ACKNOWLEDGEMENTTo day I am so glad to be aFrankfinn student. My sincerethanks to Frankfinn and myhospitality facultyKAUSHIK MANDAL.And also I thanks to my family.I promise that I will sincerely domy class, and I also promise thatI will be a well behave studentForever.
Kookie jar• 1// When it was established?• Ans: The origin kookie jar began in Britain, first known as biscuit jar, 1930 it become kookie jar.• 2// how many customers are coming everyday as average?• Ans: almost 250 to 300 per day.• 3// do you have any home delivery service?• Ans: No.• 4// How many branch do you have?• Ans: 4 branch in Kolkata.• 5// what is your tax rate?• Ans: 4% vat.
Kookie jar• 6// Do you accept credit card?• Ans: No.• 7// Do you provide any veg item?• Ans: yes.• 8// what is your variety of food?• Ans: we provide veg item, cake, cookie, etc.• 9// How many items in your menu?• Ans: 26 items are available.• 10// What is the most highest price item in your menu?• Ans: Black forest EVASION, RS. 1200. (not available in Kolkata).• 11// What is the lowest price item in your menu?• Ans: Milk cake, RS 12.
Kookie jar• 12// What is the most favorite item of your customer?• Ans: Cheese roll.• 13// How many members working in your company?• Ans: 10 to 12 members are working.• 14// what is the opening time?• Ans: 11 am.• 15// what is the closing time?• Ans: 11 pm.• 16// did you change your menu in during festival time?• Ans: No.
Kookie jar• 17// Do you provide any special training to the member who are working here?• Ans: Yes, they are trained by our authorization training centre.• 18// Any occasional discount facility?• Ans: No.• 19// What is the future plan regarding the kookie jar?• Ans: we are trying to spread our out let in over the India regarding metro cities.• 20// Concept of kookie jar is sealing cookie but we can find that cake and other items are also available, what is reason behind it?• Ans: According to the customers response we provide other item also.
Mineral water from Europe• Introduction:• Mineral water has been gaining in popularity over the last decades. The nation- wide consumption in the Netherlands increased from 5.5 to 15.9 liters per person in the period 1980-1997 (Dutch soft drinks industry). For comparison: the consumption of coffee and milk is about 165 and 70 liters per person respectively. The Dutch mineral water market is modest as compared to other European countries like Italy, Belgium and Germany. The increasing number of mineral waters for sale at supermarkets raises more questions about the differences between these mineral waters, both when compared to each other and when compared to tap water. Although the labels on most mineral water bottles indicate the chemical composition, it is often difficult and time-consuming to make a quick and clear comparison. Thus, a classification into various types of water would be useful. This paper compares describes several water classification methods in order to abstract a simple, consumer-oriented classification of the various types of mineral water. To illustrate the differences in the requirements that have to be met by mineral water and tap water, the amount of mineral waters that exceed the standards for macro-parameters and fluorine have been calculated on the basis of the WHO and Dutch drinking water standards.
Variants of mineral water from Europe• Iskilde Mineral Water.• Cave H2O.• Island Ice.• Saint-Géron.• Etrusca.• Finn Aqua.
How to serve mineral water• Water served at meal times should not be cold since it reduces stomach temperature and prolongs digestion.• Mineral water should never be served with ice because it alters the original composition of the water. To avoid this, serve water chilled but not too chilled, at about 17 degrees centigrade.• The ideal temperature for serving sparkling mineral water is 4 degrees centigrade.• Rinse the glass before serving water, especially when it is removed from a hot dishwasher.• Reject unlabelled bottles or when the label is torn. Always insist that the bottle be opened in your presence.
Sherry• Introduction:• Sherry wine is a specific type of fortified wine produced in the southern Andalusia region of Spain in Jerez-Xérès. Made exclusively from various white grapes, these unique and complex wines are made in several styles.• Jerez is located, in Andalucia, southwest Spain. Sherry, at the time a simple red wine, was started by the Phoenicians here around 1100 BC, and the practice was continued by the Romans. The Arabs invaded in 711, renaming the town here Sherish. This became Jerez. And so a tradition was born.• Even simple things about Sherry have been decided long ago. The capacity of the Sherry cask (butt) was set in the 1400s! To help Sherry stay stabilized during ocean voyages of these times, brandy was added to the wine. This is why Sherry is now a "fortified", or alcohol-added, wine.• In 1933 the Consejo Regulador was setup to protect Sherrys consistency. In the mid 1990s, the EU ruled that all EU nations must abide by the ruling that Sherry only comes from this region in Spain.
