ABOUT - HOTEL OUTLETS,MANUFACTURING PROCESS OF WINE,AND TEA,ALCOHOLIC BEVERAGES AND NON ALCOHOLIC BEVERAGES

1. Food & Beverage
Presented by ,
SHAJI

2. BANQUET HALL

3. BANQUET
• This is a pre booked catered event.
• The guest has to previously decide on a banquet venue
within the hotel premises or outside ,decide on the
menu,prices
• Booking is done through the telephone
• A function prospectus is drawn up by the department
and the entire function is organized as per the hosts
request
• Menu choice to be given 2-5 days in advance

4. • Guest may participate in the function only by invitation
from the host who is responsible for footing the entire bill
• Booking will be noted in the banquet reservation dairy
• Booking can be subjected to amendments

5. • It can be informal , formal ,conference Meeting

7. COFFEE SHOP

8. COFFEE SHOP
• A coffee shop is an establishment which primarily
serves coffee and other hot beverage
• It shares some of characteristics of a bar, restaurant
• But it is different from cafeteria
• Coffee shop focus on providing coffee and tea as well
as light snacks
• It works on 24 * 7
• Services is good

9. ROOM SERVICE

10. ROOM SERVICE
• This is the service of items of food and beverages to the
guest room by a waiter
• Room Service is a type of service which is provided by all
hotels
• The guest may place an order over the telephone ,which is
noted by room service order taker and later served to the
guest room
• Room service is also known as “in room dining “

11. • Room service boy will present the food and beverage to the
guest
• The guest will sign the room service bill
• First copy for the room service and second copy sent to the
reception
• Room service boy will take the kot and will proceed to the
kitchen for the food and to the bar for beverage
• Room service will be operating round the clock
• The service is either done by using a trolley or by using a
room service tray

12. ROOM SERVICE
TROLLEY
TRAY

13. SPECIALITY RESTAURANT

14. SPECIALITY RESTAURANT
• The Entire atmosphere and décor are geared to a
particular type of food or theme
• Thus restaurant offers chinese,japanese and Indian
cuisine would be termed as “specialty restaurant “
• Those restaurant which serve a special kind ,special
cuisine food only the appearance of restaurant will be
matching to that cuisines

17. TYPES OF HOTEL GUEST
• Hotel guests can be classified according to their:
• Trip purpose
pleasure or business travellers
• Numbers
Independent or group travellers
• Origin
Local or overseas travellers

18. • Pleasure Travellers
They are individuals who travel to engage in leisure activities,
outdoor recreation, relaxation, visiting friends and relatives or
attending sports or cultural events.
• Corporate Business Travellers
They are individuals whose frequent bookings are usually
made by companies with reduced room rates. Business
travellers travel to conduct business, attend business meetings
or workshops, and engage in selling or purchasing products.

19. • Free independent Travellers (FITs)
They are sometimes referred to as "foreign independent
travellers". FITs are international tourists who purchase their
own accommodation and make their own travel arrangements.
• Group Inclusive Tours (GITs)
Tourists who travel together on package tours with
accommodation and sometimes meals which are booked
through travel agencies. Group tourists tend to spend less and
budget their spending allowance

20. • Domestic Tourists
They are local residents who stay at a hotel for special
occasions and functions.
• Conference Participants
Individuals who travel to attend conference and whose
accommodation is usually reserved by himself/herself, his/her
company or a conference organiser before their arrival.

21. • Very Important Persons (VIPs)
Very important persons may include celebrities, frequent-stay
guests, guests in expensive rooms, guests with security risks
and top executives from companies.
• Incognito
They are guests who stay in a hotel with concealing identities
so as to avoid notice and formal attention

22. OUTLETS
1.Sumathy Sweets & Coffee
2.Hotel Aarthi Alagammai Mahal
3.Hotel Hemala Upper Deck
Bar

23. SUMATHY SWEETS & COFFEE SHOP
• Sumathy Sweets & Coffee shop Has Been Started Since 1977
• We have 3 Branches In Karur
• Quick Services
• Quality Foods
• Menu card Type was A La Carte
• In Our Coffee Shop we have Cool and Hot Coffee Available
• Shop Opens At 9 A.M To 11 P.M

