Chef Asheed Chong runs a popular restaurant in the heart of Kingston city. The restaurant is known for its seasonal menu, which relies heavily on fresh ingredients. Recently,Asheed has noticed increased food waste, frequent stockouts of key ingredients, and rising food costs. To address these issues, she decides to implement a more effective inventory management system.QuestionElaborate on 5 ways Chef Asheed can ensure staff compliance to the new inventory management system?

Customer Service: Greeted customers and assisted with their inquiries and orders.Food Prep: Prepared ingredients and assisted in cooking dishes following safety and hygiene standards.Maintenance: Conducted routine cleaning and maintenance of kitchen equipment and workspaces.Team Collaboration: Worked closely with chefs and kitchen staff to ensure a smooth workflow in a fast-paced environment.Inventory Management: Assisted in managing inventory and restocking supplies as needed.

You were recently employed as a Sous Chef.  The supervisor has requested your assistance in re-defining the café’s menu. Relate FIVE (5) factors you would consider when planning the menu that could affect the food service operation.

imagine yourself as a finance manager of a new venture. you are asked to identify the inventory management techniques for the efficient management inventory. discuss in detail.

Select all that applyThe goals of inventory managers include ______. (Check all that apply.)Multiple select question.having enough inventory on hand to meet customer demandmaking sure that inventory quality meets customer expectationsalways having at least 6 months of future sales on hand in inventoryalways buying the cheapest goods available, regardless of qualitykeeping the costs of buying and storing inventory as low as possible

Outline the importance of having a menu in your food service organization