2. INTRODUCTION From the HOSPITALITY I have learnt lots and lots of information about hotel industry, restaurants , how to serve the people ,how to be a hotelier and what are the responsibilities of the food and beverage manager. It helps me to present me as a professional person in front of this industry.
6. cutlery: cutlery is used to serve and especially in eating foods which includes forks and knives. 1. main or joint fork and knife 2. fish fork and knife 3. entree or A.P (all purpose) fork and knife 4. dessert fork knife crockery: crockery which includes plates, porslein or chinaware is made up of ceramic materials. 1. soup bowl 2. side plate 3. quarter plate 4. main plate 5. dinner plate etc.
7. glass ware: This list of glassware includes drinking vessels, tableware, and flatware used to set a table for eating a meal, general glass items such as vases, and glasses used in the catering industry. 1. water glasses 2. wine glasses 3. beer mugs etc. linen: linen is a textile made up of fibers from the flax plant. some of the linen's are 1. waiter's cloth 2. table cloth 3. napkins
10. frying roasting frying is categorized into two types shallow frying: cooking of food in a small quantity of pre-heated fat on oil in a shallow pan or on a griddle plate.eg:stir fry and sauté deep frying: cooking of food in pre heated deep oil or clarified fat in a wok or deep pan. cooking in a dry heat with the aid of fat or oil in an oven or on a spit. spit roasting is cooking foods over an open spit using either charcoal or wood as fuel pot roasting is cooking foods on a bed of root vegetables in a covered pan
11. flight catering: the huge increases in air traffic had created the need for mass catering which varied from small kitchen to a large catering. food storage and preparation of serving takes place in aircraft galleys . hot meals include break fast, lunch, crew meals, double upliftment meals etc.. cold meals include cut salads, sandwich pater, fruit basket and platter etc. the airlines normally order their meals 3 to 4 days before the scheduled departure. the food loaded on high loaders will be finally dispatched to the respective aircraft
12. health and safety standards regards to food hygiene risks in airline catering operations microbiological hazards are the most important. many flight kitchens now use the hazard analysis critical control point system. 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. the authorities responsible for controlling flight kitchen operations must have good knowledge of the special features of this type of mass catering. bacteriological results of food, drinking water and ice cubes are inspected to ensure that the buyer's specifications are being adhered to.
13. Manufacturing process of wine Harvesting Removal of stalks Crushing Sulphuring Fermentation Cellaring Racking Filtering Aging Bottling Corking Maturing AOC(labelling) Shipping Sold in market
14. types of wines Types of white wine : Riesling Gewürztraminer Chardonnay Sauvignon blanc types of red wine: Zinfandel Syrah Merlot Cabernet sauvignon Pinot noir
15. manufacturing countries of wine Eight Top Wine-Producing Regions of the World France Italy Northern California Germany Australia South Africa Chile Portugal
16. Popular brand names of wine Grover La Reserve Château d’Ori Cabernet Merlot 2007 Nine Hills Cabernet Sauvignon 2007 Reveilo - Syrah Reserve 2005 Sula Dindori Reserve Shiraz 2007 Ivy Shiraz Sula Red Zinfandel
17. manufacturing process of tea: 1. harvesting and picking tea # manufacturing process is to pick the leaves of the tea from the plant # in some countries it will be done by a mechanical harvester. 2. to process tea: # the leaves are spread out on long, enclosed troughs and air is blown through them # it causes them to dry and lose water. # then the leaves are sifted to remove impurities 3. Drying, Grading, and Packing Tea # leaves are dried in machine # grading machine sorts out the grades of tea by shaking and vibrating different levels of screens. # and it is sent to the storage bins for packing
18. types of tea: four main types of tea are 1. green tea 2. black tea 3. oolong tea 4. white tea manufacturing countries: India China Sri lank Kenya
19. popular brand names Twining tea Ty phoo teas Williamson and Harrison Barry's tea belay's tea the majority of green tea comes from China Japan
20. Tom Collins – classical cocktail Ingredients A tablespoon sugar syrup Juice of 1 medium lemon 3-4 ounces of gin (2 measures) Stir all of the above together in the Tom Collins glass and add 4 ice-cubes. Fill with soda water, stir again, and serve immediately. If you use Old Tom Gin, use half the quantity of sugar syrup. Originally a Tom Collins was made with Old Tom Gin which is a sweetened type of gin.
21. Tom Collins – classical cocktail Served in tall glass named as same as Tom Collins Good for the occasions like receptions, in the place of welcome drink, evening parties etc Good to taste during the evening and also act as a rare substitute of stimulants
