hospitality management assignment

1. Hospitality -Assignments
Learner’s Name ASWATHI NAIR N
Course Title Diploma in Aviation Hospitality and Travel Management (AHTM)
Assessor’s Name
Internal Verifier Name
Unit Number and Title Unit 8, Hospitality – Food And Beverage Operations
Assignment Title Preparation and service of beverages.
Outcome Number(s) and
Statement(s)
Unit 8:
LO1- Know how to provide effective food and beverage operations
LO2- Explore and define a range of menu courses , types and service
LO3- Investigate the provision of food and catering for flight kitchen operations
LO4 - Demonstrate the techniques for the preparation and service of beverages
Date Set Hand In Date
Learner Declaration
I confirm that the work submitted for this assignment is my own.
Learner Name ASWATHI NAIR N Date 09-11-2020
Instruction Your assignment will not be accepted if it does not
contain the list of source details of the text material
referred to and the details of the people contacted
in accomplishing this project and the tasks
attached.
Purpose/Aims  Exhibit the ability to organize and explain how different types of outlets meet the
needs of different guests
 Demonstrate a range of operational skills for specific activities
 Compare the components of different types of meals.
 Devise a classical menu
 Consider and explain methods of cooking different types of food.
 Explain the importance of health and safety procedures for flight catering
 Produce a flow chart for a flight kitchen, explaining the meal planning process.
 Exhibit knowledge on preparation and serving beverages to an accepted standard

2. Hospitality -Assignments
Guidelines: Students to attempt the below questions for getting PASS/ MERIT/ DISTINCTION
1. Write your responses in the space provided below the questions
2. Review your answers before submitting the Assignment
TIMELINE: You can take upto One week to submit the Assignments
Question1. With the help of a comparison chart and pictures exhibit how different outlets (any
2outlets) meet the needs of different types of guests. Present your findings in a document not
exceeding 10-15 sentences. You can get the required information online. (PASS)
Ans
COMPARISON BETWEEN PUB AND BAR
PUB
1. The menu includes filling meals and often even appetizers, salad, soups, and desserts.
2. Mostly a large selection of different kinds of beer, some wines, and cider
3. Owners or managers are called publican or landlord. Some pubs owned by the brewery.
4. Pub is shortfor Public Houselicensed to serve alcoholic beverages and called so In countries
or establishments with a British influence
5. Generally between 18 and 21.but since pubs also offer dining, minors are often permitted if
accompanied by an adult.
BAR
1. Minimal menu, often just light appetizers or pizza wings.
2. A wide selection of liquor, cocktails, mock tails .includes beer and wine, but not as wide a
selection as in a pub.
3. Owners or managers are called Bar Manager
4. Bar is an establishment licensed to serve alcohol beverages and is named after the counter
or bar on which drinks are served.
5. Anywhere between 18 and 21 .Minors are usually not allowed entry.

3. Hospitality -Assignments
Question2. Preparea three course table d’hôte 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.
Write the samein the space below. (PASS)
Ans
TABLED HOTE
STATER
Chicken cutlet with tomato sauce
Cutlet made with fresh chicken and somefresh farmvegetables with sauce, sauce made
with fresh farmtomatoes
Main Course
Vegetables Fried Rice With Chilly Chicken
A tasty hot rice, fresh farmvegetables served with hot and spicy chilly chicken and
garnished with vegetables like cucumber, onion and carrot.
Desserts
Banana Roasted Bars
Sweet roasted banana bars made with fresh farm bananas
METHOD OF COOKING
*Chicken Cutlet and Tomato Soup, Baking and Boiling
Baking is cooking in an oven using dry heat
Boiling is cooking in a liquid medium which is boiling at a temperature at 100 degreeC and
above
*Fried Rice& Chilly Chicken Cooking
Cooking is basically a chemical and physicalprocess. cooking is an art and science. There
Are3 types of Cooking
1. Simple cooking
2. Medium cooking
3. High class cooking
*METHOD OF COOKING ROASTED BANANA BARS: ROASTING
Roasting is a cooking method that uses heat, whether an open flame. oven or the heat source.
There are two types of roasting namely
1. Spit roasting
2. Portroasting

4. Hospitality -Assignments
Question3. With the help of a flow chart, detail the sequence of events that take place in a flight
kitchen prior to uplifting of meals for a flight. (You can also write the steps in a numbered
sequence). Analysethe importance of various health and safety standards which are strictly
followed during the process. Shareyou findings below - not exceeding 10- 15sentences. (PASS)
Ans ;
PRIOR FLIGHTKITCHEN OPERATIONS
1. Menu planning-all elements critical to effective menu planning such as standard portion size,
costing, availability of ingredients, presentation and variety in taste and food group
combinations are carefully considered so that the final menu proposalbrings out a truly
satisfying culinary treat.
2. Ordering of raw materials-depending on the menu requirements and weight specifications
determined by the airline , orders for raw materials like vegetables, fruits, boneless meat etc
are placed with reputed food suppliers.
3. Food reception area/receiving bay-all raw materials ordered by the flight kitchen, are
delivered by the suppliers, at this area.
4. Dry storage-alldry provisions likecereals, pulses, tetra, packed products, paper products like
napkins and towels, bottled products like sauces, canned products etc are stored here.
5. Cold storage-all perishableitems are stored here.
6. Food pre-preparation area – eight hours beforeflight departure, as per the menu
requirements , all the raw materials required are washed, cleaned and cut as per menu
specifications, and then sent to the hot kitchen and cold kitchen.
7. Hot kitchen – hot meals and snacks areprepared here.
8. Cold kitchen – all cold snacks likesandwiches and cold foods like salads and desserts are
prepared here
9. Blast chillers – only food for the return serviceon short-haulflights and for the second service
on long haul flights are sentto the blast chillers.
10. Chilled storage– all food fromthe hot and cold kitchens once packed and labelled, is then
sent to chilled storage.
11.Equipment storage – through a completely separateflow of activities, all service equipment
like meal carts, trays, casseroles, crockery, glasswareand cutlery aremachine- washed,
sterilized and dried and then sent to equipment storage.
12.Assembly- four hours beforeflight departure, and as per the fight requirement, all the food
items, beverages and equipment come from the various storagearea
13.Dispatch – two hours beforethe scheduled flight departuretimings, the dispatch section
accordingly loads all the flight catering requirements on to hi-loaders.
14 flight loading – the hi- loaders move fromthe loading bay and go the specified aircraft
HEALTH AND SAFETYMEASURES
Fight catering mustbe done very hygienic mainly because maintaining good travelling for the
passengers.
HACCP – HazardAnalysis andCritical control Points

