Explain how you go about calculating the amount of food you need to prepare for a particular service period?

To calculate the amount of food needed for a service period, I start by estimating the number of guests expected and their average portion size based on past attendance and menu items. I then consider factors such as the type of service (buffet vs. plated), any special dietary needs, and the variety of dishes offered. Finally, I adjust my calculations by accounting for potential leftovers and food waste, ensuring there is enough to meet demand without excessive surplus.