Describe the responsibilities of front-of-the-house and back-of-the-house staff in implementing a ...

All employees have responsibilities in implementing a nutrition program. Managers often oversee the program. Front-of-the-house employees, such as hosts and servers, interact with customers and maintain the standards of service and any food preparation assigned to their positions. As part of that role, these employees must inform their supervisors of customers' special dietary or nutritional needs. Back-of-the-house employees, such as cooks and chefs, are responsible for preparing food according to customers' expectations and following all SOPs. These employees are also responsible for providing customers with substitutions or modifications.

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