Fundamentals of Food Service Operations

• Special Diet -refers to a specific eating plan tailored to meet the nutritional needs or restrictions of individuals with certain health conditions, allergies, or lifestyle choices.
• Use gluten-free flour blends, almond flour, coconut flour, or oats for baking. 
• Replace cow's milk with almond milk, coconut milk, soy milk, or oat milk. 
• Vegetarian -Substitute meat with plant-based protein sources like tofu, tempeh, seitan, or legumes (beans, lentils, chickpeas). 
• Low-carb -Replace grains and starchy vegetables with low-carb options like cauliflower rice, zucchini noodles, or spaghetti squash. 
• Nut-free -Replace nuts with seeds like sunflower seeds, pumpkin seeds, or hemp seeds
• Use allergy-friendly substitutes like sunflower seed butter instead of peanut butter or flaxseed meal mixed with water as an egg replacer in baking.
• Front of House Operation -is the face of a food service establishment.
• Key responsibilities of FOH:

  •Guest Greeting and Reception

  •Order taking and service

  •Payment Processing

  •Customer Service

  •Maintaining a pleasant ambiance
• Guest greeting and reception -FOH staff warmly welcomes guests, creates a positive first impression, and manages seating arrangements based on reservations and wait times. 
• Order taking and service -Servers take orders accurately, communicate them effectively to the kitchen, and ensure timely and efficient food and beverage delivery. 
• Payment processing -FOH staff handle payment transactions accurately and efficiently, ensuring a smooth checkout experience.
• Customer service -Providing excellent customer service is paramount. FOH staff should be attentive to guests' needs, address inquiries promptly, and resolve any issues professionally and courteously.
• Maintaining a pleasant ambiance -FOH staff play a crucial role in maintaining a clean, comfortable, and inviting atmosphere. This includes tasks like bussing tables, refilling condiments, and ensuring proper table settings.
• Procedures and practices of FOH:

  • Standarized greeting protocols

  • Menu knowledge

  • Upselling and suggestive selling

  • Active listening and communication

  • Conflict resolution
• Standardized Greeting protocols -Establish clear procedures for greeting guests, including eye contact, a smile, and a welcoming phrase.
• Menu knowledge -Servers should possess a thorough understanding of the menu, including ingredients, preparation methods, and portion sizes.
• Upselling and suggestive selling -FOH staff can recommend additional items like appetizers, desserts, or beverages to enhance the customer experience and increase revenue.
• Active listening and communication -Effective communication is crucial. Servers need to actively listen to guests' orders and preferences, and clearly communicate details to the kitchen to avoid errors.
• Conflict resolutions -FOH staff should be equipped to handle customer complaints professionally and efficiently, aiming to resolve issues amicably and maintain guest satisfaction.