Fishbone diagram

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Employee Onboarding Process

par Mindomo Team

Maintenance

par Wasana Wickramasinghe

Service Desk

par wh tang

CHAPTER 3 ADAPTATION AEROBIC & ANAEROBIC EXERCISE

par Arif Fakhry bin Zamron

CAUSES

EFFECT

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MATERIALS

Temperature

Too hot will impact food quality

Humidity affects food quality

ENVIRONMENT

Storage and cooking equipment

Poor maintenance

Poor hygiene

MACHINES

Incorrect quantity of spices

Not enough

Too much

MEASUREMENTS

Recipe

Not followed

Flawed

METHODS

Mishandling

Insufficient training on how to cook and store

Unhygienic storage

PERSONNEL

Bad burgers