List the general mise en place requirements

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1. List the general mise en place requirements to prepare a bar operation in readiness for service: (you may complete this in form of a list or table) list should be about 12- 15

2.Why should you prepare back-up mise en place for anticipated busy operation periods? What are the potential consequences if you run out of mise en place during service?

3.List 3 examples of methods that can be used to prevent wastage and spillages during the preparation and service of drinks

4.What are the safety provisions for working with inert gases including the required signage? Where can these be accessed? List 7 suggestions for how accidents associated with inert gases can be prevented:

Reference no: EM133015426

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