HOSPITALITY ASSIGNMENT 2

SUBMITTED TO: Mr. N.ARUN KUMAR HOSPITALITY FACULTY

FIAT, TVM

SUBMITTED BY:

Ananthan
BATCH: J3
FIAT, TVM

ACKNOWLEDGEMENT
I express my sincere gratitude to my hospitality faculty Mr. N.ARUNKUMAR, for his timely guidance and support and also I am sincerely thankful to the almighty GOD for keeping me healthy throughout this assignment work.

INTRODUCTION
F&B department is an important department in hotel industry because they are selling food and beverages. They are bringing the maximum revenue to the hotel. In this assignment I include a brief study about Food and beverages, comparison between different type of break fast, lunch& dinner etc

FOOD AND BEVERAGE DEPARTMENT

The food and beverage division is responsible for all of the dining rooms, restaurant - bars, bars, the galleys (kitchens), clean up and provisions. The Food and Beverage Director runs this department. The dining room manager, or maitre d', takes care of seating arrangements, service, and oversees the wait staff for the main restaurant (dining room). Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Even though waiters and busboys are considered entry level positions, many cruise ships prefer those with previous experience from a restaurant or hotel dining room on their resume / CV.

Depending on the size of the cruise ship, there may be several bars, and the service of drinks is a popular job on board. Bartenders, wine stewards and cocktail waitresses/waiters must usually have prior experience. The Food and Beverage Department on a cruise ship offers the following restaurant jobs: Maitre D' / Restaurant Manager, Dining Room Head Waiter / Waitress, Dining Room Waiter / Waitress, Dining Room Assistant Waiter / Waitress, Dining Room Junior Waiter / Waitress , Cocktail Waitress / Waiter, Bartender, Buffet Steward / Stewardess.

FOOD & BEVERAGE DEPARTMENT IS DIVIDED INTO TWO

1. FOOD & BEVERAGE SERVICES 2. FOOD & BEVERAGE PRODUCTION

SERVICE OF FOOD AND BEVERAGE DEPARTMENT

Food and beverage department is the one of the most important part in hotel. They provide the food and beverage for the guest also the staff. They are the one of the major department to bring money for the hotel. They are collect money from through the selling of food and beverage. Mainly we can say they are the basement of the hotel.

ORGANISATIONAL HIERARCHY OF THE FOOD AND BEVERAGES

GENERAL MANAGER

FOOD AND BEVERAGE MANAGER

ASSISTANT F&B MANAGER

RESTAURANT MANAGER SENIOR HEAD WAITER HEAD WAITER WAITER BUSS BOYS TRAINEES

BANQUET MANAGER

THE DIFFERENT OUT LETS OF FOOD AND BEVERAGE MANAGEMENT

y y y y y y y y y Coffee shop Specialty restaurant Multi cuisine Bar Pub Discotheque Self help kiosk Mini bar Out door catering

COFFEE SHOP This is only available in 3 star and above hotels. Coffee shop is open in 24 hors for the guest also the staffs. This is depend only for very casuel food , like some snacks and some thing like that. It specialise for serving snacks , sanvichers , cakes , pastries , ice creams , tea coffee soft drinks , also milk shakes. SPECIALITY RESTURENT This is not like a ordinary resturent. It means this resturent is specilise only for a particuler food or drinks. Mainly they called ETHINIC. Eg: Chinees resturent Indian resturent

MULTI CUISINE
It contain various kind of foods . that means this is not specilise for only one food it contain more than two or three countries food. Mainly this only saw in 5 star hotel. Benefit of this resturent is we can eat our own food. So that people like it .

BAR
In 5 star hotel there we should dress in formal way. Because it is a formal bar. Here get high class fecility. In a bar there serve cocktail and mocktail. In a five star bar there people can get diffrent types of drinks and also government gave them to the licence for the bar. There rules and regulation should be followed. Finger snacks also serve here. After 11pm only hotel guest are allow to drink here.

DISCOTHEQUE
Many of five star hotels have discotheque. There we can use casuel dresses and also there have a ball room. But that should be casuel dresses.

