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: Foodservice style:

 bulk cooking   à la carte

 cook-chill for extended life  buffet
 cook-chill for five-day shelf life  set menu
 cook freeze  table d’hôte
 fresh cook  bulk cooking
 operations
 functions and events
Ingredient list  festivals
Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Meat, Poultry Fish / Seafood
Beef Vietnamese Beef salad 4 kg

Smoked ham The classic 4 kg

Total Total
Ingredient Recipe(s) required for Ingredient Recipe(s) required for
quantity quantity
Dry Goods / Other Frozen Goods

Roasted seeds Mr. President Granola 2 kg Samosa Vegetable samosa 20 pieces

Feta cheese Salt & Pepper Calamari 0.5 kg

Salad, the classic
Peeled sweet potatoes Mr. President fries with 4 kg Fruit / Vegetables
ketchup
Olive oil Mr. President fries with 1 cup Cucumber Mr. President Granola 6
ketchup

Garlic powder, Mr. President fries with 2 Vietnamese Beef salad 20

ketchup teaspoon
Paprika Mr. President fries with 1 Carrots Vietnamese Beef salad 1 kg
ketchup teaspoon

Salt Mr. President fries with 2 Salt & Pepper Calamari Salad 1 kg
ketchup teaspoon
Black pepper. Mr. President fries with Bean shoots Vietnamese Beef salad 3 kg
ketchup
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
Total Total
Equipment Recipe(s) required for Equipment Recipe(s) required for
quantity 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 - Collect ingredients and equipment Ingredients: Oats, low-fat Kitchen staff Staff 1: To get the ingredients from the
6:40 milk, fresh fruits, and store.
roasted seeds. Staff 2: To set the stovetop and the
Equipment: saucepan, saucepan.
stovetop. Staff 3 and 4: To arrange the dining
room.
2. 6:40 – Take 10 litres yogurt and warm it Saucepan (largest) Kitchen staff Staff 3: To warm.
6:45 gently for 5 minutes.
3. 6:45-6:50 Into the yogurt, stir 5 cups oats and Stovetop and cup(s). Kitchen staff Staff 1 and 2: Maintain the heating,
reduce the amount of heat to cook and remove it from the stove.
medium.
4. 6:50 - Cook the content for 2 minutes Stovetop Kitchen staff
6:52
5. 6:52- Take it off the stove and allow it to Nil Kitchen staff
6:55 stand for 3 minutes.
6. 6:55 - Prepare the fruits and roasted seeds Washing sinks with clean Kitchen staff Staff 3 and 4: Staff 3 to wash the fruits
7:00 for serving. water as staff 4 is preparing the roasted seeds.
7. 7:00 - Prepare for serving Cups, plates, and forks. Kitchen staff Staff 1 and 2 to serve yogurt and
7:20 oatmeal.
Staff 2 and 3 to serve roasted seeds and
fruits.
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
8. 7:20 – Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the cups and any equipment.
7:40 benches used with clean water Kitchen towels 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 Dusters, brooms, and water. Staff 1 and 2 to wipe the floor.
Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
10. 7:50 – Discuss the comments and any Nil All of us
7:55 suggestion from the customers.
Discuss the cooking of the next
menu.
11. 7:55-8:00 Identify the next menu and list down Nil All of us
the ingredients
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- Collect ingredients Beef, lettuce, julienne Cook With the help of the cook, the kitchen
8:15 carrots, bean shoots, Kitchen staff staff should assemble all the ingredients
cucumber, tomato, and and in good quantities. There should be
ginger. good coordination between the two.
Clean the fruits and 2 staffs to assemble while 2 to wash.
vegetables with clean water.
2. 8:15 – 8: Collect utensils/ Equipment The grill pan, 4 tongs, 4 Kitchen staff Kitchen staff should make these items
30 mixing bowls, and 4 available and accessible.
wooden spoons. All items 2 staff to collect and assemble the items.
should be clean and in good Staff 1 to bring the grill.
condition.
Use gloves to prevent
kitchen accidents (WHS,
2018).
3. 8:30 – Take the tender beef and marinate it 4 mixing bowls Staff 1 Staff 1 to bring the cook the meat and
9:30 in the ground ginger lime. Cook the ginger lime.

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

8. 10:30 – Prepare the lettuce and set ready for Plates Kitchen All the 4 kitchen staffs to arrange the
11:00 serving staffs dining hall.
Assistant cooks to serve.
 Assistant
cooks
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
9. 11:00 - Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the plates and any equipment.
11:15 benches used with clean water Kitchen towels Staff 3 to dry and arrange the plates on plate holders.
Staff 4 to clean the Kitchen table.

