Hospitality 2 assignments-written

hospitality management assignment

1. Hospitality - Assignments

Learner’s Name ASWATHI NAIR N
Course Title Diploma in Aviation Hospitality and Travel Management (AHTM)
Assessor’s Name
Internal Verifier Name
Unit Number and Title Unit 8, Hospitality – Food And Beverage Operations

Assignment Title

Preparation and service of beverages.
Outcome Number(s) and
Statement(s)
Unit 8:
LO1- Know how to provide effective food and beverage operations
LO2- Explore and define a range of menu courses , types and service
LO3- Investigate the provision of food and catering for flight kitchen operations
LO4 - Demonstrate the techniques for the preparation and service of beverages
Date Set Hand In Date
Learner Declaration
I confirm that the work submitted for this assignment is my own.
Learner Name ASWATHI NAIR N Date 09-11-2020
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

2. 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 upto One week to submit the Assignments



Question 1. With the help of a comparison chart and pictures exhibit how different outlets (any
2outlets) 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
COMPARISON BETWEEN PUB AND BAR

PUB
1. The menu includes filling meals and often even appetizers, salad, soups, and desserts.
2. Mostly a large selection of different kinds of beer, some wines, and cider
3. Owners or managers are called publican or landlord. Some pubs owned by the brewery.
4. Pub is short for Public House licensed to serve alcoholic beverages and called so In countries
or establishments with a British influence
5. Generally between 18 and 21.but since pubs also offer dining, minors are often permitted if
accompanied by an adult.
BAR
1. Minimal menu, often just light appetizers or pizza wings.
2. A wide selection of liquor, cocktails, mock tails .includes beer and wine, but not as wide a
selection as in a pub.
3. Owners or managers are called Bar Manager
4. Bar is an establishment licensed to serve alcohol beverages and is named after the counter
or bar on which drinks are served.
5. Anywhere between 18 and 21 .Minors are usually not allowed entry.

3. Hospitality - Assignments
Question 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.
Write the same in the space below. (PASS)
Ans

TABLE D HOTE

STATER
Chicken cutlet with tomato sauce
Cutlet made with fresh chicken and some fresh farm vegetables with sauce, sauce made
with fresh farm tomatoes
Main Course
Vegetables Fried Rice With Chilly Chicken
A tasty hot rice, fresh farm vegetables served with hot and spicy chilly chicken and
garnished with vegetables like cucumber, onion and carrot.
Desserts
Banana Roasted Bars
Sweet roasted banana bars made with fresh farm bananas

METHOD OF COOKING
*Chicken Cutlet and 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 degree C and
above
*Fried Rice& Chilly Chicken Cooking
Cooking is basically a chemical and physical process. cooking is an art and science. There
Are 3 types of Cooking
1. Simple cooking
2. Medium cooking
3. High class cooking
*METHOD OF COOKING ROASTED BANANA BARS: ROASTING
Roasting is a cooking method that uses heat, whether an open flame. oven or the heat source.
There are two types of roasting namely
1. Spit roasting
2. Port roasting

