FRANKFINN INSTITUTE OF AIR HOSTESS TRAINING

ASSIGNMENT ON

FOOD & BEVERAGE

This project is related to Hospitality industry. I would like to thank our Hospitality trainer Mr. Rohan Dey, who gave me opportunity to do this assignment. I am really thankful to Rohan sir that I learnt so much about Food and beverage. And also I am thankful to my friends and family who helped me a lot to do this project.

ACKNOWLEDGEMENT

ACKNOWLEDGEMENT INTRODUCTION OF FOOD & BEVERAGE LO-1 RESTAURANT SURVEY LO-2 MENU CARD PRESENTATION LO-3 FLIGHT KITCHEN LO-4 ALCOHOLIC AND NON ALCOHOLIC

BEVERAGE CONCLUSION BIBLIOGRAPHY

CONTENTS

Food and Beverage department occupies an integral place in any hotel industry which plays a vital role in the profitable of the hotel business by providing varieties of prepare F&B in the hospitable manner to the house & outside guest. This dept. has three main operation areas, they are:-Food Production(Kitchen/Bakery), Bar (Beverage) &Restaurant (Service)

INTRODUCTION OF FOOD & BEVERAGE

RESTAURANT SURVEY

LO-1

S. N. ITEMS MADE LINE CHINAEshwar dayal pramanik

PUNJAB-E-DAWATMantosh mistri

1 NO. OF COVER 92 442 TYPE OF GUEST mix Mix3 MOST BUSY TIME 8:30 to 10:00 pm 2:00 to 4:004 EXPENSIVE DISH seafood Manwani chicken5 TYPE OF DÉCOR chinese Normal6 TYPE OF CUISINE chinese Indian Chinese7 NUMBER OF MANAGERS 2 18 NUMBER OF STEWARDS 11 69 TIMMING 12:30 to 10:30 11:00am to 11:00 pm10 A-LA-CARTE OR TABLE-DA HOTE Available Available11 AVERAGE SALE OF THE DAY Depends on 75,0012 SPECILITY Chinese Sarso the saag

Makke the roti13 LOCATION Junction Junction14 ENTERTAINMENT Music Music15 TOTAL NUMBER OF DISHES 120 20016 OWNER OF THE OUTLET Its a speciality group Mr jasbir singh Bhatia17 INAUGRATION DATE 24th feb 2012 22 oct 201218 TAX APLICABLE Yes Yes19 NUMBER OF BRANCHES It is a speciality group all over the

world6

20 MONTHLY EXPENDITURE More than 5 lakh 9 to 10 lakh

LO-1

MENU CARD PREPRATION

LO-2

STARTER

Crumbed mushroom

INGREDIENTS-Fresh white breadcrumbs, chopped parsley, button mushrooms, eggs, sunflower oil. And self- raising flour.METHOD-Mix bread crumbs and parsley together then dip each mushroom into water then dust with flour then dip into egg and coat with breadcrumb mixture.Place on backing tray and chill in fridge for 5 minutes . fry mushroom in batches in hot oil for 3 minutes, or until cooked through and golden brown. Remove with a slotted spoon. Place on paper towel to drain excess oil. Mix all tartere sauce ingredient together .Serve mushrooms hot with tartare sauce and lemon wedges.

CONTIN……

Nachos

INGREDIENTS- Tortilla chips, nacho cheese, or shredded cheese, salsa METHOD-Spread 8 cups of chips on a rimmed baking sheet or in a shallow dish. Add cheese and other topping then bake at 475 degree F in the upper third of the oven until melted, about 7 minutes.

MAIN COURSE

Chicken stroganoffINGREDIENTS:- Kosher salt, wide egg noodles, unsalted butter, chopped onion, white or cremini sliced mushrooms, skinless chicken thighs, paprika, fat free low-sodium chicken or mushroom, parsley.METHOD:-Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

CONTIN…..

Grilled salmonINGREDIENTS- Salmon fillets, lemon paper, garlic powder, salt, soya sauce, brown sugar, vegetable oil.METHOD:-Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl stir together soya sauce, brown sugar water and vegetable oil until sugar is dissolved. Place fish in a large resalable plastic bag with the soya sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon in the preheated grill and discard marinade. Cook salmon for 6 to 8 minutes as per side, or until the fish flakes easily with a fork.

DESSERT

ProfiterolesINGREDEANTS:-butter (unsalted),caster sugar, strong white flour, egg , double cream, few drops vanilla extract, cocoa powder, caster sugar. Etc.METHOD:-Profiterole Method Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take off the heat, add the flour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan. Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff, glossy mixture. Rinse two baking trays with cold water, shaking off any excess so they are slightly damp. Then place in the oven and cook for about 18-20 mins until well risen and brown. Remove the profiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack. When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the profiteroles in half, fill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy. To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the profiteroles

CONTIN…

FRUIT PLATTERINGREDEANTS:-Ripe melons, pineapple, grapes, raspberries, strawberries, blueberries & red papaya etc.METHOD:-I like to begin the platter with a base of ripe, colorful, sliced melons and pineapple--for example, cantaloupe, honeydew, Galia, or Cavaillon melons, plus the new "golden" pineapples. Peel the outside of a whole melon, cut it in half through the stem end, and scoop out the seeds. Place the melon halves cut side down on a board, and slice them straight across into 1/2-inch-thick slices. Fan each half-melon out slightly and arrange it on the platter.

