Scenario
I am a teacher in a school that has the facilities to offer the Hospitality Training Packages up to Certificate Level II.
Our school has a 30 seat training restaurant and a fully equipped kitchen that complies with all government and industry audit requirements.
The price for a three-course dinner for clients is $18.50.
There is a lot of preparation in order for these training restaurants to run smoothly.
The following must be carried out:
A checklist including any specialised equipment that may be required
A roster for 15 students for a period of 10 weeks (3 days a week)
Food requisition for all the commodities to carry out the operation for one week of our menu
Brief costing for our food requisition
Standardised recipes for each item on our menu
A brief risk assessment and hygiene check list under HACCP principles
Contents
1.The menu
2.Standardised recipes
Italian olive oil, both oil and an oil bottle were...
English: Olives in olive oil.
Olive Oil2.1Sweet potato soup
2.2Asparagus with cherry tomatoes, olives and bocconcini
2.3Crisp pancetta baked pork fillet, baked potato and spinach and snow pea salad
2.4Snapper with garlic and parsley oil on Moroccan Couscous
2.5Cream brulee with fresh strawberries
2.6Peach galette
3Brief costing
3.1Table of brief costing
4.Food requisition
5.Checklist for equipment
6.Partie system
6.1Staff production roster
7.Risk assessment and hygiene checklist
8.References
1. Menu
Menu
Entrée: Sweet potato soup
Or
Asparagus with cherry tomatoes, olives and bocconcini
Main: Crisp pancetta baked pork fillet, baked potato and spinach and snow pea salad
Or
Snapper with garlic and parsley oil on Moroccan Couscous
Dessert: Crème brulee with fresh strawberries
Or
Peach galette
2. Standardised recipes
2.1 Sweet potato soup
60 g butter
800g kumara, chopped
3 ý cups water
1 large chicken stock cube, crumbled
4 tablespoons cream
Melt butter in medium saucepan, add kumara, cover, cook over...