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See all Premium member Presentation Transcript Slide 1: CYBERNET 9447817861 HOSPITALITY ASSIGNEMENT INTRODUCTION : INTRODUCTION INTRODUCTION : INTRODUCTION By doing this assignment we are trying to understand the various outlets of Food and Beverage service department. By this assignment we also trying to increases our knowledge in setting up a restaurant for a special occasion. Through this assignment we are also trying to understand more about vodka and aerated drinks. We are also trying to learn other ways of serving vodka. Slide 4: By doing this assignment we had tried to setup a menu for a restaurant. By this assignment we also created a special appearance or our restaurant for the occasion of valentines day. We had tried to solve a special case also. With this we also had arranged a special DJ floor for the young lovers. ACKNOWELDGEMENT : ACKNOWELDGEMENT My heartful thanks to Mr. Deepak (Central head of FIAT Cochin), Mr. Mohan (Hospitality faculty) and all staffs in FIAT Cochin. And also I am thanks to all my friends. Food And Beverage Service Outlets : Food And Beverage Service Outlets TASK 1 Slide 7: Room service Restaurants Banquets Specialty Restaurant Coffee shop Rooftop garden restaurants Bar ROOM SERVICE : ROOM SERVICE Room service is a type of service which is provided by all hotels. In this service the food order is placed by the guest over the phone and the order is taken by the room service order taker (RSOT) and then the food is served in the room in 25 to 30 minutes Room Service : Room Service The service is either done by using a trolley or by using a room service tray RESTAURANTS : RESTAURANTS A restaurant prepares and serves food and drink to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models. Restaurants may include waitstaff, others provide counter service, and some are buffet style. WAITER SERVICE : WAITER SERVICE In this the employ of the restaurant will come to the guest and give the menu card and then the order will be taken by the waiter and then the food will be served after 25 to 30 minutes Slide 12: Counter service Counter service is a form of service in restaurants, pubs, and bars where food or drinks are ordered at the counter. Counter service is also called bar service in the case of pubs and bars where the counter is also called the bar. Counter service is compared with table service where service is provided at the table. With counter service, the customer generally pays before consuming the food or drink. Slide 13: BUFFET A buffet is a meal serving system where patrons serve themselves. It is a popular method of feeding large numbers of people with minimal staff. Buffets can be found in a variety of places including; casinos, cruise ships, hotels, and even church and social events. The term is also used to describe a sideboard, an antique form of furniture which was sometimes used to offer the dishes of a buffet meal to guests, in a private home BANQUETS : BANQUETS A banquet is a large public meal or feast, complete with main courses and desserts. It usually serves a purpose, such as a charitable gathering, a ceremony, or a celebration, often followed by speeches in honor of someone. SPECIALTY RESTAURANT : SPECIALTY RESTAURANT Specialty Restaurant are those restaurants which serve a special kind or a special cuisine food only the appearance of that restaurant will be matching to that cuisine COFFEE SHOP : COFFEE SHOP A coffeehouse is an establishment which primarily serves prepared coffee or other hot beverages. It shares some of the characteristics of a bar, and some of the characteristics of a restaurant, but it is different from a cafeteria. As the name suggests, coffeehouses focus on providing coffee and tea as well as light snacks. ROOFTOP GARDEN RESTAURANTS : ROOFTOP GARDEN RESTAURANTS These are the restaurants which are situated on the roof of the hotel, where there is a garden setup. BARS : BARS Bar (also called a pub or tavern) is a business that serves drinks, especially alcoholic beverages such as beer, liquor, and mixed drinks, for consumption on the premises. Bars provide stools or chairs for the patrons along tables or raised counters. Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, a floor show or strippers . Bars that are part of hotels are sometimes called long bars or hotel lounges. TASK 2 : TASK 2 MENU CARD Menu card : Menu card Caviar : With assorted bread. The main ingredient is egg, the word caviar means having egg or Stuffed olive canape: ingredient are plain flour, plus extra for dusting butter,cheddar, gratedparmesan,20 olives, stuffed with pimentos, drained Rs/- 300.00 Rs/- 275.00 Slide 21: Cream of Chicken: ingredientsnonfat dry milk powder cornstarch low-sodium instant chicken bouillon granules dried onion flakes dried basil dried thyme pepper or Canadian cheese soup: Potato, Onion, Carrots, Finely chopped celery Water, Chicken consomm‚ Chicken broth, sharp Cheddar cheese Chopped parsley Rs/- 225.00 Rs/- 220.00 Slide 22: Egg Florentine: Boiled egg toped with spinach paste and white sauce or Egg Pakora: Ingredients are boiled eggs, 3 gram flour, red chilly powder, black pepper powder, oil to deep fry and salt to taste. Rs/- 180.00 Rs/- 190.00 Slide 23: Macaroni with broccoli: Boiled macaroni with broccoli in white sauce: wholewheat macaroni broccoli margarine wholewheat flour, dried mustard salt & pepper, milk, yogurt Stilton or Spaghetti with meat sauce :Ingredients tomato sauce, chopped tomatoes, onion, garlic, mashed pepper, green pepper, ground beef or chicken , parsley dried basil ,oregano thyme beef double bouillon ,cubes (Knorr) salt and pepper Rs/- 220.00 Rs/- 210.00 Slide 24: Grilled fish with lemon butter sauce: Lime, Lemon, Chicken Stock, White Wine, Atlantic Salmon, Dill Unsalted Butter and Olive Oil or Crumb fried fish with tartar sauce: Crispy grilled fish coated in bread crumbs and served with tangy tartar sauce. Great served with our chunky chips recipe!. Rs/- 200.00 Rs/- 205.00 Slide 25: Chicken steak: served with boiled vegetables Rub chicken steaks with salt and fry them on hot oil. On heated olive oil add chopped garlic, frozen vegetables or Steak Diane (beef) tender, boneless steak, usually cut from beef tenderloin, and generally about 1/2 inch (1 cm) thick Rs/- 230.00 Rs/- 235.00 Slide 26: Rosted turkey with cranberry sauce: chicken stock, butter, onion, celery sticks, fresh sage, parsley fresh thyme, fresh white breadcrumbs, lemon, rind grated, Grated fresh nutmeg or Roasted pork with apple sauce: all-purpose flour, dry mustard , garlic powder, caraway seed, granulated sugar, pepper, dried leaf sage, pork loin roast, applesauce, brown sugar, packed, ground nutmeg, salt Rs/- 400.00 Rs/- 375.00 Slide 27: Grazed vegetables: carrots, brussel sprouts, yellow squash, broccoli, cauliflower and zucchini Water, balsamic vinegar Butter, Salt and freshly ground black pepper , Chopped parsley leaves, for garnish or Vichy carrot: carrots, peeled and sliced Vichy or soda water, saltbutter, sugar, Salt and white pepper, parsley, chopped Rs/- 255.00 Rs/- 250.00 Slide 28: Hawain salad: graham crackers, crushed1 stick melted butter or Summer chilled salad: cucumber, carrot, onion and tomotos Rs/- 125.00 Rs/- 125.00 Slide 29: Chicken liver pate: served with hot toast Chicken galantine Rs/- 135.00 Rs/- 120.00 Slide 30: Vegetable cutlet Chicken sandwich Rs/- 90.00 Rs/- 120.00 Slide 31: Cheese twists: sifted flour, baking powder salt, dash ground cayenne pepper, butter or margarine, shredded sharp Cheddar cheese, cold water Creamed blue cheese: shallot, minced, garlic clove, minced, heavy cream minced fresh thyme leaves Pinch cayenne pepper 2 oz blue cheese crumbled salt and ground black pepper Rs/- 85.00 Rs/- 95.00 Slide 32: Baked Alaska Chocolate coconut pie: pie shells, flour, all-purpose, butter, chocolate (semi-sweet), sugar, corn syrup, light, salt, eggs, vanilla extract, coconut. Rs/- 75.00 Rs/- 80.00 Slide 33: Black tea Black coffee Rs/- 35.00 Rs/- 55.00 Slide 34: All the above mentioned rates are excluding service charge and tall. All taxes are applicable. Advantages And Disadvantages Of Boiling And Frying Food : Advantages And Disadvantages Of Boiling And Frying Food TASK 3 Different Methods of Cooking Advantages Of Boiling Of Food : Advantages Of Boiling Of Food Boiling (also called ebullition), a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding environmental pressure. Slide 37: Thus, a liquid may also boil when the pressure of the surrounding atmosphere is sufficiently reduced, such as the use of a vacuum pump or at high altitudes. Boiling occurs in three characteristic stages, which are nucleate, transition and film boiling. These stages generally take place from low to high surface temperatures, respectively. DISADVANTAGES OF BOILING OF FOOD : DISADVANTAGES OF BOILING OF FOOD Vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking. Since slow cookers work at temperatures well below boiling point and do not rapidly denature enzymes, vegetables tend to lose trace nutrients. Blanched vegetables, having been exposed to very hot water, have already had these enzyme rendered largely ineffective, so a blanching or sauteing pre-cook stage will leave more vitamins intact. Green colors are retained better when vegetables are cooked quickly as plant cells are less likely to lose acids ADVANTAGES OF FRYING OF FOOD : ADVANTAGES OF FRYING OF FOOD to seal food in a crisp coating so that all the flavour is captured within to cook types of food very quickly to brown the exterior of a food which has already been cooked a method of cooking raw foods to enhance their flavour or texture Disadvantages of Frying of Food : Disadvantages of Frying of Food Deep frying produces large amounts of waste oil, which must be properly disposed of. Waste oil is increasingly being recycled into biodiesel. Some deep fry shortenings contain trans fat. Cooking oil is flammable, and fires may be caused by it igniting at too high a temperature. Attempts to extinguish an oil fire with water cause the water to flash into steam due to the high heat of the oil, in turn sending the burning oil in all directions and thus aggravating the fire. Instead, oil fires must be extinguished by smothering, for example by putting a lid over the fire. Other means of extinguishing an oil fire include dry powder (e.g., baking soda) or fire fighting foam. Most commercial deep fryers are equipped with automatic fire suppression systems using foam. Flight Kitchen : Flight Kitchen FLIGHT KITCHEN : FLIGHT KITCHEN Flight kitchens are those places where the food for the flights are been prepared. And these places will be close to the air port Production flight kitchen production is a typical form of mass catering but it is different from the food preparation in the hotels. Slide 43: Major factor affecting the hygienic quality of the food is less space of operation. The complicity depend up on the number of service done on board Using the frozen food reduces the likelihood of the temperature reacting the critical limits within the bacterial growth may occur. FOOD HANDLING ON AIRCRAFT : FOOD HANDLING ON AIRCRAFT Food storage and preparation for service takes place in the flight galleys Sequence of preparation: Food reception Cold storage or dry storage Food pre-preparation Thawing Hot kitchen Slide 45: Blast chillers Chilled storage Hot kitchen assembly Tray assembly Cold kitchen assembly Chilled storage Loading the aircraft Chilled storage Slide 47: TASK - 4 Alcoholic & Non Alcoholic Beverages Slide 75: TASK 5 Valentine's Day Slide 77: Special arrangements heart shape red balloons. Tinsel the ceiling with hanging hearts Prepare a garland of beautiful red roses for the main entrance and small valentine heart garlands for the rooms. Also you can put up a happy Valentine's Day banner on the main gate. Cupids also look really cute so you can buy them from one of the gift shops and hang these cherubic cupids on the wall. Candles occupy a supreme position when it comes to home decoration for Valentines Day. Shop for heart shape candles and further beautify it with colorful laces and ribbons. Trust me your candle decoration will be appreciated by all. To create that complete feel and atmosphere for loving couples to open up their hearts and confess their eternal emotions, table decorations are very important. Place a table cover in prints consisting of valentine symbols. Place valentine day clipart on the table. Slide 78: The staff of the restaurant will be dressed in red Photos Of Some Arrangements : Photos Of Some Arrangements Menu for valentine day : Menu for valentine day Slide 83: STEAK WITH SHALLOT MERLOT SAUCE sirloin steak vegetable oil finely chopped shallots Merlot beef stock or canned broth unsalted butter Slide 84: CORNISH GAME HENS WITH GARLIC AND ROSEMARY Cornish game hens, giblets removed lemon, cut into 4 wedges large fresh rosemary sprigs olive oil garlic cloves, peeled dry white wine canned low-salt chicken broth Slide 85: MELANGE OF VEGETABLES This is a perfect dish for the holiday, because it looks appetizing and colorful on the table. It can also be doubled easily. cloves garlic, peeled but whole Italian olive oil red potatoes, skins on, cut into pieces zucchini, sliced lengthwise, then crosswise slices ripe tomatoes, cut into pieces