Answer to Question 1
The purpose of this somewhat controversial question is to focus student attention on some of the ethics-related issues related to food service management. Students must be made aware that, in some cases, their own personal views will be at odds with those of some of their guests. When that is the case, it is the manager's responsibility to present the operation's position in a manner that is open and honest but still respectful of the divergent views their guests may hold.
Answer to Question 2
When product management software is implemented into a POS system that is designed to handle it, guest service is brought to a higher level by having important information
available for servers. At the touch of a button, the server can view a menu item picture, list of recipe ingredients, nutritional information, serving instructions, preparation instructions, or even a video clip on how to serve or prepare the item, as shown in Figure 8.5 . The information can even be printed on the POS printer for the server or the guest. This greatly aids in helping a guest avoid any possibility of an allergic reaction to a certain food item or recipe ingredient. Along with menu item descriptions, appropriate wine suggestions and tasting notes may also be included.
Animal cells and the extracellular matrix (ECM)
Relationship between Hox gene number and body complexity in different types of animals.
Many salmon spawning grounds, such as the Little Qualicum River in British Columbia, consist of wate
animal cell biology
Three types of “end feel” in normal joints.
Types of Folds