Problem 1: What are the components of TQM (Total Quality Management)?
Problem 2: What are important customer and management factors that affect menu planning?
Problem 3: What are the four areas in the procurement subsystem? Explain in brief.
Problem 4: Explain what a buyer has to know and do before purchasing products for a food service business.
Problem 5: Explain how overproduction and underproduction can affect costs in food service organisations.
Problem 6: Why is the setup of a recipe so crucial to the food service industry?
Problem 7: Discuss how the type of production system, degree of meal pre-assembly, physical distance from production to service, and time between production and service impact the distribution and service subsystem.
Problem 8: Briefly explain the factors which help the food service organisations in production forecasting.
Problem 9: List and explain at least five self-service operations
Problem 10: Briefly explain the Foodservice Safety Best Practices.