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more than 5% of orders need to be refused due to lack
of ingredients.
■Schedule produce purchases and deliveries so no pro-
duce served is older than two days.Quality
■Prepare food so that customers rate taste and appear-
ance on feedback forms as “above average” compared
with competitors.
■Provide portions that customers perceive as appropri-
ate in size, as indicated by customer feedback forms.
■Ensure that the portions vary no more than 5% by
weight from corporate standards.
■Ensure that all completed orders are picked up within
one minute.
■Ensure that all food items leave the kitchen at appropri-
ate temperatures.
■Maintain consistency across batches: all donuts to be
between 2.5 and 2.6 inches in diameter.
■Ensure that all meals contain proper nutritional value as
outlined in the organization’s food standards.
See also:Food Services—Management