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THEME EVENT

MEXICO & MAHARASHTRA

MARY DIAS
2ND YEAR
THEME EVENT
MEXICO & MAHARASHTRA

ELRIDGE PEREIRA
2ND YEAR
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INDEX
 INTRODUCTION
 PART A
1. MENU
2. ALLOCATION
3. REQUISITION
4. ABOUT THE EVENT
 PART B
1. MENU
2. ALLOCATION
 3. REQUISITION
4. ABOUT THE EVENT
 CONCLUSION
INTRODUCTION

As a part of learning in the field of Hotel Management we as students are taught


everything that is required in the smooth functioning of a hotel and “event management”
is a part of the process.

On 13th February, A Mexican theme lunch and on 17th February a Maharashtrian team
lunch was organized by the 2nd year students of IAM College at its training restaurant
WOODS in which all the faculty members were invited and the students were assigned to
cater their meal experience.

For the event to run smoothly students were divided into teams/departments.

Teams were divided accordingly into Food Production and other departments being food
and beverage, housekeeping and front office;

The Food Production team:


The menu was planned by the kitchen team and delivered to other department and was
responsible for the production of delicacies for the guests.

The Food & Beverage team:


Setting up of WOODS was taken care by this department, along with coordination with
other departments. Appropriate cutlery’ and crockery’ were arranged, and the team was
divided according to their strengths to accomplish the given task and to facilitate the event
to run smoothly

The Housekeeping/Front office team:


The décor of WOODS and designing the invitation cards was taken care by this
department (consisting of members of both housekeeping and front office)

Note the report will be divided into two parts part A and part B
PART A

Planning and executing the event:

For the event in which our faculty members had to be catered to, being the First the event
of the second years after industrial training was a major task. We had very less time to
spare to plan out the event by planning and executing, ordering, making a budget and
ensuring proper care is taken of all the needs and grouping each individual in order to
utilize their full potential.

ALLOCATION

Executive Chef- Kairus Shrof

Sous Chef- Vishal Patil

Welcome Drink- Yashpal Pathak, Prasad Bhatkande

Soup- Elridge Pereira, Mayur Mitke, Eldon fernandes

Salad- Brendan D'Souza, Ansh Bhardwaj, Shankar Chalawadi

Veg starters- Akash Sequeira, Colin Futardo, Sachin Totad

Non veg starters- Alju Saji, Jolenta Raposo, Ashik Rudre

Veg main course- Jovita Patare, Vishal Patil, Abhijeet Nagare

Non veg main course- Sumit Kadam, Nathan Fernandes, Kairus Shrof

Dessert- Mary Dias, Kiran Kotharkar


Miss-en-place

On12th February, the teams assembled to the kitchen for Briefing and were discussed about
the last minute details and moved forward with our work. I was assigned the Bakery to
make the Mexican Flan, we also was supposed to make the flat bread that had to be served
with the soup for 20 pax.

We got all the ingredients ready and started making the mixture for the Flan. I was
accompanied by the bakery Chef Ms. Shruti Desai and along with my partner KIran, we started
the job by being segregated to do the stuf simultaneously

For the Flan;


We kept the mixture of milk, eggs, sugar, vanilla essence and orange zest ready. Made the
filling of caramel and put it to bake.
Once done, we made the Tulip mixture which was to be served along with the Flan and it
included flour and sugar.
Once ready, we headed towards the next task that was to make the flat bread. we started by
kneading the dough, so that it would be soft enough, the bread was topped cheese, cumin
& chili flakes, they had to be served with the cilantro soup and was put to bake.
The desert was all set to be refrigerated and had to be plated the next day

Once the work in bakery was done we headed back to the hot kitchen in order to help.
We helped in making the tortillas and other small things since the work was almost done

Event Day

On 13th feb, we all reported to the kitchen and then to the Bakery to start with the garnish
preparation.
We had the fresh orange slices along with jelly strawberry. I did the orange slices and Kiran
did the strawberry. The cream was whipped and kept ready.
The food pickup was at 12:45 so we started de-moulding The Mexican Flan and The Chef
showed us how to present and the rest of the presentation was done by us

Feedback was taken; good comments were passed by the guests, everybody was happy in
the end and left with a good impression of the students.

