The document discusses planning and preparations for a formal dinner party, including: - Sending invitations at least two weeks in advance with all necessary details. - Planning a menu with a variety of courses that complement each other in color and flavor. - Creating an attractive table setting with coordinating colors, candles, flowers and condiments. - Properly placing dishes, cutlery and glasses according to formal place setting etiquette.

3. Assessor : Mrs PALLAVI REGE

4. Batch : I4

5. Course : AVITION,HOSPITALITY, TRAVEL MANAGEMENT

7. CONTENTS Task-1(Lo1) Task-2(Lo2) Task-3(Lo3) Task-4(Lo4)

8. Task-1

9. Marriott Hotel & Convention Centre

10. Marriott Hotel & Convention Centre Overlooking the Hussain Sagar Lake, Hyderabad Marriott Hotel traditional aesthetics to provide premium accommodation for the business and leisure traveler. Hyderabad Marriott hotel offers 293 rooms, including 11 suites, which are well appointed, ergonomically designed and Internet enabled. An ideal destination for conventions, luxury hotel in Hyderabad houses a Convention Centre with the latest AV and interpretation facilities apart from indoor and outdoor banquet spaces. Marriott luxury hotel offers an executive lounge where you may conduct business or enjoy the latest in gaming. Relax in swimming pool or simply revive your senses at Wellness Centre or Sky Gym.

14. Comparison Between

15. Task-2

16. French menu(Table d’hote) Hors d’oeuvres Potage Relevé Entremet and Dessert Cafe

18. French menu(Table d’hote) Hors d’oeuvres Pate de Foie Gras aux Truffes Boudin Noir aux Pommes Lotte a L'Imperatrice potage Soupe aux Chataignes Bouillabaisse Garbure

19. Relevé Aile de Raie aux Câpres - Pommes vapeur Filet Mignon aux Oignons - Gratin dauphinois Fricassée de Mer et sa Julienne de légumes Terrine de Saumon aux Epinards - Riz Spécial Entremet and Dessert Bavarois Ganache Petits Fours

20. Cafe Café Noisette Café au lait

21. Hors d’oeuvres

22. Pate de Foie Gras aux Truffes Cooking method(Bains-Marie) :- Electric bains-marie can also be wet, using either hot water or vapor, or steam, in the heating process. The open, bath-type bain-marie heats via a small, hot-water tub (or "bath"), and the vapour-type bain-marie heats with scalding-hot steam Ingredients * 1 large raw foie gras * 15g or 1/2 oc of salt per 500g or 1lb of foie gras* 1/2 glass of good quality cognac* don't be shy with the white pepper* 1 truffle washed and sliced very finely* 200g or 7 oz of pork fat

23. Lotte a L'Imperatrice Cooking method(Boiling):- Boiling is the cooking of foods in a liquid either at or brought to boiling point.Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items Ingredients * 2lb of fresh monkfish, * 1 litre of fish stock* 5 large eggs, beaten* 2 tablespoons of tomato puree* a little butter* small glass of Cognac* small handful of freshly chopped tarragon* pinch of cayenne pepper* salt and pepper to season

24. Potage

25. Soupe aux Chataignes Cooking time(Boiling):- Boiling is the cooking of foods in a liquid either at or brought to boiling point.Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items Ingredients *1 kg of chestnuts ready to cook with *whites of 4 leeks, washed and chopped 55g of butter * 2 turnips peeled and chopped * 1 potato peeled and chopped * 4 carrots peeled and chopped *3 tablespoons of crème fraiche * salt and pepper * croutons

26. Bouillabaisse cooking method(Boiling):- Boiling is the cooking of foods in a liquid either at or brought to boiling point.Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items Ingredients * 2.25kg or 5lb of mixed fish* 15 large tiger prawns* 2lb of mussels* 2 large onions* 6 cloves of garlic* 2 large leek * 5 large ripe tomatoes* 2 tablespoons of olive oil* 1 sprig of thyme, 1 sprig of fennel* 2 sachets of saffron* 1 tablespoon of grated orange rind * salt and pepper

28. Task-3

29. Flow chart of catering process Food reception cold storage dry storage food pre-preparation including thawing hot kitchen blast chillers Chilled storage chilled storage cold kitchen assembly hot kitchen assembly tray assembly tray assembly chilled storage Dispatch loading the aircraft

30. HACCP (Hazard Analysis Critical Control Points ) Haccp - means a prevention-based food safety system that identifies and monitors specific food safety hazards that can adversely affect the safety of food products.

