Case Study Templates
Case Study Templates
Case Study Templates
Scenario
You have decided to open a new Informal Dining Restaurant. In Sydney, Waterfront at
Barangaroo
Your clientele is a combination of white collar corporate, tourist, functions and weekend
diners
You will need to create 4 different menu styles to accommodate your business clientele
You will be responsible for your own design concept for menu layout.
From the 4 menus you developed in Case Study 1, you must now complete the following actions:
For each menu, you have 20 customers. You need to simulate the following action as if you were
completing the task with real customers.
1. Calculate the ordering of food supplies for each of your menus- these need to be collated separately
2. Produce a recipe card for each menu item
3. Create a workflow schedule/ plan to produce each menu - your workflow must demonstrate: -
Task /Priority, Timing, Planning and Organisation, Equipment
4. Create a Kitchen mise en place list
5. Create a food preparation list for each section in your simulated kitchen
Supplier Name:
Supplier Order Item name Sell unit Cost of goods Total cost
Code Quantity measure
(UOM )
Commodities
UOM Weight / Cost per
Item Specification (Unit/measure) Quantity kg/l/unit Actual Cost
Total Cost
Method
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WORKFLOW PLAN
Note to learner: Copy and paste template
WORKFLOW PLAN
Equipment & Communication (Who,
TIME Task (Description) and Priority WHS About what?)
KITCHEN MISE EN PLACE/ PREPARATION LIST