Adjusted during production

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Reference no: EM133822783

Question

How do you determine if the kitchen's workflow needs to be adjusted during production?

Liaising with clients and supervisors about food quality standards Using formal and informal monitoring techniques which identify where and when an issue has occurred Being involved in the food production process yourself Constant and ongoing personal observation of the team and production processes. List any four common delays that occur in a kitchen.

Reference no: EM133822783

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Adjusted during production : How do you determine if the kitchen's workflow needs to be adjusted during production?

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