MANAGEMENT REPORT

ON
“THE CONVOCATION” – CEREMONY AND
THEME LUNCH
BY
Mr. HARSH. MANGESH. MOHITE

ENROLLMENT NO: 2022016400070831

T.Y.B.SC. (HOSPITALITY STUDIES)
SUBMITTED TO

IN THE ACADEMIC YEAR

2024-2025

THROUGH
DON BOSCO COLLEGE - HOSPITALITY
STUDIES,
KURLA (W), MUMBAI – 400 070.
 Management Report

On

“THE CONVOCATION” – Ceremony and Theme

Lunch

By
Mr. HARSH. MANGESH. MOHITE
Enrollment No: 2022016400070831
T.Y.B.Sc. (Hospitality Studies)

A Management Report Submitted In Partial

Fulfillment of the Requirement For The
Bachelor of Science (Hospitality Studies) For The
University Of Mumbai.

Academic Year: 2024-2025

1|Page
 DECLARATION

I, Mr. Harsh Mangesh Mohite, student of Don Bosco College Department

report on “THE CONVOCATION” – Ceremony and Theme Lunch on
Friday, 28th February 2025. The information submitted is true and original to
the best of my knowledge.

Signature of Student:
Seat number: 3047321
Class: T.Y.B.Sc Hospitality Studies
Date:

2|Page
 CERTIFICATE

This is to certify that Mr. Harsh Mangesh Mohite , a student of University

of Mumbai has submitted a Management Report on “THE
CONVOCATION” – CEREMONY AND THEME LUNCH, under my
guidelines and supervision, in connection with his Bachelor Degree in
Hospitality Studies.

Mr. Nixon George Ms. Suzanne Nixon Dr. Parvathi Venkatesh

(Technical Guide) (College Co-ordinator) (Principal)

Signature of External Examiner:

Name of External Examiner:- Mr. Gladvin Rego

Date:-
Place:- Don Bosco College Hospitality Studies, Kurla

3|Page
 ACKNOWLEDGEMENT

I have taken the efforts in the compilation of this report. However, it would
not have been possible without the kind support and help of our acting Head
of Department, Ms. Suzanne Nixon for her constant support and guidance.
I would also like to extend a sincere thanks to our Technical Guide/Mentor,
Mr. Nixon George for his constant supervision and providing necessary
information regarding this report.
I would like to express my gratitude to all the staff members for their kind co-
operation and encouragement especially our Food Production/Front
Office/Housekeeping/Food and Beverage Faculty for his constant support
throughout the event.
Therefore, I would like to thank and appreciate my team members for
developing this report and who have immensely showcased their skills and
abilities.
I would like to thank my fellow teachers in guiding me in carrying out the
event smoothly.
Finally, I would like to thank my Food Production/Front
Office/Housekeeping/Food and Beverage staff & my fellow colleagues from
the other departments.

Signature:

Name of the Student: Mr. Harsh Mangesh Mohite.

Date:

4|Page
 INDEX
Sr.No. Topic Page No.
1. Executive Summary 6
2. Introduction 7
3. Menu 8
4. Estimated Budget 9
5. Actual Cost 9
6. Sponsorship 10
7. Organizational Chart 11-20
Duties And Responsibilities Of Each
8. 21-22
Department
9. Departmental Layouts 23-27
10. Description Of Each Department 28-102
11. Front Office 28-38
12. Food & Beverage 39-56
13. Food Production 57-91
14. Housekeeping 92-97
15. Decor 98-102
Duties and Responsibilities
16. 103
Undertaken
17. Learning Outcome 104
Personal Opinion on If one could
18. conduct the event again what would be 105
different.
19. Annexure 106-111
20. Personal Photographs 112

5|Page
 EXECUTIVE SUMMARY

The main focus of the event was to facilitate the past pupils with a graduation,
whilst simultaneously congratulating them on attaining success in their
examination. The event was scheduled for the 28th February 2025 at 9:00 am
in the AV room followed by lunch in Fr. Aurelius Maschio training
restaurant.
Our dearly missed passed pupils arrived at 9:00 am on the dot due to catching
up and reminiscing over the old times. Convocation Gowns were handed to
the guest, followed by Breakfast and Mocktail at the entrance of the room.
The event began at 10:30 am with an introduction to the nature of the event,
followed by welcome and motivation talk by the Rector of DBCL Fr.
Anthony Pinto.
There were also videos of the pupils and their time spent in the college and a
video on what they missed in the past year. It was then followed by
inspirational speeches by our Ex-students who topped in their final academic
year. Next was the distribution of the certificates which we termed as a role
of honour along with a session of photograph with all the students and faculty.
The ceremony at the AV Room ended with a group picture of the past pupils
in the Daylight Studio. Their Gowns and caps were collected and then they
moved to the Fr. Aurelius Maschio training restaurant for the lunch that was
prepared for them.
The Restaurant was very elegantly decorated keeping in mind the nature of
the event and having all our décor based on the same. The seating
arrangements were well distributed and the ambience was very serene and
welcoming. There was a graduation cake made for them which was then cut
by the toppers of their academic year.
The guests were served mocktails and appetizers were pre-plated from the
kitchen itself. The main course and salad was a buffet setting to select from a
variety of Veg and Non-Veg dishes. The dessert course was also pre-plated.
After the lunch was done, the guests were escorted back to the AV room for
one last jam session in the college, where the students let loose and had an
amazing dance party.

6|Page
 INTRODUCTION

The aim of convocation is to felicitate the graduates and wish them well on
their professional career paths. It is also an event to highlight the toppers in
each semester leading up to graduation and motivate the graduates to keep
focus as they follow their dreams. The event was scheduled for the 28th
February 2025 at 9:00 am in the AV room followed by lunch in Fr. Aurelius
Maschio training restaurant.

Our dearly missed passed pupils arrived at 9:00 am sharp to catch up and
reminisce over the old times. Convocation gowns were handed to the guest,
followed by breakfast and mocktails at the entrance of the room to get them
going with the wonderful day that was planned for them.

The event began at 10:30 am with Mr. Jonathan Fonseca hosting the
ceremony. The event began with an opening prayer by Fr. Nelson Carvalho.
There was lighting of the “SAMAI” by our honorable rector Fr. Anthony
Pinto, the College administrator Fr. Nelson Carvalho, our Principal, Ms.
Parvathi Venkatesh, our acting HOD Ms. Suzanne Nixon, Fr. Brian Moraes
the Asst. Rector of DBCL and the Ex-students who performed exceptionally
well in their final academic year.

After the lighting of the “SAMAI”, there was an inspirational and

motivational speech given by Fr. Anthony Pinto, the head of our department.
A presentation was shown based on the mesmerizing time they had spent in
college. After the presentation, there were speeches given by students
regarding their experiences at Don Bosco’s and to be an inspiration to the
audience. Post that there was distribution of the role of honor which was
announced by Ms. Elenka Rebello and handed over to the ex-students by Fr.
Brian, Fr.Nelson, Fr. McEnroe and Ms. Suzanne Nixon.

The Training Restaurant was very elegantly decorated keeping in mind the
nature of the event and having all our décor based on the same. The seating
arrangements were well distributed and the ambience was very serene and
welcoming. There was a graduation cake made for them which was then cut
by the toppers of their academic year. We had our amazing faculties moving
around and speaking to the guests. The guests were served mocktails and
appetizers were pre-plated from the kitchen. The main course and salad was
a buffet setting to select from a variety of Veg and Non-Veg dishes. The
dessert course was also pre-plated.

7|Page
 MENU
The Mocktails served were:
The Acrobat (Mix fruit jam muddled with Mint and Black salt and topped
with Lime soda)
Green Clown (A Kiwi crush and Mint based beverage topped up with Lemon
soda and kick of Green Chilli)
Cafe
• Triple Treat (Coffee based palette cleanse having notes of Orange and
Cinnamon sweetened to delight)

The Menu for Lunch was:

Appetizers
• Gyoza Buffalo Ride (Edamame in a buffalo style gyoza served with
ranch)
• Veggie Carousel (Cucumber rolled into a sushi with veggies and
siracha mayo)
• Poke The Penne (Penne pasta on skewers with bell peppers in a
marinara sauce)
• Bucket O’ Chick (Jerk chicken/Jackfruit in tarts)

Non-Veg Main Course

• The Burnt Buff (Cumin scented Buff on burnt Garlic Cauliflower
mash served with a side of Cabbage slaw and Corn ribs)
• Hit The Poultry (Cajun Cream Cheese stuffed Chicken wings with
Pumpkin mash and Tapioca chips)
• Sol De Oro (Saffron Risotto with Grilled Prawns and Squid)
• Fiesta Fillet (Mexican style pan seared Basa with Green Pea mash,
Tartare sauce and Beetroot chips)

Veg Main Course

• Cirque de Salade (DIY Salad bar)
• Dirty Studs (Southwest dirty fries)
• Wok The Round (Indonesian style Noodles cooked in a wok with
Chilli Garlic sauce and Black Bean sauce)

Dessert
• Pop-Ket (Chocolate bucket with Vanilla sponge, Earl Grey ganache,
spiced Apple compote, Choco-chip crumble, Caramelized White
chocolate mousse and topped with Caramel popcorn)

8|Page
 ESTIMATED BUDGET:
ESTIMATED BUDGET FOR THE EVENT

DEPARTMENT RUPEES
Food 70000
Beverage 5000
Front Office 10000
Décor 3000
Housekeeping 4000
Overheads 10%
Total 100000
Details of the sponsors are given on the following page.

ACTUAL AMOUNT SPENT DURING THE EVENT

Food 66480
Beverages 4200
Front Office 8500
Décor 2437
Housekeeping 2525

Total 84142
Estimated Amount 100000
Actual Amount Saved 15858
Worked Under Budget

NO OF PAX SERVED-120 PER PORTION COST-589

9|Page
 SPONSORSHIP RECEIVED THROUGH
INGREDIENTS:

Chef Sheldon Fernandez

• Earl Grey Tea Total = Rs. 5770/-

STUDENT SPONSORS

• Coffee -1 packet (550 grams) = Rs 440/-

• (Sponsored by Mr. Akhil Shaju and Mr. Evangelisto Rodrigues)
• Total = Rs. 440/-
ITEMS REUSED
• Fennel mousse (Used 300 gm)
SPONSORSHIP RECEIVED THROUGH THE DECORATOR
[MONOPOLY]:

• Various fabrics, Rectangle table, Table frills.

