Flight Kitchen Flowchart

Information about Flight Kitchen Flowchart

Published on May 17, 2009

Author: mmegha08

Source: authorstream.com


Slide 1: WELCOME WELCOME Slide 2: ASSIGNMENT ON FOOD AND BEVERAGES Slide 3: acknowledgement I convey my sincere thanks to frankfinn institute of airhostess training for giving me such a great opportunity to know more about food and beverages. I also extend my hearty thanks to sadath sir who helped me throughout my assignment. Slide 4: Self introduction Name: megha.m Batch: c- 4 Assignment: food and beverages Faculty: sadath sir Institution: frankfinn institute of airhostess training Slide 5: INTRODUCTION This assignment includes the three outlets of food and beverages department, three course menu with its cover, manufacturing process, categories or types, manufacturing countries and popular brand names of tea and brandy, flight catering, about breakfast ,lunch and dinner and all about conducting a new year party. Slide 6: Q:P1a How these outlets satisfy guest needs? Coffee shop Banquet Discotheque Slide 7: The Coffee Shop sometimes seems unavoidable. When it comes to the Union Square area, this lounge pseudo-diner’s varied, inexpensive menu and sidewalk seating make it one of the best casual options in the neighborhood. There’s hardly ever a seat at the bar, which serves up surprisingly good drinks and there’s usually a wait for a table at peak times. COFFEE SHOP Slide 8: Coffee Hot: coffee Latto cappuccino Espresso Americano Mocha,flavoured lattes Vietnamese coffee Cold: Iced latte Thai iced coffee Iced toddy brew coffee Frappes(all flavours) Slide 9: Tea: Hot tea service Iced tea Thai ice tea Chai Shakes, smoothies: Milk shakes Espresso shakes Fruit smoothies Other stuff: Italian sodas Hot chocolate Sodas Water odwalla Slide 10: Aroma of fresh-ground high-quality coffee! Choose from a variety of types of coffee like Brasilia, India, Ethiopia, or top-line Jamaican Blue Mountain. Enjoy the taste of your coffee in its cup of distinctive porcelain in the pleasant atmosphere Along with it choose from among the outstanding desserts. A coffee shop is meant for guests who need a refreshment and who come for private talks. Slide 11: The banquet facility consists of beautiful gardens, stunning views, outstanding ballrooms, professional function consultation, courteous and polite reception from all members of the staff. Banquet hall is meant for guests who want to celebrate any function . The beautiful mature landscaped grounds, accessible direct from the main ballroom, are perfect for Outdoor Ceremonies, Photo opportunities or warm weather mingling. BANQUET Slide 12: Special cuisine Seating for up to 550 guests in its Grand Ballroom Reflect the tradition of warmth and stylishness. From the moment guests enter, they are treated to a charming world of glowing sense of elegance surrounds you the instant you enter the hall of our convention center. Slide 13: Luxurious flooring, wall-hanging, stoneware and furnishings enhance an atmosphere of idiosyncratic elegance. Each hall is find completely soundproof, providing privacy for your special occasion. Ample parking is available to accommodate from 25-150 guests. Slide 15: Staff and services are renowned for their high quality and commitment to excellence. They host events such as Meetings, Conferences, Trade Shows, Gala dinners and Annual Dinners. In regards to the Social Events they host Weddings, Communions, Anniversaries, Prom Nights and also birthdays. Slide 16: Discothèque It is an entertainment venue or club with recorded music played by "Discaires" (Disc jockeys) through a PA system, rather than an on-stage band. The word derives from the French word discothèque (a type of nightclub). Previously, most bars and nightclubs used live bands as entertainment. Slide 17: By the late 1970s many major US cities had thriving disco club scenes which were centered around discotheques, nightclubs, and private loft parties where DJs would play disco hits through powerful PA systems for the dancers. The DJs played "... a smooth mix of long single records to keep people “dancing all night long” Some of the prestigious clubs had elaborate light organs, which converted audio signals into colored lights that throbbed to the beat of the music or even glass dance floors with colored lights. Slide 18: In addition to the dance and fashion aspects of the disco club scene, there was also a thriving drug subculture, particularly for drugs that would enhance the experience of dancing to the loud music and the flashing light. Discotheque in hotels concentrate on teenagers as well as honeymoon couples. It provides a nightlong entertainment to the guests. Slide 19: Q:P1b) 3 Course Menu Cream of pumpkin soup served with chive cream and fried shallots Seared Atlantic salmon fillet, warm potato and rocket salad, Spanish onion confit,7 capsicum jus. Seasonal fresh fruit salad with lime mint syrup Tea or