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Assignment B

The document outlines the responsibilities and duties of various positions in a restaurant setting. It provides examples of responsibilities and has the reader match responsibilities to positions. It also asks the reader to identify which responsibilities are not associated with certain roles in the restaurant.

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sardi
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53 views

Assignment B

The document outlines the responsibilities and duties of various positions in a restaurant setting. It provides examples of responsibilities and has the reader match responsibilities to positions. It also asks the reader to identify which responsibilities are not associated with certain roles in the restaurant.

Uploaded by

sardi
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Team: 1 (The First Group)

Members: 1. Ryan Aditya syam Putra (1952152040)

2. Rezki Amaliah Sabar (1952152043)

3. Aulia Lutfiani S. (1952152054)

A. Match the responsibility in the left column with the position in the right
column! (The position may have more than one responsibility)

N RESPONSIBILITY POSITION
O
1 generate business, cost and employee Accountant
reports to management
2 estabilish or identity prices of goods, Assistant Manager
services or admission, and tabulate
bills using calculators, cash registers,
or optical price scanner

3 manage & oversee all kitchen tasks, Sous Chef


especially in the process of
procurement and food processing in
accordance with established standards.

4 resolve customer complaints General Manager


5 overseeing the management of food Executive Chef
hygiene (germ-free), sanitation work
environment
6 manage orientations and exit Cashier
interviews for employees
7 Supervise the treatment, use of food
commodities available in the kitchen
in order to expedite the work of the
kitchen team work itself
8 prepares special financial reports by
collecting, analiyzing and
summarizing account information and
trends.
9 preparing and presenting employee
reviews
10 fully control and carry out overall food
production activities

B. Type your response/phrase for the following given phrases.

1. Guest: oh okay my name is Rezki, I will eat here, how about the mechanism of
of my order when it’s ready?
Barista: We will call your name once your order is ready

2. Server: That comes with either fries or a baked potato. Which would you prefer?
Would you like fries with that, or a baked potato?
Guest: Which of the two is the most recommended? I will try the one that many
People recommend.

3. Line Cook: Tomorrow is a weekend. We should clean the kitchen earlier today
Busser: Alright, let’s do it right away

4. Assistant Manager: The manager told me we would improve the quality of our
food
Chef: okay, we will do our best to improve our food and develop new menus in

order to attract customer’s attention.

5. Guest : Could we get the bill?


Cashier: Of course, please wait a momen

6. Chef: Taste this soup and tell me what you think!


Sous Chef: I think it’s already delicious, the rest adds a little more flavor to make
it taste more savory.

7. Prep Cook: Chef, the vegetables are rotten!


Chef: Is it true? We have to replace it with fresh vegetables so that the taste of the

food is not spoiled and also for the health of the customer, I will handle this.

8. Operator: Are you ready to order, or do you need a few minutes?

Guest: I will order later when my friends has arrived.

9. Sous Chef: If you have complaints about food in our restaurant, please let me know.

Cook: I think the quality and taste of the food is good, I suggest that the dessert

menu be added to make it more varied.

10. Accountant: Can you tell me how many menus have been ordered and also the price?

Cashier: Today the number of menus sold is less than usual, only as many as 125

Menus, with a total income of IDR 2,755,000.

C. Which one is not the responsibility of the following positions.

1. Welcoming customers, reading and listening to people to determine


beverage preferences, making recommendations, and taking drink orders.
2. Creating and updating wine lists with the Chefs and Manager
3. Maintaining a clean work and dining area by removing trash, cleaning
tables, and washing glasses, utensils, and equipment.
1. Which one is not the Bartender’s responsibility?
Answer:

1. Serve guests seated at the counter


2. Seating guests at tables or in waiting areas
3. process carry out orders and serve our drive thru guest

2. Which one is not the Drive Thru Operator’s responsibility?


Answer:

1. Follow the prep list created by chefs to plan duties


2. Measure ingredients and seasonings to be used in cooking
3. Ensure excellent quality throughout the dessert offerings

3. Which one is not the Prep Cook’s responsibility?

Answer:

1. Prepping food and plating dishes according to a restaurant's menu


specifications.
2. Taking customer orders and preparing food to their specifications.
3. Grilling, cooking, and frying foods.

4. Which one is not the Short Order Cook’s responsibility?

Answer:

1. Do a menu of totally or total food sold according to menu items so that it


can give an idea of the preferred preparation.
2. Compile reports on sales products sold for today, yesterday and before.
3. Maintaining good relations with staff and colleagues.

5. Which one is not the Sous Chef’s responsibility?

Answer:
1. Make an annual budget to prepare food ingredients to be sold.

2. Handling, addressing guest complaints over food quality.


3. Make an annual work plan as an annual work target or revenue to be the
target order in the future.

6. Which one is not the Executive Chef’s responsibility?

Answer:
1. Ensure tables are enjoying their meals and take action to correct any
problems.
2. Answering phone calls, taking reservations and answering questions.
3. Helping out with other positions in the restaurant as needed.

7. Which one is not the Head Waiter’s responsibility?

Answer:

1. answer customers questions and provide information on procedures or


policies
2. maintains financial security by following internal controls
3. cash check for cutomers.

8. Which one is not the Cashier’s responsibility?

Answer:

D. Explain the meaning in English of the following responsibilities!

1. Sommelier: Ensuring that the wine cellar is fully stocked


Answer:

2. Short Order Cook: Ordering supplies and stocking the shelves.

Answer:

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