Name the most important tool you have in the restaurant.
Communication.
500
What are five (5) educational opportunitues that you can provide for a restuarant staff.
Demonstrations, Leadership meetings, Informational meetings, Visiting Chefs Program, Chef's Table, Sit Down meetings, Log Books, Menu Challenges.
500
Name five (5) instances when a job description may change.
The the operation changes, when new policies are set, when new equipment is purchased, when new menu items are put in place, if there are Union Contracts that change.
500
Name five (5) guidelines for administering practical tests during and interview.
Must be the same test, Must be Culturally Neutral, Must be a BFOQ, Must be fair and consistent, Must have clear judging criteria.
500
What is one very inportant thing to remember when creating your Mission Statement?
It should be short enough to remember, and powerful enough to inspire.
500
manager and Leaders must learn to do one thing ablove all others to assure a solid business. What is it?