Identify the segments and trends of the hospitality industry

Define important technical terminology used in the hospitality industry.

Examine the organization and structure of hospitality and foodservice operations.

Design an employee evaluation instrument that includes performance standards.

What key positions did you observe (general manager, executive chef, sous chef, cooks, utility, FOH manager, bartender, servers, etc

Did you observe any examples of supervision or management occurring during your visit?

Which of these positions are management (why do you think this is the case)?

What does each role entail (what do these people do?

one hourly position (server, cook, bartender)

one supervisory position (sous chef, FOH manager)

one management position (executive chef, general manager).

fsm3001_human_resources_term_project_spring_

APA

1824 words

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