Hospitality - Assignments

Assignment
Brief &
Feedback
Form
Learner’s Name Pooja Santosh tiwari

Course Title Frankfinn Advance Certificate Course

in Aviation, Hospitality, Travel &
Customer Service
Assessor’s Name Jayant giri

Internal Verifier Name Soniya salvi

Unit Number and Title Unit 4, Hospitality– Food And Beverage

Operations
Hospitality– Food And Beverage
Assignment Title Operations

Outcome Number(s) and Unit 4:

Statement(s) LO1- Know how to
provide effective food and
beverage operations
LO2- Explore and define
a range of menu courses
and types
LO3- Investigate the provision of food
and catering for flight kitchen operations
LO4 - Demonstrate the techniques for the
preparation and serving of beverages
Date Set Hand In Date

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

Learner’s Date
Signature

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
 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 up to One week to submit the Assignments

Question 1. Describe how different outlets (any 2 outlets) 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

Here’s a concise comparison of two outlets in how they meet the needs of different types of guests:

• Restaurant A: Fine Dining Experience

Restaurant A caters to guests looking for a luxurious and sophisticated experience. It offers a refined menu with gourmet
dishes crafted by top chefs, accompanied by an extensive wine list. The ambiance is elegant, with dim lighting and
classical music, making it ideal for romantic dinners, special celebrations, or formal business meetings. Personalized
service ensures every guest feels attended to, providing a high level of comfort and exclusivity. This appeals to guests
seeking quality over convenience, and a desire for memorable dining experiences.

• Restaurant B: Casual Dining

Restaurant B, in contrast, meets the needs of guests looking for a more relaxed and informal setting. The menu is diverse
and affordable, with quick service, making it perfect for families, groups of friends, or busy professionals seeking a
convenient yet enjoyable meal. The atmosphere is vibrant and welcoming, with cheerful décor and background music that
suits a broad demographic. This outlet excels in creating a family-friendly environment while catering to guests looking for
value and convenience without compromising on food quality.

This document summarizes how two different outlets can successfully meet the varying needs of their guests.
 Hospitality - Assignments

Question 2. Write about 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.
Also, describe a table d’hôte cover set up for the menu planned and demonstrate the service process for the meal.
What factors must be considered while planning a menu?
Write the same in the space below. (PASS)

• Three-Course Table d’Hôte Menu (Lunch/Dinner)

1.Appetizer:
Smoked Salmon Terrine – Layers of smoked salmon and herb cream cheese, chilled and served with toast.
Method: Layering and chilling.

2. Main Course:
Grilled Chicken Supreme – Grilled chicken breast with red wine reduction, roasted vegetables, and mashed potatoes.
Method: Grilling, roasting, reduction sauce.

3. Dessert:
Crème Brûlée – Vanilla custard with a caramelized sugar crust.
Method: Baking and caramelizing.

Table d’Hôte Cover Setup

Includes fish knife/fork, main course knife/fork, dessert spoon, bread plate, wine glass, water goblet, and a napkin.

•Service Process
1. Serve appetizer from the left, then bread.
2. Main course served from the right, with wine service before.
3. Dessert from the right, with clearing after each course.

•Factors to Consider When Planning a Menu

1. Seasonality of ingredients
2. Guest preferences and dietary restrictions
3.Balance of flavors and nutrition
4.Cost, theme, and presentation

Question 3. Describe 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 your findings below - not exceeding 10- 15 sentences.
Today the term “convenience foods” is widely used in the catering industry. What are they?
(PASS)
Ans.
• Sequence of Events in a Flight Kitchen Before Uplifting Meals for a Flight:

1.Menu Planning: The kitchen prepares based on the airline’s menu requirements, catering to different meal classes and
dietary restrictions.

2.Ingredient Sourcing: Fresh ingredients are sourced and stored according to strict food safety regulations.

3. Food Preparation: Meals are prepared according to recipes, using specialized equipment to ensure consistency and
hygiene.

4. Portioning and Packaging: Meals are portioned into individual containers, sealed, and labeled for specific flights and
passenger types (e.g., economy, business, special meals).

