Hospitality - Assignments

Learner’s Name Ritesh Kumar

Course Title AHTM

Assessor’s Name Priyankar Pal

Internal Verifier Name Ms. Debolina Bose

Unit Number and Title Unit 8, Hospitality – Food And Beverage Operations

Assignment Title Preparation and service of beverages.

Outcome Number(s) and Unit 8:

Statement(s) 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 13/04/2022 Hand In Date 20/04/2022

Learner Declaration
I confirm that the work submitted for this assignment is my own.

Learner Name Ritesh Kumar Date 20/04/2022

Instruction Your assignment will not be accepted if it does not

contain the list of source details of the textmaterial
referred to and the details of the peoplecontacted
in accomplishing this project and the tasks
attached.
Purpose/Aims  Exhibit the ability to organize and explain how different types of outlets meetthe
needs of differentguests
 Demonstrate a range of operational skills for specificactivities
 Compare the components of different types ofmeals.
 Devise a classicalmenu
 Consider and explain methods of cooking different types offood.
 Explain the importance of health and safety procedures for flightcatering
 Produce a flow chart for a flight kitchen, explaining the meal planningprocess.
 Exhibit knowledge on preparation and serving beverages to an acceptedstandard
 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.
Conference hall

A conference hall is a must have for any kind of corporate meeting or event. At Best Western Resort Country
Club, we can present you with the finest options of meeting halls that you can use for managing your business
meetings. We have got 10 different sized conference halls at our resort that can range anywhere between 600
square feet and 9000 square feet. We can also offer you complete range of electronic equipments and other
facilities that can help you to conduct your conference in a smooth manner. Our conference hall facilities are
absolutely state of the art.
Pub
Hospitality - Assignments

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A pub is an establishment licensed to serve alcoholic drinks for consumption on the premises. The term public
house first appeared in the late 17th century, and was used to differentiate private houses from those which
were, quite literally, open to the public as 'alehouses', 'taverns' and 'inns'. By Georgian times it had become
common parlance, although taverns, as a distinct establishment, had largely ceased to exist by the beginning of
the 19th century.A licence is required to operate a pub and the licensee is known as the landlord or landlady, or
the publican. Often colloquially referred to as their "local" by regulars, [9] pubs are typically chosen for their
proximity to home or work, good food, social atmosphere, the presence of friends and acquaintances, and the
availability of pub games such as darts or snooker. Pubs often screen sporting events, such
as rugby and football.
 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)
 Hospitality - Assignments

Method of making fish cutlet:

Y O U W I L L N E E D : For the filling,
 Potato – 2, medium-sized
 Oil – 2 tbsp
 Cumin seeds – ½ tsp
 Curry leaves - 3-4, chopped
 Onion – 1, finely chopped
 Ginger and garlic paste – 2 tsp
 Green chili – 1, finely chopped (optional, omit if serving to kids)
 Turmeric powder – ½ tsp
 Red chili powder – 1 tsp (or as per taste)
 Garam masala powder – ½ tsp
 Salmon filet – ½ lb, skinless and cut into small pieces
 Salt – to taste
 Black pepper powder – ¼ tsp
 Amchur powder – ½ tsp (or juice of half a lime)
 Cilantro leaves – 2 tbsp, finely chopped
For the cutlets,
 Fish and potato filling – above quantity, cooled slightly
 Egg – 1, large
 Breadcrumbs – 1 cup
 Salt and pepper - for seasoning
 Oil – for frying
HOW TO:
1. Fish Cutlet Filling: Boil, peel and mash the potatoes. Set aside.
2. In a large pan or deep skillet, heat the oil. Add cumin seeds and curry leaves and allow
them to crackle.
3. Add onions and saute for a few minutes till soft and lightly golden in color. Add the
ginger-garlic paste and chopped green chili and saute well till the raw smell is gone.
4. Now add the turmeric powder, red chili powder, and garam masala powder and saute
for a few seconds.
5. Add the fish pieces and salt to taste. Cook the fish on all sides. When the fish is opaque
(cooked), break it down or mash lightly with the spoon. You want a fairly smooth
mixture.
6. Add the mashed potatoes and stir to combine well with the masala and fish. Cook
together till mixture is fairly dry.
7. Sprinkle black pepper powder, aamchur powder and cilantro leaves, mix well and
remove from heat. Let filling cool completely before forming the cutlets.
8. Making Fish Cutlets: Set up your breading station. Whisk the egg, season lightly with
salt and pepper in a shallow bowl. Take breadcrumbs in another bowl.
9. Pinch lime-sized balls of the fish filling, smoothen with your hands and flatten it slightly
to a disk shape. Alternately, you can make oval or cylindrical shapes as well.
 Hospitality - Assignments

10. Dip each patty in the egg, then roll generously in breadcrumbs. Transfer to a large
tray or plate. Repeat till all the filling is used up.
11. At this point, you can either freeze the patties for future use or fry them right away.
Allow the coating to firm up slightly before frying them. You can refrigerate them for
10-15 minutes to speed up things.
12. Heat oil in a frying pan. When the oil is hot, drop in a couple of patties, reduce heat to
medium-high and fry till golden brown on all sides. Remove to a paper towel lined
plate to drain excess oil. Increase the heat again before frying the next batch. Repeat
till all cutlets/croquettes are done.
13. Serve them hot along with some ketchup. Serve with tea, coffee or a cool glass of
lemonade depending on your mood!
14. Fish cutlets can also be served along with a main meal or as appetizers. It goes well
with almost all kinds of rice dishes, flatbreads and can also be eaten as a slider
sandwiched between lightly toasted buns.