fresh snow peas dried basil Freshly ground pepper to taste hot pepper sauce Salt, if desired Slide 86: SHRIMPS A LA PROVENCAL medium shrimp unsalted butter Colavita Extra Virgin Olive Oil cloves garlic, peeled plum tomatoes, coarsely chopped leaves emon juice dried thyme chopped fresh parsley Freshly ground pepper to taste Salt, if desired Shell and devein the shrimp. Slide 87: WILD-MUSHROOM olive oil 6 ounces shiitake mushrooms, stemmed, caps thickly sliced 6 ounces oyster mushrooms, thickly sliced 6 ounces crimini mushrooms, thickly sliced portobello mushrooms, stems and gills removed, caps thickly sliced chopped garlic chopped fresh basil chopped fresh parsley dried rubbed sage dried thyme eggs whipping cream milk freshly grated Parmesan cheese salt ground pepper Slide 88: ROMANTIC CHEESECAKE 24 oz. cream cheese 4 eggs 2 1/4 c. + 2/3 c. granulated sugar 2 1/2 tsp. vanilla extract 5 tsp. lemon juice 1 tsp. lemon peel, freshly grated 16 graham cracker squares (8 full rectangles OR 1 c. crumbs) 1/4 c. confectioners' sugar 4 tbsp. butter, melted 8 oz. sour cream 6 drops green food coloring 1 tbsp. cornstarch 10 oz. strawberries, crushed 6 drops red food coloring Red silk flowers Slide 89: BELLINI 2 ounces peach juice (from fresh peaches or bottled concentrate) 4 ounces ice-cold champagne, sparkling wine, or dry white wine Dash grenadine syrup (optional) Combine all the ingredients and serve straight up. Slide 90: ITALIAN CHEESECAKE 3 lbs. Whole milk ricotta cheese 15 eggs 2 cups sugar juice of an orange 2 tablespoon vanilla 2 tablespoons anise flavoring 1 tablespoon (approx.) finely chopped orange skin 1 tablespoon almond syrup Mix and blend all ingredients; set aside in refrigerator. Crust 1 stick sweet butter 3 eggs 1 cup sugar 2 tablespoon milk 3 cups flour Valentine's Day Cocktails : Valentine's Day Cocktails Agave Kiss Love flavors: raspberry, chocolate, cream A delectable, creamy cocktail comprised of tequila, creme de cacao, Chambord and cream, served up and garnished with a chocolate rim and raspberries. Alternative Methods To Serve Vodka : Alternative Methods To Serve Vodka Kubanskaya - Vodka flavored with an infusion of dried lemon and orange peels. Limonnaya - Lemon-flavored Vodka, usually with a touch of sugar added. Okhotnichya -Hunters Vodka is flavored with a mix of ginger, cloves, lemon peel, coffee, anise and other herbs and spices. It is then blended with sugar and a touch of a wine similar to white port. A most unusual Vodka. Pertsovka -Pepper-flavored Vodka, made with both black peppercorns and red chili peppers. Starka - "Old" Vodka, a holdover from the early centuries of Vodka production, which can be infused with everything from fruit tree leaves to brandy, Port, Malaga wine, and dried fruit. Some brands are aged in oak casks. Zubrovka - Zubrowka in Polish; Vodka flavored with buffalo (or more properly "bison") grass, an aromatic grass favored by the herds of the rare European bison. In recent years numerous other flavored Vodkas have been launched on the world market. The most successful of these have been fruit flavors such as currant and orange. Slide 94: Vodka is either drunk pure, or cocktails are made with it. The simplest form of cocktail is to mix it with orange or lemon juice. Usually, vodka is drunk during a longer meal. Usually salty or sour things (not sweets) are served. In Russia and Poland, Vodka is drunk from glasses that can hold about 100 grams (0,1 litres) of vodka. Very often, it is consumed with a slice of lemon (much like Tequila). The glass is usually emptied in one draught, while holding the breath. Directly afterwards something small is eaten. Before drinking, a toast is given. That way, during an evening everyone will say something more or less intelligent There is a joke on how people drink vodka in different countries. Sweden: With water. Finland: Without water. Russia: Like water. Vodka glass : Vodka glass Slide 97: A vodka tonic served in Santiago, Chile. A glass of vodka and a can of tonic to mix on our own. Slide 100: Contrary to my expectations banana vodka, served in a beautiful cut crystal glass, is very good at Borsch, Vodka & Tears Slide 102: Straight Up Martini 2-1/2 ounces Christiania Vodka Noilly Prat Dry Vermouth Lemon Twist for Garnish Christi Mule 2 ounces Christiania Vodka 3/4 ounces Fresh Lime Juice 3 ounces Ginger Beer Lime Wedge for Garnish Slide 103: Christi Delight 1-1/2 ounce Christiania Vodka 1 ounce Fresh Squeezed