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hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
hospitality assignment by sanabeer
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hospitality assignment by sanabeer

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helooo guyzz this is frankfinzz latest hospitality assignment layout done by my self .!! plzz dnt copy make it with your own idea iam juz giving this for format purpose onlyyy !! if you like this …

helooo guyzz this is frankfinzz latest hospitality assignment layout done by my self .!! plzz dnt copy make it with your own idea iam juz giving this for format purpose onlyyy !! if you like this assignment please follow me the followers will be first considerd than you!!! plzzz follow me guyzz

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  • 1. FRANKFINNHOSPITALITYASSIGNMENT SUBMITTED BYSANABEER SALAHUDEEN BATCH –L1 FIAT-COCHIN
  • 2. Food and Beverage Operations
  • 3. 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.
  • 4. Introduction This assignment is about Food and Beverages operation in Hospitality industry. It deals with different types of menu settings, beverages, flight catering, food serving etc.
  • 5. Comparison of different outlets in an Hotel • Coffee shop • Specialty restaurant • BanquetP1a
  • 6. Coffee Shop• It is probably the most competitively priced restaurant in a hotel.• Its menu puts emphasis on fast food and quick service.• Alcoholic beverages may be served.• It is usually operational round the clock on all days.
  • 7. Specialty Restaurants It is a thematically oriented restaurant. Its décor, menu, attire of the personnel, style of service is tuned to a particular theme. The theme may be rational, cultural, religious or other assorted themes. They will be expensively priced. Alcoholic beverages may be served.
  • 8. Specialty Restaurant•On the background there is a specialty Restaurant onthe theme Arabian Kasbah.•The Seating arrangements and the whole ambience willbe on the basis of Kasbah.•In this kind of restaurants the food offered will also besimilar to that of the theme.•The people on service will also be wearing attiresuitable to the situation and the theme.
  • 9. Banquet It’s a pre-booked catered event. The guest has to previously decide on a banquet venue within the hotel, decide on menu, price etc. A function prospects is drawn up by the department and entire function is organized as per the hosts request. Other guests are invited to participate by the person who foots the entire bill.
  • 10. Banquets For a banquet the hall is decorated as per the guest’s will. Some banquet functions that are arranged in a hotel are wedding, birthday parties, conferences, award functions etc. The guest who arranges the party will be inviting guests as per his wish.
  • 11. ComparisonCoffee shop Specialty Banquet restaurantIt is probably the most It is a thematically It’s a pre-bookedcompetitively priced oriented restaurant. catered event.restaurant in a hotel. Its décor, menu, attire The guest has toIts menu puts of the personnel, style previously decide aemphasis on fast food of service is tuned to a banquet venue withinand quick service. particular theme. the hotel, decide on menu, price etc.Alcoholic beverages The theme may be A function prospectsmay be served. rational, cultural, is drawn up by the religious or other department and entireIt is usually operational assorted themes. function is organizedround the clock on all They will be as per the hosts request. expensively priced.
  • 12. Table Layout TABLE LAYOUT P1b
  • 13. Table layout Table setting refers to the way to set a table with tableware—such as eating utensils and dishware—for serving and eating. The arrangement for a single diner is called a place setting. The arrangement varies across various cultures.
  • 14. Formal setting Informal setting
  • 15. P1b Menu for DinnerAppetizers• Fresh leek n chicken potato soup• Meatless chili• Special summer appetizer Main course •Baked fish with roasted tomato, potato salmoriglio sauce. •Honey sesame grilled chicken wings. •Flank steak braciole.Dessert• Strawberry with crushed almond toppings.• Chocolate hazelnut mousse.• Honey crème Brule with raspberries.
  • 16. Dishes in the menu…
  • 17. Fresh leek n chicken potato soupIngredients 1 pound tiny, new red potatoes, cut into 1-inch pieces 1 cup thinly sliced leeks 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 1 can (14.5 oz.) vegetable broth or reduced sodium chicken broth 1 cup light cream or fat-free light cream 3/4 cup shredded carrot 1 1/2 cups Chicken Strips Chopped fresh parsley (optional) Coarse ground black pepper (optional)
  • 18. Meatless ChiliIngredients 6 ounces Grillers Recipe Crumbles 1 can (14 oz) tomato puree 1 package chili seasoning 1/2 cup water 1 can (15 oz.) kidney or chili beans undrainedPreparation Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Serve hot.
  • 19. Corn and Sun-Dried Tomato Quesadillawith Smoked Mozzarella  Ingredients  1/4 teaspoon olive oil  2 (6-inch) corn tortillas  Cooking spray  1/3 cup fresh or frozen, thawed, corn kernels  1 tablespoon chopped red onion  1 1/2 teaspoons sun-dried tomato sprinkles  1/8 teaspoon salt  1/8 teaspoon freshly ground black pepper  1/4 cup (1 ounce) shredded smoked mozzarella cheese
  • 20. Baked fish with roasted tomato, potato and salmoriglio sauce• Ingredients• 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)• 4 cups thinly sliced fennel bulb (about 2 small bulbs)• 1 tablespoon olive oil, divided• 3/4 teaspoon kosher salt, divided• 1/2 teaspoon black pepper, divided• 1 teaspoon fennel seeds• 3 garlic cloves, minced• 3/4 cup dry white wine• 6 tablespoons chopped fresh flat-leaf parsley, divided• 1 tablespoon grated orange rind• 1 1/2 teaspoons dried oregano• 1 (28-ounce) can whole tomatoes, drained and chopped• 6 (6-ounce) sea bass fillets or other firm white fish fillets• Lemon rind strips (optional)• Salmoriglio Sauce
  • 21. Flank steakIngredients• 3 tablespoons olive oil• 1 small onion, diced (about 1 cup)• 2 cloves garlic, minced• 1/2 teaspoon anchovy paste• 1 medium bunch kale, ribs removed and coarsely chopped (to yield about 4 cups)• 3 cups chicken stock• 1/4 cup grated Romano or aged Asiago cheese• 1/4 cup each currants and toasted pine nuts• 1 flank steak (about 1 1/2 lbs.)• 2 tablespoons vegetable
  • 22. Strawberry with crushed almondtoppingsIngredients 6 cups sliced strawberries 1/2 cup sugar 2 tablespoons amaretto(almond-flavored liqueur) 6 amoretti cookies, crushed 6 tablespoons reduced-fat sour creamPreparation 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.
  • 23. Chocolate Hazelnut mousse Ingredients 1/4 cup sugar 1/4 cup unsweetened cocoa 2 1/2 tablespoons cornstarch 1/4 teaspoon salt 2 large eggs 2 cups 2% reduced-fat milk 1/4 cup Frangelico (hazelnut-flavored liqueur) 1/2 teaspoon vanilla extract 3 ounces bittersweet chocolate, chopped 2 cups frozen fat-free whipped topping, thawed 2 tablespoons chopped hazelnuts, toasted
  • 24. Honey Crème Brule with Raspberries  Ingredients  2 cups 2% reduced-fat milk  3/4 cup nonfat dry milk  2 tablespoons sugar  2 tablespoons honey  5 large egg yolks  Dash of salt  3 tablespoons sugar  24 fresh raspberries
  • 25. Comparison of different types ofmeals
  • 26. Breakfast, Lunch and Dinner MenuBreakfast Lunch DinnerAppetizers Appetizer AppetizerSouthern baked apple Shiitake-Leek Springrolls withDressed Colbost CrabWith double cream Chile Dipping Sauce. Broadford Smoked Haddockstrawberries Summer Salad of Grilled Crispy Calamari with ThaiCreole onion soup oyster soup Scottish Asparagus.brennan Dipping Sauce.Sake-Miso Glenhinnisdal Lambs HaggisNew Orleans turtle soup Marinated Alaskan Butterfish. with Croft Kale & Neep Purry EntréeEntrée Entrée Seared Saddle of Wild Rabbit.Eggs sardou Mandarin Chicken Salad with Crispy Noodles. Mustard Leaf & FasachPoached eggs on artichoke Rhubarb Panko-Crusted ChickenFlaky pastry shells filled with Sandwich with Asian Slaw and Roast Mallaig Hake & Sconserfreshly chopped tomatoes. Taro Chips. Scallops Indonesian Curry Pasta with Baked Lanark Blue cheese Baby Shrimp & Peanuts. cake.Desserts Desserts DessertsBananas foster Tahitian Vanilla Crème Brulee Dark, White & Milk Chocolate PlateCreole chocolate Blue Ginger Cookie Plate The Famous Hot MarmaladeSuicide cake Pudding with Drambuie Custard
  • 27. Different types of cooking  Tandoor  FryingP2b
  • 28. Tandoor This is actually a cooking method that has become synonymous with the food that is prepared. A Tandoor is a clay oven in which a hot fire is build. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment until done. As for the spices, Tandoori is marinated or rubbed with a great combination of spices. Tandoori dishes are usually very red or very yellow; this depends on the marinade ingredients.
