Frankfinn Anamika assgnmnt 2


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Frankfinn Anamika assgnmnt 2

  1. 1. Learners Name : Anamika SinghAssignment Title : HOSPITALITYBatch No. : A1Center : Frankfinn,VizagAssessor Name : MR. Arun Karumbaya
  2. 2. ACKNOWLEDGMENT I greatly thank my HOSPITALITY faculty Mr. ARUN KARUMBAYA for guidance and support into the successful completion of this assignment. Also I would like to thank Frankfinn for providing me this opportunity.
  3. 3. INTRODUCTION In this modern age, we take it as a reality thatmuch of our food will be processed, sanitiesand packaged under hygienic conditions beforeit arrives on our plate.Nevertheless, convenience foods will nevercompletely destroy the art and satisfaction ofpreparing and cooking our own meals fromfresh ingredients. Until fairly recently, stainlesssteel ovens, cooking utensils and tablewarewere regarded as an expensive luxury in themodern kitchen. Good design, mass productionand competition have changed all of that sothat the householder can enjoy all of thebenefits and attributes of this remarkable familyof materials.
  4. 4. Today, more than 30 % of all stainless steel producedgoes into products related to the food and beveragesector. In this section of the library, there arepublications which give guidance on grade selection aswell as the importance of hygienic design andfabrication methods for food and beverage handlingequipmentThis assignment is all about Food and Beverage, itinclude basic knowledge in food and beverageoperations, which is fundamental to all aspects of thehospitality industry. It also includes differentoutlets, alcoholic and non-alcoholic beverages, 3 coursemenu, flight catering and so on..
  5. 5. Task – 1
  6. 6. BANQUETThis is a pre-booked catered event. The guesthas to previously decide on a banquet venuewithin the hotel premises or outside, decideon the menu, prices, guaranteed pax etc. afunction prospectus is drawn up by thedepartment and the entire function isorganized as per the host’s request. Guestsmay participate in the function only byinvitation from the host, who is responsiblefor footing the entire bill.
  8. 8.  The maximum revenue department in F & B Pre-booked & pre-cattered event More than 20 pax for a social gathering It can be informal, formal, conference, meeting, state gathering, company budget meeting etc.
  9. 9. ROOM SERVICEThis is the service of items of food andbeverages to the guest room, by a waiter.The guest may place an order over thetelephone, which is noted by the roomservice order taker and later served to theguest room.
  10. 10.  Room service is known as “In room dining “ Works for 24 hours Guest will order Room service will have all international menu Menu card will be in the guest room
  11. 11. Comparison chart
  12. 12. BANQUET ROOM SERVICEBooking is done through telephone RSOT (Room Service Order Taker) will receive the order from the guestBooking will be noted in the banquet RSOT will prepare the KOT(Kitchenreservation diary Order Ticket)Booking can be subjected to Room service boy will take the KOTamendments and will proceed to the kitchen for the food and to the bar for beverageContract form signed by the A final touch up and style ofbanqueting manager will be sent to all presentation in the room service traydepartments is checked and been sent to the guest in the roomBanquet venue can be inside the hotel Room service boy will present thepremises or outside food & beverage to the guestMenu choices to be given 2-5 days in The guest will sign the Room serviceadvance billGuaranteed no. or actual no. 1st copy for the room service & 2ndwhichever is higher will be charged copy sent to the receptionExtra tax than the guaranteed tax will Room service will be operating roundbe charged extra the clock
  13. 13. Task – 2
  14. 14. 3 Course Table d’hôte Menu
  15. 15. Appetizer MULLIGATAWANY or OLLA PODRIDA { A Srilankan soup with boiled { A thick soup from Spain Indian spice mixture cooked made of black beans } in stock with tomato & served with boiled rice} Main courseBEEF STROGANOV or CHICKEN MARYLAND{ Beef stew with pimentos, { chicken breast dipped in egg,celery, mushrooms and onions rolled in bread crumbs and shallowserved on a bed of steamed rice} fried with banana fritters, grilled bacon raisers, potato croquette and sweet corn pancakes}
  16. 16. DessertAPPLE STRUDEL or BLACK FOREST GATUEX{ Thinly rolled out pastry { Chocolate sponge cake filled with cooked apples fingers in layers, covered with flavored with cinnamon} cherries and fresh cream} Tea/Coffee
  17. 17. The dining space of aguest is called cover.
