Professional Documents
Culture Documents
Learner’s Name
Course Title
Assessor’s Name
Unit Number and Title Unit 8, Hospitality – Food And Beverage Operations
Learner Declaration
I confirm that the work submitted for this assignment is my own.
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
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
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.
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)
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)