Week8: Catering goals

WEEK 10:

Staffing
- Catering, people standing and serving the food and drink
- Preparing the food
- taking food around every now and then

Health and Safety (Hazards)
- Hot water (hot drink and food supervised so no kids burn themselves)
- Hot food
- No cross contamination (different types of food, prepared and served differently)
- Food Allergies (LABEL THE FOOD)


Facilities
- Staff kitchen in S.I.T
- Gallery set up
- possible to cook in my flat, however we would need a car to transport the food


Other:
How are we going to keep the hot food hot
Last event we had something that kept the water hot (i want to see if we can use that again)
As for food, covers on the food, heat the plates you put them on, Don't bring all the hot food out at once, keep some stored so that the hot food and be replaced when gone, if cold they could be re-heated (if possible and safe)

WEEK 11:
Sponsorship
Menu


WEEK 12:                    

WEEK 13: