Chapter 6 FOH & BOH

Front

Hires, trains, and supervises the servers, bussers, cashiers, hosts, and hostesses.

Back

restaurant manager

Front

Keeps track of which tables are occupied, which ones are ready, and which ones are almost ready.

Back

host or hostess

Front

Responsible for setup, clearing, and resetting of tables.

Back

busser

Front

Plans menus, creates recipes, directs the kitchen staff, and purchases food items and equipment.

Back

executive chef

Front

Responsible for selling and delivering the dining experience to the customer.

Back

server

Front

Serves as the second-in-command in the kitchen.

Back

sous-chef

Front

Is responsible for the general cleanliness of the kitchen.

Back

steward

Front

Checks the orders before they are picked up.

Back

expediter

Front

Is responsible for kitchen operations in a unit of a chain restaurant.

Back

restaurant manager

Front

Handles payments for the meals and reports the receipts.

Back

cashier