Assuming you are working in the Hospitality and Tourism industry. You are required to interview
an Executive Chef or F&B manager to learn how they successfully plan and design their menus
for the restaurant as well as the room service operations.
In order to maximise the outcome, you are encouraged to structure the interview in advance.
This is best achieved by basing it on the key issues raised in class and literature covered.
Factors to consider include:
• Internal and external foodservice environments. (mean any policy policies procedures when they receive ingredient and any policy policies procedures to check before food being serve to customer)
• Control processes and procedures.
• BOH and FOH functions. BOH is back of house like chef or kitchen staff and FOH is front of house like wait staff
• The role of a manager.