Title: Identify the food and beverage industry vendors.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Responsibilities of the Back of the House in the Food and Beverage Industry

Identification should include services from the establishments such as

- restaurant, cafeteria, grill, cafe, delicatessen
- bar, brewpub, tavern, nightclub
- events venue, theater, commissary, catering kitchen
- doughnut shop, lunch counter, sandwich shop, soda fountain, coffee shop
- catering truck
- temporary food service stand or pop-up
- vending machine
- food truck/trailer.

Process/Skill Questions:

Thinking

- How can management determine customer expectations of food and beverage service?
- How are customer expectations and management philosophy compatible? How are they incompatible?

Communication

- What communication skills should management have to determine customer expectations?
- How can management determine realistic customer expectations?

Leadership

- What actions are taken to ensure that customers feel comfortable expressing their expectations of the food and beverage service?
- Why should businesses encourage a sincere concern for customer expectations? How should those concerns be communicated to staff members?

Management

- What training and resources are needed to improve management's understanding of customer expectations?
- How can technology assist management in determining customer expectations?