Hospitality - Assignments

Learner’s Name Angel Bhola

Course Title AHTM

Assessor’s Name Sandeep Bhogal

Internal Verifier Name Manvinder kaur

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 11-12-22 Hand In Date 20-12-22

Learner Declaration
I confirm that the work submitted for this assignment is my own.

Learner Name Angel Bhola Date 20-12-22

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
 Hospitality - Assignments

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. Speciality Restaurant
Paatra (Jaypee Hotels)
Cuisine from North East Frontier.
Timings: Lunch 12noon to 3 pm, dinner 7:30 to 11:30
Ambience:- Golden ceiling with silver pillar on the corner gives a contemporary look to the restaurant.
Décor:- Punjabi theme with painting mounted on the wall, giving the restaurant authentic Punjabi look.
Lighting:- Dim lighting with spot lights on pillars and ceiling. Colour lighting on the musician stage.
Menu:- Menu includes Buffet in Lunch and A La carte choice from Non veg and Vegetarian specialties from
North East Frontier (Lahore to Amritsar).
Dress:- Silk kurta with Dhoti and paag.
Speciality:- Live Punjabi songs along with Gazals and Hindi movie numbers in the evening with authentic
Punjabi cuisine from Lahore to Amritsar.

Snack bar
Victory Garden Cafe
timings: 8am - 12am
ambience: greek style, street view , boasts a quiet garden ambience
Menu:
Hospitality - Assignments
Hospitality - Assignments
 Hospitality - Assignments

Que s tio n 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)

TABLE D HOTE
STATER
Chicken cutlet with tomato sauce
Cutlet made with fresh chicken and some fresh farm vegetables with sauce, sauce made with fresh farm tomatoes
Main Course
Vegetables Fried Rice With Chilly Chicken
A tasty hot rice, fresh farm vegetables served with hot and spicy chilly chicken and garnished with vegetables like
cucumber, onion and carrot.
Desserts
Banana Roasted Bars
Sweet roasted banana bars made with fresh farm bananas
METHOD OF COOKING
*Chicken Cutlet and Tomato Soup, Baking and Boiling Baking is cooking in an oven using dry heat
Boiling is cooking in a liquid medium which is boiling at a temperature at 100 degree C and
above
*Fried Rice& Chilly Chicken Cooking
Cooking is basically a chemical and physical process. cooking is an art and science. There Are 3 types of Cooking
1. Simple cooking
2. Medium cooking
3. High class cooking
*METHOD OF COOKING ROASTED BANANA BARS: ROASTING
Roasting is a cooking method that uses heat, whether an open flame. oven or the heat source.

There are two types of roasting namely

1. Spit roasting
2. Portroasting

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
 Hospitality - Assignments

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. PRIOR FLIGHT KITCHEN OPERATIONS
1. Menu planning-all elements critical to effective menu planning such as standard portion size, costing, availability
of ingredients, presentation and variety in taste and food group combinations are carefully considered so that the
final menu proposal brings out a truly satisfying culinary treat.
2. Ordering of raw materials-depending on the menu requirements and weight specifications determined by the
airline, orders for raw materials like vegetables, fruits, boneless meat etc are placed with reputed food suppliers.
3. Food reception area/receiving bay-all raw materials ordered by the flight kitchen, are delivered by the suppliers,
at this area.
4. Dry storage-all dry provisions like cereals, pulses, tetra, packed products, paper products like napkins and
towels, bottled products like sauces, canned products etc are stored here.
5. Cold storage-all perishable items are stored here.
6. Food pre-preparation area - eight hours before flight departure, as per the menu requirements, all the raw
materials required are washed, cleaned and cut as per menu specifications, and then sent to the hot kitchen and
cold kitchen.
7. Hot kitchen - hot meals and snacks are prepared here.
8. Cold kitchen - all cold snacks like sandwiches and cold foods like salads and desserts are prepared here
9. Blast chillers - only food for the return service on short-haul flights and for the second service on long haul flights
are sent to the blast chillers.
10. Chilled storage - all food from the hot and cold kitchens once packed and labelled, is then sent to chilled
storage.
11.Equipment storage - through a completely separate flow of activities, all service equipment like meal carts, trays,
casseroles, crockery, glassware and cutlery are machine- washed, sterilized and dried and then sent to equipment
storage.
12.Assembly- four hours before flight departure, and as per the fight requirement, all the food items, beverages
and equipment come from the various storage area
13.Dispatch - two hours before the scheduled flight departure timings, the dispatch section accordingly loads all
the flight catering requirements on to hi-loaders.
14 flight loading - the hi- loaders move from the loading bay and go the specified aircraft
HEALTH AND SAFETY MEASURES
Fight catering must be done very hygienic mainly because maintaining good traveling for the passengers.

