hospitality assignment by sanabeer

FRANKFINN HOSPITALITY ASSIGNMENT

SUBMITTED BY

SANABEER SALAHUDEEN

BATCH –L1

FIAT-COCHIN

Food and Beverage Food and Beverage OperationsOperations

Acknowledgement

I take this opportunity to Thank our Hospitality trainer for the great support he has given through his training sessions. He helped us a lot in doing this presentation as well as the theme presentation.

Introduction

This assignment is about Food and Beverages operation in Hospitality industry. It deals with different types of menu settings, beverages, flight catering, food serving etc.

Comparison of different outlets in an Hotel

• Coffee shop

• Specialty restaurant

• Banquet

P1a

Coffee Shop• It is probably the most competitively

priced restaurant in a hotel.

• Its menu puts emphasis on fast food and quick service.

• Alcoholic beverages may be served.

• It is usually operational round the clock on all days.

Specialty Restaurants It is a thematically oriented

restaurant. Its décor, menu, attire of the

personnel, style of service is tuned to a particular theme.

The theme may be rational, cultural, religious or other assorted themes.

They will be expensively priced. Alcoholic beverages may be served.

Specialty Restaurant•On the background there is a specialty Restaurant on the theme Arabian Kasbah.

•The Seating arrangements and the whole ambience will be on the basis of Kasbah.

•In this kind of restaurants the food offered will also be similar to that of the theme.

•The people on service will also be wearing attire suitable to the situation and the theme.

Banquet It’s a pre-booked catered event. The guest has to previously decide on a

banquet venue within the hotel, decide on menu, price etc.

A function prospects is drawn up by the department and entire function is organized as per the hosts request.

Other guests are invited to participate by the person who foots the entire bill.

Banquets

For a banquet the hall is decorated as per the guest’s will.

Some banquet functions that are arranged in a hotel are wedding, birthday parties, conferences, award functions etc.

The guest who arranges the party will be inviting guests as per his wish.

ComparisonCoffee shop Specialty

restaurantBanquet

It is probably the most competitively priced restaurant in a hotel.

Its menu puts emphasis on fast food and quick service.

Alcoholic beverages may be served.

It is usually operational round the clock on all

days.

It is a thematically oriented restaurant.

Its décor, menu, attire of the personnel, style of service is tuned to a particular theme.

The theme may be rational, cultural, religious or other assorted themes.

They will be expensively priced.

It’s a pre-booked catered event.

The guest has to previously decide a

banquet venue within the hotel, decide on menu, price etc.

A function prospects is drawn up by the department and entire function is organized as per the hosts request.

Table Layout

TABLE LAYOUT

P1b

Table layout

Table setting refers to the way to set a table with tableware—such as eating utensils and dishware—for serving and eating.

The arrangement for a single diner is called a place setting.

The arrangement varies across various cultures.

Formal setting Informal setting

Menu for Dinner

Dessert• Strawberry with crushed almond toppings.• Chocolate hazelnut mousse.• Honey crème Brule with raspberries.

Appetizers• Fresh leek n chicken potato

soup• Meatless chili• Special summer appetizer

Main course•Baked fish with roasted tomato, potato salmoriglio sauce.•Honey sesame grilled chicken wings.•Flank steak braciole.

P1b

Dishes in the menu…

Fresh leek n chicken potato soup Ingredients 1 pound tiny, new red potatoes, cut into 1-inch

pieces 1 cup thinly sliced leeks 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 1 can (14.5 oz.) vegetable broth or reduced sodium

chicken broth 1 cup light cream or fat-free light cream 3/4 cup shredded carrot 1 1/2 cups Chicken Strips Chopped fresh parsley (optional) Coarse ground black pepper (optional)

Meatless ChiliIngredients 6 ounces Grillers Recipe Crumbles 1 can (14 oz) tomato puree 1 package chili seasoning 1/2 cup water 1 can (15 oz.) kidney or chili beans

undrainedPreparation Combine all ingredients in saucepan and

bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Serve hot.

Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella

Ingredients 1/4 teaspoon olive oil 2 (6-inch) corn tortillas Cooking spray 1/3 cup fresh or frozen, thawed, corn kernels 1 tablespoon chopped red onion 1 1/2 teaspoons sun-dried tomato sprinkles 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup (1 ounce) shredded smoked mozzarella

cheese

Baked fish with roasted tomato, potato and salmoriglio sauce

• Ingredients• 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2

pounds)• 4 cups thinly sliced fennel bulb (about 2 small bulbs)• 1 tablespoon olive oil, divided• 3/4 teaspoon kosher salt, divided• 1/2 teaspoon black pepper, divided• 1 teaspoon fennel seeds• 3 garlic cloves, minced• 3/4 cup dry white wine• 6 tablespoons chopped fresh flat-leaf parsley, divided• 1 tablespoon grated orange rind• 1 1/2 teaspoons dried oregano• 1 (28-ounce) can whole tomatoes, drained and chopped• 6 (6-ounce) sea bass fillets or other firm white fish fillets• Lemon rind strips (optional)• Salmoriglio Sauce

Flank steak Ingredients• 3 tablespoons olive oil• 1 small onion, diced (about 1

cup)• 2 cloves garlic, minced• 1/2 teaspoon anchovy paste• 1 medium bunch kale, ribs

removed and coarsely chopped (to yield about 4 cups)

• 3 cups chicken stock• 1/4 cup grated Romano or

aged Asiago cheese• 1/4 cup each currants and

toasted pine nuts• 1 flank steak (about 1 1/2 lbs.)• 2 tablespoons vegetable oil

Strawberry with crushed almond toppings

Ingredients 6 cups sliced strawberries 1/2 cup sugar 2 tablespoons amaretto (almond-flavored liqueur) 6 amoretti cookies, crushed 6 tablespoons reduced-fat sour creamPreparation Combine first 3 ingredients in a bowl. Cover

and chill 4 to 8 hours. Spoon into individual dessert dishes. Sprinkle with crushed cookies; top with sour cream.

Chocolate Hazelnut mousse Ingredients 1/4 cup sugar 1/4 cup unsweetened cocoa 2 1/2 tablespoons cornstarch 1/4 teaspoon salt 2 large eggs 2 cups 2% reduced-fat milk 1/4 cup Frangelico (hazelnut-flavored liqueur) 1/2 teaspoon vanilla extract 3 ounces bittersweet chocolate, chopped 2 cups frozen fat-free whipped topping, thawed 2 tablespoons chopped hazelnuts, toasted

Honey Crème Brule with Raspberries

Ingredients 2 cups 2% reduced-fat milk 3/4 cup nonfat dry milk 2 tablespoons sugar 2 tablespoons honey 5 large egg yolks Dash of salt 3 tablespoons sugar 24 fresh raspberries

Comparison of different types of meals

Breakfast, Lunch and Dinner Breakfast, Lunch and Dinner MenuMenuBreakfastBreakfast LunchLunch DinnerDinnerAppetizersAppetizers

Southern baked appleSouthern baked apple

With double creamWith double creamstrawberriesstrawberries

Creole onion soup oyster Creole onion soup oyster soup brennansoup brennan

New OrleansNew Orleans turtle soupturtle soup

Entrée Entrée

Eggs sardouEggs sardou

Poached eggs on Poached eggs on artichokeartichoke

Flaky pastry shells filled Flaky pastry shells filled with with

freshly chopped tomatoes.freshly chopped tomatoes.

DessertsDesserts

Bananas fosterBananas foster

Creole chocolate Creole chocolate

Suicide cakeSuicide cake

AppetizerAppetizer

Shiitake-Leek Springrolls Shiitake-Leek Springrolls with Chile Dipping Sauce.with Chile Dipping Sauce.

Crispy CalamariCrispy Calamari with Thai with Thai Dipping Sauce.Sake-MisoDipping Sauce.Sake-Miso

Marinated AlaskanMarinated Alaskan Butterfish.Butterfish.

EntréeEntrée

Mandarin Chicken Salad Mandarin Chicken Salad with Crispy Noodles.with Crispy Noodles.

Panko-Crusted Chicken Panko-Crusted Chicken Sandwich with Asian Slaw Sandwich with Asian Slaw and Taro Chips.and Taro Chips.

Indonesian Curry Pasta Indonesian Curry Pasta with Baby Shrimp & with Baby Shrimp & Peanuts.Peanuts.

DessertsDesserts

Tahitian Vanilla Crème Tahitian Vanilla Crème Brulee Brulee

Blue Ginger Cookie PlateBlue Ginger Cookie Plate

AppetizerAppetizer

Dressed Colbost CrabDressed Colbost Crab

Broadford Smoked Broadford Smoked HaddockHaddock

Summer Salad of Grilled Summer Salad of Grilled Scottish Asparagus.Scottish Asparagus.

