DESIGN MEALS TO MEET SPECIFIC MARKET REQUIREMENTS D

DESIGN MEALS TO MEET SPECIFIC MARKET REQUIREMENTS D 1. HCA. CL 3. 04 Slide 1

Subject Elements This unit comprises two elements: � Identify markets � Create meals for specific markets Slide 2

Assessment for this unit may include: � Oral questions � Written questions � Work projects � Workplace observation of practical skills � Practical exercises � Formal report from supervisor Slide 3

Element 1: Identify markets Slide 4

Identify markets Performance Criteria for this Element are: � Identify characteristics of different markets � Identify community markets � Identify different market trends Slide 5

Understanding target markets What is a target market? A food and beverage establishment will not try to be ‘everything to everyone’. They will focus on segments of the market with similar characteristics: � What are examples of target markets? � What are the benefits of focusing on target markets? Slide 6

Understanding target markets Characteristics and needs of these markets The characteristics and needs of these markets, include but are not limited to: � Cultural � Health, dietary � Religious � Fads � Festivals Slide 7

Understanding target markets Meal preferences Their meal preferences including identification of: � Meals � Ingredients within these meals � Combination of ingredients � Preparation methods � Cookery methods � Presentation methods Slide 8

Understanding target markets Dietary, cultural or religious requirements What requirements do target markets have which can be based on: � Diet � Culture � Religion Slide 9

Understanding target markets Consumer Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the following areas: � Personal preference and knowledge of the diner � Cultural or religious preferences and restrictions � Awareness of the food being eaten � Value for money Slide 10

Key factors influencing food choices The factors that have a significant influence on food choice are: � Nutrition � Key components of meals � Health requirements � Culture � Religion � Dietary requirements � Food allergies � Vegetarian Slide 11

Nutrition Importance of nutrition The food we eat contains nutrients. A nutrient is a source of nourishment found in food and they are needed by the body to: � Provide fuel for energy � Provide materials for growth, repair and maintenance � Provide special elements needed for body processes Slide 12

Nutrition Types of nutrients The nutrients that the body needs are: � Carbohydrates � Protein � Lipids � Vitamins � Minerals Slide 13

Nutrition Carbohydrates are the human body's main source of energy. Carbohydrates are classified as either: � Simple carbohydrates � Complex carbohydrates Slide 14

Nutrition Protein is needed to produce, repair and maintain all the cells throughout the body. Many foods contain a good source of protein: � Animal proteins � Plant proteins Slide 15

Nutrition Lipids are used in the body: � In the structure of cells � To provide insulation � To assist in the transport of fat soluble vitamins � Used as a source of energy Slide 16

Nutrition Lipids can be classified as: � Fats � Oils Slide 17

Nutrition Vitamins � Vitamins are micronutrients, meaning they are only needed in very small amounts � Eating a balanced diet as outlined in dietary guidelines will provide most customers with sufficient quantities of these vitamins Slide 18

Nutrition Minerals like vitamins are also micronutrients and only needed in very small amounts. Each of the minerals plays an important role in the body’s daily processes: � Iron � Calcium � Sodium � Zinc Slide 19

Key components of meals Key components of menus include: � Proteins � Starches � Vegetables � Flavourings � Cooking methods � Service styles Slide 20

Health requirements Five core food groups A healthy diet can be achieved by eating a variety of nutritious foods from the five food groups every day: � Grain foods � Vegetables and legumes/beans � Lean meats, poultry fish, eggs, tofu, nuts, seeds and legumes/beans � Fruit � Milk, yoghurt, cheese or alternatives Slide 21

Culture Importance of culture � The types of customers catered for by the hospitality industry are diverse � Often the expectations customers have about foods, meals and even the style of food service is related to the cultural groups to which they belong Slide 22

World cuisines What makes a cuisine? Cuisines are as varied as there are countries and communities within those countries. Cuisine variations can influence the: � Foods that are preferred � Types of meals that are prepared � Style in which food is generally served Slide 23

Religion Food is an important part of religious observance for many faiths. The role that food plays in each religion is varied and may include: � Food restrictions or fasting � Meal time restrictions � Festivals and celebrations Slide 24

Religion Types of major religions Major religions that may impact on food choices include: � Christianity � Islam � Hinduism � Buddhism � Judaism Slide 25

