Title: Identify duties of back-of-the-house personnel.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Back-of -the-House Responsibilities in the Food and Beverage Industry

Identification should include duties of different personnel, including

- manager
- executive chef
- sous chef
- station chef
- cook
- dishwasher
- steward
- expediter
- receiving clerk.

Process/Skill Questions:

Thinking

- Why is routine important to the successful operation of the duties of kitchen staff?
- How can responsibilities be fairly delegated to kitchen staff?
- What is the role of cross-training among kitchen staff?

Communication

- What nonverbal communication methods can be used to facilitate a productive working environment?

Leadership

- What leadership opportunities can be offered to the kitchen staff?
- How can the staff accommodate several different events at one time?
- How can leaders inspire a strong sense of teamwork among kitchen staff?

Management

- Why is organization important when running a kitchen?
- What kind of training should kitchen staff have to ensure a smooth, well-organized operation?