TASK 1
THREE OUT LETS
1. COFFEE SHOP 2. PUB 3. MINI BAR

COFFEE SHOP
It is a probably the most competitively priced resturent in the entire hotel. The ambience is usually casuel. The menu is so designed so as to put emphasis on fast food and quik service. Alcoholic beverages may be served. Usuelly operationel round the clock on all days. Coffee shop only in 3 star and above hotel. The main importance of the coffee shop is they will open in 24 hour. The main thing is there we can get only light food. There the servants are serve (1) Snacks

(2) Sandwiches (3) Cakes

(4) Pastries (5) Ice- creams (6) Tea and Coffee (7) Soft drinks (8) Milk shakes also serve here.

PUB
A licenced operation specializing in the service of various types of beers. Some times a limited choice of other alcoholic beverages also be serve along with assorted snaks or finger foods. Operationel only during

permitted hours during the day,according to government regulations

Comparitively Pub is litle more casuel with bar. The diffrence is pub is a place ware specilize in serving bear. Mainly a bar specilise draught beer. And the another thing is they also cell spirits and hard liquids. Here is also serve finger snacks for the guests. Pub is in 3 star and above hotels working. But the diffrence of bar and pub is bar people cell types of drinks like whiskey , brandy and etc.... but the pub people cell beer and some hard liquids.

MINI BAR
This is guest room provision in the form of a mini refrigerator. It usually stacks miniature bottles of alcoholic and non alcoholic beverages with an assorted collection of ready to eat food items that the guest may consume at his discretion. The guest is charged later according to the items consumed. The minibar is restocked on a daily basis.

TASK 02
y Prepare a Table D menu y Prepare a breakfast menu

TABLE D MENU OF AN AMERICAN RESTAURANT

KIEV AMERICAN RESTAURANT
THREE COURSE MENU

Starter

Caesar salad

Main course red &white clam chowder Dessert - strawberry short cake

CAESAR SALADS
This popular dish was originally created in 1924 by Italian chef Caesar Cardini at his restaurant in Tijuana, Mexico and was prepared and served right at the table. If you have never experienced "the show" that goes with table side presentation, you don't know what you missed. What an opportunity for a waiter to show off his stuff, mixing and whisking to the delight of the patrons. CAESAR SALAD- INGREDIENTS y For the Croutons: y 2 large garlic cloves y Pinch of salt y 3 tablespoons virgin olive oil y 2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)

y For the Salad: y 1 large egg y 1 teaspoon Worcestershire sauce y 3 tablespoons fresh lemon juice y 1 medium garlic clove, crushed y 1 pinch salt y 1/2 teaspoon freshly ground pepper y 1 1/2 teaspoons anchovy paste or 4 flat anchovies y 1 teaspoon capers y 1 teaspoon Dijon mustard y 1/3 cup virgin olive oil y 2 medium heads of romaine lettuce -- outer leaves removed y 1/3 cup Parmesan cheese -- grated

RED &WHITE CLAM CHOWDER

Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato is common, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequently used. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. A garnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It is believed that clams were added to chowder because of their relative ease to collect.
INGREDIENTS:
y 1/2 large onion y 1 medium carrot y 1 medium celery rib (I peel off the threads) y 1/2 small green bell pepper, cored, seeds and ribs removed

6 slices lean bacon (80 grams, 1/4 cup finely chopped)

y 1 1/2 tablespoons butter y 2 1/2 tablespoons flour

y 1 (200 g) jar baby clams, drained, reserving the liquor y 3/4 cup clam juice or 3/4 cup water, y approximately 1 cup 2% low-fat milk (2%) y 3/4 cup potato, cut into small dice 1 (14 ounce) can plum

tomatoes
y 1/2 teaspoon Worcestershire sauce y 1 pinch thyme y 1/4 teaspoon Tabasco sauce salt & freshly ground black pepper

DESSERT STRAWBERRY SHORT CAKE

Strawberry Shortcake is a licensed character owned by American Greetings, originally used in greeting cards and expanded to include dolls, posters, and other products. The Strawberry Shortcake properties also include a toy line of the character's friends and pets.

