EVENT MANAGEMENT REPORT

ON
GOURMET ON THE GOWORLD MEETS INDIA (THEME HIGH TEA)
BY
Indrajeet Rajendra Mehta
ENROLLMENT NO: 16487820139637093
T.Y.BSC (HOSPITALITY STUDIES)
SUBMITED TO

IN THE ACADEMIC YEAR OF

2015-16
THROUGH
ATHARVA COLLEGE OF HOTEL MANAGEMENT AND
CATERING TECHNOLOGY, CHARKOP NAKA, MALAD WEST,
MUMBAI-400064

DECLARATION
I Indrajeet Rajendra Mehta student of Atharva College of Hotel Management
and
Catering Technology hereby declare that I have completed this management
report on GOURMET ON THE GOWORLD MEETS INDIA (THEME
HIGH TEA)
in the academic year 2015-16. The information submitted is true and original
to the best of my knowledge.

Signature of student:
Seat no:
Class:
Date:

CERTIFICATE
This is to certify that Mr. Indrajeet Rajendra Mehta, a student of university of
Mumbai has submitted a Management Report on GOURMET ON THE
GOWORLD MEETS INDIA (THEME HIGH TEA), under my guidelines
and supervision, in connection with his Bachelor Degree in Hospitality Studies

Mr. Noel Fernandes

(Technical Guide)

Signature of External:

Name of External:
Date:
Place:

Mr. Joseph Furtado

(Principal)

ACKNOWLEDGEMENT
I am graceful to the University of Mumbai for giving me this opportunity to
conduct this study on the subject
I am highly indebted to ATHARVA COLLEGE OF HOTEL MANAGEMENT
AND CATERING TECHNOLOGY for the guidance and constant supervision as
well as providing necessary information regarding GOURMET ON THE
GOWORLD MEETS INDIA (THEME HIGH TEA), and also for the
support in completing the same.
My efforts are shown and knowledge has been in sighted in this project. However
it would be impossible without the help of our guide Mr. Noel Fernandes
and the help of many members of ATHARVA COLLEGE OF HOTEL
MANAGEMENT AND CATERING TECHNOLOGY, my sincere thanks to all of
them.
My thanks and appreciation to my fellow colleagues in developing the theme,
GOURMET ON THE GOWORLD MEETS INDIA (THEME HIGH
TEA), and for the support, success and completion of the same.

Signature:
Name of Student: Indrajeet Rajendra Mehta
Date

CONTENT PAGE
SR.
NO.
1
2
3

5
6
7

8
9
10
11

PARTICULARS
Executive Summary
Introduction(event Aim & Objective)
Estimated Budget (Forecast & Final)
[, F&B service, Food Production, Housekeeping Front office,
sales and Marketing ]
Sales & Marketing Activities
[Target Audience/Market/ Footfalls/Generation of
Funds/Projected Sponsors] Achieved Target
Publicity &Promotional Activities
Organizational Charts (Departmental & Overall)
Role of Individual Student
[Contribution of Student in Sales & Marketing, Publicity
& Promotion and other Individuals Departments]
Challenges Faced & Outcome
Learning Outcome
Reference Lists (In Harvard Style)
Annexure

PAGE
NO.

EXECUTIVE SUMMARY
This report represents a review of GOURMET ON THE GOWORLD
MEETS INDIA (THEME HIGH TEA), that was organized at ATHARVA
COLLEGE OF HOTEL MANAGEMENT AND CATERING
TECHNOLOGY on the 12th February, 2016
The report explains about the planning, organizing and execution of plans about
the event and also the main purpose of the theme.
The report reflects on out budget planning and organizational charts for the event.
It also shows how our menu was planned as well as event location and all the
things that we required to complete the event.
The report also portrays the challenges that we faced as a team and as an individual
and how we overcame the same prior the event. The restrictions and footfalls are
also mentioned in this report.
At the latter end of the report our learning outcome is mentioned that helped us
with such organization and confidence to do this event.
The photographs of the event are attached at the end of the report with our menu
and invitation card.
This event and report has shown each and every one of us the importance of
customer satisfaction and the hard work and risks it takes in making an event
successful.

INTRODUCTION
(EVENT AIM AND OBJECTIVES)

GOURMET ON THE GO WORLD MEETS INDIA was the theme high

tea that was held in our colleges restaurant mirage .it was a well organized
theme high tea buffet for the various executive of hotel and the heads and
faculties of various colleges especially the hotel management institutes.

