Appendix #20 (cont.)


Food Service Supervisor


Cook
Head,
Cafeteria


Produce Manager


Store Manager
(Assistant Manager)


Food Clerk
Grocery Clerk
(cashier)


Stock boy
Stock girl


3. Makes passengers feel safe, comfortable and
 enjoyable.
4. Checks cabin buffet facilities to see that
 supplies are in order.
5. Cares for infants, children, elderly or
 inexperienced travelers.
6. Serves light meals and refreshments to passen-
 gers and crew members.
7. Conforms to company policy regarding courtesy
 to passengers, reports, and operation of equip-
 ment.

1. Instructs workers in methods of performing
 duties.
2. Assigns and coordinates work of employees to
 promote efficiency of operations.
3. Requisitions supplies and equipment to main-
 tain stock levels.
4. Supervises serving of meals in dining room.

1. Participates in preparing and cooking meals.
2. Supervises and coordinates activities of workers
 engaged in preparing, cooking and serving foods.
3. Supervises and coordinates activities of workers
 who prepare, cook, serve food, clean premises
 and wash dishware.

1. Orders adequate amount of produce.
2. Plans produce displays.
3. Directs activities of produce stock boy.

1. Directs activities of all employees in store.
2. Hires and fires.
3. Trains on the job employees.
4. Directs inventory
5. Keeps records for payroll.
6. Approves checks.

1. Computes amounts of purchases by use of cash
 register or adding machine.
2. Collects payment and may bag groceries.
3. Verifies specials from a price list.
4. Weighs produce to determine correct price.
5. Notices required deposits (bottles, etc.)
6. Determines applicable state and federal taxes.
7. Receives payment, makes change, issues trading
 stamps, refunds money.
8. Accepts and credits coupons.

1. Works with department manager, carries out his
 orders.
2. Set up displays.
3. Stamps prices on packages.
4. Stocks shelves with products.
5. Cleans his work area.
6. Help portion packages (produce).


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