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: Hakeem Kazeem
- Assessor: Anthony Oyekanmi
Skill Level: Beginner