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

Identification should include the duties of personnel, including

- maître d'hôtel or manager
- beverage or bar manager
- 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 front-of-the-house personnel?
- Why is it important to be able 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?