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La Trobe UniversityBUSINESS 01

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La Trobe University BUSINESS 01SITHKOP005 ASSESSMENT Coordinate cooking operations
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ASSESSMENT 3 – QUESTIONING WRITTEN ASSESSMENT SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS Q1: Briefly describe four food production requirements that affect the planning processes in a commercial kitchen. 1. Estimate expectations of market 2. control Inventory 3. make sure all equipment’s are Available 4. Follow the standard recipes. Q2: List three features of the ‘fresh cook’ food production process.  High quality  Requests of customer are met more easily  No need ...

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  •  • 5 pages's • 
  • by Themanehoppe • 
  • uploaded  2021
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