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The kitchen services the dining area of an institution. It serves an average of 200 meals per day for each meal period. It provides three meals per day (breakfast, lunch and dinner) as well as food for a self-service morning and afternoon tea area.

Breakfast and lunch are a combination of self-service buffet from a service race with catering assistants preparing or plating other items. Breakfast includes cereals, fruit, juices and toast and one hot cooked option. Lunch offers a made-to-order sandwich bar and two hot options, usually one pasta and one other wet dish.

Dinner is a plated two-course meal (main and dessert) with three choices in each course. One main course is always a vegetarian option. Meals are plated in the kitchen and served to the table by catering staff.

Breakfast service is from 7 to 8 am
Lunch from 12 to 2 pm
Dinner service commences at 6 pm

Breakfast and lunch hot options are prepared according to a three-week cycle menu which changes every three to four months. All dinner menus are planned one month in advance.

Q 1: What food production system(s) would you choose for this establishment? List and explain 2 options.
Discuss the following factors and how they influenced your response.
Food production requirements
Menus, recipes and types of food offered
Nutritional value, quality and structure of foods
The types and characteristics of different food production systems


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Tour 423 Tourism Planning and Policy

Based on the lectures, what type of policy instrument was used in TIABC’s recommendation to eliminate PST and MRDT exemption?  Explain.  Do you think that the creation of policies designed for the municipal instead of provincial level would be better, or the other way around?  W ...

View Answer
Q

Management

Explain the concepts of emotional intelligence and emotional competenceIdentify various examples of negative and positive self-talkDescribe a range of assertive behavioursUnderstand and use a range of assertive verbal skills ...

View Answer
Q

Management

1.    Analyse information to identify the scope and context of risk management.2.    Consult and communicate with stakeholders to identify and assess risk, and determine appropriate risk management processes.3.    Develop an action plan for implementation ...

View Answer
Q

Business Management

response In this report you will be demonstrating your skill in academic writing and presentation skills. We will be carefully looking at your word skills in this report.  In this report you will be reporting on financial applications and information systems.  Please pick an industry such ...

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