2. Learners Name : Anamika Singh
Assignment Title : HOSPITALITY
Batch No. : A1
Center : Frankfinn,Vizag
Assessor Name : MR. Arun Karumbaya
3. 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.
4. INTRODUCTION
In this modern age, we take it as a reality that
much of our food will be processed, sanities
and packaged under hygienic conditions before
it arrives on our plate.
Nevertheless, convenience foods will never
completely destroy the art and satisfaction of
preparing and cooking our own meals from
fresh ingredients. Until fairly recently, stainless
steel ovens, cooking utensils and tableware
were regarded as an expensive luxury in the
modern kitchen. Good design, mass production
and competition have changed all of that so
that the householder can enjoy all of the
benefits and attributes of this remarkable family
of materials.
5. Today, more than 30 % of all stainless steel produced
goes into products related to the food and beverage
sector. In this section of the library, there are
publications which give guidance on grade selection as
well as the importance of hygienic design and
fabrication methods for food and beverage handling
equipment
This assignment is all about Food and Beverage, it
include basic knowledge in food and beverage
operations, which is fundamental to all aspects of the
hospitality industry. It also includes different
outlets, alcoholic and non-alcoholic beverages, 3 course
menu, flight catering and so on..
8. BANQUET
This is a pre-booked catered event. The guest
has to previously decide on a banquet venue
within the hotel premises or outside, decide
on the menu, prices, guaranteed pax etc. a
function prospectus is drawn up by the
department and the entire function is
organized as per the host’s request. Guests
may participate in the function only by
invitation from the host, who is responsible
for footing the entire bill.
10. 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.
11.
12. ROOM SERVICE
This is the service of items of food and
beverages to the guest room, by a waiter.
The guest may place an order over the
telephone, which is noted by the room
service order taker and later served to the
guest room.
13. 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
15. BANQUET ROOM SERVICE
Booking is done through telephone RSOT (Room Service Order Taker) will
receive the order from the guest
Booking will be noted in the banquet RSOT will prepare the KOT(Kitchen
reservation diary Order Ticket)
Booking can be subjected to Room service boy will take the KOT
amendments and will proceed to the kitchen for the
food and to the bar for beverage
Contract form signed by the A final touch up and style of
banqueting manager will be sent to all presentation in the room service tray
departments is checked and been sent to the guest
in the room
Banquet venue can be inside the hotel Room service boy will present the
premises or outside food & beverage to the guest
Menu choices to be given 2-5 days in The guest will sign the Room service
advance bill
Guaranteed no. or actual no. 1st copy for the room service & 2nd
whichever is higher will be charged copy sent to the reception
Extra tax than the guaranteed tax will Room service will be operating round
be charged extra the clock
18. 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 course
BEEF STROGANOV or CHICKEN MARYLAND
{ Beef stew with pimentos, { chicken breast dipped in egg,
celery, mushrooms and onions rolled in bread crumbs and shallow
served on a bed of steamed rice} fried with banana fritters, grilled
bacon raisers, potato croquette
and sweet corn pancakes}
19. Dessert
APPLE 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
24. 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
25. 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
26. 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
27.
28. 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
31. In-flight catering (IFC) is a type of
mass catering in which the
passengers are catered according
to the stomach time on board
OR
Providing food & beverage to the
flight for service is called flight
catering.
32.
33. The first regular airline passenger
service began in 1919 in
Europe, between England and
France, and food has served on
aircraft since the outset of this
operation. Initially the service
included sandwiches, tea and
coffee, but in the mid 1930’s hot
meals began to be served.
34. The advent of jet aircraft in passenger
service in the mid-1960s contributed to
the growth of mass tourism. This huge
increase in air traffic has created a need
certain type of mass catering. The scope
can vary from a small kitchen to a large
catering establishment producing up to
40000 meals per day including provisions
for long haul flights and handling the
detailed specifications for many
different airlines. A large flight kitchen
may have contracts with tens of airlines.
