Web Site Version    1. Home (Tab)       Home Content, Pictures Flash, Widgets, Follow us    2. About (Tab)Our Company (sub...
•   Hosana Haile   •   Hiwot Mulugeta   •   Maria ChecchinFoodservice Consultants Society International   •   Beshir Moham...
•   Messy Deres•   Enderyas Fitshatsion•   Ermias Hailu
Our Clientele (subpage3)We have a broad repertoire of clients ranging from the local wedding planers to hospitals & school...
The key to healthy eating is enjoying a variety of foods from the different food groups. Whilst over the yearssociety has ...
EMERGENCY & MASS FOOD SERVICESEmergency and mass food service is a core service that we have provided since 2010. Mass foo...
Providing such meals in a post-disaster environment is not an easy task, especially given logistical challenges and     re...
7    Tent mounting service.                                   200.00     ----------------8    Cristal Chandelier          ...
29   Table knife                                1.50 - 2.50           -------------30   Table Fork                        ...
VAT (15%)           -                                                                                           G.Total   ...
7.   Corporate Annual Events (subpage9)CorporateYour Goals Are Our BusinessAt Fiesta, we pride ourselves on being more tha...
program for your next staff function. We guarantee your event will foster the spirit of co-operation and rejuvenateimagina...
Communication is a key for the success of any society or association. We maintain continuous contact with yourmembers by s...
As the negotiation of meetings and events continues to grow more complex and sophisticated, the sourcing andcontracting of...
3. Catering Menus(Tab)  Continental Menu (subpage1)                                          Fiesta salads menu.          ...
1 head romaine lettuce, torn into bite-size pieces             3. Chicken Salad              3 tablespoons honey       1 ½...
1/2 cup chopped walnuts            3 tablespoons balsamic vinegar                 5 tablespoons olive oil                S...
1/8 teaspoon pepper               Fiesta Buffet Menu                 1. Beef Tenderloin           1/2 cup unsalted butter,...
1 (4 ounce) package refrigerated crescent rolls            4. Chicken Cordon Bleu 11         6 skinless, boneless chicken ...
16 ounces low fat Swiss cheese or 16 ounces mozzarella cheese , shredded                      1 cup low-fat ricotta cheese...
2 cups shredded mozzarella cheese, divided         8. Beef Stroganoff        2 pounds beef chuck roast             1/2 tea...
2 tablespoons olive oil, divided       3 large onions, quartered3 medium carrots, cut into 1 inch pieces  4 small potatoes...
1 teaspoon Worcestershire sauce                                            Pastry6 Pepperidge farm pastry shells, 1 pkg, d...
1 green pepper, thinly slices                      1 red chili pepper, deseeded and thinly sliced                         ...
SAMBUSSA    Thin dough shells stuffed with lentils, onion, hot green & herbs. This meatless dish is lightly deep fried in ...
VEGETARIAN                                                GOMEN KITFO Chopped collard greens made for perfection with herb...
YE DORO WOT          A drumstick or thigh cooked to tenderness in a hot & thick red pepper, onions, garlic, ginger        ...
ginger and turmeric                                                     FIRFIR  Injera moistened with deliciously tender c...
4 cup rice or fine noodles          1 cinnamon stick     1 cup parsley, chopped fine            1 1/2 tsp. salt           ...
1 Tbsp. tomato paste and half cup water            5 cups cold water Yoghurt Soup (Turkish) - Yayla Chorbashi           1/...
1 cup hummus (chick peas)            1/2 Cup dried black beans                     1 cup rice                 1/2 Cup oliv...
3/4 cup lemon juice (or to taste)                          1 tsp. flour                              Fish                 ...
1/4 tsp. red pepper             1/4 tsp. cumin          1/4 cup lemon juice       Rice for Fish - Riz bi Samak         2 c...
2 1/2 cups cubed tender lamb        2 cups burghul (crushed wheat)            2 medium sized onions             2 tsp. sal...
Fried Meat Patties - Kafta Qrass MaqliehCombine one pound of ground lamb with an unbeaten egg white and salt and pepper to...
6 cloves of garlic     1/2 tsp. chopped kizbara (coriander)      Savoury Meat Balls - Dawwd Basha          2 lbs. ground, ...
2 cups leg of lamb cut in one-inch cubes                                      1 1/2 cups chopped onion                    ...
1 1/4 tsp. black pepper        2 Tbsp. salt (or to taste)  3 cups samneh (or other shortening)                  FlourStuff...
1 tsp. salt                     1 Tbsp. paprika                     1/2 tsp. pepper                      3 qts. waterRiz b...
1/4 tsp. cinnamonStuffed chicken in soup - Shourabat Djaaj         1 tender 4-lb. chicken              3/4 cup rice       ...
1 egg                                             1/4 cup milk                                      1/4 cup chopped parsle...
Cinnamon                                     Meat Tarts - Lahm bi Ajeen                                               Past...
1/2 tsp. pepper                  Cereal DishesCracked Wheat with Tomatoes - Burghul bi Banadoura          2 cups burghul (...
1 1/4 Ib. butter         1 medium onion, chopped        4 cups beef or chicken stock              Salt and pepper       Or...
2 cups ground or chopped meat, preferably lamb                   1/2 cup fat               1/4 cup pine nuts          1 1/...
1 lb. fresh tender vine leaves  2 cups ground or chopped meat, preferably lamb                  Several meat bones        ...
1/2 tsp. cinnamon                  2 cups cold water           2 medium sized tomatoes, sliced     1 medium sized tomato, ...
1 1/4 cups rice  1/2 cup hummus (chick peas) or chopped walnuts               1 cup chopped parsley               1/2 cup ...
1 cup rice       1 chopped tomato (optional)             1 cup lemon juice             1 1/2 cups water                1 1...
6 cloves garlic               1 1/2 tsp. salt1 spring green kizbara (coriander), chopped                 2 lemons  Stuffed...
1/4 cup lemon juice                   1 tsp. sugar                  2 cups water       Green Bean Stew - Yakhnit Loubieh  ...
1 Tbsp. tomato paste           1/2 cup fresh tomato juice                  1 cup water                 1/2 tsp. sugarGarli...
Green Beans in Olive Oil - Loubieh bi Zayt      1 lb. fresh green string beans        1/2 cup chopped onions             3...
1 1/2 tsp. salt                  1 tsp. sugar               1 cup lemon juice                   1 tsp. flour              ...
1/2 cup cold water              1/2 tsp. sugar               1/2 tsp. salt             1/2 tsp. pepperEggplant Cream (Turk...
2 cups cubed Kama (truffles)            1/2 cup minced onions                   1 tsp. salt                1/4 tsp. pepper...
1/2 cup parsley, chopped        1/2 cup mint leaves, chopped    1/2 cup baqli leaves (an Arabic herb)               2 clov...
2 eggs                     2 Tbsp. salad oil                       3/4 tsp. salt                  1/4 cup tepid water     ...
4 eggs                  1/4 cup chopped mint                1/4 cup chopped parsley                1/2 cup chopped scallio...
1/2 tsp. pepper            1/4 tsp. cinnamonEggs with Marrow Squash - Bayd bi Kousa         8 small marrow squash         ...
1 cup vinegar                               2 tsp. salt                         1 beetroot (optional)                     ...
Parsley                                 Pomegranate seeds                                       Olive oilBeverages Menu(su...
Kamilia Sweet                                   SOUTH AFRICA                                  Fleur Du Cap Chardonnay     ...
No ofNo                        Description                QTY            Unit Price            Total                      ...
21   Cocktail Stand tables                                              65.00        --------------22   Ethiopian Style Co...
43   DJs                                                                                        2500          ------------...
Fiesta catering has developed our own in house healthy eating program, Healthy Bite, which developed inaccordance with int...
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
Fiesta Web Version 1
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Fiesta Web Version 1

  1. 1. Web Site Version 1. Home (Tab) Home Content, Pictures Flash, Widgets, Follow us 2. About (Tab)Our Company (subpage 1)Fiesta catering and conference services company was formed in 2009 in Addis Ababa, Ethiopia, with the goal ofmanaging memorable events of both national and international scale. As a team of young, creative, andprofessional event organizers, our goal is to serve best our customers’ expectations by providing outstandingcustomer service.. By our Executive staffs members with at least 20years of individual working experience inthe events, hotel, media, and advertising industries, we set to design and organize events for our clients thathelp them achieve their targets be stand promote their ideas. In its 3 years of operation, FIESTA has built animpressive events repertoire and clientele without compromising its most important principle. “Every event is unique. So, every concept is original and tailor-made to fit that event”We still manage to deliver cost-effective events to our clients, thanks to our in-house solutions. F.I.C.C.S (Fiesta International Catering and Conference Services) will be a leading company in organizingquality, unique and cost-effective events. As professionals in the catering and event management industry,F.I.C.C.S is involved in every stage of events’ planning depending upon clients’ preferences & budget. With theconstant introduction of new trends, and with the integrated business solutions we provide, we strive toprovide our clients with the best service they can accept.A Catering and Conference Services management provides a broad range of services thanks to our in-house and associatestalents and solutions. Whether you require delicious & unimaginable food presentation or event concepts, eventmanagement, exhibition and stage designs, or video production, we can provide you with your needs competitively.The essence of every job is management; We plan and manage every event with the fullest commitment anddedication to ensure satisfaction and success.Management Team (Subpage2) • Angesom KIdane Afework
  2. 2. • Hosana Haile • Hiwot Mulugeta • Maria ChecchinFoodservice Consultants Society International • Beshir MohammedsallehFoodservice Management • Rita ChecchinFoodservice Consultants Society International
  3. 3. • Messy Deres• Enderyas Fitshatsion• Ermias Hailu
  4. 4. Our Clientele (subpage3)We have a broad repertoire of clients ranging from the local wedding planers to hospitals & schools to thediplomatic community, international organizations ,financial institutions, manufacturing, mining companiesand corporations.Accreditation (Subpage4)F.I.C.C.S was registered as a catering & event organizer with Ministry of Industry and trade on the year 2009 andhas managed a number of events for the Government of Ethiopia. Some of the ministries serviced are: Ministry Of Trade & Industry Ministry of Education Ministry of Health State Government 3- Services Tab 1. Caterings (Subpage1)Our catering services range from box-lunch drop-off to full-service of, weddings, private parties, get together,corporate, remote site, camping and emergency caterings.We always listen and respect to your specific dietary or religious needs and have put together diverse menuselections. These include Halal, Kosher, Vegetarian, Vegan and food allergy requests. Fiesta Catering applies andcares for the global food sustainability and food safety.The Fiestas Business trend is towards satisfying all the clients’ senses with food as a focal point. With the correctatmosphere, we as professionals in the hospitality industry specialized in the events and catering services,promises to make your event special and memorable.Fiesta catering has developed our own in house healthy eating program, Healthy Bite, which developed inaccordance with international guidelines assists our customers in selecting the “healthy choice” at meal times.
