Internship at Baikunth Resort for students of Food Production & Food, Nutrition & Dietetics
Our four-day educational trip to Baikunth was a unique blend of learning, exploration, and hands-on experience in the hospitality industry. We arrived in the early afternoon and were welcomed with a delicious Oriental lunch.
The first day focused on introducing us to hotel operations, including room categories, seasonal pricing, and front-of-house services like reception and room service.
Day two provided deeper insights into hotel management, highlighting the Taj Group’s legacy. We explored thoughtful menu planning, taking into account dietary restrictions such as vegan, diabetic, and lactose-free diets. In teams, we created menus tailored for conditions like obesity, diabetes, and stroke recovery. The day ended with a traditional North Indian meal.
On the third day, after a healthy breakfast, the resort’s head chef taught us to make lemon coriander soup, Himachali rajma madra, and peri peri chicken burgers. We then had the chance to cook in the resort kitchen ourselves. Later, we visited the Mohan Meakin distillery, Christ Church, and Mall Road in Kasauli, ending the evening with a joyful bonfire.
On the final day, we began our journey home, filled with gratitude, knowledge, and unforgettable memories. The trip was truly a rewarding and inspiring experience for all.
