Submitted by,

P. BalaSubramanian

F1 Batch

Hospitality Assignment

Staff in Charge Mr. Vasanth

I am feeling great for the strong support and the guidelines provided to me by my Hospitality staff Mr. Vasanth who helped me through this Hospitality class to make me as perfect. I am

really thankful to him.

My Thought

Fine dining Restaurant 24*7*365

A‘ la carte American(pre plated)

Served from direct kitchen by staff

11am - 11pm (Standard time in licensed bar)

Beverage and snack menu

Self serviced from bar counters and personalized way service also applicable

Fine Dining vs Bar

Bar

Bar 11am - 11pm

(Standard time in licensed bar)

Beverage and snack menu

Self serviced from bar counters and personalized way service also applicable

24*7*365

A‘ la carte/ tray

Door kinds for trolley service break fast (silver service)

Bar vs Room Service

Room Service

Three Course Menu

Potage/soup:Cream of pumpkin soup (served with the chive cream and

fried shallots)

Main course/entree:Murg curry (madras chicken curry, served

with steamed basmati rice and tempered yellow lentils)

Beverages:Tea/Coffee

Courses

Soup

Main Course

Beverages

Three course menu for Lunch

Cutlery: It is used to serve and especially in eating

foods which includes forks and knives. Main or joint fork and knifeFish fork and knifeEntree or A.P (all purpose) fork and knife Dessert fork and knife

Crockery: It which includes plates, porcelain or

chinaware is made up of ceramic materials.Soup bowlSide plateQuarter plateMain plateDinner plate

Cutlery and

Crockery are the

tools which is

used to place the

dishes on the

table.

Cutlery & Crockery

Glass ware: 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.

Barware

Stemware

Crystal ware

There are

different types of

glass wares used

to serve different

types of

beverages

Glasswares

A textile made up of fibres from the flax plant is called Linen

Some of the linen's are Waiter's clothTable clothNapkins

Linen

GrillingDry heat applied to the

surface of food quite in the form of direct, radiant heat.

Quick heatingThis acquires a

distinctive roast aroma from a chemical process called the Maillard reaction

It is the process of flavouring, cooking, or preserving food

It is the smoke from burning or smouldering plant materials, most often wood.

Meats and fish are the most common smoked foods

Smoking

Cook-chill system is usedOrders are taken from the

passengers from reservationAirline gives the order to the

catering agent/department approx 3 days before prior departure

Galley of the aircraft stores all the types of food items i.e, hot and cold items are perfectly maintained in ovens and chillers according to the food stored

All standards are depends and specified by the airline company

Flight catering

means providing

food and

beverage on

board.

Development

and increase in

air traffic leads

to the

importance of

Flight catering

On board Catering Service

Alcoholic Beverage Champagne

HarvestingRemoval of stalksCrushingSulphuringFermentationCellaringRackingFilteringAgingBottling

Manufacturing process of Champagne

WINE

FilteringAgingBottlingSecondary fermentationRemuageDe-gorgement

DosageCorkingLabelled

WINE

CHAMPAGNE

Types of Champagne:Brut-it is the driest form of

champagneExtra-dry -it is less dry than BrutSec-it is sweetest form of champagneDemisec-it is even sweeter

Manufacturing countries:BurgundyChampagneSpainPortugalSouth America

Types and the

Countries in

which they are

manufactured.

Champagne

Carpentier

Baron Albert

Bollinger

Henriot

Gosset

Popular Brands of Champagne

Non Alcoholic BeverageCoffee

BlendingRoasting

Grinding and Packing

Manufacturing

Process of coffee

Coffee

Light or Blonde Roasting

Medium Roasting

Dark Roasting

Espresso

Cappuccino

Coffee Chocolate

American Coffee

Dip coffee

Types of Coffee

BrazilColumbiaIndonesiaVietnamMexicoEthiopianIndiaUganda

Top Manufacturing Countries - Coffee

Nescafe

Royal Copenhagen

Grandoscoffee

Royal Flavo

Dallmayr

Tetley

Brand Names of Coffee

Assume that it was Birthday party and the people are ready to toast

The best thing is to serve a classical cocktail which is preferred is Gin Sling

It is normally served in a Goblet or a highball glass

It suits the occasion because normally fruit based drink is liked by all and lime flavor lovers are very common.

To Consider

Ingredients 1 teaspoon of sugar syrup

2 teaspoons of lemon juice3 ounces of gin

Combine the ingredients in a goblet or highball glass. Fill the glass with chilled soda water. If you wish, you can omit the lemon juice, but I recommend keeping it.

Gin Sling is now ready to serve.Garnish it with Cherry and

Orange slice

The generic term

sling refers to a

drink made of

sweetened

spirits and water.

Gin Sling

www.nationalgeograpic.comwww.en.wikipedia.comwww.libetion-unlimited.comwww.listverse.comFrankfinn Module

References

Thank You ! ! !Thank You ! ! !