Variants of Sherry• Fino: Fino Sherry is the lightest and youngest style and a pale yellow/straw color. They are aged under flor for a period of time and are not heavily fortified (their alcohol is usually around 15-16%). They tend to be aromatic but fresh and bright with a pleasing acidity. They are usually served chilled and are an outstanding thirst quencher in summer. They can be served alone as an apéritif or with salty appetizers like olives, almonds and other finger foods.• Manzanilla: Manzanillas are similar in production and style to Finos. However, they are exclusively made in a region right along the coast at the town of Sanlúcar de Barrameda. Overall they are very similar to Finos and can be served in the same way. They do tend to be slightly lighter. On the coast fishing towns they are often served chilled along with fried seafood and other light fare.• Amontillado: This type of Sherry wine starts off similar to a Fino but sees additional aging. After aging under the flor for a while, the flor is removed, allowing the wine to see more oxygen. This develops more oxidized, nutty and caramelized aromas as well as a darker amber color. They typically still have good acidity and therefore are very versatile. They can be enjoyed alone for their rich, complex aromatics either before or after a mean, but they are also a great match to smokey and heady foods like some soups (they are great with French onion soup!) and roast poultry.
Variants of Sherry• Oloroso: Even darker than an Amontillado, Olorosos are aged in wood for even longer without flor protection. They get deep, dark and rich from this extended aging with a toasty, smokey, nutty and even butterscotchy type aromas and flavors. The richness of these wines, despite being dry, make them a better option for after dinner, either to sip alone or to partner with nuts, pungent cheeses or even some desserts.• Cream: These are basically Olorosos to which sweet wine has been added before aging. It is a rich, sweet wine that is meant as a dessert wine to drink alone or with some dessert courses.• Pedro Ximenez: This type of Sherry is made exclusively from a grape called Pedro Ximenez. The grapes are traditionally left to dry on mats in the hot sun, basically becoming raisins, concentrated and powerful. The resulting wine is a rich, intense sweet wine which is best served as dessert or along with dessert courses.• Moscatel: Another sweet Sherry wine style made from only one grape, called Moscatel. They are very sweet and tend to have floral and fruity aromas and flavors. These can be sipped alone after a meal or do particularly well with salty blue cheese and dried fruits and nuts.
Manufacturing process of sherry uses the following steps• Pressing – Extracts more of the juice for fermentation and removes pips, seeds and stems.• Acidification – The addition of acid (which is a food source for the flor), if required.• Settling (debourbage) – Allows for some clarification before fermentation.• Fermentation – The conversion of grape juice into wine.• Classification (fino/oloroso) – Process of selecting a style of Sherry, based on quality.• Fortification (15% fino/18% oloroso) – Addition of neutral grape spirit.• Aging – The additional cask aging of the wine.• Flor growth (finos) – Biological aging process.• Aging (olorosos) – Physiochemical aging process.• Solera – The fractional blending of wines to establish consistency of style/type.• Working the scales – The transfer of newer wines to older wines to refill the solera.• Blending – The mixing of various wines to yield the desired style.• Finishing – The addition of a sweetener, if desired.
Manufacturing process of sherry uses the following steps
Sherry Storing and Serving Tips• All Sherry should be stored upright in a cool, dark place. Finos and Manzanillas are not long lifers and should be consumed fairly quickly after bottling. Once they have been opened, keep them stored in the refrigerator to prolong their life up to around two weeks. Serve them chilled.• Amontillados can keep for 2-3 years in a sealed bottle and again once opened should be consumed within a couple of weeks (keep in refrigerator to prolong life). Serve chilled or at a crisp room temperature.• The Olorosos, Sweet and Cream Sherries and the Pedro Ximénez Sherries can all be stored for many years as they have more age and weight on them. You dont have to store these guys in the refrigerator after opening (but you may), just keep them in a cool, dark storage location (a basement is ideal). Serve at room temperature.
Manufacturing company of sherry• Jaime GIL.• Global Wine.• Invers – Net.• Jose Paez Lobato.• Sherry Camarillo.• Sherry he.• Grupo Divinos S. L.• Van Caem International.• Jane & sherry.
Brands name of sherry• MARANI.• CEPA VIEJA.• LAGITANA.• ROBLE VIEJO.• SHERRY VINEGER.• PERPETUAL.• OSBORNE.• FAIRBANKS.
Manufacturing place of sherry• Jerez de la front era.• Mijas.• Ronda.• Seville.• Neria.• Malaga.• Granada.• Gibraltar.• Madrid.
IntroductionThe first regular airline service began in 1919, betweenEngland and France and food has been served in aircraftsince the outset of this operation. Initially the service includessandwiches, tea and coffee but in the mid 1930 hot mealsbegan to serve. Then advent of jet aircraft in passengerservices contributed to growth of mass tourism. The hugeincrease in air traffic to has created a need for certain type ofmass catering. The scope can vary from a small kitchen to alarge catering establishment producing cup to 4,000 meals perday including provision for long and handling the detailedspecification for many different airlines, a large flight kitchenmay have contact with ten of airline.
