NAME: Michelle Vogt BATCH: B7 YEAR: 2010-11 TRAINER: Mr. JOHNSON INSTITUTE: FRANKFINN INSTITUTE

OF AIRHOSTESSES TRAINING

PROJECT: UNIT -8 ,FOOD & BEVERAGE

INTRODUCTION

Acknowledgement

I WOULD LIKE TO THANK Mr. JOHNSON FOR HOSPITALITY CLASSES.

I WOULD LIKE TO THANK FRANKFINN INSTITUTE FOR THIS OPPORTUNITY .

AND I WOULD LIKE TO THANK MY FRIENDS.

PUBA public house, informally known as a pub and sometimes

referred to as the "local", is a drinking establishment which is part of British culture. There is no formal and generally accepted difference between pubs and bars, or other premises where alcohol is served commercially. A pub that offers lodging may be called an inn or (more recently) hotel in the United Kingdom. Today, many pubs in the UK, Canada and Australia with the word "inn" or "hotel" in their names no longer offer accommodation, and in some cases have never done so. Some pubs bear the name of "hotel" because they are in countries where stringent anti-drinking laws were once in force. In Scotland until 1976,only hotels could serve alcohol on Sundays.

A bar set is a collection of kitchen tools used by bartenders and mixologists to prepare alcoholic or non-alcoholic beverages. Different manufacturers may have different ideas on what constitutes a proper bar set, but there are certain basic items which seem universal. Almost all bar set kits include an ice bucket tongs, stirrer, strainer, measuring jiggers, bottle opener and bar knife. Additional equipment may include bottle stoppers, shakers and graduated mixing glasses. A professional bar set may also include a garnish tray, coasters and napkin holders.

Banquets have been used as a formal occasion for thousands of years. Royalty and higher classes have frequently thrown banquets for special events, such as birthdays weddings betrothals and holidays Some banquets are used to signing a treaty or agreements of some sort. Business banquets are a popular way to strengthen bonds between businessmen and their partners. It is common that a banquet is organized at the end of an academic conference.

FLIGHT KITCHEN

Flight KitchenThe Flight Kitchen Food Safety Audit Program

was implemented through consultation with the major carriers in the airline industry. Health Canada conducts flight kitchen food safety audits, food preparation inspections, food transportation inspections and food handling education to ensure the safety of food serviced on aircraft departing from Canadian airports

Alcoholic Beverages

NON-ALCOHOLIC

BEVERAGES

WINE

1.VITICULTURE.

2.VINITAGE.

3.WINE PRESS.

4.FERMENTATION.

5.RACKING.

6.MATURING.

7.FILTERATION.

MANUFACTRE OF WINE:

8.TASTING.

9.BLENDING.

10.BOTTLING.

11.AGEING.

PLUGGING TO AERATE THE FIELDS ,SOWING OF CHOSEN VARIETY OF GRAPE AND SPRAYING SULPHUR DIOXIDE.

VITICULTRE:

VINITAGE:

PLUKING GRAPES BY MECHANICAL OR MANUAL AND COLECTED IN TUBS.

• GRAPES TRANSFERD TO WINERY,THEY CLEAN GRAPES HERE .

• THEY TAKE GRAPES WHICH SKINN IS NOT BUREST,THIS INDICATES NATURAL YEAST ON THE GRAPE SKINN.

WINE PRESS:

• NOW GRAPES ARE CRUSHED ,THE JUICE THAT COMES OUT PRODUSES THE BEST QUALITY WINE.

• AFTER EXTRACTION OF JUICE THEN THEY PRESS AGAIN THIS GIVES LESSER QUALITY WINE.

• IT IS CHEMICAL REACTION WHEN YEAST MIXED TO GRAPE JUICE.

• YEAST CONTACT WITH SUGAR AND BREAK DOWN IT INTO ETHYL ALCOHOL.

• IT KEPT AWAY FROM SUNLIGHT AND HEAT.

FERMENTATION:

Coffee Manufacturing

Countries• Finland• Norway• Iceland• Denmark• Netherlands• Sweden• Belgium• Aruba

• Canada• Germany• Australia• Switzerland

MOCKTAILS

Cocktails

Conclusion• I learned a lot from this assignment about

alcoholic and non-alcoholic beverages and mock tails, cocktails, Flight kitchen etc.

• Food and beverages is the one of most important thing in the hospitality industry where you learn various things about food and beverages.

BIBLIOGRAPHY

• WWW.SHUTERSTOCK.COM• www.wisegeek.com• www.123rf.com• WWW.ARTGAME.COM