Appendix #20


Tasks Which Give Direction to Program Development For
 Training by Specific Job Title


Job Title


Task


Manager, Catering
























Manager, Restaurant
Cafeteria or Franchise
Chain










Executive Chef


1. Plans and arranges for banquets and other
 special functions.
 2. Analyzes requirements of occasion, suggests
 type of service.
 3. Quotes prices.
 4. Draws up contract for banquet service and
 obtains patron's signature.
 5. Consults with food preparation department
 head concerning daily menus and operating
 problems.
 6. Investigates complaints concerning service
 or quality of food.
 7. Confers with patrons desiring banquet, luncheon
 or other special service.
 8. Arranges for details, such as decorations,
 entertainment, and food service schedule.
 9. Observes work of dining room personnel to
 insure that food is served efficiently and
 courteously.
10. Takes corrective action regarding complaints.
11. Supervises workers preparing banquets.

1. Adjusts complaints concerning food or service.
2. Inspects dining room, kitchen, and equipment
 for cleanliness and conformity with sanitary
 regulations.
 3. Supervises and coordinates the activities of
 workers in a coffee shop or restaurant.
 4. Assigns and schedules duties.
 5. Coordinates the workers activities
 (hours, pay, duties)
 6. Supervises screening, hiring, firing.
 7. Keeps records, payroll, deductions, reports.

 1. Plans or participates in planning menus and
 utilization of food surpluses and leftovers,
 taking into account probable number of guests,
 marketing conditions, popularity of various
 dishes and recency of menu.
 2. Directs food apportionments policy to control
 costs.
 3. Supervises cooking and other kitchen personnel
 and coordinates their assignments to insure
 economical and timely food production.