Food Service Management: Assessing Practices and Improving Performance

Food Service
Management

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Task 4...............................................................................................................................................1
P6. Assess management practises within a specific food service operation, using a range of
performance review techniques...................................................................................................1
P7 Recommend and produce management alternatives to improve performance including
implementation plan ...................................................................................................................2
M1. Devise appropriate management solution to address shortcoming within a specific food
service operation.........................................................................................................................4
D1. Justify the recommendation to resolve organisational challenges by applying
measurement tools and monitoring on implementing plan.........................................................4
CONCLUSION................................................................................................................................4
.........................................................................................................................................................5