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Restaurant Business & Leadership

Working in a Restaurant

26 lessons · 5 quizzes · Certificate of completion · Chef Eric Arrouzé

How a professional restaurant really works — front of house and back of house, service standards, guest care, the kitchen brigade, hygiene, opening and closing — with Chef Eric Arrouzé.

Course content

  1. Front of House
    1. FOH and BOH Explained
    2. FOH and BOH Dynamics
    3. Service Protocols
    4. Quiz Front of House — Checkpoint 1
    5. Consistent Customer Service
    6. Staff Training for Consistent Customer Service
    7. Responding to Customer Feedback
    8. Customer Retention and Upselling
    9. Front-of-House Manager
    10. Quiz Front of House — Section Quiz
  2. Back of House
    1. Kitchen Brigade
    2. Garde-Manger in Brigade
    3. Chef / Kitchen Manager
    4. Importance of Personal Hygiene
    5. It is in your Hands
    6. Opening Procedures
    7. Setting Up Your Kitchen Prep Station
    8. Mise en Place
    9. Quiz Back of House — Checkpoint 1
    10. Knife Safety Skills
    11. Receiving Practices
    12. Food Storage Introduction
    13. Why Bother With Allergies?
    14. What is Allergen Cross-Contamination?
    15. Dishwashing
    16. Health and Safety Checks
    17. Closing Procedures
    18. Quiz Back of House — Section Quiz
  3. Quiz Working in a Restaurant — Final Exam
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