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Work flow plans and food production lists enable everyone to work in a logical, sequential manner,
to perform set tasks within prescribed standards and times, in order to make everything ready for a
specific service period. They act to clarify responsibility so that each staff member knows what they
are responsible for and the areas for which others are responsible.

Timing in the kitchen is critical. Often a number of different dishes will need to be prepared at the
same time for service at the same time. This means kitchen staff need to complete the preparation,
cooking and pre-service storage processes in a logical and safe manner.
Work flow plans list each task that needs to be completed and at what time and in what order. When
deciding on the timing in the work flow plan you need to have a good understanding of how long
each task could take, whether food items can be stored after preparation or whether items need to
be cooked just in time, and you need to understand equipment capabilities, methods of cookery to
be used, amounts of product to be produced and what equipment will be used.

Different tasks can require the use of the same equipment-these tasks need to be completed
sequentially to ensure that equipment is available for others to use when needed.

If, for instance, a kitchen only has one oven and you need to bake and bake a roast and also a
number of meat pies, each at different temperatures, then the items cannot be prepared at the same
time and this should be reflected in the work flow plan.

Minimise waste and store reusable by-products

Minimise waste through good supplier selection.
Waste contributes to the operating cost of commercial establishments. It is, therefore, in the
interests of all food service establishments to ensure they serve food of a style and quality that will:
• attract customers

• meet customer expectations
• result in preparation and service of dishes that utilise all of the foods purchased while they
are fresh and hygienic
Wastage will be minimised through the purchase of good quality meats, suited to the dishes you wish
to prepare. To produce high quality end products it is necessary to utilise high quality ingredients.
When making purchases for commercial use, purchase only from reputable suppliers.
The correct handling, cookery and storage methods (including appropriate stock checks and rotation
procedures) will contribute toward ensuring that wastage is minimised.
Suppliers

Supplier selection is usually based on the following:
1. Cost - cost is relative to quality; therefore as with any customer service transaction, you will
be seeking value for money and transactions that offer the greatest benefit to your
enterprise.
2. Timeliness - the ability to deliver/ provide supplies as and when they are required.
3. Quality - quality inputs mean that you have the opportunity to produce quality outputs.

4. Risk - relates to the level of confidence you have in a supplier's ability to continue producing
and delivering as required. A product might be pulled from production/ supply or a supplier
might cease operating for any number of reasons. As far as possible you will choose to deal
with suppliers who can provide assurances of continuity and consistent quality.
5. Continuity is convergent with risk-selection of suppliers will be determined by the assurance