FOHBOH communication and workflow.
What systems best prevent breakdowns between the dining room and kitchen when menu items sell out, orders are delayed, or seating and expo coordination fail? Weak communication and poor workflow are recurring causes of FOH performance problems in restaurant operations
.Discussion
| Criteria | Ratings | Pts | ||
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This criterion is linked to a Learning OutcomePost SourcesMin. 2 sources |
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5 pts |
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This criterion is linked to a Learning OutcomeWord countMin. 300 words |
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10 pts |
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This criterion is linked to a Learning OutcomeContentQuality of your original post |
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10 pts |
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This criterion is linked to a Learning OutcomeReplyMust post min. 2 replies to peer’s original post |
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5 pts |
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This criterion is linked to a Learning OutcomeReply SourceMin. one source |
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5 pts |
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This criterion is linked to a Learning OutcomeResponse ContentMust include one original suggestion to peer’s comment: |
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