motivated the supervisor needs to exert control. In order to achieve the required result the staff need to be organised. Three functions regarding staff to organise, to motivate, to control make up the essence of good supervision. During serviceGenerally during service the head chef stands out in front of the counter where the restaurant staff collect the orders. This way the head chef can ensure that everything is running smoothly. The souschef is responsible for calling out the orders. The rest of the class generally serve whatever dish they prepared, adding any finishing touches or reheating under the salamander before they present it to the restaurant staff....