This is the evolution of IFC.
38. Flight kitchen production is a typical
form of mass catering, but has some unique
features distinct from food preparation in
restaurants and hotels. The time difference
between food production in the flight kitchen and
finally serving it on board an aircraft with limited
kitchen facilities makes flight catering a high-risk
food preparation operation. The complexity of the
production procedures in the flight kitchen also
increases the microbiological hazards associated
with this type of food preparation. Major factors
affecting the hygienic quality of the food are the
size of the operation, the complexity of the in-
flight service, the number of airlines catered for,
the number of flights serviced during the day and
the duration of the flights to be serviced.
39.
40.
41.
42. Food storage and preparation for
serving takes place in aircraft galleys, which
mostly have very limited space and equipment
for this purpose. In common with any
kitchen, a galley has to provide the following:
cold storage areas, regeneration ovens, water
boilers and beverage machines and the
stowage of waste products. On narrow-bodied
aircraft, the meals are kept chilled by using
dry ice located within the trolley. Wide-body
aircraft used for long-haul flights are today
usually equipped with refrigerators or chiller
units for trolleys (Goodwin 1995).
43.
44. Food hygiene is the most critical aspect of
airline catering. An aircraft is like a restaurant in the
air, with people from all over the world coming
together from different backgrounds. Though people
from Asian countries have developed a good deal of
resistance, most others are used to sterile conditions.
With the result that on a seven to eight hours flight, an
attack of food poisoning could be fatal with no ready
medical help available at 30,000 ft in the air. Which is
why airlines insist on menus that follow specific safety
standards and local availability of ingredients, as well
as caterers complying with HACCP/International
Hygiene codes.
48. Drying
First, the coffee cherries must be
harvested, a process that is still done
manually. Next, the cherries are dried and
husked using one of two methods. The dry
method is an older, primitive, and labor-
intensive process of distributing the cherries
in the sun, raking them several times a day,
and allowing them to dry. When they have
dried to the point at which they contain only
12 percent water, the beans' husks become
shriveled. At this stage they are hulled,
either by hand or by a machine.
49. Husking
In employing the wet method, the
hulls are removed before the beans have
dried. Although the fruit is initially processed in
a pulping machine that removes most of the
material surrounding the beans, some of this
glutinous covering remains after pulping. This
residue is removed by letting the beans
ferment in tanks, where their natural enzymes
digest the gluey substance over a period of 18
to 36 hours. Upon removal from the
fermenting tank, the beans are washed, dried
by exposure to hot air, and put into large
mechanical stirrers called hullers. There, the
beans' last parchment covering, the
pergamino, crumbles and falls away easily.
The huller then polishes the bean to a
clean, glossy finish.
50.
51. Roasting
Coffee berries and their seeds undergo
several processes before they become the familiar
roasted coffee. First, coffee berries are picked, generally
by hand. Then, they are sorted by ripeness and color
and the flesh of the berry is removed, usually by
machine, and the seeds usually called beans are
fermented to remove the slimy layer of mucilage still
present on the bean. When the fermentation is finished,
the beans are washed with large quantities of fresh
water to remove the fermentation residue, which
generates massive amounts of highly polluted coffee
wastewater. Finally the seeds are dried, sorted, and
labeled as green coffee beans. The next step in the
process is the roasting of the green coffee. Coffee is
usually sold in a roasted state, and all coffee is roasted
before it is consumed. It can be sold roasted by the
supplier, or it can be home roasted The roasting process
influences the taste of the beverage by changing the
coffee bean both physically and chemically.
52.