  5. 5. The key to healthy eating is enjoying a variety of foods from the different food groups. Whilst over the yearssociety has gained greater knowledge about food and nutrition, for many of us with our hectic “no time to cook”lifestyles, healthy eating has actually become harder.Fiesta Catering knows that nutrition is important to health throughout life and we recognize our responsibility toassist effective nutritional education through the provision of nutritious, healthy food and beverage options.We have accordingly developed our national Healthy Bite Program, full of menu selections that not only tastegood, but are good for general health, vitality and well-being.See menus……..Link with MENU TAB 2. Remote site catering (Subpage2) Fiesta catering provides a comprehensive, multi-sector service for mining villages, military bases, refugee camps and remote locations. At the heart of our offering is a proven understanding of these communities, and the people who live and work there. We know the role our services play in promoting a safe, peaceful and productive environment, and the value of staff that relate to the needs of remote workers. Each day we bring some of the comforts of home to these workers, knowing how much it means to them. Catering Our remote site services and work camps catering are custom tailored to each client. Catering a remote construction site always includes high quality, wholesome, freshly prepared, delicious food with a variety of choices to consistently please a diverse work force. Please see a sample menu plan. Fiesta Catering takes pride in the planning and preparation of nutritionally balanced menus which incorporate the principles of our Quality, Food Hygiene and Environmental Programs. We are expert in providing food services to hospitals, aged care facilities, remote sites, urban establishment and educational facilities. Our food services range from daily lunch delivery through to coffee shops and extend to full 4, 5 or 6 week cyclic menus, all prepared in our professional kitchens on site.Link with REMOTE SITE CATERING Tab……. 3. Conference Management (subpage4)Conference ManagementWe offer superior management of conference logistics in Ethiopia and the Eastern Africa, regardless of location orsize. Whether you are looking for a few complementary services to support your conference team, or for a fullspectrum of conference management solutions, we will customize our services to match your needs.Link with CONFERENCE SERVICES Tab……….. 4. Emergency & Mass food services (subpage5)
  6. 6. EMERGENCY & MASS FOOD SERVICESEmergency and mass food service is a core service that we have provided since 2010. Mass food service missionincluded preparing and serving hot meals with 24 hours notice, we can immediately mobilized and set up cookingand distribution contract for three hot meals per day or twice (lunch and dinner) per person per day. Meals to beserved in clam shell containers, with utensils, and are placed in evacuees vehicles as they passes our distributionpoints. Our scope included everything from unloading trailers of frozen food to actual service into clamshells anddelivery to temporary shelters, refugee camps, churches, neighborhoods, etc. Fiesta Catering have over 20 full-time employees and the source to over 350 subcontract employees dedicated toemergency response, mass feeding and recovery contracts that has 30 years and above experiences in various localand international programs in disaster scenarios and emergency response situations. In order to provide criticalemergency response and recovery services to the displaced we have to understand the necessary diversification,demands, and need for prompt response. Fiesta Catering provides demonstrated program managementexperience in emergency response situations.FIESTA CATERING STAFF MEMBERSFiesta Catering offers staff members who can relate and respond to the diverse needs of those individuals whohave been forced to evacuate their homes and seek refuge in a shelter. The Fiesta Catering team understands theemotional stress and anxiety these evacuees are experiencing. We have also developed ways to accommodatethose with special needs. Our previous contingency food service and disaster response work had unique humanaspects that Fiesta Catering staff members addresses head-on due to the impact disasters and displacementsbrings on individuals. Our direct contact with the public included coordinating social services, medical services,and special events for evacuees - items completely outside of our contractual scope.GREAT FOODGreat food, friendly service, and a varied menu - these and many other factors combine to determine the ultimateappeal and success of a food service provider. The Fiesta team not only emphasizes the importance of outstandingfood, we insist on it as part of our commitment to our clients and customers. Our goal is to bring visual appeal,variety, and exciting flavors to each and every meal we serve.All of our menus are designed to suit the unique tastes of the entire dining population of the facilities and toaccommodate those with special needs.When you select the Fiesta Catering team as your partner, you have our guarantee that we will utilize all of ourlocal, regional, and national resources to respond to a disaster.THE FIESTA CATERING TEAM COMMITMENTThe Fiesta team looks forward to bringing energy, enthusiasm, and commitment to any food service operation. Inthese days of large contract companies, we take pride in being unique and known as the company who is personal,receptive, and committed to true partnerships - offering customized service solutions, quality food, and fairpricing. We understand that it is not just about the food. We must deliver lasting value to, and a measurableimpact on, the communities in which we serve, live, and play.
  7. 7. Providing such meals in a post-disaster environment is not an easy task, especially given logistical challenges and remote management. Fiesta Catering has proven its ability to perform even in the most unpredictable and harsh environments under tight deadlines. Additionally, our simple, straightforward approach to pricing allows clients to know that regardless of the location or conditions, food service costs will be fairly predictable. Open page as it is from the service tab…. Special event production (subpage6) Special Events & Event Production Our clients make us want to come into work every day and do great things. We are constantly challenged by the range of unique projects we are hired to produce; and we love it. Beyond the awards and accolades we receive for our work, we value the solid relationships we have built with our client companies, both public and private. The key to our success is the ability to take an idea from concept to reality. Sharing your vision and allowing us to address your objectives will result in high quality experiences. Any audience reaction less than a collective "WOW" means we havent done our job. Every project is a mission to deliver something outstanding, without losing sight of the need for a personal touch, even on your biggest projects. There is nothing more rewarding for us than pulling together an event sewn with seamlessly magical moments and leaving our clients with big smiles on their faces. We look forward to working with you on something Perfect soon. Link with CONFERENCE SERVICES Tab…. 5. Event Equipment rentals (subpage7) Equipment Rental & Service Performa No ofNo Description QTY Unit Price Total People1 Executive chairs 85.50 ---------------2 Chair Cover 30.00 ---------------3 Trailer with ribbons. 115.00 ---------------4 VIP silver trays 30.00 ---------------5 Napkin rings 5.00 ------------6 Tent from 4m/6m to 9m/32 from700-6500 ----------------
  8. 8. 7 Tent mounting service. 200.00 ----------------8 Cristal Chandelier 550 ---------------9 Podium 900 ---------------10 Red Carpet 25m 900 --------------11 Champagne glass 3.50 - 7.26 --------------12 Ball room Chairs mustard, blue 18.94 --------------13 Round banquets tables Med 44.35 --------------14 Table Cloth W. design for Round 30.00 --------------15 Rectangular Banquets tables 45.00 --------------16 Table cloth plain for Rectangular for buffet. 29.00 --------------17 Table skirting W. design yellow, blue, red 35.00 ---------------18 Rectangular Banquets tables 45.00 ---------------19 PVC white tables 25.00 ---------------20 PVC white chairs 3.00 ---------------21 Cocktail Stand tables 65.00 --------------22 Ethiopian Style Coffee Ceremony 800,00 ---------------23 BBQ grill 120,00 ---------------24 Table Cloth W. Design 30.00 ---------------25 Table Napkins W. design Yellow, blue, orange, white 5.84 ---------------26 Porcelain Dinner plate plain or w. design 2.50 - 4.84 --------------27 Melamine plates 1.50 --------------28 Porcelain Salad Plate plain or W. design 2.00 - 3.63 -------------
