1. PROJECTS
1. Restaurant:
• The University Restaurant Eat@UP is managed and staffed by the 3
• Each student has the opportunity to act as Front of House and Kitchen Manager
• Each restaurant sitting is themed according to a country which influence the menu and décor selected
• As a Manager I was Responsible for the following
o Researching the Indian culture and cuisine
o Menu development
o Ticket sales and marketing the event
o Costing and budget control
o Staff scheduling and allocation
o Ingredient and equipment ordering
o Venue layout, setup, décor and music
o Guest relations
1.1 Incredible India
Vegetarian Drumsticks served with a Coriander and Peanut Sambal, Carrot Atchar and a Cucumber Raita
Creamy Chicken Curry served with Garlic Naan, Tomato Salad and a Lemon Basil Vinaigrette
Indian Pastry with a Chocolate, Raisin
1.2 Deans Luncheon
Cream of Pea Soup served with Mint Jelly, Parmesan Wafer and Brioche Croutons
Chicken Roulade Stuffed with Spinach and Feta served with Sautéed Asparagus, maple glazed carrots and a Potato Rosti
Vanilla Panna cotta served with a Raspberry Sorbet, Coconut Crumble and Balsamic Reduction
The University Restaurant Eat@UP is managed and staffed by the 3
rd
year hospitality students
Each student has the opportunity to act as Front of House and Kitchen Manager
is themed according to a country which influence the menu and décor selected
As a Manager I was Responsible for the following
Researching the Indian culture and cuisine (Document available on request)
Ticket sales and marketing the event to a minimum of 60 people at R90.00 each
Staff scheduling and allocation
Ingredient and equipment ordering
Venue layout, setup, décor and music
Vegetarian Drumsticks served with a Coriander and Peanut Sambal, Carrot Atchar and a Cucumber Raita
“Chandi Qorma”
Creamy Chicken Curry served with Garlic Naan, Tomato Salad and a Lemon Basil Vinaigrette
“Neureos”
Indian Pastry with a Chocolate, Raisin and Coconut filling served with a Mint Ice Cream and Plantain Chips
Wine/Juice/Tea/Coffee
Pea Soup served with Mint Jelly, Parmesan Wafer and Brioche Croutons
Chicken Roulade Stuffed with Spinach and Feta served with Sautéed Asparagus, maple glazed carrots and a Potato Rosti
with a Raspberry Sorbet, Coconut Crumble and Balsamic Reduction
year hospitality students
is themed according to a country which influence the menu and décor selected
to a minimum of 60 people at R90.00 each
Vegetarian Drumsticks served with a Coriander and Peanut Sambal, Carrot Atchar and a Cucumber Raita
Creamy Chicken Curry served with Garlic Naan, Tomato Salad and a Lemon Basil Vinaigrette
and Coconut filling served with a Mint Ice Cream and Plantain Chips
Pea Soup served with Mint Jelly, Parmesan Wafer and Brioche Croutons
Chicken Roulade Stuffed with Spinach and Feta served with Sautéed Asparagus, maple glazed carrots and a Potato Rosti
with a Raspberry Sorbet, Coconut Crumble and Balsamic Reduction

2. 2. Functions
• Clients wishing to hold a function approach the hospitality department and if accepted they are then passed on to
a 4
th
year student who will manage and coordinate the function to the clients requirements
• I had the opportunity to be function manager/coordinator, dining room manager, kitchen manager, pantry
manager, equipment manager and cleaning manager
• As function manager/coordinator I had the following responsibilities
o To meet with the client and keep communication channels open
o Coordinate my respective managers
o Communicate with staff
o Menu development
o Determine a budget
o Send quote and invoice
o Ingredient and equipment ordering
o Staff scheduling and allocating
o Recipe conversion and standardization
2.1 Petals Charity Brunch
Corn Masala Bunny Chow Served with Pickled Quail Egg and Crispy Bacon Bites
Granola and Vanilla Yogurt Jar with a Mini Fresh Fruit Skewer
Crepe Roulade with Roasted Chicken, Rocket, Cream Cheese, Drizzled with a Creamy Dijon Mustard Vinaigrette and
