1. hospitality PRESENTATION
by
IMRAN LASKER
BATCH NO: H-04
ASSIGNMENT NO:fd-67-2010-
11
SITE: GARIAHAT.SELIMPUR.
YEAR: 2009-2010
FACULTY’S NAME:
KAUSHIK MANDAL.

2. ACKNOWLEDGEMENT
To day I am so glad to be a
Frankfinn student. My sincere
thanks to Frankfinn and my
hospitality faculty
KAUSHIK MANDAL.
And also I thanks to my family.
I promise that I will sincerely do
my class, and I also promise that
I will be a well behave student
Forever.

3. CONTENTS
Kooike jar.
Non alcoholic beverage.
Alcoholic beverage.
Flight kitchen.
Theme presentation.
Bibliography.

4. Kookie jar

5. Kookie jar
• 1// When it was established?
• Ans: The origin kookie jar began in Britain, first known as
biscuit jar, 1930 it become kookie jar.
• 2// how many customers are coming everyday as average?
• Ans: almost 250 to 300 per day.
• 3// do you have any home delivery service?
• Ans: No.
• 4// How many branch do you have?
• Ans: 4 branch in Kolkata.
• 5// what is your tax rate?
• Ans: 4% vat.

6. Kookie jar
• 6// Do you accept credit card?
• Ans: No.
• 7// Do you provide any veg item?
• Ans: yes.
• 8// what is your variety of food?
• Ans: we provide veg item, cake, cookie, etc.
• 9// How many items in your menu?
• Ans: 26 items are available.
• 10// What is the most highest price item in your menu?
• Ans: Black forest EVASION, RS. 1200. (not available in Kolkata).
• 11// What is the lowest price item in your menu?
• Ans: Milk cake, RS 12.

7. Kookie jar
• 12// What is the most favorite item of your customer?
• Ans: Cheese roll.
• 13// How many members working in your company?
• Ans: 10 to 12 members are working.
• 14// what is the opening time?
• Ans: 11 am.
• 15// what is the closing time?
• Ans: 11 pm.
• 16// did you change your menu in during festival time?
• Ans: No.

8. Kookie jar
• 17// Do you provide any special training to the member who are
working here?
• Ans: Yes, they are trained by our authorization training centre.
• 18// Any occasional discount facility?
• Ans: No.
• 19// What is the future plan regarding the kookie jar?
• Ans: we are trying to spread our out let in over the India regarding
metro cities.
• 20// Concept of kookie jar is sealing cookie but we can find that
cake and other items are also available, what is reason behind it?
• Ans: According to the customers response we provide other item
also.

9. documents of Kookie jar

10. Mineral water from Europe
• Introduction:
• Mineral water has been gaining in popularity over the last decades. The nation-
wide consumption in the Netherlands increased from 5.5 to 15.9 liters per person
in the period 1980-1997 (Dutch soft drinks industry). For comparison: the
consumption of coffee and milk is about 165 and 70 liters per person respectively.
The Dutch mineral water market is modest as compared to other European
countries like Italy, Belgium and Germany. The increasing number of mineral
waters for sale at supermarkets raises more questions about the differences
between these mineral waters, both when compared to each other and when
compared to tap water. Although the labels on most mineral water bottles indicate
the chemical composition, it is often difficult and time-consuming to make a quick
and clear comparison. Thus, a classification into various types of water would be
useful. This paper compares describes several water classification methods in
order to abstract a simple, consumer-oriented classification of the various types of
mineral water. To illustrate the differences in the requirements that have to be met
by mineral water and tap water, the amount of mineral waters that exceed the
standards for macro-parameters and fluorine have been calculated on the basis of
the WHO and Dutch drinking water standards.

11. Variants of mineral water from Europe
• Iskilde Mineral Water.
• Cave H2O.
• Island Ice.
• Saint-Géron.
• Etrusca.
• Finn Aqua.

12. How to serve mineral water
• Water served at meal times should not be cold since it
reduces stomach temperature and prolongs digestion.
• Mineral water should never be served with ice because it
alters the original composition of the water. To avoid this,
serve water chilled but not too chilled, at about 17 degrees
centigrade.
• The ideal temperature for serving sparkling mineral water is
4 degrees centigrade.
• Rinse the glass before serving water, especially when it is
removed from a hot dishwasher.
• Reject unlabelled bottles or when the label is torn. Always
insist that the bottle be opened in your presence.

