Front of the House Management
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Hospitality and Tourism Management, Hotel Restaurant Tourism Management, Restaurant and Resort Management
Taught In English
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewThe "front of house" of any restaurant should be carefully planned so as to balance ambiance with function. Restaurant seating, wait stations and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterise the front of the house experience as a worker. It stresses the importance for such a place to reflect the theme or concept of the restaurant. Particular focus is given to the needs of this space to be designed efficiently . Furthermore the course points out how without great customer service a restaurant cannot be successful. Training the front of the house staff to excel at customer service will be one of the main areas of study.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations