Key principles of effective management are “Control” and “Improvement”. Control is managing and evaluating how you have performed in relation to your goals and established standards in order to refine or calibrate behaviors and decision-making as needed. Improvement is similar in that continuous improvement is tied to changing needs and expectations as well as refining performance to be more efficient. A common element in both is established standards. From the reading, “standards” are measurable objectives that can be used to create metrics or evaluate performance and outcomes based on successful accomplishment or failure. Measures can be expressed in different ways. Being in complete uniform is measured by simply determining if it is so or not [true or false/yes or no]. The time to greet a guest can be measured by units of time. Portion sizes might be by weight or number. The standard in each of these examples is the goal. Be in complete uniform when clocking in, greet guests in less than one minute, and serve salads with 2 ounces of dressing.
Using the style of food service operation you identified in Week 1 (fine dining)
Identify aspects of food service operations that are commonly measured in your style of operation.
- Isolate and explain the basis for performance appraisal in your operation by identifying a specific standard(s).
- Critique the utility of appraisal techniques in relation to food service operations.
- financial, employee performance, and operational performance
- Objectivity v. Subjectivity in appraising performance.
- Can subjective judgments be beneficial?
Key principles of effective management are “Control” and “Improvement”. Control is managing and evaluating how you have performed in relation to your goals and established standards in order to refine or calibrate behaviors and decision-making as needed. Improvement is similar in that continuous improvement is tied to changing needs and expectations as well as refining performance to be more efficient. A common element in both is established standards. From the reading, “standards” are measurable objectives that can be used to create metrics or evaluate performance and outcomes based on successful accomplishment or failure. Measures can be expressed in different ways. Being in complete uniform is measured by simply determining if it is so or not [true or false/yes or no]. The time to greet a guest can be measured by units of time. Portion sizes might be by weight or number. The standard in each of these examples is the goal. Be in complete uniform when clocking in, greet guests in less than one minute, and serve salads with 2 ounces of dressing.
Using the style of food service operation you identified in Week 1 (fine dining)
Identify aspects of food service operations that are commonly measured in your style of operation.
- Isolate and explain the basis for performance appraisal in your operation by identifying a specific standard(s).
- Critique the utility of appraisal techniques in relation to food service operations.
- financial, employee performance, and operational performance
- Objectivity v. Subjectivity in appraising performance.
- Can subjective judgments be beneficial?