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1. NAME:- RAHUL GUPTA
SUBMITTED TO:- MS. MEENAKSHI GAJBHIYE
SUBJECT:- FOOD AND BEVERAGES
BATCH:- U2
CENTRE:- GHATKOPAR
YEAR:- 2016-2017

2. ACKNOWLEDGMENT
I take this opportunity to thank all my teachers and colleagues
for helping me out to complete this presentation.
I specially thank our HOSPITALITY faculty Mrs. MEENAKSHI for
giving all assistance in my work.
I also thank all the faculty and my colleagues at FRANKFINN for
their help and support.
Last but not the least I thank God Almighty for His love and
care.

3. INTRODUCTION
This assignment is about food and beverages
operation in hospitality industry. It deals with
different types of menu settings, beverages,
flight catering, food serving etc.

4. TASK 1
With the help of a comparison chart and picture
exhibit how different outlets (any 2 outlets )
meet the needs of different types of guest.
Present you’re your findings with a power
point or slide presentation not exceeding 5-7
minutes per student.

5. BANQUET HALL

6. This is a pre-booked catered event. The guest has to
previously decide on a banquet venue with the hotel
premises or outside, decide on the menu, prices booking is
done through the telephone a function prospectus is drawn
up by the department and the entire function is organized
as per the hosts request
Menu choice to be given 2-5 days in advance
Guest may participate in the function only by invitation
from the hosts host who is responsible for footing the entire
bill Booking will noted in the banquet reservation dairy
Booking can be subjected to amendments

7. WEDDING BANQUET HALL

8. CONFERENCE MEETING

9. NIGHT CLUB

10. NIGHT CLUB
Night clubs open in the late evening & operates till
the early ours in the morning it is sophisticated outlet
for fine dining, having a live band, a dance floor and
entertainment.
Entertainment could include cabarets or various type of
dances. The ambience and décor is formal and lighting is
dim, though there is strobe or psychedelic lighting
focused o dance floor. Alcoholic as well as non-alcoholic
beverages are available in this outlet. In a night club, a
guest can also enjoy a complete multi-cuisine meal with
in this full silver service.

11. COMPARISON BETWEEN BANQUET
AND NIGHT CLUB
BANQUETE
 THIS OUTLET ON A HOTEL THAT DEALS
WITH VARIOUS TYPES OF FUNCTION
SUCH AS WEDDING , SEMINAR,
CONFERENCE ETC
 IN THIS OUTLET AMBIENCE, LIGHTING
DÉCOR FACILITIES PROVIDED.
NIGHT CLUB
 THIS IS A SOPHISTICATED OUTLET
FOR FINE DINING, HAVING A LIVE
BAND, A DANCE FLOOR AND
ENTERTAINMENT.
 THE AMBIENCE AND DÉCOR IS
FORMAL AND LIGHTING IS DIM

12. TASK 2
Prepare a 3course table d'hôte menu card
(lunch/dinner)based on the classical menu
Sequence and with the brief descriptions of the on
the components and method of cooking which go
into the making of 3 dishes. Layout of d'hôte cover
set up for the menu planned and demonstrate the
service process for the meal.

13. TABLE D’HOTE
STARTER
FISH CUTLET WITH SOUCE
MAIN COURSE
MUTTON WITH PLAIN RICE
DESSERT
Koi's mango yuzu dessert

14. FISH CUTLET

15. METHOD OF FISH CUTLET
For the fish:
1 small piece ginger
2 green chillies
3 cloves garlic
3-4 rawas fillets
For the base:
100 gm bread crumbs
1 egg
2 garlic cloves
1 small piece ginger
1 chilli
A few leaves of mint
Salt, to taste
1 tsp turmeric
1 tsp red chilli powder
1 tsp saunf
4-5 peppercorns
1 bread slice
1 tsp oil
Water, a dash
Juice of 1/2 lemon
1 potato, boiled and mashed
2 Tbsp flour, to coat
Oil, to pan fry
Mint leaves, to garnish
INGREDIANTS OF FISH
CUTLET

