1. Residents have asked for there to be more display cooking done in the dining room. How would each component of the foodservice systems model be impacted by such a decision?

2. Residents have voiced concerns about the quality of the bakery products served in the coffee shop. Develop a fishbone diagram of possible causes. Describe how the Pan-Do-Check-Act cycle might be implemented as part of a quality management program.

3. The Fairfax Food and Beverage Manager desires to add a room service menu. What recommendations would you make for items on that menu and why?

4. Describe the food product flow at the Fairfax.

5. The Fairfax has conventional and ready-prepared production as part of its foodservice operation. Describe what might be examples of products prepared in each.

6. Describe examples of procurement that could be used at the Fairfax to help control food costs.

7. How might the purchasing manager incorporate resident's opinions when making purchasing decisions?

8. Describe examples of production controls that could be used at the Fairfax to help control food costs.

9. Resident satisfaction is important to the foodservice manager at the Fairfax. Describe how you might involve residents in product evaluation.

10. Describe the types of service used at the Fairfax.

11. Develop policies related to food safety for the Fairfax.

12. Describe sanitation procedures that should be followed at the Fairfax.

13. Describe how the Fairfax food and beverage director might perform each of Mintzberg's roles.

14. Residents at the Fairfax have voiced concern that the menu items being served are not the types of foods they would like. How might the food and beverage director apply Katz's skills to work on this problem?

15. Describe how the decision making process might be used by the food and beverage director to reduce the amount of food left over after the evening meals.

16. You are assisting the food and beverage director with the hiring of a new chef. Describe the processes you would go through in making that hiring decision.

17. You have observed on the wait staff members being rude to residents. Role-play your meeting with the employee to discuss the concern.

18. Describe financial data you would want to examine and what indicators you would use to determine the operational success of the Fairfax.

19. Describe financial controls you would recommend to the Food and Beverage director to help control food and labor costs.

20. Describe the primary competitors for the Fairfax

21. Describe what techniques you would use to evaluate resident satisfaction.