• Rent of outsourced items
• No. Tables(42)
• Fairy Lights- 25ft
• 1 red 60ft cloth & 1 Golden 60ft cloth
• 4 White Stain Cloth
• 1 Black Curtain & 1 Red Curtain
• No. of white frills(30)
• The Rate of hire was different for each item and not specified by the
decorator.
Monetary Sponsorship 6210
Sponsorship in Kind 5000
Total 11210

10 | P a g e
 ORGANIZATIONAL CHART
MAIN EVENT HIERARCHY:

“THE
CONVOCATION” –
Ceremony and Theme
Lunch

General Manager-1

Front Housekeeping Food & Food Décor KST

Office Beverage Production
Service

Managers -1 Executive Manager – 1 Sous Chef - 8 Manager – 1 Manager – 2

Asst. Managers - Housekeeper - 2 Asst. Manager - 1 Commis- 22 Students - 4 Permanent
1 Florist- 1 Section Head – 2 Staff – 4
Front Linen- 2 Waiting Staff – 21 Temp Staff- 6
Office - 15 Public Area- 2 Bar Head- 2
Associate Décor- 2 Bartenders- 3
Asst. Barteders- 2
Runners- 4

11 | P a g e
 ORGANIZATIONAL HEIRARCHY
Jonathan Fonseca
General
Manager

Front Food & Food

Office
Housekeeping Décor KST
Beverage Production
Service

Dermert Dias Silvester D’souza Melissa

Kushal Thapa
Front Office (F&B Manager) Panjikaren
(Sous)
Manager Décor Manager

Yash Bagwe
Branin D’souza Shaun Francis (Sous) Harsh Mohite
Executive (Bar Head)
(Manager)
Housekeeper

Nikhil Rathour
(Sous)
Juan Nunes Tejal Kaur Riarh
Executive Evangelisto Rodrigues (Manager)
Housekeeper (Bar Head)
Daniel Thevar
(Sous)

Noel Frietas
(Sous)

Nayan Sonawane
(Sous)

Asmita Sangle
(Sous)

Aman Shetty
(Sous)

Joshua Fernandes
(Sous)

12 | P a g e
 HIERARCHY OF FRONT OFFICE

FRONT OFFICE

Dermert Dias
Front Office
Manager

Sharon Babu
Assistant Front
Office Manager

GOWN
DISTRIBUTION REGISTRATION AV / HOST USHERS

Vaughn Fernandes Roshni Gupta Jonathan Fonseca Sofiya Challa

Sylvester Barcey Darren Miranda Kavya Joshi

Leon Mascarenhas
Alistair Coutinho

Nathan Pinto

13 | P a g e
 HIERARCHY OF HOUSEKEEPING

HOUSEKEEPING

Branin D’souza Juan Nunes

Executive Housekeeper Executive Housekeeper

FLORIST LINEN
PUBLIC AREA
&
DECOR
Tanvee Lande
Ashwathi Bellapullu

Nikita Raulo

Mahek Shaikh

Sharon Rego

14 | P a g e
 HIERARCHY OF KST

KST

Harsh Mohite Tejal Kaur Riarh

(Manager) (Manager)

Daanayal Ibrahim Chougle

Shaikh

Afaan Khan Chinmay Haldankar

Alistair Coutinho Kavya Joshi

Roshni Gupta Sharon Babu

Nathan Pinto Leon Mascarenhas

15 | P a g e
HIERARCHY OF FOOD & BEVERAGE SERVICE

FOOD
AND
`
BEVERAGE

Silvester D’souza
(F&B Manager)

Tisha Vankar
(Asst. F&B Manager)

Sylvester Fernandes Joel Nune

(Section Head) (Section Head)

Vishaka Acharya Grafiela Dias Alwyn Rebello Sahil Surve

(Waitress) (Waitress) (Waiter) (Waiter)

Shaugan Cardoz Nathan Fonseca Joyvin Rodrigues

Cindrella Rodrigues
(Waiter) (Waiter) (Waiter)
(Waitress)

Drayton Dias Glenn Johnson Vaishnavi Thorat

(Waiter) (Waiter) (Waitress) Hamza Ansari
(Waiter)

Karthik Naidu Krishna Pandey Alano Dabreo

(Waiter) (Waiter) (Waiter)
Sarah Rodricks
(Waitress)
Aditya Rajdev Nevlle Rebello Jason Menezes
(Waiter) (Waiter) (Waiter)

16 | P a g e
 HIERARCHY OF DÉCOR

DECOR

Melissa Panjikaren
Décor Manager

Sections

French Window Entrance Hangings

Design Aftab Khan Noel Frietas
Tisha Vankar
Jonathan Fonseca Silvester D’souza
Grafiela Dias

Photography
Banners Assistors
Silvester D’souza
Abmel D’souza Joel Nunes
Sahil Surve
Nathan Fonseca

17 | P a g e
 HIERARCHY OF BAR SERVICE

BAR SERVICE

Shaun Francis Evangelisto Rodrigues

(Bar Head) (Bar Head)

THE GREEN TRIPLE RUNNERS

ACROBAT CLOWN TREAT

Shaun Pinto Fabian D’Souza Bosco Fernandes Nathan Dias

(Bartender) (Bartender) (Bartender)
Michael Agnel

Alan Lobo Akhil Shaju

(Asst. Bartender) (Asst. Bartender) Shawn D’souza

Cyrus Mall

18 | P a g e
 HIERARCHY OF THE FOOD PRODUCTION

Appetizers

Kushal Thapa Yash Bagwe

(Sous) (Sous)

Godson Sabu
Veronica Mascarenhas

Bryan Gore
Adina Fernandes

Sivan Galbano
Rishi Kevat

Main Course (Non Veg)

The Burnt
Hit The Sol De Oro Fiesta Fillet
Buff
Poultry

Nikhil Rathour Daniel Thevar Noel Frietas Nayan Sonawane

(Sous) (Sous) (Sous) (Sous)

Nishita Chaule
Sumeet Sabat Tejas Zajam Melissa Panjikaren

Aftab Khan Sanskruti Patil

Dhanashri Chavan Aayush Mhapsekhar
Abdul Ansari

19 | P a g e
 Main Course (Veg)

Wok The Cirque De Dirty

Round Salad Studs

Aman Shetty Asmita Sangle

(Sous) (Sous)

Juber Umapure Daniel Veyra Nitish Yadav

Tejas Poojary Kishan Bhagat Manav Arora

Uzair Juwle

Bakery And Confectionary

Dessert
Joshua Fernandes
(Sous)

Jasmin Pathade

Harsh Bansal Prince Fernandes

Purva Pujari Omkar Dhuri

Jeffery Paul Shravani Desai

20 | P a g e
 DUTIES AND RESPONSIBILITIES UNDERTAKEN
BY EACH DEPARTMENT

FRONT OFFICE /LOGISTICS: The front office department was

responsible was inviting the guest for the event. All the guest were called
personally. They were also invited by a Whatsppp message. The guest were also
given convocation gowns. For the day of the event we were divided into five
various sections, the escort, registration, ushers, gown distributers and
welcoming. All the guest who came were warmly welcomed and registered
followed by distribution of gowns and a short snack service. Post that the
convocation ceremony in the AV Room. They were then escorted to the Daylight
Studio for a photography session. There was also the distribution of the
convocation certificates post lunch.

HOUSEKEEPING: This department undertook the duties of general

cleaning, restaurant cleaning, and theatre set-up in AV Room as well as the
decoration of the Samay. One day prior to the Convocation event. Apart from
cleaning, the ironing of table cloth and napkins was done by Housekeeping
department. All flower arrangements were undertaken by this department.

KST: A proper count of all cutlery and crockery was done and all the required
items were cleaned and sent to the various departments for use. The KST area was
set-up by this department. Once the event got over the inventory was done on the
same day as soon as the cleaning got over.

FOOD AND BEVERAGE: The department was divided into two – bar &
restaurant.

RESTAURANT (F&B): Those in the restaurant were in charge of the

entire setup along with the cleaning after the event. Their job responsibility
mainly entailed interacting with guests and serving the Appetizers and Desserts.

21 | P a g e
BAR (F&B): The bar had Mocktails preparation with two dispensing places one
outside the AV room near the Gymkhana which served the Acrobat mocktail to
the guest who arrived for the ceremony and the other was the bar located in the
restaurant which served the two drinks i.e The Green Clown and the Triple Treat
when the guest arrived from the hall after the ceremony to the restaurant for
lunch. The beverages were served only by the bar staff.

FOOD PRODUCTION: The kitchen team was divided into 3 sections thus
having equal distribution of chefs on the various sections of the kitchen. The
sections were the “Appetizers”, “Bakery and Confectionery”, and the “Live
Counters”. The Chefs prepared all the meals that were served on the day of the
event and prepared an amazing menu to suit the program.

DÉCOR: The decor team had worked on creating the entrance with two pillars
on either side wrapped up in the colours of red and white they also worked hard,
making of amazing artwork that made the restaurant lively, along with creating
collages of pictures of the ex-students to be put up across the restaurant. Banners
were created to put on the windows that depicted pictures of various carnivals
around the world. Collages of Images of the ex-students were placed in frames
around the restaurant . They even designed the classic menu cards, which were
placed on each table at the time of lunch which was designed to look like carnival
arrows guiding you along each meal. The buffet tags were also furthermore made
by this department to enlighten the guest what exactly does the dish being
prepared include.

