Restaurant Cater Train Bay Area Manage Sales Employee Safety Manuals

Contents

- Catering Training & Manuals for every Employee

Restaurant, Bar & Catering Employee Training – We always rush to get ready for every meal period and something always ends up not getting done…The soup isn’t hot enough, we have to run to the Walk-in to get something in the middle of the Rush, we have to 86 a salad dressing because it went bad…you name it…it’s always something! By the way, do you know where I can find a good waitress who can sell really well? And how about a Breakfast Cook? Or a Banquet Captain? I guess it’s always a battle getting good people in this industry. Why didn’t I go into computers when I had the chance…What was I thinking?

We know Employee issues are a big part of this Industry. But if you know how to attack the problem, you really can make it a source of strength rather than panic!

You’ve got to realize that until you have a good foundation of Training Protocol and Guidelines executed by well-trained Lead People who know your system completely, and can teach it systematically, you’re stuck with improperly trained people, training other people improperly…and so on, and so on, and so on. Talk about a culture of diminishing returns? No wonder things aren’t prepared properly or on time! Your people are literally making it up as they go along! This simply isn’t conducive to Professional People having Professional Success.

See, this whole Industry is predicated on one function interacting with all the other functions, like a chain pulling a weight. You are only as strong as your weakest link!

A Waitress can’t sell if she’s being trained by a Waitress who doesn’t know how. A Prep Cook can’t learn an Inventory and Build-to system from a Lead Cook who doesn’t have one. The reality is, unless you do something to correct this “generational” dysfunction, you are doomed to repeat the dysfunction forever!

Consult the Chef can help you identify where your weak links are, unless you already know and then come to you for On-Site Consulting or we can Consult via Online Video Meeting screen if the session appropriately permits. We can Train your BOH Staff and/or Management to run basic (manual) or sophisticated (electronic software based) Inventory/Prep/Usage Systems for your Kitchen or Bar. Perhaps, our Personal Attitude Training like our “Sweet Selling & Serving” system for FOH personnel is more to your liking.

Here’s how we go to work for you when you want an Individual Issue Training Session:

1. We will speak on the phone to determine whether an Individual Issue Training Session will benefit

your needs and fit your budget most efficiently, or a longer Project Consultation, Full Review or

Comprehensive Consultation is most appropriate for you.

2. If we determine an Individual Issue Training Session is best, after securing our services, we will

send an Outline of the Session Issues to be covered in the Course. There usually is some

pre-organization & review work on the Operators part prior to our arrival

3. We spend the amount of time listed next to each Session Title below in On-Site Instruction Time

4. We then provide a customized written Session/Course Report based on our unique experience

with your staff, making recommendations where required

5. Finally we offer Follow-up & Support Time (depending on course length) either via Telephone,

Electronic or return On-site visit, depending on your need.

Individual Session Pricing is available in our “Individual Consulting Categories Sub Section” of our “Consulting Pricing Heading Section.”

You can also ask us to Customize a Consultation to include elements from different Sessions, Courses or Sections that you feel you need most. We are here to serve your needs, whether it’s as part of one of our pre-set formulated Session Consultations, or as a Customized Multi-Course Project, Business Review or Full Comprehensive Consulting Package.

Below are some of the Individual Issue & Training Course Sessions we offer. We also offer Full Overviews of FOH, BOH & Management functions included in our Business Reviews and Full Comprehensive Consultations. You can go to our Restaurant, Bar & Catering “Operations Section Heading” or visit our “Management Section Heading” to read more detailed information on all of our Consulting option areas and determine which form(s) of consultation is most appropriate for your current or future Business needs.

Course Sessions are available in English & Spanish. Most require preparation and extra information done by the Venue Operator. We understand you have a Full Plate, so Consulting Courses can be done early Mornings, Afternoons, late Evenings or Days you are Closed. We want to be your Full Plate Consultant whether its On-Site Restaurant, Bar & Catering Consulting or Electronic Video Web Cam Consulting. If you have more Questions, simply go to “Contact Us” to Consult the Chef on your FOH, BOH or Management Training Session needs. We can talk about your challenges, recommend a plan of attack and schedule a time for any Consulting Training Course, Project or Full Service Consultation Package.

