica Resort & Spa, Maldives andand Taj West End, BangaloreTaj West End, Bangalore - at the Leading Hotels of - at the Leading Hotels of the World Annual Convention held in Venice, Italy in November 2009.the World Annual Convention held in Venice, Italy in November 2009.

20102010

The Umaid Bhawan Palace, JodhpurThe Umaid Bhawan Palace, Jodhpur has been voted the Hotel Of The Year by the Gallivanter'shas been voted the Hotel Of The Year by the Gallivanter'sGuide Editor's Choice Awards.Guide Editor's Choice Awards.

Taj Hotels Resorts and Palaces, one of Asia's largest and finest group of hotels, and VICTORIA-Taj Hotels Resorts and Palaces, one of Asia's largest and finest group of hotels, and VICTORIA-JUNGFRAU COLLECTION, an exclusive hotel group comprising four of Switzerland's leadingJUNGFRAU COLLECTION, an exclusive hotel group comprising four of Switzerland's leadingluxury hotels have entered into a strategic joint marketing alliance to develop cross-promotionalluxury hotels have entered into a strategic joint marketing alliance to develop cross-promotionalopportunities for both companies to harness each other's strengths in their respective markets.opportunities for both companies to harness each other's strengths in their respective markets.

Taj Hotels Resorts and Palaces announced the opening of Taj Hotels Resorts and Palaces announced the opening of Taj Cape Town.Taj Cape Town. This new luxury hotelThis new luxury hotelin the historic city of Cape Town is a joint venture between Indian Hotels Company Ltd and cityin the historic city of Cape Town is a joint venture between Indian Hotels Company Ltd and citycentre developers Euro cape, with the investment in the project topping R500 million.centre developers Euro cape, with the investment in the project topping R500 million.

3232

Taj Hari Mahal, JodhpurTaj Hari Mahal, Jodhpur won the award in 'Hotel Providing Best Facilities for Differently Abledwon the award in 'Hotel Providing Best Facilities for Differently Abledguest' category. Chef Ananda Solomon, Executive Chef,guest' category. Chef Ananda Solomon, Executive Chef, Taj President MumbaiTaj President Mumbai and Corporateand CorporateChef Taj Group of Hotels along with Chef V.K. Chandrassekaran, Executive CheChef Taj Group of Hotels along with Chef V.K. Chandrassekaran, Executive ChefTaj West End,fTaj West End,BangaloreBangalore has been awarded as 'Best Chef in India' in the National Tourism Awards 2008-2009has been awarded as 'Best Chef in India' in the National Tourism Awards 2008-2009by The Ministry of Tourism, Government of India.by The Ministry of Tourism, Government of India.

The Indian Hotels Company Ltd announced a new hotel in North-East India, with the unveilingThe Indian Hotels Company Ltd announced a new hotel in North-East India, with the unveilingthe foundation stone for Vivanta by Taj - Guwahati, Assam.the foundation stone for Vivanta by Taj - Guwahati, Assam.

The Taj Mahal Palace & Tower, MumbaiThe Taj Mahal Palace & Tower, Mumbai announced the reopening of the elegant and legendaryannounced the reopening of the elegant and legendaryBallroom, in the iconic Heritage Wing of the property on the March 30th , 2010.Ballroom, in the iconic Heritage Wing of the property on the March 30th , 2010.

Indian Hotels Company Limited has been recognised for its employment engagement at theIndian Hotels Company Limited has been recognised for its employment engagement at theworkplace and is one of the 25 organisations to win the 'Gallup Great Workplace 2010' awardsworkplace and is one of the 25 organisations to win the 'Gallup Great Workplace 2010' awardsannounced by The Gallup Organization.announced by The Gallup Organization.

The Indian Hotel Company Limitied was chosen by the Credit Suisse Research Institute as oneThe Indian Hotel Company Limitied was chosen by the Credit Suisse Research Institute as oneof the 27 'Great Brands of Tomorrow'.of the 27 'Great Brands of Tomorrow'.

The Gateway Hotel Beach Road CalicutThe Gateway Hotel Beach Road Calicut has been voted India's Best Five Star Hotel in thehas been voted India's Best Five Star Hotel in theNational Tourism Awards 2008-2009 by The Ministry of Tourism, Government of India.National Tourism Awards 2008-2009 by The Ministry of Tourism, Government of India.

Taj Hotels Resorts and Palaces launches a new brand "Vivanta by Taj" in the Upper UpscaleTaj Hotels Resorts and Palaces launches a new brand "Vivanta by Taj" in the Upper Upscalesegment.segment.

20112011

Taj Hotels Resorts and Palaces opens a new hotel - Vivanta by Taj - Dal View, Srinagar.Taj Hotels Resorts and Palaces opens a new hotel - Vivanta by Taj - Dal View, Srinagar.

TAJ HOTELSTAJ HOTELS

Taj Hotels, Resorts and PalacesTaj Hotels, Resorts and Palaces is an international hospitality group with strong roots in India.is an international hospitality group with strong roots in India.For over 100 years, we have built our reputation on legendary properties, unparalleled facilitiesFor over 100 years, we have built our reputation on legendary properties, unparalleled facilitiesand impeccable service. We operate in the luxury, premium, mid-market and value segments of and impeccable service. We operate in the luxury, premium, mid-market and value segments of the market through our following brands:the market through our following brands:

TajTaj ((luxury full-service hotels, resorts and palacesluxury full-service hotels, resorts and palaces) is our flagship brand for the world's most) is our flagship brand for the world's mostdiscerning travelers seeking authentic experiences given that luxury is a way of life to whichdiscerning travelers seeking authentic experiences given that luxury is a way of life to whichthey are accustomed. Spanning world-renowned landmarks, modern business hotels, idyllicthey are accustomed. Spanning world-renowned landmarks, modern business hotels, idyllicbeach resorts, authentic Rajput palaces and rustic safari lodges, each Taj hotel reinterprets thebeach resorts, authentic Rajput palaces and rustic safari lodges, each Taj hotel reinterprets the

3333

tradition of hospitality in a refreshingly modern way to create unique experiences and lifelongtradition of hospitality in a refreshingly modern way to create unique experiences and lifelongmemories.memories.

Taj also encompasses a unique set of iconic properties rooted in history and tradition that deliverTaj also encompasses a unique set of iconic properties rooted in history and tradition that delivertruly unforgettable experiences. A collection of outstanding properties with strong heritage astruly unforgettable experiences. A collection of outstanding properties with strong heritage ashotels or palaces which offer something more than great physical product and exceptionalhotels or palaces which offer something more than great physical product and exceptionalservice. This group is defined by the emotional and unique equity of its iconic properties that areservice. This group is defined by the emotional and unique equity of its iconic properties that areauthentic, non- replicable with great potential to create memories and stories.authentic, non- replicable with great potential to create memories and stories.

Taj ExoticaTaj Exotica is our resort and spa brand found in the most exotic and relaxing locales of theis our resort and spa brand found in the most exotic and relaxing locales of theworld. The properties are defined by the privacy and intimacy they provide. The hotels areworld. The properties are defined by the privacy and intimacy they provide. The hotels areclearly differentiated by their product philosophy and service design. They are centered aroundclearly differentiated by their product philosophy and service design. They are centered aroundhigh end accommodation, intimacy and an environment that allows its guest unrivalled comforthigh end accommodation, intimacy and an environment that allows its guest unrivalled comfortand privacy. They are defined by a a sensibility of intimate design and by their varied andand privacy. They are defined by a a sensibility of intimate design and by their varied andeclectic culinary experiences, impeccable service and authentic Indian Spa sanctuaries.eclectic culinary experiences, impeccable service and authentic Indian Spa sanctuaries.

Taj SafarisTaj Safaris are wildlife lodges that allow travelers to experience the unparalleled beauty of theare wildlife lodges that allow travelers to experience the unparalleled beauty of theIndian jungle amidst luxurious surroundings. They offer India's first and only wildlife luxuryIndian jungle amidst luxurious surroundings. They offer India's first and only wildlife luxurylodge circuit. Taj Safaris provide guests with the ultimate, interpretive, wild life experiencelodge circuit. Taj Safaris provide guests with the ultimate, interpretive, wild life experiencebased on a proven sustainable ecotourism model.based on a proven sustainable ecotourism model.

TAJ LUXURY RESIDENCESTAJ LUXURY RESIDENCES For over a hundred years, Taj Hotels, Resorts and Palaces haveFor over a hundred years, Taj Hotels, Resorts and Palaces haveplayed host to discerning travellers from around the world. Renowned for its warm hospitality,played host to discerning travellers from around the world. Renowned for its warm hospitality,the spirit of the Taj is now found embodied in the Taj Luxury Residences.the spirit of the Taj is now found embodied in the Taj Luxury Residences.

Taj Wellington Mews, Mumbai,Taj Wellington Mews, Mumbai, offer luxuriously furnished apartments for short visits oroffer luxuriously furnished apartments for short visits orextended stays. Equipped with modern household amenities, the spacious apartments offer aextended stays. Equipped with modern household amenities, the spacious apartments offer apersonal butler service, round-the-clock concierge service and 24-hour baby-sitting service,personal butler service, round-the-clock concierge service and 24-hour baby-sitting service,taking care of every comfort.taking care of every comfort.

A range of recreation options, including an attached swimming pool, well-equipped fitnessA range of recreation options, including an attached swimming pool, well-equipped fitnesscentre and a rejuvenating spa, complements state-of-the-art business facilities and conferencecentre and a rejuvenating spa, complements state-of-the-art business facilities and conferenceservices, while the comprehensive security measures assure complete privacy and safety.services, while the comprehensive security measures assure complete privacy and safety.

Elegant, comfortable and exquisitely finished, Taj Luxury Residences combine warmth with aElegant, comfortable and exquisitely finished, Taj Luxury Residences combine warmth with aflawless service that can only be the Taj.flawless service that can only be the Taj.

Taj Wellington Mews Luxury Residences, MumbaiTaj Wellington Mews Luxury Residences, Mumbai

Situated in South Mumbai - just minutes away from the city's commercial centres - TajSituated in South Mumbai - just minutes away from the city's commercial centres - TajWellington Mews Luxury Residences offers 80 exquisitely designed and fully furnishedWellington Mews Luxury Residences offers 80 exquisitely designed and fully furnishedresidences, and is spread over 2.6 acres of beautifully landscaped garden.residences, and is spread over 2.6 acres of beautifully landscaped garden.

3434

Upper Upscale HotelsUpper Upscale Hotels (( full-service  full-service hotels hotels and and resortsresorts) provide a new generation of travelers a) provide a new generation of travelers acontemporary and creative hospitality experience that matches their work-hard play-hardcontemporary and creative hospitality experience that matches their work-hard play-hardlifestyles. Stylish interiors, innovative cuisine, hip bars, and a focus on technology set theselifestyles. Stylish interiors, innovative cuisine, hip bars, and a focus on technology set theseproperties apart.properties apart.

The Gateway HotelThe Gateway Hotel ((upscale/mid-market full service hotels and resortsupscale/mid-market full service hotels and resorts) is a pan-India network) is a pan-India networkof hotels and resorts that offers business and leisure travelers a hotel designed, keeping theof hotels and resorts that offers business and leisure travelers a hotel designed, keeping themodern nomad in mind. At the Gateway Hotel, we believe in keeping things simple. This is why,modern nomad in mind. At the Gateway Hotel, we believe in keeping things simple. This is why,our hotels are divided into 7 simple zones- Stay, Hangout, Meet, Work, Workout, Unwind andour hotels are divided into 7 simple zones- Stay, Hangout, Meet, Work, Workout, Unwind andExplore.Explore.

