Into what three general categories can food service employees be grouped?

The three general categories food service employees can be grouped in is management/supervisors, entry level production and service personnel. Management/supervisors are concerned with daily goals, schedules, budgets and the overall running of the establishment. Entry level production are often the people in the kitchen cooking the food and preparing things. Service personnel is the wait staff, hostesses and bus persons.

Food service employees can be grouped based on their experience, pay, and responsibilities.

Managers are responsible for the day-to-day operation of the restaurant. They typically hire, train, and oversee employees and their performance. Managers often order supplies and equipment. They typically address complaints from customers and see to food quality and service.

Supervisors typically have experience in the food service industry. They may take on manager duties such as training, ensuring cleaning duties are completed and assist managers with their responsibilities. Supervisors often also have regular roles in a restaurant such as bartending or serving.

Entry-level production & service personnel don't usually require previous skills or experience. They may be hosts/hostesses, wash and prepare foods, or washing dishes.