if u need diz ppt just mail me to teja.frankfinn@gmail.com

1. Hotel Management
Food & Beverage

2. INTRODUCTION
• Name:- M. Sai Teja
• Batch:- A1 HTCS
• Subject:- Hospitality (Food &
Beverage)
• Centre:- Hyderabad
• Assessor Name:- Mr. Sunny

3. ACKNOWLEDGEMENT
• First I thank my parents who led me
to grow and helped to do my best in
my life.
• I thank my faculty Mr. Sunny who
guided me to do this assignment.

4. • With the help of a comparison chart
and pictures exhibit how different
outlets (any 2outlets) meet the needs
of different types of guests.

6. • Timings:- 24 hrs coffee shop offering breakfast, lunch as well
as buffet for dinner .Their midnight biryani buffet is a range
among Hyderabadi food lovers.
• Ambience:- The ambience is very earthly with shades of brown
and cream .subtle lighting and framed pictures of nature and
tulip adorn the peach- colored walls. You can see signature
paintings from vaikuntham, a renowned painter of yesteryears.
• Menu:- Indian & Non-vegetarian cuisine specialist. The menu
offers mind blowing fare including homemade pasta & pizzas
that are dressed with fresh herbs.

8.  Ambience:- This restaurant has a Pleasant
Environment with a Open kitchen Window.
 Lighting:- Small & Powerful spot lights with
Lanterns hanging from the roof.
 Cuisine:- It serves only Authentic
Hyderabadi Cuisine like Dum ki Biryani,
Haleem etc.
 Staff :- Staff is dressed in Black and Gray
Sherwani.

10. Pass Task LO: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
• Layout an D'hôte cover setup for the
menu planned and demonstrate the
service process for the meals

11. French Name. English Name Item.
1.Hors d’oeuvres Appetizer Caviar
2.Releve. Main Course. Poulet Sauté Chasseur
3.Entremet. Sweet Course. Apple Strudel

12. • It is the roe of sturgeon fish, Usually
found in the Caspian sea. The fresh
roe is sieved to clear it of the skin
and fat and then salted and packed.
The best quality caviar is “Beluga”. It
is of light grain and very light shade
of Shiny black.

13. • Sautéed Chicken with white wine,
tomato concasse, demi-glaze,
mushrooms and shallots.

14. Thinly rolled out pastry filled with
cooked apples flavored with
cinnamon.

15. • With the help of flow chart, details
the sequence of events that take
place in a flight kitchen prior to
uplifting of meals for a flight. Analyze
the importance of various health and
safety standards which are strictly
followed during the process.

16. Trolleys are High loaders
Transferred deliver the
Start
in High Trolleys to
Loaders. the Aircraft
Raw
materials Trays are
are received loaded in End.
at the trolleys
Receiving
It is then It is then
transferred Dished –
to the Store Out in Trays
Food is Food is then
Cooked in Thawed to
Kitchen Room Temp

18. Hands should be cleaned.
Nails should be trimmed, No nail
polish & No jewelry.
Kitchen Staff should be wearing
protective clothing.
Thawing, Dished-out & Hair should
be covered.

19. Wear clean attire
Hair should be cut for men
Attire should be changed when
entering in to kitchen
Should wear shoes
Should not use Perfumes
Staff has to maintain Personal
hygiene

20. • Demonstrate your knowledge of the
service standards for any one
alcoholic beverage and one non-
alcoholic beverage by drawing 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.

21. Ingredients
• 8 fluid ounces carbonated water
• 3/4 fluid ounce passion fruit flavored syrup
• 3/4 fluid ounce watermelon flavored syrup
• 1 fluid ounce half-and-half cream
Directions
Fill a tall glass half full with ice. Fill to 2/3 with
carbonated water. Pour in watermelon and passion
fruit flavored syrups, then float the half-and-half
cream on top. Stir when ready to drink.

22. • Ingredients:
1. Whisky – 2 parts
2. Ginger Ale or Soda Water
3. Ice Cubes
4. A twist of Lemon Peel
• Method:
Pour the whisky into a highball glass over
the ice cubes. Top up with ginger ale, Add the twist of
lemon peel, Stir and Serve.

23. • Choose any one of the following
themes and plan a dinner for two
keeping in mind the ambience and
suitability of the menu.
1. Valentine’s day
2. Christmas
3. Diwali
4. New year

25. • Valentine's Day
commemorates
romantic love. Those
lucky enough to be in
love on Valentine's Day
might find themselves
at a romantic banquet.
If you are thinking
about hosting a

26. • 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.

27. • Top banquet tables
with traditional and
beautiful live red
roses. Put one or two
in a bud vase or stand
a dozen in the table's
center in red, pink or
peach

28. • 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.

29. • 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

30. • Place heart pieces
among each table
along the center
around surrounding
centerpieces.

31. • The food itself can
be romantic. Items
that are traditionally
romantic such as
chocolate covered
strawberries and
would be nice
touches.

32. • On Valentine's 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 Valentine's Day
celebration by cooking for
loved ones or eating
dinner at a restaurant. If
you are hosting a party for

35. 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

36. 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

37. 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

38. 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

39. Ingredients
• 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

40. • For 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

41. • 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.

42. • 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.

43. • 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

44. • 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

46. • 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

47. Bibliography
• www.google.co.in
• www.ehow.com
• www.ask.com

48. Thank You