Answer to Question 1
When monitoring product-related service standards, managers perform a number of important tasks. To meet product-related standards, managers ensure standardized recipes are in use; hold regularly scheduled tasting sessions, and inspect menu items as they are plated and delivered to guests. They also circulate in the dining room during meal periods to ask guests about the quality of their menu selections and respond to feedback as it is received. Managers monitor employee-related standards by observing staff performance, identifying any staff deficiencies, and making corrections as need. When monitoring facility-related service standards, managers observe ambience including lighting, sound, and temperature. Then they identify if standards are met, and implement solutions when they are not. When monitoring safety- and security-related service standards, managers continually inspect their operations, authorize needed facility repairs, and ensure all employees follow the rules and procedures related to the safe operation of their businesses.
Answer to Question 2
Electronic systems can generate recipes daily (or more frequently) that have been adjusted for the specific number of servings to be prepared. Recipe management software can automatically update ingredient costs when market prices change.
The biological process of nitrogen fixation
Coronoid process
Josiah Wedgwood, Queen's Ware dinner service (detail).
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