Hospitality Front of House Essentials

Upon successful completion of the Hospitality Front of House Essentials certificate, the student demonstrates skills, knowledge and training for employment in entry level front of the house positions in the hospitality industry to include, restaurants, hotels, country clubs, resorts and catering. This course of study will provide students technical, practical and conceptual skills for many employment opportunities in the hospitality industry.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

1. Demonstrate the ability to operate a Point of Sale system in a retail food service operation.
2. Demonstrate the skills to set a dining room for various styles of service to include, buffets, a la carte and for different day parts.
3. Demonstrate the skills of customer service and dining room etiquette and food safety.
4. Students will demonstrate the ability to prepare basic food dishes and an understanding of preparation techniques as well as safe service standards.

The average enrollment for our lab courses is 24 students, the estimated completion is 18 completers per year. This allows for attrition due to family and work commitments that students may have.

Program Goal: CTE (Limited to programs in CTE codes other that ADTs) (C)

The goal of the Front of House Hospitality Essentials Certificate is to prepare students for the ever-growing Hospitality/Food Service industry job market, specifically for Front of House (FOH) operations. This would include restaurant dining rooms, institutional food service, corporate food service and various catering operations. Focus will be placed on essential hands-on skills building in customer service, expectations of employers, dining room set up, Point of Sale system operation, food delivery systems such as a la carte, banquets and buffets. These skills would prepare the student for entry level employment as busser, back waiter, host, wait staff with potential for upward growth to Waiter/Waitress, Dining Room Supervisor or Manager.

Program Objectives

1. Describe the wide and diverse opportunities within the different hospitality industry segments.
   
2. Demonstrate an understanding of jobs related to the food industry.
   
3. Describe specific expectations of employers in the food industry.
   
4. Describe the broad list of jobs related to the food industry. 
   
5. Demonstrate good personal hygiene / health practices.
   
6. Develop cleaning and sanitizing schedules for equipment and facilities.
   
7. Describe the functions of dining service.
   
8. Discuss food delivery systems such as banquets, buffets, and catering.
   
9. Demonstrate an understanding of guest service and customer relations, including handling of difficult situations and accommodations for the disabled.
   
10. Discuss sales techniques for service personnel including menu knowledge and suggestive selling.
    
11. Summarize leadership styles and understand when each is appropriate. 
    
12. Compare and contrast food the use of platters, bowls, and plates in presentation of prepared food products.
    
13. Demonstrate the ability to use fruits, vegetables, and other items for enhancing the appearance of plates and buffets.
    
14. Demonstrate the basics of customer service in a small business.
    

Core Requirements

Complete 16.5 units

BUS 83B Customer Service Techniques 0.5

CUL ART 1 Introduction to Hospitality Industry 2

CUL ART 3 Sanitation and Safety 2

CUL ART 9 Restaurant Operations 9

CUL ART 25 Food Service Management 2

CUL ART 73 Garde Manger 1

Minimum Units Required: 16.5

Complete all courses with a grade of "C" or better.