1. ASSESSOR : PALLAVI MA’AM PRESENTED BY : FAIMAZ QURESHI BATCH : G4

2. ACKNOWLEDGEMENT : I take this opportunity to Thank our Hospitality trainer for the great support he has given through his training sessions. He helped us a lot in doing this presentation as well as the theme presentation.

4. Task-2(Lo2)

5. Task-3(Lo3)

7. Task-1 With the help of a comparison chart and pictures exhibit how different outlets (at least 3 outlets) meet the needs of different types of guests. Describe the different type of services and demonstrate the table layout done at the outlets visited by you.

9. making The Park not just a thing of beauty that reflects the city's rich culture but an ecologically pleasing building as well.

10. The property of park has being spread to exceptional spaces from the varied range of rooms and suites to choose from the choicest of lounges, hippest of restaurants and other areas of absolute entertainment. PARK HOTEL:

12. The a-la-carte menu has been hand picked by chefs so it get to taste the best creations Okra is open 24 hours a day and serves contemporary Western, Asian and Indian cuisine.

13. Open for breakfast, lunch and dinner.

15. COMPARISON

16. Task-2 Prepare a Table D’ Hotel menu card for a Speciality Restaurant and a Breakfast Menu with brief description of the components which go into making of the dish. Compare the components of the dishes mentioned in the menu you have prepared in the above task

18. Potage

19. Relevé

20. Entremet and Dessert

23. The arrangement for a single diner is called a place setting.

26. Meatless chili

28. Honey sesame grilled chicken wings.

29. Flank steak braciole.Dessert Strawberry with crushed almond toppings. Chocolate hazelnut mousse. Honey crème Brule with raspberries.

30. Meatless Chili

32. 1 can (14 oz) tomato puree

33. 1 package chili seasoning

34. 1/2 cup water

35. 1 can (15 oz.) kidney or chili beans undrained

36. Preparation

38. 1 cup bread crumbs

39. 2 tablespoons butter

40. 2 eggs, well beaten

41. 2 tablespoons water

42. 1/2 cup minced salt pork

44. Place the bread crumbs in another bowl or plastic bag. Dip chicken pieces in the egg mixture then roll in bread crumbs.

45. Fry salt pork in a heavy skillet until crisp and browned. Add chicken to the skillet. Cook slowly until browned.

46. Season with salt and pepper. Dot with butter; cover and transfer to a preheated 325° oven.

48. 1/2 cup sugar

49. 2 tablespoons amaretto

50. (almond-flavored liqueur)

51. 6 amoretti cookies, crushed

52. 6 tablespoons reduced-fat sour cream

53. Preparation

55. 6 large eggs,

56. 3 cups whole milk,

57. 1/4 cup brown sugar,

58. 1 cup white sugar,

59. 1 pinch salt,

61. 1 tablespoon unsweetened cocoa powder

62. 1 tablespoon white sugar

65. Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items.

66. Complex sauces and soups are the result of boiling.

67. Fine meat dishes are boiled as are many vegetables.

69. kills microbes - regardless bad or goodmake it safer to eat due to reduced number of microorganisms

70. Blanching - preserve the color of the green foods - make it even 'shinier‘.

71. DISADVANTAGES:

75. Task-3 Specify the different methods of cooking used in the dishes which you have selected for the menu planned in the earlier task. Explain with the flow chart, the basic planning required by a flight catering unit and the airline before providing food on board. Analyse the importance of various health and safety standards which are strictly followed during the process.

76. FOOD RECEPTION COLD STORAGE DRY STORAGE FOOD PREPARATION INCLUDING THAWING HOT KITCHEN BLAST CHILLERS CHILLED STROAGE CHILLED STORAGE HOT KITCHEN ASSEMBLY COLD KITCHEN ASSEMBLY TRAY ASSEMBLY TRAY ASSEMBLY CHILLED STORAGE DISPATCH LOADING THE AIRCRAFT

77. 2 1 3 1.Emirates food production unit 2.Emirates staff checking food 3.Catered food loaded to Emirates airbus

78. HACCP (Hazard Analysis Critical Control Points ) Haccp - means a prevention-based food safety system that identifies and monitors specific food safety hazards that can adversely affect the safety of food products.

79. Benefits: *improved food safety *increases marketing access *business liability protection *driver for continuous improvement *enhanced process control

81. Basic principles of HACCP Principle 1Conduct a hazardanalysis. Identify hazards and assess the risks associated with them at each step in the commodity system. Describe possible controlmeasures. Principle 2Determine the Critical Control Points (CCPs) A criticalcontrolpoint is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard, or reduce it to an acceptablelevel. The determination of a CCP can be facilitated by the application of a decisiontree, such as the one given in Appendix IV

82. Principle 3Establish critical limits. Each control measure associated with a CCP must have an associated criticallimit which separates the acceptable from the unacceptable control parameter. Principle 4Establish a monitoring system Monitoring is the scheduled measurement or observation at a CCP to assess whether the step is under control, i.e. within the critical limit(s) specified in Principle 3. Principle 5Establish a procedure for corrective action, when monitoring at a CCP indicates a deviation from an established critical limit.