As travel often means more hassle than harmony, more stress than satisfaction, modern travelersAs travel often means more hassle than harmony, more stress than satisfaction, modern travelersare looking for smarter choices. Driven by our passion for perfection, we welcome our customersare looking for smarter choices. Driven by our passion for perfection, we welcome our customersto a refreshingly enjoyable and hassle-free experience, anytime, everywhere. Offering the highestto a refreshingly enjoyable and hassle-free experience, anytime, everywhere. Offering the highestconsistency in quality, service and style we set new standards and take the unwanted surprisesconsistency in quality, service and style we set new standards and take the unwanted surprisesout of traveling. Our warm welcomes make our guests feel at home, away from home and ourout of traveling. Our warm welcomes make our guests feel at home, away from home and ourcrisp and courteous service empowers them to get more done with greater effectiveness andcrisp and courteous service empowers them to get more done with greater effectiveness andcontrol. And through our unrivalled network we provide service that is effortless, simple, nevercontrol. And through our unrivalled network we provide service that is effortless, simple, neveroverwhelming, always warm.overwhelming, always warm.

GingerGinger ((economy hotelseconomy hotels) is our revolutionary concept in hospitality for the value segment.) is our revolutionary concept in hospitality for the value segment.Intelligently designed facilities, consistency and affordability are hallmarks of this brand targetedIntelligently designed facilities, consistency and affordability are hallmarks of this brand targetedat travelers who value simplicity and self-service.at travelers who value simplicity and self-service.

Taj Hotels Resorts and Taj Hotels Resorts and Palaces presents EARTHPalaces presents EARTH~ Environment Awareness & Renewal at Taj Hotels gets EarthCheck~ Environment Awareness & Renewal at Taj Hotels gets EarthCheck

Certification ~Certification ~Taj Hotels, Resorts and Palaces, today a global hospitality chain with over 75 properties in overTaj Hotels, Resorts and Palaces, today a global hospitality chain with over 75 properties in over60 locations, has been a steward of social responsibility since its founding in Mumbai, India, in60 locations, has been a steward of social responsibility since its founding in Mumbai, India, in1903. As part of India's premier business house, the Tata Group, Taj Hotels and its holding1903. As part of India's premier business house, the Tata Group, Taj Hotels and its holdingcompany, the Indian Hotel Company Co Ltd, are committed to serving its many localcompany, the Indian Hotel Company Co Ltd, are committed to serving its many localcommunities by furthering education and skills training, particularly among rural populations;communities by furthering education and skills training, particularly among rural populations;preserving Indian art, culture and wildlife, and promoting sustainable, environmentally soundpreserving Indian art, culture and wildlife, and promoting sustainable, environmentally soundoperations.operations.In an endeavour to reinstate its vision and efforts to boost sustainable tourism and integrateIn an endeavour to reinstate its vision and efforts to boost sustainable tourism and integrateenvironment management in all business areas,environment management in all business areas, Taj Hotels Resorts andTaj Hotels Resorts andPalacesPalaces presentspresents  EARTH  EARTH (Environment Awareness & Renewal at Taj Hotels), a project which(Environment Awareness & Renewal at Taj Hotels), a project whichreiterates the conscious effort of one of Asia's largest and finest group of hotels to commit toreiterates the conscious effort of one of Asia's largest and finest group of hotels to commit to

3535

energy conservation and environmental management. EARTH has received certificationenergy conservation and environmental management. EARTH has received certificationfromfrom EarthCheckEarthCheck, the only worldwide environmental certification program for travel and, the only worldwide environmental certification program for travel andtourism.tourism.Taj Hotels has joined the internationally-recognised EarthCheck benchmarking and certificationTaj Hotels has joined the internationally-recognised EarthCheck benchmarking and certificationsystem as an extension of its existing environmental policies. Taj Hotels has long recognised thatsystem as an extension of its existing environmental policies. Taj Hotels has long recognised thatas a leader it has an important contribution to make and a responsibility to demonstrate to othersas a leader it has an important contribution to make and a responsibility to demonstrate to othershow they can be part of the fight against climate change.how they can be part of the fight against climate change.Having implemented the Environmental Awareness and Renewal (EARTH) programme, aHaving implemented the Environmental Awareness and Renewal (EARTH) programme, aproject which began as a conscious effort to commit to energy conservation and otherproject which began as a conscious effort to commit to energy conservation and othersustainability strategies, Taj Hotels was one of the first groups to join the tourism industry in itssustainability strategies, Taj Hotels was one of the first groups to join the tourism industry in itsefforts.efforts.

With environmental management gaining utmost importance across sectors and industries, TajWith environmental management gaining utmost importance across sectors and industries, TajHotels Resorts and Palaces will consciously focus on spearheading several efforts primarily inHotels Resorts and Palaces will consciously focus on spearheading several efforts primarily inthe engineering and energy conservation areas.the engineering and energy conservation areas.Currently driven by several initiatives under theCurrently driven by several initiatives under the Eco  Eco Taj Taj PolicyPolicy, Taj Hotels will map the best, Taj Hotels will map the bestpractices underpractices under EARTHEARTH and drive them across all areas of operations and new productand drive them across all areas of operations and new productdevelopment in the group. This also marks the Group's efforts in continuing to build and sustaindevelopment in the group. This also marks the Group's efforts in continuing to build and sustainawareness of discerning customers who are socially conscious.awareness of discerning customers who are socially conscious.EarthCheck will provide the EARTH project with independent and comprehensive proof of theirEarthCheck will provide the EARTH project with independent and comprehensive proof of theirenvironmental commitment through the monitoring and improvement reports EarthCheck willenvironmental commitment through the monitoring and improvement reports EarthCheck willproduce for Taj Hotels each year as part of the certification procedure.produce for Taj Hotels each year as part of the certification procedure.Taj Hotels commitment to sustainability has its pragmatic purposes as well With a vision toTaj Hotels commitment to sustainability has its pragmatic purposes as well With a vision tocreate sound environment management in its operations as well as product developmentcreate sound environment management in its operations as well as product developmentstrategies, Taj Hotels has always believed in improving the quality of life of the communities andstrategies, Taj Hotels has always believed in improving the quality of life of the communities andhas been committed to environment conservation. Caring for and protecting the environment ishas been committed to environment conservation. Caring for and protecting the environment isan essential part of corporate ethos.an essential part of corporate ethos.About EarthCheckAbout EarthCheckEarthCheck is the international benchmarking and certification programme for the travel andEarthCheck is the international benchmarking and certification programme for the travel andtourism industry based on the Agenda 21 principles for Sustainable Development endorsed bytourism industry based on the Agenda 21 principles for Sustainable Development endorsed by182 Heads of State at the United Nations Rio Earth Summit in 1992. EarthCheck, is the only182 Heads of State at the United Nations Rio Earth Summit in 1992. EarthCheck, is the onlyworldwide environmental certification program for travel and tourism with participants in moreworldwide environmental certification program for travel and tourism with participants in morethan 50 countries. EarthCheck is managed by EC3 Global, a subsidiary of the Sustainablethan 50 countries. EarthCheck is managed by EC3 Global, a subsidiary of the SustainableTourism Co-operative Research Centre.Tourism Co-operative Research Centre.

3636

Philosophy on FoodPhilosophy on Food

Creating drama on a plate is achieved through the perfect combination of flavours, colours,Creating drama on a plate is achieved through the perfect combination of flavours, colours,tastes, aromas and textures. Excellent ingredients are the starting point. Our chefs delight intastes, aromas and textures. Excellent ingredients are the starting point. Our chefs delight inprocuring original ingredients imported from the country of origin. As a complementary practice,procuring original ingredients imported from the country of origin. As a complementary practice,the Taj chefs like to work with local farmers to obtain the local, organic products they need. Onethe Taj chefs like to work with local farmers to obtain the local, organic products they need. Oneof our hotels even has its own nursery to produce the fresh essentials that make all the differenceof our hotels even has its own nursery to produce the fresh essentials that make all the differenceto each dish they serve.to each dish they serve.

Culinary innovation has always been at the heart of the Taj Hotels dining experience. In manyCulinary innovation has always been at the heart of the Taj Hotels dining experience. In manyinstances, it has been a Taj Hotel that has introduced the city to exotic cuisines such as Thai orinstances, it has been a Taj Hotel that has introduced the city to exotic cuisines such as Thai orSchezuan. Even the regional cuisines of India have surpassed their traditional borders. FavouriteSchezuan. Even the regional cuisines of India have surpassed their traditional borders. Favouritedishes from all over the subcontinent are reinvented at Masala Kraft, Masala Klub and Masaladishes from all over the subcontinent are reinvented at Masala Kraft, Masala Klub and MasalaArt with an emphasis on flavour and freshness, using lighter, healthier cooking techniques. AtArt with an emphasis on flavour and freshness, using lighter, healthier cooking techniques. AtVarq, Chef Oberoi introduces new techniques, organic produce and spices to reinvent IndianVarq, Chef Oberoi introduces new techniques, organic produce and spices to reinvent Indianfood with unusual creations and pairings.food with unusual creations and pairings.

Authenticity is paramount. From the first sip of a single estate coffee or tea, which has beenAuthenticity is paramount. From the first sip of a single estate coffee or tea, which has beencustom blended exclusively for our guests, connoisseurs delight in recognizing their favouritecustom blended exclusively for our guests, connoisseurs delight in recognizing their favouritesources. Wine aficionados will be torn between choice bottles on our wine lists. Even thesources. Wine aficionados will be torn between choice bottles on our wine lists. Even thechocolates in our desserts have a pedigree.chocolates in our desserts have a pedigree.

Taj Hotels works with leading chefs from all cuisines such as Japanese Chef Morimoto to bringTaj Hotels works with leading chefs from all cuisines such as Japanese Chef Morimoto to bringWasabi by Morimoto to the global patrons of India. Our own chefs make repeated visits to theWasabi by Morimoto to the global patrons of India. Our own chefs make repeated visits to thecountries of origin to further immerse themselves in the cuisines that define our restaurants. It'scountries of origin to further immerse themselves in the cuisines that define our restaurants. It'swhat makes the Risotto Milanese at Prego (Taj Coromandel) or the Chilled Kho Shuie chicken atwhat makes the Risotto Milanese at Prego (Taj Coromandel) or the Chilled Kho Shuie chicken atthe House of Ming (Taj Mahal Hotel, New Delhi) so perfectly nuanced. To dine at Taj Hotel is tothe House of Ming (Taj Mahal Hotel, New Delhi) so perfectly nuanced. To dine at Taj Hotel is to

take an insightful journey into your favourite cuisinestake an insightful journey into your favourite cuisines..

3737

INTRODUCTIONINTRODUCTION

TAJ RESIDENCY AURANGABADTAJ RESIDENCY AURANGABAD

Ratings :Ratings : 55LuxuryLuxury

Address :Address : Taj Residency, Taj Residency, AurangabadAurangabad

8-N - 12 , CIDCO,8-N - 12 , CIDCO,

Rauza Bagh,Rauza Bagh,

Aurangabad - 431 003,Aurangabad - 431 003,

MaharashtMaharashtra ra State, India.State, India.

Tel: 0240 - 6613737Tel: 0240 - 6613737

Fax: 0240 - 6613939Fax: 0240 - 6613939

EmailEmail:residency.aurangabad@tajhotels.com:residency.aurangabad@tajhotels.com

Accessibility:Accessibility:

Conveniently located close to the business centre of Conveniently located close to the business centre of the city & the airport.the city & the airport.

