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: Chukwuka C Ehighibe
- Assessor: Eva Cseri
- Assessor: Chukwuka Ehighibe
- Assessor: Mariaha Gianina Barbu
- Assessor: Hakeem Kazeem
- Assessor: Hakeem Kazeems
- Assessor: Mr. Sylvester Ojobo
Skill Level: Beginner