Description should include

Process/Skill Questions:

Thinking

Communication

How can food allergy information be relayed to waitstaff and kitchen staff?
What information regarding potential allergens needs to be included on menus?
How can an employer ensure all employees understand the significance of food allergies?

Leadership

Management

What responsibility does a food service establishment have toward customers who have allergies?
What are the legal ramifications of improper labeling or providing false or incomplete allergy information?