Food Production Workflow Plan, Analysis, and Service Procedures

This practical assignment details a comprehensive food production workflow plan for a hotel event, encompassing multiple menus, ingredient lists, equipment requirements, and step-by-step service procedures. The plan outlines the preparation of various dishes, including Mr. President Granola, Vietnamese Beef Salad, Salt & Pepper Calamari Salad, and The Classic, considering factors like portion control, special dietary needs, and event schedules. The workflow is meticulously planned, specifying tasks, timelines, equipment, and communication protocols for each stage, from ingredient collection to post-service debriefing. The assignment emphasizes the importance of workplace safety, clear communication, and efficient kitchen operations, providing a valuable resource for students studying food service management and kitchen leadership. The assignment also includes detailed procedures for end-of-service tasks, reporting requirements, and post-service debriefing to ensure smooth and effective service delivery.

Appendix A: Food Production List
Production date: 25/08/2019 Shift/ Event: Morning
Production timeframe: 12 hours.
Menu and no. of serves:
Menu :
1. Dish 1 (Breakfast) – Mr. President Granola (Eatery, 2019).
2. Dish 2 (Lunch) - Vietnamese Beef Salad (Eatery, 2019).
3. Dish 3 (Lunch) - Salt & Pepper Calamari Salad (Eatery, 2019).
4. Dish 4: The classic
5. Dish 5: Mr. President fries with ketchup (Side dish)
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.
Oatmeal is full of fruits and is one of the quickest meal to cook (Thompson & Parker, 2018).
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:
 bulk cooking 
 cook-chill for extended life
 cook-chill for five-day shelf life
 cook freeze
 fresh cook
Foodservice style:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking
 operations
 functions and events
Ingredient list
Ingredient Recipe(s) required for Total
quantity
Ingredient Recipe(s) required for Total
quantity
Meat, Poultry Fish / Seafood

Beef Vietnamese Beef salad 4 kg
Smoked ham The classic 4 kg
Ingredient Recipe(s) required for Total
quantity
Ingredient Recipe(s) required for Total
quantity
Dry Goods / Other Frozen Goods
Roasted seeds Mr. President Granola 2 kg Samosa Vegetable samosa 20 pieces
Feta cheese Salt & Pepper Calamari
Salad, the classic
0.5 kg
Peeled sweet potatoes Mr. President fries with
ketchup
4 kg Fruit / Vegetables
Olive oil Mr. President fries with
ketchup
1 cup Cucumber Mr. President Granola 6
Garlic powder, Mr. President fries with
ketchup
2
teaspoon
Vietnamese Beef salad 20
Paprika Mr. President fries with
ketchup
1
teaspoon
Carrots Vietnamese Beef salad 1 kg
Salt Mr. President fries with
ketchup
2
teaspoon
Salt & Pepper Calamari Salad 1 kg

Black pepper. Mr. President fries with
ketchup
1
teaspoons
Bean shoots Vietnamese Beef salad 3 kg
Tomato Vietnamese Beef salad 2 kg
Salt & Pepper Calamari Salad 1 kg
Ginger Vietnamese Beef salad 1 kg
Lettuce Vietnamese Beef salad 1 kg
Salt & Pepper Calamari Salad 1
Julienne Vietnamese Beef salad 2 kg
Onion Salt & Pepper Calamari Salad 0.8 kg
Orange Mr. President Granola 5
Apple Mr. President Granola 5

Equipment list
Equipment Recipe(s) required for Total
quantity Equipment Recipe(s) required for Total
quantity
Grill pan Vietnamese Beef salad 4 Stovetop All 4
Tongs Vietnamese Beef salad 4 Cups Mr. President Granola 25
Mixing bowls All 4 Forks All 25
Wooden spoons All 4 Spoons All 25
Kitchen gloves All 6
Knives All 4
Chopping board All 4
Plates All 25
Kitchen towels All 5
Dusters All 2
Brooms All 2
Saucepan All 1
Dish 1: Mr. President Granola (Didasko, 2016)

Work Flow Plan/ End of Service Procedures / De-Brief

Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 6:30 -
6:40
Collect ingredients and equipment Ingredients: Oats, low-fat
milk, fresh fruits, and
roasted seeds.
Equipment: saucepan,
stovetop.
Kitchen
staff
Staff 1: To get the ingredients from the
store.
Staff 2: To set the stovetop and the
saucepan.
Staff 3 and 4: To arrange the dining
room.
2. 6:40 –
6:45
Take 10 litres yogurt and warm it
gently for 5 minutes.
Saucepan (largest) Kitchen
staff
Staff 3: To warm.
3. 6:45-6:50 Into the yogurt, stir 5 cups oats and
reduce the amount of heat to
medium.
Stovetop and cup(s). Kitchen
staff
Staff 1 and 2: Maintain the heating,
cook and remove it from the stove.
4. 6:50 -
6:52
Cook the content for 2 minutes Stovetop Kitchen
staff
5. 6:52-
6:55
Take it off the stove and allow it to
stand for 3 minutes.
Nil Kitchen
staff
6. 6:55 -
7:00
Prepare the fruits and roasted seeds
for serving.
Washing sinks with clean
water
Kitchen
staff
Staff 3 and 4: Staff 3 to wash the fruits
as staff 4 is preparing the roasted
seeds.
7. 7:00 - Prepare for serving Cups, plates, and forks. Kitchen Staff 1 and 2 to serve yogurt and

7:20 staff oatmeal.
Staff 2 and 3 to serve roasted seeds and
fruits.
End of Service Procedures/
Reporting Requirements
Equipment/Systems Communication (Who, About what?)
8. 7:20 –
7:40
Clean the equipment and the
benches used with clean water
Kitchen sinks
Kitchen towels
Staff 1 and 2 to clean the cups and any equipment.
Staff 3 to dry and arrange the cups on cup shelves.
Staff 4 to clean the Kitchen table.
9. 7:40-7:50 Sweep and wipe the floor
Empty the bins for waste food
Dusters, brooms, and water. Staff 1 and 2 to wipe the floor.
Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
10. 7:50 –
7:55
Discuss the comments and any
suggestion from the customers.
Discuss the cooking of the next
menu.
Nil All of us
11. 7:55-8:00 Identify the next menu and list
down the ingredients
Nil All of us
Dish 2: Vietnamese Beef Salad (Grilled)
Work Flow Plan/ End of Service Procedures / De-Brief

Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 8:00-
8:15
Collect ingredients Beef, lettuce, julienne
carrots, bean shoots,
cucumber, tomato, and
ginger.
Clean the fruits and
vegetables with clean
water.
Cook
Kitchen
staff
With the help of the cook, the kitchen
staff should assemble all the
ingredients and in good quantities.
There should be good coordination
between the two.
2 staffs to assemble while 2 to wash.
2. 8:15 – 8:
30
Collect utensils/ Equipment The grill pan, 4 tongs, 4
mixing bowls, and 4
wooden spoons. All items
should be clean and in good
condition.
Use gloves to prevent
kitchen accidents (WHS,
2018).
Kitchen
staff
Kitchen staff should make these items
available and accessible.
2 staff to collect and assemble the
items.
Staff 1 to bring the grill.
3. 8:30 –
9:30
Take the tender beef and marinate it
in the ground ginger lime.
4 mixing bowls Staff 1
Cook
Staff 1 to bring the cook the meat and
the ginger lime.

4. 9:30 -
9:45
Grill the beef on high heat for
around 15 minutes on each side
(depending on how thick it is),
until the meat is medium-rare or
medium.
Grill pan and tongs Cook The cook should grill the meat with
uniform heat and on all side.
Cook 1 to grill the beef.
5. 9:45 –
9.55
Slice the carrots and cucumber. Chopping board and knife Kitchen
staff
The kitchen staff 1 washes the carrots.
Staff 2 washes the cucumber. Staff 3
cuts the ingredients.
6. 9: 55 –
10: 05
The meat is then sliced into strips.
This should be done against the
grains.
4 chopping boards and 4
knives
Chicken
staffs
Staff 1, 2, 3 and 4 to assist in slicing.
7. 10.05 –
10: 30
In separate mixing bowls, add 1kg
of the grilled sliced beef to each
bowl, and add the clean shoots,
carrots, and cucumber. Toss
everything together.
Mixing bowls, wooden
spoon
Assistant
Cook
And cook
Assistant cooks to bring the mixing
bowls and assist in mixing with the
cook.
8. 10:30 –
11:00
Prepare the lettuce and set ready
for serving
Plates Kitchen
staffs
Assistant
cooks
All the 4 kitchen staffs to arrange the
dining hall.
Assistant cooks to serve.

End of Service Procedures/
Reporting Requirements
Equipment/Systems Communication (Who, About what?)
9. 11:00 -
11:15
Clean the equipment and the
benches used with clean water
Kitchen sinks
Kitchen towels
Staff 1 and 2 to clean the plates and any equipment.
Staff 3 to dry and arrange the plates on plate holders.
Staff 4 to clean the Kitchen table.
10. 11:15 -
11:30
Sweep and wipe the floor
Empty the bins for waste food
Dusters, brooms, and water. Staff 1 and 2 to wipe the floor.
Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
11. 11:30 –
11:35
Discuss the comments and any
suggestion from the customers.
Discuss the cooking of the next
menu.
Nil All of us
12. 11:30 –
11:45
Identify the next menu and list
down the ingredients
Nil All of us
Dish 3: Salt & Pepper Calamari Salad
Work Flow Plan/ End of Service Procedures / De-Brief

Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 11:45 -
12:00
Collect ingredients
Prepare ingredients
Knives and chopping board
Prepare the gloves and
tongs to prevent any cuts.
Ingredients: Tomato, onion,
mixed lettuce, carrots, bean
shoots, samosa, cucumber,
and feta cheese
Cook
Kitchen
staff
Kitchen staff 1 to assist in preparing
the ingredients.
Kitchen staff to help in preparing the
equipment.
2. 12:00-
12:30
Cut the ingredients and prepare the
sauce and dressing for the dishes
Rinse and drain the mix salad
leaves
Knives, chopping board,
Mixing bowl and spoons.
Kitchen
staff
Staff 1: Cut the tomatoes
Staff 2: Cut the cucumber
Staff 3: Cut the onion
Staff 4: Prepare the bean shoots
3. 12:30 –
1.30
Start the actual cooking Pot, pan and mixing bowl, Staff 1
Cook
Cook
4. 1:30 -
3.00
Prepare to serve the dishes Grill pan and tongs Staffs Staff 1, 2, 3 and 4 to do the serving.
End of Service Procedures/
Reporting Requirements
Equipment/Systems Communication (Who, About what?)
5. 3:00 -
3:15
Clean the equipment and the
benches used with clean water
Kitchen sinks
Kitchen towels
Staff 1 and 2 to clean the plates and any equipment.
Staff 3 to dry and arrange the plates on plate holders.