Back of the House (BOH) Cook & System Training
These Individual Issue Consultations are provided in an On-Site Class type setting (at your Venue) to benefit the productivity, speed, efficiency, knowledge and experience of your BOH Staff. Whether you own a Coffee & Pastry Counter, a Taco or Sandwich Stand, a Pizza Delivery Franchise, a Quick-Serve Fast Food Drive-Thru Chain, a Family Style Diner, a Casual Dining Restaurant, a Sports Bar & Grill, a Hot Nightclub or Karaoke Bar, or a Fine Dining Gourmet Haute Cuisine Dinner House, your success is predicated upon having the best trained and experienced BOH Staff possible. This is your Foundation, where it all begins. When you give your employees the opportunity to learn, you give them the opportunity to excel and succeed. You benefit their lives and your potential for success in the process. That’s WIN-WIN if we’ve ever heard it!

Kitchen and/or Bar Set up & Efficient Use of Machinery & Equipment

4 Hours On-site Training – 1 Hour Report Development – 2 Hours Follow-up
7 Hour Total Consultation

We will view and recommend positioning, acquisition or replacement of Equipment and Heavy Machinery based of use frequency, energy pull and accessibility. We will also compare it to your current and future Menu ideas to analyze your kitchen’s efficiency. Then your staff will be trained on Daily, Weekly & Monthly Maintenance Schedules.

For New Locations or existing Operators looking to upgrade or downgrade machinery, maximize labor & flow efficiency, cut maintenance costs and teach BOH personnel more dollar-wise equipment expertise.

Pantry, Freezer & Walk-in Organization & Rotation

2 Hours On-site Training – 1 Hour Report Development – 1 Hour Follow-up
4 Hour Total Consultation

We will view your Packaged, Fresh & Frozen Food Receiving, Labeling & Storage Procedures, Rotation Systems, Proper Food Purging & Holding, Prepared Food Packaging and most importantly creating proper Cleaning & Maintenance Habits & Schedules.

For New Locations or existing Operators looking to effectively train BOH staff on proper HAACP procedures and instilling a culture of Cleanliness & Habitual Maintenance.

Daily Hot & Cold Line Set-Ups & Wheel Expediting

3 Hours On-site Training – 1 Hour Report Development – 1 Hour Follow-up
5 Hour Total Consultation

This is a great course for Lead or Key Cook, Chef or Management Personnel to Implement Prep Lists, Efficient Table & Equipment Placement, and Dish & Service ware Presentation in addition to FOH Knowledge and Interaction. Complete Menu & Restaurant Knowledge is required to excel at Expediting as well as working knowledge of POS System Reading.

For New Locations or existing Operators looking to effectively train BOH staff on proper POS system use & Expediting Procedures, Problem Solving & Staff Teamwork.

Grill Organization & Efficiency for Multiple Food items

2 Hour On-site Training – 1 Hour Report Development – 1 Hour Follow-up
4 Hour Total Consultation

Course includes using Multiple Temperature Zones for Breakfast Lunch & Dinner Needs. Also Proper Grill & Hood Cleaning and Maintenance Scheduling. This Course should improve any cooks volume, capacity & Speed.

This is kind of a Grill How-to for Newer Cooks & Kitchens.

The Dreaded Egg Cooking Session!

1.5 Hour On-site Training - .5 Hour Report Development – 1 Hour Follow-up
3 Hour Total Consultation

Cooks will get the “Full Plate” consultation of Egg dishes – Up, Over, Basted, Poached, Scrambled, Omelets & Crepes prepared either Easy, Medium or Hard. This is a great addition to the Grill Organization Session for delicious and efficient Breakfast Cooking. Management will be given a Performance tracking sheet to benchmark development after Training. We encourage any Chef who thinks he/she is above Breakfast to give this a try!

This is Eggs 101. Any organization needing Basic Breakfast Training needs this Session

Sauté Cooking & Sauce Help
2 Hour On-site Training – 1 Hour Report Development – 1 Hour Follow-up
4 Hour Total Consultation

Cooks will learn how to use Temperature Oscillation, Broths, Liquids and Covers to add extra flavor and tenderness to Sautéed Meat & Fish Dishes. Also Accoutrement like Onions, Peppers, Mushrooms and other Vegetable Sautés. We will Review each Location's Menu to Determine Sauce needs and can help add extra rich flavor enhancements. Also Chef’s signature “Steam-téed” Low Fat & Calorie Cooking Technique. Also Cleanliness & Maintenance of Pans & Stove tops.