Glenhinnisdal Lambs Glenhinnisdal Lambs Haggis with Croft Kale & Haggis with Croft Kale & Neep PurryNeep Purry

Entrée Entrée

Seared Saddle of Wild Seared Saddle of Wild Rabbit.Rabbit.

Mustard Leaf & Fasach Mustard Leaf & Fasach RhubarbRhubarb

Roast Mallaig Hake & Roast Mallaig Hake & Sconser ScallopsSconser Scallops

Baked Lanark Blue cheese Baked Lanark Blue cheese cake.cake.

DessertsDesserts

Dark, White & Milk Dark, White & Milk Chocolate Plate Chocolate Plate

The Famous Hot The Famous Hot Marmalade Pudding with Marmalade Pudding with Drambuie CustardDrambuie Custard

Different types of cooking

Tandoor Frying

P2b

Tandoor This is actually a cooking method that has become

synonymous with the food that is prepared. A Tandoor is a clay oven in which a hot fire is

build. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment until done.

As for the spices, Tandoori is marinated or rubbed with a great combination of spices.

Tandoori dishes are usually very red or very yellow; this depends on the marinade ingredients.

Tandoor oven

Tandoor ChickenIngredients:

2 pounds chicken, skinned and cut into pieces

salt 2 tablespoons lemon juice 1/3 cup vegetable oil 1 large onion cut into rings 8 cloves minced garlic 3 tablespoons almond slivers 2 tablespoons minced ginger 2 teaspoons garam masala* 1/3 cup plain yogurt 1/2 teaspoon cayenne pepper

Frying Deep frying is a cooking method in which

food is submerged in hot oil or fat. This is normally performed with a deep

fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used.

Deep frying is classified as a dry cooking method because no water is used.

Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.

Fried chicken Whole chicken,

completely thawed Seasoned rub Peanut oil

FryingFrying TandoorTandoor

Deep-frying does Deep-frying does not make food not make food excessively greasy.excessively greasy.

It cooks food It cooks food extremely quickly.extremely quickly.

It is a dry cooking It is a dry cooking method.method.

Fried foods are Fried foods are much tastier than much tastier than others.others.

It is an oil free It is an oil free cooking.cooking.

Tandoori style food Tandoori style food being high in being high in calories.calories.

It doesn't take It doesn't take hours to prepare. hours to prepare.

Incredibly high Incredibly high heat gives tandoori heat gives tandoori food its food its characteristic characteristic flavor. flavor.

Advantages of Frying and Tandoor

FryingFrying TandoorTandoor

It produces large It produces large amounts of waste oil.amounts of waste oil.

Some deep fry Some deep fry shortenings contain shortenings contain trans fat.trans fat.

Cooking oil is Cooking oil is flammable, and fires flammable, and fires may be caused by it may be caused by it igniting at too high igniting at too high temperature.temperature.

For domestic cooking, For domestic cooking, a tandoor is not really a tandoor is not really convenient.convenient.

The bright red colour The bright red colour of tandoori meat is of tandoori meat is produced by food dye produced by food dye which is not healthy.which is not healthy.

Tandoors are Tandoors are expensive and expensive and difficult to maintain difficult to maintain

Disadvantages of Frying and Tandoor

Flow chart for flight catering

Food reception

Cold storage Dry storage

Food pre-preparation incl. thawling

Hot kitchen

Blast chillers

Chilled storageChilled storage

Hot kitchen assemblyCold kitchen assembly

Tray assembly Tray assemblyChilled storage

Dispatch

Loading the aircraft

1.Emirates food production unit

2.Emirates staff checking food

3.Catered food loaded to Emirates airbus

12

3

Comparison of two beverages

Non alcoholic – Tea Alcoholic - Wine

Tea Tea is one of the most popular

beverages around the world. The premium tea producing countries

of the world are India, Srilanka, China, Bangladesh & Kenya.

Tea is produced by fermenting, drying and cutting the leaves of a perennial plant called Camellia Sinesis.

Tea is believed to have anti-oxidant properties.

TeaTea Facts The tea plant has a life of around 50 years. It takes

two and a half to five years to become fully mature. It is pruned every two to four years to keep its height

down to a manageable three feet with a flat top for ease of picking. Left unpruned, a tea bush would grow to become a tree of 30-40 feet in height. In this natural state tea is used for seed production.

