Food and Beverage


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Food and Beverage

  1. 1. Hospitality Assignment<br />Staff in Charge: Mr.Vasanth<br />Presented by,<br />S.BackiaLakshmi<br />
  2. 2. INTRODUCTION<br /> From the HOSPITALITY I have learnt lots and lots of information about hotel industry, restaurants , how to serve the people ,how to be a hotelier and what are the responsibilities of the food and beverage manager. It helps me to present me as a professional person in front of this industry.<br />
  3. 3. Comparisons of outlets<br />Room Service<br />Coffee shop<br />Banqueting<br />24*7*365<br />A'la carte menu<br />American(pre plated) <br />As per event<br />Set-menu<br />Buffet function (function prospectus) <br /><ul><li>24*7*365
  4. 4. A'lacarte/ tray
  5. 5. Door kinds for trolley sevice break fast (silver service)</li></li></ul><li>three course menu: dinner<br />Hors D‘ oeuvre/Starter:<br />Cucumber raita<br /> (cucumber and yoghurt startee flavored with roast cumin)<br />Main course/Entree:<br />Chicken casserole<br /> (chicken pieces in a light mustard sauce, served with herb rice, roast pumpkin and green beans)<br />Dessert:<br />Gajar halwa<br /> (fresh grated carrot cooked with milk and almonds, perfected with saffron)<br />
  6. 6. cutlery:<br /> cutlery is used to serve and especially in eating foods which includes forks and knives. <br />1. main or joint fork and knife<br />2. fish fork and knife<br />3. entree or A.P (all purpose) fork and knife <br />4. dessert fork knife<br />crockery:<br /> crockery which includes plates, porslein or chinaware is made up of ceramic materials.<br />1. soup bowl<br />2. side plate<br />3. quarter plate<br />4. main plate<br />5. dinner plate etc.<br />
  7. 7. glass ware:<br /> This list of glassware includes drinking vessels, tableware, and flatware used to set a table for eating a meal, general glass items such as vases, and glasses used in the catering industry.<br />1. water glasses<br />2. wine glasses<br />3. beer mugs etc.<br />linen:<br /> linen is a textile made up of fibers from the flax plant. some of the linen's are <br />1. waiter's cloth<br />2. table cloth<br />3. napkins<br />
  8. 8. CUTLERY<br />CROCKERY<br />GLASSWARE<br />
  9. 9. A table layout<br />
  10. 10. frying<br />roasting<br />frying is categorized into two types <br />shallow frying: cooking of food in a small quantity of pre-heated fat on oil in a shallow pan or on a griddle fry and sauté<br />deep frying: cooking of food in pre heated deep oil or clarified fat in a wok or deep pan.<br />cooking in a dry heat with the aid of fat or oil in an oven or on a spit.<br />spit roasting is cooking foods over an open spit using either charcoal or wood as fuel<br />pot roasting is cooking foods on a bed of root vegetables in a covered pan<br />
  11. 11. flight catering:<br />the huge increases in air traffic had created the need for mass catering which varied from small kitchen to a large catering.<br />food storage and preparation of serving takes place in aircraft galleys .<br />hot meals include break fast, lunch, crew meals, double upliftment meals etc..<br />cold meals include cut salads, sandwich pater, fruit basket and platter etc.<br />the airlines normally order their meals 3 to 4 days before the scheduled departure.<br />the food loaded on high loaders will be finally dispatched to the respective aircraft<br />
  12. 12. health and safety standards<br />regards to food hygiene risks in airline catering operations microbiological hazards are the most important.<br />many flight kitchens now use the hazard analysis critical control point system.<br />in order to ensure that food suppliers have implemented and maintain a sufficient control level in their production plant, flight caterers should audit their suppliers.<br />the authorities responsible for controlling flight kitchen operations must have good knowledge of the special features of this type of mass catering.<br />bacteriological results of food, drinking water and ice cubes are inspected to ensure that the buyer's specifications are being adhered to.<br />
  13. 13. Manufacturing process of wine<br />Harvesting<br /> Removal of stalks<br /> Crushing<br />Sulphuring<br />Fermentation<br />Cellaring<br />Racking<br />Filtering<br />Aging<br />Bottling<br />Corking<br />Maturing<br />AOC(labelling)<br />Shipping<br />Sold in market<br />
  14. 14. types of wines<br />Types of white wine :<br /> Riesling <br />Gewürztraminer<br />Chardonnay<br />Sauvignon blanc<br />types of red wine:<br />Zinfandel<br />Syrah<br />Merlot<br />Cabernet sauvignon<br />Pinot noir<br />
  15. 15. manufacturing countries of wine<br />Eight Top Wine-Producing Regions of the World<br />France<br />Italy<br />Northern California<br />Germany<br />Australia<br />South Africa<br />Chile<br />Portugal<br />
  16. 16. Popular brand names of wine<br />Grover La Reserve<br />Château d’Ori Cabernet Merlot 2007<br />Nine Hills Cabernet Sauvignon 2007<br /> Reveilo - Syrah Reserve 2005<br />Sula Dindori Reserve Shiraz 2007<br /> Ivy Shiraz<br /> Sula Red Zinfandel<br />
  17. 17. manufacturing process of tea:<br />1. harvesting and picking tea<br /> # manufacturing process is to pick the leaves of the tea from the plant<br /> # in some countries it will be done by a mechanical harvester.<br />2. to process tea:<br /> # the leaves are spread out on long, enclosed troughs and air is blown through them <br /> # it causes them to dry and lose water.<br /> # then the leaves are sifted to remove impurities<br />3. Drying, Grading, and Packing Tea<br /> # leaves are dried in machine<br /> # grading machine sorts out the grades of tea by shaking and vibrating different levels of screens.<br /> # and it is sent to the storage bins for packing<br />
  18. 18. types of tea:<br />four main types of tea are<br />1. green tea<br />2. black tea<br />3. oolong tea<br />4. white tea<br />manufacturing countries:<br />India<br />China<br />Sri lank<br />Kenya<br />
  19. 19. popular brand names<br />Twining tea<br />Ty phoo teas<br />Williamson and Harrison<br />Barry's tea<br />belay's tea<br />the majority of green tea comes from <br />China <br /> Japan<br />
  20. 20. Tom Collins – classical cocktail<br />Ingredients<br />  A tablespoon sugar syrup Juice of 1 medium lemon 3-4 ounces of gin (2 measures)<br />Stir all of the above together in the Tom Collins glass and add 4 ice-cubes. Fill with soda water, stir again, and serve immediately. If you use Old Tom Gin, use half the quantity of sugar syrup.<br />Originally a Tom Collins was made with Old Tom Gin which is a sweetened type of gin. <br />
  21. 21. Tom Collins – classical cocktail<br />Served in tall glass named as same as Tom Collins<br />Good for the occasions like receptions, in the place of welcome drink, evening parties etc<br />Good to taste during the evening and also act as a rare substitute of stimulants<br />
  22. 22. THANK YOU<br />