For New Locations or existing Operators looking to effectively train Cook staff on proper Pan Sauté Techniques and Flavor enhancements for All Meal Periods.

Basic Knife Skills and Proper Food Prep Techniques

2.5 Hour On-site Training – .5 Hour Report Development – 1 Hour Follow-up
4 Hour Total Consultation

Course Includes proper Knife Use & Cutting Techniques, HAACP sanitation Standards for Cutting Boards, Packaging, Storage & Dating. Proper Slicer & Scale use also taught as well as Inventory Lists Use and Waste tracking.

This is kind of Knife & Prep 101- How-to for Newer Cooks & Kitchens.

Basic Food finishing for Taste & Presentation

Open Session Times based on amount of Items Reviewed
Includes On-Site Training – Report Development – Follow up Support Time

This Course reviews your Menu and adds extra taste and presentation enhancements to existing or planned Menu items. Cooks learn how to present plates and add flavors like the Top Chefs. Course length depends on how many items you want reviewed. This should add Taste, Value and Sales to your Menu and Bottom Line, regardless of what you sell, from Doughnuts to Fine Dining Cuisine. We’ll get crazy creative!

For New Locations or existing Operators looking to effectively train Cook staff on proper Presentation Techniques and Flavor enhancements for All Meal Periods.

Always Clean Kitchen, Clean Health Reviews

2 Hour On-site Training – 1 Hour Report Development – 1 Hour Follow-up
4 Hour Total Consultation

This Course Starts with an impossibly Picky BOH Health Department style Cleanliness Review to literally embarrass your staff. Then, we’ll review Cleaning techniques and Products & Equipment and create regular Daily, Weekly Monthly & Quarterly Cleaning & Maintenance Lists & Schedules that your staff can follow and you can easily Monitor as an ongoing resource to keep a Clean Kitchen and attain stellar Health Dept. Reviews.

For Existing Location Operators looking to change cultures of indifference toward Cleanliness and proper Equipment Maintenance for their Bar or Kitchen.

Inventory, Prep & Usage Lists and/or Kitchen Software for Lead Kitchen Personnel

2 hours pre-organization - 5 hours On-site Training – 1 hour Report Development – 2 Hours Follow-up
10 hours Total Consultation

This course pre-reviews your existing system and then transfers our system into its place. We start with Inventory for Ordering, Daily Prep & Waste Lists, Daily Usage lists and how they integrate for sales tracking, food security and predictive forecasting. We can implement these in Basic Manual (handwritten) form or via your Electronic POS system or Kitchen/Bar Software. Contact with or Purchase from your POS Provider may be required.

For New Locations or Existing Operators looking to implement, streamline or gain efficiency in existing Ordering/Prep/Usage systems currently in place. This is perfect for any Cook/Chef who does inventory of any kind or needs training with Management to be promoted to Lead or Key Personnel.

Front of the House (FOH) Training for Counter & Service Personnel
These Individual Issue Consultations are provided in an On-Site Class type setting (at your Venue) to benefit the productivity, speed, efficiency, knowledge and experience of your FOH Staff. FOH is all about Image, Attitude and Appearance. These idioms not only translate to your Staff, but also to the operation and presentations of the Bar, Dining Area, Outdoor Entry areas, Foyer & Restrooms.

Service matters as much to Michelin 4 Star Rated Restaurants in the San Francisco Bay area as they do to Smoothie Bars and Ice Cream Parlors in Shopping Malls Nationwide. Certainly in the Bar & Nightclub Industry, friendly, professional, quick service is probably more tied to profitability than even food establishments are. Mainly due to the intoxicating nature of their product, customer’s opinions can swing by the moment, so professionalism and efficiency are paramount.

The Individual Training Sessions below take many different formats from Technique to Personal Attitude Training. Service is First and Foremost in our Industry. Knowing how to convert that service into Sales & Profits is key to every Food & Beverage Business.

“Sweet” Service & Selling

2 Day – 2 hour (each) Sessions – 2 hour Report Development – 2 hour Follow-up
8 Hours Total Consultation

Appearance, Attitude, Detail & Menu Knowledge are applied to a learned “Professional Personality” to always be able to “Sweet Talk” and entice the customer into trying something new or extra. This is equally applicable to Food as well as Bar Service. Course is split into two separate days (we recommend two days apart; but is adaptable to each individual situation) to give the service employee the ability to retain & enact what they’ve learned from each Session. Demonstrations, Role Playing, Menu Tests and Chef’s Proprietary Selling Techniques are part of Sessions as well. Extra Follow-up time provided for extra return follow-up sessions.

