Beruflich Dokumente
Kultur Dokumente
Presented by ,
SHAJI
BANQUET HALL
BANQUET
• This is a pre booked catered event.
• Services is good
ROOM SERVICE
ROOM SERVICE
• This is the service of items of food and beverages to the
guest room by a waiter
• Room Service is a type of service which is provided by all
hotels
• The guest may place an order over the telephone ,which is
noted by room service order taker and later served to the
guest room
• Room service is also known as “in room dining “
• Room service boy will present the food and beverage to the
guest
• The guest will sign the room service bill
• First copy for the room service and second copy sent to the
reception
• Room service boy will take the kot and will proceed to the
kitchen for the food and to the bar for beverage
• Room service will be operating round the clock
• Trip purpose
• Conference Participants
• Incognito
• Quick Services
• Quality Foods
salt and
pepper sugar
shakers bowl
escargot escargot
Soup Butter
tongs fork
spoon knife Salad/
salad/
dessert
service fork dessert Dessert Fish
knife
and spoon fork spoon knife
Flower Vase
Soup Cup Soup Bowl
Entrée plate
& Saucer
Dessert
Salad Dinner
Pasta
Bread and
Butter Plate
Milk jug Coffee cup & Saucer Demi-tasse
cup and
Sugar bowl saucer
coffee pot
Hot water pot
tea pot
Champagne flutefute
Champagne flutefute Margarita glass
Martini glass
Pilsner glass
Special cocktail
glass
Irish Coffee
Champagne flute Wine glass
Port glass
Water goblet
Balloon glass
Liqueur glass
Cocktail shaker Ice bucket and tongs
Jigger
zester
Wine stopper
ice scoopbar
wine pourer Hawthorne
wine bottle opener knife & spoon
strainer
COURSE MENU
• Soupe De Tomate PRICE $20
Sliced creamy tomato ,Sauce
• Puis je avoir le poulet frit s'il vous plait
Fried Rice , Baked Stuff Chicken pieces , Vegetables ,Egg
,Lime, Sauce
• Cake au chocolat
Creamy Choco Cake , strawberry ,Nuts
• Seasonal fresh fruit salad with lime mint syrup
• Tea Or Coffee With butter Cookies
MENU FOR LUNCH
• 5 Glass of Water
• 2 glass of milk
• 1 spoon of flour
• 2 spoon of butter
• A pinch of salt
• A bunch of parsley
STEPS TO MAKE SOUP
• First we should wash our tomatoes
• 1 cup of vegetables
• Add the onion, frozen peas and frozen carrots to the hot
frying pan. Stir them with a wooden spoon for 2 minutes,
until soft
• Whisk 3 large eggs in a small bowl
• Stir well, frying and mixing all the ingredients as you cook
• Stir fry until no liquid remains in your frying pan and the
rice is golden brown
• Garnish with sliced green onions
• Serve Happily
CHOCOLATE CAKE
• French Name - cake au chocolat
INGREDIENTS
• 1 1/2 cup (192 grams) flour
• 2 eggs
STEPS TO MAKE CHOCOLATE CAKE
• Sift the dry ingredients together
• Frost as desired
• Happy To Serve
CUTLERY
• Lunch Spoon
• Lunch Fork
• Dessert Spoon
• Dessert Fork
• Knife
• Joint Fork
CROCKERY
• Lunch Plate
• Chinese Plate
• Salad Bowl
• Cruet Set
• Sauce Set
• Cup Set
• Flower Vase
GLASS WARE TABLE NAPKIN
Glass ware consist of water Some of the linen are
glass, wine glasses and beer waiter’s cloth, table cloth
mugs and napkins
INFLIGHT KITCHEN FLOW CHART
KITCHEN DESIGNS
(principle #1)
7. Apply HACCP decision tree to determine CCP’s
(Principle #2)
8. Establish critical limits (Principle #3)
9. Establish monitoring procedures (Principle #4)
10. Establish deviation procedures (Principle #5)
11. Establish verification procedures (Principle #6)
12. Establish record keeping/documentation for
principles 1 - 6 (Principle #7)
CRITICAL CONTROL POINT (CCP)
• A Critical Control Point (CCP) is an identifiable point in the
production chain where a hazard may occur
• Wine is blended
• Wine is bottled
• White Wine
• Rose Wine
• Sparkling Wine
• Fortified Wine
• Dessert Wine
BRAND NAMES OF WINE
• Gallo
• Concha Y Toro
• Yellow Tail
• Robert Mondari
• Hardys
• Beringer
• Sutter Home
• Blossom Hill
• Lindeman’s
• Jaxob’s Creek
WINE MANUFACTURING COUNTRIES
• France • Portugal
• Italy
• Brazil
• Spain
• Japan
• United States
• Switzerland
• China
• New Zealand
• Argentina
• Greece
• Australia
• Russia
• South Africa
• Germany
PROCEDURE FOR SERVING WINE
PROCEDURE FOR SERVING WINE
• Bottle is presented to the host
1.Orthodox
2.CTC
FERMENTATION :
• It is the process of oxidation of leaves
• Tea is packed
TYPES OF TEA
• White Tea (Non – Oxidized )