Uploaded byAnamika Abhishek
Frankfinn Anamika assgnmnt 2
This document summarizes the key steps in the manufacturing process for coffee, from harvesting coffee cherries to final preparation. It describes drying the cherries, removing the hulls through wet or dry methods, roasting green coffee beans which changes their physical and chemical properties, storage of roasted beans, and grinding beans in preparation for brewing. The various stages influence attributes like flavor, aroma, acidity and caffeine content. Proper handling at each stage is important to produce high quality coffee.
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Frankfinn Anamika assgnmnt 2
- 2. Learners Name : Anamika Singh Assignment Title : HOSPITALITY Batch No. : A1 Center : Frankfinn,Vizag Assessor Name : MR. Arun Karumbaya
- 3. ACKNOWLEDGMENT I greatlythank my HOSPITALITY faculty Mr. ARUN KARUMBAYA for guidance and support into the successful completion of this assignment. Also I would like to thank Frankfinn for providing me this opportunity.
- 4. INTRODUCTION In this modern age, we take it as a reality that much of our food will be processed, sanities and packaged under hygienic conditions before it arrives on our plate. Nevertheless, convenience foods will never completely destroy the art and satisfaction of preparing and cooking our own meals from fresh ingredients. Until fairly recently, stainless steel ovens, cooking utensils and tableware were regarded as an expensive luxury in the modern kitchen. Good design, mass production and competition have changed all of that so that the householder can enjoy all of the benefits and attributes of this remarkable family of materials.
- 5. Today, more than30 % of all stainless steel produced goes into products related to the food and beverage sector. In this section of the library, there are publications which give guidance on grade selection as well as the importance of hygienic design and fabrication methods for food and beverage handling equipment This assignment is all about Food and Beverage, it include basic knowledge in food and beverage operations, which is fundamental to all aspects of the hospitality industry. It also includes different outlets, alcoholic and non-alcoholic beverages, 3 course menu, flight catering and so on..
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- 8. BANQUET This is apre-booked catered event. The guest has to previously decide on a banquet venue within the hotel premises or outside, decide on the menu, prices, guaranteed pax etc. a function prospectus is drawn up by the department and the entire function is organized as per the host’s request. Guests may participate in the function only by invitation from the host, who is responsible for footing the entire bill.
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- 10. The maximumrevenue department in F & B Pre-booked & pre-cattered event More than 20 pax for a social gathering It can be informal, formal, conference, meeting, state gathering, company budget meeting etc.
- 12. ROOM SERVICE This isthe service of items of food and beverages to the guest room, by a waiter. The guest may place an order over the telephone, which is noted by the room service order taker and later served to the guest room.
- 13. Room service is known as “In room dining “ Works for 24 hours Guest will order Room service will have all international menu Menu card will be in the guest room
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- 15. BANQUET ROOM SERVICE Booking is done through telephone RSOT (Room Service Order Taker) will receive the order from the guest Booking will be noted in the banquet RSOT will prepare the KOT(Kitchen reservation diary Order Ticket) Booking can be subjected to Room service boy will take the KOT amendments and will proceed to the kitchen for the food and to the bar for beverage Contract form signed by the A final touch up and style of banqueting manager will be sent to all presentation in the room service tray departments is checked and been sent to the guest in the room Banquet venue can be inside the hotel Room service boy will present the premises or outside food & beverage to the guest Menu choices to be given 2-5 days in The guest will sign the Room service advance bill Guaranteed no. or actual no. 1st copy for the room service & 2nd whichever is higher will be charged copy sent to the reception Extra tax than the guaranteed tax will Room service will be operating round be charged extra the clock
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- 17. 3 Course Table d’hôte Menu
- 18. Appetizer MULLIGATAWANY or OLLA PODRIDA { A Srilankan soup with boiled { A thick soup from Spain Indian spice mixture cooked made of black beans } in stock with tomato & served with boiled rice} Main course BEEF STROGANOV or CHICKEN MARYLAND { Beef stew with pimentos, { chicken breast dipped in egg, celery, mushrooms and onions rolled in bread crumbs and shallow served on a bed of steamed rice} fried with banana fritters, grilled bacon raisers, potato croquette and sweet corn pancakes}
- 19. Dessert APPLE STRUDEL orBLACK FOREST GATUEX { Thinly rolled out pastry { Chocolate sponge cake filled with cooked apples fingers in layers, covered with flavored with cinnamon} cherries and fresh cream} Tea/Coffee
- 20. The dining spaceof a guest is called cover.
