Hospitality Food And Beverage Presentation

3. NAME : ANUP KUMAR SHARMA
BATCH : X2 ( AHTM )
CENTER : CAMAC STEET, KOLKATA
YEAR : 2018-2019
REF. ID : FIAT/KOL/18-19/1267
ASSESSOR NAME : MR. SUVAJIT
CHAKRAVARTY
MODULE : HOSPITALITY FOOD &
BEVERAGE
INTRODUCTION

4. This project is truly belongs to my
credit’s. Can be used free of charge.
Selling without prior written consent
prohibited. Obtain permission before
redistributing. In all cases this notice
must remain intact.

6. HOTEL
MANAGEMEN
T –
FOOD &
BEVERAGE

9. ACKNOWLEDGEMENT
At the very outset, am very much grateful to the god
almighty for his blessings showered upon me to
complete my assignment “ FOOD & BEVERAGE “ .
I thank to our hospitality faculty ‘Mr. SUVAJIT
CHAKRAVARTY for enough support.
Any attempt at any level cannot be completed
without the support and guidance of learned people.
I express my sincere gratitude to my faculty for
giving me this opportunity to present my
assignment.

11. TASK- 1
With the help of comparison chart and pictures
exhibit how different outlet meet the needs of
different types of guests. Present your finding with
a power point presentation.

12. PUB

13. Formally public house is a
licensed operation
specializing in the service
of various types of beers.
Sometimes a limited
choice of alcoholic
beverages may also be
served along with
assorted snacks or finger
foods. Operational only
permitted hours during the
day according to
government regulations.

16. BAR

17. A bar is a retail business
establishment that serves
alcoholic drinks beer, wine liquor
and cocktails for consumption in
the premises. It is a licensed
operation.

19. Bars provide stools or chairs that are
placed at tables or counters for their
patrons. Some bars have
entertainment on a stage. Such as a
live band, comedians, go-go dancers.
Bars which offer entertainment or live
music are often reffered to as music
bar or night clubs

21. Comparison between two layouts:-
PUB BAR
1. The menu includes filling meals,
and often even appetizers, salads,
soups and desserts.
2. Mostly a large selection of different
kinds of beers, some wines, and
cider.
3. Owners or managers are called
Publican or Landlord. Some pubs
owned by the brewery.
4. Pub is a short of public house
licensed to serve alcoholic
beverages and called so in
countries or establishments with a
British influence.
5. Generally between 18 to 21. But
since pubs also offer dinning
minors are often permitted if
accompanied by an adult.
1. Minimal menu, often just light
appetizers and/or pizza and wings.
2. A wide selection of liquor, cocktails,
mock tails. Includes beer and wine,
but not as wide a selection as in a
Pub.
3. Owners or managers are called
Bar manager.
4. Bar is an establishment licensed to
serve alcohol beverages and is
named after the counter or bar on
which drinks are served.
5. Anywhere between 18 and 21.
Minors are usually not allowed
entry.

25. TASK- 2
Prepare a three course table d’hote menu card 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. Layout an
d’hote cover setup for the menu planned and
demonstrate the service process of the meals.

26. TABL
E
D’HOT
E
Menu
Starter
Chicken Cutlet With Tomato Sauce
Cutlet made with fresh chicken and some fresh form
vegetables with sauce, sauce made with fresh form tomatoes.
Vegetable Fried Rice With Chilly Chicken
A tasty hot rice, fresh form vegetables served with hot and
spicy chilly chicken and garnished with vegetables like
eneumber, onion and earred.
Desserts
Banana Roasted Bars
Sweety roasted banana bars made fresh form banana.
TABLE D’HOTE

27. Method Of
Cooking:-
1. Chicken Cutlet & Tomato Soup, Baking & Boiling
Baking is cooking in an oven using dry heat
Boiling is cooking in a liquid, medium which is
boiling at a temperature at 100 degree celcius and abve.
2. Fried Rice & Chilly Chicken, Cooking
Cooking is a basically a chemical and physical
process. Cooking is a art and science. There are 3 type
of cooking.
1. Simple cooking
2. Medium cooking
3. High class cooking

28. Method Of Cooking :-
 Roasted Banana Bars, Roasting
 Roasting is a cooking method that
uses dry heat, whether an open flame,
oven, or heat source. There are two types
of Roasting namely.
 Spit Roasting
 Port Roasting

29. Table Setting :
Table setting are of two types :
1.Ala carte setting, It is kept in such a
way that simple setting.
2.Table d’ hote , It is kept or menu
which already set down.