22 | P a g e
 LAYOUT OF THE FRONT OFFICE DEPARTMENT
LAYOUT OF AV ROOM

BREAKFAST
STAFF
DESK REGISTRATION
ROOM
DESK

W.R
L
O
C A
K V
E
R R
R O
O O
O M
M

CR6
(GOWN AREA)

Seating Area
Seating Area

Scrolls
Av
Screen Sound

23 | P a g e
 LAYOUT OUTSIDE RESTAURANT

GREEN DECK
KST

A The Burnt Buff Wok The Round R

E
Counter Counter S
T Hit the T
Poultry A
K U
Counter
R
A
N
Sol De Orro T
Counter
B EASEL B
Dirty Studs A
T R
Counter
K
S
Fiesta Fillet T
Counter O
RES
Q
R
T Cirque De
Salad T
K Counter POP-KET
K

MAIN ENTRANCE

24 | P a g e
LAYOUT OF THE FOOD & BEVERAGE DEPARTMENT
LAYOUT OF THE RESTAURANT

25 | P a g e
 LAYOUT OF THE KST

ENTRY EXIT

PICK UP FOR CLEANED CUTLERY, CROCKERY &

GLASSWARE

W D DRY
I I
P S
I P
N E
G N
S
A E
R WET
E A
A R
E
S A

CUTLERY
WIPING
BREAKAGE & SINK
SINK CROCKERY AREA /
GLASSWARE STATION WORK
AREA

26 | P a g e
LAYOUT OF FOOD PRODUCTION-ATK KITCHEN

FRIES

PREP

Fry Station Sushi

Sushi
Tarts

27 | P a g e
 FRONT OFFICE DEPARTMENT
• The front office department played a vital role during the convocation ceremony
2025. It was the first department to get into action as soon as we planned to organize
this event.
• It all started with gathering information of the guests who were to be invited for the
convocation ceremony from the admin office.
• It was then followed by calling the guests up and inviting them all guests were later
sent a Whatsapp message on their group.
• The guest were called to give a confirmation of whether they would be coming for
the event as well as inquiring about their Non-Veg and veg Preference, so that we
could make a guaranteed reservation and informed the food and beverage service
department and the kitchen to make arrangements for that many covers in the
restaurant and the preparations of food for the guest respectively.
• There was also a second calling done as a reminder of the event and any
confirmations that were left to be confirmed.
• All of the data was then tabulated and the gowns were then ordered with an indent.
• It was then given to Mr. Anup who is in charge of the gowns at the main office. He
is the one who gave us the gowns 3 days before the event so that we could press
and clean them to get it ready for the ceremony..
• The parents of students who performed exceptionally well in the curricular exams
and were invited.
• This year parents of 3 students were called. The list of the same was generated from
Ms. Jasmine Baretto and Ms. Valencia D’Souza the Administrative staff at Don
Bosco College.
• The gowns were collected by Dermert Dias, Alistair Coutinho, Jonathan Fonseca
and Sylvester Barcey, two days prior to the event.
• Golden gowns were taken for Fr. Brian and Fr.Anthony the director of the
institution.
• We also invited Mr. Gladvin Rego from Bunts Sanghas Ramanath Payyade
College Of Hospitality Management Studies, Mumbai as the External Examiner
and the Guest of Honor for the convocation via Whatsapp which was sent by
Jonathan Fonseca
• There were many other setups done a day prior to the event.

28 | P a g e
• There was a registration desk that was set up just outside the AV Room, where all the
guest who came had to register themselves giving their details, such as their current
position at the hotels they are working at as well other details of the name of the
property etc. , as it could then be given to the TNP, to update their records and also to
get an exact count of all the guest who came for the event.
• There was also another desk setup in CR 6 an area near the AV Room, that was for the
distribution of the convocation gowns for guest who came in.
• A main desk was set up in the AV Room just before the theatre style set up for Mr.
Nixon George and Mr. Gladvin Rego , as they were the internal and external examiners
for the day. There was a table up in the AV Room just beside the AV System table as
the students that are Ms. Rhutuja Gandhi, Ms. Sheetal Nair, Mr. Aaron Barnes and Mr.
Paul Solomon John were to give a speech on their journey to success.
• They were informed well in advance about the same. There was also an AV setup done
on the stage, with a screen size of 9 feet tall and 14 feet wide. There was also a small
table place just besides the sound system controller for Jonathan Fonseca and his laptop
and other AV equipment’s.
• There was another set up done at the Admin Office. This set up was for the actual
convocation certificates that were given to the students after the lunch so that the
originals do not get spoilt or damaged.
• There were small paper scrolls that were prepared and tied with red ribbons to resemble
the real convocation scrolls.
• As there were 80 guest that were suppose to come we made 50 scrolls just for the
purpose of picture in the AV room. There were also two easels placed to welcome the
guest.. After the main convocation ceremony the gowns were collected back at The
daylight studio itself.

• Jonathan Fonseca were in charge of the hosting and getting all the guest seated in the
restaurant. Sofiya Challa and Kavya Joshi were distributing the convocation
certificates, whereas Vaughn Fernandes, Sylvester Barcey, Alistair Coutinho, Nathan
Pinto were in charge of distributing and collecting the gowns and caps. Roshni Gupta
and Darren Miranda were in charge of registration. Leon Mascarenhas was the escort
who was guiding guests up to the AV room.
• Dermert Dias and Sharon Babu were handling crowd control and making sure all the
processes were going about smoothly

29 | P a g e
 E-LETTER

Greetings of the day,

I am Name from Don Bosco College, This is a message to invite you to the
Convocation*Ceremony and Theme Lunch' on the *28th February at 9 AM in the AV
room.
The Dress code is Smart Casuals.
Please do be prompt as breakfast will be served.
P.S. The event is strictly meant for students.
Thanks and regards,
Hope to see you soon.
For any further queries please don’t hesitate to to contact us

30 | P a g e
FRONT OFFICE TEAM AT WORK

31 | P a g e
FRONT OFFICE TEAM

32 | P a g e
Distribution of Scrolls

33 | P a g e
 REGISTRATION SHEETS
Updating done on a daily basis

34 | P a g e
PREFERNCE CONFIRMATION SHEET

35 | P a g e
PPT’S MADE FOR SHOWCASE
DURING AV ROOM SESSION

36 | P a g e
37 | P a g e
38 | P a g e
 FOOD & BEVERAGE DEPARTMENT
• The convocation ceremony was scheduled on 28th February, 2025. The front
office department started calling the students and confirming with them. The
food & beverage department had to design the menu for the event.
• The food & beverage department started planning the layout of the restaurant.
• The service procedure was set and run through all the service staff repeatedly done.
• The Gymkhana was set up for the morning breakfast that was set up by the service
staff.
• The crockery, cutlery and glassware had to be taken to the Gymkhana for the
breakfast.
• The menu for the morning breakfast was Soya Chunk puff with a chocochip
muffin,
• The bar had made a mocktail for the morning breakfast which was “The Acrobat”.
• The breakfast started around 9:00 AM. It continued till 10:45 AM. After the breakfast,
the setup had to be dismantled and all the cutlery, crockery and glassware had to be
washed and kept ready for the lunch service.
• There were 7 Bar staff and 4 Bakery Staff for the morning breakfast in the
Gymkhana, along with the Bar Heads, Mr. Shaun Francis, Mr. Evangelisto
Rodrigues and the Bartendar and creator of the drink Mr. Shaun Pinto .
• After the morning breakfast service, the service staff had a break of an hour and had
to get ready for the lunch service.
• The uniform of the service staff was a black shirt, black trouser, multi coloured bow
ties and white apron.
• The lunch service started at 12:30 PM in the Fr .Aurelius Maschio restaurant. The
guests were escorted by the front office staff to the restaurant.
• The restaurant had 98 covers, with 17 tables of 4, 5 tables of 6 .
• here were two sections in the restaurant, Section A and B, which was looked by the
section heads, Mr. Sylvester Fernandes and Mr. Joel Nunes.
• The Food & Beverage operations were looked after by the Food & Beverage Manager,
Mr. Silvester D’Souza and Assistant Food & Beverage Manager, Ms. Tisha Vankar.
And overlooked by the General Manager Mr. Jonathan Fonseca
• The Mocktail for the lunch service was “Green Clown” which was a kiwi crush and
mint based beverage topped up with lemon soda and a kick of green chilly.
• The guests were served appetizers which were pre-plated, with an Gyoza Buffalo Ride,
Veggie Carousel, Poke the Penne and a Bucket O’ Chick.
• For the main course, there were 7 live counters at the green deck and outside
the restaurant.

39 | P a g e
• The first counter was a DIY salad counter, “Cirque de Salade”, which had various
salad elements and a choice of dressings available. followed by the counters of Fiesta
Fillet, Dirty Studs, Sol de Oro, Hit the Poultry The Burnt Buff and Wok the round.
• The dessert was pre-plated again, which had to be picked up at the RTK kitchen.
“POP-KET” ( Chocolate bucket with Vanilla sponge, Earl grey ganache, spiced Apple
compote, Choco-chip crumble, Caramelized White chocolate mousse and topped with
Caramel popcorn)
• There was a special cake made for the students, which was cut by the Toppers of the
semester 6, at the later end of the event.
• The students were Ms .Rhutuja Gandhi, Ms. Sheetal Nair, and Mr. Paul Solomon John
who was invited due to his perseverance in passing all his ATKT’s
• After the service, the restaurant set up had to be dismantled and kept ready before
the students leave for an VIP ODC to Surat.
• All the crockery, cutlery, glassware had to be washed and put back into the Food &
Beverage stores. The table clothes and the center-piece were taken back by the
housekeeping and décor team. All the item procured by the decorators were also
returned to them.

40 | P a g e
MENU CARD FOR BREAKFAST

41 | P a g e
BUFFET TAGS FOR LUNCH
MENU CARD FOR LUNCH

42 | P a g e
P.S All the above designs were made by Jonathan Fonseca with the guidance
of Chef Kayne D’Souza and assistance of Silvester D’Souza.

