frankfinn assignment of food and beverages (hospitality)

7.  Task-1 (LO1)- Know how to provide effective food and beverage operations.
 Task-2 (LO2)- Explore and define a range of menu courses- types and services.
 Task-3 ( LO3)- Investigate the provision of food and catering for flight kitchen
 operations.
 Task-4 ( LO4)- Demonstrate the techniques for the preparation and services of
beverage.
 Conclusion
 Bibliography

8. LO1:-
know how to provide effective
food and beverage operations

10. Indore Marriott Hotel
Luxury hotel with 2 restaurants and free valet parking
Along with 2 restaurants, this hotel has an outdoor pool and a fitness centre.
Free WiFi in public areas and free valet parking are also provided.
Additionally, a bar/lounge, a poolside bar and a coffee shop/café are on-site.
All 218 rooms feature thoughtful touches such as minibars (stocked with
some free items) and pillow menus, plus free WiFi, free wired Internet and
LED TVs with cable channels. Other amenities available to guests include
separate sitting areas, 24-hour room service and fridges.
NEAR BY:-
Brilliant Convention Centre - 18 min walk
Bombay Hospital - 9 min drive
Holkar Stadium - 17 min drive
Pipliyapala Regional Park Indore - 17 min
drive.
Getting around:- Indore White Church - 18
min drive
Getting around
Indore (IDR-Devi Ahilyabai Holkar Intl.) - 24
min drive

11. Indore Marriott Hotel offers 218 forms of air-conditioned accommodation which are
accessible via exterior corridors, and features minibars (stocked with some free items) and
a safe. This accommodation offers separate sitting areas. Beds feature Egyptian cotton
sheets. A pillow menu is available. 49-inch LED televisions come with premium cable
channels and pay-per-view films. Bathrooms include a shower, a complimentary bathrobe,
complimentary slippers and complimentary toiletries.
Guests can surf the web using complimentary wired and wireless Internet access. Business-
friendly amenities include desks, complimentary newspapers and telephones. Additionally,
rooms include a hairdryer and an iron/ironing board. A nightly turndown service is provided
and housekeeping is offered on a daily basis.
Indore Marriott Hotel features an outdoor pool and a fitness centre. Dining is available at
one of the hotel's 2 restaurants, and guests can grab a coffee at the coffee shop/café.
Guests can unwind with a drink at one of the hotel's bars, which include A poolside bar and A
bar/lounge. A computer station is located on-site and wireless Internet access is
complimentary.
This 5-star property offers access to a business centre. Event facilities measuring 39385
square feet (3659 square metres) include conference rooms. This luxury hotel also offers a
free kid's club, tour or ticket assistance and multilingual staff. For a surcharge, the property
provides an airport shuttle (available 24 hours), a train station pick-up service and a train
station drop-off service. On-site self-parking and valet parking are complimentary.
Indore Marriott Hotel has designated areas for smoking.
Recreational amenities at the hotel include an outdoor pool and a fitness centre.

13. It is fine dining outlets where a guest can get full meal
services and it operates only for lunch and dinner
services. There are two categories of Restaurants
namely specialty Restaurant serves only one type of
cuisine, whereas a multi-cuisine Restaurants more
than one type of cuisine. The ambience and decor of a
restaurant is formal and the lighting is dim; music is
either recorded or there is a live band. The menu
offered is usually ` a la carte’ and the service is silver
service’ or ‘Platter to Plate Service’ . Alcohol may or
may not be served in restaurant.
Restaurants:

14. Restaurant interior

16. As compared to a restaurant the coffee shop
offers informal dinning. The atmosphere is
bright and airy with soft recorded music
being played. Light food are offered like
starters, snacks, fast foods pastries etc. all
varieties of non alcoholic beverages are
served here. Alcoholic beverage are generally
not served in a coffee shop, though beer and
wine may be available in some.
 The menu offered is usually ‘ a la carte’
and the service is American services’ or pre
plated services’ in a hotel,
 A coffee shop operates twenty-four hours
a day

17. Coffee shop interior

19. Compression
between
Timing : 12:00 noon to 11:30 PM in the night 24 hours a day
Food type Indian:
cuisine
Feature: Business dining , party booking party booking
Meal type : lunch and dinner brunch
Dress code : formal dress code casual
Ambience
décor:
Formal and lighting is dim music
Is recorded either live band
Bright and airy with soft
recorded music being played
Restaurants Coffee shop
Light food like starter snacks Fast food

20. LO2:-
Explore and define a range of
menu courses- types and services

22. Stir Fried Chili
Chicken.
Oreo Cupcakes
Dessert:
Main course:
Starter:
MENU CARD
Punjabi Chicken Cu

23. Stir Fried Chilli Chicken

24. Ingredients Of Stir Fried Chilli
Chicken:-
• 2-3 Tbsp oil
• 4 garlic cloves, chopped
• 3-4 red and green chillies,
chopped
• 1 cup chicken (cut into bite sized
uniform pieces)
• 2 tsp chilli sauce
• 4 tsp tomato puree
• A dash of soy sauce
• 1 tsp sugar
• 7-8 basil leaves1