32. TASK-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 fight.
Analyze the importance of various health and
safety standards which are strictly followed
during the process.

33. Introduction: Flight Kitchen
The first regular airplane passenger service
began in 1919 in Europe, between England and France,
and food has been served on aircraft since the outset of
this operation. Initially the service included sandwiches,
tea, and coffee, but in mid 1930s hot meals began to be
served.
Flight catering must be done very hygienic
mainly because maintaining good travelling for the
passengers.

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

36. 5. Frozen meals may be carried if an aircraft is using
food from its homeland during the return. In general,
there is a growing trend in preparing frozen meals for
aircraft.
6. Economical and production considerations as well as
hygienic reason favor frozen meals.
7. Using frozen meals reduces the like hood of the
temperature reaching the critical limits within which the
bacterial growth may occur.
8. Flight kitchen normally use a cock chill system for the
preparation of cooked items. Cooked items are then
rapidly chilled in blast chillers according to the
“association of European Airlines” within 4 hours from
65c to 10c.
9. A cold kitchen is used for the preparation of snacks,
appetizers, salads, and desserts. Until portioning and
packing, all prepared items are kept making up the

39. FOOD HANDLING ON AIRCRAFT:
Food storage and preparation for serving takes
place in aircraft galleys, which mostly have very
limited space and equipment for this purpose. In
common with any kitchen, a galley has to provide
the following ; cold storage area, regeneration
ovens, water boilers and beverage machines and
the storage of waste products. On narrow-
bodied aircraft , the meals are kept chilled by
using dry ice located within the trolley. Wide body
aircraft used for long- haul flights are today
usually equipped with refrigerators or chiller units
for trolleys chilled and frozen meals served hot
must be re- heated.

41. Hotel Kitchen Floor Plan

44. HACCP
Hazard Analysis
And Critical Control

47. BENEFITS
• Improved food safety
• Increasing marketing access
• Enhanced process control

48. METHODS OF HACCP

49. SEQUENCE OF 12 STEPS HACCP
1. Assemble HACCP team
2. Describe product
3. Identity intended use
4. Construct process flow and
plant schematic
5. On site verification of flow
and schematic
6. List hazards associated with
each process step

50. . Apply HACCP decision tree to determine
CCP’s
(Principle #2)
8. Establish critical limits (Principle #3)
9. Establish monitoring procedures (Principle
#4)
10. Establish deviation procedures (Principle
#5)
11. Establish verification procedures
(Principle #6)
12. Establish record
keeping/documentation for principles 1
- 6 (Principle #7)

51. CRITICAL CONTROL POINT (CCP)
• A Critical Control Point (CCP) is an identifiable point
in the
production chain where a hazard may occur
• Action is taken to prevent the hazard from occurring
• A CCP can be used to control more than one hazard –
refrigeration storage CCP
• Pathogenic bacteria can be killed during cooking
• parasites can be killed by freezing

52. TASK - 4
Demonstrate your knowledge of the service
standards for any one alcoholic beverage and
one non- alcoholic beverage by drawing the
correct glass ware in which it should be
served and writing down stepwise the right
method of serving these beverages along with
accompaniment and garnishes.

