Food production plan INSERT ONE MENU (BUFFET MENU, FUNCTION MENU OR EVENT MENU) for catering for 50 people: - INGREDIENTS INFORMATION: EXAMPLE: BEEF MINCE 80/20, 5 KG etc. must include all ingredients: - Cooking methods, preparation method used: - Energy used: (water, gas, electricity etc.): Staff involved (how many? how long each staff working?) please insert a duty roster: - Equipment involved (list all the equipment needed): - Supplier information: (who supply the meat? Seafood and fish? Vegetables?)