Hospitality: Workflow Schedule, Menu Preparation, Quality Checks, and Storage

Running head: HOSPITALITY
Hospitality
Name of the Student:
Name of the University:
Authors Note:

1
HOSPITALITY
Contents
Task 2:.............................................................................................................................................2
Task 3:.............................................................................................................................................4
Task 4:.............................................................................................................................................6
References:......................................................................................................................................9

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HOSPITALITY
Task 2:
Answer 1:
The following factors are taken into consideration while preparing the workflow schedule for
this particular kitchen:
I. The number of people expected to have breakfast, lunch and dinner.
II. The items in the menu for breakfast, lunch and dinner.
III. The capacity of the kitchen, i.e. available space kitchen equipment and utensils
(Jeong, 2015).
Answer 2:
The following list of tasks to be completed:
I. Opening the kitchen in the morning at 6.00 am. The supervisor along with one chef
and one helper must be present from the beginning to prepare breakfast, lunch and
dinner.
II. Preparing scrambled eggs, morning tea and chocolate chip biscuits for breakfast.
III. Preparing pumpkin, spinach and ricotta cannelloni in lunch along with warm Thai
beef salad, afternoon tea and lemon slice.
IV. Preparing Crumbed chicken Florentine, Stuffed rolled roast beef, vegetable frittata
and other items in dinner.
V. Cleaning dishes and the kitchen at the close of the day.
Answer 3: