Question

while figuring out how many employees he will need to hire to staff his new restaurant, what two categories of restaurant operations will cristo need to think about? (1 point) ghost kitchens and haute cuisine front of house and back of house cost of goods and curbside appeal suggestive selling and quality control

Explanation:

When staffing a restaurant, the core operational divisions that dictate hiring needs are the front of house (customer-facing roles like servers, hosts) and back of house (food preparation roles like chefs, line cooks). The other options do not represent the two primary operational categories for staffing planning.

Answer:

front of house and back of house