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1. ASSESSOR : PALLAVI MA’AMPRESENTED BY : FAIMAZ QURESHIBATCH : G4

2. 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.

3. CONTENTS:Task-1(Lo1)

4. Task-2(Lo2)

5. Task-3(Lo3)

6. Task-4(Lo4)IntroductionThis assignment is about Food and Beverages operation in Hospitality industry. It deals with different types of menu settings, beverages, flight catering, food serving etc.

7. Task-1With the help of a comparison chart and pictures exhibit how different outlets (at least 3 outlets) meet the needs of different types of guests. Describe the different type of services and demonstrate the table layout done at the outlets visited by you.

8. The modern day work of art taking inspiration from traditional Indian design elements that gently married with avantegarde style and technologies.

9. making The Park not just a thing of beauty that reflects the city's rich culture but an ecologically pleasing building as well.

10. The property of park has being spread to exceptional spaces from the varied range of rooms and suites to choose from the choicest of lounges, hippest of restaurants and other areas of absolute entertainment. PARK HOTEL:

11. OKRA:International Okra offers the largest and the best buffet in the city with options from international and Indian cuisine.

12. The a-la-carte menu has been hand picked by chefs so it get to taste the best creations Okra is open 24 hours a day and serves contemporary Western, Asian and Indian cuisine.

13. Open for breakfast, lunch and dinner.

14. Dress code: CasualBIDRI:IndianBidri, located at thelobby level Hotel showcasesauthentic Hyderabadi cuisine at its best.This Indian restaurant in Hyderabad is highlighted by an eclectic fusion of traditional dishes served in acontemporary style.Open for dinnerDress code: Casual

15. COMPARISON

16. Task-2Prepare a Table D’ Hotel menu card for a Speciality Restaurant and a Breakfast Menu with brief description of the components which go into making of the dish.Compare the components of the dishes mentioned in the menu you have prepared in the above task

17. TABLE ‘D’ HOTE:Hors ��’o��ܱ��

18. Potage

19. ��é

20. Entremet and Dessert

21. Cafe FORMAL DINNER SETUP

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

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

24. The arrangement varies across various cultures.

25. P1bMenu for DinnerAppetizersFresh leek n chicken potato soup

26. Meatless chili

27. Special summer appetizerMain courseBaked fish with roasted tomato, potato salmoriglio sauce.

28. Honey sesame grilled chicken wings.

29. Flank steak braciole.DessertStrawberry with crushed almond toppings.Chocolate hazelnut mousse.Honey crème Brule with raspberries.

30. Meatless Chili

31. Meatless Chili:Ingredients:6 ounces Grillers Recipe Crumbles

32. 1 can (14 oz) tomato puree

33. 1 package chili seasoning

34. 1/2 cup water

35. 1 can (15 oz.) kidney or chili beans undrained

36. Preparation

37. Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Serve hot. MARYLAND FRIED CHICKEN1 chicken, 3 pounds

38. 1 cup bread crumbs

39. 2 tablespoons butter

40. 2 eggs, well beaten

41. 2 tablespoons water

42. 1/2 cup minced salt pork

43. salt and pepperCOOKING METHOD:Cut chicken in pieces. In a wide, shallow bowl, combine beaten eggs, salt and pepper and 2 tablespoons water.

44. Place the bread crumbs in another bowl or plastic bag. Dip chicken pieces in the egg mixture then roll in bread crumbs.

