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food and beverage assignment

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this assignment is about food and beverage in 5 star hotels....

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food and beverage assignment

  1. 1.
  2. 2. INTRODUCTION<br /><ul><li>Name : Gnanender Reddy.Nanga
  3. 3. Assessor : Mrs PALLAVI REGE
  4. 4. Batch : I4
  5. 5. Course : AVITION,HOSPITALITY, TRAVEL MANAGEMENT
  6. 6. Year : 2011 - 2012</li></li></ul><li>ACKNOWLEDGEMENT :<br />I am really thankful for our hospitality faculty for helping me to learn about hospitality and I am also grateful to frankfinn for providing an opportunity to learn about hospitality.<br />
  7. 7. CONTENTS<br />Task-1(Lo1)<br />Task-2(Lo2)<br />Task-3(Lo3)<br />Task-4(Lo4)<br />
  8. 8. Task-1<br />
  9. 9. Marriott Hotel & Convention Centre<br />
  10. 10. Marriott Hotel & Convention Centre<br />Overlooking the Hussain Sagar Lake, Hyderabad Marriott Hotel traditional aesthetics to provide premium accommodation for the business and leisure traveler. <br />Hyderabad Marriott hotel offers 293 rooms, including 11 suites, which are well appointed, ergonomically designed and Internet enabled. An ideal destination for conventions, luxury hotel in Hyderabad houses a Convention Centre with the latest AV and interpretation facilities apart from indoor and outdoor banquet spaces. <br />Marriott luxury hotel offers an executive lounge where you may conduct business or enjoy the latest in gaming. Relax in swimming pool or simply revive your senses at Wellness Centre or Sky Gym. <br />
  11. 11. <ul><li>Check-in and Check-out :</li></ul> Check-in: 3:00 PM <br /> Check-out: 12:00 PM <br /> Express Check-In and Express Checkout <br /><ul><li>High-Speed Internet :</li></ul> Public Areas: Wireless <br /> Guest Rooms: Wired <br /> Meeting Rooms: Wired, Wireless <br /><ul><li>Parking : </li></ul> Complimentary on-site parking<br /> Complimentary valet parking<br /><ul><li>Property Details :</li></ul> 8 floors , 282 rooms , 11 suites <br /> 10 meeting rooms, 55,972 sq ft of total meeting space <br /><ul><li>Pet Policy :</li></ul> Pets not allowed <br />
  12. 12. Restaurants & Lounges<br /><ul><li>Okra</li></ul> International<br /> Okra offers the largest and the best buffet in the city with options from international and Indian cuisine. The a-la-carte menu has been hand picked by chefs so it get to taste the best creations Okra is open 24 hours a day and serves contemporary Western, Asian and Indian cuisine.<br /> Open for breakfast, lunch and dinner<br /> Dress code: Casual<br />
  13. 13. Bidri<br /><ul><li>Indian</li></ul> Bidri, located at the lobby level Hotel showcases authentic Hyderabadi cuisine at its best. This Indian restaurant in Hyderabad is highlighted by an eclectic fusion of traditional dishes served in a contemporary style.<br /> Open for dinner<br /> Dress code: Casual<br />
  14. 14. Comparison Between<br />
  15. 15. Task-2<br />
  16. 16. French menu(Table d’hote)<br />Hors d’oeuvres<br />Potage<br />Relevé <br />Entremet and Dessert<br />Cafe <br />
  17. 17.
