ananthan f&b

8/6/2019 ananthan f&b

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HOSPITALITY ASSIGNMENT 2

SUBMITTED TO: SUBMITTED BY:

Mr. N.ARUN KUMAR Ananthan

HOSPITALITY FACULTY BATCH: J3

FIAT, TVM FIAT, TVM


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ACKNOWLEDGEMENT

I express my sincere gratitude to my

hospitality faculty Mr. N.ARUNKUMAR,

for his timely guidance and support and

also I am sincerely thankful to thealmighty GOD for keeping me healthy

throughout this assignment work.


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INTRODUCTION

F&B department is an important

department in hotel industry because

they are selling food and beverages.

They are bringing the maximum revenue

to the hotel. In this assignment I include

a brief study about Food and beverages,

comparison between different type ofbreak fast, lunch& dinner etc


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FOOD AND BEVERAGE DEPARTMENT

The food and beverage division is responsible for all of

the dining rooms, restaurant - bars, bars, the galleys

(kitchens), clean up and provisions. The Food and

Beverage Director runs this department. The dining room

manager, or maitre d', takes care of seating

arrangements, service, and oversees the wait staff for

the main restaurant (dining room).

Under the maitre d' are the head waiters, and each

of them is responsible for several waiters and busboys.

Even though waiters and busboys are considered entry

level positions, many cruise ships prefer those with

previous experience from a restaurant or hotel dining

room on their resume / CV.


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Depending on the size of the cruise ship, there may be

several bars, and the service of drinks is a popular job on

board. Bartenders, wine stewards and cocktail

waitresses/waiters must usually have prior experience.

The Food and Beverage Department on a cruise ship

offers the following restaurant jobs: Maitre D' /

Restaurant Manager, Dining Room Head Waiter /

Waitress, Dining Room Waiter / Waitress, Dining Room

Assistant Waiter / Waitress, Dining Room Junior Waiter /

Waitress , Cocktail Waitress / Waiter, Bartender, Buffet

Steward / Stewardess.

FOOD &BEVERAGE DEPARTMENT IS

DIVIDED INTO TWO

1.FOOD &BEVERAGE SERVICES

2.FOOD &BEVERAGE PRODUCTION


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SERVICE OF FOOD AND BEVERAGE

DEPARTMENT

Food and beverage department is the one of the most

important part in hotel. They provide the food and

beverage for the guest also the staff. They are the one of

the major department to bring money for the hotel. They

are collect money from through the selling of food and

beverage. Mainly we can say they are the basement of

the hotel.


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ORGANISATIONAL HIERARCHY OF

THE FOOD AND BEVERAGES

GENERAL MANAGER

FOOD AND BEVERAGE MANAGER

ASSISTANT F&B MANAGER

RESTAURANT MANAGER BANQUET MANAGER

SENIOR HEAD WAITER

HEAD WAITER

WAITER

BUSS BOYS

TRAINEES


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THE DIFFERENT OUT LETS OF FOOD AND

BEVERAGE MANAGEMENT

yCoffee shop

ySpecialty restaurant

yMulti cuisineyBar

yPub

yDiscotheque

ySelf help kiosk

yMini bar

yOut door catering


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COFFEE SHOP

This is only available in 3 star and above

hotels. Coffee shop is open in 24 hors for the guest alsothe staffs. This is depend only for very casuel food , like

some snacks and some thing like that. It specialise for

serving snacks , sanvichers , cakes , pastries , ice creams ,

tea coffee soft drinks , also milk shakes.

SPECIALITY RESTURENT

This is not like a ordinary resturent. It means

this resturent is specilise only for a particuler food or

drinks. Mainly they called ETHINIC.

Eg: Chinees resturent

Indian resturent

MULTI CUISINE

It contain various kind of foods . that

means this is not specilise for only one food it contain

more than two or three countries food. Mainly this only

saw in 5 star hotel. Benefit of this resturent is we can eatour own food. So that people like it .


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BAR

In 5 star hotel there we should dress in formal way.

Because it is a formal bar. Here get high class fecility. In

a bar there serve cocktail and mocktail. In a five star bar

there people can get diffrent types of drinks and also

government gave them to the licence for the bar. Thererules and regulation should be followed. Finger snacks

also serve here. After 11pm only hotel guest are allow to

drink here.

