hospitalitynU

TEA camelia tea plant   HISTORY:  Tea was discovered by accident over 5000 years  when leaves from a tea bush accidently dropped into some boiling water and delicately flavoured the drink. Tea was originally drunk for its medicinal benefits and it was not until the 1700’s that it began to be consumed as the delicious beverage that we know today. What is tea?  Tea is prepared from the leaf bud and top leaves of a tropical evergreen bush called Camellia sinesis. It produces what is regarded as a healthy beverage containing approximately only half the caffeine of coffee and at the same time it aids muscle relaxation and stimulates the central nervous system. PRODUCING COUNTIRES  Tea is grown in more than 25 countries around the world. The crop benefits from acidic soil and warm climate and where there is at least 130cm of rain a year. It is an annual crop and its flavour, quality and character is affected by the location, altitude, type of soil and th...

NON ALCOHOLIC BEVERAGES Derived from the word “Bever” which means a light repast between meals or from the French word “Boire” which means something to drink. Alcoholic beverage is a portable liquid which contains 0.5% to 75.5% of ethyl alcohol by volume. Non- alcoholic beverage is a potable liquid which has either no ethyl alcohol in it or the alcohol percentage is less than 0.5% by volume. POPULAR NON- ALCOHOLIC BEVERAGES INCLUDE: •    Hot Drinks-  tea and coffee are the two most popular drinks in India. Teas being the national drink and coffee the second most popular drink in India, more so in South India. •    Cold Drinks - Lassi is the most popular drink in India. It can be served sweet or salted with lots of ice and is very refreshing during summer. Iced tea and cold coffee are also gaining popularity in India. Nimbupani is also very popular and can be served sweet or salted and at times water is replaced with carbonated water (fresh...

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Gueridon Introduction:   The definition of the term guéridon is a movable service or trolley from which food can be carved, filtered, flambéed or prepared and served. It is, in other words, a movable side board which  has sufficient equipment for the immediate operation in hand; however  it should also carry essential equipment in case of emergency for eg crockery, cutlery service gears . The guéridon service itself come in various form  i.e. calor gas trolley, specially made for the purpose, a plain trolley or even a small table. The origin of guéridon service itself is hard to trace. It includes carving  salad preparation, pre   preparation of fresh fruit and so on. This form of service the cost of the dishes being priced individually and the average cost of the meal being therefore higher than a table d’hote meal. Another reason for higher cost with an a’la carte type of meal is that it demands  a skilled personnel who is trained ...

Calculating The Requirement Of Tables For Setting Up The Buffet Menu Green Salad, Russian Salad Cream of Tomato ******** Roti and Naan Vegetable cutlets mutton Vindaloo                                Paneer Do Pyaza chicken Kohinoor                                 Bhindi Fry Peas Pulao Steamed Rice Dal Makhani Dahi Papad, Pickle ******** Fruit Salad Ice Cream ******** Pax-200 One of the important points to be noted during the outer door catering is to carry the items that are required and at the same time not to carry more than required. If carried more, it may lead to breakages, loss, and above all increased transportation cost. If the numbe...

Booking a Function At the initial meeting of the banquet manager with the client, a file is opened, recording all the points discussed concerning the particular function and to file all the further correspondence received. If the enquiry is not immediately a firm booking, then the provisional details are only penciled in until the booking is confirmed. After receiving the confirmation, it is inked in. During the initial discussion, the banquet manager must find the date and time of the function, number of people to attend, type of function, and the facilities required. More detailed the information received, better the execution of function and customer satisfaction will be. Before moving into further discussion, the banquet manager must find out the hall availability on the date requested and if the size of the hall would be enough to accommodate the number of people expected to attend. For example, it is not possible to hold 500 people function in the hall that has the capacity o...