Rohit presented on different restaurant and cafe outlets and how they meet different guest needs. He discussed Barbeque Nation, an Indian restaurant chain known for barbequed dishes, Barista coffee shops, and their average costs. Rohit also prepared a table d'hote menu for lunch/dinner including items like pasta chips, tawa paneer, and dal makhni. Finally, he analyzed advantages and disadvantages of cooking methods like stewing and roasting.
2. ACKNOWLEDGEME
NT
⢠At the onset, I would like to thank
the almighty god without which
this presentation would not have
been possible and I also like to
thanks to my trainer Mr. PRASHANT
Sir who gave me this golden
opportunity to do this presentation.
3. 1
⢠With the help of a comparison chart and pictures exhibit
how different outlets
meet the needs of different types of guests. Present your
findings with a power point or slide presentation not
exceeding 5-7 minutes per students.
4. ⢠The first restaurant opened in January 2006
in Mumbai.
⢠It provides Indian veg and non-veg barbequed
and grilled dishes.
⢠It is an expensive and premium service
restaurant.
⢠It provides formal service in the restaurant.
5. ⢠Barbeque Nation Restaurants typically offer customers
at least five vegetarian and five non-vegetarian largely
pre-cooked appetizers they can season and barbeque
on a grill embedded in their table.
⢠138 outlets in India, 5 outlets in UAE, 1 outlet in Malaysia
and 1 outlet in Oman.
⢠Barbeque Nation is known for barbequed Indian
dishes.
⢠Payment of method : All kind of payment mode they
accept but they permute online transaction.
6.
7. ⢠Barista is a global chain of espresso
bars and cafes that operates in The
Indian subcontinent.
⢠It is headquartered in New
Delhi
⢠It is the oldest coffee house chain
in India and is currently Indiaâs
second-largest coffee chain with
190 outlets as of 2014
8. ⢠Cuisines
Coffee, Cafe, Beverages
⢠Average Cost âš500 for two people
(approx.)
⢠Opening hours: Today 9am â 11pm
⢠Payment of method : All kind of
payment mode they accept but they
permute online transaction.â
9. 2
Prepare a 3 course table dâhote menu card (lunch/dinner) based on the
classical menu sequence and with the brief description on the
components and method of cooking which go into the making of 3
dishes. Layout of dâhote cover set up for the menu planned and
demonstrate the service process for the meal.
11. BREAKFAST
⢠Starter:- simple salad
⢠Main veg.:- aloo paratha (unleavened whole
wheat flat bread stuffed with a spiced potato
stuffing.)â
⢠Main non-veg.:- grilled chicken (escalope
with fresh salsa)â
⢠Beverage:- coffeeâ
⢠Price:- 200Rs.â
12. LUNCH/DINNER
⢠Starter:- pasta chips (crunchy with warm
marinara sauce)
⢠Main:- tawa paneer( semi dry curry with
caosicum, onions cooked on tawa)
⢠Kadai paneer (cooked in a spicy gravy
made of onion, tomatoes and traditional
spices)
⢠Dal makhni ( made of black lentil, red
kidney beans, butter and cream)
⢠Mutton korma (cooking lamb with
yogurt and spices)
⢠Served with plain rice and roti.
⢠Accomplishments:- salad and papad.
⢠Price
:- 800Rs.
13. ADVANTAGES AND DISADVANTAGES OF STEWING.
Advantagesâ Disadvantagesâ
Healthy method of cooking as
little/no oil issued.â
Require more energy (fuel) to
the longer cooking time.â
It become soft and digestible.â Dishes take long time to be
prepared.â
14. ADVANTAGES AND DISADVANTAGES OF ROASTING
Advantagesâ Disadvantagesâ
Many vitamins stay in the food
rather than being cooked away.â
It takes a while for meat to
roast thoroughly.â
Roasting is best used for larger
pieces of meat or some types of
vegetables.â
15. 3
⢠With the help of floor chart, detail the sequence of events that
take place in a flight kitchen prior to uplifting for meals for a
flight. Analyze the importance of various health and safety
standard which are strictly followed during the process.
16. FLIGHT KITCHEN
The first airline meals were served by Handley page transport, an airline
company founded in1919, to serve the London-Paris route in October of that
year. Passenger could choose from a selection of sandwich and fruit
during morning flights a cooked breakfast or smaller Continental-style may be
served. On long haul flight. Breakfast normally include an entre`e of pancakes or
eggs .â
19. 1. Menu planning:- is carried out by qualified and ecperienced team of
chef in the kitchen, who works in co-ordination with the airline.
2. Ordering of raw material:- Depending on the menu requirements and
weights specifications determined by the airline vegetables, fruits,
boneless meat etc.
3. Food reception area:- all raw material ordered by the flight kitchen,
are delivered by the supplier, at the food reception area.
4. Dry storage:- all dry provisions like cereals, pulses, tetra packed
product.
20. ⢠Cold storage:- all perishable items like fish, chicken, meat, fruits ready
to cook food like French fries etc.
⢠Hot kitchen:- hot meals and snacks are prepared here bakery products
and cakes are also made in this section.
⢠Cold kitchen:- all cold snakes like sandwich and cold food like salad and
dessert are prepared here.
⢠Blast chiller:- only food for the return service on short-haul flights.
⢠Chilled storage:- all food from the hot and cold kitchens once packed
and belled is then sent to chilled storage.
21. ⢠Assembly:- 4 hours before filled departure, and as per the flight
requirements, all food items, equipment comes to assemble here.
