Hospitality - Assignments

Assignment Brief & Feedback Form

Learner’s Name Elida castelino

Course Title Hospitality

Assessor’s Name Sana kazi

Internal Verifier Name

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

Assignment Title Hospitatlity food and beverages

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 31/07/2021

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
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 during the day
according to government regulations.

Bar A bar is a retail business 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 a live band, comedians , go-go
dancers .Bars which offer entertainment or live music are often
referred to as music bars or nightclubs.

Comparing both outlets

Pub.
 The menu includes filling meals, and often even appetizers, salads, soups and
desserts.
 Mostly a large selection of different kinds of beer , some wines, and cider.
 Owners or managers are called Publican or landlord. Some pubs owned by
the brewery.
 Pub is short for Public House licensed to serve alcoholic beverages and called
so in countries or establishments with a British influence
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 Generally between 18 and 21, but since pubs also offer dining, minors are
often permitted if accompanied by an adult.
Bar.
 Minimal menu, often just light appetizers and/or pizza and wings.
 A wide selection of liquor, cocktails, mock tails . Includes beer and wine, but
not as wide a selection as in a pub. Owners or managers are called Bar
ManagerBar is an establishment licensed to serve alcohol beverages and is
named after the counter or bar on which drinks are served.
 Anywhere between 18 and 21. Minors are usually not allowed entry.
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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)

d'hôte Menu Card

Method Of Cooking
Chicken Cutlet & Tomato Soup : Baking & Boiling Baking is cooking in an
oven using dry heat Boiling is cooking in a liquid. medium which is boiling at
a temperature at 100* C and above .

Fried Rice & Chilly Chicken : Cooking Cooking is a basically a chemical and
physical process. Cooking is a art and science.

There are 3 type of cooking Simple cooking, Medium cooking ,High class
cooking.

Method Of Cooking

Roasted Banana Bars : Roasting Roasting is a cooking method that uses dry
heat, whether an open flame, oven, or the heat source.
There are two type of Roasting namely : Spit Roasting Port Roasting

Cover set upTable

Table setting are of two types :

Alacarte setting : It is kept in such a way that simple setting

Table D'hôte : It is kept or menu which already set down.

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Table d’ hôte service’

This is a set menu offering a complete meal of fixed number of courses at a fixed
price.
The cover setup for this service is very simple. Usually the setup is made for the
set service.
Table d’hôte” menus usually represent good value for money and work out
slightly cheaper than ordering the same dishes from the “à la carte menu” because
a set menu is often more efficient, less time consuming, less labour involved.
One of the important activities of service staff is setting of cover prior to the
arrival of the guests and after taking the food order. The cover with inappropriate
cutlery required or may end up using a wrong cutlery. This may result in bad
experience for the guest and affect the business.
Process of laying a cover for a Table d’hôte service Table d’ hôte cover consists of: mise en
place
Soup spoon
Fish knife
All purpose spoons
All purpose forks
Dessert spoon
Dessert fork
Side plate side knife
Dish plates

Tableware for a Table d’hôte service:

Centre the place setting using the seating as a guide (the centre position can be
marked with a main plate or napkin).
Side plates to the left side of fish fork
Side knife on the right side of side plate, parallel to AP fork and knife on left hand
side
Soup spoon to the right of the cover and 1 cm from the edge of the table
The fish knife on right and fork on left placed 1 cm from the edge of the table
All purpose knife to the right and all purpose fork on left 1cm from the edge of the
table,
Glass placed directly above the AP knife.
Dessert fork and spoon to be placed on the top of cover parallel to the plate with
fork pointing towards right and spoon pointing towards the left
 Hospitality - Assignments

Napkin folds to be place in the centre of the cover.

Factors to be considered in menu planning
 food cost and budgetary goals of the foodservice operation.
 production capability, including available equipment and
personnel.
 type of service and food delivery system.
 availability of foods.
 the philosophy of the business and foodservice operation

biblography :www.google.com

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)
Flight Kitchen The first regular airplane passenger service began in 1919 in
Europe , between England and France, and food has been served on aircraft since
 Hospitality - Assignments

the outset of this operation. Initially the service included sandwiches, tea, and
coffee , but in mid 1930s hot meals began to be served. Flight Catering must be
done very hygienic mainly because maintaining good travelling for the
passengers.