FLIGHT KITCHEN

LO-3

Flight catering means providing food and beverages on board.

The first regular airline passenger service began in 1919 in Europe and the initial service included sandwiches tea and coffee but in the mid 1939s hot meals began to be served.

The huge increase in air traffic had created the need for mass catering which varied from small kitchen to a large catering of around 25,000 meals der day during peak season.

INTRODUCTION

FLOW CHART OF FLIGHT KITCHEN

1. The receiving boys are thoroughly cleaned after reception of each raw material.2. All good are checked & weighed and stored in their appropriate storage areas with

tags.3. All farm products are disinfected before storing.4. FIFO (First In First Out) is a unique method which is followed to ensure the earlier

stocks are utilised first.5. The staff adheres strict rules of hygiene from receiving to dispatch.6. To prevent cross contamination different colour chopping boards & knives are used

for cutting & chopping of each category of food.7. The cooked foods are blast chilled immediately to preserve its appearance texture,

flavour, nutritional quality and safety of the food.8. The foods are stored in cold storages ready to be packed .

HEALTHY AND SAFETY MEASURE

ALCOHOLIC BEVERAGES

LO-4

Alcohol is a mobile, volatile fluid obtained by fermentation of a sugar containing liquid. Its strength can be further increased by distillations.

In general alcohol is a family of organic chemical compounds. Methyl alcohol and ethyl alcohol are the main alcohol in this family.

As per the Indian standard alcoholic drinks are those drinks, which contained alcohol from 0.5 to 42.8% v/v alcohol & as per world standard the range of alcohol percentage is 0.5 to 95% v/v.

INTRODUCTION

RUM

Rum is made out from the distillation of sugarcane juice or from the by-products of sugarcane juice.It is successfully produced around the world, specially in sugarcane producing countries such as India, Jamaica, and Trinidad etc.Rum may be both dark and white, depending on the ageing.Both varieties of rum may be drunk as a straight drink mixed with soda, water or cola.Rum is also successfully made into a variety of cocktails.

RUM

MANUFACTURING PROCESS

FERMENTATION

Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient.

Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. Dunder, the yeast-rich foam from previous fermentations.

Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts Use of slower-working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum.

CONTINUE…..

As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum productions is done using column still distillation. Pot still output contains more congeners than the output from column stills and thus producers a fuller-tasting rum.

DISTILLATION

AGING AND BLENDING

Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon cask, but may also be performed in stainless steel tanks or other types of wooden casks. The aging process determines the colouring of the rum. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colourless.

Due to tropical climate common to most rum-producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. After aging rum is normally blended to ensure a consistent flavour. Blending is the final step in the rum making process. As part of this blending process, light rums may be filtered to remove any colour gained during aging. For darker rum caramel may be added to the adjust the colour of the final product.

CONTINUE…..

1. Old monk2. Barardi3. Kilo kat4. Maximo5. Christian brothers6. Malibu7. Mc Dowels8. M.A.U.I9. El Dorado10. Caliche

FAMOUS BRANDS

Rock glass or Old fashion.

GLASSWARE

Best mixer of rum is cola and water.

Serve in an old fashion glass.

SERVICE PROCEDURE

NON-ALCOHOLIC BEVERAGES

A non alcoholic beverage may be defined as a portable beverage that may satisfy any or all of the following criterion:- Refreshing Thirst quenching Appetite enhancing Nourishing Stimulating

INTRODUCTION

TEA

According to a Chinese legend tea was discovered 5000 years back. It was discovered by an emperor named Shen Nung who was an expert in agriculture and medicine. He always used to drink boiled water and advise people to do so. Once when he asked his servants to boil water for drinking his garden, some tea leaves accidentally fell in the water. When he tasted the drink he felt extremely refreshed. This is how the stimulating drink was introduced and is now a part of daily routine around the world.

DISCOVERY OF TEA

Boil water take 3/4th cup for every cup want to make. The measurement of water is important for the taste you want to achieve.

Now add tea powder according to number of cups. You can take one teaspoon per cup. If you want the tea to be strong then add more powder. If you wish to keep it light lessen the amount of tea powder.

Now add sugar as per your taste. Bring the mixture to a boil. Stop when you see a

reddish tinge in the concoction. Boiling further would give it to a bitter taste.

Sieve and pour in cups. Add warm milk for milk tea. For tea without milk

add some ginger drops or lime, according to your preference.

MAKING A TEA

1. Lipton2. Tetley3. Twinings4. Dilmah5. Bushels6. Kazi kazi tea7. Tim hortons8. Fauchon9. Dai pai dong10. Tata tea

FAMOUS BRANDS

Classic cups, tea cups, drinking glasses, etc.

GLASSWARE

Hot tea:- Place the mug or cup and

saucer on the table with the handle pointing to the guest right.

Place the teapot and under liner to the right of the cup and mug.

Pour from the guest right side with the pot in your right hand.

SERVICE PROCEDURE

It is quite difficult to conclude from my side. I am a learner, what I have experienced in learning, only I can share my happiness with the experiments practiced with self participation. I once again like to thanks my hospitality teacher, Mr. Rohan Dey who helped to know all about Food & beverage and also helped me in preparing this project.

CONCLUSION

www.businesstraveller.com/news/www.google.comwww.answers.yahoo.comwww.quora.comwww.hotels.com

BIBLIOGRAPHY