Hospitality - Assignments

Assignment Brief & Feedback Form

Learner’s Name Dashrath Suthar

Course Title FIVT

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 Mani Sir Date 120/02/2022

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. Food and beverages outlets like Coffee shop, Specialty restaurant, Grill room, Rotisserie,
Bars and Discotheque.

Coffee Shop
The Coffee Shop is a concept borrowed from the United States. Coffee shops have replaced the
erstwhile dining rooms of old hotels and therefore, is an all-purpose restaurant. A coffee shop is
distinguished by the following features and style of Food and Beverage Outlets:

 Coffee shop menus are quite light and simple.

 The tables are provided with sugar cubes, proprietary sauces, and mustard and creamer
satchels.
 A coffee shop runs for 24-hours a day and is the only restaurant in a hotel that serves food at
any time of the day and night when other restaurants in the hotel are closed.
 Coffee shops of hotels are found off the lobby in most cases, or beside the swimming pool.

BARS
The bar dispenses wines, liquor, spirits, juices, aerated waters, cigars and cigarettes. Restaurant
food service professionals will coordinate with the bar for guest beverage orders

Bar Manager: Translates hotel policies, procedures and standards into the bar operation. He
directs the bar operations ensuring efficient guest service.

Bartender: Mans the bar counter and supplies drinks directly to guests seated at the counter and
to the waitresses serving tables elsewhere. He is known for his customer relations, showmanship
and unique cocktails.
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The essential features of a bar are:

 A bar counter with tall chairs

 Seating area
 Well stocked with a range of liquor
 Light snacks which come pre-plated
 Lively recorded music or in case of live performers—a duo or pianist.
 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)

Ans. Method of cooking :

 Chicken cutlet & Tomato soup, Baking and 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
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 types of cooking

1. Simple cooking
2. Medium cooking
3. High class 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

Spit roasting
Port roasting

Table setting :

Table setting are of two types

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

2. Table D’hote : It is kept or menu which already set down
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Factors must be considered while planning the menu

Four factors related to customer satisfaction include sociocultural background, food habits and

preferences, nutritional influence, and aesthetics.

Customer satisfaction. Knowing your customers (and your potential customers) is obviously a key
to planning and designing menus
The influence of nutrition and government regulations
Increasingly, our knowledge of nutrition is influencing the way we eat. The U.S. government issues
Dietary Guidelines with recommendations about how people should eat

MANAGEMENT DECISIONS

When the menu is thought of as a management tool, a number of other factors related to menu
planning enter the picture. To plan a good menu you need to consider the following factors:

 food cost and budgetary goals of the food service operation

 production capability, including available equipment and personnel
 type of service and food delivery system
 availability of foods
 the philosophy of the business and food service operation

psychology in menu design include:

 placing menu items where the customer’s eyes tend to go first or last (see the URL links
below),
 using graphics such as boxes and borders to draw attention to menu items,
 displaying prices in a way to encourage customer spending, or
 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. 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 the outset of this operation.
Initially the service included sandwiches, tea and coffee but in mid 1930s hot meal 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 increase with

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 machine
and the storage of waste products. On narrow - bodied aircraft, the mills 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.
 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)

Ans. Alcoholic beverage

Vodka polish : Vodka is a distilled beverage composed primarily of water and ethanol. Sometimes
with traces of impurities and flavouring. Traditionally vodka is made by the distillation of
fermented cereal grains or potatoes, through some modern brands use other substance such as
fruits or sugar.

The few famous brands of vodka as follows

A. Ciroc
B. Grey goose
C. Belvedere
D. Ketel one
E. Finlandia
F. Volga

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 around in Sri-lanka. April onwards is the best period for the china teas.
For good quality tea only the bud and top two youngest leaves are picked.
 Hospitality - Assignments

It may have five 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 and tipping.
Each tea bush is plucked every 6 - 8 days depending on the seasons.
Plucking began in march and closes by early December.
The cold winter months of December to February are a period of dormancy.
Each kg of fine tea consist more than 20000 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 trey of wire mesh and hot air blowers are use 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 became limp and turned into a darker shade of green.

Rolling

It is a process where rollers are used to rapture the cell walls of the withered for oxidation of the
poly phenol in the present 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 flavour and aroma.

2. CTC ( Crush, Tear, Curl ) : CTC is mainly a machine driven production method created to
eliminate some of the labour intensive step of the orthodox artisan method in order to speed up
time to market for the black tea production.

Oxidation

It is the process of oxidation of leaves.

The mechanical aspects involve spreading out of the leaves by rolling the layers 5 - 8 cm thick for
45 minutes to 3 hours depending on the quality of the leaves.
 Hospitality - Assignments

In here pay more attention to humidity and temperature.

Tea is dried in hot 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 flavour till the tea is brewed in your home.
The drying process is responsible for the many new flavour compounds particularly important in
green teas.
Drying must be done with great skill and care.

Top tea Manufacturing countries

India
Kenya
Sri lanka
China
Turkey
 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