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Assessors Name
:
Mrs. SUNNY
Presented By
: SURESH.E
Batch
: B1/Hospitality Travel and
Customer service
Project
: 5 Course Menu
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ACKNOWLEDGEMENT
My sincerest gratitude to my Almighty. Next I thank my
Parents for the constant support and encouragement
without whom it was impossible for me to complete my
presentation. Then my whole hearted thanks to our
faculty Mrs. Sunny who showed me the perfect way to
complete my hospitality presentation. Last but not theleast I am great full to all my friends & well- wishers who
helped me in all the possible aspects.
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5 COURSE MENU
1. Smoked Salmon:
2. Scotch Egg:
3. Lancashire Hotpot:
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4. Floating island:
5. Espresso :
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MENU
The list of dishes available in a restaurants or the food available toserve in a restaurants.
There are two types of menu
1. Table D'hte :
2. AlaCarte :
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MENU
1. Table D'hte: A full course meal offering a limited
number of choices and seemed at a fixed price in a
restaurants or hotel.
2. ALA CARTE: IT means that all the items on the
menu separate, meaning you have to order it to have it.fir
example if you want a steak, baked potato and a salad, youwould have to order all those items, if you wanted just a
steak that is all you would get.
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FRENCH CLASSICAL MENUA classical menu comprises of the following 12 courses in
sequence.
1. Hors d'oeuvers English
2. Potage appetizer
3. Poisson soup
4. Entree fish5. Releve main course
6. Sorbet sorbet or rest course
7. Roti roast
8. Legumes vegetables
9. Entremet sweet course
10.Fromage cheese
11.Dessert fruit & nuts
12.Cafe(beverages) coffee
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3 COURSE MENU1. Smoked Salmon: : It is made from fish which has pale
pink flesh, salmon is often sliced very thinly and is oftenserved with cream cheese or with sliced red onion,
lemon and capers.
2. Scotch Egg : It is a hard boiled egg covered with a
layer of minced and fried deep, serves this with a cup of
creamy sage sauce for dipping. it is salty, crunchy, meaty.
3. Lancashire Hot Pot : It is made from lamb or
boneless mutton, topped with sliced potatoes, served in
the same dish in which cooking is done.
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3 COURSE MENU4. Espresso : It is a brown Italian coffee with brown
sugar, infused with hot steam to foam a frothy head. anddefinition, always means a coffee prepared with a coffee
blend.
5.Floating Island :A floating island is a French dessertconsisting of meringue floating on a vanilla custard.The meringues are prepared from whipped eggwhites, sugar and vanilla extract then quicklypoached.
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dishes price tax
Smoked salmon 400 50
Scotch egg 150 50
Lancashire hot pot 500 100
Floating island 250 50espresso 200 50
Total 1250 (250)
Grand total Rs.1750 Inc of all taxes
RATES
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INDIAN CLASSICAL MENU
Green Salad (with light masala dressing)
Tandoori Gobi (tandoor cooked cauliflower)
beef biryani with Beef Do piazza (beef curry with onionrings)
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BIBLIOGRAPHY
www.google.com
www.wikipedia.com
www.foodproduction.com
www.hotels.com
http://www.google.com/http://www.wikipedia.com/http://www.food/http://www.hotels.com/http://www.hotels.com/http://www.food/http://www.wikipedia.com/http://www.google.com/8/2/2019 1 Hospitality
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I would like to conclude by saying that
through this task I have learnt many things. This
is because of the guidance from our faculty .
Through his guidance and my hard work today I
am able to present the task .
CONCLUSION
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