Title: Describe the relationships and workflow between dining room and kitchen operations.
Course: Culinary Arts I (16052-I) > Section: Using Business and Mathematics Skills

Description should include

- ways the waitstaff and kitchen staff support one another
- why positive relationships between waitstaff and kitchen staff are vital to the success of any food operation
- clear and direct verbal and written communications.

Process/Skill Questions:

Thinking

- How can cross-training enhance the food service operation?

Communication

- Why is clear communication vital between the front- and the back-of-the-house personnel?
- Why is a positive attitude important to communicating?
- How does good communication benefit the food service operation’s bottom line?

Leadership

- How important is team unity in a food service operation?

Management

- Who is responsible for ensuring a positive dining experience for customers?
- How can management ensure good interrelationships and smooth workflow between kitchen staff and waitstaff?