Lime Juice 1/2 ounce Chambord 1/2 ounce Malibu Simple Syrup if needed to your liking Raspberries & Lemon or Lime Twist for Garnish Christi Fresh 1-1/2 ounce Christiania Vodka 1-1/2 ounce Limoncello Top with Prosecco (equal part) Lemon Twist for Garnish Slide 104: Watermelon Martini 3 ounces Christiania Vodka 1 ounce Fresh Watermelon Juice 1 ounce Fresh Lime Juice 1/2 ounce Simple Syrup 1/2 ounce Rosemary Syrup Watermelon Cubes for Garnish Christi Naked 2 to 4 ounces Christiania Vodka With or without ice in a rocks glass. Sip to savor and enjoy! SPECIAL CASE HANDLING : SPECIAL CASE HANDLING If a situation comes in my life I will call all my team members and tell them that we will decide, that who will serve the VVIP guest by lucky drown. And all others has to accept that and all should return to work and give the other guests the same importance. SPECIAL ARRANGEMENTS : SPECIAL ARRANGEMENTS Apart of all other arrangements we will arrange a DJ dance floor for the young lovers to enjoy their day Slide 107: APPETIZERS MENU Traditional Vodka Accompaniments Royal CaviarSturgeon caviar served with poppy seed blinis, quail eggs, and sour cream$25 per 5 gram serving Caviar TrioSturgeon, tobiko, and salmon caviar accompanied with potato and beet chips$18 Atlantic Smoked SalmonOn dark rye crisps with horseradish cream cheese topped with vodka marinated sour apples$11 Lemon Pepper Smoked MackerelBeet mascarpone garnished On toasted Russian corn bread with fresh dill$8 Steak TartarWith a Pravda vodka pickled quail egg and garlic herb croustinis$14 Foie Gras And Duck Confit TerrineWrapped in grape leaves and drizzled with a Zubrowka grape reduction$16 Slide 108: Salmon Gravlox And Cured Tuna24hour cured salmon and tuna prepared in different daily styles, inquire with server$13 Pravda ShrimpTossed in a vodka cream sauce with shaved fennel and sauerkraut$11 Putin FriesFried potato wedges tossed in house spices layered with chipotle mayonnaise and feta cheese$10 Salads Russian Potato SaladPotatoes tossed with radish, bacon, green onions, and boiled eggs in a red wine and foie gras vinaigrette$10 Tomato SaladTomatoes tossed with sweet onions, cucumbers, and feta cheese coated with a citrus vodka vinaigrette$9 Slide 109: Mixed Green SaladGarnished beets, celery, and apples glazed witha honey balsamic dressing$8 Perogies Vodka Cream PerogiesMushroom perogies paired with crispy bacon and caramelized onions$12 Traditional PerogiesPotato and onion perogies sautéed in a beurre noisette with dill topped with sour cream$11 Veal PerogiesSautéed with wild mushrooms and finished with a porcini mushroom broth$12 GLASS USED TO SERVE VODKA : GLASS USED TO SERVE VODKA MOCKTAIL RECIPES : MOCKTAIL RECIPES Mocktails are mock cocktails, or those that do not contain any alcohol. Any drink recipe can be modified by simply leaving the alcohol out, however these recipes are some of the more common mocktails. These non-alcoholic drinks are great for serving the entire family and a nice alternative for party guests who prefer not to drink alcohol. SMOOTHIE RECIPES : SMOOTHIE RECIPES Smoothies and shakes can also be mixed with soda pop and/or alcohol to make a great cocktail - check out the following Alcohol Smoothie Recipes! FACTS ABOUT SMOOTHIES : FACTS ABOUT SMOOTHIES Smoothies are cold, thick, smooth drinks usually consisting of fresh pureed fruit with ice cream or yoghurt or milk based products. Prepared in a blender the ingredients can also include healthy pureed vegetables and crushed ice. Smoothies are therefore often referred to as simply shakes (without the milk). The original Smoothies depended on a banana to give it its thick, creamy texture. Many recipes for shakes and smoothies include honey as well as fruit. Various types of Berries, peaches, melons, orange juice, pineapples, mangos, and kiwifruits are all popular ingredients in easy, homemade shakes and smoothies so they are high in vitamins, fibre, and antioxidants. CONCLUSION : CONCLUSION This assignment had helped me a lot to understand about different outlets of food and beverage department, different types of cooking, menus and their cover , flight catering and also the merit and distinction questions improved my thinking ability. I am thankful to frankfinn who gave me this assignment which helped me to get a little knowledge about this vast industry which was unknown to me… Slide 115: THANK YOU You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.