  18. 18. Cover setup Cutlery Crockery Glass ware LinenSoup spoon Soup cup & Water goblet Table cloth under linerDinner fork, Dinner plate Hurricane glass Slip cloth/ overknife, spoon layDessert spoon, Dessert plate Champagne Dinner napkinknife, fork flute/ tulipCoffee spoon/ Coffee cup & Waiter clothtea spoon under linerBread & butter Bread & butterknife plate Butter dish Flower vase Bread basket Cruet set
  19. 19. Flow of service
  20. 20.  Attend the guest as soon as he enters Wish him according to the time of the day Assist with seating. Pay special attention to ladies, children, senior citizens and specially talented persons Introduce the guest to the captain or waiter Present the beverage menu
  21. 21.  Suggest the water/ up sell the water (still or sparkling, Indian or imported, chill or RT) Talk softly and clearly, without ever using technical terminologies Serve the water Take the beverage order (always repeat the order) Recollect the beverage menu. Present the food menu
  22. 22.  Serve the beverage Take the food order by up selling (repeat the order and inform the guest about the time that will be taken to serve the ordered food) Serve the B&B on the table Serve the main course (check for satisfaction) Clear the main course and clear the table
  23. 23.  Layout the dessert cover Serve the dessert Suggest & serve tea/ coffee Follow up with the service (water refilling, ash tray replacing etc.) Present the bill discretely to the host in a clean bill folder with the pen open If paid by cash return the cash Upon leaving escort the guest to the entrance Thank the guest for the dinner, wish them and request them to come back
  24. 24. Task – 3
  25. 25. In-flight catering (IFC)
  26. 26. In-flight catering (IFC) is a type ofmass catering in which thepassengers are catered accordingto the stomach time on boardORProviding food & beverage to theflight for service is called flightcatering.
  27. 27. The first regular airline passengerservice began in 1919 inEurope, between England andFrance, and food has served onaircraft since the outset of thisoperation. Initially the serviceincluded sandwiches, tea andcoffee, but in the mid 1930’s hotmeals began to be served.
  28. 28. The advent of jet aircraft in passenger service in the mid-1960s contributed to the growth of mass tourism. This hugeincrease in air traffic has created a needcertain type of mass catering. The scope can vary from a small kitchen to a large catering establishment producing up to40000 meals per day including provisions for long haul flights and handling the detailed specifications for many different airlines. A large flight kitchenmay have contracts with tens of airlines. This is the evolution of IFC.
  29. 29. Cook – Chill - Process
  30. 30. Cook – Chill - Process Precooking(mis-en-place) Chilled storage Cooking Thawing Chilling Freeze Blast freeze Chilling ThawingFinal cooking Packing & stacking
  31. 31. Flight kitchen production is a typicalform of mass catering, but has some uniquefeatures distinct from food preparation inrestaurants and hotels. The time differencebetween food production in the flight kitchen andfinally serving it on board an aircraft with limitedkitchen facilities makes flight catering a high-riskfood preparation operation. The complexity of theproduction procedures in the flight kitchen alsoincreases the microbiological hazards associatedwith this type of food preparation. Major factorsaffecting the hygienic quality of the food are thesize of the operation, the complexity of the in-flight service, the number of airlines catered for,the number of flights serviced during the day andthe duration of the flights to be serviced.
  32. 32. Food storage and preparation forserving takes place in aircraft galleys, whichmostly have very limited space and equipmentfor this purpose. In common with anykitchen, a galley has to provide the following:cold storage areas, regeneration ovens, waterboilers and beverage machines and thestowage of waste products. On narrow-bodiedaircraft, the meals are kept chilled by usingdry ice located within the trolley. Wide-bodyaircraft used for long-haul flights are todayusually equipped with refrigerators or chillerunits for trolleys (Goodwin 1995).