The student was separated into groups and sent to various colleges to invite
their respected heads and faculties.
The event sponsored by the

The students where divided into groups for the day according to their area of
specialization namely ;front office ,f&b service food production and
housekeeping .

The important aim was to develop the skills of planning ,organizing,

budgeting
And team work. This theam also helped us perform to our industry level and
Expectation .it also brought upon the sense of job responsibility among each
student.

FORECASTING BUDGET FOR F&B DEPARTMENT

SR.
no
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22

Items
Quantity
Cost
juice
21box
110/pac
tea powder
400gm
140
coffee
400gm
500
sugar
2 box
2/pac
milk
10ltr
40/ltr
splenda
50pac
2/pac
dry ice
1kg
400/kg
water bottel
50
10/per
green tea
1box
140/per
honey
100ml
60
english
breakfast
1box
100
tong
20no
3/per tong
tea cup/saucer
30
3/set
coffee
cup/saucer
20
3/set
bread basket
5
25/basket
juice glass
50
2/per
fuel tin
1box
800
platter
15
10/platter
fruit fork
25no
1/per
urn
2no
100/per
tissue paper
3
20/per
sugar cubes
2box
50/box
TOTAL

Total
2310
140
500
400
400
100
400
500
140
60
100
60
90
60
125
100
800
150
25
200
60
100
6820

ACTUAL BUDGET FOR F&B DEPARTMENT

SR.
no
1
2
3
4
5
6
7
8
9

Items
juice
sugar
milk
sugar free
dry ice
water bottel
green tea
honey
english
breakfast

10
11
12
13
14
15
16
17
18
19

tong
tea spoon
bowl
satin cloth
fuel tin
platter
fruit fork
urn
tissue paper
sugar cubes

20
21
22

foil paper
tomato sauce
carry bag
TOTAL

Quantity Cost
21box
76/pac
1pac
99/pac
2ltr
55/ltr
1box
77/box
2kg
60/kg
48
8/per
1box
117/box
150gm
86
1box
20no
40
40
2
1box
8
25no
2no
13
1box

160
3/per
tong
0.75/per
3/per
35/per
460
20/per
1/per
100/per
37/per
45/per

2box 31/per
2 bottel
60/per
4
6/per

Total
1585
99
110
77
120
399
117
86
160
60
30
120
70
460
160
25
200
480
45
62
120
24
4600

Kitchen Forecasting Budget

Ingredients
Potato
Tomato
Onion
Coriander powder
Ginger
Garlic
Lemon
Turmeric powder
Red chilli powder
White Lentils
(Udad Dal)
Cummin Seeds
Cummin powder
Curry leaves
Coriander leaves
Chillies (Light
green)
Parsley
Basil

Total quantity
19 Kg
10.5 Kg
6 kg
400 Gm
500gm
3.1kg
20no
500 Gm
1.5 kg

Per Kg
Amount
20/30/22/180/80/160/5/160/160/-

Total
Amount
380/315/132/72/40/496/100/80/240/-

250gm
100gm
200 gm
8 sticks
6 Bunch

200/65/220/5/30/-

50/7/44/40/180/-

80/60/-(100gm)
200/-

40/600/150/-

60/-(100gm)

90/-

100/- (50gm)
60/-(100gm)
550/20/120/80/28/120/-

250/60/165/50/480/120/210/12/-

120/200/80/320/-

120/400/960/160/-

500gm
600gm
750gm
3 bottle (150
Oregano
gm)
5 bottle (250
Chilli flakes
gm)
Asafoetida (Hing) 1 Mini bottle
Garam masala
300gm
Salt
2.5 kg
Chick peas
4 Kg
Bread crumb
1.5 Kg
Refined flour
7.5kg
Mustard seeds
100 Gm
White seasame
seeds
1 Kg
Butter
2 Kg
Oil
12 ltr
Olive oil
1/2 ltr

Ghee/Dalda
Cheese mozrella
Processed cheese
Parmesan cheese
Cheese slice
Yeast
Beer
Mushrooms
Zucchini
Salad leaf

