Simulation of a Realistic Work Environment - Informal Dining Restaurant - Case Study Assessment Answer

Assessment Task:

Simulation of a Realistic Work Environment Case Study Assessment Answer

Question 1 Structured Activity – Simulation of a realistic work environment 

Scenario

You have decided to open a new Informal Dining Restaurant. In Sydney, Waterfront at Barangaroo Your clientele is a combination of white-collar corporate, tourist, functions and weekend diners You will need to create 4 different menu styles to accommodate your business clientele Pick four food service style from the list below:

• A la carte (Choice from many options all with separate prices)
• Buffet (Assortment of hot and cold foods)
• Set menu ( Specific set meals to choose from at a set price)
• Table d hote ( Few options of each course served at a fixed packaged price)
• Bulk cooking operations (Food cooked in large batches – Hot hold in Bain Marie)
• Functions & Events (menu can be a range of above or **tail style)
• Festivals (this will be themed menu – I.E St Patricks day) 

You will be responsible for your own design concept for menu layout. 

Learner’s instructions for assessment:

Learner this assessment follows on from the 4 menus you developed in the case study, you must now complete the following actions: 

For each menu, you have 20 customers. You need to simulate the following action as if you were completing the task with real customers.

1. Calculate the ordering of food supplies for each of your menus- these need to be collated separately 

2. Produce a recipe card for each menu item 

3. Create a workflow schedule/ plan to produce each menu - your workflow must demonstrate Task /Priority, Timing, Planning and Organisation, Equipment 

4. Create a Kitchen mise en place list 

5. Create a food preparation list for each section in your simulated kitchen 

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