INDUSTRIAL TRAINING

PRESENTATION - TAJ LANDS END

BY
PRIYANSH BAPNA
II YEAR, B.SC in H&HA
2241116285
IHM MUMBAI
 FOOD & BEVERAGE SERVICE

MASALA BAY

• The F&B Department is responsible for providing guests

with food and drinks and ensuring that everything runs
smoothly and efficiently.
• During my Training tenure, the very first department that I
got an exposure to was F&B Service.
• I worked at Masala Bay, an Indian Speciality Restaurant at
Taj Lands End, Mumbai.
• Masala Bay, a signature Indian restaurant based on Awadhi
(लखनवी) cuisine.
• It has an interactive theatre kitchen, a separate
lounge bar and a private dining room.
• The meticulously crafted menu at the restaurant
brings to the forefront the undiscovered facets
of Indian cuisine. The emphasis is on blending
traditional Indian recipes with international
cooking styles.
• The aesthetic of the restaurant is based on one
of the most famous Indian Spice, ‘Saffron’.
• It has 102 covers.
• Operational Timings -
Breakfast Buffet - 0800hrs to 1030hrs
Lunch - 1230hrs to 1430hrs
Dinner - 1900 hrs to 2330hrs
 TASK’S PERFORMED :

• Table Setup
• Taking Guest’s Orders
• Food and Water Service
• Bar Setup
• Food Pickup
• Setting up the Wine Trolley
• Wiping the Tables, Glassware and
Cutlery.
• Napkin Folding
• Setting up the Side Stations
• Food pickup from other Restaurants
• Beverage Pickup from Beverage Store
• Silver Service
• Clearance from side stations
• KOT organizing and reading
• Mise en place include setting up the
pappadam platter and refilling of garlic
pickle, mint chutney and tomato relish.
 OBSERVATIONS & LEARNING:

Observations -
• Elegant presentation of food
• Guest Interaction
• Sophisticated Service
• Attention to detail for the guests
• Menu Knowledge
• Flavourful Aromas
• Guest’s experience
• Menus are formulated as per the
festive activities held at Taj Lands
End, Mumbai.
Learnings :
• Got to work at different restaurants other than
Masala Bay such as The Chambers, House of
Nomad and The Tropics.
• Wine Pairing and Beverage Service
• Various Brands of Wine
• Discussions during the staff briefing related to
different types of food and beverage
• Arranging the table setup as per the number of guest
reservations.
• Using POS System and punching KOT
Thank You