1.

Food production planning in foodservice setting generally directs towards menu preparation as
one of the factors that is to be considered in identification of catering menu items. It is
associated with a number of key functions starting with orders. It is a department to deal with
food preparation. A number of ways of preparing a dish by cooking, combining and transforming
raw material. Food production is about how food is actually prepared, which will involve the
changing of the raw materials to finished foodstuffs that a human being gets to enjoy. Be it
eating at home or commercial production of the food. The process is carried out scientifically.
Cleaning, packaging, segregating, sorting, preparing, and such are all involving procedures
during food production.

2. Training staff in catering is really training them in customer service. Properly-trained staff
guarantees service in a bid for customer retention. It also instigates health and safety standards,
thereby curbing complaints in regard to food quality. Good and well-trained staff enhances
general operational efficiency.