Identify the segments and trends of the hospitality industry Define important technical terminology
- Identify the segments and trends of the hospitality industry
- Define important technical terminology used in the hospitality industry.
- Examine the organization and structure of hospitality and foodservice operations.
- Design an employee evaluation instrument that includes performance standards.
- What key positions did you observe (general manager, executive chef, sous chef, cooks, utility, FOH manager, bartender, servers, etc
- Did you observe any examples of supervision or management occurring during your visit?
- Which of these positions are management (why do you think this is the case)?
- What does each role entail (what do these people do?
- one hourly position (server, cook, bartender)
- one supervisory position (sous chef, FOH manager)
- one management position (executive chef, general manager).
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