5. Hospitality -Assignments
HACCP is the rules and regulations that should be followed by the companies, involved in the
production of food for the flight passenger
Question4. Demonstrateyour knowledgeof the servicestandards for any one alcoholic beverage
and one non- alcoholic beverageby mentioning the name of the correct glass warein which it
should be served and writing down stepwisethe right method of serving these beverages along
with accompaniments and garnishes. (PASS)
Alcoholic Beverage
Wine – wine is an alcoholic beveragemade mainly fromfermented grapes. The natural chemical
balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or
other nutrients. Yeast consumes the sugars in the grapes and coverts them into alcohol and
carbon dioxide. Different varieties of grapes and strains of yeasts producedifferent types of wine.
The most famous types of wines are red and white wines.
THE METHOD OF SERVING
The wine bottle is firstpresented to the guest for his approvalof the brand. Itis then opened. A
little wine is poured into the guests glass for his approvalof the flavour. After the approvalis
received, wine is poured into the guests wine glass. The wine bottle is left on the table for further
service
GLASS WARE – RED WINEGLASS
NON-ALCOHOLIC BEVERAGES
Tea – tea may be served hot or chilled. Hot tea can be served with or without milk in a tea cup.
The equipment used for servicewould include a tea pot for the tea infusion, a creamer for milk,
sugar bowlwith sachets of sugar and sugar free, and a tea cup with saucer and teaspoon. Iced tea
is always flavoured and served chilled in a Tom Collins glass. Itis a flavoured with lemon, mint or
ginger. It is served without milk and is sweetened. The equipment used for servicewould include
a Tom Collins glass
METHOD OF SERVING
Iced tea
Fromright side of the guest the waiter places the iced tea glass either in the centre of the cover
or to the right of the water glass.
Hot tea
For hot tea waiter places the cup and saucer either in the centre of the cover or on the side of the
cover, as required.

6. Hospitality -Assignments
Question5. Chooseany one of the following themes and plan a dinner for two keeping in
mind the ambience and the suitability of the menu.
Valentine’s Day / Christmas / Diwali / New Year
Apply your knowledgeof classical menu sequenceand plan a three coursemenu listing in detail
the ‘mise-en-place’ (cutlery, crockery, glassware, linen, table set-up, ambience, entertainment
etc.) which you intend to do. Give evidence of research done to make the presentation authentic.
(MERIT)
Ans –
VALENTINES DAY
 Valentine decorating – valentines day commemorates romantic love. Those lucky enough
to be in love on valentines day might find themselves at a romantic banquet.
 Red carpet – announcethe arrivals of each couple and have them walk down a red carpet
to their table. Have a professionalDJ or speaker announce the couples.
 Roses – top banquet tables with traditional and beautiful live red roses. Putone or two in
a bud vaseor stand a dozen in the tables center in red, pink, or peach
 Candles – add a touch of romanceto banquettables by adding ruby red candles. Place
them on crystalpillars of varying heights or use tapered candles.
VALENTINES DAY MENU
Cheese plate
With Calimyrna fig hearts
Grilled Caesar Salad
With avocado – Caesar dressing
Pasta puttanesca
With feta and spinach
Valentine cookies
Chocolate truffles
 PLACE SETTINGS –one of the firstimpressions a guest may have of the hostis 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 colour coordinated candles, a pretty posy
of flowers.
 SETTING THE TABLE - To get a clear idea of the space required to put the dinner plate I will

7. Hospitality -Assignments
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 rightside, its blade turned to the left.
Cutlery laid with the main courseknives and forks nearestthe plate, and the other courses
working outwards until, on the very outside should be the cutlery for the firstcourse.
Knives should be on the right blades pointing inwards, forks on theleft, while the soup
spoon traditionally lies on the knife side. Dessertspoons and forks are placed at the head
of the plate with the fork handle facing the left and the spoon handle to the right.
Question 6. With referenceto the above event, do a market research (online) to investigatethe
preferences of guests for dining at the specific theme dinner offered by you. On the basis of your
findings, analyseas to whatimprovements you would like to incorporatefor a moresuccessful
event in future. Write your research below. (DISTINCTION)
ANS –
IMPROVEMENTS I WOULD LIKE TO DO
No dish should ever be repeated, however crustaceans arean exception. Dessertshould be light if
the main courseis rich. Consider a balance of colours – all white is boring, so the emphasis should
be in varying the colours of each course, I will ensure the dishes complement to each other.

8. Hospitality -Assignments