Your food truck is to embark on a festival this week end. The expected number of ppl to arrive throughout the weekend is estimated at 2000ppl. The convenor who runs the operation has told you to expect sales from approx. 200 ppl per day over the 3 days you will be there.(so roughly 600 ppl out of the 2000 will eat at your truck)

A)Should you pack light and assume the convenor is over estimating? Explain your answer and how you would deal with the situation if they were right and you were wrong.

B) Should you over prep and risk losing money if items don't sell? Explain your answer and explain your answer on how to use up extra mise en place if so.

Answer to no. 1)

I should  pack as what as the convenor of the operation told me to expect. I should give trust to him. And if ever I would pack also for an excess.And if ever I made a wrong decision and they would be right deal through this situation I will seek forgiveness as soon as possible- I apologize. I admit that I was wrong and build the experience into my lessons learned catalogue. If I can contribute to correcting the situation then I'm all too eager. I do my best to encourage this approach with anyone who I have the privilege of influencing.

The first task I do in handling a situation where I am wrong is:

1)Admit to whatever parties involved in this situation that I am wrong
2)If I have hurt someone, whether they communicated this to me or not, I will then go about asking the party/parties involved to explain to me how I made them feel and if there is anything I can do to fix it.
3)If there is nothing I can do to fix a situation where I was wrong. After I've admitted I was wrong and sincerely apologized, I will give the other party/parties some distance.
4)If there is something I can do to correct my wrong. I seek out ways to actively do so and communicate with the other party/parties i've wronged on how I plan to correct my wrong.
LASTLY

I try my best to never wrong the party/parties ever again, especially in the same manner.

Answer to no. 2

As what I've said I am going to take the risk of having over prep and risk losing money if items don't sell.If some items don't sell i am going to use up extra mise en place if so.

Mise en place is arguably one of the most important lessons taught at culinary school, but you don't need to be a professional chef to perfect it. This French term that literally means "putting everything in its place," refers to the act of organizing the ingredients of a recipe in a way that is as convenient and as accessible as possible. Learn how to master this skill to make your meal prepping a whole lot easier.   
 
Using  Mise en Place,I would Make an Efficient Prep Work Game Plan.
Instead of doubling your work and preparing the ingredients for each recipe individually, plan to group the ingredients of all the recipes together and prep the different cuts and portions for that item all at once. That is to say, instead of grating carrots, mincing garlic, and chopping celery for recipe number one first—and then julienning carrots, slicing garlic, and dicing celery for recipe number two, prep these items grouped by ingredient. You'll want to grate and julienne the correct amount of carrots for each recipe at once before moving on to the next task to avoid having to clean your tools and waste precious meal prepping time by jumping back and forth between ingredients.

When it comes to mise en place, perhaps one of the most beneficial tools to keep readily available are small bowls or containers you can put your items left. As you work your way down your mise en place to-do list, simply place the ingredients in your small containers to keep them organized for when you're fully ready to go. You can also use a sheet tray to easily gather and separate the different prepped ingredients for each individual recipe for easy access.

Clean as You Go to Avoid One Huge Mess.
Once you've prepped out all of your ingredients, you're ready to cook. Though the process of setting up your mise en place may sound time-consuming at first, once you get the hang of it, you'll be finishing your meal prep work faster than ever.

One great way to reduce the amount of time you spend making a meal is cleaning up as you go, rather than leaving it all for the end. Instead of letting your dishes pile up in the sink, pause between tasks to give the dishes a quick rinse or load up the dishwasher when you have a minute to spare. Put away the ingredients once you've taken out the necessary amount and gather your scraps in a large bowl that you can keep on the counter for easy disposal.

Spare Yourself a Juggling Act in the Kitchen.
Not to mention spare yourself the stressful juggling act of cutting up your ingredients as the next step of your recipe calls for. Master this mise en place technique and you'll be cool as a cucumber in the kitchen with your highly organized and efficient prepped-ahead spread.
 

Step-by-step explanation

Step by step explanation

Answer to no. 1)

I should  pack as what as the convenor of the operation told me to expect. I should give trust to him. And if ever I would pack also for an excess.And if ever I made a wrong decision and they would be right deal through this situation I will seek forgiveness as soon as possible- I apologize. I admit that I was wrong and build the experience into my lessons learned catalogue. If I can contribute to correcting the situation then I'm all too eager. I do my best to encourage this approach with anyone who I have the privilege of influencing.

The first task I do in handling a situation where I am wrong is:

1)Admit to whatever parties involved in this situation that I am wrong
2)If I have hurt someone, whether they communicated this to me or not, I will then go about asking the party/parties involved to explain to me how I made them feel and if there is anything I can do to fix it.
3)If there is nothing I can do to fix a situation where I was wrong. After I've admitted I was wrong and sincerely apologized, I will give the other party/parties some distance.
4)If there is something I can do to correct my wrong. I seek out ways to actively do so and communicate with the other party/parties i've wronged on how I plan to correct my wrong.
LASTLY

I try my best to never wrong the party/parties ever again, especially in the same manner.

Answer to no. 2

As what I've said I am going to take the risk of having over prep and risk losing money if items don't sell.If some items don't sell i am going to use up extra mise en place if so.

Mise en place is arguably one of the most important lessons taught at culinary school, but you don't need to be a professional chef to perfect it. This French term that literally means "putting everything in its place," refers to the act of organizing the ingredients of a recipe in a way that is as convenient and as accessible as possible. Learn how to master this skill to make your meal prepping a whole lot easier.   
 
Using  Mise en Place,I would Make an Efficient Prep Work Game Plan.
Instead of doubling your work and preparing the ingredients for each recipe individually, plan to group the ingredients of all the recipes together and prep the different cuts and portions for that item all at once. That is to say, instead of grating carrots, mincing garlic, and chopping celery for recipe number one first—and then julienning carrots, slicing garlic, and dicing celery for recipe number two, prep these items grouped by ingredient. You'll want to grate and julienne the correct amount of carrots for each recipe at once before moving on to the next task to avoid having to clean your tools and waste precious meal prepping time by jumping back and forth between ingredients.

When it comes to mise en place, perhaps one of the most beneficial tools to keep readily available are small bowls or containers you can put your items left. As you work your way down your mise en place to-do list, simply place the ingredients in your small containers to keep them organized for when you're fully ready to go. You can also use a sheet tray to easily gather and separate the different prepped ingredients for each individual recipe for easy access.

Clean as You Go to Avoid One Huge Mess.
Once you've prepped out all of your ingredients, you're ready to cook. Though the process of setting up your mise en place may sound time-consuming at first, once you get the hang of it, you'll be finishing your meal prep work faster than ever.

One great way to reduce the amount of time you spend making a meal is cleaning up as you go, rather than leaving it all for the end. Instead of letting your dishes pile up in the sink, pause between tasks to give the dishes a quick rinse or load up the dishwasher when you have a minute to spare. Put away the ingredients once you've taken out the necessary amount and gather your scraps in a large bowl that you can keep on the counter for easy disposal.

Spare Yourself a Juggling Act in the Kitchen.
Not to mention spare yourself the stressful juggling act of cutting up your ingredients as the next step of your recipe calls for. Master this mise en place technique and you'll be cool as a cucumber in the kitchen with your highly organized and efficient prepped-ahead spread.