13. Brands names

14. glassware

15. Sherry
• Introduction:
• Sherry wine is a specific type of fortified wine produced in the southern
Andalusia region of Spain in Jerez-Xérès. Made exclusively from various
white grapes, these unique and complex wines are made in several styles.
• Jerez is located, in Andalucia, southwest Spain. Sherry, at the time a
simple red wine, was started by the Phoenicians here around 1100 BC, and
the practice was continued by the Romans. The Arabs invaded in 711,
renaming the town here 'Sherish'. This became 'Jerez'. And so a tradition
was born.
• Even simple things about Sherry have been decided long ago. The capacity
of the Sherry cask (butt) was set in the 1400s! To help Sherry stay
stabilized during ocean voyages of these times, brandy was added to the
wine. This is why Sherry is now a "fortified", or alcohol-added, wine.
• In 1933 the Consejo Regulador was setup to protect Sherry's consistency.
In the mid 1990s, the EU ruled that all EU nations must abide by the ruling
that Sherry only comes from this region in Spain.

16. Variants of Sherry
• Fino: Fino Sherry is the lightest and youngest style and a pale yellow/straw color.
They are aged under flor for a period of time and are not heavily fortified (their
alcohol is usually around 15-16%). They tend to be aromatic but fresh and bright
with a pleasing acidity. They are usually served chilled and are an outstanding
thirst quencher in summer. They can be served alone as an apéritif or with salty
appetizers like olives, almonds and other finger foods.
• Manzanilla: Manzanillas are similar in production and style to Finos. However, they
are exclusively made in a region right along the coast at the town of Sanlúcar de
Barrameda. Overall they are very similar to Finos and can be served in the same
way. They do tend to be slightly lighter. On the coast fishing towns they are often
served chilled along with fried seafood and other light fare.
• Amontillado: This type of Sherry wine starts off similar to a Fino but sees
additional aging. After aging under the flor for a while, the flor is removed,
allowing the wine to see more oxygen. This develops more oxidized, nutty and
caramelized aromas as well as a darker amber color. They typically still have good
acidity and therefore are very versatile. They can be enjoyed alone for their rich,
complex aromatics either before or after a mean, but they are also a great match
to smokey and heady foods like some soups (they are great with French onion
soup!) and roast poultry.

17. Variants of Sherry
• Oloroso: Even darker than an Amontillado, Olorosos are aged in wood for even
longer without flor protection. They get deep, dark and rich from this extended
aging with a toasty, smokey, nutty and even butterscotchy type aromas and flavors.
The richness of these wines, despite being dry, make them a better option for after
dinner, either to sip alone or to partner with nuts, pungent cheeses or even some
desserts.
• Cream: These are basically Olorosos to which sweet wine has been added before
aging. It is a rich, sweet wine that is meant as a dessert wine to drink alone or with
some dessert courses.
• Pedro Ximenez: This type of Sherry is made exclusively from a grape called Pedro
Ximenez. The grapes are traditionally left to dry on mats in the hot sun, basically
becoming raisins, concentrated and powerful. The resulting wine is a rich, intense
sweet wine which is best served as dessert or along with dessert courses.
• Moscatel: Another sweet Sherry wine style made from only one grape, called
Moscatel. They are very sweet and tend to have floral and fruity aromas and
flavors. These can be sipped alone after a meal or do particularly well with salty
blue cheese and dried fruits and nuts.

18. Manufacturing process of sherry uses the following
steps
• Pressing – Extracts more of the juice for fermentation and removes pips, seeds and
stems.
• Acidification – The addition of acid (which is a food source for the flor), if required.
• Settling (debourbage) – Allows for some clarification before fermentation.
• Fermentation – The conversion of grape juice into wine.
• Classification (fino/oloroso) – Process of selecting a style of Sherry, based on
quality.
• Fortification (15% fino/18% oloroso) – Addition of neutral grape spirit.
• Aging – The additional cask aging of the wine.
• Flor growth (finos) – Biological aging process.
• Aging (olorosos) – Physiochemical aging process.
• Solera – The fractional blending of wines to establish consistency of style/type.
• Working the scales – The transfer of newer wines to older wines to refill the solera.
• Blending – The mixing of various wines to yield the desired style.
• Finishing – The addition of a sweetener, if desired.

