FRANKFINN HOSPITALITY ASSIGNMENT SUBMITTED BY SANABEER SALAHUDEEN BATCH –L1 FIAT-COCHIN
Jan 28, 2015
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.