hospitality assignment

1. Hospitality -Assignments
Learner’s Name Kushalshah
Course Title aviaition
Assessor’s Name Varun sing
Internal Verifier Name Mr,Rahul
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 Date
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 chartand 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 :
Coffee shop
Timing:- 24 hrs coffee shop offering breakfast,lunch as well as buffet for dinner. Their midnight
biryanibuffet is a range among hyderabadifood lovers.
Ambience:- Theambience is very earthly with shades of brown and cream. Subtle lighting and
Framed pictures of nature and tulip adorn the peach-colored walls.you can see signaturepaintings
Fromvaikuntham, a renowned painter of yesteryears
Menu:- indian & non-vegetarian cuisine specialist. The menu offers mind blowing fare including
Homemade pasta & pizzas that are dressed with fresh herbs.

3. Hospitality -Assignments
Specialty Restaurant
Ambience:-This restauranthas a pleasant Environmentwith a open kitchen window.
Lighting:-Small& Powerfulspotlights with lanterns hanging fromthe roof.
Cuisine:- Itserves only authentic hyderabadicuisine like dum ki biryani, haleem etc.
Staff:- Staff is dressed in black and Gray sherwani.
Bidri(Marriott)
Question2. Preparea three coursetable 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-

4. Hospitality -Assignments
French cuisine
STARTER
Caviar
Main course
Poulet saute chasseur
Desert
Apple strudel
STARTER :
Caviar
Itis the roe of sturgeon fish, Usually found
In the caspian sea. The fresh roe is sieved to clear it of the
Skin and fat and then salted and packed. The best quality
Caviar is “Beluga”. it is of light grain and very light shadeof
Shiny black.
Maincourse :
Poulete Saute Chasseurmmr
Components :
 6 large Roma tomatoes
 2 tablespoon olive oil (divided)
 1 spring fresh thyme
 4 wholepeppercorns
 2 spring parsley
 1 spring tarragon
 1 bay leaf
 6 ounce piece of salt pork, cut into lardon strips
 1/4 cup butter
 1/2 pound raw mushrooms, sliced
 2 shallots, chopped fine
 2 clove garlic, chopped fine
 2 tablespoon(ish) brandy
 1 cup dry white wine
 2 cup veal stock
 2 teaspoon chopped parsley
 4 chicken legs, thigh & back attached

5. Hospitality -Assignments
Methodof cooking :
Cook at a low simmer for 40 to 45 minutes, then strain and skim off
Desert:
Apple Strudel
Components:
 1/4 cup unsalted butter,melted(55g)
 11/2 cups all-purpose flour,(200g)
 1 pinch of salt
 1/3 cup golden raisins,(50g)
 2 tablespoonrum
 4 medium apples
 1 tablespoonlemonjuice
 1/2 cup granulated sugar(100g)
 1/4 cup silver almonds, finely chopped(30g)
 1 tablespoonvanilla extra
Question 3. 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).Analyse the importance of various health and safety standards which
are strictly followed during the process. Share you findings below - not exceeding 10- 15
sentences.(PASS)
Ans.
Flow chart of a flight kitchen

6. Hospitality -Assignments
HACCP
Hazard Analysis Critical Control Points (HACCP) is an internationally recognized
method of identifying and managing food safety related risk and, when central to an active
food safety program,can provide your customers,the public, and regulatory agencies
assurance that a food safety program is well managed.
HACCP is a management system in which food safety is addressed
through the analysis and control of biological,chemical, and physical hazards from raw
material production,procurementand handling, to manufacturing, distribution and
consumptionof the finished product.
cross contamination

7. Hospitality -Assignments
Food temperature danger zone
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)
Ans
Alcoholic beverages
Whisky highball
 Ingredients:
1. Whisky - 2 parts
2. Ginger ale or soda water
3. Icecubes
4. Twist of lemon peel

8. Hospitality -Assignments
Method:
Pour the whisky into highball glass over pour the ice cubes. Top up with ginger ale, add
The twist of lemon peel, stir and serve.
Non - Alcoholic beverages
Italiancream soda
 Ingredients
1. 8 fluid ounces carbonated water
2. 3/4 fluid ounce passion fruit flavored syrup
3. 3/4 fluid ounce watermelon flavored syrup
4. 1 fluid ounce half - and cream
Direction :
Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon
And passion fruitflavored syrups, then float the half-and-half cream on top. Stir when ready to
Drink.

