This document is a project report submitted by Ganesh Kumar Mallick for their Frankfinn Diploma in Aviation, Hospitality and Travel Management. The report covers various learning outcomes related to the hospitality industry including a restaurant survey, menu design, flight kitchen operations, and alcoholic and non-alcoholic beverages. It provides details on popular beverages like tea, rum and discusses their production processes. The conclusion expresses gratitude to the faculty member for helping learn about this sector.

1. • NAME:- GANESH KUMAR MALLICK
• COURSE TITLE:- FRANKFINN DIPLOMA IN AVIATION,
HOSPITALITY AND TRAVEL MANAGEMENT.
• BATCH CODE-: Z2
• ASSESSOR NAME:- MR. ROHAN DEY
• CENTRE NAME:- FRANKFINN INSTITUTE OF
AIRHOSTESS TRAINING
• SESSION:- 2016-2017

2.  ACKNOWLEDGEMENT
 INTRODUCTION
 LO-1 RESTAURANT SURVEY
 LO-2 MENU CARD PRESENTATION
 LO-3 FLIGHT KITCHEN
 LO-4 ALCOHOLIC & NON-ALCOHOLIC
BEVERAGE
 CONCLUSION
 BIBLIOGRAPHY

3. This project is related to Hospitality industry. I
would like to thank my Hospitality faculty MR.
ROHAN DEY, who gave me opportunity to do
this assignment. I learnt so much about Food
and Beverage.
And also I am thankful to my friends and my
family who helped me a lot to do this project.

4. Food and Beverage department occupies an
integral place in any hotel industry which plays a
vital role in the profitable of the hotel business by
providing varieties of prepare F&B in the
hospitable manner to the house & outside guest.

6. Smoked salmon
served with garlic
bread and topped with
fresh cucumber.
STARTERS

7. Grilled fresh tuna with
tomatoes, hard boiled
egg and fresh green
vegetables.
STARTERS

8. A North African stew
of spiced (slow
cooked) tender lamb
and served with hot
cooked couscous.
MAIN
COURSE

9. Moist and juicy pan-
seared salmon with
teriyaki sauce and stir
fried vegetables.
MAIN
COURSE

10. Chocolate sponge
cake sandwich with
whipped cream and
cherries.
DESSERT

11. Pastry shell with a
lemon flavored filling.
DESSERT

14. Flight catering means
providing food and beverages
on board.
The first regular airline
passenger service began in
1919 in Europe and the initial
service included sandwiches,
tea and coffee but in the mid
1930 hot meal began to be
served.
The huge increase in air traffic
had created the need for mass
catering which varied from
small kitchen to large catering
of around 25000 meals per day
during peak season.

16.  The receiving bags are thoroughly cleaned after reception of
each raw material.
 All goods are checked &weighed and stored in their appropriate
storage areas with tags.
 FIFO is a unique method which is followed to ensure the earlier
stocks are utilized first.
 The staff adheres strict rules of hygiene from receiving to
dispatch.
 The food are stored in cold storages ready to be packed.
 All setup trolleys are checked &sealed by the airline staff prior
being sent to the flights.
 The security check is done with the staffs and vehicles going
out the premises.
 The quality control lab conduct random sampling of all
incoming supplies.

19. Alcohol is a mobile, volatile fluid obtained
by fermentation of a sugar containing liquid.
Its strength can be further increased by
distillation.
In general alcohol is a family of organic
chemical compounds, methyl alcohol and
ethyl alcohol are the main in this family.
As per the Indian standard alcoholic drinks
are those drinks, which contained alcohol
from 0.5% to 42.8% v/v alcohol and as world
standard the range of alcohol is 0.5% to
95% v/v.