19. Manufacturing process of sherry uses the following steps

20. Brands names

21. glassware

22. Sherry Storing and Serving Tips
• All Sherry should be stored upright in a cool, dark place. Finos and
Manzanillas are not long lifers and should be consumed fairly
quickly after bottling. Once they have been opened, keep them
stored in the refrigerator to prolong their life up to around two
weeks. Serve them chilled.
• Amontillados can keep for 2-3 years in a sealed bottle and again
once opened should be consumed within a couple of weeks (keep
in refrigerator to prolong life). Serve chilled or at a crisp room
temperature.
• The Olorosos, Sweet and Cream Sherries and the Pedro Ximénez
Sherries can all be stored for many years as they have more age and
weight on them. You don't have to store these guys in the
refrigerator after opening (but you may), just keep them in a cool,
dark storage location (a basement is ideal). Serve at room
temperature.

23. Manufacturing company of sherry
• Jaime GIL.
• Global Wine.
• Invers – Net.
• Jose Paez Lobato.
• Sherry Camarillo.
• Sherry he.
• Grupo Divinos S. L.
• Van Caem International.
• Jane & sherry.

24. Brands name of sherry
• MARANI.
• CEPA VIEJA.
• LAGITANA.
• ROBLE VIEJO.
• SHERRY VINEGER.
• PERPETUAL.
• OSBORNE.
• FAIRBANKS.

25. Manufacturing place of sherry
• Jerez de la front era.
• Mijas.
• Ronda.
• Seville.
• Neria.
• Malaga.
• Granada.
• Gibraltar.
• Madrid.

26. Introduction
The first regular airline service began in 1919, between
England and France and food has been served in aircraft
since the outset of this operation. Initially the service includes
sandwiches, tea and coffee but in the mid 1930 hot meals
began to serve. Then advent of jet aircraft in passenger
services contributed to growth of mass tourism. The huge
increase in air traffic to has created a need for certain type of
mass catering. The scope can vary from a small kitchen to a
large catering establishment producing cup to 4,000 meals per
day including provision for long and handling the detailed
specification for many different airlines, a large flight kitchen
may have contact with ten of airline.

27. Type of meal
The meal catered on board or derived into
categories.
A/ HOT MEALS.
B/ COLD MEALS.
Hot Breakfast
HOT MEALS
Hot Lunch
Hot Snacks
Hot Dinner
High Tea
Diet Meal
Child Meal
Special Dietary requirements meal
Crew Meal
Extra Meal
COLD Snacks Box (sandwich, pastry, foreign deserts)
MEALS Cold cuts and salad, sandwich platter
Packed snacks
Garnish of “J” class food
Fruit basket & platter
Assorted platter

28. Timing of meal service
• Unless the flying time is 20 minute or less
number packed snacks in served on boarded also
depends on schedule departure of flight and also
what meal plan is covered duration of flight. The
timing is meal plan is follow:-
• Hot breakfast = between 6:30 am to 10:00 am
• Hot snacks = between 10:00 am to 12:00 noon
• Hot lunch = between 12:00 noon to 2: 30 pm
• High tea = 3:00pm to 7:00 pm
• Hot dinner = 7:00pm to 10:00 pm

29. Safety and security of flight kitchen
• It is important to remember that flight kitchen is the most
sensitive place from safety and security point of view and
also from hygiene.
• Land logistic:
• Flight kitchen should in 10-20 km periphery from the
airports that there is no problem for transportation of food.
• Manpower logistic:
• Manpower should available on day and night because all
the foods are prepared 24 hours before scheduled
departure.
• Food supply & raw material
• For many international airline the raw materials specially
meat come from their own country.

30. For safety and hygiene of food
• Flight catering is a high reach food operation. Major factors affecting the
hygiene and quality of the food are the size of the operation. For that
institute of applied science at the University of South pacific to ensure
hygiene standers are strongly monitored by relevant government
ministries. It conform legislation of occupational health and safety and
2003 food safety Act.
• Microbiological testing: - Regular Microbiological testing of food as a part
of the quality assurance system of flight kitchen is necessary to ensure the
safety of meals. HACCP is an authority of microbiological scientists who
test the food and understand the food molecule.
• Cart search & seal: - All catering equipment and items are searched by
security person at the catering facility and sealed prior to loading onto the
catering vehicle.
• Cart search & monitor: - All catering equipment and items are searched at
the catering facility and monitored by security personal until loaded onto
the catering vehicle.

