Food production plan 1. INSERT ONE MENU (BUFFET MENU, FUNCTION MENU OR EVENT MENU) for catering for 50 people: - 2. INGREDIENTS INFORMATION: EXAMPLE: BEEF MINCE 80/20, 5 KG etc. must include all ingredients: - 3. Cooking methods, preparation method used: - 4. Energy used: (water, gas, electricity etc.): - 5. Staff involved (how many? how long each staff working?) please insert a duty roster: - 6. Equipment involved (list all the equipment needed): - 7. Supplier information: (who supply the meat? Seafood and fish? Vegetables?)