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

Identification should include the duties of personnel such as

- manager
- executive chef
- sous chef
- station chef
- cook
- dishwasher
- steward
- expeditor
- receiving clerk

Process/Skill Questions:

Thinking

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

Communication

- How can staff be reminded of individual duties throughout the course of the working day?
- How can responsibilities be communicated using modern technologies?

Leadership

- What leadership opportunities can be offered to kitchen staff?
- How can staff accommodate different events at one time?
- How do leaders teach by example when dealing with stressful situations in the kitchen?

Management

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