Plan a meal.
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?