Tea is grown from as far north as the Russian republic of Georgia to as far south as Santos in Brazil. Tea cultivation requires warm, sub-tropical climates with high rainfall of over 50 inches per annum and it grows at altitudes up to 7,000 feet on acidic soils

Tea Manufacturing Process Tea is picked during the 'flush' or growth phases of the tea bush. In India these

growth periods occur during December and January, but it is all year round in Sri Lanka. April onwards is the best period for China teas.

For good quality tea only the bud and top two youngest leaves are picked. A skilled picker will pick thirty to sixty pounds of tea per day. A pound of manufactured tea may require as many as 3,000 shoots.

Picked tea is withered on mesh racks for between 8 and 24 hours. Any stalks or impurities are removed by sieving. Tea must be manufactured near the tea gardens as it must be made from freshly plucked leaves.

In the orthodox method, tea is crushed by rolling, releasing juices onto the surface of the leaf.

For black tea, oxidation of then takes place from twenty minutes up to three hours. Black tea will have been picked on a clear morning when the dew has just evaporated.

The leaves are laid out in a cool, humid atmosphere for around three hours to allow the polyphenols in the juices to oxidise - turning to a coppery colour.

Tea is fired, tuning to its characteristic black colour. This can be done in pans, over a fire and, more commonly now, with hot air. Lapsang Souchongs are fired over a pinewood fire - try our Lapsang Souchongs.

Tea is graded by size. Tea is packed

Types of teaTypes of tea

• Black tea Black tea

• Green teaGreen tea

• Oolong teaOolong tea

• White teaWhite tea

Black Tea

Oolong tea

Green Tea

Red Tea

Tea producing Nations

The most important tea-producing nations are(by percentage of world production):

India : 25.63% China : 25% Kenya : 10.25% Sri Lanka : 9.65% Turkey : 6.42% Indonesia : 5.31% Malawi : 1.56%

Top brands

Wine Wine is an alcoholic beverage typically made

of fermented grape juice. The natural chemical balance of grapes is such

that they can ferment without the addition of sugars, acids, enzymes or other nutrients.

Wine is produced by fermenting crushed grapes using various types of yeast.

Yeast consumes the sugars found in the grapes and converts them into alcohol.

Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.

Manufacturing process

1.Viticulture

2.Vintage

3.Wine press

4.Fermentation

5.Racking

6. Maturing

7. Fining

8. Tasting

9. Blending

10.Bottling

11.Ageing

Wine production

Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine.

Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material..

Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation).

Wine production After the harvest, the grapes are crushed and

allowed to ferment. During this primary fermentation, which often takes

between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide.

After the primary fermentation, the liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugars are slowly converted into alcohol and the wine becomes clear.

Some wines are then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. Still others may be aged in stainless steel tanks or glass carboys

Classification of wine

Still wine – Red wine, White wine, Rose wine, Dessert wine.

Sparkling wine – Champagne, Marquis de Pompador.

Fortified wine – Port wine, Madeira, Sherry.

Rosey wine White wine Red wine

Still Wines

Dessert wine

Sparkling wine

Champagne TulipMarquis de Pompadour

Fortified wine

Port wineMadeira Sherry

Popular brand names Sutter Home Kendall-Jackson Kenwood Vinyards Robert Mondavi Korbel Mariposa St. Francis Pine Ridge Barefoot Glenn Ellen

Red Wine Glass

Champagne Tulip

White wine glass

Theme Presentation

Our ThemeOur ThemeOur ThemeOur Theme

HalloweenHalloween

About Halloween…• Halloween (also spelled Hallowe’en) is a

holiday celebrated on October 31. • It has roots in the Celtic festival of Samhain

and the Christian holy day of All Saints’ Day.• The day is often associated with the colors

orange and black, and is strongly associated with symbols such as the jack-o'-lantern.

• Halloween activities include trick-or-treating, ghost tours, bonfires, costume parties, visiting haunted attractions, carving jack-o'-lanterns, reading scary stories, and watchinghorror movies

Halloween Celebrations

• Halloween is celebrated by arranging parties in a traditional way.

• People are asked to wear costumes of ghosts and devils.

• The venue is also arranged in a scary ambience.

• Carving Jack O’ Lanterns is another significant thing in Halloween.

Jack O’ Lantern

It is a Pumpkin carved in the shape of a ghost or a monster face.