  33. 33. Food hygiene is the most critical aspect ofairline catering. An aircraft is like a restaurant in theair, with people from all over the world comingtogether from different backgrounds. Though peoplefrom Asian countries have developed a good deal ofresistance, most others are used to sterile conditions.With the result that on a seven to eight hours flight, anattack of food poisoning could be fatal with no readymedical help available at 30,000 ft in the air. Which iswhy airlines insist on menus that follow specific safetystandards and local availability of ingredients, as wellas caterers complying with HACCP/InternationalHygiene codes.
  34. 34. Task – 4
  35. 35. TheManufacturing Process
  36. 36. Drying First, the coffee cherries must beharvested, a process that is still donemanually. Next, the cherries are dried andhusked using one of two methods. The drymethod is an older, primitive, and labor-intensive process of distributing the cherriesin the sun, raking them several times a day,and allowing them to dry. When they havedried to the point at which they contain only12 percent water, the beans husks becomeshriveled. At this stage they are hulled,either by hand or by a machine.
  37. 37. Husking In employing the wet method, thehulls are removed before the beans havedried. Although the fruit is initially processed ina pulping machine that removes most of thematerial surrounding the beans, some of thisglutinous covering remains after pulping. Thisresidue is removed by letting the beansferment in tanks, where their natural enzymesdigest the gluey substance over a period of 18to 36 hours. Upon removal from thefermenting tank, the beans are washed, driedby exposure to hot air, and put into largemechanical stirrers called hullers. There, thebeans last parchment covering, thepergamino, crumbles and falls away easily.The huller then polishes the bean to aclean, glossy finish.
  38. 38. Roasting Coffee berries and their seeds undergoseveral processes before they become the familiarroasted coffee. First, coffee berries are picked, generallyby hand. Then, they are sorted by ripeness and colorand the flesh of the berry is removed, usually bymachine, and the seeds usually called beans arefermented to remove the slimy layer of mucilage stillpresent on the bean. When the fermentation is finished,the beans are washed with large quantities of freshwater to remove the fermentation residue, whichgenerates massive amounts of highly polluted coffeewastewater. Finally the seeds are dried, sorted, andlabeled as green coffee beans. The next step in theprocess is the roasting of the green coffee. Coffee isusually sold in a roasted state, and all coffee is roastedbefore it is consumed. It can be sold roasted by thesupplier, or it can be home roasted The roasting processinfluences the taste of the beverage by changing thecoffee bean both physically and chemically.
  39. 39. The bean decreases in weight asmoisture is lost and increases in volume, causing itto become less dense. The density of the bean alsoinfluences the strength of the coffee andrequirements for packaging. The actual roastingbegins when the temperature inside the beanreaches 200 °C (392 °F), though different varietiesof beans differ in moisture and density andtherefore roast at different rates. During roasting,caramelization occurs as intense heat breaks downstarches in the bean, changing them to simplesugars that begin to brown, changing the color ofthe bean. Sucrose is rapidly lost during the roastingprocess and may disappear entirely in darkerroasts. During roasting, aromatic oils, acids, andcaffeine weaken, changing the flavor; at 205 °C(400 °F), other oils start to develop. One of theseoils is caffeol, created at about 200 °C (392 °F),which is largely responsible for coffees aroma andflavor.
  40. 40. Depending on the color of the roastedbeans as perceived by the human eye, theywill be labeled as light, medium-light,medium, medium-dark, dark, or very dark. Amore accurate method of discerning thedegree of roast involves measuring thereflected light from roasted beansilluminated with a light source in the nearinfrared spectrum. This elaborate light meteruses a process known as Spectroscopy toreturn a number that consistently indicatesthe roasted coffee’s relative degree of roastor flavor development. Such devices areroutinely used for quality assurance bycoffee roasting businesses.
  41. 41. Darker roasts are generally smoother, becausethey have less fiber content and a more sugaryflavor. Lighter roasts have more caffeine, resulting ina slight bitterness, and a stronger flavor fromaromatic oils and acids otherwise destroyed bylonger roasting times. A small amount of chaff isproduced during roasting from the skin left on thebean after processing. Chaff is usually removed fromthe beans by air movement, though a small amountis added to dark roast coffees to soak up oils on thebeans. Decaffeination may also be part of theprocessing that coffee seeds undergo. Seeds aredecaffeinated when they are still green. Manymethods can remove caffeine from coffee, but allinvolve either soaking beans in hot water orsteaming them, then using a solvent to dissolvecaffeine-containing oils. Decaffeination is often doneby processing companies, and the extracted caffeineis usually sold to the pharmaceutical industry.