31. Vehicle search and seal
Catering vehicle is searched prior to the loading
of carts, loading is monitored by security
personal, vehicle is sealed prior to departure
from catering facility and seal number of
documented.

32. Flow chart of flight kitchen
Food reception
Cold storage Dry storage
Food reception including thawing
Hot kitchen
chilled storage
Beast chiller
Chilled storage Cold kitchen assembly
Hot kitchen assembly
Tray assembly
Tray assembly
Chilled storage
Dispatch
Loading the aircraft

33. Flow chart of flight kitchen
• 1. Food Reception: This is the place adjacent to the security gate were fresh supplies in terms of vegetables, meat,
poultry, egg, fruits are received as per the specification of the flight kitchen chef based on the standard orders
given by the respective In-flight Operations Manager of respective airlines.
• In addition to this pulses, spices, cereals, sauces, condiments and various dry items and printed stationary as per
the specification of In-flight operations is received and then shifted to the stores in Purchase department’s
warehouse you further use.
• The fresh supplies are sanitized in sanitizing vats before they are taken into the flight kitchen as per HACCP
procedures.
• 2.A Cold Storage: The fresh supplies are then stored out in accordance to their keeping temperature, put into the
respective baskets, labeled and then shifted to the cold storage till such time till they are ready to use.
• 2. B Dry Storage: All the other dry items are shifted from the stores into the store rooms with their respective BIN-
CARDS were they will be used on the basis of FIFO and FILO.
• 3. Food Reception Including Thawing: The fresh supplies are now removed from the cold storage and kept under
running water or soaked to remove the ice contents from them, They are then picked, cleaned, deboned in
accordance to their requirement in the hot kitchen. The dry pulses and lentils are also picked and washed and
soaked before they are ready for use.
• 4. Hot Kitchen: Most of the hot foods which are to be catered to the flights are prepared in this section as per
their specifications.
• 5. Blast Chillers: After the cooking is over the hot food is rapidly chilled to sub-zero temperatures so that
contamination is at its minimum.
• The food is also sorted out into what is going to be used in the cold kitchen and what is going to be used in the hot
kitchen.

34. Flow chart of flight kitchen
• 6.Chilled storage: The practically frozen food is now kept in chilled storage 6A & 6B to maintain the temperature
before pre-setting, packing, labeling and loading onto the equipments before their final leg of journey.
• 7. A Hot Kitchen Assembly: The hot food which is generally served hot to the passengers are now pre-portioned
and then garnished and packed and labeled as vegetarian and non-vegetarian food and then loaded onto oven
cages before being shifted to the chilled storage again.
• 7. B Cold Kitchen Assembly: Here cold cuts, galantines, mousses, deserts, salads, sandwiches, fruit basket. Bread
basket is prepared labeled and packed under sanitized condition in sub-zero temperatures before being shifted to
the chilled storage.
•
•
• 8. TRAY ASSEMBLY A & TRAY ASSEMBLY B: The packed labeled food id sealed by security personnel of the
respective airlines after due inspection and random food testing done under the guidance of HACCP. These seals
will only be broken on board by the crew member who would receive the food on behalf of the airlines.
• 9. Chilled Storage: Equipments like trolleys, ladders, oven cages, water carriers, jugs etc. are kept inside working
freezers prior to 2hrs of the schedule departure of the flight.
• 10. Dispatch: Equipments are now loaded almost 2 & half hrs prior to the schedule departure of the flight
depending on the distance of the flight kitchen from the airport and its parking bay.
• 11. Loading onto the Aircraft: The food is now dispatched through high loaders onto the loading bay were-in the
high loader is marshaled with the aircraft to deliver the food onto the galley. The crew now breaks the seal, checks
the food and signs the challan signifying acceptance of the food and signals to the ground staff to commence
passenger boarding of the flight.

35. Menu card

36. food & serving

37. Our group

38. Theme presentation
First we decorate the room.
Then we prepared the selected food.
By the presentation day first we invited the gust.
Then we served the food.

39. Bibliography
primary source: class note, news paper, hospitality module,
aviation time magazine.
secondary source: internet.
http:// ask.com
http:// european-mineralwater.com
http:// sherrywine.com.
http:// yahooanswer.com

40. Declaration
I am Imran laskar here by declare that all the work done
by me is completely genuine and no part is copied from
other.
IMRAN LASKER.
BATCH NO- H4
GARIAHAT BRANCH.
KOLKATA.
THANK YOU!!!