  9. 9. 29 Table knife 1.50 - 2.50 -------------30 Table Fork 1.50 - 2.50 -------------31 Whisky glass short 2.50 - 3.50 -------------32 Water glass (whisky glass long) 2.00 - 2.50 --------------33 Wine glass Red 4.00 - 5.63 -------------34 Chafing dishes 75.00 to 125,00 -------------35 Buffet Salad Trays 65.00 -------------36 Serving spoons 2.50 - 5.45 --------------37 Ice box with stand 25 - 70birr ------------38 Decoration, Table setting, staging, Dependable --------------39 Coffee & tea earn 95,00 --------------- From1120 to 8000 birr40 Speakers & microphones ---------------41 Uniformed waiting Service Staff 420 --------------42 Chefs Dependable --------------43 DJs 2500 -------------44 BBQ Chef 700 -------------45 Assistant Secretaries, Ushers 500 --------------46 Personal or Event security Staffs 600 --------------47 Drivers 400 ---------------- Total - Service Charge - S. Total -
  10. 10. VAT (15%) - G.Total -NOTE: We charge Breakage & lost Items after delivery on the client’s expense. 6. Trade shows and Exhibitions (subpage8)Trade Show ManagementWe offer full or partial services for trade shows from exhibitor registrations to complete trade show planning andmanagement. Whether your needs include a full-scale and complete trade show as the main event, or a tradeshow as a component of a larger conference, we have the expertise and experience to organize your event. Weare ready to assist you with floor plan designs, show services coordination, trade show promotion and exhibitsales.Exhibitors ManagementThe exhibition floor is typically perceived as a hectic and intimidating place, but we provide friendly and qualifiedstaff to ensure everything runs smoothly. From designing floor plans that optimize exhibitor exposure anddelegate flow to providing a separate on-site check-in for exhibitors, rest assured your exhibitors will return yearafter year.Exhibit SalesWe understand the value of growing the exhibition component for your event. By getting to know your industry,we can determine the best mix of booth price and space allotment to make the most financial returns. Our trackrecord of dramatically increasing exhibit sales will help you build on your current exhibitor base, even if you donthave one yet!Sponsorship and ExhibitsYour event is the perfect opportunity for affiliated businesses to connect with their target market.Through extensive market research and the creation of a comprehensive sponsorship package, we will securethe right mix of sponsors and exhibitors to help finance your event, as well as ensure that these sponsors andexhibitors return in future years by offering mutually beneficial terms and benefits.Sponsor Ship ManagementBy offering unique opportunities to showcase logos and brand messages, we make sure that your sponsors gainthe recognition they deserve. A dedicated sponsorship manager will be assigned to your congress to ensure the fullbenefits of their contributions.Open page itself from services tab…………
  11. 11. 7. Corporate Annual Events (subpage9)CorporateYour Goals Are Our BusinessAt Fiesta, we pride ourselves on being more than a booking agent for hotels, transportation and meetingfacilities. Through our corporate services, we manage every aspect of your meeting discreetly from the wings,present at all times throughout your meeting to coordinate all activities, resolve any hassles and ensureoptimization of your valuable time, leaving you to concentrate on the business at hand.Successful meetings are the result of meticulous planning, attention to detail and professional on-sitecoordination. Their success centers on creating experiences that engage your audience and leave a lastingimpression. We partner with you, on projects both large and small, to plan and manage meetings or events -anywhere you choose to convene. You can have confidence in us to manage every aspect. Venue Sourcing & Negotiation Staging Audio/Visual Entertainment Food & Beverage Transportation & Group Tours Speaker & Guest Speaker Management Welcome Reception Sales Meetings Dine Around Product Launches Team Building Dinner Programs Lunch n Learn Gala Awards & RetirementsOur PromiseFiesta will carefully source and then bring together the very best of services, products and venues around Ethiopiathe region. Moreover, our companys independence ensures that we contract only those services and productswhich maintain the highest standards of excellence.Open page itself from services tab………… 8. Incentives and Team Building trips (subpage10)THANKS!This is the key word you use to tell your clients and team how important they are to you. What better way to letthem know this than a stimulating incentive. Let us organize an adventurous getaway, or design a teambuilding
  12. 12. program for your next staff function. We guarantee your event will foster the spirit of co-operation and rejuvenateimaginations.Our destination excursions are unique and affordable. Whether you are looking to take advantage of the naturaland modern offerings of Addis Ababa or a more exotic Ethiopia, trust Fiesta to deliver a well organized andenjoyable program.Our services include: Full Service Site Inspection Gift Program Awards Galas – On or Off Site Photography & Video graphic Private Venues Off Site VIP Management Signature Day Time Events Ground Transportation Dine Around Airport Meet & Greet Themed Party Evenings Local Hospitality Desk Group Recreation Activities & Tours Internal Launches Golf Tournaments Guest Speakers and Motivators Spa & Amenities Open page itself from services tab………… Association Management (subpage11)Association ManagementIn times of widespread economic change, it is prudent practice to limit costs as much as possible. One such way isto outsource the administrative, public relations and logistic duties of your society or association to InternationalConference Services. Our company has a wealth of experience with handling the ongoing needs of associations. Byallowing us to stay in touch with your membership, organize meetings and events, and manage your finances, youcan remain focused on growth and long-term strategy.Committee Management and ConsultationA dedicated representative of International Conference Services can attend your regular board meetings and socialfunctions in order to take official minutes and to ensure that the Canadian Competition Act is abided by. We arealso pleased to provide ongoing consultative services ranging from designing and implementing marketingcampaigns to recruitment of new members.Membership Management
  13. 13. Communication is a key for the success of any society or association. We maintain continuous contact with yourmembers by sending out regular email updates, newsletters and distributing association material. Keepingmembership informed of upcoming events and changes in industry policy goes a long way to demonstrating thevalue of being affiliated with your society.Financial ManagementFiesta is able to manage the ongoing financial details of your association and can provide audit-ready financialstatements. Open books and transparency are vital elements of our work. You are welcome to check the financialdetails of your association at any time.Bid ConsultationWe understand the momentous entrepreneurial effort it takes to bring a large scale event to a city, set up a newcommittee or design a new congress format. Before you commit to anything we will provide you with answers andoptions. Drawing from our long event history, we are ready to lead you through the planning stages to get theball rolling and make your vision a reality.Starting From ScratchAlthough there are countless specialized conferences and events, we understand that there are still topics andissues that may be important to you that are not represented. This is where we come in. Your busy scheduleoften doesnt allow for setting up all the necessary networks and logistics to get a new event or conferencestarted. So Fiesta will work on your behalf by finding the right people and organizations required to start buildingyour project from the ground up.Building a CommitteeWe bring the pieces together by helping you discover your marketing niche and assembling the right people tomake your event happen. Building a solid foundation for your vision requires us to liaise with convention bureaus,organizing committees and numerous suppliers. To do so, we have maintained an extensive network ofrelationships that are at your disposal.PresentationsAs part of your presentation team we stand alongside you, providing our support and expertise. Expressing yourvision requires an articulate proposal to gain full support, so let us provide you with the best medium for yourmessage.BudgetFiesta has various options to ensure financial hurdles do not impede your ability to make your event come to life.You should know exactly what you’re getting into, so we will help you project the costs and potential revenues ofyour event. Our thorough research will indicate the feasibility of the congress you have in mind.Site SelectionProcurement Support Services
