Club Mahindra Goa

8/8/2019 Club Mahindra Goa

1/36

PRESENTED BY:PRAKASH CHAND LOHANI 2ND YEAR, 4TH SEMESTER

HERITAGE INSTITUTE OF HOTEL & TOURISM AGRA


2/36

CITY INFORMATION

In the local dialect, Goa is often referred to as GoaDourada, (meaning Golden Goa) because of itsbeautiful beaches, forts, churches, waterfalls,seminaries, and caves.

The major beaches in Goa are Anjuna, Claangute, Colvaand Benaulim, Dona Paula, Vagator and Chapora,Cavelosim, and many more. Some of the other tourist attractions in Goa include Dudhsagar waterfall and

Arvalem waterfall, the rock-cut caves of Khandepar and Arvalem, the Pilar monastery, Saligao seminary, and Rachol seminary. Apart from beaches and other attractions, Goa is also famous for its churches and temples. Some of the leading churches


3/36

CLUB MAHINDRA VARCA

BEACH RESORT The Club Mahindra Varca BeachResort basks in Mediterraneansplendor on the tranquil shores of Varca in South Goa.

Stretches of silver sand washed by a rush of blue waters, the sky mirroring the sea below, swaying

palms, churches and monuments... a lethargic getaway unharried by the passage of time.

The perfect place to spend timewith the people you love.


4/36

Places Of InterestThe sacred remains of the patron saintof the East, St. Francis Xavier, lieenshrined in the Basilica of Bom Jesusand have made Goa famous as theRome of the East.

The most famous beaches alongGoas 100 km long coastline areGasper Dias, Calangute, Colva,Bogmalo, Vagator, Mabor etc.

These beaches attract thousands of visitors every season, when thisluscious territory is turned into averitable pay land full of colour,music, delicious food, fun and frolic.


5/36

LOCATION

500 mts from VarcaBeach,33 K.M from airport,12 K.M from MargaoRailway Station,45 K.M from Panjim.


6/36

AB OUT CLU B MAH INDR A

Mahindra Holidays & Resorts India Ltd.,(MHRIL) a part of the Infrastructure Sector of theMahindra Group, brings to the industry values

such as Reliability, Trust and Customer Satisfaction. Started in 1996, the companysflagship brand Club Mahindra Holidays, todayhas a fast growing customer base of over 100000+ members and 27 beautiful Resorts atsome of the most exotic spots in India andabroad.


7/36

A CTIVITIES A T CLU B MAH INDR A

Club Mahindra endeavors to make holidays enjoyable. Thecompany trains latent talent across resort to form a team of Champs, who work on creating a 'comeback value' based on'experiences.'Activities are designed specifically to cater to all ages. The ability to

anticipate customer needs and delivering them has been a major strength of the company.The range of activities span adventure sports, watersports, camping,treks, indoor family games and hobby programs for children andadults. Apart from those above, specific recreational facilities thatinclude a fully equipped gymnasium, swimming pool, and ayurvediccenter form part of Club Mahindras resorts.


8/36


9/36

DIFFERENT A RE A S OF T H E

FRONT OFFICE

Reception.

ReservationBell DeskCashier.


10/36

RECEPTIONIt plays an important role in the front office setup.This is the first section where the guest comes incontact with a hotel employee.It is located in the Front Office and it deals withfunctions, the main one being checking in or alloting rooms for individuals or groups.When the guest arrives at the hotel, he firstapproaches the reception counter to give in his

name if he has a reservation.If the guest has booked a room in advance thena reservation card with all the details are printedand kept ready.


11/36

RESERVATION

Accept requests for accommodationConfirm/wait-list/refuse (as per status or

instructions)Create a folio for the guest.Maintain correspondence

Update/Cancel existing reservationsPrepare various month end statistics


12/36

Bell DeskMorning newspapers are sorted and banged outside rooms by nightshift.Guest is explained about hotel and room facilities including mini-bar on check up.Guest baggage handled and carried to rooms in check-ins andremoved and brought to lobby for checkouts.Errand card made for arrivals and departures, and arrival cardsgiven by reception at the time of check in.Guest mails are mailed, for a specific price.Maintaining baggage in the luggage room face of cost.International newspapers received and distributed.Early morning newspapers are distributed in rooms by the nightshift.In house, Room verification and expected arrival report is resignedand newspaper request list completed.


