What is meant by the concept of front-door to back-door management as it relates to the chef ...

The chef supervisor's role in management of the operation used to be from the back door to the
front door. The chef supervisor's responsibility was for the operation of the production facility
the kitchenand did not address customer service, targeting customer groups, or marketing.
Today's chef supervisor is a customer-driven professional skilled in all aspects of high-quality
food production and supervision. The principal driving force behind the modern chef is customer
satisfactionmanaging the culinary operation from the front door to the back door rather than
the other way around.