43 | P a g e
 BEVERAGE INDENT SHEETS

THE ACROBAT
Sr
Ingredients Units Qty Rate Per Amt
No
Mix Fruit
1 gm 20 200 500gm 8
Jam
2 Mint Leaves gm 0.5 10 100gm 0.05
3 Lime no 1/4 th 5 pc 1.25
4 Black Salt gm 0.5 80 kg 0.04
5 Sprite ml 45 65 2.25ltr 1.3

Indent Cost 10.64

Overhead 1.06
Total 11.7

GREEN CLOWN
Sr
Ingredients Units Qty Rate Per Amt
No
1 Kiwi Crush ml 15 360 ltr 5.4
2 Lime no 1/2 th 5 no 2.5
3 Mint Leaves gm 0.5 20 200 gm 0.05
4 Sprite ml 30 65 2.25 ltr 0.78
5 Green Chilly gm 0.5 120 kg 0.06
6 Black Salt gm 1 80 kg 0.08

Indent Cost 8.87

Overhead 0.88
Total 9.75

44 | P a g e
 TRIPLE TREAT
Sr
Ingredients Unit Qty Rate Per Amt
No
1 Milkmaid gm 25 150 380gm 9.8
Cinammon
2 gm 0.3 600 kg 1.8
Pwd
3 Coffee gm 25 sponsor 0 0
4 Triple Sec ml 5 380 750 ml 2.5

Indent Cost 14
Overhead 1.4
Total 15

TOTAL COST PER PORTION

(BEVERAGES)
SR.NO PRICE
INGREDIENTS PAX
(Rupees)
• THE ACROBAT 120 11
• 120
THE GREEN CLOWN 9
• 120
TRIPLE TREAT 15
TOTAL 35

TOTAL
35/- x 120 PAX= 4,200/-

45 | P a g e
ALLOCATION OF WORK (RESTAURANT)

Silvester D’Souza – Food & Beverage Manager

Tisha Vankar – Assistant Food & Beverage Manager

Section A – Joel Nunes

Table Nos. Waiter

1 Joywin Rodrigues
2 Suraj Das
3 Neville Rebello
4 Aditya Rajdev
5 Sarah Rodricks
6 Shaugan Cardoz
7 Alwyn Rebeiro
8 Drayton Dias
9 Cindrella Rodrigues
B1 Joel Nunes

Section B – Sylvester Fernandes

Tables Nos. Waiter

10 Glenn Johnson
11 Vishaka Acharya
12 Alano Dabreo
13 Hamza Ansari
14 Krishna Pandey
15 Vaishnavi Thorat
16 Jason Menezes
B2 Nathan Fonseca
B3 Grafiela Dias
B4 Sahil Surve
B5 Sylvester Fernandes

46 | P a g e
 ALLOCATION OF WORK (Gymkhana)
Shaun Francis and Evangelisto Rodrigues – Bar Managers
Shaun Pinto –Bartendar

Service- Beverage Service Snacks

Bosco Fernandes Omkar Dhuri
Fabian D’Souza Jeffery Paul
Akhil Shaju Prince Fernandes
Alan Lobo Harsh Bansal
Shawn D’Souza
Cyrus Mall
Michael Agnel
Nathan Dias

TEAM FOR BREAKFAST

47 | P a g e
 COUNT OF FOOD & BEVERAGE SERVICE
EQUIPMENTS
1. CROCKERY
For Restaurant

Particulars
Dinner Plate 139
Fish Plates 40
Golden Rim Plates 80
Chafing Dish (Round) 2
Chafing Dish (Rect) 1
Saucer 60
Appetizer Plate (Small) 37
Appetizer Plate (Big) 48
Glass Bowls 36
Snack Dish 84
Pizza Paddle 90

For Gymkhana

Particulars
Glasses 80
Quarter Plate 80

48 | P a g e
2. CUTLERY

For Restaurant

Particulars
All-Purpose Spoon 42
All-Purpose Fork 145
Dessert Spoon 97

3. GLASSWARE
For Restaurant

Particulars
Pony Tumbler 130
Juice Glass 140

For Gymkhana

Particulars
Glasses 100

49 | P a g e
 MENU

BREAKFAST
THE ACROBAT

(Mix fruit jam muddled with mint and black salt and topped with lime soda)

SOYA KEEMA PUFF

(Delicate Puff filled with a savoury soy mince)

CHOCO-CHIP MUFFIN

(Decadent Muffin of Chocolate Goodness)

LUNCH
APPETIZERS
GYOZA BUFFALO RIDE

(Edamame in a buffalo style gyoza servedwith ranch)

VEGGIE CAROUSEL

(Cucumber rolled into a sushi with veggies and siracha mayo)

POKE THE PENNE

(Penne pasta on skewers with bell peppers ina marinara sauce)

BUCKET O’CHICK

(Jerk chicken/jackfruit in tarts)

50 | P a g e
 LIVE COUNTERS
NON-VEGETARIAN ITEMS

THE BURNT BUFF

(Cumin Scented Buff on Burnt Garlic Cauliflower Mash Served with a aide of Cabbage
Slaw and Corn Ribs)

HIT THE POULTRY

(Cajun Cream Cheese Stuffed Chicken Wings with Pumpkin Mash and Tapioca Chips)

SOL DE ORO

(Saffron Risotto with Grilled Prawns and Squid)

FIESTA FILLET

(Mexican Style Pan Seared Basa with Green Pea Mash, Tartare Sauce
and Beetroot Chips)

CIRQUE DE SALADE

(DIY Salad bar)

DIRTY STUDS

(Southwest Dirty Fries)

WOK THE ROUND

(Indonesian Style Noodles Cooked In A Wok with Chilli Garlic Sauce and Black Bean
Sauce)

51 | P a g e
F&B SERVICE TEAM

F&B MANAGERS

52 | P a g e
BAR TEAM

53 | P a g e
RESTAURANT SETUP

54 | P a g e
COVER SETUP

55 | P a g e
F&B AT WORK

56 | P a g e
 FOOD PRODUCTION DEPARTMENT
• Planning and deciding of the menu for the event.
• Allocation of the food production staff to their various section.
• Preparing the hierarchy, kitchen layout and green deck layout.
• Displayed all the hierarchy, kitchen layout and green deck layout in their
respected places.
• Food trials in order to evaluate the flavors, cooking temperatures, time for
preparation and cooking method of the food.
• Portion size and portion control of food items.
• Food costing and indenting of ingredients..
• Planning the layout of the live counter and allocation of work
• Deciding the uniform for the food production team according to their section.
• Briefing the other departments about the menu and handing over the finalized menu
to the food and beverage service department.
• Mis-en-place prior to the day of event.
• Setting up of the live counter with required tables.
• Setting up the live counter with the required crockery for service.
• Setting up the live counter with the required ranges and equipment for service.
• Allocation of staff on the day of the event in order to see the smooth service
of appetizers.
• Assembling the final Mis-en-place on the start of the event day.
• The Bakery and Confectionary team was incharge of Breakfast service and hence
at 10:30 they served a Soya Chunk Puff and a choco-chip muffin to the guests. The
team was lead by Mr. Joshua Fernandes.
• Placing all the condiments and garnishes required for the plating.
• Checking all the live counter whether the set up is ready for service e.g. checking
gas ranges.
• While the event is coming to an end in the AV Room, the staff gets groomed and
ready to serve.

57 | P a g e
• The guests were served appetizers which were pre-plated, with an Gyoaz Buffalo
Ride, Veggie Carousel, Poke the Penne and a Bucket O’ Chick.whose in charge
was Mr. Kushal Thapa and Mr. Yash Bagwe along with Ms. Adina Fernandes.
• For the main course, there were 7 live counters at the green deck and
outside the restaurant.
• The first counter was a DIY salad counter, “Cirque de Salade”, which had various
salad elements and a choice of dressings available, prepared by Ms. Asmita Sangle
and her team. followed by the counters of Fiesta Fillet By Mr. Nayan Sonawane,
Dirty Studs, Sol de Oro by Mr. Daniel Thevar, Hit the Poultry by Mr. Nikhil
Rathour The Burnt Buff by Mr. Noel Frietas and Wok the round by Mr. Aman
Shetty. The above students along with their individual teams were in charge of
everything on their live counter and pulled off an amazing display.
• The dessert was pre-plated again, which had to be picked up at the RTK kitchen.
• “POP-KET” ( Chocolate bucket with Vanilla sponge, Earl grey ganache, spiced
Apple compote, Choco-chip crumble, Caramelized White chocolate mousse and
topped with Caramel popcorn) and was served from the newly made Research and
Training Kitchen by Joshua Fernandes and his team.
• After all the guest left, all the live counter personnel started dismantling their
counter by transferring all the remaining food into the kitchen properly, returning
the ranges and gas cylinders to its allocated place.
• The tables were dismantled and taken down to the ground floor by the F&B
staff.
• Alongside with this the kitchen personnel started cleaning up their work stations
and kept all the foods including the live counters on a separate table.
• Now the remaining food was served to all the department staff.
• On completion of staff meals, the final cleaning of kitchen, utensils and the
scrubbing, squeezing and a final mopping was done.
• On the day itself after the event the remaining dry stores and vegetables were
returned back to stores.
• All the staff members from the entire department had a debriefing

58 | P a g e
 INDENT SHEETS
SOYA PUFF
Sr.No Ingredient Quantity Per Rate Per Amount
.
1 Soya mince 700 gm 155 kg 108.5
2 Onion 200 gm 30 kg 6
3 Garlic 20 gm 300 kg 6
4 Ginger 15 gm 300 kg 4.5
5 Capsicum 150 gm 180 kg 27
6 Red chili paste 30 gm 300 kg 9
7 Oil 30 ml 145 kg 4.35
8 Soy sauce 30 ml 390 kg 11.7
9 Salt 5 gm 27 kg
0.135
10 Black pepper 1 gm 580 kg 0.58
11 Cumin seeds 5 gm 600 kg 3
12 Coriander powder 2 gm 400 kg 0.8
13 Garam masala 1 gm 900 kg 0.9
14 Fresh coriander 10 gm 60 kg 0.6
15 Lemon juice 15 ml 400 ltr 6
16 Puff pastry 4000 gm 400 kg 1600
17
Indent
Cost 1789.065
OverHeads
10%
178.9065
Total Cost 1967.972
PAX 100
Cost Per
Portion
Rs.19.67
Colour Golden brown
Flavour/Taste Spicy, flavourful
Texture Crispy
Appearance Puff rectangle

59 | P a g e
 Method:
Prepare the Soya Mince:

• Soak the soya mince in warm water for 10-15 minutes, then drain and squeeze out
excess water. Set aside.

