Director Quote by Ruby Parker Puckett
““The foodservice director is responsible for developing food quality standards (as described in Chapter 4), implementing those standards, and following procedures to control the quality and quantity of food provided.””
About This Quote
Source Book: Foodservice Management Handbook, Chapter 4, 2019
The director must set, implement, and monitor food quality and quantity standards.
In simple terms: Set and enforce food standards.
Key Takeaway
Ensure consistent food quality.
Themes
management
quality control
operations
Mood
instructional
formal
Type
policy
guideline
When to use this quote
- restaurant kitchens
- school cafeterias
- hospital meals
- catering services
Key Concepts
standards
procedures
food safety
Questions to Reflect On
- How do you monitor compliance?
- What standards are most critical?
A Different Perspective
Implementation can be hindered by budget limits.
