This document provides information about an assignment for a Food and Beverage course. It begins with an introduction and acknowledgements. It then lists different food and beverage outlets and provides brief descriptions. It also discusses various cooking methods, types of meals catered on flights, cocktails, mocktails, and popular South Indian dishes.

1. WELCOME

2. Food and Beverage assignment The art of dining well is no slight art, the pleasure not a slight pleasure Michel de Montaigne

7. Banquet

10. Bar

14. Pubs PUBS

15. Alcoholic beverages

18. Non Alcoholic Beverages A non-alcoholic beverage is a beverage that contains no alcohol. Non-alcoholic mixed drinks (including punches, "virgin cocktails", or "mocktails") are often consumed by children, people whose religion restricts alcohol consumption, recovering alcoholics, and anyone wishing to enjoy flavorful drinks without alcohol. They are often available as alternative beverages in contexts (such as bars) where the norm is to drink alcoholic beverages. Examples include Shirley Temples, Virgin Marys, and virgin-style Piña Coladas. Non-alcoholic beverages contain no more than .5 percent alcohol by volume. The category includes drinks that traditionally have no trace of alcohol such as sodas, juices, and sparkling ciders. It also includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and dealcoholized wines

25. Grilling

37. Dry storage Chilled storage Chilled storage dispatch Tray assembly Cold kitchen assembly Tray assembly Hot kitchen assembly Chilled storage Blast chillers Hot kitchen Cold storage Food reception Loading the aircraft Food pre-preparation including thawing FLOW CHART OF FLIGHT KITCHEN

44. COCKTAIL

46. MOCKTAIL

51. CUTLERY

53. Thank You