Complete the worksheet, including a draft of the fishbone diagram and the flow chart process.

Suppose you are working in a school food service system.

1. Describe issues related to student satisfaction with meals or staff (cafeteria/food service employees) issues with retail services/vendors. If no issues exist, describe all of the efforts being made in both areas to maintain high-quality student /customer satisfaction.

2. Describe all measures/tools that are being used to assess student and staff /satisfaction. If none are being used, propose a method that needs to be implemented to evaluate satisfaction.

3. Provide a detailed explanation of at least one food hazard identified in school foodservice setting and possible reasons for the food hazard.

4. Provide a detailed explanation of at least one safety hazard to employees and students in the food service setting.

5. Describe how food quality is maintained at each step throughout the flow of food (receiving, storage, production, service, etc.). Identify any areas that have the potential to decrease the quality of food.(school food service).

6. List and describe all of the ways that food quality is measured.

7. Describe how the school food service system monitors the productivity of the food service staff. Provide information on any areas where productivity is or has the potential to be compromised.

8. Describe any additional areas for improvement that are of concern in the food service setting.

9. Based on the information collected above, list in detail the top three (3) issues that can be explored for a CQI project (e.g. student satisfaction, food quality, productivity, process improvement).

10. Choose one issue and draft a fishbone diagram to identify all relevant components of the problem/issues being studied.

11. Using the same issue, develop an initial process flow chart based on published policies and procedures and direct observation.

12. Describe any policies that should be developed related to this issue.

13. Identify potential data collection dates.