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Preparation for a food event.
- Order Summary
- Type of assignment:Essay
- Academic level:University Level, Bachelor’s
- Referencing style:Harvard
- Number of sources:6
- Subject:Food Hygiene and Nutrition
- Client country:Australia (UK English)
- Assignment extract:
Dear writer:
This essay is a group work, please just focus on Introduction, Staffing Requirements and Preparation for the event these three parts. And the degustation menu are Amuse, Oyster, fingerlime, verjus foam. 1st course: Ouzo cured kingfish, smoked eggplant puree, pickled kohlrabi. 2nd Course, Chicken galantine, artichoke puree, capers, lemon butter and fines herbs. 3rd course, Pan seared duck breast, duck rillette, native pepper, quandong jus. Cheese course, Parsnip custard, Barossa Valley Cheese Co.La Dame, black garlic.Introduction:
Briefly describe the function, its purpose, intended guests and any chosen theme
Staffing requirements:
Written Content This section needs to include;
Identify how many staff (BOH and FOH) is required to work the function and a brief description of the duties of each kind of job. Explain your reasons for the staffing mix (by profession, experience, qualifications?).
Describe the responsibilities of each staff-type and what they have been assigned to do. (Include an organisational Chart Appendix)
Describe how you would manage your staff from the preparation to the conclusion of the event to ensure that standards of food preparation are met. For this answer, you will need to how the written standards (Appendix Standard Recipe) relates to food preparation and quality.
Preparation for the Event:
Written Content This section needs to include;
Describe why and how the menu items were chosen for the function
Describe the key ingredients for the Graduation Dinner items to be produced and their costs. (Costs will impact on menu items chosen. Try to ensure a realistic menu that returns some profitability to you).
How do these reflect the theme?
Describe how the groups plan is useful in the preparation of the event
Explain how the workflow of operations in the kitchen is planned to be most efficient. Include,
The set-up of the kitchen and the most efficient manner it function.
Where and what equipment is needed. Where it should be placed and/or assembled in preparation for the event. Use a kitchen floor plan to show workstations and the jobs/people allocated to each workstation
Identify what may be needed to create this Eg. External contractors There is no need to include their costs to you for their services..
Identify the key people responsible for ensuring that kitchen operations run effectively and efficiently. Describe their roles and responsibilities.
Identify any other people who may impact on your food preparation processes.
Explain what effective communication strategies would best suit this event and the internal/external contractors.
Explain how a supervisor may identify “tricky” complex activities or potential problems that may not be readily obvious Explain using Ishikawa or Pareto Analysis tools
Answer preview:
Word: 1,500