Food & Bevarage Report

Food & Bevarage Report

1. 1 Analyze food and beverage systems within a range of food and beverage outlets: The range of food and beverage items provided by the establishment significantly varies according to the types of establishment. For example, the prince restaurant and pastry shop (one of the restaurant we have visited) provides several ethnic food services namely Thai, Chinese, Continental, Italian and Bengali food services. Another restaurant namely “the chilis” offers only Thai and Chinese food services. We have also visited the restaurant “SANTOOR” that provides only Indian food items.

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As we have visited aforementioned restaurants we found that the range of food items provided by the establishment varies according to the establishment. Thai and Chinese food services: Thai and Chinese foods are very popular around the world. Thai and Chinese food items are consists of appetizer, soup, salad, vegetables, noodles, crab, fish, prawn, chickens, duck, beef and rice etc. Indian food services: Indian food items are found in Varity of items and tastes. Indian food items include starter, soup, yogurt specialists, salad, vegetarian kebab, non-vegetarian kebab, vegetarian curry, sea foods, chicken, beef, bread, mutton etc.

Continental food service: Food items of continental cuisine are cold appetizer, hot appetizer, salad, soup, sea foods, chicken, side dishes etc. 1. 2 Identify and review different types of food production and service systems (Visits Two outlets and describe their food and beverage system): Visiting The Prince Restaurant, The Santoor Restaurant and Chilis Restaurant, we found the following food production systems and service systems: Blanching: Blanch vegetables that are served cold. Cook food in boiling water for a short period until just tender but still crunchy. Drain vegetables and put them in cold water or ice to stop the cooking process.

Boiling and Steaming: Boil and steam vegetables and grains. Cook food in steam from a little boiling water. Cook broccoli, Brussels sprouts, and cabbage without a lid to keep their bright color. Poaching and Simmering: Poach and simmer large cuts of meat, chicken breast, and fish and fruits such as apples. Cover foods with a liquid such as water, stock, or juice. Cook at a low even temperature just below the boiling point. Braising and Stewing: Braise and stew less tender cuts of meat. Begin by browning the meat on all sides. Simmer slowly in a liquid. Roasting and Baking: Use for fish and large tender cuts of meat.

Roast vegetables such as carrots, potatoes, cauliflower, zucchini, and others. Bake winter squash, sweet potatoes, grains, and casseroles. Cook food uncovered and brush with liquid. Sauteing and Stir-Frying Saute and stir-fry meat, fish, and vegetables. Use small amount of oil. Use very high heat for a shorter period of time. Service systems: The different food service systems are: a. Conventional food service systems. b. Centralized food service systems. c. Ready prepared food service systems. These are described below: a. Conventional food service systems. b. Centralized food service systems. Service style:

The prince hotel basically provides French and Russian service style. But according to customer demand and level of service prince restaurant provides several service styles: French service: French service differs from others in that all food is served from the guerdon. The guerdon is covered with a cloth and is placed side- by –side with table. It is equipped with a small alcohol stove, or rechaud , that is used to keep the food warm for the preparation of sauces, crepes suzette, jubilee and other special dishes. Service of this type requires not only technical expertise on food preparation but also a good showmanship. English service:

This type of service is also known as “family style” service. In this service, the soup tureen is placed before the host alongside with preheated soup plates and hands them to the followed with main entree. This type of service is usually found in coffee shops, family restaurants, counter service, etc. American service: American service is usually called “plate service” because the food is already placed in the plate in the kitchen ready to be served to the guests. This type of service is used in coffee shops where there is a demand for quick and simple service. It requires minimal training for novice waiter and waitresses. Russian service:

