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Which food service style is most appropriate

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Questions

1. Which food service style is most appropriate and why?

2. What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider?

3. How many meals are required? Describe how you will ensure that the correct number of meals are produced?

4. How will you manage portion control?

5. What is the timeframe for mise en place and service?

6. What do you need to consider regarding preparation of other items on the menu?

7. Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?

8. Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

9. Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

10. Risk assessment: Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.

Reference no: EM133404465

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