Discuss the characteristics of food production and food and beverage service systems Discuss factors affecting recipes and menus for specific systems compare the cost and staffing implications for...

Discuss the characteristics of food production and food and beverage service systems
Discuss factors affecting recipes and menus for specific systems
compare the cost and staffing implications for different systems
justify the suitability of systems for particular food and beverage outlets
discuss the use of financial statements in food and beverage operations
demonstrate the use of cost and pricing processes
analyse the purchasing process

compile food and beverage menus for a hospitality event
justify the selection and suitability of recipes for menus
plan a food and beverage service for a hospitality event within an agreed budget
implement the planned service maintaining standards of quality and health, safety and security
evaluate factors to determine the success of the service, making recommendations for improvement