Submitted by,<br />P. BalaSubramanian<br />F1 Batch<br />Hospitality Assignment<br />Staff in Charge<br />Mr. Vasanth<br />
I am feeling great for the strong support and the guidelines provided to me by my Hospitality staff Mr. Vasanthwho helped ...
Fine dining Restaurant<br /> 24*7*365 <br /> A‘ la carte                   American(pre plated)<br />Served from direct ki...
Bar <br />11am - 11pm (Standard time in licensed bar)<br />Beverage and snack menu <br />Self serviced from bar counters a...
Three Course Menu<br />
Potage/soup:<br />Cream of pumpkin soup<br />    (served with the chive cream and fried shallots)<br />Main course/entree:...
Cutlery:<br /> It is used to serve and especially in eating foods which includes forks and knives. <br />Main or joint for...
Glass ware:<br />  Glassware includes drinking vessels, tableware, and flatware used to set a table for eating a meal, gen...
A textile made up of fibres from the flax plant is called Linen<br />Some of the linen's are <br />Waiter's cloth<br />Tab...
Grilling<br />Dry heat applied to the surface of food quite in the form of direct, radiant heat.<br />Quick heating<br />T...
Cook-chill system is used<br />Orders are taken from the passengers from reservation<br />Airline gives the order to the c...
 Alcoholic Beverage<br />Champagne<br />
Harvesting<br />Removal of stalks<br />Crushing<br />Sulphuring<br />Fermentation<br />Cellaring<br />Racking<br />Filteri...
Filtering<br />Aging<br />Bottling<br />Secondary fermentation<br />Remuage<br />De-gorgement<br />Dosage<br />Corking<br ...
Types of Champagne:<br />Brut-it is the driest form of champagne<br />Extra-dry -it is less dry than Brut<br />Sec-it is s...
Carpentier<br />Baron Albert<br />Bollinger<br />Henriot<br />Gosset<br />Popular Brands of Champagne<br />
Non Alcoholic Beverage<br />Coffee<br />
Blending<br />Roasting<br />Grinding and Packing<br />Manufacturing Process of coffee<br />Coffee<br />
Espresso<br />Cappuccino<br />Coffee Chocolate<br />American Coffee<br />Dip coffee<br />Types of Coffee<br />
Brazil<br />Columbia<br />Indonesia<br />Vietnam<br />Mexico<br />Ethiopian<br />India<br />Uganda<br />Top Manufacturing ...
Nescafe<br />Royal Copenhagen<br />Grandoscoffee<br />Royal Flavo<br />Dallmayr<br />Tetley<br />Brand Names of Coffee<br />
Assume that it was Birthday party and the people are ready to toast<br />The best thing is to serve a classical cocktail w...
Ingredients<br />    1 teaspoon of sugar syrup2 teaspoons of lemon juice3 ounces of gin<br />Combine the ingredients in a ...
www.nationalgeograpic.com<br />www.en.wikipedia.com<br />www.libetion-unlimited.com<br />www.listverse.com<br />Frankfinn ...
Thank You ! ! !<br />Thank You ! ! !<br />
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Hospitality - Food and Beverage

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  1. 1. Submitted by,<br />P. BalaSubramanian<br />F1 Batch<br />Hospitality Assignment<br />Staff in Charge<br />Mr. Vasanth<br />
  2. 2. I am feeling great for the strong support and the guidelines provided to me by my Hospitality staff Mr. Vasanthwho helped me through this Hospitality class to make me as perfect. I am really thankful to him.<br />My Thought<br />
  3. 3. Fine dining Restaurant<br /> 24*7*365 <br /> A‘ la carte American(pre plated)<br />Served from direct kitchen by staff<br />11am - 11pm (Standard time in licensed bar)<br />Beverage and snack menu <br />Self serviced from bar counters and personalized way service also applicable<br />Fine Dining vs Bar<br />Bar <br />
  4. 4. Bar <br />11am - 11pm (Standard time in licensed bar)<br />Beverage and snack menu <br />Self serviced from bar counters and personalized way service also applicable<br />24*7*365 <br />A‘ la carte/ tray <br />Door kinds for trolley service break fast (silver service)<br />Bar vs Room Service<br />Room Service<br />
  5. 5. Three Course Menu<br />
  6. 6. Potage/soup:<br />Cream of pumpkin soup<br /> (served with the chive cream and fried shallots)<br />Main course/entree:<br />Murgcurry<br /> (madras chicken curry, served with steamed basmati rice and tempered yellow lentils)<br />Beverages:<br />Tea/Coffee<br />Three course menufor Lunch<br />Courses<br />Soup<br />Main Course<br />Beverages<br />
  7. 7. Cutlery:<br /> It is used to serve and especially in eating foods which includes forks and knives. <br />Main or joint fork and knife<br />Fish fork and knife<br />Entree or A.P (all purpose) fork and knife <br />Dessert fork and knife<br />Crockery:<br /> It which includes plates, porcelain or chinaware is made up of ceramic materials.<br />Soup bowl<br />Side plate<br />Quarter plate<br />Main plate<br />Dinner plate<br />Cutlery and Crockery are the tools which is used to place the dishes on the table.<br />Cutlery & Crockery<br />
  8. 8. Glass ware:<br /> Glassware includes drinking vessels, tableware, and flatware used to set a table for eating a meal, general glass items such as vases, and glasses used in the catering industry.<br />Barware<br />Stemware<br />Crystal ware<br />There are different types of glass wares used to serve different types of beverages<br />Glasswares<br />
  9. 9. A textile made up of fibres from the flax plant is called Linen<br />Some of the linen's are <br />Waiter's cloth<br />Table cloth<br />Napkins<br />Linen<br />
  10. 10.