Religion and food preparation � Preparing meals for customers who follow a religion or set of beliefs may require specific meals � Being aware of the main food restrictions will assist you to meet customer needs � Be guided by the customers as there are differing interpretations of how to implement food restrictions � The most commonly requested food restrictions include the following: § Halal § Kosher § Vegetarian Slide 26

Dietary requirements Special dietary specifications � Low lactose � Lactose intolerant � Renal � Gluten-free � Allergies Slide 27

Food allergies A food allergy is when a person’s immune system reacts to a protein in foods and produces antibodies to ‘fight the protein’. Common foods which trigger an allergic reaction are: � Seafood � Eggs � Nuts � Milk � Wheat � Soy beans Slide 28

Food allergies Reactions to food allergies The reactions that can affect the body vary from person to person and can be minor to life threatening. They include: � Skin � Gastrointestinal � Respiratory � Cardio-vascular Slide 29

Vegetarian diets What is a vegetarian? � The term 'vegetarian' is not clear-cut and includes a wide range of attitudes and eating behaviours � The foods vegetarians eat is often dependant on the reasons or beliefs for following the diet

Vegetarian diets Reasons for vegetarian diet Common reasons for following a vegetarian diet for the include: � Religious beliefs � Cultural beliefs � Health related � Cruelty to animals � Economics � Political � Environmental � Aesthetic

Vegetarian diets Types of vegetarian diets � Lacto-ovo vegetarian diet � Lacto vegetarian diet � Vegan diet � Other vegetarian diets: § Semi/demi vegetarian § Pescetarian § Pollotarian Slide 32

Lacto-ovo vegetarian A lacto-ovo vegetarian eats: � Plant foods � Dairy foods � Eggs A lacto-ovo vegetarian excludes: � Meat and products from all animals: § This includes fish, poultry, insects and game etc. Slide 33

Lacto vegetarian A lacto vegetarian eats: � Plant foods � Dairy foods A lacto vegetarian excludes: � Eggs � Meat and products from all animals: § This includes fish, poultry, insects and game etc Slide 34

Vegan A vegan eats: � Plant foods A vegan excludes: � Dairy foods � Eggs � Meat and products from all animals: § This includes fish, poultry, insects and game § It also includes honey Slide 35

Community markets Identify community markets � Specific defined markets are found within each target market � Each market will have segments of customers of various ages � Each age group will have food preferences that should be considered when designing menus and specific meals within these menus Slide 36

Community markets Types of community markets Community markets may be related to: � Infants � Children � Older people � Socio-economic groups Slide 37

Community markets Infants � Babies – 0 to 4 months � Babies – 4 to 6 months � Babies – 6 to 8 months � Babies – 8 to 12 months � Infants – 1 to 2 year olds Slide 38

Community markets Children Suitable Foods � Whole milk, yoghurt � Fruit – cut up or cooked � Vegetables – cut up or cooked � Rice, pasta, bread, polenta � Low to no sugar cereal � Beans – baked beans, lentils � Chicken, fish and meat � Limited fruit juice � Limited sugar or salt Slide 39

Community markets Children Menu suggestions If you were required to prepare menu items, what would be some healthy suggestions for each of the following meal periods: � Breakfast � Lunch � Dinner Slide 40

Community markets Children Popular meals � What are popular meals that children like? � Are they generally healthy or unhealthy? Slide 41

Community markets Children Popular meals � Pasta � Fish fingers � Chicken strips � Pizza � Toasted sandwiches � French fries � Cheese burgers � Macaroni and cheese Slide 42

Community markets Older people Classified as over 75 years of age. A healthy diet is important for elderly people to help: � Maintain mental clarity � Build up immunity � Increase energy levels � Better manage problems associated with chronic illness Slide 43

Community markets Older people For each of the following categories, what are suitable items that can be used when designing menus? � Bread, cereals and potatoes � Fruit and vegetables � Milk and dairy products � Meat, fish and meat alternatives � Foods containing fat � Foods containing sugar Slide 44

Community markets Older people Menu suggestions If you were required to prepare menu items, what would be some healthy suggestions for each of the following meal periods: � Breakfast � Lunch � Dinner Slide 45

Community markets Socio-economic groups � When designing menus it is important to provide a range of menu items that cater to different economic situations � In summary it is suggested that there are different menu items at different pricing points Slide 46

Identify market trends Importance of understanding trends The importance of understanding trends is vital to ensure that any menu and the meals within it that you consider introducing: � Has a unique place in the market � Is in fact needed � Is seen as value to the end user Slide 47

