Training report on Taj West End, Bengaluru

1. Suraj Vaishnav
Internship
Taj West End
Bengluru
Report – 1st
Dec.2020 to 20th
April2021

2. INDEX
Training Duration
Acknowledgement
Map of Hotel
History of Taj
History of Taj West End, Bengaluru
Taj Inner Circle Program
Front Office
Food and Beverage
Housekeeping
Food production
Hotel Guest Facilities
Conclusion
Bibliography

3. Training Duration
1ST
December 2020 TO 20th
April 2021
Training Schedule
DEPARTMENT Duration
Banquet 1Dec.2020 to 01Jan.2021
Housekeeping 02Jan.2021 to 28Jan.2021
F&B Service (Machan) 01Feb.2021 to31Feb.2021
Food Production (Machan
Kitchen)
01Mar.2021to15Mar.2021
Food Production (Bakery) 16MAR.2021 to31Mar.2021
F&B Service (Blue Ginger
Service)
01Apr.2021 to 15Apr.2021
Front Office 16Apr 2021 to 20Aprr.2021

4. Acknowledgement
The internship opportunity I had with TAJ WEST END, BENGLURU was a
great chance for learning and professional development. Therefore, I
consider myself as a very lucky individual as I was provided with an
opportunity to be a part of it. I am also grateful for having a chance to
meet so many wonderful people and professional who led me though
this internship period.
Bearing in mind previous I am using this opportunity to express my
deepest gratitude and special thanks to the Training Manager Miss.
Nayana Khnna of Taj West End who in spite of being extraordinarily
busy with her duties, took time out to hear, guide and keep me on the
correct path and allowing me to carry out my project at their esteemed
organization and extending during the training.
It is my radiant sentiment to place on record my best regards, deepest
sense of gratitude to Miss. Reena Chaturvedi, Director of IIHM Jaipur,
and Mr. Shashikant Payal, training Coordinator of IIHM Jaipur for their
careful and precious guidance which were extremely valuable for my
study both theoretically and practically.
I perceive as this opportunity as a big milestone in my career
development. I will strive to use gained skills and knowledge in the best
possible way, and I will continue to work on their improvement, in
order to attain desired career objectives. Hope to continue cooperation
with all of you in the future.
Suraj Vaishnav
Date – 19 may 2021

5. Map of Hotel -

6. HISTORY OF TAJ
Jamsetji Nusserwanji Tata,
founder of the Tata Group,
opened the Taj Mahal Palace, a
hotel in Mumbai (formerly
………… called Bombay) overlooking
the Arabian Sea, on 16 December 1903. It
was the first Taj property and the first Taj
Hotel.
Jamsetji Tata, an Indian industrialist who
founded the Tata Group, incorporated IHCL
in 1899 and opened its first hotel—The Taj
Mahal Palace in Mumbai, Maharashtra.
Jamsetji NusserwanjiTata
(1839–1904), founded the
Tata Group

7. Brands
 Taj: Luxury hotels with 47 hotels in 34 locations.
Its portfolio consists of luxury hotels, resorts,
jungle safaris and palaces.
 Vivanta: Upscale hotels with 25 hotels in 20
locations.
 Ginger: Midscale hotels with 45 hotels in 32
locations.[14]
 SeleQtions: Brand that includes hotels such as
The Gateway Savoy in Ooty, Vivanta by Taj
President in Mumbai, Vivanta by Taj-Blue
Diamond in Pune and Vivanta by Taj-Ambassador
in Delhi[15]
 The Gateway: Midscale hotels.

9. HISTORY
 Taj West End is a five-star hotel in Bengaluru, India.
It is a heritage hotel in Bengaluru. Classified under
the Taj Group's business hotels section, the 133-year-
old hotel is considered the oldest hotel in the city. The
process also earned the distinction of being the
oldest, running hotel in the country.
 In 1887, a British woman Bronson opened a boarding
house with 10 beds and called it the Bronson’s West
End.
 In 1912, the place changed hands, with Spencer's
buying it for a princely Rs.4,000. Decades later, in
1984, it was sold again, to the management of what is
now the Taj West End.

