Hourly back-of-the-house employees tell how they really feel about the restaurant's sourcing, purchasing and receiving; raw preparation and production methods; finished menu item cooking and assembly; equipment, supplies, tools and outfitting; and management attitude and support. Includes survey instructions, master survey forms, and scoring sheets. * Ordering Note: This item is a downloadable pdf file that requires Acrobat Reader to read and print it. Please see the "Info" page if you do not have this application on your computer, or e-mail us for assistance. |