Third Course - Product and Staff Management
As previously mentioned, an establishment must reflect in its make-up the operating philosophy of management by being able to convey, through minimal wording, the concept and style of the establishment.

First impressions - cleanliness - welcoming appearance - professionalism - meeting expected quality - are catch phrases for applied standards. Most commonly, standards are established for quality and quantity. Standards must also be set for purchasing, service, food, beverage, appearance, sales, cost and profit, reporting, communication with customer and staff, just to name a few. Then it is essential to select and hire staff who are either experienced or trainable. Each area of an establishment should have a professional and accountable individual managing the product and staff. This can only be achieved if every employee clearly understands the philosophy and standards of the establishment and receives appropriate training.

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