Unit 4: Hospitality– Food and Beverage Operations Assignment Questions

Unit 4 Learning Outcomes: 

LO1- Know how to provide effective food and beverage operations 
LO2- Explore and define a range of 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

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
3. TIMELINE: You can take up to One week to submit the Assignments

Instructions:

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 

Question 1. Describe how different outlets (any 2 outlets) meet the needs of different types of guests. Present yourfindings in a document not exceeding 10-15 sentences. You can get the required information online.

Question 2. Write about a three-course table d’hôte menu card (lunch/dinner) based on the classical menu sequenceand 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.    

Question 3. Describe the structure of a sauce, including its main components and the criteria for judging a sauce. Explain the concept of mother sauces and list the six basic mother sauces. Describe any 2 Mothers Sauce’s methods of preparation and some derivative of each sauce.

Question 4. 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 standardswhich 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?

Question 5. 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 methodof 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 beveragesbased on the student’s choice in the task above and also write the recipe/ explain the types.

Question 6. Describe the process of cheese production, including the role of milk, rennet, and acidification. Explain thedifferent categories of cheese and provide examples for each category. Discuss the factors that influence the styles, textures, and flavors of cheese, and outline the service of cheese in a restaurant setting.

Question 7. 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.

Question 8. With reference to the above event, do market research (online) to investigate the preferences of guests fordining 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.