food and beverage (frankfin)

1. FOOD AND
BEVERAGE
ARTI YADAV
V4

2. ACKNOWLEDGEMENT
I am very grateful for the strong support and
guidance provided to me by my hospitality teacher
MISS. MEENAKSHI GAJBHIYE, who helped
me for good knowledge about hospitality
industry and also helped me in preparing this
project.
I am very thankful to her for the same.

3. INTRODUCTION
Food and Beverage Service Department is one of the main service oriented
and crucial division of the hotel. It renders the services of prepared food items,
beverages, and tobacco in a hospitable way to the customers as per their
demand.
The significant feature of this department is that, it is the second highest
revenue generating department next to the front office. The important
functions include the design and development of menus, pricing, portion
control, wastage control, customer staff relations and staff training.

4. TASK- 1
With the help of comparison chart &
pictures exhibit how different outlets
meet the needs of different types of
people

5. BANQUET
HALL
This is a pre-booked catered event. The guest has to
previously decide on a banquet venue with the hotel
premises or outside, decide on the menu, prices
booking is done through the telephone a function
prospectus is drawn up by the department and the
entire function is organized as per the hosts request
Menu choice to be given 2-5 days in advance
Guest may participate in the function only by
invitation from the hosts host who is responsible for
footing the entire bill
Booking will noted in the banquet reservation dairy
Booking can be subjected to amendments

6. IT CAN BE
INFORMAL,
FORMAL,
CONFERENC
E MEETING

7. NIGHT
CLUB
Night clubs open in the late
evening & operates till the early
ours in the morning it is
sophisticated outlet for fine dining,
having a live band, a dance floor
and entertainment. Entertainment
could include cabarets or various
type of dances. The ambience and
décor is formal and lighting is dim,
though there is strobe or
psychedelic lighting focused o
dance floor. Alcoholic as well as
non-alcoholic beverages are
available in this outlet. In a night
club, a guest can also enjoy a
complete multi-cuisine meal with
in this full silver service.

8. COMPARISO
N BETWEEN
BANQUET
AND NIGHT
CLUB
BANQUETE
 This outlet on a hotel that
deals with various types of
function such as wedding ,
seminar, conference etc
 In this outlet ambience,
lighting décor facilities
provided.
NIGHT CLUB
 This is a sophisticated outlet
for fine dining, having a live
band, a dance floor and
entertainment.
 The ambience and décor is
formal and lighting is dim

9. TASK- 2
Prepare a three course table d’hote
menu card based on classical menu
sequence and with brief descriptions
of the components and method of
cooking which go into the making of
these dishes

10. TABLE D’HOTE
S TA R T E R
B L A C K B E A N A N D
M A N G O S A L S A
 M A I N C O U R S E
F I R E - R O A S T E D D U C K &
P H E A S A N T W I T H
R E D C U R R A N T J E L LY
 D E S S E R T
B O U R B O N - P E C A N TA R T W I T H
C H O C O L AT E D R I Z Z L E

11. STARTER-
Black Bean and
Mango Salsa
INGREDIENTS-
 1 env. GOOD SEASONS Italian Dressing
Mix
 1 can (16 oz.) black beans, drained, rinsed
 1 pkg. (10 oz.) frozen corn, thawed
 1 cup chopped ripe mango
 1/2 cup chopped red pepper
 1/3 cup chopped red onion
 1/3 cup chopped cilantro
 1/4 cup lime juice

12. METHOD
Mix all ingredients until well blended; cover.
•Refrigerate at least 1 hour.
•Serve with grilled chicken or tortilla chips.

