Dhivyaa f&b

 The art of dining well is no slight art, the pleasure not a slight pleasure

Michel de Montaigne

•NAME : T.DHIVYAA• BATCH : J -5• FACULTY : Mr. BALAJI SUNDAR• TIME : 6PM-8PM

ACKNOWLEDGEMENT

• First I thank my parents who led me to grow and helped to do my best in my life.

• I thank my faculty Mr. Balaji Sundar who guided me to do this assignment.

• Then I thank God who gave a good faith to know about all about to do this assignment.

• Then I thank my lovable friend who helped me to do this assignment.

Different outlets in Food and Beverage department

• Banquet.• Bar.• Room Service.• Speciality Restaurant.• Coffee shop.• Pubs.• Discotheque.• Multicuisine Restaurant.• Barbeque.

Banquet

• A banquet is a large public open-air meal or feast, complete with main courses and desserts. It usually serves a purpose, such as a charitable gathering, a ceremony, or a celebration, often preceded or followed by speeches in honor of someone. It is a special outlet where formal and informal get parties for help.

• Banquet :• Type of Menu: Client specific.• Ambience and Décor: Thematic. • Lighting Factor: clients specific.• Wallet Factor: clients specific.• Service :clients specific.• Dining :clients specific.• Timing :clients specific.• Clientele: All types and function (corporate).• Noise Factor: clients specific.

Bar • It is an outlet which is Government licensed where Alcoholic

Beverage and Non Alcoholic Beverage is served. Sometimes wines may also be served. Usually snacks, short eats, and lunch may also be served The term "bar" is derived from the specialized counter on which drinks are served and is a synecdoche applied to the whole of the drinking establishment. The "back bar" or "gantry" is a set of shelves of glasses and bottles behind that counter. In some bars, the gantry is elaborately decorated with woodwork, etched glass, mirrors, and lights. When food is served elsewhere in the establishment, it may also be ordered and eaten at the bar

• Bar :• Type of Menu: Alcoholic and Non Alcoholic beverges,short eats, snacks.• Ambience and Décor: Thematic. • Lighting Factor: Subtule.• Wallet Factor: Very High.• Service :Formal.• Dining :Top Business People.• Timing :Government regulator.• Clientele: Top Business People.• Noise Factor: Very Low.

PUB• A public house, informally known as a pub, is a drinking-

establishment licensed to serve alcoholic drinks and beer for consumption on the premises in countries and regions of British influence. It also includes short eats, snacks and lunches  Although the terms are increasingly used to refer to the same thing, there is a definitive difference between pubs, bars, inns, taverns and lounges where alcohol is served commercially

•Pub:• Type of Menu: Beer, short eats, pub lunch• Ambience and Décor: Thematic. • Lighting Factor: Very Low.• Wallet Factor: Medium to High.• Service :Casual or informal.• Dining :Informal.• Timing :Government regulator.• Clientele: Youngsters.• Noise Factor: Very high.

Pubs

Alcoholic beverages• An alcoholic beverage is a drink that contains ethanol (commonly called alcohol). Alcoholic

beverages are divided into three general classes: beers, wines, and spirits.• Alcoholic beverages are consumed in most sovereign states. Each nation has laws that

regulate their production, sale, and consumption. In particular, such laws specify the minimum age at which a person may legally buy or drink them. The minimum age varies between 16 and 25 depending on the nation and the type of drink. Most nations set it at 18 years of age

• The production and consumption of alcohol occurs in most cultures of the world, from hunter-gatherer peoples to nation-states. Alcoholic beverages are often an important part of social events in these cultures. In many cultures, drinking plays a significant role in social interaction — mainly because of alcohol’s neurological effects

Non Alcoholic Beverages

A non-alcoholic beverage is a beverage that contains no alcohol. Non-alcoholic mixed drinks (including punches, "virgin cocktails", or "mocktails") are often consumed by children, people whose religion restricts alcohol consumption, recovering alcoholics, and anyone wishing to enjoy flavorful drinks without alcohol. They are often available as alternative beverages in contexts (such as bars) where the norm is to drink alcoholic beverages.Examples include Shirley Temples, Virgin Marys, and virgin-style Piña Coladas. Non-alcoholic beverages contain no more than .5 percent alcohol by volume. The category includes drinks that traditionally have no trace of alcohol such as sodas, juices, and sparkling ciders. It also includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and dealcoholized wines

Cooking• Cooking is the process of preparing food by applying heat. Cooks select and

combine ingredients using a wide range of tools and methods. In the process, the flavor, texture, appearance, and chemical properties of the ingredients can change. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training.