Identify market trends Influences on market trends Market trends may be influenced by: � Media influence � Contemporary dishes � Seasonal items and availability � Cultural and ethnic influences � Social influences Slide 48

Identify market trends Types of trends Trends that can be identified include: � New products � Modified products � Seasonal products � Flood, fire and other natural events � Imported lines � Pre-prepared items Slide 49

Identify market trends Global food and beverage trends � What are different food and beverage trends around the world? � Refer to manual for examples Slide 50

Element 2: Create meals for specific markets Slide 51

Create meals for specific markets Performance criteria for this element are: � Create meals to meet market needs � Create meals to meet customers’ satisfaction � Create meals within a budget � Organise requirements/preferences � Identify resources required for meals Slide 52

Creating menus and meals Considerations What needs to be considered when developing: � Menus? � Meals within the menus? Slide 53

Elements of a meal Elements are all the components that make a dish or menu item complete: � Piece of meat, poultry or fish � Farinaceous component � Vegetables � Sauce � Garnish � Salad � Condiment Slide 54

Creating menus and meals Considerations when planning menus and meals � Needs of different markets � Sourcing ingredients � Developing suitable recipes � Identification of suitable serve sizes � Presentation of the dishes � Obtaining any new equipment � Training staff � Deciding on the type of menu to be used Slide 55

Creating menus and meals Menu styles � À la carte � Set (table d'hôte) � Cocktail or finger foods � Buffet � Function Slide 56

Designing meals Culinary balance Meals prepared for customers should take into consideration: � Ingredients � Texture � Colour � Presentation Slide 57

Designing meals Nutritional balance It is also important to ensure ingredients come from the five core food groups: � Grains � Vegetables and legumes � Protein � Dairy � Fruit Slide 58

Designing meals Methods of cookery � Boiling � Poaching � Steaming � Grilling � Stewing Slide 59

Designing meals Methods of cookery � Braising � Baking � Roasting � Shallow frying � Deep frying Slide 60

Selecting appropriate ingredients Seasonal availability The advantages of using foods that are in season are: � Foods are at their best quality � Foods are available in abundance and easy to access � Foods are usually cheapest � Selecting fresh foods can assist with meeting dietary needs � Seasonal food can be appealing to discerning customers Slide 61

Selecting appropriate ingredients Ingredients and their climates What ingredients are found in the following climates? � Cold climates � Warm climates � Tropical climates � Other climates Slide 62

Selecting appropriate ingredients Quality and quantity of ingredients There is an ever increasing range of ingredients for you to choose from including: � Raw foods � Convenience foods Slide 63

Selecting appropriate ingredients Cultural varieties and ingredients A similar dish may have cultural variations. Selecting the most suitable ingredients will require knowledge of these differences. What flavourings would be used in these rice dishes? � Chinese fried rice � Indonesia nasi goreng � Spanish paella � Italian risotto Slide 64

Selecting appropriate ingredients Storage of ingredients Stored foods need to be handled correctly: � The storage area needs to be: § Kept clean § Well ventilated § Have appropriate lighting § Food safe shelving � The storage facility needs to be conveniently located � It needs to be in a secure storage area Slide 65

Designing meals for specific cuisines Each cuisine has its own characteristics. These are often based around: � Key Ingredients � Common cooking methods Being able to identify these will assist you in choosing appropriate meals. Slide 66

Designing meals for specific cuisines Most hotels will provide a wide mix of food options to cater to the different preferences of its local and international customers: � What different cuisines do you know? � What are common food items in these cuisines? Slide 67

Cuisine in different countries Chinese cuisine � Kung Pao chicken � Spring rolls/egg rolls � Szechuan hotpot � Szechuan chicken � Mushu pork � Fried rice � Beef with broccoli � Fried dumplings Slide 68

Cuisine in different countries Chinese cuisine � Chinese dumpling – jiaozi � Hot and sour soup � Dim sum � Beef fried noodles � Hunan fried tofu � Chow Mein � Wontons � Peking fuck Slide 69

Cuisine in different countries Indian cuisine � Biryani � Butter Vhicken � Vindaloo and Rogan Josh � Tandoori Chicken � Palak Paneer � Chole-Bhature � Dal Makhani � Malai Kofta � Naan Slide 70