13. MAIN COURSE- FIRE-
ROASTED DUCK &
PHEASANT WITH RED
CURRANT JELLY
1 whole duck (4-5 lb.)
1 whole pheasant (about 3 lb.)
Salt and pepper
2 tbsp. lard, duck fat, or olive oil, plus more for
basting
1 tbsp. Armagnac, cognac, or brandy
1 tbsp. fresh thyme, chopped
1 garlic clove, smashed
1⁄3 cup red currant or apple jelly, warmed

14. METHOD
• Pat the birds dry, inside and out, with paper towels. Trim any extra skin around the cavity of the duck.
Running your hands beneath the skin, carefully separate the skin from the flesh without tearing or
removing it. Season the outer part of the skin and the inner cavity of both birds generously with salt and
pepper, then transfer to the refrigerator and let rest uncovered at least 6 hours or overnight.
• In a hearth or fire pit, prepare a small fire. Alternatively, set a rack in the center of an indoor oven and
preheat to 350°. In a small pot, warm the lard or other fat and add the Armagnac, thyme, and garlic. Brush
both birds with the lard mixture. Using a 3-foot piece of twine soaked in water, hang the duck by the
limbs or cavity above the fire; or in a large roasting pan fitted with a rack, position the duck off to one side
of the rack. If hanging the bird, set a pan beneath it to catch any drippings.
• Roast the duck until the skin is just starting to color and some of the fat has rendered, about 25 minutes.

15. • If cooking with fire, move the duck closer to the heat source, or add more wood to
the fire as needed to increase the heat. If cooking in a home oven, retrieve the
roasting pan and raise the oven heat to 525°. Meanwhile, baste the duck with some
of the rendered fat from the pan, or more of the rendered lard mixture. Hang the
pheasant next to the duck, placing a pan beneath it to catch drippings, or adding it to
the other half of the roasting pan.
• Roast both birds until the skin is browned and the juices from the leg joints run
mostly clear when poked with a paring knife, about 25 minutes. Remove the birds
briefly and brush with the warmed jelly. Roast, swiveling the birds on strings or
rotating them as needed, until the skin is caramelized and darkened, 5–10 minutes
more (watch closely for burning).
• Remove and let the birds rest 5 minutes. before carving. Serve the pieces in a
shallow pool of the pan drippings.

16. DESSERT- Bourbon-
Pecan Tart with
Chocolate Drizzle
1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as
Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped

17. METHOD
• Preheat oven to 350°.
• Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll
dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan
coated with cooking spray. Trim excess crust using a sharp knife. Spoon
sugar mixture into prepared crust. Bake at 350° for 45 minutes or until
center is set. Cool completely on a wire rack.
• Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute.
Stir until smooth. Drizzle chocolate over tart.

18. TABLE SETUP

19. TASK- 3
With the help of flow chart, detail the
sequence of events that take place in
flight kitchen prior to uplifting of meals for
the fight. Analyze the importance of
various health and safety standards which
are strictly followed during the process

20. FLIGHT CATERING

21. INTRODUCTIONTO
FLIGHTCATERING
It is possible to dine in five-star
luxury while travelling at 600 miles
per hour, six miles above the surface
of the earth. To the average person,
now used to air travel, this may not
seem remarkable. But the average
person is unaware that there may be
over 40,000 separate items loaded
onto a Boeing 747 (popularly known
as the jumbo jet).This load occupies
60 m2 and weighs six tonnes and the
loading time may be less than 50
minutes.

22. MEALPLANNING
· Forecast catering costs for a given
period
·What ifs and evaluating unit prices
and percentage loading
· Central database
· Ability to pass information directly
to and from caterers
· Ability to distribute information
worldwide electronically
· Clear images with consistently
formatted specifications enable
more effective quality control aids to
the crew to assist performance
monitoring
· Ability to hold menu text in a web
based add-on to Meal Manager for
all dishes in multiple languages and
combine to produce menu cards.

23. CATERINGREQUIREMENT
PLANNING
Primary task of this department
is to take the requirements from
the Customers (Airline) about
the menus that will be delivered
to different flight.This exercise
starts approximately 3 months
before the actual meal is
delivered to a flight. Although
every airline has its own strategy
of introducing new menu,
generally on International
flights, new menus are
introduced every 6 months and
on domestic, it is introduced
every 3 months.

