AB 213 IUPUI Unit 10 Service Quality Management Discussion Unit 10 Discussion Topic 1 Discussion Topic The HR department is charged with creating, implem

AB 213 IUPUI Unit 10 Service Quality Management Discussion Unit 10 Discussion

Topic 1 Discussion Topic

The HR department is charged with creating, implementing, and enforcing fair labor laws and policies. Laws that impact food service systems include compensation and wages, hours and schedules of work, security and employment, and employment benefits and services.

Human Resources screens candidates through an automated system and/or in person and usually pass along the final candidates to the prospective managers to whom the position will report. Therefore, it is critical that food and beverage service managers understand the legalities to be considered when conducting an interview with a potential hire.

Topic 1: Hiring for the Position

Scenario (fictitious): A five star Chinese restaurant in Manhattan previously only open for dinner, has experienced considerable growth in the last six months and they have decided to expand their operation by opening for lunch Monday through Friday from 11:00 am to 2:00pm. This will increase production in the kitchen which makes it necessary to add to the staff.

The recruiter has selected the final two candidates to become sous chef. Now you as Chef must conduct the final interviews. Do some research out on the Internet and respond to the questions.

What questions might you ask?
What questions would not be legal?
What specific questions might delineate between a good candidate and the perfect candidate?
———————————————————————————————————————————————————–
Unit 10 Discussion Topic 2
Discussion Topic
Topic 2: Quality and Performance
You are the new assistant to the Food and Beverage Director for a major hotel with 250 guest rooms. The Food and Beverage Director has asked for your assistance to develop a plan for continuous improvement of the quality of food, and the performance of the kitchen staff. Discuss the key factors in productivity improvement and how you will implement the changes you are proposing in your new plan.
Can you seperate topic 1 and topic 2