Cook the Aromatics:

• Heat oil in a pan. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add garlic and ginger, sauté for 1-2 minutes until fragrant.
Add Capsicum and Spices:

• Add chopped capsicum and sauté for 2-3 minutes until slightly tender.
• Stir in red chili paste, coriander powder, garam masala, salt, and black pepper.
Cook for 2 minutes.
Mix in the Soya Mince:

• Add the soaked and drained soya mince to the pan. Mix well.
• Add soy sauce and cook on medium heat for 5-7 minutes, stirring occasionally.
Finishing Touches:

• Add fresh coriander and lemon juice. Mix well.

• Adjust salt and spice levels as needed
Fill the puffs

• Add the filling into the puff pastry and fold, milk wash
• Bake at 200 degree Celsius for 15 mins and serve

60 | P a g e
 CHOCOLATE MUFFINS
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Chocolate pre mix 3000 gm 240 kg 720
2 Oil 300 ml 145 ltr 43.5
3 Water 1800 ml
Indent Cost 763.5
OverHeads
10%
76.35
Total Cost 839.85
PAX 120
Cost Per
Portion
Rs.6.9
Colour Brown
Flavour/Taste Chocolatey
Texture Soft
Appearance Cupcake

Method:

1. Mix all the ingredients together in a bowl to form a smooth batter.

2. Fill the muffin liners with the batter and bake at 175 degrees Celsius for 15 mins and
serve.

61 | P a g e
 POKE THE PENNE
Sr.
Ingredient Quantity Per Rate Per Amount
No.
1 Pene Pasta 2 Kg 160 Kg 320.00
2 Cheese 1 Kg 555 Kg 555.00
Mix bell
3 500 Gm 70 Kg 35.00
peppers
4 Black olives 1 Bottles 190 Kg 0.19

Tomato Sauce
1 Tomato 1 Kg 60 Kg 60.00
2 Onion 500 Gm 30 Kg 15.00
3 Garlic 200 Gm 330 Kg 66.00
4 Basil 100 Gm 530 Kg 53.00
5 Tomato Puree 1 Can 70 Kg 0.07
6 Oregano 10 Gm 320 kg 3.2
7 Chilly Flakes 10 Gm 480 Kg 0.90
8 Salt 5 Gm 27 Kg 0.14
9 Black Pepper 5 Gm 580 Kg 2.90
Indent Cost 1,113.70
OverHeads10% 111.37
Total Cost 1,225.06
PAX 100.00

Cost Per
12.25
Portion

Colour Red and yellow

Flavour/Taste Cheesy and Tomato
Texture Al dente
Appearance Gooey

METHOD
1 Boil penne until al dente, then drain and toss with a little oil to prevent sticking.
2 Cut bell peppers into bite-sized pieces black olives in rounds and grate the cheese
3 Put the pasta into the skewers and on the pasta add Marinara Sauce then add cheese ,
bell peppers and Black olives on the top. 4 Aline it in the baking trays and Bake the pasta
skewers in 150 ° for 8-9 min to melt the cheese and serve.

62 | P a g e
 VEGGIE CAROUSEL
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Cucumber 2 Kg 60 Kg 120
2 Carrot 1 Kg 50 Kg 50
Red Bell
3 750 Gm 500 Kg 250
Pepper
4 Zucchini 750 Gm 120 Kg 90
5 Siracha Mayo 0 0 0 0 0
6 Pipettes 80 pcs 200 80 pcs 200
7 Soya Sauce 150 ml 390 Ltr 58.5
8 Sesame Oil 120 ml 270 Ltr 32.4
Maggie
9 100 Gm 315 Kg 31.5
Seasoning
10 Sugar 50 GM 44 Kg 2.2
Indent Cost 834.6
OverHeads10% 83.46
Total Cost 918.06
PAX 100

Cost Per
4.47
Portion

Colour Green
Flavour/Taste Umami
Texture Crunchy
Appearance Refreshing

METHOD
1 Slice the cucumber into a thin slice in lengthwise
2 Add siracha Mayo on the slice of the cucumber
3 Add pickle carrots bell peppers zucchini and roll the cucumber
4 Fill the Pipettes with the dressing which is made up of soya sauce sesame oil Maggie
seasoning and sugar
5 Serve

63 | P a g e
 BUCKET O’CHICK
SR.NO INGREDIENTS QUANTY PER RATE PER AMOUNT
1 Chicken Breast 2 kg 369 kg 27.1
2 Jerk seasoning 100 g 120 ltr 83.3
3 Olive oil 50 ml 743 ltr 37.15
4 Lime juice 15 ml 400 ltr 6
5 Salt 25 g 27 kg 0.675
6 Black pepper 25 g 55 kg 1.325
7 Garlic powder 50 g 180 400 9
8 Onion 50 g 175 400g 8.75
9 Tart Shells 150 g 30 1 pkt 4.5
Indent Cost 188.3
OverHeads 10% 18.83
Total Cost 207.3
PAX 100 1.90
Cost Per Portion 20.7-

Colour Brown, pink

Flavour/Taste Tangy
Texture Flaky/crispy
Appearance Crispy

METHOD
1. Grill or bake the chicken: Marinate the chicken breasts in jerk seasoning and cook
them on a grill or in the oven until cooked through.

2. Prepare the tortilla cups: Bake or fry tortilla cups until crispy.

3. Assemble the dish: Slice the cooked chicken and place it into the tortilla cups. Add
shredded cheese, lettuce, tomatoes, and other desired toppings.

4. Serve and enjoy: Serve immediately and enjoy the flavorful combination of jerk
chicken and crunchy tortilla cups.

64 | P a g e
 GYOZA BUFFALO RIDE
Sr.No Ingredients Quanty Per Rate Per Amount
Gyoza
1. Edamame 2 kg 500 Kg 1000
2. Raddish 1 kg 54 kg 54
3. Flour 2 kg 65 kg 130
4. Oil 50 ml 743 kg 37.15
5. Salt 25 g 27 kg 0.675
6. Black pepper 25 g 55 kg 1.325
7. Garlic 25 g 330 kg 8.25

Buffalo Sauce
1. Butter 500 g 540 kg 270
2. Siracha 320 ltr 705 kg 225.6
3. Tobacco 15 g 199 kg 29.85
4. Chilly flakes 30 g 480 kg 14.4
5. Garlic 50 g 30 kg 1.5
6. Oil 100 ml 743 kg 74.3
7. Chilli powder 50 g 315 kg 15.75
8. Pepper 50 g 580 kg 29
9. Paprika 50 g 1250 kg 62.5
10. Cayenne 50 g 525 kg 26.25
11. Sugar 20 g 150 kg 3

Ranch
1. Mayonnaise 1 kg 168 kg 0.168
2. Cream 1 kg 220 ltr 0.22
3. ⁠milk 750 ml 56 ltr 42
4. ⁠lemons 15 ml 400 ltr 6
5. ⁠Dill 30 g 100 kg 3
6. ⁠parsley 30 g 340 kg 10.2
7. ⁠garlic 50 g 180 (400g) 9
8. ⁠onion 50 g 175 (400g) 8.75
9. ⁠salt 10 g 27 gm 0.27
10. Pepper 10 g 580 kg 5.8
Indent Cost 2069.0
Overheads 10% 206.9
Total Cost 2275.9
Pax 100 22.76
Cost Per Portion
22/-

Colour Golden brown,white,red

65 | P a g e
 Flavour/Taste Savory
Texture Meaty/ Creamy
Appearance Brown
METHOD
1. Make the Gyoza Filling
In a bowl, mix mashed edamame, cabbage, carrot, garlic, ginger, soy sauce, sesame oil,
rice vinegar, Buffalo sauce, green onions, and black pepper until well combined.
2. Assemble the Gyoza:
Place 1 teaspoon of filling in the center of each gyoza wrapper.
Moisten the edges with water, fold in half, and pleat the edges to seal.
3. Cook the Gyoza:
Heat 1 tablespoon oil in a pan over medium heat. Add the gyoza in a single layer.
Let them sear for 2–3 minutes until the bottoms turn golden brown.
Add ¼ cup water, cover, and steam for 5 minutes until the wrappers are fully cooked.
4. Make the Ranch Fusion Sauce:Whisk together ranch dressing, Buffalo sauce, lime
juice, honey, and garlic powder.
5. Serve & Enjoy:
Arrange the crispy, spicy edamame gyoza on a plate and serve with the Buffalo-ranch
dipping sauce

66 | P a g e
 .FIESTA FILLET
Sr.No Ingredients Quanty Per Rate Per Amount
1 Basa fillet 10 kg 500 kg 5000
2 Garlic 1 kg 330 kg 330
3 Onion 1 kg 30 kg 30
4 Olive Oil 1 ltr 743 ltr 743
5 Sunflower oil 3 ltr 145 ltr 435
6 paprika 100 gm 1250 kg 125
black pepper
7 pwd 250 gm 580 kg 145
8 Salt 1 kg 27 kg 27
9 Cumin powder 200 gm 650 kg 130
10 red chilli powder 250 gm 720 kg 180
11 Tahini paste 500 gm 1100 kg 550
12 Chickpeas 2 kg 88 kg 176
13 Mayonnaise 2 kg 168 kg 336
14 Gherkins 1 bottle 190 bottle 190
15 Capers 1 bottle 149 bottle 149
16 Beetroot chips 1 kg 1000 kg 1000
17 Chives 1 bunch 80 bunch 80
18 Lemons 50 pc 10 Pc 500
19 Fresh green peas 3 kg 90 kg 270
20 Dill 1 bunch 20 bunch 20
Indent Cost 10416
OverHeads 10% 1041.6
Total Cost 11457.6
PAX 100 114.57
Cost Per Portion 115/-

Colour green/off white/red/

Flavour/Taste Savory
Texture Creamy/flaky/crispy
Appearance Crispy

67 | P a g e
METHOD
*For Green Pea Hummus:*

1. Soak chickpeas overnight to prepare them for cooking.

2. Blanch green peas, cool them, and make a fine paste using a grinder.

3. Parboil the chickpeas in a pressure cooker to cook them partially.

4. Once the chickpeas have cooled down, make the hummus by blending them with tahini
paste, garlic, olive oil, salt, and pepper.

