Then, the executive chef tells Jane that one of their two walk-in refrigerators is not working properly, so some of the food is above the safe temperature of 40°F.

The lead salad person later comes to her, saying that one of the three ice machines is not working. Hence, there will not be enough ice to ice down the salad bars and to use for cold beverages at lunch.

Last, the catering supervisor tells Jane that he has just found out that there was a misunderstanding with the bakery that supplies their upscale desserts. The desserts were requested by the president of the university for a luncheon he is having that day; however, because the employee at the bakery wrote the wrong delivery date, the desserts would not be delivered. This will cause the president to be angry.

1. How should Jane handle being short a cashier and a dishroom person at breakfast?

2. What should Jane do with the food in the defective refrigerator? Should the food that is measured to be above 40°F be saved?

What are Jane’s options concerning the ice shortage?
4. How should Jane handle the president's function, knowing that the requested desserts have not been If the special dessert cannot be purchased in time, how should the catering supervisor approach this situation when speaking with the president's office?
6. What can be done to ensure that mistakes, such as the one made by the bakery employee, do not happen again?