collaborative+decision+making

The class decided that we would hold a fundraising function for our collaboraqtive task. Half of the money raised would go towards the year 12 formal, the other half would be used to pay for the food. The factors we had to consider when deciding what our function would be were
 * __Group 1__**
 * the time we had available is one double lesson on Friday at lunchtime plus a single Monday morning & tuesday afternoon
 * the amount of money we could raise and where we would make the most money for a reasonable amount of work
 * the prac needed to incorporate food safety procedures as a major feature so we needed to cook for other people
 * the task needed to be something that could involve the whole class

Initially we had intended to run a barbeque for students, however we were approached by the Rotary Club of Darwin and asked if we would catr for a back to school dinner. The club charges the members approximately $25 for a 2 course meal and usually has approximately 30 members at the dinners. We offered to do a 3 course meal for $30. If we made the food cost $15 per head, this would give us We decided that the dinner would give us a profit of $450 for the Yr 12 formal. The problem was that the dinner was held on Monday night so we needed to manage our time to fit in with this.

When choosing the recipes we needed to consider the following factors:- The menu that was decided Stephanie Lindsay Alex Jessica** // **Group justify and document its decisions?** // What is the justification for these decisions? How did these decisions satisfy the issues that we identified as being important? As a class, recipes were brainstormed and trialled so that the most appropriate recipes were chosen. The trials allowed the class to see which recipes tasted, looked and were the easiest to prepare and cook. The most popular recipes were costed to know the individual cost per serve therefore showing us whether the cost covered the customer’s dining price so that a profit would be made from the function. A goal of the function was to make a profit that would help in fundraising for the Year 12 formal. The final decision for the menu was made as a class. We decided to make an alternate drop 3 course menu. All of the recipes meet the requirements. The dining room was set up by a small group who worked together to arrange the tables into a restaurant layout. The décor setting was arranged by home economic teachers who had experience in décor settings. Together as a group we had many classes to discuss ideas and opinions. After a week of planning we decided on a menu and event. Before the practical we had many trial runs to decide to the exact menu and food order. On Friday before the practical we did preparations for our menu which included: making the soups and mixture for the deserts and preparing the meat for on the day all that was to be done was to cook it, also mise en place the vegetables. On the morning of the event dishes were cleaned, tables were set and cutlery was washed. This was a great preparation as all that was needed to be worried about was the heating and serving of food.
 * Food cost needed to be a maximum of $15 per person
 * Recipes needed to be something which could be prepared ahead of time and frozen or stored over the weekend without spoiling
 * The clients were mostly in the over 50s age group and there were no vegetarians
 * __Group 2__
 * __Group 3__**

==Due to the timing of this task it has been virtually impossible to get the collaborative write up completed. I have completed it and it is on the attached document. This will be used but marks will be awarded with the understanding that most of this work is mine.== fgaitytyseyuaeotyaoyttyaitoaeiuyao4