Russian service is the same as that of French service. However, in Russian service, the food is fully prepared and pre-cut n the kitchen and then neatly arranged on silver platters by the Chef. Buffet service: Buffet service is called self service and is normally used in banquet functions and in some restaurants. Food is attractively arranged on long table, classified and arranged according to proper sequence, from appetizers to desserts. 1. 3 Evaluate selected restaurants staffing implication: Prince restaurant has total 104 employees, Santoor has 64 employees and Chili has 75 employees. And the main restaurant staffing positions are: | | |Positions |Number of employees | | |Prince Restaurant |Santoor |Chilis | | | | | | |General Manager |1 |1 |1 | | | | | | |Restaurant Manager |1 1 |1 | | | | | | |Assistant Restaurant Manager |1 |2 |1 | | | | | | |Captain/supervisor |1 |1 |2 | | | | | | |Senior Waiter |6 |5 |7 | | | | | | |Junior Waiter |6 |7 |7 | | | | | | |Bus Boy |6 |8 |7 | Fig: Restaurant staffing hierarchy. 1. 4 Describe various methods of food preparations: Restaurants undertake various methods of food preparations. Those preparations are: Keep Food Safe, Healthy and Appealing: Good food handling practices will help you keep food Safe, healthy, and appealing. Properly freeze, thaw, prepare, cook, cool, and serve all foods offered to children. Follow food safety rules about storage, temperature controls, hygiene, and sanitation.

Follow local health department codes. Leave room for air to move around stored food in the refrigerator, freezer, and storeroom. Cover all food in the refrigerator and freezer. Date all foods and use oldest foods first. Limit added salt, fat, and sugar in preparation. Use herbs, spices, marinades, stocks, and fruit and vegetable juices to add flavor. Make shapes, size, color, texture, flavor, and quality of foods appealing to children. Fruits and Vegetables Storing: Cover refrigerated fruits and vegetables. Store fruits and vegetables in the refrigerator between 34-36 °F with humidity between 85-90%. Blanch or fully cook fresh fruits and vegetables before freezing.

Store potatoes, onions, and uncut winter squash in a cool, dry place at 45-50 °F, at room temperature for only 1 week. Washing: Use cold running water to wash all fresh fruits and vegetables. Scrub firm produce such as apples and potatoes with brush. Do not wash with detergent or soap. This can leave a film. Do not soak fresh produce. Important nutrients can be lost in the water. Pre-Cut/Trimmed Produce: Purchase amounts that can be used within 5 days for peak quality. Store and keep produce in the refrigerator in its original bag. The bags are designed to maintain quality and freshness. Use pre-cut produce quickly. Quality will not last long once the package is opened. Wash all pre-cleaned, trimmed produce.

Grinding: A little water was sprinkled onto a flat stone slab and the seeds were added and ground into a paste or mashed using a small round stone thus making a type of dough. Pounding Some roots have a horrible taste to them. By pounding the roots with a heavy stick or stone this taste would be reduced. Sometimes the root would be pounded then roasted to remove the taste. Straining Dilly bags or bundles of grass or even a depression in the sand was used to drain excess water away from some vegetables and plants. Grating Graters made from pieces of rough bark or very rough grass leaves were used to grate some vegetables before washing them. Boiling

Water was boiled using bark troughs, columns or large sea shells. This was used in many ways to prepare food. Tossing Collamons or bark troughs were filled with seeds and other bits of bark that were gathered. By lightly tossing the seeds in the wind the light rubbish would float in the air and blow away leaving the heavy seed to fall back into the container. Heavy rubbish could be later separated from the seeds with a rocking motion. 1. 5 Describe menu and its types: In a restaurant, a menu is a presentation of food and beverage offerings. A menu may be a la carte – which guests use to choose from a list of options – or table d’hote, in which case a pre-established sequence of courses is served.

A la carte: A la carte is a French language meaning “according to the menu”, and used in restaurant terminology as: A reference to a menu of items priced and ordered separately, in contrast to a table d’hote, at which a menu with limited or no choice is served at a fixed price. To designate an option to choose, at no extra charge, a side dish to accompany a main course item. Table d’hote: Table d’hote is a French loan phrase which literally means “host’s table”. It is used as restaurant terminology to indicate a menu where multi-course meals with only a few choices are charged, at a fixed total price. Such a menu may also be called prix fixe (English pronunciation: /? pri?? f? ks/ “fixed price”). The terms ‘set meal’ and ‘set menu’ are reasonably common as well. This is because the menu is set, the cutlery on the table may also already be set for all of the courses.

