Title: Plan a meal.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Back-of -the-House Responsibilities in the Food and Beverage Industry

Plan should include

- nutritional considerations
- preparation time
- budget
- available equipment
- list of goods to purchase
- number of people to be served
- portion size per person
- presentation
- event or purpose of the meal
- identification of the diners (e.g., dietary restrictions and/or preferences).

Process/Skill Questions:

Thinking

- What constitutes a meal?
- What elements should be included in the presentation?
- What are possible nutrition concerns?

Communication

- What considerations should influence planning a meal for various events and sizes of groups?
- How can effective communication ensure that all guests' needs are accommodated?

Leadership

- Why must the meal planner keep in mind the wants and needs of guests?

Management

- How should one delegate tasks?
- How does budget affect food choice?