  • 29. Tandoor oven
  • 30. Tandoor ChickenIngredients: 2 pounds chicken, skinned and cut into pieces salt 2 tablespoons lemon juice 1/3 cup vegetable oil 1 large onion cut into rings 8 cloves minced garlic 3 tablespoons almond slivers 2 tablespoons minced ginger 2 teaspoons garam masala* 1/3 cup plain yogurt 1/2 teaspoon cayenne pepper
  • 31. Frying Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.
  • 32. Fried chicken  Whole chicken, completely thawed  Seasoned rub  Peanut oil
  • 33. Advantages of Frying and TandoorFrying TandoorDeep-frying does not It is an oil freemake food excessively cooking.greasy.It cooks food Tandoori style foodextremely quickly. being high in calories.It is a dry cooking It doesnt take hoursmethod. to prepare.Fried foods are much Incredibly high heattastier than others. gives tandoori food its characteristic flavor.
  • 34. Disadvantages of Frying and TandoorFrying TandoorIt produces large For domestic cooking, aamounts of waste oil. tandoor is not really convenient.Some deep fry The bright red colour ofshortenings contain tandoori meat istrans fat. produced by food dye which is not healthy.Cooking oil is flammable,and fires may be caused Tandoors are expensiveby it igniting at too high and difficult to maintaintemperature.
  • 35. Flow chart for flight catering
  • 36. Food reception Cold storage Dry storage Food pre-preparation incl. thawling Hot kitchenBlast chillers Chilled storageChilled storage Cold kitchen assemblyHot kitchen assembly Tray assembly Tray assembly Chilled storage Dispatch Loading the aircraft
  • 37. 21 31.Emirates food production unit2.Emirates staff checking food3.Catered food loaded to Emiratesairbus
  • 38. Comparison of two beverages Non alcoholic – Tea Alcoholic - Wine
  • 39. Tea Tea is one of the most popular beverages around the world. The premium tea producing countries of the world are India, Srilanka, China, Bangladesh & Kenya. Tea is produced by fermenting, drying and cutting the leaves of a perennial plant called Camellia Sinesis. Tea is believed to have anti-oxidant properties.