45. Fry salt pork in a heavy skillet until crisp and browned. Add chicken to the skillet. Cook slowly until browned.

46. Season with salt and pepper. Dot with butter; cover and transfer to a preheated 325° oven.

47. Bake until tender, about 45 minutes to 1 hourStrawberry with crushed almond toppings:Ingredients:6 cups sliced strawberries

48. 1/2 cup sugar

49. 2 tablespoons amaretto

50. (almond-flavored liqueur)

51. 6 amoretti cookies, crushed

52. 6 tablespoons reduced-fat sour cream

53. Preparation

54. 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.ENTREMET:CRÈMECARAMEL

55. 6 large eggs,

56. 3 cups whole milk,

57. 1/4 cup brown sugar,

58. 1 cup white sugar,

59. 1 pinch salt,

60. 1 tablespoon vanilla extract.CAFÉ:MOCHA1 cup hot brewed coffee

61. 1 tablespoon unsweetened cocoa powder

62. 1 tablespoon white sugar

63. 2 tablespoons milkDIRECTIONSPour hot coffee into a mug.

64. Stir in cocoa, sugar and milk.BOILING:Boiling is the cooking of foods in a liquid either at or brought to boiling point.

65. Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items.

66. Complex sauces and soups are the result of boiling.

67. Fine meat dishes are boiled as are many vegetables.

68. The humble boiled egg must be carefully timed if the ideal consistency is to be achieved be that a lightly cooked Breakfast egg or "oeufsmollet" or a cold hard boiled egg.ADVANTAGES AND DISADVANTAGES BOILING:ADVATAGES:

69. kills microbes - regardless bad or goodmake it safer to eat due to reduced number of microorganisms

70. Blanching - preserve the color of the green foods - make it even 'shinier‘.

71. DISADVANTAGES:

72. Destroys vitamins and certain heat labile compound that would give benefit to healthmaybe make the taste unpleasant.FRYING:To cook in a pan or on a griddle (esp. with the use of fat, butter, or olive oil) by heating over a fire to cooking boiling lard or fat as, to fry fish to fry doughnuts.

73. ADVANTAGES AND DISADVANTAGES OF FRYING:ADVANTAGES: frying is delicious, its fast, its convenient.

74. DISADVANTAGES: its just about the least healthy way to cook, oil could splatter out of the pan and burn you, and if you have the burner too high, you could catch the oil on fire.Breakfast, Lunch and Dinner Menu

75. Task-3Specify the different methods of cooking used in the dishes which you have selected for the menu planned in the earlier task.Explain with the flow chart, the basic planning required by a flight catering unit and the airline before providing food on board.Analyse the importance of various health and safety standards which are strictly followed during the process.

76. FOOD RECEPTIONCOLD STORAGEDRY STORAGEFOOD PREPARATION INCLUDING THAWINGHOT KITCHENBLAST CHILLERSCHILLED STROAGECHILLED STORAGEHOT KITCHEN ASSEMBLYCOLD KITCHEN ASSEMBLYTRAY ASSEMBLYTRAY ASSEMBLYCHILLED STORAGEDISPATCHLOADING THE AIRCRAFT

77. 2131.Emirates food production unit2.Emirates staff checking food3.Catered food loaded to Emirates airbus

78. HACCP (Hazard Analysis Critical Control Points )Haccp - means a prevention-based food safety system that identifies and monitors specific food safety hazards that can adversely affect the safety of food products.

79. Benefits: *improved food safety *increases marketing access *business liability protection *driver for continuous improvement *enhanced process control

81. Basic principles of HACCPPrinciple 1Conduct a hazardanalysis. Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible controlmeasures.Principle 2Determine the Critical Control Points (CCPs) A criticalcontrolpoint is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptablelevel. The determination of a CCP can be facilitated by the application of a decisiontree, such as the one given in Appendix IV

82. Principle 3Establish critical limits.Each control measure associated with a CCP must have an associated criticallimit which separates the acceptable from the unacceptable control parameter.Principle 4Establish a monitoring systemMonitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3.Principle 5Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit.

83. Principle 6Establish procedures for verification to confirm the effectiveness of the HACCP plan. Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan.Principle 7Establish documentation concerning all procedures and records appropriate to these principles and their application

84. Task-4

85. Comparison of two beveragesNon alcoholic – COFFEAlcoholic -WHISKY

86. WHERE IS WHISKY FAMOUS:Although whisky is produced all over the world, it is mostly famous in Scotland, Ireland and United States of America.

