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
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 4 lessons
- 5306.1201 Guest Retention
- 5306.1202 Service Innovation
- 5306.1203 Multi-Unit Standards
- 5306.1204 FOH SOPs
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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