DISCOTHEQUE

Many of five star hotels have

discotheque. There we can use casuel dresses and also

there have a ball room. But that should be casuel dresses.


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TASK 1

THREE OUT LETS

1. COFFEE SHOP

2. PUB

3. MINI BAR

COFFEE SHOP

It is a probably the most competitively priced

resturent in the entire hotel. The ambience is usually

casuel. The menu is so designed so as to put emphasis on

fast food and quik service. Alcoholic beverages may be

served. Usuelly operationel round the clock on all days.

Coffee shop only in 3 star and above hotel.

The main importance of the coffee shop is they will open

in 24 hour. The main thing is there we can get only light

food. There the servants are serve

(1) Snacks

(2) Sandwiches

(3) Cakes


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(4) Pastries

(5) Ice- creams

(6) Tea and Coffee

(7) Soft drinks

(8) Milk shakes also serve here.

PUB

A licenced operation specializing in the service of

various types of beers. Some times a limited choice of

other alcoholic beverages also be serve along with

assorted snaks or finger foods. Operationel only during

permitted hours during the day,according to

government regulations

Comparitively Pub is litle more casuel with bar. The

diffrence is pub is a place ware specilize in serving bear.

Mainly a bar specilise draught beer. And the another thing

is they also cell spirits and hard liquids. Here is also serve

finger snacks for the guests. Pub is in 3 star and abovehotels working. But the diffrence of bar and pub is bar

people cell types of drinks like whiskey , brandy and

etc.... but the pub people cell beer and some hard liquids.


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MINI BAR

This is guest room provision in the form of a mini

refrigerator. It usually stacks miniature bottles of

alcoholic and non alcoholic beverages with an assorted

collection of ready to eat food items that the guest may

consume at his discretion. The guest is charged later

according to the items consumed. The minibar isrestocked on a daily basis.


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TASK 02

yPrepare a Table D menu

yPrepare a breakfast menu

TABLE D MENU OF AN AMERICAN

RESTAURANT

KIEV AMERICAN RESTAURANT

THREE COURSE MENU

Starter Caesar salad

Main course red &white clam chowder

Dessert - strawberry short cake


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CAESAR SALADS

This popular dish was originally created in 1924 by Italian

chef Caesar Cardini at his restaurant in Tijuana, Mexico

and was prepared and served right at the table. If you

have never experienced "the show" that goes with table

side presentation, you don't know what you missed.

What an opportunity for a waiter to show off his stuff,

mixing and whisking to the delight of the patrons.

CAESAR SALAD- INGREDIENTS

yFor the Croutons:

y2 large garlic cloves

y

Pinch of salt

y3 tablespoons virgin olive oil

y2 cups French baguette slices cut up into 1/2 inch

cubes (white bread works too)


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yFor the Salad:

y1 large egg

y1 teaspoon Worcestershire sauce

y3 tablespoons fresh lemon juice

y1 medium garlic clove, crushed

y1 pinch salt

y1/2 teaspoon freshly ground pepper

y1 1/2 teaspoons anchovy paste or 4 flat anchovies

y1 teaspoon capers

y1 teaspoon Dijon mustard

y1/3 cup virgin olive oil

y2 medium heads of romaine lettuce -- outer leaves

removed

y1/3 cup Parmesan cheese -- grated


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RED &WHITE CLAM CHOWDER

Clam chowder is any of several chowderscontaining clams and broth. Along with the clams,

diced potato is common, as are onions, which areoccasionally sauteed in the drippings from salt porkor bacon. Celery is frequently used. Other vegetables

are uncommon, but small carrot strips mightoccasionally be added, primarily for color. A garnish

of parsley serves the same purpose. Bay leaves arealso sometimes used as a garnish and flavoring. It is

believed that clams were added to chowder because

of their relative ease to collect.

INGREDIENTS:

y1/2 large onion

y1 medium carrot

y1 medium celery rib (I peel off the threads)

y

1/2 small green bell pepper, cored, seeds and ribs removed

6 slices lean bacon (80 grams, 1/4 cup finely chopped)

y

1 1/2 tablespoons butter

y

2 1/2 tablespoons flour


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y1 (200 g) jar baby clams, drained, reserving the liquor

y3/4 cup clam juice or 3/4 cup water,

y

approximately 1 cup 2% low-fat milk (2%)y

3/4 cup potato, cut into small dice 1 (14 ounce) can plum

tomatoes

y

1/2 teaspoon Worcestershire sauce

y

1 pinch thyme

y

1/4 teaspoon Tabasco sauce salt & freshly ground black pepper

DESSERT STRAWBERRY SHORT CAKE

Strawberry Shortcake is a licensed character

owned by American Greetings, originally used

in greeting cards and expanded to include dolls,

posters, and other products. The Strawberry

Shortcake properties also include a toy line of

the character's friends and pets.


