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Answer the followring question.

1. Hiring of employees is an important factor in every foodservice business. Identify some tools of foodservice managementthat are needed to ensure that you have hired the best person for aspecific job.
2. Explain and discuss the applications of computerizedinformation systems for managing various subsystems of foodservice,nutrition and hospitality. How can this be applied in your place ofwork?
3. As a manager of a food service, how can you manage the naturalresources in your environment? Give a concrete example.
4. To ensure the cleanliness and the quality of food products inthe food service, how do you manage the control of theestablishment’s sanitation and safety? Give example s based fromyour experience.
5. As a food service manager, how are you going to deal with thedifferent kinds of customers and make this an asset to customerfocus?
6. As a foodservice manager, what are some ways to provide greatcustomer service during a Crisis(COVID 19)? Give some concreteexamples based from your own experience and or from your foodservice organization.
7. Long –term planning in the food service is important, cite someexamples on how you can deal with the following:

1. Disaster planning
2. Food safety and Bioterrorism
3. New and changing occupational profiles

8. What is fiscal management? How important is it in the managingof a food service? Explain how revenues and expenses flow throughthe financial statements and how do you analyse the budget figuresto compare projections to actuals.
9. As a foodservice manager, how are you going to solve thefollowing revenue problems in order for you to have a profitableand successful food service operation?

Revenue Problems

Potentially ManageableReasons

Potentially UnmanageableReasons

Revenue theft by employees Ineffective marketing/sales tactics Guest-relations issues New and significant competition for the same guest market Operating hours are longer than necessary; incurred labor costsare not offset by sufficient revenue

Significant layoffs within the community reducing the size ofthe guest market Economic recession due to today’s crisis(COVID 19) Significant capital improvement/ remodelling project leading torestaurant downtime Street/other community improvement project yieldingdifficult/no access to property Shortage (lack) of key menu ingredients which require popularitems to be temporarily removed from the menu