{"id":199114,"date":"2018-09-13T21:50:28","date_gmt":"2018-09-13T21:50:28","guid":{"rendered":"http:\/\/localhost\/wordpress\/index.php\/2018\/09\/13\/ab-213-unit-8-assignment-kitchen-design\/"},"modified":"2018-10-24T08:55:40","modified_gmt":"2018-10-24T08:55:40","slug":"ab-213-unit-8-assignment-kitchen-design","status":"publish","type":"post","link":"https:\/\/www.benedictsol.com\/blogs\/ab-213-unit-8-assignment-kitchen-design\/","title":{"rendered":"AB 213 Unit 8 Assignment Kitchen Design"},"content":{"rendered":"<p>An important aspect of managing any food service department or operation is problem-solving. Using the problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point in the course to work for you in this Assignment.\tBased on what you learn in the interview below and your previous unit&#8217;s learning, address the following scenario:\t1.\u00a0Watch the interview\u00a0(transcript) with the Food &#038; Beverage expert regarding Best Practices in Kitchen Design.\t2. Next, review the following scenario (below) and decide what you want to do as the new Manager. Look at the Assignment Scenario document below and address the following in a PowerPoint Presentation to the owner.\tBe sure to address the following:\tChecklist\t\u00b7 \ufffd\u00a0\u00a0\u00a0 \u00a0\u00a0\u00b7Listen to the Expert Interview, and open the Assignment scenario document below.\t\u00b7 \ufffd\u00a0\u00a0\u00a0 \u00a0\u00a0\u00b7Using the decision&#8221;\ufffdmaking process steps 1&#8243;\ufffd4 in Chapter 10, provide a PowerPoint\tpresentation that shows the decision&#8221;\ufffdmaking process you used from Step 1 to Step 4 and then\tyour final action plan.\t\u00b7 \ufffd\u00a0\u00a0\u00a0 \u00a0\u00a0\u00b7Describe all of the problems: legal and sanitary\/safety, budgetary, layout, and training issues\t\u00b7 \ufffd\u00a0\u00a0\u00a0 \u00a0\u00a0\u00b7The causes of these problems\t\u00b7 \ufffd\u00a0\u00a0\u00a0 \u00a0\u00a0\u00b7Possible solutions\t\u00b7 \ufffd\u00a0\u00a0\u00a0 \u00a0\u00a0\u00b7Finally discuss the best solutions in your estimation.\t\u00b7 \ufffd\u00a0\u00a0\u00a0 \u00a0\u00a0\u00b7Provide a bulleted plan of action for the solutions you suggest.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An important aspect of managing any food service department or operation is problem-solving. Using the problem-solving steps in your Chapter 10 reading this week, now you will have the opportunity to put what you have learned up until this point <a href=\"https:\/\/www.benedictsol.com\/blogs\/ab-213-unit-8-assignment-kitchen-design\/\" class=\"read-more\">Read More &#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-199114","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts\/199114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/comments?post=199114"}],"version-history":[{"count":0,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts\/199114\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/media?parent=199114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/categories?post=199114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/tags?post=199114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}