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INGREDIENTS

y2 cups flour

y1/4 cup sugar

y4 teaspoons baking powder

y1/2 teaspoon salt

yfew grains of nutmeg

y1 egg, well beaten

y6 tablespoons cold butter

y1/3 cup milk

y4 cups fresh strawberries,

y3/4 cup brown sugar

ywhipped cream


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BREAKFAST MENU

Continental breakfast dishes

Three course menu

yJuice of orange (starter)

yBread , butter (jam also) (main course)

yTea or coffee(beverages)

COMPARISON B\W BREAKFAST,

LUNCH & DINNER

Breakfast Lunch Dinnery 6.30 am to 10 am

yBread

y Egg

yBanana

y Tea or coffee

y 12pm to

2.30pm

y Rice

y Chicken

y Potato

y sausages

y 7pm to

10pm

y Wine

y Fruits

y Appetizer


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TASK 3

TYPES OF COOKINGyThandoori roasting

yGrilling

yFrying

yBaking

ySmoking

yLiquid medium

yPoaching

ySteaming

yBoiling

yStewing

yOven roasting

ySpit roasting


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THANDOORI ROASTING

Possibly the simplest method of cooking over a campfire and

one of the most common is to roast food on long skewers thatcan be held above the flames. This is popular for cooking hot

dogs or toasting marshmallows for making s'mores. Hungarians

often roast slab bacon (Szalonna) over a campfire. Besides

skewers, pie irons too may be used (small iron molds with long

handles), into which can be placed slices of bread with some

form of filling which are placed over hot coals to cook. Whenusing meat, roasting can have the advantage over grilling in

that the grease that drips from the food can be reused. This can

be done by placing a fireproof container under the food.

Thandoori cooking is by dry heat in clay over called Thandoori.

Grilling

Grills are also simpler to use and they tend to make the food

pick up flavors from the smoke. Grills over a campfire are used

in the same way as ordinary charcoal barbecues. If the food is

simply placed on the grill, it may catch fire so it requires

constant attention. Handle held grills that clamp over the food

may be used for various tasks like warming food, grilling

burgers or sausages or making toast. In cases where open firesare not allowed, lightweight charcoal grills (sometimes

considered a type of hibachi) are sometimes used for direct

grilling of food.


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FRYING

Frying is not always necessary, but is often used for fish or wild

game caught while on the trip, as well as pancakes and certainkinds of bread and desserts made on the trail. As a general rule,

the frying medium used in camp cooking is usually either

vegetable oil or margarine. Normal (salted) butter may also be

appropriate for camp use, but unsalted butter or lard may not

be, due to their shorter shelf life.

Camp frying pans often lack handles for easy packing, with thecamp cook using a clamp-like device to pick up and move the

pan. Camp frying pans are generally made out of very thin

metal (though some campers do use cast iron pans for this

purpose as well), so extra care must be taken to evenly cook

the food, especially over the small-diameter flame of a portable

stove. A "round the clock" technique, where the frying pan is

moved repeatedly to expose different parts of its base to theflame, is the most commonly recommended solution to the

problem, though it is also possible to use a flame diffuser to

achieve the same effect. For campfire use, on the other hand,

some camp cooks prefer a legged cast-iron pan called a

"spider", which is elevated to allow a small fire directly beneath

it.


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BAKING

Putting a baking sheet pan over a furnace can allow for baking,

which is in turn derived from the concept of the masonry oven.This was common for centuries, used to make breads, pies, and

other items, and is still popular today, particularly among

campers who enjoy stuffing their meats.

STEAMING

With plants such as bamboo, steaming too is possible. In this

method, a piece of bamboo is set diagonally above a fire. The

bamboo is perforated from within (between the joints) and

water is placed in the lowest bamboo segment. Food (e.g. rice)

is then placed in the top segment which is steamed due to the

water evaporating (because of the fire) in the lowest segment.

BOILING

In cookery, boiling is the method of cooking food in boiling

water, or other water-based liquid such as stock or milk.

