Question: 10:2 DB Food Topic 2: Quality and Performance You are the new assistant to the Food and Beverage Director for a major hotel with 250

10:2 DB Food

Topic 2: Quality and Performance

You are the new assistant to the Food and Beverage Director for a major hotel with 250 guest rooms. The Food and Beverage Director has asked for your assistance to develop a plan for continuous improvement of the quality of food, and the performance of the kitchen staff. Discuss the key factors in productivity improvement and how you will implement the changes you are proposing in your new plan.

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