AB 213 Unit 8 Assignment Kitchen Design FOR MORE CLASSES VISIT www. ab213study. com
An important aspect of managing any food service department or operation is problem-solving. Using the problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point in the course to work for you in this Assignment.
Based on what you learn in the interview below and your previous unit’ s learning, address the following scenario:
1. Watch the interview( transcript) with the Food & Beverage expert regarding Best Practices in Kitchen Design.
2. Next, review the following scenario( below) and decide what you want to do as the new Manager. Look at the Assignment Scenario document below and address the following in a PowerPoint Presentation to the owner.
Be sure to address the following:
� Describe the major duties and tasks of each position – include any tasks or duties related to
food and beverages and health and safety.
Submit your 10 – 12 slide PowerPoint presentation( including the title and references slide) to the
AB 213 Unit 8 Assignment Kitchen Design FOR MORE CLASSES VISIT www. ab213study. com
An important aspect of managing any food service department or operation is problem-solving. Using the problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point in the course to work for you in this Assignment.
Based on what you learn in the interview below and your previous unit’ s learning, address the following scenario:
1. Watch the interview( transcript) with the Food & Beverage expert regarding Best Practices in Kitchen Design.
2. Next, review the following scenario( below) and decide what you want to do as the new Manager. Look at the Assignment Scenario document below and address the following in a PowerPoint Presentation to the owner.