coffee Price:$46 Slide 20: COVER Crockery: Soup bowl and underliner Dinner plate Salad plate Coffee cup and underliner Cruet set Flower vase Cutlery: Soup spoon and fork Dinner knife and fork Salad spoon Coffee spoon Slide 21: Glassware: Water goblet White wine glass Linen: Nape Naperon Dinner napkin Waiter’s cloth Brandy : Brandy Q:P3b &c, P4a Slide 23: Brandy known as “ Burnt Wine “ is a expression derived from Dutch word “Brandewijn” meaning burnt. Brandy, in its broadest definition, is a spirit made from fruit juice or fruit pulp and skin. Slide 24: Brandy can be divided into three broad categories: Grape Brandy : Brandy made from fermented grape juice and crushed grape skin and seeds. Fruit Brandy : It is term used for brandies which are made from fermenting juices of fruits other than grapes. Pomace : Brandy made from pressed grape skin, pulp and seeds the residue which remains after all the juice has been extracted for wine. How brandy is made? : How brandy is made? Brandy is made by a simple process of distillation of wine. It is created in a still to leave the water and remove the alcoholic vapour which condenses back into liquid form as it cools. Slide 26: Fermentation of Juice Distillation Ageing Blending Bottling Steps in making Brandy Slide 27: Fermentation of Juice The process of making brandy starts with the fermentation of fruit/grape juices. The wine is allowed to ferment in huge vats for three to five weeks producing a sour high-acid wine with low alcohol content Slide 28: Distillation Wine with an alcoholic strength of 8-12% v/v and high acidity is boiled in a pot still.The alcoholic vapours, water and numerous aromatic compounds rise upward and are collected in a condenser where they become liquid again. This distillation process is carried out twice. Slide 29: Ageing Brandy must be then placed in oak casks and allowed to age. As the brandy ages, it absorbs flavors from the oak while its own structure softens, becoming less astringent.Through evaporation, brandy will lose about 1% of its alcohol per year. Slide 30: Blending In this step brandies are blended and diluted to around 40% alcohol. The brandies of various years or various casks or various vintage are mixed with each other to have a perfect mix. They are then bottled to be sold. Slide 31: Cognac Brandies from a region of France, Cognac are called cognac. They are known to be the best types of brandies in the world. France Slide 32: Brandies from the region of cognac have to:Be made from three major varieties of grapes Folle blanche, Ugni Blanc and Colombard.Be distilled twice in copper pot stills and aged at least 2 1/2 years in oak barrels in order to be called "cognac". Levels of Cognac : Levels of Cognac VS ( Very Special) or VSO ( Very Special Old) where the youngest brandy in the blend is at least aged for three years. VSOP (Very Superior Old Pale), Réserve, where the youngest brandy is stored at least four years in cask. XO (Extra Old), Napoléon, Hors d'Age, where the youngest brandy is stored at least six to seven years in cask. Slide 34: Service of Brandy/ CognacBrandy is always served at 23 degree Celsius.Brandy is served without any garnishes. It can be served with hot water. It is served in Brandy balloon or Snifter. Slide 35: Most popular spirits – gin, scotch, brandy, vodka, rum – hang upside down from brackets fitted to a shelf in the bar. At the neck of each bottle is an optic, which measures and dispenses the correct amount of the spirit. Most people drink spirits with a mixer. They will usually tell you, but if not, you will have to ask. Add ice and other garnishes to the glass. such as lemon slices. Hold the glass under the optic and push firmly to release the spirit. The amount will be printed on the optic. The liquor licensing commission determines the amount. For a double, let the optic refill and push the lever a second time. Add the mixer. If it is from a bottle, ask the customer how much they want, and give them the bottle (if it is a small one). If the mixer if from a post mix gun, ask how much the customer wants.. Slide 36: If you are using a thimble measure, which has a set amount and you must fill it to the top: Place the glass on the counter Pick up the measure and hold over the glass. Pour the spirit into the measure to the brim Tip the contents into the glass quickly so as not to spill any of it. Do not under pour or over pour where you pour more in than the measure allows. Slide 37: Famous Brands Brandy Cognac Courvoisier Martell Hine Hennessy Remy Martin Honey Bee Doctor Napoleon Whitefield Brihan’s grape Tea : Tea It is the most consumed beverage after water Green tea is popular in China, Taiwan, Japan, Korea and the middle east Recently it has become more popular in other countries In western countries black tea has been more popular than green tea Tea Has Been Used As : Tea Has Been Used As A beverage for almost 5,000 years. Legend says that the