What method of instruction is generally considered appropriate ...

[charchew]

What method of instruction is generally considered appropriate for culinary skills?
 
  What will be an ideal response?

Question 2

Describe the responsibilities of front-of-the-house and back-of-the-house staff in implementing a nutrition program.
 
  What will be an ideal response?

[itsakadoozi]

Answer to Question 1

Manual skill lessonThe skill lesson is a type of instruction in which the chef supervisor
instructs team members in using physical skills in performing the manual phases of a culinary
skill. The skill lesson is generally taught by demonstration. To further simplify and clarify the
intent of any skill lesson, the question should be asked: Am I going to teach the team member
how to do something? If the answer is yes, then the lesson will be a skill lesson.

Answer to Question 2

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.