Final answer:
Food service establishments benefit from cross-training employees as specialization allows workers like bakers and chefs to focus on what they do best, resulting in more efficient meal production and higher customer satisfaction.
Step-by-step explanation:
The food service establishment benefits from cross-training the employee in several ways. For instance, in a scenario where a restaurant has only a baker and a chef, having each worker specialize in their respective roles can lead to more efficient meal production. When the baker focuses solely on baked goods and the chef on cooking, each can hone their skills and increase both speed and quality, turning out more meals in a given time than if they were to handle all tasks themselves. This division of labor reflects a modern business's approach to dividing tasks to optimize efficiency, much like a restaurant has servers, greeters, kitchen help, and managers to cover all aspects of the operation.
By having each employee concentrate on specific tasks, the restaurant can significantly grow its capacity to serve meals, but more importantly, it ensures that each component of the meal is treated with expertise. This specialization leads to higher customer satisfaction which is crucial for the business’s success.