first to “discover” tea was the Chinese emperor Shen-Nung, when the leaf from a nearby tree fell into the cup of boiling water near him and he decided to drink it. He liked this beverage so much that he sent his servants for more tea leaves, and that’s how it all started. What Is Tea and Where Is It Grown : What Is Tea and Where Is It Grown Tea plant camellia sinensis is an evergreen shrub. It may grow up to a 15-30 foot tree, but is usually kept at 3-5 feet for easier plucking. The part usually used for tea is the bud plus 1 or 2 of the youngest leaves. What Is Tea and Where Is It Grown : What Is Tea and Where Is It Grown Tea picking is still done mostly by human hand! The majority of tea comes from the following countries: India, China, Sri Lanka, and Kenya. The majority of green tea comes from China and Japan. Four Main Types of Tea: Green, Black, Oolong, and White : Four Main Types of Tea: Green, Black, Oolong, and White All of these teas come from the same plant camellia sinensis. The differences stem from different processing of the tea leaves. Green Tea : Green Tea In processing green tea leaves are first subjected to heat in the form of steaming, pan-firing, or roasting. The heat is used to stop the enzyme-driven changes, mostly to prevent the oxidation process. Then they are rolled, twisted and, dried. The color of green tea remains mostly green or grayish-green. Black Tea : Black Tea The leaves are spread on trays or racks and withered in the sun for 18-24 hours. After that time, when dried, the leaves are rolled and twisted in order to break down the cell walls and accelerate the oxidation process. This causes leaves to ferment and to release components responsible for characteristic color, aroma and taste. The last stage is firing of the leaves in order to stop fermentation and to dry them out completely. The color of black tea leaves is usually dark brown or black. Oolong Tea : Oolong Tea Chinese word that means, “black dragon.” Oolong is half-fermented tea. The leaves are first withered in the sun, just like in the manufacturing of black tea, but for a shorter period of time, only about 4-5 hours. When the leaves are about half fermented, they are fired to stop the fermentation and oxidation process. Oolong tea leaves after processing are usually reddish-brown. White Tea : White Tea White tea is the least processed tea. It contains only new growth buds and young leaves, sometimes only the top leaf is plucked. These are steamed and dried almost immediately after harvesting. The little buds are covered with tiny little white-silver hairs that give the tea a whitish appearance, hence the name “white tea.” Rooibos (Red Tea) : Rooibos (Red Tea) Rooibos tea comes from the South African plant aspalathus linearis, also called Rooibos, that means, “red bush.” It is also commonly referred to as red tea. Most Rooibos tea is oxidized and fermented and it has a characteristic reddish color. Rooibos is naturally caffeine free. Rooibos is known for high antioxidants levels. It is especially popular among people who are avoiding caffeine. Decaffeinated Vs. Herbal Teas : Decaffeinated Vs. Herbal Teas Decaffeinated teas are mostly green or black teas that have been decaffeinated through a special process. However, they may still contain up to 3% caffeine. Herbal “teas” or tisanes are any herbal infusions NOT made from camellia sinensis (tea bush.). Tisanes may be made of flowers, leaves, seeds, roots, fruits, and berries. Tisanes are naturally totally caffeine free. Examples of herbal teas are: chamomile, peppermint, fruit teas, hibiscus, and lemon verbena. Steeping Techniques : Steeping Techniques General guidelines: Water used for tea should be of good quality, preferably bottled or filtered, but usually tap water will do just fine as well. Distilled, fluoridated, hard or highly chlorinated water are not recommended. Water should be just brought to the boiling point, over boiling may cause too much oxygen to escape and result in flat-tasting tea. Warm the teapot with a small amount of hot water first and pour it out. Use approximately 1 flat teaspoon of dry tea per cup, 6-7 ounces of water. The average mug size is 12 ounces, so use 2 teaspoons of tea. Tea Storage : Tea Storage Store tea in a closed container in a dark, cool, dry area away from strong odors. The size of the container should match the amount of tea, if it is too large the tea will continue to oxidize. It is generally not recommended to keep tea in the fridge or freezer. Tea is served in a tea cup. Health Benefits of Tea : Health Benefits of Tea First of all, tea is a great beverage because it contains no sodium, fat, carbonation, or sugar. It is calorie free. It provides proper hydration and fluid balance. Tea contains flavonoids, which are antioxidants. Antioxidants counteract free radicals, which are believed to cause damage of body elements and contribute to chronic diseases. Green tea is