16. HOW TO MAKE
FISH CUTLET
For the fish:
In a pan, steam the fish in a strainer with boiled water, ginger, green
chilly, garlic and cover the pan.
For the base:
In a blender, mix bread crumbs, egg, garlic, ginger, green chillies, fresh
mint leaves, salt, turmeric powder, red chili powder, slice of bread,
refined oil and juice of half lime.
In a mortar and pestle smash fennel and black pepper, add them into
blender.
Add a little water and blend them together.
Add the steamed fish into the blender and grind them well.
Transfer them into a bowl and add one boil potato for starch. Mix them
well. Make cutlets out of it and coat in some flour.
Keep it in the fridge for 10 minutes.
Add little refined oil in the pan and fry the cutlets both sides.
Garnish with mint leaves. Serve hot.

17. MAIN COURSE
MUTTON WITH RICH

18. METHOD OF FRIED RICE
Bring 1 1/2 cups water to a boil in a medium
saucepan. ...
Reduce heat to a simmer, cover, and cook until
rice is tender and has absorbed all the liquid,
16 to 18 minutes (check only toward the end of
cooking time). ...
Remove from heat and let steam, covered, for
10 minutes.

19. METHOD OF MUTTON MASALA
• INGREDIENTS
• 500 gms mutton pieces/meat cut and washed well
• 3 tbsp edible oil
• 3 medium sized onions finely sliced
• 1 tbsp ginger garlic paste
• salt to taste
• 1 tbsp red chilli powder
• ¼ tsp turmeric powder
• 1 tbsp coriander seeds powder
• ½ tsp cumin seeds powder
• 2 tomatoes finely chopped
• 1 cup yogurt/curd
• 2 tbsp chopped coriander leaves
• 1 tsp mutton masala powder
• ½ tsp garam masala powder

20. HOW TO MAKE MUTTON CURRY
• INSTRUCTIONS
• Firstly, take a pressure cooker, add oil into it and heat it.
• Add sliced onions and fry them till they turn slight golden color.
• Add ginger garlic paste and saute for few minutes.
• Add the mutton pieces and roast them until a change in color appears.
• Add salt, red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder,
mutton masala powder, mix well and cook for about 2-3 minutes on low flame.
• Add the chopped tomatoes, mix and cook for two to three minutes until tomatoes get soft.
• Add the beaten yogurt/curd into it.
• Cook until oil appears at the corners.
• Add little water, add chopped coriander leaves and pressure cook until mutton gets tender.
• Reduce the steam.
• Lastly add garam masala powder and cook on sim flame for about two minutes.
• Switch off the flame.
• Garnish with coriander leaves.
• Serve hot with rice or roti.

21. DESSERT
KOI'S MANGO YUZU DESSERT

22. Mango mousse
250g mango puree
25g sugar
175g cream
50g white chocolate
1.5 leaves gelatin titanium
Yuzu curd
200g yuzu juice
180g sugar
150g butter
4 eggs
Sable base
100g butte
100g sugar
100g almond meal
85g gluten free flour
White chocolate glaze
200g cream
250g white chocolate
45g water
2 sheets gelatin titanium
25g grape seed oil
60g glucose
25g condensed milk
0.5g green colour
0.25g yellow colour
INGREDIENTS

23. INSTRUCTION
For the mango mousse, mix the mango puree with sugar. Melt the white
chocolate and mix into the mango mixture. Soak the gelatin in water. Once
it is soft, drain the water out and warm the gelatin in the microwave until it
is melted. Slowly add in the gelatin into the mixture. Whip the cream until it
is soft peaks. Fold the cream into the mousse mix.
For the yuzu curd, mix all of the ingredients and warm up until it thickens.
Be careful NOT to boil this. Lay mixture flat in a tray and freeze it. Once it is
frozen cut it in 2cm x 2cm squares.
To assemble the yuzu, pipe in the mango mousse into a mold (choose one
that fits your desired final shape). Put in the frozen yuzu curd insert in.
Cover with more mango mousse. Keep in freezer for 4 hours until frozen.
For the sable base, in a mixing bowl combine all ingredients. Rest the dough
for 2 hours in a fridge. Roll the dough 2mm thick. Bake at 165°C for
14minutes. While it is hot cut the sable according to the size of the mold
you have used above as a base.

