Chapter One Review Questions

2. What is the role of a manager in the hospitality industry?
A successful manager in the hospitality industry, you must exhibit many skills and command much specialized knowledge, all directed at achieving a variety of management objectives. The manager’s role is wide and varied. A manager wants to make the guest feel welcome. A manager wants to make things work for the guest. A manager wants to make sure that the operation will continue to provide service while also making a profit. Managing these aspects enables the establishment to recover the cost of its operation to make enough additional income to pay back any money borrowed as well as to provide a return to the other (investor), who risked a good deal of money-and time- to make the establishment a reality.
7. What are some things to observe in both the front of the house and the back or house in the early stages of your career?
Back of the house: how quality is ensured in food preparation, menu planning, recipes, cooking methods, supervision, and good holding.
Front of the house: Questions to be covered, who are the customers, and what do they value? Peter Drucker called these the two central questions in determining what a business is and what it should be doing.

9. What are three principal concerns in regard to a job after graduation? First, many students are interested in such income issues as starting salary and the possibility of raises and bonuses. Second, students are concerned with personal satisfaction. They wonder about opportunities for self-expression, creativity, initiative, and independence. Third, many students particularly in health care food service, want to achieve such professional goals as competence as a registered dietician or a dietetic technician.

10. What are the five elements of the strategy of job placement?
 Income
 Professional