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Waiters and waitresses take customers' orders, serve food and beverages.They prepare itemized checks, and sometimes accept payments. Tasks varies considerably, depending on the establishment where they work. In coffee shops, they are expected to provide fast and efficient, yet courteous, service.For example, servers may recommend a certain wine as a complement to a particular entree, explain how various items on the menu are prepared, or complete preparations on a salad or other special dishes at table side. Waiters and waitresses may check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products.
Some of the task of the waiter and waitress is to escort guest to tables, setting up and clearing tables, or cashiering. However, formal restaurants frequently hire staff to perform these duties, allowing their waiters and waitresses to concentrate on customer service.




Chefs, cooks, and food preparation workers may work to prepare, flavor,aroma and cook many different kinds of foods ranging from soups, snacks, and salads to main dishes, sides, and desserts in food establishments such as restaurants. The primary responsibility of chefs and cooks is to create recipes and prepare meals. Food preparation workers’ tasks include: peeling and cutting vegetables, trimming meat, preparing poultry, maintaining cleanliness, and checking oven and stove top temperatures.

 Chefs and cooks follow a recipe to prepare food by measuring, mixing, cooking and using an assortment of equipment including pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders. Additionally, chefs and head cooks are in charge of directing other workers in the kitchen, estimating food necessities, and ordering materials.

Kitchen should always be clean and neat . The equipments like knife should be grease free.
Executive chefs and head cooks responsibilities include: determining serving sizes, planning menus, ordering supplies for food, and supervising kitchen operations to make sure that the food quality and presentation is consistent. The terms chef and cook are often thought of as the same; however, they normally mirror the varying types of chefs and the arranged structure. For example, executive chefs are responsible for merely everything regarding the food operations as well as sometimes supervising several kitchens of a hotel, restaurant group, or corporate dining operation. A chef de cuisine is over all operations of a single kitchen and reports to an executive chef. A sous chef, also called a sub chef, is just under the chef in ranking and will run the kitchen when he/she is gone. Usually, chefs have further training and higher skills than cooks. Several chefs achieve a well-known name for themselves and their kitchens through the good quality and unique nature of the food.



Food preparation workers work under the supervision of chef and cooks to perform regular and repetitive tasks like preparing ingredients, peeling and slicing vegetables, putting together salads and other cold items, and preparing meat and poultry for cooking. Further responsibilities include: figuring out size and quantity of ingredients, searching for pots and pans, and stirring and straining soups and sauces. They also clean work areas, equipment, utensils, dishes, and silverware.

The type of food service establishment determines the type and quantity of food workers. Little, full-service restaurants that provide casual dining usually offer a limited number items that are easy to prepare and complement then these items with short-order specialties and previously prepared desserts. Normally, a short-order cook and one or two other kitchen workers help a main cook in preparing all the food.



Hotel front office attendants look after the needs of guests on arrival and during their stay in a hotel.Front office attendants may perform the following tasks:

receive reservations for accommodation from clients, either in person or by telephone, fax or email or via different sources.

take guests' details and allocate their rooms.
talk to transport carriers (e.g. airlines, bus companies, rental car agencies) to make travel arrangements for guests and to find lost luggage.
inform guests about the hotel/motel's facilities, policies and procedures
provide tourist information to guests
make reservations for sightseeing tours, restaurants, the cinema and live entertainment
deal with inquiries and requests from guests
take messages for guests
calculate guests' bills and issue receipts upon payment
arrange accommodation for guests traveling to other destinations
perform cashier duties, cash travelers cheques and exchange foreign currency
place guests' possessions in a safe if requested.
coordinate the cleaning of guests' personal laundry, shoe shining and room service deliveries
follow in-house procedures to help ensure the security of guests and employees.
perform general secretarial duties, such as preparing correspondence and attending to a switchboard.

In a small or medium-sized hotel, all of the above duties may be carried out by one person. However, in an international standard hotel, several attendants may be employed. Each attendant is allocated a set of specific duties to perform.

Hotel management is a course that has to deal with each and every aspect of hotel.And that includes service,accommodation,housekeeping,front office and many more..
Hotel management demands a friendly, helpful, outgoing personality, ability to take responsibility and to work well with others. Interest in people of all backgrounds, creativity, flair, tact, a methodical approach, organizing and administrative ability, a certain amount of manual dexterity and visual imagination, physical stamina and good health to withstand irregular hours of work are equally important traits. A temperament which remains unruffled in inevitable crises, a good memory for faces (as regular guests appreciate recognition), considerable self confidence, an eye for detail, practicality.
The staff should have eye for detail. And the way they present themselves in front of guest shows the standard of establishment or hotel.So they always have to update one selves and should be neatly dressed.



The staff must be friendly. Some hotels believe in this creed so much that part of the hiring process is counting the number of times a person smiles. Friendliness is great, but must be coupled with professionalism. The staff must always have clean and tidy uniforms—the first impression is the lasting impression in the hotel business. All staff should be practiced in the art of answering the phone politely and professionally, and should be aware of rates, room availability, and any specials running. Every staff member should be prepared to tackle any challenge or task that may occur—from a clogged sink to a financial audit. The staff should have a nice eye contact that shows affection and care towards guest.

Guests are not always on their best behavior, but the staff must be; it is their job. Particularly during stressful times of the year—the holiday season, tax season, the heat of the summer—people tend to get irritated and impatient. It is the job of your staff to accommodate even the nastiest of customers. Patience and a smile should be met with harshness and rudeness, even when it is very difficult to do so.