3838

10 km away from Aurangabad airport10 km away from Aurangabad airport

8 km away from railway station8 km away from railway station

This palace-styled hotel set amidst five acres of landscaped gardens offers spaciousThis palace-styled hotel set amidst five acres of landscaped gardens offers spaciouscomfort and rich warm, hospitable service. Conveniently located,Taj Residency is a gateway tocomfort and rich warm, hospitable service. Conveniently located,Taj Residency is a gateway tothe World Heritage Sites of Ellora and Ajanta Caves and just 9kms from the airport and railwaythe World Heritage Sites of Ellora and Ajanta Caves and just 9kms from the airport and railwaystation.station.

A choice of accommodation, business facilities, banqueting facilities, dining options andA choice of accommodation, business facilities, banqueting facilities, dining options andrecreational activities, makes the hotel ideal for business and leisure guestsrecreational activities, makes the hotel ideal for business and leisure guests..

Hotel FeaturesHotel Features

Taj Residency hasTaj Residency has an outdoor poolan outdoor pool andand a fitness facilitya fitness facility.. Wireless Internet accessWireless Internet access isiscomplimentary in public areas. There iscomplimentary in public areas. There is a business center a business center on site. Dining options at thison site. Dining options at thisAurangabad hotel includeAurangabad hotel include a restaurant a restaurant andand a bar/loungea bar/lounge..

The staff can arrangeThe staff can arrange concierge servicesconcierge services andand currency exchangecurrency exchange. Additional amenities include. Additional amenities include aagrocery/conveniencegrocery/convenience storestore,, laundry facilitieslaundry facilities, and, and a safe deposit box at the front desk a safe deposit box at the front desk ..

GuestroomsGuestrooms

Amenities in air-conditioned guestrooms at Taj Residency includeAmenities in air-conditioned guestrooms at Taj Residency include minibarsminibars andand safessafes..Televisions are equipped withTelevisions are equipped with satellite channelssatellite channels andand DVD players DVD players. All accommodations. All accommodationsprovideprovide complimentary newspaperscomplimentary newspapers andand direct-dial phonesdirect-dial phones with voice mail. Bathroomswith voice mail. Bathrooms

offeroffer bathrobesbathrobes andand ha r dryersha r dryers. In-room. In-room refrigeratorsrefrigerators and coffeeand coffee /tea makers /tea makers are providedare provided..

3939

The kitchen is The kitchen is a centralized and a centralized and well-planned kitchen. well-planned kitchen. The kitchen can The kitchen can also known as also known as thethe

backbone of the revenue-producing department of the backbone of the revenue-producing department of the hotel. hotel. The kitchen is The kitchen is headed by executiveheaded by executive

and assisted by two chef-de-parties, commies, apprentice and traineesand assisted by two chef-de-parties, commies, apprentice and trainees..

MAIN KITCHEN :MAIN KITCHEN :

Indian and south IndianIndian and south Indian

ContinentalContinental

BakeryBakery

ButcheryButchery

PantryPantry

TandoorTandoor

EXECUTIVE CHEFEXECUTIVE CHEF

He is responsible for and superiors their work.He is responsible for and superiors their work.

He prepares a predetermined percentage of profit work according to the establish.He prepares a predetermined percentage of profit work according to the establish.

He is responsible for controlling and maintaining food cost.He is responsible for controlling and maintaining food cost.

He decides the menu and is responsible for the overall quality of food.He decides the menu and is responsible for the overall quality of food.

He prepares the menu for coffee shop buffet.He prepares the menu for coffee shop buffet.

4040

CHEF-DE-PARTIE :CHEF-DE-PARTIE :

He supervises the kitchens and looks into the day today job.He supervises the kitchens and looks into the day today job.

He is in charge of the kitchen when the executive chef is on off.He is in charge of the kitchen when the executive chef is on off.

He trains this kitchen staff and he himself works in the kitchen when it is busy.He trains this kitchen staff and he himself works in the kitchen when it is busy.

COMMISCOMMIS

He is responsible for the staff working under him and the food product in his kitchen.He is responsible for the staff working under him and the food product in his kitchen.

He is responsible for the smooth running of his art of the kitchen.He is responsible for the smooth running of his art of the kitchen.

He makes the store requisition slipHe makes the store requisition slip..

APPRENTICE :APPRENTICE :

The apprentice does most of the mise-en-place and cooking under the supervision of theThe apprentice does most of the mise-en-place and cooking under the supervision of the

COMMIS.COMMIS.

Indian sectionIndian section

The Indian kitchen is next to continental kitchen and it prepares all the varieties of IndianThe Indian kitchen is next to continental kitchen and it prepares all the varieties of Indian

foods the food is prepared as in likeness and taste to the different states of India from which theyfoods the food is prepared as in likeness and taste to the different states of India from which they

originate. originate. The food is The food is also served in also served in Indian style. Indian style. It has It has 3 powerful square 3 powerful square ranges, it has ranges, it has also 2also 2

working tables witworking tables with shelves underneath it. h shelves underneath it. Since the Indian Since the Indian kitchen is one kitchen is one of the highestof the highest

revenue-fetching departments in the kitchen it is well manned by efficient and highlyrevenue-fetching departments in the kitchen it is well manned by efficient and highly

professional and qualified staff.professional and qualified staff.

4141

SHIFT TIMMING :SHIFT TIMMING :

Morning shift : 0600 to 1500 hrs.Morning shift : 0600 to 1500 hrs.

Evening Shift : 1500 to 2500 hrs.Evening Shift : 1500 to 2500 hrs.

Bakery sectionBakery section

The bakery is located near The bakery is located near to the chef cabin. to the chef cabin. There are two rooms where one There are two rooms where one is the ovenis the oven

and the other machine iand the other machine is kept. s kept. The other room is a The other room is a cold room where all cold room where all the desserts, and breadsthe desserts, and breads

are been made, with tare been made, with that we have a walking hat we have a walking cooler and inside that deep freezer is there. cooler and inside that deep freezer is there. TheyThey

make all types of bread; croissants, desserts and etc. they also make breads and other items formake all types of bread; croissants, desserts and etc. they also make breads and other items for

flight kitchen.flight kitchen.

EQUIPMENTSEQUIPMENTS

Oven, puff pastry machine, dough mixer, kneader, moulds knives, baking tray, racks for the tray,Oven, puff pastry machine, dough mixer, kneader, moulds knives, baking tray, racks for the tray,

sponge moulds, moulds with different shapes, weighing machine, vessels are the heavysponge moulds, moulds with different shapes, weighing machine, vessels are the heavy

equipments.equipments.

freezerfreezer

Bakery sectionBakery section

4242

The continental kitchenThe continental kitchen

The continental kitchenThe continental kitchen is located in the main kitchen and caters to the room service and to theis located in the main kitchen and caters to the room service and to the

banquet function. banquet function. The continental kitchen The continental kitchen is operational 24 hours is operational 24 hours and the work is and the work is handled inhandled in

three shifts.three shifts.

Morning:Morning: 0700 to 1500 hrs.0700 to 1500 hrs.

Evening:Evening: 1500 to 2300 hrs.1500 to 2300 hrs.

Night:Night: 2300 to 0700 hrs.2300 to 0700 hrs.

IT INCLUDES:IT INCLUDES:

Two work tablesTwo work tables

One sinkOne sink

One gas range with four burnersOne gas range with four burners

One refrigeratorOne refrigerator

One salamanderOne salamander

One grill cum griddleOne grill cum griddle

FUNCTIONSFUNCTIONS

Prepare a la carte orders for room service.Prepare a la carte orders for room service.

Prepare items for lunch buffet.Prepare items for lunch buffet.

4343

GRADE MANAGERGRADE MANAGER

It stores all the vegetables in the walk in cooler so that the food does not get spoiled soonIt stores all the vegetables in the walk in cooler so that the food does not get spoiled soon

for parties the chef will prepare all the chat salad in big quantity a skillful work is done .and .for parties the chef will prepare all the chat salad in big quantity a skillful work is done .and .

They provide vegetable salads, vegetable carvings and fruit salad for the coffee shop andThey provide vegetable salads, vegetable carvings and fruit salad for the coffee shop and

banquets.banquets.

TEMP. OF THE COOLER - 0ºC TO 50ºCTEMP. OF THE COOLER - 0ºC TO 50ºC

The TThe Tandoor Kitcandoor Kitchenhen

It is located in the main kitchen and caters to the room service, coffee shop and for the banquetsIt is located in the main kitchen and caters to the room service, coffee shop and for the banquets

fixtures.fixtures.

FUNCTIONSFUNCTIONS

Prepare various kebabs, which are in the menuPrepare various kebabs, which are in the menu

Prepare Indian breads like naan, rote paratha, kulcha, missi roti etc.Prepare Indian breads like naan, rote paratha, kulcha, missi roti etc.

EQUIPMENTSEQUIPMENTS

Two tandoorsTwo tandoors

Three work tables.Three work tables.

Arrangement for hanging tandoor skewers.Arrangement for hanging tandoor skewers.

4444

STAFFINGSTAFFING

One commiOne commi

One apprenticeOne apprentice

Relieved by a commis from the sweet kitchen.Relieved by a commis from the sweet kitchen.

WORK FLOWWORK FLOW

Pick up stores and meats from butchery.Pick up stores and meats from butchery.

Check reach in cooler for any blank meats and the marinate the meats for variousCheck reach in cooler for any blank meats and the marinate the meats for various

preparations :preparations :

oo Chicken tikkaChicken tikka

oo Tangri KebabTangri Kebab

oo Tandoori chickenTandoori chicken

oo fish tikkafish tikka

oo Jhinga kebaJhinga keba

oo Seekh kebabSeekh kebab

oo Paneer tikkaPaneer tikka

oo Veg seekh kebabVeg seekh kebab

MIS-EN-PLACEMIS-EN-PLACE

Wheat floor doughWheat floor dough

Refined four doughRefined four dough

Melted butterMelted butter

Plate garnishPlate garnish

oo Sliced onionSliced onion

oo Sliced tomatoSliced tomato

oo Sliced cucumberSliced cucumber

4545

oo Spring onion floorSpring onion floor

oo Lemon wedgesLemon wedges

oo Slit green chiliesSlit green chilies

oo Mint chutneyMint chutney

Chicken tikka 100 nosChicken tikka 100 nos..

Shammi kebab 30 nos.Shammi kebab 30 nos.

Chicken seek 12 nos.Chicken seek 12 nos.

Lamb 3 nosLamb 3 nos..

Fish tikka 12 nos.Fish tikka 12 nos.

Paneer tikka 20 nos.Paneer tikka 20 nos.

Aloo paratha 16 nos.Aloo paratha 16 nos.

Baby naan 12 nos.Baby naan 12 nos.

Mint chutney 500 grmsMint chutney 500 grms..

COMMON WORK :COMMON WORK :

Prepare mint chutney for the evening.Prepare mint chutney for the evening.

Write requisition for the next day.Write requisition for the next day.

Cover the meats in a cling filmCover the meats in a cling film

In the evening all the mise-en-place has already been setIn the evening all the mise-en-place has already been set

Prepares items for the flight kitchenPrepares items for the flight kitchen

Prepare a la carte as Prepare a la carte as they comethey come

Final cleaning before closing the Final cleaning before closing the kitchenkitchen

4646

ROOM SEROOM SERRVICEVICE

The room service is a The room service is a very important outlet very important outlet of the Food and Beverage department. of the Food and Beverage department. It providesIt provides

food and beverages guests in their food and beverages guests in their rooms as and when ordered by rooms as and when ordered by them. them. The food is served at The food is served at thethe

exact time stated by exact time stated by the guest. the guest. To avoid any delays, there is To avoid any delays, there is a separate Room Service elevator,a separate Room Service elevator,

used exclusively by the Room Service staff to provide quick and efficient service to the guests.used exclusively by the Room Service staff to provide quick and efficient service to the guests.