Method of making mutton pulao:

 500 gms mutton/meat pieces cleaned and washed well
 2 tbsp edible oil
 3 medium sized onions finely sliced
 2-3 slit green chillies
 1 tbsp ginger garlic paste
 salt - to taste
 2 tsp red chilli powder
 1/4 tsp turmeric powder
 1 tsp black pepper powder kali mirch powder
 1/2 tsp garam masala powder
 1 cup beaten yogurt
 1 tsp coriander seeds powder
 1/2 tsp cumin seeds powder
 Hospitality - Assignments

For The Pulao:

 3 cups of rice ordinary/basmati
 1 tbsp edible oil
 1 medium sized sliced onion
 1 tsp ginger garlic paste
 1 small cinnamon stick dalchini
 2 bay leaves tej patta
 2 cardamoms elaichi
 2 cloves loung
 1/2 tsp caraway seeds
 1 tbsp chopped coriander leaves
 1 tbsp chopped mint leaves
 2 slit green chillies
 2 tbsp beaten yogurt
 6 cups of water
 salt to taste

For The Mutton Curry:

1. Firstly, in a pressure cooker, add oil and heat it.

2. Add the sliced onions and saute till translucent.
3. Add vertically slit green chillies and stir well.
4. Add ginger garlic paste and saute for few minutes.
5. Add mutton pieces and roast them well.
6. Add salt, red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder and mix
well.
7. Add beaten yogurt, mix well and cook for few minutes.
8. Add little water and pressure cook the mutton till tender.
9. Reduce the steam, add black pepper powder, garam masala powder, coriander leaves and cook for few
minutes.
10. If there is lots of water in the curry then cook for few minutes by keeping the lid uncovered.
11. Switch off the flame and put it aside.

For The Pulav:

1. Take a cooking vessel, add oil and heat it.

2. Add cinnamon stick, bay leaves, cardamoms, cloves, caraway seeds and saute them.
3. Add the sliced onion, slit green chillies and saute for a minute.
4. Add ginger garlic paste and saute for few seconds.
5. Add coriander leaves and mint leaves.
6. Add yogurt and mix well.
7. Keep stirring and cook for few minutes.
8. Add water, salt, stir and bring the water to a boil.
9. Wash rice well and add it to the boiling water.
10. Also add the cooked mutton curry into it.
11. Mix everything well.
12. Check for salt and add if required.
 Hospitality - Assignments

13. Cook the rice until it is completely done from medium flame to low flame.
14. Always place a tawa under the cooking vessel inorder to avoid burning the base of the vessel.
15. Switch off the flame.
16. Serve the rice on a plate.
17. Garnish with fried onions and chopped coriander leaves and lemon slices.
18. Serve hot with raita

Method of making koi’s mango yuzu

Ingredients

Mango mousse: 250g mango puree

 25g sugar

 175g cream

 50g white chocolate

 1.5 leaves gelatin titanium

Yuzu curd
 Hospitality - Assignments

 200g yuzu juice

 180g sugar

 150g butter

 4 eggs
Sable base

 100g butte

 100g sugar

 100g almond meal

 85g gluten free flour

White chocolate glaze

 200g cream

 250g white chocolate

 45g water

 2 sheets gelatin titanium

 25g grape seed oil

 60g glucose
 Hospitality - Assignments

 25g condensed milk

 0.5g green colour

 0.25g yellow colour

Method

For the mango mousse, mix the mango puree with sugar. Melt the white chocolate and mix into the mango

mixture. Soak the gelatin in water. Once it is soft, drain the water out and warm the gelatin in the microwave

until it is melted. Slowly add in the gelatin into the mixture. Whip the cream until it is soft peaks. Fold the cream

into the mousse mix.