53. •ALCOHOLIC BEVERAGE – WINE

54. HISTORY
• Wine has been around over 5,000 years, the first
mention of wine in history is in the bible with Noah
• In Medieval Europe the Christian church became
a staunch supporter of wine
• Because it was necessary to celebration of
catholic mass
• Two classic methods of wine one is white and
another
is red wine

55. RED WINE MAKING PROCESS
• Grapes are harvested in the fall
• Grapes are crushed ,stems are removed
• Crushed grapes ,juice ,skins and seeds are put into a
tank
• Yeast is added
• Grapes go through fermentation(this is where red
wine gets its color and tannin)
• Cap of skins are pushed down or pumped over

57. • When fermentation is complete ,wine is
pressed off the skins
• Wine is pumped into barrels to age
• Wine is periodically racked
• Wine is blended
• Wine is fined and filtered
• Wine is bottled
• Wine temperature is 16Degree C - 18 Degree C

58. CRUSHING OF GRAPES
STEM REMOVER CRUSHER

59. • Fermentation is a furious chemical reaction during which
carbon di -oxide gas and heat are thrown off.
• The yeast begins to convert the grapes sugar into alcohol,
carbon di -oxide bubbles up from the mass and pushes the
skin to the surface.
• The skins contains the wine’s color tannin as well
hascompound that become aromas and flavors.
• Once the sugar has become alcohol, the wine considered dry
and then is pressed.
THE FERMENTATION PROCESS

60. FERMENTATION PROCESS
THE CAP PUNCH DOWN

61. BLENDING & FINING
• Blending is when a winemaker will take multiple
batches of wine and blend them together to get
desired taste, before bottling
• Fining agents are used during winemaking to remove
tannins reduce astringency, and remove microscopic
particles that cloud the wines
• Gallatin has been used in wine making for centuries
and is recognized as a traditional method for wine
fining or clarifying
• It is also the most commonly used agent to reduce
tannin content

62. BLENDING & FINING
FININGBLENDING

63. TYPES OF WINE
• Red Wine
• White Wine
• Rose Wine
• Sparkling Wine
• Fortified Wine
• Dessert Wine

64. •Rose Wine

65. •Red Wine

66. •Sparkling Wine

67. BRAND NAMES OF WINE
• Gallo
• Concha Y Toro
• Yellow Tail
• Robert Mondari
• Hardys
• Beringer
• Sutter Home
• Blossom Hill
• Lindeman’s
• Jaxob’s Creek

68. WINE MANUFACTURING COUNTRIES
• France
• Italy
• Spain
• United States
• China
• Argentina
• Australia
• Portugal
• Brazil
• Japan
• Switzerland
• New Zealand
• Greece
• Russia
• South Africa
• Germany

69. PROCEDURE FOR SERVING WINE

71. PROCEDURE FOR SERVING WINE
• Bottle is presented to the host
• After approval , it is taken at the sideboard far from where
the host is seating
• Foil to be removed completely from the neck
• Bottom edge to be sliced off by turning head around the
neck
• Open the bottle using corkscrew
• Neck to be wiped with clean cloth to remove residue

72. • Cork to be taken off neatly
• Wine is decanted in a decorative container to
breathe & to remove residues
• A small amount is poured onto host’s glass to
approve
• After approval it is poured clockwise with the
Ladies first & Host last
• Wine to be poured in the centre of the glass
• All the glasses to be filled till half way mark

73. NON ALCOHOLIC
BEVERAGE
TEA

75. MANUFACTURING PROCESS OF TE
• Tea is picked during the “flush” or growth
phases of the tea bush. in India these growth
period occurs during December and January
• But It is all year round in Sri Lanka, april
onwards is the best period for the china Teas
• For good quality tea only the bud and top two
youngest leaves are picked
• They Are 4 Step Process

76. PLUCKING :
• It is a process of harvesting and collecting tea leaves
• Before the tea plucking we have to maintain foliage &
tipping
• Each tea bush is plucked every 6- 8 days depending on
the seasons
• Plucking begins in march and closes by early December
• The cold winter months of December to February are
a period of dormancy
• Each kilogram of fine tea consist more than 20,000
individually hand plucked shoots

77. PLUCKING :

78. WITHERING :
• The Primary aims of withering are to reduce the
moisture content of the leaf and to soften it.
• The tea leaves are spread out on a large tray of
wire mesh, and hot air blowers are used to heat
the leaf and drive out moisture
• Withering duration is dependent on temperature
and
humidity and could range from 18 to 24 hours
• At this point the leaf has become limp and
turned into a darker shade of green

