(a) List eight personnel in the food and beverage area. (b) State two functions each of any two personnel listed in 3{a).

(a) Eight personnel in the food and beverage area

1. Restaurant manager
2. Head waiter (maitre d'hotel)
3. Station head waiter (chef de rang)
4. Waiter or waitress (commis de rang)
5. Wine waiter (sommelier)
6. Bar attendant or barman
7. Cashier
8. Wine butler or cellar man

The trainee or apprentice waiter (commis debarrasseur) and the hostess also belong to this area.

(b) Two functions each of any two personnel listed above

Restaurant manager

1. Takes overall responsibility for the smooth running and organisation of the restaurant and its staff.
2. Draws up duty rosters, trains staff and handles customer complaints and reservations.

Wine waiter (sommelier)

1. Takes orders for and serves alcoholic and non-alcoholic drinks to guests at the table.
2. Advises guests on the choice of wine and ensures wines are served at the correct temperature.