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.
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.
