Hospitality - Assignments

Learner’s Name RISHI PORWAL

Course Title HOSPITALITY

Assessor’s Name RISHI KUMAR

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

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

Learner Name RISHI PORWAL Date

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:- PUB
Formally public house is a licensed operation specializing in the service of various types of
beers. Sometimes a limited choice of alcoholic beverages may also be served along with
assorted snacks or finger foods. Operational only permitted hours the day according to
government regulations.
BAR
A bar is a retail establishment that serves alcoholic drinks-beer. Wine liquor and cocktails for
consumption in the premises. It is a licensed operation.
Bars provide stools or chairs that are placed at tables or counters for their patrons. Some bars
have entertainment on a stage. Such as live band, comedians, go-go dancers. Bars which offer
entertainment or live music are often referred to as music bars or nightclubs.

Comparison Between Two Layouts

PUB
1. The menu include filling meals and often even appetizers, salads, soups and deserts.
2. Mostly a large selection of different kinds of beer, sometimes, and cider.
3. Owners or managers are called Publican or landlord. Some pubs owned by the brewery.
4. Pub is short for Public House licensed to serve alcoholic beverages and called so in countries
or established with a British influence.
5. Generally between 18 and 21, but since pubs also offer dinning minors are often permitted
if accompanied by an adult.

BAR
1. Minimal menu, often just light appetizers and/or pizza and wings.
2. A wide selection of liquor, cocktails, cocktails, mock tails. Includes beer and wine. But not as
wide a selection as in a pub.
3. Owners or managers are called Bar manager.
4. Bar is an establishment licensed to serve alcoholic beverages and is named after the counter
or bar on which drinks are served.
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5. Anywhere between 18 and 21. Minors are usually not allowed entry.
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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)
Ans. TABLE D’HOTE
Starter- Fish Cutlet with souce
Main Course- Mutton with plain rice
Dessert- Koi’s mango yuzu dessert

Method of Fish Cutlet

Ingredients of Fish Cutlet
For the fish:
1. Small piece ginger
2. Green chilies
3. Cloves garlic
4. 4 rawas 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 ½ lemon
1 potato, boiled and mashed
 2 tbsp flour, to coat
 Oil, to pan fry
 Mint leaves, to garnish

How to make Fish Cutlet

For the fish:

In a pan, steam the fish in a strainer with boiled water, ginger, green chilly, garlic and cover the
pan.
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For the base:

 In a blender, mix bread crumbs, egg, garlic, ginger, green chilies, fresh mint leaves, salt,
turmeric powder, red chili powder, slice of bread, refined oil and juice of half lime.
 In a mortar and pestle smash fennel and black pepper, add them into blender.
 Add a little water and blend them together.
 Add the steamed fish into the blender and grind them well.
 Transfer them into a bowl and add one boil potato for starch. Mix them well. Make cutlets
out of it and coat in some flour.
 Keep it in the fridge for 10 minutes.
 Add little refined oil in the pan and fry the cutlets both sides.
 Garnish with mint leaves.
 Serve hot.

Method of Fried Rice

Bring 1 ½ 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.

Method of Mutton Masala

Ingredients
 500 gms muttons 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 tbsp red chili powder
 ½ tbsp turmeric powder
 1 tbsp coriander seeds powder
 ½ tsp cumin seeds powder
 2 tomatoes finely chopped
 1 cup yogurt/ curd
 2 tbsp chopped coriander leaves
 1 tsp mutton masala powder
 ½ tsp gram masala powder

Hot to make Mutton Curry

Instructions
 Firstly, take a pressure cooker, add oil into it and heat it
 Add sliced onions and fry them till they turn slight golden color.
 Hospitality - Assignments

 Add ginger garlic paste and sauté for few minutes.

 Add the mutton pieces and roast them until a change in color appears.
 Add salt, red chili powder, turmeric powder, coriander seeds powder, cumin seeds powder,
mutton masala powder, mix well and cook for about 2-3 minutes on low flame.
 Add the chopped tomatoes, mix and cook for two to three minutes until tomatoes get soft.
 Add the beaten yogurt/ curd into it.
 Cook until oil appears at the corners.
 Add little water, add chopped coriander leaves and pressure cook until mutton gets tender.
 Reduce the steam.
 Lastly add gram masala powder and cook on sim flame for about two minutes.
 Switch off the flame.
 Garnish with coriander leaves.
 Serve hot with rice or roti.

