Luxury Heritage and rich culture of Our Country and Guest experiences in Taj Palaces which can enhance on the Elite and sophisticated services

1. Boyini Shiva Prasad
Roll no: iihm22hyd050
TAJ FALAKNUMA PALACE

2. • Taj Hotels is a chain of luxury hotels and a subsidiary of the Indian Hotels Company
Limited.
• Started by Jamsetji Tata in 1902, the company is a part of the Tata Group.
• Taj Hotels Resorts and Palaces comprises over 196 hotels across the globe
• IHCL has a portfolio of 263 hotels including 75 under development globally across 4
continents, 12 countries and in over 100 locations

3. Falaknuma Palace
• Falaknuma is known as mirror of the sky.
• Built by sir Vicar-Ur-Umra (1894).
• Palace is set in 32 acers of land, spread over 19,400
feet.
• Taj took it in (1995) and officially launched as taj hotel
in 2010.
• It is in Scorpion shape.

4. Hotellocation
15 kilometres from Airport
🚇 2.6 kilometres from railway station, falaknuma.
4.6 kilometres from Charminar

5. RESTAURANTS
Adaa - Indian cuisine
• Seating capacity 38 pax
Celeste- Italian cuisine
Seating capacity 35
Gol bungalow- {multicuisine} Both Indian and Italian

6. Palace rooms
• 646 sq. ft
• 45 rooms
Types of rooms
Royal suite
• 592 sq. ft
• 8 rooms
Grand Royal Suite
• 915 sq. ft
• 3 rooms
Historical suites [3]

7. Learning out comes in IET from all core department’s
FOOD PRODUCTION
FOOD AND BEVERAGE SERVICE
HOUSEKEEPING
FRONT OFFICE

8. Food production
• I was worked in cafeteria kitchen it was called as Guftagu.
• Initially I used to peel onions in very bulk
• Cutting veggies in bulk everyday helped me to improve my cutting skills
• I used to arrange buffet for staff and taking care of refilling
• I used to help in marinating chicken for dumbiryani with chef’s guidance.
• I was handling the tandoor section.

10. Food and beverage service
• I worked in Adaa restaurant, Adaa is a Indian cuisine restaurant.
• It has a seating capacity of 38 pax.
• Restaurant used to run for lunch and dinner.
• I have done back area setup napkins folding, glasses wiping etc.
• I have done restaurant setup for dinner according to the reservations.
• Learned how to handle the guest when he raises a compliment.
• I used to welcome guests and guide them to their table.
• I used to pass KOTs to kitchen and used to do food pick-up.

11. Restaurant timings
Breakfast - 7am to 11am
Lunch – 12:30 pm to 3:00 pm
HI-Tea- 3:00 pm to 5:00 pm
Dinner – 6:30 pm to 10:30 pm
Rates:
Breakfast- complimentary
Lunch – 7,500+18% GST Per person
Hi-tea –5,000+18% GST per person
Dinner –7,500+18% GST per person

12. Shikampuri lamb kebab Pathar ka gosht
Khubani ka meetha
Most popular and fast moving items in the restaurant

13. Side station setup
warmer
Whipping
Table setup
Setting pickle platter

14. Housekeeping
• Initially my allocation was in flower room for a week
• I have done the dusting in rooms
• Whipping shower area and doing vacuum in all the departure rooms
• Got a knowledge about dusters usage according to colours
• Got a knowledge about amenities placed in the room
• Helped in evening service {turn down} service.
• Checking the mini bar when guest left room for departure.
• If any items found in the room to be handover it to depute housekeeper to keep in lost and found.
• In night shift I used to handle the guest request’s

15. Towel arts

17. Front Office
• Initially I used to make cold towels and serve welcome drinks.
• Got a clear idea about check-in process.
• Used to make occupancy report everyday.
• Checking key inventory.
• Learned how to make guest profile.
• Writing duty log book.
• Creating C-form of guests.
• Software used is “Opera”

20. Certificates Received and review