Examination should include
- defining front of the house in terms of hospitality
- listing job titles of front-of-the-house personnel (e.g., maître d'hôtel or manager, beverage or bar manager).
Process/Skill Questions:
Thinking
- Why is it important to be able to define each front-of-the-house position?
- Why is it important to identify strengths and weaknesses of staff members?
Communication
- Why should all employees tour a hospitality venue, giving careful consideration to front-of-the-house operations?
- What is the value of follow-up guest surveys?
Leadership
- How might one front-of-the-house operation affect another?
- What service amenities might be provided in a luxury hotel?
Management
- Why is it important for management to convey a clear mission statement to all employees?
- How can management evaluate services provided by front-of-the-house employees?