Generally food and beverage orders for 2 to 3 guest are sent on Room service trays which are setGenerally food and beverage orders for 2 to 3 guest are sent on Room service trays which are set

up with all up with all the essential cutlery and crockery. the essential cutlery and crockery. But if the But if the order is for a number of iorder is for a number of items or fortems or for

more than 3 to more than 3 to 4 guests, special Room Service trolleys 4 guests, special Room Service trolleys are used to serve the order. are used to serve the order. These trolleysThese trolleys

are collapsible and are collapsible and when opened, have a round twhen opened, have a round table shape. able shape. Below the tables Below the tables are placed foodare placed food

warmers, which keep the food warm.warmers, which keep the food warm.

There is a separate Room Service Order Taker’s cabin which has 2 MICROS placed for RoomThere is a separate Room Service Order Taker’s cabin which has 2 MICROS placed for Room

Service Order Takers. Service Order Takers. As and when tAs and when the guest call is received, he guest call is received, the order is taken by the Orderthe order is taken by the Order

Taker (generally a lady) and a KOT is printed, which comes out at the printer near theTaker (generally a lady) and a KOT is printed, which comes out at the printer near the

Supervisor’s desk. Supervisor’s desk. The rest of the KOT The rest of the KOT procedure is same as other procedure is same as other outlets.outlets.

PROCEDUREPROCEDURE

a)a) When a guest calls the Room Service, his order is taken by the order taker who posts theWhen a guest calls the Room Service, his order is taken by the order taker who posts the

entries into the computer.entries into the computer.

b)b) The cheque is printed on The cheque is printed on a printer which is kept at the supervisor’s desk.a printer which is kept at the supervisor’s desk.

c)c) This cheque has 4 copiesThis cheque has 4 copies –  – KOT, guest copy, Accounts copy and F&B control copy.KOT, guest copy, Accounts copy and F&B control copy.

d)d) The KOT and F&B control copy are taken off by the supervisor and given to the kitchenThe KOT and F&B control copy are taken off by the supervisor and given to the kitchen

and Room Service steward who lays the trays or a trolley.and Room Service steward who lays the trays or a trolley.

4747

e)e) The breakfast is collected from the Room Service Kitchen, some of lunch, dinner items areThe breakfast is collected from the Room Service Kitchen, some of lunch, dinner items are

picked up from Main Kitchen or any other F&B outlet.picked up from Main Kitchen or any other F&B outlet.

f)f) After the fooAfter the food is picked up, it is kept on a trd is picked up, it is kept on a tray which is kept at the supervisay which is kept at the supervisor’s desk. or’s desk. TheThe

Supervisor checks the order before it goes to the room.Supervisor checks the order before it goes to the room.

Accompaniments of different foods (Indian, Chinese) etc. are also placed.Accompaniments of different foods (Indian, Chinese) etc. are also placed.

ROOM SERVICE DOOR KNOB BREAKFASTMENU CARDROOM SERVICE DOOR KNOB BREAKFASTMENU CARD

This card contains the Breakfast menu, the time at which the order is required and the roomThis card contains the Breakfast menu, the time at which the order is required and the room

number, which has to be filled in by number, which has to be filled in by the guest. the guest. The guest may tick the item he wThe guest may tick the item he wants to order forants to order for

breakfast. breakfast. The card is The card is then again then again hung with the hung with the door knob outside the door knob outside the room. room. The night The night shift staff shift staff 

of the room service collects all these cards from outside the rooms and the order is thus sent toof the room service collects all these cards from outside the rooms and the order is thus sent to

the guest room at the the guest room at the stated time in the stated time in the morning. morning. Fresh doorknob menu cards are placed in theFresh doorknob menu cards are placed in the

rooms by the Housekeeping department.rooms by the Housekeeping department.

BASIC TRAY SETUP FOR TEA/COFFEE ORDERS:BASIC TRAY SETUP FOR TEA/COFFEE ORDERS:

Tea cupTea cup

SaucerSaucer

Tea SpoonTea Spoon

Sugar BowlSugar Bowl

Tea Strainer with slop basinTea Strainer with slop basin

Milk potMilk pot

Tea pot and a pot of hot Tea pot and a pot of hot water with a “HOT water with a “HOT WATER” tag. WATER” tag. For Coffee, no hot water iFor Coffee, no hot water iss

placed separately.placed separately.

While setting up a tray, the first thing that is checked on the KOT is the number of guestsWhile setting up a tray, the first thing that is checked on the KOT is the number of guests

according to which according to which the cutlery the cutlery and crockery is placed. and crockery is placed. If the number If the number of guests is moreof guests is more

than 4, then a Room Service trolley is set-up instead of a tray.than 4, then a Room Service trolley is set-up instead of a tray.

Open Orders:Open Orders: These are orders for food items, which do not appear on the menu i.e.These are orders for food items, which do not appear on the menu i.e.

those, which are not, listed those, which are not, listed in the Micros e.g. curd in the Micros e.g. curd and rice. and rice. Such orders are priced by theSuch orders are priced by the

Room Service Manager at his discretion.Room Service Manager at his discretion.

4848

Wake up orders:Wake up orders: Many a times, guests call up the Front Office to request for a wake upMany a times, guests call up the Front Office to request for a wake up

call in the call in the morning. morning. They generally order for tea or They generally order for tea or coffee to be sent coffee to be sent at the stated at the stated time.time.

The Front Office forwards such orders to Room Service, Such orders are referred to asThe Front Office forwards such orders to Room Service, Such orders are referred to as

“wake up orders”.“wake up orders”.

Department Goals and ObjectivesDepartment Goals and Objectives

Maximization of profit depends entirely on cover sales. So more sale of covers.Maximization of profit depends entirely on cover sales. So more sale of covers.

Guest satisfaction is Guest satisfaction is given a top given a top priority. priority. This outlet has This outlet has good turnover among the good turnover among the allall

F&B outlets in the hotel.F&B outlets in the hotel.

Up selling various items.Up selling various items.

Inter Departmental RelationshipInter Departmental Relationship

As an F&B outlet, must have a close report with the production section of the F&B department.As an F&B outlet, must have a close report with the production section of the F&B department.

KITCHENKITCHEN

Grade Manager:Grade Manager: To pick up cold preparations. e.g. Salads, Galantines and Pates buffets of To pick up cold preparations. e.g. Salads, Galantines and Pates buffets of 

banquets.banquets.

PantryPantry: To pick up sandwiches, fruit platters, fresh juices, individual salad portions.: To pick up sandwiches, fruit platters, fresh juices, individual salad portions.

Hot ranges & grillsHot ranges & grills: Hot food items such as steaks, chops etc.: Hot food items such as steaks, chops etc.

Bakery & ConfectioneryBakery & Confectionery: To pick up breads, pastries, cookies and ice creams.: To pick up breads, pastries, cookies and ice creams.

Still RoomStill Room: To pick up hot beverages, e.g. Tea & Coffee.: To pick up hot beverages, e.g. Tea & Coffee.

4949

KITCHEN STEWARDINGKITCHEN STEWARDING

This department primarily controls the storage, issue and maintenance of service equipment inThis department primarily controls the storage, issue and maintenance of service equipment in

the restaurants the restaurants and kitchens. and kitchens. The sanitation The sanitation and hygiene and hygiene of the of the kitchen and kitchen and its overallits overall

maintenance come under this department. maintenance come under this department. It is alsIt is also responsible for to responsible for the employee’s cafeteria.he employee’s cafeteria.

STORESSTORES

The source from where the steward can pick up supplies of proprietary sauces, stationary, etc. forThe source from where the steward can pick up supplies of proprietary sauces, stationary, etc. for

the restaurant.the restaurant.

HOUSEKEEPINGHOUSEKEEPING

This department is responsible for the cleanliness, maintenance and the aesthetic beauty of theThis department is responsible for the cleanliness, maintenance and the aesthetic beauty of the

hotel. hotel. It is also It is also the source for uniforms, linen and the source for uniforms, linen and flowers.flowers.

ACCOUNTS DEPARTMENTACCOUNTS DEPARTMENT

a)a) Restaurant CashierRestaurant Cashier

Receives all cash and credit payments made for food and beverage sales in the restaurant andReceives all cash and credit payments made for food and beverage sales in the restaurant and

bar. bar. If the guest If the guest signs the bill, signs the bill, the steward may verify the steward may verify his name and room number by asking this name and room number by asking thehe

restaurant cashier to check on his computer terminalrestaurant cashier to check on his computer terminal

b) b) Front Front office office cashiercashier

This is the central point where all the checks signed by hotel residents are collected and enteredThis is the central point where all the checks signed by hotel residents are collected and entered

in the total bill.in the total bill.

5050

ENGINEERINGENGINEERING

This department is responsible for the maintenance of all mechanical and electrical equipment in theThis department is responsible for the maintenance of all mechanical and electrical equipment in the

restaurant. restaurant. It is also responsible for controlling the air-condiIt is also responsible for controlling the air-conditioning or heating.tioning or heating.

FRONT OFFICEFRONT OFFICE

The front office maintains a record of all guesThe front office maintains a record of all guests staying in the house. ts staying in the house. This department also co-ordinatesThis department also co-ordinates

all group movements and meal plans.all group movements and meal plans.

Equipments usedEquipments used

TheThe chief machinery installed here are:-chief machinery installed here are:-

1.1. Coffee MachineCoffee Machine

2.2. The Refrigerators for storage of beer, alcohol and soft drinks.The Refrigerators for storage of beer, alcohol and soft drinks.

3.3. The hot plates, for constant service of hot tea and coffee.The hot plates, for constant service of hot tea and coffee.

4.4. Microwave machine.Microwave machine.

The equipments used here are :-The equipments used here are :-

1.1. Wine openersWine openers

2.2. Pastry tongsPastry tongs

3.3. Squeezers for extracting lime juiceSqueezers for extracting lime juice

4.4. Knives for making garnishes.Knives for making garnishes.

Bill SettlementBill Settlement

The true of cheque is sent to cashThe true of cheque is sent to cash. . In of In house guest thIn of In house guest the room no is written on te room no is written on the cheque and it ishe cheque and it isduly signed by the room guest. duly signed by the room guest. The true copy is sent to the cashier to get it posted to the room andThe true copy is sent to the cashier to get it posted to the room andthe carbon copy is given to the the carbon copy is given to the guest similarly in the case or outside guest the guest similarly in the case or outside guest the carbon copy is given tocarbon copy is given tothe guestthe guest

5151

RECORDRECORD

Daily Sales Record.Daily Sales Record.

Attendance registerAttendance register

Stock inventory registersStock inventory registers

Stock requisition bookStock requisition book

Alcoholic Beverages Inventory RegisterAlcoholic Beverages Inventory Register

Food and beverage cost factors.Food and beverage cost factors.

The costs of operating a food and beverage service are influenced by several factors,The costs of operating a food and beverage service are influenced by several factors,

including food costs, staff size and methods of purchasing receiving storing andincluding food costs, staff size and methods of purchasing receiving storing and

issuing supplies.issuing supplies.

MaintenanceMaintenance

MaintenanceMaintenance is one of the major departments in the hotel industry.is one of the major departments in the hotel industry.

