Imagine you just hired a new cook with extensive cooking ...

[maegan_martin]

Imagine you just hired a new cook with extensive cooking experience but limited English-speaking skills.
 
  How can you explain to him/her the nutrition content of your menu items? List three different methods of communicating nutrition content of your restaurant's healthy menu options.

Question 2

If labor is seen to be running over budget at mid-month, the manager can make up for this by running on a short staff during the final week.
 
  a. This is unwise as quality issues impact customer satisfaction
  b. Only feasible if manager fills in for absent hourly employees
  c. This is common industry practice and to be utilized when needed
  d. Better to schedule lowest paid employees and hope they will rally

[k.lashomb]

Answer to Question 1

Answers will vary, but possible responses can include:
 Take the time provide a translated menu. Careful training of your staff should involve dedicated investment in their skills.
 Teach your new hire through demonstration and duplication, correcting mistakes as they are made.
 Visual markers on menus can also express healthy benefits. The MyPlate diagram and FDA nutrition posters can communicate general nutrition information.

Answer to Question 2

A