Provide an overview of actions you have used to organise availability of all supplies for the food production period: List the food production processes you have monitored during the service period: List the adjustments you have made to food production processes during the service period: List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable