Hospitality Industry overview
Name two of the four main areas in the food service and catering industry.
Front of House, Back of House, Management, and Delivery
Name one typical job title found in the back of house in hospitality.
chef, kitchen hand, steward, or apprentice
Who is responsible for directly serving customers and taking their orders?
waiter
What is the main responsibility of management in hospitality establishments?
Overseeing the overall running of food and beverage areas and ensuring policies are followed.
What is the French term for a larder chef?
Garde Manger
Which two factors mainly help employees progress from basic to higher positions in hospitality?
time, experience, dedication, hard work, and enthusiasm
Who is generally the highest-ranking chef in the kitchen, responsible for menu development and staff training?
Executive Chef
What is the main responsibility of the Head Waiter?
To supervise wait staff, organise rosters, allocate tables, and ensure customers are satisfied.
List two managerial tasks related to staff management in hospitality.
Staff training and rostering (scheduling).
What is the French name for the soup chef?
Potager
What is the main difference between ‘front of house’ and ‘back of house’ positions?
front of house roles involve face-to-face customer service, while back of house roles involve food preparation and are usually not seen by customers?
What roles does the Head Chef perform that combines both managerial and hands-on tasks?
Oversees food preparation and presentation, manages kitchen staff, and takes part in cooking.
What special knowledge does a wine waiter or sommelier bring to the dining experience?
Knowledge of wines and pairing them with menu dishes to enhance customer enjoyment.
Management must also oversee stock control and what else related to equipment?
Maintenance of equipment.
The sauce chef is known by which French name?
Saucier
Why do larger hospitality establishments have a more structured system of seniority back of house?
Because they require clear management and organisation to efficiently run complex kitchen operations.
What is the role of the Second Chef (Assistant Head Chef)?
Maintains kitchen standards, supervises assistant and apprentice chefs, and relieves the Head Chef when needed.
What are the primary duties of bar attendants in large hospitality venues?
Preparing, mixing, presenting, and serving beverages.
How does management influence food and beverage menus?
By approving any alterations or changes to the menus.
What is the French term used for the meat or roast chef?
Boucher
What responsibilities do delivery staff have to ensure safe handling of food supplies?
They receive stock, sign off on documentation, store supplies correctly, and understand safe food handling principles to prevent contamination and waste.
In large kitchens, what is the purpose of the cooks brigade?
To specialise in specific areas like desserts, meats, pastries, vegetables, sauces, and soups, with each chef focusing on their noun.
Besides preparing bills and handling money, what skills should a cashier possess in hospitality?
Managing cash, cheques, credit, and EFTPOS transactions accurately.
Why must delivery staff be trained in food safety principles?
To ensure stock is not contaminated or wasted and stored properly.
What is the French word for a pastry chef?
Patissier