Unit 8 Discussion Topic 1
Management Decision Making
Problems arise in the foodservice operation that must be addressed by the manager. In order to ensure a high level of quality at all times, a manager has systems in place to develop and maintain quality.
Discuss the parameters of managerial decision making and the procedure for establishing and analyzing food service operations and financial priorities.Unit 8 Discussion Topic 2 Discussion Topic Updated Evaluating Quality Managers must evaluate the quality of the product on a regular basis. Discuss ways in which you, in your role as the new food and beverage director will develop and implement a procedure to maintain product quality. Discuss the philosophy of quality established in your operation, and the important factors as it relates to evaluating food production.