Appendix A: Food Production List

Production date: 25/08/2019 Shift/ Event: Morning

Production timeframe: A day prior to serving.

Menu and no. of serves:

Menu :
1. Set 1 (Breakfast) – Mr. President Granola
2. Set 2 (Lunch) - Vietnamese Beef Salad
3. Set 3 (Lunch) - Salt & Pepper Calamari Salad
No. of serves : 20

Special customer requests/ dietary needs and no. of serves

Milk and milk products like yogurt are rich in nutrients like proteins, fats, calcium, vitamins, potassium and phosphorous which assist in
body development and good health.

Adjustments required to menu/ ingredients/ recipe:

The menus should be arranged such that light meals alternate with heavy meals. In this case, set 1 and 3 are lighter while 2 is a
heavier menu..

Is this an event or function?  Yes  No

If yes, identify schedule:
This is a one day event organized at the hotel conference room. The event was a workshop training of 10 people plus one facilitator
adding up to 11 people. The group had three meals in the hotel before departure in the evening; breakfast at 7 a.m, early lunch at
11 a.m and late lunch at 4 p.m.
Portion control: 20

Food production process: Food service style:

 bulk cooking   à la carte

 cook chill for extended life  buffet
 set menu
 cook chill for five day shelf life
 table d’hôte
 cook freeze  bulk cooking
 fresh cook  operations
 functions and events
 festivals

Ingredient list
Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for quantity
quantity
Meat, Poultry Fish / Seafood

Beef Vietnamese Beef salad 4 kg

Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Dry Goods / Other Frozen Goods

Roasted seeds Mr. President Granola 3 kg

Feta cheese Salt & Pepper Calamari 0.2 kg
Salad
Fruit / Vegetables

Cucumber Mr. President Granola 6

Vietnamese Beef salad 20

Carrots Vietnamese Beef salad 2 kg

Bean shoots Vietnamese Beef salad 3 kg

Tomato Vietnamese Beef salad 2 kg

Ginger Vietnamese Beef salad 0.5 kg

Lettuce Vietnamese Beef salad 2 kg

Julienne Vietnamese Beef salad 2 kg

Onion Salt & Pepper Calamari 0.8 kg

Salad
 Equipment list
Total Total
Equipment Recipe(s) required for Equipment Recipe(s) required for
quantity quantity
Work Flow Plan/ End of Service Procedures / De-Brief
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About
what?)

End of Service Procedures/ Equipment/Systems Communication (Who, About

Reporting Requirements what?)

Post Service Debrief Equipment/Systems Communication (Who, About

what?)