9. Hospitality -Assignments
Question 5. Choose any 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
Valentine`s Day Special
Valentine Decorating
Valentine`s day commemorates romantic love.
Those lucky enough to be in love on valantien`s day
Might find themselves at a romantic banquet. If you
Are thinking abouthosting

10. Hospitality -Assignments
RedCarpet
Announce the arrivals of each couple and havethem
Walk down a red carpet to their table. Havea
Professionaldeejay or speaker announcethe couples.
Roses
Top banquets tables with traditional
And beautiful live red roses.
Put one or two in a bud vaseor
Stand a dozen in the table`s center
In red, pink or peach
Candles
Add a touch of romance to banquet
Tables by adding ruby red candles.
Place them on crystalpillars of varying
Heights or use tapered candles.
Chocolate
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

11. Hospitality -Assignments
Hearts
Place heart among
Each table along
The center around
Surrounding centerpieces.
Food
The food itself can be romantic
Item that are traditionally romantic such as
Chocolate covered strawberries and would
Be nice touches.
Menu for a valentine`s party
On valentine`s day friends,family and
couples
Exchange gift like jewelry, cards, poetry and
Chocolate in appreciation of love and
Romance. People often incorporate food info
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

12. Hospitality -Assignments
Faux pink Champagne
 Ingredients
1. Combine 3/4 c.
2. Chilled sparkling apple cider, 3/4 c.
3. Chilled sparkling cherry-flavourmineralwater,and 1/2 c.
4. Chilled cranberry juice
Grilled Caesar Salad With avocado-caesar Dressing
 Ingredients
1. 1/4 cup grated Parmesan
2. 1/4 cup fresh lime juice
3. 1/2 cup extra-virgin olive oil
4. 1 teaspoon minced garlic
5. 1tablespoon minced canned chipotle chilled in adobo
6. 3 tablespoon vegetable oil
Pasta puttanesca with feta and spinach
 Ingredients
1. 2 tablespoon olive oil
2. 3cloves garlic, minced
3. 1 tablespoon red pepper flakes
4. 1 can wholetomatoes
5. 1/4 cup flat leaf parsley hopped
6. 1 dozen kalamata olives,pitted and chopped
7. 3tablespoon capers
8. 1/2 cup crumbled feta cheese
Valentine cookies
 Ingredients
1 cup unsalted butter
2 cups sugar
2 large eggs
2/3 cups all-purposeflour, plus more for dusting
1 teaspoon baking soda
1/4 teeaspoon salt

13. Hospitality -Assignments
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar
Petal dustin pink, orange,and violet tones
2/3 cup apricot or strawberry
Chocolate truffles
 Ingredients
Heavy cream 1/4 cup
Semi sweet chocolate chips 1 cup
Chocolate bar(chopped) 1/2(Any brand I used hersheys)
Vanilla essence 1/4 tbsp (optional)
Chocolate powder for dusting 1/2 cup
Roasted walnuts 1/2 cup
Dinner party planning
For a formal dinner, the courses genrally are as follows. Cold hors d`oeuvre, soup, warm
Hors d`oeuvre, fish, sorbet, main coursewith side dishes, cheeseor fruit, dessertand tea/coffee
With petit fours. Of cousenot every dinner party demands such formality therefore mostpeople
Cut the courses down to a starter.
Question6. 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
No dish should ever be repeated,however crustacean are an exception. Dessertshould be
light if the main courseis rich. Consider a balance of colors - all white food is boring, so the
emphasis should be in varying the colors of each cours, I willenwsuring the dishes complement
each other.
Place settings :
Oneof the firstimpressions 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.
Add to this color coordinated candles,a pretty posy of flowers .

14. Hospitality -Assignments
Setting the table
To get a clear idea of the spacerequired to put the dinner plate i will be using on
the table. The plate should be placed one thumb nail in fromthe edge of the table And I will Place
the sideplate to the left of the dinner plate with the bread knife on the right side of the plate, 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 placed on the right blades pointing inwards, forks on theleft, while the soup
spoon traditionally lies on the knife side. Dessertspoons and forks areplaced at the head of the
plate with the fork handle facing the left and the spoon handle to the right.
Setting glasses:
The glass which accompanies the main course(the leading glass) is placed directly above
the dinner knife. Glasses which accompany courses beforethe main dish are set beforethe leading
glass and glasses which accompany a courseafter the main dish are set behind the leading glass.
This order is important as it ensures the guest has unrestricted access to the glassware]
for each course. Glasses

15. Hospitality -Assignments
Thank you
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