Cuisine in different countries Indian cuisine � Samosa and Pakodas � Pav Bhaji � Panipuri – Chaats � Kebabs � Aloo Gobi � Lassi – Shakes � Pickles Slide 71

Cuisine in different countries Thai cuisine � Tom Yam Goong – spicy shrimp soup � Pad Thai – fried noodle � Kang Keaw Wan Gai – green chicken curry � Gaeng Daeng – red curry � Tom Kha Kai – chicken in coconut milk soup � Tom Yam Gai – spicy chicken soup � Moo Sa-Te – grilled pork sticks with turmeric Slide 72

Cuisine in different countries Thai cuisine � Som Tam – spicy papaya salad � Yam Nua – spicy beef salad � Panaeng – meat in spicy coconut cream � Por Pia Tord – fried spring roll � Gai Pad Met Mamuang – stir-fried chicken with cashew nuts � Khao Pad – fried rice � Pak Noong – morning glory Slide 73

Cuisine in different countries Vietnamese cuisine � Phở – beef noodle soup � Bún Bò Huế- spicy beef and pork noodle soup � Cơm Tấm – pork dish � Canh Chua – sour soup � Bánh Hỏi – thin noodle dish with meat � Bò Lá Lốt – rolled spiced beef dish � Bánh Mì Thịt – Vietnamese baguette Slide 74

Cuisine in different countries Vietnamese cuisine � Vietnamese salad rolls � Bánh Cuốn – rice flour rolls � Bánh Bao – a steamed bun dumpling � Bánh Chưng – sticky rice dish � Bún Măng Vịt – bamboo shoots and duck noodle soup � Bún Chả – grilled pork and vermicelli noodles dish Slide 75

Cuisine in different countries Japanese cuisine � Sashimi – thin slices of raw fish � Sushi – raw fish, served on vinegared rice � Sushi roll – filling is rolled in rice with a covering of nori � Tempura – seafood or vegetables dipped in batter and deep-fried � Kare Raisu – curry rice � Soba, udon and ramen noodles Slide 76

Cuisine in different countries Japanese cuisine � Teppanyaki – meat, seafood and vegetables prepared in front of guests � Donburi – bowl of rice covered with one of a variety of toppings � Sukiyaki – savoury stew of vegetables and beef � Shabushabu – thin slices of beef dipped in a pot of boiling water and stock � Okonomiyaki – savoury Japanese pancake � Yakitori – broiled chicken � Yakiniku – grilled meat Slide 77

Cuisine in different countries French cuisine � Beef stock � Cheeses – brie, camembert, roquefort � Baguette – a long skinny loaf of French bread � Boeuf Bourguignon – traditional French stew � Coq Au Vin – a famous food that is simply chicken � Flamiche – pie crust filled with cheese and vegetables � Salade Nicoise Slide 78

Cuisine in different countries French cuisine � Duck Confit � Foie gras – this is the very fatty liver of a goose or duck � Escargots – snails � Truffes – expensive black mushrooms � Ratatouille � Crepes – thin pancakes � Desserts – flans, ganache, tarts, pastries, crossaints Slide 79

Cuisine in different countries Italian cuisine � Pizza – cooked dough base with various toppings � Chicken Parmigiana � Gelato – Italian ice-cream � Tiramisu – dessert made of biscuits soaked in coffee with layers of whipped mascarpone and egg yolks � Risotto – short grain rice dish Slide 80

Cuisine in different countries Italian cuisine � Mortadella – heat cured sausage � Spumoni – molded Italian ice cream dessert � Cheeses – mozzarella, parmigiano-reggiano � Pasta – cannoli, spaghetti, penne, fettuccine, linguine � Lasagna � Saltimbocca Slide 81

Cuisine in different countries German cuisine � Bratwurst – sausage made of mixed meats � Frankfurter – smoked sausage made from pure pork � Sauerkraut – fermented shredded cabbage � Spätzle – hand-made noodles � Knödel – German dumplings � Kartoffelsalat – potato salad Slide 82

Cuisine in different countries German cuisine � Schweinshaxe – pork hock � Eisbein – Ham hock usually served with sauerkraut � Weihnachtsgans – roasted goose � Wiener schnitzel � Strudel � Stollen – a bread-like cake � Apfelkuchen – apple cake Slide 83

