Tourism 10, 20, 30

(a)	Reflect on what it means to provide quality customer service within the food and beverage industry.
(b)	Research ways that the food and beverage industry can accommodate customers with diverse backgrounds (e.g., cultural, social and demographic) and with diverse needs (e.g., accessibility, communication and mobility).
(c)	Differentiate between front-of-house (e.g., maître d’, waiter, greeter, host, bartender, busser, food runner and cashier) and back-of-house (e.g., chef, sous chef, prep cook, line cook, dishwasher and kitchen crew) positions within a food and beverage business and describe their respective roles.
(d)	Discuss the importance of safety, good communication between front-of- house and back-of-house staff and interpersonal skills for workers in the food and beverage industry.
(e)	Role-play scenarios for providing good table service (e.g., greeting/seating customers, taking reservations, pouring water, taking customer orders, serving courses and presenting the bill) and bussing tables (e.g., changing tablecloths, clearing the table, loading a bus pan/trays and carrying a bus pan).
(f)	Demonstrate setting a dinner table using the North American place setting arrangement.
(g)	Analyze differences between the North American place setting and a variety of international table settings such as Moroccan, French, Japanese and Mexican.
(h)	Discuss the relationship among the menu, type of restaurant and ambience for determining how to set a table in a particular venue.
(i)	Discuss the importance of a risk mitigation plan including communication strategies to ensure the safety and security of both employees and patrons in response to unforeseen events (e.g., customer experiencing an allergic reaction, natural disaster or security threat).

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