INGREDIENTS y 2 cups flour y 1/4 cup sugar y 4 teaspoons baking powder y 1/2 teaspoon salt y few grains of nutmeg y 1 egg, well beaten y 6 tablespoons cold butter y 1/3 cup milk y 4 cups fresh strawberries, y 3/4 cup brown sugar y whipped cream

BREAKFAST MENU Continental breakfast dishes Three course menu

y Juice of orange (starter) y Bread , butter (jam also) (main course) y Tea or coffee(beverages)

COMPARISON B\W BREAKFAST, LUNCH & DINNER Breakfast

y y y y y

Lunch
y 12pm to 2.30pm y Rice y Chicken y Potato y sausages

Dinner
y 7pm to 10pm y Wine y Fruits y Appetizer

6.30 am to 10 am Bread Egg Banana Tea or coffee

TASK 3
TYPES OF COOKING
y Thandoori roasting y Grilling y Frying y Baking y Smoking y Liquid medium y Poaching y Steaming y Boiling y Stewing y Oven roasting y Spit roasting

THANDOORI ROASTING
Possibly the simplest method of cooking over a campfire and one of the most common is to roast food on long skewers that can be held above the flames. This is popular for cooking hot dogs or toasting marshmallows for making s'mores. Hungarians often roast slab bacon (Szalonna) over a campfire. Besides skewers, pie irons too may be used (small iron molds with long handles), into which can be placed slices of bread with some form of filling which are placed over hot coals to cook. When using meat, roasting can have the advantage over grilling in that the grease that drips from the food can be reused. This can be done by placing a fireproof container under the food. Thandoori cooking is by dry heat in clay over called Thandoori.

Grilling
Grills are also simpler to use and they tend to make the food pick up flavors from the smoke. Grills over a campfire are used in the same way as ordinary charcoal barbecues. If the food is simply placed on the grill, it may catch fire so it requires constant attention. Handle held grills that clamp over the food may be used for various tasks like warming food, grilling burgers or sausages or making toast. In cases where open fires are not allowed, lightweight charcoal grills (sometimes considered a type of hibachi) are sometimes used for direct grilling of food.

FRYING
Frying is not always necessary, but is often used for fish or wild game caught while on the trip, as well as pancakes and certain kinds of bread and desserts made on the trail. As a general rule, the frying medium used in camp cooking is usually either vegetable oil or margarine. Normal (salted) butter may also be appropriate for camp use, but unsalted butter or lard may not be, due to their shorter shelf life. Camp frying pans often lack handles for easy packing, with the camp cook using a clamp-like device to pick up and move the pan. Camp frying pans are generally made out of very thin metal (though some campers do use cast iron pans for this purpose as well), so extra care must be taken to evenly cook the food, especially over the small-diameter flame of a portable stove. A "round the clock" technique, where the frying pan is moved repeatedly to expose different parts of its base to the flame, is the most commonly recommended solution to the problem, though it is also possible to use a flame diffuser to achieve the same effect. For campfire use, on the other hand, some camp cooks prefer a legged cast-iron pan called a "spider", which is elevated to allow a small fire directly beneath it.

BAKING
Putting a baking sheet pan over a furnace can allow for baking, which is in turn derived from the concept of the masonry oven. This was common for centuries, used to make breads, pies, and other items, and is still popular today, particularly among campers who enjoy stuffing their meats.

STEAMING
With plants such as bamboo, steaming too is possible. In this method, a piece of bamboo is set diagonally above a fire. The bamboo is perforated from within (between the joints) and water is placed in the lowest bamboo segment. Food (e.g. rice) is then placed in the top segment which is steamed due to the water evaporating (because of the fire) in the lowest segment.

BOILING
In cookery, boiling is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. Boiling is a very harsh technique of cooking. Delicate foods such as fish cannot be cooked in this fashion because the bubbles can damage the food. Foods such as red meat, chicken, and root vegetables can be cooked with this technique because of their tough texture.

POACHING Cooking of food in the required amount of liquid at just below boiling point. This could be water, stock, milk, or, wine. STEWING Slow cooking of food cut into pieces and cooked in minimum amount of liquid the food and liquid are served together. FLOW CHART- FLIGHT CATERING

FLIGHT KITCHEN
The time difference between Food production in the flight Kitchen and finally serving it On board an aircraft With limited kitchen facilities Makes flight catering a high risk Food preparation operation. The Complexity of the production Procedure in the flight kitchen Also increase with type of food Preparation.