83. Principle 6Establish procedures for verification to confirm the effectiveness of the HACCP plan. Such procedures include auditing of the HACCP plan to review deviations and product dispositions, and random sampling and checking to validate the whole plan. Principle 7Establish documentation concerning all procedures and records appropriate to these principles and their application

84. Task-4

85. Comparison of two beverages Non alcoholic – COFFE Alcoholic -WHISKY

86. WHERE IS WHISKY FAMOUS: Although whisky is produced all over the world, it is mostly famous in Scotland, Ireland and United States of America.

87. ALCOHOLIC BEVERAGES: FERMENTEDDISTILLED WINE RUM BEER BRANDY WHISKY GIN VODKA TEQUILA APPERITIFA BITTER LIQUEUR

89. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (cork). Whisky is aged in wooden casks, made generally of white oak, except that in the United States corn whiskey need not be aged.

90. Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types.

91. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wood.

93. The barley being used for the production of whisky is carefully selected. It is after all the basic ingredient which will determine the quality of the whisky which will be sold years later.

94. This selection was traditionally the job of the manager of the distillery.

95. Most of the distilleries nowadays buy their malt in a malting plant (for economic reasons), this selection is done less and less by the distillery managers, but well by the persons in charge at the malting plant.

97. To deserve the name of Scotch, the whisky has to stay for this minimum of 3 years on the Scottish ground.Generally, the whiskies marketed as single malt aged for a minimum of 8 to 10 years.

98. Whisky, just like any other alcohol, is the result of natural chemical alterations of sugar. To produce alcohol, we first need to produce sugar.

99. Sugar is potentially present in barley, which grows easily under the Scottish latitudes. Many alcohols are made from grapes, but the climate of Scotland is not suited for this kind of culture.

101. In practice, distillation is done using copper pot stills. Scotch whisky is usually distilled twice, using one wash still and one spirit still, whereas Irish whiskeys are generally distilled three times.

102. The stills are made from copper as it is a material that is easy to work with, doesn’t rust, and conducts heat efficiently. Unfortunately copper also wears down slightly during each distillation, and the thickness of the stills is therefore monitored carefully. Each still lasts for about 15 to 30 years, depending on usage.

103. The wash is first pumped into the wash still, the larger of the pair of stills. Inside, the liquid is heated, either directly by coal or gas or indirectly via steam coils in the bottom of the stills.

105. You may have noticed that the stills at each distillery differ in size and shape – some are more bulbous, others have very long and graceful necks, others more dumpy.

106. This is not merely an aesthetic design issue. The shape of the stills has a definite effect on the taste and aroma of the whisky they produce. Those with short necks, for example, produce heavier whiskies than those with long high necks.

107. It is because of this distinctive contribution to the end-result that distilleries take a great deal of care to replace their stills with exact copies when they eventually wear out.

109. If you are serving single malts, it is advisable to use a large bowl for the same.

110. The glass will usually taper up to a narrow neck, while its lip will be flared. While the bowl captures the aroma of Scotch, the narrow neck directs it to your nose.

111. Scotch whisky can also be served in a snifter. The glass is characterized by a wide base and a wide mouth and is smaller than a wine glass.

113. Canadian whisky

114. English whisky

115. Finnish whisky

116. German whisky

117. Indian whisky

118. Irish whisky

119. Japanese whisky

120. Scotch whisky

121. Thai whisky

125. NON ALCOHOLIC DRINKS

127. Coffee, which was discovered by a goat, actually comes from a cherry that grows on a bush or tree.

129. While the particular steps needed vary with the type of coffee desired and with the raw material being utilized, the process is composed of four basic steps ,raw coffee beans must be roasted, the roasted coffee beans must then be ground, the ground coffee must then be mixed with hot water for a certain time (brewed), and finally the liquid coffee must be separated from the now used and unwanted grounds.

130. Coffee is usually brewed by the user immediately before drinking.

131. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground.

134. We already known that Nescafe is nothing else but the famous brand of instant coffee produced by Nestle.

136. This brand is quite completes with serving the doughnut as its friend.

138. They were inspired by Alfred Peet , the famous Peet’s coffee and tea founder whom they knew personally.

139. The founders’ goal was to sell high class coffee beans.

141. Folger’s grand son Peter Folger gained great popularity becoming one of the most popular coffee selling chains on America.

143. We can also add chocolate or cinnamon.

144. It is served warm, however, iced coffee beverages have recently begun to spread.

145. The taste for coffee is not instant. It is acquired because it is strong and bitter.

148. The flight catering processTypes of alcoholic drinks

149. Bibliography www.ehow.com www.ask.com

150. Thank you