Please Use your own words.

1. What should Tim do ?

KEY TERMS standardizedrecipes74subassembly75recipeextension75miseenplace75registereddietitian77yields78unitofmeasure83iterativeprocess84nutritionalanalysis84intakeanalysis84HACCP85GreatLivingStartsHere@87 Recipe, What Recipe? aving just graduated with a college degree, Tim Tim couldn't understand what was happening. He made was excited about his new job at the city's new- it through the night, but ended up not charging several est dinner house. Tim had interviewed with the two guests for their meals in response to their numerous owners-Bill and Bonnie, a husband and wife team-and complaints. knew he could make a difference managing their small This was the first night Tim had worked with Bill only dining room. The owners made it clear that their strength (it was Bonnie's night off). As soon asTim began to explain was in the kitchen (both were experienced chefs) and that the nature of the complaints, Bill became defensive. Tim what they needed was someone who could take care of was careful not to criticize the food or the preparation but the front of the house. Bill and Bonnie were honest with tried to explain that he had received no complaints durTim and explained that, not long after the restaurant had ing the previous evenings. Bill andTim agreed that it was opened only a few weeks earlier, they realized that they probably a fluke and that they would consider the evecouldn't manage all aspects of the operation themselves. ning a learning experience. Unfortunately, the next night They hoped to divide the kitchen duties so that while was exactly the same. The main complaint was about porone was cooking, the other could focus on administra- tion sizes; guests felt they were being overcharged for tive matters such as paying invoices, processing payroll, the small portions and many told Tim that they would not and compiling financial information. Ultimately, the own- return. ers wanted to open a chain of restaurants with the same Finally, at the end of that night, Tim asked Bill the fatemenu, dcor, and so on. ful question: "Are you using the same recipes that Bonnie Tim's first few nights managing the dining room uses?" Much toTim's surprise, Bill didn't get upset. In fact, were great. The customers raved about the food and his first reaction was a big smile. Bill said, "My wife and generally enjoyed the dining experience. There was the I have different styles, but we agreed on menu items that occasional glitch with food coming out of the kitchen a complement both our talents. We don't always see eye to little slowly when all the tables were full, but after the ini- eye on some of the sauces, so these might change from tial rush everything was running pretty smoothly. At the night to night. She also tends to use more meat than I end of each night, Tim sat with Bonnie and discussed how do. Between you and me, I think she's trying to give away they could change things to improve the speed of ser- the house with her large portions, but I figure we balance vice and coordination between the kitchen and the dining each other out doing it this way." room staff. Tim drove home wondering what to do. He certainly On the fourth night, Tim began hearing complaints didn't want to create problems between Bill and Bonabout the food. Some complained that the portions were nie, but he knew that without consistency, the restaurant too small; one couple who had been at the restaurant would not be successful. the week before asked why they had changed menus. What shouldTim do