said to have the highest antioxidant levels out of all foods and beverages available to humans. Slide 52: Serving tea Check that crockery is clean and free from chips, cracks or stains. Place the following on the table before you bring the tea and pots of hot water: cups, saucers, teaspoons – the whole set is placed on the customer’s right with the handle of the cup facing to the right and the teaspoon at the top of the saucer with its handle also facing right sugar – loose, cubes, sachets, sweetener milk or lemon wedges any biscuits or chocolates you may serve with coffee/tea tea strainer unless you are using teabags. Pre warm the pots before filling and do not overfill. Always use just boiled water. Place the pot of tea and the pot of hot water on the customers right with the handles facing to the right. Slide 53: P3a) Flight catering And Flight kitchen Flow chart Slide 54: Flight catering means providing food and beverages on board. The first regular airline passenger service began in 1919 in Europe and the initial service included sandwiches tea and coffee but in the mid 1930s hot meals began to be served. The huge increase in air traffic had created the need for mass catering which varied from small kitchen to a large catering establishment producing up to 40,000 meals per day. A large flight kitchen may have contracts with 10 of the airlines. Since the 9/11 attacks in the US, passenger numbers have plummeted and the headlines have been full of tales of airlines in financial difficulties. As a result, the food served in-flight to passengers is of more importance than ever before. With competition between airlines becoming fierce, winning a reputation for dishing up the best meals in the sky could be a significant boost to business. When we travel by air, not only do we expect efficiency with minimal inconvenience, but also we're disappointed when the meal isn't gourmet and served hot and fresh. But that is no simple task. In-flight meal service is an industry unto itself — flight kitchens cater not only to mass-scale feeding for economy service, but to specialty feeding for business and first class as well. Cabin space, cooking facilities and serving requirements limit the types of foods that can realistically be served. Slide 55: Major factors effecting the hygienic quality of food are the size of operation , the complexity of in-flight service, the number of airlines catered for, the number of flights serviced during the day and the duration of the flights to be served. Production planning of flight caterers equates to just in time meaning producing necessary units, in necessary quantities at the necessary time. Using frozen meals reduces the critical limits within which the bacterial growth may occur. Flight kitchens normally use a cook-chill system that is blast chilling. Food storage and preparation of serving takes place in aircraft galleys. TIMINGS OF THE MEAL PLAN Breakfast : 6 am to 10 am Snacks : 10 am to 12 noon Lunch : 12 noon to 2:30 pm Tea : 3 pm to 7 pm Dinner : 7 pm to 10:30pm Normally food is served according to stomach timing of the guest. Slide 56: The meals catered on board flights are of two types-hot meals and cold meals. Hot meals include breakfast, lunch, dinner, dietary requirements, crew meals, double upliftments meals etc and cold meals include cold cuts and salads, sandwich platter , fruit basket and platter etc. The airlines normally order their meals 3 to 4 days before the scheduled departure. Most meals which are catered on board are also done well in advance and either cooked fully or 3/4th done and are blast frozen. Before any preparation of flight food takes place all the specification of the type of food , the quantity in regards to weight specification, portioning etc are specified by the airlines. In regards to the menu, presetting is done. The menu will be cyclic and will be changed after some months. Flight catering is a preplanned one and no rectification is possible when anything gone wrong. There is limited back up plan or flight catering. The food loaded on high loaders will be finally despatched to the respective aircraft which is now ready for its onward journey. Slide 58: HEALTH AND SAFETY STANDARDS To help maintain high hygiene standards, they operate a fully equipped food laboratory where they carry out microbiological examination of food, water and ice samples, staff hand swabs, and work surface, equipment and utensil swabs taken from entire production process. This is further backed up by induction, elementary, intermediate and advanced level of food hygiene training. Documentation of hygiene training and instructions dealing with good hygiene practice have since been an important part of the quality system of flight kitchens. Slide 59: With regard to food hygiene risks in airline catering operations microbiological hazards are the most important. Microbiological hazards are associated with the raw