FLIGHT KITCHEN OPERATION

Flight kitchen operation is a typical form of mass catering, but has some unique features distinct from food preparation in restaurant and hotels. The time difference between food production in the flight kitchen and finally serving it on board an air craft with limited kitchen facilities makes flight catering a high risk food preparation operation. The complexity of the production procedures in the flight kitchen also increases with type of food preparation. Major factors affecting the hygienic quality of the food are the size of the operation, the complexity of the in flight service the number of airlines catered for, the number of flights serviced during the day and the duration of the flights to be served.

FOOD HANDLING ON AIR CRAFT

Food storage and preparation for serving takes places in air craft galleys, which mostly have very limited space and equipment for this purpose. In common with any kitchen, a galley has to provide the following: cold storage area regeneration ovens water boilers and beverages machines and the stowage of waste products. On narrow- boiled air craft the meals are kept chilled by using dry ice located within the trolley. Wide body air craft used for long haul flights are today usually equipped with refrigerators or chillers units for trolleys chilled and frozen meals served hot must be reheated. y y y y y y y y y y y y y y y Food reception Cold storage Dry storage Food pre preparation Including thawing Hot kitchen Blast chillers Chilled storage Hot kitchen assembly Tray assembly Cold kitchen assembly Tray assembly Chilled storage Loading the air craft Chilled storage

Hot breakfast Hot snacks Hot lunch Hot tea Hot dinner

: : : : :

Between 06:30 am to 10:00 am Between 10:00 am to 12:00 pm Between 12:00 pm to 02:00pm Between 03:00 pm to 07:00 pm Between 07:00 pm to 10:30 pm

Post 11 pm the passengers are not served any major meals unless and until there is an advertent delay in the scheduled departure of the flight. In addition to this on long haul flight there is also an upliftment of snacks to be served to passengers during the service of drinks and cocktail.

HEALTH AND SAFETY STANDARD METHODS IN FLIGHT KITCHEN

A flight kitchen includes food lab, chillers, freezers, cooking equipment for various types of meals, packing systems, equipment washing systems, storage systems, etc for the safety of the prepared food.

 Flight kitchens use a cook-chill system. Prepared food is chilled very rapidly through blast freezers to prevent contamination The kitchen system must comply with ISO quality standards, WHO health standards, US FDA standards. In short, food are cooked on ground, packed, delivered to the aircraft in controlled temperature and environment, reheated and served on board 24 hours later, in strict compliance of international health and quality standards, without giving passengers food poisoning.

TASK 04
BEVERAGES

Alcoholic beverages

Non-alcoholic beverages

ALCOHOLIC BEVERAGE BEER

Beer is the world's most widely consumed and probably the oldest of alcoholic beverages; it is the third most popular drink overall, after water and tea.[5] It is produced by the brewing and fermentation of starches, mainly derived from cereal grains most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours,[6] and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.[7][8] Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The basics of brewing beer are shared across national and cultural boundaries. Beers are commonly categorized into two main types the globally popular pale lagers, and the regionally distinct ales,[9] which are further categorized into other varieties such as pale ale, stout and brown ale. The strength of

beer is usually around 4% to 6% alcohol by volume (abv) though may range from less than 1% abv, to over 20% abv in rare cases. Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards.

BREWING
A 16th-century brewery The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history. A company that makes beer is called either a brewery or a brewing company. Beer made on a domestic scale for noncommercial reasons is classified as home brewing regardless of where it is made, though most homebrewed beer is made in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the USA in 1979, allowing home brewing to become a popular hobby.[28] The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the

alcoholic beverage known as beer in a fermentation process effected by yeast.

Diagram illustrating the process of brewing beer Hot Water Tank Mash Tun Malt Hops Copper Hopback

Add Yeast to Fermenter Heat exchanger Bottling Cask or Keg The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot water, is known as "mashing". Hot water (known as "liquor" in brewing terms) is mixed with crushed malt or malts (known as "grist") in a mash tun.[29] The mashing process takes around 1 to 2 hours,[30] during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are now washed in a process known as "sparging". This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. The process of filtering the spent grain from the wort and sparge water is called wort separation. The traditional process for wort separation is lautering, in which the grain bed itself serves as the filter medium. Some modern breweries prefer the use of filter frames which allow a more finely ground grist.[31] Most modern breweries use a continuous sparge, collecting the original wort and the sparge water together. However, it is possible to collect a second or even third wash with the not quite spent grains as separate batches. Each run would produce a weaker wort and thus a weaker beer.

