Identify and define the roles of Back of the House employees including executive chef, sous chef, expeditor, steward, garde manger, patissier/pattissiere hospitality, recreation, and tourism.
Standard detail
MKT-HRTE-7.5
Element
Depth 2Parent ID: AE47D41AC1ED4E80A61B55AA12DFCEBBStandard set: Hospitality, Recreation and Tourism Essentials (8.453) (2021)
Original statement
Quick facts
- Statement code
- MKT-HRTE-7.5
- Standard ID
- A3935988AD184C79BFD3D2F2AA572255
- ASN identifier
- S21412128
- Subject
- CTAE (2013-)
- Grades
- 09, 10, 11, 12
- Ancestor IDs
- AE47D41AC1ED4E80A61B55AA12DFCEBB7B222BC37C054C238B5DEF16B764F3F1
- Source document
- Georgia Standards of Excellence CTEA Hospitality and Tourism (2021)