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Restaurant management is the profession of managing a restaurant.Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States.
In large luxury establishments, there are often multiple ranks of waiting staff in the dining room: [15] Maître d'hôtel, responsible for dining room as a whole, greets guests; sometimes acts as headwaiter and/or supervisor; Floor manager; Expeditor, or "Expo", responsible for ensuring accuracy and completeness of orders.
In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the maître d'hôtel is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes ...
Job description [ edit ] Primary functions of the busser are to clean and reset tables, carry dishes and other tableware to the kitchen, serve items such as water, coffee and bread, replenish supplies of linens, tableware and trays, and assist servers with clearing plates and other areas of table service.
is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food. [3] Sous-chef de cuisine (deputy or second kitchen chef; "under-chief")
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