Types of restaurants
Best cuisine, service and atmosphere, top of the line ingredients
Fine Dining
Top of the Hierarchy
Manager
Poor lighting, extreme temperatures, injury causing objects
Physical
To remove completely
Elimination
Two types of waste
Biodegradable and Non-biodegradable
Limited menus, test new recipes, try new approach to food service
Food Hall
Maintain cleanliness and sanitation
Dishwasher
Poor posture, musculoskeletal problems, heavy lifting
Ergonomic
adjusting policies and rules
Administrative Control
Skilled in food preparations
Chief Cook
For skilled cooks who love to travel
Cruise Line
Helps the chef
Assistant Cook
Alcohol, bleach, and sensitive substances
Chemical
Control or modify equipment
Engineering Controls
High-end Culinary experience
Gourmet
Broad Menu
Casual/Family style
Manages inventory and supplies
Storeroom Keeper
Disease causing microorganisms, sickness among workers
Biological
The last line of defense like face masks
Personal Protective Equipment
Areas of the restaurant
Front of the house and back of the house
Mobile eateries, low overhead expenses but lower capital/profit
Food Truck
Serve customers
Counter Attendant
Work environment, pressure, long-shifts
Replace with an alternative
Substitution
Types of communication in service
Vertical and Horizontal