Title: Describe the duties of food and beverage staff positions.
Course: Lodging Management (12159) > Section: Performing Food and Beverage Functions

Description should include the primary responsibilities of the

- host/hostess
- maître d'
- wait-staff
- chefs
- stewards.

Process/Skill Questions:

- What training does each food and beverage staff position require?
- How do duties of the food and beverage staff vary from venue to venue?
- What positions are considered production personnel and service personnel?
- What are the key positions within the catering department structure?
- What is the relationship among banquet, catering, and room sales?
- What skills do banquet servers need?
- What is the level of guest contact during a banquet event as compared to a restaurant setting?
- What role does the chef play in booking a restaurant or a banquet?