Which checklist confirms that all side work is completed, side stands are cleaned and restocked, and self-serve sections are clean and stocked?

• A. Back-of-the-house shift-end and closing
• B. Front-of-the-house shift-end and closing
• C. Facility shift-end and closing
• D. Financial shift-end and closing

Answer: (B)

Main concept: aligning closing tasks with guest-facing areas. The described duties—finishing side work, cleaning and restocking side stands, and keeping self-serve sections clean and stocked—are all focused on areas customers see and use. These tasks belong to front-of-the-house operations, so the appropriate closing checklist is the front-of-the-house shift-end and closing. This ensures dining areas and self-serve stations are tidy, stocked, and ready for the next service. In contrast, back-of-the-house closing targets kitchen and storage, facility closing covers maintenance and building systems, and financial closing handles cash and records.