3. Taj Management Training Program 2005-06
Manjit Manohar
INTRODUCTION
• Located at the lower lobby level of prestigious TAJ
MAHAL HOTEL, New Delhi.
• Haveli began operations on January 1, 1979.
• Created by none other than the celebrated artists Anjolie
Ela Menon and I Ghani, the beautiful artwork remains to
this day one of the USP’s of Haveli.
• Offers northwest frontier, north indian and hyderabadi
cuisine.
• Carries the Indian tradition of appreciation of all forms of
Art forward in the form of live Indian classical dance in
the evening from 8:00 to 9:30 p.m
4. Taj Management Training Program 2005-06
Manjit Manohar
Entertainment
• Rolly – Kathak
Dancer
• Michael – Fusion
Indian Dance
• Mr. Naval Singh –
Pianist
• Cost Incurred – Rs.
50,000
7. Taj Management Training Program 2005-06
Manjit Manohar
Hierarchy of Haveli Kitchen
Chef Rakesh Kant
Haleem Surender Kumar Shahnawaz Rais Ahmed
Chef Irshad Qureshi
Sanjay Kumar Devender
Manish Manish Rajender Kumar Shyam Thakur
8. Taj Management Training Program 2005-06
Manjit Manohar
Chef Rakesh Kant, Chef Raiz Ahmed Qureshi, Chef Rajender, Chef Shanawaz, Chef Deepander,
Chef Manish, Chef Sanjay Kumar, Kitchen Steward, Chef Surender Kumar (from right to left)
9. Taj Management Training Program 2005-06
Manjit Manohar
KITCHEN LAYOUT1. Pot Wash Sink
2. Sanitizing Tank
3. Pot Rack
4. Dry Store
5. Work Table
6. Hand Wash Sink
7. Walk in cooler
8. Microwave Oven
9. Traulsen Reach In
10. Ice Cream Deep Freezer
11. Work Table
12. Juice Machine
13. Work Table
14. Cold Bain Marie
15. Work Table With Shelves
16. Chefs Cabin
17. Drinking Water Tap With Sink
18. Ice Cube Machine
19. Dish Rack
20. Wiping Table
21. Dish Wash Machine
22. Work Table With Sink
23. Soiled Dish Landing Table
24. Glass Rack
25. Aerated Beverage Dispenser
26. Table Top With Cooler
27. Manager’s Cabin
28. Pick-up Counter With Hot Bain Marie
29. Pick-up Counter With Work Table
30. Restaurant Store
31. Working table
32. Low Pressure Gas Range
33. High Pressure Gas Range
34. Gas Range With Oven
35. Pick Up Counter
36. Tandoor
37. Table Top Refrigerator
38. Work Table With Sink
39. Roomali Tawa
40. Work Table
41. Flour Bins & Mincer
1
2
3 4
5
6
7
8
9
10
11
12 13
14
15
16
17
18
19
20
21
22
23
24 25
26
27
2829
30
31
32333435
36
37
38
39
40
HAVELI KITCHEN (1707 SQ FT )
41
TANDOOR
SECTION
CURRY SECTION
PANTRY
RESTAURANT
DISH WASH
POT WASH
ENTRANCE
10. Taj Management Training Program 2005-06
Manjit Manohar
SECTIONS
• Pantry- It is responsible for dishing out
orders of salads, fresh juices, ice
creams, and other Indian desserts.
• Curry - This section is responsible for dishing
out all curry orders, pulavs and biryanis
on the menu.
• Tandoor - This section is responsible for
dishing out all kebabs and
breads on the menu
11. Taj Management Training Program 2005-06
Manjit Manohar
Work Process
• Checking the mise-en-place
• Indenting
• Receiving the indent items & storing
• Receiving orders
• Preparing the food
• Delivering orders
12. Taj Management Training Program 2005-06
Manjit Manohar
FOOD COST REPORT (AUGUST)
• Sales : INR 19,27,959
• Beverage Foods : 6,742
• Dairy : 74,555
• Dry Fruits : 3,545
• Fish and Seafood : 57,552
• Fruits : 10,074
• Grains and Pulses : 22,467
• Meat : 69,084
• Oil and Ghee : 14,158
• Processed Foods : 35,774
• Poultry : 36,004
• Masalas : 10,296
• Sugar and Sweeteners: 1,344
• Sweets and Snacks: 21,619
• Vegetables : 38,464
• TOTAL ISSUES : 4,01,678
• Add Transfer Inns
• Bakery & Main Kitchen : 8,850
• TOTAL : 8,850
• Less Transfer Outs
• Complimentary Meals : 22,932
• Machaan : 10,470
• TOTAL : 33,402
• NET COST (HAVELI KITCHEN):
3,77,126
• FOOD COST PERCENTAGE:
19.56%
• BUDGETED FOOD COST: 20.90%
FOOD REVENUE AND FOOD COST
PERCENTAGE
FOOD
COST
19.56%
TOTAL
FOOD
REVENUE
80.47%
13. Taj Management Training Program 2005-06
Manjit Manohar
Inter-Departmental Co-ordination
• Receiving
• Purchase
• Stores
• Engineering and maintenance
• Stewarding
• House keeping and laundry
• Training
• F and B service – Restaurant and its staff
14. Taj Management Training Program 2005-06
Manjit Manohar
HACCP
For maintaining the highest possible hygienic
standards so as to dazzle and delight our guests
with the highest quality products, food and
beverage experience and safe hygienic food
– Weekly cleaning Schedule
– Best Practices
– Personal Hygiene and Grooming
– Sanitizing Procedures
– Records and Documents
19. Taj Management Training Program 2005-06
Manjit Manohar
Critique
• 100% adherence to standard recipes
• No over stocking of ingredients
• FIFO followed in parallel with date, day and time tagging of all the processed products
• HACCP policies are strictly followed by the staff
• Daily briefing of the staff is done for generation of food related awareness and
implementation of better and efficient product and processes
• Stacking of utensil rack is not proper as there is a danger of them slipping over
• Tools and equipment required for daily operation are not available.
For example: Tin opener, Dough kneader, Poly carbonate boxes, Range for
phulka’s, Kimberly Rack in the tandoor section
• Kebabs should not be kept half done
• Tandoor section needs complete renovation
• Promote other packages apart from thali
• Pantry section requires hand gloves to be kept at all times
• Hot foods not kept in hot bain marie during the lunch operation
• Sheeks for vegetarian and non-vegetarian kebabs should be kept separately