79. WITHERING

80. ROLLING :
• It is a process where rollers are used to
rupture the cell walls of the withered
leaves for oxidation of the poly phenols in
the presence of oxygen from air
• There are two methods used by
manufactures :
• 1.Orthodox
2.CTC

81. Top tea manufacturing
country:-
1.India
2.China
3.Sri-Lanka
4.Kenya
5.Turkey

82. Criteria
Covered
Merit

83. TASK- 5
CRITERIA
COVERED
MERIT

84. THEME-
DIWALI

85. THREE COURSE MENU
First course Vegetable cutlet
( potatoes, onions & paneer cheese
deep fried in black – bean batter )
Second course Navaratan korma
( fresh mushroom and mixed
vegetable served with boiled rice )
Rumali Roti
( With salad, pickles & papad )
Third course Shahi tukda
( Bread with Reduced Milk )

86. AMBIENCE
1. Festival of light- The restaurant will have vibrant Diwali celebrations, including
traditional light displays, floating lanterns and colorful Diwali decorations.
2. Music and Dance- As well as light and decoration, a full programme of
performance will feature at restaurant, including a mixture of traditional and
contemporary music and dance from various dance academies.
3. Special Activities- There will be a number of special activities for both kids
and families to take part in this year, with a chance to learn to dance the
garba, a traditional circular dance. Kids can get crafty with a special activity
corner.
4. Prayer for Peace- Prayer for peace and other special messages will be
shared by crowds present at the event. The day will finish with thousands of
lamps being lit all over the restaurant, as the light symbolizes the arrival of
Lord Rama as he liberates Queen Sita and quashes the evil Ravana.

87. CUTLERY
1. DINNER SPOON
2. DINNER FORK
3. DESSERT SPOON
4. DESSERT FORK

88. CROCKERY
1. DINNER PLATE
2. CHEESE PLATE
3. SALAD BOWL
4. CRUET SET
5. FLOWER VASE

89. GLASSWARE
LINENWATER
GOBLET/GLASS
SERVIETTE/TABLE
NAPKIN

90. TASK-5
CRITERIA
COVERED- D

91. CASE STUDY
We have a group of 10 people staying with us
who are on continental meal plan. In a hotel, we
have a 20 cover restaurant where we serve
breakfast apart from room service. We need to
organize breakfast for these group keeping in
mind that we will have other guest coming to our
restaurant besides this group. Come up with
alternatives such that this group is served
breakfast and our other guests are not made to
wait for a table.

92. SOLUTION FOR CASE STUDY
Alternatives that can help in serving the group
without making other guests to wait for a table
are as follows:
1.We can have buffet type of menu.
2.We can call and ask the guests in our hotel
whether they would like the breakfast in their
rooms.
3.We can also have terrace or garden restaurant.
4.We can also arrange breakfast in banquet
halls.
5.We can also arrange leisure activities.

93. MOCK- TAIL
Create a mock tail to suit the
occasion and write down the
recipe along with
accompaniments and garnish and
draw the glass in which you would
serve the same.

95. SWEET SUNRISE- RECIPE
Ingredients:
1. Orange juice
2. Grenadine
3. Orange slice for garnish
Preparation:
1. Fill a high ball glass with ice and
orange juice.
2. Slowly pour grenadine over the juice,
it will sink to the bottom and slowly
rise to the top as you drink.

96. CONCLUSION
The assignment was a very great source of
knowledge for me. From the assignment, I come to
know about various outlets. I also learnt how make
menu card, table layout, Classical menu and flight
kitchen. I got to know, advantages and disadvantages
of two cooking methods and how an alcoholic and
non- alcoholic beverage is made and served . I was
also able to give solution to a unusual circumstances.
So, I can conclude that the assignment was a great
learning experience for me which will definitely help in
years to come.

97. Bibliography
All the information's are taken
from-
www.google.com
www.amazon.org
www.safari.org

99. THANKYOU