Don't copy of my ppt. Use in your own mind and make it your own ppt . I hope you can do it. My contact number is 8141959634. If you call me in your queries. I always help you guys. Frankfinn institute of Airhostess training.

1. FOOD & BEVERAGE
1

2. • INTRODUCTION
 Name:- RANA YASHPALSINH Rajendrasinh
 Batch name:- A-2
 Timing:- 4pm to 6pm
 Center:- VADODARA
 Course:-AHTM
 Subject:-hospitality
 Unit:-5
 ASESSOR’S NAME :- MRS. JYOTI DANAK
 YEAR:-2019-2020
2

3. Content
1. Acknowledgement
2. Task 1 ( lo1 )
3. Task 2 ( lo2 )
4. Task 3 ( lo3 )
5. Task 4 ( lo4 )
6. Task 5 (lo5 ) (merit)
3

4. ACNOWLEDGEMENT
 I am very grateful to Mrs. Jyoti Danak ma’am to give me
proper guidance to complete my project in time
 I am also thankful to Google as it gave me much
information topic "HOSPITALITY
 I am also thar to Frankfinn Institute as it gave us such a
great "HOSPITALITY" teacher
 I am also thankful to my parents as due to them only I got
admission in Frankfinn Institute
4

5. TASK P1
WITH THEHELPOFCOMPARIONCHART&
PICTURESEXIBITHOWDIFFERENTOUTLETSMEETS
THENEEDSOFDIFFERENT TYPEOFGUEST.
LO1–KNOWHOWTOPROVIDEEFFECTIVE
FOOD&BEVERAGEOPERATION.
5

6. The craft cafe
6

7. 7

8. The blue oven(café & restaurant)
8

9. 9

10. 10

11. Comparision
N
o
FACILITIES The craft café The blue oven
1 Menue card Yes Yes
2 A/c No Yes
3 Self servise Yes No
4 Parking No Yes
5 Music Yes No
6 Food item Yes Yes
7 Kids section Yes No
11

12. TASK P2
 Prepare a three course table d'hôte menu
based on the classical menu and with the
brief description of the component and
method cooking with the layout a table
d'hôtel cover set up for the menu planned
and demonstrate the service process for the
meal.
 LO-2 Explore and define a range of menu
courses – type of service

13. D'hôte MENU CARD
1. POTAGE (SOUP)
Cold Tomato soup
2. RELEVE ( GRILLEG MEATS )
PaneerTikkaMasala
3. DESSERT ( DESSERT)
Gulab jamun
Table d'hote

14. Coldtomatosoup
 Cold tomato soup = THIS soup MADE
WITH TOMATO Green CHILLi cucumber
and ice cubs
 THIS IS VERY FAMOUS IN INDIA
Potage

15. Cover by potage

16. Paneer Tikka Masala
 Paneer Tikka Masala is a vibrant and
exotic Indian curry made of marinated and
grilled paneer cubes dunked in a spicy and
rich onion tomato based gravy.
Maincourse

17. Cover by main course

18. Gulab jamun
 Gulab jamun (or gulaab jamun) is among
India's most popular desserts and it's often
referred to as "Indian doughnuts." This
delicious treat consists of soft, melt-in-your-
mouth, fried dumplings that are
traditionally made of thickened or reduced
milk and soaked in rose-flavored sugar syrup.
Desserts

19. Cover by dessert

20. Tablesettingareoftwotypes:
1)Alacartesetting:Itiskeptinsuchawaythat
simplesetting
2)TableD'hôte:Itiskeptormenuwhichalready
setdown.
TABLE SETTING

21. TASK 3
 WITHTHEHELPOFAFLOWCHARTDETAILTHESEQUENCEOF
EVENTSTHATTAKEPLACEINAFLIGHT KITCHENPRIORTO
UPLIFTINGOFMEALSFORAFLIGHT.ANALYZETHEIMPORTANCE
OFVARIOUSHEALTHANDSAFETY STANDARDSWHICHARE
STRICLY FOLLOWEDDURINGTHEPROCESS.
LO3-INVESTIGATETHEPROVISIONOFFOODANDCATERINGFOR
FLIGHTKITCHENOPERATION

22. INTRODUCTION:FLIGHT KITCHEN
The first regular airplane passenger service began in1919 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.

23. FLIGHT KITCHEN OPERATION
 Flightkitchenproductionisatypicalformofmasscatering.But hassomeuniquefeatures
distinctfromfoodpreparationinrestaurantsandhotels.
 The timedifferencebetweenfoodproductionintheflightkitchenand finallyservingiton
boardanaircraftwithlimitedkitchenfacilitiesmakesflightcateringahightriskfood
preparationoperation.
 Thecomplexityoftheproductionproceduresintheflightalsoincreaseswithtypeoffood
preparation.
 Majorfactoraffectingthehygienicqualityofthefoodarethesizeoftheoperation,the
complexityofthein-flightservicethenumber ofairlinecateredfor.
thenumberofflightservicedduringthedayandthedurationofthe flighttobeserved.

