Front and Back of the House Answers: 1.General Manager- Person responsible for the overall operation of the restaurant. Organization of the Restaurant----- General Manager restaurant manager executive chef assistant manager sous chef steward Servers bussers host cashier chefs or cooks dishwasher

1.Functions of Front of the House….. 1. seating guest a. Reservation-promise to hold something for the customer until he needs it. b. Walk-in-----customers that arrive to a restaurant but have not made a reservation

c. Open seating —restaurants approach to not taking reservations…1 st come; 1 st served d. Booking a reservation---process of taking a reservation e. Overbooking---taking more reservations than there are tables for…Why?????? f. Residence time-----the time it takes a party to eat a meal, pay the bill, and leave the restaurant

g. Call-ahead seating ---customers call ahead and have their names put on a list at the restaurant 1.Sales 2.Transmitting Orders a. Taking orders ---each table has a number----each seat may have a number order must be clearly recorded

1. POS means point of sales system --- computerized system for recording an order at the place where the order is taken— actually entered in a computer where the order was taken 2. Transmitting order to the kitchen 2 methods: non-computerized computerized

3. preparing orders-kitchen staff takes over 4. checking orders—should be checked for accuracy and appearance 5. Retrieving orders---should be served as close to the time it is finished cooking as possible a. Pass through—area where the food is kept hot with heat lamps

1.Serving 2.Bussing 3.Payment Staff: of the front of the house 1. managers—responsible for all that happens in the front of the house such as -----hiringcleanliness -----training cash management -----supervising -----scheduling guest relations and quality service

2. Host or hostess----manage flow of customers; makes them feel welcome; and make sure they are promptly seated 3. Servers----represent the restaurant to the customer----sell the dining experience---and delivering the dining experience 4. Bussers----assistant to the server; setup of tables, clearing of dirty dishes; and resetting the tables

5. Cashier---handle payments for the meals Back of the House It includes: 1. kitchen 2. receiving and storage areas 3. business offices

Functions of Back of the House 1. purchasing and receiving 2. marketing and sales 3. human resources 4. accounting 5. security 6. engineering 7. maintenance

Back of the House staff: 1.Managers a. Executive Chef —top manager in a kitchen---responsible for all related to the kitchen and food preparation b. Sous Chef---2 nd in command—makes sure food is prepared, portioned, garnished, and presented according to the Executive Chef’s wishes.

c. Kitchen Manager —top manager in the kitchen of a unit of a chain restaurant 1.Steward a. Steward—supervised the pot washing, dishwashing, and cleanup b. Dishwasher---operates the dishwashing machine and hand washes large items—main job is keeping dishes clean and sanitary

1.Food Preparers: a. Chef---a professional cook b. Cook---a person who prepares food for eating-- --some are called: line cooks, station cooks short order cooks c. Expediter ----person who gets the order from the server, gives them to the station chef, then checks the orders before they are picked up.