TAJ FORT AGUADA Submitted by:

RESORT AND SPA Harshvardhan Shrikant

ABOUT THE PROPERTY
Taj Fort Aguada Resort & Spa, formerly Fort Aguada Beach Resort, is built on the
crescent of the beach at Sinquerim, in Goa, India. The hotel is part of the chain hotels
of Taj Group of Hotels.
The hotel opened in 1974 as the Taj Fort Aguada Beach Resort & Spa at the site of
the historic Portuguese Fort Aguada.
The hotel offers 143 rooms, suites and villas that are segregated as Superior Room
Garden View With Sit Out, Deluxe Room Sea View, Deluxe Room Sea View With Sit
Out, Aguada Cottage Garden View and many more.
All the rooms feature modern amenities like LED TV, free Wi-Fi, mini-bar, electronic
safe and tea/coffee maker. The attached bathrooms are equipped with shower cubicle
and bath amenities.
HOUSEKEEPING
Procedure of cleaning rooms.
All room and bathroom amenities.
Housekeeping equipments.
Company of the amenities.
Standard time of making the room ready.
Coordination with other departments.
Hierarchy of HK dept in TFA.
FOOD PRODUCTION
Dept: Pantry (Continental)
- Getting all the ingredients ready.
- Day to day operations.
- Some specific recipes:
•Chicken mix
•Veg/Non-veg club sandwich
•Pizza sauce/Cheese sauce
- Importance of time.
FOOD PRODUCTION
Dept: Halwai
- Making sure whether all the sweets and desserts kept in cold storage are fresh and
available as per the requirement.
- Some specific recipes:
•Rasgulla
•Mohanthal
•Rice kheer
- Chaat Preparation.
- Day to day operations.
FRONT OFFICE
Cycle of the reservation/booking made by the guest.
Check-in procedure.
Registration card updation.
Digitizing the registration card.
Room categories.
Making sure that the area is clean.
Approvals of the registration cards.
It is very important to know about the property.
C-form making.
FOOD AND BEVERAGE
SERVICE
Restaurant day to day operations.
Buffet pricing.
Grooming should be according to the standards.
Menu knowledge, which is the most expensive dish on menu, what all liquors are there.
What are pouring brands.
Bar stacking is done as per FIFO.
What all items are there in the buffet.
Side board cleaning.
Restaurant setup.
Clearance.
EXPERIENCES AND
LEARNINGS
Overall a wholesome experience. Got to work with a luxury brand and a good set of
people who work extremely hard to live up to the expectations and certain standards.
There are so many learnings from this training period but the most important thing
for me has been patience.
Another important learning is consistency.
Being consistent helps building up the confidence and self motivates one to learn
and do better.
You get to meet a lot of different people and learn from them. It helps in your
personal as well as professional growth as a person.
THANKYOU.