  14. 14. As the negotiation of meetings and events continues to grow more complex and sophisticated, the sourcing andcontracting of facilities and venues has been compressed into ever briefer lead times. Many organizations are leftat the mercy of suppliers who have a substantial information advantage in the marketplace. To give you the edge,Fiesta will assist with maximizing your organization’s purchasing power by leveraging our global supplier base inyour favor.Open page itself from services tab………… Hotel Pros. Recruitment. (subpage13)Fiesta recruits recent graduates of hotel training schools and colleges.We have partnerships with schools providing vocational and technological training.We have created specific training sessions for hotel school professors, on the new hotel professionssuch as Revenue Management. We also intervene regularly with professors to provide testimonials andillustrate professional situations.At Fiesta, your qualifications can open the door to numerous opportunities in almost 100 differentprofessions all over Ethiopia and the world. Your career will progress faster than elsewhere.At Fiesta you will receive a personalized welcome through a program called "Welcome to Fiesta".You can also widen your horizons thanks to the International Mobility and Expatriation department.First professional experience, or a step towards employment, a traineeship is an opportunity to acquireskills and to put them into practice while developing other skills.Whether you are a student or a graduate from a hotel management school, a business school oruniversity, joining Fiesta is an opportunity for you to integrate with the fastest growing hospitalityindustry in Ethiopia and leading international hotel groups.Fiesta recruits young graduates and offers students the chance to carry out traineeships andapprenticeshipsThe fields in question are the Hotel professions, Administration, Waiting, Food and Beverage, Frontdesk, Bar, Kitchen, Reservation and IT.Over the years Fiesta has built solid relations with numerous partner schools and universities. OurSchools Relations and Partnerships department, our Human Resources teams and our Managers,participate in your forums, teach in our courses, and recruit you for traineeships, sandwich courses orjobs.Link with Hotel Pros. Recruitment Tab
  15. 15. 3. Catering Menus(Tab) Continental Menu (subpage1) Fiesta salads menu. 1. Mixed Green Salad 6 cups mixed greens, rinsed 1 cup brae burn apple, julienned, cut 2-inches long (can substitute similar apple such as Honey Crisp, etc.) Dressing 2 tablespoons apple cider vinegar 2 tablespoons maple syrup (NOT imitation) 2 teaspoons brown mustard (or Dijon) 2 ½ teaspoons walnut oil 1⁄8; teaspoon salt 1⁄8; teaspoon cayenne Garnish ½ cup walnuts, toasted and chopped 2. Caesar Salad 6 cloves garlic, peeled 3/4 cup mayonnaise 5 anchovy fillets, minced 6 tablespoons grated Parmesan cheese, divided 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon lemon juice Salt to taste Ground black pepper to taste 1/4 cup olive oil 4 cups day-old bread, cubed
  16. 16. 1 head romaine lettuce, torn into bite-size pieces 3. Chicken Salad 3 tablespoons honey 1 ½ tablespoons rice wine vinegar ¼ cup mayonnaise 1 teaspoon Grey Poupon Dijon Mustard 1⁄8; teaspoon sesame oil Salad 1 egg ½ cup milk ½ cup flour ½ cup corn flake crumbs 1 teaspoon salt ¼ teaspoon pepper 1 skinless chicken breast half 2 cups vegetable oil (for frying) 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage ½ carrot, julienne d or shredded 1 green onion, chopped 1 tablespoon sliced almonds 1⁄3; cup chow mien noodles 4. Chicken Balsamic Salad 3 cups diced cold, cooked chicken 1 cup diced apple 1/2 cup diced celery 2 green onions, chopped
  17. 17. 1/2 cup chopped walnuts 3 tablespoons balsamic vinegar 5 tablespoons olive oil Salt and pepper to taste 5. Fajita Salad ¼ cup ketchup ¼ cup fresh lime juice 2 tablespoons honey 2 tablespoons yellow onions, grated 2 tablespoons vegetable oil 2 tablespoons water1 teaspoon chipolata chili in adobo, minced (or to taste) ¼ teaspoon ground cumin salt 6. Oriental Chicken Salad 1.1/2 cups cubed cooked chicken 1.1/2 cups cooked rice 1 (10 ounce) package frozen green beans, thawed 1 cup fresh bean sprouts 1 medium green pepper, chopped 1 small onion, chopped 2 tablespoons minced fresh parsley DRESSING: 1/3 cup sour cream 2 tablespoons water 2 tablespoons soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon ground ginger
  18. 18. 1/8 teaspoon pepper Fiesta Buffet Menu 1. Beef Tenderloin 1/2 cup unsalted butter, softened 3 tablespoons fresh thyme, minced 2 tablespoons fresh rosemary, minced 2 tablespoons fresh Italian parsley, minced 1 teaspoon crushed red pepper flakes 2 garlic cloves 1/4 cup pine nuts Kosher salt and freshly ground pepper to taste 8 (8 ounce) beef tenderloin filet 2. Southern Stuffed Chicken Breast4 skinless, boneless chicken breast halves - pounded thin 4 ounces cream cheese, softened 1/3 cup feta cheese 1 teaspoon garlic powder 2 teaspoons dried dill weed 2 tablespoons melted butter Salt and pepper to taste 3. Chicken Wellington 2 skinless, boneless chicken breast halves 2 teaspoons butter or margarine 1 (3 ounce) package cream cheese, softened 1/2 cup sliced fresh mushrooms 1 tablespoon chopped green onion 1/8 teaspoon salt Dash pepper
  19. 19. 1 (4 ounce) package refrigerated crescent rolls 4. Chicken Cordon Bleu 11 6 skinless, boneless chicken breast halves 6 slices Swiss cheese 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter 1/2 cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream 5. Sliced Roast Beef with Aujus 1 (3 lb) rump roast2 cups soup (Campbell’s beef broth bouillon, no substitutes) 1 tablespoon flour Salt Pepper 1 onion, sliced 1 dozen dinner roll 2 tablespoons olive oil 6. Grilled Chicken Marinara 16 ounces diced chicken, cooked ½ cup peeled and diced zucchini ½ cup diced sweet onion 1 cup fat free marinara sauce 14 ounces fire roasted diced tomatoes 7 ounces roasted red peppers, drained and diced 4 ounces sliced mushrooms
  20. 20. 16 ounces low fat Swiss cheese or 16 ounces mozzarella cheese , shredded 1 cup low-fat ricotta cheese ½ cup fat free breadcrumbs ½ cup parmigiano-reggiano cheese 7. Lasagna with Ground Beef or Vegetarian Style 1 pound ground beef 1 cup salsa 1/2 cup water 1 green bell pepper, chopped 1 bunch green onions, chopped 1 (8 ounce) package wide egg noodles 1/2 cup sour cream 1/2 cup shredded Cheddar cheese 1 tomato, chopped Or 2 (12 ounce) packages lasagna noodles 2 pounds ricotta cheese 4 eggs 1 cup grated Parmesan cheese 1/3 cup chopped fresh parsley 2 teaspoons dried basil Ground black pepper to taste 1/2 cup olive oil 1 1/2 cups chopped onion 1 cup sliced carrots 1 1/4 cups chopped green bell pepper 1 (16 ounce) package chopped frozen broccoli, thawed and drained 3 cups chunky-style spaghetti sauce
  21. 21. 2 cups shredded mozzarella cheese, divided 8. Beef Stroganoff 2 pounds beef chuck roast 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 ounces butter 4 green onions, sliced (white parts only) 4 tablespoons all-purpose flour 1 (10.5 ounce) can condensed beef broth 1 teaspoon prepared mustard1 (6 ounce) can sliced mushrooms, drained 1/3 cup sour cream 1/3 cup white wine Salt to taste Ground black pepper to taste 9. Pasta Alfredo with chicken 3 -4 boneless skinless chicken breasts Zatarans blackening seasoning, to taste 2 tablespoons butter 16 ounces linguine 1 ½ pints heavy cream ½ cup butter 3 tablespoons cream cheese ½ teaspoon garlic powder ½ cup grated Parmesan cheese Salt and pepper 10. Lamb Stew 1 1/2 pounds lamb stew meat