Type of mealThe meal catered on board or derived intocategories.A/ HOT MEALS.B/ COLD MEALS. Hot Breakfast HOT MEALS Hot Lunch Hot Snacks Hot Dinner High Tea Diet Meal Child Meal Special Dietary requirements meal Crew Meal Extra Meal COLD Snacks Box (sandwich, pastry, foreign deserts) MEALS Cold cuts and salad, sandwich platter Packed snacks Garnish of “J” class food Fruit basket & platter Assorted platter
Timing of meal service• Unless the flying time is 20 minute or less number packed snacks in served on boarded also depends on schedule departure of flight and also what meal plan is covered duration of flight. The timing is meal plan is follow:-• Hot breakfast = between 6:30 am to 10:00 am• Hot snacks = between 10:00 am to 12:00 noon• Hot lunch = between 12:00 noon to 2: 30 pm• High tea = 3:00pm to 7:00 pm• Hot dinner = 7:00pm to 10:00 pm
Safety and security of flight kitchen• It is important to remember that flight kitchen is the most sensitive place from safety and security point of view and also from hygiene.• Land logistic:• Flight kitchen should in 10-20 km periphery from the airports that there is no problem for transportation of food.• Manpower logistic:• Manpower should available on day and night because all the foods are prepared 24 hours before scheduled departure.• Food supply & raw material• For many international airline the raw materials specially meat come from their own country.
For safety and hygiene of food• Flight catering is a high reach food operation. Major factors affecting the hygiene and quality of the food are the size of the operation. For that institute of applied science at the University of South pacific to ensure hygiene standers are strongly monitored by relevant government ministries. It conform legislation of occupational health and safety and 2003 food safety Act.• Microbiological testing: - Regular Microbiological testing of food as a part of the quality assurance system of flight kitchen is necessary to ensure the safety of meals. HACCP is an authority of microbiological scientists who test the food and understand the food molecule.• Cart search & seal: - All catering equipment and items are searched by security person at the catering facility and sealed prior to loading onto the catering vehicle.• Cart search & monitor: - All catering equipment and items are searched at the catering facility and monitored by security personal until loaded onto the catering vehicle.
Vehicle search and sealCatering vehicle is searched prior to the loadingof carts, loading is monitored by securitypersonal, vehicle is sealed prior to departurefrom catering facility and seal number ofdocumented.
Flow chart of flight kitchen Food receptionCold storage Dry storage Food reception including thawing Hot kitchen chilled storageBeast chillerChilled storage Cold kitchen assemblyHot kitchen assembly Tray assembly Tray assembly Chilled storage Dispatch Loading the aircraft
Flow chart of flight kitchen• 1. Food Reception: This is the place adjacent to the security gate were fresh supplies in terms of vegetables, meat, poultry, egg, fruits are received as per the specification of the flight kitchen chef based on the standard orders given by the respective In-flight Operations Manager of respective airlines.• In addition to this pulses, spices, cereals, sauces, condiments and various dry items and printed stationary as per the specification of In-flight operations is received and then shifted to the stores in Purchase department’s warehouse you further use.• The fresh supplies are sanitized in sanitizing vats before they are taken into the flight kitchen as per HACCP procedures.• 2.A Cold Storage: The fresh supplies are then stored out in accordance to their keeping temperature, put into the respective baskets, labeled and then shifted to the cold storage till such time till they are ready to use.• 2. B Dry Storage: All the other dry items are shifted from the stores into the store rooms with their respective BIN- CARDS were they will be used on the basis of FIFO and FILO.• 3. Food Reception Including Thawing: The fresh supplies are now removed from the cold storage and kept under running water or soaked to remove the ice contents from them, They are then picked, cleaned, deboned in accordance to their requirement in the hot kitchen. The dry pulses and lentils are also picked and washed and soaked before they are ready for use.• 4. Hot Kitchen: Most of the hot foods which are to be catered to the flights are prepared in this section as per their specifications.• 5. Blast Chillers: After the cooking is over the hot food is rapidly chilled to sub-zero temperatures so that contamination is at its minimum.• The food is also sorted out into what is going to be used in the cold kitchen and what is going to be used in the hot kitchen.
Flow chart of flight kitchen• 6.Chilled storage: The practically frozen food is now kept in chilled storage 6A & 6B to maintain the temperature before pre-setting, packing, labeling and loading onto the equipments before their final leg of journey.• 7. A Hot Kitchen Assembly: The hot food which is generally served hot to the passengers are now pre-portioned and then garnished and packed and labeled as vegetarian and non-vegetarian food and then loaded onto oven cages before being shifted to the chilled storage again.• 7. B Cold Kitchen Assembly: Here cold cuts, galantines, mousses, deserts, salads, sandwiches, fruit basket. Bread basket is prepared labeled and packed under sanitized condition in sub-zero temperatures before being shifted to the chilled storage.••• 8. TRAY ASSEMBLY A & TRAY ASSEMBLY B: The packed labeled food id sealed by security personnel of the respective airlines after due inspection and random food testing done under the guidance of HACCP. These seals will only be broken on board by the crew member who would receive the food on behalf of the airlines.• 9. Chilled Storage: Equipments like trolleys, ladders, oven cages, water carriers, jugs etc. are kept inside working freezers prior to 2hrs of the schedule departure of the flight.• 10. Dispatch: Equipments are now loaded almost 2 & half hrs prior to the schedule departure of the flight depending on the distance of the flight kitchen from the airport and its parking bay.• 11. Loading onto the Aircraft: The food is now dispatched through high loaders onto the loading bay were-in the high loader is marshaled with the aircraft to deliver the food onto the galley. The crew now breaks the seal, checks the food and signs the challan signifying acceptance of the food and signals to the ground staff to commence passenger boarding of the flight.