Simmering is gentle boiling, while in poaching the cooking liquid

moves but scarcely bubbles.

Boiling is a very harsh technique of cooking. Delicate foods such

as fish cannot be cooked in this fashion because the bubbles

can damage the food. Foods such as red meat, chicken, and

root vegetables can be cooked with this technique because of

their tough texture.


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POACHING

Cooking of food in the required amount of liquid at just

below boiling point. This could be water, stock, milk, or,wine.

STEWING

Slow cooking of food cut into pieces and cooked in

minimum amount of liquid the food and liquid are served

together.

FLOW CHART- FLIGHT CATERING


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FLIGHT KITCHEN

The time difference between Food production in the flight

Kitchen and finally serving it On board an aircraft With limitedkitchen facilities Makes flight catering a high risk Food

preparation operation. The Complexity of the production

Procedure in the flight kitchen Also increase with type of food

Preparation.

FLIGHT KITCHEN OPERATION

Flight kitchen operation is a typical form of

mass catering, but has some unique features distinct from food

preparation in restaurant and hotels. The time difference

between food production in the flight kitchen and finally

serving it on board an air craft 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 with 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 served.


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FOOD HANDLING ON AIR CRAFT

Food storage and preparation for serving takes

places in air craft galleys, which mostly have very limited spaceand equipment for this purpose. In common with any kitchen, a

galley has to provide the following: cold storage area

regeneration ovens water boilers and beverages machines and

the stowage of waste products. On narrow- boiled air craft the

meals are kept chilled by using dry ice located within the

trolley. Wide body air craft used for long haul flights are todayusually equipped with refrigerators or chillers units for trolleys

chilled and frozen meals served hot must be reheated.

y Food reception

y Cold storage

y Dry storage

y Food pre preparationy Including thawing

y Hot kitchen

y Blast chillers

y Chilled storage

y Hot kitchen assembly

y Tray assembly

y Cold kitchen assemblyy Tray assembly

y Chilled storage

y Loading the air craft

y Chilled storage


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Hot breakfast : Between 06:30 am to 10:00 am

Hot snacks : Between 10:00 am to 12:00 pm

Hot lunch : Between 12:00 pm to 02:00pm

Hot tea : Between 03:00 pm to 07:00 pm

Hot dinner : Between 07:00 pm to 10:30 pm

Post 11 pm the passengers are not served any major meals

unless and until there is an advertent delay in the scheduled

departure of the flight. In addition to this on long haul flight

there is also an upliftment of snacks to be served to passengers

during the service of drinks and cocktail.

HEALTH AND SAFETY STANDARD METHODS IN

FLIGHT KITCHEN

A flight kitchen includes food lab, chillers, freezers, cookingequipment for various types of meals, packing systems,

equipment washing systems, storage systems, etc for the

safety of the prepared food.


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Flight kitchens use a cook-chill system. Prepared food is

chilled very rapidly through blast freezers to prevent

contamination

The kitchen system must comply with ISO qualitystandards, WHO health standards, US FDA standards. In

short, food are cooked on ground, packed, delivered to the

aircraft in controlled temperature and environment,

reheated and served on board 24 hours later, in strict

compliance of international health and quality standards,

without giving passengers food poisoning.

TASK 04

BEVERAGES

Alcoholic beverages Non-alcoholic beverages


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ALCOHOLIC BEVERAGE

BEER

Beer is the world's most widely consumed and probably the

oldest of alcoholic beverages; it is the third most popular drink

overall, after water and tea.[5]

It is produced by the brewing and

fermentation of starches, mainly derived from cereal grains

most commonly malted barley, although wheat, maize (corn),and rice are widely used. Most beer is flavoured with hops,

which add bitterness and act as a natural preservative, though

other flavourings such as herbs or fruit may occasionally be

included. Some of humanity's earliest known writings refer to

the production and distribution of beer: the Code of

Hammurabi included laws regulating beer and beer parlours,[6]

and "The Hymn to Ninkasi", a prayer to the Mesopotamiangoddess of beer, served as both a prayer and as a method of

remembering the recipe for beer in a culture with few literate

people.[7][8]

Today, the brewing industry is a global business,

consisting of several dominant multinational companies and

many thousands of smaller producers ranging from brewpubs

to regional breweries.

