FOOD & BEVERAGE

Name – SIMRAN MHATRE

TRAINER NAME - MEENAKSHI GAJBHIYE

BATCH – U2

BRANCH-GHATKOPAR

YEAR-2016-17

CONTENT

1) ACKNOWLEDGEMENT

2) INTRODUCTION

3) PASS TASK LO1

4) PASS TASK LO2

5) PASS TASK LO3

6) PASS TASK LO4

7) MERIT

8) DISTINCTION

9) CONCLUSION

10) BIBLOGRAPHY

11) THANKYOU

ACKNOWLEDGEMENT

I take this opportunity to thank ourhospitality trainer for the great supportshe has given through her trainingsessions. she helped us a lot in doing thispresentation.

INTRODUCTION

This assignment is about food andbeverages operation in hospitality industry.It deals with different types of menusettings, beverages, flight catering, foodserving etc.

TASK 1With the help of a comparison chart and

picture exhibit how different outlets (any 2outlets ) meet the needs of different types ofguest. Present you’re your findings with apower point or slide presentation notexceeding 5-7 minutes per student.

BANQUET HALL

• It can be informal,formal,Conference meeting

This is a pre-booked catered event. The guest has topreviously decide on a banquet venue with the hotelpremises or outside, decide on the menu, prices bookingis done through the telephone a function prospectus isdrawn up by the department and the entire function isorganized as per the hosts request

Menu choice to be given 2-5 days in advance

Guest may participate in the function only by invitationfrom the hosts host who is responsible for footing theentire bill

Booking will noted in the banquet reservation dairy

Booking can be subjected to amendments

NIGHT CLUB

Night club

Night clubs open in the late evening & operates till theearly ours in the morning it is sophisticated outlet for finedining, having a live band, a dance floor andentertainment. Entertainment could include cabarets orvarious type of dances. The ambience and décor is formaland lighting is dim, though there is strobe or psychedeliclighting focused o dance floor. Alcoholic as well as non-alcoholic beverages are available in this outlet. In a nightclub, a guest can also enjoy a complete multi-cuisine mealwith in this full silver service.

COMPARISON BETWEEN BANQUET AND NIGHT CLUB

BANQUETE

• This outlet on a hotel that deals with various types of function such as wedding , seminar, conference etc

• In this outlet ambience, lighting décor facilities provided.

NIGHT CLUB

• This is asophisticated outletfor fine dining,having a live band, adance floor andentertainment.

• The ambience anddécor is formal andlighting is dim

TASK 2

Prepare a 3course table d'hôte menu card (lunch/dinner)basedon the classical menu Sequence and with the brief descriptionsof the on the components and method of cooking which go intothe making of 3 dishes. Layout of d'hôte cover set up for themenu planned and demonstrate the service process for the meal.

TABLE D’HOTE

STARTERMicrowave Paneer Tikka with tomato sauce

MAIN COURSECHINESE FRIED rice with chicken SOUP

DESSERTRoasted banana bar

Caramel

MICROWAVE PANEER TIKKA

METHOD OF MICROWAVE PANEER TIKKA

INGREDIENTS1 kg paneer cubes-about 3 cm/1.5" each2 tsp garlic paste2 tsp ginger paste1 tsp chaat masala2 tsp chilli powder1 tsp powdered black pepper1 Tbsp saltA few drops of red color3 Tbsp vinegar or 1 cup yogurtOil for brushing1 lemon-quartered1 onion sliced into rings for garnish•

DIRECTIONHow to Make Microwave Paneer Tikka

• Mix the masalas in the yoghurt and leave for 20-30 minutes.

• Place a saucer like plate, greased in a bigger plate.

• Arrange the paneer pieces along the edge and cook, uncovered on HI for 4 minutes.

• Turn over, brush with a little oil and cook again on HI for 4 minutes and serve.

Main course

Chinese Fried Rice with CHICKEN SOUP

METHOD OF FRIED RICEINGRIDENTS3⁄4cup finely chopped onion2 1⁄2tablespoons oil1egg, lightly beaten (or more eggs if you like)3drops soy sauce3drops sesame oil8ounces cooked lean boneless pork or 8 ounces chicken, chopped1⁄2cup finely chopped carrot (very small)1⁄2cup frozen peas, thawed4cups cold cooked rice, grains separated (preferably medium grain)4green onions, chopped2cups bean sprouts2tablespoons light soy sauce (add more if you like)

DIRECTIONSHeat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.Allow wok to cool slightly.Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.Set out additional soy sauce on the table, if desired.

