Front and Back of the House Answers:

1. General Manager- Person responsible for the overall

operation of the restaurant.• Organization of the Restaurant-----

General Manager restaurant manager executive

chef assistant manager sous chef

stewardServers bussers host cashier chefs or cooks

dishwasher

1.Functions of Front of the House….. 1. seating guest

a. Reservation-promise to hold something

for the customer until he needs it.

b. Walk-in-----customers that arrive to

a restaurant but have not made a reservation

c. Open seating —restaurants approach to not taking reservations…1st come; 1st served

d. Booking a reservation---process of taking a reservation

e. Overbooking---taking more reservations than there are tables for…Why??????

f. Residence time-----the time it takes a party to eat a meal, pay the bill, and leave the restaurant

g. Call-ahead seating ---customers call ahead and have their names put on a list at the restaurant

1.Sales2.Transmitting Orders a. Taking orders ---each table

has a number----each seat may have a number

order must be clearly recorded

1. POS means point of sales system ---computerized system for recording an order at the place where the order is taken—actually entered in a computer where the order was taken

2. Transmitting order to the kitchen

2 methods: non-computerized computerized

3. preparing orders-kitchen staff takes over4. checking orders—should be checked for accuracy and appearance

5. Retrieving orders---should be served as close to the time it is finished cooking as possible

a. Pass through—area where the food is kept hot with heat lamps

1.Serving2.Bussing3.PaymentStaff: of the front of the house

1. managers—responsible for all that happens in the front of the house such as -----hiring cleanliness-----training cash management

-----supervising -----scheduling ------guest relations and quality service

2. Host or hostess----manage flow of customers; makes them feel welcome; and make sure they are promptly seated

3. Servers----represent the restaurant to the customer----sell the dining experience---and delivering the dining experience

4. Bussers----assistant to the server; setup of tables, clearing of dirty dishes; and resetting the tables

5. Cashier---handle payments for the meals--------Back of the House---------

It includes: 1. kitchen

2. receiving and storage areas 3. business offices

Functions of Back of the House1. purchasing and receiving2. marketing and sales

3. human resources 4. accounting 5. security 6. engineering 7. maintenance

Back of the House staff:1.Managers

a. Executive Chef —top manager in a kitchen---responsible for all related to the kitchen and food preparation

b. Sous Chef---2nd in command—makes sure food is prepared, portioned, garnished, and presented according to the Executive Chef’s wishes.

c. Kitchen Manager —top manager in the kitchen of a unit of a chain restaurant

1.Stewarda. Steward—supervised the pot washing, dishwashing, and cleanup

b. Dishwasher---operates the dishwashing machine and hand washes large items—main job is keeping dishes clean and sanitary

1.Food Preparers:a. Chef---a professional cook

b. Cook---a person who prepares food for eating----some are called:

line cooks, station cooks short order cooks c. Expediter ----person who gets the

order from the server, gives them to the station chef, then checks the orders before they are picked up.