Question

When changing a static patient menu to a cycled menu, it is important to work with the chef or production manager because the person in that role will have skills in which of the following areas?

A. Usage of equipment
B. Labor skill level
C. Inventory and food usage
D. All of the above

Answer 1

A chef or production manager would have skills in usage of equipment, labor skill level, and inventory and food usage.

Step-by-step explanation:

The person in the role of a chef or production manager would have skills in all of the following areas:

1. Usage of equipment: A chef or production manager would have knowledge of how to use various kitchen equipment effectively and efficiently.
2. Labor skill level: They would understand the different skill levels required for different tasks in the kitchen and be able to assign the right workers to each task.
3. Inventory and food usage: They would have expertise in managing and controlling inventory, as well as understanding how food is utilized in the production process.

By working with the chef or production manager when changing a static patient menu to a cycled menu, the team can benefit from their skills and experience in these areas, which will help optimize the menu planning and production processes.