Evaluate The Importance Of Contingency Planning

Managers need to have the skills to manage staff working in food production. In order to achieve the organisation's commercial and business objective, managers have to ensure that teams, management structure, resources and knowledge are in place. The style of service that we offer in my food establishment is a cafeteria service and we use a four-weekly cycle menu. As we know When allocating resources, I schedule staff so that peak periods are covered adequately and employees have enough work to do. fast turnover is the goal for this type of service I like to keep a close eye on time, how the team is working and to make sure daily tasks are being completed on time such as getting the breakfast and lunch out buying supplies and equipment. How many people are being catered for this will determine the number of raw materials that needs to be purchased

Keeping a record of all the skills my employees
Events such as loss of utilities, flooding, fire, accidents and shortage of resources. It is therefore important to plan ahead and be prepared. A contingency allows a business to respond to disasters and threats quickly which can potentially save time and money. The plan is to able your business to operate despite the disaster, or at least keep the business closed for a minimal amount of time. The contingency plan should be simple and easy to follow by everyone in your team. The way I do it is to make a list of all the most vital operations we have in place for the business to run day to day such as refrigeration and cooking equipment and then analyse how long it could take to have those individual operations up and running again. I make sure all food service employees know where written procedures are located and are trained on what actions to take as part of the response procedures, such as what to do in the event of a fire and equipment