For New Locations or Existing Operators who want a staff that will maximize their selling abilities. Report provides scores and recommendations as to what to focus on with individual employees in the future. This Session can have immediate and long term lasting effects on your Profitability.

The Serving Circle – Efficiency and Professionalism

2 Hour Session – 1 Hour Report – 1 Hour Follow-up
4 Hour Consultation

Quality, Service & Cleanliness are applied to systematic rotation throughout the Restaurant or Bar during peak serving periods. Proper Service timing and sequential flow are also covered. This is real nuts & bolts of serving technique. This is a Partner Course to “Sweet Selling” & “Preparing Food & Drinks” and if all are implemented properly, your FOH Staff's Sales and their tips should show increase within one week. We will give you (or we can operate) a Server/Counter Person Obstacle Course that is timed and logged so you can use logs for benchmarking service efficiency.

For New Locations or Existing Operators who want a staff that will maximize their serving quickness and professionalism. This Session can have immediate and long term lasting effects on your Profitability, plus give you an outline for future training.

Station Prep & Preparing Food & Drinks

1.5 Hour Session – 1 hour Report - .5 Hour Follow-up
3 Hour Consultation

This Session Deals with Food and/or Beverage preparation (Complete or Garnish) that is done by Service or Counter Personnel. Management should be involved in this course as well. We will do Preparation Time trials based on your Presentation parameters. Session could go Longer if there are several items that staff needs to serve. Side work is big focus as well. Staff will learn light version of Prep Build-to lists that Cooks use. Inventory awareness is taught part of a successfully operated station as well.

For New Locations or Existing Operators who want a staff that will maximize their serving quickness and presentation of Food & Beverage items. This Session can help your staff prepare, clean & inventory their stations more effectively and upgrade the appearance of Food & Beverage to your customers.

Dining Room, Seating, Counter & Entrance Awareness

2 Hour Session – 1 Hour Report – 1 Hour Follow-up
4 Hour Consultation

This is Hosting 101. However, it’s also imperative for any Bar or Restaurant that doesn’t have a specific Greeting/Seating person or job description. It’s also Dining Room Management 101. This Session deals with the Customer’s perspective from the time they open their Car door, until they enter and are seated and have Beverages in front of them and what your staff must do to ensure that Customer’s likelihood of having a great experience. This is the Chef’s proprietary “3 Strikes and ‘Yer Out!” of Dining Room Operation, Management and yes, Marketing. The keys are blending Personal Attitude Training with the “Next Customer Concept,” and track-able checklists and instruction implemented by your Management Staff.

For New Locations or Existing Operators who want their Customers to feel like they are the “Bees Knees” every time they enter your establishment. This Session can have immediate and long term lasting effects on your Profitability, plus give you an outline for future training.

Always Clean Dining Room, Foyer & Restrooms, Always Clean Health Reviews

2 Hour On-site Training – 1 Hour Report Development – 1 Hour Follow-up
4 Hour Total Consultation

This Course Starts with an impossibly Picky FOH Health Department style Cleanliness Review to literally embarrass your staff. Then, we’ll review Cleaning techniques and Products & Equipment and create regular Daily, Weekly Monthly & Quarterly Cleaning & Maintenance Lists & Schedules that your staff can follow and you can easily Monitor as an ongoing resource to keep a Clean Entry way, Foyer, Dining Room/Bar and Restrooms and attain stellar Health Dept. Reviews.

For Existing Location Operators looking to change cultures of indifference toward Cleanliness and proper Equipment Maintenance for their Bar or Restaurant.

POS System Operations & Interacting Servers with Kitchen Personnel

2 Hours Pre Organization - 3 hours On-site Training – 1 Hour Report Development –1 Hour Follow-up
7 hours Total Consultation

This Session teaches Service staff how your POS system ordering is paramount to inventory control and what the kitchen makes for them. This can also be adapted to manual (handwritten) systems. Good Systems don’t allow Cooks or Bartenders to make anything not properly ordered. We will get to know your POS system, recommend changes to fit your Operational parameters. Service Staff needs to properly operate the ordering system and depend on the Kitchen & Bar to deliver what they have entered. Timed Ordering Challenges and score sheets are recorded. Counseling on personal interaction with FOH & BOH is also included.