METHOD OF CHICKEN SOUP

Ingredients1 chicken, 3 to 3 1/2 pounds, with skin, cut up3 stalks celery, with leaves, cut into chunks2 large carrots, cut into chunks2 yellow onions, peeled and halved1 parsnip or parsley root (optional)About 1 dozen large sprigs parsleyAbout 1 dozen black peppercorns2 bay leaves2 teaspoons kosher salt, more to taste

DIRECTIONS• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a

large soup pot and cover with cold water by 1 inch.

• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the soup is “smiling”: barely moving on the surface, with an occasional bubble breaking through. Cook uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.

• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or reserve the vegetables, chill and serve with vinaigrette, if you wish).

• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of yellow fat has risen to the top of the broth.

• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin. Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and cut into bite-size pieces. (Reserve dark meat for another use.)

• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid. Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.

• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5 minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.

• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through, soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken fat one teaspoon at a time.

• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

FRESH BLUEBERRY CAKE

Ingredients2CUPS ALL-PURPOSE FLOUR2 TEASPOONS BAKING POWDER1 CUP WHITE SUGER¼ TEASPOON SALT1/3 CUP SHORTENING¾ CUP MILK1 EGG1 TEASPOON LEMON ZEST1 CUP BLUEBERRIES

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.

• Sift flour, baking powder, sugar, and salt together in a large bowl. Beat shortening in a separate bowl until creamy; stir into flour mixture, alternating with milk. Beat flour-shortening mixture until mixed, about 2 minutes. Add egg and beat until mixed, about 1 minute.

• Combine lemon zest with blueberries in a bowl; fold into batter. Pour batter into prepared pan.

• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

PREPARE

TABLE SETTING

TASK- 3

With the help of flow chart, detail thesequence of events that take place in aflight kitchen prior to uplifting for meals fora flight . Analyse the importance of varioushealth and safety standards which arestrictly followed during the process.

Flight kitchen

The first airline meals were served by HandleyPage Transport, an airline company founded in1919, to serve the London–Paris route inOctober of that year.[2] Passengers couldchoose from a selection of sandwiches and fruitDuring morning flights a cooked breakfast orsmaller continental-style may be served. Onlong haul flights. breakfast normally includesan entrée of pancakes or eggs,

HACCPHACC-hazard analysis and critical control

Points or HACCP

HACCP

• HACCP is the rules and regulations that should be followed by the companies. Involved in the production of food for the flight passenger.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Task 4ALCHOLIC AND NON ALCHOLIC

BEVERAGE

• ALCHOLIC BEVERAGE – WINE

• NON-ALCHOLIC BEVERAGE- PINK PANTHER MOCKTAIL

ALCOHOLIC BEVERAGE WINE

RED WINE MAKING PROCESS

• Grapes are harvested in the fall• Grapes are crushed, stems are removed• Crushed grapes , juice , skin and seeds, are put

into a tank• Yeast is added• Grapes go through fermentation(this is where

red wine gets its color and tannin• Caps of skins are pushed down or pumped over• When fermentation is complete wine is pressed

off the skin

• Wine is pumped into barrels to age

• Wine is periodically racked

• Wine is blended

• Win e is fine and filtered

• Wine is bottled

• Wine temperature is 16degreec- 18 degree C

CRUSSHING OF GRAPES

Stem Remover CRUSHER

THE FEMATATION PROCESS

•Fermentation is a furious chemical reaction during which carbon di oxide gas and heat are thrown off•The yeast begins to convert the grapes sugar into alcohol carbon du oxide bubbles up from the mass and pushes the skin to the surface.•The skin contains the wine’s color tannin as well has compound that become aromas and flavors•Once the sugar has become alcohols the wine is considered dry and then is pressed

FERMENTATION PROCESSTHE CAP PUNCH DOWN

PROCEDURE FOR SERVING WINE

NON ALCHOLAL BEVERAGE Pink Panther Mocktail

4 oz. pineapple juice8 oz. pureed strawberriesLite Whipped creamSplash of Club Soda (you can substitute diet Sprite or 7-Up)

INGREDIENTS

DIRECTIONS

• In a cocktail shaker fill with ice, combine all pureed strawberries the pineapple juice and about 4 Tablespoons Lite Whipped Cream. Shake until smooth. Pour into glasses. Top with more whipped cream ([i]optiona[/i]l)

• Notes

• 4 PP per serving

• The absolute best things in the world are the simple things in life. Like seeing a smile on someone’s face.