4. Hospitality - Assignments

Question 3. With the help of a flow chart, detail 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 you findings below - not exceeding 10- 15sentences. (PASS)
Ans ;
PRIOR FLIGHT KITCHEN OPERATIONS
1. Menu planning-all elements critical to effective menu planning such as standard portion size,
costing, availability of ingredients, presentation and variety in taste and food group
combinations are carefully considered so that the final menu proposal brings out a truly
satisfying culinary treat.
2. Ordering of raw materials-depending on the menu requirements and weight specifications
determined by the airline , orders for raw materials like vegetables, fruits, boneless meat etc
are placed with reputed food suppliers.
3. Food reception area/receiving bay-all raw materials ordered by the flight kitchen, are
delivered by the suppliers, at this area.
4. Dry storage-all dry provisions like cereals, pulses, tetra, packed products, paper products like
napkins and towels, bottled products like sauces, canned products etc are stored here.
5. Cold storage-all perishable items are stored here.
6. Food pre-preparation area – eight hours before flight departure, as per the menu
requirements , all the raw materials required are washed, cleaned and cut as per menu
specifications, and then sent to the hot kitchen and cold kitchen.
7. Hot kitchen – hot meals and snacks are prepared here.
8. Cold kitchen – all cold snacks like sandwiches and cold foods like salads and desserts are
prepared here
9. Blast chillers – only food for the return service on short-haul flights and for the second service
on long haul flights are sent to the blast chillers.
10. Chilled storage – all food from the hot and cold kitchens once packed and labelled, is then
sent to chilled storage.
11.Equipment storage – through a completely separate flow of activities, all service equipment
like meal carts, trays, casseroles, crockery, glassware and cutlery are machine- washed,
sterilized and dried and then sent to equipment storage.
12.Assembly- four hours before flight departure, and as per the fight requirement, all the food
items, beverages and equipment come from the various storagearea
13.Dispatch – two hours before the scheduled flight departure timings, the dispatch section
accordingly loads all the flight catering requirements on to hi-loaders.
14 flight loading – the hi- loaders move from the loading bay and go the specified aircraft
HEALTH AND SAFETY MEASURES
Fight catering must be done very hygienic mainly because maintaining good travelling for the
passengers.
HACCP – Hazard Analysis and Critical control Points

5. Hospitality - Assignments
HACCP is the rules and regulations that should be followed by the companies, involved in the
production of food for the flight passenger




Question 4. Demonstrate your knowledge of 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. (PASS)

Alcoholic Beverage
Wine – wine is an alcoholic beverage made mainly from fermented grapes. The natural chemical
balance of grapes lets them ferment without the addition of sugars, acids, enzymes, water, or
other nutrients. Yeast consumes the sugars in the grapes and coverts them into alcohol and
carbon dioxide. Different varieties of grapes and strains of yeasts produce different types of wine.
The most famous types of wines are red and white wines.
THE METHOD OF SERVING
The wine bottle is first presented to the guest for his approval of the brand. It is then opened. A
little wine is poured into the guests glass for his approval of the flavour. After the approval is
received, wine is poured into the guests wine glass. The wine bottle is left on the table for further
service
GLASS WARE – RED WINE GLASS
NON-ALCOHOLIC BEVERAGES
Tea – tea may be served hot or chilled. Hot tea can be served with or without milk in a tea cup.
The equipment used for service would include a tea pot for the tea infusion, a creamer for milk,
sugar bowl with sachets of sugar and sugar free, and a tea cup with saucer and teaspoon. Iced tea
is always flavoured and served chilled in a Tom Collins glass. It is a flavoured with lemon, mint or
ginger. It is served without milk and is sweetened. The equipment used for service would include
a Tom Collins glass
METHOD OF SERVING
Iced tea
From right side of the guest the waiter places the iced tea glass either in the centre of the cover
or to the right of the water glass.
Hot tea
For hot tea waiter places the cup and saucer either in the centre of the cover or on the side of the
cover, as required.

6. 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 to make the presentation authentic.
(MERIT)

Ans –
VALENTINES DAY

 Valentine decorating – valentines day commemorates romantic love. Those lucky enough
to be in love on valentines day might find themselves at a romantic banquet.
 Red carpet – announce the arrivals of each couple and have them walk down a red carpet
to their table. Have a professional DJ or speaker announce the couples.
 Roses – top banquet tables with traditional and beautiful live red roses. Put one or two in
a bud vase or stand a dozen in the tables center in red, pink, or peach
 Candles – 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.

VALENTINES DAY MENU


Cheese plate
With Calimyrna fig hearts

Grilled Caesar Salad
With avocado – Caesar dressing

Pasta puttanesca
With feta and spinach

Valentine cookies
Chocolate truffles
 PLACE SETTINGS – 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 colour coordinated candles, a pretty posy
of flowers.
 SETTING THE TABLE - To get a clear idea of the space required to put the dinner plate I will

7. Hospitality - Assignments
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, 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 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.


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. On the basis of your
findings, analyse as to what improvements you would like to incorporate for a more successful
event in future. Write your research below. (DISTINCTION)

ANS –
IMPROVEMENTS I WOULD LIKE TO DO
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 colours – all white is boring, so the emphasis should
be in varying the colours of each course, I will ensure the dishes complement to each other.

8. Hospitality - Assignments