24. MEALPRESENTATION
Once the quote is finalized,
customer also provides
information to Catering about
how the meal should be
presented. Catering
Requirement planning division
invites the Customers (Airline)
on a meal presentation day
where the new menu is served.
During the meal presentation,
catering also provide some
variance of the menu. During the
meal presentation Customer
finalizes the menu which then
goes into production.

25. PRODUCTION(FORECAST
TOPRODUCE)
1. Generation of Daily Flight
Schedule and Forecast
2. Run Material Requirement
Plan and Estimate monthly
consumption
3. Generation of Production
Schedule
4. Complete production
schedule and Stock
Validation

26. FLIGHTASSEMBLYAND
DISPATCH–ORDERTO
CASH
1.Enter Flight Catering Order Based on
total no of passenger received from
Customers (Airline) and based on daily
flight schedule master this team creates
the flight catering order in catering
System and generates Picklist.
2. Preset and Consolidate Flight Using
Picklist all the items are arranged on the
tray. Bar and dry items, equipment are
consolidated and arranged in the carts
accordingly.
3. DispatchAll the consolidated items are
finally delivered to Aircraft. Dispatch team
then enter handling charges and extra
item in the catering system and then
finalize the flight.

27. HYGIENECONTROLINFLIGHT
CATERING
While choosing menus for airlines,
certain foods that can constitute a
health hazard should be avoided as
an important preventive measure.
Components of aircraft meals can be
placed into four risk categories :
dangerous, high-risk, medium- and
low-risk items. Products that by
nature can constitute a risk as a ready
meal, either as such or due to
improper heat treatment on board,
are classified as dangerous items.
These items include dairy products
containing raw milk, undercooked
poultry and raw or undercooked eggs,
raw meat, raw shellfish and raw fish.

28. TASK- 4
Demonstrate the service standards for
any one alcoholic beverage and one
non- alcoholic beverage by showing the
correct glass ware in which it should be
served and writing down stepwise the
right method of serving the bevrage

29. THERE ARE TWO TYPES OF
BEVERAGES :
•ALCOHOLIC-
WINE
•NON-
ALCOHOLIC
BUBBLE TEA

30. WINE

32. BUBBLE
TEA

33. DIRECTIONS
• Combine the boba with water: Measure 2 cups of water for every 1/4 cup of boba being prepared into a
saucepan. Bring the water to a boil over high heat. Add the boba and stir gently until they begin floating to
the top of the water.
• Cook the boba: Turn the heat to medium and cook the boba for 12 to 15 minutes. Remove the pan from heat,
cover, and let the pearls sit for another 12 to 15 minutes.
• Prepare the sugar syrup for the boba: While the boba are cooking, make a simple sugar syrup to sweeten
and preserve them once cooked. Bring 1/2 cup of water to a boil over high heat on the stove or in the
microwave. Remove from heat and stir in 1/2 cup sugar until dissolved. Set aside to cool.
• Prepare a strong cup of tea: This can be done either while the boba are cooking or ahead of time. Allow
enough time for the tea to cool completely before making the boba. Bring 1 cup of water to a boil. Remove
from heat and add the tea bag (or bags); use one tea bag for regular-strength bubble tea or two for a stronger
tea flavor. Remove the tea bag after 15 minutes and chill the tea.
• Store the boba until ready to assemble: Once the boba have finished cooking, drain them from the water
and transfer them to a small bowl or container. Pour the sugar syrup over top until the boba are submerged.
Let sit until the boba are room temperature, at least 15 minutes, or refrigerate until ready to use. Boba are
best if used within a few hours of cooking, but will keep refrigerated for several days. The boba will
gradually harden and become crunchy as they sit.
• Make the bubble tea: Pour the prepared tea into a tall glass and add the boba. Add milk for a creamy bubble
tea, juice for a fruity tea, or leave plain and add a little extra water. Sweeten to taste with the simple syrup
from soaking the boba.

34. TASK- 5
Choose any theme and organize an
event and plan a lunch for two
keeping in mind the ambience and the
suitability of the menu

44. THANK YOU