1Ltr
6.5 Kg
1kg
200 Gm
50 slice
1/2 kg
2 bottle
200 Gm
2 kg
2 Bunch

354/380/367/1200/325/90/110/120/300/230/-

354/3040/367/240/650/45/220/24/600/460/-

Squash
Lettuce leaves
Mayonnaise
Ajwine
Dijon mustard
Tomato ketchup
Besan
Mutton
Chicken
Fish (Basa)
Eggs
Toothpick
Cherries
Cling wrap
Black pepper
powder
Cayenne pepper
Pickle gherkin
French beans
Orange Carrot
Kitchen King
Masala
Capsicum
Cauliflower
Mint
Chicken Masala
Coal
Fujji Oranges
Pineapple
Pomegranate
Green Grapes
Black Grapes
Californian
Grapes
Dabur Honey

2 kg
3kg
1.8kg
50 Gm
400 Gm
1 Bottle(500
gm)
5 Kg
2kg
13kg
8 Kg
40 nos
4 pkt
1 kg
1 Pkt

300/300/160/160/240/-

600/900/288/8/96/-

110/72/440/160/280/5/30/280/200/-

46/360/880/2080/2240/75/40/150/200/-

100gm
100gm
600gm
500gm
1kg

800/120/220/50/50/-

80/12/121/25/50/-

100gm
1Kg
2kg
3 Bunch
100gm
10kg
8 kg
5 nos
3 kg
500gm
500gm

540/40/40/30/540/50/50/60/- (per pcs)

80/100/100/-

54/40/80/90/54/500/400/300/240/50/50/-

500gm
500gm

200/400/-

100/200/-

Cornflour

5 pkt(100g)

23/-

115/-

Curd

3.5 kg

120/-

420/-

Grand Total

24074/-

Kitchen actual budget

Per Kg
Amount
30/80/160/5/5/30/-

Total
Amount
315/40/496/100/40/180/40/600/150/-

54/40/80/-

Ingredients
Tomato
Ginger
Garlic
Lemon
Curry leaves
Coriander leaves
Chillies (Light
green)
Parsley
Basil

Total quantity
10.5 Kg
500gm
3.1kg
20no
8 sticks
6 Bunch

Chilli flakes
Butter
Cheese mozrella
Processed cheese
Cheese slice
Beer
Mushrooms
Zucchini
Salad leaf
Squash
Lettuce leaves
Mutton
Chicken
Fish (Basa)
Eggs
Toothpick
Cherries
Pickle gherkin
French beans
Orange Carrot
Kitchen King
Masala
Capsicum
Cauliflower

5 bottle (250 gm)

2 Kg
6.5 Kg
1kg
50 slice
2 bottle
200 Gm
2 kg
2 Bunch
2 kg
3kg
2kg
13kg
8 Kg
40 nos
4 pkt
1 kg
600gm
500gm
1kg

80/60/-(100gm)
200/100/(50gm)
200/380/367/325/110/120/300/230/300/300/440/160/270/5/30/280/220/50/50/-

100gm
1Kg
2kg

540/40/40/-

500gm
600gm
750gm

250/400/3040/367/650/220/24/600/460/600/900/880/2080/2160/75/40/150/121/25/50/-

Mint
Coal
Fujji Oranges

3 Bunch
10kg
8 kg

90/500/400/-

5 nos
3 kg
500gm
500gm

30/50/50/60/- (per
pcs)
80/100/100/-

Pineapple
Pomegranate
Green Grapes
Black Grapes
Californian
Grapes
Dabur Honey
Curd

500gm
500gm
4kg

200/400/90/-

100/200/360/-

Grand Total

300/240/50/50/-

17517/-

BAKERY FORECAST BUDGET.

SR
NO.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32

INGREDENT

QAUNTITY

Refined Flour
Powdered Sugar
Baddam
Pista
Butter
Milk Powder
Vanilla essence
Lemon Yellow Colour
Cooc powder
Milk
Baking Powder
Butter Milk
Red Colour
Cream Cheese
Whipped Cream
Cup cake wrapper
Corn

45kg
11.1kg
100grm
100grm
10KG
200grm
100ml
100ml
200grm
9ltr
300grm
2ltr
100ml
1.5kg
6ltr
150nos(1Packet)
500GM

Spinach
Mushroom
Mozzarella cheese
Salt
Icing Sugar
Almond Powder
Egg
Cream of Tartar
Caster Sugar
Yeast
Margarine
Dark Chocolate
Fresh cream
Coffee Powder
new gel

5 bundles
4packet
3KG
500grm
1.5kg
700grm
200NOS
500gm
6KG
6KG
5KG
4kg
1kg
1 Small Bottle
2 kg

