Briefly discuss the need for training, procedures and processes in a food service Unit.

It is important for managers to establish the need for training before starting to chalk out plans for conducting it. The first step is to establish a process by which the needs of every department of the organization can be accurately determined in a manner that will meet the short, medium and long term goals of the establishment. This can be achieved through an appraisal for ear-marking areas of staff inefficiency or deficiency in performance.

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