Hospitality - Assignments

Assignment Brief & Feedback Form

Learner’s Name

Course Title

Assessor’s Name

Internal Verifier Name

Unit Number and Title Unit 4, Hospitality– Food And Beverage Operations

Assignment Title

Outcome Number(s) and Unit 4:

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’s Date
Signature

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 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. Restaurant
A thematically oriented restaurant, where the décor menu, attire of the personnel, style of
service is tuned to a particular theme that may be rational, cultural, religious or other assorted
themes. Expressivity priced and operational for lunch and dinner services only. Alcoholic
beverages may be served.
BAR
A licensed operation specializing in the service of various alcoholic beverages along with
assorted nonalcoholic beverages and snacks or finger foods. Operational only during permitted
hours during the day, according to government regulations. Generally has a formal ambience.

RESTAURANT
Food- For a real sensory experience where
exquisite foods is central to the theme comes
to FODD.
In our beautifully designed restaurant, you can
dine on delicious food in the lap of luxury,
with smooth jazz in the background and
without breaking the bank. Everything has
been done at FOOD restaurant to make for a
glamorous and sophisticated experience that
can be enjoyed by all.
Our varied menu stretches from comfortably
traditional dishes to exciting and exotic
overseas classics. Our top-end steaks, pancetta
wrapped monkfish and vegetarian risotto are
all cooked to perfection and served at
competitive prices. With an extensive cocktail
lounge and wide selection of carefully chosen
wines, you can spend what you like at FOOD
restaurant. All our food is made from scratch,
BAR
Food- Bar food means different things to
different people. The common denominator?
It should go well with a drink, be it a print of
Brooklyn Lager or a dry a dozen, but few
measure up to the juicy five-napkin whopper
at Donovan’s, the Irish pub with branches in
Woodside and Bayside, Queens. It’s so
devastatingly delicious, we’d even send
teetotalers ($4.95 at lunch, $5.75 at dinner).
When the laundry Pearson’s Texas Barbecue
shut its doors in long Islands City, fans of its
wood-smoked brisket and ribs—the best in
town—were bereft until it reopened,
curiously, in the back of Legends, a sports bar
in Jackson heights, Queen, where clued-in cue
connoisseurs pay much more attention to the
pulled pork and tender brisket sandwiches on
Portuguese rolls than to the score of the game
($5.95 to $12).
 Hospitality - Assignments
right down to the breadcrumbs, and comes
with an excellent service and exquisite
surroundings.
SERVICE:- When during out a significant
percentage
 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
which 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)
 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.
 Hospitality - Assignments

Question 4. Describe 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.
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)
 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. (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. Based on your
findings, analyses as to what improvements you would like to incorporate for a more successful
event in future. Write your research below. (DISTINCTION)
Hospitality - Assignments