Food Service Administration Assignment

Food Service Administration Assignment

Question 1

Restruants supervisors are responsible for overseeing all the operations at the restruant run uninterrupted. They oversee the staff, ensure food compliance to food healthy abnd safety ruiles. Restruants managers are as well involved in solving any kind of dispute that may arise between the customers. In a sense, the restruant supervisor, is the ione responsible for the daily running of the restruant. Their roles extend to the administrative responsibilities for food and beverage areas. A restruant, especially one dealing with fst food has an area for beverages. Therefore, the supervisor shall ensure these areas are attended to amd served diligently.

They engagege in overlall responsibility for the organization especially in magagement or administration. The damniastative roles inclue setting standards for services and staff training. Restruant job is often compolicated and ultimate care and concern is required. The newly recruited staff neds to be traind on several issues around the restruant. Training the staff reduces cances of making mistakes that may cost the compony clients. Moreover, the comaponty has its own set kf rules and regulations. They have their objectives and the set goals. Furthermore, each restruant has its own mission and vision. These parameters are set forwad by the supervisors.they decide the best course of avction for the company to follow.

The restruant supervisor is as well responsible for taking duty rostas. He /she should also take holiday lists and hiours workers are either on or off duty. This means that he/she keeps a track of every happening. He keeps the records for the daily attendance of the workers. He grants holidays and off duty days to those employes deemed qualified. He reserves tables for clients, amd allocste reservations in specifi stations. Moreover, whenever guests arrive at the restruiant, it ios responsibility to greet them, lead them to the table and seat them down. More so, he offers aid to the head waiter in times of service and sometimes takes orders to the stations in case the waiters are bussy.

Question 2

Waiters are involved ins erving of guest at every station. Eacvh waiter is assigned to a minimum iof eight customers. The waiter should be the one serving ccustomers after the supervisor has seated them down. The waiter is required to have a geed knowledge of food and beverages that the restruant bhas for its custmoers. The waiter should also be able to instruct other members of the staff. The waiter shoud be the one taking orders from the host. He/she carrys out akll the services at every station with assistance from chef de rang. Chef de rand is usually in command of each station.

Chef de rang is niot different from a waiter. He should be able to carry out duties anmd responsibilityies o9f the waiter. He takes the chores of a head waiter, and replaces him/her on their off days. However, the chef de rang has littke experience from the had wauter. The head waither and chef de rang usually works together to provide effective, efficient and speedy service within each station. Below the chef de rang in seniority is demi-chef de rang. There are srvers, who act uner instructions from the chef de rang. They make little service of vegetables and helps in clearing the tables. They also carry out some of the cleaning during the preparatory period.

Reference

food service industry. Slideshare.net. (2020). Retrieved 22 February 2020, from https://www.slideshare.net/CarminaSuddenMercy/the-foodservice-industry.