(a) A customer has lost their key entry card to your hotel after a swim at the beach. (b) Your restaurant’s frozen seafood must be

(a)     A customer has lost their key entry card to your hotel after a swim at the beach. (b)     Your restaurant’s frozen seafood must be disposed of because a storm disrupted electricity supply for three days. (c)     A whole shipment of glasses for your bar was broken because the delivery truck had an accident on the highway. (d)     Cameras from your gift shop were stolen because a staff member forgot to set the alarm at closing time. 13.    You notice that stock is often written off as a loss because it has passed its use-by date. Which solution would you recommend and how would you best implement it? (a)     Improve physical inventory reports through implementing more stringent stocktaking procedures. (b)     Improve storage of perishables by using PAR levels to manage ordering processes. (c)     Improve stock rotation by training staff to use FIFO procedures correctly. (d)     Improve hygiene and housekeeping standards according to WHS and organisational procedures.

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