Keep it simple. It will make life easier if food loosely falls into some sort of theme; for example, Middle Eastern or Mediterranean. It can simplify shopping, and will prevent too many competing flavors. Budget. Have a rough idea of how much you want to spend, and write a shopping list. 
   The more choices you offer, the more costly it will be.Seasons. In summer, all items can be served cold, but in winter it is preferable to have at least 2 or 3 hot items on the menu. Variety.
   Choose a good variety of ingredients, from meat and fish, to vegetables and herbs.   
   Always include 3-4 vegetarian dishes.Prepare.

Let guests help themselves to plain, cheese, or sesame coated sticks. Fill up decorative glasses with them, and offer a selection of ready-bought dips. Or, wrap them with Parma ham and serve with a plate of mozzarella drizzled with a fruity extra virgin olive oil.

These are great for dipping or topping. Serve a variety of plain and spicy chips. Top with pieces of chicken and sliced peppers from a jar, or with a spoonful of finely chopped tomatoes and capers, and a dollop of sour cream.

Top these crisp bites with a simple ready-made pâté and a caper berry, or a meat pâté and a teaspoon of fruity chutney. For a sweeter bite, cover with cream cheese, and top with a slice of exotic fruit such as kiwi, mango, or papaya.

A bowl of mixed nuts is a good standby accompaniment for drinks. Better still, pan-fry a selection of nuts with a little sugar, and sprinkle with toasted sesame seeds; or, toast some sunflower and pumpkin seeds with a sprinkling of soy sauce or tamarind.

Soak in water for 20 seconds, drain, and fill with scallions and other vegetab-les cut into matchstick-size pieces, or cooked shrimp and fresh ginger, and roll into cones. Tie the cones with fresh chives, for a smart finish.

   Thread onto skewers. Watermelon and feta cheese. An updated version of the classic cheese and pineapple combination. Chop watermelon flesh into small bite-size pieces, and skewer with small cubes of good-quality feta cheese cubes. Spiced shrimp. Toss a handful of shelled raw shrimp with olive oil, sea salt and ground black pepper, and a pinch of cayenne pepper. Pan-fry in a little hot oil until pink, then skewer onto lemon grass stalks or wooden skewers. Seared tuna and lime.  
   
  Cut a raw tuna steak into bite-size pieces, and toss with olive oil and freshly ground black pepper. Sear briefly on a hot ridged cast-iron grill pan for 1 minute, then skewer with segmented pieces of lime.