31. Benefits: *improved food safety *increases marketing access *business liability protection *driver for continuous improvement *enhanced process control

33. Basic principles of HACCP Principle 1Conduct a hazardanalysis. Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible controlmeasures. Principle 2Determine the Critical Control Points (CCPs) A criticalcontrolpoint is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptablelevel. The determination of a CCP can be facilitated by the application of a decisiontree, such as the one given in Appendix IV

34. Principle 3Establish critical limits. Each control measure associated with a CCP must have an associated criticallimit which separates the acceptable from the unacceptable control parameter. Principle 4Establish a monitoring system Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3. Principle 5Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit.

35. Principle 6Establish procedures for verification to confirm the effectiveness of the HACCP plan. Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan. Principle 7Establish documentation concerning all procedures and records appropriate to these principles and their application

36. Task-4

37. Alcoholic Beverage

39. Wine Wine is an alcoholic beverage, made of fermented fruit juice, usually from grapes France has long set the standards for wines around the world. The wines from France's five greatest wine regions Bordeaux, Burgundy, Rhone, Loire, and Alsace

40. How to Make Black Grape Wine Take 1.kg grapes (washed and drained thoroughly) , ½kg sugar, ½kg bottle water, ½ tsp yeast Put all the above ingredients and squeeze the grapes well Keep it for 21 days in a jar tightly .Every day it needs to de stirred

41. After 21 days strain the liquid `using a muslin cloth Again store the liquid in the jar After 3 or 4 days siphon it in bottles preferably using filter paper

42. How to Serve Wine Properly Wine should always be poured towards the center of the glass, and you never fill the glass to the brim. In fact, always fill it only to a limit slightly lower than the widest area of the glass. This ensures that there is no spilling of wine when the guest swirls it.

43. 3. While pouring the wine, always cup the bottom of the bottle, and allow the neck of the bottle to rest in your forearm. 4. The label of the bottle should never face the inside of your hand. 5. Also as you finish pouring the wine, slightly tilt the bottle upwards, and rotate the bottle to prevent any dripping of wine.

44. Types of glasses

48. Refreshing

50. Ingredients:- *Watermelon, cubed 1/2 medium *Muskmelon, cubed 1/2 medium *Fresh orange juice 2 cups *Lemon juice 2 tablespoons *Ice cubes, crushed 12-16 *Powdered sugar 2 tablespoons

51. Different methods of cooking Frying :- Cook (food) in hot fat or oil, typically in a shallow pan Boiling :- Boiling Heat (a liquid) to the temperature at which it bubbles and turns to vapor

52. Task-5

54. Valentine Decorating Valentine's Day commemorates romantic love. Those lucky enough to be in love on Valentine's Day might find themselves at a romantic banquet. If you are thinking about hosting a Valentine's dinner, there are some decoration ideas you can use

55. Red Carpet Announce the arrivals of each couple and have them walk down a red carpet to their table. Have a professional deejay or speaker announce the couples.

56. Roses Top banquet tables with traditional and beautiful live red roses. Put one or two in a bud vase or stand a dozen in the table's center in red, pink or peach

57. Candles Add a touch of romance to banquet tables by adding ruby red candles. Place them on crystal pillars of varying heights or use tapered candles.

58. 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 trays.

59. Hearts Place heart pieces among each table along the center around surrounding centerpieces.

60. Food The food itself can be romantic. Items that are traditionally romantic such as chocolate covered strawberries and would be nice touches.

61. Menu for a Valentine's Party On Valentine's Day friends, family and couples exchange gifts like jewelry, cards, poetry and chocolate in appreciation of love and romance. People often incorporate food into 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, decorating the menu can add romance and elegance to the event.

64. Faux Pink Champagne Ingredients Combine 3/4 c. chilled sparkling apple cider, 3/4 c. chilled sparkling cherry-flavored mineral water, and 1/2 c. chilled cranberry juice cocktail; stir lightly. Pour into 2 champagne glasses.

