Answer the question based on the information collected from the Hotel You (student) are working in the Cafe/Restaurant as Cafe/Restaurant supervisor. You have been informed that you will have an extra 100 in-house guests for breakfast at the cafe who are participating in a two-day seminar held in the ball room of the hotel. The breakfast menu will be the same as the regular breakfast buffet menu offered to in-house guests. You have been given the responsibility toa. Cater to the 100 guests for breakfast for two days. b. Prepare a staff schedule for breakfast with details of their work schedules. c. Liaise with team members in the hotel. d. Provide technical advice and support to other team members if required. e. Create an event/function running sheet f. Communicating orders to the kitchen or any other department/s in the hotel. g. Ordering stock if required. h. Involve in debriefing and handover sessions with colleagues and suggest service improvements. i. Prepare work areas to meet service requirements. You (student) must prepare an action plan for the smooth execution of breakfast service. Action plan should include the following i. Prepare an event/ function sheet. ii. Prepare a work schedule and staff requirement for service as part of a team to maximise efficiency iii. Communicate with the kitchen and placing orders. iv. Order stock of cutlery, crockery and any other service ware that is required internally or externally. v. What are the expected issues during service and remedial measures taken to avoid anticipated issues (identify any two issues)?vi. List and explain at least three others departments you must co-ordinate with for the smooth workow of breakfast service. vii. Topics to cover in tie-brieng sessions. viii. What are the end of the service administration and reporting requirements? Name at least four requirements. ix. Attach the action plan to your assignment