Management Principles in Culinary Arts

Explain how you could apply time management principles in your daily routine on the job, as a Chef De Partie.

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Explain the roles and responsibilities of each level of management.

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Discuss two (2) reasons why it is important to produce work plans for workloads in the kitchen.

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Quality assurance is the key to the success of any restaurant operator's. discuss two (2) major quality assurance principles that must be applied during the preparation of food at all times.

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Outline the benefits of proper planning in an organization.

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Justify ways in which staff are monitored within the food preparation department.

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Outline the importance for management to consult with colleagues about ways to improve efficiency and service levels.

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Discuss the importance of delegation in the principles of management.

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Give a brief description of the following planning tools used to increase efficiency within the food and preparation department.

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Define the term performance standards

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