Discussions Populaires Dans la Communauté Gestion de services alimentaires

How can you sustain your restaurant with the growing restaurant trends? Is it just food or is it service? Or is it both?‎

What is the most difficult part about managing a restaurant: dealing with staff or customers?‎

What are good strategies for self-regulation in food industries to assure safe food delivery and meet customer requirements?‎

In every country the government may not control the food establishments due to lack of resources or capacity. So in this case, as a responsible business operator it is ne‎ ... Voir Plus

Is your food cost dictated by the cost of the actual ingredients or by the level of expertise of your staff preparing the food?‎

Why do people dining at the restaurant? How do the staff manage the complain of the diners? Is it relevant to give complimentary food while waiting?‎

What food should be to given renal patient? ‎

As a Food Service Manager, when faced with the tough ethical dilemmas, what kind of an ethical decision-making framework do you usually apply?‎

What is your decision-making framework based on and what is the limitation of it?‎

How do I develop an UberEats custom food delivery app?‎

Define production?‎

 

La répondre a été ajoutée par  Anita Viherpuro, Consultant, Presentte Oy
Depuis 11 années

If you want satisfied customers start by having satisfied staff. The rest will solve itself.