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In the hospitality business, three common types of teams include front-of-house teams, back-of-house teams, and management teams. Front-of-house teams, such as servers and hosts, interact directly with guests to provide customer service. Back-of-house teams, including chefs and kitchen staff, focus on food preparation and support services. Management teams oversee operations, coordinate between different departments, and ensure that both guest satisfaction and business goals are met.

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