About this course
Dirige un salón que los clientes recuerden: excelencia en el servicio, gestión del personal y el liderazgo que mantiene el comedor funcionando sin problemas.
Course content
Sección 0 2 lessons
5306.0100 FOH Foundations 4 lessons
- 5306.0101 What FOH Does
- 5306.0102 Guest Experience
- 5306.0103 FOH and Profit
- 5306.0104 Service Models
5306.0200 Service Excellence 6 lessons
- 5306.0201 Service Basics
- 5306.0202 Guest Needs
- 5306.0203 Complaints and Conflict
- 5306.0204 Personal Service
- 5306.0205 Upselling
- 5306.0206 Group Service
5306.0300 Staffing and Leadership 6 lessons
- 5306.0301 Hiring
- 5306.0302 Training
- 5306.0303 Leadership
- 5306.0304 Motivation
- 5306.0305 Performance Issues
- 5306.0306 Retention
About the instructor
Julio Alberto Daza Celis is a culinary consultant, university professor, and professional gastronomer with extensive expertise in operational standardization and global food safety regulations. Holding degrees in Gastronomy Management and Human Resources, alongside international certifications as a chef and sommelier, he specializes in applying ISO 9001 quality management standards to the hospitality industry. His comprehensive background spans from developing commercial food logistics and safety protocols to engineering custom digital infrastructures and SaaS platforms for operational management. As a member of the CAIBOK Board of Directors, Julio combines his deep technical rigor with advanced technological solutions to uphold the highest standards in global culinary certification, ensuring excellence in the training and validation of future hospitality professionals.
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