| A | B |
|---|
| Host | This is the first employee to interact with arriving guests as they enter the restaurant. It is their job to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by this person. Is considered and entry-level job. |
| Server | They ensure that patrons have an enjoyable dining experience by providing quality customer service. Servers work in the front of the business taking orders, serving food and drinks, and removing dinnerware from the table in a timely manner. Can be considered and entry-level job. |
| Executive Chef | Highest ranking member of the culinary team. Has the ultimate authority. Is called Chef by all reporting to him/her. Cooks as well as has managerial and organizational skills. |
| Sous Chef | Creates recipes and prepares meals. Is responsible when the Executive Chef is absent. May be in charge of directing other kitchen workers. |
| Buser | Clears, cleans and sets tables in the front of the house. Is considered and entry-level job. |
| Prep Chef | Requires repetitive tasks in the readying of ingredients for entrees, such as slicing and dicing vegetables, weighing and measuring ingredients, stirring and straining sauces. Is considered and entry-level job. |
| Pastry Chef | Pastry chef or pâtissier (pa-tees-syay) - prepares pastries and desserts. |
| Menu Planner | Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. May participate in cooking. |
| Line Chef | Also know as chef de paetie. Will usually work one particular station in the kitchen. Can also be a grill cook, saute cook or fry cook |
| Front-of-the-house | All areas or departments whose employees meet and talk directly to guests;includes positions such as host/hostess, cashier, bar staff, wait staff, and bus persons |
| Back-of-the-house | The area in a hospitality establishment that guests usually do not view, including all areas responsible for food quality and production, such as the kitchen and receiving, office, and storage areas. |
| The Zagat Survey | A consumer-based guide that rates restaurants on four qualities: food, décor, service, and cost. |
| Michelin Guide | A rating system better known in Europe than the US, but it has recently begun rating organizations in the US and elsewhere. Rates from 1-3 stars. |
| AAA Tour Book | The most widely recognized rating service in the US. Uses a diamond system in judging overall quality. |
| Mobil Travel Guide | A major American rating resource. Rates thousands of properties with a five-star system. |
| Expediter | The employee who takes orders from servers and calls out the orders to the various production areas in the kitchen is called a(n) |
| Exhibition | ____________________ kitchens allow the back-of-the-house staff to be more involved with the customers. |
| Satellite/commissary feeding | _______________________ is when one kitchen prepares food that is then shipped to other locations to be served. |
| Zagat Survey | What is the name of the consumer-based guide that rates restaurants on four qualities—food, décor, service, and cost |
