Food Service Management

Person responsible for service throughout the dining room or a section of it.

• backwaiter

• headwaiter

• lead waiter

• front waiter

which is NOT the job description for Maitre d'hotel

• responsible for the organization and administration of f&b service

• overall charge og=f ground staff

• aid the captain during the service

• responsible for seeing all the duties for the mise en place service

he/she are responsible for billing and taking payments and making the account for food & beverage operation. Who is this person?

• restaurant manager

• maitre d'hotel

• captain

• cashier

what is the definition of brigade

• is a system of hierarchy for the restaurant and hotels employees

• is a system of storing food

• is a system of ordering food

• is a system in preparing food

what is the task of steward

• wash all equipment and arrange the storage room properly

• preparing a variety of drinks and mocktails

• making the account for food & beverage operation

• taking orders and clear tables after each course

This service position is responsible for making baked items and are very skilled in making things such as breads, desserts, pies, etc.

• Sous Chef
• Pastry Chef
• Executive Chef
• Sous Chef

This service position includes managing all kitchen operations, decisions, ordering supplies, scheduling, etc.

• Executive Chef
• Pastry Chef
• Restaurant Manager
• Dining Room Supervisor

This service position includes manages the entire restaurant including the kitchen and dining room, hires, and works with budget.

• Kitchen Manager
• Food service director
• Restaurant Manager
• Executive Chef