The term derives from the fact that such a meal resembles a meal served to guests at a home gathering, where the host has predetermined what the guests will be served. The prince restaurant, santoor and chilis provides both A la carte and Table d’hote menu. There are various menu items used in those restaurants: Menu items of “The Prince Restaurant “ Thai menu: Appetizer : Thod man goong Khanam pang na goond Fired wonton Spring rolls Fried squid. Soup Tom yam kai/ koong Clear mixed thai soup Thom yam po tak Keang leang Chicken corn soup Salad Laab gai Yam pla menuk Yam thalay Yam neua yang Yam poo Vegetables : Pad pak nam manhoy Pad pak dard na hed hom Pad pak boong taojein Pad pak priew wan Noodles : Kauy teaw radna kai, koong or neau Kuay teaw pad sie-ieu

Kuay teaw kua kai koong Crab : Crab curry with coconut milk Fried crab chili dry Crab with green chili & onion Fish : Pla phaow Pla kapong tod katem priktai Pla kapong pae- sa Sweet & sour fish Prawn : Goong tod krateam Koon pad priew wan Goong yai neung sauce Prawn with garlic & pepper Chicken : Kai yang Kai pad khing Kai pad balkaprow Faming chicken Duck : Crispy duck Flaming duck Beef : Neau pad hora pa grob Neua pad prik sod Neau pad nam mon hoy Keang keaw wan neau Shredded beef Rice : Steam rice Khao pad pak Khao pad kai/koong/neau Basil leaf fried rice Mixed fried rice Indian menu: Starter : Chicken pakura Vegetable pakura Panner pakura Plain papadm

Masala papadm Soup: Cream of vegetable soup Cream of chicken soup Mulligtwany soup veg Cream of taomato soup Served with croton Yogurt specialties: Plain raita Mixed raita Plain youget Salad : Garden fresh green salad Patato Plain youget Vegetarian kebabs: Vegetarian mix grill Aloo nazakath Paneer tikka Paneer tikka Mushroom kebabs Non vegetarian kebabs: Prince mix grill Fish achari tikka Praw kebabs Raan buzkazzi Chicken tikka Vegetarian curry: Palak paneer Paneer makhni Jeera aloo Kaju khumb curry Navaratan vegetable Sea food delicacies : Fish dopiaza Fish masala Bhuna pomfret Prawn malai curry Chili prawn Chicken selection : Lazeez tikka Chicken makhni

Chicken jhal fraizee Mutton selection : Baku rogan josh Bhuna gosht Kema ghost Achari ghost Beef selection : Beef dopiaza Beef jalfrazie Beef bhuna Indian breads : Pwshawri naan Naan Aloo kukcha Continental cuisine: Cold appetizer : Shrimp cocktail Smoked salmon Avocado & crab cocktail Hot appetizer : Fish finger Smoke hilsha on toast Grilled pepper squid & prawn Fried prawn Salad : Fresh seasonal salad Russian salad Caesar salad Price special salad Nicosia salad Soup : Cream of chicken Tradition onion soup Lobster bisque Sea food : Fish n chips Fillet of fish menuiere Seafood mixed grill Whole fried pomfret Whole fried escaope Salmon cordon blue Chicken :

Chicken shaslic Chicken avocado Grilled chicken Chicken a la king Stek: Local meat Pepper steak Sirloin steak Fillet steak Sauce : Mushroom Pepper corn Her jus Side dishes: Grilled mushroom French fries Twice baked cheese potato, mash potato. Dessert : Cream caramel Apple pie Ice-cream Fresh fruits salad Banana split Pastry cake Pati shatpta pitha Kulfi Fresh fruits platter Beverage : Mineral water Soft drinks Soft drinks Diet soda water Seasonal fresh fruit juice Mango, apple , watermelon Milk shake Ice tea Hot chocolate Tea/coffee Menu items of “Santoor” Appetizer : Mixed pakura Shrimp cocktail Chicken pakura Chicken wings Santoor special papad

