Professional Documents
Culture Documents
Iet Report
Iet Report
TOPICS
ACKNOWLEDGEMENT
ORIENTATION
ORGANISATIONAL CHART
HISTORY& EVOLUTION
WEEKLY SUMMARY
PURCHASING
RECIPIES&PICTURES
INTERPERSONAL &
INTERDEPARTMENTAL
STATION DIAGRAM
RESEARCH ARTICLE
ESSAY & EDUCATIONAL
EVALUATION
THANK YOU LETTER
ACKNOWLEDGEMENT
I have taken efforts in this project. However it would not have been possible
without the kind support and help of many individuals and organisations.
Our learning and training manager MS.Nayana Khanna and MS.Ishpreet Kaur
informed about the policies and procedures of the hotel, importance of
punctuality, grooming standards and how to go about the training.
I was asked to fill some important documents and submit my documents which
were essential before starting my training.
Then I was taken to main kitchen where I was introduced to the assistant sous
chef Mr.Rishimanucha.
CHEF SANDEEP
NARANG
(EXECUTIVE
CHEF)
CHEF RISHI
(EXECUTIVE SOUS
CHEF)
CHEF RAMESH
(JUNIOR SOUS
CHEF)
(COMMIS 1) (COMMIS 1)
CHEF ISLAMUDDIN
(COMMIS 2)
VISION
Embrace Talent and Harness Expertise to leverage standards ofExcellence in the
Art of Hospitality to grow our International presence, Increase domestic
Dominance and Create Value for all stakeholders.
VALUES
PEOPLE
DIVERSITY,INTEGRITY AND RESPECT
PASSION FOR EXCELLENCE
EXCEED EXPECTATIONS
INNOVATION
SENSE OF URGENCY AND ACCOUNTABILITY
SOCIAL RESPONSIBILITY
JOY AT WORK
ABOUT THE ESTABLISHMENT.
Taj hotels resorts and palaces is the part of the Tata Group,Indias premier
business house.
ABOUT THE FOUNDER
Silent and still almost unnoticed the sun had begun to set on the worlds
mightiest empire.
History of taj
Jamsetjitata built the Tajmahal
palace just in time.in the late
19th century the hotels in
Mumbai left much to be
desired.they were run
down,overcrowded and the one
decent hotel in Mumbai
Watson’s Esplanade hotel- was
years past its prime.in the late 1890s,Mr.Tata suddenly announced his plans to
build a grand hotel that would help the restore the image of Mumbai and attract
visitors from around the world.
His partners were surprised and his sisters,critical.one of them is said to have
replied in gujarati,”you are building an institute of science in banglore,a great
iron and stell factory and a hydro-electric project and now you tell us you are
going to put up a bhatarkhana(boarding house)
Luckily,Mr.Tata stayed true to his vision and in 1898 the foundation for the
tajmahal palace was started.constuction would be completed in 1903.from the
day it openend,the hotel was a leader in the city scene.the maharajas considered
it a second home because it was a welcome break from their formal routines,yet
maintained the the palatial standards of living to which they werw accustomed.
This playground of princess was also a
home to indian freedom movement.
Jinnah,the future first leader of Pakistan
and Naidu, the president of the Indian
national congress both held court
here.in 1947,theTajMahal palace ,Mumbai played host to the legends and
architects of independence and one of first major speeches representing
independent India was given at the hotel.
Eventually the palace needed some extra room to grow and so the tower wing
was added in 1973.architecturally different,but in sinch with the spirit of the
palace, the tower added 20 storeys of arches and balconies and began a new
chapter in hotels rich history. Now there was even more room to accommodate
the endless parade of global who’s who.
The only thing that can rival the hotels collection of events and memories is
perhaps its artefacts. Over the past century, The TajMahal Palace, Mumbai has
amassed a diverse collection of paitings and works of art. From massiveBelgian
chandeliers to the finest in Bastar tribal art, from Anglo-Indian inlaid chairs and
tables to Goan Christian artifacts, from Mughal-inspired Jali designed to
contemporary sculpture, the hotel manages to incorporate a artistic style and
taste.
In the late 1990’s in preparation for its 100th birthday, The TajMahal Palace,
Mumbai put in place a complete renovation and refurbishment programme.
International architects worked hand in hand with hotel staff and local artisans
to begin a loving restoration.
