WJEC Hospitality and Catering- Front of House Operations

Which of the following is NOT a front of house operation?

• Bar

• Restaurant

• Reception

• Kitchen

Front of house workflow.....

• is always the same

• can have very busy periods and then be very quiet

• is always quiet

• is always busy

Which of these comes first in the front of house workflow?

• Clear tables and take away used plates and cutlery

• Take payment for the meal

• Seat customers at a table and give them the menu

• Serve desserts

Which of these is NOT an example of front of house equipment?

• Coffee machine

• Salamander grill

• Cutlery

• Ice bucket

Click on ALL the items which are front of house equipment.

• Serviettes

• Crockery

• Salt and pepper pots (cruet sets)

• Dining chairs

Dress code for front of house is important because.. (tick all the answers that are correct)

• It creates an important first impression

• Employees don't want to ruin their own clothes

• It gives employees pride in their work

• It makes employees easy to identify

Which of the following is true? There may be more than one correct answer.

• Uniform should be changed daily

• Uniform should only be dry cleaned not washed

• Staff should only put their uniform on once they arrive at work

• Jewellery should not be worn as it can collect food residue

Good lighting is important front of house because... Click all that apply.

• It allows customers to see what they are eating

• It contributes to the atmosphere of the restaurant

• It helps staff and customers to move about safely

• It makes it easier to read the menu

How many doors should there be between toilets and the restaurant areas?

• 0

• 1

• 2

• 3

Why is it important to display a menu so that it can be seen outside the restaurant? Click all that apply

• To allow customers to see what foods are available before the choose to go

• So the chef knows what he is cooking

• To help with stock control

• So that customers can check the prices before they come in