As so it is the department, which is in charge of maintaining and up keeping of a certain standardAs so it is the department, which is in charge of maintaining and up keeping of a certain standard

in the hotel regarding power, water supply and rooms.in the hotel regarding power, water supply and rooms.

AIR CONDITIONINGAIR CONDITIONING

5252

ELECTRICALELECTRICAL

PLUMBINGPLUMBING

CARPENTRYCARPENTRY

PAINTING WELDINGPAINTING WELDING

WATER TREATMENTWATER TREATMENT

FUELFUEL

POLISHINGPOLISHING

VEHICLE MAINTENANCE ETC.VEHICLE MAINTENANCE ETC.

SECURITY SECURITY 

Area of work :Area of work :

Time Office :Time Office :

They have the checking authority that is in-charge of checking and monitoring theThey have the checking authority that is in-charge of checking and monitoring the

incoming items, staffs outside visitors. incoming items, staffs outside visitors. They monitor the fire They monitor the fire alarm and also handles the keyalarm and also handles the keys of s of 

all departments including the duplicate keys.all departments including the duplicate keys.

Gate Office :Gate Office :

They have responsible They have responsible for issuing a for issuing a pass to the pass to the vendors, visitors and vendors, visitors and contractors. contractors. TheyThey

control the staff movement during the duty hours and they also take charge of controlling thecontrol the staff movement during the duty hours and they also take charge of controlling the

heavy loads etc.heavy loads etc.

5353

Front porch :Front porch :

They are They are the first the first person that welcomes person that welcomes the guest. the guest. They are responsible They are responsible for incomingfor incoming

guest vehicles and for its valet parking.guest vehicles and for its valet parking.

Exit :Exit :

They take care of the moThey take care of the movement of the guest’s vehicles and the vement of the guest’s vehicles and the other transportation.other transportation.

Class of fireClass of fire

A A class class fire fire : : Solid Solid organic organic compounds compounds { { e.g. e.g. wood, wood, paper, paper, cloths cloths etc.}etc.}

B B Class Class fire fire : : Flammable Flammable liquids liquids {e.g. {e.g. Petrol, Petrol, diesel, diesel, kerosene}kerosene}

C C Class Class fire fire : : Gas Gas { { e.g. e.g. LPG}LPG}

D D class class fire fire : : Metal Metal fire fire {e.g. {e.g. copper, copper, aluminium}.aluminium}.

A A Class Class : : WaterWater

B B Class Class : : Foam Foam COCO22

C C Class Class : : Dry Dry chemical chemical powderpowder

D D Class Class : : Dry Dry chemical chemical powderpowder

5454

SHARING & IMPLEMENTING NEWSHARING & IMPLEMENTING NEWTHOUGHTS AND IDEASTHOUGHTS AND IDEAS

DEDICATIONDEDICATION

Dedication to perfection in all spheres of our lives at work and away from work.Dedication to perfection in all spheres of our lives at work and away from work.

Dedication to self development.Dedication to self development.

EXCELLENCEEXCELLENCE

Unsurpassed excellence in the service and product that we offer to our coustomers.Unsurpassed excellence in the service and product that we offer to our coustomers.

Conviction and confidence in oneself to excel as an individual.Conviction and confidence in oneself to excel as an individual.

NEVER SAYING NONEVER SAYING NO

“No i cannot” is a phrase we never want to hear try your best and never give up.“No i cannot” is a phrase we never want to hear try your best and never give up.

TRUSTTRUST

Trust those around you make yourself worthy of turst.Trust those around you make yourself worthy of turst.

WE BELIEVE …..WE BELIEVE …..

We believe that to be the best we need to have values and objectives that each one of us have.We believe that to be the best we need to have values and objectives that each one of us have.

5555

Our objective is creating a guest experience that signifies excellence in service levels, value forOur objective is creating a guest experience that signifies excellence in service levels, value for

mondy and exceeding customer satisfaction .mondy and exceeding customer satisfaction .

Our success depends entirely upon you and your willingness to imbibe these values.Our success depends entirely upon you and your willingness to imbibe these values.

OUR VALUESOUR VALUES

TeamworkTeamwork

ResponsibilityResponsibility

InnovationInnovation

DedicationDedication

ExcellenceExcellence

Never saying noNever saying no

TrustTrust

TEAMWORKTEAMWORK

Combined co-operation co-ordination and effort of each and every one of us.Combined co-operation co-ordination and effort of each and every one of us.

Regardless of Regardless of position. position. Towards our Towards our objective.objective.

RESPONSIBILITY AND HONESTYRESPONSIBILITY AND HONESTY

Being responsible and accountable for all our deeds and actions.Being responsible and accountable for all our deeds and actions.

Being honest to oneself and to others.Being honest to oneself and to others.

INNOVATIONINNOVATION

5656

‡‡ Kitchen HierarchyKitchen Hierarchy

EXE.CHEFEXE.CHEF

CHEF KANTI PRASADCHEF KANTI PRASADSHARMASHARMA

EXE-SOUS CHEFEXE-SOUS CHEF

N/AN/A

SOUS CHEFSOUS CHEF

N/AN/A

CHEF DE PARTIECHEF DE PARTIE

DEMI CHEF DEDEMI CHEF DEPARTIEPARTIE

TANDOORTANDOOR

CHEF NARYAN GIRICHEF NARYAN GIRI

INDIANINDIAN

CHEF DHONDIBACHEF DHONDIBASHINDESHINDE

COMMI 1COMMI 1

COMMI 2COMMI 2

COMMI 3COMMI 3

TRAINEETRAINEE

chef gajananchef gajanan

chef gajanan kakde, chef chef gajanan kakde, chef gajanan kamble, chef harindefr gajanan kamble, chef harindefr 

chef c.s. mohanchef c.s. mohan

chef amol chef amol jade, chef djade, chef depe,epe,chef hariom, chef sanketchef hariom, chef sanket

sahusahu

BAKERYBAKERY

CHEF RAKESHCHEF RAKESHGUPTAGUPTA

CONTI.CONTI.

CHEF SAI NATHCHEF SAI NATHRATHORERATHORE

5757

KITCKITCHEN HEN LALAYOUTYOUT

5858

First 4 Week Summary Report First 4 Week Summary Report 

NAME OF NAME OF DEPARTMENT:NORDEPARTMENT:NORTH INDIAN KITCHENTH INDIAN KITCHEN

Date:14/06/201Date:14/06/2011 1 to 09/07/12to 09/07/12

IIlearnt some different cooking styles and some north Indianlearnt some different cooking styles and some north Indiandishes preparation. Chef helped me a lot in learning those skills,dishes preparation. Chef helped me a lot in learning those skills,then I went to different sections of the kitchen department i.e.then I went to different sections of the kitchen department i.e.South Indian , Chinese department etc . Then I went to theSouth Indian , Chinese department etc . Then I went to thetandoor section the chef over there was very helping, he taughttandoor section the chef over there was very helping, he taughtme that how to make tandoori roti , lachha parota and alsome that how to make tandoori roti , lachha parota and alsokulcha. That was the first time I have made tandoori roti. Thenkulcha. That was the first time I have made tandoori roti. Thentandoor department got some orders of tandoori chicken andtandoor department got some orders of tandoori chicken andmalai chop, first the chef told me to observe on how to makemalai chop, first the chef told me to observe on how to make both the items so as per the chef’s request I observed the both the items so as per the chef’s request I observed the

preparation of preparation of chicken tandoori chicken tandoori and malai and malai chop, through thachop, through that It Igot the idea about the preparation of both the items, then chef got the idea about the preparation of both the items, then chef told me to make one tandoori chicken so I tried to make tandooritold me to make one tandoori chicken so I tried to make tandoorichicken chicken and thankfully iand thankfully it came t came out nice out nice and the and the chef chef appreciated appreciated my my work, work, which which helped helped me me gain gain a a lot lot of of confidence.confidence.

5959

. I was assigned ojt in the kitchen department at the tandoor .. I was assigned ojt in the kitchen department at the tandoor .

The tandoor section was supposed to open at 7’o’ clock so frThe tandoor section was supposed to open at 7’o’ clock so from 6:30 toom 6:30 to

7:00pm I , along with other students at the ojt, was asked to prepare mis-7:00pm I , along with other students at the ojt, was asked to prepare mis-an-place for other departments of the kitchen. So we first started withan-place for other departments of the kitchen. So we first started withpeeling onions. There were about 5 kg onions. After peeling the onionspeeling onions. There were about 5 kg onions. After peeling the onionsthey asked me to chop them. We were also asked to peel and they asked me to chop them. We were also asked to peel and cut carrots,cut carrots,cucumber etc. cucumber etc. After cutting the After cutting the mis-an-place I was mis-an-place I was asked to prepare asked to prepare thethetandoor . tandoor . Also I was Also I was asked to asked to marinate the chicken marinate the chicken peices and keeppeices and keepthem ready incase any order came for any tandoor item. I also preparedthem ready incase any order came for any tandoor item. I also preparednaans doughs and kept them ready. The tandoor chef tought me how tonaans doughs and kept them ready. The tandoor chef tought me how to

prepare naan, tandoori roti, lacha parotha etc. Later wheprepare naan, tandoori roti, lacha parotha etc. Later when the ordersn the orderscame for kebab and tandoori chicken he taught me how to put chicken incame for kebab and tandoori chicken he taught me how to put chicken inthe rod and then prepare it in the tandoor. The chef allowed me tothe rod and then prepare it in the tandoor. The chef allowed me toprepare a few things on my own. Most of the things came out good withprepare a few things on my own. Most of the things came out good withonly a few minor only a few minor faults . faults . Thus I learnt a few tThus I learnt a few things which will hings which will help mehelp melater on later on in the in the hotel hotel industry. industry. During the During the rest of mrest of my ojt y ojt I took I took rounds of rounds of other sections of the kitchenother sections of the kitchen

like the Chinese section, South Indian section, Bakery section, Pantrylike the Chinese section, South Indian section, Bakery section, Pantryetc. etc. I observed I observed what was what was happening in happening in every section every section and tried and tried to learnto learnwhatever I could. Then I was called to the Grade Manger and was askedwhatever I could. Then I was called to the Grade Manger and was askedto peel prawns There were too to peel prawns There were too manymany

Prawns. It took a lot of time to peel them. Bye the time I was donePrawns. It took a lot of time to peel them. Bye the time I was donepealing the prawnso my ojt time was over. Thus to conclude, frompealing the prawnso my ojt time was over. Thus to conclude, fromtoday’s ojt i learnt a lot. I learnt various today’s ojt i learnt a lot. I learnt various kitchen skills and gained a lot of kitchen skills and gained a lot of 

knowledge.knowledge.

6060

INTERDEPARTMENTALINTERDEPARTMENTALRELATIONSHIPSRELATIONSHIPS

F & B F & B DEPARTMENTSDEPARTMENTS

Kitchen provided the F&B outlets with various dishes made as per order of theKitchen provided the F&B outlets with various dishes made as per order of the

guest.guest.

EngineeringEngineering

It is responsibility of this department to make sure all the machines and walk-insIt is responsibility of this department to make sure all the machines and walk-ins

are in working condition.are in working condition.

StoresStores

The stores provide the The stores provide the department with the dry raw materials department with the dry raw materials which the departmentwhich the department

uses.uses.

House KeepingHouse Keeping

All the uniforms of the kitchen staff is provided by the housekeeping department.All the uniforms of the kitchen staff is provided by the housekeeping department.

Apart from this various cleaning programs and pest control also managed by theApart from this various cleaning programs and pest control also managed by the

department.department.

Purchase DepartmentPurchase Department

This department buys all the products required from the market also provides theThis department buys all the products required from the market also provides the

with fresh fruits every daywith fresh fruits every day..

