F& B...

1. FRANKFINN HOSPITALITY NAME: NAVAS U BATCH: L4 ASSESSOR NAME: RAJINDER SINGH SIR

2. AKNOWLEGMENT I WOULD LIKE TO GIVE A THANKS TO FRANKFINN INSTITUDE WHO GIVE US NICE APPORTUNITY TO UNDERSTAND F & B OPERATIONS & MOST IMPORTANT PERSON MR. RANJINDER SIR WHO GUIDE US & GIVE US SUCH EXTRIME INFFORMATION ABOUT F & B DEPARTMENT ALSO ABOUT ASSINMENT.

3. OUTLAT of food & beverage operation : ROYALE PALATTEE RESTOURANT

4. ROYALE PALATTEE OWNER OF THE PLACE:- MR. GURENDER SINGH. STARTED IN THE YEAR 1994. NOW IN INDIA HE HAVE HIS MORE 4 PROPERTIES OF HOTEL BAVA CUSIN SERVED MULTI CUISIN. TYPE OF GUEST :- OFFICE STAFF, FAMILY, BUISNESSMAN, CORPORATED PEOPLE.

5. CAPACITY OF THE RESTAURANT :- 40 PAX( 40 GUEST) THE SEATING ARRANGEMENT FOR BUISNESS CLASS IS SEPRATE.

9. Table Set-up Of Royale PalatteeRestaurant

12. IN THISE RESTORANT ON LUNCH TIME THEY ARRANGE BEAUTIFUL SET UP OF BUFFE FOR PER GUEST.

13. THEY SERVE ONLY WINE AS PER THE GUEST DEMOND.

14. RESTORANT DONE THEIR TABLE STE-UP IN THE MORNING.

15. THEY KEEP WHITE ORCHID ON EVERY TABLE WITH THE LOVELY SET-UP.

16. IN NIGHT THEY DÉCOR THEIR RESTORANT WITH LOVELY CALM LINM LIGHT IT GIVE MORE ROMANTICE FILLING TO THE GUEST.

17. SPECIAL EVENT THEY DO LOVELY DECOR IN THEIR RESTORANT.

20. BAVA INTERNATIONAL HOTEL IN BAVA ROYLE PALATTEE RESTORANT THEY KEEP A RED COLOUR NOTIFICATION CHART AT ENTERANCE OF HOTEL & RESTORANT OF BAVA WHICH SHOWS TO THE GUEST WHAT TYPE OF MENU THEY HAVE BUFFE DINNER OR PRE- SET MENU OR ALA CARTE MENU

22. He Is A Captain Of ROYALE PALATTEE RESTORANT

23. HIGH STAKE BAR

26. THE HIGH STKE BAR IS RIGH UP ATTACHED TO THE ROYALE PALATTEE RESTORANT. BAR STAFF - ONE CAPTAIN NAME IS BOBBY THAKUR & TWO STEWARDS EVERY ON TIME ON THEIR DUTIES PER SHIFT GUEST TYPE - CORPORATE PEOPLE

28. CHAMPINE

29. COCTAILS & MARTINI

30. TAQUILLA

31. VODKA

32. BRANDY& LOTES OF NEW WARITIES IN BEVRAGES AS PER THE NEW IN MARKET & ALSO THE DEMOND OF GUEST.

33. THISE MENTIONED BEVERAGES ARE USUALLY SERVED IN SPECIAL GLASSES . CHMPINE GLASS RED WINE GLASS COCTAILS & MARTINI SHORT GLASS OF TAQUILLA BRANDY

37. TABLE SET-UPOF BAVA HIGH STAKE BAR

38. SEATTING CAPACITY 24 GUEST HIGH STAKE BAR DÉCOR WITH LOVELY DIM LIGHT LAMP WHICH GIVE FILLING TENSSION FREE NOT MUCH NOISE PLAY A SOFT MUSIC WHICH FRESH THE GUEST MIND

40. By this way Bava high stake Bar Storage of their beverages

41. BAVA BANQUET HALL Owner – MR. GURENDER SINGH Started - In 1994 . Functions celebrated THEY HAVE TWO BANQUET HALL IN ONE BANQUET HALL Wedding, Anniversary, Retirement, Birthday celebration, Ring ceremonies, Parties, Kitty parties & SECOND BAANQUET HALL Corporate meetings, conferences, seminars.