• Preparing food with heat or fire is an activity unique to human beings, and some scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago. The development of agriculture and trade across civilizations offered cooks many new ingredients. New inventions and technologies, such as pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation

Cooking methods

• Dry heat Cookery Methods• Baking• Steaming• Moist Heat Cookery Methods  • Boiling• Stewing• Barbequing• Basting• Deep Frying• Shallow Frying• Frying• Roasting• Grilling

• In cooking there are some basic methods of cooking that are used. These basic cooking methods that are commonly used and are divided into two general groups. The groups are Dry heat and Moist heat cookery methods. The methods of cooking are divided into these two groups because of the way food is cooked and the type of heat that is used. Let us have a look at the Dry Heat cookery methods.

Grilling• There are two methods of grilling that are used these days. One type of grilling is the one that is

commonly used by the people in the village. This is when food is cooked over hot charcoal on an open fire. The food is placed on top of the burning char coal. Sometimes people improvise by using wire mesh and place it over the open fire to grill fish or vegetables. The other method is using grills that are inbuilt in stoves. In this method, the griller, which has a tray, is heated up and the food is placed on the grill tray to cook. The heat can be gas generated or electric generated depending on the type of stove used. The food is again left to cook on the grill with the doors of the grill open. People who can afford to buy a stove would use the grilling part to grill their food. What happens in this type of cooking is the heat seals the outside part of the food and the juice inside the food cooks it. The flavour of the food is not lost and much of the nutrients are not lost either. Food is frequently turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to both sides of the food. By doing this, the food is cooked evenly and thoroughly

Advantages• Speed of grilling enables food to be quickly cooked to order• Charring foods gives a distinctive appearance and improves flavor• Control of cooking is aided because food is visible during grilling• Grills may be situated in view of customers

• Fish, e.g. cod, herring, mackeral, plaice• Meat, e.g. brochette, mixed grill, chops, steak• Vegetables, e.g. mushrooms, tomatoes• Savouries, e.g. Welsh rarebit• Toasted items e.g. bread, tea cakes, muffins

Grilling

Boiling• This is the most common method of cooking and is also the simplest.

With this method of cooking, enough water is added to food and it is then cooked over the fire. The action of the heated water makes the food to get cooked. The liquid is usually thrown away after the food is cooked. In the case of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of cooking. If you over cook cabbage, all the nutrients can get lost

Advantage • Older, tougher, cheaper joints of meat and poultry can be made palatable and digestible• It is appropriate for large-scale cookery• It is economic on fuel• Nutritious, well flavoured stock is produced• It is labour saving, as it requires little attention• It is safe and simple• Maximum colour and nutritive value is retained when cooking green vegetables, provided

boiling time is kept to the minimum

• Examples: Farinaceous, e.g. pasta, noodles• Fish, e.g. cod, turbot, salmon• Meat, e.g. beef silverside, leg of mutton, joint of bacon• Vegetables, e.g. carrots, cabbage, potatoes.

Shallow Frying

• In shallow frying food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is heated to the correct amount and the food is put into the heated oil. The food is turned over a few minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the tray to soak up any oil from the food before serving it.

Advantage

• Quick method of cooking• No loss of soluble nutrients• Good colour• Eggs, e.g. omelettes;• Fish, e.g. sole, plaice, trout, cod, herring;• Meat, e.g. lamb noisettes, kidneys, • beef Stroganoff;Poultry, e.g• chicken saute chasseur, chicken parmentier

• Vegetables, e.g. onions, cauliflower, chicory;• Potatoes, e.g. saute, byron, macaire;• Sweets and pastries, e.g. jam omelette, pancakes;Savouries, e.g. croque

monsieur. 

Wines

• 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

classification

• Classification of wine according to how they are served:• Appetizer Wines or Aperitif Wines - are served chilled before a meal to sharpen the appetite.

They are usually dry or semisweet fortified or aromatic wines. Sparkling and rose wines may also be served with meals.

• Table Wines - are wines that are served with meals. Red wines are served chilled. They are usually opened an hour before serving to enhance the aroma. White and rose wines are always served chilled. White wines are usually served with white meats and fish, while red wines with red meats. Some foods, such as vinegar-based salad dressing, do not go with wine at all.

• Dessert Wine - has a taste that varies from medium to very sweet and includes both red and white natural wines and fortified wines. They are usually served at cool room temperature, with cheese, fruit, or pastry.

• Sparkling Wines - ranging from dry to sweet, they are usually the wine that is served during special occasions. They are served chilled at any time and with any food.

Basic types of wine

• Four Basic Types and Classes of Wine:• Natural Still wines also known as table or light wines has less than

14% alcohol content, it is usually served with foods. Table wines may be red, white or rose (pale red). Examples of red wines are Burgundy and Chianti; white wines are Chablis and Chianti.

• Sparkling wines likeChampagne, which gives off bubbles of carbon dioxide. Sparkling wine has 12% alcohol content.

• Fortified wines like Port and Sherry, contains added alcohol. The alcohol is usually supplied by adding brandy distilled from wines of the same region as that of the wine being fortified. The alcoholic content ranges from 16 to 23%.

