FRONT OF HOUSE AND BACK OF HOUSE Understand

FRONT OF HOUSE AND BACK OF HOUSE

Understand the structure of Front of House and Back of House When completed this chapter student will be able to; Explain in the different function of each area Know the system of working area Completely understand relationship between front of house and back of house

Guest’s first impression • The important of the service area • Creation atmosphere of the service area • A careful selection of decoration and equipment • Effecting to guest’s total harmony • Layout of the restaurant

The type of clientele expected The site or location of the establishment Consideration of restaurant investment The layout of the food and beverage service area The type of service offered The funds(budget) available

Flexibility of use Type of service being offered General guide for equipment purchasing Type of guest Design Color Durability Ease of maintenance Stack ability Cost and funds available

Availability in the future Replacements General guide for equipment purchasing (cont. ) Storage Rate of breakage. i. e. crockery Shape Psychological effect on guests Delivery time

Chart of FOH and BOH F&B Director Assistant F&B Director BOH (Kitchen) Cooks FOH (Restaurant) Manager Service staff Prep Cooks Hostess Recieving Busperson Steward

Front of house • Includes anyone with guest contact- from the hostess to a bus person. • Any staffs who are contact to the guest directly. • Creating and maintaining the restaurant attractive and welcoming.

Service floor Color and lighting considerations Front of house area Bar Furniture and decoration Linen Crockery and equipment

Layout Significance in Service area Decorations Space Convenience and comfort Staff working and activities

Concept Modern design Color and lighting considerations Balancing Functional lighting Subdued atmosphere Type of service consideration Human perception

Bar • Equipment; main items and other items • Food items • Bar planning; layout, sitting, area of work • Plumbing and power • Safety and hygiene

Furniture and decoration • Materials using • Sideboards or workstation • Chairs • Tables

Linen • Tablecloths • Slip cloths • Napkins • Buffet cloths • Service cloths • Tea and glass cloths • White duster • Use and control linen

Crockery and equipments • Type of use • Cover glaze • Maintenance • Dishwashing-proof • Crockery sizes • Storage

Back of house • Run by the kitchen, chef • All the areas that guests do not normally come in contact with. • Kitchen, purchasing, receiving, storing/issuing, stewarding, and accounting.