Question

Answer the followring question.

1. Hiring of employees is an important factor in every food service business. Identify some tools of foodservice management that are needed to ensure that you have hired the best person for a specific job.
2. Explain and discuss the applications of computerized information systems for managing various subsystems of foodservice, nutrition and hospitality. How can this be applied in your place of work?
3. As a manager of a food service, how can you manage the natural resources in your environment? Give a concrete example.
4. To ensure the cleanliness and the quality of food products in the food service, how do you manage the control of the establishment’s sanitation and safety? Give example s based from your experience.
5. As a food service manager, how are you going to deal with the different kinds of customers and make this an asset to customer focus?
6. As a foodservice manager, what are some ways to provide great customer service during a Crisis(COVID 19)? Give some concrete examples based from your own experience and or from your food service organization.
7. Long –term planning in the food service is important, cite some examples on how you can deal with the following:

1. Disaster planning
2. Food safety and Bioterrorism
3. New and changing occupational profiles

8. What is fiscal management? How important is it in the managing of a food service? Explain how revenues and expenses flow through the financial statements and how do you analyse the budget figures to compare projections to actuals.
9. As a foodservice manager, how are you going to solve the following revenue problems in order for you to have a profitable and successful food service operation?

Revenue Problems

Potentially Manageable Reasons

Potentially Unmanageable Reasons

Revenue theft by employees Ineffective marketing/sales tactics Guest-relations issues New and significant competition for the same guest market Operating hours are longer than necessary; incurred labor costs are not offset by sufficient revenue

Significant layoffs within the community reducing the size of the guest market Economic recession due to today’s crisis(COVID 19) Significant capital improvement/ remodelling project leading to restaurant downtime Street/other community improvement project yielding difficult/no access to property Shortage (lack) of key menu ingredients which require popular items to be temporarily removed from the menu

Answer 1

Answer 1:

The hiring management tool includes ERP solution software for the food service business. The business should identify various characteristics of each of the role in the food service business. These characteristics and the metrics should be fed into the ERP system so that it could be tracked and could be used by the relevant stakeholders. These characteristics can be obtained through observations and data collection from the food service organisation that employ a vast range of employees in different roles and those who are successful in managing and retaining their employees. Business can also obtain the data related to the characteristics of an ideal employee from the researchers conducted by various scholars and through the recommendations from the experts.

While hiring the employees, food service business should compare the characteristics of the candidate who has applied for a specific role with the ideal characteristic stored in ERP system and should match the characteristics. If an individual posses maximum from the ideal characteristics, then he or she can be selected for that specific role.