HTM 2030 Chapter Notes - Chapter 2: Income Statement, Foodservice, Customer Satisfaction

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Responsibility for control: managers take personal charge of directing and supervising the control procedures in every phase of operation or delegate subordinates, chef, kitchen or floor supervisor, sous-chef, assistant manager, food controller, beverage controller, etc. Establish standards and standard procedures for the operation. 10: train all individuals to follow the established standards and standard procedures. 11: monitor staff performance and compare actual performances with established standards, take appropriate action to correct deviations from standards. Each ml is sh. 021 and each glass is . 00. 18: observing and correcting employee actions, actions of staff must be consistently observed, monitored and measured against standards and procedures, corrected when actions deviate, praised when actions conform. 20: disciplining employees, action taken to admonish, penalize, or reprimand an employee for work performance or personal behaviour that is incompatible with established standards, used as a control technique.