Assignment on Food and Beverages in Hospitality Module of Frankfinn

2. Food and Beverage Operations

3. Submitted to Submitted by Miss.Manju S Kumar B3 Batch FIAT Kottayam

14. Comparison It’s a pre-booked catered event. The guest has to previously decide a banquet venue within the hotel, decide on menu, price etc. A function prospects is drawn up by the department and entire function is organized as per the hosts request. It is a thematically oriented restaurant. Its décor, menu , attire of the personnel, style of service is tuned to a particular theme. The theme may be rational, cultural, religious or other assorted themes. They will be expensively priced. It is probably the most competitively priced restaurant in a hotel. Its menu puts emphasis on fast food and quick service. Alcoholic beverages may be served. It is usually operational round the clock on all days. Banquet Specialty restaurant Coffee shop

15. Table Layout TABLE LAYOUT P1b

18. Formal setting Informal setting

20. Dishes in the menu…

25. Honey sesame grilled chicken wings

30. Comparison of different types of meals P2a

31. Breakfast, Lunch and Dinner Menu Appetizer Dressed Colbost Crab Broadford Smoked Haddock Summer Salad of Grilled Scottish Asparagus. Glenhinnisdal Lambs Haggis with Croft Kale & Neep Purry Entrée Seared Saddle of Wild Rabbit. Mustard Leaf & Fasach Rhubarb Roast Mallaig Hake & Sconser Scallops Baked Lanark Blue cheese cake. Desserts Dark, White & Milk Chocolate Plate The Famous Hot Marmalade Pudding with Drambuie Custard Appetizer Shiitake-Leek Springrolls with Chile Dipping Sauce. Crispy Calamari with Thai Dipping Sauce.Sake-Miso Marinated Alaskan Butterfish. Entrée Mandarin Chicken Salad with Crispy Noodles. Panko-Crusted Chicken Sandwich with Asian Slaw and Taro Chips. Indonesian Curry Pasta with Baby Shrimp & Peanuts. Desserts Tahitian Vanilla Crème Brulee Blue Ginger Cookie Plate Appetizers Southern baked apple With double cream strawberries Creole onion soup oyster soup brennan New Orleans turtle soup Entrée Eggs sardou Poached eggs on artichoke Flaky pastry shells filled with freshly chopped tomatoes. Desserts Bananas foster Creole chocolate Suicide cake Dinner Lunch Breakfast

34. Tandoor oven

39. Advantages of Frying and Tandoor It is an oil free cooking. Tandoori style food being high in calories. It doesn't take hours to prepare. Incredibly high heat gives tandoori food its characteristic flavor. Deep-frying does not make food excessively greasy. It cooks food extremely quickly. It is a dry cooking method. Fried foods are much tastier than others. Tandoor Frying

40. Disadvantages of Frying and Tandoor For domestic cooking, a tandoor is not really convenient. The bright red colour of tandoori meat is produced by food dye which is not healthy. Tandoors are expensive and difficult to maintain It produces large amounts of waste oil. Some deep fry shortenings contain trans fat. Cooking oil is flammable, and fires may be caused by it igniting at too high temperature. Tandoor Frying

41. Flow chart for flight catering P3a

42. Food reception Cold storage Dry storage Food pre-preparation incl. thawling Hot kitchen Blast chillers Chilled storage Chilled storage Hot kitchen assembly Cold kitchen assembly Tray assembly Tray assembly Chilled storage Dispatch Loading the aircraft

43. 1.Emirates food production unit 2.Emirates staff checking food 3.Catered food loaded to Emirates airbus 1 2 3

45. TEA

51. Black Tea Oolong tea Green Tea Red Tea

53. Top brands

54. Wine

60. Rosey wine White wine Red wine Still Wines Dessert wine

61. Sparkling wine Champagne Tulip Marquis de Pompadour

62. Fortified wine Port wine Madeira Sherry

65. Red Wine Glass Champagne Tulip

66. White wine glass

67. Theme Presentation

68. Our Theme Halloween

72. Our Menu For Halloween

75. Menu for Today Starter Finger chips Brain Hemorrage Soup Main Course Red Vein Noodles Meat of chicken in blood syrup Dessert Candy Apple ( Halloween Special) Mock tail Lime n’ Melon Welcome drink – Chocolate Shake

76. Welcome Drink

78. Starters

81. Main Course

84. Dessert

86. Mock tail

88. Cocktail

90. Table Layout

92. Food Service

100. Q.7) Things that went wrong while planning the presentation ? D criteria

103. THANK YOU