For New Locations or Existing Operators who wants their staff maximize their Ordering abilities. Report provides scores and recommendations as to what to focus on with individual employees in the future. This Session can have immediate and long term lasting effects on your Inventory Control, Food Waste, Customer Service, Employee Morale & Profitability.

Inventory, Organization & Lead Dining Room/Bar Personnel Training

2 Day – 2 hour (each) Sessions – 1 Hour Report Development – 2 hour Follow-up
8 Hours Total Consultation

For Restaurant, Bars and Catering Operators who want to delegate some of their easily manageable functions to key Hourly Personnel so they don’t have to hire an actual Manager and incur that Salary. Included is FOH Scheduling, FOH/ Bar goods Ordering, Cleanliness & Maintenance Schedules and learning to be the Lead Person (personality wise) in your establishment. Written Testing and Report on candidate(s) is made available for you to administer and counsel with. Again, two separate sessions are recommended, as a lot of information will be covered. Course time can be adjusted depending on responsibilities you actually want to delegate.

Training - Group Sales, Catering, Banquets & Meeting , Event Planning plus Training Manuals for every Position in your Business
Catered Events, Banquets and Meetings all have unique management challenges that are peculiar to their existence. From The first phone call of inquiry to cleaning up after all the guests are gone, Event Planning and Production needs a level of organization, record keeping and talent that is truly unnatural to most people.

Unfortunately, if you don’t take this attitude to try to be “perfect” on every event, every event will suffer. The Individual Session Courses listed below are to help every style of Food & Beverage Organization understand the specific needs required to Sell, Plan, Organize and Deliver quality Events. Whether you are an existing Caterer, Banquet Facility or Event Venue, or you strive to add these disciplines to your Food & Beverage service business, the Chef’s years and years of experience will benefit you and your Organizations ability to make this a Profitable part of your business future.

Catering and/or Banquet Selling & Coordinating

2 Day – 2 hour (each) Sessions – 1 Hour Report Development – 2 hour Follow-up
8 Hours Total Consultation

This session Course is to Train a key Hourly Employee or Assistant Manager in the areas required to be a Banquet Captain or Catering/Delivery Coordinator. Covered areas are proper Customer Communication, Ordering Form Knowledge, Menu Knowledge, Use of Flow Charts & Record Books, BOH & FOH interaction for Scheduling & Ordering, Day of Event Checklists to insure correct Delivery. Written Testing and Report on candidate(s) is made available for you to administer and counsel with. Again, two separate sessions are recommended, as a lot of information will be covered. Course time can be adjusted depending on responsibilities you actually want. Extra Follow-up time provided for extra return follow-up sessions.

For New Locations or Existing Operators who wants to maximize their Group Event Sales abilities. Report provides scores and recommendations as to what to focus on with individual employees in the future. This Session can have immediate and long term lasting effects on Profitability.

Total Live Event, Gala & Meeting Creation, Planning & Delivery

3 Hours Pre Organization - 5 hours On-site Training – 1 Hour Report Development –3 Hours Follow-up
12 hours Total Consultation

This Session Course is Meeting & Wedding Planning 101. You’ll be familiarized with local Venues, Local Hotels w/ Meeting Space, Outsourced Vendors and service Providers like Restaurant Equipment & Party Rental Suppliers, Bartending Services, Event Stagers, Entertainment Providers, Decorating Services, Transportation providers, Parking Services and Cleaning Services; Photographers, Printers, Clothiers as well.

You’ll also learn how to resource Local Government, Business, Church & Charitable Organizations for Sales, Advertising and Marketing Opportunities. A lot of information will be covered in this Session. Report will include Local Business Contact Information, Organization Checklists and Sales & Marketing Strategies for Success. Course time can be adjusted depending on responsibilities you actually want. Extra Online and Local investigation time is necessary to plot and discover Vendors and Venues in your area. Extra Follow-up time provided for extra return follow-up sessions.

For New Locations or Existing Operators who want to fully immerse themselves in the world of Event, Party, Wedding & Meeting Planning. This Course is perfect for start-up businesses, established Hospitality Organizations promoting or creating new staff positions, or simply giving your business the information it needs to succeed in this type of business.

