Hospitality Assignment

1. Hospitality Assignment Staff in Charge: Mr.Vasanth Presented by, S.BackiaLakshmi

2. 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.

3. Comparisons of outlets Room Service Coffee shop Banqueting • 24*7*365 • A'la carte menu • American(pre plated) • As per event • Set-menu • Buffet function (function prospectus) • 24*7*365 • A'lacarte/ tray • Door kinds for trolley sevice break fast (silver service)

4. 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)

5. cutlery: cutlery is used to serve and especially in eating foods which includes forks and knives. 1. main or joint fork and knife 2. fish fork and knife 3. entree or A.P (all purpose) fork and knife 4. dessert fork knife crockery: crockery which includes plates, porslein or chinaware is made up of ceramic materials. 1. soup bowl 2. side plate 3. quarter plate 4. main plate 5. dinner plate etc.

6. 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 glasses 2. wine glasses 3. 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 cloth 2. table cloth 3. napkins

7. CUTLERY CROCKERY GLASSWARE

8. A table layout

9. frying roasting • 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

10. 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

11. 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.

12. Manufacturing process of wine • Harvesting • Removal of stalks • Crushing • Sulphuring • Fermentation • Cellaring • Racking • Filtering • Aging • Bottling • Corking • Maturing • AOC(labelling) • Shipping • Sold in market

13. types of wines Types of white wine : • Riesling • Gewürztraminer • Chardonnay • Sauvignon blanc types of red wine: • Zinfandel • Syrah • Merlot • Cabernet sauvignon • Pinot noir

14. manufacturing countries of wine Eight Top Wine-Producing Regions of the World • France • Italy • Northern California • Germany • Australia • South Africa • Chile • Portugal

15. 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

16. 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 impurities 3. 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

17. types of tea: four main types of tea are 1. green tea 2. black tea 3. oolong tea 4. white tea manufacturing countries: India China Sri lank Kenya

18. 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

19. 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.

20. 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

21. THANK YOU