  42. 42. Storage Once roasted, coffee beans must be storedproperly to preserve the fresh taste of the bean.Ideal conditions are air-tight and cool.Air, moisture, heat and light are theenvironmental factors in order of importance topreserving flavor in coffee beans. Folded-over bags, a common wayconsumers often purchase coffee, is generallynot ideal for long-term storage because it allowsair to enter. A better package contains a one-wayvalve, which prevents air from entering.
  43. 43. Preparation Coffee beans must be ground and brewed in order tocreate a beverage. Grinding the roasted coffee beans is done at aroaster, in a grocery store, or in the home. They are mostcommonly ground at a roaster then packaged and sold to theconsumer, though "whole bean" coffee can be ground at home.Coffee beans may be ground in several ways. A burr mill usesrevolving elements to shear the bean, an electric grinder smashesthe beans with blunt blades moving at high speed, and a mortarand pestle crushes the beans. The type of grind is often named after the brewing method forwhich it is generally used. Turkish grind is the finest grind, whilecoffee percolator or French press are the coarsest grind. The mostcommon grinds are between the extremes; a medium grind is usedin most common home coffee brewing machines. Coffee may be brewed by several methods:boiled, steeped, or pressured. Brewing coffee by boiling was theearliest method, and Turkish coffee is an example of this method. Itis prepared by powdering the beans with a mortar and pestle, thenadding the powder to water and bringing it to a boil in a pot called acezve or, in Greek, a briki. This produces a strong coffee with alayer of foam on the surface.
  44. 44. Machines such as percolators or automaticcoffeemakers brew coffee by gravity. In an automaticcoffeemaker, hot water drips onto coffee grounds held in acoffee filter made of paper or perforated metal, allowing thewater to seep through the ground coffee while absorbing itsoils and essences. Gravity causes the liquid to pass into acarafe or pot while the used coffee grounds are retained inthe filter. In a percolator, boiling water is forced into achamber above a filter by pressure created by boiling. Thewater then passes downwards through the grounds due togravity, repeating the process until shut off by an internaltimer. or, more commonly, a thermostat which turns off theheater when the entire pot reaches a certain temperature.This thermostat also serves to keep the coffee warm (it turnson when the pot cools), but requires the removal of thebasket holding the grounds after the initial brewing to avoidadditional brewing as the pot reheats. Purists do not feel thatthis repeated boiling is conducive to the best coffee.
  45. 45. Coffee may also be brewed by steeping in a devicesuch as a French press (also known as a cafetière). Groundcoffee and hot water are combined in a coffee press and left tobrew for a few minutes. A plunger is then depressed to separatethe coffee grounds, which remain at the bottom of the container.Because the coffee grounds are in direct contact with the water,all the coffee oils remain in the beverage, making it strongerand leaving more sediment than in coffee made by anautomatic coffee machine. The espresso method forces hot, but not boiling,pressurized water through ground coffee. As a result of brewingunder high pressure (ideally between 9-10 atm) the espressobeverage is more concentrated (as much as 10 to 15 times theamount of coffee to water as gravity brewing methods canproduce) and has a more complex physical and chemicalconstitution. A well prepared espresso has a reddish-brownfoam called crema that floats on the surface. The drink"Americano" is popularly thought to have been named afterAmerican soldiers in WW II who found the European way ofdrinking espresso too strong. Baristas would cut the espressowith hot water for them.
