FSM2033 Bistro features an appetizer pizza that has been popular for several years. The standardized recipe calls for the pizza to be served cold after being cut into 12 equal-sized pieces, and the pizza is topped with cream cheese and smoked salmon. The garnish is a dollop of crme frache with caviar on all 12 pieces.

The presentation is not like the menu description, and the temperature and texture are incorrect as well. Lately, the pizza is being served on the hot crust, making the cream cheese soft and causing the crme frache to melt into the smoked salmon. Some servers have mentioned this to the chef and have stopped recommending the once-popular appetizer. Additionally, the manager has noticed that sales are down for this item.

what persons in each of the following positions should do to identify the cause of the problem and correct it: server, cook, and manager. As you develop each employee's role in the problem-solving process, think about three things:

1. What will you do that will improve consistency and quality?
2. What are the specific actions you will take?
3. How should the changes be implemented? How much time will be needed to make these changes?