65. Grilled Caesar Salad with Avocado-Caesar Dressing Ingredients 1/4 cup grated parmesan 1/2 cup extra-virgin olive oil 1/4 cup fresh lime juice 1 teaspoon minced garlic 1 tablespoon minced canned chipotle chiles in adobo 3 tablespoons vegetable oil 2 ears of corn, shucked 2 firm-ripe 6-to 8-ounces avocados, halved and pitted but not peeled

66. Pasta Puttanesca with Feta and Spinach Ingredients 2 tablespoon olive oil 3 cloves garlic, minced 1 tablespoon red pepper flakes 1 can whole tomatoes ¼ cup flat leaf parsley, chopped 1 dozen kalamata olives, pitted and chopped 3 tablespoon capers freshly ground pepper 4 cups baby spinach 1/2 cup crumbled feta cheese 2 portions cooked spaghetti

67. Valentine Cookies Ingredients 1 cup (2 sticks) unsalted butter 2 cups sugar 2 large eggs 4 2/3 cups all-purpose flour, plus more for dusting 1 teaspoon baking soda 1/4 teaspoon salt 1/4 cup buttermilk 1/2 cup pale-pink or white sanding sugar (optional) Petal dust in pink, orange, and violet tones (optional) 2/3 cup apricot or strawberry jam, slightly warmed (optional)

68. 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 tsp (optional) Chocolate powder for Dusting - 1/2 cup (I used Hersheys) Roasted Walnuts finely chopped - 1/2 cup for nuts coating

69. Task-6

70. Invitations: I have started my research from invitation I think that a typed or neatly written invitation is best way. Sending it out at least two weeks in advance. To ensure that the guest is informed of all details I will make sure the following details are included. The day, date and time; if there are pre-dinner drinks or a reception beforehand, the occasion and style of dress (formal/informal/national dress).

71. When giving the venue I will include a map for those who are unfamiliar with the location. Most importantly, include the name of the host or hostess and easily RSVP contact number or reply card for the guest to confirm.

72. Dinner Party Planning: For a formal dinner, the courses generally are as follows: Cold hors d’oeuvre, soup, warm hors d’oeuvre, fish, sorbet, main course with side dishes, cheese or fruit, dessert and tea/coffee with petit fours. Of course not every dinner party demands such formality therefore most people cut the courses down to a starter, main dish and dessert.

73. No dish should ever be repeated, however crustaceans are an exception. Dessert should be light if the main course is rich. Consider a balance of colors – all white food is boring, so the emphasis should be in varying the colors of each course, I will ensuring the dishes complement each other.

74. Place Settings One of the first impressions 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 (nothing too high or it will obstruct the guests’ views of each other) and condiments in dainty containers and i have the perfect setting around which to serve a meal.

75. Setting the Table To get a clear idea of the space required to put the dinner plate i will be using on the table. The plate should be placed one thumb nail in from the edge of the table And I will Place the side plate 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 course knives and forks nearest the plate, and the other courses working outwards until, on the very outside should be the cutlery for the first course. Knives should be placed on the right blades pointing inwards, forks on the left, while the soup spoon traditionally lies on the knife side. Dessert spoons and forks are placed at the head of the plate with the fork handle facing the left and the spoon handle to the right. If there is cheese, the cutlery is placed the same as the dessert cutlery with the spoon being replaced with a dessert knife.

76. Setting the Table

77. Setting Glasses The glass which accompanies the main course (the leading glass) is placed directly above the dinner knife. Glasses which accompany courses before the main dish are set before the leading glass and glasses which accompany a course after 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 should be removed after each course, apart from the water glasses which should be placed in line with the first course glasses. No more than four glasses should be placed on the table.

78. Accessories Accessories provide the ideal finishing touch to a table: adding some fresh flowers, candles and placing cards. Creating an elegant table setting is easy and Keeping an eye out for attractive fabrics which could be made up into simple table mats and napkins.

80. The flight catering processTypes of alcoholic drings

81. Bibliography www.ehow.com www.ask.com

82. Thank you