RESPOND TO TWO (2) OTHER POST WHETHER YOU AGREE OR NOT AGREE WITH THEM AND WHY. Include at least one question in each response

Alex Respond 1:

Consistency is defined as doing the same thing, in the same way over and over. Consistency in a successful food service operation ensures that customers are receiving the same quality product time after time. Generating a consistent revenue from repeat customers is the goal of any successful business owner. If I had the situation arise where an employee refused to abide by standardized recipes I would first have a sit down with said individual. The sit down would be to ensure that there is a shared understanding as to why the recipes are in place: ensuring we provide consistent products to customers, limit waste, and ensure profitability. After the sit down I would then escalate to a write up(warning), and continue to escalate from there up to the termination of the employee. Some signs that a standardized recipe isn't being followed are: inconsistent product taste, portion size, and point of sales alerts. A manager can ensure that the right equipment is available for measurements and also watch production to ensure standardized recipes are used consistently to prepare menu items.

Carm Respond 2:

1. Why is consistency of such great importance to a successful food operation? Consistency is important because people expect great quality food every time, they walk in. When the customer eats at your establishment is because they are putting their trust in the fact that the food will be good, if the quality of the food, customer service, and cleanliness isn't consistent people will start to lose trust. Without consistency there can't be stability.

2. How would I handle an employee who refused to use standardized recipes?

I would explain the importance of following the steps to get the best quality of the recipe. If the employee continues to choose not to use the recipes, I will let him go because other employees could end up thinking that it's okay to not follow.

3. What would be some signs managers could readily recognize that would indicate standardized recipes are not being consistently used in an operation?