Fermenting dough in a warm environment will slow yeast activity. ...

[Destiiny22]

Fermenting dough in a warm environment will slow yeast activity.
 
  Indicate whether the statement is true or false

Question 2

What benefits can accrue to the chef supervisor and the foodservice organization as a result of exit interviews?
 
  What will be an ideal response?

[kaykay69]

Answer to Question 1

F

Answer to Question 2

Team members who leave voluntarily often provide feedback on their experience with the
organization that can be useful in averting further employee turnover. Exit interviews enable chef
supervisors to compile data about the kitchen work environment, and they establish the
effectiveness of induction and orientation training programs. They are used to establish the
primary reasons people leave. Exit interview data can help in determining if there is a trend
toward voluntary departures. To get the most accurate data from departing employees, a
supervisor other than the chef should conduct the interview.

[Destiiny22]

Gracias!

[raenoj]

TYSM