This is the presentation of Food & beverage for Pass, Merit and Distinction Criteria. Hope You will like it.

1. HOSPITALITY
FOOD & BEVERAGE
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2. FRANKFINN
INSTITUTE OF AIR HOSTESS TRAINING
BTEC HNC in Aviation, Hospitality
Course Title
and Travel Management
Unit No: 8
Unit Title: Hotel Management –
Food & Beverage
Assessor Name Mrs. Amrita Apte
Learner Name Mohit Mohan Koyande
Batch A4
Center Nasik
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3. ACKNOWLEDGEMENT
I would like to express my gratitude to all those who gave me the
possibility to complete this assignment. It includes:
 Frankfinn Institute of Air Hostess Training,
 Centre Head,
 Mrs. Amrita Apte
 My Family,
 And at last all those who directly or indirectly helped me for
completion of my assignment.
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4. Criteria Covered - Pass
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5. TASK – I
Criteria Covered - P1a
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6. OUTLETS
For the assignment, I visited three outlets. These
are as follows:
1. McDonald’s Nasik
2. Chintamani Mangal Karyalaya
3. Meera Restaurant and Bar
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7. COFFEE SHOP
McDonald’s Nasik
 The Ambience was casual.
 The menu type was A La Carte.
 The service was quick.
 They serve Non Alcoholic Beverages.
 It opens at 0900hrs and closes at 2300hrs.
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8. PHOTO
GALLARY
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9. BANQUET
Chintamani Mangal Karyalaya
 This banquet is for mainly for marriage ceremonies.
 It is divided in two parts:
1. Chintamani Hall
2. Chintamani Lawns
 It is booked well in advance.
 They have Buffet type menu.
 It can accommodate 700 to 800 people at a time.
 The guests may participate in the function only by invitation
from the host.
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10. PHOTO GALLARY
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11. BAR
Meera Restaurant and Bar
 It is a licensed operation.
 The ambience was formal.
 The menu type was A La Carte.
 They serve Alcoholic Beverages.
 It opens at 1000hrs and closes at 2300hrs.
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12. PHOTO GALLARY
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13. TASK – III
Criteria Covered – P3a
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14. DEEP FRYING
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15. ADVANTAGES OF DEEP FRYING
 Very fast method of cooking certain prime foods.
 Seals food quickly-and produces tasty and interesting texture
contrasts and crispness
 Relatively easy method of cookery
 Food can be blanched and requires only a quick finish before
serving
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16. DISADVANTAGES OF DEEP FRYING
 The deep fryer is the most dangerous piece of equipment in
the kitchen (if not handled properly).
 Food can be fatty if care is not taken.
 As fat/oil is expensive there is a tendency to use it too often
with the result that tastes are absorbed by the fat and passed
onto the food.
 Deep fried food does not hold well.
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17. DEEP FRIED DISHES
French Fries Samosa
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18. ROASTING
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19. ADVANTAGES OF ROASTING
 Good quality meat and poultry is tender and succulent when
roasted.
 Meat juices from the joint are used for gravy and enhance flavor.
 Use of both energy and oven temperature can be controlled.
 Ovens with transparent doors enable cooking to be observed.
 Access, adjustment and removal of items are straightforward.
 When roasting on a spit, skill and techniques can be displayed to
the public.
 Continual basting with the meat juices gives a distinctive flavor.
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20. DISADVANTAGES OF ROASTING
 Requires regular attention
 Ovens are expensive to heat
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21. ROASTED DISHES
Roast Potatoes Roast Chicken
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22. TASK – III
Criteria Covered – P3b
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23. FLIGHT KITCHEN FLOW CHART
Food Reception
Cold Storage Walk In Dry Storage
Food Preparation Including Thawing
Hot Kitchen Cold Kitchen
Hot Food Prepared Cold Food Prepared
Blast Frozen Pre Setting
Tray Assembly Tray Assembly
Dispatching
Uploaded
Challan Signed
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24. TASK – III
Criteria Covered – P3c
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25. HEALTH AND SAFETY STANDARDS
HACCP
Hazard Analysis and Critical Control Points (HACCP) is a systematic
preventive approach to food safety and pharmaceutical safety that addresses
physical, chemical, and biological hazards as a means of prevention rather
than finished product inspection.
