NSC 358R Discussion: Problems in the Workplace Scenario 1: Hilda Green Purpose Managing foodservices is a complex task that requires knowledge of skills and assessment of the current features of the environment. Review the following scenario to recognize the problems and opportunities involved. Use your knowledge and experience to think critically about the issues involved and answer the following questions. Assignment Foci Recognize the need for standardized recipes Strategize about ways to work with employees that do not follow company procedures Monitor the difficulties caused when procedures are not followed, both from financial and nutritional perspectives Scenario Irene Maiwald, the supervisor of foodservices for the Pleasant Valley School District made it a point to try to visit a different school each week and have lunch with the students. She observed production, watched the cafeteria line as students selected their foods and sampled all foods. In most schools the food seemed pretty good to her and met quality standards