The first project is focused on reducing food cost in a stand$-$alone restaurant operation. The project scope will be for the back of the house $($culinary$)$ only and will not touch the front of the house $($service$).$

Restaurant General Manager

Culinary Manager

Service Manager

The second project is focused on improving check$-$in speed in a hotel and will touch the front office, housekeeping, reservations, and marketing departments.

General Manager

Director of Rooms Operations

Director of Marketing

Use BOLD HEADER for each of your responses so everyone knows which of the projects you are discussing

Response prompt $($if appropriate$)$:

Given the circumstances, do you agree that the appropriate management level was selected? Why or why not?