  22. 22. 2 tablespoons olive oil, divided 3 large onions, quartered3 medium carrots, cut into 1 inch pieces 4 small potatoes, peeled and cubed 1 (14.5 ounce) can beef broth 1 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 1 tablespoon all-purpose flour 1 1/2 teaspoons minced fresh parsley 1 1/2 teaspoons minced chives 1/2 teaspoon minced fresh thyme 11. Beef Wellington 4 (4 ounce) filet of beef 1 garlic clove, halved Salt and pepper ¼ cup butter 4 tablespoons brandy ½ cup fresh mushrooms, finely minced 1 (4 ounce) can liver pate Mushroom Sauce ¼ cup onion, minced 6 large mushrooms, sliced 3 tablespoons flour ½ cup red wine1 (10 ½ ounce) can beef broth, undiluted 1 bay leaf Salt and pepper
  23. 23. 1 teaspoon Worcestershire sauce Pastry6 Pepperidge farm pastry shells, 1 pkg, defrosted (or pastry dough, enough for a 2 crust pie) 1 egg, beaten Butter 12. Musaka 5 tablespoons olive oil 1 pound ground beef 1 teaspoon ground paprika 1 teaspoon ground cumin 1 teaspoon ground black pepper 4 potatoes, peeled and cut into 1/2-inch cubes 1 (6.5 ounce) can tomato sauce 1 tablespoon chopped summer savory (chubritsa) 1 egg, lightly beaten 2/3 cup yogurt 13. Steamed Broccoli 1 ½ lbs broccoli Salt and pepper 3 tablespoons butter ½ lemon, juice of 14. Crispy fish fillet with sweet and sour Sauce 1 lb Nile perch fillets or 1 lb similar fish 1 egg white 1 teaspoon cornstarch 1 teaspoon salt 2 tomatoes, cut into 8 1 onion, cut into 12 wedges
  24. 24. 1 green pepper, thinly slices 1 red chili pepper, deseeded and thinly sliced ½ cup drained pineapple chunk 1 tablespoon minced ginger root Mix together ¾ cup chicken broth 1 tablespoon light soy sauce 1 tablespoon rice wine 3 -4 tablespoons ketchup 3 tablespoons rice vinegar 3 tablespoons sugar Mix separately 1 tablespoon cornstarch, dissolved in 2 tablespoons water Fiesta Desserts 1. Strawberry Cheesecake 2. Carrot Cake with Cream Cheese Icing 3. Double Chocolate Brownies 4. Chocolate Dipped Straw berries 5. German Chocolate Upside Down cake 6. Lemon Square 7. Butter Cream Cupcake 8. Southern Chess pieEthiopian Menu(subpage3) Fiesta Catering Ethiopian Menu Appetizers
  25. 25. SAMBUSSA Thin dough shells stuffed with lentils, onion, hot green & herbs. This meatless dish is lightly deep fried in vegetable oil to a golden perfection HOUSE SALAD Crisp green salad topped with green pepper tomato, onion in an authentic house dressing FIESTA SPECIALTIES All Entrees are served with Injera, the unleavened bread prepared today as it was a thousand years ago in Fiestas house hold YEDORO KITFO Boneless, skinless ground chicken, seasoned with purified & herbed butter sauce & hot-spiced chili powder (mitmita). Served cooked KIKIL KITFOCooked Ethiopian steak tartar, from selected lean round steak, seasoned with purified & herbed butter sauce & hot-spiced chili powder (mitmita). Served with homemade cheese KEYET KITFO Beef Kitfo (cooked, raw or rare) mixed with Gomen Kitfo and homemade cheese SPECIAL KITFO Beef Kitfo (cooked, raw or rare) mixed with homemade cheese GODEN TIBS Giblets sautéed in butter seasoned with onion, black pepper, green peppers & rosemary (Served Saturdays & Sundays) TIBS FIRFIR - YEBEREChunks of lean beef sautéed with onions, tomato, green pepper and purified butter tossed in berbere sauce with Injera along with our exotic spices TIBS FIRFIR - YEBEGChunks of lean lamb sautéed with onions, tomato, and green pepper and purified butter tossed in berbere sauce with Injera along with our exotic spices YEBEG KIKIL KENEMEREQU Pieces of lamb with bones cooked in mild green pepper and turmeric sauce, seasoned with onions, garlic herbs and spices
  26. 26. VEGETARIAN GOMEN KITFO Chopped collard greens made for perfection with herb butter served with Fiestas home made special cheese (IYeb) YEMISIR WOT Pureed split red lentil are simmered in Fiestas own spicy, hot berbere sauce KIK ALITCHA Split yellow piece made with onion, garlic, ginger, and turmeric. Mild ATAKILT WOTA delicious vegetable: Boiled chopped cabbage, sliced carrots, and potato chunks, simmered with onions, garlic, ginger, and vegetable oil GOMEN WOT Chopped collard greens simmered in a mild sauce of oil, onion and herbs SHURO WOT Roasted and powdered chick peas (Shuro) are simmered in our unique, hot and spicy berbere sauce with vegetable oil YE-TIMATIM FITFIT Pieces of Injera tossed in blended fresh tomato, onions, green pepper mixed with Fiestas own home made dressing FOULE Cooked beans mixed with fresh tomato, green pepper, spice and homemade cheese ( Iybe). Prepared with a choice of oil or butter. Served with fresh bread VEGETARIAN COMBO A combination of YE-MISER WOT ,YE-KIK ALITCHA, ATAKELT WOT, YE-GOMEN WOT, YE TIMATIM FITFIT MISIR KITFO Pureed lentil mixed with mitmita, purified seasoned butter and herbs POULTRY
  27. 27. YE DORO WOT A drumstick or thigh cooked to tenderness in a hot & thick red pepper, onions, garlic, ginger & purified butter sauce. Served with a hardboiled egg and homemade cheese YE DORO TIBSBoneless, skinless cubed chicken sauteed in a special blend of spices and braised in onions tomato, green pepper and purified butter. Served hot or mild LAMB YE-BEG TIBS Succulent pieces of fresh lamb sautéed in butter seasoned with onions, green pepper, tomato and rosemary. Served juicy or fried DULET Chopped red meat, tripe, and liver seasoned with herbed purified butter, spiced chili powder (mitmita) Served row, mild or well done GOMEN BESIGA Lamb with bone cooked with collar green, herbed butter, garlic, ginger, onions, and green pepper YE-BEG FIRFIR Piece of lamb with bones cooked in mild green pepper sauce, mixed with pieces of Injera before being served BEEF KITFO Ethiopian steak tartar, from selected lean round steak, seasoned with purified & herbed butter sauce & hot- spicedchili powder (mitmita). Served raw, mild or well done with homemade cheese BOZENA SHIROFiestas highly seasoned milled chick peas simmered in berbere sauce with selected cubes of lean beef served in a (Deest) a traditional pot ZILZIL TIBS Strip of tender beef sauteed in purified butter, seasoned with onions, green pepper, fresh rosemary YE-BERE TIBS Chunks of lean beef sauteed with onions, tomato, and green pepper and purified butter. Served mild or spicy KEI WOTHot and spicy beef stew. Very lean chopped beef simmered in a hot and thick berbere sauce and purified herbed butter, with exotic spices added ALICHA WOT Mild and spicy beef stew, extra lean chopped beef simmered in mild sauce with spicy butter, onion, garlic,
  28. 28. ginger and turmeric FIRFIR Injera moistened with deliciously tender cubed beef simmered to perfection in berbere sauce, flavored with garlic, and Ethiopian spices BREAKFAST SCRAMBLED EGGS Scrambled eggs with onions, jalapenos and fresh tomatoes EGG & MEAT Scrambled eggs with ground beef, onions jalapenos, and fresh tomatoes COMBINATIONS MEAT COMBINATION A combination of Alitcha Fitfit, Doro Wot, or Key Wot and Beef Kitfo, Home made cheese ETHIOPIAN COFFEE ETHIOPIAN COFFEE CEREMONYFor perfect conclusion of your meal, Fiesta Catering prepares and serves Ethiopian Coffee with its full ceremony. SIDE ORDERS SHIRO WOT GOMEN WOT MISER WOT KIK ALITCHA ATAKILT WOT IYEB SENEG QARIA Mediterranean Menu(subpage5) Soups Meat Joint Soup - Shourabat Mozaat 2 1/2 cups soup meat, cubed
  29. 29. 4 cup rice or fine noodles 1 cinnamon stick 1 cup parsley, chopped fine 1 1/2 tsp. salt 1/4 tsp. pepper Several meat bones Water Lentil Soup - Shourabat Adas 3 cups lentils 1/2 cup rice (optional) 1/2 cup samneh, or other shortening 1 cup chopped onions 1 1/2 tsp. salt WaterMeatball Soup - Shourabat el Qeema 2 1/2 cups ground lean meat 4 lbs. soup meat, cubed Several soup bones 1/2 Cup samneh, or other shortening 1 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. cinnamon 1/4 cup chopped parsley 1/2 CUp tomato juice, or
  30. 30. 1 Tbsp. tomato paste and half cup water 5 cups cold water Yoghurt Soup (Turkish) - Yayla Chorbashi 1/2 cup pearl barley 2 large onions, chopped 1 pint yoghurt or laban 3 cups chicken broth 2 Tbsp. butter 2 CUp chopped parsley 1 cup chopped mint 1 tsp. salt White pepper Turkish Beet Soup - Borsch 6 medium sized beets 4 cups water 1 cup stewed tomatoes 2 small onions 1/2 Ib. beef stew meat 4 Tbsp. sugar 1 Tbsp. Iemon juice 4 eggs Salt and pepperLentil Soup with Beans and Rice - Makhlouta 1 cup lentils