5. Mix the green pea paste and hummus together to create the green pea hummus.

*For Tartar Sauce:*

1. Finely chop gherkins, capers, onions, and dill to prepare them for the sauce.

2. Mix all the chopped ingredients together in a mixing bowl.

3. Add mayonnaise and lemon juice to the mixture and check the seasonings.

*For Pan-Seared Basa:*

1. Cut the fish fillets into small portions of 100gm each.

2. Prepare the marinade by mixing oil, garlic paste, red chilli powder, paprika, black pepper
powder, salt, and cumin powder.

3. Marinate the fish in the marinade overnight to allow the flavors to penetrate.

4. On the day of the event, pan-sear the fish live to cook it to perfection.

*For Garnish:*

1. Assemble all the elements on the plate, including the green pea hummus, tartar sauce,
and pan-seared basa.

2. Garnish the dish with chopped chives, beetroot chips, and a lemon wedge to add color
and flavor.

68 | P a g e
 HIT THE POULTRY
Sr.No. Ingredient Quantity Per Rate Per Amount
For Chicken wings
1 Chicken wings 10 Kg 190 Kg 1900
2 Oil 2 Ltr 145 Ltr 290
3 Salt 250 Kg 24 Kg 6
4 Black pepper powder 100 G 550 Kg 55
5 Cheese 500 G 555 Kg 277
6 Green spring onion 1 Bunch 150 Bunch 150
7 Garlic powder 100 G 64 Kg 6.4
8 Onion powder 100 G 259 Kg 25.9
9 Jalapenos 1 Bottle 149 Bottle 149
10 Chicken mince 2 Kg 320 Kg 640

Cajun seasoning
1 Paprika 150 G 1250 Kg 187
2 Fresh thyme 10 G 900 Kg 9
3 Salt 20 G 24 Kg 0.48
4 Black pepper 15 G 55 Kg 0.825
5 Cayenne pepper 10 G 1250 Kg 12.5
6 White pepper 10 G 580 Kg 5.8

For sweet potato

I Lime juice 20 Pc 5 Pc 100
2 Red chili powder 20 G 110 Kg 2.2
3 Cumin 20 G 1120 Kg 22.4
4 Amchur powder 20 G 48 Kg 0.96
5 Coriander 1 Bunch 60 Kg 60
6 Sweet potato 6 Kg 60 Kg 360

For glaze
1 Honey 50 Ml 345 Ltr 17.25
2 Soy sauce 30 Ml 390 Ltr 11.7
3 Ginger 15 Gm 60 Kg 0.9

For salad
1 Cabbage 3 Kg 14 Kg 42
2 Honey 60 Ml 345 Ltr 20.7
3 Dijon mustard 60 G 160 Kg 9.6
4 Salt 10 G 24 Kg 0.24
5 Black Pepper powder 10 G 580 Kg 55
6 Olive oil 50 743 Ltr 37.15
7 Lime juice 20 Ml 5 Pc 100

69 | P a g e
 Chips
1 Tapioca chips 5 Packet 140 Per packet 700
Indent Cost 5255
OverHeads 10% 525.5
Total Cost 5780.5
PAX 100

Cost Per Portion 58

Colour Golden Brown

Flavour/Taste Creamy
Texture Soft
Appearance Juicy,soft, Crunchy

METHOD-
1. Deboned chicken wings
2. For filling take a wok add oil in it
3. Put chopped onion, chopped garlic and saute
4. Add all the seasoning
5. Keep it for cooling
6. Take a bowl add chicken mince and cheese then put all the mixture in t h e bowl
then add some spring onions on t o p
7. Stuff the above mixture in the deboned chicken wings. 8. Then apply glaze on top
of the chicken wings and put it in t h e oven a t 2000 for 15 minutes.
8. Then cut the sweet potato apply spices on top and out it in the oven for roasting
9. Then sprinkle with chopped coriander
10. Then made a glaze using soya sauce ginger and honey apply to chicken wings and
then plate

70 | P a g e
 SOL DE ORO
Sr.No Ingredients Quantity Per Rate Per Amount
1 Arrborio Rice 2 Kg 900 Kg 1800
2 Garlic 150 Gm 330 Kg 49.50
3 Onion 800 Gm 30 Kg 24
4 Olive Oil 120 Ml 743 Ltr 89.16
5 Sunflower Oil 500 Ml 145 Ltr 72.50
6 White Wine 750 Ml 440 750ml 440
7 Saffron 1 Gm 145 0.5g 290
8 Salt 20 Gm 27 Kg 0.54
9 Prawns 4 Kg 400 Kg 1600
10 Squid 5 Kg 106.25 Kg 531.25
11 Carrot 400 Gm 60 Kg 24
12 Parmesan 250 Gm 1321 Kg 330.25
13 Butter 200 Gm 540 Kg 108
14 Cream 400 Ml 220 Ltr 88
15 Celery 200 Gm 150 Kg 30
16 Stock 6 Ltr 30.6 Ltr 183.6
Marination:-
1 Lemons 15 Pc 10 Pc 150
2 Garlic 300 Gm 330 Kg 99
3 Kashmiri Red Chilli 100 Gm 720 Kg 72
4 Bedgi Red Chilli 80 Gm 200 Kg 16
5 Parsley 150 Gm 340 Kg 51
6 Black Pepper Pwd 100 Gm 580 Kg 58
7 Salt 50 Gm 27 Kg 1.35
8 Paprika 80 Gm 1250 Kg 100
Indent Cost 6208.15
Overheads 10% 620.81
Total Cost 6828.96
Pax 100 68.28
Cost Per Portion 68/-

Colour Bright Yellow/Golden/Red

Flavour/Taste Savory
Texture Creamy
Appearance Golden

71 | P a g e
 METHOD-
Saffron risotto

1. Chop the garlic, onion , carrot and celery

2. Soak saffron strands in half glass of warm water

3. In a pot add olive oil and sauté garlic, leeks celery and carrot

4. Add the Arborio rice and sauté , deglaze the pan with white wine.

5.Add stock a cup at a time, stirring often until each addition is absorbed before adding the
next and maintaining a bare simmer over medium.

6.Add the soaked saffron water, and stir it well

7. Check the seasoning and add as required

8.Finish the risotto with fresh cream, butter and parmesan cheese.

For Prawns

Preheat the oven

Deseed and boil the red chilies and grind it

In a bowl combine all the ingredients together, apply it on the prawns

Bake the prawns till tender

For squid

Combine chopped parsley, garlic, lemon juice, black pepper, salt

Pour the marinade on the cleaned squids

Add oil in the pan heat it, grill the squids ( do not over cook it )

72 | P a g e
 THE BURNT BUFF
Sr.N Quant Pe
Ingredients Rate Per Amount
o y r
1 Cauliflower 4 Kg 65 Kg 260.0
2 Garlic 2 Kg 300 Kg 600.0
G
3 Butter 300 540 Kg 162.0
m
G
4 Flour 300 38 Kg 11.4
m
5 Milk 3 Ltr 56 Ltr 168.0
G
6 Salt 100 27 Kg 2.7
m
G
7 Pepper 100 580 Kg 58.0
m
8 Beef 4 Kg 420 Kg 1680.0
G
9 Cumin 100 600 Kg 60.0
m
G
10 Paprika Pwd 50 1250 Kg 62.5
m
11 Olive Oil 1 Ltr 743 Ltr 743.0
12 Potato 4 Kg 40 Kg 160.0
13 Oil 3 Ltr 145 Ltr 435.0
G 100g
14 Peri Peri Masala 500 99 495.0
m m
15 Purple Cabbage 3 Kg 118 Kg 354.0
16 Red Bellpeppers 1.5 Kg 280 Kg 0.4
Yellow Bell
17 1.5 Kg 280 Kg 420.0
Pepper
18 Balsamic Vinegar 100 Ml 1800 Ltr 180.0
G
19 Honey 100 330 Kg 33.0
m
G
20 Dijon Mustard 50 160 Kg 8.0
m
Indent Cost 5893.0
Overheads 10% 589.302
Total Cost 6482.3
Pax 100 64.82
Cost Per Portion 64/-

73 | P a g e
 Colour Colourful
Flavour/Taste Savory
Texture Meaty/ Creamy
Appearance Golden

METHOD
Cumin scented beef
1. Marinate beef strips in a mixture of cumin, smoked paprika, salt, and pepper for at least
30 minutes.
2. Grill or pan-fry beef strips until cooked to desired level of doneness.
3. Serve hot.

For Creamy Cauliflower Mash

Cut and wash the flowerets of cauliflower.
Blanch the cauliflower into boiling water.
Make béchamel sauce and add the cauliflower
Serve hot.

For Purple cabbage and bell peppers slaw

Cut chiffonade of cabbage and julienne of bell peppers.
Make the dressing using olive oil, honey, peri peri masala, balsamic vinegar, salt and
pepper.
Add the vegetables in the dressing and toss it
Serve immediately.

Peri peri potato fries

Cut the slices of potato.
Deep fry it until crispy.
Toss it in peri peri masala.