Taj West End with its legendary Taj service has been host to Head of States,
withfeatures like private balconies, wirelesses internet, electronic safe, twin line
phones, voice mailin addition butler service. Taj Club offers complementary
limousine airport transfers, breakfast, cocktail hours.Renovated in 2003.20 acres
of unspoiled greenery in the heart of the city.
Highest levels of service. The most recently renovated rooms among 5 star
hotels in the hotel.The Hotel is one of the 2 hotels in the city to have received
the Leading Hotels of the World membership.
Location of the Taj West End, Bangalore
The Taj West End, Bangalore is centrally located just 12 kms from the air-
port and close to the city’s prime
East Asia due to its booming computer and software industries, Bangalore has a
population of eight million and is considered a fully westernized Indian city.
The nightlife rivals that of Bombay’s and the cityoffers the widest gastronomic
variety in southern India.
Accommodations
Taj West End, Bangalore is a five –star deluxe luxury hotel and member of
Leading Hotels of the World. The property is set among 22 acres of lush
gardens and woods and is designed to capitalize on the magnificent natural
setting. The hotel has a total of 117 rooms, each elegantly appointed and
equipped with the latest in modern amenities:
Wireless broadband inter-net connectivity, data ports for PGs and modems, two-
line speaker phones with international direct dial facility and voicemail, air-
conditioning;
. 13 Luxury rooms.
. 35 Westend Premium
. 26 Suites.
Taj Club-
Designed for the business traveller with complementary airport pickup,exclusive
check-in and check- out,early check in(9 am) and late check-out(6 pm) and a
welcome drink on arrival. Guests will also be provided with 24-hour invisible
butler, & are welcome to enjoy.
Westend premium:
Suites.
Luxurious with private verandahs and large sun-lit sitting rooms well-
designed spaces,some with a private meeting room attached. From a
choice of junior ,executive,luxury and presidential suite with fits own
private plunge pool .Efficient and skilled butler service to address
every little need.
Mynt:
The new all-day dining restaurant at the Taj West End,is stylish,bright and
interactive .This electric concept in dining was created to reflect Banglore’s
evolving lifestyle and for world travellers who have grown used to the great
variety of cuisines on the world map.
Mynt is much more than a coffe-shop, it is a lifestyle option that gives guests a
complete interarctive,experience,where diners can discuss with chef,while
dinneris prepared before you. The accent is always freshness,togetherwith
healthy styles of cooking a full-flavoured meal.Mynt offers authentic
Indian,Italian,Lebanese and Mediterranean cuisines with individual counters
featuring different regions. Italian and Lebanese chefs will ascertain
theauthenticity of their cuisines.Inaddition,it will feature a regular all-day dining
menu with sandwiches,pizzas,burgers and other favourites.
Blue ginger
The first Vietnamese restaurant to
open in India.known for its
attentive details to the cuisine and
authentic interpretation of
Vietnamese food with the
speciality chef from Vietnam. Blue
ginger brings a brand new
experience of an unexplored land
and culture to Banglore . In
Vietnam, Blue Ginger has hosted
international celebrities who
patronize it for a true Vietnamese experience.
The restaurant has been refurbished with present day requirements and now
incorporates:
*Show kitchen for a greater interactive experience and an open bar counter.
It has used modernstyle furniture with natural stone tables and wrought iron
chairs,all blending in with the overall new look of TAJ WEST END which is a
classic yet contemporary.
From the exotic island bar, Banglore’s best bartender,who conjures upto 50
varities of interesting cocktails which includes 20 different flavors of sangrias
and various other concoctions ranging from champagne,tequila,rum and vodka
based cocktails.
Masala Klub
The TAJ WEST ENDpresents Masala klub an extension of
the masala brand restaurants .Masala klub serves stylish
crafted Indian fare with a refreshingly light twist on
traditional recipes. Signature dishes include
Murgkhattapyaaaz which is a combination of chicken with
pickled onions,brought to a pleasing pungency with burnt
garlic and tamarind chutney sorbet,which consists of dates,fruit and tamarind.
Trolleys carry home-style phulkas(oil-free puffed breads)made of freshly
ground atta (whole wheat flour made from hard wheat).
In the restaurants masala studio,guests can interact with the chef and watch as
their meals are being prepared.In the masala grill,guests can do their own
grilling on stonegrill tables overseen by the chef. The matterhorn stones from
Switzerland are electronically heated and have been marinated in herbs and
saffron for 15 days to impart flavors to the food during grilling.Masalaklub is
known for the clever instant sketch menus for lunch and tasting menus for
dinner .Look forward to an amuse bouche,compliments of the chef, tamarind
sorbet between courses and mint leaves dipped in chocolate to finish.
