Problem 1: Provide five (5) examples how target market and customer expectations impact on planning and production requirements in food operations
Problem 2: List four (4) measures which can be used by a head chef to help manage timeframes and deadlines when determining food production requirements
Problem 3: List the key features for using the 'Cook-Chill - Short Shelf life' system
Problem 4: List four (4) aspects which need to be evaluated when selecting a cooking system suitable for the organisation?
Problem 5: List four (4) key aspects which form the basis for managing food production processes
Problem 6: What are the key procedures for organizing supplies for a given production period?
Problem 7: List four (4) standards for ordering procedures which contribute to good HACCP standards
Problem 8: List five (5) aspects which need to be considered when assessing work flow procedures in an operational team
Problem 9: Provide four (4) examples for key principles which should be followed to solve problems in food production areas
Problem 10: List five (5) workspace design aspects which must be considered and reviewed to ensure logical and safe production processes