Title: Serve foods and beverages.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Responsibilities of the Front of the House in the Food and Beverage Industry

Service should include

- setting up
- delivering foods and beverages
- bussing
- performing side work

Serving methods should be appropriate to the various services offered in the facility (e.g., full-service restaurants, fast-food restaurants, take-out service, cafeterias, catering services, institutional food services, snack bar services, bar and club services, and fast/casual).

Process/Skill Questions:

Thinking

- What kind of specialized training does an executive chef need to successfully organize and monitor the kitchen?
- What kind of training should an employee have to assist a chef in food preparation?
- What are the job responsibilities for each employee (e.g., waiter, bus person, prep cook, and dishwasher)?
- How does the product flow and traffic flow affect employees?

Communication

- What communication skills are necessary for production in the kitchen?
- Why is communication particularly important between the chef and his/her staff?
- Why is it important for front-of-the-house personnel to work as a team?

Leadership

- How does the leadership of the executive chef set the tone for production in the kitchen?
- Why is the executive chef responsible for organization in the kitchen?
- What leadership skills does a chef need to run a successful operation?

Management

- Why should the manager of a facility have a positive working relationship with the executive chef?
- Why is the executive chef an important member of the leadership team?