The basics of brewing beer are shared across national and

cultural boundaries. Beers are commonly categorized into two

main typesthe globally popular pale lagers, and the regionally

distinct ales,[9]

which are further categorized into other

varieties such as pale ale, stout and brown ale. The strength of


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beer is usually around 4% to 6% alcohol by volume (abv) though

may range from less than 1% abv, to over 20% abv in rare

cases.

Beer forms part of the culture of beer-drinking nations and is

associated with social traditions such as beer festivals, as well

as a rich pub culture involving activities like pub crawling and

pub games such as bar billiards.

BREWINGA 16th-century brewery

The process of making beer is known as brewing. A dedicated

building for the making of beer is called a brewery, though beer

can be made in the home and has been for much of its history.

A company that makes beer is called either a brewery or a

brewing company. Beer made on a domestic scale for non-commercial reasons is classified as home brewing regardless of

where it is made, though most homebrewed beer is made in

the home. Brewing beer is subject to legislation and taxation in

developed countries, which from the late 19th century largely

restricted brewing to a commercial operation only. However,

the UK government relaxed legislation in 1963, followed by

Australia in 1972 and the USA in 1979, allowing home brewingto become a popular hobby.

[28]

The purpose of brewing is to convert the starch source into a

sugary liquid called wort and to convert the wort into the


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Add Yeast to

Fermenter

Heat

exchanger

Bottling

Cask or Keg

The first step, where the wort is prepared by mixing the starch

source (normally malted barley) with hot water, is known as"mashing". Hot water (known as "liquor" in brewing terms) is

mixed with crushed malt or malts (known as "grist") in a mash

tun.[29]

The mashing process takes around 1 to 2 hours,[30]

during which the starches are converted to sugars, and then the

sweet wort is drained off the grains. The grains are now washed

in a process known as "sparging". This washing allows the

brewer to gather as much of the fermentable liquid from thegrains as possible. The process of filtering the spent grain from

the wort and sparge water is called wort separation. The

traditional process for wort separation is lautering, in which the

grain bed itself serves as the filter medium. Some modern

breweries prefer the use of filter frames which allow a more

finely ground grist.[31]

Most modern breweries use a continuous

sparge, collecting the original wort and the sparge watertogether. However, it is possible to collect a second or even

third wash with the not quite spent grains as separate batches.

Each run would produce a weaker wort and thus a weaker beer.


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This process is known as second (and third) runnings. Brewing

with several runnings is called parti gyle brewing.[32]

The sweet wort collected from sparging is put into a kettle, or

"copper", (so called because these vessels were traditionally

made from copper)[33]

and boiled, usually for about one hour.

During boiling, water in the wort evaporates, but the sugars

and other components of the wort remain; this allows more

efficient use of the starch sources in the beer. Boiling also

destroys any remaining enzymes left over from the mashing

stage. Hops are added during boiling as a source of bitterness,

flavour and aroma. Hops may be added at more than one point

during the boil. The longer the hops are boiled, the more

bitterness they contribute, but the less hop flavour and aroma

remains in the beer.[34]

After boiling, the hopped wort is now cooled, ready for the

yeast. In some breweries, the hopped wort may pass through a

hopback, which is a small vat filled with hops, to add aromatichop flavouring and to act as a filter; but usually the hopped

wort is simply cooled for the fermenter, where the yeast is

added. During fermentation, the wort becomes beer in a

process which requires a week to months depending on the

type of yeast and strength of the beer. In addition to producing

alcohol, fine particulate matter suspended in the wort settles

during fermentation. Once fermentation is complete, the yeast

also settles, leaving the beer clear.[35]

Fermentation is sometimes carried out in two stages, primary

and secondary. Once most of the alcohol has been produced


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during primary fermentation, the beer is transferred to a new

vessel and allowed a period of secondary fermentation.

Secondary fermentation is used when the beer requires long

storage before packaging or greater clarity.[36]

When the beerhas fermented, it is packaged either into casks for cask ale or

kegs, aluminium cans, or bottles for other sorts of beer.[37]

Types of Beer

DRAUGHT : fresh and un pasteurized.

STOUT : Strong malt and hops flavor.

BOCK : Very strong in alcohol content.

PORTER : Has a sweet aftertaste.

LAGER : Bottom fermented.

ALE : Top fermented.

PILSNER : Original larger Beer.