- 21. Cover setup Cutlery Crockery Glass ware Linen Soup spoon Soup cup & Water goblet Table cloth under liner Dinner fork, Dinner plate Hurricane glass Slip cloth/ over knife, spoon lay Dessert spoon, Dessert plate Champagne Dinner napkin knife, fork flute/ tulip Coffee spoon/ Coffee cup & Waiter cloth tea spoon under liner Bread & butter Bread & butter knife plate Butter dish Flower vase Bread basket Cruet set
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- 24. Attend the guest as soon as he enters Wish him according to the time of the day Assist with seating. Pay special attention to ladies, children, senior citizens and specially talented persons Introduce the guest to the captain or waiter Present the beverage menu
- 25. Suggest thewater/ up sell the water (still or sparkling, Indian or imported, chill or RT) Talk softly and clearly, without ever using technical terminologies Serve the water Take the beverage order (always repeat the order) Recollect the beverage menu. Present the food menu
- 26. Serve thebeverage Take the food order by up selling (repeat the order and inform the guest about the time that will be taken to serve the ordered food) Serve the B&B on the table Serve the main course (check for satisfaction) Clear the main course and clear the table
- 28. Layout the dessert cover Serve the dessert Suggest & serve tea/ coffee Follow up with the service (water refilling, ash tray replacing etc.) Present the bill discretely to the host in a clean bill folder with the pen open If paid by cash return the cash Upon leaving escort the guest to the entrance Thank the guest for the dinner, wish them and request them to come back
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- 30. In-flight catering (IFC)
- 31. In-flight catering (IFC)is a type of mass catering in which the passengers are catered according to the stomach time on board OR Providing food & beverage to the flight for service is called flight catering.
- 33. The first regularairline passenger service began in 1919 in Europe, between England and France, and food has served on aircraft since the outset of this operation. Initially the service included sandwiches, tea and coffee, but in the mid 1930’s hot meals began to be served.
- 34. The advent ofjet aircraft in passenger service in the mid-1960s contributed to the growth of mass tourism. This huge increase in air traffic has created a need certain type of mass catering. The scope can vary from a small kitchen to a large catering establishment producing up to 40000 meals per day including provisions for long haul flights and handling the detailed specifications for many different airlines. A large flight kitchen may have contracts with tens of airlines. This is the evolution of IFC.
- 35. Cook – Chill- Process
- 36. Cook – Chill- Process Precooking (mis-en-place) Chilled storage Cooking Thawing Chilling Freeze Blast freeze Chilling Thawing Final cooking Packing & stacking
- 38. Flight kitchen productionis a typical form of mass catering, but has some unique features distinct from food preparation in restaurants and hotels. The time difference between food production in the flight kitchen and finally serving it on board an aircraft with limited kitchen facilities makes flight catering a high-risk food preparation operation. The complexity of the production procedures in the flight kitchen also increases the microbiological hazards associated with this type of food preparation. Major factors affecting the hygienic quality of the food are the size of the operation, the complexity of the 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 serviced.
- 42. Food storage andpreparation 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 has to provide the following: cold storage areas, regeneration ovens, water boilers and beverage machines and the stowage of waste products. On narrow-bodied aircraft, the meals are kept chilled by using dry ice located within the trolley. Wide-body aircraft used for long-haul flights are today usually equipped with refrigerators or chiller units for trolleys (Goodwin 1995).
