• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Influence of French Cuisine on Indian Hospitality Industry

Extracts from this document...


Influence of French Cuisine on Indian Hospitality Industry Hospitality is a term used for referring the cordial, generous and friendly reception of the guests or strangers in a hotel or food service industries such as restaurants, caf´┐Ż, bar and other such type of establishments. The term hospitality industry is usually defined by its output of products, which satisfy the needs, and demands of the guests who visit these types of establishments. These establishments provide food, accommodation and drinking facilities to the guests. The different star category hotels provide different services to the guests as per the star categorisation. There are three classes of professional cookery associated with the craftsman and they are graded according to the quality of the materials used. These classes are Cuisine simple or plain cookery, Cuisine Bourgeois of middle class cookery, and Cuisine Haute or high class cookery. In Indian cuisine, there are two classes: simple and high class. Simple cookery is confined to the preparation of the everyday practical type of dishes. And the high class cookery has a wide range of variety. Where expensive materials are used to prepare complicated and elaborate dishes. France has a long culinary tradition. French cuisine now a day is a result of centuries of research, elaboration and perfection. ...read more.


But today in most of the well known restaurants or in restaurants of star hotels the lunch or dinner starts by hors d' oeuvres followed by soup, main course, salad, cheese, and finally dessert. And different courses have different accompaniments. In French cuisine great emphasis is laid on the presentation of the dishes and garnishes and accompaniments, which makes the dish colourful. The menu is word originally relate to the French cuisine is now adopted by the Indian cuisine. Traditionally there are 2 types of preparing a menu card those are table d' hote and a la carte. The menu card is now prepared in such a way which is based on the table d' hote style and providing sufficient number of dishes to choose by the guest's as it is in the a al carte menu planning. The French cuisine has given the table set-up to the Indian hospitality industry, which was not part of the traditional Indian hospitality. The spoons and fork are the gift of the French cuisine to the Indian hospitality industry. Today most type of restaurants are keen to serve the guest's in the most appropriate manner. The type of serving is getting deeper and deeper in the Indian hospitality industry. ...read more.


The sitting banquet parties, room service, hospital service and buffet service in India are the influence of the French cuisine on the Indian hospitality industry. In conclusion I would like to mention here that as the days are passing by and because of the need of satisfying the foreign travellers in India as well as the changing eating habits of the Indian population the French cuisine is facing too many changes in the form of preparing the French dishes with Indian herbs and spices in India without damaging the classical value of each dish as the chef Raji Jallepalli who is preparing a "Franco-Indian" dishes which are popular in her Memphis based restaurant. As well as the Indian cuisine is also changing its look and appearance in the form of garnishing and accompaniments served with Indian dishes based on the French cuisine. In India also the chefs are changing the flavour of the French dishes to suite the taste of the Indian guests. The influence of the French cuisine on the type of service is influencing the other service sectors in India. The French empire has a great influence on Indian city Pondicherry because they ruled on this city for more than 100 years and because of which this city can be called as a city of France, which is situated in India. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Food Technology Research - French & Chinese Culture and Cuisine

    has a strong German influence which includes beer and sauerkraut. Throughout the south in general there tends to be more use of vegetables and fruit (in part due to the favourable climate). Near the Atlantic coast and the Mediterranean there is a greater consumption of sea food, while inland areas favoured by rivers (e.g.

  2. Evaluation; preparation of a Thai style meal

    of the dish I added 1/4 pt of chicken stock instead of oil. I covered the pan and reduced the heat. I washed the rice for the coconut rice again and added the water, salt, sugar, and coconut milk to the pan and put to cook.


    b. Addition f purified or semi-purified bacteriocins as food preservatives c. Use of a product previously fermented with a bacteriocin-producing strain as an ingredient in food processing. Biopreservation of Meat Products Listeria monocytogenes is a Gram-positive, non-spore forming, facultative anaerobic rod widely distributed in the natural environment.

  2. Fast-food Industry Analysis

    The principal products provided by suppliers include beef, chicken, cheese, cooking oil, corn, flour, lettuce, pinto beans, seasonings, tomato products, and packaging material. In addition, Yum! Brands has also entered into multi-year agreements with Pepsi-Coal Company for the latter to be provider of Pepsi-Coal beverage products as its restaurants (10K, 2003)

  1. We are encouraged to consume 4-6 portions of fruit and vegetables each day. Investigate ...

    I think that this is a good idea as posters can appear to make things look very 'mouth watering'. Another way to encourage teenagers to eat more fruit and vegetables is to get someone famous to advertise it on television, I believe that this would work as people idolize some famous people such as David Beckham and Justin Timberlake, etc.

  2. Japanese cuisine.

    Kaiseki Ryori uses the freshest ingredients of the season and is prepared in ways that enhance the original taste of the ingredients. Each dish is seasoned and presented beautifully in fancy dinnerware. Items from nature, such as tree leaves and flowers, often accompany the dish.

  1. There has become an increasing demand for single portion food products - I will ...

    Yes No either 11) In your experience are the majority of your family prepared to eat oriental/spicy food? Never rarely sometimes always 12) Which type of meat do you prefer? Red Poultry white fish I am a vegetarian 13) Do you like single portion foods, which take little time to cook/prepare?

  2. I am going to design vegetarian sandwich fillers, which are more interesting than the ...

    a vegetarian sandwich filler, then I will analyse the answers to I can develop a product. I want to find out how much they would pay, what ingredients they would like in it and what type of vegetarian they are.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work