Cuisine in different countries Greek cuisine � Baklavas – baklava pastry � Horta Vrasta – boiled leafy greens � Tyropitakia – cheese pie triangles � Kotosoupa Avgolemono – chicken and lemon rice soup � Revithosoupa – chickpea soup Slide 84

Cuisine in different countries Greek cuisine � Classic dips and spreads – Melitzanosalata, Skorthalia, Taramosalata, Tzatziki � Pastitsio or Pasticcio – creamy cheesy baked pasta with meat � Horiatiki Salata – Greek salad � Moussakas – Moussaka with eggplant Slide 85

Cuisine in different countries Greek cuisine � Arni me Patates – roasted lamb with potatoes � Souvlaki – skewered kebabs � Gyro – sliced rotisserie-roasted meat � Spanakopita or Spanakotyropita – spinach pie with cheese � Dolmathes or Dolmades – stuffed grape leaves � Yemista Me Ryzi – meatless stuffed vegetables Slide 86

Cuisine in different countries Spanish cuisine � Pulpo A La Gallega – Galician octopus � Cochinillo Asado – roast suckling pig � Paella – Spanish rice dish � Jamon Iberico and Chorizo – Iberian ham and spicy sausage � Gambas Ajillo – garlic prawns Slide 87

Cuisine in different countries Spanish cuisine � Pescado Frito – fried fish � Tortilla Española – Spanish omelette � Gazpacho – cold tomato soup or liquid salad � Queso Manchego – Spanish sheep cheese � Patatas Bravas – fried potatoes in spicy sauce Slide 88

Designing meals for specific religions Designing meals for customers who follow a specific religion requires a sound understanding of the role of food. Restrictions may apply to: � Certain foods � Times of the day It is best to be guided by the instructions you receive as there are many interpretations of these practices. Slide 89

Designing meals for specific religions To design suitable meals it is useful to be aware of the key considerations for the five major religions: Christianity � Relatively few restrictions Islam � Avoid pork and pork products, use Halal products Hinduism � Avoid beef, beef products and alcohol, include vegetarian options

Designing meals for specific religions Buddhism � Include vegetarian options Judaism � Kosher laws apply to many foods

Designing vegetarian meals Identify type of vegetarian You will need to know what type of vegetarian you are catering for: � Lacto-ovo � Lacto � Vegan Slide 92

Designing vegetarian meals Selecting suitable protein An important consideration will be to ensure that you include suitable protein in the meals: � Dairy � Eggs � Tofu � Grains, nuts, seeds and legumes Slide 93

Designing vegetarian meals Considerations for vegetarian meals When designing meals for vegetarians consider using: � Vegetable stock � Fresh vegetable base sauces � Dairy replacements � A variety of legumes � A selection of herbs and spices � Sorbet and granita

Designing meals for food allergies Customers with food allergens may have a variety of reactions to eating a food containing the allergen. Make sure you are aware of: � The common food allergens: § Eggs, seafood, nuts, dairy, wheat and soy � Hidden usages in dishes of foods which contain potential allergens � Food handling which minimises cross contamination

Food production Consider elements of food production Producing food in the commercial environment is multidimensional. Service is about coordinating all these elements: � Organising and preparing all food items ready for service (mise-en-place) � The service equipment clean, heated and stacked ready for service � Heating or cooking the components correctly � Plating the dishes consistently and attractively Slide 96

Creating appetising and attractive meals What makes food appealing? There a variety of factors which contribute to this. Meals need to be: � Prepared and cooked correctly and appropriately � Satisfying � Nutritionally balanced � Appealing

Food presentation The key to attractive and appealing food presentation is to remember there are many elements, including: � Shape � Height � Texture � Colour � Garnish Additionally consistency of presentation is important. Slide 98

Catering to special days Special days and their traditional meals In any country there a number of special days that are celebrated. Give examples of special days: � Celebrated around the world � Specific to your country or region What meals are traditionally served? Slide 99

Catering to special days Special days � Christmas � Thanksgiving � Chinese New Year � Mother’s Day � Father’s Day � Valentines Day Slide 100

Catering to special days What days of the year are special in your country or region? � Public Holidays � Festivals � Religious Days � Cultural Days Slide 101

Customer satisfaction Deliver what you promise The food you prepare and serve for customers must be suitable if it is going to meet their expectations. Key factors include: � Quality ingredients � Consistency of product � Efficient service � Cleanliness