HACCP - Hazard Analysis and Critical control Points

HACCP is the rules and regulations that should be followed by the companies, involved in the production of food
for the flight passenger
 Hospitality - Assignments

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)

Alcoholic Beverage
Wine - wine is an alcoholic beverage made mainly from fermented grapes. The natural chemical balance of grapes
lets them ferment without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the
sugars in the grapes and coverts them into alcohol and carbon dioxide. Different varieties of grapes and strains of
yeasts produce different types of wine.
The most famous types of wines are red and white wines.
THE METHOD OF SERVING
The wine bottle is first presented to the guest for his approval of the brand. It is then opened. A little wine is poured
into the guests glass for his approval of the flavour. After the approval is received, wine is poured into the guests
wine glass. The wine bottle is left on the table for further
service
GLASS WARE - RED WINE GLASS
NON-ALCOHOLIC BEVERAGES
Tea - tea may be served hot or chilled. Hot tea can be served with or without milk in a tea cup.
The equipment used for service would include a tea pot for the tea infusion, a creamer for milk, sugar bowl with
sachets of sugar and sugar free, and a tea cup with saucer and teaspoon. Iced tea is always flavoured and served
chilled in a Tom Collins glass. It is a flavoured with lemon, mint or ginger. It is served without milk and is
sweetened. The equipment used for service would include a Tom Collins glass
METHOD OF SERVING
Iced tea
From right side of the guest the waiter places the iced tea glass either in the centre of the cover or to the right of
the water glass.
Hot tea
For hot tea waiter places the cup and saucer either in the centre of the cover or on the side of the cover, as
required.
 Hospitality - Assignments

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)

VALENTINES DAY
• Valentine decorating - valentines day commemorates romantic love. Those lucky enough to be in love on
valentines day might find themselves at a romantic banquet.
•Red carpet - announce the arrivals of each couple and have them walk down a red carpet to their table. Have a
professional DJ or speaker announce the couples.
• Roses - top banquet tables with traditional and beautiful live red roses. Put one or two in a bud vase or stand a
dozen in the tables center in red, pink, or peach
• Candles - add a touch of romance to banquet tables by adding ruby red candles. Place them on crystal pillars of
varying heights or use tapered candles.
VALENTINES DAY MENU
Cheese plate
With Calimyrna fig hearts
Grilled Caesar Salad
With avocado - Caesar dressing
Pasta puttanesca
With feta and spinach
Valentine cookies
Chocolate truffles
•PLACE SETTINGS -one of the first impressions a guest may have of the host is the table presentation. A pink or
red table cloth with a pretty overlay is often all that is required to show off that tableware to its best. Add to this
colour coordinated candles, a pretty posy of flowers.
• SETTING THE TABLE - To get a clear idea of the space required to put the dinner plate I will be using on the
table. The plate should be placed one thumb nail in from the edge of the table and I will place the side plate to the
left of the dinner plate with the bread knife on the right side, its blade turned to the left.
Cutlery laid with the main course knives and forks nearest the plate, and the other courses working outwards until,
on the very outside should be the cutlery for the first course.
Knives should be on the right blades pointing inwards, forks on the left, while the soup spoon traditionally lies on
the knife side. Dessert spoons and forks are placed at the head of the plate with the fork handle facing the left and
the spoon handle to the right.
 Hospitality - Assignments

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)

IMPROVEMENTS I WOULD LIKE TO DO

No dish should ever be repeated, however crustaceans are an exception. Dessert should be light if the main course is rich.
Consider a balance of colors - all white is boring, so the emphasis should be in varying the colors of each course, I will ensure
the dishes complement to each other.
Hospitality - Assignments