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Author Question: Review procedures that restaurant and foodservice managers should use to plan for and manage ... (Read 44 times)

MirandaLo

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on: Aug 10, 2018
Review procedures that restaurant and foodservice managers should use to plan for and manage emergencies.
 
  What will be an ideal response?

Question 2

What can you tell from the different style of wine bottles?
 
  What will be an ideal response?


kthug

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Reply #1 on: Aug 10, 2018
Answer to Question 1

While managers cannot know when emergencies will occur, they should plan for the most common types. Restaurant and foodservice emergencies may include fire, foodborne illness, armed robbery, gas leaks, and natural disasters.

Emergency plans should indicate the responsibilities of employees in certain positions and include procedures for evacuation from the building.

Restaurant and foodservice managers should develop a media policy that indicates how an appointed person should interact with the media in response to an emergency.

Answer to Question 2

The wine bottle suggests the area from which the wine comes from and/or the style of the wine.


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