20. RUM

21. Rum is made out from the
distillation of sugarcane
juice or from the byproducts
of sugarcane juice.
It is successfully produced
around the world, specially
in sugarcane producing
countries such as India,
Jamaica, Thailand, etc.
Rum may be both dark and
white, depending on the
ageing.
Both varieties may be drunk
as a straight drink mixed
with soda, water or cola.
Rum is also successfully
made into a variety of
cocktails.

24. Most rum produced is made from molasses.
Within the Caribbean, much of this molasses
is from Brazil.
Yeast and water are added to the base
ingredient to start the fermentation process.
While some rum producers allow wild yeast
to perform the fermentation, most of use
specific strains of yeast to help provide a
consistent taste and predictable
fermentation time. Dunder, the yeast rich
foam from previous fermentation.

25. As with all other aspects
of rum production, there
is no std. method used
for distillation. While
some producers work in
batches using pot stills,
most rum production is
done using column still
distillation. Pot still
output contains more
congeners than the
output from column stills
and thus producers a
fuller-tasting rum.

26. Many countries require that
rum be aged for at least one
yr. this aging is commonly
performed, in used bourbon
cask, but may also be
performed in stainless steel
tanks or other types of
wooden casks. The aging
process determines the
coloring of the rum. Rum that
is aged in oak casks become
dark whereas, rum aged in
stainless steel tanks remain
virtually colorless.

27. 1. OLD MONK
2. BACARDI
3. KILO KAT
4. MAXIMO
5. CHRISTAIN
BROTHERS
6. MALIBU
7. EL DORADO
8. RON BARCELO
9. KRAKEN
10. PYRAT

28. ROCKGLASS
OROLD
FASHION

29.  Best mixer of
rum is cola, soda
or water.
 Serve in an old
fashion glass.

30. A non alcoholic
beverage may be
defined as a portable
beverage that may
satisfy any or all of the
following like :
Refreshing, Thirst
quenching, Appetite
enhancing, Nourishing,
Stimulating etc.

31. TEA

32. According to Chinese
legend tea was discovered
5000 years ago. It was
discovered by an emperor
named Shennong who was
an expert in agriculture and
medicine. He always used
to drink boiled water. Once
when he asked his servant
to boil water for drinking,
some tea leaves accidently
fell in the water. When he
tasted the drink he felt
extremely refreshed. This is
how the stimulating drink
was introduced and is now
a part of daily routine
around the world.

34. The purpose of withering is to
reduce the moisture content in
the leaves and to allow the
flavor compounds to develop.
Freshly plucked leaves are laid
out in a series of troughs and
subjected to hot air forced
from underneath the troughs.
Fixing or “kill-green” is carried
out via steaming, pan firing,
baking or with the use of
heated tumblers. This
procedure is carried out for
green teas and yellow teas.

35. Oxidation results in the
browning of the leaves and
intensification of their flavor
compounds. Due to
oxidation, the leaves undergo
a complete transformation
and exhibit an aroma and
taste. Rolling involves
shaping the processed leaves
into a right form. The more
tightly rolled the leaves, the
longer they will retain their
freshness.

36. Drying enhances a tea’s
flavor and ensures its
long shelf-life. Some
teas are subjected to
aging and fermentation
to make them more
portable.

37. 1. LIPTON
2. TETLEY
3. DILMAH
4. TIM HORTONS
5. TEN FU TEA
6. BETJEMAN &
BARTON
7. LYONS TEA
8. ARGO TEA

39. I have learnt a lot from Hospitality classes and I am
sure that it will help me in my present and future
life. Lack of good personality and aspiring too high
to get a job in hotel industry is a futile one. So,
once again I want to thank my faculty MR. ROHAN
DEY for helping me to earn the requisite
knowledge in this sector and other allied matters.

40.  https://en.m.wikipedia.org>wiki>listofteacompan
ies/
 https://www.teabox.com
 https://en.m.wikipedia.org>wiki>listofrum
 https://www.pepperfry.com/kitchen
 https://en.m.wikipedia.org>wiki>rum
 https://www.thewhiskeyexchange.com