Menu Planning Guidelines: 1. Given below are a list of dishes that can be made at ICCA during the event. 2. A typical menu would constitute one starter, one main courses with accompaniments and one dessert for a minimum group of 10 participants. For Larger groups the items in the menu plan would proportionately enhance. 3. Please note when choosing / planning a menu, the dishes selected must complement each other to make the meal satisfying. 4. For a description or image of an unfamiliar dish please look up the internet. 5. If there are vegetarians in the group, please choose a vegetarian starter and one vegetarian main course. 6. If there are more than one team, please ensure that one dish each of poultry, meat, seafood and veg is included in the menu. 7. If the group is multicultural a mix of spicy and non-spicy dishes are suggested. 8. The colours of the dishes must be varied to help make the display exciting.
RkJQdWJsaXNoZXIy ODMwNDI=