24. For the white chocolate glaze, boil cream, water, oil, glucose. Once it
is boiled up take it off the heat. Soak gelatin in water until soft, drain
the water and add into the hot mixture. Followed by white chocolate
and condensed milk. Add colouring and stick blend until everything is
mixed together. Cool down the glaze to 35°C.
To finish, unmold the frozen mango yuzu and put it on a cooling rack
and prepare for glazing. Make sure that you have another tray on the
bottom of the cooling rack. Prepare the sable bases. Pour the glaze
on to the mango yuzu. Using palate knife remove the glazed mango
yuzu and transfer it on to the sable base. Decorate the mango yuzu
with:
Tempered chocolate
Dried Rose/Edible flower

25. TABLE SETTING

26. TASK- 3
With the help of flow chart, detail the
sequence of events that take place in a
flight kitchen prior to uplifting for meals
for a flight . Analyse the importance of
various health and safety standards which
are strictly followed during the process.

27. Flight kitchen
The first airline meals were served by Handley Page Transport,
an airline company founded in 1919, to serve the London–
Paris route in October of that year.[2] Passengers could choose
from a selection of sandwiches and fruit During morning flights
a cooked breakfast or smaller continental-style may be served.
On long haul flights. breakfast normally includes an entrée of
pancakes or eggs,

30. HACCP
HACC-hazard analysis and critical control
Points or HACCP

31. HACCP
HACCP is the rules and regulations that should be
followed by the companies. Involved in the
production of food for the flight passenger.
HACCP is a management system in which food safety
is addressed through the analysis and control of
biological, chemical, and physical hazards from raw
material production, procurement and handling, to
manufacturing, distribution and consumption of the
finished product.

33. Task 4
ALCHOLIC
AND
NON ALCHOLIC BEVERAGE

34. • ALCHOLIC BEVERAGE – WINE
• NON-ALCHOLIC BEVERAGE- RED
APPLE SANGRIA

35. ALCHOLIC BEVERAGE WINE

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

37. • Wine is pumped into barrels to age
• Wine is periodically racked
• Wine is blended
• Win e is fine and filtered
• Wine is bottled
• Wine temperature is 16degreec- 18 degree C

38. CRUSSHING OF GRAPES
Stem Remover CRUSHER

39. THE FEMATATION PROCESS
•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 du oxide bubbles up from the mass and pushes
the skin to the surface.
•The skin contains the wine’s color tannin as well has
compound that become aromas and flavors
•Once the sugar has become alcohols the wine is
considered dry and then is pressed

40. FERMENTATION PROCESS
THE CAP PUNCH DOWN

41. PROCEDURE FOR SERVING WINE

45. NON ALCHOLAL BEVERAGE RED APPLE SANGRIA

46. 2 quarts fresh apple juice (from 16 red apples,
cored but not peeled) plus 1 apple, thinly sliced
1 cup fresh lemon juice (from 6 lemons) plus 1
lemon, thinly sliced
1 quart fresh orange juice (from 10 oranges)
plus 1 orange, thinly sliced
1 bottle (24 1/2 ounces) sparkling white-grape
juice chilled
INGREDIENTS

48. DIRECTIONS
In a pitcher, combine the apple and
lemon juices immediately after juicing
to keep the apple juice pink. Stir in
orange juice; cover, and chill. Just
before serving, add grape juice and
sliced fruit.