Topped with a Black Pepper Parmesan Wafer
Minty Pistachio and Coffee Flavoured Macarons
Red Velvet Lamingtons
Mini Chocolate Filled Brioche
2.2 Afrikaans Literature Association Congress Dinner
Roasted Butternut Open Ravioli served with Sage Beurre Noisette, Parmesan Custard and Sautéed Asparagus
Chicken Roulade stuffed with Spinach and Ricotta served with Potato Galette, Pea Puree, Confit Carrots, Beetroot
Parisienne and Basil Jus
*Vegetarian- Stuffed Aubergine
Two Layered Chocolate Mousse served with Burnt Honey Cream, Honey Comb Crumble, Roasted Coconut Tuile,
Orange Segments, Mixed Berry Coulis and Spun Sugar

3. 3. Entrepreneurial Business Venture: Si
• Entrepreneurial principles had to be put into practice in order to develop a creative and innovative product and
with a minimum startup capital to show a profit at the end of 4 months
• We developed a product called ‘Sirop’ which is a range of uniquely flav
in a variety of products with numerous applications
• A base recipe was established and then various flavours where developed and tested
o Rosemary and Rooibos
o Lavender and Honey
o Lemon and Mint
o Christmas
o Ginger and Orange
• Market research was done
• Product name and slogan was established
• Bottles had to be sourced
• Labels were designed and label information was obtained from bodybite
4. Recipe Development: Tripilicious Crunchy Bites
• I had to develop an innovative and new product for Lamb and Mutton SA that would attract South African
consumers into purchasing and consuming nose to tail cuts
• I was given Lamb Stomach to work with
• Extensive research was done regarding
o The client
o The products nutritional value, cost, packaging, portion size and shelf life
o The product history and background
o Cooking and serving methods used in various cultures
o Ingredient combinations
o Current trends and the consumer
• I then developed a product called Tripilicious Crunchy Bites that is
a lemon and garlic salt which can be enjoyed as a snack eaten with various dips
• I developed a number of dips that was paired with the trip
o Peri Peri Aioli
o Braai Sauce
o Mango Chutney Achar
o Mixed Herb Yogurt Sauce
• Recipes were developed and triple tested to ensure accuracy and standardization
• Marketing plan was drawn up
• Packaging and labeling was established
• Food Styling of the product was done
epreneurial Business Venture: Sirop
Entrepreneurial principles had to be put into practice in order to develop a creative and innovative product and
with a minimum startup capital to show a profit at the end of 4 months
rop’ which is a range of uniquely flavoured syrup concentrates that can be used
in a variety of products with numerous applications
A base recipe was established and then various flavours where developed and tested
Product name and slogan was established
Labels were designed and label information was obtained from bodybite
ilicious Crunchy Bites
an innovative and new product for Lamb and Mutton SA that would attract South African
consumers into purchasing and consuming nose to tail cuts
I was given Lamb Stomach to work with
Extensive research was done regarding (Blue Print Available on Request)
The products nutritional value, cost, packaging, portion size and shelf life
The product history and background
Cooking and serving methods used in various cultures
and the consumer
Tripilicious Crunchy Bites that is flavoured with either a balsamic vinegar salt or
a lemon and garlic salt which can be enjoyed as a snack eaten with various dips
I developed a number of dips that was paired with the tripe chips
Recipes were developed and triple tested to ensure accuracy and standardization
Packaging and labeling was established
was done
Entrepreneurial principles had to be put into practice in order to develop a creative and innovative product and
oured syrup concentrates that can be used
an innovative and new product for Lamb and Mutton SA that would attract South African
flavoured with either a balsamic vinegar salt or