  • 40. TeaTea Facts The tea plant has a life of around 50 years. It takes two and a half to five years to become fully mature. It is pruned every two to four years to keep its height down to a manageable three feet with a flat top for ease of picking. Left unpruned, a tea bush would grow to become a tree of 30-40 feet in height. In this natural state tea is used for seed production. Tea is grown from as far north as the Russian republic of Georgia to as far south as Santos in Brazil. Tea cultivation requires warm, sub-tropical climates with high rainfall of over 50 inches per annum and it grows at altitudes up to 7,000 feet on acidic soils
  • 41. Tea Manufacturing Process Tea is picked during the flush or growth phases of the tea bush. In India these growth periods occur during December and January, but it is all year round in Sri Lanka. April onwards is the best period for China teas. For good quality tea only the bud and top two youngest leaves are picked. A skilled picker will pick thirty to sixty pounds of tea per day. A pound of manufactured tea may require as many as 3,000 shoots. Picked tea is withered on mesh racks for between 8 and 24 hours. Any stalks or impurities are removed by sieving. Tea must be manufactured near the tea gardens as it must be made from freshly plucked leaves. In the orthodox method, tea is crushed by rolling, releasing juices onto the surface of the leaf. For black tea, oxidation of then takes place from twenty minutes up to three hours. Black tea will have been picked on a clear morning when the dew has just evaporated. The leaves are laid out in a cool, humid atmosphere for around three hours to allow the polyphenols in the juices to oxidise - turning to a coppery colour. Tea is fired, tuning to its characteristic black colour. This can be done in pans, over a fire and, more commonly now, with hot air. Lapsang Souchongs are fired over a pinewood fire - try our Lapsang Souchongs. Tea is graded by size. Tea is packed
  • 42. Types of tea• Black tea• Green tea• Oolong tea• White tea
  • 43. Green TeaBlack TeaOolong tea Red Tea
  • 44. Tea producing NationsThe most important tea-producing nations are (by percentage of world production): India : 25.63% China : 25% Kenya : 10.25% Sri Lanka : 9.65% Turkey : 6.42% Indonesia : 5.31% Malawi : 1.56%
  • 45. Top brands
  • 46. Wine Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.
  • 47. Manufacturing process1.Viticulture 6. Maturing2.Vintage 7. Fining3.Wine press 8. Tasting4.Fermentation 9. Blending5.Racking 10.Bottling 11.Ageing
  • 48. Wine production Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material.. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation).
  • 49. Wine production After the harvest, the grapes are crushed and allowed to ferment. During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. After the primary fermentation, the liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugars are slowly converted into alcohol and the wine becomes clear. Some wines are then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. Still others may be aged in stainless steel tanks or glass carboys
  • 50. Classification of wine Still wine – Red wine, White wine, Rose wine, Dessert wine. Sparkling wine – Champagne, Marquis de Pompador. Fortified wine – Port wine, Madeira, Sherry.
  • 51. Still WinesRosey wine White wine Red wine Dessert wine
  • 52. Sparkling wine Marquis de PompadourChampagne Tulip
  • 53. Fortified winePort wine Madeira Sherry
  • 54. Popular brand names Sutter Home Kendall-Jackson Kenwood Vinyards Robert Mondavi Korbel Mariposa St. Francis Pine Ridge Barefoot Glenn Ellen
  • 55. Red Wine Glass Champagne Tulip
  • 56. White wine glass
  • 57. Theme Presentation
  • 58. Our Theme Halloween
  • 59. About Halloween…• Halloween (also spelled Hallowe’en) is a holiday celebrated on October 31.• It has roots in the Celtic festival of Samhain and the Christian holy day of All Saints’ Day.• The day is often associated with the colors orange and black, and is strongly associated with symbols such as the jack-o-lantern.• Halloween activities include trick-or-treating, ghost tours, bonfires, costume parties, visiting haunted attractions, carving jack-o-lanterns, reading scary stories, and watchinghorror movies
  • 60. Halloween Celebrations• Halloween is celebrated by arranging parties in a traditional way.• People are asked to wear costumes of ghosts and devils.• The venue is also arranged in a scary ambience.• Carving Jack O’ Lanterns is another significant thing in Halloween.
  • 61. Jack O’ Lantern It is a Pumpkin carved in the shape of a ghost or a monster face. It is placed in a belief to scare the deceased people who come to destroy the harvested crops. Jack O’ Lantern we carved for the theme.