⢠Dispatched:- 2 hours before the scheduled flight departure timing.
According loads all the flight catering. Which is attached to dispatch
section.
⢠Flight loading:- the hi-loaders move from the loading bay and go the
specific aircraft.
24. HACCP
⢠HACCP is the rules and regulations that
should be followed by the companies.
Involved in the production of food for the
flight passenger.
⢠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.
25. 4
⢠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.
26. Alcoholic beverage- Vodka
Vodka is a clear distilled alcoholic beverages
with different varieties originating in Poland
and Russia.
27. The Manufacturing Process
Mash preparation
1 The grain or vegetables are loaded into an automatic
mash tub machine. As the tub starts to rotate , the raw
materials are broken down, and then grounded malt meal is
added so as to facilitate the conversion of the starches to
sugar.
Sterilization and inoculation
This is an essential stage as it will prevent the growth of
bacteria. 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.
28. 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
The alcohol is continuously cycled up and down, and
heated with steam, until the vapors are released and
condensed. This process also removes impurities. Some
of the grain residue may be sold as livestock feed.
29. Water added
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
Finally, the alcoholic beverages are stored in bottles.
30. ⢠Smirnoff- Russia
⢠Absolute- U.S
⢠Burnettâs- U.S.A
⢠Ketal one- Neitherland
⢠Svedka- Sweden
⢠Magic moments- India
⢠Soplica- Polland
⢠Russian standard- Russia
⢠Grey goose- France
32. ⢠Coffee is a brewed drink prepared from roasted coffee beans,
the seeds of berries from certain Coffea species.
⢠Coffee is a brewed drink prepared from roasted coffee beans, the seeds
of berries from certain Coffea species.
⢠Coffee is darkly colored, bitter, slightly acidic and has
a stimulating effect in humans, primarily due to its caffeine content.
⢠Coffee berries and their seeds undergo several processes before they become
the familiar roasted coffee. Berries have been traditionally selectively picked by
hand; a labor-intensive method, it involves the selection of only the berries at the
peak of ripeness. More commonly, crops are strip picked, where all berries are
harvested simultaneously regardless of ripeness by person or machine. After
picking, green coffee is processed by one of two methodsâthe dry process
method, simpler and less labor-intensive as the berries can be strip picked, and
the wet process method, which incorporates fermentation into the process and
yields a mild coffee.
33. ⢠Then they are sorted by ripeness and color, and most often the flesh of the berry is
removed, usually by machine, and the seeds are fermented to remove the slimy layer
of mucilage still present on the seed. When the fermentation is finished, the seeds are
washed with large quantities of fresh water to remove the fermentation residue, which
generates massive amounts of coffee wastewater. Finally, the seeds are dried.
Roasting
The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state,
and with rare exceptions, such as infusions from green coffee beans[96], coffee is roasted before it is
consumed. It can be sold roasted by the supplier, or it can be home roasted.
Grading roasted beans
Depending on the color of the roasted beans as perceived by the human eye, they will be labeled
as light, medium light, medium, medium dark, dark, or very dark. A more accurate method of
discerning the degree of roast involves measuring the reflected light from roasted seeds
illuminated with a light source in the near-infrared spectrum.
34. Roast characteristics
The degree of roast has an effect upon coffee flavor and body. Darker roasts are generally bolder
because they have less fiber content and a more sugary flavor. Lighter roasts have a more
complex and therefore perceived stronger flavor from aromatic oils and acids otherwise destroyed
by longer roasting times
Decaffeination
Decaffeination of coffee seeds is done while the seeds are still green. Many methods can remove
caffeine from coffee, but all involve either soaking the green seeds in hot water (often called the
"Swiss water process")[103] or steaming them, then using a solvent to dissolve caffeine-containing
oils
Storage
Coffee is best stored in an airtight container made of ceramic, glass or non-reactive
metal.[104] Higher quality prepackaged coffee usually has a one-way valve which prevents air
from entering while allowing the coffee to release gases
35. Brewing
Coffee beans must be ground and brewed to create a beverage. The criteria for choosing a method
include flavor and economy.
Ideal holding temperatures range from 85â88 °C (185â190 °F) to as high as 93 °C (199 °F) and the ideal
serving temperature is 68 to 79 °C (154 to 174 °F
Nutrition
Brewed coffee from typical grounds prepared with tap water contains 40 mg caffeine per 100
gram and no essential nutrients in significant content.
Serving
Once brewed, coffee may be served in a variety of ways. Drip-brewed, percolated, or French-
pressed/cafetière coffee may be served as white coffee with a dairy product such as milk or cream, or
dairy substitute, or as black coffee with no such addition. It may be sweetened with sugar or artificial
sweetener. When served cold, it is called iced coffee.
36. Types of coffe
⢠Cappuccino
⢠Espresso
⢠Irish coffee
⢠Mochaccino
⢠Flat white
⢠Long black
⢠CafÊ latte
37. TYPES OF BRANDS AND ITâS
COUNTRIES
⢠Starbucks- U.S
⢠Nescafeâ- Switzerland
⢠Costa coffe- London
⢠Bru- India
⢠Dunkin Donuts-
America
⢠Tim hortons- Canada
39. By doing this project I got many information
and it helps me to update the knowledge
about the hospitality industry, food and
beverages. I would like to thank my
hospitality faculty Mr. Prasant aluwaliya
who guide me to do this assignment.
Conclusion
