As you have learned about the various styles of service, communication between Front of the House (FOH) and Back of the House (BOH) is extremely important to the overall success of the restaurant. Not only getting the order accurate, but also not to stack courses up on the guest’s table. After listening to the conference from your instructor and reading the assigned material on this module, answer the following questions:
Define the term “firing system” and identify who is responsible for it.
How does the style of service play a role in firing time?
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