  11. 11. Grilling<br />Dry heat applied to the surface of food quite in the form of direct, radiant heat.<br />Quick heating<br />This acquires a distinctive roast aroma from a chemical process called the Maillard reaction<br />It is the process of flavouring, cooking, or preserving food<br /> It is the smoke from burning or smouldering plant materials, most often wood.<br />Meats and fish are the most common smoked foods<br />Smoking<br />
  12. 12. Cook-chill system is used<br />Orders are taken from the passengers from reservation<br />Airline gives the order to the catering agent/department approx 3 days before prior departure<br />Galley of the aircraft stores all the types of food items i.e, hot and cold items are perfectly maintained in ovens and chillers according to the food stored<br />All standards are depends and specified by the airline company<br />Flight catering means providing food and beverage on board.<br />Development and increase in air traffic leads to the importance of Flight catering<br />On board Catering Service<br />
  13. 13. Alcoholic Beverage<br />Champagne<br />
  14. 14. Harvesting<br />Removal of stalks<br />Crushing<br />Sulphuring<br />Fermentation<br />Cellaring<br />Racking<br />Filtering<br />Aging<br />Bottling<br />Manufacturing process of Champagne<br />WINE<br />
  15. 15. Filtering<br />Aging<br />Bottling<br />Secondary fermentation<br />Remuage<br />De-gorgement<br />Dosage<br />Corking<br />Labelled<br />WINE<br />CHAMPAGNE<br />
  16. 16. Types of Champagne:<br />Brut-it is the driest form of champagne<br />Extra-dry -it is less dry than Brut<br />Sec-it is sweetest form of champagne<br />Demisec-it is even sweeter<br />Manufacturing countries:<br />Burgundy<br />Champagne<br />Spain<br />Portugal<br />South America<br />Types and the Countries in which they are manufactured.<br />Champagne<br />
  17. 17. Carpentier<br />Baron Albert<br />Bollinger<br />Henriot<br />Gosset<br />Popular Brands of Champagne<br />
  18. 18. Non Alcoholic Beverage<br />Coffee<br />
  19. 19. Blending<br />Roasting<br />Grinding and Packing<br />Manufacturing Process of coffee<br />Coffee<br />
  20. 20. Espresso<br />Cappuccino<br />Coffee Chocolate<br />American Coffee<br />Dip coffee<br />Types of Coffee<br />
  21. 21. Brazil<br />Columbia<br />Indonesia<br />Vietnam<br />Mexico<br />Ethiopian<br />India<br />Uganda<br />Top Manufacturing Countries - Coffee<br />
  22. 22. Nescafe<br />Royal Copenhagen<br />Grandoscoffee<br />Royal Flavo<br />Dallmayr<br />Tetley<br />Brand Names of Coffee<br />
  23. 23. Assume that it was Birthday party and the people are ready to toast<br />The best thing is to serve a classical cocktail which is preferred is Gin Sling <br />It is normally served in a Goblet or a highball glass<br />It suits the occasion because normally fruit based drink is liked by all and lime flavor lovers are very common.<br />To Consider<br />
  24. 24. Ingredients<br /> 1 teaspoon of sugar syrup2 teaspoons of lemon juice3 ounces of gin<br />Combine the ingredients in a goblet or highball glass. Fill the glass with chilled soda water. If you wish, you can omit the lemon juice, but I recommend keeping it. <br />Gin Sling is now ready to serve.<br />Garnish it with Cherry and Orange slice<br />The generic term sling refers to a drink made of sweetened spirits and water. <br />Gin Sling<br />
  25. 25. www.nationalgeograpic.com<br />www.en.wikipedia.com<br />www.libetion-unlimited.com<br />www.listverse.com<br />Frankfinn Module<br />References<br />
  26. 26. Thank You ! ! !<br />Thank You ! ! !<br />
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