Soup : Vegetable celery soup Chicken vegetable soup Mullgatwqny soup Cream if tomato soup Cream of chicken soup Santoor special soup Raita : Plain raita Mixed raita Aloo raita Bundia raita Pinerpple raita Salad : Green salad Mixed salad Raita salad Cashewnut salad Chicken salad Dosa : Plain dosa Paper masala dosa Poneer mushroom dosa Pineapple dosa Cheese masala dosa Butter masala Garic masala dosa Hydradi masala dosa Uttapam : Coconut uttapam Poneer uttapam Mixed vegetable uttapam Idly vada : Plain idly Idly vada Samver vada Masala idly Tandoori : Tandoori chicken Chicken reshmi kabab Mutton sheesh kabab Potato masala kabab Prawn jumbo kabab

Fish tikka kabab Fish malai kabab Tandoori pomfret Gravy chicken : Chicken butter masala Chicken reshmi butter masala Chicken dopiaza Chicken tikka masala Chicken kassa Chicken kari Mutton : Mutton kima motor Mutton pogoen Mutton dopiaza Mutton kari Mutton nababi Beef : Beef jhal fraize Beef kima motor Beef kassa Beef Punjabi Fish : Prawn jumbo jhal fraizee Prawn malai curry Fish karai Fish masala Fish ratanpuri Fish anarkali Fish butter masala Duck : Duck masala Duck jhal fraizee Duck kassa On hot iron : Prawn sizzling Chicken sizzling Mutton sizzling Vegetable sizzling Vegetarian : Poneer butter masala Motor poneer Poneer karai Chili poneer Dal makkhani

Aloo jira Annda tharka Kashmeri aloo dom Biryani: Noojahani biryani Hyderabadi biryani Beef biryani Vegetable biryani Zera pulao Kashmiri pulao Kulcha : Masal kulcha Onion kulcha Beef kima kulcha Plain nan Butter nan Masala nan Kabli nan Paratha : Lachcha paratha Aloo paratha Plain paratha Pudina ka paratha Roti: Tandoori roti Michi roti Michi onion roti Drinks : Fresh juices Soft drinks Masala cola Diet drinks Lime juices Tea Mike shake Masala tea Mineral water Dessert/ fruit : Santoor special kulfi Manana Fruit cocktail with ice cream Pesta ice cream Double sundae Fresh fruit 1. 6 Explain the factor, which affect menu and recipe development:

The goal of caterers, chefs, personal chefs and the like is to provide enjoyable, delicious food. One tip for making this happens is careful menu planning. After all, a menu is not just an appetizing list of food; think of it as a grand plan for satisfying your diners. Consider all relevant factors when creating a memorable menu. Striving to provide a well-rounded meal is always a good place to start. Usually, this consists of an entree, side dish, vegetable and dessert. Plan your menus around this four-item standard. For example: pan-seared chicken breasts with mushroom sauce, buttered noodles, snow peas and black cherry sorbet. Or three-meat lasagna, garlic bread, garden salad and vanilla ambrosia.

Both of these examples would make wonderful dinner menus. Make sure your menus mix things up a bit. For example, baked fish, mashed potatoes, steamed cauliflower and rice pudding may sound like a good menu, but it would be a visually boring, all-white meal. Food should be appealing to the eyes, too. So add some color with a menu like baked fish, roasted red potatoes, broccoli and cauliflower and fig-raisin rice pudding. And consider texture as well. Turkey medallions, mashed potatoes, creamed corn and brownies are a good menu, but all the foods are soft and creamy. Add some crisp and crunch with pan-seared turkey medallions, oven-fried potato wedges, corn and tomato salad and walnut-fudge brownies.

