Why must a restaurant manager use inventory control points?
a. Inventory control points are required by the National Restaurant Association
b. Inventory control points keep food costs low and help maintain quality ingredients through lean inventory
c. Inventory control points are a necessary step to developing nutrition analyses
d. Inventory control points are only used by national chain restaurants
e. Inventory control points are not used in restaurant kitchens
Question 2
What is the first step in developing an effective employee schedule?
a. Determine how much money can be spent for labor during each shift
b. Hire the best employees for each position and determine availability
c. Look to see what the competition is doing and copy them
d. Purchase scheduling software online and plug in names of employees
Bottom-up control versus top-down control.
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Operational Control
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