Front of house refers to the physical area of the business (hotel, restaurant, etc) where you serve Customers. For example, the front of the house for a hotel would be the area of the front desk, lobby, lounge, breakfast area. The front of the house in a restaurant is basically every area where the Customer has access to such as the dining area, bar, lounge, lobby, bathrooms.
In the front of house, waiters, waitresses, and hosts interact with guests. These staff are said to be “on the floor,” since they are visible representatives of the restaurant. Floor staff are supposed to be courteous, informative, and neatly dressed, since their behavior determines whether or not guests enjoy themselves.
Most front of house staff wear restaurant issued uniforms or elegant personal clothing, to enhance the atmosphere of the restaurant.
Back of House
The back of house is the staff area, where cooks and other support staff work.
As a general rule, the back of house is a staff-only area, although it may be opened to the public on a limited basis for tours. The back of house is the area in which food is stored and prepared, and it typically includes other staff areas such as a break room and changing area. Cooks, expediters, and dishwashers work in the back of house, usually largely unseen by the public. In most kitchens, the back of house has a strict hierarchy, with each staff member performing a specific task.
Back of house staffers typically wear chef's pants, full jackets, and protective hair coverings, along with closed toed shoes. Their clothing is designed to be comfortable and practical through a long shift of cooking, rather than stylish.
The terms “back of house” and “front of house” are used in the restaurant community to distinguish between different areas in a restaurant. Different types of staff work in each area, and rivalries sometimes crop up between back of house and front of house staffers, especially in large restaurants which can get extremely busy.
Some staff flit between both the back and front of the house. Bussers and runners, for example, carry food and plates back and forth from the kitchen and the floor. Their jobs can be extremely high stress, as they must deal with demands from the kitchen and the floor staff. In addition, they also engage in interactions with customers, since guests of the restaurant may not always understand the distinction between waitstaff, runners, and kitchen staff.
In some restaurants, part of the kitchen may be visible to members of the public. Not all kitchen staff enjoy this, as cooking can be a messy and tension-fraught business. Diners, on the other hand, enjoy being able to watch food preparation, especially since showy stations such as grill or sautee are often exposed.
In addition to being identifiable through different job duties, it is often easy to distinguish between members of a restaurant staff by uniforms. Bussers and runners are often found in aprons and clothing which suggests the kitchen more than the front of house. Employment OpportunitiesThe food service and catering industry is diverse and growing. It offers many people an opportunity to work full time, part time and casually.
Full time workers generally work between thirty five and forty hours per week while part time employees work between twelve and thirty five hours per week. Both are permanent positions and provide the employee with entitlements such as sick pay, family leave and holidays. Casual employees work when required and generally receive a slightly higher rate of pay, however they do not receive entitlements such as sick leave.
Managers make important decisions when controlling operations of an establishment. Food serve and catering industry provides good opportunities for people to progress into management positions based on their experience in the industry and their suitability for the job role.
It is not uncommon for chefs for chefs to open and manage their own business after just a few years working g in the industry. In large establishments such as clubs and hotels, section managers can progress to become general managers of the whole establishment.
The food service and catering industry provides many opportunities for employment:
Select from a variety of careers
Work in a variety of venues
Work full or part time
learn about different cultures
Start at the bottom and easily work up to management level
Learn skills in food preparation
Learn skills in dealing with a variety of people
Requirements for working in food service and catering:
Career Pathways Front of House 1. Trainee attendant/ runner: assists food and beverage attendants by removing plates, table setting, and collecting glasses
2. Food and beverage attendant: takes orders, serves food and/or drinks to guests
3. Head waiter (maitre'd): organises service staff, allocates tables for bookings, greets guests and complies staff rosters
4. Owner, operator, manager: manages the whole operation, hiring staff, marketing and ensuring profitability
Back of House1. Kitchen hands: carry out simple cleaning duties and help with simple food preparation
2. Apprentices: trainee cooks who work under the direction of the head chef. Apprenticeships last for four years
3. Assistant Chefs (commis chefs) have completed apprenticeships and work in any area of the kitchen preparing, cooking and finishing food
4. Specialist chefs (chef de partie) specialist cooks in areas such as sauces, soups, fish, pastries, grills and roasts
5. Second chefs (sous chef) second in command, manages day to day operations of the pitch and fills in for the head chef in his absence
6. Executive/head chef (chef de cuisine) manages the whole operation of the kitchen such as ordering, stock control, planning, menus and training kitchen staff
7. Owner, operator, manager: manages the whole operation, hiring staff, marketing and ensuring profitability
> In the Work and Employment section click on Occupation search >Type in the search box 'food and beverage services' >From here you can choose occupations within the hospitality industry to research. Scroll down on the occupation page to find details of related occupations, earnings and training requirements. (the website is poorly laid out so please ask for help if you struggle to find information)
1. List 5 Hospitality related occupations 1. Food technologists 2. Cook 3. Vending Machine Servicer 4. Archaeologists 5. Farmer
2. Choose 2 of these occupations that interest you, and for each one, complete the following questions: - Farmer - Cook a) General description of the occupation, what tasks are involved? Farmers and farm managers may perform the following tasks:
decide or advise on the kind of crops to be grown, the area to be sown or planted and the livestock to be raised
plan the type of farming activities to be undertaken, estimate operating costs and order supplies such as seed, fertiliser, livestock fodder and farm equipment
recruit and coordinate farm workers and direct them on crop growing and livestock raising
plant, spray, fertilise, harvest and sell crops
handle, load and transport livestock for showing, slaughter or sale
clean and maintain buildings, sheds, pens, equipment and facilities to maintain health standards and high quality of produce
monitor animal health and seek veterinary advice when necessary
make sure there is adequate food supply, water and protection from the weather for livestock
make sure temperature, ventilation and lighting conditions are comfortable for livestock kept indoors
observe and record produce quality or livestock body weight and condition, adjusting management or feeding programs if required
manage the strategic direction of the business
manage the financial aspects of the business by controlling income and expenses
plan activities to minimise environmental degradation, monitor environmental effects of farming activities and repair existing damage through programs such as tree planting
Cooks may perform the following tasks:
check food to ensure its quality
regulate temperatures of ovens, grills and other cooking equipment
prepare food for cooking
cook food by a range of methods (for example, baking, braising, frying, roasting or steaming)
divide food into portions and make sure that the food is well presented
clean food preparation areas and equipment
store food in temperature-controlled facilities
receive and store supplies
make sure kitchen is hygienic and functional
plan menus and estimate food requirements
prepare food to meet special dietary requirements
train and supervise other staff.
b) Weekly average earnings Farmer: Full time weekly income gross between $400- $600 Cook: From $400 to over $1000 however the average is between $600- $800 c) What training is needed for the occupation? Farmer: Learning Area Biology Chemistry Economics Physical Education Rural Studies Work Demands Driving
Dusty or polluted environment Hot, cold or humid environment Mainly outdoor work Physical effort
Reading or writing Work Fields Agriculture, Animal and Primary Industries Work Interests Practical or Mechanical Nature or Recreation
Organising or Clerical Skill Levels Skilled Trade Jobs Para Professional Jobs
Cook: Learning Area Home Economics Work Demands Full use of hands/fingers Hot, cold or humid environment Mainly indoor work Reading or writing
Standing for long periods Work Fields Hospitality and Tourism Work Interests Creative or Artistic Practical or Mechanical Skill Levels Skilled Trade Jobs