  46. 46. Types of Coffee Espresso Cappuccino Austrian coffee Hawalian Coffee Turkish coffee Café Au lait Café Au Glace Café Flambe
  47. 47. Manufacturing countriesAngola IndiaBrazil IndonesiaColombia KenyaCosta Rica MexicoEcuador NicaraguaEl Salvador The PhilippinesGuatemala UgandaHaiti Vietnam
  48. 48. ACCOMPANIMENTSCafe Mexicano (hot)8 cups water1 cup coffee beans (ground regular)1/3 cup dark brown sugar (packed)1/2 oz. backing chocolate (chop fine)1/2 cup coffee liquor1/4 cup brandy1 teaspoon vanilla1 cinnamon stick2 clovesPlace water, sugar, chocolate, cinnamon and cloves into saucepan.Simmer uncovered for 15 minutesRemove from heat.Stir in coffee, liquor and brandy, let stand for 5 minutesStir in vanillaStrain (to remove coffee grounds)Serve
  49. 49. Manufacturing process  Malting  Grinding  Brewing  Fermentation  Distillation  Aging  Bottling
  50. 50. Malting Malt whisky production begins whenthe barley is malted—by steeping the barleyin water, and then allowing it to get to thepoint of germination. Malting releasesenzymes that break down starches in thegrain and help convert them into sugars.When the desired state of germination isreached the malted barley is dried usingsmoke. Many (but not all) distillers add peatto the fire to give an earthy, peaty flavor tothe spirit.
  51. 51. Mashing and fermentation The dried malt (and in the case of grainwhisky, other grains) is ground into a coarse flourcalled "grist." This is mixed with hot water in a largevessel called a mash tun. The grist is allowed to steep.This process is referred to as "mashing," and themixture as "mash". In mashing, enzymes that weredeveloped during the malting process are allowed toconvert the barley starch into sugar, producing asugary liquid known as "wort". The wort is thentransferred to another large vessel called a "washback" where it is cooled. The yeast is added, and thewort is allowed to ferment. The resulting liquid, now atabout 5–7% alcohol by volume, is called "wash" and isvery similar to a rudimentary beer.
  52. 52. Distillation The next step is to use a still to distil themash. Distillation is used to increase the alcoholcontent and to remove undesired impurities such asmethanol. There are two types of stills in use for thedistillation: the pot still (for single malts) and the Coffeystill (for grain whisky). All Scotch malt whiskydistilleries distil their product twice except for theAuchentoshan distillery, which retains the Lowlandstradition of triple distillation. For malt whisky the washis transferred into a wash still. The liquid is heated tothe boiling point of alcohol, which is lower than theboiling point of water. The alcohol evaporates andtravels to the top of the still, through the "lyne arm"and into a condenser—where it is cooled and revertsto liquid.
  53. 53. This liquid has an alcohol content of about20% and is called "low wine". The low wine is distilleda second time, in a spirit still, and the distillation isdivided into three "cuts". The first liquid or cut of thedistillation is called "foreshots" and is generally quitetoxic due to the presence of the low boiling pointalcohol methanol. These are generally saved forfurther distillation. It is the "middle cut" that thestillman is looking for, which will be placed in casks formaturation. At this stage it is called "new make". Itsalcohol content can be anywhere from 60%–75%.The third cut is called the "feints" and is generallyquite weak. These are also saved for furtherdistillation. Grain whiskies are distilled in a columnstill, which requires a single distillation to achieve thedesired alcohol content. Grain whisky is produced bya continuous fractional distillation process, unlike thesimple distillation based batch process used for maltwhisky. It is therefore more efficient to operate and theresulting whisky is less expensive.
  54. 54. Maturation The ageing process results inevaporation, so each year in the cask causes a loss ofvolume as well as a reduction in alcohol. The 0.5–2.0% lost each year is known as the angels share.Many whiskies along the west coast and on theHebrides are stored in open storehouses on thecoast, allowing the salty sea air to pass on its flavourto the spirit. It is a little-known fact, however, that mostso-called "coastal" whiskies are matured in largecentral warehouses in the Scottish interior far from anyinfluence of the sea. The distillate must age for at leastthree years in Scotland to be called Scotchwhisky, although most single malts are offered at aminimum of eight years of age. Some believe thatolder whiskies are inherently better, but others findthat the age for optimum flavour development changesdrastically from distillery to distillery, or even from caskto cask. Older whiskies are inherentlyscarcer, however, so they usually commandsignificantly higher prices.
  55. 55. Bottling With single malts, the now properly aged spiritmay be "vatted", or "married", with other single malts(sometimes of different ages) from the same distillery.The whisky is generally diluted to a bottling strength ofbetween 40% and 46%. Occasionally distillers will release a "CaskStrength" edition, which is not diluted and will usuallyhave an alcohol content of 50–60%. Many distilleries are releasing "Single Cask"editions, which are the product of a single cask whichhas not been vatted with whisky from any other casks.These bottles will usually have a label which details thedate the whisky was distilled, the date it was bottled,the number of bottles produced, the number of theparticular bottle, and the number of the cask whichproduced the bottles.