This process is known as second (and third) runnings. Brewing with several runnings is called parti gyle brewing.[32] The sweet wort collected from sparging is put into a kettle, or "copper", (so called because these vessels were traditionally made from copper)[33] and boiled, usually for about one hour. During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling as a source of bitterness, flavour and aroma. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer.[34] After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing alcohol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear.[35] Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has been produced

during primary fermentation, the beer is transferred to a new vessel and allowed a period of secondary fermentation. Secondary fermentation is used when the beer requires long storage before packaging or greater clarity.[36] When the beer has fermented, it is packaged either into casks for cask ale or kegs, aluminium cans, or bottles for other sorts of beer.[37] Types of Beer

 DRAUGHT : fresh and un pasteurized.  STOUT : Strong malt and hops flavor.  BOCK : Very strong in alcohol content.  PORTER : Has a sweet aftertaste.  LAGER : Bottom fermented.  ALE : Top fermented.  PILSNER : Original larger Beer.

BRAND NAMES
 Foster s Lager  Dow s Ale  Carlsberg  Heineken s  Budweiser  Mackerson s Stout  Black Label  King Fisher Lager

MANUFACTURING COUNTRIES
 Australia  Canada  Denmark  Germany  USA  UK  India  Caribbean Island

NON ALCOHOLIC BEVERAGE

MINERAL WATER
Mineral water is water containing minerals or other dissolved substances that alter its taste or give it therapeutic value, generally obtained from a naturally occurring mineral spring or source. Dissolved substances in the water may include various salts and sulfur compounds. Mineral water can be sparkling (with effervescence), or still (without effervescence). Traditionally, mineral waters were used or consumed at their source, often referred to as "taking the waters" or "taking the cure," at sites such as spas, baths or wells. The term spa was used for a place where the water was consumed and bathed in; bath where the water was used primarily for bathing, therapeutics, or recreation; and well where the water was to be consumed. Active tourist centres have grown up around many mineral water sites since ancient times, such as Vichy (France), Jermuk (Armenia), Yessentuki (Russia), Spa (Belgium), and Bath (England). Tourist development resulted in spa towns and hydropathic hotels (often shortened to "hydros"). In modern times, it is far more common for mineral waters to be bottled at source for distributed consumption. Travelling to the mineral water site for direct access to the water is now uncommon, and in many cases not possible (because of exclusive commercial ownership rights). There are more than

3,000 brands of mineral water commercially available worldwide. The more calcium plus magnesium ions are dissolved in water, the harder it is said to be; water with few dissolved calcium plus magnesium ions is described as being soft. The U.S. FDA classifies mineral water as water containing at least 250 parts per million total dissolved solids (TDS), originating from a geologically and physically protected underground water source. No minerals may be added to this water. However, in many places, the term "mineral water" is colloquially used to mean any bottled carbonated water or soda water, as opposed to tap water.

BRAND NAMES

y PERRIER

y VICHEY y GANGA y EVIAN y MALVERN

MANUFACTURING COUNTRIES
y FRANCE y INDIA y ENGLAND

MERIT CRITERIA
THEME PRESENTATION
TEAM MEMBERS y FARZANA.A y VINILA.V.VIJAY

HOLI
Holi, or Holli (Sanskrit: ), is a spring religious festival celebrated by Hindus. It is primarily observed in India, Nepal, Sri Lanka,[1] and countries with large Indic diaspora populations, such as Suriname, Guyana, South Africa, Trinidad, United Kingdom, United States, Mauritius, and Fiji. In West Bengal and Orissa of India it is known as Dolyatra (Doul Jatra) or Basanta-

