This document provides information about different types of food and beverage operations in a hotel setting. It compares and contrasts a coffee shop, specialty restaurant, and banquet facilities. It also includes details about menu items, cooking methods like tandoor and frying, and pros and cons of different types of cooking.

2. Food and Beverage Operations

3. Submitted to Submitted by Miss.Manju S Kumar B3 Batch FIAT Kottayam

4. Acknowledgement I take this opportunity to Thank our Hospitality trainer for the great support he has given through his training sessions. He helped us a lot in doing this presentation as well as the theme presentation.

5. 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.

6. Comparison of different outlets in an Hotel Coffee shop Specialty restaurant Banquet P1a

7. Coffee Shop It is probably the most competitively priced restaurant in a hotel. Its menu puts emphasis on fast food and quick service. Alcoholic beverages may be served. It is usually operational round the clock on all days.

9. Specialty Restaurants It is a thematically oriented restaurant. Its décor, menu, attire of the personnel, style of service is tuned to a particular theme. The theme may be rational, cultural, religious or other assorted themes. They will be expensively priced. Alcoholic beverages may be served.

10. Specialty Restaurant On the background there is a specialty Restaurant on the theme Arabian Kasbah. The Seating arrangements and the whole ambience will be on the basis of Kasbah. In this kind of restaurants the food offered will also be similar to that of the theme. The people on service will also be wearing attire suitable to the situation and the theme.

11. Banquet It’s a pre-booked catered event. The guest has to previously decide on a banquet venue within the hotel, decide on menu, price etc. A function prospects is drawn up by the department and entire function is organized as per the hosts request. Other guests are invited to participate by the person who foots the entire bill.

12. Banquets For a banquet the hall is decorated as per the guest’s will. Some banquet functions that are arranged in a hotel are wedding, birthday parties, conferences, award functions etc. The guest who arranges the party will be inviting guests as per his wish.

14. Comparison It’s a pre-booked catered event. The guest has to previously decide a banquet venue within the hotel, decide on menu, price etc. A function prospects is drawn up by the department and entire function is organized as per the hosts request. It is a thematically oriented restaurant. Its décor, menu , attire of the personnel, style of service is tuned to a particular theme. The theme may be rational, cultural, religious or other assorted themes. They will be expensively priced. It is probably the most competitively priced restaurant in a hotel. Its menu puts emphasis on fast food and quick service. Alcoholic beverages may be served. It is usually operational round the clock on all days. Banquet Specialty restaurant Coffee shop

15. Table Layout TABLE LAYOUT P1b

16. Table layout Table setting refers to the way to set a table with tableware—such as eating utensils and dishware—for serving and eating. The arrangement for a single diner is called a place setting. The arrangement varies across various cultures.

18. Formal setting Informal setting

19. Menu for Dinner Dessert Strawberry with crushed almond toppings. Chocolate hazelnut mousse. Honey crème Brule with raspberries. Appetizers Fresh leek n chicken potato soup Meatless chili Special summer appetizer Main course Baked fish with roasted tomato, potato salmoriglio sauce. Honey sesame grilled chicken wings. Flank steak braciole . P1b

20. Dishes in the menu…

21. Fresh leek n chicken potato soup Ingredients 1 pound tiny, new red potatoes, cut into 1-inch pieces 1 cup thinly sliced leeks 2 tablespoons margarine or butter 2 tablespoons all-purpose flour 1 can (14.5 oz.) vegetable broth or reduced sodium chicken broth 1 cup light cream or fat-free light cream 3/4 cup shredded carrot 1 1/2 cups Chicken Strips Chopped fresh parsley (optional) Coarse ground black pepper (optional)

22. Meatless Chili Ingredients 6 ounces Grillers Recipe Crumbles 1 can (14 oz) tomato puree 1 package chili seasoning 1/2 cup water 1 can (15 oz.) kidney or chili beans undrained Preparation Combine all ingredients in saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Serve hot.

