$1.$ Define the term quality as it relates to a catering business. Identify the key questions that are essential to determining the level of quality standards for a catering operation.$2.$ What is the definition of a Magic Moment or moment oftruth? Provide three examples of this concept from your experience.$3.$ Discuss the importance of establishing critical paths of service in a catering operation.$4.$ Why are staffing levels important in a catering operation? What difficulties do staffing levels pose to a catering business compared to a restaurant?$5.$ Identify the steps in the training cycle, giving a short summary of each. Explain the importance of the training cycle to a catering operation.$6.$ Define the term service gap. What are some ways to identify service gaps in an ongoing catering operation?$7.$ Identify four or five customer complaints that could be caused by service gaps in the critical path shown in Figure $10\mathrm{.}1.$ For each of these complaints, determine two or three service$-$recovery situations that would be appropriate from both a service and a financial perspective.$8.$ Interview the management of a local catering company. Using the questions suggested in this chapter to identify