• Aromatic wines like sweet and dry Vermouth are fortified wines made from a blend of several wines. The natural flavor of the wine is changed by adding spices, herbs, and other ingredients. Alcohol content of aromatic wines is 15 to 20%.

Dry storage

Chilled storage

Chilled storage

dispatch

Tray assembly

Cold kitchen assembly

Tray assembly

Hot kitchen assembly

Chilled storage

Blast chillers

Hot kitchen

Cold storage

Food reception

Loading the aircraft

Food pre-preparation including thawing

FLOW CHART OF FLIGHT KITCHEN

• The general trend of all airlines is to order for meals 24to 36 hrs prior to the schedule departure . However this trend may change due to sudden interruption torn change of the flight timings . Though it is mandatory for all airlines to give at least 2 to 4 hrs of time , depending on the passenger load, to the caterer but it is always safe for the caterer to ask for extra stand-by time to adjust to fluctuating passenger load in case of a delayed flight . The caterer in return always keeps a provision for any sudden increase or decrease in passenger load in regards to that . It may also be mentioned that most meals , which are catered on board , are also done well in advance and are either fully cooked or three – fourth done and are blast frozen in the blast freezer to ensure that they are free of any contamination etc. As also the caterer is aware of that there has been a standing order to supply a particular meal plan the preparation of the meals start well in advance by the caterer, unless specified by the airlines authorities .

PROCEDURE OF MEAL ORDERING, PREPERATION, UPLIFTMENT AND DELIVERY OF FOOD TO THE AIRCRAFT

• Before any preparation of flight food takes place all the specification o food , the quantity in regard to weight specification, the portioning, the dry weight ,the weight with gravy and their garnishes are specified by the airlines.

• In some cases the airlines do specify the standard recipe and portioning of the items to be supplied on board . Generally the food ,which is prepared ,is either fully prepared or three forth done before being packed and presented on the oven cages. The various accompany items of the main course whether breakfast or lunch or any other meals are supplied by the airlines as per their standard norms.

PROCESS OF FLIGHT CATERING

• Once the food is prepared it is then portioned and then individually dished out into the casserole dishes either foil or ceramic and packed and labeled as to whether it is vegetarian or non-vegetarian, diet or children or special meal.

• It is then loaded on to the oven cages with non-vegetarian in the bottom and the vegetarian on the tops and then tagged to specify as to how many hot meals a particular oven cage is having at a given point of time.

• HOT MEALS :Under which the following meal plans are covered ; Hot Breakfast, Hot Lunch ,High Tea ,Hot snacks ,Hot snacks ,Hot Dinner , Diet Meals, Child Meals ,Special dietary Requirements Meals , crew meals ,Extra meals, Double Upliftment Meals and any other special meals as specified by the airlines authorities

TYPES OF MEALS CATERED ON BOARD FLIGHTS

• COLD MEALS : Garni Boxes, Snack Boxes, Cold Cuts and Salads ,Sandwich Platter, Packed Snacks , Garnishes, of ‘ j ; Class food , fruit basket and platter , Cheese Platter and Assorted Bread Basket etc.

COCKTAIL

• A cocktail is a style of mixed drink. Originally a mixture of distilled spirits, sugar, water, and bitters, the word has gradually come to mean almost any mixed drink containing alcohol.

• A cocktail today usually contains one or more types of liquor and one or more mixers, such as bitters, fruit juice, fruit, soda, ice, sugar, honey, milk, cream, or herbs.

COCKTAIL

MOCKTAIL• Mocktails are mock cocktails, or those that do not contain any

alcohol. Any drink recipe can be modified by simply leaving the alcohol out, however these recipes are some of the more common mocktails. These non-alcoholic drinks are great for serving the entire family and a nice alternative for party guests who prefer not to drink alcohol.

MOCKTAIL

South Indian Dishes

• The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind the tastes of Idlis, dosas, Sambhar and Vada. But there are more than these that can treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry leaves, red chillies and urad dhal is almost the same for most of the dishes.

• Kara kuzlambu (tamarind gravy, coconut)• Sambar (mix of vegetables ,dhal ,lentil leaf)• Rasam (tomato gravy, lentil leaf)• thaiyr (curd)• Keerai koottu (leafy vegetables)• Poriyal (all the vegetables ,coconut)

LUNCH INTEGRIENTS

• Parota (maitha flour ,oil, salt, egg)• Dosa, roast, masal roast• Chicken gravy( chicken, lentil leaf, onion)

•DINNER INTEGRIENTS

CUTLERY

• Cutlery refers to any hand implement used in preparing, serving, and especially eating food in the Western world. It is more usually known as silverware or flatware in the United States, where cutlery can have the more specific meaning of knives and other cutting instruments. This is probably the original meaning of the word. Since silverware suggests the presence of silver, the term tableware has come into use

CUTLERY

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