HOSPITALITY ASSIGNMENT

Presented by,

S.Backia Lakshmi

Staff in Charge: Mr.Vasanth

INTRODUCTION

From the HOSPITALITY I have learnt lots and lots of information about hotel industry, restaurants , how to serve the people ,how to be a hotelier and what are the responsibilities of the food and beverage manager. It helps me to present me as a professional person in front of this industry.

COMPARISONS OF OUTLETS

24*7*365 A'la carte

menu

American(pre plated)

As per event

Set-menu Buffet

function (function prospectus)

Coffee shop Banqueting

o24*7*365

oA'la carte/ tray

oDoor kinds for trolley sevice break fast (silver service)

Room Service

THREE COURSE MENU: DINNER

Hors D‘ oeuvre/Starter: Cucumber raita (cucumber and yoghurt startee flavored with

roast cumin)

Main course/Entree: Chicken casserole (chicken pieces in a light mustard sauce, served

with herb rice, roast pumpkin and green beans)

Dessert: Gajar halwa (fresh grated carrot cooked with milk and

almonds, perfected with saffron)

cutlery: cutlery is used to serve and especially in

eating foods which includes forks and knives. 1. main or joint fork and knife2. fish fork and knife3. entree or A.P (all purpose) fork and knife 4. dessert fork knifecrockery: crockery which includes plates, porslein or

chinaware is made up of ceramic materials.1. soup bowl2. side plate3. quarter plate4. main plate5. dinner plate etc.

glass ware: This list of 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.

1. water glasses2. wine glasses3. beer mugs etc.linen: linen is a textile made up of fibers from the

flax plant. some of the linen's are 1. waiter's cloth2. table cloth3. napkins

CUTLERY CROCKERY

GLASSWARE

A TABLE LAYOUT

frying is categorized into two types

shallow frying: cooking of food in a small quantity of pre-heated fat on oil in a shallow pan or on a griddle plate.eg:stir fry and sauté

deep frying: cooking of food in pre heated deep oil or clarified fat in a wok or deep pan.

cooking in a dry heat with the aid of fat or oil in an oven or on a spit.

spit roasting is cooking foods over an open spit using either charcoal or wood as fuel

pot roasting is cooking foods on a bed of root vegetables in a covered pan

frying roasting

FLIGHT CATERING:

the huge increases in air traffic had created the need for mass catering which varied from small kitchen to a large catering.

food storage and preparation of serving takes place in aircraft galleys .

hot meals include break fast, lunch, crew meals, double upliftment meals etc..

cold meals include cut salads, sandwich pater, fruit basket and platter etc.

the airlines normally order their meals 3 to 4 days before the scheduled departure.

the food loaded on high loaders will be finally dispatched to the respective aircraft

HEALTH AND SAFETY STANDARDS

regards to food hygiene risks in airline catering operations microbiological hazards are the most important.

many flight kitchens now use the hazard analysis critical control point system.

in order to ensure that food suppliers have implemented and maintain a sufficient control level in their production plant, flight caterers should audit their suppliers.

the authorities responsible for controlling flight kitchen operations must have good knowledge of the special features of this type of mass catering.

bacteriological results of food, drinking water and ice cubes are inspected to ensure that the buyer's specifications are being adhered to.

MANUFACTURING PROCESS OF WINE Harvesting Removal of stalks Crushing Sulphuring Fermentation Cellaring Racking Filtering Aging Bottling Corking Maturing AOC(labelling) Shipping Sold in market

TYPES OF WINES

Types of white wine : Riesling Gewürztraminer Chardonnay Sauvignon blanc

types of red wine: Zinfandel Syrah Merlot Cabernet sauvignon Pinot noir

MANUFACTURING COUNTRIES OF WINE

Eight Top Wine-Producing Regions of the World France Italy Northern California Germany Australia South Africa Chile Portugal

POPULAR BRAND NAMES OF WINE

Grover La Reserve Château d’Ori Cabernet Merlot 2007 Nine Hills Cabernet Sauvignon 2007  Reveilo - Syrah Reserve 2005 Sula Dindori Reserve Shiraz 2007  Ivy Shiraz  Sula Red Zinfandel

MANUFACTURING PROCESS OF TEA:

1. harvesting and picking tea # manufacturing process is to pick the leaves of the

tea from the plant # in some countries it will be done by a mechanical

harvester.2. to process tea: # the leaves are spread out on long, enclosed

troughs and air is blown through them # it causes them to dry and lose water. # then the leaves are sifted to remove impurities3. Drying, Grading, and Packing Tea # leaves are dried in machine # grading machine sorts out the grades of tea by

shaking and vibrating different levels of screens. # and it is sent to the storage bins for packing

TYPES OF TEA:

four main types of tea are1. green tea2. black tea3. oolong tea4. white teamanufacturing countries:IndiaChinaSri lankKenya

POPULAR BRAND NAMES Twining tea Ty phoo teas Williamson and Harrison Barry's tea belay's tea

the majority of green tea comes from China Japan

TOM COLLINS – CLASSICAL COCKTAIL

Ingredients  A tablespoon sugar syrup

Juice of 1 medium lemon 3-4 ounces of gin (2 measures)

Stir all of the above together in the Tom Collins glass and add 4 ice-cubes. Fill with soda water, stir again, and serve immediately. If you use Old Tom Gin, use half the quantity of sugar syrup.

Originally a Tom Collins was made with Old Tom Gin which is a sweetened type of gin.

TOM COLLINS – CLASSICAL COCKTAIL

Served in tall glass named as same as Tom Collins

Good for the occasions like receptions, in the place of welcome drink, evening parties etc

Good to taste during the evening and also act as a rare substitute of stimulants

THANK YOU