Research and identify the requirements for the following food production types, in the following hospitality establishments:

• Restaurant -- fresh cook
• Cafeteria (food served hot from bain maries or cold from refrigerators) -- bulk cook
• Catering service (such as event catering) -- cook chill

1.For each of the above, you must identify the following details:

• process for receiving stock
• safe storage
• mise-en-place, including how mise-en-plans are decided and what is prepared
• preparing and cooking
• post cooking storage requirements
• reconstitution
• re-thermalising method
• serving process

Organise this information in the following format:

Task 1

Restaurant- fresh cook Cafeteria - bulk cook Catering services - cook chill

Receiving

Safe storage

Mise-en-place

Preparing/ cooking

Post-cooking storage

Reconstitution

Re-thermalising

Serving process