1. CB ALN 20081 Local Hospitality Provision Recipe for a successful project

2. CB ALN 20082 Essential ingredients Introduction Evaluation Conclusion

3. CB ALN 20083 Method-Evaluation First outline the task set Then, choose an establishment and give reasons for the choice Next write a professional letter to gain an interview At this stage you should check with your lecturers as this part of the recipe can sometimes lack all the ingredients!

4. CB ALN 20084 Method Follow up with a phone call if there has been no reply Compile questions for the chef Arrange/interview the chef Record answers

5. CB ALN 20085 Although this is a set recipe, you can add ingredients to create a unique flavour of your own. You may add the following : Details of the history of the establishment, maps, photos, menus, reviews, customer questionnaires, graphs Create a speciality dish

6. CB ALN 20086 Did the recipe turn out as expected? A conclusion will help you decide

7. CB ALN 20087 Conclusion What didn’t work? –Timing-did you leave it too late? –Had trouble finding/ interviewing a chef. –Couldn’t find any history/photos/reviews. –Badly treated by the establishment. –Lost your questions.

8. CB ALN 20088 Conclusion What part of your project worked best? –Letters –Interviews etc

9. CB ALN 20089 Conclusion What did you learn from the experience? Did you learn anything that will help you with you career? –self-confidence: speaking/dealing with others –Organisational skills: timing, keeping to deadlines –Initiative: when you had to change your plans, but still make them work. –Skills: what did you find out about working as a chef?

10. CB ALN 200810 If you follow this recipe-even with your own extra ingredients- you should have a finished product that you can display with pride Bon Appétit