1. Assignment :
UNIT 8 , HOTEL MANAGEMENT –
Food & Beverage Operations

2. Introduction
This assignment is prepared according to instruction &
guidelines of our Hotel Management Faculty Mrs.
Shefali Bhardwaj on the Food and Beverage operation of
Hotels.
Submitted by - NITESH CHANDEL
Submitted to - Mrs. Shefali Bhardwaj
Batch - F1
Session - May 2013 – April 2014
Assingnment - Hotel management –
F n B operations

3. Contents
Introduction
• Acknowledgement
• Pass task : LO1
• Pass task : LO2
• Pass task : LO3
• Biblography
• Pass task : LO4
• Merit task
• Distinction task

4. I want to show my gratitude
towards our faculty Mrs. Shefali
Bhardwaj who encourage us to
do such a creative and
interesting work. I also want to
thank my classmate for creating
such a working enviornment.
Acknowledgement

5. Pass task : LO1
Comparision between two restraunt outlets
• Baljees
• CCD –Gaindamull Hemraj

6. Comparision Chart
Point of Comparision Baljees CCd – Gaindamull Hemraj
1# Welcome Didn’t Greeted No verbal greet but smiled.
2# Food type Coffee, sweets & other Coffee & special snacks
3# Timings 10 hours a day 12 hours a day
4# Features Steward service Partly self service
5# Ambiance Lovely and alive Silent and little bit lazy
6# Meal Breakfast lunch & dinner Café and snacks only
7# Dress Code Formal & attractive Semi formal
8# Menu Ala carte Ala carte & Table de hote
9# Cutlery & Clintell A variety of glassware &
cutlery with full clintell
Very limited Glassware and
limited clintell of upper class.

7. Pass task : LO2

8. Table de hote cover
3
1
2 4
5
6 7
8
9
10
11
12
1 Side plate
2 fork for main
coarse
3 Dessert plate 8”
4 full plate 10”
5 café glass
6 juice glass
7 water goblet
8 dessert fork
9 cruiet set
10 Dessert spoon
11 Ap spoon
12 Knife for main
coarse

9. Pass Task: LO3
Flight kitchen events chart
Food Reception
Cold Storage Dry storage
Food Pre – preparation
Including thawing
Hot Kitchen
Blast Chillars
Chilled Storage
Chilled storage
Cold kitchen assembly
Tray assembly
Hot kitchen assembly
Tray assembly
Chilled storage
Dispatch
Loading the Aircraft

10. Various health and safety standards
which are strictly followed during the
process of flight catering…
• Chilling of food before loading in blast chillers
with in 4 hours from 60 c to 5c.
• Semi cooking before loading
• Trolleys are loaded with dry ice in order to
minimize the temprature rise in the aircraft

11. Biblography
• www.google.com search (pictures and
images)
• Hospitality-food and beverage module-6

12. Pass Task : LO4
Alcoholic & non alcoholic beverage
• Saint Julient-
a red wine with 11% alcoholic
contents produced in Medoc sub-district of
Bordeaux district of FRANCE.
• Café noir-
black coffee without milk or cream

13. Glasses used for …
• Saint Julient
• Café noir
Red wine glass
7 Oz
Coffee cup
Served 1or 2 Oz
As single shot or double shot

14. Accompainment & garnishes…
• Saint Julient- Served in red wine glass , show
the bottle to customer by holding it form
bottom in hand horizontally and then put in
glass either by measurement or directly into
glass by still holding it from bottom.
• Café noir- Served in single or double shot of
30 ml & 60 ml respectively in small coffee cup
in a tray.

15. Merit task