FOOD AND DINE

Realia Report
Name: Sahil Shinde
Section: A
Reg No: IIHM20PUN006
Batch: 2020 - 23
 Introduction
Realia: -
Realia is the real time experience and learning program conducted by IIHM Pune
for students to hone Enterpreneurial Skills which includes activities like Food and
Dine and the Pulse Café.

I was the part of Food and Dine for the first week of the realia where we tried to
implement different types of dining experience from all over the world, where we
tried to replicate food & dining experience from that culture.

In those for days we tried to replicate Punjabi, Italian, Bengali and French
Cuisine where we actually tried to setup the restaurant according to their culture
and their food.

Before starting food and dine one day prior our mentor Mr. Navnath Bhagwat
took briefing about what actually food and dine is. And also, he shared his
experience about previous food and dine events.

For this event we got twenty-five hundred for every day from which we
distributed that given amount for the decoration and beverages for our themed
restaurant in which the theme of restaurant varied every day.
 Day One
For the first day we decided that we are going to with the Punjabi cuisine where
the name of our restaurant is “Bhatinda di Shaan”

For the first two days I was in the food production team as per our allocation we
started to plan our menu a day before as per the Punjabi cuisine.

We decided that we are going to serve Punjabi dishes like makai Galotti kebab in
starter murgh makhani and paneer makhmali in main course and as for the
dessert we made mango phirni.

After deciding the menu, we made indent for the items from the menu to
calculate the actual cost of each item from the menu and sent it to our mentor
chef Joel Mhatre to get an approval for the menu. I assigned to make the indent
for murgh makhani which costs around two ninety-eight Indian rupees to make
for ten portions.

On the day of operation in the morning we started doing mise en place for each
dish which we are going to serve for the day.

We finished making our dishes around twelve O’ clock and after that we started
plating our dishes then hand it over to the f and b team so they can serve those
dishes to our esteemed guests.
 Day Two
It was Italian themed restaurant names as “Pranzo Vigneto” which literally
means Lunch at Vineyard. The main motive was to depict the vineyard theme
for our guests a fine dine experience.
For the Italian themed restaurant, we decided that we are going to make basil
and broccoli soup for main course grilled chicken and Cezar salad veg and non
veg mushroom tortellini with and garlic sauce and for the dessert
bomboglone.
The key elements were the wine bottle fountain, the wine bottle handing
displays on the window glass and the rod of different bottles aligned, the
famous paintings and monuments frames, handmade paper plate designs.
The point of attraction was the Vineyard createdwith the actual leaves and the
grapes, the cheese board. There was a formal table setup for the guests
aligned together as one table.
USP’s: -
o The Bhangra Invitation to our
guests.
o The Urban Theka
o Handmade invitations and
menus
o Wine bottle fountain Vineyard
o Scarecrow
o Personalized Service
recovery letter
o Guest Interaction
o Personalized customed sugarcane wheat in a kullad center piece.
 Day three
On day three my allocation changed from food production to f and b and as
discussed, the theme for day three was Bengali theme so we prepared according
to it.

F and B team prepared welcome drink for the guests. We decorated the
restaurant according to the theme to create the exact ambiance of dining in the
Bengali speciality restaurant.

The name we came up for the Bengali theme restaurant was “just too Mach”
(Here Mach means fish in Bengali)

I was the head of the decoration team for the day. We researched about the
Bengali culture how they celebrate their festivals also there dressing how they
wear their sarees.

We printed the table mat based on famous places from Bengal region.

The welcome drink served for that day was Aam pora sharbat. Which is made
from adding raw mangoes and spices.

The table setup for that was centre aligned and we did platter to plate silver
service.
 Day Four

It was the last day of food and dine realia we did French cuisine where we tried
to create the ambiance of dining in the French restaurant.

For creating the exact ambiance of French restaurant, we decorated our

restaurant by making doily paper angels and also used balloons to décor.

The name we came up for the restaurant was “le petit château” (means the
small castle).

We create the invitation card based on wine bottles our décor team cut the
shape of the wine bottle from the paper sheet and wrote the invitation on them.
(Because France Is famous for its wine production)

We also make a fountain from wine bottle for the décor

PRO’S:
1] Got to learn different dishes from different cuisine

2] You can be creative with the platting of the food

3] Worked for the first in Kitchen for food production hence was a
goodexposure towards the department

4] There is a lot of diversity in this aspect.

5] Learned different cultures of the given

cuisine.

6] More interaction towards the mentors

CON’S:
1] Punctuality and teamwork were lacking.

2] Should improvise more on the Food knowledge and making

part.

3] Rush during the pickup of the food

4] Too many minds for one decision.
 CONCLUSION

The Food and Dine Realia Experience was absolutely great, the concept of
learning through an event is very resourceful I believe. The commerce aspect
of the hospitality industry is also very important as indeed got the primary
idea of the purchase, sales, marketing etc. Along with knowledge skills are
also another important point of this entire learning. The food and beverage
and foodproduction knowledge was and will always be helpful, the experience
about howthe operations work in real times, departments working hand in
hand together,the team work, the co-ordination, interdepartmental relations,
communication
, heads, everything was taught to us together in a nutshell extremely well by
our mentors Mr. Navnath Bhagwat, Mr. Kunal Mehtre and Chef Joel Mhatre & I
would like to acknowledge and thank them for the wonderful learning
experiencethrough this Realia.