| A | B |
|---|
| Line Manager | Manager with decision-making authority within a department that directly provides service or products to guests. |
| Organizational Chart | Diagram that shows the relationship among various personnel positions in an operation |
| Public Bar | Bartenders prepare alcoholic beverages and serve them directly to guest and food servers in this. |
| Service Bar | Bartenders prepare alcoholic beverages for food servers who then present them to guests in the dining room |
| Country Club | An organization in which the guests/members form the management team |
| Chief Stewards | Managers that typically oversee porters, dishwashing employees and other related personnel and performs cleaning tasks. |
| Sous Chef | Principal assistant to the executive chef |
| Chef Garde-manger | Chefs in charge of cold food production |
| Controller | Determines menu selling prices, audits guest checks, and develops specialized records and reports for use by line managers |
| Supervisor | Also called "linking pins" and are concerned with short-term goals such as preparing employees' schedules |
| Top Manager | Concerned with long-term goals and focuses on the business environment |
| Board of Directors | Responsible for long-range strategic planning and high-level evaluation and decision-making activities that affect current operations |
| Purchaser | Staff specialist that obtains information about food and other products, selects suppliers, expedites incoming orders and make buying decisions |
| Expediter | Fosters communication between production and service personnel, resolves disputes about food orders, and coordinates the interaction among cooks and servers |
| Flat Organization | All persons regardless of position are supervised directly by the owner/manager |
