30. Match the key processes for setting quality standards in an organisation to the relevant actions: Define Standards Passing on responsibilities to sous-chef, partie chefs or demi-chefs de partie can be used to train up future staff leaders within the organisation Define Checkpoints Use a checklist with observable criteria to evaluate the quality of the dish e.g. correct shapes and sizes, well-seasoned, well garnished Explain the The defined standards and criteria must be explained to staff. A Requirements finished dish including correct garnish, sauce, accompaniments and presentation is often used as a reference Confirm The finished product must be saleable. It must reflect the Understanding of establishment, meet criteria, be palatable and well presented Standards Get Staff to Self-check Allow staff to apply the criteria themselves, e.g. ask them whether they would be happy to pay the price for the item Get Direct Supervisors Use questioning techniques and observations to determine to Check whether staff know what is expected Confirm Quality The easiest way is to observe the operations and sample dishes Outcomes before and during service