Dessert
KOI’S MANGO YUZU DESSERT
Ingredients
 Mango mousse
 250g mango puree
 25g sugar
 175g cream
 50g white chocolate
 1.5 leaves gelatin titanium
 Yuzu curd
 200g yuzu juice
 180g sugar
 4 eggs
 Sable base
 100g butte
 100 g sugar
 100g almond meal
 85g gluten free flour
 White chocolate glaze
 200g cream
 250g white chocolate
 45g water
 2 sheets gelatin titanium
 25g grape seed oil
 60g glucose
 25g condensed
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 0.5g green color

 0.25g yellow color

Instruction
 For the mango mouse, mix the mango puree with sugar. Melt the white chocolate and mix
into the mango mixture. Soak the gelatin in water. Once it is soft, drain the water out and
warm the gelatin into the mixture. Whip the cream until it is soft peaks. Fold the cream into
the mouse mix.
 For the Yuzu curd, mix all of the ingredients and warm up until it thickness. Be careful NOT
to boil this. Lay mixture flat in a tray and freeze it. Once it is frozen cut it in 2cm x 2cm
squares.
 To assemble the Yuzu, pipe in the mango mousse into a mold (choose one that fits our
desired final shape). Put in the frozen Yuzu curd insert in. Cover with more mango. Keep in
freezer for 4 hours until frozen.
 For the sable base, in a mixing bowl combine all ingredients. Rest the dough for 2 hours in a
fridge. Roll the dough 2mm thick. Bake at 165oc for 14 minutes. While it is hot cut the size of
the mold you have used above a base.
 For the white chocolate glaze, boil cream, water, oil, glucose. Once it is boiled up take it off
the heat. Soak gelatin in water until soft, drain the water and add into hot mixture. Followed
by white chocolate and condensed milk. Add coloring and sick blend until everything is
mixed together. Cool down the glaze to 35oc.
 To finish, unmold the frozen mango Yuzu and put it on a cooling rack and prepare for
glazing. Make sure that you have another tray on the bottom of the cooling rack. Prepare
the sable bases. Pour the glaze on to the mango Yuzu. Using palate knife remove the glazed
mango Yuzu and transfer it on to the sable base. Decorate the mango Yuzu with:
Tempered chocolate
Dried Rose/Edible flower
 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). Analyze 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. Flight kitchen-
The flight airline meals were served by Handley Page Transport, an airline company founded in
1919, to serve the London-Paris route in October of that year. Passengers could choose from a
selection of sandwiches and fruit during morning flights a cooked breakfast or smaller
continental-style may be served. On long haul flights. Breakfast normally includes an entrée of
pancaked or eggs.
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Flight Kitchen Flow Chart

Food Reception

Cold Storage Walk In Dry Storage

Food Preparation Including Thawing

Hot Kitchen Cold Kitchen

Hot Food Prepared Cold Food Prepared

Blast Frozen Pre Setting

Tray Assembly Tray Assembly

Dispatching

Uploaded

Challan Signed

HACCP (Hazard Analysis and Critical Control Points)

HACCP is the rules and regulations that should be followed by the companied. Involved in the
production of food for the flight passengers.
HACCP is a management system in which food safety is addressed through the analysis and control
of biological, chemical, and physical hazards from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the finished product.

HACCP Principles:
Principle 1- Conduct a hazard analysis.
Principle 2- Determine the critical control points.
Principle 3- Establish critical limits.
Principle 4- Establish monitoring procedures.
Principle 5- Establish corrective actions.
Principle 6- Establish verification procedures.
Principle 7- Establish record-keeping and documentation procedures.
 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)
Ans. Alcoholic Beverage- Wine
Red Wine making process
 Grapes are harvested in the fall
 Grapes are crushed stems are removed
 Crushed grapes, juice, skin and seeds are put into a tank
 Yeast is added
 Grapes go through fermentation (this is where red wine gets its cooler and tannin
 Caps of skins are pushed down or pumped over
 When fermentation is complete wine is pressed off the skin
 Wine is pumped into barrels to age
 Wine is periodically racked
 Wine is blended
 Wine is fine and filtered
 Wine is bottled
 Wine temperature is 16oc- 18oc

Crushing of Grapes
1. Stem Remover
2. Crusher

The Fermentation Process

 Fermentation is a furious chemical reaction during which carbon fi oxide gas and heat are
thrown off
 The yeast begins to convert the grapes sugar into alcohol carbon du oxide bubbles up from
the mass and pushes the skin to the surface
 The skin contains the wine’s color tannin as well has compound that become aromas and
flavors
 Once the sugar has become alcohols the wine is considered dry and then is pressed

There are two types of fermentation process:

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1. The CAP
2. Punch Down

Steps of Serving Red Wine:

 Bottle is presented to the host
 After approval, it is taken at the sideboard far from where the host is seating
 Foil to be removed completely from the neck. Bottom edge to be sliced off by turning
hand around the neck. Open the bottle using the corkscrew.
 Neck to be wiped with clean cloth to remove residue
 Cork to be taken off neatly
 Wine is decanted (optional) in a decorative container to breathe & to remove residues.
 A small amount is poured onto the host’s glass to approve.
 After approval, it is poured clockwise with the ladies first & host last
 Wine to be poured in the Centre of the glass
 All the glasses to be filled till half way mark

