Assignment Activity 1 Choose a department from the following list: 1. Kitchen 2. Front of house Restaurant Department Selected: 3. Bar Explain the operations of this department and identify 8 KPls relevant to the department. Key result area Key performance indicators Food waste Reduce the amount of our products wastage by 5% every month for the next year. Measure by POS system sale data and compare with the wastage stocks amount to see no unreasonable waste have been made amount and ingredients order also How to monitor Recording and analysis of charts and graph with detail dates Monthly report to management Revenue Per Available Seat] W must stay above 75% until the end of the nancial year. Optimise staffing rostering by hour messed) determining highest costumer volume times and table turning nnrlnnln nal Hallunc- Inn\"... . Collect daily data between 3 time periods within operating hours Use this information to determine rostering hours adjustments and associate with sales per staff KPI +,. maulmlnn I.-.....r.-.I...-.n.-. \"urinal"