Title: (Optional) Examine the duties of front-of-the-house personnel.
Course: Hospitality, Tourism, and Recreation II (16999-II) > Section: Implementing Responsibilities of the Front of the House in the Food and Beverage Industry

Examination should include

- defining front of the house in terms of hospitality
- listing job titles of front-of-the-house personnel (e.g., maître d'hôtel or manager, beverage or bar manager).

Process/Skill Questions:

Thinking

- Why is it important to be able to define each front-of-the-house position?
- Why is it important to identify strengths and weaknesses of staff members?

Communication

- Why should all employees tour a hospitality venue, giving careful consideration to front-of-the-house operations?
- What is the value of follow-up guest surveys?

Leadership

- How might one front-of-the-house operation affect another?
- What service amenities might be provided in a luxury hotel?

Management

- Why is it important for management to convey a clear mission statement to all employees?
- How can management evaluate services provided by front-of-the-house employees?