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

Examination should include

- defining front of the house in terms of hospitality
- listing job titles of front-of-the-house personnel, such as
  - maître d'hôtel or manager
  - beverage or bar manager
  - runner
  - host/waitstaff
  - bus person.

Process/Skill Questions:

Thinking

- Why is it important to be able to define each front-of-the-house position?
- Why is it important to identify the strengths and weaknesses of staff members?

Communication

- 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?