10. Taj West End, Bengaluru
5 Star Hotel in Bangalore near Race Course Road
Location- Racecourse Road, Bangalore, 560001
Call- +91080-66605660
Web- westend.bangalore@tajhotel.com
Hotel Highlights
 Heritage Hotel Built in 1887
 Nestled amidst 20 acres of gardens
 Rooms/Suites with Private Balconies
 Jiva Grande Spa
Hotel Policies
 Check-in from 2:00 PM
 Check-out till 12:00 PM
 Early check-in and late check-out on request.
 We accept American Express, Diner's Club, Master
Card, Visa, JCB International.
 Pets are not allowed.
Hotel Feature

11.  Options of smoking & non-smoking
accommodation.
 93 rooms.
 24 suites.
 Business Center
 Butler service
 Wi-Fi internet access around hotel
 Travel Desk
 Concierge
 Laundry and Valet Service
 Pastry Shop
 Banquet facility
Taj InnerCircle
Taj InnerCircle programmed offers delightful rewards across our
portfolio of 80+ hotels in India, 15+ hotels internationally, 350+
restaurants and bars & 65+ spas. The thoughtfully curated 4
membership tiers, offer our loyal members with delightful benefits
ranging from Taj InnerCircle Points on all their eligible spends, to room

12. upgrade and redemption of points against eligible room, restaurant,
bar and spa spends.
Available in four tiers – Copper, Silver, Gold, Platinum
Copper Tier – Earn 4 point per INR100
Silver Tier – For getting and maintain The Silver they
have to spend 1lak per year / 10 Nights stay.
Earn 5 point per INR 100
Late check out on subject to availability
10% discount on room Redemption
Gold Tier – For maintainGold Tier spend 4lak per year/ 40
Nights stay.
Earn 7 point per INR100
Early check in or late check out on subject to availability
15% discount on room Redemption
20 complimentary room upgrade voucher to the
next level from room booked (up to stander suite)
subject to availability on check in, applicable for stay
up to five nights.
2 complimentary Taj Club Room subject to
availability of check in.

13. Platinum Tier - For maintainPlatinumTier spend 08lak per
year/ 80 Nights stay.
Earn 8 point per INR100.
Early check in or late check out on subject to availability.
25% discount on room Redemption.
Unlimited complimentary room upgrade voucher to
the next level from room booked (up to stander
suite) subject to availability on check in, applicable
for stay up to five nights.
4 complimentary Taj Club Room subject to
availability of check in.
In room check in.
Dedicated Platinum Assistanceavailable.
Special welcome amenities provide.
High speed internet.
Positioning in Different Departments.
Introduction to Front Office Department –
Front office is the most visible segment of any hotel industry which is
strategically located at the entrance of the hotel within the high traffic lobby
area. It is the first department noticed by the guest. It is the department

14. which is responsible for the sales of hotel rooms through systematic method
of reservation followed by the registration and assignment.
Organization chart –
Room Division Manager
Front Office Manager
Duty Manager
Assistant Manager
Guest Relation Executive
Supervisor
Front Office Associate
Sections of Front Office Department
 Reservation -
 Handling room request
 Determining availability and rates
 Confirming the reservation
 Guaranteeing the reservation
 Change of reservation
 Cancellation
 Group reservation
 Guidelines for service request
Task Performed
•Faxing reservation request form as confirmed amended and
cancellation (stamps).
Concierge
Bell Captain
Bell Boy

15. •Filling reservation request form and other related papers as
per the date and month.
•Filling up details in reservation form.
Reception
 Preparing keys of the guest rooms.
 Handle registration for guest with reservation and walk in
guest and allocate appropriate rooms of them.
 To handle foreign guest and complete all their required
government formalities.
 To calculate room availability and advice reservation.
 To send arrival and departure notification slip to various
departments.
 To open guest folio and check the guest registration card.
 To arrange transportation facilities for guest if required.
 To prepare flash report.
 Checking all the settlement by night.
Concierge
•Carrying guest’s luggage during arrival and departure.
•Storing guest’s luggage in the luggage storage room.
•Distribution newspaper to executive’s offices, club floors and
different outlet.
•Providing stamps (postal) to the guests as per their need..
•Helping guests with required.
Task Performed

