Task A
i) You are required to produce an introduction to the plan which describes:
• the chosen concept/trend
• the type of food production and service
• the type of menu
• the meal occasion your example menu is for
• your reasons for choices.
ii) You are required to produce a labelled plan of a kitchen layout. Your plan should:
• suit your chosen food production system
• show how the work flow will operate.
iii) You are required to outline the staffing requirements for your restaurant. You should
include:
• staffing hierarchy
• main responsibilities of each job role
You can use a site such as sketch up to create your kitchen plan.