Cleanliness
Cleanliness is the absence of dirt, including dust, stains, bad smells and
garbage. A clean Flight Kitchen will serve a hygienic food to the consumer.
Temperature
The storage of the food at the Flight Kitchen should be at the correct
temperature.
Health Status of Staff
The health status of food handling staff and training in food hygiene plays an
important role.
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26. TASK – IV
Criteria Covered – P4a
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27. BEVERAGES
An alcoholic and A non Alcoholic Beverage I
selected for the assignment.
1. Vodka ( Alcoholic Beverage)
2. Tea ( Non – Alcoholic Beverage)
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28. BEVERAGES
The information I provided of the Beverages are
as follows:
1.Manufacturing Process
2.Categories or Types
3.Manufacturing Countries
4.Popular Brand Names
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29. Alcoholic Beverage
VODKA
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30. MANUFACTURING PROCESS OF VODKA
Selecting Materials
The Vodka’s producing process begins with the selecting materials
process. In this introductory step, a wide range of staples such as grain,
rye, wheat, potatoes, molasses, soybeans, grapes and sugar beets will be
selected to produce a specific Vodka. This step is considered really
important because different materials mean different Vodka’s flavor.
Keeping the Mash Sterile
After picked the materials, it is critical to pasteurize all of these mashes in
order to prevent the growth of undesirable bacteria, which is able to
impoverish the production of vodka, and clean up any dirt and griminess
from materials. The sterilization process is executed by heat up the mashes
until it reach boiling point. After that, some Lactic acid bacteria will be
added into the mashes in order to increase the acidity level needed for the
vodka fermentation process in the next step.
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31. MANUFACTURING PROCESS OF VODKA
The Fermentation Process
When the materials are completely cleaned, these sterilized materials will be
transferred into stainless steel tanks where yeast is prepared to add into
them. After yeast was added, the tanks will be sealed tightly and left in
fermentation for four days. The yeast which contains enzymes will transform
the materials into liquid form which is called “ethyl alcohol”. When the
process is completed, this ethyl alcohol will be passed to the next step.
The Distillation Process
After the fermentation process, the “stillmaster”, the person in charge of
distilling vodka and directing its filtration, will carefully inject the ethyl alcohol
to a column or pot still. The stainless still is encompassed with vaporization
chambers stacked on top of each other. Inside them, the alcohol is
continuously heated up with steam until the vapors created from the heat
are released and condensed. After that, the alcohol vapors will rise to the
top vaporization chambers where they are accumulated.
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32. MANUFACTURING PROCESS OF VODKA
Liquefying the Alcohol Gases
At this step, the vapor or “fine spirit” which is produced by the distillation
process, is still contain too much amount of alcohol between 95%-100%, it’s
not for safe drinking. In order to make them drinkable, a specific quantity of
water will be added into fine spirit, diluting the alcohol concentration from
100% to 40%. Finally, the excellent beverage which is known as vodka will
be emerged and ready to send for flavoring and packaging.
Packaging or Bottling
The final step of vodka manufacturing process is bottling the vodka. In order
to preserve vodka’s flavor, a glass bottle is strongly required for storing
vodka. Because glass does not interact with the beverage differ from plastic
bottles which would cause a chemical reaction that will eventually affect the
taste of vodka.
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33. TYPES OF 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.
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34. VODKA MANUFACTURING COUNTRIES
Belarus The United States
Russia Canada
Ukraine Caribbean
Poland Japan
Finland
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35. POPULAR BRAND NAMES
Absolut
Belvedere
Finlandia
Grey Goose
Skyy
Smirnoff
Three Olives
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36. Non – Alcoholic Beverage
TEA
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37. MANUFACTURING PROCESS
 Tea is picked during the 'flush' or growth phases of the tea bush. In India
these growth periods occur during December and January, but it is all
year round in Sri Lanka. April onwards is the best period for China Teas.