Perhaps your clients have a special diet that they follow, such as low fat, vegetarian or vegan, low crab or kosher. Perhaps they have medical conditions or allergies and cannot eat sugar, eggs, and gluten, salt or dairy. If so, plan your menu accordingly. A sample menu for vegans is portabella mushroom steaks, wild rice, green beans, strawberry applesauce. A sample menu for low-crab dieters is bunless bacon cheeseburgers, sesame noodles, roasted turnips and lemon-lime Gela. Main considerations of menu planning are: A. Balance B. Variety C. Occasion D. Requirements E. Budget Preferences – Family preferences play a large part in menu planning. Some families like consistency and familiarity.

Others like variety and surprises. You may be a highly skilled cook or chef, but if your family only likes meat and potatoes, scrambled eggs and ketchup, then don’t try to impress them with a steak tartare course, followed by wild boar served with bouquet of tourned vegetables. Time – Time is the biggest factor to consider. It takes time to prepare meals, time to clean up, and time to deal with left-over’s. Finding effective time management techniques in the kitchen can help with your menu planning. If you menu regularly uses chopped onions, chop enough for the week. While you may lose a bit of flavor intensity, the time you save is worth it. Plan your hopping trips and use lists to avoid multiple visits to the store. Skill Level – If you are a novice cook or dislike cooking, begin with easy to prepare items. As your skill level increases, you can add more complex recipes, diverse ingredients, and tools. If you are a seasoned cook and have a passion for culinary arts. Buying Ingredients – Look for ingredients that have multiple uses, store well, and that you will actually use. Avoid items that you only use once. For example, if you take the time to make spring rolls and buy a large head of Napa cabbage, you may throw out the unused portion, wasting money and food. Besides these Prince Restaurant considers the following criteria: 1 |Food quality | | 2 |Everyday upgrade food | | 3 |Customer Choice | | 4 |Customers Suggestions | | 5 |Improving Service | | 6 |Price | | 7 |Locality | 1. 8 List the action you would take to provide quality standards, monitoring the health, safety and security of working environment: The following actions must be taken in order to provide quality standards of food and health concern of both employees and guests: Unsafe food can cause severe and long lasting damage to health. So unsafe foods must be removed from the menu.

Food safety can also be managed through establishing a proper food chain. To ensure this the restaurant management must focus on preventive approaches rather than food inspection and end product testing. Frequent news should be retrieved to ensure food contamination and adulteration. The restaurants should strictly control chemical contaminants like pesticides residues, heavy metals, and mycotoxyns. Security of working environment: To ensure the security of working environment the restaurants to plan a security action plan. The security action plan may include the fire prevention acts, health and hygienic procedures, alertness of bomb threat. Safety of working environment:

To ensure the safety of working environment restaurants must follow the several procedures such as take adequate time to do any task, correct unsafe conditions immediately and do it safely at first time. 6(b) Identity issues to be addressed for future betterment and add suggestion: As we have visited Prince Restaurant and Pastry shop. We would like to provide some guidelines for the betterment of the establishment. Quality must be improved Service should be more personalized and customer oriented Foreign tourist should also be treated equally for the development of marketing strategy. Physical evidence must be imported Extended decoration should be matched with the other facilities provided by the restaurant Prince hotel does not have liquor license.

They should try to open up drinking facilities. Alcoholic beverage should be served. They have the facility to serve 400 guests simultaneously. But the number of employees is not well enough. So employee number must be raised. ———————– Conventional food service systems Food Production Hold Heated Hold Chilled Serve to Customers General Manager Restaurant Manager Assistant Restaurant Manager Captain/supervisor Senior Waiter Junior Waiter Bus Boy Centralized food service systems Food Production Store Frozen Store Chilled Hold Heated Receiving Kitchen Receiving Kitchen Receiving Kitchen Serve to Customers Serve to Customers Serve to Customers


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