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1. FRANKFINN
HOSPITALITY
ASSIGNMENT
SUBMITTED BY
SANABEER SALAHUDEEN
BATCH –L1
FIAT-COCHIN

3. Food and Beverage
Operations

4. Acknowledgement
 I take this opportunity to Thank our
Hospitality trainer for the great
support he has given through his
training sessions. He helped us a lot
in doing this presentation as well as
the theme presentation.

5. Introduction
 This assignment is about Food and
Beverages operation in Hospitality
industry. It deals with different types
of menu settings, beverages, flight
catering, food serving etc.

6. Comparison of different outlets
in an Hotel
• Coffee shop
• Specialty restaurant
• Banquet
P1a

7. Coffee Shop
• 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.

9. Specialty Restaurants
 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.
 Alcoholic beverages may be served.

10. Specialty Restaurant
•On the background there is a specialty Restaurant on
the theme Arabian Kasbah.
•The Seating arrangements and the whole ambience will
be on the basis of Kasbah.
•In this kind of restaurants the food offered will also be
similar to that of the theme.
•The people on service will also be wearing attire
suitable to the situation and the theme.

11. Banquet
 It’s a pre-booked catered event.
 The guest has to previously decide on 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.
 Other guests are invited to participate by
the person who foots the entire bill.

12. Banquets
 For a banquet the hall is
decorated as per the guest’s will.
 Some banquet functions that are
arranged in a hotel are wedding,
birthday parties, conferences,
award functions etc.
 The guest who arranges the
party will be inviting guests as
per his wish.

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

15. Table Layout
TABLE LAYOUT
P1b

16. Table layout
 Table setting refers to the way to set
a table with tableware—such as
eating utensils and dishware—for
serving and eating.
 The arrangement for a single diner is
called a place setting.
 The arrangement varies across
various cultures.

18. Formal setting Informal setting

19. P1b
Menu for Dinner
Appetizers
• Fresh leek n chicken potato soup
• Meatless chili
• Special summer appetizer
Main course
•Baked fish with roasted tomato, potato salmoriglio sauce.
•Honey sesame grilled chicken wings.
•Flank steak braciole.
Dessert
• Strawberry with crushed almond toppings.
• Chocolate hazelnut mousse.
• Honey crème Brule with raspberries.

20. Dishes in the menu…

21. Fresh leek n chicken potato soup
Ingredients
 1 pound tiny, new red potatoes, cut into 1-inch
pieces
 1 cup thinly sliced leeks
 2 tablespoons margarine or butter
 2 tablespoons all-purpose flour
 1 can (14.5 oz.) vegetable broth or reduced sodium
chicken broth
 1 cup light cream or fat-free light cream
 3/4 cup shredded carrot
 1 1/2 cups Chicken Strips
 Chopped fresh parsley (optional)
 Coarse ground black pepper (optional)

22. Meatless Chili
Ingredients
 6 ounces Grillers Recipe Crumbles
 1 can (14 oz) tomato puree
 1 package chili seasoning
 1/2 cup water
 1 can (15 oz.) kidney or chili beans
undrained
Preparation
 Combine all ingredients in saucepan and
bring to a boil. Reduce heat and simmer for
10 minutes, stirring occasionally. Serve hot.

23. Corn and Sun-Dried Tomato Quesadilla
with Smoked Mozzarella
 Ingredients
 1/4 teaspoon olive oil
 2 (6-inch) corn tortillas
 Cooking spray
 1/3 cup fresh or frozen, thawed, corn kernels
 1 tablespoon chopped red onion
 1 1/2 teaspoons sun-dried tomato sprinkles
 1/8 teaspoon salt
 1/8 teaspoon freshly ground black pepper
 1/4 cup (1 ounce) shredded smoked mozzarella
cheese

24. Baked fish with roasted tomato,
potato and salmoriglio sauce
• Ingredients
• 6 cups peeled red potatoes, cut into 1/8-inch slices (about 2
pounds)
• 4 cups thinly sliced fennel bulb (about 2 small bulbs)
• 1 tablespoon olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 teaspoon fennel seeds
• 3 garlic cloves, minced
• 3/4 cup dry white wine
• 6 tablespoons chopped fresh flat-leaf parsley, divided
• 1 tablespoon grated orange rind
• 1 1/2 teaspoons dried oregano
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 6 (6-ounce) sea bass fillets or other firm white fish fillets
• Lemon rind strips (optional)
• Salmoriglio Sauce