16. •Tying baggage tags to the guest’s luggage along with details.
•Helped carrying luggage during guest’s arrival and departure.
•As Taj West End is the resort property I used to carry luggage on
buggy (club cars).
• While taking guest to the room, give all the necessary details of the
hotel to the guest. (Restaurants timing, health club timing, specialty
about the property etc).
Telephone Operator
•Handling all the incoming national, international and in-house calls.
•Receiving and forwarding the calls.
•Handle the guest message
•Making wake up calls for the guest if informed
•Make the bill of the all outgoing calls by the guest and staffs.
•Maintain the telephone directory which is having all the necessary
numbers of travel agents, hotels, hospitals.
Task Performed
Take guest call and request.
Connect all incoming call to the required extensions.
Guest Wake calls.
Check and lean daily data “netma report, banquet event etc.”

17. Business Centre
•Availing internet access to the guests.
•Availing fax, photocopy and print out facilities to the guests.
•Making telephone calls for the guests as per the request.
•Helping guests with different national and international
newspaper.
Task Performed
•Helped the guests to get internet access.
•Helping the guests with newspaper, photocopies and printouts.
•Making telephone calls for the guests.
•Booking of meeting room within business centre for an hour, half
day or the whole day.

18. Room in each series with room code-
In Taj West End each series has special name based on
flower.
 11 Series – Gardenia wing, Total room - 12
 12 Series – Hibiscus wing, Total room -13
 14 Series – Zinnia wing, Total room -20
 15 Series – Magnolia wing, Total room -18
 16 Series – Frangipani wing, Total room -17
 17 Series – Reginae wing , Total room -20
 18 Series – Lotus wing, Total room -17
RoomCategory Roomcode Total Rooms Series
LUXURY
KINGTwin Bed
BKXBTG 49 12,14,15,1
6,17,18
LUXURY GRANDE
KINGTwin Bed
AKXATG 33 14,15,17
TAJ CLUB TKX 13 11,15
EXECUTIVE SUITE CS1 11 12,14,15,1

19. 6,
18
LUXURY SUITE BS1 06 15
GRANDELUXURY
SUITE
BS2 04 15
TATA SUITE AS2 01 15
117
Introduction to Food and Beverages Department –
The F&B department is one of the most important
department in hotel which play a dominate role in
revenue production by providingvarieties of prepare
F&B in the hospitality manner to the house and
outhouse guest.
Organization chart of F&B
• F&B Director

20. • Assistant F&B Director
• Manager
• Assistant Manager
• Supervisor
• Associate
• Trainee
Outlets of Taj West End
Machan – The Machan is the main restaurant of all. It is
located near to the lobby, over looking to the machan lawn.
 Machan is a multicusine restaurant, serve assorted flavor
from around the world.
 It is a 20/7 coffee house which also serve buffet and ala
cart menu.
 Opening time 6:30am to 11:00pm.
 It has total 96 covers.
 It also serves non- alcoholic or alcoholic beverages.
Buffet Timing/Buffet Price
Morning buffet – 6:30am to 10:30am / 1574+ tax
Lunch buffet – 12:30pm to 3:00pm/ 2680+ tax

21. Only on Saturday Dinner buffet – 7:00pm to 11:00 pm
2840+tax non alcoholic / 3740+tax
Sunday Brunch – 12:00pm to 4:00pm
Learning – Table setup, learn different form of service
(American, sliver service etc.), Mise-en-scene, buffet setup,
taking order, guest handling, billing, settlement.
Take care of dossa counter.
Take care of morning tea, coffee.
Masala Klub – Masala Klub is an Indian specialty restaurant. They
serve only Indaian cuisine. It’s next to the mchan. It also serve
alcoholic or non alcoholic beverage. It also serves Cigars. It also serve
set menu which consist of 5 course menu.
 Opening time12:30 pm to 3:30 pm (Lunch)
 7:30pm to 11:00 pm (Dinner)
 Total Cover 68 to75 cover.
Blue Ginger – Taj West End offering Vietnamese classics & a large
wine list. It’s based on blue theme. They serve ala cart menu and also
serve test menu to experience Vietnamese cuisine.
 Opening time12:30 pm to 3:30 pm (Lunch).
 7:30pm to 11:00 pm (Dinner).
 Total Cover 70 to75 cover.
 One paradise table for the couple for special occasion.