25. How to Make Stir Fried Chilli Chicken
•In a pan add oil. Add chopped garlic, chillies. Saute.
•Add the chopped chicken and let it cook for a minute. Coat the
chicken with all the garlic and chillies. Add a little salt in that.
Toss.
•Once the chicken is almost cooked add chilli sauce, tomato
puree, soy sauce and sugar. Cook till the sauce starts to reduce.
•Add basil. Stir.
•Serve.
Key Ingredients
oil, garlic cloves, red and green chillies, chicken (cut into bite
sized uniform pieces), chilli sauce, tomato puree, sugar, basil
leaves

26. PUNJABI CHICKEN CURRY
MAIN COURSE

27. • chicken breasts ,bone in or boneless -
1 to 1 ½ tbs , cubed
• Oil 1tsp
• 1 Red onion ,chopped
• 1 tsp Crushed ginger
• 1 tsp crushed garlic
• Thai green chillies ,split lengthwise -3
• 1/2 tsp turmeric powder
• 1 ½ tsp red chilli powder
• 2 tsp Punjabi garam masala
• Tomatoes -2 ,chopped
• Salt to taste
• Cilantro ,chopped 2 tsp , for garnish
INGREDIENTS:-

28. Heat the oil in a dep pan . Add onion , green chillies
,ginger and garlic to the oil and fry till the onions turn
golden brown .
Add turmeric powder ,red chilli powder and the
Punjabi garam masala and stir well .
Add tomatoes and let it cook till the oil rises above it .
Add chicken pieces . Add a little bit of water.
Add salt and keep stirring every once in a while till the
chicken is cooked well and have a thick sauce of
tomatoes ,onions and the spices .
Garnish with cilantro and serve hot with chapatis and
rice's .
MAIN COURSE DESCRIPTION

30. Ingredients;
•2/3 cup butter, softened
•1-3/4 cups sugar
•2 large eggs, room temperature
•1-1/2 teaspoons vanilla extract
•2-1/2 cups all-purpose flour
•2-1/2 teaspoons baking powder
•1/2 teaspoon salt
•1-1/4 cups 2% milk
•2 cups coarsely crushed Oreo cookies
•FROSTING;
•1 cup butter, softened
•3 cups confectioners' sugar
•2 tablespoons 2% milk
•1 teaspoon vanilla extract
•1-1/2 cups finely crushed Oreo cookie
crumbs
•24 mini Oreo cookies

31. Directions:-
•Preheat oven to 350°. Line 24 muffin cups with paper liners.
•In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat
in vanilla. In another bowl, whisk flour, baking powder and salt;
add to creamed mixture alternately with milk, beating well after
each addition. Fold in crushed cookies.
•Fill prepared cups three-fourths full. Bake 20-22 minutes or
until a toothpick inserted in center comes out clean. Cool in
pans 10 minutes before removing to wire racks to cool
completely.
•In a large bowl, combine butter, confectioners' sugar, milk and
vanilla; beat until smooth. Fold in cookie crumbs. Pipe or
spread frosting over cupcakes. If desired, sprinkle with
additional cookie crumbs and garnish with mini Oreo cookies.
Nutrition Facts
1 cupcake: 411 calories, 19g fat (10g saturated fat), 51mg
cholesterol, 346mg sodium, 58g carbohydrate (40g sugars, 2g
fiber), 4g protein.

32. LO3:-
Investigate the provision of food and catering
for flight kitchen operations

33. Flights kitchen operations is a typical form of mass
catering , but has some unique features distinct from food
preparation in restaurants and hotels . The time
difference between the food production in a flight kitchen
and finally serving it on a board an aircraft with limited
kitchen facilities ,makes flight catering high - risk food
preparation operation .the complexity of the production
procedures in the flight kitchen also increases with the
type of food preparation .major factor affecting the
hygienic quality of food are the size of the operation , the
complexity of the in-flight service , the no. of airlines
catered for , the no. of flights serviced during the day and
the duration of the flights to be served .
FLIGHT KITCHEN

35. Menu planning :- Menu planning is
carried out by a qualified and
experienced team if chefs in the flights
kitchen ,who work in coordination with
the airlines officials and prepare and
present menus that meets with all the
specification and requirements of the
airline. All the elements critical to
effective menu planning such as
standard portion size ,costing,
availability of ingredients ,presentation
and Varity in taste and food group
combinations are carefully considered so
that the final menu proposal brings out a
truly satisfying.