 For good quality tea only the bud and top two youngest leaves are picked.
A skilled picker will pick thirty to sixty pounds of tea per day. A pound of
manufactured tea may require as many as 3,000 shoots.
 Picked tea is withered on mesh racks for between 8 and 24 hours. Any
stalks or impurities are removed by sieving. Tea must be manufactured
near the tea gardens as it must be made from freshly plucked leaves.
 In the orthodox method, tea is crushed by rolling, releasing juices onto the
surface of the leaf.
 For black tea, oxidation of then takes place from twenty minutes up to
three hours. Black tea will have been picked on a clear morning when the
dew has just evaporated.
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38. MANUFACTURING PROCESS
 Tea is dried in hot air from a furnace at a temperature of between 80 -
90 degrees F, for about thirty minutes, until about a third of the leaves'
moisture content has been lost. This is known as 'withering' and
prepares the tea for the rolling process by which the juices of the leaf
are released.
 The leaves are laid out in a cool, humid atmosphere for around three
hours to allow the polyphenols in the juices to oxidize - turning to a
coppery color.
 Tea is fired, tuning to its characteristic black color. This can be done in
pans, over a fire and, more commonly now, with hot air.
 Tea is graded by size.
 Tea is packed.
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39. TYPES OF TEA
The Types of Tea are as follows:
 White Tea (Non - Oxidized)
 Green Tea (Non - Oxidized)
 Oolong Tea (Semi – Oxidized)
 Black Tea (Fully - Oxidized)
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40. TEA MANUFACTURING COUNTRIES
 India  Bangladesh
 China  Taiwan
 Sri Lanka  Malawi
 Indonesia  Kenya
 Iran  Brazil
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41. POPULAR BRAND NAMES
 Tata Tea Limited
 Lipton
 Brooke Bond
 Harney and Sons
 Dilmah
 Tavalon Tea
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42. TASK – IV
Criteria Covered – P4b
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43. PROCEDURE OF SERVING VODKA
 Vodka should be poured from a bottle that has been well
chilled in the refrigerator or freezer.
 Service staff will circulate with tray/salvers/trolley of drinks of
all kinds.
 Ice in Ice-Bucket, Soda, Tonic water and water in small jugs
will be circulated along with Vodka served in shot glass and
will be served as per the Guests’ requirements.
 In a Highball glass, Put ice, and pour in the Vodka and tonic
water. Stir lightly with Swizzle stick and Garnish with Lemon
or Orange slice. Serve with stirrer.
 Taste the vodka with some food, especially breads, potato
dishes, salty dishes.
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44. PROCEDURE OF SERVING TEA
 Gather the essentials for any proper tea.
 A teapot of silver or bone china, a kettle to boil the water, a teapot, a sugar
bowl and cream pitcher.
 Use tongs for sugar cubes, a sugar spoon for granulated or raw sugar
crystals.
 Arrange the tea pot, sugar bowl and pitcher on a silver tray.
 Additional trays may be needed for serving, depending on the size of your
gathering.
 Use your best china cups, saucers, spoons.
 If serving loose tea, you will also need an infuser (steeper).
 Provide guests with a selection loose teas or tea bags.
 Provide individual infusers for each guest, if a variety of loose teas are
served.
 If you serve only one type of tea, brew it in the pot. If serving several types,
fill the pot with boiling water.
