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1. FOOD & BEVERAGE

2. Name – SIMRAN MHATRE
TRAINER NAME - MEENAKSHI GAJBHIYE
BATCH – U2
BRANCH-GHATKOPAR
YEAR-2016-17

3. CONTENT
1) ACKNOWLEDGEMENT
2) INTRODUCTION
3) PASS TASK LO1
4) PASS TASK LO2
5) PASS TASK LO3
6) PASS TASK LO4
7) MERIT
8) DISTINCTION
9) CONCLUSION
10) BIBLOGRAPHY
11) THANKYOU

4. ACKNOWLEDGEMENT
I take this opportunity to thank our
hospitality trainer for the great support
she has given through her training
sessions. she helped us a lot in doing this
presentation.

5. INTRODUCTION
This assignment is about food and
beverages operation in hospitality industry.
It deals with different types of menu
settings, beverages, flight catering, food
serving etc.

6. TASK 1
With the help of a comparison chart and
picture exhibit how different outlets (any 2
outlets ) meet the needs of different types of
guest. Present you’re your findings with a
power point or slide presentation not
exceeding 5-7 minutes per student.

7. BANQUET HALL

8. • It can be informal,formal,Conference meeting

9. 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

11. NIGHT CLUB

12. 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.

13. COMPARISON 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

14. TASK 2
Prepare a 3course table d'hôte menu card (lunch/dinner)based
on the classical menu Sequence and with the brief descriptions
of the on the components and method of cooking which go into
the making of 3 dishes. Layout of d'hôte cover set up for the
menu planned and demonstrate the service process for the meal.

15. TABLE D’HOTE
STARTER
Microwave Paneer Tikka with tomato sauce
MAIN COURSE
CHINESE FRIED rice with chicken SOUP
DESSERT
Roasted banana bar
Caramel

16. MICROWAVE PANEER TIKKA

17. METHOD OF MICROWAVE PANEER TIKKA
INGREDIENTS
1 kg paneer cubes-about 3 cm/1.5" each
2 tsp garlic paste
2 tsp ginger paste
1 tsp chaat masala
2 tsp chilli powder
1 tsp powdered black pepper
1 Tbsp salt
A few drops of red color
3 Tbsp vinegar or 1 cup yogurt
Oil for brushing
1 lemon-quartered
1 onion sliced into rings for garnish
•

18. DIRECTIONHow to Make Microwave Paneer Tikka
• Mix the masalas in the yoghurt and leave for 20-30
minutes.
• Place a saucer like plate, greased in a bigger plate.
• Arrange the paneer pieces along the edge and cook,
uncovered on HI for 4 minutes.
• Turn over, brush with a little oil and cook again on
HI for 4 minutes and serve.

19. Main course
Chinese Fried Rice with CHICKEN SOUP

20. METHOD OF FRIED RICE
INGRIDENTS
3⁄4cup finely chopped onion
2 1⁄2tablespoons oil
1egg, lightly beaten (or more eggs if you like)
3drops soy sauce
3drops sesame oil
8ounces cooked lean boneless pork or 8
ounces chicken, chopped
1⁄2cup finely chopped carrot (very small)
1⁄2cup frozen peas, thawed
4cups cold cooked rice, grains separated
(preferably medium grain)
4green onions, chopped
2cups bean sprouts
2tablespoons light soy sauce (add more if you like)

21. DIRECTIONS
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a
nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working
quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and
cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas,
and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3
minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in;
stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

22. METHOD OF CHICKEN SOUP
Ingredients
1 chicken, 3 to 3 1/2 pounds, with skin, cut up
3 stalks celery, with leaves, cut into chunks
2 large carrots, cut into chunks
2 yellow onions, peeled and halved
1 parsnip or parsley root (optional)
About 1 dozen large sprigs parsley
About 1 dozen black peppercorns
2 bay leaves
2 teaspoons kosher salt, more to taste