24. OUR PRODUCTS

27. HOTEL AARTHI ALAGAMMAI MAHAL
• Hotel Aarthi was opened in the year 1980
• We Have Two Branches One is from Karur and Another
is From Madurai
• We Are Having Alagammai Marriage Hall
• A/c Hall With Seating Of 600 Members With Dinning
Facility
• Have Projectors And Music Systems
• Opens At 9 A.M To 10 P.M
• Have CCTV Security System

31. HOTEL HEMALA BOTTOM UP UPPER DECK BAR
• Hotel Hemala Bottoms Up – Upper Deck Bar Exclusive Place
For Comfort
• Plush And tastefully done exclusive Longue Bar
• An Ideal Place to Entertain business associates
• It Operates Under License
• A La Carte Menu Type
• Serves Alcoholic Beverages
• Opens At 7 P.M To 11 P.M

35. TABLE SETTINGS

37. OVERVIEW OF TABLE THINGS

38. pepper mill
White wine glass
water goblet
toothpick
holder
salt and
pepper
shakers
red wine glass
sugar
bowl
flower vase

39. Table set for luncheon

40. Toothpick holder
Salt and
pepper
shakers
Butter dish
Dinner
knife
dinner
fork
escargot
fork
escargot
tongs
service fork
and spoon
salad/
dessert
fork
Soup
spoon
Butter
knife
Dessert
spoon
Fish
knife
Salad/
dessert
knife

41. Flower Vase
Soup Bowl
Soup Cup
& Saucer
Entrée plate
Dessert
Salad
Dinner
Pasta
Bread and
Butter Plate

42. Milk jug
Coffee cup & Saucer
Sugar bowl
Demi-tasse
cup and
saucer
coffee pot
Hot water pot
tea pot

43. Champagne flutefute
Champagne flutefute
Margarita glass
Martini glass
Pilsner glass
Special cocktail
glass
Irish Coffee

44. Champagne flute
Wine glass
Port glass
Balloon glass
Liqueur glass
Water goblet

45. Cocktail shaker
Ice bucket and tongs
Measuring jug
Boston Shaker
Jigger
zester
Wine stopper
wine pourer
wine bottle opener
Hawthorne
strainer
ice scoopbar
knife & spoon

46. COURSE MENU
• Soupe De Tomate
PRICE $20
Sliced creamy tomato ,Sauce
• Puis je avoir le poulet frit s'il vous plait
Fried Rice , Baked Stuff Chicken pieces ,
,Lime, Sauce
Vegetables ,Egg
• Cake au chocolat
Creamy Choco Cake , strawberry ,Nuts
• Seasonal fresh fruit salad with lime mint syrup
• Tea Or Coffee With butter Cookies

47. MENU FOR LUNCH
• TOMATO SOUP (STARTER)
• FRIED RICE AND CHICKEN (MAIN COURCE )
• CHOCOLATE CAKE (SWEET COURCE )

48. TOMATO SOUP

49. TOMATO SOUP
• Tomato soup is a soup made from tomatoes
• It may be served hot or cold and can be in many styles
• It may be smooth in texture but there are recipes
includes chunks (or small pieces)of tomato,cream and
or chicken stock
• Tomato soup is the one of the top comfort foods in
poland and united states
• French name for tomato soup is Soupe De tomate

50. INGREDIENTS
• 5 Tomatoes
• 5 Glass of Water
• 2 glass of milk
• 1 spoon of flour
• 2 spoon of butter
• A pinch of salt
• A bunch of parsley

51. STEPS TO MAKE SOUP
• First we should wash our tomatoes
• Slice them into small pieces
• Open the oven and pour the flour
• Butter into the pan and mix them
• After a minute we should add the milk slowly
• Should add our sliced tomatoes to the mixture and mix
a while to cook the tomatoes

52. • Should add waters to the mixture and keep mixing for 5
minutes
• While waiting we should wash parsley and slice it into small
pieces
• Should pour our soup into a small bowls and put parsley on
them
• Start to serve
• Enjoy the starter tomato soup