Services/amenities:
The property prefers every convenience for the international traveller. Guests
enjoy express check-out;24 hours room service, a 24 hours business centre and
secretarial services,wi-fi, exchange,laundry and bale service and service of
travel desk.
Full health club,sauna and Jacuzzi facilities available,on charge, to hotel guests.
Equipment includes stationary bikes,free weights and the treadmill.
The taj club is designed to meet the specific needs of the business traveller.
Guests enjoy use of the club lounge where complimentary cocktails are served
in the evening and tea and coffee are served throughout the day.
Conference facilities:
Six different conference rooms are available with capacities ranging from 15 to
600 people auditorium style and upto 800 for cocktails and receptions. The
poolside lawns,the palm grove and the famous prince of wales lawns are ideal
for exclusive outdoor parties.
Activities:
The TAJ WEST ENDBANGLORE offers:
*outdoor pool
*Nandi hills,as summer resort 485 feet above the sea level
*VidhanaSaudha,Indias largest legeslative building
Reservations:
Accepted by telephone,fax,email.
Awards and achivements of TAJ WEST END
The blue ginger at the TAJ WEST END,banglore has won the
CNBCAWAAZ travel award 2011,in the category ‘special editor’s
choice award. These awards aim to recognise and honour best in class
organisations,destinations,infrastructure and service providres based
on an objective,robust and comprehensive study conducted by Indias
leading research firm, the neilsoncompany.This study is Indias most
exhaustive pan-india study conducted across 12 cities with over 1000s
of respondents voting for their choice of travel services and
destinations.In its 5th year the CNBCawaaz travel awards aimed to
recognise and honour these stellar organizations and individuals who
are championing,driving and supporting tourism in India. Powered by
an esteemed jury panel with Mr.AshwiniKakkar,executive chairman-
mercury travels ,Mr.Amitabh Kant ‘ceo& md’ dmicdc and
Mr.Ashwinilohani former mdmp tourism and supported by incredible
india,these awards put into perspective the emerging trends in indias
tourism-nov 2011.
Masala klub, THE TAJ WEST END wins the gold medal at the food
and wine showcase –food and wine pairing competition by food
lovers magazine-july2010
The THE TAJ WEST ENDhas been presented the award for
“commitment to excellence”at the leading hotels of the world annual
convention held in venice,Italy in November 2009
Week 3:
The best week I really had some learning as the was too busy and had
to work on live stations of continental. Had to grill mushroom,fish and
chicken.
I was taught to play with the flame during grilling.
Rest half of the week I worked in Indian section were I used to peel
onions to make onion tomato masala was asked to clean palaks and
blanch them etc
One day I was sent for outdoor catering which was very fun.
This was my dailyroutine in Mynt kitchen.
During my last week of training in the mynt kitchen an event called
Aero show was held in Bangalore for Taj Westend had to cater , I was
recommended by Chef Rishi manucha for working in this event , I had
to work in the bakery and pastry section under the pastry chef, Chef
Muthanna Chekkera , he had made a tight schedule for me , I had to
report at 1:00 am in the morning, load all the desserts in the vehicle
and reach the place where the event was held and then wind up in the
evening at around 6:30am and reach hotel and unload all the bakery
stuff , I had ti stay in the hotel as I had to report next day early
morning again at 1:00am
After my training in the Mynt kitchen I had to report to the bakery as
scheduled by Nayana khanna Madam who was the lerning and
development manager of Taj Westend , in Bakery I was given a set of
responsibilities that are to be fulfilled. Other than regular cleaning of
machinery, workstations, the walk in refrigerator and freezer, and
setting of the indent, and maintaining an organized store, I almost
had a schedule to follow by the time three weeks had passed by.
Since I had a fair idea as to how the menu was set, it became my duty
to help Chef Suresh set it every day, by keeping track of what
desserts were available, out of stock, and what was served the past
two days.
I learnt the recipe for many quick desserts like baked yoghurt, crème
brulee, rhubarb, raspberry, apple and banana butterscotch crumble,
honey walnut tart, mocha mousse, tub timcrob ( coconut and guava),
scones etc.
