Chaper 5 - The Operation Of The Front Of House Flashcards
(11 cards)
Front of House equipment?
Good quality Front of House equipment is essential for the presentation, serving and eating of food in a restaurant. The equipment that is needed is divided into Seven groups.
What are the 7 groups Front of House equipment is divided into.
- Table top
- Food service
- Waiting at table
- Customer seating
- Organisation
- First aid and security
- Bar arena
Examples of Table top equipment:
- Napkins/Serviettes
- Table Cloths
- Condiment sets (sauces, vinegars, seasoning)
- Menu holders
- Cutlery
Examples of Food Service equipment:
- China and Ceramic plates
- Dishes
- Bowls
- Cups
- Wooden Platters
Examples of “Waiting at Table” equipment:
- Trays
- Bottle Openers
- Ice Buckets
- Customer Order Notepads
- Pens
Examples of “Customer Seating” equipment:
- Chairs
- Stools
- High chairs (for babies)
- Arm chairs and Sofas (in waiting areas)
- Sun shade parasols (for ouside areas)
Examples of “Organisation” equipment:
- Rope Barriers (for queing)
- Direction Signs
- Blackboards
- Wine Racks
- Glass Holders
Examples of “First Aid and Security” equipment:
- First-Aid kit
- Exit signs
- Fire extinguishers
- Safety Lighting
Examples of “Bar Area” equipment:
- Drinks Measures
- Refrigeration
- Bottle Openers
- Food Blender/Juicer
- Tongs
Dress code in the Front of House
In some cases it may be as simple as requiring all the employees to wear a particular colour, e.g. black. In many cases, though, front of house employees are required to wear a uniform.
The dress code is important because:
- It created an important first impression.
- It makes the employees feel part of a team and as improtant a part of the buisness as the kitchen
employees. - It makes the employees stand out from the customers and easy to identify when a customer
needs some attention or has a problem that needs to be solved.
