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Food Service Style 1 1. List of Ingredients – Quantity and Description is missin

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Food Service Style 1 1. List of Ingredients – Quantity and Description is missing 2. Copy of Current Stock on Hand 3. Copy of Food Supplier Order 4. What kitchen procedures are you going to use 5. What methods will you use to check the quality of food. 6. Breakdown of which section is responsible for what items Food Service Style 2 1. List of Ingredients – Quantity and Description is missing 2. Copy of Current Stock on Hand 3. Copy of Food Supplier Order 4. What kitchen procedures are you going to use 5. What methods will you use to check the quality of food. Food Service Style 3 1. List of Ingredients – Quantity and Description is missing 2. Copy of Current Stock on Hand 3. Copy of Food Supplier Order 4. What kitchen procedures are you going to use 5. What methods will you use to check the quality of food. Food Service Style 4 1. List of Ingredients – Quantity and Description is missing 2. Mise en place list 3. Copy of Current Stock on Hand 4. Copy of Food Supplier Order (Please also answer the point on Pg 20 ” Remember also to consider this is an outdoor event and additional supplies other than food may be required”) 5. Food Safety Procedures (Please also answer the point on Pg 20 “Give careful consideration to Food Safety in the variable outdoor temperatures. Include this in your work schedule/ plan 6. What kitchen procedures are you going to use 7. What methods will you use to check the quality of food. 8. Breakdown of sections 9. Workflow plan

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