Title: (Optional) Demonstrate foods and beverage service.
Course: Hospitality, Tourism, and Recreation II (16999-II) > Section: Implementing Responsibilities of the Front of the House in the Food and Beverage Industry

Demonstration should include

- setting up
- delivering foods and beverages
- bussing tables
- performing side work 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, and bar and club services).

Process/Skill Questions:

Thinking

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

Communication

- What communication skills are necessary for effective production in the kitchen?
- Why is effective communication particularly important between the chef and his/her staff?
- Why is it important for front-of-the-house personnel to work effectively 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 the chef need to run a successful operation?

Management

- Why should the manager of the facility have a positive working relationship with the executive chef?