Letter Of Transmittal

20 December, 2018

Mr. Shaikh Ershad Hossain

Chair
College of Tourism and Hospitality Management (CTHM)
IUBAT—International University of Business Agriculture and Technology
4 Embankment Drive Road, Sector 10,Uttara Model Town
Dhaka 1230, Bangladesh

Dear Sir,
I am highly delighted to submit my practicum report on the topic of “An Overview of Food
and Beverage Production at Ascott The Residence, Dhaka” as partial fulfillment of the
requirement of Bachelor of Arts in Tourism and Hospitality Management (BATHM) degree
from IUBAT. Thank you very much for giving me the opportunity and necessary guidance as
well as direction needed to prepare this report.

I express my gratitude to you to go through this report and make your valuable comments

Sincerely yours,

---------------------------------
Abu Farah Md. Al Murtoza
ID# 09311003
Program: BATHM

I
Practicum Completion Certificate

II
 Acknowledgement

This is high time for me to convey my deepest gratitude and sincere submission to almighty
Allah (SWT) for giving me the opportunity to accomplish such a huge task of preparing this
practicum report.

I am very much grateful to Mr. Shaikh Ershad Hossain, Assistant Professor and
Chair,College of Tourism and Hospitality Management and Ms. Farzana Al Ferdous,
Assistant Professor, College of Tourism and Hospitality Management of IUBAT for their
guidance and inspiration to prepare this report.

After that I would like to pay my gratitude to Mr. Philip Sagor, Executive Sous Chef,
AscottThe Residence, Dhaka and Mr. Polash Shangma, Sous Chef, Ascott The Residence,
Dhaka. I have given my best effort to prepare the report. I hope my endeavor will be
beneficial to the reader and urge for exonerate eye for any mistake or error found in the
report.

---------------------------------
Abu Farah Md. Al Murtoza
ID# 09311003
Program: BATHM

III
 Student’s Declaration

I am Abu Farah Md. Al Murtoza, a student of Bachelor of Arts in Tourism and Hospitality
Management (BATHM) program under the College of Tourism and Hospitality Management
(CTHM) would like to declare that the practicum report on the topic of “An Overview of
Food and Beverage Production atAscott The Residence, Dhaka” isprepared for the
fulfillment of BATHM degree, as the partial requirements of academic purpose from any own
concept and idea, after completion of three months practicum in Ascott The Residence.

I also confirm that this report has been prepared only to fulfill the academic requirement, not
for any other purpose.

Abu Farah Md. Al Murtoza

ID# 09311003
College of Tourism and Hospitality Management.

IV
 Supervisor Declaration

This is to certify that Abu Farah Md. Al Murtoza, ID# 09311003 has completed his
internship (Practicum, THM 490) from Ascott The Residence, Dhaka as a Trainee under the
Department of Food Production Operation from 9 September, 2018 to 9 December, 2018. He
has successfully completed his Practicum Report under my supervision. During my
supervision I found him punctual, hard working and sincere. I pray and wish to Almighty
Allah for his success and better future career.

I hereby declare that I have checked this report and in my opinion; this report is adequate in
terms of quality and scope for the award of Bachelor of Arts in Tourism and Hospitality
Management (BATHM) degree.

…………………….
Farzana Al Ferdous
Assistant Professor
College of Tourism in Hospitality Management(CTHM)
IUBAT—International University of Business Agriculture and Technology
4 Embankment Drive Road, Sector10
Uttara Model Town, Dhaka 1230

V
 Table of Content

Title Fly

Cover Page

Letter Of Transmitta ................................................................................................................................................I

Practicum Completion Certificate..........................................................................................................................II

Acknowledgement............................................................................................................... ………………….....III

Student’s Declaration............................................................................................................. ............................... IV

Supervisor Declaration........................................................................................................... .................................V

Table of Content....................................................................................................................................................VI

Executive Summary………………………………………………………………………....................................X