Utsav ("spring festival"). The most celebrated Holi is that of the Braj region, in locations connected to the god Krishna: Mathura, Vrindavan, Nandagaon, and Barsana. These places have become tourist destinations during the festive season of Holi, which lasts here to up to sixteen days.[2] The main day, Holi, also known as Dhuli Vandana in Sanskrit,also Dhulheti, Dhulandi or Dhulendi, is celebrated by people throwing coloured powder and coloured water at each other. Bonfires are lit the day before, also known as Holika Dahan (burning of Holika) or Chhoti Holi (little Holi). The bonfires are lit in memory of the miraculous escape that young Prahlad accomplished when Demoness Holika, sister of Hiranyakashipu, carried him into the fire. Holika was burnt but Prahlad, a staunch devotee of god Vishnu, escaped without any injuries due to his unshakable devotion. Holika Dahan is referred to as Kama Dahanam in South India. Holi is celebrated at the end of the winter season on the last full moon day of the lunar month Phalguna (February/March), (Phalgun Purnima), which usually falls in the later part of February or March. In 2009, Holi (Dhulandi) was on March 11 and Holika Dahan was on March 10. In 2010, Holi was on March 1 and Holika Dahan was on February 28.

ASSESSORS QUESTION
1. Why have you selected Holi as your theme? We select Holi as our theme because Holi is the festival of colours. We all love colours. Everything in front of our eyes is seen to be coloured one. Without colours there are no things. We want our presentation to be a colourful thing. 2. Why have you selected their specific menu? The menu we selected for the theme presentation is the north Indian dishes. In this festival day these dishes are having. 3. Is your table setting as per your menu? Yes. Our table settings are per our menu. We used cutleries according to our three course menu.

AIM OF THE THEME PRESENTATION The main aim of the theme presentation is knowledge about a particular day and how to handle that day in a hotel also we act as a member in a hotel. Through this theme presentation we can understand how to treat a guest and also we can know more about the serving instruments and table settings. EACH TASK FOR THE MEMBERS VINILA VIJAY FARZANA FARZANA & VINILA - INTRODUCTION - MENU CARD FOOD SERVING

FOOD ITEMS Starter - Vegetable samosa with ketch up

Main course - Rice, dahi bhalle, pickle, pappad. Dessert Cocktail Mocktail - gulab jamun. - Lime rum - mango magic

VEGETABLE SAMOSA INGREDIENTS

Vegetable Samosa Filling

1 Potato finely diced (5 to 10 mill cubes) 1 carrot finely diced - as above 2 cloves of crushed garlic. 1 Onion finely chopped 1 Cup of frozen peas 1 tblspn vegetable oil 2 tspn curry powder or your own spices according to taste Salt, Pepper to taste. 100ml of vegetable stock. Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked. Now it's time for the pastry.

DAHI BHALLE
Ingredients

For Bhallas
y y y

1 Cup Urad daal Salt to taste Oil to fry

For Dahi
y y y y y y y

1 kg Dahi (yogurt) 1/2 tsp Ginger, grated Coriander Leaves, finely chopped 1-2 Green Chilies, chopped Salt to taste 2 tsp Cumin (jeera) Powder, roasted Red Chili Powder, to taste

Method For Bhallas

y y y y

y y

Clean, wash and soak the daal overnight. Grind it into smooth paste. Add salt to taste. Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown. Take the hot Bhallas and put in cold water for 2-3 minutes. Now Take them out of water and squeeze the water and keep aside.

For Dahi
y y y

Blend the curd (yogurt) and little water until it is smooth. Keep in refrigerator for an hour to get chilled. Add salt, red chili powder and cumin powder.

For Serving
y y y y

In a deep dish arrange bhallas and pour dahi over them. Now add imli (tamarind) chutney and green chutney. Garnish with coriander. Serve chilled.

GULAB JAMUN
Ingredients
y y

y y y y y

1 cup Carnation Milk Powder 1/2 cup Bisquick - Pancake mix (Instead of Bisquick Pancake mix, use 1/2 cup all purpose flour and 1/2 tsp baking soda) 2 tablespoons butter -melted Whole milk just enough to make the dough 2 cups Sugar 1 cup water Oil for frying

Method
y

y y

Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.

y y

Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides. If the temperature of the oil is too high then the gulab jamuns will tend to break. So, adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

COMPLIMENT FOOD JAM CAKE

Ingredients
y y y y y y y y y y y y y y y y

2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 2/3 cup chopped pecans (optional) 1/2 cup raisins (optional) 1/2 cup shortening 1 cup white sugar 3 eggs 1 cup blackberry preserves 3/4 cup buttermilk 1/4 cup butter 8 ounces cream cheese 1 pound confectioners' sugar 1/2 teaspoon vanilla extract

Directions 1. Grease and flour two 8 or 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). 2. Mix flour with soda, salt, cinnamon, and cloves. Add nuts and raisins to dry ingredients if using. 3. In a separate bowl, cream shortening and sugar. Add eggs one at a time, beating continuously. Add jam. Add flour mixture alternately with milk. Pour batter into prepared pans.