Non Alcoholic Beverage Red Apple Sangria

Ingredients
 2 quarts fresh apple juice (from 16 red apples, cored but not peeled) plus 1 apple,
thinly sliced
 1 cup fresh lemon juice (from 6 lemons) plus 1 lemon, thinly sliced
 1 quart fresh orange juice (from 10 oranges) plus 1 orange, thinly sliced
 1 bottle (24 ½ ounces) sparkling white-grape juice chilled

Direction:
In a pitcher, combine the apple and lemon juice immediately after juicing to keep the apple juice
pink. Stir in orange juice; cover, and chill. Just before serving, add grape juice and sliced fruit.
 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)
Ans. Happy Valentine Day
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 professional deejay or speaker announce the couples.
Roses
Top Banquet tables with traditional and beautiful live red roses. Put on or two ina 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.
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 glass
Hearts
Place heart pieces among each table along the center surrounding centerpieces.
Food
The food itself can be romantic. Items that are traditionally romantic such as chocolate covered
strawberries and would be nice touches.

Menu for a Valentine’s Party

On Valentine’s Day friends, family and couples exchange gifts like jewelry, card, poetry and
chocolate in appreciation of love and romance. People often incorporate food into 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.

Valentine’s Day Menu

 Cheese Plate with Calimyrna Fig Hearts
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 Grilled Caesar Salad with Avocado-Caesar Dressing

 Pasta Puttanesca with Feta and Spinach
 Valentine Cookies Chocolate Truffles

Faux Pink Champagne

Ingredients
 4 cups ginger ale, chilled
 4 cups club soda, chilled
 3 cups white grape juice, chilled
 ¼ cup grenadine

Grilled Caesar Salad with Avocado-Caesar Dressing

Ingredients
 ¼ cup grated parmesan
 ½ cup extra-virgin olive oil
 ¼ cup fresh lime juice
 1 teaspoon minced garlic
 1 tablespoon minced canned chipotle chiles in adobe
 3 tablespoons vegetable oil

Pasta Puttanesca with Feta and Spinach

Ingredients
 2 tablespoon olive oil
 3 cloves garlic, minced
 1 tablespoon red pepper flakes
 1 can whole tomatoes
 ¼ cup flat leaf parsley, chopped
 1 dozen kalamata olives, pitted and chopped
 3 tablespoon capers
 Freshly ground pepper
 4 cups baby spinach
 ½ cup crumbled feta cheese

Valentine Cookies
Ingredients
 1 cup (2 sticks) unsalted butter
 2 cups sugar
 2 large eggs
 4 2/3 cups all-purpose flour, plus more for dusting
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 1 teaspoon baking soda

 ¼ teaspoon salt
 ¼ cup buttermilk
 ½ cup pale-pink or white sanding sugar (optional)
 2/3 cup apricot or strawberry

Chocolate Truffles
Ingredients
 Heavy cream- ¼ cup
 Semi-sweet chocolate chips- 1 cup
 Chocolate bar (chopped)- ½ (Any brand I used Hershey’s)
 Vanilla essence- ¼ tsp (optional)
 Chocolate powder for Dusting- ½ cup (I used Hershey’s)
 Roasted Walnuts finely chopped- ½ cup

Dinner Party Planning

For a formal dinner, the courses generally are as follow: Cold Hors D’oeuvre, soup, warm Hors
D’oeuvre, fish, sorbet, main course with side dishes, cheese or fruit, dessert and tea/coffee with
petit fours. Of course not every dinner party demands such formality therefore most people cut
the courses down to a starter, main course.
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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, analyses as to what improvements you would like to incorporate for a more successful
event in future. Write your research below. (DISTINCTION)
Ans. 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 food is boring, so the
emphasis should be in varying the colors of each course, I will ensuring the dishes complement
each other.
Place Settings
One of the first impressions a guest may have of the ghost is the table cloth with a pretty overlay is
often all that is required to show off that tableware to its best.
Add to this color coordinate candles, a pretty posy of flowers (nothing too high or it will obstruct
the guest’s)
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 of the plate, 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 placed on the right blades pointing inwards, forks 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.
Setting Glasses
The glass which accompanies the main course (the leading glass) is placed directly above the
dinner knife. Glasses which accompany courses before the main dishes are set before the main
dish are set before the leading glass and glasses which accompany a course after the main dish are
set behind the leading glass.
This order is important as it ensures the guest has unrestricted access to the glassware for each
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course. Glasses should be removed after each course.