DIPLOMA IN HOTEL AND RESTAURANT TECHNOLOGY
DP HMEL 005
SUPPLY CHAIN MANAGEMENT IN THE HOSPITALITY INDUSTRY
DHRT BACTH II / BATCH III
SUBMITTED BY:
GROUP 1
NAMES:
(Alphabetical; Surname, First name MI.
SUBMITTED TO:
ARNETTE JOY C. BACHILLER
Diploma Program HRT – Faculty
I. LOGO (your business logo)
II. PRODUCT NAME AND PRODUCT PICTURE
CARAJILLO
III. PRODUCT DETAILS
PRODUCT DESCRIPTION
The Spanish version of spiked coffee is called carajillo, and it's popular
in Spain and Latin American countries like Cuba, Colombia, and Mexico.
Each country uses its own liqueur; in Spain it's brandy; in Mexico it's Licor
43, a bright yellow vanilla liqueur.
a hot coffee drink to which a hard liquor is added. Similar to Irish
coffee, it is typical of Spain and several Latin American countries, such
as Colombia, where it is usually made with brandy; Cuba, where it is
usually made with rum; and in Mexico where mezcal or a coffee
liqueur such as Kahlúa or Tía María may be used. Spices such as cinnamon
and fruit such as lemon peel are commonly added to more elaborate
versions in Spain. Carajillo is usually served in a small glass.
According to folk etymology, its origin dates to the times when Cuba
was a Spanish province. The troops combined coffee with rum to give them
courage. Spanish coraje means courage, and its diminutive
form is corajillo, later changing to carajillo, while carajo is an expletive in
Spanish. In Catalan, the carajillo is called cigaló. A similar Italian drink is
known as caffè corretto.
INGREDIENTS
- ½ cup brewed espresso or decaf espresso
- 1 ½ to 2 ounces Licor 43
- 8 ice cubes
- Whipp Cream (optional)
- Chocolate sprinkles/kisses (optional)
PROCEDURES
1. Chill the glasses in the freeze for 15 minutes before preparing.
2. While your glasses are chilling, prepare your espresso and let cool for a few minutes.
3. Place 4 ices cubes in each glass, then add the Licor 43, then slowly pour the coffee
over the ice.
4. Gently put the whipped cream on top
5. Serve immediately.
Notes:
Pour the coffee very slowly and it will float on top of the liqueur which
makes the drink look really sharp.
COSTS
INGREDIENTS PRICE
Coffee Beans 500
Licor 43 500
Ice cubes 100
Packaging 100
Whipp Cream 500
Chocolate sprinkles 300
-------------------------
TOTAL: P 2,000.00
SRP: P 120.00
IV. PICTURES
PROCESS MAKING
1. (procedure) 2. (procedure)
3. (procedure) 4. (procedure)
5. (procedure) 6. (procedure)
7. (procedure)
GROUP PIC