53. CHICKEN FRIED RICE or PUIS JE AVOIRO
LE OUTLET FRIT S‘IL VOUS PLAIT

54. INGREDIENTS
• Chicken fried rice is a popular dish
• Chicken – 2kgs (Bone less)
• 1 cup bread crumbs
• 2 table spoon butter
• 2 eggs well beaten
• 1 cup of vegetables
• 2 Cup basmati Rice

55. STEPS TO MAKE CHICKEN FRIED
RICE
• Add 2 cups (370g) of white basmati rice Place the lid
on the rice pot and turn the temperature to low. Allow
it to simmer for 20 minutes
• Dice boneless, skinless chicken breasts into small
pieces. Season them with salt and pepper
• Pour 2 to 3 tbsp(30 to 44ml) of vegetable oil into a
large frying pan or wok. Turn the burner on to medium
or medium high heat
• Place the chicken in the frying pan

56. • Saute it until it is cooked all the way through. Remove the
chicken with a slotted spoon
• Cover the bowl of chicken so that it will retain its heat
• Dice 1 small onion and 2 garlic cloves
• Add the onion, frozen peas and frozen carrots to the hot
frying pan. Stir them with a wooden spoon for 2 minutes,
until soft
• Whisk 3 large eggs in a small bowl
• Make a space in the frying pan to scramble the eggs. Put a
few drops of oil on the pan if it looks dry
• Stir Fry the Rice

57. • Add the cooled rice to the pan
• Stir in the cooked chicken
• Add 1/4 cup (59ml) of soy sauce to the pan or wok
• Stir well, frying and mixing all the ingredients as you cook
• Stir fry until no liquid remains in your frying pan and the
rice is golden brown
• Garnish with sliced green onions
• Serve Happily

58. CHOCOLATE CAKE
• French Name - cake au chocolat

59. INGREDIENTS
• 1 1/2 cup (192 grams) flour
• 1 cup (201 grams) sugar
• 1/2 teaspoon (7 grams) salt
• 1 teaspoon (2 grams) baking soda
• 3 tablespoons (43 grams) cocoa
• 1 tablespoon (15 ml) vinegar
• 6 tablespoons (90 ml) oil
• 1 teaspoon (5 ml) vanilla essence or 2 tsp. (2ml) vanilla extract (optional)
• 1 cup (200 ml) water
• 2 eggs

60. STEPS TO MAKE CHOCOLATE CAKE
• Sift the dry ingredients together
• The dry ingredients are: flour, sugar, salt, baking soda,
and cocoa. Simply place everything in a sifter and
shake it back and forth over a bowl to eliminate the
clumps
• Stir in the liquid ingredients and stir well
• These are the vinegar, oil, vanilla, water and egg
• Some people like to add these ingredients individually,
but others stir them together in a second bowl

61. • Before adding them to the dry ingredients
• Pour the mixture into an 8-inch greased and floured round
pan
• The grease and flour will keep the mix from sticking to the
pan
• Bake at 350 degrees F. (175 C.) for 30 minutes
• Let the cake cool for 5 minutes.
• Frost as desired
• Happy To Serve

62. CUTLERY
• Lunch Spoon
• Lunch Fork
• Dessert Spoon
• Dessert Fork
• Knife
• Joint Fork

63. CROCKERY
• Lunch Plate
• Chinese Plate
• Salad Bowl
• Cruet Set
• Sauce Set
• Cup Set
• Flower Vase

64. GLASS WARE
Glass ware consist of water
glass, wine glasses and beer
mugs
TABLE NAPKIN
Some of the linen are
waiter’s cloth, table cloth
and napkins

65. INFLIGHT KITCHEN FLOW CHART

66. KITCHEN DESIGNS
Chinese kitchen
Western kitchen

67. Hotel Kitchen Floor Plan

68. HEALTH & SAFETY STANDARDS
• Hazard analysis and critical control points is a
systematic preventive approach to food safety and
pharmaceutical safety
• To help maintain high hygeine standard
• Major factors affecting the hygenic quality of food are
the size of operation
• Many flight kitchens now use the hazard analysis
critical control point system

