Service should include
- setting up
- delivering foods and beverages
- bussing
- performing side work.
Serving methods should be appropriate to the various services offered in the facility (e.g., full-service restaurants, fast-food restaurants, take-out service, cafeterias, catering services, institutional food services, snack bar services, bar and club services, fast/casual).
Process/Skill Questions:
Thinking
- What kind of specialized training does an executive chef need to organize and monitor the kitchen?
- What kind of training should an employee have to assist a chef in food preparation?
Communication
- What communication skills are necessary for production in the kitchen?
- Why is communication particularly important between the chef and his/her staff?
Leadership
- How does the leadership of the executive chef set the tone for production in the kitchen?
- Why is the executive chef responsible for organization in the kitchen?
Management
- Why should the manager of a facility have a positive working relationship with the executive chef?
- Why is the executive chef an important member of the leadership team?