Examination should include
- defining front of the house in terms of hospitality
- listing job titles of front-of-the-house personnel, such as
- maître d'hôtel or manager
- beverage or bar manager
- runner
- host/waitstaff
- bus person.
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 the strengths and weaknesses of staff members?
Communication
- 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?