About this course
Run a front of house guests remember - service excellence, staffing, and the leadership that keeps the dining room running smoothly.
Course content
13 sections · 56 lessons · ~1576 min of reading
Sección 0 2 lessons
5306.0100 FOH Foundations 5 lessons
- 5306.0101 What FOH Does
- 5306.0102 Guest Experience
- 5306.0103 FOH and Profit
- 5306.0104 Service Models
- About this course and CAIBOK
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
5306.0400 Workflow and Efficiency 5 lessons
- 5306.0401 Workflow Design
- 5306.0402 Room Layout
- 5306.0403 FOH-BOH Communication
- 5306.0404 Seating and Turnover
- 5306.0405 Rush Periods
5306.0500 FOH Finance 4 lessons
- 5306.0501 Labor Costs
- 5306.0502 Sales Growth
- 5306.0503 FOH Metrics
- 5306.0504 Cash Control
5306.0600 Beverage and Bar 4 lessons
- 5306.0601 Beverage Flow
- 5306.0602 Alcohol Control
- 5306.0603 Bar Profit
- 5306.0604 Beverage Sales
5306.0700 Atmosphere and Comfort 4 lessons
- 5306.0701 Dining Room Design
- 5306.0702 Lighting and Sound
- 5306.0703 Sensory Details
- 5306.0704 Seasonal Ambience
5306.0800 Technology 4 lessons
- 5306.0801 POS Systems
- 5306.0802 Reservations
- 5306.0803 Digital Orders
- 5306.0804 Guest Data
5306.0900 Problems and Crises 4 lessons
- 5306.0901 Reviews and Complaints
- 5306.0902 Allergies and Diets
- 5306.0903 Emergencies
- 5306.0904 PR Issues
5306.1000 Compliance 4 lessons
- 5306.1001 Health Rules
- 5306.1002 Alcohol Rules
- 5306.1003 Access and Inclusion
- 5306.1004 Labour Rules
5306.1100 Branding and Community 3 lessons
- 5306.1101 FOH and Brand
- 5306.1102 Social Media
- 5306.1103 Local Engagement
5306.1200 Long-Term Strategy 5 lessons
- 5306.1201 Guest Retention
- 5306.1202 Service Innovation
- 5306.1203 Multi-Unit Standards
- 5306.1204 FOH SOPs
- Your certificate
About the instructor
Affiliate Instructor
Black Belt Chef desarrolla capacitación práctica y orientada al examen para profesionales de cocina - inocuidad alimentaria, fundamentos de cocina y la gestión del negocio. Nuestros cursos están escritos por chefs y alineados con el marco de competencias de CAIBOK. La certificación la evalúa y la emite CAIBOK de forma independiente.
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