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45. Criteria Covered - Merit
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46. TASK – V
Criteria Covered – M
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47. THEME - DIWALI
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48. THREE COURSE MENU
Vegetable Cutlet
First Course (Potatoes, Onions & Paneer Cheese Deep Fried in Black
– Bean Batter)
Navaratan Korma
(Fresh Mushroom and mixed vegetable served with
Boiled Rice)
Second Course
Roomali Roti
(With Salad, Pickles, Papad)
Shahi Tukda
Third Course
(Bread with Reduced Milk)
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49. AMBIENCE
 The Festival of Light
The restaurant will have vibrant Diwali celebrations, including traditional light
displays, floating lanterns and colorful Diwali decorations.
 Music and dance
As well as light and decoration, a full programme of performances will feature
at restaurant, including a mixture of traditional and contemporary music and
dance from various Dance Academies
 Special Activities
There will be a number of special activities for both kids and families to take
part in this year, with a chance to learn to dance the garba, a traditional
circular dance. Kids can get crafty with a special activity corner.
 Prayers for Peace
Prayers for Peace and other special messages will be shared by crowds
present at the event. The day will finish with thousands of lamps being lit all
over the Restaurant, as the light symbolizes the arrival of Lord Rama as he
liberates Queen Sita and quashes the evil Ravana.
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50. CUTLERY
Dinner Spoon
Dinner Fork
Dessert Spoon
Dessert Fork
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51. CROCKERY
Dinner Plate
Cheese Plate
Salad Bowl
Cruet Set
Flower Vase
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52. GLASSWARE LINEN
Water Goblet / Glass Serviette / Table Napkin
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53. TASK – VIII
Criteria Covered – D
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54. CASE STUDY
You have a group of 30 people staying with you who
are on a Continental Meal Plan. In the hotel, you have
a 60 Cover Restaurant where you serve breakfast
apart from room service. You need to organize
breakfast for this group keeping in mind that you will
have other guests coming to your restaurant besides
this group. Come up with alternatives such that this
group is served breakfast and your other guests are
not made to wait for a table.
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55. SOLUTION FOR CASE STUDY
Alternatives that can help in serving the group without making
other guests to wait for a table are as follows:
We can have Buffet type of Menu.
We can call and ask the Guests in our hotel whether they
would like the breakfast in their Rooms.
We can also have Terrace or Garden Restaurant.
We can also arrange Breakfast in Banquet Halls.
We can also arrange Leisure Activities.
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56. MOCK-TAIL
Create a Mock Tail to suit the occasion and write
down the recipe along with accompaniments and
garnish and draw the glass in which you would serve
the same.
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57. SWEET SUNRISE
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58. SWEET SUNRISE – RECIPE
Ingredients:
 Orange juice
 Grenadine
 Orange slice for Garnish
Preparation:
 Fill a Highball Glass with Ice and Orange
Juice.
 Slowly pour Grenadine over the juice, it
will sink to the bottom and slowly rise to
the top as you drink.
 Garnish with an Orange Slice. Highball Glass
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59. CONCLUSION
The assignment was a very great source of knowledge for me.
From the assignment, I come to know about various outlets. I
also learnt how to make menu card, table layout, Classical
menu and Flight Kitchen. I got to know, advantages and
disadvantages of two cooking methods and how an alcoholic
and a non alcoholic beverage is made and served. I was also
able to give solution to a unusual circumstance.
So, I can conclude that the assignment was a great learning
experience for me which will definitely help in years to come.
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60. BIBLIOGRAPHY
 Aviation and Food & Beverage Module
 http://en.wikipedia.org
 http://www.csomabhaitea.com/
 http://www.energymanagertraining.com/
 http://www.allbusiness.com/
 http://www.bestteabrand.com/
 http://www.palaisdesthes.com/
 http://ezinearticles.com/
 http://www.interdial.net/jewel/
 http://cocktails.about.com/
 http://www.viewlondon.co.uk/
 http://www.ehow.com/
 http://www.tastings.com/
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61. Declaration
I, Mohit Koyande, hereby declare that all the work done by
me is completely genuine and no part is copied from other.
Mohit M. Koyande
Batch A4
Nasik Center
Mohit Koyande A4 Batch Nasik Center

62. THANK YOU
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