- 44. Food hygiene isthe most critical aspect of airline catering. An aircraft is like a restaurant in the air, with people from all over the world coming together from different backgrounds. Though people from Asian countries have developed a good deal of resistance, most others are used to sterile conditions. With the result that on a seven to eight hours flight, an attack of food poisoning could be fatal with no ready medical help available at 30,000 ft in the air. Which is why airlines insist on menus that follow specific safety standards and local availability of ingredients, as well as caterers complying with HACCP/International Hygiene codes.
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- 48. Drying First, the coffee cherries must be harvested, a process that is still done manually. Next, the cherries are dried and husked using one of two methods. The dry method is an older, primitive, and labor- intensive process of distributing the cherries in the sun, raking them several times a day, and allowing them to dry. When they have dried to the point at which they contain only 12 percent water, the beans' husks become shriveled. At this stage they are hulled, either by hand or by a machine.
- 49. Husking In employing the wet method, the hulls are removed before the beans have dried. Although the fruit is initially processed in a pulping machine that removes most of the material surrounding the beans, some of this glutinous covering remains after pulping. This residue is removed by letting the beans ferment in tanks, where their natural enzymes digest the gluey substance over a period of 18 to 36 hours. Upon removal from the fermenting tank, the beans are washed, dried by exposure to hot air, and put into large mechanical stirrers called hullers. There, the beans' last parchment covering, the pergamino, crumbles and falls away easily. The huller then polishes the bean to a clean, glossy finish.
- 51. Roasting Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. First, coffee berries are picked, generally by hand. Then, they are sorted by ripeness and color and the flesh of the berry is removed, usually by machine, and the seeds usually called beans are fermented to remove the slimy layer of mucilage still present on the bean. When the fermentation is finished, the beans are washed with large quantities of fresh water to remove the fermentation residue, which generates massive amounts of highly polluted coffee wastewater. Finally the seeds are dried, sorted, and labeled as green coffee beans. The next step in the process is the roasting of the green coffee. Coffee is usually sold in a roasted state, and all coffee is roasted before it is consumed. It can be sold roasted by the supplier, or it can be home roasted The roasting process influences the taste of the beverage by changing the coffee bean both physically and chemically.
- 53. The bean decreasesin weight as moisture is lost and increases in volume, causing it to become less dense. The density of the bean also influences the strength of the coffee and requirements for packaging. The actual roasting begins when the temperature inside the bean reaches 200 °C (392 °F), though different varieties of beans differ in moisture and density and therefore roast at different rates. During roasting, caramelization occurs as intense heat breaks down starches in the bean, changing them to simple sugars that begin to brown, changing the color of the bean. Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts. During roasting, aromatic oils, acids, and caffeine weaken, changing the flavor; at 205 °C (400 °F), other oils start to develop. One of these oils is caffeol, created at about 200 °C (392 °F), which is largely responsible for coffee's aroma and flavor.
- 54. Depending on thecolor 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 beans illuminated with a light source in the near infrared spectrum. This elaborate light meter uses a process known as Spectroscopy to return a number that consistently indicates the roasted coffee’s relative degree of roast or flavor development. Such devices are routinely used for quality assurance by coffee roasting businesses.
- 55. Darker roasts aregenerally smoother, because they have less fiber content and a more sugary flavor. Lighter roasts have more caffeine, resulting in a slight bitterness, and a stronger flavor from aromatic oils and acids otherwise destroyed by longer roasting times. A small amount of chaff is produced during roasting from the skin left on the bean after processing. Chaff is usually removed from the beans by air movement, though a small amount is added to dark roast coffees to soak up oils on the beans. Decaffeination may also be part of the processing that coffee seeds undergo. Seeds are decaffeinated when they are still green. Many methods can remove caffeine from coffee, but all involve either soaking beans in hot water or steaming them, then using a solvent to dissolve caffeine-containing oils. Decaffeination is often done by processing companies, and the extracted caffeine is usually sold to the pharmaceutical industry.