6161

Recipes and PicturesRecipes and Pictures

PohaPoha

Ingredients :Ingredients :

2 cups Poha (Flattened Rice Flakes)2 cups Poha (Flattened Rice Flakes)

1 medium sized Tomato (Finely Chopped)1 medium sized Tomato (Finely Chopped)

1 slit Green Chilli1 slit Green Chilli

1 tbsp Oil1 tbsp Oil

1/2 tsp Mustard (rai) Seeds1/2 tsp Mustard (rai) Seeds

1/2 tsp Cumin (Jeera) Seeds1/2 tsp Cumin (Jeera) Seeds

6-8 Curry leaves6-8 Curry leaves

1/2 cup Roasted Pea-nuts (coarsely crushed)1/2 cup Roasted Pea-nuts (coarsely crushed)

1/4 tsp Turmeric (haldi) Powder1/4 tsp Turmeric (haldi) Powder

1 tsp of Red Chilli Powder1 tsp of Red Chilli Powder

2 tsp Lemon Juice2 tsp Lemon Juice

2 tsp Sugar(optional)2 tsp Sugar(optional)

Salt To TasteSalt To Taste

Coriander Leaves to GarnishCoriander Leaves to Garnish

Method :Method :

Rinse and soak poha in water for around 5 mins. Heat oil in a pan and add mustard seeds. whenRinse and soak poha in water for around 5 mins. Heat oil in a pan and add mustard seeds. when

it crackles, add cumin seeds, curry leaves, slit green chilly and it crackles, add cumin seeds, curry leaves, slit green chilly and crushed roasted peanuts. Addcrushed roasted peanuts. Add

finely chopped tomatoes, turmeric powder, red chilli powder and salt to finely chopped tomatoes, turmeric powder, red chilli powder and salt to it. Cook till tomatoit. Cook till tomato

softens, then add soaked poha into the mixture. Add sugar and softens, then add soaked poha into the mixture. Add sugar and lemon juice as per taste and lemon juice as per taste and mixmix

everything nicely. Let it cook for 2 minutes.everything nicely. Let it cook for 2 minutes.

6262

Remove poha in a bowl aRemove poha in a bowl and garnish it with fresh nd garnish it with fresh coriander leaves and serve hot for breakfast.coriander leaves and serve hot for breakfast.

Dal KhichdiDal Khichdi

MethodMethod

1.1. Cook rice and set aside.Cook rice and set aside.2.2. Pressure cook both the dals together with turmeric and enough water till done.Pressure cook both the dals together with turmeric and enough water till done.3.3. Do the tempering till onions turn crisp and golden brown.Do the tempering till onions turn crisp and golden brown.4.4. To the cooked rice, add salt, asafoetida and cooked dals.To the cooked rice, add salt, asafoetida and cooked dals.5.5. The mixture might be very thick.The mixture might be very thick.6.6.  Add some water and bring to a desired consistency. Add some water and bring to a desired consistency.7.7.  Add the tempered ingredients and garnish with coriander leav Add the tempered ingredients and garnish with coriander leaves.es.

UpmaUpma

Serving : 2 PersonServing : 2 Person

Ingredients :Ingredients : 1 cup Rawa/Sooji (Semolina)1 cup Rawa/Sooji (Semolina)

1 cup Sour Curd/Yoghurt1 cup Sour Curd/Yoghurt

6363

2 cups Water2 cups Water

2 tbsp Ghee2 tbsp Ghee

1/2 tsp Mustard (Rai) Seeds1/2 tsp Mustard (Rai) Seeds

1/2 tsp Cumin (Jeera) Seeds1/2 tsp Cumin (Jeera) Seeds

1 tsp Urid Dal1 tsp Urid Dal

6-8 Curry Leaves6-8 Curry Leaves

1-2 slit Green Chillies (as per taste)1-2 slit Green Chillies (as per taste)

Fresh Coriander Leaves (finely chopped)Fresh Coriander Leaves (finely chopped)

Salt to TasteSalt to Taste

Method :Method :

Heat 1 tbsp of ghee in a pan and add mustard seeds, urid dal. When urid dal turns golden andHeat 1 tbsp of ghee in a pan and add mustard seeds, urid dal. When urid dal turns golden and

mustard seeds start to crackle add curry leaves, slit green chillies, cumin seeds and semolina tomustard seeds start to crackle add curry leaves, slit green chillies, cumin seeds and semolina to

the pan and roast semolina till it becomes slightly golden. Remove from the flame and keep itthe pan and roast semolina till it becomes slightly golden. Remove from the flame and keep it

aside.Take 1 cup of curd and add 2 cups of water to it. Warm the curd mixture in microwave foraside.Take 1 cup of curd and add 2 cups of water to it. Warm the curd mixture in microwave for

2 mins and keep it aside.2 mins and keep it aside.

Heat 1 tbsp of ghee in a pan and add warm curd mixture to it. add salt to taste and bring it to aHeat 1 tbsp of ghee in a pan and add warm curd mixture to it. add salt to taste and bring it to a

boil. when the cued starts boiling add semolina mixture slowly with continuos stirring makingboil. when the cued starts boiling add semolina mixture slowly with continuos stirring making

sure there are no lumps. After a minute remove it from the flame.sure there are no lumps. After a minute remove it from the flame.

Garnish the upma with fresh coriander leaves and serve hot for breakfast.Garnish the upma with fresh coriander leaves and serve hot for breakfast.

6464

Hakka NoodlesHakka Noodles

Ingredients :Ingredients : 2 cups Boiled Hakka Noodles*2 cups Boiled Hakka Noodles*

3/4 cup Shredded Cabbage3/4 cup Shredded Cabbage

1/2 Cup Shredded Bell Peppers1/2 Cup Shredded Bell Peppers

3/4 Cup Thinly Sliced French 3/4 Cup Thinly Sliced French Beans and BabycornBeans and Babycorn

1 tsp Sugar1 tsp Sugar

1 tbsp Olive Oil1 tbsp Olive Oil

1 tbsp Soy Sauce1 tbsp Soy Sauce

1 tbsp Vinegar1 tbsp Vinegar

Salt To TasteSalt To Taste

Black Pepper Powder To TasteBlack Pepper Powder To Taste

Instructions :Instructions : *Take around 4 cups of water and boil it. Add pinch of salt and a tsp of *Take around 4 cups of water and boil it. Add pinch of salt and a tsp of 

oil in it. Add hakka noodles and boil it oil in it. Add hakka noodles and boil it for around 10 min. Strain when noodles are softfor around 10 min. Strain when noodles are soft

and rinse it with cold water. Keep the noodles in water until and rinse it with cold water. Keep the noodles in water until it is needed to cook.it is needed to cook.

Boil sliced french beans and baby corn in boiling water and keep it aside.Boil sliced french beans and baby corn in boiling water and keep it aside.

Method :Method : Heat a wok on a high flame. Add 1 tbsp of olive oil Heat a wok on a high flame. Add 1 tbsp of olive oil and add sugar to it. Letand add sugar to it. Let

the sugar carameralize nd then add all the vegetables. Saute them on high flame for 2-the sugar carameralize nd then add all the vegetables. Saute them on high flame for 2-

3 minutes(dont overcook it, keep 3 minutes(dont overcook it, keep them crisp). Add boiled noodles, salt, pepper, soyathem crisp). Add boiled noodles, salt, pepper, soya

sauce and vinegar. Mix all properly and serve hotsauce and vinegar. Mix all properly and serve hot

6565

 Vegetable Manch Vegetable Manchurianurian

Ingredients :Ingredients :

For the Vegetable balls:For the Vegetable balls:

2 cups cabbage (Finely C2 cups cabbage (Finely Chopped)hopped)

1/4 cup Capsicum/French Beans (Finely Chopped)1/4 cup Capsicum/French Beans (Finely Chopped)

3 tbsp Cornflour3 tbsp Cornflour

1 tbsp All Purpose Flour (Maida)1 tbsp All Purpose Flour (Maida)

1 tsp Green Chillies (Finely Chopped)1 tsp Green Chillies (Finely Chopped)

1/2 tsp Ginger Paste1/2 tsp Ginger Paste

Salt To TasteSalt To Taste

Black Pepper Powder To tasteBlack Pepper Powder To taste

Oil for FryingOil for Frying

For the Sauce:For the Sauce:

2 tbsp Oil2 tbsp Oil

2 tbsp Chopped Capsicum2 tbsp Chopped Capsicum

2 tsp Soy Sauce2 tsp Soy Sauce

2 tbsp Cornflour dissolved in a cup of Water2 tbsp Cornflour dissolved in a cup of Water

2 pinches of Sugar2 pinches of Sugar

1/2 tsp of Ginger Paste1/2 tsp of Ginger Paste

Salt To TasteSalt To Taste

Pepper Powder To TastePepper Powder To Taste

Method:Method:

For the vegetable balls :For the vegetable balls : Combine all the ingredients, except the oil, in Combine all the ingredients, except the oil, in a bowl and mixa bowl and mix

well.Divide the mixture into 16 equal well.Divide the mixture into 16 equal portions and shape each portion into a round portions and shape each portion into a round ball.Heat theball.Heat the

oil in a kadhai and deep-fry the balls in batches on a medium flame till they are golden brown inoil in a kadhai and deep-fry the balls in batches on a medium flame till they are golden brown in

colour from all sides. Drain on an colour from all sides. Drain on an absorbent paper and keep aside.absorbent paper and keep aside.

6666

For the manchurian sauce :For the manchurian sauce : Heat the oil in a pan when the oil smokes add the ginger pasteHeat the oil in a pan when the oil smokes add the ginger paste

and capsicum and sauté on a and capsicum and sauté on a high flame for a high flame for a few seconds. Add 1 cup of water, soya sauce,few seconds. Add 1 cup of water, soya sauce,

cornflour paste, pepper, sugar and salt, mix well and simmer cornflour paste, pepper, sugar and salt, mix well and simmer for another 2 minutes or till for another 2 minutes or till thethe

sauce thickens. Keep aside.sauce thickens. Keep aside.

Just before serving add vegetable balls to the sauce and bring Just before serving add vegetable balls to the sauce and bring it to the boil. Serve it to the boil. Serve hot.hot.

Sweet Corn SoupSweet Corn Soup

Ingredients :Ingredients : 2 Sweet Corn Cobs2 Sweet Corn Cobs

1 tbsp Corn Flour1 tbsp Corn Flour

1/2 Capsicum (Bell Pepper) (Finely 1/2 Capsicum (Bell Pepper) (Finely Chopped)Chopped)

1/4 cup Milk (optional)1/4 cup Milk (optional)

4 cups of water4 cups of water

1tbsp Butter1tbsp Butter

Salt to TasteSalt to Taste

Pepper to TastePepper to Taste

For Serving :For Serving : Soya SauceSoya Sauce

Chillies in vinegar (optional)Chillies in vinegar (optional)

Method :Method :

Remove kernels of sweet corn cobs and keep it aside. Crush 1/4 th part of corn kernels.Remove kernels of sweet corn cobs and keep it aside. Crush 1/4 th part of corn kernels.

Boil rest of corn kernels in Boil rest of corn kernels in 4 cups of water (in microwave for 5-10 minutes) till it4 cups of water (in microwave for 5-10 minutes) till it

softens. Mix 1 tbsp corn flour to 1/4 th cup of milk and make a paste.softens. Mix 1 tbsp corn flour to 1/4 th cup of milk and make a paste.