  18. 18. French menu(Table d’hote)<br />Hors d’oeuvres<br />Pate de Foie Gras aux Truffes<br /> Boudin Noir aux Pommes <br /> Lotte a L'Imperatrice<br />potage<br />Soupe aux Chataignes<br /> Bouillabaisse<br /> Garbure<br />
  19. 19. Relevé<br /> Aile de Raie aux Câpres - Pommes vapeur<br /> Filet Mignon aux Oignons - Gratin dauphinois<br /> Fricassée de Mer et sa Julienne de légumes<br /> Terrine de Saumon aux Epinards - Riz Spécial<br />Entremet and Dessert<br />Bavarois<br />Ganache<br />Petits Fours <br />
  20. 20. Cafe<br /> Café Noisette<br /> Café au lait<br />
  21. 21. Hors d’oeuvres<br />
  22. 22. Pate de Foie Gras aux Truffes<br />Cooking method(Bains-Marie) :- Electric bains-marie can also be wet, using either hot water or vapor, or steam, in the heating process. The open, bath-type bain-marie heats via a small, hot-water tub (or "bath"), and the vapour-type bain-marie heats with scalding-hot steam<br />Ingredients<br />* 1 large raw foie gras * 15g or 1/2 oc of salt per 500g or 1lb of foie gras* 1/2 glass of good quality cognac* don't be shy with the white pepper* 1 truffle washed and sliced very finely* 200g or 7 oz of pork fat<br />
  23. 23. Lotte a L'Imperatrice<br />Cooking method(Boiling):- Boiling is the cooking of foods in a liquid either at or brought to boiling point.Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items<br />Ingredients<br /> * 2lb of fresh monkfish, * 1 litre of fish stock* 5 large eggs, beaten* 2 tablespoons of tomato puree* a little butter* small glass of Cognac* small handful of freshly chopped tarragon* pinch of cayenne pepper* salt and pepper to season<br />
  24. 24. Potage<br />
  25. 25. Soupe aux Chataignes<br />Cooking time(Boiling):- Boiling is the cooking of foods in a liquid either at or brought to boiling point.Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items<br />Ingredients<br /> *1 kg of chestnuts ready to cook with<br /> *whites of 4 leeks, washed and chopped <br /> 55g of butter<br /> * 2 turnips peeled and chopped<br /> * 1 potato peeled and chopped<br /> * 4 carrots peeled and chopped<br /> *3 tablespoons of crème fraiche<br /> * salt and pepper<br /> * croutons <br />
  26. 26. Bouillabaisse<br />cooking method(Boiling):- Boiling is the cooking of foods in a liquid either at or brought to boiling point.Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items<br />Ingredients<br /> * 2.25kg or 5lb of mixed fish* 15 large tiger prawns* 2lb of mussels* 2 large onions* 6 cloves of garlic* 2 large leek * 5 large ripe tomatoes* 2 tablespoons of olive oil* 1 sprig of thyme, 1 sprig of fennel* 2 sachets of saffron* 1 tablespoon of grated orange rind<br /> * salt and pepper<br />
  27. 27.
  28. 28. Task-3<br />
  29. 29. Flow chart of catering process <br />Food reception<br />cold storage <br />dry storage <br />food pre-preparation including thawing <br />hot kitchen <br />blast chillers <br />Chilled storage <br />chilled storage <br />cold kitchen assembly <br />hot kitchen assembly <br />tray assembly <br />tray assembly <br />chilled storage <br />Dispatch <br />loading the aircraft<br />
  30. 30. HACCP (Hazard Analysis Critical Control Points )<br />Haccp - means a prevention-based food safety system that identifies and monitors specific food safety hazards that can adversely affect the safety of food products.<br />
  31. 31. Benefits:<br /> *improved food safety<br /> *increases marketing access<br /> *business liability protection<br /> *driver for continuous improvement<br /> *enhanced process control<br />
  32. 32.
  33. 33. Basic principles of HACCP<br />Principle 1Conduct a hazardanalysis.<br /> Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible controlmeasures.<br />Principle 2Determine the Critical Control Points (CCPs)<br /> A criticalcontrolpoint is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptablelevel. The determination of a CCP can be facilitated by the application of a decisiontree, such as the one given in Appendix IV<br />
  34. 34. Principle 3Establish critical limits.<br />Each control measure associated with a CCP must have an associated criticallimit which separates the acceptable from the unacceptable control parameter.<br />Principle 4Establish a monitoring system<br />Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3.<br />Principle 5Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit.<br />
  35. 35. Principle 6Establish procedures for verification to confirm the effectiveness of the HACCP plan.<br /> Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan.<br />Principle 7Establish documentation concerning all procedures and records appropriate to these principles and their application<br />
  36. 36. Task-4<br />
  37. 37. Alcoholic Beverage<br />
  38. 38.