Training Session Course Summary

Consult the Chef offers the above Training course Sessions (in every Category) as pre-formatted Classes to benefit your Food & Beverage Hospitality Business. You may find that there isn’t a course Session that perfectly meets your individual needs. If that is indeed the case, we encourage you to Customize your own Sessions by calling us and discussing your individual needs and we’ll devise a curriculum and time frame to fit those parameters. Simply go to our “Contact Us” section to discuss your Training Needs. Remember, everything is open to discussion and Customization all with pre-written bids and contracts to guarantee your knowledge and cost expectations. You can also ask simple help questions that will be published along with their answers (from the Chef) on our site by going to our “Talkback Section.” Your question will probably help others with the same needs, so don’t hesitate to ask any question. If Proprietary answers are needed, we’ll contact you to address your issues and give you any Free help we can.

Our Training Sessions are based around employee needs, so if you are looking for more in-depth Management education and direction, visit our “Restaurant, Bar & Catering Management Heading Section” for our Consulting areas and concepts offered for Managers, Owners and Operators that help your Managers effect Profitability. Then visit our “Consulting Pricing Heading” section to assess which style of Consultation and its tenant Prices work best for your needs and budget.

Training Manuals for Every Position in Your Business

This is absolutely where we return to some of our Corporate Restaurant roots. Whether you have a Franchise or Own and Operate a Sandwich Shop, a Pizza Place, A Fast Food (Quick-Serve) Franchise, a Family Café, a Casual Dining Bar & Restaurant, A Wine Bar & Small Plate Bistro or an Elegant Fine Dining, High Volume Michelin Rated Dinner House & Nightclub, you need to create Written Record Logs of Recipes, Techniques and Work Schedule Details of EVERY SINGLE JOB FUNCTION IN THE BUSINESS!!!

This is definitely a time consuming project in the beginning, but if you spend one, two or even three months doing this, you will always be able to handle employee turnover AT EVERY POSITION! Franchises are great at this stuff and should offer you some assistance, if this is indeed your business type. If you are an independent Owner/Operator, your Chef should be able to handle this for the Food Recipes and Techniques for Kitchen & Bar Employees; your Dining Room Manager should be able to handle this for Servers, Hosts and Porterage staff. The problem is, that they all also have Bars, Restaurants and Catering Companies to Operate, so even three months might be hoping for a miracle, assuming they can Ever find the TIME!!!!.

This is a huge, time consuming project even for a 10K per Month Coffee, Doughnut & Snack counter. Then you need to develop the ongoing Operational Maintenance Schedules that interact with the training materials. CONSULT THE CHEF can execute these Manuals and Operation Schedules in just a few weeks with all the right input and information from you, freeing you up to run your business!

That is why, as a Separate Service or Customized Project Consultation we will take your records and basic instructions and assimilate them into systematic "READ TRAIN & TEST" formatted Instructional Manuals with integrated Operations Schedules on Disk or in Printed Text for you. You will never again worry about the struggles, confusion and lag time of improperly Training new staff and daily Operations become just a matter of Checklist style monitoring that not even the best Manager can screw up!

Especially if your organization has Multi-units or Locations, you need to keep the Integrity of your Recipes over time, always be able to reproduce the Preparation Techniques your Chef demands, and save countless hours of time for your Managers or Trainers and you need it ALL written in an Achievement based, Timelined & Checklist form. Plus, there is written Accountability for Employees to understand and perform their duties per Company Standards that will really impress those looking for a profitable, Professional Work Environment.

Each Training Manual Project will differ for each Client, so please contact us to see if this is a Project you want to embark on for your Business.
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As with everything we do, you will tell us everything you want accomplished, we will provide a firm bid and you will accept or decline based on the bid. Everything up-front, everything known in advance. This way, the Consultant takes on the financial pressure of performing efficiently, not the client.

Go to our Consulting Pricing Heading Section to check our Individual Issue(s) Hourly Consultations, Internet or On-site Consulting Project Consultations or Full Business Reviews & Packages to determine what Consulting Solution fits you best. Or better yet...Customize Your Own!

Or take our 15 Question Yes/No answer Management Effectiveness Survey and score your current Food & Beverage Business management needs.