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BRAND NAMES

Fosters Lager

Dows Ale

Carlsberg

Heinekens

Budweiser

Mackersons Stout

Black Label

King Fisher Lager

MANUFACTURING COUNTRIES

Australia

Canada

Denmark

Germany

USA

UK

India

Caribbean Island


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NON ALCOHOLIC BEVERAGE

MINERAL WATER

Mineral water is water containing minerals or other dissolved

substances that alter its taste or give it therapeutic value,

generally obtained from a naturally occurring mineral spring or

source. Dissolved substances in the water may include various

salts and sulfur compounds. Mineral water can be sparkling

(with effervescence), or still(without effervescence).

Traditionally, mineral waters were used or consumed at their

source, often referred to as "taking the waters" or "taking the

cure," at sites such as spas, baths or wells. The term spa was

used for a place where the water was consumed and bathed in;

bath where the water was used primarily for bathing,

therapeutics, or recreation; and wellwhere the water was to beconsumed. Active tourist centres have grown up around many

mineral water sites since ancient times, such as Vichy (France),

Jermuk (Armenia), Yessentuki (Russia), Spa (Belgium), and Bath

(England). Tourist development resulted in spa towns and

hydropathic hotels (often shortened to "hydros").

In modern times, it is far more common for mineral waters tobe bottled at source for distributed consumption. Travelling to

the mineral water site for direct access to the water is now

uncommon, and in many cases not possible (because of

exclusive commercial ownership rights). There are more than


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3,000 brands of mineral water commercially available

worldwide.

The more calcium plus magnesium ions are dissolved in water,

the harderit is said to be; water with few dissolved calcium plus

magnesium ions is described as being soft.

The U.S. FDA classifies mineral water as water containing at

least 250 parts per million total dissolved solids (TDS),

originating from a geologically and physically protected

underground water source. No minerals may be added to this

water.

However, in many places, the term "mineral water" is

colloquially used to mean any bottled carbonated water or

soda water, as opposed to tap water.

BRAND NAMES

y PERRIER

y VICHEY

y GANGA

y EVIAN

y MALVERN


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Utsav ("spring festival"). The most celebrated Holi is that of the

Braj region, in locations connected to the god Krishna:

Mathura, Vrindavan, Nandagaon, and Barsana. These places

have become tourist destinations during the festive season ofHoli, which lasts here to up to sixteen days.

[2]

The main day, Holi, also known as Dhuli Vandana in

Sanskrit,also Dhulheti, Dhulandi or Dhulendi, is celebrated by

people throwing coloured powder and coloured water at each

other. Bonfires are lit the day before, also known as Holika

Dahan (burning of Holika) or Chhoti Holi (little Holi). The

bonfires are lit in memory of the miraculous escape that young

Prahlad accomplished when Demoness Holika, sister of

Hiranyakashipu, carried him into the fire. Holika was burnt but

Prahlad, a staunch devotee of god Vishnu, escaped without any

injuries due to his unshakable devotion. Holika Dahan is

referred to as Kama Dahanam in South India.

Holi is celebrated at the end of the winter season on the lastfull moon day of the lunar month Phalguna (February/March),

(Phalgun Purnima), which usually falls in the later part of

February or March. In 2009, Holi (Dhulandi) was on March 11

and Holika Dahan was on March 10. In 2010, Holi was on March

1 and Holika Dahan was on February 28.


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ASSESSORS QUESTION

1.Why have you selected Holi as your theme?

We select Holi as our theme because Holi is the

festival of colours. We all love colours. Everything in front

of our eyes is seen to be coloured one. Without colours

there are no things. We want our presentation to be a

colourful thing.

2.Why have you selected their specific menu?The menu we selected for the theme presentation

is the north Indian dishes. In this festival day these dishes

are having.

3.Is your table setting as per your menu?

Yes. Our table settings are per our menu. We

used cutleries according to our three course menu.


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AIM OF THE THEME PRESENTATION

The main aim of the theme presentation is knowledge

about a particular day and how to handle that day in a

hotel also we act as a member in a hotel. Through this

theme presentation we can understand how to treat a

guest and also we can know more about the serving

instruments and table settings.

EACH TASK FOR THE MEMBERS

VINILA VIJAY - INTRODUCTION

FARZANA - MENU CARD

FARZANA

&VINILA -

FOOD SERVING

FOOD ITEMS

Starter - Vegetable samosa with ketch up

Main course - Rice, dahi bhalle, pickle, pappad.