- 56. Storage Once roasted, coffee beans must be stored properly to preserve the fresh taste of the bean. Ideal conditions are air-tight and cool. Air, moisture, heat and light are the environmental factors in order of importance to preserving flavor in coffee beans. Folded-over bags, a common way consumers often purchase coffee, is generally not ideal for long-term storage because it allows air to enter. A better package contains a one-way valve, which prevents air from entering.
- 58. Preparation Coffee beans must be ground and brewed in order to create a beverage. Grinding the roasted coffee beans is done at a roaster, in a grocery store, or in the home. They are most commonly ground at a roaster then packaged and sold to the consumer, though "whole bean" coffee can be ground at home. Coffee beans may be ground in several ways. A burr mill uses revolving elements to shear the bean, an electric grinder smashes the beans with blunt blades moving at high speed, and a mortar and pestle crushes the beans. The type of grind is often named after the brewing method for which it is generally used. Turkish grind is the finest grind, while coffee percolator or French press are the coarsest grind. The most common grinds are between the extremes; a medium grind is used in most common home coffee brewing machines. Coffee may be brewed by several methods: boiled, steeped, or pressured. Brewing coffee by boiling was the earliest method, and Turkish coffee is an example of this method. It is prepared by powdering the beans with a mortar and pestle, then adding the powder to water and bringing it to a boil in a pot called a cezve or, in Greek, a briki. This produces a strong coffee with a layer of foam on the surface.
- 60. Machines such aspercolators or automatic coffeemakers brew coffee by gravity. In an automatic coffeemaker, hot water drips onto coffee grounds held in a coffee filter made of paper or perforated metal, allowing the water to seep through the ground coffee while absorbing its oils and essences. Gravity causes the liquid to pass into a carafe or pot while the used coffee grounds are retained in the filter. In a percolator, boiling water is forced into a chamber above a filter by pressure created by boiling. The water then passes downwards through the grounds due to gravity, repeating the process until shut off by an internal timer. or, more commonly, a thermostat which turns off the heater when the entire pot reaches a certain temperature. This thermostat also serves to keep the coffee warm (it turns on when the pot cools), but requires the removal of the basket holding the grounds after the initial brewing to avoid additional brewing as the pot reheats. Purists do not feel that this repeated boiling is conducive to the best coffee.
- 61. Coffee may alsobe brewed by steeping in a device such as a French press (also known as a cafetière). Ground coffee and hot water are combined in a coffee press and left to brew for a few minutes. A plunger is then depressed to separate the coffee grounds, which remain at the bottom of the container. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the beverage, making it stronger and leaving more sediment than in coffee made by an automatic coffee machine. The espresso method forces hot, but not boiling, pressurized water through ground coffee. As a result of brewing under high pressure (ideally between 9-10 atm) the espresso beverage is more concentrated (as much as 10 to 15 times the amount of coffee to water as gravity brewing methods can produce) and has a more complex physical and chemical constitution. A well prepared espresso has a reddish-brown foam called crema that floats on the surface. The drink "Americano" is popularly thought to have been named after American soldiers in WW II who found the European way of drinking espresso too strong. Baristas would cut the espresso with hot water for them.
- 62. Types of Coffee Espresso Cappuccino Austrian coffee Hawalian Coffee Turkish coffee Café Au lait Café Au Glace Café Flambe
- 63. Manufacturing countries Angola India Brazil Indonesia Colombia Kenya Costa Rica Mexico Ecuador Nicaragua El Salvador The Philippines Guatemala Uganda Haiti Vietnam
- 64. ACCOMPANIMENTS Cafe Mexicano (hot) 8cups water 1 cup coffee beans (ground regular) 1/3 cup dark brown sugar (packed) 1/2 oz. backing chocolate (chop fine) 1/2 cup coffee liquor 1/4 cup brandy 1 teaspoon vanilla 1 cinnamon stick 2 cloves Place water, sugar, chocolate, cinnamon and cloves into saucepan. Simmer uncovered for 15 minutes Remove from heat. Stir in coffee, liquor and brandy, let stand for 5 minutes Stir in vanilla Strain (to remove coffee grounds) Serve
- 66. Manufacturing process Malting Grinding Brewing Fermentation Distillation Aging Bottling
- 69. Malting Malt whisky production begins when the barley is malted—by steeping the barley in water, and then allowing it to get to the point of germination. Malting releases enzymes that break down starches in the grain and help convert them into sugars. When the desired state of germination is reached the malted barley is dried using smoke. Many (but not all) distillers add peat to the fire to give an earthy, peaty flavor to the spirit.
