What are the best standard answers to those following questions about Coordinate Cooking Operations subject instances? Case of study: THAI RESTAURANT 12 LUNCH SHIFTS

List the food production requirements you have identified for this service period:

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 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: