Place oyster inside, sprinkle with cheese & gratinate under salamander. Decorate with washed sprig of parsley & serve immediately. Total Cost $10.10 PHOTOGRAPH (of finished Oysters ready for presentation to customer) Calculating quantities required relevant factors – Calculating quantities required for food requires consideration of the factors listed below to determine level of expected demand as appropriate to the specific food production and service session: Review previous trade figures for same/similar events/service sessions to identify – historical data on amounts/volumes Talk to the client to learn how many people they want you to cater for/the number of – people they expect to attend a function (or are willing to pay for) Read any relevant contracted requirements where you are catering for an – event/function there will be a file’ detailing not only the agreed menu but also ‘function the numbers of guests Check the bookings these are the advanced reservations which have been made – and can indicate: How busy you are likely to be/numbers booked Special requests Know specific session information and requirements/preferences for example: – Hours the outlet is open longer trading hours mean the potential for more food to – be produced Maximum seating capacity of the room/outlet this, when combined with a – knowledge of bookings which have been made and/or previous trading data, indicates a context for the volumes required Style of service à la carte, table d’hôte or buffet: more food is generally required – for set menus and smorgasbords Understand operational protocols for the food outlet these relate to a variety of – issues such as:
Place oyster inside, sprinkle with cheese & gratinate under salamander. Decorate with washed sprig of parsley & serve immediately. Total Cost $10.10 PHOTOGRAPH (of finished Oysters ready for presentation to customer) Calculating quantities required – relevant factors Calculating quantities required for food requires consideration of the factors listed below to determine level of expected demand as appropriate to the specific food production and service session: Review previous trade figures for same/similar events/service sessions – to identify historical data on amounts/volumes Talk to the client – to learn how many people they want you to cater for/the number of people they expect to attend a function (or are willing to pay for) Read any relevant contracted requirements – where you are catering for an event/function there will be a ‘function file’ detailing not only the agreed menu but also the numbers of guests Check the bookings – these are the advanced reservations which have been made and can indicate: How busy you are likely to be/numbers booked Special requests Know specific session information and requirements/preferences – for example: Hours the outlet is open – longer trading hours mean the potential for more food to be produced Maximum seating capacity of the room/outlet – this, when combined with a knowledge of bookings which have been made and/or previous trading data, indicates a context for the volumes required Style of service – à la carte, table d’hôte or buffet: more food is generally required for set menus and smorgasbords Understand operational protocols for the food outlet – these relate to a variety of issues such as:
TM_Organise_food_service_operations_FN_030114.docx