  39. 39. Wine<br />Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes<br />France has long set the standards for wines around the world. <br />The wines from France's five greatest wine regions Bordeaux, Burgundy, Rhone, Loire, and Alsace<br />
  40. 40. How to Make Black Grape Wine<br />Take 1.kg grapes (washed and drained thoroughly) , ½kg sugar, ½kg bottle water, ½ tsp yeast<br />Put all the above ingredients and squeeze the grapes well<br />Keep it for 21 days in a jar tightly .Every day it needs to de stirred<br />
  41. 41. After 21 days strain the liquid `using a muslin cloth <br />Again store the liquid in the jar<br />After 3 or 4 days siphon it in bottles preferably using filter paper<br />
  42. 42. How to Serve Wine Properly<br />Wine should always be poured towards the center of the glass, and you never fill the glass to the brim. In fact, always fill it only to a limit slightly lower than the widest area of the glass. <br />This ensures that there is no spilling of wine when the guest swirls it. <br />
  43. 43. 3. While pouring the wine, always cup the bottom of the bottle, and allow the neck of the bottle to rest in your forearm. <br />4. The label of the bottle should never face the inside of your hand. <br />5. Also as you finish pouring the wine, slightly tilt the bottle upwards, and rotate the bottle to prevent any dripping of wine.<br />
  44. 44. Types of glasses<br />
  45. 45. Wine Glasses<br /><ul><li>It is also important to know which glasses to use. Ideally, stay away from picking painted or colored glasses as that will take away from the elegance contributed by the color of the wine. It is also important that a wine glass always have a stem to enable a guest to hold the glass without warming the wine.
  46. 46. Traditionally wine should be served in a glass with a wide bowl as it needs the wide surface area which will allow it to come in contact with oxygen.</li></li></ul><li>Non-Alcoholic Beverages<br />
  47. 47.
  48. 48. Refreshing <br />
  49. 49. MELON MEDLEY<br /><ul><li>A delightful drink of melons with orange and lemon juice.
  50. 50. Ingredients:-</li></ul> *Watermelon, cubed 1/2 medium<br /> *Muskmelon, cubed 1/2 medium<br /> *Fresh orange juice 2 cups<br /> *Lemon juice 2 tablespoons<br /> *Ice cubes, crushed 12-16 <br /> *Powdered sugar 2 tablespoons<br />
  51. 51. Different methods of cooking<br />Frying :- Cook (food) in hot fat or oil, typically in a shallow pan<br />Boiling :- Boiling Heat (a liquid) to the temperature at which it bubbles and turns to vapor<br />
  52. 52. Task-5<br />
  53. 53.
  54. 54. Valentine Decorating<br />Valentine's Day commemorates romantic love. Those lucky enough to be in love on Valentine's Day might find themselves at a romantic banquet. If you are thinking about hosting a Valentine's dinner, there are some decoration ideas you can use<br />
  55. 55. Red Carpet<br />Announce the arrivals of each couple and have them walk down a red carpet to their table. Have a professional deejay or speaker announce the couples.<br />
  56. 56. Roses<br />Top banquet tables with traditional and beautiful live red roses. Put one or two in a bud vase or stand a dozen in the table's center in red, pink or peach<br />
  57. 57. Candles<br />Add a touch of romance to banquet tables by adding ruby red candles. Place them on crystal pillars of varying heights or use tapered candles.<br />
  58. 58. Chocolate<br />Satisfy a sweet tooth by placing a tray of delicate chocolate on each banquet table. Place chocolate pieces on pink or red tissue paper covering glass trays.<br />
  59. 59. Hearts<br />Place heart pieces among each table along the center around surrounding centerpieces.<br />
  60. 60. Food<br />The food itself can be romantic. Items that are traditionally romantic such as chocolate covered strawberries and would be nice touches.<br />
  61. 61. Menu for a Valentine's Party<br />On Valentine's Day friends, family and couples exchange gifts like jewelry, cards, poetry and chocolate in appreciation of love and romance. People often incorporate food into a Valentine's Day celebration by cooking for loved ones or eating dinner at a restaurant. If you are hosting a party for Valentine's Day, decorating the menu can add romance and elegance to the event.<br />
  62. 62.
  63. 63.
