- Demonstrate ability to train, manage, and coordinate restaurant staff and operations during breakfast, lunch, dinner and in-room dining service.
- Calculate and interpret fundamental restaurant cost bases including food and beverage percentages, scheduling and labor costs, costs associated with inventory management and identify variances from budgeted costs.
- Demonstrate effective customer service strategies through interactions with guests and vendors, and apply these principles to interaction with superiors, subordinates and peers.
- Interpret the unique qualities of diverse range of alcoholic beverages including wines, beers and spirits, demonstrating knowledge of the principles related to pairing beverages with food.
- Exhibit understanding of laws related to the hospitality sector, including alcohol liability and patron care responsibilities pertaining to guest service and staff training.
- Structure banquet events including planning, execution and post-evaluation.
- Employ appropriate sanitation and safety measures in order to minimize the risks associated with food borne illness.
- Appraise both nutritional and fiscal value related to menu design and synthesize knowledge pertaining to the purchase of equipment and products to support such menus.
- Assess, operate and safely control commercial food service equipment significant to the hospitality industry.
- Explain the fundamentals of revenue generation related to food and beverage outlets.
- Utilize classical cooking methods to produce, plate and critically analyze the quality of a variety of dishes for diverse meal periods.