22. Blue Bar – a stylish open air bar set amidst, lush landscape gardens
surrounded by a stunning lily pond, with an array of signature
cocktails and world music wafting the air.
Cuisine – Vietnamese, Asian
Timings – 4:00pm to 12:00am
Dress code – Smart Capsule
In Room Dinning (IRD)-
 24/7 in room Dining is available.
 Every series has a personal butler to do single point.
Single point (mini bar, kettle amenities, etc)
 Personal butler service.
 BANQUETING OPTIONS
1. Ballroom- Hall 1 and Hall 2 - Oppositeto the Blue Bar and Blue Ginger

23. Fig.1: Ballroom Pre-Function Area Fig.2: Ballroom Function Hall
BALLROOM
Theatre seating - 350 paxwith stage
Round table seating - 18 round tables (144 pax)
2. Tamarind - Adjacent to the Masala Klub and the Plumeria

24. Theatre seating - 110 pax(with stagein bunker area)
Round table seating - 7 Round tables (49 pax
3. Plumeria - Adjacentto the lobby and the Tamarind
Theatre seating- 60 pax
Round table seating - 4 Round tables (24 pax)
4. Cycad - To the left of the entrance of the lobby
Theatre seating - 30 pax
Round table seating - 3 Round tables (21 pax)

25. 5. Gulmohar - Near the Gulmohar Suite
Theatre seating - 25 pax
Round table seating - 2 Round tables (14 pax)
6. Blue Ginger Lawn - To the left of the Blue Ginger
7. Prince of Wales lawn - Behind the 14th
series

26. Theatre seating - 600 paxwith stage
Round table seating - 36 round tables (288 pax)
8. Tulip PoolSide - Beside the Spa& Masala klub
9. West End Court- Behind Princeof Wales Lawn

27. 10. Rain tree lawn - Oppositeto11 series
11. Machan lawn - Oppositeto Machan Restaurant

28. Learning –
 Set the pre- function area, and hall according to guest gathering.
 Prepare Misa (Crockery, Cutlery, Soup bowl, Glass).
 Buffet set up.
 Take care of re-feeling, take care of BAR.
 Handling welcome drink& snacks pass around.

29. Introduction to Housekeeping Department –
A guest when step in the hotel. The first thing he would
expect is cleanenvironment with a pleasant appearance. It is
ensured by the hotel that guest would receive the service as
their requirement and make them fell Home away from
Home.
The hotel has a total of 117 rooms.
Organization Chart-
Executive Housekeeper
Senior HK supervisor Public Area supervisor laundry Manager
Event order list

30. Supervisor Staff laundry supervisor
Room boy
Trainee
Introduction to the Room
Luxury Room –
 In this category room their kingtwin bed
 Wooden floor
 Study table
 Private sit outside sitting view
 45sq.mt
Luxury Grand room –

31.  Heritage rooms
 Elegant interior, polished teak floor
 47sq.mt
Taj Club Room –
 Side and The majestic Rain tree on one side and lush garden on
the other.

32.  Wooden floor
 28 to 38 sq.mt
Executive Suit Room –
 Colonial design of the room
 Attaché living room and enchanting view
 Private balcony
 69 sq.mt
Luxury Suit Room –

33.  Stupendous living space, dining area, Bed room , bathroom,
 Large private veranda.
 115 sq.mt
Grand Luxury Room –
 Large living cum dining room.
 Study Area.
 Portico and a private veranda with lush green view.
 74-148 sq.mt
The Tata Suit –

34.  Duplex provincial cottage plush décor
 Private pool/ Jacuzzi
 Spa
 Large royal dining Experience
 186sq.mt
Guest Amenities –
Taj West End provides luxuries FOREST ASSENCIAL products.
Air Conditioner.
Bottled water.
Crib (as per the need).
Iron & ironing board.
Luxurious bedding – down comforters, custom duvets,
cotton rich fabrics.

35. Mini bar.
Pillow – soft, hard, feather.
Sofa.
Slippers.
Shoe mite.
Shoe shine.
Dental kit
Laundry bag.
Task performed–
Decorate the room for the guest.
Room Making – Standard room making time 20 min.
 Dusting/ moping/ vacuuming
 Bad making
 Room boy help
 Placing the room amenities
 Check lost and found item
Daily log book, complete guest request, turn down
service, set the pantry, deep cleaning etc.

37. Introduction to Food Production Department –
Food production is responsible for the actual preparation of food
items and F&B service systematically serves food from the kitchen to
the customer’s table as per their choice or order. It is the “heart of
hotel”.
Organization Chart Of Food Production Department-
Executive chef
ExeSous chef
Junior sous chef
Cdp
Commi 1
Commi 2
Commi 3
Apprentice
Various Kitchens at TWE
A. Main Kitchen -
Main kitchen is responsible for banquet. This kitchen
deals with the bulk production. Here the food is
prepared for ODC (OUT DOOR CATERING) Banquet.
B. Machan Kitchen –

38. This kitchen is responsible for the breakfast/ lunch
buffet, and coffee shop ala cart order, IRD night order.
This is the only kitchen who works in night.
C. Masala Klub Kitchen – This kitchen is
responsible for Masalaklub order and IRD order in
morning.
D. Blue Ginger Kitchen - This kitchen is responsible
for Blue Ginger order, and Blue BAR order.
E. Bakery – This kitchen is responsible for all kind
of bakery item such as bread, sponges, cookies,
sweet, desert, pastries, and buffet desserts.
Equipment use in Bakery
 Bread Rolling Machine
 Dough Mixture
 Cooking chamber
 Proving chamber
 Walk in Chiller etc.
F. IRD Kitchen – This kitchen is responsible for IRD
Tea, Coffee, juice, shake, burger, sandwich…etc.
Banquet Tea, coffee, welcome drink and cookies.
Task Performed in Machan kitchen –

39.  In night shift preparation for the next day
 Buffet set up
 Cleaning and Set up dry store, walk-in and
deep freezer.
 Live counter handle in buffet.
 Cutting and Chopping vegetable.
 Batter and dough for Indian breads.
 Make Juice, Sake and tea, coffee.
Task Performed in Bakery –
 Making batter and dough for cookie,
breads, muffin etc.

40.  Help the chef in banquet desert.
 Making chocolate.
 Muffin, bread, cross etc bakery set up
buffet setup.
 Desert counter setup.
JIVA SPA

41. The JIVA SPA here is one of its many gems and offer
signature treatment from ancient India’s renewed wellness
therapies.
Pool also handles bye spa staff.
Saloon also under in spa.
Opening – 8:00am to 8:00 pm
Fitness Center –

42. 24 House GYM
Bakery shop –
Open – 11:00am to 9:00pm
Handle by bakery
Qmin –

43. Order by mobile app
Open – 11:00am to 11:00pm
Receive order from all outlets.
CONCLUSION
I Would like to say that I feel really grateful that I was
selected by TAJ WEST END, BENGLURU because all the
knowledge that I got during the training period might be

44. difficult to share in this report due to the strict word limits
,but yes one thing that I have learnt for 133 days was that
the hotel is mine and every loss of the hotel is my own
loss and every gain was my own or in simple and easy way
you can say that i was havinga feeling of ownership and
self belongingness.
I was very disinterested during the initialdays of my
training, but as the time passes I got to know that this is
the only opportunitywhere i can find the best out of me
and can see my abilityand interest. Thistraining period
also taught me that how we can survive in each and every
circumstance with different people having different
nature.
I really enjoyedmy training period and got familiarwith
the every aspect of the hotel industry.
Thank you!
BIBLIOGRAPHY
The followinginformation is being taken up from various
sites of the TAJ WEST END as well as by the help of my

45. training manager, Miss. Nayanakhanna and the staff of
my hotel.
Following are some sites:
https://www.tajhotels.com
https://www.google.com