  31. 31. 1 cup hummus (chick peas) 1/2 Cup dried black beans 1 cup rice 1/2 Cup olive oil 1/2 cup minced onions 1 1/2 tsp. salt 1/2 tsp. caraway seeds 5 cups water Rice in Fish Broth - Sayyadieh 1 large fish (weighing about 2 Ibs.) 1 cup olive oil 2 cups uncooked rice 1 1/2 cups chopped onion Salt Lemon juice Water Lentils with Chard and Lemon - Adas bi Haamud 1 1/2 cups lentils 2 1/2 cubs. Swiss chard leaves 3/4 cup chopped onions 3/4 cup olive oil1 bunch green kizbara (coriander), or 1 stalk celery 5 garlic cloves 1 1/2 tsp. salt
  32. 32. 3/4 cup lemon juice (or to taste) 1 tsp. flour Fish Fish Stew - Yakhnit el Samak 1 fish weighing about 2 Ibs. 1 cup sliced onions 1 cup olive oil 1/4 cup lemon juice 1/4 tsp. saffron 1 tsp. saltFish Cooked in Sesame Sauce - Samak Tajin or Samak bi Taheeni 1 fish weighing about 2 lbs. 1 1/2 cups taheeni (sesame oil) 1 1/2 CupS chopped onion 1 cup olive oil 3/4 Cup lemon juice 1 1/4 tsp. salt Water Fish Stew with Red Pepper - Yakhnit el Samak el Harrah 1 medium sized fish 1 cup olive oil 1 cup chopped onion 8 garlic cloves, chopped 1/4 cup chopped fresh kizbara (coriander)
  33. 33. 1/4 tsp. red pepper 1/4 tsp. cumin 1/4 cup lemon juice Rice for Fish - Riz bi Samak 2 cups uncooked rice 3/4 cup oil 1 cup sliced onions 1/4 cup pine nuts 1/4 tsp. saffron 1 tsp. salt WaterStuffed Mussels (Turkish) - Midye Dolmasi 15 large mussels 1/2 cup raw rice 2 large yellow onions 4 Tbsp. olive oil 2 Tbsp. pine nuts 2 Tbsp. currants 1 Tbsp. chopped parsley 1 cup water 1/2 tsp. salt Pepper Meat Lebanese Kibbeh - Kibbeh
  34. 34. 2 1/2 cups cubed tender lamb 2 cups burghul (crushed wheat) 2 medium sized onions 2 tsp. salt (or to taste) 1/2 tsp. pepper Ice water Kibbeh in a Tray - Kibbeh bi Ssanieh Stuffing: 1 cup ground meat 1 cup chopped onions 1/2 cup pine nuts 1/2 Cup cooking fat 1 tsp. salt 1/2 tsp. pepper 1/4 tsp. cinnamon (optional)Meat Loaf in a Tray with Sauce - Kafta bi Ssanieh 2 1/2 Ibs. Iamb or beef 1 1/2 tsp. salt 1/2 tsp. pepper 3/4 Cup samneh (or other shortening) 1 cup fresh tomato juice, or 1 tsp. tomato paste diluted in one cup water 1 cup chopped onions 1 egg white
  35. 35. Fried Meat Patties - Kafta Qrass MaqliehCombine one pound of ground lamb with an unbeaten egg white and salt and pepper to taste. Form into patties the size of biscuits. Dip in flour and pan fry in hot fat. Serve with salad and potato chips. Meat Balls on a Skewer - Kafta ala Sheesh 1 Ib. Iamb neck meat 1 tsp. salt 1/2 tsp. pepper 1/2 Cup finely chopped onions 1/2 Cup chopped parsley Broiled Lamb - Lahm Mashwi 1 lb. smaiskeh (baby lamb fillet) 1 tsp. salt 1/2 tsp. pepper 12 small onions (optional) Pounded Meat Patties - Qrass Lahmi Madqouqa 2 lbs. boneless lamb 1 1/2 tsp. salt 1/2 tsp. pepper Meat Patties with Laban - Shish Barak bi Laban 1 cup ground meat 1 cup chopped onion 1/4 cup pine nuts 1/2 cup samneh (or other shortening) 1 tsp. salt 1/4 tsp. pepper
  36. 36. 6 cloves of garlic 1/2 tsp. chopped kizbara (coriander) Savoury Meat Balls - Dawwd Basha 2 lbs. ground, beef or lamb 1 1/2 cups sliced onions 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 Cup samneh (or other shortening) 1/4 Cup pine nuts 1 Tbsp. tomato paste 1 1/2 CupS waterGround Meat Rolls - Rosto Madqouqa Martadella 2 1/2 lbs lean meat (beef or mutton) 1 1/2 tsp. salt 1 tsp. pepper 1/2 tsp. cinnamon 1/2 tsp. nutmeg 2 egg whites 1/2 cup white wine 1/2 cup vinegar 1 tsp. tomato paste 1 stick cinnamon 2 bay leaves Laban with Meat - Laban Immo
  37. 37. 2 cups leg of lamb cut in one-inch cubes 1 1/2 cups chopped onion 2 1/2 cups water 1 1/2 tsp. salt Several lamb bones Roast Stuffed Kid (Saudi Arabia) - Kharoof Mahshi 1 15-lb. kid or baby lamb 4 cups cooked rice 2 cups chopped pistachio nuts 1/2 cup chopped almonds 1 1/2 cups sultana raisins 1 cup ghee or butter 2 cups sliced onions 3 1/2 tsp. salt 2 Tbsp. kizbara (coriander) 1/2 tsp- coarsely ground pepper 1 tsp. candied ginger, ground Broiled Liver - Milaaq MashwiCut raw lamb or beef liver into squares and thread onto a skewer with its own fat. Sprinkle with salt and pepper. Broil. Eat with anything but laban, say the Lebanese, for the two are not compatible. Stuffed Baby Lamb - Qouzi 1 16-20 lbs. spring lamb 4 cups ground lamb 5 cups rice, washed and drained 2 cups mixed pistachio, pine nuts and almonds
  38. 38. 1 1/4 tsp. black pepper 2 Tbsp. salt (or to taste) 3 cups samneh (or other shortening) FlourStuffed Neck of Lamb - Raqbeh Mahshieh 1 neck of lamb 1 1/2 cups ground beef or lamb 3/4 cup rice 1 1/2 tsp. salt 1/2tsp. pepper 1/2 tsp. cinnamon 1/2 cup chopped tomato (optional) 1/2 cup pine nuts 1 small cinnamon stick 1/4 cup chopped parsley 3 cups water Fowl Circassian Chicken - Cerkes Tavugu 1 4-lb. chicken 2 cups shelled walnuts 3 slices white bread 1 onion 1 carrot 1 bunch parsley
  39. 39. 1 tsp. salt 1 Tbsp. paprika 1/2 tsp. pepper 3 qts. waterRiz bi Djaaj u Banadoura - Chicken with Rice and Tomatoes 1 frying chicken 2 cups rice 1 cup sarnneh (or other shortening) 1 1/2 Cups ripe tomatoes, chopped 1 Tbsp. tomato paste 1 cup water 1 1/2 tsp. salt 1/4 tsp. pepper 1 stick cinnamon Grated cheese Stuffed Chicken - Djaaj Mahshi 1 4-lb. chicken 1 cup chopped meat (preferably lamb) 1 cup rice 1/2 Cup chopped tomato 1/4 Cup pine nuts 1/4 cup water 1 1/4 tsp. salt 1/2 tsp. pepper
  40. 40. 1/4 tsp. cinnamonStuffed chicken in soup - Shourabat Djaaj 1 tender 4-lb. chicken 3/4 cup rice 1/4 cup parsley, chopped Stuffing: 1 cup ground meat 1/2 cup rice 1 tsp. salt 1/4 tsp. pepper 1/4 tsp. cinnamon 1/4 cup pine nuts 1/2 Cup Water 1 small tomato, chopped (optional) Meat and Vegetable Pastries Boerek - Turkish Filled Pastries Pastry: 3 cups pastry flour 3/4 cup water 1/2 Tbsp. butter 1/2 tsp. salt Filling I: 1/2 Ib. cream or cottage cheese 2 Tbsp. butter
  41. 41. 1 egg 1/4 cup milk 1/4 cup chopped parsley Filling II:One half cup each of walnuts, almonds and hazel- nuts moistened slightly with sugar sirup or honey and flavored with cinnamon and sugar. Filling III: Cooked chopped meat or chicken seasoned with chopped onions, parsley and bound with a slightly beaten egg. Fatayir bi Sabaanikh - Spinach Turnovers Pastry: 7 cups bread flour 1/2 cup olive oil 1 tsp. dry yeast 1 1/2 tsp. salt Cold water Filling: 2 Ibs. fresh spinach 3/4 cup olive oil 1 cup chopped onions 1 cup pine nuts or walnuts 1/2 cup currants or chopped raisins (optional) Lemon juice Powdered ground sammak (sumac) Salt and pepper
  42. 42. Cinnamon Meat Tarts - Lahm bi Ajeen Pastry: 5 cups bread flour 1 1/2 cups water 2 1/2 cups samneh (or other shortening) Filling: 2 cups lamb meat, finely chopped 1/2 cup onions, finely chopped 1 cup samneh 1/2 Cup pine nuts 3/4cup labneh Pomegranate seeds Salt and pepper Meat Pastry Thinnies - Raqaqaat 6 round sheets of unbaked Jewish bread 1 1/2 cups chopped lean meat 1/2 cup minced onions 1/4 cup pine nuts 1 tsp. salt Filling II:Prepare stuffing of minced boiled brains mixed with an unbeaten egg and an equal quantity of grated cheese. Season with salt and pepper and a tablespoon of parsley Filling III: Chop several hard boiled eggs finely. Season with salt, pepper and parsley and stuff as above
  43. 43. 1/2 tsp. pepper Cereal DishesCracked Wheat with Tomatoes - Burghul bi Banadoura 2 cups burghul (cracked wheat) 1 1/2 cups ground or minced meat 2 cups peeled ripe tomatoes 1 cup minced onions 1 cup samneh (or other shortening) 1/4 cup pine nuts 1 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. cinnamon Cracked Wheat with Meat - Burghul bi Dfeen 1/2 cup hummus (chick peas) 12 small white onions 2 cups burghul (cracked wheat) 2 cups stew meat, cut into cubes 1 cup samneh (or other shortening) 1 1/2 tsp. salt 1/2 tsp. cinnamon 2 1/2 cups water Several bones Cracked Wheat Pilaf - Burghul Pilaf 2 cups burghul (cracked wheat)
  44. 44. 1 1/4 Ib. butter 1 medium onion, chopped 4 cups beef or chicken stock Salt and pepper Oriental Rice Pilaf - Riz Mufalfal 1 cup long grain rice 1 cup water1 heaping Tbsp. samneh (or other shortening) 1 tsp. salt Hot water Rice with Noodles- Riz bi Sharieh 2 cups rice 1/2 cup fine noodles 3/4 cup samneh (or other shortening) 1 1/2 tsp. salt 2 1/2 cups water Esaus Dish of Lentils - Mujaddarah 2 cups lentils 1/3 cup rice 1 cup chopped onion 3/4 cup olive oil 1 tsp. salt Baked Spaghetti - Makaroni bi Ssanieh 1 lb. spaghetti
