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Hotel management (food & brevage) from teja
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Hotel management (food & brevage) from teja

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if u need diz ppt just mail me to teja.frankfinn@gmail.com

if u need diz ppt just mail me to teja.frankfinn@gmail.com

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  • pls chould u send me this ppt i have to submit friday and this is so good pla help me my e mail is k.abbas1611@gmail.com
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Hotel management (food & brevage) from teja Hotel management (food & brevage) from teja Presentation Transcript

  • Hotel ManagementFood & Beverage
  • INTRODUCTION• Name:- M. Sai Teja• Batch:- A1 HTCS• Subject:- Hospitality (Food & Beverage)• Centre:- Hyderabad• Assessor Name:- Mr. Sunny
  • 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. Sunny who guided me to do this assignment.
  • • With the help of a comparison chart and pictures exhibit how different outlets (any 2outlets) meet the needs of different types of guests.
  • • Timings:- 24 hrs coffee shop offering breakfast, lunch as well as buffet for dinner .Their midnight biryani buffet is a range among Hyderabadi food lovers.• Ambience:- The ambience is very earthly with shades of brown and cream .subtle lighting and framed pictures of nature and tulip adorn the peach- colored walls. You can see signature paintings from vaikuntham, a renowned painter of yesteryears.• Menu:- Indian & Non-vegetarian cuisine specialist. The menu offers mind blowing fare including homemade pasta & pizzas that are dressed with fresh herbs.
  •  Ambience:- This restaurant has a Pleasant Environment with a Open kitchen Window. Lighting:- Small & Powerful spot lights with Lanterns hanging from the roof. Cuisine:- It serves only Authentic Hyderabadi Cuisine like Dum ki Biryani, Haleem etc. Staff :- Staff is dressed in Black and Gray Sherwani.
  • Pass Task LO:2• Prepare a three course table dhôte menu card (lunch/dinner) based on the classical menu sequence and with brief descriptions of the components and method of cooking which go into the making of these dishes• Layout an Dhôte cover setup for the menu planned and demonstrate the service process for the meals
  • French Name. English Name Item.1.Hors d’oeuvres Appetizer Caviar2.Releve. Main Course. Poulet Sauté Chasseur3.Entremet. Sweet Course. Apple Strudel
  • • It is the roe of sturgeon fish, Usually found in the Caspian sea. The fresh roe is sieved to clear it of the skin and fat and then salted and packed. The best quality caviar is “Beluga”. It is of light grain and very light shade of Shiny black.
  • • Sautéed Chicken with white wine, tomato concasse, demi-glaze, mushrooms and shallots.
  • Thinly rolled out pastry filled withcooked apples flavored withcinnamon.
  • • With the help of flow chart, details the sequence of events that take place in a flight kitchen prior to uplifting of meals for a flight. Analyze the importance of various health and safety standards which are strictly followed during the process.
  • Trolleys are High loaders Transferred deliver the Start in High Trolleys to Loaders. the Aircraft Raw materials Trays areare received loaded in End. at the trolleys Receiving It is then It is then transferred Dished –to the Store Out in Trays Food is Food is then Cooked in Thawed to Kitchen Room Temp
  • Hands should be cleaned.Nails should be trimmed, No nail polish & No jewelry.Kitchen Staff should be wearing protective clothing.Thawing, Dished-out & Hair should be covered.
  • Wear clean attireHair should be cut for menAttire should be changed when entering in to kitchenShould wear shoesShould not use PerfumesStaff has to maintain Personal hygiene
  • • Demonstrate your knowledge of the service standards for any one alcoholic beverage and one non- alcoholic beverage by drawing the correct glass ware in which it should be served and writing down stepwise the right method of serving these beverages along with accompaniments and garnishes.
  • Ingredients• 8 fluid ounces carbonated water• 3/4 fluid ounce passion fruit flavored syrup• 3/4 fluid ounce watermelon flavored syrup• 1 fluid ounce half-and-half creamDirections Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink.
  • • Ingredients: 1. Whisky – 2 parts 2. Ginger Ale or Soda Water 3. Ice Cubes 4. A twist of Lemon Peel• Method: Pour the whisky into a highball glass over the ice cubes. Top up with ginger ale, Add the twist of lemon peel, Stir and Serve.
  • • Choose any one of the following themes and plan a dinner for two keeping in mind the ambience and suitability of the menu. 1. Valentine’s day 2. Christmas 3. Diwali 4. New year
  • • Valentines Day commemorates romantic love. Those lucky enough to be in love on Valentines Day might find themselves at a romantic banquet. If you are thinking about hosting a