23. Corn and Sun-Dried Tomato Quesadilla with Smoked Mozzarella Ingredients 1/4 teaspoon olive oil 2 (6-inch) corn tortillas Cooking spray 1/3 cup fresh or frozen, thawed, corn kernels 1 tablespoon chopped red onion 1 1/2 teaspoons sun-dried tomato sprinkles 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup (1 ounce) shredded smoked mozzarella cheese

24. Baked fish with roasted tomato, potato and salmoriglio sauce Ingredients 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2 pounds) 4 cups thinly sliced fennel bulb (about 2 small bulbs) 1 tablespoon olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 teaspoon fennel seeds 3 garlic cloves, minced 3/4 cup dry white wine 6 tablespoons chopped fresh flat-leaf parsley, divided 1 tablespoon grated orange rind 1 1/2 teaspoons dried oregano 1 (28-ounce) can whole tomatoes, drained and chopped 6 (6-ounce) sea bass fillets or other firm white fish fillets Lemon rind strips (optional) Salmoriglio Sauce

25. Honey sesame grilled chicken wings

26. Flank steak Ingredients 3 tablespoons olive oil 1 small onion, diced (about 1 cup) 2 cloves garlic, minced 1/2 teaspoon anchovy paste 1 medium bunch kale, ribs removed and coarsely chopped (to yield about 4 cups) 3 cups chicken stock 1/4 cup grated Romano or aged Asiago cheese 1/4 cup each currants and toasted pine nuts 1 flank steak (about 1 1/2 lbs.) 2 tablespoons vegetable oil

27. Strawberry with crushed almond toppings Ingredients 6 cups sliced strawberries 1/2 cup sugar 2 tablespoons amaretto (almond-flavored liqueur) 6 amoretti cookies, crushed 6 tablespoons reduced-fat sour cream Preparation Combine first 3 ingredients in a bowl. Cover and chill 4 to 8 hours. Spoon into individual dessert dishes. Sprinkle with crushed cookies; top with sour cream.

28. Chocolate Hazelnut mousse Ingredients 1/4 cup sugar 1/4 cup unsweetened cocoa 2 1/2 tablespoons cornstarch 1/4 teaspoon salt 2 large eggs 2 cups 2% reduced-fat milk 1/4 cup Frangelico (hazelnut-flavored liqueur) 1/2 teaspoon vanilla extract 3 ounces bittersweet chocolate, chopped 2 cups frozen fat-free whipped topping, thawed 2 tablespoons chopped hazelnuts, toasted

29. Honey Crème Brule with Raspberries Ingredients 2 cups 2% reduced-fat milk 3/4 cup nonfat dry milk 2 tablespoons sugar 2 tablespoons honey 5 large egg yolks Dash of salt 3 tablespoons sugar 24 fresh raspberries

30. Comparison of different types of meals P2a

31. Breakfast, Lunch and Dinner Menu Appetizer Dressed Colbost Crab Broadford Smoked Haddock Summer Salad of Grilled Scottish Asparagus. Glenhinnisdal Lambs Haggis with Croft Kale & Neep Purry Entrée Seared Saddle of Wild Rabbit. Mustard Leaf & Fasach Rhubarb Roast Mallaig Hake & Sconser Scallops Baked Lanark Blue cheese cake. Desserts Dark, White & Milk Chocolate Plate The Famous Hot Marmalade Pudding with Drambuie Custard Appetizer Shiitake-Leek Springrolls with Chile Dipping Sauce. Crispy Calamari with Thai Dipping Sauce.Sake-Miso Marinated Alaskan Butterfish. Entrée Mandarin Chicken Salad with Crispy Noodles. Panko-Crusted Chicken Sandwich with Asian Slaw and Taro Chips. Indonesian Curry Pasta with Baby Shrimp & Peanuts. Desserts Tahitian Vanilla Crème Brulee Blue Ginger Cookie Plate Appetizers Southern baked apple With double cream strawberries Creole onion soup oyster soup brennan New Orleans turtle soup Entrée Eggs sardou Poached eggs on artichoke Flaky pastry shells filled with freshly chopped tomatoes. Desserts Bananas foster Creole chocolate Suicide cake Dinner Lunch Breakfast