ingredients, staff and processes as well as serving on aircraft. Many flight kitchens now use the hazard analysis critical control point (HACCP) system (Gork 1993, Kirk 1995, LSG-Hygiene Institute 1997). In Europe, the European Commission (Council Directive 1993) has set the legal requirements for the food business to adopt a hazard analysis-based approach in food hygiene management. Many flight kitchens use the global quality policy described by LSG-Hygiene Institute (1997). LSG Lufthansa Service Holding AG is the biggest airline catering alliance and provides 390 million meals yearly. Their quality system consists of HACCP combined with quality requirements including standards, good manufacturing practice (GMP) and good hygiene practice (GHP). Slide 60: While choosing menus for airlines, certain foods that can constitute a health hazard should be avoided as an important preventive measure. Components of aircraft meals can be placed into four risk categories: dangerous, high-risk, medium- and low-risk items (AEA 1996). Products that by nature can constitute a risk as a ready meal, either as such or due to improper heat treatment on board, are classified as dangerous items (Bailey 1977, AEA 1996). These items include dairy products containing raw milk, undercooked poultry and raw or undercooked eggs, raw meat, raw shellfish and raw fish. Neither should raw sprouts be used as components of cold meals due to known Salmonella outbreaks (Mahon et al. 1997, O’Mahony et al. 1990, Pönkä et al. 1995, Inami and Moler 1999, van Beneden et al. 1999). Products which are intensively handled after heat treatment are classified as high-risk items. Such products include poultry and meat de-boned after cooking, stuffed eggs, cold cuts, glazing, cooked shellfish peeled after heat treatment. Medium-risk items have undergone a minimum of handling after heat treatment and include fermented and air-dried meats and sausages, stews, rice and pastas. Acidified foods (pH values below 4.6), fresh fruits that can be peeled prior to eating, canned fruits, bread and dry bakery items are considered to be low-risk items. Slide 61: Food handlers are a potential source of pathogenic micro-organisms, and therefore training and practice for good personal hygiene is needed. Food handlers should have a medical examination prior to employment, and should be kept under regular medical surveillance (Bailey 1977, LSG-Hygiene Institute 1997). A person known or suspected to be suffering from a disease likely to be transmitted through food or any person afflicted with infected wounds, skin infections or sores should not be allowed to work in contact with any unpacked foods. In order to ensure that food suppliers have implemented and maintain a sufficient control level in their production plant, flight caterers should audit their suppliers (Foskett 1995, LSG- Hygiene Institute 1997). Slide 62: Official control The official control of flight kitchens depends on the national legislation of the country where the premises are located. Flight kitchens are subject to different requirements depending on the legislation of the country concerned. The authorities responsible for controlling flight kitchen operations must have good knowledge of the special features of this type of mass catering. The need for closer co-operation between airlines, local airport health authorities and national health administrations became apparent in the 1970s, when large outbreaks were reported in connection with growing mass tourism (WHO, Regional Office for Europe 1977).   Hygiene audits made by airline companies The last few decades have seen an emphasis on the global feature of flight kitchens serving international airlines. Many airline companies use standardised audit forms to perform regular hygiene audits of their suppliers (AEA 1996). The controlling authority and airline companies alike demand HACCP-based quality assurance. Non-compliance with even a single CCP means a failure to reach the AEA standard. Bacteriological results of food, drinking water and ice cubes are inspected to ensure that the buyer’s specifications are being adhered to. Slide 63: Q:P2a&b Braising Definition Braising is a method of cooking in the oven. The food is cooked in liquid in a covered pan, casserole or cocotte. It is a combination of stewing and pot roasting. Slide 64: Methods There are two methods of braising: brown and white. In brown braising joints and portion cuts of meat are marinaded and may be larded then sealed quickly by browning on all sides in a hot oven or in a pan on the stove. Sealing the joints helps retain flavour and nutritive value, and gives a good brown colour. Joints are then placed on a bed of root vegetables in a braising pan, with the liquid and other flavourings, covered with a lid and cooked slowly in the oven. In white braising vegetables and sweetbreads are blanched, refreshed and cooked on a bed of root vegetables with