Flight Kitchen Operation

Flight kitchen production is a typical form of mass catering , but has some unique features
distinct from food preparation in restaurants and hotels . The time difference between food
production in the flight kitchen and finally serving it on board an aircraft with limited
kitchen facilities makes flight catering a high risk food preparation operation The
complexity of the production procedures in the flight kitchen also increases with type of food
preparation . • Major factors affecting the hygienic quality of the food are the size of the
operation , the complexity of the in-flight service ,the number of airlines catered for , the
number of flights serviced during the day and the duration - of the flights to be served .

Frozen meals may be carried if an aircraft is using food from its homeland during the
return , In general , there is a growing trend in preparing frozen meals for aircraft.
Economical and production considerations as well as hygienic reasons favor frozen meals.
Using frozen meals reduces the likelihood of the temperature reaching the critical limits
within which the bacterial growth may occur. Flight kitchen normally use a cook chill
system for the preparation of cooked items. Cooked items are then rapidly chilled in blast
chillers according to the ASSOCIATION OF EUROPEAN AIRLINES within 4 hours from
65c to 10c. A cold kitchen is used for the preparation of snacks, appetizers, salads and
desserts Until portioning and packing ,all prepared items are kept making up the meals trays
, they loaded into a trolley for the flight.

Food Handling On Aircraft Food storage and preparation for serving takes place in aircraft
galleys, which mostly have very limited space and equipment for this purpose. In common
with any kitchen, a galley has to provide the following; cold storage areas, regeneration ovens,
water boilers and beverage machines and the storage of waste products. On narrow-bodied
aircraft, the meals are kept chilled by using dry ice located within the trolley. Wide body
aircraft used for long-haul flights are today usually equipped with refrigerators or chiller
units for trolleys chilled and frozen meals served hot must be re-heated.

Health and safety standards

The rules and regulations that should be followed by the companies, involved in the
production of food for the flight passengers. In other words, 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.
 Hospitality - Assignments

The Term covenience food used in catering

Convenience foods are used to shorten the time of meal preparation at

home. Some foods can be eaten immediately or after adding water,
heating or thawing; canned soup and frozen dinners are two examples.
Other convenience foods such as cake mixes are only partially prepared.

Biblography: www.google.com
 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)
Alcoholic Beverage Vodka Polish: wódka is a distilled beverage composed primarily
of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally,
vodka is made by the distillation of fermented cereal grains or potatoes , though some
modern brands use other substances, such as fruits or sugar. The few famous brands of
vodka are following: a. Romanov b. Smirnoff c. Volga d. White mischief

Best Glass for Vodka

 Martini glass.
 Shot glass.
 Highball glass.
 Coupe glass.

Non Alcoholic Beverage – TEA Manufacturing Process : Tea is picked during the
“flush” or growth phases of the tea bush. in India these growth period occurs during
December and January But it is all year round in Srilanka . April onwards is the best period
for the china Teas. For good quality tea only the bud and top two youngest leaves are picked
It may have 5 different stages :Plucking Withering Rolling ;Oxidation and Drying

Plucking : It is a process of harvesting and collecting tea leaves . before the tea plucking we
have to maintain foliage & tipping. Each tea bush is plucked every 6- 8 days depending on the
seasons. Plucking begins in march and closes by early December . The cold winter months of
December to February are a period of dormancy. Each kilogram of fine tea consist more than
20,000 individually hand plucked shoots .

Withering : The Primary aims of withering are to reduce the moisture content of the leaf and
to soften it. The tea leaves are spread out on a large tray of wire mesh, and hot air blowers
are used to heat the leaf and drive out moisture . Withering duration is dependent on
temperature and humidity and could range from 18 to 24 hours . At this point the leaf has
become limp and turned into a darker shade of green
.
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Rolling : It is a process where rollers are used to rupture the cell walls of the withered leaves
for oxidation of the poly
phenols in the presence of oxygen from air The two methods used by manufactures are :
1.Orthodox : The orthodox method takes longer, but results in an attractive full leaf tea with
complex flavor and aroma . 2.CTC - (Crush ,Tear , Curl) : CTC is mainly a machine driven
production method created to eliminate some of the labor-intensive steps of the orthodox
artisan method in order to speed up time to market for black tea production .

Oxidation : It is the process of oxidation of leaves The mechanical aspects involve spreading
out of the leaves by rolling a layer 5 – 8 cm thick, for 45 minutes to 3 hours depending on the
quality of the leaves. In here pay more attention to humidity and temperature Tea is dried in
hot air from a furnace at a temperature of between 80 – 90 degrees F for about thirty
minutes .