Heat butter in a pan and add finely chopped peppers to it. Fry till crisp. Add boiled cornHeat butter in a pan and add finely chopped peppers to it. Fry till crisp. Add boiled corn

kernels along with water and let it come to a boil. Add cornflour paste to it and let kernels along with water and let it come to a boil. Add cornflour paste to it and let itit

6767

boil for 2-3 mins. Add salt and papper to taste and switch off the gas when soupboil for 2-3 mins. Add salt and papper to taste and switch off the gas when soup

thickens.thickens.

Serve hot with soya sauce and chillies in vinegar.Serve hot with soya sauce and chillies in vinegar.

Chilli PaneerChilli PaneerAlso Known as Paneer Chilly it is one Also Known as Paneer Chilly it is one of the delicious Chinese starter served in most of of the delicious Chinese starter served in most of 

the Indian restaurants all over the Indian restaurants all over the world. Its usually spicy.the world. Its usually spicy.

Serving :Serving : 2 -3 Person2 -3 Person

Ingredients :Ingredients : 400 gms Paneer (Cottage Cheese)400 gms Paneer (Cottage Cheese)

1 tbsp All Purpose Flour 1 tbsp All Purpose Flour (Maida)(Maida)

2 tbsp Cornflour2 tbsp Cornflour

2 tbsp Chopped Green Chillies2 tbsp Chopped Green Chillies

3 tbsp Dark Soy Sauce3 tbsp Dark Soy Sauce

1 cup Sliced Bell Peppers (Red, Green and Yellow)1 cup Sliced Bell Peppers (Red, Green and Yellow)

1 tbsp oil1 tbsp oil

Oil (Frying)Oil (Frying)

Salt to TasteSalt to Taste

Black Pepper Powder to TasteBlack Pepper Powder to Taste

Method:Method:

Take maida, 1 tbsp cornflour, 1 Take maida, 1 tbsp cornflour, 1 tbsp green chillies, 1 1/2 tbsp soy sauce, tbsp green chillies, 1 1/2 tbsp soy sauce, salt andsalt and

pepper powder in a bowl. Add some water to make it a thick paste. Cut the paneer inpepper powder in a bowl. Add some water to make it a thick paste. Cut the paneer in

cubes and roll them in the above mixture. Heat the oil in a cubes and roll them in the above mixture. Heat the oil in a kadhai and fry the paneerkadhai and fry the paneer

pieces till it pieces till it turns golden brown. Remove on an turns golden brown. Remove on an absorbent paper and keep aside.absorbent paper and keep aside.

Dissolve the remaining cornflour in a half cup of Dissolve the remaining cornflour in a half cup of water and keep aside.water and keep aside.

6868

Heat the oil in a pan and saute the bell peppers for fHeat the oil in a pan and saute the bell peppers for few seconds till crisp on mediumew seconds till crisp on medium

flame. Add the remaining green chillies, soy sauce, salt and pepper and mix well. Stirflame. Add the remaining green chillies, soy sauce, salt and pepper and mix well. Stir

fry for two minutes. Add 1/2 cup of water, once it starts boiling, add the cornflour pastefry for two minutes. Add 1/2 cup of water, once it starts boiling, add the cornflour paste

and mix it thoroughly making sure there are no lumps. Add the paneer pieces and cookand mix it thoroughly making sure there are no lumps. Add the paneer pieces and cook

for 2 minutes.for 2 minutes.

Remove from the flame and serve hot.Remove from the flame and serve hot.

 American Chopsuey  American Chopsuey 

Ingredients:Ingredients:

For The Sauce:For The Sauce: 1/4 cup white vinegar1/4 cup white vinegar

1/4 cup sugar1/4 cup sugar

1/2 cup water1/2 cup water

1/2 tbsp cornflour1/2 tbsp cornflour

1 tbsp tomato ketchup1 tbsp tomato ketchup

1 tbsp soy sauce1 tbsp soy sauce

Salt to tasteSalt to taste

Other IngredientsOther Ingredients:: 1/2 cup finely shredded cabbage1/2 cup finely shredded cabbage

1/4 cup thinly sliced capsicum1/4 cup thinly sliced capsicum

1/4 cup boiled and sliced fr1/4 cup boiled and sliced french beansench beans

3/4 cup boiled noodles3/4 cup boiled noodles

1 tsp chilli sauce1 tsp chilli sauce

1 cup fried noodles1 cup fried noodles

1 tbsp oil1 tbsp oil

6969

salt to tastesalt to taste

Method:Method:

For the sauceFor the sauce –– Place all the ingredients of the sauce in a vessel, mixPlace all the ingredients of the sauce in a vessel, mix

well and put to boil. Cook while stirring continuously until the saucewell and put to boil. Cook while stirring continuously until the sauce

thickens. Keep aside.thickens. Keep aside.

Boiling the noodles :- Take 3-4 cups of water in an utensil,add 1 tsp of Boiling the noodles :- Take 3-4 cups of water in an utensil,add 1 tsp of 

salt and bring it to a boil,then add noodles in it and let it cook salt and bring it to a boil,then add noodles in it and let it cook for aboutfor about

5-10 mins. Drain out all the water n rinse the noodles with cold running 5-10 mins. Drain out all the water n rinse the noodles with cold running waterwater

and keep aside.and keep aside.

Frying the noodles :- Half boiled noodles is drained out of water,rinsedFrying the noodles :- Half boiled noodles is drained out of water,rinsed

with cold running water and the dried onto a soft cloth. Heat oil in the with cold running water and the dried onto a soft cloth. Heat oil in the panpan

and deep fry the noodles until crisp.and deep fry the noodles until crisp.

Heat the oil in a pan, add in all Heat the oil in a pan, add in all the vegetables and cook on a highthe vegetables and cook on a high

flame for 3 to 4 minutes.Add in the prepared sauce, chilli sauce and salt.Cookflame for 3 to 4 minutes.Add in the prepared sauce, chilli sauce and salt.Cook

for 1 minute and mix in boiled noodles.Switch of the flame and mix half for 1 minute and mix in boiled noodles.Switch of the flame and mix half of theof the

fried noodles.Serve hot topped with remaining fried noodles.fried noodles.Serve hot topped with remaining fried noodles.

Fried RiceFried Rice

ServingServing : 2 Person: 2 Person

Ingredients :Ingredients :

3 cups Boiled Rice 3 cups Boiled Rice (90% cooked)(90% cooked)

1/4 cup French Beans (fansi) diagnolly sliced1/4 cup French Beans (fansi) diagnolly sliced

1/4 cup Baby Corn,diagnolly sliced1/4 cup Baby Corn,diagnolly sliced

1/2 cup shreded Cabbage1/2 cup shreded Cabbage

1/2 cup shreded Capsicum1/2 cup shreded Capsicum

1 tbsp Oil1 tbsp Oil

7070

Pinch of Mono Sodium Glutamate Pinch of Mono Sodium Glutamate (Ajinomoto)(Ajinomoto)

2 tbsp White Vinegar2 tbsp White Vinegar

2 tbsp Dark Soy Sauce2 tbsp Dark Soy Sauce

1 tsp Green Chilli Paste1 tsp Green Chilli Paste

1 tsp Ginger Paste1 tsp Ginger Paste

Salt to TasteSalt to Taste

1 tsp Sugar1 tsp Sugar

Method :Method :

Heat oil in a non-stick pan, add sugar and let the sugar caramelize. Add french beans and babyHeat oil in a non-stick pan, add sugar and let the sugar caramelize. Add french beans and baby

corn slices with a pinch corn slices with a pinch of ajinomoto. Cook the vegetables for 3-4 mins on hof ajinomoto. Cook the vegetables for 3-4 mins on high flame and thenigh flame and then

add shreded capsicadd shreded capsicum and um and cabbage. Add 1cabbage. Add 1tbsp vinegar and 1 tbsp tbsp vinegar and 1 tbsp soy sauce and salt to tsoy sauce and salt to taste.aste.

Cook for 2 more minutes and remove from flame Cook for 2 more minutes and remove from flame and keep it aside.and keep it aside.

Paneer MakhanwalaPaneer Makhanwala

Serving : 2-3 PersonServing : 2-3 Person

Ingredients :Ingredients :

For the Tomato Puree :For the Tomato Puree : 3 Medium sized 3 Medium sized TomatoesTomatoes

1 tbsp Curd1 tbsp Curd

1 tsp Fresh Cream1 tsp Fresh Cream

For White Paste :For White Paste : 8-10 Cashew nuts8-10 Cashew nuts

1 tsp Sesame (til) seeds1 tsp Sesame (til) seeds

1 tsp Magtari seeds( white watermelon seeds)1 tsp Magtari seeds( white watermelon seeds)

Other Ingredients :Other Ingredients : 1 tbsp Butter or Ghee1 tbsp Butter or Ghee

1 tsp mustard ( Rai) Seeds1 tsp mustard ( Rai) Seeds

7171

1 tsp Cumin (Jeera) Seeds1 tsp Cumin (Jeera) Seeds

1 tsp Red Chilli Powder1 tsp Red Chilli Powder

1 tsp Garam Masala Powder1 tsp Garam Masala Powder

1/4 tsp Turmeric (Haldi) Powder1/4 tsp Turmeric (Haldi) Powder

1 tsp Sugar1 tsp Sugar

100 g100 g Grilled PaneerGrilled Paneer Salt To tasteSalt To taste

Finely Chopped Coriander Leaves to garnishFinely Chopped Coriander Leaves to garnish

Method:Method:

For Tomato Puree :For Tomato Puree : Blend tomatoes with curd and cream to Blend tomatoes with curd and cream to a smooth puree.a smooth puree.

For White PasteFor White Paste : Soak all the ingredients in water for about half an hour : Soak all the ingredients in water for about half an hour and thenand then

blend it to a smooth paste.blend it to a smooth paste.

Heat butter in a Heat butter in a pan and add mustard seeds and cumin seeds. Add white paste andpan and add mustard seeds and cumin seeds. Add white paste and

roast it till the paste changes colour. Add tomato puree and rest of dry masala and let itroast it till the paste changes colour. Add tomato puree and rest of dry masala and let it

cook till the oil separates from the gravy. Addcook till the oil separates from the gravy. Add grilled paneergrilled paneer and cook for a minuteand cook for a minute

more.more.

Garnish it with chopped coriander and serve hot with tandoori roti, naan or paratha.Garnish it with chopped coriander and serve hot with tandoori roti, naan or paratha.