53. The bean decreases in weight as
moisture is lost and increases in volume, causing it
to become less dense. The density of the bean also
influences the strength of the coffee and
requirements for packaging. The actual roasting
begins when the temperature inside the bean
reaches 200 °C (392 °F), though different varieties
of beans differ in moisture and density and
therefore roast at different rates. During roasting,
caramelization occurs as intense heat breaks down
starches in the bean, changing them to simple
sugars that begin to brown, changing the color of
the bean. Sucrose is rapidly lost during the roasting
process and may disappear entirely in darker
roasts. During roasting, aromatic oils, acids, and
caffeine weaken, changing the flavor; at 205 °C
(400 °F), other oils start to develop. One of these
oils is caffeol, created at about 200 °C (392 °F),
which is largely responsible for coffee's aroma and
flavor.
54. Depending on the color of the roasted
beans as perceived by the human eye, they
will be labeled as light, medium-light,
medium, medium-dark, dark, or very dark. A
more accurate method of discerning the
degree of roast involves measuring the
reflected light from roasted beans
illuminated with a light source in the near
infrared spectrum. This elaborate light meter
uses a process known as Spectroscopy to
return a number that consistently indicates
the roasted coffee’s relative degree of roast
or flavor development. Such devices are
routinely used for quality assurance by
coffee roasting businesses.
55. Darker roasts are generally smoother, because
they have less fiber content and a more sugary
flavor. Lighter roasts have more caffeine, resulting in
a slight bitterness, and a stronger flavor from
aromatic oils and acids otherwise destroyed by
longer roasting times. A small amount of chaff is
produced during roasting from the skin left on the
bean after processing. Chaff is usually removed from
the beans by air movement, though a small amount
is added to dark roast coffees to soak up oils on the
beans. Decaffeination may also be part of the
processing that coffee seeds undergo. Seeds are
decaffeinated when they are still green. Many
methods can remove caffeine from coffee, but all
involve either soaking beans in hot water or
steaming them, then using a solvent to dissolve
caffeine-containing oils. Decaffeination is often done
by processing companies, and the extracted caffeine
is usually sold to the pharmaceutical industry.
56. Storage
Once roasted, coffee beans must be stored
properly to preserve the fresh taste of the bean.
Ideal conditions are air-tight and cool.
Air, moisture, heat and light are the
environmental factors in order of importance to
preserving flavor in coffee beans.
Folded-over bags, a common way
consumers often purchase coffee, is generally
not ideal for long-term storage because it allows
air to enter. A better package contains a one-way
valve, which prevents air from entering.
57.
58. Preparation
Coffee beans must be ground and brewed in order to
create a beverage. Grinding the roasted coffee beans is done at a
roaster, in a grocery store, or in the home. They are most
commonly ground at a roaster then packaged and sold to the
consumer, though "whole bean" coffee can be ground at home.
Coffee beans may be ground in several ways. A burr mill uses
revolving elements to shear the bean, an electric grinder smashes
the beans with blunt blades moving at high speed, and a mortar
and pestle crushes the beans.
The type of grind is often named after the brewing method for
which it is generally used. Turkish grind is the finest grind, while
coffee percolator or French press are the coarsest grind. The most
common grinds are between the extremes; a medium grind is used
in most common home coffee brewing machines.
Coffee may be brewed by several methods:
boiled, steeped, or pressured. Brewing coffee by boiling was the
earliest method, and Turkish coffee is an example of this method. It
is prepared by powdering the beans with a mortar and pestle, then
adding the powder to water and bringing it to a boil in a pot called a
cezve or, in Greek, a briki. This produces a strong coffee with a
layer of foam on the surface.
59.
60. Machines such as percolators or automatic
coffeemakers brew coffee by gravity. In an automatic
coffeemaker, hot water drips onto coffee grounds held in a
coffee filter made of paper or perforated metal, allowing the
water to seep through the ground coffee while absorbing its
oils and essences. Gravity causes the liquid to pass into a
carafe or pot while the used coffee grounds are retained in
the filter. In a percolator, boiling water is forced into a
chamber above a filter by pressure created by boiling. The
water then passes downwards through the grounds due to
gravity, repeating the process until shut off by an internal
timer. or, more commonly, a thermostat which turns off the
heater when the entire pot reaches a certain temperature.
