3233612
Description
Mind Map by rita.garton, updated more than 1 year ago
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Created by rita.garton
over 8 years ago
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UBT Questions
- what is your budget
- we don't really have one
we just go for the cheapest
option
- we don't really have one
we just go for the cheapest
option
- How many people is there
- 250-300
- 250-300
- What has worked in the past
- things that we don't have to do much to
so pre washed and cut and having
catering companies help us with having
the food served hot and on time.
- things that we don't have to do much to
so pre washed and cut and having
catering companies help us with having
the food served hot and on time.
- where do you do all the cooking
- At Auckland campus but mostly it is all
brought in from other catering
companies ready to serve.
- At Auckland campus but mostly it is all
brought in from other catering
companies ready to serve.
- How do you cater for dietary requirements
- we have smart sheet that they have to fill out
then from that we find something to suit them
and have people with food allergie all sit
together
- we have smart sheet that they have to fill out
then from that we find something to suit them
and have people with food allergie all sit
together
- what time periods do you have
- we would start to prepare food at
9.00 all the food for lunch has to be
on the tables by 12.15 ready for
lunch at 12.30
- we would start to prepare food at
9.00 all the food for lunch has to be
on the tables by 12.15 ready for
lunch at 12.30
- How do you decide what to do for table settings
- we have a coloured serviette and it is
usually different for each day and it is
kept simple so it doesn't take long to do.
- we have a coloured serviette and it is
usually different for each day and it is
kept simple so it doesn't take long to do.
- what equipment do you have to be able to keep food hot/cold
- we had a chiller that we were able to make ure
that everything was kept cold and if we had
food delivered at certain times so it kept warm
on heating trays
- we had a chiller that we were able to make ure
that everything was kept cold and if we had
food delivered at certain times so it kept warm
on heating trays
- How do you make sure that you comply
with health an safety
- We make sure that everyone is wearing cloves and
has there hair tied back, commercial cleaners come in
every night. we were very fussy about what the meat
looked and smelt like if it didn't look/smell freash we
wouldn't use it
- We make sure that everyone is wearing cloves and
has there hair tied back, commercial cleaners come in
every night. we were very fussy about what the meat
looked and smelt like if it didn't look/smell freash we
wouldn't use it
- What time do you have for cleaning up
- After the main meal we would wait 30 minutes before we
went and collected dirty plates then we go around with
catering troll and pick up all the dirty plates the teacher
have a 1 hour for lunch
- After the main meal we would wait 30 minutes before we
went and collected dirty plates then we go around with
catering troll and pick up all the dirty plates the teacher
have a 1 hour for lunch
- Is it a buffet or sit up meal
- It is a sit up for the main meal but it is buffet
for morning and afternoon tea but there are
places were teachers can sit
- It is a sit up for the main meal but it is buffet
for morning and afternoon tea but there are
places were teachers can sit
- What do you do with left overs
- We put it into snap lock bags and the
helpers take it home mostly
- We put it into snap lock bags and the
helpers take it home mostly
- Does season affect what you have on the menu
- Not really we would often just substitute in for
other ingredients if it was way to expensive to
have the right ingredient
- Not really we would often just substitute in for
other ingredients if it was way to expensive to
have the right ingredient
- What dietary requirements do you
cater for
- are main is gluten but we do cater for
vegans, vegetarian, dairy free
- are main is gluten but we do cater for
vegans, vegetarian, dairy free
- What planning tools are used
- Time management, computer skills, pricing and
comparing, timelines. catering menus
- Time management, computer skills, pricing and
comparing, timelines. catering menus
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