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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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