1. For the yuzu curd, mix all of the ingredients and warm up until it thickens. Be careful NOT to boil this. Lay mixture
flat in a tray and freeze it. Once it is frozen cut it in 2cm x 2cm squares.
2. To assemble the yuzu, pipe in the mango mousse into a mold (choose one that fits your desired final shape). Put in
the frozen yuzu curd insert in. Cover with more mango mousse. Keep in freezer for 4 hours until frozen.
3. For the sable base, in a mixing bowl combine all ingredients. Rest the dough for 2 hours in a fridge. Roll the dough
2mm thick. Bake at 165°C for 14minutes. While it is hot cut the sable according to the size of the mold you have
used above as a base.
4. For the white chocolate glaze, boil cream, water, oil, glucose. Once it is boiled up take it off the heat. Soak gelatin
in water until soft, drain the water and add into the hot mixture. Followed by white chocolate and condensed milk.
Add colouring and stick blend until everything is mixed together. Cool down the glaze to 35°C.
5. To finish, unmold the frozen mango yuzu and put it on a cooling rack and prepare for glazing. Make sure that you
have another tray on the bottom of the cooling rack. Prepare the sable bases. Pour the glaze on to the mango yuzu.
Using palate knife remove the glazed mango yuzu and transfer it on to the sable base. Decorate the mango yuzu
with:
 Tempered chocolate
 Dried Rose/Edible flower
 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- 15 sentences. (PASS)
Ans.

Introduction: Flight kitchen

The first regular airplane passenger service began in 1919 in Europe, between England and France
and food has been served on aircraft since the outset of this operation. Initially the service
included sandwhiches, tea, coffee, but in mid 1930 hot meals began to be served.
 Hospitality - Assignments

Flight catering must be done very hygienic mainly because maintaining good travelling for the
passengers.

Flight kitchen operation

1. Flight kitchen production is a typical form of mass catering, but has some unique features
distinct from food prepareation in restaurants and hotels.

2. The time difference between food production in the flight kitchen and finally serve it on
board an aircraft with limited kitchen facilities makes flight catering high risk food
preparation operation.

3. The complexity of the production procedure in the flight kitchen also increases with type of
food preparation.

4. Frozen meals may be carried in an aircraft is using food its homeland during the return. In
general, there is a growing tread in preparing frozen meals for aircraft.

5. Economical and production consideration a well as hygienic reasons favour frozen meals.

6. Using frozen meals reduces the likelihood of the temperature reaching the critical limits
within which the bacterial growth may occur.
 Hospitality - Assignments

Food handling on aircraft

Food storage and preparation for serving takes place in aircraft galleys, which mostly have very
limited space and equipment for this purpose. In common with any kitchen, a galley had to
provide the following:
Cold storage area
Regeneration ovens
Water boilers & beverage machines and the storage of waste products. On narrow-bodied
aircraft, the meals are kept chilled by using dry ice located with in the trolley. Wide body aircrafts
used for long haul flights are today usally equipped wwith refrigerators or chiller units for trolleys
chilled and frozen meals served hot must be reheated.

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)
 Hospitality - Assignments

Ans. Alcoholic beverage

*Vodka: vodka is a distilled beverage composed primarily of water and ethanol, sometimes with
traces of impurities and flavourings. Traditionally, vodka is made by the distillation of fermented
cereal grains or potatoes, though some modern brands use other substances, such as fruit or
sugar.

The few famous brands of vodka are :

1. Romanov
2. Smirnoff
3. Volga
4. White mischief

Non- alcoholic beverage- TEA

 Preparation of the mash

 Inoculation and sterilization
 Fermentation
 Distillation and modification
 Adding water
 Bottling

Preparation of the Mash

Unlike in the past, modern technologies have been invented and all the grains or vegetables are loaded into automatic mash
tub machines. 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 starch to sugar.
 Hospitality - Assignments

Inoculation and Sterilization

This is an essential stage as it will prevent the growth of bacteria. The sterilization is carried out by heating the mash of the
boiling point. Lactic-acid bacteria are added to mash so as to facilitate the fermentation by increasing the acidity levels. As
soon as the desired acidity level is achieved, the mash is inoculated.

Fermentation Process
The sterilized mash is now poured into stainless steel vats, and the yeast is added before the vats are sealed. This is left for a
period of 2 to 4 days, and the yeast enzymes will convert the sugars in the mash to ethyl alcohol.

Distillation and Modification

The ethyl alcohol produced is in a liquid state and is pumped into large stainless steel columns that have vaporization
chambers on top. The alcohol is heated with steam while being cycled up and down to produce vapors, which are condensed.
All impurities are removed at this stage.

Adding Water
The vapors are concentrated and record alcohol levels of 95-100%, which is a very high proof of about 190. This is quite toxic,
and in order to make the vodka drinkable, water is added so as to lower the proof to about 80, which translates to 40%
alcohol content.

Bottling
Finally, the alcoholic beverages are stored in glass bottles. Glass is non-reactive and will not interfere with the chemical
composition of vodka. In most distilleries, the bottling process entails cleaning, filling up, capping and then sealing.

You can appreciate why vodka is a popular drink across the globe considering its great history and detailed distillation
process. Quality control is performed at every stage so as to ensure that the beverage is safe for consumption. For the
distilleries that produce flavored vodka, they are required to list all the ingredients that are used for flavoring.

Top tea manufacturing countries

1. India
2. China
3. Sri-Lanka
4. Kenya
 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)

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.