42. Interior Of The BAVA Banquet Hall

43. CONFARANCE HALL OF HOTELBAVAINTERNATIONAL

44. 4)Do you serve Alcoholic drinks? Yes we do serve Alcohol on guests demand 5) Capacity of the Banquet Hall

45. COMPARISEN BETWEEN RESTOURANT, BAR & BANQUET

46. SPECIAL FEATURES- COMPLIMENTRY BREAKFAST CUSTOMIZED ROOM SERVICE FACILITIES ALL ROOMS FULLY AIR CONDITIONED LUXURIOUS STATE OF THE ART INTERIORS INDEPENDENT INTERNET CONNECTION IN EACH ROOM CONFERENCE AND BANQUET ROOMS

47. BUSINESSSS CENTRE FACILITIES GYMNASIUM MULTI CUISINE THEME RESTAURANT EXPREES LAUNDRY SERVICES TRAVEL CENTRE AMPLE SECURED PARKING CHECK OUT TIME-12.00 NOON

48. P2-a

51. COOKING ADVANTAGE & DISADVANTAGE

52. COOKING METHODSTHERE ARE VERIES METHODS OF COOKINGJI’M CHOOSE 1] BOILING & 2] DEEP FRYING

53. Boiling

54. In cookery, boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Boiling can be done in two ways: The food can be placed into already rapidly boiling water and left to cook, the heat can be turned down and the food can be simmered; or the food can also be placed into the pot, and cold water may be added to the pot...

55. Foods Suitable for Boiling Include Fish Vegetables Farinaceous foods such as pasta Eggs Meats Sauces Stocks and soups

56. ADVANTAGE Older, tougher, cheaper cuts of meat and poultry can be made digestible It is appropriate for large-scale cookery Nutritious, well flavored stock is produced It is safe and simple Maximum color and nutritive value is retained when cooking green vegetables, provided boiling time is kept to the minimum.

57. Disadvantages There is a loss of soluble vitamins in the water Boiling water with the lid on wears out the pot It can be a slow method Foods can look unattractive

58. Deep Frying

59. This is when a lot of oil or fat is used is cooking the food. The oil or fat is usually put into a deep pan and is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way. Such food as fish fingers, potato chips, meat balls, and dough nuts to name a few are cooked using the deep frying method.

61. No loss of soluble nutrients

62. Ensures good colour

63. The food is very tasty

65. Safety hazard

66. The food is more oily

67. In this food more fatty proteins are present

69. FLOW CHART OF FLIGHT KITCHEN

70. Hygiene in in-flight kitchen- Kitchen Hygiene and Food Safety There are strict laws and regulations which control the standard of food. These deal with the production, distribution and sales, ensuring that the food is safe for us to buy. It is then our responsibility to choose, store, handle and prepare food in a safe and hygienic way to keep it safe for our family and friends to enjoy.

73. Food Handling and Kitchen Hygiene However carefully you select your food, you must remember to store it and handle it hygienically at home. Your kitchen and storage areas should be kept scrupulously clean. This does not been they have to be sterile, a certain amount of bacteria are everywhere. Many people are concerned that we are living in a too clean environment. However there is a balance to be reached and where you are dealing with food, then it has to be agreed that a good level of cleanliness will help to prevent a case of food poisoning. Modern kitchens and the materials used have helped make cleaning much easier than it used to be, but cleaning still has to be done.

75. Storage of food Earlier, mention was made about the importance of placing chilled and frozen food into the fridge or freezer without delay after you have brought the shopping home. In this section we will discuss how to store this food. Refrigerators – It is advisable to have a fridge thermometer which should show that the temperature inside your fridge is below 5C. This will in most cases stop the growth of bacteria, and certainly slow it down so they will not multiply to dangerous numbers. Do not have too much food in the fridge, this will not allow the air to circulate properly and the fridge will then not operate efficiently.

76. Always keep raw food on the lower shelves and the cooked food above, this way any ‘drips’ cannot contaminate ready to eat food. Never put hot food into the fridge. This will cause the temperature of the fridge to rise, and the refrigerated food already in there will begin to warm up. Cover food well, to prevent it from becoming contaminated and it will also prevent it from drying out so that the quality will be maintained. Check the contents often, to ensure you are not keeping foods for too long, remember all of those jars etc. will have recommendations on the label, e.g. once opened, refrigerate and use within 3 days, or weeks etc.