24. • Frozenmealsmaybecarriedifanaircraftisusing foodfromitshomeland duringthe
return.Ingeneral,thereisagrowingtrendinpreparingfrozenmealsforaircraft.
• Economicalandproductionconsiderationsaswellashygienicreasons favourfrozenmeals.
Usingfrozenmealsreducesthelikelihoodofthetemperaturereachingthecriticallimits
withinwhichthebacterialgrowthmayoccur.
• Flightkitchennormallyuse acook chill systemforthepreparationofcooking items cooked
itemsarethenrapidlychilledinblastchillersaccordingtotheASSOCIATION OFEUROPEAN
AIRLINESwithin4hoursfrom65cto10c.
• Acoldkitchenisusedforthepreparationofsnacks,appetizers,saladsanddesserts.Until
portioningandpackingallprepareditemsarekeptmakingupthemealstraystheyloadedinto
atrolleyfortheflight

25. FOOD HANDLING ON AIRCRAFTF
Foodstorageandpreparationforservingtakesplaceinaircraftgalleys,which
mostlyhaveverylimitedspaceandequipmentforthispurpose.Incommon
withanykitchen,agalleyhastoprovidethefollowing;
cold storageareasregenerationovens,waterboilersandbeveragemachineand
thestorageofwasteproducts.Onnarrow–bodiedaircraft,themealsarekept
chilledbyusingdryicelocatedwithinthetrolley
Widebodyaircraftusedforlong–haulfights aretodayusuallyequippedwith
refrigeratorsorchillerorchillerunitsfor trolleyschilledandfrozenmeals
servedhotmustbere-heated.

27. ABOUT-HACCP
HACCPistherulesandregulationthat shouldbefollowedbythe
companies,involvedinthe
productionoffoodfortheflightpassengers.
Inotherwords,HACCPisamanagementsysteminwhichfood
safetyisaddressedthroughthe analysisandcontrolofbiological,
chemicalandphysicalhazardsfromrawmaterialproduction ,
procurementandhandlingtomanufacturing,distributionand
consumptionofthefinishedproduct.

28. TASK 4
DEMONSTRATEYOURKNOWLEDGEOFTHESERVICESTANDARDS FORANY
ONEALCOHOLICBEVERAGEANDONENON-ALCOHOLIC BEVERAGEBY
DRAWINGTHECORRECTGLASSWAREINWHICHITSHOULDBESERVED
ANDWRITINGDOWNSTEPWISETHERIGHTMETHODOFSERVINGTHESE
BEVERAGESALONGWITHACCOMPANIMENTSSANDGARNISHES.
LO4-DEMONSTRATETHETECHNIQUESFOTTHEPREPARATIONAND
SERVICEOF BEVERAGES

29. Comparison of two beverages
1. Alcoholic – whiskey
2. Non-alcoholic – Tea

30. 1. Alcoholic Beverages whiskey
VodkaPolish:wodkaisdistilledbeveragecomposedprimarilyofwaterand
ethanol,sometimeswithtracesofimpuritiesandflavouring.Traditionally,
vodkaismadebythedistillationoffermentedcerealgrainorpotatoes,
throughsomemodernbrandsuseothersubstances.
Suchasfruitsorsugar
Thefewfamousbrandofvodkaarefollowing:
 Romanov
 Smirnoff
 Volga
 Whitemischief

31. Manufacturing

32. Glass for whisky

34. 2. Non Alcoholic Beverages-TEA
Manufacturing Process:
 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 Srilanka. April onwards is the
best period for the china Teas.
 For good quality tea only the bud and top two
youngest leaves are picked
 It may have 5 different stages: Plucking ,Withering ,
Rolling , Oxidation and Drying

35. Plucking
 It isaprocessofharvestingandcollectingtealeaves.
Beforetheteapluckingwehavetomaintainfoliage&tipping.
Eachteabushisplucked every6-8daysdependingonthe
seasons.
PluckingbeginsinmarchandclosesbyearlyDecember.
ThecoldwintermonthsofDecembertoFebruaryareaperiod
ofdormancy.
Eachkilogramoffineteaconsistmorethan20,000individually
handpluckedshoots.

36. WITHERING
Theprimaryaimsofwitheringaretoreducethemoisture
contentsoftheleafandtosoftenit.
Thetealeavesarespreadoutonalargetrayofwiremesh,
andhotairblowersareusedtoheattheleafanddriveout
moisture
Witheringdurationisdependentontemperatureand
humidityandcouldrangefrom18to24hours
Atthispointtheleafhasbecomelimpandturnedintoa
darkershadeofgreen.

37. ROLLING
 It is process where rollers are used to rupture the cell walls of the withered leaves for
oxidation of the ploy in the presence of oxygen from air.
 The two methods used by manufactures are:
1Orthodox: The orthodox method a takes longer , but result in an attractive full leaf tea with
complex flavour and aroma.
2CTC-(Crush,Tear,Curl): CTC is mainly a machine-driven production method created to
eliminate some of the labour -intensive steps of the orthodox artisan method in order to
speed up time to market for black tea production.