Customer satisfaction Write menu ensuring menu balance � Choice of ingredients � Balance of styles � Traditional styles � Contemporary � Variety of taste Slide 103

Create menu within budget Key menu cost components Each establishment does take the following expenses into consideration: � Cost of ingredients � Labour cost � Overheads Slide 104

Create menu within budget Cost of ingredients This includes the cost of all ingredients used in the preparation and service of each dish: � What needs to be considered when determining costs? Slide 105

Create menu within budget Labour costs Direct labour costs � Staff who have specifically prepared or served the food to the diners Indirect labour costs � Staff whose role supports overall operations Slide 106

Create menu within budget Overheads include all expenses incurred in operating a business including: � Power, water and gas � Payable tax and rates � Cleaning and maintenance � Insurance � Leasing and rental costs Slide 107

Create menu within budget Determining prices � What needs to be considered when determining prices for individual meals? Slide 108

Create menu within budget Cost control The overall objective of any commercial establishment should be to make money which is established by using the following formula: Gross profit � Sales – cost of ingredients Net profit � Sales – all costs (wages, cost of ingredients, overheads) Slide 109

Create menu within budget Standard recipes A standard recipe is a precise record of ingredients, method, serving instructions and cost of any food item on a menu: � What is included in a standard recipe? � Why is it important to have standard recipes? Slide 110

Create menu within budget Portion control is to control the quantity of food served to each customer: � What is the purpose of portion control? � How can portion sizes be determined? � How can portion sizes be controlled? Slide 111

Create menu within budget Portion sizes What are common portion sizes for the following ingredients? � Meat, fish and poultry � Vegetables � Farinaceous � Shellfish � Soup � Sauces � Cakes Slide 112

Organise requirements/preferences Depending on the type of function or event that is being held, there may be a number of other requirements, besides the meals themselves that need to be arranged. What might need to be organised beside meals for: � Special events? � Outdoor events? Slide 113

Organise requirements Types of requirements/preferences � Function rooms � Outdoor and off site catering � Marquee hire � Transportation � Decorations � Specialist staff � Bands and entertainers � Accommodation � Special requests Slide 114

Outdoor events and catering Importance of outdoor events � Why are outdoor events popular? � What types of outdoor events are there? � Where are they normally held? � What infrastructure needs to be organised for these events? Slide 115

Outdoor event considerations � Food, beverage or alcohol � Tables, chairs, stage, grounds keeping, toilets etc � Tent, sheltered or enclosed spaces � Sound and lighting systems � Merchandise sales � Types of customers � Security Slide 116

Outdoor event considerations � Transportation, traffic and parking � Entertainment � Ticket sales � Weather back up plans � Permits or special licenses � Local council restrictions Slide 117

Outdoor event considerations Types of infrastructure requirements � Power and water supply � Food and beverage equipment � Tables, chairs and related items � Environmental control � Toilets � Emergency services Slide 118

Outdoor event considerations Types of infrastructure requirements � Car and coach parking � Disabled access � Signage � Waste management � Animals and insects � Weather considerations � Entertainment infrastructure Slide 119

Outdoor event considerations Use of external providers � Florists � Photographers � Party Hire companies � Entertainers � Suppliers of rental technical equipment for audio and visual needs Slide 120

Outdoor event considerations Use of external providers � Printers � Security agencies � Employment agencies � Business support services � Transportation � Clowns and animals Slide 121

Identify resources required for meals There a number of resources that need to be considered and arranged when preparing meals for different markets: � What resources are required to make meals? Slide 122

Kitchen equipment Commercial kitchens have a wide range of equipment. The correct selection of equipment can affect the resulting meals in terms of: � Timeliness � Quality � Suitability � Authenticity Slide 123

Kitchen equipment Small Equipment � Knives � Spoons, tongs � Pots and pans Large Equipment � Stoves � Grills � Fridges/freezers Slide 124

Kitchen equipment Specialised Equipment Cooks are usually able to prepare most dishes with the basic requirements. However, when you are preparing specialised cuisines the equipment you require may also need to be specialised: � What are specialised cuisine items? � What equipment is needed? Slide 125

Staffing Importance of staffing Naturally staffing is a key resource when making meals. Considerations include: � Availability of staff � Number of staff � Skills and knowledge of staff Slide 126

Selecting suppliers When choosing a supplier you need to consider the following factors: � The product range � The availability of products � Delivery requirements � Cost � Trading terms