32. Different types of cooking Tandoor Frying P2b

33. Tandoor This is actually a cooking method that has become synonymous with the food that is prepared. A Tandoor is a clay oven in which a hot fire is build. Marinated meats are lowered into the oven on long metal skewers and cooked in this smoky and extremely hot environment until done. As for the spices, Tandoori is marinated or rubbed with a great combination of spices. Tandoori dishes are usually very red or very yellow; this depends on the marinade ingredients.

34. Tandoor oven

35. Tandoor Chicken Ingredients: 2 pounds chicken, skinned and cut into pieces salt 2 tablespoons lemon juice 1/3 cup vegetable oil 1 large onion cut into rings 8 cloves minced garlic 3 tablespoons almond slivers 2 tablespoons minced ginger 2 teaspoons garam masala* 1/3 cup plain yogurt 1/2 teaspoon cayenne pepper

36. Frying Deep frying is a cooking method in which food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan; industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, it cooks food extremely quickly.

38. Fried chicken Whole chicken, completely thawed Seasoned rub Peanut oil

39. Advantages of Frying and Tandoor It is an oil free cooking. Tandoori style food being high in calories. It doesn't take hours to prepare. Incredibly high heat gives tandoori food its characteristic flavor. Deep-frying does not make food excessively greasy. It cooks food extremely quickly. It is a dry cooking method. Fried foods are much tastier than others. Tandoor Frying

40. Disadvantages of Frying and Tandoor For domestic cooking, a tandoor is not really convenient. The bright red colour of tandoori meat is produced by food dye which is not healthy. Tandoors are expensive and difficult to maintain It produces large amounts of waste oil. Some deep fry shortenings contain trans fat. Cooking oil is flammable, and fires may be caused by it igniting at too high temperature. Tandoor Frying

41. Flow chart for flight catering P3a

42. Food reception Cold storage Dry storage Food pre-preparation incl. thawling Hot kitchen Blast chillers Chilled storage Chilled storage Hot kitchen assembly Cold kitchen assembly Tray assembly Tray assembly Chilled storage Dispatch Loading the aircraft

43. 1.Emirates food production unit 2.Emirates staff checking food 3.Catered food loaded to Emirates airbus 1 2 3

44. Comparison of two beverages Non alcoholic – Tea Alcoholic - Wine P3b

45. TEA

46. Tea Tea is one of the most popular beverages around the world. The premium tea producing countries of the world are India, Srilanka, China, Bangladesh & Kenya. Tea is produced by fermenting, drying and cutting the leaves of a perennial plant called Camellia Sinesis. Tea is believed to have anti-oxidant properties.

47. Tea Tea Facts The tea plant has a life of around 50 years. It takes two and a half to five years to become fully mature. It is pruned every two to four years to keep its height down to a manageable three feet with a flat top for ease of picking. Left unpruned, a tea bush would grow to become a tree of 30-40 feet in height. In this natural state tea is used for seed production. Tea is grown from as far north as the Russian republic of Georgia to as far south as Santos in Brazil. Tea cultivation requires warm, sub-tropical climates with high rainfall of over 50 inches per annum and it grows at altitudes up to 7,000 feet on acidic soils