4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool, and frost with Cream Cheese Frosting. 5. To make Cream Cheese Frosting: mix together until creamy 1/4 cup butter, cream cheese, confectioners' sugar, and vanilla.

THANDAI
Ingredients: 1 liter Milk 2-3 cup Water 1/2 cup Sugar 1/2 tbsp Aniseed 1 tbsp Almonds 10-12 Peppercorns A few Saffron Strands 1/2 tsp Cardamom powder 1 tbsp Dried watermelon seeds 1/2 tbsp Poppy seeds 1/4 Cup fresh rose petals How to make Thandai: Boil the milk in a pan and allow it to cool. Meanwhile soak aniseed, almonds, watermelon seeds, poppy seeds and rose petals in 2 cups of water. Grind soaked ingredients to make a smooth paste. Pour remaining water into this paste and strain through muslin strainer. Extract the liquid into a vessel. Add the sugar, peppercorns, powdered cardamom, saffron and mix well. Now blend the above-made mix with milk. Chill for about an hour before serving.

TABLE SETTINGS
y Plate - one y Slide plate one y Fork two y Knife one y Water glass one y Cocktail glass one y Mock tail glass one

TASK- 6 DISTINCTION CRITERIA

y Create a cocktail and mock tail for the theme presentation. y Draw the glasses for the cocktail and mock tail.

COCK TAIL
A cocktail is an alcoholic mixed drink that contains two or more ingredients at least one of the ingredients must be a spirit. Cocktails were originally a mixture of spirits, sugar, water, and bitters.[1] The word has come to mean almost any mixed drink that contains alcohol.[2] A cocktail today usually contains one or more kinds of spirit and one or more mixers, such as soda or fruit juice. Additional ingredients may be ice, sugar, honey, milk, cream, and various herbs.

COCK TAIL LIME RUM

INGREDIENTS

y RUM y CHAMPAGNE y FRESH LEMON JUICE y MINT ESSENCE y CRUSHED ICE

MOCK TAIL
A non-alcoholic beverage is a beverage that contains less than 0.5% alcohol by volume. Non-alcoholic versions of alcoholic beverages cocktails ("mocktails"), non-alcoholic beer ("near beer"), champagnes, and dealcoholized wine are widely available where alcoholic beverages are normally served. Well-known examples of non-alcoholic cocktails include the Shirley Temple cocktail, the Virgin Mary, and the virgin styles of the Pia Colada. Sodas, juices, and sparkling ciders have no alcohol, but non-alcoholic beer and non-alcoholic wine drinks undergo an alcohol removal process that may leave a small amount of alcohol; so in some states there are legal restrictions concerning non-alcoholic wine and beer.

MOCK TAIL MANGO MAGIC

INGREDIENTS y MANGO PULP y SUGAR y ORANGE JUICE y CRUSHED ICE

COCK TAIL SERVING GLASS

MOCK TAIL SERVING GLASS

ASSESSOR S QUESTION
1. What entertainments will you provide for Holi? Dandia is the main dance program we are decided to provide for Holi. Then some entertainments with colours. 2. What mock tail or cock tail will you provide? We will provide mango magic and lime rum for Holi. We will provide a compliment drink named Thandai. 3. A VIP guest gets angry when another guest puts coloured water on his expensive clothes. How will the hotel handle this situation? First of all we apologize for the incident if the guest is not satisfying with that we will give a new one.

CONCLUSION

y By doing this assignment I came to know more about food & beverage department and also I came to know about the table settings, cutlery, and menu planning etc. by doing the theme presentation I came to know how to treat a guest.

BIBILIOGRAPHY

y GOOGLE y WIKIPEDIA y HOSPITALITY MODULE