Please read & follow carefully: 1. Create a Cover Page including assignment title, your first and last name, student number, and section 2. All underlined questions & headings provided in the attached template guide must be typed & included as part of your final document. Do not change the order of the questions or headings. Questions & headings must read exactly as they do in the instructions, 3. Include a Source page at the end of the document, citing where you obtained the information 4. Assignments must be submitted through Blackboard. Email submissions will not be accepted - no exceptions. Section 1 Answer the following using information provided in the weekly lectures. 1. List five common side duties servers are responsible for when working at a restaurant, 2. Define SOP and create a small one of your own. 3. List three steps you would take as a Restaurant Manager to prepare your restaurant for above average number of guests attending your restaurant during a busy summer weekend. Why? 4. According to the Structure In A Restaurant lecture what do you think are the two most crucial duties of a Bartender? How could performing these duties poorly affect & potentially jeopardize a Restaurant? 5. List two important duties of a Restaurant Manager. How does performing these duties well affect the success of an establishment? For this section write a paragraph using FIVE words provided in the Word Bank below. Keywords must be bolded and used in the correct context. Do not use all the words. Choose only 5!! Ex. All new employees are trained by Lola on how to navigate the POS system. Food & Beverage Key Words . . . . . . . Back of House Roll-up 86'd Deuce FOH BOH On the Fly Comp Walk in Upsell One Star No Show Double/Triple Sat Side Duties POS . Walk in Run Dine n Dash Drop the Cheque Slammed In the Weeds Turn Over Last Call Side Duties . . Section 3 Critical Thinking: Humans dine out at restaurants for a variety of reasons. As F&B Service professionals it is important to understand what motivates our guests to visit our establishments. Understanding our guest profile allows us the opportunity to grow our sales, retain existing guests, and gain new guest relationships. Examine the cases below, then, answer the following: Case 1 Female Status Age Occupation Salary Married (no children) 25 Marketing Director $150,000/year 1. What are this guests motivators for dining out? Why? 2. What type of establishment do you think this guest may frequent? Why? Case 2 Male Status Married (two young children) Section 3 Critical Thinking: Humans dine out at restaurants for a variety of reasons. As F&B Service professionals it is important to understand what motivates our guests to visit our establishments. Understanding our guest profile allows us the opportunity to grow our sales, retain existing guests, and gain new guest relationships. Examine the cases below, then, answer the following: Case 1 Female Status Age Occupation Salary Married (no children) 25 Marketing Director $150,000/year 1. What are this guests motivators for dining out? Why? 2. What type of establishment do you think this guest may frequent? Why? Case 2 Male Status Married (two young children) Age 42 Occupation: Social Media Analyst Salary $100,000/year 1. What are this guests motivators for dining out? Why? 2. What type of establishment do you think this guest may frequent? Why? Sources