Chapter Eight

Check Your Knowledge, p. 336

1. 
   Question: What roles other than those strictly related to foodservice does the foodservice manager perform?
   

Answer: These roles include: (pp. 326-28)

Employee Relations

Human Resource Management
Financial Budgeting
Safety Administration and Budget
Food Production/Service
Sanitation/FBI (food-borne illness) Prevention
Purchasing/Recruiting
Staff Training/Development

2. 
   Question: Briefly explain some of the tasks the foodservice manager performs. What makes each task so important?
   

Answer: Looking at the previous question’s response we will discuss three tasks and their importance. (pp. 326-28).

1. 
   Employee Relations: It is important for the manager to maintain employee relations in order to keep the organization running efficiently and effectively. Employee relations involve discussing and establishing:
   

Business vs. personal need

Rewards and recognition
Substance abuse guidelines and programs
Positive work environment
Coaching/facilitating vs. directing

2. 
   Human Resource Management: Although a position or separate human resources department may exist, management at all levels and departments plays a significant role in human resources. The importance can be illustrated by the following tasks:
   

Recruiting/training/evaluating

Wage/salary administration
Compliance with Federal/State Laws/EEO/Senate Bill 198
Disciplinary actions/termination/unemployment

3. 
   Food Production/Service: The foodservice manager oversees production and service to ensure quality performance and efficient production. Management is involved with:
   

Menu/recipe development
Menu mix vs. competition
Food waste/leftover utilization
Production records/Control/Merchandising
Presentation