Information Based Decision Making
Summary
The objective of this report is to look at information based decision making and demonstrate how the decisions have been made. I will look into what sources of data is needed to generate the information required for effective decision making. The information gathered is then analysed and presented. The investigation is based on the effectiveness of student use or training within in the educational environment of purchasing a Pacojet.
Pacojet is a professional kitchen appliance that micro-purees deep-frozen foods into ultra-fine textures (such as mousses, sauces and sorbets) without thawing “(Wikipedia, 2012). The recommendation which will be made to the Hospitality Head of Department where the decision making process responsibility lies is; Pacojet is a modern piece of equipment used in restaurants worldwide. Students with access or experience with a Pacojet would be beneficial in the hospitality industry as the students’ knowledge would enhance creativity within themselves and in the long run save their future employers training costs. Pacojet is versatile with ingredients, produces a superior end product, saves time with labour, raw material and if operated efficiently the Pacojet would pay for itself within three months.
Introduction “Pacojet is a dynamic professional kitchen appliance that makes it easy to prepare high-quality dishes while saving time, labour and reducing food waste. Tens of thousands of chefs worldwide rely on Pacojet to produce exquisite mousses, sauces and ice creams at the press of a button. No matter what the season, your culinary creations will be complimented for their intense, natural flavours.” (Studios, 2012)
As gaining personal experience with the Pacojet while working within the industry, sharing my experience with the students during practical classes verbally and with diagrams does not effectively engage the students with the learning experience. Having comparable products within the
The objective of this report is to look at information based decision making and demonstrate how the decisions have been made. I will look into what sources of data is needed to generate the information required for effective decision making. The information gathered is then analysed and presented. The investigation is based on the effectiveness of student use or training within in the educational environment of purchasing a Pacojet.
Pacojet is a professional kitchen appliance that micro-purees deep-frozen foods into ultra-fine textures (such as mousses, sauces and sorbets) without thawing “(Wikipedia, 2012). The recommendation which will be made to the Hospitality Head of Department where the decision making process responsibility lies is; Pacojet is a modern piece of equipment used in restaurants worldwide. Students with access or experience with a Pacojet would be beneficial in the hospitality industry as the students’ knowledge would enhance creativity within themselves and in the long run save their future employers training costs. Pacojet is versatile with ingredients, produces a superior end product, saves time with labour, raw material and if operated efficiently the Pacojet would pay for itself within three months.
Introduction “Pacojet is a dynamic professional kitchen appliance that makes it easy to prepare high-quality dishes while saving time, labour and reducing food waste. Tens of thousands of chefs worldwide rely on Pacojet to produce exquisite mousses, sauces and ice creams at the press of a button. No matter what the season, your culinary creations will be complimented for their intense, natural flavours.” (Studios, 2012)
As gaining personal experience with the Pacojet while working within the industry, sharing my experience with the students during practical classes verbally and with diagrams does not effectively engage the students with the learning experience. Having comparable products within the