Hospitality - Assignments

Learner’s Name Sarthak kowe

Course Title Hospitality

Assessor’s Name Sourav sir

Internal Verifier Name

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 Hand In Date 23/04/2024

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

Learner Name Sarthak kowe Date 23/04/2024

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 PPT Submitted
 Hospitality - Assignments

Question 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)
 Hospitality - Assignments

Continental Menu:
1. EDAMANE : Japanese dish prepared with immature soybeans in the pod. The pods are boiled or
steamed and may be served with salt or other condiments. The dish has become popular across
the world because it is rich in vitamins, dietary fiber, and isoflavones
2. MISO SOUP : traditional Japanese soup consisting of a dashi stock into which softened miso
paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, abura-
age, etc.) that may be added depending on regional and seasonal recipes, and personal
preference.
3. SUSHI AND SASHIMA : Sashimi is thinly sliced raw meat—usually fish, such as salmon or tuna—
that is served without rice. Sushi is not raw fish, but rather vinegared rice that is mixed with other
ingredients, which may or may not include raw fish.
4. MOCHI : a doughlike mass made from cooked and pounded glutinous rice used in Japan as an
unbaked pastry
5. SAKE : a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been
cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia,
Spain, Italy, and France.

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
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.
 Hospitality - Assignments

The following sequence steps are events that take place in a flight kitchen prior to uplifting of
meal for a flight

01. Menu Planning: Menu planning is carried out by a qualified and experienced team of chefs in
the flight kitchen, who work in co-ordination with the airline officials and prepare and present
menus that meet with all the specifications and requirements of the airline.

02. 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.
03. Food Reception Area/Receiving Bay: All raw materials (perishable and non- perishable)
ordered by the flight kitchen, are delivered by the suppliers, at the Food Reception Area or
Receiving Bay.

04. 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.
 Hospitality - Assignments

05. Cold Storage: All perishable items like fish, chicken, meat, fruits, vegetables and ready to cook
foods like French fries, pastry dough etc. are stored here.

06. Food Reception Area/Receiving Bay: All raw materials (perishable and non- perishable)
ordered by the flight kitchen, are delivered by the suppliers, at the Food Reception Area or
Receiving Bay.

07. Hot Kitchen: Hot meals and snacks are prepared here. Bakery products like bread and cakes
are also made in a section of the hot kitchen.

08. Cold Kitchen: All cold snacks like sandwiches and cold foods like salads and desserts are
prepared here. The food is then portioned, packed and labelled with flight and meal details.

09. 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 and then on to chilled storage, till required.

10. Chilled storage: All food from the hot and cold kitchens once packed and labelled, is then sent
to chilled storage and is kept in chilled storage, flight wise, till required.

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 flight requirements, all the food
items, beverages and equipment come from the various storage areas, to assembly.

13. Chilled Storage: All flight requirements regarding catering uplift are kept in Chilled Storage till
the time for dispatch to the respective flights

14. Dispatch: Two hours before the scheduled flight departure timings, the Dispatch section
accordingly loads all the flight catering requirements on to hi- loaders. The loading takes place at
the Loading Bay.

15. Flight Loading: The hi-loaders move from the Loading Bay and go the specified aircraft. The
hi-loaders lock onto the aircraft doors and the aircraft galleys are then loaded.

Question 4. Demonstrate your knowledge of the service standards for any one alcoholic beverage
 Hospitality - Assignments

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)

Ans: the service standards for two beverages: one alcoholic and one non-alcoholic. I'll detail the
correct glassware, the serving method, and any appropriate accompaniments or garnishes

Alcoholic Beverage: Martini

Glassware:
Martini glass (also known as a cocktail glass)
Serving Method:
Chill the Glass: Place the martini glass in the freezer or fill it with ice and cold water to chill it.
Mix the Drink: In a cocktail shaker, add ice cubes, 2.5 oz of gin or vodka, and 0.5 oz of dry
vermouth. Shake or stir, depending on preference.
Prepare the Glass: Discard the ice and water from the martini glass and ensure it's cold.
Pour the Martini: Strain the mixture from the shaker into the martini glass.
Add a Garnish: Traditionally, a green olive on a toothpick or a twist of lemon zest is added to the
drink.
Serve with a Napkin: Present the martini with a cocktail napkin.
Accompaniments:
Cocktail Snacks: Mixed nuts, olives, or small savory appetizers.
Non-Alcoholic Beverage: Fresh Orange Juice
Glassware:
Highball glass or juice glass
Serving Method:
Chill the Glass: If desired, you can place the glass in the refrigerator to cool it.
Prepare the Orange Juice: Use fresh oranges, and cut them in half. Use a citrus juicer to extract
the juice. Strain the juice to remove any pulp or seeds if you prefer a clear juice.
Fill the Glass: Pour the juice into the highball or juice glass.
Add a Garnish: A small orange slice or a twist of orange peel can be placed on the rim of the glass
for decoration.
Serve with a Straw: Provide a straw if desired, and a napkin.
Accompaniments:
Breakfast Items: Fresh fruit, pastries, or other breakfast foods.
These are standard methods for serving these beverages. In a formal setting, there may be
additional details regarding presentation and customer service, but this should cover the basics.
 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)
 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)
Hospitality - Assignments