This thermostat also serves to keep the coffee warm (it turns
on when the pot cools), but requires the removal of the
basket holding the grounds after the initial brewing to avoid
additional brewing as the pot reheats. Purists do not feel that
this repeated boiling is conducive to the best coffee.
61. Coffee may also be brewed by steeping in a device
such as a French press (also known as a cafetière). Ground
coffee and hot water are combined in a coffee press and left to
brew for a few minutes. A plunger is then depressed to separate
the 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 stronger
and leaving more sediment than in coffee made by an
automatic coffee machine.
The espresso method forces hot, but not boiling,
pressurized water through ground coffee. As a result of brewing
under high pressure (ideally between 9-10 atm) the espresso
beverage is more concentrated (as much as 10 to 15 times the
amount of coffee to water as gravity brewing methods can
produce) and has a more complex physical and chemical
constitution. A well prepared espresso has a reddish-brown
foam called crema that floats on the surface. The drink
"Americano" is popularly thought to have been named after
American soldiers in WW II who found the European way of
drinking espresso too strong. Baristas would cut the espresso
with hot water for them.
62. Types of Coffee
Espresso
Cappuccino
Austrian coffee
Hawalian Coffee
Turkish coffee
Café Au lait
Café Au Glace
Café Flambe
64. ACCOMPANIMENTS
Cafe Mexicano (hot)
8 cups water
1 cup coffee beans (ground regular)
1/3 cup dark brown sugar (packed)
1/2 oz. backing chocolate (chop fine)
1/2 cup coffee liquor
1/4 cup brandy
1 teaspoon vanilla
1 cinnamon stick
2 cloves
Place water, sugar, chocolate, cinnamon and cloves into
saucepan.
Simmer uncovered for 15 minutes
Remove from heat.
Stir in coffee, liquor and brandy, let stand for 5 minutes
Stir in vanilla
Strain (to remove coffee grounds)
Serve
69. Malting
Malt whisky production begins when
the barley is malted—by steeping the barley
in water, and then allowing it to get to the
point of germination. Malting releases
enzymes that break down starches in the
grain and help convert them into sugars.
When the desired state of germination is
reached the malted barley is dried using
smoke. Many (but not all) distillers add peat
to the fire to give an earthy, peaty flavor to
the spirit.
70. Mashing and fermentation
The dried malt (and in the case of grain
whisky, other grains) is ground into a coarse flour
called "grist." This is mixed with hot water in a large
vessel called a mash tun. The grist is allowed to steep.
This process is referred to as "mashing," and the
mixture as "mash". In mashing, enzymes that were
developed during the malting process are allowed to
convert the barley starch into sugar, producing a
sugary liquid known as "wort". The wort is then
transferred to another large vessel called a "wash
back" where it is cooled. The yeast is added, and the
wort is allowed to ferment. The resulting liquid, now at
about 5–7% alcohol by volume, is called "wash" and is
very similar to a rudimentary beer.
71. Distillation
The next step is to use a still to distil the
mash. Distillation is used to increase the alcohol
content and to remove undesired impurities such as
methanol.
There are two types of stills in use for the
distillation: the pot still (for single malts) and the Coffey
still (for grain whisky). All Scotch malt whisky
distilleries distil their product twice except for the
Auchentoshan distillery, which retains the Lowlands
tradition of triple distillation. For malt whisky the wash
is transferred into a wash still. The liquid is heated to
the boiling point of alcohol, which is lower than the
boiling point of water. The alcohol evaporates and
travels to the top of the still, through the "lyne arm"
and into a condenser—where it is cooled and reverts
to liquid.