Drying : At the desired level of oxidation, the tea leaves are gently heated to stop the oxidation
process . Hence seal the natural flavors till the tea is brewed in your home The drying process
is responsible for many new flavor compounds particularly important in green teas. Drying
must be done with great skill and care.
topp Tea Manufacturing Countries India China Sri Lanka Kenya Turkey

TWO NON ALCOHOLIC BEVERAGES

POMEGRANATE MOCKTAIL
STEP 1

A day ahead, divide the pomegranate seeds between the holes in an ice cube tray, top up with
water and freeze.
STEP 2

Reserve half the mint for serving, and tear the rest into a large jug with the lime quarters.
Using a rolling pin, bash the mint and lime to release the flavours. Add the pomegranate juice
and lemonade. Put ice cubes in each glass, then strain over the pomegranate mix through a
small sieve. Garnish with lime slices and more mint.

Roasterie latte
 Brew up a cup of your favorite coffee, 
 As the coffee is brewing, heat 1 to 1½ cups of milk in a saucepan. 
 Froth your milk. If you don’t have a milk frother, you can do this easily with a whisk!
To do this, vigorously whisk the heating milk into a froth (WARNING: you will get a bit
of an arm workout!) 
 pour the coffee into your favorite mug, leaving a bit of room at the top for your frothy
milk.
 Pour the milk over the coffee, holding some froth back with a spoon for a topping.
 Hospitality - Assignments

 once you have only froth left, finish up the pour by layering the froth on the tippy top of
the beverage. You can use as little or as much froth as you prefer. More froth will make
it more like a cappuccino, whereas less froth will keep it as a traditional latte.
 If you like it sweet, add some sugar, vanilla extract, a dusting of cinnamon or honey. 
 Enjoy your homemade latte!

Biblography: www.google.com

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)

My selected theme is valentines day

 Hospitality - Assignments

1. Valentines Day commemorates romantic love. Those lucky enough to be in love on

Valentines Day might find themselves at a romantic banquet. If you are thinking about
hosting a
2. 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.
3. Top banquet tables with traditional and beautiful live red roses. Put one or two in a bud
vase or stand a dozen in the tables center in red, pink or peach
4. 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.
5. 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
6. • Place heart pieces among each table along the center around surrounding
centerpieces.
7. The food itself can be romantic. Items that are traditionally romantic such as chocolate
covered strawberries and would be nice touches.
8. On Valentines Day friends, family and couples exchange gifts like jewelry, cards,
poetry and chocolate in appreciation of love and romance. People often incorporate food
into a Valentines Day celebration by cooking for loved ones or eating dinner at a
restaurant. If you are hosting a party for
9. Ingredients• Combine 3/4 c.• chilled sparkling apple cider, 3/4 c.• chilled sparkling
cherry-flavored mineral water, and 1/2 c.• chilled cranberry juice
10.Ingredients• 1/4 cup grated parmesan• 1/2 cup extra-virgin olive oil• 1/4 cup fresh lime
juice• 1 teaspoon minced garlic• 1 tablespoon minced canned chipotle chiles in adobo• 3
tablespoons vegetable oil
11.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•
1/2 cup crumbled feta cheese
12.Ingredients• 1 cup (2 sticks) unsalted butter• 2 cups sugar• 2 large eggs• 4 2/3 cups all-
purpose flour, plus more for dusting• 1 teaspoon baking soda• 1/4 teaspoon salt• 1/4 cup
buttermilk• 1/2 cup pale-pink or white sanding sugar (optional)• Petal dust in pink,
orange, and violet tones (optional)• 2/3 cup apricot or strawberry
13.IIngredients• Heavy cream - 1/4 cup• Semi sweet chocolate chips - 1 cup• Chocolate bar(
chopped) - 1/2 (Any brand I used Hersheys)• Vanilla essence - 1/4 tsp (optional)•
Chocolate powder for Dusting - 1/2 cup (I used Hersheys)• Roasted Walnuts finely
chopped - 1/2 cup for
14. a formal dinner, the courses generally are as follows: 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
15. With reference to the above event, do a market research to investigate the preferences
of guests for dining at the specific theme dinner offered by you. On the basis of your
finding, analyze as to what improvements you would like to incorporate for a more
successful event in future.
 Hospitality - Assignments

16.• 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.
17.• One of the first impressions a guest may have of the host is the table presentation. A
pink or red table cloth with a pretty overlay is often all that is required to show off that
tableware to its best.• Add to this color coordinated candles, a pretty posy of flowers
(nothing too
18.• 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 left, while the soup spoon traditionally lies 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. If
19.• The glass which accompanies the main course (the leading glass) is placed directly
above the dinner knife. Glasses which accompany courses 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 course. Glasses
 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