... juice and mineral water all day; * four-course luncheon menu with suitable wines (approximately 6 vegetarians); * afternoon tea; * table plan for luncheon. The approach for this task is detailed in the following report. DESING, PLANNING AND CONTROL OF EVENT 1. The Menu Description and Methods of Serving BREAKFAST: (10.30 a.m.) * Cinnamon and Raison Whirls whirls of puff pastry filled with cinnamon spice, in the case of the raison whirls the whirls are filled with raisins. After cooking they are topped with icing and a cherry for decoration. * Mini Croissants Served with a selection of fillings such as jam, Parma ham, Cheddar cheese; * Apple and Sultana Slices Squares of puff pastry, filled with stewed apple and sultanas, have a shape of a swan; * Blackcurrant Lattices Short crust pastry bases, filled with blackcurrant jam and covered with a lattice of short crust pastry over the top. * Fruit Juices Selection of juices: Orange, Pineapple, Mango; * Tea and Coffee This will be a ...

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