Answer to Question 1
All employees of an operation comprise one team. This team is broken down first into departmental teams, further into teams with specific responsibilities, and finally into teams of individuals who have common responsibilities during specific work shifts.
There are three basic types of teams: functional teams that perform routine tasks, problem-solving teams to resolve immediate problems, and crossfunctional teams that work to resolve issues impacting several departments. The fourth type of team, self-directed teams, makes many decisions with little supervision.
Answer to Question 2
A team is a group of persons who work together to reach a goal. Restaurant and foodservice employees are grouped into teams with specific responsibilities that involve working closely with other teams. Effective teamwork can increase productivity and better ensure that products and services meet standards. Also, resources can be used more effectively, problem solving will improve, and creativity and innovation during planning will be greater. Managers using teams recognize that decisions can take longer, disagreements may arise, some tasks are better performed by individuals, and some employees may not wish to participate in team projects. To be effective, the team's members must have adequate technical abilities, problem-solving skills, and people skills.
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