10. 11:15 - Sweep and wipe the floor Dusters, brooms, and water. Staff 1 and 2 to wipe the floor.
11:30 Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
11. 11:30 – Discuss the comments and any Nil All of us
11:35 suggestion from the customers.
Discuss the cooking of the next
menu.
12. 11:30 – Identify the next menu and list down Nil All of us
11:45 the ingredients
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 - Collect ingredients Knives and chopping board Cook Kitchen staff 1 to assist in preparing the
12:00 Prepare ingredients Prepare the gloves and tongs Kitchen staff ingredients.
to prevent any cuts. Kitchen staff to help in preparing the
Ingredients: Tomato, onion, equipment.
mixed lettuce, carrots, bean
shoots, samosa, cucumber,
and feta cheese
2. 12:00- Cut the ingredients and prepare the Knives, chopping board, Kitchen staff Staff 1: Cut the tomatoes
12:30 sauce and dressing for the dishes Mixing bowl and spoons. Staff 2: Cut the cucumber
Rinse and drain the mix salad leaves Staff 3: Cut the onion
Staff 4: Prepare the bean shoots
3. 12:30 – Start the actual cooking Pot, pan and mixing bowl, Staff 1 Cook
1.30 Cook
4. 1:30 - Prepare to serve the dishes Grill pan and tongs Staffs Staff 1, 2, 3 and 4 to do the serving.
3.00
 End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
5. 3:00 - Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the plates and any equipment.
3:15 benches used with clean water Kitchen towels Staff 3 to dry and arrange the plates on plate holders.
Staff 4 to clean the Kitchen table.

6. 3:15 - Sweep and wipe the floor Dusters, brooms, and water. Staff 1 and 2 to wipe the floor.
3:30 Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
7. 3:30 – Discuss the comments and any Nil All of us
3:35 suggestion from the customers.
Discuss the cooking of the next
menu (Chu, 2016).
8. 3:35 – Identify the next menu and list down Nil All of us
3:45 the ingredients
3.45- Organize the kitchen and leave it
4.00 ready for another shift.
Set 4: The classic
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 11:00 - Collect ingredients and equipment Ingredients: Smoked ham Kitchen staff Staff 1: To get the ingredients from the
11:15 and cheese store.
Equipment: saucepan, oven, Staff 2: To set the equipment ready.
kitchen gloves, plates
2. 11:15 - Heat the skillet with cheese and add Oven Kitchen staff Staff 3: To heat the ingredients.
11:20 the smoked ham. Heat one side for 5
minutes and the other for 3 minutes.
3. 11:20 - Serve with peas and dressed carrots. Plates Kitchen staff Staff 1 to serve the classic.
11:25 Staff 2 to serve the peas and carrot
salad.
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
4. 12:20 - Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the equipment.
12:30 benches used with clean water Kitchen towels Staff 3 to dry and arrange the used utensils.

5. 12:30 - Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
12:45 Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
6. 12:45- Discuss the comments and any Nil All of us
1.00 suggestion from the customers.
Discuss the cooking of the next
menu.
7. 1:00 - Identify the next menu and list down Nil All of us
1:15 the ingredients
Set 5: Mr. President fries with ketchup (Bittman, 2017)
Work Flow Plan/ End of Service Procedures / De-Brief
Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
Person
allocated
1. 11:00 - Collect ingredients and equipment Ingredients: Peeled sweet Kitchen staff Staff 1: To get the ingredients from the
11:15 potatoes, ketchup olive oil, store.
garlic powder, paprika, salt Staff 2: To set the equipment ready.
and black pepper. Staff 3: To pre-heat oven to 200 oC.
Equipment: saucepan, oven,
kitchen gloves, plates
2. 11:15 - Cut the sweet potatoes into sticks Knife and bowl. Kitchen staff Staff 3: To assist in cutting the sweet
11:20 long and coat them with oil. potatoes.
Staff 4 to toss with oil.
3. 11:20 - Then mix salt and pepper in a small Bowl and baking sheets. Kitchen staff Staff 1 to mix salt and pepper.
11:25 bowl. Then mix with the sweet Staff 2 to toss sweet potatoes.
potatoes. Staff 3 to bake.
Spread them out on baking sheets.
4. 11:25 - Bake for 15 minutes. Oven Kitchen staff
11:45
5. 11:45 - Turn the other side and bake for 10 Oven and kitchen gloves Kitchen staff
11:50 minutes until it’s brown and crisp.
6. 12:10 - Prepare for serving with ketchup Plates and forks. Kitchen staff Staff 4 to prepare and serve the fries
12.20 Staff 3 to 1 to serve the ketchup.
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
7. 12:20 - Clean the equipment and the Kitchen sinks Staff 1 and 2 to clean the equipment.
12:30 benches used with clean water Kitchen towels Staff 3 to dry and arrange the used utensils.
8. 12:30 - Sweep and wipe the floor Dusters, brooms and water. Staff 1 and 2 to wipe the floor.
12:45 Empty the bins for waste food Staff 4 to empty the bins.
Post Service Debrief Equipment/Systems Communication (Who, About what?)
9. 12:45- Discuss the comments and any Nil All of us
1.00 suggestion from the customers.
Discuss the cooking of the next
menu.
10. 12:45- Identify the next menu and list down Nil All of us
1.00 the ingredients