74 | P a g e
 DIRTY STUDS
Sr.No. Ingredient Quantity Per Rate Per Amount
1 French fries 15 kg 80 1000 1200
2 Processed cheese 3 kg 400 1000 1200
3 Butter 500 g 600 1000 120
4 Mayonnaise 1 kg 350 1000 350
5 Hotsauce 1 l 300 1000 300
6 Garlic powder 200 g 600 1000 120
7 Paprika 250 g 800 1000 200
8 Onion powder 200 g 500 1000 100
9 Dijon mustard 250 g 800 1000 200
10 Apple cider vinegar 200 ml 500 1000 100
11 Honey 200 ml 400 1000 80
12 Salt 250 g 30 1000 7.5
13 Pepper 200 g 800 1000 160
14 Onion pickle 1 kg 300 1000 300
15 Jalapeños 1 kg 500 1000 500

Indent Cost 5,657.50

OverHeads 10% 565.75
Total Cost 6,223.25
PAX 100
Cost Per Portion 62.23/-

Colour Yellow
Flavour/Taste Savory
Texture Crunchy
Appearance Cheesy

75 | P a g e
 METHOD
Cheese Sauce

1.Melt butter in a saucepan over low heat, then whisk in flour to form a roux.

2. Slowly pour in warm milk, whisking continuously to avoid lumps.

3. Add garlic powder, paprika, salt, and pepper.

4. Stir in shredded cheddar cheese until smooth and melted.

5. Remove from heat and serve.

Southwest Sauce

1. Mix all ingredients in a bowl until well combined with mayonnaise ,ketchup , lime
juice, hot sauce, smoked paprika, garlic powder, onion powder, cumin ,Salt & black
pepper.

2. Adjust seasoning and spice level as needed.

3. Chill for 10–15 minutes before drizzling over dirty fries.

76 | P a g e
 CIRQUE DE SALAD (DIY SALAD BAR)
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Iceberg lettuce 2.5 Kg 150 1000 375
2 Cherry tomato 1.5 Kg 250 1000 375
3 Cucumber 2.5 Kg 60 1000 150
4 Red carrots 2 Kg 80 1000 160
5 Radicchio lettuce 2 Kg 300 1000 600
6 Green olives 1 Jar 600 1000 600
7 Black olives 1 Jar 600 1000 600
8 Pomograte seeds 1.5 Kg 200 1000 300
9 Watermelon 2 Kg 100 1000 200
10 Strawberry 1.5 Kg 400 1000 600
11 Balsamic vinegar 200 ml 600 1000 120
12 Honey 200 ml 400 1000 80
13 Lemon juice 200 ml 150 1000 30
14 Olive oil 250 ml 800 1000 200
15 Peanut butter 500 g 600 1000 300
16 Sesame oil 250 ml 800 1000 200
17 Chilli flakes 100 g 700 1000 70
18 Ginger 300 g 200 1000 60
19 Garlic 500 g 200 1000 100
20 Soya sauce 250 ml 200 1000 50
21 Vinegar 500 ml 200 1000 50
22 Sugar 250 g 50 1000 12.5

Indent Cost 5832.50

OverHeads 10% 583.25
Total Cost 6415.75
PAX 100
Cost Per Portion 64.15

Colour Multicoloured
Flavour/Taste Sweet, Tangy
Texture Crunchy, Soft
Appearance Colourful

77 | P a g e
 METHOD-
Strawberry Vinaigrette -

1. Blend strawberries, balsamic vinegar, honey, mustard, salt, and pepper until smooth.

2. Slowly drizzle in olive oil while blending for a creamy texture.

3. Adjust consistency with water if needed.

Peanut Butter Chili Oil Dressing -

1. Whisk peanut butter, soy sauce, rice vinegar, honey, and grated garlic in a bowl.

2. Add chili oil and sesame oil, mixing well.

3. Slowly stir in warm water until the desired consistency is reached.

4. Store in the fridge for up to a week

Method:

1. Season the wok with oil.

2. Sauté minced ginger and garlic until golden.

3. Add bean sprouts, onion, carrot, and cabbage; cook 1-2 minutes.

4. Incorporate steamed noodles and toss.

5. Drizzle Soya sauce, vinegar, salt, and black pepper powder; toss gently.

Serve hot, garnished with broccoli

78 | P a g e
 Wok The Round
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Noodles 5 Kg 60 Kg 300
2 Bean Sprout 1.5 Kg 30 Kg 45
3 Spring Onion 1 Bun 20 Bunch 20
4 Cabbage 2.5 Kg 20 Kg 50
5 Carrot 2 Kg 35 Kg 70
6 Ginger 250 G 25 200 G 30
7 Garlic 500 G 145 Kg 72
8 Onion 3 Kg 25 Kg 75
9 Salt As Req Kg 27 Kg -
10 MSG Half Pkt 60 Packet 30
11 Soya Sauce 1 Btl 160 Bottle 160
12 Vinegar 1 Btl 90 Bottle 90
13 Black Pepper Powder 350 Gm 650 500 G 455

Indent Cost 1397

Overheads 10% 13.97
Total Cost 1410.97
Pax 80
Cost Per Portion 17.63

Colour Multi-Coloured
Flavour/Taste Savoury and spicy
Texture Chewy
Appearance Satisfying

METHOD:
1. Season the wok with oil.
2. Sauté minced ginger and garlic until golden.
3. Add bean sprouts, onion, carrot, and cabbage; cook 1-2 minutes.
4. Incorporate steamed noodles and toss.
5. Drizzle Soya sauce, vinegar, salt, and black pepper powder; toss gently.
Serve hot, garnished with broccoli

79 | P a g e
 POP-KET
Sr.No. Ingredient Quantity Per Rate Per Amount
Chocolate Cup
1 Dark Chocolate 3,000
Gm 350 Kg 1050
Vanilla Sponge
1 Flour 360 Gm ₹ 38.00 Kg 13.68
2 Baking Powder 15 Gm ₹ 80.00 Kg 1.2
3 Baking Soda 8 Gm ₹ 60.00 Kg 0.48
4 Vanilla Essence 60 Ml ₹ 340.00 Ltr 20.4
5 Sugar 270 Gm ₹ 80.00 Kg 21.6
6 Butter 90 Gm ₹ 540.00 Kg 48.6
7 Oil 60 Ml ₹ 145.00 Ltr 8.7
8 Milk 330 Ml ₹ 56.00 Ltr 18.48
Earl Grey Ganache
1 Earl Grey Tea 60 Gms Sponsored 0
2 Milk Chocolate 1,200 Gms ₹ 400.00 Kg 480
3 Fresh Cream
1,200
Ml
₹ 220.00 Ltr 264
Choco-Chip Cookie
Crumble

1 Flour 480 Gms ₹ 38.00 Kg 18.24

2 Butter 240 Gms ₹ 540.00 Kg 129.6
3 Sugar 360 Gms ₹ 80.00 Kg 28.8
4 Chocolate 1,440 Gms ₹ 350.00 Kg 504
5 Salt 12 Gms ₹ 27.00 Kg 0.32
Spiced Apple Compote
1 Apple 1,500 Gms ₹ 510.00 Kg 765
2 Sugar 150 Gms ₹ 80.00 Kg 12
3 Cinnamon Powder 15 Gms ₹ 680.00 Kg 10.2
4 Cinnamon Stick 6 Gms ₹ 480.00 Kg 2.88
5 Salt 6 Gms ₹ 27.00 Kg 0.16
6 Star Anise 2 Gms ₹ 1,480.00 Kg 0.1
7 Brown Sugar 150 Gms ₹ 100.00 Kg 15

80 | P a g e
8 Nutmeg 3 Gms ₹ 1,700.00 Kg 5.1
Caramelized White
Chocolate Mousse

1 White Chocolate
360 Gms ₹ 450.00 Kg
162
Compound
2 Milk 1,440 Gms ₹ 56.00 Ltr 80.64
3 Sugar 150 Gms ₹ 80.00 Kg 12
4 Vanilla Essence 30 Ml ₹ 340.00 Ltr 10.2
5 Corn Flour 120 Gms ₹ 60.00 Kg 7.2
6 Whipping Cream 600 Ml ₹ 230.00 Ltr 138
7 Caramel Popcorn 1000 Gms ₹ 500 Kg 500

Indent
4328.58
Cost
Overheads
10%
432.85
Total Cost 4761.43
Pax 120
Cost Per
Portion

Rs.39.67
Colour Shades Of Brown
Flavour/Taste Sweet
Texture Variety Of Textures
Appearance Bucket

81 | P a g e
METHOD
Vanilla Sponge

1)Sift the dry ingredients and keep aside

2)Take the oil+melted butter and sugar in a bowl and whisk it vigorously till kind of pale
3)Add the flavoring(vanilla essence)
4)Add the liquid and flour alternatively in two parts starting with milk and ending with
dry ingredients
5) Bake at 175C for 20 mins

Earl Grey Milk Chocolate Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
2. Remove the cream from the heat and add the Earl Grey tea leaves (or tea bags). Let it
steep for 10-15 minutes, or until the cream has cooled to room temperature.
3. Strain the cream through a fine-mesh sieve into a clean bowl, discarding the tea leaves
(or tea bags).
4. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the milk
chocolate chips.
5. Once the chocolate is melted, remove it from the heat and slowly pour the Earl Grey-
infused cream into the chocolate, whisking constantly.
6. Add the unsalted butter and whisk until fully incorporated.
7. Let the ganache cool to room temperature, or until it reaches your desired consistency.

Spiced Apple Compote:

1. In a large saucepan, combine the chopped apples, granulated sugar, water, cinnamon
stick, cloves, nutmeg, and salt.
2. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the
apples start to soften (about 5-7 minutes).
3. Reduce heat to low and simmer, covered, for 20-25 minutes or until the apples are
tender and the liquid has thickened.
4. Remove the cinnamon stick and cloves.
5. If desired, stir in the unsalted butter until melted.
6. Serve warm or let cool and refrigerate for later use.

82 | P a g e
Chocolate Chip Cookie Crumble recipe

Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix flour, sugars, baking powder, and salt.
3. Add vanilla, melted butter, and milk, stirring until a crumbly dough forms.
4. Stir in chocolate chips.
5. Spread the mixture evenly on the baking sheet and bake for 12-15 minutes until golden
brown.
6. Let it cool, then break into crumbles.

