1 hospitality

8/2/2019 1 Hospitality

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Assessors Name

:

Mrs. SUNNY

Presented By

: SURESH.E

Batch

: B1/Hospitality Travel and

Customer service

Project

: 5 Course Menu


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ACKNOWLEDGEMENT

My sincerest gratitude to my Almighty. Next I thank my

Parents for the constant support and encouragement

without whom it was impossible for me to complete my

presentation. Then my whole hearted thanks to our

faculty Mrs. Sunny who showed me the perfect way to

complete my hospitality presentation. Last but not theleast I am great full to all my friends & well- wishers who

helped me in all the possible aspects.


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5 COURSE MENU

1. Smoked Salmon:

2. Scotch Egg:

3. Lancashire Hotpot:


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4. Floating island:

5. Espresso :


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MENU

The list of dishes available in a restaurants or the food available toserve in a restaurants.

There are two types of menu

1. Table D'hte :

2. AlaCarte :


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MENU

1. Table D'hte: A full course meal offering a limited

number of choices and seemed at a fixed price in a

restaurants or hotel.

2. ALA CARTE: IT means that all the items on the

menu separate, meaning you have to order it to have it.fir

example if you want a steak, baked potato and a salad, youwould have to order all those items, if you wanted just a

steak that is all you would get.


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FRENCH CLASSICAL MENUA classical menu comprises of the following 12 courses in

sequence.

1. Hors d'oeuvers English

2. Potage appetizer

3. Poisson soup

4. Entree fish5. Releve main course

6. Sorbet sorbet or rest course

7. Roti roast

8. Legumes vegetables

9. Entremet sweet course

10.Fromage cheese

11.Dessert fruit & nuts

12.Cafe(beverages) coffee


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3 COURSE MENU1. Smoked Salmon: : It is made from fish which has pale

pink flesh, salmon is often sliced very thinly and is oftenserved with cream cheese or with sliced red onion,

lemon and capers.

2. Scotch Egg : It is a hard boiled egg covered with a

layer of minced and fried deep, serves this with a cup of

creamy sage sauce for dipping. it is salty, crunchy, meaty.

3. Lancashire Hot Pot : It is made from lamb or

boneless mutton, topped with sliced potatoes, served in

the same dish in which cooking is done.


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3 COURSE MENU4. Espresso : It is a brown Italian coffee with brown

sugar, infused with hot steam to foam a frothy head. anddefinition, always means a coffee prepared with a coffee

blend.

5.Floating Island :A floating island is a French dessertconsisting of meringue floating on a vanilla custard.The meringues are prepared from whipped eggwhites, sugar and vanilla extract then quicklypoached.


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dishes price tax

Smoked salmon 400 50

Scotch egg 150 50

Lancashire hot pot 500 100

Floating island 250 50espresso 200 50

Total 1250 (250)

Grand total Rs.1750 Inc of all taxes

RATES


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INDIAN CLASSICAL MENU

Green Salad (with light masala dressing)

Tandoori Gobi (tandoor cooked cauliflower)

beef biryani with Beef Do piazza (beef curry with onionrings)


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BIBLIOGRAPHY

www.google.com

www.wikipedia.com

www.foodproduction.com

www.hotels.com
http://www.google.com/http://www.wikipedia.com/http://www.food/http://www.hotels.com/http://www.hotels.com/http://www.food/http://www.wikipedia.com/http://www.google.com/


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I would like to conclude by saying that

through this task I have learnt many things. This

is because of the guidance from our faculty .

Through his guidance and my hard work today I

am able to present the task .

CONCLUSION


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1 hospitality

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