Dessert - gulab jamun.Cocktail - Lime rum

Mocktail - mango magic


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VEGETABLE SAMOSA

INGREDIENTS

Vegetable Samosa Filling

1 Potato finely diced (5 to 10 mill cubes)

1 carrot finely diced - as above

2 cloves of crushed garlic.1 Onion finely chopped

1 Cup of frozen peas

1 tblspn vegetable oil

2 tspn curry powder or your own spices according to taste

Salt, Pepper to taste.

100ml of vegetable stock.

Heat the oil in a frying pan, add the onion and garlic, mix in thespices and fry until soft. Add the vegetables, seasoning and stir

well until coated. Add the stock, cover and simmer for 30

minutes until cooked.

Now it's time for the pastry.


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DAHI BHALLE

Ingredients

For Bhallas

y 1 Cup Urad daal

y Salt to taste

y Oil to fry

For Dahi

y 1 kg Dahi (yogurt)

y 1/2 tsp Ginger, grated

y Coriander Leaves, finely chopped

y 1-2 Green Chilies, chopped

y Salt to taste

y 2 tsp Cumin (jeera) Powder, roasted

y Red Chili Powder, to taste

Method

For Bhallas

y Clean, wash and soak the daal overnight.

y Grind it into smooth paste.

y Add salt to taste.

y Heat oil in a pan and drop a spoonfuls of batter and fry till golden

brown.y Take the hot Bhallas and put in cold water for 2-3 minutes.

y Now Take them out of water and squeeze the water and keep aside.


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For Dahi

y Blend the curd (yogurt) and little water until it is smooth.

y Keep in refrigerator for an hour to get chilled.

y Add salt, red chili powder and cumin powder.

For Serving

y In a deep dish arrange bhallas and pour dahi over them.

y Now add imli (tamarind) chutney and green chutney.

y Garnish with coriander.

y Serve chilled.

GULAB JAMUN

Ingredients

y 1 cup Carnation Milk Powder

y 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix,

use 1/2 cup all purpose flour and 1/2 tsp baking soda)

y 2 tablespoons butter -meltedy Whole milk just enough to make the dough

y 2 cups Sugar

y 1 cup water

y Oil for frying

Method

y Make the dough by combining the milk powder, Bisquick, butter.

Add just enough whole milk to make a medium-hard dough.

y Divide the dough into 18-20 portions.

y Make balls by gently rolling each portion between your palms into

a smooth ball. Place the balls on a plate. Cover with a damp yet dry

kitchen towel.


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y Heat the oil on high and then lower the heat to medium.

y Slip in the balls into the hot oil from the side of the pan, one byone. They will sink to the bottom of the pan, but do not try to move

them. Instead, gently shake the pan to keep the balls from

browning on just one side.y After about 5 mins, the balls will rise to the surface. The Gulab

Jamuns should rise slowly to the top if the temperature is just right.

Now they must be gently and constantly agitated to ensure evenbrowning on all sides.

y If the temperature of the oil is too high then the gulab jamuns will

tend to break. So, adjust the temperature to ensure that the gulab

jamuns do not break or cook too quickly.

y The balls must be fried very slowly under medium temperatures.This will ensure complete cooking from inside and even browning.

y The syrup should be made earlier and kept warm. To make the hot

sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5

cardamom pods, slightly crushed and a few strands of "Kesar".Mix with a spoon and then heat at medium heat for 5-10 minutes

until sugar is all dissolved in water. Do not overheat, that will

caramelize the sugar.

y Transfer this hot syrup into a Corning serving dish. Keep warm on

stove. Add the fried gulab jamuns directly into the warm syrup.

y Leave gulab jamuns in syrup overnight for best results. They canbe served warm or at room temperature.


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COMPLIMENT FOOD

JAM CAKE

Ingredients

y 2 cups all-purpose flour

y 1 teaspoon baking soda

y 1/4 teaspoon salt

y 1 teaspoon ground cinnamon

y 1/2 teaspoon ground cloves

y 2/3 cup chopped pecans (optional)

y 1/2 cup raisins (optional)

y 1/2 cup shortening

y 1 cup white sugar

y 3 eggs

y 1 cup blackberry preserves

y 3/4 cup buttermilk

y 1/4 cup butter

y

8 ounces cream cheesey 1 pound confectioners' sugar

y 1/2 teaspoon vanilla extract

Directions

1.Grease and flour two 8 or 9 inch round pans. Preheat oven to 350

degrees F (175 degrees C).

