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Author Question: How can elements of frustration be removed from the kitchen? What will be an ideal ... (Read 14 times)

abern

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on: Aug 10, 2018
How can elements of frustration be removed from the kitchen?
 
  What will be an ideal response?

Question 2

Describe systems to monitor the operation for compliance with applicable labeling regulations.
 
  What will be an ideal response?


jessofishing

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

An awareness of potential areas of frustration and a sincere effort to handle them effectively
through better organization, planning, and communication can help to remove many of the
conditions that cause frustration.

Answer to Question 2

In order to be compliant with labeling laws, managers and other foodservice
professionals should identify the need for menu labeling in the marketing
plan. Operations need to plan for training, implementation, and evaluation of
this environmental change. Activities that are important include revision of menus and menu boards, a menu-item analysis, and communication about how nutritional information will
be handled. Managers should decide how nutrition information will be integrated
into the operation, including adding this task to job and task descriptions.


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