Hospitality - Assignments

Assignment Brief & Feedback Form

Learner’s Name SAURAV NERKAR

Course Title Frankfinn Advance Certificate Course in Aviation, Hospitality,
Travel & Customer Service
Assessor’s Name Mr. SOURAV CHOWDHURY
Internal Verifier Name
Unit Number and Title Unit 4, Hospitality– Food And Beverage Operations

Assignment Title
Outcome Number(s) Unit 4:
and Statement(s) LO1- Know how to provide effective food and beverage
operations LO2- Explore and define a range of menu
courses and types
LO3- Investigate the provision of food and catering for flight kitchen
operations LO4 - Demonstrate the techniques for the preparation
and serving of beverages
Date Set Hand In Date
Learner Declaration
I confirm that the work submitted for this assignment is my own.

Learner Date
’s
Signatu
re
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 are to attempt the below questions to get 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 up to one week to submit the Assignments

Question 1. Describe how different outlets (any 2 outlets) 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. Submitted to sir in the Institute.

 Hospitality - Assignments

Question 2. Write about 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 that go into the
making of these dishes.
Also, describe a table d’hôte cover set up for the menu planned and demonstrate the service process for
the meal.
What factors must be considered while planning a menu?
Write the same in the space below. (PASS)

Ans. TABLE D'HOTE STARTER FISH CUTLET WITH SOURCE MAIN COURSE MUTTON MASALA WITH PLAIN RICE-

1) FISH CUTLET:

a) Method of fish cutlet for the fish: 1 small piece ginger, 3 green chilies, 3 cloves garlic 3-4 raw fillets for the base: 100 gm
bread crumbs 1 egg 2 garlic cloves 1 small piece ginger 1 chili a few leaves of mint salt, to taste 1 tsp turmeric 1 tsp red chili
powder 1 tsp saunf 4-5 peppercorns 1 bread slice 1 tsp oil water, a dash juice of 1/2 lemon 1 potato, boiled and mashed 2
tbsp flour, to coat oil, to pan fry mint leaves, to garnish ingredients of fish cutlet.

2) PLAIN RICE:

a) Method of fried rice: Bring 1 1/2 cups water to a boil in a medium saucepan. Reduce heat to a simmer, cover, and cook
until rice is tender and has absorbed all the liquid, 16 to 18 minutes (check only toward the end of cooking time). Remove
from heat and let steam, covered, for 10 minutes.

3) MUTTON MASALA:

a) Method of mutton masala: INGREDIENTS - 500 gms mutton pieces/meat cut and washed well, 3 tbsp edible oil, 3 medium-
sized onions finely sliced, 1 tbsp ginger garlic paste, Salt to taste, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1 tbsp
coriander seeds powder, 1/2 tsp cumin seeds powder, 2 tomatoes finely chopped, 1 cup yogurt/curd, 2 tbsp chopped
coriander leaves, 1 tsp mutton powder, 1/2 tsp garam masala powder.

A TABLE SETUP

ALA CARTE
 Hospitality - Assignments

Question 3. Describe 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 sequence). Analyse the importance of various
health and safety standards which are strictly followed during the process. Share your findings below -
not exceeding 10- 15 sentences.
Today the term “convenience foods” is widely used in the catering industry. What are they?
(PASS)

Ans. FLOW CHART OF ACTIVITIES:

• Menu planning
• Ordering of raw materials
• Food reception area
a.) Dry storage
b.) Cold storage
• Food pre-preparation area
 Hot kitchen
a.) Blast chiller
b.) Chilled storage
 Cold kitchen
c.) Chilled storage
• Equipment storage
• Assembly
• Chilled storage
• Dispatch
• Flight loading

IMPORTANCE OF VARIOUS HEALTH AND SAFETY STANDARDS:

1.) Food handlers are a potential source of pathogenic micro-organisms, and therefore training
and practice for good personal hygiene is needed.
2.) All prepared food must be laboratory tested for the presence of salmonella bacteria.
3.) All non-vegetarian food should be boneless.
4.) Cutting boards in the pre-preparation area must be color-coded.
5.) Watches, bracelets, and rings are not worn in the flight kitchen.
 Hospitality - Assignments

Question 4. Describe the service standards for any 1 alcoholic beverage and one non-alcoholic
beverage by mentioning the name of the correct glassware in which it should be served and writing down
stepwise the right method of serving these beverages along with accompaniments and garnishes.
Name 2 cocktails and 2 mocktails (if juices or carbonated beverages are chosen) or 2 types of non-
alcoholic beverages based on the student’s choice in the task above and also write the recipe/ explain
the types. (PASS)

Ans. ALCOHOLIC BEVERAGE:

Vodka-
• Originated in Russia
• It is distilled from a mash of maize and can also be distilled from potatoes.
• Accompanying beverage- lemonade or orangeade
• Vodka shots are served chilled in a shot glass.
• It can also be served in high-ball or Tom Collins glass.

NON-ALCOHOLIC BEVERAGE:
Tea-
• Two typed
1.) Hot tea
It is served with or without milk in a teacup. The equipment used for the service would include a
teapot for the tea infusion, a creamer for milk, a sugar bowl with sachets of sugar, and a cup with
a saucer and teaspoon.

2.) Iced tea

It is always flavored with lemon, mint, or ginger. And served in a Tom Collins glass. It is served
without milk and is sweetened.
 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, ambiance, entertainment, etc.) that you
intend to do. Give evidence of research done. (MERIT)

Ans. Valentine`s Day Special

Valentine Decorating

Valentine`s Day commemorates romantic love.

Those lucky enough to be in love on Valentine's 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
A professional deejay or speaker announces 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 table`s 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.
 Hospitality - Assignments

Chocolate

Satisfy a sweet tooth by placing

A tray of delicate chocolate on each
Banquet table. place chocolate pieces on
Pink or red tissue paper covering the glass.

Hearts

Place heart among

Each table along
The center around
Surrounding centerpieces.

Food

The food itself can be romantic

Item that are traditionally romantic such as
Chocolate covered strawberries and would
Be nice touches.
 Hospitality - Assignments

Menu for a valentine`s party

On valentine`s day friends,family and couples

Exchange gift like jewelry, cards, poetry and
Chocolate in appreciation of love and
Romance. People often incorporate food info
A valentine`s day celebration by cooking for
Loved ones or eating dinner at a restaurant
If you are hosting a party for valentine`s day

Question 6. With reference to the above event, do market research (online) to investigate the preferences
of guests for dining at the specific theme dinner offered by you. Based on your findings, analyses as to
what improvements you would like to incorporate for a more successful event in the future. Write your
research below. (DISTINCTION)
Hospitality - Assignments