36. Ordering of raw material :-
• Depending on the menu
requirements and weights
specifications determined by the
airline ,orders for raw materials like
vegetables ,fruits ,boneless meat etc.
are placed with reputed food suppliers
,the standards for the quality of the
raw materials are also determined
with the suppliers.

37. Food reception area:-
All raw materials (perishable and
non perishable) ordered by the
flight kitchen ,are delivered by the
suppliers , at the food reception
area or receiving bay .this is the
first stage of quality control ,where
all the raw materials are checked
for quality and weight specification
. The food items are then sent to
dry storage or chilled storage
accordingly.

38. Dry storage:-
All dry provisions like cereals ,
pulses ,tera packed products
,paper products like napkins and
towels ,bottled products like
sauces ,canned products etc. are
stored here .the temperature and
ventilation should be proper in
order to minimize contamination .

39. Cold storage :- All the
perishable item like fish , chicken
,meat , fruits, vegetables and
ready to cook foods like French
fries ,pastry ,dough etc. are
storage here .the temperature in
the walk –in freezer section must
be steadily maintained at -180
degree c so that the salmonella
bacteria don’t get a suitable
medium to propagate .the
temperature of the walk in
refrigerated section should be
maintained between 1.7degree c
and 3.3 degree c ,so that fruits
and vegetables retain their
freshness.

40. Food pre-preparation
area :-
. 8 hours before flight 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

41. Hot kitchen :-
Hot meals and snakes are
prepared here. Bakery
products like bread and cakes
are also made inn a section of
the hot kitchen .the food is
then cooled, portioned,
packed and labelled with the
flight and meal details. It is
then sent either to the blast
chiller or chilled storage as
required. Quality control
checks are done for weight
specifications and bacterial
count.

42. Cold kitchen :-
All cold snacks like sandwich
and cold foods like salad and
desserts are prepared here.
The food is then portioned
packed and labelled with
flights and meal details .it is
then sent to the chilled storage
and kept their until required .

43. Blast chillers
:- Only food for the
return service on
short –haul flights
and for the 2nd
service on long haul
flights are sent to
the blast chillers and
then on the chilled
storage, till required.

44. Chilled storage:- All food
from the hot and cold kitchens
once packed and labelled, is
then sent to chilled storage
and is kept in chilled storage,
flight wise, till required .each
kitchen has their respective
chilled storage area.

45. Assembly:- 4 hours before
flight departure, and as per
the flight requirements all
the food items , beverages
and equipment come from
the various storage areas, to
assemble . Here, flight wise ,
the tray setups are done,
the meal carts are lode ,bar
requirements are organised
and all other catering
requirements are readied
.they are then sent to chilled
storage ,till required for
dispatch

46. Chilled storage:-
All flights
requirements
regarding catering
uplift are kept in
chilled storage till the
time for despatch to
the respective flights.

47. Dispatch :-
2 hours before the scheduled flight departure timings , the
despatch section accordingly loads all the flights catering
requirement on to high loader . The loading tax place at the
loading bay .the high loaders are docked at the loading bay,
which is attached to the despatch section

48. Flight loading :- The
high loaders move from
the loading bay and go the
specified aircraft .the high
loaders lock on to the
aircraft doors and the
aircraft galleys are then
loaded .the no. of hi-
loaders sent, are 1 per
galley . loading of all the
galleys takes places
simultaneously.

49. LO4:-
Demonstrate the techniques for the
preparations and services of beverages

50. ALCOHOLIC BEVERAGES

53. How to serve
Red wine?
• Bottle is presented to the host
• After approval, it is taken at the sideboard far from where the guest is sitting.
• Foil to be remove completely from the neck. Bottom edge to be sliced off by
turning hand around the neck. Open the bottle using the corkscrew
• Neck to be wiped with the clean cloth to remove residue.
• Cork to be taken off neatly.
• Wine is decanted in a decorative container to breathe and to remove residues.
• A small amount is poured on to a host’s glass to approve.
• After approval is poured clockwise with the ladies first and host last, Ice cubes
put into the glass at the table , as required by the guest

54. Non-Alcoholic Beverages
A cappuccino is similar to latte . However
the key difference between a latte and
cappuccino is that a cappuccino has more
foam and chocolate placed on top of the
drink . Further a cappuccino is made in
cup rather than a tumbler glass . it is
traditionally prepared with double
espresso and steamed milk foam.
Cappuccino was traditionally a taste
largely appreciated in Europe ,Australia ,
south America and some of North America
.

56.  Tap the base of the pitcher firmly on the
counter top to the compress foam.
 Prepare an espresso in a cappuccino cup.
Pour the formed milk directly into the cup.
How to serve cappuccino ?

58.  Frankfinn Hospitality Book
 WWW.Google.com
 http:/WWW.thehospitailtyinfo.com/en/
 http:/WWWtherestaurantinfo.com/en/