PRE KG
RATE
30/34/800/920/140/360/420/60/600/42/250/48/100/500/250/150/80/10/- per
bunch
120/385/18/100/1000/5/600/110/200/90/200/185/1000/250/-

TOTAL
AMOUNT
1350/378/80/92/1134/72/42/6/120/378/75/96/10/750/1500/150/16/50/120/1155/9/150/700/800/300/330/800/315/800/185/100/500/-

33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50

lily fat
3kg
caremel Colour
1 bottle
Dates
2kg
Walnuts
300g
black raisins (seedless)
100grm
candied fruits
200grm
glazed cherry
500G
Jam
1KG
cardamom pwd
10g
clove pwd
10g
rum (old monk)
1 bottle
Butter paper
3 doz
cupcake tin
3 small size
bread improver
1 box
silver foil
1pkt
green peas
1kg
cling wrap
2pck small
cinnamon pwd
10g
TOTAL

100/90/168/600/-(500G)
800/600/200/50/-(200Gm)
1300/800/450/5/150/100/180/40/100/740/-

300/90/336/360/100/120/100/250/12/8/450/15/450/100/180/40/200/20/17467/-

BAKERY ACTUAL BUDGET.

SR
NO.
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34

INGREDENT

QAUNTITY

Refined Flour
Powdered Sugar
Baddam
Pista
Butter
Milk Powder
Vanilla essence
Lemon Yellow Colour
Cooc powder
Milk
Baking Powder
Butter Milk
Red Colour
Cream Cheese
Whipped Cream
Cup cake wrapper
Corn

45kg
11.1kg
100grm
100grm
8.1kg
200grm
100ml
100ml
200grm
9ltr
300grm
2ltr
100ml
1.5kg
6ltr
150nos(1Packet)
200grm

Spinach
Mushroom
Mozzarella cheese
Salt
Icing Sugar
Almond Powder
Egg
Cream of Tartar
Caster Sugar
Yeast
Margarine
Dark Chocolate
Fresh cream
Coffee Powder
new gel
lily fat
caremel Colour

5 bundles
4packet
3kg
500grm
1.5kg
700grm
160 nos
500gm
3kg
4 kg
3.5kg
4kg
1kg
1 Small Bottle
2 kg
3kg
1 bottle

PRE KG
RATE
30/34/800/920/140/360/420/60/600/42/250/48/100/500/250/150/80/10/- per
bunch
120/385/18/100/1000/5/600/110/200/90/200/185/1000/250/100/90/-

TOTAL
AMOUNT
1350
378
80
92
1134
72
42
6
120
378
75
96
10
750
1500
150
16
50
120
1155
9
150
700
800
300
330
800
315
800
185
100
500
300
90

35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50

Dates
2kg
Walnuts
300g
black raisins (seedless)
100grm
candied fruits
200grm
glazed cherry
500G
Jam
1KG
cardamom pwd
10g
clove pwd
10g
rum (old monk)
1 bottle
Butter paper
3 doz
cupcake tin
3 small size
bread improver
1 box
silver foil
1pkt
green peas
1kg
cling wrap
2pck small
cinnamon pwd
10g
TOTAL

168/600/-(500G)
800/600/200/50/-(200Gm)
1300/800/450/5/150/100/180/40/100/740/-

336
360
100
120
100
250
12
8
450
15
450
100
180
40
200
20
15694

FRONT OFFICE FORECAST BUDGET.

SR
NO.
1
2
3
4
5
6

PARTICULARS

QUANTITY

RATE

INVITATION CARDS
COMMENT CARDS
MENU CARDS
BUFFET TAGS
MISCELLANEOUS
BANNER
TOTAL

50
25
25
21

750/340/750/200/150/1800/3980/-

FRONT OFFICE ACTUAL BUDGET.

SR
NO.
1
2
3
4
5

PARTICULARS

QUANTITY

RATE

INVITATION CARDS
MENU CARDS
BUFFET TAGS
MISCELLANEOUS
BANNER
TOTAL

50 +25
25
21

1210/1800/260/117/1800/5187/-

HOUSE KEEPING FORECAST BUDGET.

SR
NO.
1
2
3
4
5

PRODUCT
FLOWERS
RANGOLI
FOIL
TRANSPARENT TAPE
STAPLER
TOTAL

QUANTITY

PRICE{RS}

1000
800

1 BOX
2
1

100
50
50
2100

HOUSEKEEPIN ACTUAL BUDGET.