87. ALCOHOLIC BEVERAGES:FERMENTEDDISTILLED WINE RUM BEER BRANDY WHISKY GIN VODKA TEQUILA APPERITIFA BITTER LIQUEUR

88. WHAT IS WHISKY:Whisky is a type of distilled alcoholic beverage made from fermented grain mash.

89. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (cork). Whisky is aged in wooden casks, made generally of white oak, except that in the United States corn whiskey need not be aged.

90. Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types.

91. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wood.

92. Indian whisky is an exception, where grain fermentation is not a requirement and the most common basis is fermented molasses. The requirement for aging in wood is also not entirely universal.WHISKY PROCESS:The barley is at the base of all the process. The quality of the barley has a great influence on the quality of the end product.

93. The barley being used for the production of whisky is carefully selected. It is after all the basic ingredient which will determine the quality of the whisky which will be sold years later.

94. This selection was traditionally the job of the manager of the distillery.

95. Most of the distilleries nowadays buy their malt in a malting plant (for economic reasons), this selection is done less and less by the distillery managers, but well by the persons in charge at the malting plant.

96. However, the maltings must respect precise requirements from the distilleries, in order to let them produce their whisky properly, and on the same way year after year.MANUFACTURING STEPSThe making process of whisky takes at least 3 years. If a grain (malted or not) spirit did not stay for at least 3 years in an oak cask, it does not deserve the name of whisky. Even worse, it does not have legally the right to be marketed under the name of whisky.

97. To deserve the name of Scotch, the whisky has to stay for this minimum of 3 years on the Scottish ground.Generally, the whiskies marketed as single malt aged for a minimum of 8 to 10 years.

98. Whisky, just like any other alcohol, is the result of natural chemical alterations of sugar. To produce alcohol, we first need to produce sugar.

99. Sugar is potentially present in barley, which grows easily under the Scottish latitudes. Many alcohols are made from grapes, but the climate of Scotland is not suited for this kind of culture.

100. But the manufacturing process remains very similar to the one used in production of alcohol based on other raw materialDISTILLATION OF WHISKYDistillation is the process by which the alcohol is separated from the water, possible because alcohol has a lower boiling point than water (80°C compared to 100°C).

101. In practice, distillation is done using copper pot stills. Scotch whisky is usually distilled twice, using one wash still and one spirit still, whereas Irish whiskeys are generally distilled three times.

102. The stills are made from copper as it is a material that is easy to work with, doesn’t rust, and conducts heat efficiently. Unfortunately copper also wears down slightly during each distillation, and the thickness of the stills is therefore monitored carefully. Each still lasts for about 15 to 30 years, depending on usage.

103. The wash is first pumped into the wash still, the larger of the pair of stills. Inside, the liquid is heated, either directly by coal or gas or indirectly via steam coils in the bottom of the stills.

104. As the alcohol boils, its vaporizes rise up, through the swan neck of the still and the lyne arm (the horizontal(ish) pipe extending from the still) and into the condenser, where they return to a liquid form.DISTILLATION PROCESSThe output from the wash still is referred to as low wines and it has an alcohol content of about 20% to 25%. This liquid is then sent on to the spirit still, where the process is repeated.

105. You may have noticed that the stills at each distillery differ in size and shape – some are more bulbous, others have very long and graceful necks, others more dumpy.

106. This is not merely an aesthetic design issue. The shape of the stills has a definite effect on the taste and aroma of the whisky they produce. Those with short necks, for example, produce heavier whiskies than those with long high necks.

107. It is because of this distinctive contribution to the end-result that distilleries take a great deal of care to replace their stills with exact copies when they eventually wear out.

108. The attention to detail in this regard is amazing, with distilleries replicating stills right down to individual dings and dents!METHOD OF SERVING WHISKYThe best way to serve Scotch is ‘on the rocks’. In other words, you should not add anything to it, before serving. Just pour it in a glass, directly over the ice cubes. Scotch lovers believe that adding anything to the drink masks its smooth taste and rich aroma.

109. If you are serving single malts, it is advisable to use a large bowl for the same.

110. The glass will usually taper up to a narrow neck, while its lip will be flared. While the bowl captures the aroma of Scotch, the narrow neck directs it to your nose.

111. Scotch whisky can also be served in a snifter. The glass is characterized by a wide base and a wide mouth and is smaller than a wine glass.

112. It has a slight taper towards the mouth, which directs the focus of the person on the drink’s aroma. Make sure that the snifter is clean, so that the person drinking it can get a clear view of the drink and appreciate it as well.POPULAR BRANDS IN WHISKYAmerican whisky

113. Canadian whisky

114. English whisky

115. Finnish whisky

116. German whisky

117. Indian whisky

118. Irish whisky

119. Japanese whisky

120. Scotch whisky

121. Thai whisky

122. Welsh whiskyGLASS WARE FOR WHISKY

125. NON ALCOHOLIC DRINKS

126. COFFEECoffee is awesome. Coffee wakes you up in the morning, it tastes good and it’s good for you.

127. Coffee, which was discovered by a goat, actually comes from a cherry that grows on a bush or tree.

128. That cherry has seed inside of it or “bean” which is then cleaned, dried, roasted (cooked), ground and then brewed.PREPARTION OF COFFEECoffee preparation is the process of turning coffee beans into a beverage.

129. While the particular steps needed vary with the type of coffee desired and with the raw material being utilized, the process is composed of four basic steps ,raw coffee beans must be roasted, the roasted coffee beans must then be ground, the ground coffee must then be mixed with hot water for a certain time (brewed), and finally the liquid coffee must be separated from the now used and unwanted grounds.

130. Coffee is usually brewed by the user immediately before drinking.

131. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground.

132. Coffee is often vacuum packed to prevent oxidation and lengthen its shelf lifeTOP BRANDS OF COFFEE

133. NESCAFEThe brand came into the US in 1950s and ’60s.

134. We already known that Nescafe is nothing else but the famous brand of instant coffee produced by Nestle.

135. It has been first introduced in Switzerland by Max Morgenthaler and Vernon Chapman.DUNKIN’DONUTSDunkin’ Donuts is one of the largest chains of coffee places serving coffee and baking as well as different sorts of sandwiches for breakfast.

136. This brand is quite completes with serving the doughnut as its friend.

137. While enjoying the great taste of Dunkin’s coffee, you also can enjoy the soft chocolate in your doughnuts.STARBUCKS COFFEEThis international coffee and coffeehouse chain is based in Seattle, Washington.

138. They were inspired by Alfred Peet , the famous Peet’s coffee and tea founder whom they knew personally.

139. The founders’ goal was to sell high class coffee beans.

140. Starbucks is the largest coffeehouse company with 16,635 stores in 49 countries.FOLGERSThe company was established by James Folger in San Francisco, California, in 1850.

141. Folger’s grand son Peter Folger gained great popularity becoming one of the most popular coffee selling chains on America.

142. This brand’s name is well known in around America.METHODS OF SERVING COFFEEAs mentioned above, there are several ways to serve coffee: black, with milk, with cream, with or without sugar, etc.

143. We can also add chocolate or cinnamon.

144. It is served warm, however, iced coffee beverages have recently begun to spread.

145. The taste for coffee is not instant. It is acquired because it is strong and bitter.

146. At the end of a meal, after clearing the table, serve the coffee on a serving tray with cappuccino cups and a teaspoon that you will have placed in the saucer.GLASS WARES OF COFFEE

147. Conclusion During the course I have acknowledge about the following criteria the food and beverages of a hotel

148. The flight catering processTypes of alcoholic drinks

149. Bibliographywww.ehow.com www.ask.com

150. Thank you

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