food and beverage department

R?FL??TIV? R???RT ?B?UT H?S?IT?LITY F??D & B?V?R?G? S?RVI??
Evaluate the different roles of the food and beverage department of a large hotel establishment. The organisation must have a minimum of four levels of front of house’
staff and four levels of ‘back of house staff.

Define back of house and front of house, identify the staff reporting structure, indicate the responsibilities of each management level, the level of
customer interaction, the type of uniform worn, common hours/shifts worked, qualification and/or experience required and desired qualities
for each role.Then reflect if the research that has been uncovered in academic texts and journals actually occurs in a real restaurant setting.Attend a working
restaurant to witness first-hand the ‘front of house’ structure only and report back if they agree or disagree with their research.

present this assignment in report format. – 1200 words. It must include:

Cover/Title Page

Introduction

Define front of house and back of house in a food and beverage department

Front of House Staff

Food and Beverage Manager

Food and Beverage Supervisor

Food and Beverage Shift Leader

Food and Beverage

Attendant

Back of House Staff

Head Chef

Sous Chef

Apprentice Chef

Kitchen Attendant

Restaurant

reflections

Conclusion

Reference List

FOR YOUR ASSIGNMENTS TO BE DONE AT A CHEAPER PRICE PLACE THIS ORDER OR A SIMILAR ORDER WITH US NOW