78. Kitchen management system Using a comprehensive, industry based and industry developed software program, our staff are given control over all vital aspects of the production process, and right through to the delivery process.They have control over production time; have ready access to specifications, methods and presentation details.The system also allows for effective inventory control of materials, thereby ensuring that disruptions to production are minimized.

79. Beverages

80. ALCOHOLIC BEVERAGE

82. ALCOHOLIC BEVERAGE Vodka is a distilled beverage. It is a clear liquid which consists of mostly water and ethanol purified by distillation — often multiple distillation — from a fermented substance, such as grain (usually rye or wheat), potatoes or sugar beet molasses, and an insignificant amount of other substances such as flavorings or unintended impurities

83. Vodka usually has an alcohol content of 35% to 50% by volume. The classic Russian, Lithuanian and Polish vodka is 40% (80 proof). At strengths less than this, vodka drunk neat (without ice and not mixed with other liquids) can taste "watery", while strengths above 40% may give the taste of vodka more "burn". Some governments set a minimum alcohol content for a spirit to be called "vodka". For example, the European Union sets a minimum of 37.5% alcohol by volume.

84. Although vodka is traditionally drunk neat in the Eastern European and Nordic countries of the "Vodka Belt", its popularity elsewhere owes much to its usefulness in cocktails and other mixed drinks, such as the bloody mary, the screwdriver, the white russian, the vodka tonic, and vodka martini.

85. The Manufacturing Process Mash preparation 1 The grain or vegetables are loaded into an automatic mash tub. Much like a washing machine, the tub is fitted with agitators that break down the grain as the tub rotates. A ground malt meal is added to promote the conversion of starches to sugar.

86. Sterilization and inoculation 2 Preventing the growth of bacteria is very important in the manufacture of distilled spirits. First, the mash is sterilized by heating it to the boiling point. Then, it is injected with lactic-acid bacteria to raise the acidity level needed for fermentation. When the desired acidity level is reached, the mash is inoculated once again.

87. Fermentation 3 The mash is poured into large stainless-steel vats. Yeast is added and the vats are closed. Over the next two to four days, enzymes in the yeast convert the sugars in the mash to ethyl alcohol. Distillation and rectification 4 The liquid ethyl alcohol is pumped to stills, stainless steel columns made up of vaporization chambers stacked on top of each other. The alcohol is continuously cycled up and down, and heated with steam, until the vapors are released and condensed. This process also removes impurities. The vapors rise into the upper chambers (still heads) where they are concentrated. The extracted materials flow into the lower chambers and are discarded. Some of the grain residue may be sold as livestock feed.

88. Water added 5 The concentrated vapors, or fine spirits, contain 95-100% alcohol. This translates to 190 proof. In order to make it drinkable, water is added to the spirits to decrease the alcohol percentage to 40, and the proof to 80. Bottling 6 Alcoholic beverages are stored in glass bottles because glass is non-reactive. Other receptacles, such as plastic, would cause a chemical change in the beverage. The bottling procedure is highly mechanized as the bottles are cleaned, filled, capped, sealed, labeled, and loaded into cartons. This can be done at rates as high as 400 bottles per minute

89. TYPES OF VODKA KUBANSKAYA LIMONNAYA OKHTNICHYA PERTSOVKA STARKA ZUBROVKA HUNTERS

90. BRANDS SMIRNOFF GREY GOOSE BOURBON BELVADERE FINLANDIA SKY ABSOLUTE 3 OLIVES

91. BELARUS RUSSIA UKRAINE AFRICA SOUTH AMERICA MANUFACTURING COUNTRIES

92. Service Of Vodka The best way to serve a shot of vodka ( I am assuming you are going to serve a a "shot" and not a vodka drink ) is in the style of a lemon drop.Have clear shot glasses and good vodka in the freezer. Best vodka for the price is Ketle One. Cut up a lemon or lime and have some sugar in a saucer. Your guests can opt to enjoy the shot neat or they have some lemon juice before/after the shot or they can dip their slice of lemon in the sugar and have that before or after the shot. The reason for the Ketel One is that cheaper vodka tends to be harsher - this harshness makes people gag a bit when doing the shot, which then makes them squirm and want to spit out the spirit. Chilling the vodka also helps to tone down vodka's flavors and smells that some people dont like.

93. NON-ALCOHOLIC BEVERAGE

94. NON-ALCOHOLIC BEVERAGETEA Tea refers to the agricultural products of the leaves, leaf buds, and internodes of the Camille sine sis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the colloquial name for the Camellia sine sis plant itself. After water, tea is the most widely-consumed beverage in the world. It has a cooling, slightly bitter, astringent flavor.

