Author Question: Explain the difference between the center-of-plate concept and the MyPlate model. What will be an ... (Read 68 times)

genevieve1028 · **on:** Aug 10, 2018

Explain the difference between the center-of-plate concept and the MyPlate model.

What will be an ideal response?

Question 2

Explain how managers can optimize labor productivity.

What will be an ideal response?

dlook33 · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

The traditional center-of-plate concept emphasizes a large, featured protein food item surrounded by smaller, less-important side dishes. The MyPlate model, which is more in line with current dietary recommendations, calls for a balanced plate of more equally sized portions of food items that offer a variety of nutrients.

Answer to Question 2

There are several steps managers can take to ensure high productivity. Training and coaching are often techniques that improve worker output and morale. Understanding how to work within labor contracts can also impact productivity and labor costs. Finally, reducing employee turnover is critical, and managers must understand the factors that cause employees to leave so that they can minimize the impact of these issues.