72. This liquid has an alcohol content of about
20% and is called "low wine". The low wine is distilled
a second time, in a spirit still, and the distillation is
divided into three "cuts". The first liquid or cut of the
distillation is called "foreshots" and is generally quite
toxic due to the presence of the low boiling point
alcohol methanol. These are generally saved for
further distillation. It is the "middle cut" that the
stillman is looking for, which will be placed in casks for
maturation. At this stage it is called "new make". Its
alcohol content can be anywhere from 60%–75%.
The third cut is called the "feints" and is generally
quite weak. These are also saved for further
distillation. Grain whiskies are distilled in a column
still, which requires a single distillation to achieve the
desired alcohol content. Grain whisky is produced by
a continuous fractional distillation process, unlike the
simple distillation based batch process used for malt
whisky. It is therefore more efficient to operate and the
resulting whisky is less expensive.
73.
74. Maturation
The ageing process results in
evaporation, so each year in the cask causes a loss of
volume as well as a reduction in alcohol. The 0.5–
2.0% lost each year is known as the angel's share.
Many whiskies along the west coast and on the
Hebrides are stored in open storehouses on the
coast, allowing the salty sea air to pass on its flavour
to the spirit. It is a little-known fact, however, that most
so-called "coastal" whiskies are matured in large
central warehouses in the Scottish interior far from any
influence of the sea. The distillate must age for at least
three years in Scotland to be called Scotch
whisky, although most single malts are offered at a
minimum of eight years of age. Some believe that
older whiskies are inherently better, but others find
that the age for optimum flavour development changes
drastically from distillery to distillery, or even from cask
to cask. Older whiskies are inherently
scarcer, however, so they usually command
significantly higher prices.
75. Bottling
With single malts, the now properly aged spirit
may 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 of
between 40% and 46%.
Occasionally distillers will release a "Cask
Strength" edition, which is not diluted and will usually
have an alcohol content of 50–60%.
Many distilleries are releasing "Single Cask"
editions, which are the product of a single cask which
has not been vatted with whisky from any other casks.
These bottles will usually have a label which details the
date the whisky was distilled, the date it was bottled,
the number of bottles produced, the number of the
particular bottle, and the number of the cask which
produced the bottles.
76.
77. Chill filtration
Many whiskies are bottled after being "chill-
filtered". This is a process in which the whisky is
chilled to near 0°C (32°F) and passed through a fine
filter. This removes some of the compounds produced
during distillation or extracted from the wood of the
cask, and prevents the whisky from becoming hazy
when chilled, or when water or ice is added.
Chill filtration also removes some of the flavour
and body from the whisky, which is why some
consider chill-filtered whiskies to be inferior
78.
79. Categories or types of whisky
and popular brands
Irish 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
85. 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
91. Cover setup (C.C.G.L)
RED WITH PINK OR WHITE WITH
CREAM WHITE.
HURICANE GLASS /TULIP OR
FLUTE
92. 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
98. Firstly we would give them a
heartily welcome. not to get
disturbed from the other guest we
would take them to the
underground restaurant. there we
will arrange all security procedure
to them. we will provide a cooling
atmosphere to them . we would
decorate the dining table in such a
manner that the they could not
forget that moment in their life. we
have done a shadow light dinner
for them.
99. 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
102. 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
103. How to make Virgin Mango
Bellini:
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.
107. Pre-event organizing Post event organizing
Our mock tail demonstration was a flop Next time we will see to it that all the
because the demonstrator was not staffs are efficient enough for their duty
efficient enough
Some chairs white cloth were torn due Next time the correct length will be given
to over length and dragging and will also change the color
Rapid increase of guest which caused a Next time either we will increase the
rush everywhere space or will limit the entry
Our main chef fell ill Next time 2 or 3 main chef’s will
appointed
Unexpected power loss due to raining Planning to keep a highly efficient
which made the whole place to be in automatic generator or inverter
darkness for about 15 minutes
Did not kept a suggestion box for the Will keep a suggestion box
feedback of the guest
Parking area was congested Parking area will be elaborated