48. Tea Manufacturing Process Tea is picked during the 'flush' or growth phases of the tea bush. In India these growth periods occur during December and January, but it is all year round in Sri Lanka. April onwards is the best period for China teas. For good quality tea only the bud and top two youngest leaves are picked. A skilled picker will pick thirty to sixty pounds of tea per day. A pound of manufactured tea may require as many as 3,000 shoots. Picked tea is withered on mesh racks for between 8 and 24 hours. Any stalks or impurities are removed by sieving. Tea must be manufactured near the tea gardens as it must be made from freshly plucked leaves. In the orthodox method, tea is crushed by rolling, releasing juices onto the surface of the leaf. For black tea, oxidation of then takes place from twenty minutes up to three hours. Black tea will have been picked on a clear morning when the dew has just evaporated. The leaves are laid out in a cool, humid atmosphere for around three hours to allow the polyphenols in the juices to oxidise - turning to a coppery colour. Tea is fired, tuning to its characteristic black colour. This can be done in pans, over a fire and, more commonly now, with hot air. Lapsang Souchongs are fired over a pinewood fire - try our Lapsang Souchongs. Tea is graded by size. Tea is packed

50. Types of tea Black tea Green tea Oolong tea White tea

51. Black Tea Oolong tea Green Tea Red Tea

52. Tea producing Nations The most important tea-producing nations are (by percentage of world production): India : 25.63% China : 25% Kenya : 10.25% Sri Lanka : 9.65% Turkey : 6.42% Indonesia : 5.31% Malawi : 1.56%

53. Top brands

54. Wine

55. Wine Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.

56. Manufacturing process 1.Viticulture 2.Vintage 3.Wine press 4.Fermentation 5.Racking 6. Maturing 7. Fining 8. Tasting 9. Blending 10.Bottling 11.Ageing

57. Wine production Winemaking, or vinification, is the production of wine, starting with selection of the grapes or other produce and ending with bottling the finished wine. Although most wine is made from grapes, it may also be made from other fruit or non-toxic plant material.. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation).

58. Wine production After the harvest, the grapes are crushed and allowed to ferment. During this primary fermentation, which often takes between one and two weeks, yeast converts most of the sugars in the grape juice into ethanol (alcohol) and carbon dioxide. After the primary fermentation, the liquid is transferred to vessels for the secondary fermentation. Here, the remaining sugars are slowly converted into alcohol and the wine becomes clear. Some wines are then allowed to age in oak barrels before bottling, which add extra aromas to the wine, while others are bottled directly. Still others may be aged in stainless steel tanks or glass carboys

59. Classification of wine Still wine – Red wine, White wine, Rose wine, Dessert wine. Sparkling wine – Champagne, Marquis de Pompador. Fortified wine – Port wine, Madeira, Sherry.

60. Rosey wine White wine Red wine Still Wines Dessert wine

61. Sparkling wine Champagne Tulip Marquis de Pompadour

62. Fortified wine Port wine Madeira Sherry

63. Popular brand names Sutter Home Kendall-Jackson Kenwood Vinyards Robert Mondavi Korbel Mariposa St. Francis Pine Ridge Barefoot Glenn Ellen

65. Red Wine Glass Champagne Tulip

66. White wine glass

67. Theme Presentation

68. Our Theme Halloween

69. About Halloween… Halloween (also spelled Hallowe’en) is a holiday celebrated on October 31. It has roots in the Celtic festival of Samhain and the Christian holy day of All Saints’ Day. The day is often associated with the colors orange and black, and is strongly associated with symbols such as the jack-o'-lantern. Halloween activities include trick-or-treating, ghost tours, bonfires, costume parties, visiting haunted attractions, carving jack-o'-lanterns, reading scary stories, and watchinghorror movies

70. Halloween Celebrations Halloween is celebrated by arranging parties in a traditional way. People are asked to wear costumes of ghosts and devils. The venue is also arranged in a scary ambience. Carving Jack O’ Lanterns is another significant thing in Halloween.

71. Jack O’ Lantern It is a Pumpkin carved in the shape of a ghost or a monster face. It is placed in a belief to scare the deceased people who come to destroy the harvested crops. Jack O’ Lantern we carved for the theme.

