This document discusses key performance indicators (KPIs) for catering associates. It provides examples of KPI materials like lists of KPIs, performance appraisals, job skills, and key result areas. It also outlines steps for creating KPIs, including defining objectives, identifying key result areas and tasks, and determining how to measure results. Additionally, it discusses mistakes to avoid, like creating too many KPIs, and how KPIs should be designed to link to strategy and empower employees.