Taj Fort Aguada Resort &spa

The banqueting department is a part of the food and beverage
department. The word banquets have possibly come from the

word ‘Banc’ which means bench. Banquet signifies a sumptuous
or grand meal given to a large number of guests on a festival or a
ceremonious occasion.
Taj Fort Aguada was built on the ramparts of a 16th century
Portuguese Fortress situated along Sinquerim Beach and is a
tropical paradise set in 45 acres of landscape gardens overlooking
the Arabian Sea.
The resort has located in the main complex and cottages and villas
located on a hillock overlooking the sea and the gardens.
1. SUNSET POINT
Sunset point is an open air venue next to the bayview point . An ideal
venue for small wedding ceremonies, cocktail parties and family
function. Charming and small . It overlook the Arabian Sea.
Cocktail capacity: 50 guest (Floating)
Sound restriction : As per local govt. regulation music to stop at 10am.
conclusion
A business approach toward hospitality industry:
- be able to communicate with customers in the hospitality environment;
- develop positive image and organisational reputation;
- contribute to good customer service;
- avoid misunderstandings and complaints;
- follow organisational standards for personal presentation, etc.
2. FISH TAIL
Fishtail has 4000 sq. ft. of well manicured and landscaped
lawns overlooking the fort's bastion and the Arabian Sea.
Capacity: 100 guests (Floating) Sound restriction: As per local
Govt. regulations music to stop at 10 pm. No loud music at this
venue considering proximity to guest rooms
3. BAYVIEW
Bay View Point is an open air, 2 level venue with 10000 sq. ft. of lawns,
overlooking the Aguada bay, this unique venue is ideal for sangeeth
functions or wedding receptions.
Capacity: 1000 guests (Floating)
Sound restriction: As per local Govt. regulations music to stop at 10 pm
TYPE OF FUNCTION
State banquets formal lunch/dinner
Reception
Product launch
Exhibition
Buffet (sit down buffet/ standing buffet)
Conference/Meetings
Special events
Traditional events
Theme banquets
Outdoor catering
U shape Informal
Cluster setup Exhibition

BANQUET MENU
After the catering contract has been signed between the client and the hotel the banquets
manager the executive chef and the client discuss the menu details. According to the food
budget proposed by the client in the contract the executive chef drafts a menu which is
presented to the client. Minimal changes according to the client’s preferences can be done,
any menu item the includes any expensive ingredient which is asked by the client is chargeable
extra for example sea food. Live food counters are charges separately.
Buffet pricing:
Rate:2000++ includes 8 main course dishes, a display of salads with all the sides and dressing
plus a soup and 4 different types of desserts.
Rate: 1400++ includes 8 main course dishes 8 non-veg and 2 veg dishes, a display of salads,
soup, 4 different desserts.
Rate: 2400++ VIP buffet 8 main course dishes, 3 non-veg and 5 veg dishes, salads, 2 different
soups, 5 different desserts.
Additional Live counter rates:
VEG 900++ per person
Non-veg 1100++ per person.
FOR EXAMPLE
BUFFET SETUP
FUNCTION PROSPECTOR
Banquet function sheet or Banquet Event Order (BEO) or Banquet Function plan (FP) is used
to compile all information related to a particular event for one or multiple days. The
banquet coordinator prepare and distribute the same in advance for the coming week and
also discussed during the morning HOD meetings.
Information like room or venue booked, number of guests expected, table set-up
specification, menu for the function, event course, type of function, required media and
audio video equipment's, special requests and instructions to each departments is
updated on the Banquet event order.
All function sheet has a unique serial number for easy reference and in case there is any
further amended to the original function sheet due to changes from the guest, then they
will be reprinted and redistributed to all stake holders.
Normally small changes (<10%) of the number of expected attendants or in timing do not
need a revised function sheet.
Venue Suggested venues functions at Taj Fort Aguada Resort &
Spa
name Approx. Capacity
Suggested Event
Sunset Point
50 (Floating)
Havan Lunch option (In case of a small gathering, with appropriate sun cover by event
manager)
Fishtail
100 pax (Floating)
Havan Lunch option (with appropriate sun cover by event manager)
Bayview Point
1000 (Floating)
Cocktail Dinner with DJ Party
STAFFING AND SHIFTS
To operate such a banquet and to provide tajness to the guest,
it takes the skilled, confident and talented staff. There are
several types of jobs in the banquet. 7 people are working in
banquet in different shift timing.
MANAGER
Rohan Gomes
ASSISTANT CATERING MANAGER
Neville Fernandes
SUPERVISOR
Derrick Coutino
ASSOCIATS
Rahul D’Souza
Anand
APRENTIS
Andre

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The banqueting department is a part of the food and beverage

department. The word banquets have possibly come from the

Cluster setup Exhibition

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