It is placed in a belief to scare the deceased people who come to destroy the harvested crops.

Jack O’ Lantern we carved for the theme.

Our Menu For Halloween

Menu for Today

Starter

Finger chips

Brain Hemorrage Soup

Main Course

Red Vein Noodles

Meat of chicken in blood syrup

Dessert

Candy Apple ( Halloween Special)Mock tail

Lime n’ Melon

Welcome drink – Chocolate Shake

Welcome Drink

Chocolate Shake

Ingredients• Cocoa Powder• Milk• Sugar• Cream Whip

Starters

Finger Chips

• Potato Sliced• Salt• Oil

Brain Hemorrage Soup

• Boneless chicken pieces

• Chicken Stock• Garlic, Cumin seeds• Salt and pepper• Oil• Fresh Cream• Butter

Main Course

Red Vein Noodles

• Noodle• Carrot, Beans, Onion,

Cabbage.• Schezwan Sauce• Soya Sauce• Oil• Food Seasoning

Meat of chicken curry in blood syrup

• Chicken• Essential spices• Green Chilly• Salt• Oil

Dessert

Candy Apple

• Apple• Sugar• Vanilla• Red food colour

Mock tail

Lime N’ Melon Mocktail

• Lime juice• Water melon juice• Sugar

Cocktail

Black Witch Cocktail

• Pineapple juice• Apricot Brandy• Amber Rum• Dark Rum

Table LayoutTable Layout

Food ServiceFood Service

Q.1) Why you choose Halloween as your theme ?

Ans -: We chose Halloween as our theme because it was a very different theme. Nobody has done it before and our group wanted to do a different thing and this theme was perfect for us. We thought that this will be a challenge for us. As it is not celebrated in India, by doing this in our presentation we will get additional information regarding the European celebrations and it will be a good exposure for the whole class.

Q.2) Is the menu you chosen is suitable for the theme ?

Ans-: Yes, the menu that we chose is absolutely suitable for the theme because instead of taking the common food items, after a good research we found that each and every items used in Halloween day is named according to the theme. We too did the same thing by naming Schezwan noodles as Red vein noodles and likewise all the other food items are named relating to the theme we chose.

Q.3) Is there any special dishes that is served on Halloween Day ?

Ans-: Yes, there are certain dishes that is served on Halloween day. The most important one among that is Candy Apple. It is prepared by dipping apple in Caramel. In our presentation we tried to make Candy Apple and it was a good one.

We sliced the apple instead of dipping it in full.

Q.4) What forms of entertainment are provided on Halloween day ?

Ans-: Usually the entertainment on Halloween starts from early morning itself. Children will go to their neighborhoods and do the Trick or Treat. It is a prank played. Another important event is a costume party. People are invited to a party and they are supposed to wear monster and ghost costumes. The best worst dressed will be prized.

Q.5) Choose a suitable cocktail and mock tail for the event ?

Ans-: A suitable cocktail for the event will be Black witch cocktail or Black witch Martini.

It is suitable for the occasion because of its name and appearance.

A suitable mock tail can be Brain Hemmorage.

It is suitable because of its completely disgusting looks, yet thoroughly tasty party drink.

Brain Hemmorage Mocktail

Ingredients Peach Schnapps Irish ice-cream Grenadine

Q.6)A drunken guest creates problem for the other guests in the Halloween party. As a Restaurant Manager how will you handle the situation ?

Ans-: As a responsible person I will try to make him calm by talking to him.

If he is still not listening then I will try to move him to another less populated area.

I will try to send him back to his dwelling by arranging a cab or something if he is unable to do it on his own.

Q.7) Things that went wrong while planning the presentation ?

D criteria

Answer The information required for theme that we selected

was actually a bit difficult to obtain. As this is not celebrated in India the decors for the

presentation was not easily available. So we made many items like skeleton, ghoulish

figures, Jack o lanterns, creepy creatures etc. Finding a suitable menu for Halloween was another

obstacle as it was European dishes. Shopping for the items was really a menace. As our

group didn’t have any boys. Arranging everything in the specified area within the

time limit was also a challenging part.

Q.8) An unplanned VIP guest arrives in the hotel. How will you manage the situation ?

Ans-: I will go and greet him in the best possible way. Then I will make arrangements for his stay quickly. In the mean time provide him with a quick refreshment in less crowded area so as to avoid unnecessary public disturbances. I will apologize to him for any delay or inconvenience or delay he has suffered.