frankfinn assignment of food and beverages (hospitality)

6. •LO1 – know how to provide effective food and beverage
operations
•LO2 –
•LO3 –
•LO4 –
•Conclusion
•Bibliography

7. LO1:-
Know how to provide effective
food and beverage operations

8. Quick Service Restaurant (QSR):

12. F
O
O
D
C
O
U
R
T

13. Compression
between
Timing : 9 a.m. to 11 p.m. As per the opening and
closing hours of the mall
Food type :
Feature: Business dining, Families and
friend parties Families and Friends
Dress code : formal dress code Casual
Ambience
décor:
Standard décor, friendly service
staff and brightly color interiors
Informal atmosphere, airy
atmosphere
Quick Service Restaurant Food Court
Light food like starter snacks
of particular QSR Different Varieties of Cuisine

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

15. TABLE D’ HOTE TABLE SETUP

16. Baked Spring
Role.
Lemon and
Garlic Roast
Chicken
Rum Raisin Ice Cream
Dessert -
Main course -
Starter-
MENU CARD

17. INGREDIENTS:-
• 80g cellophane (mug bean) noodles
•5 dried shiitake mushrooms
•225g can water chestnuts, drained, rinsed, finely
chopped
•2 cups finely shredded wombok (Chinese
cabbage)
•2 carrots, peeled, coarsely grated
•65g (1 cup) fresh bean sprouts, ends trimmed
•4 shallots, ends trimmed, thinly sliced
•1/3 cup chopped fresh coriander
•1 tablespoon finely grated fresh ginger
•2 tablespoons fish sauce
•1 tablespoon caster sugar
•Pinch of white pepper
•20 (21.5 x 21.5cm) frozen spring roll wrappers,
thawed
•Olive oil spray
•Baby cos lettuce leaves, to serve
•Fresh mint leaves, to serve
•Vietnamese dipping sauce, to serve

18. METHOD
•Step 1
•Place noodles and mushrooms in separate heatproof bowls. Cover with boiling
water. Set aside for 10 minutes to soak. Drain. Remove stems from the
mushrooms and discard. Finely chop mushrooms. Use kitchen scissors to cut
noodles into short lengths. Combine noodles, mushroom, water chestnut,
wombok, carrot, bean sprouts, shallot, coriander, ginger, fish sauce, sugar and
white pepper in a bowl.
•Step 2
•Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place 1
spring roll wrapper in a diamond shape on a work surface. Spoon 2
tablespoonfuls of mushroom mixture across lower corner. Brush top corner with
water. Fold in the sides and roll up to enclose filling. Place on the prepared tray.
Repeat with remaining spring roll wrappers and mushroom mixture.
•Step 3
Spray spring rolls with oil. Bake for 10 minutes. Turn. Spray with oil. Bake for
15 minutes or until lightly golden.
•Step 4
•Cut spring rolls in half crossways. Serve with lettuce, mint and sauce.

19. Mint and coriander add an extra hit of flavour
to these healthy spring rolls.
Notes:-

20.  1 (5 to 6-pound) roasting
chicken
 Kosher salt
 Freshly ground black
pepper
 1 large bunch fresh thyme
 4 lemons
 3 heads garlic, cut in 1/2
crosswise
 2 tablespoons butter, melted
 1/2 pound sliced bacon
 1 cup white wine
 1/2 cup chicken stock
Lemon and Garlic Roast
Chicken
Main course:-

21. Directions:-
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove
any excess fat and leftover pinfeathers and pat the outside dry. Place the
chicken in a large roasting pan. Liberally salt and pepper the inside of the
chicken. Stuff the cavity with the thyme, reserving enough thyme to
garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.
Brush the outside of the chicken with the butter and sprinkle again with
salt and pepper. Tie the legs together with kitchen string and tuck the wing
tips under the body of the chicken. Cut 2 of the lemons in quarters and
scatter the quarters and remaining garlic around the chicken. Lay the
bacon slices over the chicken to cover.
Roast the chicken for 1 hour. Remove the bacon slices from the top of
the chicken and set aside. Continue roasting the chicken for an additional
1/2 hour, or until the juices run clear when you cut between a leg and
thigh. Remove to a platter and cover with aluminium foil while you prepare
the gravy.
Remove all but 2 tablespoons of the fat from the bottom of the pan. Add
the wine and chicken stock and bring it to a boil. Reduce the heat, and
simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon
slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the
gravy.

22. rum raisin ice cream

23. Ingredients:-
• 12 egg yolks.
•2/3 cup sugar
• 2 cups heavy whipping cream
• 2 cups milk
• 1 tablespoon vanilla extract
• 1 1/4 cups dark rum (divided)
• 2 cups dark raisins

24. Steps to Make It :-
• In a large saucepan, mix the egg yolks with the sugar.
• Gradually whisk in the heavy cream and milk. Place the saucepan over low heat
and continue whisking until the mixture thickens slightly. Do not boil. Remove the
custard from the heat and cool
• Stir in the vanilla extract and 1/4 cup of the rum. Cool completely.
• Pour the custard base into an airtight container and chill in the refrigerator at
least 8 hours before churning
• Before churning, combine the raisins with the remaining 1 cup of rum in small
saucepan. Place over low heat for 5 minutes. Remove from the heat and allow to
cool completely. (Raisins will plump and absorb most or all of the rum).
• When ready to prepare the ice cream, churn according to the manufacturer’s
directions
1.Gather the ingredients.

25. • Spoon the churned ice cream into a freezer safe
container. Freeze until set, at least 2 to 4 hours.
• Scoop and serve.
• About 15 minutes into the churning process, add the
plumped and cooled rum raisins to the machine.

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

27. 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 .

29. 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.

30. 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.

31. 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.

32. Dry storage:-
All dry provisions like cereals ,
pulses ,tetra 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 .

33. 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.

34. 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.

35. 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.
HOT KITCHEN-

37. 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.

38. 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

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

40. 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

41. 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.

43. ALCOHOLIC BEVERAGES
Rosé Wine is pink or blush- coloured. A rosé is a type of wine
that in corporates some of the color from the grape skins, but
not enough to qualify it as a red wine. The pink color comes
from the fact that the grape skin is included for just the first
few hours of the fermentation process. Examples of rose wines
incl
• Zinfandel Blush - It is an off-dry to sweet, pink-
color blush wine made from Zinfandel grapes.
• Pink Moscato - Sweet blush wine made from
moscato grapes.
• Grenache - It is a pink coloured blush wine
made from Grenache grapes.

44. The wine bottle is first presented to
the guest for his approval of the
brand. It is then opened. A little
wine is poured into the guest's glass
for his approval of the flavour. After
the approval is received, wine is
poured into the guest's glass. The
wine bottle is left on the table for
further service.
Service of wine

47. Non-Alcoholic Beverages
Tea may be served hot or chilled. Hot
tea can be served with or without milk
in a tea cup. The equipment used for
service would include a tea pot for the
tea in fusion, a creamer for milk, sugar
bowl with sachets of sugar(white grain
sugar and demurer sugar) and sugar-
free, and a tea cup with saucer and
teaspoon. Iced tea is always flavored
and served chilled in a Tom Collins
glass. It is flavored with lemon, mint
or ginger. It is served without milk
and is sweetened. The equipment
used for service would
include a Tom Collins glass,
a coaster, a cocktail stirrer
and creamer with sugar
syrup.