CHAPTER 01: INTRODUCTORY PART

1.1 Introduction ..................................................................................... Error! Bookmark not defined.
1.2 Background of the Report ............................................................... Error! Bookmark not defined.
1.3 Objectives of the Report ................................................................. Error! Bookmark not defined.
1.3.1 Broad Objective........................................................................... Error! Bookmark not defined.
1.3.2 Specific Objectives ...................................................................... Error! Bookmark not defined.
1.4 Scope of the Study .......................................................................... Error! Bookmark not defined.
1.5. Methodology .................................................................................. Error! Bookmark not defined.
1.5.1. Primary Data Sources ................................................................. Error! Bookmark not defined.
1.5.2. Secondary Data Sources............................................................. Error! Bookmark not defined.
1.6 Limitations ...................................................................................... Error! Bookmark not defined.

VI
CHAPTER 02: ORGANIZATIONAL OVERVIEW
2.1 A Brief Overview Of Ascottthe Residence Dhaka ......................... Error! Bookmark not defined.
2.1.1 Location....................................................................................... Error! Bookmark not defined.
2.1.2 Direction Map ............................................................................. Error! Bookmark not defined.
2.2 Logo Of Ascott The Residence Dhaka ........................................... Error! Bookmark not defined.
2.3 Mission............................................................................................ Error! Bookmark not defined.
2.4 Vision .............................................................................................. Error! Bookmark not defined.
2.5 Facilities .......................................................................................... Error! Bookmark not defined.
2.5.1 Harmony Conference Room ....................................................... Error! Bookmark not defined.
2.5.2 Serenity Banquet Hall ................................................................. Error! Bookmark not defined.
2.5.3 Solidarity Conference Hall........................................................... Error! Bookmark not defined.
2.5.4 Energize Health Club ................................................................... Error! Bookmark not defined.
2.5.5 Chill and Grill ............................................................................... Error! Bookmark not defined.
2.6 Organ gram of F&B Production Department .................................. Error! Bookmark not defined.

CHAPTER 03: DEPARTMENTAL OVERVIEW

3.1 Overview of different types of kitchen ........................................... Error! Bookmark not defined.
3.1.1Hot kitchen................................................................................... Error! Bookmark not defined.
3.1.2 Cold kitchen ................................................................................ Error! Bookmark not defined.
3.1.3 Bakery and Pastry Kitchen .......................................................... Error! Bookmark not defined.
3.1.4 Butchery Kitchen ......................................................................... Error! Bookmark not defined.
3.2 Ingredient of Different kitchen ....................................................... Error! Bookmark not defined.
3.2.1 Common Ingredient in Bakery & Pasty ....................................... Error! Bookmark not defined.
3.2.2 Ingredient of Hot kitchen ............................................................ Error! Bookmark not defined.
3.2.2.1 Spice ..................................................................................... Error! Bookmark not defined.
3.3 Different Cutting Methods .............................................................. Error! Bookmark not defined.
3.4 Cooking Methods ............................................................................ Error! Bookmark not defined.
3.4.1 Stir-frying .................................................................................... Error! Bookmark not defined.
3.4.2 Deep-frying ................................................................................. Error! Bookmark not defined.
3.4.3 Steaming ..................................................................................... Error! Bookmark not defined.
3.4.4 Roasting....................................................................................... Error! Bookmark not defined.
3.4.5 Boiling ......................................................................................... Error! Bookmark not defined.

