Hospitality administration task
Directions: create a graphic organizer (knowledge web) of management actions, controls, or best practices that will help a foodservice operation achieve a profit or be profitable. Include at least 25 different points.
Start by thinking of actions/controls/best practices we learned about in class or from our readings that relate to control points: menus, recipes, forecasting, purchasing, ordering, receiving, storage, inventory, issuing, production, service, labor, other expenses, and pricing. These are actions or practices that should either help reduce costs or increase revenue.
1. Organize your ideas by connecting them to the terms listed in Step #1, but make sure you briefly describe management ACTIONS or PRACTICES (not just list terminology, eg. Don’t just say FIFO, briefly explain why an operation should use FIFO). Be sure to connect the different overall concepts to each other as appropriate with lines or arrows.
2. Number the actions or practices from #1-#25
3. This homework can be prepared using a graphic organizer app, such as
“Creately” or “Inspiration” or it can just be handwritten and drawn, or it could be prepared on a white board/chalkboard – take a photo and submit in drop box…be sure it is readable! (See rating below.)
The attachment is example.
/Users/dorishan/Desktop/WechatIMG3521.jpeg