13/36

CASHIERAuditing of days work and rectifying mistake if any.Dispatching of company bills and other accountsreceivable to credit Department.Allocating duty hours to the cashier.Preparing daily cash report, sales summary Sheet,Room revenue report etc.Dealing with the foreign exchange regulations.Keeping a check on resident guests credit.


14/36


15/36

INTRODUCTIONFood production is the conversion of food from the raw to thepalatable state.It is no longer a profession concealed in mystery like the secrets of the ancients.The great wealth of food knowledge and most of the secrets areavailable easily today with its formula.

There are principles, procedures and techniques in food production just as there are in other fields.

Food production is a respect to the connoisseurs of food who havebeen passing techniques and styles of cooking from generation togeneration.

It is due to this fact that food production has developed to theadvanced form it portrays today.Even for achieving the goals of profit, emphasis is not only on qualityof food and techniques of preparation but also on hygiene ''nutrition., satisfaction, and economy to a customer,


16/36

INDIA N KITC H EN

This section is the main kitchen which isresponsible for the preparation of all Indiandishes. It caters to the requirements of Coffee Shop, Room Service andBanquets. The kitchen is divided into 3parts,

1.Tandoor section2.Halwai section3.Banquet section


17/36

CONTINENT A L KITC H EN

As the name clearly indicates, it isresponsible for the preparation of allcontinental dishes.This section is divided into 2 parts.

1. Soup Section.

2. Hot Range.


18/36

G ARDEMAN G ER

The Garde Manger or the Cold Kitchen is the place where all carvings and displays are carried out. Here the staff is skillful and the work done

is very different from the other Kitchens.Various salad displays, fruit displays, meat platter displays in a decorative and fancy manner are done to improve the image and thestandard of the hotel. Fancy carvings and decorative displays are always liked by theguests.


19/36

B UTC H ERY

Butchery section is the section where all the meat, Poultry and fish itemsare received.Due to increasing demand for non-vegetarian items, the Hotel has built aseparate unit in the premises itself, called Butchery. From Butchery, themeat products are supplied to all the satellite kitchens as well as the mainkitchen.Nearly 80% of the meat items are cleaned and packed and stored here for the future use by different outlets.Remaining 20% stored in the way it comes from the suppliers, needing toclean etc.They are then cleaned of their riffles and other parts which can causespoilage and then stored, freshly packed in a bag.Butchery is also called as Meat Fabrication area of' the hotel. The butcheryis headed by a Chef De Parties.The area of this unit is sufficient enough and clean.All the work here is carried out by team headed by a Senior Chef, Senior Cooks, Cooks, Butcheries and apprentices. Last in the order come thetrainees.


20/36

EQUIPMENT USED IN KITCHENKadai.Jelly MouldColander Steel Bowl.Frying PanLidsBaking TraysRolling pin.Degchi.Chopping Board.Frying Spoon.Round SpoonFlat Spoon.Wire Whisk.Grater Pie Dish.Aluminium Tray.

Measuring Jar.

Steel Katori.TawaSieve.Mixer Weighing scaleWork TableSteak Hammer Nozzles.Biscuit Cutter.Cooking Range.Spatula.Peeler.Spoon and Fork.Set of Knives.Tandoor.Baba Mould.Tin Cutter cum Bottle Opener.


21/36

FOOD & B EVER AG ESERVICE


22/36

OB SERV A TIONS (F& B SERVICE)

All the chef n dishes must be similar as to avoid confusion foodpans and water pans and to save time.All the cups and glasses must be placed upside down and later on just before the service they must be placed in right manner.Foreigner takes very less time to eat Indian guest and it is

convenient for the staff to serve them.Foreigners dont eat much spicy food and drinks lot of aerateddrinks.Water must always be checked in chef n dishes otherwise food infood pans beings to stick to the bottom of the pan.Slices of lemon must be placed on the right hand side the cups.