  45. 45. 2 cups ground or chopped meat, preferably lamb 1/2 cup fat 1/4 cup pine nuts 1 1/2 fresh cups tomato juice 1 smadlln can tomato paste 1 cup finally chopped onions 1 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. cinnamon 1 cup waterGrated cheese (Parmesan or Lebanese Kashkawan) Rice with Chick Peas - Riz bi Dfeen 2 cups rice 2 cups cubed beef or lamb shank Several bones from meat 2 cups meat broth 12 small white onions 1/2 cup hummus (chick peas) 1 cup samneh (or other shortening) 1 1/s tsp. salt 1/2 tsp. pepper 1/4 tsp. cinnamon Vegetable Dishes Stuffed Vine Leaves -Mahshi Warak Areesh
  46. 46. 1 lb. fresh tender vine leaves 2 cups ground or chopped meat, preferably lamb Several meat bones 1 1/2 cups rice 2 whole garlic cloves 8 garlic cloves crushed with salt 1/2 cup lemon juice 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. cinnamon 2 cups cold water 2 medium sized tomatoes, sliced 1 medium sized tomato, chopped (optional) 1 tsp. dried mintStuffed Vine Leaves in Oil - Mahshi Warak Areesh bi Zayt 1 lb. fresh tender vine leaves 2 cups ground or chopped meat, preferably lamb Several meat bones 1 1/2 cups rice 2 whole garlic cloves 8 garlic cloves crushed with salt 1/2 cup lemon juice 1 1/2 tsp. salt 1/2 tsp. pepper
  47. 47. 1/2 tsp. cinnamon 2 cups cold water 2 medium sized tomatoes, sliced 1 medium sized tomato, chopped (optional) 1 tsp. dried mint Stuffed Swiss chard Leaves -Mahshi Silq bi Zayt 3 lbs. Swiss chard 1 1/4 cups rice1/2 cup hummus (chick peas) (nuts may be substituted) 3/4 cup chopped parsley 1/2 cup chopped mint 1/2 cup minced scallions 1 cup chopped tomatoes 1 cup olive oil 1 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. cinnamon 1 1/2 cups water 1/2 cup lemon juice 1 tomato, sliced Several garlic cloves Several small white onions Stuffed Eggplant with Oil - Mahshi Batinjaan bi Zayt 25 small batinjaan (eggplant)
  48. 48. 1 1/4 cups rice 1/2 cup hummus (chick peas) or chopped walnuts 1 cup chopped parsley 1/2 cup chopped onions 1 1/2 chopped tomatoes 1 cup olive oil 1/2 cup chopped green pepper 1 1/2 tsp. salt 1/2 tsp. pepper 1 1/2 cups water 2 large tomatoes, quarteredEggplant Stuffed with Meat - Sheikh el Mahshi Batinjaan 20 small cylindrical eggplants 1 1/2 cups minced lamb or beef 1/4 cup pine nuts 3/4 cup minced onions 1 1/4 tsp. salt 1/2 tsp. pepper1 1/2 cups fresh tomato juice, or diluted tomato paste 1 cup water 1 cup (or more) samneh, (or other shortening) Stuffed Cabbage Leaves - Mahshi Malfouf 1 medium sized cabbage 1 1/2 cups ground meat
  49. 49. 1 cup rice 1 chopped tomato (optional) 1 cup lemon juice 1 1/2 cups water 1 1/4 tsp. salt 1 tsp. pepper 1/2 tsp. cinnamon (optional) 8 garlic cloves 1 tsp. dried mint Stuffed Marrows - Kousa Mahshi 15 medium size marrow squash 1 1/2 cups ground meat 1 cup rice 1 1/2 cups tomato juice 1/2 cup water 1 1/2 tsp. salt 1/4 tsp. pepper 2 tomatoes, chopped (optional) 1/4 tsp. cinnamon (optional)Swiss Chard with Chick Peas - Silq bi Hummus 3 lbs. fresh Swiss chard 1 cup hummus (chick peas) 3/4 cup olive oil 3/4 cup chopped onions
  50. 50. 6 cloves garlic 1 1/2 tsp. salt1 spring green kizbara (coriander), chopped 2 lemons Stuffed Artichokes - Ardishawki Mahshi 10 large artichokes 1 1/2 cups minced meat 1 cup minced onions 1/4 cup pine nuts 1 tsp. flour 2 tsp. lemon juice 2 tsp. butter 1 tsp. salt 1/4 tsp. pepper Water Artichoke Stew - Yakhnit el Ardishawki 10 artichokes 2 cups cubed meat 1/2 cup samneh (or other shortening) 3 chopped scallions (bulbs only) 2 medium sized onions, chopped 1 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. flour
  51. 51. 1/4 cup lemon juice 1 tsp. sugar 2 cups water Green Bean Stew - Yakhnit Loubieh 3 1/2 cups fresh green string beans 1/2 cup minced onions 2 cups cubed meat Several meat bones 3/4 cup shortening 1 1/4 tsp. salt 1/4 tsp. pepper 1 1/2 cups fresh tomato juice, or1 Tbsp. tomato paste with water, to make one cup 1 cup water Okra Stew - Yakhnit Baamieh 3 cups tender young okra 2 cups meat, cubed Several meat bones 1 cup shortening 1/2 cup lemon juice 8 cloves garlic 1/2 tsp. pepper 1 1/4 tsp. salt 1 tsp. kizbara (coriander)
  52. 52. 1 Tbsp. tomato paste 1/2 cup fresh tomato juice 1 cup water 1/2 tsp. sugarGarlic Stuffed Eggplant (Turkish) - Imam Bayouldi 20 very small cylindrical eggplants 1 cup olive oil 5 heads of garlic 1 1/2 tsp. salt 1/2 tsp. pepper 1/2 tsp. sugar 1/4 tsp. cinnamon 1 Tbsp. sour pomegranate paste, or 1 cup sour fresh pomegranate juice 1 tsp. tomato paste 1 cup water Stuffed Tomatoes (Turkish) - Domates Dolmasi 12 tomatoes 1 lb. ground meat 1 onion, chopped 1/4 cup uncooked rice 1 tsp. chopped mint 1 tsp. chopped fresh dill Salt and pepper
  53. 53. Green Beans in Olive Oil - Loubieh bi Zayt 1 lb. fresh green string beans 1/2 cup chopped onions 3/4 cup olive oil 2 medium sized tomatoes, chopped 2 whole cloves garlic 1 tsp. salt 1/2 tsp. pepperEggplant Cooked in Oil - Batinjaan bi Zayt 4 medium-sized round eggplant, or 12 small, long eggplant 12 small white onions 6 ripe tomatoes 6 cloves garlic 1 1/2 tsp. salt 1/4 tsp. pepper 1 cup olive oil 1 cup water Artichokes in Oil - Ardishawki bi Zayt 12 artichokes 4 medium sized carrots 1/2 cup freshly shelled peas 12 spring onions 1 cup small broad beans
  54. 54. 1 1/2 tsp. salt 1 tsp. sugar 1 cup lemon juice 1 tsp. flour 2 cups cold waterMarrow Squash Stuffed with Meat - Kousa Qablama 30 small marrow squash 2 1/2 cups minced lamb or beef 1 cup minced onion 1/2 cup pine nuts 2 cups fresh tomato juice, or 2 Tbsp. tomato paste in 2 cups water 1 cup samneh (or other shortening) 1 1/2 tsp. salt 1/2 tsp. pepper 1 cup water Okra in Oil - Bamieh bi Zayt 3 cups tender young okra (bamieh) 10 tiny white onions 3 medium sized tomatoes 1/2 cup lemon juice 1 tsp. dried kizbara, or 1/2 cup chopped green kizbara (coriander) 8 cloves garlic
  55. 55. 1/2 cup cold water 1/2 tsp. sugar 1/2 tsp. salt 1/2 tsp. pepperEggplant Cream (Turkish) - Hunkar Begendi 3 medium sized eggplant (batinjaan) 6 Tbsp. flour 4 Tbsp. butter 1 Tbsp. lemon juice Grated cheese Salt and pepperThe Darweesh Rosary - Masbaht el Darweesh 2 cups cubed meat 1/2 cup samneh (or other shortening) 1 cup batinjaan, cubed (eggplant) 1 cup potatoes, cubed 1 cup marrow squash, sliced 1 cup onions, chopped 5 medium sized tomatoes, chopped 1 tsp. salt 1/4 tsp. pepper Water Truffles Stew - Yakhnit el Kama 2 cups cubed meat
  56. 56. 2 cups cubed Kama (truffles) 1/2 cup minced onions 1 tsp. salt 1/4 tsp. pepper 1 tsp. flour 2 tsp. Iemon juice 2 cups water Salads Mint and Parsley Salad - Tabbouleh 1 cup fine burghul (crushed wheat) 1/2 cup finely chopped mint 1 1/2 cups finely chopped parsley 1 cup finely chopped onions 3/4 cup chopped tomatoes (optional) 3/4 cup olive oil 1 cup lemon juice Salt and pepper Bread Crumb Salad - Fattoush1 cup toasted thin bread, broken in small pieces3 medium sized cucumbers, peeled and diced, or 1 romaine lettuce heart, shredded 1 large tomato, or more if desired 1 large white onion, or 8 scallions
  57. 57. 1/2 cup parsley, chopped 1/2 cup mint leaves, chopped 1/2 cup baqli leaves (an Arabic herb) 2 cloves garlic 1/2 cup lemon juice, or 1/2 cup sammak water (see below) 1/2 cup olive oil 1 large green pepper Salt to tasteCucumber with Laban - Salatit Khyaar bi Laban 2 1/2 cups laban (yoghurt) 1 cup peeled chopped cucumbers 1/2 tsp. salt 3 cloves garlic 1 tsp. dried mint Desserts Milk Ice Cream - Bouza bi Haleeb 1 qt. milk 1 1/2 cups sugar 1/2 tsp. sahlab (cornflower) 1/4 tsp. mustikah (gum arabic) 1 tsp. maes zahr (orange blossom essence) Many Layered Pastries - Baqlawa (Turkish) 2 cups pastry flour, unsifted
  58. 58. 2 eggs 2 Tbsp. salad oil 3/4 tsp. salt 1/4 cup tepid water 1 cup ground walnuts 1 cup melted butter Pinch of baking powder Dates in Syrup - Murabba el Balah 2 lbs. fresh dates 2 1/4 cups sugar 2 cups water Several whole cloves Few drops lemon juice Blanched almonds Pounded Rice Pudding - Muhallabieh 1 qt. milk 1/4 cup pounded rice 3/4 cup water 3/4 cup sugar 1 tsp. maez zahr (orange blossom essence) 1/4 cup chopped blanched almonds and Skinned pistachio nuts EggsMint and Parsley Omelet - Iggit el Nana wa el Baqdounis
  59. 59. 4 eggs 1/4 cup chopped mint 1/4 cup chopped parsley 1/2 cup chopped scallions 1 tsp. flour Salt and pepperCauliflower Omelet - Iggit el Qarnabeet 1 small cauliflower 4 eggs 1 tsp. flour 3 small onions, chopped 1 tsp. salt 1/2 tsp. pepper Parsley Omelet - Iggit el Baqdounis 4 eggs 1/2 cup chopped parsley 1 tsp. flour Salt and pepper Eggplant Omelet - Iggit el Batinjaan 4 eggs 1 large eggplant (batinjaan) 3 onions 1 Tbsp. flour 1 tsp. salt