  64. 64. Faux Pink Champagne <br />Ingredients<br />Combine 3/4 c. <br />chilled sparkling apple cider, 3/4 c. <br />chilled sparkling cherry-flavored mineral water, and 1/2 c. <br />chilled cranberry juice cocktail; stir lightly. Pour into 2 champagne glasses.<br />
  65. 65. Grilled Caesar Salad with Avocado-Caesar Dressing<br />Ingredients<br />1/4 cup grated parmesan<br /> 1/2 cup extra-virgin olive oil<br /> 1/4 cup fresh lime juice<br /> 1 teaspoon minced garlic<br /> 1 tablespoon minced canned chipotle chiles in adobo<br /> 3 tablespoons vegetable oil<br /> 2 ears of corn, shucked<br /> 2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled<br />
  66. 66. Pasta Puttanesca with Feta and Spinach<br /> Ingredients<br />2 tablespoon olive oil<br />3 cloves garlic, minced<br />1 tablespoon red pepper flakes<br />1 can whole tomatoes<br />¼ cup flat leaf parsley, chopped<br />1 dozen kalamata olives, pitted and chopped<br />3 tablespoon capers<br />freshly ground pepper<br />4 cups baby spinach<br />1/2 cup crumbled feta cheese<br />2 portions cooked spaghetti<br />
  67. 67. Valentine Cookies<br /> Ingredients<br /> 1 cup (2 sticks) unsalted butter<br /> 2 cups sugar<br /> 2 large eggs<br /> 4 2/3 cups all-purpose flour, plus more for dusting<br /> 1 teaspoon baking soda<br /> 1/4 teaspoon salt<br /> 1/4 cup buttermilk<br /> 1/2 cup pale-pink or white sanding sugar (optional)<br /> Petal dust in pink, orange, and violet tones (optional)<br /> 2/3 cup apricot or strawberry jam, slightly warmed (optional)<br />
  68. 68. Chocolate Truffles<br />Ingredients<br />Heavy cream - 1/4 cup<br />Semi sweet chocolate chips - 1 cup<br />Chocolate bar( chopped) - 1/2 (Any brand I used Hersheys)<br />Vanilla essence - 1/4 tsp (optional)<br />Chocolate powder for Dusting - 1/2 cup (I used Hersheys)<br />Roasted Walnuts finely chopped - 1/2 cup for nuts coating<br />
  69. 69. Task-6<br />
  70. 70. Invitations:<br />I have started my research from invitation<br />I think that a typed or neatly written invitation is best way.  Sending it out at least two weeks in advance. To ensure that the guest is informed of all details I will make sure the following details are included. The day, date and time; if there are pre-dinner drinks or a reception beforehand, the occasion and style of dress (formal/informal/national dress).<br />
  71. 71. When giving the venue I will include a map for those who are unfamiliar with the location.  Most importantly, include the name of the host or hostess and easily RSVP contact number or reply card for the guest to confirm.<br /> <br />
  72. 72. Dinner Party Planning:<br />For a formal dinner, the courses generally are as follows: Cold hors d’oeuvre, soup, warm hors d’oeuvre, fish, sorbet, main course with side dishes, cheese or fruit, dessert and tea/coffee with petit fours.  Of course not every dinner party demands such formality therefore most people cut the courses down to a starter, main dish and dessert. <br />
  73. 73. No dish should ever be repeated, however crustaceans are an exception.  Dessert should be light if the main course is rich.  Consider a balance of colors – all white food is boring, so the emphasis should be in varying the colors of each course, I will ensuring the dishes complement each other.<br />
  74. 74. Place Settings<br />One of the first impressions a guest may have of the host is 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.<br />            Add to this color coordinated candles, a pretty posy of flowers (nothing too high or it will obstruct the guests’ views of each other) and condiments in dainty containers and i have the perfect setting around which to serve a meal.<br />
  75. 75. Setting the Table<br />To get a clear idea of the space required to put the dinner plate i will 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 right side of the plate, its blade turned to the left. <br />            Cutlery laid with the main course knives and forks nearest the plate, and the other courses working outwards until, on the very outside should be the cutlery for the first course. Knives should be placed on the right blades pointing inwards, forks on the left, while the soup spoon traditionally lies on the knife side. Dessert spoons and forks are placed at the head of the plate with the fork handle facing the left and the spoon handle to the right. If there is cheese, the cutlery is placed the same as the dessert cutlery with the spoon being replaced with a dessert knife.<br />
  76. 76. Setting the Table<br />
  77. 77. Setting Glasses<br />The glass which accompanies the main course (the leading glass) is placed directly above the dinner knife.  Glasses which accompany courses before the main dish are set before the leading glass and glasses which accompany a course after the main dish are set behind the leading glass.<br />            This order is important as it ensures the guest has unrestricted access to the glassware for each course.  Glasses should be removed after each course, apart from the water glasses which should be placed in line with the first course glasses. No more than four glasses should be placed on the table. <br />
  78. 78. Accessories<br />Accessories provide the ideal finishing touch to a table: adding some fresh flowers, candles and placing cards. Creating an elegant table setting is easy and Keeping an eye out for attractive fabrics which could be made up into simple table mats and napkins.<br />
  79. 79. Conclusion <br />During the course I have acknowledge about the following ceitreia<br /><ul><li> the food and bevereges of a hotel
  80. 80. The flight catering process</li></ul>Types of alcoholic drings<br />
  81. 81. Bibliography<br />www.ehow.com <br /> www.ask.com<br />
  82. 82. Thank you<br />

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