25. Flank steak
Ingredients
• 3 tablespoons olive oil
• 1 small onion, diced (about
1 cup)
• 2 cloves garlic, minced
• 1/2 teaspoon anchovy
paste
• 1 medium bunch kale, ribs
removed and coarsely
chopped (to yield about 4
cups)
• 3 cups chicken stock
• 1/4 cup grated Romano or
aged Asiago cheese
• 1/4 cup each currants and
toasted pine nuts
• 1 flank steak (about 1 1/2
lbs.)
• 2 tablespoons vegetable

26. Strawberry with crushed almond
toppings
Ingredients
 6 cups sliced strawberries
 1/2 cup sugar
 2 tablespoons amaretto
(almond-flavored liqueur)
 6 amoretti cookies, crushed
 6 tablespoons reduced-fat sour cream
Preparation
 Combine first 3 ingredients in a bowl. Cover
and chill 4 to 8 hours. Spoon into individual
dessert dishes. Sprinkle with crushed
cookies; top with sour cream.

27. Chocolate Hazelnut mousse
 Ingredients
 1/4 cup sugar
 1/4 cup unsweetened cocoa
 2 1/2 tablespoons cornstarch
 1/4 teaspoon salt
 2 large eggs
 2 cups 2% reduced-fat milk
 1/4 cup Frangelico (hazelnut-flavored liqueur)
 1/2 teaspoon vanilla extract
 3 ounces bittersweet chocolate, chopped
 2 cups frozen fat-free whipped topping, thawed
 2 tablespoons chopped hazelnuts, toasted

28. Honey Crème Brule with Raspberries
 Ingredients
 2 cups 2% reduced-fat milk
 3/4 cup nonfat dry milk
 2 tablespoons sugar
 2 tablespoons honey
 5 large egg yolks
 Dash of salt
 3 tablespoons sugar
 24 fresh raspberries

29. Comparison of different types of
meals

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

31. Different types of cooking
 Tandoor
 Frying
P2b

32. Tandoor
 This is actually a cooking method that has become
synonymous with the food that is prepared.
 A Tandoor is a clay oven in which a hot fire is
build. Marinated meats are lowered into the oven
on long metal skewers and cooked in this smoky
and extremely hot environment until done.
 As for the spices, Tandoori is marinated or rubbed
with a great combination of spices.
 Tandoori dishes are usually very red or very
yellow; this depends on the marinade ingredients.

33. Tandoor oven

34. Tandoor Chicken
Ingredients:
 2 pounds chicken, skinned and
cut into pieces
 salt
 2 tablespoons lemon juice
 1/3 cup vegetable oil
 1 large onion cut into rings
 8 cloves minced garlic
 3 tablespoons almond slivers
 2 tablespoons minced ginger
 2 teaspoons garam masala*
 1/3 cup plain yogurt
 1/2 teaspoon cayenne pepper

35. Frying
 Deep frying is a cooking method in which
food is submerged in hot oil or fat.
 This is normally performed with a deep
fryer or chip pan; industrially, a pressure
fryer or vacuum fryer may be used.
 Deep frying is classified as a dry cooking
method because no water is used.
 Due to the high temperature involved and
the high heat conduction of oil, it cooks
food extremely quickly.

37. Fried chicken
 Whole chicken,
completely thawed
 Seasoned rub
 Peanut oil

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

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

40. Flow chart for flight catering

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

42. 2
1
3
1.Emirates food production unit
2.Emirates staff checking food
3.Catered food loaded to Emirates
airbus

43. Comparison of two beverages
 Non alcoholic – Tea
 Alcoholic - Wine

45. Tea
 Tea is one of the most popular
beverages around the world.
 The premium tea producing countries
of the world are India, Srilanka,
China, Bangladesh & Kenya.
 Tea is produced by fermenting, drying
and cutting the leaves of a perennial
plant called Camellia Sinesis.
 Tea is believed to have anti-oxidant
properties.

