AcknowledgmentI thank my parents and friends who supported me to dothis assignment and our Hospitality faculty Mr.Bob forhis strong support and friendly guidance.And I herebythank God for giving me this opportunity
Restaurant vs Bar Open for breakfast,lunch anddinner. Primary revenues are foodrelated. Served directly from kitchenby staff. 11 am to 11 pm ( standardtime of licensed bar. Primary source of income isalcoholic beverages. Self serviced from barcounters.
Three Course Menu
Menu for Lunch Soup Main course Beverages
Potage/Soup Indian Vegetable SoupMain Course Chicken curry with BasmatiriceBeverage Tea/CofeeDesert Ice- cream
Cutlery & Crockery Cutlery and Crockery are the tools which are used to placethe dishes on the table. Cutlery:-It is used to serve and especially in eating foods which includesforks and knives. Crockery:-It is made up of ceramic materials which inccludes plates,porcelaior chinaware.
Beverages:-There are different types of glasswares used to serve differenttypes of beverages includes drinking vessels,tableware andgeneral glass items such as vases,glasses used in the cateringservices Linen:-A textile made up of fibres from the flax plant is called Linenused to make waiters cloth,table cloth,etc
Flow chart of Flight catering
Manufacturing process Selecting Materials Keeping the mash sterile The fermentation process The distillation process Liquefying the Alcohol Gases Packaging or Bottling
Types of Vodka Kubanskaya Limonnaya Okhotnichya Pertsovka Starka Zuubrovka
Vodka Manufacturing Countries Belarus Russia Ukraine Poland Finland The United States Caribbean Japan Canada
Popular Brand Names Nescafe Royal Copenhagen Grandoscofee Royal Flavo Dallmayr Tetley Bru
ConclusionAfter my hospitality class I came to know about differentcuisines and their availability areas.I gained manyinformations on food and beverages.This assignment gaveme a chance to research on some of them.