  • 62. Our Menu For Halloween
  • 63. Menu for TodayWelcome drink – Chocolate ShakeStarterFinger chipsBrain Hemorrage SoupMain CourseRed Vein NoodlesMeat of chicken in blood syrupDessertCandy Apple ( Halloween Special)Mock tailLime n’ Melon
  • 64. Welcome Drink
  • 65. Chocolate ShakeIngredients• Cocoa Powder• Milk• Sugar• Cream Whip
  • 66. Starters
  • 67. Finger Chips • Potato Sliced • Salt • Oil
  • 68. Brain Hemorrage Soup• Boneless chicken pieces• Chicken Stock• Garlic, Cumin seeds• Salt and pepper• Oil• Fresh Cream• Butter
  • 69. Main Course
  • 70. Red Vein Noodles • Noodle • Carrot, Beans, Onion, Cabbage. • Schezwan Sauce • Soya Sauce • Oil • Food Seasoning
  • 71. Meat of chicken curry in blood syrup• Chicken• Essential spices• Green Chilly• Salt• Oil
  • 72. Dessert
  • 73. Candy Apple • Apple • Sugar • Vanilla • Red food colour
  • 74. Mock tail
  • 75. Lime N’ Melon Mocktail• Lime juice• Water melon juice• Sugar
  • 76. Cocktail
  • 77. Black Witch Cocktail• Pineapple juice• Apricot Brandy• Amber Rum• Dark Rum
  • 78. Table Layout
  • 79. Food Service
  • 80. Q.1) Why you choose Halloween asyour theme ? Ans -: We chose Halloween as our theme because it was a very different theme. Nobody has done it before and our group wanted to do a different thing and this theme was perfect for us. We thought that this will be a challenge for us. As it is not celebrated in India, by doing this in our presentation we will get additional information regarding the European celebrations and it will be a good exposure for the whole class.
  • 81. Q.2) Is the menu you chosen issuitable for the theme ? Ans-: Yes, the menu that we chose is absolutely suitable for the theme because instead of taking the common food items, after a good research we found that each and every items used in Halloween day is named according to the theme. We too did the same thing by naming Schezwan noodles as Red vein noodles and likewise all the other food items are named relating to the theme we chose.
  • 82. Q.3) Is there any special dishes that isserved on Halloween Day ? Ans-: Yes, there are certain dishes that is served on Halloween day. The most important one among that is Candy Apple. It is prepared by dipping apple in Caramel. In our presentation we tried to make Candy Apple and it was a good one. We sliced the apple instead of dipping it in full.
  • 83. Q.4) What forms of entertainment areprovided on Halloween day ? Ans-: Usually the entertainment on Halloween starts from early morning itself. Children will go to their neighborhoods and do the Trick or Treat. It is a prank played. Another important event is a costume party. People are invited to a party and they are supposed to wear monster and ghost costumes. The best worst dressed will be prized.
  • 84. Q.5) Choose a suitable cocktail andmock tail for the event ? Ans-: A suitable cocktail for the event will be Black witch cocktail or Black witch Martini. It is suitable for the occasion because of its name and appearance. A suitable mock tail can be Brain Hemmorage. It is suitable because of its completely disgusting looks, yet thoroughly tasty party drink.
  • 85. Brain Hemmorage Mocktail Ingredients Peach Schnapps Irish ice-cream Grenadine
  • 86. Q.6)A drunken guest creates problem for the other guests in the Halloween party. As a Restaurant Manager how will you handle the situation ? Ans-: As a responsible person I will try to make him calm by talking to him. If he is still not listening then I will try to move him to another less populated area. I will try to send him back to his dwelling by arranging a cab or something if he is unable to do it on his own.
  • 87. Q.7) Things that went wrong while planning the presentation ?D criteria
  • 88. Answer The information required for theme that we selected was actually a bit difficult to obtain. As this is not celebrated in India the decors for the presentation was not easily available. So we made many items like skeleton, ghoulish figures, Jack o lanterns, creepy creatures etc. Finding a suitable menu for Halloween was another obstacle as it was European dishes. Shopping for the items was really a menace. As our group didn’t have any boys. Arranging everything in the specified area within the time limit was also a challenging part.
  • 89. Q.8) An unplanned VIP guestarrives in the hotel. How will youmanage the situation ? Ans-: I will go and greet him in the best possible way. Then I will make arrangements for his stay quickly. In the mean time provide him with a quick refreshment in less crowded area so as to avoid unnecessary public disturbances. I will apologize to him for any delay or inconvenience or delay he has suffered.

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