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 including all ingredients Cooking methods, preparation method used: Energy used: (water, gas, electricity etc.) Staffs 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?)