Provide an overview of actions you have used to organise availability of all supplies for the food production period: _ Confirm food production requirements from food preparation list. Calculate ingredient amounts according to requirements. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Check perishable supplies for spoilage or contamination prior to preparation List the food production processes you have observed during the service period: The service period was based on Bulk Cook process and involved the following processes: 1. Selection of ingredients and raw commodities based on standard recipe requirements 2. Preparation of commodities and Mise en Place based on anticipated demand 3. Cooking based on customers order 4. Portioning as per standard portion sizes and servings needed 5. Service to plate and serve the menu items to the customers