The event ended on a good note with some motivation from them, all the teams finished
winding up and left for the day. And the event ended successfully.
PART B

Planning and executing the event:

For The second event in which our faculty members had to be catered to, being the Indian
theme event there was a lot of expectation towards the food and so we had to plan out the
menu carefully making sure no needs and wants of the guest will be left unfulfilled.
Keeping this in mind the menu and the requisition and was planned out as below.

ALLOCATION

Executive Chef- Akash Sequeira

Sous Chef- Ashik Rudre

Welcome Drink- Shankar Chalawadi

Soup- Mayur Mitke, Kairus Shrof

Salad- Nathan Fernandes, Eldon Fernandes

Veg Starters- Mary Dias, Kiran Kotharkar, Alju Saji

Non Veg Starters- Brendan D'souza, Elridge Pereira

Veg Main Course 1- Sachin Totad, Abhijeet Nagare

Veg Main Course 2- Jovita Patare, Prasad Bhatkande

Non Veg Main Course – Jolenta Raposo, Yashpal Pathak, Vishal Patil

Dessert- Akash Sequeira


Miss-en-place

On12th February, the team assembled to the kitchen for Briefing and discussed about the
last minute details and moved forward with our work. I was assigned the veg starters along
with Kiran, Alju

We got all the ingredients ready, the sabudana was soaked in the morning as the miss-en-place
was in 2nd half. I and Kiran started keeping the ingredients ready thereby chopping and doing
whatever necessary. We chopped the coriander, curry leaves, added the seasoning with salt,
cumin seeds and within an hour the mixture was ready to be shaped into round flat balls. Side
by side, we started dry roasting the peanuts for shengdana chutney. This had to be done along
with coconut and dry red chilies.
The chutney was to be made the next day so that it doesn't get soggy. And once that was done,
it was wrapped and kept to be refrigerated.

Our work was done and then we helped the others simultaneously. And we were done for the
day.

Event Day

On 17th Feb. we all reported to the kitchen and had to start early, since the lunch was at 12
noon and food pickup at 1145. So we started deep frying the sabudana balls and Alju helped
us in making the chutney.

Feedback was taken; good comments were passed by the guests, everybody was happy in
the end and left with a good impression of the students.

The event ended on a good note with some motivation from them, all the teams finished
winding up and left for the day. And the event ended successfully.

Conclusion:
The event was an overall success keeping aside the drawbacks. The event was handled
very smoothly and was appreciated overall the working was done in a very coordinated
manner and it was an honor to be a part of the kitchen team where we could learn some
international cuisine and dishes that had become one of our favorites the event has
certainly helped us to understand the importance of coordination Unity teamwork and a
lot more of time management
For the event in which our faculty members had to be catered to, being the First the event
of the second years after industrial training was a major task. We had very less time to
spare to plan out the event by planning and executing, ordering, making a budget and
ensuring proper care is taken of all the needs and grouping each individual in order to
utilize their full potential.

ALLOCATION

Executive Chef- Kairus Shrof

Sous Chef- Vishal Patil

Welcome Drink- Yashpal Pathak, Prasad Bhatkande

Soup- Elridge Pereira, Mayur Mitke, Eldon fernandes

Salad- Brendan D'Souza, Ansh Bhardwaj, Shankar Chalawadi

Veg starters- Akash Sequeira, Colin Futardo, Sachin Totad

Non veg starters- Alju Saji, Jolenta Raposo, Ashik Rudre

Veg main course- Jovita Patare, Vishal Patil, Abhijeet Nagare

Non veg main course- Sumit Kadam, Nathan Fernandes, Kairus Shrof

Dessert- Mary Dias, Kiran Kotharkar


For The second event in which our faculty members had to be catered to, being the Indian
theme event there was a lot of expectation towards the food and so we had to plan out the
menu carefully making sure no needs and wants of the guest will be left unfulfilled.
Keeping this in mind the menu and the requisition and was planned out as below.

ALLOCATION

Executive Chef- Akash Sequeira

Sous Chef- Ashik Rudre

Welcome Drink- Shankar Chalawadi

Soup- Mayur Mitke, Kairus Shrof

Salad- Nathan Fernandes, Eldon Fernandes

Veg Starters- Mary Dias, Kiran Kotharkar, Alju Saji

Non Veg Starters- Brendan D'souza, Elridge Pereira

Veg Main Course 1- Sachin Totad, Abhijeet Nagare

Veg Main Course 2- Jovita Patare, Prasad Bhatkande

Non Veg Main Course – Jolenta Raposo, Yashpal Pathak, Vishal Patil

Dessert- Akash Sequeira