Title: Describe how menu items are prepared.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Responsibilities of the Front of the House in the Food and Beverage Industry

Description should include

- demonstrating a thorough knowledge of menu items
- identifying the ingredients, preparation techniques, and prices of all menu items
- making suggestions from the menu, including highlighting, using open-ended questions, and upselling
- identifying allergens or other restrictions.

Process/Skill Questions:

Thinking

- What is upselling?
- How does it affect the guest check average?
- How does the décor of the facility influence the styles of service offered?

Communication

- How can style of service influence customers?
- How can teamwork benefit everyone?
- How can a positive attitude enhance quality of service?

Leadership

- How should management react to poor service from its employees?
- Why should leadership train new hires in service techniques?
- How are new staff trained?

Management

- What factors affect decisions about the types of service the facility should offer?
- Why should dining room staff know how menu items are prepared?
- Why might it be beneficial to have staff try the menu items offered by their employer?