In the past three weeks I was shifted to the bread section for 2 days. I
learnt how to use yeast, bread improver, gluten free flour, rye flour,
multigrain flour and a lot of other type of products. A lot of these
flours are imported to ensure top notch quality. I also learnt how to
make sure that a particular dough has been kneaded properly and
how to knead dough in large quantities both by machine and by
hand.
The first three weeks of training taught me how the bakery runs on a
daily basis and how various desserts are made in the bakery. It taught
me how to make various breads and cookies. I know how to set a
menu, handle cakes, chocolates and whipped cream. I also know the
importance of keeping a clean, well maintained and updated kitchen
and store room.
VENDORS OF HOTEL:
Banquet kitchen-fortune gourmet
Seafo-devi sea foods
Mutton-quality metro,alhalaal non-veg
Chicken-godrej
Mutton chops-mujaidh non-veg
Beef-asifulla non-veg
All the vendors are contractually engaged.the goods are mostly bought
from these contrcted suppliers.
PURCHASE FLOW:
GENERATE REQUISITION
ORDER IT IF NO BID
Ingredients:
1 kilo petha peeled and grated finely. 1 cup milk.250 gramsugar.25 grams each
of almonds, pistachios, cashewnuts and walnuts.50 grams ghee.¼ tsp. Essence
of kewda.100 grams fresh thick cream.
PROCEDURE:
Place petha with milk in a pan and cook on a slow fire till the mixture turns dry
and thick. Put in khoya. Ghee and half of the nuts after grinding them.Add sugar
and stir continuously until the
mixture starts leaving the sides of the pan. Stir in essence and colour and
remove from fire. Pour in a greased thali and level the surface with your hands.
Cover the surface of the halwa with cream and sprinkle with mixed sliced nuts.
Cut into pieces and serve either hot or cold.
2.BOONDI RAITA
Ingredients
Boondi 100 grams
Yogurt 1 cup
Salt to taste
Roasted cumin powder 1/2 teaspoon
Fresh coriander leaves 2 tablespoons
Red chilli powder 1/2 teaspoon
Method
Whisk yogurt till smooth. Add salt, half the roasted cumin seed powder and half
the chopped coriander leaves.Add boondi and mix well. Garnish with the
remaining roasted cumin seed powder, coriander leaves and red chilli powder
and serve chilled.
3.ACHARI PANEER
Ingredients
1 cup paneer (cottagte cheese) cubes
1 tspfennel seeds (saunf)
1/4 tspmustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tspnigella seeds (kalonji)
1/2 tspcumin seeds (jeera)
1/2 tspasafoetida (hing)
1/2 cup thinly sliced onions
1/2 tspturmeric powder (haldi)
1/2 tspchilli powder
1/2 tspblack salt (sanchal)
3/4 cup fresh curds (dahi)
1 tspplain flour (maida)
3 tbspchopped coriander (dhania)
1 tbspoil
Method
1. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds,
cumin seeds and asafoetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and saute till it turns translucent.
4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
5. Add the curds, sprinkle the plain flour and mix well.
6. Add the coriander and salt and bring to a boil.
7. Serve hot with rice or roti.
4.MURGH DO PYAZ
Ingredients:
300 gms chicken (whole)
2 onions thinly chopped
4 tomatoes pureed
1 tbsp fresh curd
6-7 pods garlic minced
1 inch ginger minced
2 tbsp ghee
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tspgaram masala powder
1 tsp lemon juice
Few ginger julienned
Few onion rings
Few tomato rings
Few capsicum rings
Fresh coriander chopped
1/2 tsp butter
Salt to taste
PROCEDURE:
1. Clean the chicken thoroughly and cut into medium size pieces.
2. Apply salt, red chilli powder and lemon juice on the pieces of chicken and
keep aside.
3. Marinate the chicken in the mixture of curd, turmeric powder, coriander
powder and garam masala powder.
4. Refrigerate for 30-40 minutes.
5. Melt the ghee in a kadhai and add whole garam masala.
6. Saute for few seconds until aroma and flavors of whole garam masala
comes out.
7. Stir with ginger, garlic and add chopped onion.
8. Saute for few seconds and immediately add tomato puree.
9. Mix well and cover with the lid.
10.Leave to cook for 3-4 minutes on low flame.
11.Now add marinated chicken, mix gently, cover the pan and simmer the
flame.
12.Leave for about 15-18 minutes until chicken is done.