  60. 60. 1/2 tsp. pepper 1/4 tsp. cinnamonEggs with Marrow Squash - Bayd bi Kousa 8 small marrow squash 4 eggs 1 Tbsp. butter 1/2 Cup water Salt and pepperEggs with Tomatoes - Bayd bi Banadoura 4 medium sized ripe tomatoes 4 eggs 1 Tbsp. butter 1/4 tsp. cinnamon Salt and pepper Pickles Pickled Turnips - Kabees el Lift 2 cups water 1 cup vinegar 2 tsp. salt 1 beetroot Several garlic clovesPickled Cauliflower - Kabees el Qarnabeet 1 large cauliflower 2 cups water
  61. 61. 1 cup vinegar 2 tsp. salt 1 beetroot (optional) Sauces Chick Peas with Sesame Oil Sauce - Hummus bi Taheeni 2 1/2 cups hummus, soaked overnight with hay tsp. soda 1 cup taheeni 1 1/2 cups lemon juice, or more to taste 1 1/2 tsp. salt 5 cloves garlic 2 Tbsp. chopped parsley Parsley and Sesame Oil Sauce - Baqdounis bi Taheeni 1 1/2 cups parsley, coarsely chopped 1 cup taheeni 1 cup lemon juice 1 1/4 tsp. salt 3 cloves garlic 1/2 cup cold waterEggplant with Sesame Oil Sauce - Baba Ghannouj or Batinjaan bi Taheeni 3 large eggplants 1 cup taheeni 1 1/4 CUp lemon juice 4 cloves of garlic 2 tsp. salt
  62. 62. Parsley Pomegranate seeds Olive oilBeverages Menu(subpage6) Beers Meta, Bedele.St. Geoge. Harrar & Dashen Castle Soft Drinks and Juices Coca Cola, Fanta and Sprite Ambo Mineral Water – 0.5.1 Aquaddis Mineral Water – 0.51 Aquaddis Mineral Water – 1.81 / High land water 1.51 Imported Juice (by glass) Imported Juices (Tomato, Apple, Pineapple) Full bottles Spirits and Alcohols Aperitifs Gordon’s Gin Beef eater Gin Stolichnaya Vodka Amarula Grant’s Whiskey Scotch Whiskey – Regular Scotch Whiskey – Premium WHITE WINES ETHIOPIAN Awash Cristal – fruity and dry
  63. 63. Kamilia Sweet SOUTH AFRICA Fleur Du Cap Chardonnay ITALY Soave Classico FRANCE W Klug Chardonnay Sauvignon Blanc RED WINES ETHIOPIA Dukem – medium Dry Gouder – dry Axumit – sweet SOUTH AFRICA Fluer Du Cap Merlot ITALY Cabernet Veneto Bardolino Classico FRANCE W.K lug Cabernet Sauvignon. Merlot CHAMPAGNE ETHIOPIA Champagne d’ Ethiopie FRANCE Mu mm Cordon RougeEquipment Rentals(subpage7) the same link under services tab Equipment Rental & Service Performa
  64. 64. No ofNo Description QTY Unit Price Total People1 Executive chairs 85.50 ---------------2 Chair Cover 30.00 ---------------3 Trailer with ribbons. 115.00 ---------------4 VIP silver trays 30.00 ---------------5 Napkin rings 5.00 ------------6 Tent from 4m/6m to 9m/32 from700-6500 ----------------7 Tent mounting service. 200.00 ----------------8 Cristal Chandelier 550 ---------------9 Podium 900 ---------------10 Red Carpet 25m 900 --------------11 Champagne glass 3.50 - 7.26 --------------12 Ball room Chairs mustard, blue 18.94 --------------13 Round banquets tables Med 44.35 --------------14 Table Cloth W. design for Round 30.00 --------------15 Rectangular Banquets tables 45.00 --------------16 Table cloth plain for Rectangular for buffet. 29.00 --------------17 Table skirting W. design yellow, blue, red 35.00 ---------------18 Rectangular Banquets tables 45.00 ---------------19 PVC white tables 25.00 ---------------20 PVC white chairs 3.00 ---------------
  65. 65. 21 Cocktail Stand tables 65.00 --------------22 Ethiopian Style Coffee Ceremony 800,00 ---------------23 BBQ grill 120,00 ---------------24 Table Cloth W. Design 30.00 ---------------25 Table Napkins W. design Yellow, blue, orange, white 5.84 ---------------26 Porcelain Dinner plate plain or w. design 2.50 - 4.84 --------------27 Melamine plates 1.50 --------------28 Porcelain Salad Plate plain or W. design 2.00 - 3.63 -------------29 Table knife 1.50 - 2.50 -------------30 Table Fork 1.50 - 2.50 -------------31 Whisky glass short 2.50 - 3.50 -------------32 Water glass (whisky glass long) 2.00 - 2.50 --------------33 Wine glass Red 4.00 - 5.63 -------------34 Chafing dishes 75.00 to 125,00 -------------35 Buffet Salad Trays 65.00 -------------36 Serving spoons 2.50 - 5.45 --------------37 Ice box with stand 25 - 70birr ------------38 Decoration, Table setting, staging, Dependable --------------39 Coffee & tea earn 95,00 --------------- From1120 to 8000 birr40 Speakers & microphones ---------------41 Uniformed waiting Service Staff 420 --------------42 Chefs Dependable --------------
  66. 66. 43 DJs 2500 -------------44 BBQ Chef 700 -------------45 Assistant Secretaries, Ushers 500 --------------46 Personal or Event security Staffs 600 --------------47 Drivers 400 ---------------- Total - Service Charge - S. Total - VAT (15%) - G.Total - NOTE: We charge Breakage & lost Items after delivery on the client’s expense. Remote site Catering (Tab 4 ) Our Mission (subpage1) Fiesta catering provides a comprehensive, multi-sector service for mining villages, military bases, refugee camps and remote locations. At the heart of our offering is a proven understanding of these communities, and the people who live and work there. We know the role our services play in promoting a safe, peaceful and productive environment, and the value of staff that relate to the needs of remote workers. Each day we bring some of the comforts of home to these workers, knowing how much it means to them. Camp site catering (subpage2) Our remote site services and work camps catering are custom tailored to each client. Catering a remote construction site always includes high quality, wholesome, freshly prepared, delicious food with a variety of choices to consistently please a diverse work force. Please see a sample menu plan. Fiesta Catering takes pride in the planning and preparation of nutritionally balanced menus which incorporate the principles of our Quality, Food Hygiene and Environmental Programs. We are expert in providing food services to hospitals, aged care facilities, remote sites, urban establishment and educational facilities. Our food services range from daily lunch delivery through to coffee shops and extend to full 4, 5 or 6 week cyclic menus, all prepared in our professional kitchens on site.
  67. 67. Fiesta catering has developed our own in house healthy eating program, Healthy Bite, which developed inaccordance with international guidelines assists our customers in selecting the “healthy choice” at meal times.The key to healthy eating is enjoying a variety of foods from the different food groups. Whilst over the yearssociety has gained greater knowledge about food and nutrition, for many of us with our hectic “no time to cook”lifestyles, healthy eating has actually become harder.Fiesta Catering knows that nutrition is important to health throughout life and we recognize our responsibility toassist effective nutritional education through the provision of nutritious, healthy food and beverage options.We have accordingly developed our national Healthy Bite Program, full of menu selections that not only tastegood, but are good for general health, vitality and well-being.We all know that what we eat makes a huge difference to how we feel and function. Coupled with exercise and ahealthy work-life balance, healthy eating is vital to improving long-term health and wellbeing.Fiesta catering Healthy Bite Program provides loyalty clubs and special focus weeks which encourage healthychoices and reward customers who regularly choose the healthy option. Our distinctive Healthy Bite logo clearlyidentifies the healthy menu choices available, making selection a quick and easy process.Our extensive experience, professional flexibility and passion for fresh food makes Fiesta catering the first choicefor food services. Facility Management (subpage3) Provides catering, accommodation and support services to Mining & Construction facilities in remote areas Draws on more than 30 years’ senior management experience in remote facilities management, mine site catering and support services Offers a full suite of support services that are tailored to address the unique needs of each site Has the resources and vision to manage even the largest and most complex operations Takes a flexible, collaborative approach to service delivery putting benchmarks in place to ensure success Embraces accountability and gives our Project Managers the authority to make on-the-spot decisionsWe make certain that your remote site work camp operates smoothly by taking care of the details so that you canconcentrate on your main project. These services may include: • Hotel Style Housekeeping and Laundry Services; each guest room and all camp areas. • Common areas kept in perfect, clean and ready for occupancy condition; • Check-in/out services with detailed guest tracking software logs • Refrigeration, air-conditioning, potable and wastewater, electrical & telecom. • Grounds Maintenance and Pest Control; • Refuse Collection and Disposal;

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