95. Manufacturing Process The black tea manufacturing process is quite an involved one, buy first, the tea has to be plucked. While in the industrialized country like Japan this activity is performed using a mechanical harvester, in India this is mostly done by hand. It is usually the ladies who are considered the better pickers. They tend to be vey deft at picking only the two leaves and a bud, and leave the more coarser leaf alone. Once the leaf basket if full, the picker brings it to the central station where the basket is weighed and passed on to the factory floor. On the factory floor, the tea undergoes a withering process designed to remove as much moisture as possible from the tea, to prepare it for oxidation and drying. Usually, 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 the mositure out. At higher elevations, it is not unusual for the withering process to require 12-24 hours.

96. At this point, the leaf has become limp and turned into a darker shade of green. The next step in the process is Rolling wherein the leaf is put into roller machines which twist and turn the leaf and break it, giving it the wired shape characteristic of Darjeeling orthodox leaf. This process of rolling releases the enzymes from the leaf as the leaf breaks, exposing the juices to natural process of oxidation. In the next stage, the Oxidation stage, the leaf is allowed to oxidize by exposing it to air in large trays. As the leaf oxidizes, it generates heat, and slowly changes in color from green to red to brown to eventually black. Proper oxidation of the leaf is critical in the final flavor and color produced in the leaf. If the leaf is oxidized at too high a temperature, it would spoil the tea, and if it is oxidized at too low a temperature, the tea produced would be flavorless. Finally, the tea is ready for drying. Once again, the leaf is exposed to hot air from air blowers, which drive the remaining moisture out of the leaf. Once the leaf is dry, the tea is marked and tasted by an expert taster who describes the tea and issues the certificate of release. Often times, a blender blends various batches of tea to produce a characteristic flavor, however, most blending work is not done at the tea garden level. Rather, this happens at the blender and packers warehouse. This is where the manufacturing process generally ends, and the tea arrives into the market place.

97. WHITE TEA BLACK TEA GREEN TEA YELLOW TEA OOLONG POST-FERMENTED TEA TYPES OF TEA

98. INDIA CHINA JAPAN VIETNAM KOREA TAIWAN USA MANUFACTURING COUNTRIES

99. TAJ BRUKEBOND LIPTON NASHVILLE SALADA TWININGS BRANDS OF TEA

100. For the British, tea and the art of serving it properly has always been of utmost importance. For those in other countries, however, tea has been merely a drink that you make in any old mug courtesy of a pre-measured tea bag that tastes especially good when you have a cold or the flu or when you’re in need of a warm beverage to lessen the chill of a cold winter’s night. Too bad! A good cup of tea is a real treat. As a matter of fact, more and more individuals outside of Britain and its colonies are discovering its great taste. Coffee shops, popular in America, are adding more and varied teas to their menu, allowing uneducated tea drinkers to learn the ins and outs of proper good-tasting tea. Tea shops are also springing up in many countries, offering fine imported teas of many flavors. If you’re a fan of this fine beverage and you’d like to serve tea in a proper manner, the process is simple once you’ve got all the required pieces in place. Service Of Tea

103. Things that can go wrong while planning a theme in the Restaurant: Ensure that the staff is well informed about the theme so that are no communication errors while the guests have arrived. The Menu should be carefully designed to match the ambience and the occasion. The waiters should be well informed about the Menu to give better service to the customers. The availability of stock in the kitchen should be checked to avoid lack of dishes in a situation of unexpected visits. The event should be carefully marketed in order to attract the customers.

104. In a situation of an unplanned visit by a celebrity the points to be taken care to make his visit memorable are: The staff should be immediately informed about the visit The staff should be briefed about the measures to be taken while the guest in present. The guest should be welcomed formally with a welcome drink and flowers. The guest should be informed about the theme of the day also the menu that is available for the day The guest should also be informed about the other specialties of the restaurant. Special events like karaoke can be arranged and also a movie requested by the guest can be played on the projector. The guest can be given a separate lobby to have dinner to ensure privacy and non-disturbance Staff should be available to the guest all through his visit.

105. BIBLIOGRAPHY http://images.google.co.in/images?hl=en&um=1&sa=1&q=GLASSES+USED+FOR+WINE&btnG=Search+Images&aq=o&oq http://www.google.co.in/search?hl=en&q=METHODS+OF+COOKING&meta

106. THANK YOU !