compare the quality of standards that may be used in a school cafeteria with tho
ID: 398459 • Letter: C
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compare the quality of standards that may be used in a school cafeteria with those that may be used in a fine dining restaurant for one standard portion of roast turkey with dressing
Procedures Quality standards Quantity standards Sales control Standard procedures Standards Static budget Training JESTIONS AND PROBLEMS 1. Compare the quality standards that may be used in a school caleteria 2. Would the quality standards for workers in a fine-dining restaurant be 3. Is discipline the only control technique that has negative implications? 4. The manager of Phil's Cocktail Lounge has purchased and directed bar- with those that may be used in a fin dard portion of roast turkey with dressing. e-dining restaurant for one stan- the same as those for workers in a school cafeteria? Why? Why? tenders to use a device that automatically measures the quantity of any alcoholic beverage poured. The bartenders were formerly permitted to mix drinks without measuring. What positive and negative effects do you think this will have on bar operations? 5. From your own experience, cite an instance in which a manager's inconsistency in setting examples or giving directions has led to confu- sion in day-to day operations. 6. How can budgets be used as control devices in food and beverage operations 7. What is the purpose of cost control? Of sales controla 8. Imagine that you are the manager of a fine-dining restaurant. You are faced with the problem of a server who refuses to follow the service standards and techniques established by the owner. It is apparent to you that the server's techniques result in faster service, but they are clearly better suited to a diner Two of the owner's goals are profitablity and elegant service. Discuss the possible actions that you might take to bring the employees performance into line with established standards and to work toward achieving the owner's goals 9. One of the items on the menu in the Central Restaurant is chopped steak. Each cook has his or her own idea about what a chopped steak is.Explanation / Answer
The control process actually consists of four steps. Fist step is Establish the standards and standard procedure for the business operations, Step two Train the employees regarding standards, third step Monitor performance and forth step is take appropriate actions for correct deviations from standards.
The Quality of the standard is the part of the business operations in both the cases school cafeteria and in fine dining restaurant. But both have the different quality standards.
The quality standards are established based on the goals of the business. In case of the Fine dining restaurant where one standard portion of roast turkey with dressing is served, can have goal to serve standard quality of the Turkey. So, the company owner trains the employees so that they can serve and prepare best dine for their customers. When the turkey is the main goal so they need to buy the best raw material from the market. Hence, the company need to maintain its customers view which need not to deviate from the main goal. They have the special cooks or chefs for the food preparation. They pay the higher wages to their employees. They maintain a higher standard in every aspect in order to attract the customers.
In case of the school cafeteria the goal is to serve the food to the students which they prefer. Hence the quality standard is according to the school students. They have to serve the food which has been cooked easily and available to the student in the less time. It should be quality food. Here the quality of the food is different than the fine dining restaurant.
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