38. Oxidation
 It is the process of oxidation of leaves .
 The mechanical aspect involve spreading out of the leaves by rolling a layer 5-8 cm thick
, for 45 minutes to3 hours depending on the quality of the leaves.
 In here pay more attention to humidity and temperature.
DRYING
At the desired level of oxidation , the tea leaves are gently heated to stop the oxidation
process . Hence seal the natural flavours till the tea is brewed in your home.
The drying process is responsible for many new flavour compounds particularly important
in green teas .
Drying must be done with great skill and care.

39. TOP TEA MANUFACTURING COUNTRIES
INDIA
CHINA
SRI LANKA
KENYA
TURKEY
TEA SET
PICTURES

40. TASK 5
• CHOSSE ANY ONE OF THE FOLLOWING THEME AND PLAN A
DINNER FOR KEEPING IN MIND THE AMDIENCE AND THE
SUITABILITY OF THE MENU
• Valentine’s day/Christmas/Diwali/New Year
MERIT: PLAN A THREE COURSE MENU LISTING IN DETAIL THE 'MISE-
EN-PLACE'.GIVE EVIDENCE OF RESEARCH DONE TO MAKE THE
PRESENTATION AUTHENTIC

41. Theme:- New YearTheme:- New Year

42. Why Do We Celebrate New Year's on Jan. 1?
t's the end of the year: time to start fresh, make
resolutions and get ready for 2017.
But as the world counts down to midnight, let's take a
moment to question why people around the planet
are celebrating the new year at that very moment.
It turns out that the new year wasn't always on Jan.
1, and still isn't in some cultures.

43.  The ancient Mesopotamians celebrated their 12-day-long New Year's festival of Akitu on
the vernal equinox, while the Greeks partied around the winter solstice, on Dec. 20. The
Roman historian Censorius, meanwhile, reported that the Egyptians celebrated another
lap around the sun on July 20, according to a 1940 article in the journal the Proceedings of
the American Philosophical Society.

Nowadays, Jan. 1 is almost universally recognized as the beginning of the new year,
though there are a few holdouts: Afghanistan, Ethiopian, Iran, Nepal and Saudi Arabia rely
on their own calendrical conventions.
 Different religions also celebrate their New Year's at different times. For instance,
the Jewish calendar is lunar, and its New Year's festival, Rosh Hashanah, is typically
celebrated between September and October. The Islamic calendar is also lunar, and the
timing of the new year can drift significantly. For instance, in 2008, the Islamic New Year
was celebrated on Dec. 29, while it will come on Sept. 22 in 2017. The Chinese calendar,
meanwhile, is also lunar, but the Chinese New Year falls between Jan. 21 and Feb. 20.

44. Requirement for arriving a new year party
1. Make It a BYOA Affair – Bring Your
Own Appetizer
2. Serve Champagne Sangria for
Midnight Toasting
3. Have a Midnight Supper
4. Remember That Timing Is Everything
 Fun & Games
5. Ask Guests to Bring an Unusual
Noisemaker
6. “Hire” a Photographer
7. Ask Guests to Write Predictions for the
New Year
 Decorations & Atmosphere
8. Hang Handmade Paper Snowflakes From the
Ceiling
9. Hang Lengths of Curled Ribbon for an Iconic New
Year’s Eve
10. Use Metallic and Glittered Christmas Ornaments
11. Set Out All the Candles You Own
 Final Word
 Have a blast at your New Year’s party, but remember,
no matter what, never allow anyone to drive home
impaired! Not only do you want to keep your friends
safe, but as a host, you could be legally liable for their
drunk driving. These are known as “social host” laws,
and many states have them.
 What are your plans for New Year’s Eve? Do you have

45. Decoration
 White printer paper snowflakes in
varying sizes, plain or accented
with silver or clear glitter, can be
hung from different lengths of
thread or ribbon for a festive effect.
You can even scatter some over a
table for easy decor. If you glitter
them, remember that less is more.
 Glittery Christmas ornaments look
wonderful in a bowl as a
centerpiece. You can also hang
plain ornament balls from a light
fixture over a table using varying
lengths of ribbon in your theme
colors. They also look nice hung in
front of a mirror.

46. Hang Lengths of CurledRibbon for an Iconic New Year’s Eve
Curling ribbon is very easy, but it looks great everywhere. Try to find the wider variety,
about a half-inch thick. You can hang it from light fixtures, doorways, lamps, mantels,
even on the bathroom mirror. Scatter a few curls between dishes on your midnight buffet
as well.

47. Gujarati dishes

48. Starter
 Khan
 Manchurian
 Khandvi
 Pieces

49. Main course

50. Desserts
 Gulab jamun
 Pink eyes lollipop
 jalebi

51. Colclusion
Due to this assignment I got lots of knowledge about the
aviation industry.
In Hospitality session I have learnt about FOOD &
BEVERAGE.
I have understood that hospitality is most important
aspects to get in aviation industry

52. BIBLIOGRAPHY
 Google Baba
 wikipedia
 ClassNots

53. Done by Rana Yashpalsinh.R
12