46. Tea
Tea Facts
 The tea plant has a life of around 50 years. It takes
two and a half to five years to become fully mature.
 It is pruned every two to four years to keep its height
down to a manageable three feet with a flat top for
ease of picking. Left unpruned, a tea bush would grow
to become a tree of 30-40 feet in height. In this
natural state tea is used for seed production.
 Tea is grown from as far north as the Russian republic
of Georgia to as far south as Santos in Brazil. Tea
cultivation requires warm, sub-tropical climates with
high rainfall of over 50 inches per annum and it grows
at altitudes up to 7,000 feet on acidic soils

47. Tea 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.
 The leaves are laid out in a cool, humid atmosphere for around three hours to
allow the polyphenols in the juices to oxidise - turning to a coppery colour.
 Tea is fired, tuning to its characteristic black colour. This can be done in pans,
over a fire and, more commonly now, with hot air. Lapsang Souchongs are fired
over a pinewood fire - try our Lapsang Souchongs.
 Tea is graded by size.
 Tea is packed

49. Types of tea
• Black tea
• Green tea
• Oolong tea
• White tea

50. Green Tea
Black Tea
Oolong tea Red Tea

51. Tea producing Nations
The most important tea-producing nations are
(by percentage of world production):
 India : 25.63%
 China : 25%
 Kenya : 10.25%
 Sri Lanka : 9.65%
 Turkey : 6.42%
 Indonesia : 5.31%
 Malawi : 1.56%

52. Top brands

54. Wine
 Wine is an alcoholic beverage typically made
of fermented grape juice.
 The natural chemical balance of grapes is
such that they can ferment without the
addition of sugars, acids, enzymes or other
nutrients.
 Wine is produced by fermenting crushed
grapes using various types of yeast.
 Yeast consumes the sugars found in the
grapes and converts them into alcohol.
 Different varieties of grapes and strains of
yeasts are used depending on the type of
wine being produced.

55. Manufacturing process
1.Viticulture 6. Maturing
2.Vintage 7. Fining
3.Wine press 8. Tasting
4.Fermentation 9. Blending
5.Racking 10.Bottling
11.Ageing

56. Wine production
 Winemaking, or vinification, is the production of wine,
starting with selection of the grapes or other produce
and ending with bottling the finished wine.
 Although most wine is made from grapes, it may also
be made from other fruit or non-toxic plant material..
 Winemaking can be divided into two general
categories: still wine production (without carbonation)
and sparkling wine production (with carbonation).

57. Wine production
 After the harvest, the grapes are crushed and
allowed to ferment.
 During this primary fermentation, which often takes
between one and two weeks, yeast converts most of
the sugars in the grape juice into ethanol (alcohol)
and carbon dioxide.
 After the primary fermentation, the liquid is
transferred to vessels for the secondary
fermentation. Here, the remaining sugars are slowly
converted into alcohol and the wine becomes clear.
 Some wines are then allowed to age in oak barrels
before bottling, which add extra aromas to the wine,
while others are bottled directly. Still others may be
aged in stainless steel tanks or glass carboys

58. Classification of wine
 Still wine – Red wine, White wine,
Rose wine, Dessert wine.
 Sparkling wine – Champagne,
Marquis de Pompador.
 Fortified wine – Port wine, Madeira,
Sherry.

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

60. Sparkling wine
Marquis de Pompadour
Champagne Tulip

61. Fortified wine
Port wine
Madeira Sherry

62. Popular brand names
 Sutter Home
 Kendall-Jackson
 Kenwood Vinyards
 Robert Mondavi
 Korbel
 Mariposa
 St. Francis
 Pine Ridge
 Barefoot
 Glenn Ellen

64. Red Wine Glass
Champagne Tulip

65. White wine glass

66. Theme Presentation

67. Our Theme
Halloween

68. About Halloween…
• Halloween (also spelled Hallowe’en) is a holiday
celebrated on October 31.
• It has roots in the Celtic festival of Samhain and
the Christian holy day of All Saints’ Day.
• The day is often associated with the colors
orange and black, and is strongly associated with
symbols such as the jack-o'-lantern.
• Halloween activities include trick-or-treating,
ghost tours, bonfires, costume parties, visiting
haunted attractions, carving jack-o'-lanterns,
reading scary stories, and watchinghorror movies

69. Halloween Celebrations
• Halloween is celebrated by arranging
parties in a traditional way.
• People are asked to wear costumes of
ghosts and devils.
• The venue is also arranged in a scary
ambience.
• Carving Jack O’ Lanterns is another
significant thing in Halloween.

70. Jack O’ Lantern
 It is a Pumpkin carved
in the shape of a
ghost or a monster
face.
 It is placed in a belief
to scare the deceased
people who come to
destroy the harvested
crops.
Jack O’ Lantern we carved for the
theme.

