117Goals in this section can be used for those who supervise
employees involved in the food service industry, most
notably those involved in catering, waiting on tables,
delivering food, and maintaining eating areas.Catering
■Follow up on catering leads within one day of receiving
them.
■Present food and catering options to customer in a
clear, understandable way.
■Increase total catering revenue by 10% in 2005.
■Coordinate food preparation and serving so that all
meals are served on time.
■Convert at least 50% of customer inquiries and leads
into confirmed contracts.
■Ensure that all visible members of the catering staff at
any event are attired properly before taking the floor.
■Ensure no more than 1% of total catering billings are
late or uncollectible.
■Verify that food supplies and ingredients are available
and sufficient to prepare contracted meals plus 5%.Customer Service
■Set customer service standards and communicate them
to the staff.
■Ensure that there are no more than two instances per
month when a customer leaves as a result of serving
delays.
■Address customer complaints to the satisfaction of the
customers.
■Speak with at least five customers per week to gather
information about the service.Food Services—Management
Copyright © 2004 by The McGraw-Hill Companies, Inc. Click here for terms of use.