Part B - Plan kitchen operations Once you have determined the food production requirements, you must ensure to properly plan and prepare for the dinner a la carte service. In doing so, you must: Develop list of ingredients and equipment required for the food production. For each recipe, it should include - Ingredient list List of equipment required Use Ingredient and Equipment List Template provided in Appendix B, to complete this part of the Assessment task. 2. Develop a mise en place list which includes - List of activities/ tasks that can be completed prior to service for all recipes Equipment required for each activity Personnel responsible for each activity Describe how mise en place helps to maximise team efficiency Factors that are considered while preparing the mise en place list. Use the Mise en place List Template provided in Appendix C, to complete this part of the assessment task. 3. Develop a kitchen workflow schedule. It should include - Logical sequence of the tasks to facilitate food preparation at different stages of food production Timelines for each task Personnel responsible for each task Factors that are considered while developing the workflow schedule Adjust kitchen workflow to maximise efficiency Use