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Home Q & A Board Humanities Art and Culture Culinary Arts
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BethElis BethElis
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6 years ago
Worker skill affects the product yield percentage of many fresh products. How will you determine if your workers are trained well enough to maximize the product yields they achieve or if they require additional training?
 
  What will be an ideal response?
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#1
6 years ago
The manner in which managers evaluate employee skill levels related to product yields is to first identify desired outcomes and then to assess actual employee performance. For example, in the case of iceberg lettuce, as purchased and desired edible portion yields can be established. Next, managers can evaluate actual product yields achieved by their staff. If the yields are excessively inadequate, additional staff training is likely necessary.
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