SR
NO.
1
2

PRODUCT

QUANTITY

PRICE{RS}

FLOWERS
RANGOLI

800
310

3
4
5
6
7
8
9

STATIONARY
STAPLER
TRANSPARENT TAPE
RIBBON
GRASS
DECORATIVE SHEETS
LAMPS
TOTAL

1
1
2 packets
5 Bunch
30 sheets
4 Nos

100
50
50
360
240
300
20
2230

SALES AND MARKETING ACTIVITIES

TARGET AUDIENCE
HOTELIERS, FACULTIES, AND STUDENTS FROM VARIOUS COLLEGES
INCLUDING THE HOTEL MANAGEMENT INSTITUES.
FOOTFALLS:
CROWD OF APPROXIMATELY 30 GUESTS.
GENERATION OF FUNDS:
SALES AND MARKETING WAS THE DEPARTMENT IN CHAREG OF THE
GENRATION OF FUNDS. SPONSORSHIP WAS THE MAIN FUCTION. THE
TEAM CONSISTED OF STUDENTS WHO STRIVESD ENDLESSLY TO
GENRATE MONETARY FUNDS.
SPONSOR:
SR
NO.
1

Sponsor's Name

Amount

SHARMILEE BEAUTY PARLOUR

5000

2
3
4
5.
6
7
8
9

SHEKHAR
COMPUTRAIN
SHIPING COMPANY
REAL ESTATE
JOHN
KARTIK SHEETY
VIVIDH
CHAGGAN GADA

5000
5000
5000
5000
6000
5000
6000
MASALAS

10

CHANDAN

MOUTH FRESHER

PUBLICITY AND PROMOTION ACTIVITIES.

Gourmet on the go world meet India was promoted through
hoarding and banners.

The marketing team had travelled to various college and promoted the
same

The invitaion card were give to the various heads of the institutes and
college.

Student were also sent to various executive of hotels for providing them
with invitation.

The theme was also promoted through social media on ATHARVA

COLLEGE s face book page.

KITCHEN HIERARC

EXCUTIVE CHEF
AIMAN DESOZA

EXECUTIVE SOUS
CHEF ANISH PATEL

SOUS CHEF
ROHIT GUPTA

CDP
RAJ SHAH

CDP
AMAR PANDIT

DCDP
ABHISHEK NIKAM

COMMI 1
REGAN FRNANDES

DCDP
SIDDHARTH.D

COM2
MAHESH THAPLIYAL

COMMI 3
SURAJ SHARMA

COMMI2
RAHUL GUPTA

COMMMI 3
HARSHIT GANDHI

APPRENTICE
VIJAY ARYA

APPRENTICE
ROSHAN THAKUR

APPRENTICE
PRATHAMESH
MANDAVKER

BAKERY HIERARCHY.

PASTERY CHEF
PETER FERNANDES

PASTRY CHEF
MAYUR NAIDU

CHEF DE PARTIE
CHETAN DALVI

DCDP
SUPRIYA VICHARE

DCDP
SUSHIL SHINDE

COMMI 1 OMKAR
KADU

COMMI2 AKSHAY
KARVI

COMMI3
MRUDUL PRABHU
AMOL BHAT

HEIRARCHY OF FRONT OFFICE DEPARTMENT.

HOUSE KEEPING HIERARCHY.

EXECUTIVE HOUSE KEEPER

MEHULTANK

NAINA KHANVIKAR
(ASST.HOUSKEEPER)

ABHISHEK
SHEKHAWAT
(SUPERVIOR)

QAMAR KHAN
(SUPERVIOR)

ANKITA KOLI
(SUPERVISOR)

APURVA SHRESHTA
(ASSISTANT)

ADHISH UPADHYAYA
(ASSISTANT)

SWAPNIL PATNE
(ASSISTANT)

SAMIKSHA GURAV
(ASSISTANT)

KISAN DAS
RESTAURANT
MANAGER
PRANAV DALVI

ERIC MONTEIRO

SENIOR
CAPTAIN

JUNIOR CAPTAIN

VISHAL JHA
TEAM LEADER

NAYAN GOHIL
BEVERAGE
LEADER

ABHISHEK
CHAHER
SECTION HEAD
WAITER

VINAYAK GURAV

RICHARD
BARRETTO

SATYA SEELAN

PICK UP
INCHARGE

STEWARD

BUFFET
STEWARD

SUPERVISOR

RUSHAB.S.RANE

CYLDE D'SOUZA

AKHIL GAD

ROHAN SHELAR

MATHEW DIAS

SUBORDINATE

SUBORDINATE

WAITER

SUBORDINATE

STEWARD

AKASH.S.GANDHI

AARON
FERNANDES

SIDDHESH.S.AJA
REKAR

VIJAY GHANEKER

AKSHAY KADAM

SUBORDINATE

WAITER

SUBORDINATE

STEWARD

SIDDHESH MORE

VISHAL KAMATH

NIKITA JADHAV

JUMAN SHAIKH

SUBORDINATE

SUBORDINATE

WAITRESS

SUBORDINATE

DANIEL D'MELLO
STEWARD

POOJA
KHATHURIA

MRUNAL
KAMBLE

SUBORDINATE

HOSTESS

SUBORDINATE

DANISH ANSARI
STEWARD

DAMANJEET
OBEROI
STEWARD

JAY PANDIT
STEWARD

BRIJESH PATEL
STEWARD

KUNAL
BHALEKAR
BUFFET
STEWARD

DIRECTOR OF
MARKETING
Komal Manek

GENERAL
MANAGER
Brendon Sutari

ASSISTANT
GENERAL
MANAGER
Yashada Ghady

CONVENTION
SERVICE
MANAGER

ADVERTISING &
PUBLIC RELATION
MANAGER

Ranjit Patel

Jayesh Prajapati

TELEMARKETING
MANAGER

MARKET
RESEARCH
MANAGER

REVENUE
MANAGEMENT
MANAGER

Vishal Suvarna

Hemant Pandey

SALES DIRECTOR

Chetan Shinde

Ebrahim Selot

SALES MANAGER

SALES MANAGER

Karan Mishra

Pritesh Temkar

SALESPERSON

SALESPERSON

Nikhil Nair

Anush Shetty

CLERICAL STAFF

CLERICAL STAFF

Prashant Mishra

Indrajeet Mehta

ROLE OF THE INDIVIDUAL:

My role was to welcome the guest and treat them with great dignity, where the
guest feels special when they come in our hotel. I had attended few guest who
were really appreciated by my work and I used to ask them to take a tour of the
hotel if they wish to or else I would escort them to hotel The Miraj.

CHALLENGES FACED AND OUTCOME:

The main challenge faced by me was to interact with guests as they were well
reknowed people and to treat them was an immense opportunity but i had to be
very conscious about the way i talk with them and the way i treat them and this
was the biggest challenge faced by me, but this experience was a great
opportunity for me to learn public relation which will definitely help me in my
future.

LEARNING OUTCOME.
The best way to win heart of guests is to make them feel treated in dignified way
and this was the role which made me learn things like public relations and how to
impress people by being polite. The outcome which I took from this event will
always help me in my future and is going to help me in my life as well.

MENU
GOURMET ON THE GO
WORLD MEETS INDIA
BEVERAGES
Assorted Canned Juices
(Apple, Orange, Guava)
Masala Tea
Green tea
English Breakfast Tea
Coffee
CARTE DU JOUR
Indian Burger
Veg French Dip Sandwich
Quiche Lorrain
Garlic Cheese Toast
Pizza Margherita
Falafel in Pita Bread
Mutton Kheema Samosa
Chicken Slider
Fish & Chips
Chicken Kebab Roll

Fruit Salad

PATISSERIE
Badam Pista Cookies
Red Velvet Cake
French Macaroons
Italian Donuts
Assorted Croissant (Regular and Chocolate Croissant)
Plum Cake
Dates and Walnut Cake
Assorted Puffs (Mix Veg & Chicken Puffs)

REFRENCES
FESTIVAL & SPECIAL EVENTMANAGEMENT.
AUTHOR:- TONNY ALLEN,WILLIAM OTOOLE
ROBEERT HARRIS, I AN MC DONNELL.

EVENT MANAGEMENT FOR TOURISM ,CULTURAL, BUSINESS,

SPORTING EVENTS.
AUTHOR;- LYNN VAN, DER WAGEN,
BRENDA R. CARLOS

IMAGES OF MENU CARD,COMMENT CARD AND

INVITATION CARD.