13.Transfer the cooked chicken in a flat bowl, arrange the vegetable rings
around the dish, sprinkle ginger julienne and chopped coriander, dollop
with the butter and keep in the oven for few minutes just before the
serving.
5.MALABAR FISH CURRY
Ingredients:
½ kg /Just over a pound white fish,
boneless, skinless ; cut in cubes
2 onions, chopped finely
2 long,mild green chillies, sliced
2 stalks of curry leaves
2 tsp Mild Chili Powder
2 tsp coriander powder
¼ tsp Turmeric
2- 2½ cups coconut milk
Sunflower oil for shallow frying; about ¼ cup
3 Tbsp Coconut oil
PROCEDURE
To the washed and drianed cubes of fish, add the ingredients for the
‘Marinade’ and rub gently into the fish.
Marinate at room temperature for 30 minutes. In the meantime chop up
the required ingredients.
Heat up a pan with vegetable oil or Sunflower oil to shallow fry the fish.
Add the pieces, spaced evenly and fry very lightly on both sides.
At the same time the fish is being added to fry, heat another nonstick pot,
Add Coconut oil.
When hot, Add the onion,green chilli and curry leaves.
Saute well on medium heat, stirring, till the onion is just changing color
and softened.
Add the spice powders; chili, coriander and turmeric.
Stir till nicely aromatic, sprinkling a little water if needed so that the
masala does not burn.
Add the fried fish pieces and toss with the masala, gently.
Now add the coconut milk, just enough to cover up the fish; the milk
should not be too thick and not too thin.
Bring to simmer. Cover and cook for 10 minutes or so till the gravy is
thickened and reduced.
Add a tiny amount of loose coconut milk if it the gravy has become
overly dry and just heat up once more.
6.PAAPDI CHAAT
Ingredients
70 to 80 papadis
1 recipe khajurimliki chutney
1 recipe green chutney
2 medium potatoes , sliced and boiled
2 cups curds (dahi) , whisked
1 tspchaat masala
1 tspcumin seeds (jeera) powder
1 tspchilli powder
salt to taste
Method
1. Combine the papadis, khajurimliki chutney, green chutney and salt in a
large serving bowl and mix well.
2. Top with the potatoes and whisked curds.
3. Sprinkle chaat masala, cumin seed powder and chilli powder on top.
4. Serve immediately.
Recipeslearnt in bakery
BRIOCHE
INGREDIENTS AMOUNT
FLOUR 500 g
BUTTER 70g
SUGAR 60g
BREAD IMPROVER 10g
GLUTEN 3g
SALT 12g
YEAST 20g
EGG YOLK 3 no’s
EGG 1 no
FLOUR 1 kg
YEAST 30 gms
SALT 20 gms
OIL 60 gms
BREAD 7 gms
IMPROVER
METHOD
YEAST 30 gms
20 gms
OIL 60 gms
BREAD 7 gms
IMPROVER
WATER 450 ml
METHOD:
YEAST 45 gms
SALT 30 gms
GLUTEN 5 gms
WATER 750 ml
METHOD :
METHOD:
INGREDIENT QUANTITY
EGG YOLK 12
SUGAR 200g
MILK ½ lt
CHOCOLATE 1 kg
WHIPPED CREAM 1 kg
GELATIN 40g
METHOD
Combine the yolks and the sugar and mix well then add the boiling milk
and mix.
Place the bowl containing the mixture on a double boiler and mix until it
thickens a little
Remove and add in the melted chocolate and melted gelatine.
Allow to cool and fold in the whipped cream.
MACRONS
INGREDIENT QUANTITY
EGG WHITES 180g + 180 g
ALMOND POWDER 350g
ICING SUGAR 600g
CASTOR SUGAR 500g ( + 150ml water)
Method:
Mix 180g egg whites, almond powder, and icing sugar to make a paste
With the remaining egg whites, make a meringue by adding a warm
sugar syrup of castor sugar and water to foamy egg whites.
Fold the paste into the meringue and pipe onto a lined baking tray.
Bake at 160 C for around 10 minutes.
TEAMWORK: INTERPERSONAL AND
INTERDEPARTMENTAL
Then my actual work begins with vegetable pick-up and setting them in cold
room. Check for the spoiled ones and then re-arrange.
Should set all the tins,packets separately according to the section wise.
Then clear all the stations with soap oil ,then again with normal water.
By this time it will be 3pm where I used to get 1 hour break for my lunch.
