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  • Part F Production Requirements and Stock/cash Control: A) Food Supplies

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    Teri Barker
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    Alex Hurley outlines production requirements and stock control for a food stall including supplies needed, equipment, staff, and procedures. Supplies include cookie dough, lollies, paper bags, hot dogs, drinks, buns, serviettes, wedges, cups, sauces, and homemade slices. Equipment includes a large pot, oven, preparing bench, canteen, fridge, and freezer. Staff includes BJ, Harry, and Alex. Procedures specify keeping frozen products in the freezer when not in use, the same for refrigerated products, and keeping the area clean at all times to avoid hazards while money will be stored in a safe metal container.

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    Part F

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    Alex Hurley outlines production requirements and stock control for a food stall including supplies needed, equipment, staff, and procedures. Supplies include cookie dough, lollies, paper bags, hot dogs, drinks, buns, serviettes, wedges, cups, sauces, and homemade slices. Equipment includes a large pot, oven, preparing bench, canteen, fridge, and freezer. Staff includes BJ, Harry, and Alex. Procedures specify keeping frozen products in the freezer when not in use, the same for refrigerated products, and keeping the area clean at all times to avoid hazards while money will be stored in a safe metal container.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    2 views1 page

    Part F Production Requirements and Stock/cash Control: A) Food Supplies

    Uploaded by

    Teri Barker
    Alex Hurley outlines production requirements and stock control for a food stall including supplies needed, equipment, staff, and procedures. Supplies include cookie dough, lollies, paper bags, hot dogs, drinks, buns, serviettes, wedges, cups, sauces, and homemade slices. Equipment includes a large pot, oven, preparing bench, canteen, fridge, and freezer. Staff includes BJ, Harry, and Alex. Procedures specify keeping frozen products in the freezer when not in use, the same for refrigerated products, and keeping the area clean at all times to avoid hazards while money will be stored in a safe metal container.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Alex Hurley

    Part F Production requirements and stock/cash control


    a) Food supplies Cookie dough tubes x5, Lolly bags x4, Paper bags x 50, Hot dogs x75, Soft drinks x3 24 cubes, Hot dog buns x75, Serviettes x75, Bags of wedges x5, Cups for wedges x 50, Sour cream sauce, Tomato sauce, Potato gems x3, Cups for gems x30, Homemade slice, Mustard sauce. Equipment Large pot for boiling hotdogs, oven with alteast four trays for wedges, gems. A preparing bench to assemble hotdogs, and other food. The canteen for operating site. A fridge to store the hotdogs, freezer to store the wedges, gems. Staff BJ, Harry and Alex. b) We will ensure the frozen product is kept in the freezer when not in use also the same for refrigerated products. The area should be kept as clean as possible all the time to avoid hazards such as a spill. The money will be stored in a safe location to the side of the counter in a metal container most likely.

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