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

Plan should include

- nutritional concerns
- preparation time
- budget limitations
- 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 (may influence choices).

Process/Skill Questions:

Thinking

- What constitutes a meal?
- What factors must be considered when planning a meal?
- What elements should be included in presentation?
- What are possible nutrition concerns?

Communication

- What communication skills are necessary to carry out a meal plan?
- What considerations should influence planning a meal for various events and sizes of groups?

Leadership

- Why must the meal planner keep in mind the wants and needs of guests?
- What leadership skills are needed to divide the tasks and utilize the staff's skills?

Management

- Which resources might help meal planning?
- How should one delegate tasks?
- How do resources influence choices when planning a meal?
- How does budget affect food choice?