P. BalaSubramanian expresses gratitude to his Hospitality staff Mr. Vasanth for providing strong support and guidance through his Hospitality class. The document then provides details on the operations of fine dining restaurants, bars, room service, cutlery, crockery, glassware, linen, cooking methods, wine and champagne production, coffee manufacturing, and cocktail recipes. References are listed at the end.

1. Submitted by, P. BalaSubramanian F1 Batch Hospitality Assignment Staff in Charge Mr. Vasanth

2. I am feeling great for the strong support and the guidelines provided to me by my Hospitality staff Mr. Vasanthwho helped me through this Hospitality class to make me as perfect. I am really thankful to him. My Thought

3. Fine dining Restaurant 24*7*365 A‘ la carte American(pre plated) Served from direct kitchen by staff 11am - 11pm (Standard time in licensed bar) Beverage and snack menu Self serviced from bar counters and personalized way service also applicable Fine Dining vs Bar Bar

4. Bar 11am - 11pm (Standard time in licensed bar) Beverage and snack menu Self serviced from bar counters and personalized way service also applicable 24*7*365 A‘ la carte/ tray Door kinds for trolley service break fast (silver service) Bar vs Room Service Room Service

5. Three Course Menu

6. Potage/soup: Cream of pumpkin soup (served with the chive cream and fried shallots) Main course/entree: Murgcurry (madras chicken curry, served with steamed basmati rice and tempered yellow lentils) Beverages: Tea/Coffee Three course menufor Lunch Courses Soup Main Course Beverages

7. Cutlery: It is used to serve and especially in eating foods which includes forks and knives. Main or joint fork and knife Fish fork and knife Entree or A.P (all purpose) fork and knife Dessert fork and knife Crockery: It which includes plates, porcelain or chinaware is made up of ceramic materials. Soup bowl Side plate Quarter plate Main plate Dinner plate Cutlery and Crockery are the tools which is used to place the dishes on the table. Cutlery & Crockery

8. Glass ware: Glassware includes drinking vessels, tableware, and flatware used to set a table for eating a meal, general glass items such as vases, and glasses used in the catering industry. Barware Stemware Crystal ware There are different types of glass wares used to serve different types of beverages Glasswares

9. A textile made up of fibres from the flax plant is called Linen Some of the linen's are Waiter's cloth Table cloth Napkins Linen

11. Grilling Dry heat applied to the surface of food quite in the form of direct, radiant heat. Quick heating This acquires a distinctive roast aroma from a chemical process called the Maillard reaction It is the process of flavouring, cooking, or preserving food It is the smoke from burning or smouldering plant materials, most often wood. Meats and fish are the most common smoked foods Smoking

12. Cook-chill system is used Orders are taken from the passengers from reservation Airline gives the order to the catering agent/department approx 3 days before prior departure Galley of the aircraft stores all the types of food items i.e, hot and cold items are perfectly maintained in ovens and chillers according to the food stored All standards are depends and specified by the airline company Flight catering means providing food and beverage on board. Development and increase in air traffic leads to the importance of Flight catering On board Catering Service

13. Alcoholic Beverage Champagne

14. Harvesting Removal of stalks Crushing Sulphuring Fermentation Cellaring Racking Filtering Aging Bottling Manufacturing process of Champagne WINE

15. Filtering Aging Bottling Secondary fermentation Remuage De-gorgement Dosage Corking Labelled WINE CHAMPAGNE

16. Types of Champagne: Brut-it is the driest form of champagne Extra-dry -it is less dry than Brut Sec-it is sweetest form of champagne Demisec-it is even sweeter Manufacturing countries: Burgundy Champagne Spain Portugal South America Types and the Countries in which they are manufactured. Champagne

17. Carpentier Baron Albert Bollinger Henriot Gosset Popular Brands of Champagne

18. Non Alcoholic Beverage Coffee

19. Blending Roasting Grinding and Packing Manufacturing Process of coffee Coffee

20. Espresso Cappuccino Coffee Chocolate American Coffee Dip coffee Types of Coffee

21. Brazil Columbia Indonesia Vietnam Mexico Ethiopian India Uganda Top Manufacturing Countries - Coffee

22. Nescafe Royal Copenhagen Grandoscoffee Royal Flavo Dallmayr Tetley Brand Names of Coffee

23. Assume that it was Birthday party and the people are ready to toast The best thing is to serve a classical cocktail which is preferred is Gin Sling It is normally served in a Goblet or a highball glass It suits the occasion because normally fruit based drink is liked by all and lime flavor lovers are very common. To Consider

24. Ingredients 1 teaspoon of sugar syrup2 teaspoons of lemon juice3 ounces of gin Combine the ingredients in a goblet or highball glass. Fill the glass with chilled soda water. If you wish, you can omit the lemon juice, but I recommend keeping it. Gin Sling is now ready to serve. Garnish it with Cherry and Orange slice The generic term sling refers to a drink made of sweetened spirits and water. Gin Sling

25. www.nationalgeograpic.com www.en.wikipedia.com www.libetion-unlimited.com www.listverse.com Frankfinn Module References

26. Thank You ! ! ! Thank You ! ! !