white stock in a covered container in the oven. Slide 65: Advantages Older, tougher, cheaper joints of meat and poultry can be used Maximum flavour and nutritive value are retained Variety of presentation and flavour is given to the menu Disadvantages prolonged heat can also reduce the nutrient (i.e. vitamin and mineral) content of a dish as it can break them down. Slide 66: Examples of foods which you might choose to cook by braising: Farinaceous, e.g. rice Meat, e.g. lamb - hearts, chops Meat, e.g. beef - olives, joints, liver Poultry, e.g. duck Vegetables, e.g. celery, onions Slide 67: Grilling Definition This is a fast method of cooking by radiant heat and is also sometimes known as broiling. What gives grilled meat the taste is a chemical process called the Maillard reaction. This process is the term for the browning of meat. The Maillard reaction, along with the flavors imparted by a wood or charcoal fire, is what sets grilling apart from other methods of cooking meat. Grilling mangals and kebabs Food cooking on a charcoal grill Slide 68: Methods Grilled foods can be cooked in several ways: Over heat e.g. charcoal, barbecues, gas or electric heated grills Under heat e.g. gas or electric grills, gas or electric salamanders (over fired grills) Between heat e.g. electrically heated grill bars or plates Grilling chicken in a hinged gridiron Slide 69: Advantages Speed of grilling enables food to be quickly cooked to order Charring foods gives a distinctive appearance and improves flavour Control of cooking is aided because food is visible during grilling Grills may be situated in view of customers Slide 70: Disadvantages It may dry meat out if over done More suitable for expensive cuts of meat Requires skill Inexperienced users can easily overcook meat/food due to the high temperatures Slide 71: Examples of foods which you might choose to cook by grilling: Fish, e.g. cod, herring, mackeral, plaice Meat, e.g. brochette, mixed grill, chops, steak Vegetables, e.g. mushrooms, tomatoes Savouries, e.g. Welsh rarebit Toasted items e.g. bread, tea cakes, muffins Slide 72: Breakfast Breakfast, the first meal of the day, can mean many things to many different people. The English term comes from a Middle English word meaning 'breaking the fast'. Any meal that breaks the overnight fast that occurs while we sleep is considered "breakfast." Timing from 6:30am to 10:30 am. Slide 73: Fresh Chilled ShakesPapaya or Banana with Peach ***** Traditional Eggs BenedictA Classic Presentation with English Muffins, Canadian-Style Bacon, Poached Eggs and Fresh Hollandaise Sauce ***** Hot Porridge or Cream of WheatWith Fresh Sliced Banana, Seasonal Berries or Fruit ***** Tea/coffee Slide 74: Lunch Means: A meal eaten at midday. The food provided for a midday meal. Timing is from 12:30pm to 3:00pm Courses served are: Soups Salads Non-Veg Veg. Indian Breads Pulao/Rice/Noodles Desserts Slide 75: Sweet Onion Soup French baguette and carmalized gruyére cheese ***** Grilled New Zealand Lamb Chops Crispy chorizo, golden raisin couscous, eggplant and harissa sauce ***** Beetroot & Chocolate Fondant: blood orange sorbet, candied fennel & walnut . Slide 76: Dinner Timing is from 7:30 to 11:00 pm Courses served are: Soups Salads Non-Veg. Veg. Pulao / Rice / Noodles Indian Breads Desserts Slide 77: Sweet Smoked Paprika Garlic Soup Spinach, Dungeness crab, shrimp and poached free range egg ***** Angus Beef ® tenderloin, roasted to perfection, served with sautéed langoustines with garden vegetables, house potatoes and sauce Béarnaise ***** The Chocolate StratosphereFilled with milk chocolate and raspberry mousse and garnished tableside with creamy vanilla sauce ***** Slide 78: Q:M&D:Plan a special theme evening. Suggest some entertainment activities to make the evening more wonderful for the guests. Create a mocktail to suit the situation and write down the recipe along with accompaniments and garnish. Also plan a 3 course menu for the event. Slide 79: I am planning a new year party for 14 VIP guests of our hotel . The timing for the party will be from 9:30 pm to 2:00am. The party will be arranged in the hotel banquet hall and the special theme will be medieval India. That is starting from the invitation to the end of the party a medieval times mood will be maintained. Invitation will be made in the form of rolled parchment as that used by kings and will be delivered to the guest. The banquet hall will be decorated in the form of old palaces. Decorate the banquet hall using armor, weapons and other cutouts that give the hall a truly medieval feel. Walls will be decorated with pictures of kings and warriors and ancient type wall hangings. The hall will be lighted with candles and lanterns. All chairs will be also that resembling that of old palaces and a long table will be placed in the centre of the hall and the guests will be seated around that table. Slide 80: The cover will be also that