VII
 3.4.6 Grilling ......................................................................................... Error! Bookmark not defined.
3.4.7 Poaching ...................................................................................... Error! Bookmark not defined.
3.4.8 Sautéing ...................................................................................... Error! Bookmark not defined.
3.4.9 Braising........................................................................................ Error! Bookmark not defined.
3.5 Different Types of Sauces ............................................................... Error! Bookmark not defined.
3.5.1 Brown sauce ................................................................................ Error! Bookmark not defined.
3.5.2 Tomato Sauce ............................................................................. Error! Bookmark not defined.
3.5.3White Sauce ................................................................................. Error! Bookmark not defined.
3.5.4Curry Sauce .................................................................................. Error! Bookmark not defined.
3.6 Types of Pasta ................................................................................. Error! Bookmark not defined.
3.7 Three Times Meal ........................................................................... Error! Bookmark not defined.
3.7.1 Breakfast ..................................................................................... Error! Bookmark not defined.
3.7.2 Lunch ........................................................................................... Error! Bookmark not defined.
3.7.3 Dinner.......................................................................................... Error! Bookmark not defined.
3.8 Serving Food Method ..................................................................... Error! Bookmark not defined.
3.9 Recipe ............................................................................................. Error! Bookmark not defined.
3.9.1 Recipe in Bakery and Pasty ......................................................... Error! Bookmark not defined.
3.9.1.1Recipe of White Bread .......................................................... Error! Bookmark not defined.
3.9.1.2 Recipe of Chocolate Cake..................................................... Error! Bookmark not defined.
3.9.2 Recipe in Hot Kitchen .................................................................. Error! Bookmark not defined.
3.9.2.1 Recipe of Fried Rice ............................................................ Error! Bookmark not defined.
3.9.2.2 Recipe of Chicken Curry ....................................................... Error! Bookmark not defined.
3.11 Kitchen Departmental Relation With Other Section ..................... Error! Bookmark not defined.
3.11.1 Relation with Front Desk........................................................... Error! Bookmark not defined.
3.11.2 Relation with Restaurant Department...................................... Error! Bookmark not defined.
3.11.3 Relation with HR Department ................................................... Error! Bookmark not defined.
3.11.4 Relation with Store Department ............................................... Error! Bookmark not defined.
3.11.5 Relation with Engineering & Maintenance Department .......... Error! Bookmark not defined.
3.12 Duties During Training ................................................................. Error! Bookmark not defined.
3.13 Responsibilities ............................................................................. Error! Bookmark not defined.
3.14 Safety And Hygienic Control At Kitchen Department ................. Error! Bookmark not defined.

VIII
CHAPTER 04: CONCLUDING PART
4.1 Findings........................................................................................... Error! Bookmark not defined.
4.2 Recommendations ........................................................................... Error! Bookmark not defined.
4.3 Conclusion ...................................................................................... Error! Bookmark not defined.
4.4 Appendix ......................................................................................... Error! Bookmark not defined.
4.5 Abbreviation ................................................................................... Error! Bookmark not defined.

IX
 Executive Summary

Ascott The Residence, Dhaka is one of the fastest growing hotel brand in the business and a
new four star hotel, conveniently located within the prime diplomatic and commercial zone of
Baridhara. The embassies, high commissions, multinationals offices, and shopping malls are
within short distance. Take advantage of prime position just 8 kilometers from Shah Jalal
International Airport. Food and Beverage Production is one of the important department of
any hotel. As a student of BATHM program, I should know the hospitality industry and hotel
is the best place to implement my theoretical knowledge through my internship at Food and
Beverage Kitchen Department of Ascott The Residence. Luckily, I got the chance to know
about the roles & activities of Food and Beverage. How kitchen Department are maintaining
better services, basic works and different shift job operational activities. My practical
observation and working in different section of the F&B kitchen Department of Ascott The
Residence has enriched my knowledge and skills to handle the kitchen. It was not possible for
me to collect some internal information because of their confidential policy. Ascott The
Residence uses well known local and international cooking methods. They always try to
improve their service for their guests ensuring high quality and better service. It is quiet tough
to recommend on F&B kitchen Department because I worked there as a kitchen trainee. I
have worked as a trainee chef in the F&B kitchen department of this hotel. In this report, I
have tried my level best to provide as a trainee chef important roles and activities, working
procedure and all necessary information at Ascott The Residence which was gathered during
the practical work in F&B kitchen Department. At last, conclude the report by mentioning
some limitations of this study, findings and give some recommendation about how efficiently
this hotel can improve the service. There is no doubt it was a tremendous opportunity for me
to complete my practicum in such a renowned four star hotel which has enriched my
theoretical and practical knowledge a lot and it will really help me in the near future to
develop my career in a smooth way.