Service Planning Template

Student name:

Student number: Date:

Service Style:
Set Menu or Table d'Hôte

Describe the food service style and details of the scenario listed in activity 1.1.

A Set Menu or Table d'Hôte offers a fixed menu with multiple courses served at a set price.
Customers select from pre-arranged options for each course (e.g., starter, main, dessert), with a fixed
number of courses. This service style is typically used for events, group dining, or themed nights.

Determine production requirements

Production requirements
Locate and analyse the recipes that you and your team will be preparing for service and determine
the following production requirements:

 What are the customer requirements for service? Are there any dietary requirements or special
requests that you need to consider?

 . Dietary considerations such as vegetarian, gluten-free, or nut allergies may be present. These
should be noted prior to service.
 Special requests can include customizing courses (e.g., no sauce, extra vegetables

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  How many meals are required? Describe how you will ensure that the correct number of meals are
produced.

calculate based on booking or expected number of guests. For example, if 30 guests are
attending, ensure the correct number of each course is prepared.
Portion control will be managed by weighing ingredients and following recipes to ensure
consistency.
 How will you manage portion control?

Use standard portion sizes as per the recipe.

Use scoops or weighing scales to ensure uniform portions.

 What is the timeframe for mise en place and service?

Mise en Place: Complete 1 hour before service.

Service: Service should be completed within 2 hours to maintain food quality and
temperature

 What do you need to consider regarding preparation of other items on the menu?

Prepare accompaniments (e.g., bread rolls, sides) alongside main courses.

Ensure all dishes complement each other in timing and presentation.

 Describe the organisational standards for the dishes which you will prepare. How will you ensure
that they are met?

Dishes should meet presentation and quality standards as per the restaurant’s guidelines.

Consistency in portion size, flavor, and presentation will be checked by the team leader.

Food production processes

Describe the production processes that you and your team will use. How will these processes ensure
that the nutritional value, quality an structure of the food are maintained?

Process: Prepare ingredients in advance (mise en place), cook according to recipe standards, plate
with attention to presentation.

Nutritional Value, Quality, and Structure: Ensure vegetables are fresh, meats are cooked to safe
temperatures, and sauces are properly emulsified to maintain texture and taste.

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 Describe the process that you will use to ensure that all of the equipment which you and your team
need is clean and ready for the service period.

 Process: Clean all cooking tools (pots, pans, knives) and sanitize surfaces. Equipment should be
inspected and preheated as necessary before service.
 Readiness: All tools, such as stoves and ovens, should be fully functional and cleane

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to
reduce/remove the risks. Include processes for: receiving, preparing, food storage, reconstitution, re-
thermalisation, cooking and serving.

 Receiving: Check delivery for proper temperature, packaging, and expiry dates.
 Preparing: Cross-contamination prevention by using separate utensils for raw and cooked foods.
 Storage: Store perishables at ≤5°C, cooked foods at >60°C.
 Reconstitution/Re-thermalisation: Ensure all reheated items are done safely and evenly.
 Cooking: Use thermometers to ensure food is cooked to safe internal temperatures.
 Serving: Maintain hygienic practices like using gloves and clean utensils.

Food Supplies Template

Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You
can use the following templates or, if your organisation has standard templates, you are free to use
those.

Ingredient Qty per Serving Serves Required Total Qty Required

Chicken 150g 50 4.5 kg (30 servings)
Potatoes 100 50 3 kg
carrots 50 50 1.5 kg

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Kitchen Workflow Template

Kitchen workflow plan

Develop a workflow schedule for you and your team. You can use the following template or, if your
organisation has a standard template, you are free to use that.

Time Task Equipment Notes / Responsibility

☐ 10:00 AM Prep vegetables Knife, cutting board Assigned to Sous Chef

☐ 10:30 AM Cook chicken Oven, pan Grill to perfect temperature

☐ 11:00 AM Plate and garnish Plates, garnish tools Head Chef supervises

☐ 10:00 AM Prep vegetables Knife, cutting board Assigned to Sous Chef

☐ -

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 Time Task Equipment Notes / Responsibility

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 Workflow planning

Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
Maximize Efficiency: The workflow ensures each member focuses on specific tasks. Tasks are
sequenced logically to avoid delays, such as prep before cooking and plating.
Considerations: Factors include team strengths, kitchen layout, and timing. The workflow was
developed in consultation with the team to ensure all tasks are manageable.

Mise en Place List Template

Mise en place list

Activity Description Quantity Required

hop vegetables 2 kg Sous Chef
Marinate chicken 3 kg Chef de Partie
Prepare sauce 1L Junior Chef

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 Activity and description Qty required Responsibility

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did
you take into consideration when you developed your plan? Did you liaise with other members of your
team when developing the plan?

The mise en place list organizes tasks by time and responsibility, ensuring that each team member
knows exactly what to prepare and when. By having all ingredients prepped and organized before
service, the kitchen can work smoothly without interruptions or delays.

Tasks like chopping vegetables, marinating proteins, or preparing sauces are completed in
advance, allowing for a quicker cooking and plating process when the orders come in.

The list will help avoid duplication of effort and ensure no task is forgotten, which is crucial when
managing a fixed set menu or Table d'Hôte service.

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.

Food Preparation List Template

Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your
organisation has a standard template, you are free to use that.

Time Task Notes / Responsibility

10:00 AM Chop vegetables Sous Chef

☐

10:30 AM Cook chicken Chef de Partie

☐

11:00 AM Plate food Head Chef

☐

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 Time Task Notes / Responsibility

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Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency. What factors did you
takeinto consideration when you developed your plan? Did you liaise with other members of your
team when developing the plan?

 Maximize Efficiency: Each task is assigned with enough time and focus. Tasks such as
chopping vegetables or marinating are completed early, ensuring no overlap in duties.
 Team Communication: The plan was created in consultation with the team to ensure
tasks are clearly divided and completed efficiently.