In this course, we focus on front of house essentials within the food service industry, so we refer to working in a “restaurant” – but many of the same rules apply if your staff work in a cafe, bar, or takeaway too. We explore topics like setting tables, greeting guests, taking orders, serving food and drinks, taking payments, and how to communicate effectively with guests, including how to handle complaints.

“Front of House” is a term that finds its origin in theatres; it referred to the areas of the venue that were open to the public, where staff were expected to interact directly with theatregoers. Being front of house meant demonstrating “hospitality”, which is the art of making people feel welcome, comfortable, and valued – creating positive, memorable, and personal experiences through genuine care and attention.

Advantages & Target Audience

This Front of House Training course has been designed to help people who work front of house in the food service industry to understand what good hospitality service is, why it’s important, and how to provide it.

Learning Outcomes

• Understand why high-quality hospitality service is important
• Know how to serve guests with skill and attentiveness
• Know how to confidently and calmly deal with complaints