I used to join back at 4 and make tea to all the chefs of main kitchen.
Then had to start with basic mise en place. Need to peel Onions,beans,potatoes
and blanch palak.
Most of the times I was asked to be in chat live counter,or starter counters.
Green tea
Green tea is made from unoxidized leaves which are simply heated after
picking to destroy the enzymes that cause oxidation.They are then rolled to
release their flavour.green teas are sweet and contain many of the vitamins and
antioxidant properties of the fresh green tea leaf,making them highly regarded as
a healthy,fragrant and delicious drink.
Oolong tea:
Oolong meaning black dragon,is usually from china and Taiwan(often called
Formosa,it is a old Portuguese name). It is a semi fermented tea,a cross between
green and black teas,which is widely prized for its digestive benefits. Tea palace
offers a range of the finest oolong teas from both china and Taiwan,including
iron goddess of mercy(tikuan yin)and the highest grades of Formosa oolong
teas.
White tea:
White tea is the world’s rarest tea as it can only be picked for a few weeks in
any one year.authentic white tea is only grown in the Fujian province in china
where the exact method of processing is kept secret. What we do know is that
processing method which raises small silvery hairs on the leaves and buds.
White tea has seen a recent increase in popularity and has well-documented
antioxidant and detoxifying benefits.
Chamomile tea:
These plants are best known for their ability to be made into an infusion which
is commonly used to help with sleep and is oftenly served with honey or melon
or both.
ESSAY AND EDUCATIONAL EVALUATION
Introduction:
I did my training in Taj west end Banglore which is a very large beautiful property.It is a 20
acre wide property with trees which were more than 150 years old. I loved the atmosphere of
the hotel.On the first day I and my friends were called by learning and training manager
Ms.NayanaKhanna.. She informed about the history of TAJ WESTEND and its growth
during its glorious 125 years. She also said about the policies and procedures of the hotel
,importance of punctualit,grooming standards and how to go about training. Then we were
introduced to Mr.Satish who was the incharge of locker room. we were given lockers in
which we had to keep our stuffs during our training.
I was asked to fill some important documents and submit my documents which were essential
before starting my training.
Then I was taken to main kitchen where I was introduced to the assistant sous chef
Mr.Rishimanucha.
I liked working in banquet right from the first day as all the chefs were very friendly and
willing to teach anything regarding the kitchen.
My main job was to pickup vegetables,dry stores and butchery and set them then help the
chefs in doing the mise-em place.
My duty starts at 11-00am in the morning.In the beginning I had to make tea and serve for all
the main kitchen chefs .
Then my actual work starts with vegetable pick-up and setting them in cold room, check for
the spoiled ones and then re-arrange.
Should set all the tins,packets separately according to the section wise.
Then clear all the stations with soap oil ,then again with normal water.
By this time it will be 3pm where I used to get 1 hour break for my lunch.
I used to join back at 4 and make tea to all the chefs of main kitchen.
Then had to start with basic miseemplase.need to peel onions,beans ,potatoes and blanch
palak .
Most of the times I was asked to be in chat live counter ,or starter counters.
I would like to extend my sincere thanks to chef Girveer and all the faculties of
welcomegroup academy of culinary arts for their guidance and constant supervision as well as
for providing necessary information regarding the project &also for their support in
completing the project.
I would like to express my gratitude towards my parents and specially the members of taj
west end for their co-operation and encouragement which helped me in completion of this
project.
Thank you letter:
NAYANA KHANNA ,
L&D MANAGER,
BANGLORE,
Karnataka-560 001
Respected sir,
I very much enjoyed working here as a trainee which helped me to learn a lot of basics about Italian,
Lebanese and Mediterranean cuisines under skilful chefs like chef Manju, chef Pranab, chef
Susainathan, chef Joe, chef Keshav and chef Shrinivas and Chef Muthanna
I would like to thank you for giving me such a golden opportunity to train in your department.
I enjoyed my 6 weeks here in such a friendly environment which will help me in shaping my bright
future.I am really sorry for the mistakes done unknownly during my training.I also thank you for
being such a polite and helpful and helped me to learn.I am looking forward to come to your
establishment for my next training programme.
SINCERELY
Sahil Singh,
2nd YEAR,
IHM Bangalore,
BANGALORE.
BIBLIOGRAPHY:
WWW.GOOGL.COM
WWW.TAJHOTELS.COM
WWW.ZOMATO.COM