Task A – details of food production processes

In this first of 4 tasks you need to gather and record information about each organisation’s food production processes.

The food production processes that must be covered are:

• receiving

• mise en place

• preparing or cooking

• post-cooking storage

• reconstitution

• re-thermalisation

• serving.

Below, you will find 3 tables (1 for each organisation) with the headings of the food production processes. 

You must demonstrate that you understand the food production process as are relevant to the organisation. For example, it is not sufficient to simply write that the organisation ‘serves 100 dishes each service period’ as a dot point for serving, without more. You need to detail how the process takes place so that you demonstrate your understanding of the factors that must be considered when serving food in the type of food production system that is relevant to the organisation.

The process of ordering food/purchasing stock has been completed below, as an example of the type of response which would be satisfactory; this shows the minimum level of detail that is expected in your response.

Organisation