food production plan AREA TO ADDRESS AND TASKS TO COMPLETE: 1. INSERT ONE MENU (BUFFET MENU, FUNCTION MENU OR EVENT MENU) for catering for 50 people 2. INGREDIENTS INFORMATION: EXAMPLE: BEEF MINCE 80/20, 5 KG etc. must including all ingredients 3. Cooking methods, preparation method used: 4. Energy used: (water, gas, electricity etc.) 5. Staffs involved(how many? how long each staff working?) please insert a duty roster 6. Equipment involved(list all the equipment needed) 7. Supplier information: (who supply the meat? Seafood and fish? Vegetables?)