Caramelized White Chocolate Mousse

1. Chop the white chocolate and spread it on a Silicone mat and bake whilst stirring at
intervals of 5 mins.
2. Add the rest of the ingredients and mix it into a smooth mixture while heating it on a
slow flame.
3. Pour the hot mixture over the Caramelized white chocolate and let it sit till cooled and
set.
4. Fold the chocolate along with whipped till desired consistency is achieved.
Chocolate Cup

30g melted chocolate poured in a tea cup and set and demolded.

P.S : Caramel Popcorn was store-brought.

83 | P a g e
 THE GRADUATION CAKE
A decadents Chocolate cake was made for the Convocation Ceremony, it
was a 5 Tier Cake, made to represent various aspects to create a mélange of both the
convocation ceremony as well as the Carnival theme, it was bedazzled with various
elements and decorated with fondants, each element carefully resting on top of one another
to create a marvelous perception of delicacy and intrigue.

The Cake was designed by Chef Denzel and Chef Sheldon, accompanied by the students
of the bakery and confectionary team..

P.S Only the base layer of the cake was made edible.

INGREDIENTS
Chocolate Sponge

Oil 375
Sugar 600
Eggs 6
Flour 450
Baking powder 15
Cocoa powder 80
Milk 300
Vanilla 15
Coffee 20

Chocolate Ganache
Dark chocolate 800gms
Fresh cream 800 ml

Swiss Meringue Buttercream

Eggs 4
Sugar 300
Unsalted butter 400

84 | P a g e
 TOTAL COST PER PORTION
PRICE
NO. ITEM PAX
(Rupees)
SOYA PUFF 100 19/-
CHOCO CHIP MUFFIN 100 8/-
POKE THE PENNE 100 12/-
VEGGIE CAROUSEL 100 4/-
BUCKET O CHICK 100 20/-
GYOZA BUFFALO RIDE 100 22/--
FIESTA FILLET 100 115/-
HIT THE POULTRY 100 58/-
SOL DE ORO 100 68/-
THE BURNT BUFF 100 64/-
DIRTY STUDS 100 62/-
CIRQUE DE SALAD 100 64/-
WOK THE ROUND 80 17/-
POP-KET 120 39/-
• TOTAL 554/-

TOTAL
554/- x 120PAX = 66,480

85 | P a g e
 (L-R, Nikhil,
Dhanashri, Jeffery)

Dirty Fries Team

(L-R, Tejas,
Manav,Nitish)

The Burnt Buff

Team (L-R,
Noel, Aftab,
Melissa, Abdul)

Wok the Round

Team (L-R,
Kishan, Aman,
Juber)

86 | P a g e
87 | P a g e
88 | P a g e
Behind the Scenes of the FPP Teams

89 | P a g e
90 | P a g e
91 | P a g e
 HOUSEKEEPING DEPARTMENT

• As a part of the housekeeping department, the inventory of the

napkins and tablecloths were taken.
• General cleaning was done one day prior to the event such as cloak
rooms on the first floor.
• Flowers for Flower Arrangement were bought day before the event,
• Napkin fold was done by the F&B department the fold which was made was a
Tuxedo Fold
• Ironing of table cloths was taken care by Housekeeping Department,
• Flower arrangements were made for AV room, Front Office Desk, Restaurant
and the lobby area.
• The object which were used for flower arrangement were baskets, vases a
heart shaped display.
• Checklist was made for all the task which was given to each member of
the department and a follow up was done before the event could start.
• Proper count of all the linen and equipment was taken care off.
• During the event a member from housekeeping was always in the restaurant to look
after any spillage or any food item was dropped on the floor was made sure that it
was cleaned.
• After the event all the member were allocated and given responsibilities and
sure that whatever was a part of housekeeping department was brought back
safe and inventory was taken for the same.
• A proper count of table cloths and napkins which were used for the event
inventory was taken soon after the event.
• All the flower arrangement were brought back to the housekeeping department lab.
• All the equipment’s were kept back in the housekeeping lab. The dusters which
were used for wiping the cutlery and crockery, it was made sure that they were
washed back and kept.

92 | P a g e
 HOUSEKEEPING ESTIMATED BUDGET

Sr. No. Items Rate Per Quantity Amount

1. Wheel Powder 73 3kg 210
2. Scotch Brite 10 10 100
4. Duster - 15 -
6. Roses 175 2 Bunches 350
7. Orchid 400 1 Bunch 400
8. Hydrangeas 450 1 Bunch 450
9. Chrysanthemum 300 1 Bunch 300
10. Daisy 300 1 Bunch 300
11. Mix Flowers 100 1kg 100
12. Gerbra 60 2 Bunches 120
13. Transport Charges 40
14. Décor 405
15. Printout 60

Total 2525

P.S: Costing Of The Flowers Are All With Reference To The Current Rates At Dadar Flower
Market.

93 | P a g e
HOUSEKEEPING TEAM

KST TEAM

94 | P a g e
FLOWER ARRANGEMENT

95 | P a g e
SAMAY SETUP IN AV
ROOM

EQUIPMENTS USED
ROOM

96 | P a g e
 KST

97 | P a g e
 DÉCOR
• As soon as the convocation theme and date were finalized the décor team began the
research.

• We sat together and brainstormed the various aspects of the event that were to be
prepared.

• We started our research and divided ourselves into smaller groups and carried out
different tasks.

• Once we were done with our research we got the approval from the faculty and
commenced our work.

• The material required were bought in, and each group began their separate tasks.

• The restaurant décor team started with the decorating of the restaurant by hanging
large pieces of fabric to make the restaurant resemble a carnival tent.

• Multi coloured frills were hanged to the lights in the corridor as well to give it an
enchanting look

• As we were short on time banners were created to decorate the windows in the
restaurants, these were prepared by Silvester D’Souza along with the help of Chef
Kayne D’Souza.

• The centre pieces where prepared and all things were assembled in the restaurant a
day prior to the event.

• We also decorated the entrance of the restaurant and the team came together to
finish the decoration of the restaurant.

• We packed away the remaining materials and stored them in the décor room.

• As the event was over we began dismantling all the decoration the fabrics were

folded neatly and returned and the hangings, placed them in the décor room.

98 | P a g e
 DÉCOR COSTING

ITEMS Qty AMOUNT

SR.NO. RATE PER
Banners -
1 8x2.5 ft - 1pcs 288

2 8x2.5ft - 2pcs 384

3 4.3x3.10ft - 2pcs 240

4 4.3x3.10ft - 2pcs 240

5 4.9x4.7ft - 2pcs 300

6 4.8x3.6ft - 2pcs 240

7
TOTAL 12 1692
Stationary Equipment’s
ITEMS RATE PER QTY AMOUNT
1 Double Tape 20 4pcs 80
2 Fevicol 10 1small bottle 10
3 Skewer Sticks 1.3 100pcs 75
4 Cello Tape 40 2pcs 80
TOTAL 745
TOTAL DÉCOR COST = Rs.2090/-

99 | P a g e
BANNERS IN RESTAURANT

100 | P a g e
PRODUCTS

101 | P a g e
102 | P a g e
 DUTIES AND RESPONSIBILITIES UNDERTAKEN

Preparation Day:-
One day prior to the event, I began preparations by taking inventory of all available
equipment. I checked with the store and various kitchen heads to determine their crockery
requirements. Additionally, I coordinated with the Food and Beverage (F&B) department
to confirm their needs for cutlery, crockery, and glassware.
The next task was to clear and distribute the crockery, cutlery, and glasses with my KST
team, which consisted of six members, including myself. We worked together to ensure
that all items were properly allocated to their respective departments according to
their requirements.

For example
Salad Counter: - 50 bowls
Appetizers: - 90 Pizza Pedals
Bar: -100 Juice glass

On the day of the event, I called my team to start cleaning at 8:30 am. Our task was to
clean the cutlery and crockery as soon as possible and return it to the respective
departments to ensure the event ran smoothly. Initially, we focused on cleaning the first
three sinks, which were dedicated to cleaning cutlery and crockery. We had a team of
staff from the KST department to assist us with the task.

After the event, we first conducted a thorough count of all the items and prepared a
breakage report. According to the report, we had a total breakage of 8 juice glasses, 2
quarter plates, and other items. Following this, we ensured that the entire KST area was
cleaned properly.

103 | P a g e
❖CHALLENGES FACED AND OVERCOME

So has an KST Manages my first challenge was to get my KST team on my work
place because Student reed the team which I got who never will to work they For a
good result without doing any. and they to manages have ego issues and me ha was
having this big challenge get the work done by them s There only one member like
me who was dedicated of his work Chinmay she was working with me Start to end &
The challenges were less man power in department s I took help From Front Office
department because they finished the work at 1.PM. and then they came to Joined
KST Team for help and then the work flow became Smooth on each of them the work
was divided by me. The Cutlery getting short due to F&B team they were not as
Proper requirement of Cutlery so the Cutlery was the main priority we were working.
The KST floor was getting wet again again So I appointed one person For wiping the
floor so the slippery or Breakage will not happen.

104 | P a g e
 PERSONAL OPINION ON
“IF ONE COULD CONDUCT THE EVENT AGAIN
WHAT WOULD BE DIFFERENT?”

"The major changes require a manager. I think the KST team should have sufficient
manpower, including good students who can work effectively in coordination. The KST
team and kitchen department should maintain proper inventory management. The store
manager should ensure that the crockery inventory is properly maintained before handing
it over to the KST team.

Additionally, a system should be implemented for reporting breakages. The plates, which
come in different shapes, should be stored separately with distinct inventory labels. For
instance, I noticed that quarter plates and plain quarter plates with golden rims were
being kept together in the same inventory, which could lead to confusion."

105 | P a g e
 ANNEXURE

EXTERNAL EXAMINER-
MR. GLADWIN REGO
AND
MR.NIXON GEORGE

106 | P a g e
SESSIONS IN THE AV ROOM

107 | P a g e
PHOTOGRAPHY IN THE DAYLIGHT STUDIO

108 | P a g e
KITCHEN DURING THE EVENT

109 | P a g e
SERVICE DURING THE EVENT

110 | P a g e
BAR DURING THE EVENT

111 | P a g e
PERSONAL PHOTOGRAPHS

112 | P a g e