Paper details

Utilize Appropriate Resources to modify Standard Menus to Suit Client Needs.

Complete a written differentiating between cycle menus, selective menu, a la carte and single use menus.
Complete an answer for how using tools such as scales, portion control tools and standardized recipes will assure accuracy in meeting dietary needs.
Complete a written answer discussing the moral responsibilities for meeting client needs.
Develop and Maintain Employee Time Schedules and Assignments

Complete an answer on what could happen when shift schedules don’t match the need for production or service.
Complete a sample organizational chart that you created and is based on your facility.
Complete a list of daily task for a job analysis of your choice.
Complete a job description for the same job that you just listed daily tasks for.
Complete a written answer discussing the census on staffing and include job description, detailed job specifications and an organizational chart for your own facility.

Interview and Selected Employees.

Complete a summary of some of your personal experiences with interviewing and hiring.
Complete your policy and procedures on hiring practices that you would use within your facility.

These are with the same nursing class. If you get the ISBN #0-9753476-9-1 book called ” MANAGING FOODSERVICE AND FOOD SAFETY” BY SUSAN ALLEN, you will get all the answers from this book.