- 70. Mashing and fermentation The dried malt (and in the case of grain whisky, other grains) is ground into a coarse flour called "grist." This is mixed with hot water in a large vessel called a mash tun. The grist is allowed to steep. This process is referred to as "mashing," and the mixture as "mash". In mashing, enzymes that were developed during the malting process are allowed to convert the barley starch into sugar, producing a sugary liquid known as "wort". The wort is then transferred to another large vessel called a "wash back" where it is cooled. The yeast is added, and the wort is allowed to ferment. The resulting liquid, now at about 5–7% alcohol by volume, is called "wash" and is very similar to a rudimentary beer.
- 71. Distillation The next step is to use a still to distil the mash. Distillation is used to increase the alcohol content and to remove undesired impurities such as methanol. There are two types of stills in use for the distillation: the pot still (for single malts) and the Coffey still (for grain whisky). All Scotch malt whisky distilleries distil their product twice except for the Auchentoshan distillery, which retains the Lowlands tradition of triple distillation. For malt whisky the wash is transferred into a wash still. The liquid is heated to the boiling point of alcohol, which is lower than the boiling point of water. The alcohol evaporates and travels to the top of the still, through the "lyne arm" and into a condenser—where it is cooled and reverts to liquid.
- 72. This liquid hasan alcohol content of about 20% and is called "low wine". The low wine is distilled a second time, in a spirit still, and the distillation is divided into three "cuts". The first liquid or cut of the distillation is called "foreshots" and is generally quite toxic due to the presence of the low boiling point alcohol methanol. These are generally saved for further distillation. It is the "middle cut" that the stillman is looking for, which will be placed in casks for maturation. At this stage it is called "new make". Its alcohol content can be anywhere from 60%–75%. The third cut is called the "feints" and is generally quite weak. These are also saved for further distillation. Grain whiskies are distilled in a column still, which requires a single distillation to achieve the desired alcohol content. Grain whisky is produced by a continuous fractional distillation process, unlike the simple distillation based batch process used for malt whisky. It is therefore more efficient to operate and the resulting whisky is less expensive.
- 74. Maturation The ageing process results in evaporation, so each year in the cask causes a loss of volume as well as a reduction in alcohol. The 0.5– 2.0% lost each year is known as the angel's share. Many whiskies along the west coast and on the Hebrides are stored in open storehouses on the coast, allowing the salty sea air to pass on its flavour to the spirit. It is a little-known fact, however, that most so-called "coastal" whiskies are matured in large central warehouses in the Scottish interior far from any influence of the sea. The distillate must age for at least three years in Scotland to be called Scotch whisky, although most single malts are offered at a minimum of eight years of age. Some believe that older whiskies are inherently better, but others find that the age for optimum flavour development changes drastically from distillery to distillery, or even from cask to cask. Older whiskies are inherently scarcer, however, so they usually command significantly higher prices.
- 75. Bottling With single malts, the now properly aged spirit may be "vatted", or "married", with other single malts (sometimes of different ages) from the same distillery. The whisky is generally diluted to a bottling strength of between 40% and 46%. Occasionally distillers will release a "Cask Strength" edition, which is not diluted and will usually have an alcohol content of 50–60%. Many distilleries are releasing "Single Cask" editions, which are the product of a single cask which has not been vatted with whisky from any other casks. These bottles will usually have a label which details the date the whisky was distilled, the date it was bottled, the number of bottles produced, the number of the particular bottle, and the number of the cask which produced the bottles.