5. Chilling or Freezing: Prepared meals are quickly chilled or frozen to prevent bacterial growth, maintaining freshness.

6. Loading onto Trolleys: Meals are placed in temperature-controlled trolleys, ensuring proper separation between hot and
 Hospitality - Assignments

cold items.

7. Transportation to Aircraft: Meals are transported to the aircraft in insulated containers to maintain required temperatures.

8. Uplifting of Meals: Meals are loaded onto the plane shortly before departure to ensure freshness.

• Importance of Health and Safety Standards:

Strict hygiene, temperature control, and food handling prevent contamination and ensure safety. Compliance with food safety
laws like HACCP is crucial to avoid foodborne illnesses and maintain high standards.

•Convenience Foods in Catering:

Convenience foods are pre-prepared items used to save time and ensure consistency in large-scale operations like flight
kitchens.

Question 4. Describe 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.
Name 2 cocktails and 2 mocktails (if juices or carbonated beverages are chosen) or 2 types of non-alcoholic beverages based
on the student’s choice in the task above and also write the recipe/ explain the types. (PASS)

Ans:

•Alcoholic Beverage: Red Wine

•Glassware: Red wine glass.

•Serving Steps:

1.Present the bottle.

2.Open, pour a taste sample.
3.Pour into the glass (1/3 full).
4.Serve from the right.

•Accompaniment: Wine coaster.

•Garnish: None.

•Non-Alcoholic Beverage: Fresh Orange Juice

•Glassware: Highball glass.

•Serving Steps:

1. Pour chilled juice (3/4 full).

2.Serve from the right.

• Accompaniment: Straw (optional).

•Garnish: Orange slice.

Cocktails:
1. Margarita
Ingredients: Tequila, lime juice, triple sec.
Garnish: Lime wedge.

2. Mojito
Ingredients: White rum, mint, lime, soda.
Garnish: Mint sprig.
 Hospitality - Assignments

Mocktails:
1. Virgin Pina Colada
Ingredients: Pineapple juice, coconut cream.
Garnish: Pineapple slice.

2. Shirley Temple
Ingredients: Ginger ale, grenadine.
Garnish: Cherry.

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. (MERIT)
Ans:

Theme: Valentine’s Day Dinner for Two

Three-Course Menu

1. Appetizer: Shrimp Cocktail with Avocado Cream.

2. Main Course: Grilled Filet Mignon with Red Wine Jus.

3.Dessert: Chocolate Fondant with Vanilla Ice Cream.

Mise-en-Place (Setup)

1.Cutlery:

• Appetizer fork, main course knife and fork (steak knife), dessert spoon.

2.Crockery:

•Appetizer plate, dinner plate, dessert bowl.

3.Glassware:

•Red wine glass, champagne flute, water goblet.

4.Linen:

• White or red tablecloth, red napkins.

5.Table Setup:

• Candlelight, rose petals, small vase with red roses.

6.Ambience:

• Soft lighting, romantic background music.

Research:
Valentine’s Day dinners often feature luxury dishes like filet mignon and chocolate desserts, with romantic décor (candles,
roses) to enhance intimacy.
 Hospitality - Assignments

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. Based on your findings, analyses as to what improvements you would like to
incorporate for a more successful event in future. Write your research below. (DISTINCTION)

Ans:

Market Research: Preferences for Valentine’s Day Themed Dinner

Findings:

1. Popular Preferences:

• Guests prefer intimate, candle-lit settings with soft music.

• Classic dishes like steak and seafood are popular for Valentine’s Day.
• Desserts with chocolate are highly favored.
• Personalized touches (customized menus, rose petals) enhance the experience.

2. Guest Expectations:

• High-quality service and attention to detail.

• Exclusive wine or champagne pairing.
• Option for a vegetarian or vegan alternative.

Improvements for Future Events:

• Menu Flexibility: Introduce vegetarian and vegan options for inclusivity.

• Personalization: Offer personalized menus or customized dessert messages.

• Entertainment: Consider live music or special performances to elevate the experience.

• Exclusive Offerings: Include a premium wine/champagne pairing as part of the package.

These improvements can cater to a wider range of preferences and enhance the overall dining experience for guests.
Hospitality - Assignments