my school follows the mmu harvard style:
https://libguides.mmu.ac.uk/ld.php?content_id=32536120
Quick Guide: https://libguides.mmu.ac.uk/ld.php?content_id=31942815
This is an essay where you need to go through the mis en place procedures and explain how you will implement Mise en place. Do not use bullet points but expand the list you were given in class.
You need to do the same with the Sequence of Service by explaining the steps without using a bullet point list but explaining in depth the service procedures. One section should be on how you will punch in the order in Micros by listing step by step the 3 courses and then firing the courses as well. ON Section 4
The essay should include cover page, abstract, table of content and the following subchapters:
1. Grooming and Personal hygiene
2. Mise En Place and Closing Procedures
3. Team Work
4. Sequence of Service
5. POS input ( The order is for 6 pax and will be 2 salads, 4 mushroom soups, 4 chicken and 2 vegetarian risotto and 6 chocolate mousse)
I HAVE ATTATCHED A FILE EXPLAINING HOW MY SCHOOL RESTAURANT INPUT POS
For section 3, Team work. I need to give 2-3 examples of how I communicate with my teammate as well. Such as polishing, serve the plates, tablecloth, tables, etc
And also closing procedures 2-3 examples.
You can use also citations when needed.NOTE, this is more practical so I would need a couple to support it but not too many.
This will be an essay where you need to go through the Mise En Place procedures and explain how you will implement Mise en Place. Do not use bullet points but expand the list that you were given in class.
You need to do the same with the Sequence of Service by explaining the steps without using a bullet point list but explaining in depth the service procedures.
One section should be on how you will punch in the order in POS by listing step by step the 3 courses and then firing the courses as well.
You then need to write the closing procedures as well.
PAY ATTENTION To CERT3 PLEASE READ BEFORE STARTING, says what you need to have and percentage grading breakdown.
