Answer to Question 1
Managers who have completed customer service plans that establish their service-related standards will have addressed the key areas of product, employee, facility, and safety- and security-related standards. The effective implementation of these standards is a multistep process that begins with committing the standards to writing. Next, the standards must be communicated to all affected employees. Finally, managers must take great care to staff their operations in a way that permits employees the time needed to achieve the identified standards.
Answer to Question 2
Recipe adjustments may be needed to the number of servings and serving sizes. In each case, a recipe conversion factor (RCF) is calculated. The amount of each ingredient is multiplied by the RCF to determine the quantity required for the converted recipe.
Cooks in the United States must know volume measures from gallon to teaspoon, cup to fraction of a teaspoon, and weight in pounds to ounces. Some recipes may need to be converted from metric measurements.
A format for the standardized recipe should be agreed upon and designed to provide all information necessary about ingredients, quantities, and preparation.
The steps of an enzyme-catalyzed reaction
Food Digestion Steps
Steps of Infection via Viruses
Adult, Child, and Infant CPR Standards Cont
Basic steps in hemostasis
AACN Standards for Healthy Work Environments