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Application Exercae 3. Detail how managers monitor the food-production process. food production process consists of several aspects such as control- g food waste and increasing worker output. Quality standards ling, minimizin are met by implementing quality-control line check the service staff because those staff membe . Savvy managers check with rs generally act as representatives to rs and hear about issues first. As with quality issues, when a prob- em is identified, it is the mansgers responsibility to implement the solution and ensure that staff members are adequately trained so that the issue does not ur. Worker output can be improved by using prep lists and station d Detail how managers monitor the beverage-production process Managers use some of the same principles to manage the beverage production ntrd as the food process, including the use of standardized recipes. In addi- tion, managers also calculate sales ity levels. To control costs, managers compare actual to expected liquor sales, looking for areas where the variance is great. A large variance indicates a prob- hat must be resolved. Managers must also closely manage the inventory process, the number of complimentary drinks, and the use of the "no-sale" cash register feature to ensure that liquor sales are made appropriately plain how managers monitor beverage quality Managers can establish and monitor beverage quality by setting standards that are described in detail in writing. An operation should provide clear proce dures and necessary facilities and equipment to meet these standards. Employ ees should be trained and educated about established operational standards. A periodical review of standards with employees is essential so that employees understand how they meet standards and in what areas they could improve. 5. Ex one ba APPLICATION EXERCISE 2. The manager expect the covers for next Saturday to Chef johnson of Bowman Creek Bistro needs to prepare a production chart for the dinner shift on Saturday. Chef be higher than last week. Use the previous information to estimate the number of portions for each item for next Saturday eves Johnson has sales information from last Saturday and wants to use menu mix numbers from last week. eshus 1. Cakulate the actual menu mix percentage for each Menu Mix Items to item for last Saturday Item BBQ Ribs Parmesan Chicken Percentage Prepare Number of Menu Mix Items Sold Percentage Item 88Q Ribs Parmesan Chicken Coconut Shrimp Blackened Redfish d-prots 122 46 35 Blackened Redfish Firehouse Spaghetti Expected Number of Covers tand Firehouse Spaghetti 71 400 Total Items Sold 351 199