  • • Announce the arrivals of each couple and have them walk down a red carpet to their table. Have a professional deejay or speaker announce the couples.
  • • Top banquet tables with traditional and beautiful live red roses. Put one or two in a bud vase or stand a dozen in the tables center in red, pink or peach
  • • Add a touch of romance to banquet tables by adding ruby red candles. Place them on crystal pillars of varying heights or use tapered candles.
  • • Satisfy a sweet tooth by placing a tray of delicate chocolate on each banquet table. Place chocolate pieces on pink or red tissue paper covering glass
  • • Place heart pieces among each table along the center around surrounding centerpieces.
  • • The food itself can be romantic. Items that are traditionally romantic such as chocolate covered strawberries and would be nice touches.
  • • On Valentines Day friends, family and couples exchange gifts like jewelry, cards, poetry and chocolate in appreciation of love and romance. People often incorporate food into a Valentines Day celebration by cooking for loved ones or eating dinner at a restaurant. If you are hosting a party for
  • Ingredients• Combine 3/4 c.• chilled sparkling apple cider, 3/4 c.• chilled sparkling cherry-flavored mineral water, and 1/2 c.• chilled cranberry juice
  • Ingredients• 1/4 cup grated parmesan• 1/2 cup extra-virgin olive oil• 1/4 cup fresh lime juice• 1 teaspoon minced garlic• 1 tablespoon minced canned chipotle chiles in adobo• 3 tablespoons vegetable oil
  • Ingredients• 2 tablespoon olive oil• 3 cloves garlic, minced• 1 tablespoon red pepper flakes• 1 can whole tomatoes• ¼ cup flat leaf parsley, chopped• 1 dozen kalamata olives, pitted and chopped• 3 tablespoon capers• freshly ground pepper• 4 cups baby spinach• 1/2 cup crumbled feta cheese
  • Ingredients• 1 cup (2 sticks) unsalted butter• 2 cups sugar• 2 large eggs• 4 2/3 cups all-purpose flour, plus more for dusting• 1 teaspoon baking soda• 1/4 teaspoon salt• 1/4 cup buttermilk• 1/2 cup pale-pink or white sanding sugar (optional)• Petal dust in pink, orange, and violet tones (optional)• 2/3 cup apricot or strawberry
  • Ingredients• Heavy cream - 1/4 cup• Semi sweet chocolate chips - 1 cup• Chocolate bar( chopped) - 1/2 (Any brand I used Hersheys)• Vanilla essence - 1/4 tsp (optional)• Chocolate powder for Dusting - 1/2 cup (I used Hersheys)• Roasted Walnuts finely chopped - 1/2 cup for
  • • For a formal dinner, the courses generally are as follows: Cold hors d’oeuvre, soup, warm hors d’oeuvre, fish, sorbet, main course with side dishes, cheese or fruit, dessert and tea/coffee with petit fours. Of course not every dinner party demands such formality therefore most people cut the courses down to a starter, main
  • • With reference to the above event, do a market research to investigate the preferences of guests for dining at the specific theme dinner offered by you. On the basis of your finding, analyze as to what improvements you would like to incorporate for a more successful event in future.
  • • No dish should ever be repeated, however crustaceans are an exception. Dessert should be light if the main course is rich. Consider a balance of colors – all white food is boring, so the emphasis should be in varying the colors of each course, I will ensuring the dishes complement each other.
  • • One of the first impressions a guest may have of the host is the table presentation. A pink or red table cloth with a pretty overlay is often all that is required to show off that tableware to its best.• Add to this color coordinated candles, a pretty posy of flowers (nothing too
  • • To get a clear idea of the space required to put the dinner plate i will be using on the table. The plate should be placed one thumb nail in from the edge of the table And I will Place the side plate to the left of the dinner plate with the bread knife on the right side of the plate, its blade turned to the left.• Cutlery laid with the main course knives and forks nearest the plate, and the other courses working outwards until, on the very outside should be the cutlery for the first course. Knives should be placed on the right blades pointing inwards, forks on the left, while the soup spoon traditionally lies on the knife side. Dessert spoons and forks are placed at the head of the plate with the fork handle facing the left and the spoon handle to the right. If
  • • The glass which accompanies the main course (the leading glass) is placed directly above the dinner knife. Glasses which accompany courses before the main dish are set before the leading glass and glasses which accompany a course after the main dish are set behind the leading glass.• This order is important as it ensures the guest has unrestricted access to the glassware for each course. Glasses
  • Bibliography • www.google.co.in • www.ehow.com • www.ask.com
  • Thank You