Malai KoftaMalai Kofta

Ingredients :Ingredients :

For The Kofta :For The Kofta : 1 1/2 cup Grated Dudhi/Lauki (Bottle Gourd)1 1/2 cup Grated Dudhi/Lauki (Bottle Gourd)

1 tbsp Besan (Gram flour)1 tbsp Besan (Gram flour)

1 tbsp Wheat Flour1 tbsp Wheat Flour

2 tsp Sugar2 tsp Sugar

1 tsp Lemon Juice1 tsp Lemon Juice

7272

1/2 tsp Garam Masala1/2 tsp Garam Masala

1 tsp Red Chilli Powder1 tsp Red Chilli Powder

1/4 tsp Turmeric (Haldi) Powder1/4 tsp Turmeric (Haldi) Powder

1 tsp oil1 tsp oil

Oil For FryingOil For Frying

Salt To TasteSalt To Taste

For the Tomato Puree :For the Tomato Puree : 3 Medium sized 3 Medium sized TomatoesTomatoes

1 tbsp Curd1 tbsp Curd

1 tsp Fresh Cream1 tsp Fresh Cream

For White Paste :For White Paste : 8-10 Cashew nuts8-10 Cashew nuts

1 tsp Sesame (til) seeds1 tsp Sesame (til) seeds

1 tsp Magtari seeds( white watermelon seeds)1 tsp Magtari seeds( white watermelon seeds)

Other Ingredients :Other Ingredients : 1 tbsp Butter or Ghee1 tbsp Butter or Ghee

1 tsp mustard ( Rai) Seeds1 tsp mustard ( Rai) Seeds

1 tsp Cumin (Jeera) Seeds1 tsp Cumin (Jeera) Seeds

1 tsp Red Chilli Powder1 tsp Red Chilli Powder

1 tsp Garam Masala Powder1 tsp Garam Masala Powder

1/4 tsp Turmeric (Haldi) Powder1/4 tsp Turmeric (Haldi) Powder

1 tsp Sugar1 tsp Sugar

Salt To TasteSalt To Taste

Finely Chopped Coriander Leaves to garnishFinely Chopped Coriander Leaves to garnish

Method:Method:

For Kofta :For Kofta : Mix all the ingredients in a bowl and make kofta out of it (Mix all the ingredients in a bowl and make kofta out of it (add extra gramadd extra gram

flour if needed, you can make around 10-12 koftas). Heat the oil in a flour if needed, you can make around 10-12 koftas). Heat the oil in a kadhai and deepkadhai and deep

fry the koftas till golden brown. Remove it on an absorbent paper and keep it aside.fry the koftas till golden brown. Remove it on an absorbent paper and keep it aside.

For Tomato Puree :For Tomato Puree : Blend tomatoes with curd and cream to Blend tomatoes with curd and cream to a smooth puree.a smooth puree.

For White PasteFor White Paste : Soak all the ingredients in water for about half an hour : Soak all the ingredients in water for about half an hour and thenand then

blend it to a smooth paste.blend it to a smooth paste.

7373

Heat butter in a Heat butter in a pan and add mustard seeds and cumin seeds. Add white paste andpan and add mustard seeds and cumin seeds. Add white paste and

roast it till the paste changes colour. Add tomato puree and rest of dry masala and let itroast it till the paste changes colour. Add tomato puree and rest of dry masala and let it

cook till the oil separates from the gravy.cook till the oil separates from the gravy.

Place koftas in a bowl and pour gravy on it, garnish it with chopped coriander and servePlace koftas in a bowl and pour gravy on it, garnish it with chopped coriander and serve

hot with tandoori roti, naan or paratha.hot with tandoori roti, naan or paratha.

Purchasing/Flow of Purchasing/Flow of Goods/SystemGoods/Systemss

AA vendorvendor, or a, or a suppliersupplier, in a, in a supply chainsupply chain is an is an enterprise that contributesenterprise that contributesgoods or services in a supply chain. Generally, a supply chain vendorgoods or services in a supply chain. Generally, a supply chain vendormanufactures inventorymanufactures inventory/stock items and sells /stock items and sells them to the next them to the next link in the chainlink in the chain ..

Typically vendors are tracked in either aTypically vendors are tracked in either a finance systemfinance system or aor a warehouse management system.warehouse management system.

Vendors are often managed with a vendor compliance checklist or vendorVendors are often managed with a vendor compliance checklist or vendor quality audits.quality audits.

Purchase ordersPurchase orders are usually used as a contractual agreement with vendors to buy goods orare usually used as a contractual agreement with vendors to buy goods or

services.services.

Vendors may or may not function asVendors may or may not function as distributorsdistributors of goods. They may or may not functionof goods. They may or may not function

asas manufacturersmanufacturers of goods. If vendors are also manufacturers, they may eitherof goods. If vendors are also manufacturers, they may either build tobuild to

stockstock oror build to order.build to order.

Customers should realize that the ability to make a reasonable profit is a necessary incentive forCustomers should realize that the ability to make a reasonable profit is a necessary incentive for

vendors to provide high-quality goods and services. Vendors should realize that government isvendors to provide high-quality goods and services. Vendors should realize that government is

accountable for the appropriate use of limited taxpayer funds and work diligently to minimizeaccountable for the appropriate use of limited taxpayer funds and work diligently to minimize

customer costs of providing servicescustomer costs of providing services

7474

Customers should provide vendors with timely information and include vendors inCustomers should provide vendors with timely information and include vendors in

discussions regarding the relevant products/services. Customers should include vendors indiscussions regarding the relevant products/services. Customers should include vendors in

decisions related to their areas of expertise or that impact the project scope and timeline.decisions related to their areas of expertise or that impact the project scope and timeline.

When choosing a medium, vendors should be cognizant of how customers react to differentWhen choosing a medium, vendors should be cognizant of how customers react to different

forms of communication (mass email, cold calls, formal correspondence, in-person meetings, orforms of communication (mass email, cold calls, formal correspondence, in-person meetings, or

phone calls).phone calls).

Customers should ensure that the timelines in the solicitations and subsequent projects areCustomers should ensure that the timelines in the solicitations and subsequent projects are

realistic and establish expectations accordingly. Once the timeline is established, communicaterealistic and establish expectations accordingly. Once the timeline is established, communicate

any changes on a timely basis.any changes on a timely basis.

Vendors should provide a quality response that Vendors should provide a quality response that addresses the customer’s specific requirementsaddresses the customer’s specific requirements

without assuming that the reader is familiar with the company/productwithout assuming that the reader is familiar with the company/product

Customers should fully understand what they are asking for before engaging the vendor.Customers should fully understand what they are asking for before engaging the vendor.

Trust and LoyaltyTrust and Loyalty

From the beginning of the relationship, both parties should develop a mutualFrom the beginning of the relationship, both parties should develop a mutual

understanding of the project goals and expected result.understanding of the project goals and expected result.

Flow of goodsFlow of goods

Restaurants - Flow of FoodRestaurants - Flow of Food

Standard Operating Procedures for Restaurants:Standard Operating Procedures for Restaurants:

PurchasingPurchasing

7575

Food from Outside SourcesFood from Outside Sources

Outside Food Request FormOutside Food Request Form

Food Products from Grower or Producer Food Products from Grower or Producer 

ReceivingReceiving

Receiving Temperature LogReceiving Temperature Log

StorageStorage

Temperature Record for Freezer Temperature Record for Freezer 

Temperature Record for Freezer Refrigerator Temperature Record for Freezer Refrigerator 

Dry Storage RecordDry Storage Record

Temperature Record for Refrigerator Temperature Record for Refrigerator 

Thawing FoodThawing Food

Preparing Cold FoodPreparing Cold Food

Cooking FoodCooking Food

Daily Menu Production WorksheetDaily Menu Production Worksheet

Holding FoodHolding Food

Holding Temperatures LogHolding Temperatures Log

Cooling FoodCooling Food

Cooling Temperatures LogCooling Temperatures Log

Reheating Food (Leftovers)Reheating Food (Leftovers)

Reheating Temperatures LogReheating Temperatures Log

Service TemperaturesService Temperatures

Service Temperature LogService Temperature Log

Service of FoodService of Food

Food borne Illness Complaint -Food borne Illness Complaint -

7676

MIT FOOD COURTMIT FOOD COURT

ABOUT MIT FOOD COURT.ABOUT MIT FOOD COURT.

The food court at Kamath Circle (The food court at Kamath Circle (KC) is one step away from becoming the mostKC) is one step away from becoming the mostsought after place in Manipal. Designed to attract, it looks great from the sought after place in Manipal. Designed to attract, it looks great from the outsideoutsidebut is even better inside. Budgeted at Rs 1.6 but is even better inside. Budgeted at Rs 1.6 crores, it has two levels. crores, it has two levels. On level 1, isOn level 1, isthe mess which can seat up to 1,200 peoplethe mess which can seat up to 1,200 people ..

WORK FLOW.WORK FLOW.

The MIT kitchen staff works The MIT kitchen staff works in a very systematic and planned manner. The menusin a very systematic and planned manner. The menusfor each day of the for each day of the week are different and the staff week are different and the staff is thorough with the menu. Theis thorough with the menu. Themis-en-place for the breakfast is done one day mis-en-place for the breakfast is done one day prior in the night before shuttingprior in the night before shuttingdown the kitchen. Pre preparation for lunch, dinner, and evening snacks is done ondown the kitchen. Pre preparation for lunch, dinner, and evening snacks is done onthe same day. The kitchen is divided into separate sections for the same day. The kitchen is divided into separate sections for pre preparation andpre preparation andpost preperation and also for post preperation and also for non-veg and vegetarian food. Processing of allnon-veg and vegetarian food. Processing of allvegetables is done in a single area fvegetables is done in a single area from where they are handed over to differentrom where they are handed over to differentdepartments of the kitchen. The cleaning and stewarding staff does all the cleaningdepartments of the kitchen. The cleaning and stewarding staff does all the cleaningof stations, areas, and utensils.of stations, areas, and utensils.

The catering is handled by the MIT Food Court, MIT Cafeteria, and other The catering is handled by the MIT Food Court, MIT Cafeteria, and other  messesmesses onon

campus. The MIT Food Court, with a seating capacity of 1200 people, caters to the foodcampus. The MIT Food Court, with a seating capacity of 1200 people, caters to the food

needs of about 840 people daily. MIT Cafeteria serves snacks and lunch, and is in theneeds of about 840 people daily. MIT Cafeteria serves snacks and lunch, and is in the

vicinity of academic buildings. Apoorva Mess, Adithya Mess, Annapoorna Mess,vicinity of academic buildings. Apoorva Mess, Adithya Mess, Annapoorna Mess,

 Akshaya  Akshaya Mess, AnaMess, Ananya Mess nya Mess and Ashrand Ashraya Mess aya Mess serve foserve food for sod for students frotudents from aroundm around

the world. Ananya Mess and Ashraya Mess are for women onlythe world. Ananya Mess and Ashraya Mess are for women only

7777

CONCLUSIONCONCLUSION

When I first began my Industrial Training but went by ever so quickly and haveWhen I first began my Industrial Training but went by ever so quickly and have

left me craving left me craving for much mfor much more. ore. I would have I would have to say that to say that it is an ait is an absolutelybsolutely

fabulous part of the curriculum and perhaps will remain the most memorable fabulous part of the curriculum and perhaps will remain the most memorable one.one.

Needless to say that this experience was a highly enriching and educative one as INeedless to say that this experience was a highly enriching and educative one as I

went on from one department to another and met and got the opportunity to trainwent on from one department to another and met and got the opportunity to train

under under several several respected respected senior senior professionals. professionals. I I learnt learnt that that every every individual individual isis

different and that evedifferent and that every one has somry one has something unique to ething unique to offer. offer. I learnt that every I learnt that every jobjob

has its nuances and its value ahas its nuances and its value and that no job is supernd that no job is superior to the other. ior to the other. I learnt that onI learnt that on

needs to constantly ineeds to constantly improve and improvise. mprove and improvise. I learnt hat this is just the begiI learnt hat this is just the beginning of nning of 

a long road aheada long road ahead –  – full of challengefull of challenges. s. But I know thaBut I know that I will be at I will be able to run alonble to run alongg

because I have my foundatibecause I have my foundations firmly built in. ons firmly built in. It is here that I got the opportuIt is here that I got the opportunitynity

to continuously introspect and improve … as a budding professional and as ato continuously introspect and improve … as a budding professional and as a

human being. human being. I will alwayI will always look back at s look back at the time spent the time spent here with fondness ahere with fondness andnd

with pride.with pride.

I cannot but thank all the people who have helped I cannot but thank all the people who have helped me in several different ways thatme in several different ways that

will go a long way in facilitating the commencement of a wonderful journey.will go a long way in facilitating the commencement of a wonderful journey.