Title: Set up dining area.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Front-of-the-House Responsibilities in the Food and Beverage Industry

Setup should be performed according to the type of service offered in the specific area, including

- cafeteria service
- counter service
- seated service
- self-service.

Process/Skill Questions:

Thinking

- Why should staff be trained in setting up more than one type of service area?
- Why is the appearance of the dining area important to the customer?

Communication

- How can diagrams be used to illustrate setup requirements?
- What communication skills are needed to facilitate seated service?
- How are those skills different from those needed in cafeteria service? Counter service? Self-service?

Leadership

- What types of training should leaders provide to make sure that staff are prepared to set up various service areas?
- How can leaders determine which style of service is most appropriate for a group?

Management

- How can management determine what types of setups to provide in the dining areas?
- How often should management evaluate service styles in the dining area?