- 77. Chill filtration Many whiskies are bottled after being "chill- filtered". This is a process in which the whisky is chilled to near 0°C (32°F) and passed through a fine filter. This removes some of the compounds produced during distillation or extracted from the wood of the cask, and prevents the whisky from becoming hazy when chilled, or when water or ice is added. Chill filtration also removes some of the flavour and body from the whisky, which is why some consider chill-filtered whiskies to be inferior
- 79. Categories or typesof whisky and popular brands Irish whisky Scotch whisky American whisky • Old cro •Royal Salute •Rye • Jameson •Chivas Regal •Tennessee • Bushmills •Glen Spey •Corn •Black and white •Bourbon •Johny Walker (red,black,green,blue) •Blue Label •Dimple
- 80. Popular brands Pappy VanWinkle An Cnoc Lady burn
- 81. Manufacturing countries • Scotland • America • Ireland • Canada
- 82. Accompaniments Roasted nuts Cashew nuts Olives Peanut masala Crackers Omelet
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- 85. OUR HIGHLIGHTS weare organizing a candle light dinner with exclusive service with live band (strictly romantic) with maximum privacy Innovative games A podium to share their love story In turn to know each other well Prizes for various guest to keep them happy
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- 91. Cover setup (C.C.G.L) RED WITH PINK OR WHITE WITH CREAM WHITE. HURICANE GLASS /TULIP OR FLUTE
- 92. Table setup Tablesare in the shape of heart Chair covered with white cloth and red ribbon neatly tied on it Candles according to guest choice Gifts on each table
- 93. Lovable, Mind blowing& Outranging ambiance for the occasion
- 98. Firstly we wouldgive them a heartily welcome. not to get disturbed from the other guest we would take them to the underground restaurant. there we will arrange all security procedure to them. we will provide a cooling atmosphere to them . we would decorate the dining table in such a manner that the they could not forget that moment in their life. we have done a shadow light dinner for them.
- 99. Know your partner Love story Throwing the smile Announce a prize for the most innovatively Keep gift for everyone Make arrangements for party gifts for the game winners Request all the invited guests to come in funny dress and keep a prize for the funniest dressed person
- 101. Special Mock-tail for the occasion & demonstration of it
- 102. VIRGIN MANGO BELLINIRECIPE Virgin Mango Bellini is a deliciously smooth summer drink. Learn how to make/prepare Virgin Mango Bellini by following this easy recipe. Ingredients: 1 Cup mangoes (diced & peeled) 2-1/2 tbsp Fresh lime juice 2 tsp Grenadine 2 Cups of Ginger Ale (Ginger flavored carbonated soft drink) 6 tbsp Chilled sugar syrup
- 103. How to makeVirgin Mango Bellini: Put mangoes in a blender. Then add lemon juice and sugar syrup. Mix it until it gets smoothen. Strain the mango puree and discard the pulp. Pour the mango puree in a glass. Add ginger ale and grenadine. Stir and serve it chilled.
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- 105. Market research to investigatethe preferences of guests for dining at the specific theme dinner offered by us
- 106. Pre-event organizing =what all mistakes happened during the occasion
- 107. Pre-event organizing Post event organizing Our mock tail demonstration was a flop Next time we will see to it that all the because the demonstrator was not staffs are efficient enough for their duty efficient enough Some chairs white cloth were torn due Next time the correct length will be given to over length and dragging and will also change the color Rapid increase of guest which caused a Next time either we will increase the rush everywhere space or will limit the entry Our main chef fell ill Next time 2 or 3 main chef’s will appointed Unexpected power loss due to raining Planning to keep a highly efficient which made the whole place to be in automatic generator or inverter darkness for about 15 minutes Did not kept a suggestion box for the Will keep a suggestion box feedback of the guest Parking area was congested Parking area will be elaborated
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