Chaper 5 - The Operation Of The Front Of House

Question 1

Front of House equipment?

Answer 1

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.

Question 2

What are the 7 groups Front of House equipment is divided into.

Answer 2

• Table top
• Food service
• Waiting at table
• Customer seating
• Organisation
• First aid and security
• Bar arena

Question 3

Examples of Table top equipment:

Answer 3

• Napkins/Serviettes
• Table Cloths
• Condiment sets (sauces, vinegars, seasoning)
• Menu holders
• Cutlery

Question 4

Examples of Food Service equipment:

Answer 4

• China and Ceramic plates
• Dishes
• Bowls
• Cups
• Wooden Platters

Question 5

Examples of “Waiting at Table” equipment:

Answer 5

• Trays
• Bottle Openers
• Ice Buckets
• Customer Order Notepads
• Pens

Question 6

Examples of “Customer Seating” equipment:

Answer 6

• Chairs
• Stools
• High chairs (for babies)
• Arm chairs and Sofas (in waiting areas)
• Sun shade parasols (for ouside areas)

Question 7

Examples of “Organisation” equipment:

Answer 7

• Rope Barriers (for queing)
• Direction Signs
• Blackboards
• Wine Racks
• Glass Holders

Question 8

Examples of “First Aid and Security” equipment:

Answer 8

• First-Aid kit
• Exit signs
• Fire extinguishers
• Safety Lighting

Question 9

Examples of “Bar Area” equipment:

Answer 9

• Drinks Measures
• Refrigeration
• Bottle Openers
• Food Blender/Juicer
• Tongs

Question 10

Dress code in the Front of House

Answer 10

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.

Question 11

The dress code is important because:

Answer 11

• 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.