Unit 25: Food Service Management
1. Investigate the sourcing and procurement processes within a food service organisation
2. Evaluate operations management strategies within a given food service context
3. Explore the importance of ethical management for overall business success
4. Produce an improvement plan for a given organisational challenge within a food service organisation.
- Assessor: Eva Cseri
- Assessor: Mariaha Gianina Barbu
- Assessor: Samiun Nahar
- Assessor: Lalajike Vishu Sadanand
- Assessor: Lalajike Vishwanath Sadanand
- Assessor: Sharmila Swarna
- Assessor: Sharmila Sundar Swarna
Skill Level: Beginner