Food production planning is one of the most important functions of a foodservice operation to ensure foods are prepared/produced on time to meet the expected number of customers for the service period. With a food production system, the culinary team is provided the quantities needed for each day's operation. However, team leaders (chef de parties/sous chefs) need to check that the following has been completed prior to the team commencing production, except. Select one: a. Make sure that foods are thawed properly, if required for the days production. b. Check that the crockery; plates, cups, glasses etc. are washed, dried, and set aside ready for service before beginning food production. c. Check the amount of time required to complete each task. d. Check that food has been ordered and has arrived. e. Ensure that staffing levels are adequate for the required production. f. Make sure preparation lists have been written. g. Jobs/tasks have been assigned to team members based on their skill levels