Hospitality Assignment

Hospitality - Assignments
Learner’s Name Vishvas thakur
Course Title Hospitality
Assessor’s Name Mr. Amandeep Singh
Internal Verifier Name
Unit Number and Title Unit 8, Hospitality – Food And Beverage Operations
Assignment Title Preparation and service of beverages.
Outcome Number(s) and Unit 8:

Statement(s) LO1- Know how to provide effective food and beverage operations
LO2- Explore and define a range of menu courses , types and service
LO3- Investigate the provision of food and catering for flight kitchen operations
LO4 - Demonstrate the techniques for the preparation and service of beverages
Date Set 19/05/2023 Hand In Date 24/05/2023
Learner Declaration
I confirm that the work submitted for this assignment is my own.
Learner Name Vishvas thakur Date 24/05/2023
Instruction Your assignment will not be accepted if it does not

contain the list of source details of the text
material referred to and the details of the people
contacted
in accomplishing this project and the tasks
attached.
Purpose/Aims  Exhibit the ability to organize and explain how different types of outlets meet
the needs of different guests
 Demonstrate a range of operational skills for specific activities
 Compare the components of different types of meals.
 Devise a classical menu
 Consider and explain methods of cooking different types of food.
 Explain the importance of health and safety procedures for flight catering
 Produce a flow chart for a flight kitchen, explaining the meal planning process.
 Exhibit knowledge on preparation and serving beverages to an accepted standard
Guidelines: Students to attempt the below questions for getting PASS/ MERIT/ DISTINCTION
1. Write your responses in the space provided below the questions
2. Review your answers before submitting the Assignment
TIMELINE: You can take upto One week to submit the Assignments
Question 1. With the help of a comparison chart and pictures exhibit how different outlets (any
2outlets) meet the needs of different types of guests. Present your findings in a document not
exceeding 10-15 sentences. You can get the required information online. (PASS)
Ans:. BAR:
A bar , also known as a saloon or a tavern or sometimes as pub or club , is a retail business
establishment that services alcoholic beverages such as beer, wine , liquor, cocktail, and other
beverages such as mineral water and soft drinks. Bar often also sell snack food, such as
potatoes chips or peanuts, for consumption on their premises. Some types of bars, such as
pubs , may also serve food from a restaurant menu .
MENU: wide menu of soft drinks, alcoholic beverages, and light snacks.
AMBIENCE: informal, relaxed atmosphere , energetic music, colourful flashy lights.
SERVICE: push-low seating, speeding service of cocktails, mocktails, and snacks.
COFFEE SHOP:
A coffeehouse, coffee shop or cafe is na establishment that primarily serves coffee of various
types, example Espresso Latte, and cappuccino. Some coffeehouse may serve cold drinks, such
as iced coffee, iced tea, and other non-caffeinated beverages. A coffeehouse also serve food,
such as light snacks, sandwichs, muffins, fruits and pastries. Coffeehouses range from owner-
operated small businesses to large multinational corporations.
MENU: short menu with hot and cold beverages, snacks and light meals.
AMBIENCE: informal ambience with light music and moderate lighting.
SERVICE: Quick and mid - priced service for high customer turnover.
Question 2. Prepare a three course table d’hôte menu card (lunch/dinner) based on the classical
menu sequence and with brief descriptions of the components and method of cooking which go
into the making of these dishes.
Write the same in the space below. (PASS)
Ans: TABLE D'HOTE STARTER FISH CUTLET WITH SOUCE MAIN CAURSE MUTTON MASALA WITH
PLAIN RICE
1) FISH CUTLET
a) Method of fish cutlet for the fish: 1 small piece ginger, 3 green chillies, 3 cloves garlic 3-4 raw
as fillets for the base : 100 gm bread crumbs 1 eggs 2 garlic cloves 1 small piece ginger 1 chilli a
few leaves of mint salt, to taste 1 tsp turmeric 1 tsp red chilli powder 1 tsp saunf 4-5 peppercorns
1 bread slice 1 tsp oil water, a dash juice of 1/2 lemon 1 potato, boiled and mashed 2 tbsp flour,
to coat oil, to pan fry mint leaves, to garnish ingredients of fish cutlet.
2) PLAIN RICE
a) Method of fried rice: Bring 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to a
simmer, cover, and cook until rice is tender and has absorbed all the liquid, 16 to 18 minutes
(check only toward the end of cooking time ). Remove from heat and let steam, covered, for 10
minutes.
3) MUTTON MASALA
a) Method of mutton masala: INGREDIENTS - 500 gms mutton pieces/meat cut and washed well, 3
tbsp edible oil, 3 medium sized onions finely sliced, 1 tbsp ginger garlic paste, Salt to taste, 1 tsp
red chilli powder, 1/4 tsp turmeric powder, 1 tbsp coriander seeds powder, 1/2 tsp cumin seeds
powder, 2 tomatoes finely chopped, 1 cup yogurt/curd, 2 tbsp chopped coriander leaves, 1 tsp
mutton powder, 1/2 tsp garam masala powder.
Question 3. With the help of a flow chart, detail the sequence of events that take place in a flight
kitchen prior to uplifting of meals for a flight. (You can also write the steps in a numbered
sequence). Analyse the importance of various health and safety standards which are strictly
followed during the process. Share you findings below - not exceeding 10- 15 sentences. (PASS)
Ans. FLOW CHART OF ACTIVITIES
• Menu planning
• Ordering of raw materials
• Food reception area
a.) Dry storage
b.) Cold storage
• Food pre-preparation area
-- Hot kitchen
a.) Blast chiller
b.) Chilled storage
-- Cold kitchen
c.) Chilled storage
• Equipment storage
• Assembly
• Chilled storage
• Dispatch
• Flight loading
IMPORTANCE OF VARIOUS HEALTH AND SAFETY STANDARDS
1.) Food handlers are a potential source of pathogenic micro-organisms, and therefore training
and practice for good personal hygiene is needed.
2.) All prepared food must be laboratory tested for the presence of salmonella bacteria.
3.) All non-vegetarian food should be boneless.
4.) Cutting boards in the pre-preparation area must be color coded.
5.) Watches, bracelets and rings are not worn in the flight kitchen.
Question 4. Demonstrate your knowledge of the service standards for any one alcoholic beverage
and one non- alcoholic beverage by mentioning the name of the correct glass ware in which it
should be served and writing down stepwise the right method of serving these beverages along
with accompaniments and garnishes. (PASS)
Ans. ALCOHOLIC BEVERAGE
Vodka
• Originated in Russia
• It is distilled from a mash of maize and can also be distilled from potatoes.
• Accompanying beverage- lemonade or orangeade
• Vodka shots are served chilled in a shot glass.
• It can also be served in high-ball or tom Collins glass.
NON ALCOHOLIC BEVERAGE