69. • Using frozen meals reduces the critical limits within which
the bacterial growth may occur
• Flight kitchen normally use a cook chill system that is blast
chilling
• Food storage and preparation of serving takes place in
aircraft galleys
• Cleanliness is the absence of dirt including dust ,stains, bad
smells and garbage
• A clean flight kitchen will serve a hygenic food to the
customer

73. BENEFITS
• Improved food safety
• Increasing marketing access
• Enhanced process control

74. METHODS OF HACCP

75. SEQUENCE OF 12 STEPS HACCP
1. Assemble HACCP team
2. Describe product
3. Identity intended use
4. Construct process flow and plant schematic
5. On site verification of flow and schematic
6. List hazards associated with each process step
(principle #1)

76. 7. Apply HACCP decision tree to determine CCP’s
(Principle #2)
8. Establish critical limits (Principle #3)
9. Establish monitoring procedures (Principle #4)
10. Establish deviation procedures (Principle #5)
11. Establish verification procedures (Principle #6)
12. Establish record keeping/documentation for
principles 1 - 6
(Principle #7)

77. CRITICAL CONTROL POINT (CCP)
• A Critical Control Point (CCP) is an identifiable point in the
production chain where a hazard may occur
• Action is taken to prevent the hazard from occurring
• A CCP can be used to control more than one hazard –
refrigeration storage CCP
• Pathogenic bacteria can be killed during cooking
• parasites can be killed by freezing

78. ALCOHOLIC AND NON ALCOHOLIC
BEVERGES
• ALCOHOLIC BEVERAGE – WINE
• NON ALCOHOLIC BEVERAGE –
TEA

79. ALCOHOLIC BEVERAGE – WINE

80. HISTORY
• Wine has been around over 5,000 years, the first
mention of wine in history is in the bible with Noah
• In Medieval Europe the Christian church became a
staunch supporter of wine
• Because it was necessary to celebration of catholic
mass
• Two classic methods of wine one is white and another
is red wine

81. RED WINE MAKING PROCESS
• Grapes are harvested in the fall
• Grapes are crushed ,stems are removed
• Crushed grapes ,juice ,skins and seeds are put into a
tank
• Yeast is added
• Grapes go through fermentation(this is where red
wine gets its color and tannin)
• Cap of skins are pushed down or pumped over

82. • When fermentation is complete ,wine is pressed off the
skins
• Wine is pumped into barrels to age
• Wine is periodically racked
• Wine is blended
• Wine is fined and filtered
• Wine is bottled
• Wine temperature is 16Degree C - 18 Degree C

83. CRUSHING OF GRAPES
STEM REMOVER
CRUSHER

84. THE FERMENTATION PROCESS
• Fermentation is a furious chemical reaction during
which carbon di oxide gas and heat are thrown off
• The yeast begins to convert the grapes sugar into
alcohol,carbon di oxide bubbles up from the mass and
pushes the skin to the surface
• The skins contains the wine’s color tannin as well has
compound that become aromas and flavors
• Once the sugar has become alcohol,the wine si
considered dry and then is pressed

85. FERMENTATION PROCESS
THE CAP
PUNCH DOWN

86. BLENDING & FINING
• Blending is when a winemaker will take multiple
batches of wine and blend them together to get
desired taste, before bottling
• Fining agents are used during winemaking to remove
tannins reduce astringency, and remove microscopic
particles that cloud the wines
• Gallatin has been used in wine making for centuries
and is recognized as a traditional method for wine
fining or clarifying
• It is also the most commonly used agent to reduce
tannin content

87. BLENDING & FINING
BLENDING
FINING

88. TYPES OF WINE
• Red Wine
• White Wine
• Rose Wine
• Sparkling Wine
• Fortified Wine
• Dessert Wine

89. BRAND NAMES OF WINE
• Gallo
• Concha Y Toro
• Yellow Tail
• Robert Mondari
• Hardys
• Beringer
• Sutter Home
• Blossom Hill
• Lindeman’s
• Jaxob’s Creek

90. WINE MANUFACTURING COUNTRIES
• France
• Portugal
• Italy
• Brazil
• Spain
• United States
• China
• Argentina
• Australia
• South Africa
• Germany
• Japan
• Switzerland
• New Zealand
• Greece
• Russia