The turnover is very quick coffee shop.Do not make early entry toward the guest for clearance andalways ask the guest before doing the clearance.


23/36

CONFERENCE A ND BA NQUETFA CILITIES

Its easy to mix business with pleasure at Varca Beach Resort Goa. The resortsstate-of-the-art conference hall i.e VarcaHall is equipped with all the modernfacilities required to make presentations

and seats 150

people in theatre style.


24/36

REST A UR A NTS F A CILITIES

Water field Cafe: A multicuisinerestaurant serving a-la-carte dishes.cuisines served are very tangy, spicy andmouthwatering.

Tamara: A wide variety of buffet food is

always available, especially for themembers guest


25/36

24h rs room serviceDune S h ack : The seasonal restaurant whichoperates between November and May everyyear, serves a-la-carte,specialising in goan foodand seafood delicacies.B ar(Unwindings): Retire to an arresting mix of beverages, serving exotic cocktails and mocktails at our main Bar situated in the mezzaninelevel.

Sunset PoolB

ar : serving wide variety of beverages along with mouthwatering chaats andsnacks.


26/36

ROOM SERVICE

The Room Service is one of the most importantFood & Beverage outlets in a hotel as it providesthe service of the desired meal within the

comfort and privacy of the guests room itself.The offers complete room service to its guests,24 hours a day.The service staffs have considerable knowledgeas they have to deal with the service of variousalcoholic beverages.


27/36


28/36

Areas of Housekeeping

Linen roomUniform room

LaundryFlower roomLost and found

Key controlHousekeeping Control Desk


29/36

Rooms

Club Mahindra Varca BeachResort in Goa comprises of a totalof 205 tastefully appointed roomsthat flaunt chic interior dcor.The rooms are spacious and andintimate in ambience. If you opt to

stay put in the suites you get toavail a fully equipped kitchenette.You can also enjoy mesmerizingviews of the sea from the attachedbalconies.The comfort quotient of the roomsis heightened by the presence of

all the requisite in-room amenities


30/36

LOST A ND FOUND

Any article left behind by a guest is deposited athousekeeping desk, which is then entered in thelost and found register.

This entry is made with details such as Date, Description, Name of guest, Room #, Finders name, Clock no., Etc.


31/36

LINEN ROOM A ND UNIFORMROOM

The linen room is situated alongside thelaundry and the housekeeping desk.

This area is responsible for storage,inventory and control of linen used in thehotel.The uniform room is a part of the linenroom and it supplies uniforms to all theemployees of the hotel.


32/36

LA UNDRY

Laundry is situated next to the linen roomand has a connecting window.

The Laundry provides clean linen to thelinen room in exchange for dirty linen.It has a separate section for guest clothesand a separate section for employeeuniforms and hotel linen.


33/36

H OUSEKEEPIN G CONTROLDESK

Control Desk is the nerve center of the housekeeping departmentand is responsible for various jobs. It is handled by a Control DeskSupervisor The desk receives calls for maintenance requests as well asguest complaints

Using the Occupancy Sheet prepared by the Room Attendant, theControl Desk Supervisor prepares a Housekeepers Report whichis sent to the Front Office and Accounts DepartmentThe Control Desk Supervisor determines the departure roomsfrom the computer and informs the Floor Supervisor who theninforms the Room Attendants on each floor so as to clean therooms thoroughlyThe message light on all the floors is controlled by the ControlDesk Supervisor Distribution and receipt of all floor and public areas keys is donefrom hereCommunicating and co-ordinating with other departmentsChanging the room status on the computer system


34/36

CASHIERAuditing of days work and rectifying mistake if any.Dispatching of company bills and other accountsreceivable to credit Department.Allocating duty hours to the cashier.Preparing daily cash report, sales summary Sheet,Room revenue report etc.Dealing with the foreign exchange regulations.Keeping a check on resident guests credit.


35/36

H OLID A Y A CTIVITIES

This department makes the holidays of guest aremember able and enjoyable it is having lots of games and creative items.

Indoor/outdoor games Adventure ActivityCrocodile Club

Teens ClubWater Sports

Souvenir shop


36/36

Documents

Club Mahindra Goa