Tea
• Two typed
1.) Hot tea
It is served with or without milk in a tea cup. The equipment used for the service would include a
tea pot for the tea infusion, a creamer for milk, sugar bowl with sachets of sugar and a cup with
saucer and teaspoon.
2.) Iced tea

It is always flavored with lemon, mint or ginger. And served in a tom Collins glass. It is served
without milk and is sweetened.
Question 5. Choose any one of the following themes and plan a dinner for two keeping in mind
the ambience and the suitability of the menu.
Valentine’s Day / Christmas / Diwali / New Year
Apply your knowledge of classical menu sequence and plan a three course menu listing in detail
the ‘mise-en-place’ (cutlery, crockery, glassware, linen, table set-up, ambience, entertainment
etc.) which you intend to do. Give evidence of research done to make the presentation authentic.
(MERIT)
Question 6. With reference to the above event, do a market research (online) to investigate the
preferences of guests for dining at the specific theme dinner offered by you. On the basis of your
findings, analyse as to what improvements you would like to incorporate for a more successful
event in future. Write your research below. (DISTINCTION)

Hospitality Assignment

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Hospitality Assignment

Uploaded by

Copyright:

Available Formats

Hospitality - Assignments

Learner’s Name Vishvas thakur

Course Title Hospitality

Assessor’s Name Mr. Amandeep Singh

Internal Verifier Name

Assignment Title Preparation and service of beverages.

Outcome Number(s) and Unit 8:

Learner Name Vishvas thakur Date 24/05/2023

Instruction Your assignment will not be accepted if it does not

NON ALCOHOLIC BEVERAGE

2.) Iced tea

event in future. Write your research below. (DISTINCTION)

You might also like