  56. 56. Chill filtration Many whiskies are bottled after being "chill-filtered". This is a process in which the whisky ischilled to near 0°C (32°F) and passed through a finefilter. This removes some of the compounds producedduring distillation or extracted from the wood of thecask, and prevents the whisky from becoming hazywhen chilled, or when water or ice is added. Chill filtration also removes some of the flavourand body from the whisky, which is why someconsider chill-filtered whiskies to be inferior
  57. 57. Categories or types of whisky and popular brandsIrish whisky Scotch whisky American whisky• Old cro •Royal Salute •Rye• Jameson •Chivas Regal •Tennessee• Bushmills •Glen Spey •Corn •Black and white •Bourbon •Johny Walker (red,black,green,blue) •Blue Label •Dimple
  58. 58. Popular brandsPappy Van Winkle An Cnoc Lady burn
  59. 59. Manufacturing countries• Scotland• America• Ireland• Canada
  60. 60. Accompaniments Roasted nuts Cashew nuts Olives Peanut masala Crackers Omelet
  61. 61. Task – 5
  62. 62. OUR HIGHLIGHTS we are organizing a candle light dinner with exclusive service with live band (strictly romantic) with maximum privacy Innovative games A podium to share their love story In turn to know each other well Prizes for various guest to keep them happy
  63. 63. Dinner Menu
  65. 65. Table setup Tables are in the shape of heart Chair covered with white cloth and red ribbon neatly tied on it Candles according to guest choice Gifts on each table
  66. 66. Lovable, Mind blowing & Outrangingambiance for the occasion
  67. 67. Firstly we would give them aheartily welcome. not to getdisturbed from the other guest wewould take them to theunderground restaurant. there wewill arrange all security procedureto them. we will provide a coolingatmosphere to them . we woulddecorate the dining table in such amanner that the they could notforget that moment in their life. wehave done a shadow light dinnerfor them.
  68. 68.  Know your partner Love story Throwing the smile Announce a prize for the most innovatively Keep gift for everyone Make arrangements for party gifts for the game winners Request all the invited guests to come in funny dress and keep a prize for the funniest dressed person
  69. 69. Special Mock-tail for the occasion & demonstration of it
  70. 70. VIRGIN MANGO BELLINI RECIPE Virgin Mango Bellini is a deliciously smooth summer drink. Learn how to make/prepare Virgin Mango Bellini by following this easy recipe.Ingredients: 1 Cup mangoes (diced & peeled) 2-1/2 tbsp Fresh lime juice 2 tsp Grenadine 2 Cups of Ginger Ale (Ginger flavored carbonated soft drink) 6 tbsp Chilled sugar syrup
  71. 71. How to make Virgin MangoBellini:  Put mangoes in a blender.  Then add lemon juice and sugar syrup.  Mix it until it gets smoothen.  Strain the mango puree and discard the pulp.  Pour the mango puree in a glass.  Add ginger ale and grenadine.  Stir and serve it chilled.
  72. 72. Task – 6
  73. 73. Market research toinvestigate the preferences of guests for dining at thespecific theme dinner offered by us
  74. 74. Pre-event organizing = what allmistakes happened during theoccasion
  75. 75. Pre-event organizing Post event organizingOur mock tail demonstration was a flop Next time we will see to it that all thebecause the demonstrator was not staffs are efficient enough for their dutyefficient enoughSome chairs white cloth were torn due Next time the correct length will be givento over length and dragging and will also change the colorRapid increase of guest which caused a Next time either we will increase therush everywhere space or will limit the entryOur main chef fell ill Next time 2 or 3 main chef’s will appointedUnexpected power loss due to raining Planning to keep a highly efficientwhich made the whole place to be in automatic generator or inverterdarkness for about 15 minutesDid not kept a suggestion box for the Will keep a suggestion boxfeedback of the guestParking area was congested Parking area will be elaborated
  76. 76. F&B Module