The primary responsibility of food service management is?

The primary responsibility of food service management focuses on ensuring that employees are educated and effectively supervised in their roles. This includes training staff about food safety practices, proper handling of food, and compliance with health regulations. Effective education serves to minimize risks associated with foodborne illnesses and ensures that all safety protocols are understood and adhered to by the team.

Supervision also plays a crucial role in maintaining standards in food service operations. Managers need to ensure that employees are consistently applying the knowledge gained during training and are following the established procedures. By fostering an environment of continuous learning and oversight, food service management can better guarantee the safety and quality of food served to the public.

In a broader context, while the other options mention aspects important to food service management—such as delegation, legal responsibilities, and inspections—these are secondary to the foundational importance of staff education and supervision in maintaining high standards of food safety and service quality.