resemble the ancient times. A big candle stand and a vase of red roses will be placed in the centre of the table The waiters and waitresses will be dressed in royal way resembling the ancient times. A lavish New Year's Buffet with international cuisines will be served Unlimited beer and wine during the meal. 20.30 hrs - Dinner is served and entertainment begins like dance shows & Professional DJs will entertain them. 23.30 hrs –Entertainment by ghazal singers.00.00 hrs – crackers lighted outside the hall and the new year special celebrity guest sharukh khan will arrive in a prince’s costume and will give gifts to all the guests and wish them a happy new year.02.00 hrs - Venue closes Slide 81: AMBIENCE: Dark red velvet fabric or curtain will be placed at the entrance to create a dramatic entry point for the medieval party. Plenty of rich colors like ruby or dark wine in fabrics like velvet are used to decorate the hall. Nape will be in red colour and naperon will be transparent. Chairs will be also in red colour. Ceiling will be decorated using hanging lanterns and decorations which resemble that of medieval times. The cake arranged for the dinner will be in the shape of a crown and it will be beautifully garnished. The walls of the hall will be given golden and copper tints. Every arrangements will be made in such a way that it will suit the theme “medieval India” Slide 82: Analyze things that can go wrong while planning and during the celebration. 1)Forgot to send invitation to one of the guests. Sol: Call the guests personally and make sure everybody received the invitation card. 2)Shortage of food Sol: Always make extra food for atleast two people. 3)Limited staff than that planned. Sol: Should always have a back up plan if any staff is absent that day there should be substitutes for them. 4)Lack of knowledge about the sequence of programmes. Sol: staff should be given training beforehand about the programme. 5)Fault in any arrangements Sol: recheck everything 2 days before the party. Slide 83: 6)Misplaced crockeries or cutleries Sol: Make sure everything is in place before the party starts. 7) Spilling of beverages and food on the floor and breaking of glass. Sol: make necessary arrangements to clean it fast and do replenishment if necessary. 8)Chance of fire from candle Sol: Keep fire extinguishers in reach. 9)Choking ,burns or other health problems Sol: Place a phone and first aid kit in the hall. 10)Unsatisfied guest Sol: Arrange everything the best along with the best quality service which you can provide. Slide 84: In the event of an unplanned visit of a celebrity guest to the restaurant how would you manage to ensure smooth operations and minimum discomfort to the other guests. Give a warm welcome to the celebrity guest. Introduce him to each one of the guests present in the hall separately so that crowding of guests around him will be prevented. Arrange a special chair for him with the other guests and make necessary arrangements fast for his dinner. Allow the guests to take photos with him or getting autographs with his permission. Give equal treatment to the celebrity as well as other guests so that they wont feel bad Involve the celebrity also in the entertainment programmes. Make him cut and give the new year cake to the guest. Avoid the guests disturbing him unnecessarily by passing comments and stupid questions. Gift him a special new year gift on behalf of the hotel as well as other guests. Slide 85:  Mixed leaf salad with soft herbs and Parmesan croutons Oriental style roast duck with coriander, pan fried greens, hoi sin sauce and roast parmentier potatoesRoast rack of lamb with ratatouille, fondant potato and rosemary jus Nougat and apricot moussePink Champagne jellyVanilla ice cream dipped in white and dark chocolate New year special 3 course menu Freshly Brewed Coffee & Traditional Fudge Champagne at midnight Slide 86: COVER Crockery: Dinner plate Salad plate Coffee cup and underliner Cruet set Flower vase Cutlery: Salad fork Dinner knife and fork Dessert spoon Coffee spoon Slide 87: Glassware: Water goblet Red wine glass Champagne flute Linen: Nape Naperon Dinner napkin Waiter’s cloth Slide 88: Ingredients Used : Base: Raspberry/strawberry syruplemon juice to taste Body: Bottled soda Garnish:Top with the chopped fruitsand ice and serve chilled. New year special strawberry mocktail Slide 89: BIBLEOGRAPHY www.google.com Frankfinn food and beverages module. Slide 90: CONCLUSION This assignment had helped me a lot to understand about different outlets of food and beverage department, different types of cooking, menus and their cover , flight catering and also the merit and distinction questions improved my thinking ability. I am thankful to frankfinn who gave me this assignment which helped me to get a little knowledge about this vast industry which was unknown to me… Slide 91: THANK YOU…

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