91. PROCEDURE FOR SERVING WINE

92. PROCEDURE FOR SERVING WINE
• Bottle is presented to the host
• After approval,it is taken at the sideboard far from
where the host is seating
• Foil to be removed completely from the neck
• Bottom edge to be sliced off by turning head around
the neck
• Open the bottle using corkscrew
• Neck to be wiped with clean cloth to remove residue

93. • Cork to be taken off neatly
• Wine is decanted in a decorative container to breathe & to
remove residues
• A small amount is poured onto host’s glass to approve
• After approval it is poured clockwise with the Ladies first &
Host last
• Wine to be poured in the centre of the glass
• All the glasses to be filled till half way mark

94. NON ALCOHOLIC BEVERAGE - TEA

95. MANUFACTURING PROCESS OF TEA
• Tea is picked during the “flush” or growth
phases of the tea bush. in India these growth
period occurs during December and January
• But It is all year round in srilanka.april
onwards is the best period for the china Teas
• For good quality tea only the bud and top two
youngest leaves are picked
• They Are 4 Step Process

96. PLUCKING :
• It is a process of harvesting and collecting tea leaves
• Before the tea plucking we have to maintain foliage & tipping
• Each tea bush is plucked every 6- 8 days depending on the
seasons
• Plucking begins in march and closes by early December
• The cold winter months of December to February are a
period of dormancy
• Each kilogram of fine tea consist more than 20,000
individually hand plucked shoots

98. WITHERING :
• The Primary aims of withering are to reduce the moisture
content of the leaf and to soften it.
• The tea leaves are spread out on a large tray of wire mesh,
and hot air blowers are used to heat the leaf and drive out
moisture
• Withering duration is dependent on temperature and
humidity and could range from 18 to 24 hours
• At this point the leaf has become limp and turned into a
darker shade of green

100. ROLLING :
• It is a process where rollers are used to rupture the
cell walls of the withered leaves for oxidation of the
poly phenols in the presence of oxygen from air
• There are two methods used by manufactures
1.Orthodox
2.CTC

102. FERMENTATION :
• It is the process of oxidation of leaves
• The mechanical aspects involve spreading out of the
leaves by rolling a layer 5 – 8 cms thick, for 45 minutes
to 3 hours depending on the quality of the leaves
• In here pay more attention to humidity and
temperature
• Tea is dried in hot air from a furnace at a temperature
of between 80 – 90 degrees F for about thirty minutes

103. • Tea is fired turning to its characteristics black color this can
be done in pans over a fire and more commonly now with
hot air
• Tea is graded by size
• Tea is packed

104. TYPES OF TEA
• White Tea (Non – Oxidized )
• Green Tea (Non – Oxidized )
• Oolong Tea ( Semi – Oxidized )
• Black Tea ( Fully – Oxidized )

105. BRAND NAMES OF TEA
• Tata Tea
• Hindustan Lever
• Lipton
• Brooke Bond
• Tajmahal
• Tavalon Tea
• Warren Tea
• Harrisons Malayalam
• Harney & Sons

106. TEA MANUFACTURING COUNTRIES
• India
• China
• Sri Lanka
• Iran
• Indonesia
• Kenya
• Brazil
• Bangladesh

107. PROCEDURE FOR SERVING TEA

108. PROCEDURE FOR SERVING TEA
• First You Need To Get All Essential Of Tea
• A teapot of silver or bone china , a kettle to boil the
water , tea pot, a sugar bowl and cream pitcher
• Use Tongs for sugar cubes, a sugar spoon for
granulated or raw sugar crystals
• Arrange the tea pot, sugar bowl and pitcher on a silver
tray
• Additional trays may be needed for serving

109. • Use your best china cups, saucers & Spoons
• If serving loose tea ,you will also need an infuser
• Provide guest with a selection loose teas or tea bags
• Provide individual infusers for each guest ,if a variety of
loose teas are served
• If you serve only one type of tea, brew it in the pot
• If Serving several types fill the pot with boiling water

110. THANK YOU !!!