71. Our Menu For Halloween

74. Menu for Today
Welcome drink – Chocolate Shake
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

75. Welcome Drink

76. Chocolate Shake
Ingredients
• Cocoa Powder
• Milk
• Sugar
• Cream Whip

77. Starters

78. Finger Chips
• Potato Sliced
• Salt
• Oil

79. Brain Hemorrage Soup
• Boneless chicken
pieces
• Chicken Stock
• Garlic, Cumin seeds
• Salt and pepper
• Oil
• Fresh Cream
• Butter

80. Main Course

81. Red Vein Noodles
• Noodle
• Carrot, Beans, Onion,
Cabbage.
• Schezwan Sauce
• Soya Sauce
• Oil
• Food Seasoning

82. Meat of chicken curry in blood
syrup
• Chicken
• Essential spices
• Green Chilly
• Salt
• Oil

83. Dessert

84. Candy Apple
• Apple
• Sugar
• Vanilla
• Red food colour

85. Mock tail

86. Lime N’ Melon Mocktail
• Lime juice
• Water melon juice
• Sugar

87. Cocktail

88. Black Witch Cocktail
• Pineapple juice
• Apricot Brandy
• Amber Rum
• Dark Rum

89. Table Layout

91. Food Service

92. Q.1) Why you choose Halloween as
your theme ?
 Ans -: We chose Halloween as our theme because it
was a very different theme. Nobody has done it
before and our group wanted to do a different thing
and this theme was perfect for us. We thought that
this will be a challenge for us. As it is not celebrated
in India, by doing this in our presentation we will get
additional information regarding the European
celebrations and it will be a good exposure for the
whole class.

93. Q.2) Is the menu you chosen is
suitable for the theme ?
 Ans-: Yes, the menu that we chose is absolutely
suitable for the theme because instead of taking the
common food items, after a good research we found
that each and every items used in Halloween day is
named according to the theme. We too did the same
thing by naming Schezwan noodles as Red vein
noodles and likewise all the other food items are
named relating to the theme we chose.

94. Q.3) Is there any special dishes that is
served on Halloween Day ?
 Ans-: Yes, there are certain dishes that is
served on Halloween day. The most
important one among that is Candy Apple. It
is prepared by dipping apple in Caramel. In
our presentation we tried to make Candy
Apple and it was a good one.
We sliced the apple instead
of dipping it in full.

95. Q.4) What forms of entertainment are
provided on Halloween day ?
 Ans-: Usually the entertainment on
Halloween starts from early morning itself.
Children will go to their neighborhoods and
do the Trick or Treat. It is a prank played.
Another important event is a costume party.
People are invited to a party and they are
supposed to wear monster and ghost
costumes. The best worst dressed will be
prized.

96. Q.5) Choose a suitable cocktail and
mock tail for the event ?
 Ans-: A suitable cocktail for the event will be
Black witch cocktail or Black witch Martini.
 It is suitable for the occasion because of its
name and appearance.
 A suitable mock tail can be Brain
Hemmorage.
 It is suitable because of its completely
disgusting looks, yet thoroughly tasty party
drink.

97. Brain Hemmorage Mocktail
 Ingredients
 Peach Schnapps
 Irish ice-cream
 Grenadine

98. Q.6)A drunken guest creates problem for the
other guests in the Halloween party. As a
Restaurant Manager how will you handle the
situation ?
 Ans-: As a responsible person I will try to make
him calm by talking to him.
 If he is still not listening then I will try to move
him to another less populated area.
 I will try to send him back to his dwelling by
arranging a cab or something if he is unable to
do it on his own.

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

100. Answer
 The information required for theme that we selected
was actually a bit difficult to obtain.
 As this is not celebrated in India the decors for the
presentation was not easily available.
 So we made many items like skeleton, ghoulish
figures, Jack o lanterns, creepy creatures etc.
 Finding a suitable menu for Halloween was another
obstacle as it was European dishes.
 Shopping for the items was really a menace. As our
group didn’t have any boys.
 Arranging everything in the specified area within the
time limit was also a challenging part.

101. Q.8) An unplanned VIP guest
arrives in the hotel. How will you
manage the situation ?
 Ans-: I will go and greet him in the
best possible way. Then I will make
arrangements for his stay quickly. In
the mean time provide him with a
quick refreshment in less crowded
area so as to avoid unnecessary
public disturbances. I will apologize to
him for any delay or inconvenience or
delay he has suffered.