|
The ''maître d'hôtel'' (French: "master of hotel", ), head waiter, host or ''maître d () manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations and ensuring that guests are satisfied. In large organizations such as hotels or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. In restaurants where food is partly prepared at table, the ''maître d’hôtel'' may be responsible for such operations as boning fish, mixing salads and flambéing foods. == See also == * Beurre Maitre d’Hotel, a parsley butter *Brigade de cuisine, a formal back-of-house (kitchen) hierarchy. *Hospitality * List of restaurant terminology * Concierge 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Maître d'hôtel」の詳細全文を読む スポンサード リンク
|