this report is short note of what i have done in my training in hotel at 5* luxury hotel.

1. INDUSTRIAL TRAINING REPORT
TAJ KRISHNA, HYDERABAD
By : Yogesh chhetri,
Nips school of hotel management
West Bengal, Kolkata.

2. AKNOWLEDGEMENT
– With a deep sense of satisfaction and gratitude to Training
Manager MRS. ANUSHA & all Heads of Departments along
with staff members of TAJ KRISHNA, HYDERABAD, I wish to
place on records that the training was imparted in a highly
congenial atmosphere true to the reputation of TAJ
KRISHNA, HYDERABAD, has been 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 my skills and develop
my personality.

3. HOTEL OVERVIEW
An architectural masterpiece, this luxurious hotel offers
a grand staircase, marble pillars, and ornately carved
décor that wraps our guests in opulent luxury, and
where every moment feels like a fantasy. Nearby, guests
can find much to do and experience with Golconda Fort,
Salarjung Museum, and Hussain Sagar Lake minutes
away.

4. – HOUSE KEEPING
– FOOD AND BEVEREAGES
– FOOD PRODUCTUIONS
– FRONT OFFICE
the departments are divided in four major parts in the hotel and the
other mini departments are sale and marketing, engineering, receiving,
maintenances, concierge , business center, etc’s.
THE DEPARTMENTS

5. HOUSE KEEPINGS

6. DAILY ROUTINE
– Morning briefings
– Room cleaning
– Refill of used amenities
– Guest request
– Afternoon service
– Evening service / turn down service
– Midnight service

7. FOOD AND BEVERAGES
“ BANQUETS ’’
– In this BANQUETS you will get all the season flavors of all
the cocktails, mock tails, and soft and hard beverages.
– Famous cocktails are served , screwdriver, gin fizz, god
mother, kir, etc
– Some of the beers – king fishers, millers, Charles berg,
Heineken, fosters, Budweiser, etc’s
– DIFFERENT LAY OUTS ,

8. FOOD PRODUCTION
Chinese kitchen:-
This kitchen lead to my ancient culture of our habited where I explored
my love in Chinese food , and the art of making dim-sum , and working
with the butchery sections, as well where I discovered the way of
making soup’s, pickles and various dishes .
I am thankful for the time that I have invested on it and
proud to earn the skills.
timing – 11.am – 12. pm.

9. Various items and prices
Dim-sum – 1,000 + tax veg.
1,500 + tax non veg.
Hakka noodles – 1,500 + tax veg.
- 1,700 + tax non veg.
Duck – 5,000 + tax .
Soups – 1,000 + tax.
and other items which are mini use would cost 8,00 + tax .

10. ITEMS USED IN CHINESE
– lamb leg boneless
– Pork loin
– P
– Thread fin fillet
– Chicken pieces
– Mutton places
– Chicken breast
– Pork chop
– Veal bone
– Beef and mutton mince

11. Front office
– Taking guest check-in & registering
– Storing guest parcels
– Receiving guest mails
– Average room revenue
– Filing of c-forms
– Providing information's
– Printings meal plans
– Etc.

12. NIGHT DUTIES
– Parcel check
– Mail check
– Registration card
– Arrival register
– Correspondence & breakfast coupons
– key check
– Printing reports
– Blocking room
– Newspapers requisitions

13. Concierge
– The concept of concierge is a very new & upcoming concept
in the hotel industry. It has taken ones a lot of workload
from the Information section of the front office. The word
‘concierge’ has been derived from the French word
‘conciergerie’ meaning “Care Taker”. This section thus takes
care of every need & requirement of the guests. It is like
‘magic counter’ for the guest where they can get arranged
any & every possible requirement.

14. CONCLUSION
– Needless 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 train under
several highly respected senior professionals. I learnt that
every individual is different and that every one has
something unique to offer. I learnt that every job has its
nuances and its value and that no job is superior to the other.
I learnt that on needs to constantly improve and improvise. I
learnt hat this is just the beginning of a long road ahead…
full of challenges.

15. CHEF TONY WANG

16. THANK YOU