23. DIRECTIONS
• Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves and salt in a
large soup pot and cover with cold water by 1 inch.
• Bring to a boil over high heat, then immediately reduce the heat to very low. Adjust the heat until the
soup is “smiling”: barely moving on the surface, with an occasional bubble breaking through. Cook
uncovered, until the chicken is very tender and falling off the bone, 1 to 1 1/2 hours.
• When cool enough to handle, use tongs to transfer chicken from the pot to a container. Taste the broth
and continue to simmer it until it is concentrated and tasty. Strain broth through a fine sieve (or a
colander lined with cheesecloth) into a separate container. Discard all the solids from the strainer (or
reserve the vegetables, chill and serve with vinaigrette, if you wish).
• Refrigerate chicken pieces and broth separately for at least 8 hours (or up to 3 days), until a thick layer of
yellow fat has risen to the top of the broth.
• When ready to finish the soup, use your fingers to separate chicken breast meat from bones and skin.
Discard bones and skin. Use two forks to pull the breast meat apart into soft chunks, or use a knife and
cut into bite-size pieces. (Reserve dark meat for another use.)
• Skim chicken fat from top of broth and set aside. Place 3 tablespoons of the fat in a soup pot with a lid.
Add leeks, stir to coat, and heat over medium heat until leeks begin to fry. Then reduce the heat to a
gentle sizzle and cook, stirring often, until slightly softened, about 3 minutes.
• Add carrots, sprinkle with salt, stir, and cover the pot. Cook until vegetables are just tender, about 5
minutes more. (Keep in mind that vegetables will continue to cook in the soup.) Do not brown.
• Pour broth into pot with vegetables and heat to a simmer. Add noodles and simmer until heated through,
soft and plumped with chicken broth. Add the breast meat, then taste broth and add salt and pepper to
taste. For best flavor, soup should have some golden droplets of fat on top; if needed, add more chicken
fat one teaspoon at a time.
• Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.

24. FRESH BLUEBERRY CAKE

25. Ingredients
2CUPS ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
1 CUP WHITE SUGER
¼ TEASPOON SALT
1/3 CUP SHORTENING
¾ CUP MILK
1 EGG
1 TEASPOON LEMON ZEST
1 CUP BLUEBERRIES

26. • Preheat oven to 350 degrees F (175 degrees C). Grease an
8x8-inch pan.
• Sift flour, baking powder, sugar, and salt together in a large
bowl. Beat shortening in a separate bowl until creamy; stir
into flour mixture, alternating with milk. Beat flour-
shortening mixture until mixed, about 2 minutes. Add egg
and beat until mixed, about 1 minute.
• Combine lemon zest with blueberries in a bowl; fold into
batter. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the
center comes out clean, about 50 minutes.
PREPARE

27. TABLE SETTING

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

29. Flight kitchen
The first airline meals were served by Handley
Page Transport, an airline company founded in
1919, to serve the London–Paris route in
October of that year.[2] Passengers could
choose from a selection of sandwiches and fruit
During morning flights a cooked breakfast or
smaller continental-style may be served. On
long haul flights. breakfast normally includes
an entrée of pancakes or eggs,

32. HACCP
HACC-hazard analysis and critical control
Points or HACCP

33. HACCP
• HACCP is the rules and regulations that should be
followed by the companies. Involved in the
production of food for the flight passenger.
HACCP is a management system in which food safety
is addressed through the analysis and control of
biological, chemical, and physical hazards from raw
material production, procurement and handling, to
manufacturing, distribution and consumption of the
finished product.

35. Task 4
ALCHOLIC AND NON ALCHOLIC
BEVERAGE
• ALCHOLIC BEVERAGE – WINE
• NON-ALCHOLIC BEVERAGE- PINK
PANTHER MOCKTAIL

36. ALCOHOLIC BEVERAGE WINE

37. RED WINE MAKING PROCESS
• Grapes are harvested in the fall
• Grapes are crushed, stems are removed
• Crushed grapes , juice , skin and seeds, are put
into a tank
• Yeast is added
• Grapes go through fermentation(this is where
red wine gets its color and tannin
• Caps of skins are pushed down or pumped over
• When fermentation is complete wine is pressed
off the skin

38. • Wine is pumped into barrels to age
• Wine is periodically racked
• Wine is blended
• Win e is fine and filtered
• Wine is bottled
• Wine temperature is 16degreec- 18 degree C

39. CRUSSHING OF GRAPES
Stem Remover CRUSHER

40. THE FEMATATION PROCESS
•Fermentation is a furious chemical reaction during which
carbon di oxide gas and heat are thrown off
•The yeast begins to convert the grapes sugar into alcohol
carbon du oxide bubbles up from the mass and pushes the
skin to the surface.
•The skin contains the wine’s color tannin as well has
compound that become aromas and flavors
•Once the sugar has become alcohols the wine is
considered dry and then is pressed

41. FERMENTATION PROCESS
THE CAP PUNCH DOWN

42. PROCEDURE FOR SERVING WINE

46. NON ALCHOLAL BEVERAGE
Pink Panther Mocktail

47. 4 oz. pineapple juice
8 oz. pureed strawberries
Lite Whipped cream
Splash of Club Soda (you can substitute diet Sprite or 7-Up)
INGREDIENTS

49. DIRECTIONS
• In a cocktail shaker fill with ice, combine all
pureed strawberries the pineapple juice and
about 4 Tablespoons Lite Whipped Cream.
Shake until smooth. Pour into glasses. Top
with more whipped cream ([i]optiona[/i]l)
• Notes
• 4 PP per serving
• The absolute best things in the world are the
simple things in life. Like seeing a smile on
someone’s face.