2.Mix flour with soda, salt, cinnamon, and cloves. Add nuts and

raisins to dry ingredients if using.

3.In a separate bowl, cream shortening and sugar. Add eggs one at a

time, beating continuously. Add jam. Add flour mixture alternately

with milk. Pour batter into prepared pans.


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4.Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool, and

frost with Cream Cheese Frosting.

5.To make Cream Cheese Frosting: mix together until creamy 1/4

cup butter, cream cheese, confectioners' sugar, and vanilla.

THANDAI

Ingredients:

1 liter Milk

2-3 cup Water 1/2 cup Sugar

1/2 tbsp Aniseed

1 tbsp Almonds

10-12 Peppercorns

A few Saffron Strands

1/2 tsp Cardamom powder

1 tbsp Dried watermelon seeds

1/2 tbsp Poppy seeds 1/4 Cup fresh rose petalsHow to make Thandai:

Boil the milk in a pan and allow it to cool.

Meanwhile soak aniseed, almonds, watermelon seeds, poppy seeds and

rose petals in 2 cups of water.

Grind soaked ingredients to make a smooth paste.

Pour remaining water into this paste and strain through muslin strainer.

Extract the liquid into a vessel. Add the sugar, peppercorns, powderedcardamom, saffron and mix well.

Now blend the above-made mix with milk.

Chill for about an hour before serving.


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TABLE SETTINGS

yPlate - one

ySlide plate one

yFork two

yKnife one

yWater glass one

yCocktail glass one

yMock tail glass one


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TASK- 6

DISTINCTION CRITERIAyCreate a cocktail and mock tail for the theme

presentation.

yDraw the glasses for the cocktail and mock tail.

COCK TAIL

A cocktail is an alcoholic mixed drink that contains two or more

ingredients at least one of the ingredients must be a spirit.

Cocktails were originally a mixture of spirits, sugar, water, andbitters.

[1]The word has come to mean almost any mixed drink

that contains alcohol.[2]

A cocktail today usually contains one or

more kinds of spirit and one or more mixers, such as soda or

fruit juice. Additional ingredients may be ice, sugar, honey,

milk, cream, and various herbs.


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COCK TAIL LIME RUM

INGREDIENTS

yRUM

yCHAMPAGNE

yFRESH LEMON JUICE

yMINT ESSENCE

yCRUSHED ICE


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MOCK TAIL

A non-alcoholic beverage is a beverage that contains less than

0.5% alcohol by volume. Non-alcoholic versions of alcoholic

beverages cocktails ("mocktails"), non-alcoholic beer ("near

beer"), champagnes, and dealcoholized wine are widely

available where alcoholic beverages are normally served.

Well-known examples of non-alcoholic cocktails include the

Shirley Temple cocktail, the Virgin Mary, and the virgin styles of

the Pia Colada. Sodas, juices, and sparkling ciders have noalcohol, but non-alcoholic beer and non-alcoholic wine drinks

undergo an alcohol removal process that may leave a small

amount of alcohol; so in some states there are legal restrictions

concerning non-alcoholic wine and beer.

MOCK TAIL MANGO MAGIC

INGREDIENTS

yMANGO PULP

ySUGAR

yORANGE JUICE

yCRUSHED ICE


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COCK TAIL SERVING GLASS

MOCK TAIL SERVING GLASS


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ASSESSORS QUESTION

1.What entertainments will you provide for Holi?

Dandia is the main dance program we are

decided to provide for Holi. Then some

entertainments with colours.

2.What mock tail or cock tail will you provide?

We will provide mango magic and lime rum

for Holi. We will provide a compliment drink named

Thandai.

3.

A VIP guest gets angry when another guest putscoloured water on his expensive clothes. How will

the hotel handle this situation?

First of all we apologize for the incident if

the guest is not satisfying with that we will give a

new one.


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CONCLUSION

yBy doing this assignment I came to

know more about food & beverage

department and also I came to know

about the table settings, cutlery, and

menu planning etc. by doing thetheme presentation I came to know

how to treat a guest.

BIBILIOGRAPHY

yGOOGLE

yWIKIPEDIA

yHOSPITALITY MODULE


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ananthan f&b

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