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SITXINV002 MaintainThe Quality Of Perishable Items Assessment Answer
1- What are the specified tolerances for chilled and frozen goods???? 2- Identify four steps that may be taken to ensure that supplies are delivered to your premises within specified tolerances Activity 1BObjective To provide you with an opportunity to record temperature results according to organisational procedures-Identify five details that…
Commercial CookerySITHIND002 Source and use information on the hospitality industry Assessment Answer
Question ANSWER a) Describe two new products that are available to consumers of hospitality products. b) Describe two new techniques that are available in the hospitality industry. c) Describe two new technologies that are available in the hospitality industry. d) Describe two new services that are available in the hospitality…
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SITXINV004 Control Stock Assignment Assessment Answer
Course Name Cert IV in Commercial Cookery Unit(s) of competency Unit Code (s) and Names SITXCCS007 ENHANCE CUSTOMER SERVICE EXPERIENCES Assessment Details Term and Year Term 2 - 2020 Assessment No 3 (more…)
Commercial CookerySITXWHS003: Evacuation Of Staff And Customers: Implement And Monitor Work Health And Safety Practices Assignment, VU, Australia
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SITXCOM005 Manage conflict Assessment Answer
Assessment 1 – Questioning Below fundamentals must be demonstrated when completing case studies to achieve a satisfactory result: 1. Identify conflict situations. 2. Resolve conflict. 3. Evaluate conflicts and resolutions. Written Questions 1. Discuss what is meant by the term Conflict Describe three main types of Conflict in the workplace…
Commercial Cookerysithpat006 Produce Desserts Assessment Answer
SECTION 1: SELECT INGREDIENTS Q1: You’re preparing to cook a hot dessert. How do you work out what you need to make the dessert and how much to use of each ingredient? Q2: List five food production requirements you need to confirm prior to producing desserts. Q3: You’re making 40…
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SITHKOP005 Coordinate Cooking Operations Assessment Answer
Your task You are required to complete all questions and tasks listed below. 1. Describe the characteristics of each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process: Bulk cooking Description Functions Canteens, Institutions…
Commercial CookerySITHKOP004 Develop Menus For Special Dietary Requirements Assessment Answer
Assignment Detail:- ASSESSMENT Project Part A For this assessment, you must develop the following menus or meal plans: Meal plans Vegetarian- Suitable for teenagers Halal- Suitable for a Coeliac Kosher- Suitable for a person with heart problems Menu A one-week cyclic menu for aged care residents who are in a…
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SITHCCC020 Work Effectively as a Cook Assessment Answer
Activity 1 Explain how the following conditions impact on the calculation of the correct food preparation quantities. (80–100 words each) Customer feedback. Seasonal changes. Trends. Records of customer numbers. Stock control procedures. What does it mean to say that customers expect consistency with regard to food quality and the accompanying…
Commercial Cookery