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

Identification should include the duties of personnel, including

- maître d'hôtel or manager
- beverage or bar manager
- runner
- host/waitstaff
- bus person.

Process/Skill Questions:

Thinking

- Why is it important to define each front-of-the-house position?
- What are the significant differences between the duties of different front-of-the-house personnel?

Communication

- What is the value of follow-up guest surveys?

Leadership

- How might one front-of-the-house operation affect another?
- What amenities might be provided in a luxury hotel?

Management

- How can management evaluate services provided by front-of-the-house employees?