72. Our Menu For Halloween

75. Menu for Today Starter Finger chips Brain Hemorrage Soup Main Course Red Vein Noodles Meat of chicken in blood syrup Dessert Candy Apple ( Halloween Special) Mock tail Lime n’ Melon Welcome drink – Chocolate Shake

76. Welcome Drink

77. Chocolate Shake Ingredients Cocoa Powder Milk Sugar Cream Whip

78. Starters

79. Finger Chips Potato Sliced Salt Oil

80. Brain Hemorrage Soup Boneless chicken pieces Chicken Stock Garlic, Cumin seeds Salt and pepper Oil Fresh Cream Butter

81. Main Course

82. Red Vein Noodles Noodle Carrot, Beans, Onion, Cabbage. Schezwan Sauce Soya Sauce Oil Food Seasoning

83. Meat of chicken curry in blood syrup Chicken Essential spices Green Chilly Salt Oil

84. Dessert

85. Candy Apple Apple Sugar Vanilla Red food colour

86. Mock tail

87. Lime N’ Melon Mocktail Lime juice Water melon juice Sugar

88. Cocktail

89. Black Witch Cocktail Pineapple juice Apricot Brandy Amber Rum Dark Rum

90. Table Layout

92. Food Service

93. Q.1) Why you choose Halloween as your theme ? Ans -: We chose Halloween as our theme because it was a very different theme. Nobody has done it before and our group wanted to do a different thing and this theme was perfect for us. We thought that this will be a challenge for us. As it is not celebrated in India, by doing this in our presentation we will get additional information regarding the European celebrations and it will be a good exposure for the whole class.

94. Q.2) Is the menu you chosen is suitable for the theme ? Ans-: Yes, the menu that we chose is absolutely suitable for the theme because instead of taking the common food items, after a good research we found that each and every items used in Halloween day is named according to the theme. We too did the same thing by naming Schezwan noodles as Red vein noodles and likewise all the other food items are named relating to the theme we chose.

95. Q.3) Is there any special dishes that is served on Halloween Day ? Ans-: Yes, there are certain dishes that is served on Halloween day. The most important one among that is Candy Apple. It is prepared by dipping apple in Caramel. In our presentation we tried to make Candy Apple and it was a good one. We sliced the apple instead of dipping it in full.

96. Q.4) What forms of entertainment are provided on Halloween day ? Ans-: Usually the entertainment on Halloween starts from early morning itself. Children will go to their neighborhoods and do the Trick or Treat. It is a prank played. Another important event is a costume party. People are invited to a party and they are supposed to wear monster and ghost costumes. The best worst dressed will be prized.

97. Q.5) Choose a suitable cocktail and mock tail for the event ? Ans-: A suitable cocktail for the event will be Black witch cocktail or Black witch Martini. It is suitable for the occasion because of its name and appearance. A suitable mock tail can be Brain Hemmorage. It is suitable because of its completely disgusting looks, yet thoroughly tasty party drink.

98. Brain Hemmorage Mocktail Ingredients Peach Schnapps Irish ice-cream Grenadine

99. Q.6)A drunken guest creates problem for the other guests in the Halloween party. As a Restaurant Manager how will you handle the situation ? Ans-: As a responsible person I will try to make him calm by talking to him. If he is still not listening then I will try to move him to another less populated area. I will try to send him back to his dwelling by arranging a cab or something if he is unable to do it on his own.

100. Q.7) Things that went wrong while planning the presentation ? D criteria

101. Answer The information required for theme that we selected was actually a bit difficult to obtain. As this is not celebrated in India the decors for the presentation was not easily available. So we made many items like skeleton, ghoulish figures, Jack o lanterns, creepy creatures etc. Finding a suitable menu for Halloween was another obstacle as it was European dishes. Shopping for the items was really a menace. As our group didn’t have any boys. Arranging everything in the specified area within the time limit was also a challenging part.

102. Q.8) An unplanned VIP guest arrives in the hotel. How will you manage the situation ? Ans-: I will go and greet him in the best possible way. Then I will make arrangements for his stay quickly. In the mean time provide him with a quick refreshment in less crowded area so as to avoid unnecessary public disturbances. I will apologize to him for any delay or inconvenience or delay he has suffered.

103. THANK YOU