Identify aspects of food service operations

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Reference no: EM133621333

Assignment:

Using a bakery as the food service operation, discuss the following attributes: *Identify aspects of food service operations that are commonly measured in your style of operation. *Isolate and explain the basis for performance appraisal in your operation by identifying a specific standard(s). *Critique the utility of appraisal techniques in relation to food service operations. *Objectivity v. Subjectivity in appraising performance.

Reference no: EM133621333

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Identify aspects of food service operations : Discuss the following attributes: *Identify aspects of food service operations that are commonly measured in your style of operation.

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