Name : Dewa Gede Agus Mahardika

Nim : 20211266
Class : DIV MPH I
COURSE : LAP

DEFINITION FRONT OF HOUSE The front of the house, also called the FOH,
refers to all actions and areas that a customer will be exposed to during their stay at a
restaurant, such as the lobby and dining area. Your front of house space is the perfect place to
use decor to set the theme of your restaurant. Employees who work in the front of the house
should have excellent hygiene and adopt a professional, welcoming demeanor at all times.
Common Locations in the Front of House These front of house locations are where all the
interaction with your guests will occur. Keeping these areas clean and orderly should be a top
priority. Any staff member who enters front of house locations should be on their best
behavior because they are representing your establishment.
1. Entry
Your customers will form a first impression of your business as soon as they walk in
the door. In order to make it a good one, the entryway should capture the theme and
feel of your restaurant and create a natural flow leading to other areas. Don’t forget
about the outdoor appearance as well! Keep the area outside your door clean and
swept.
2. Waiting area During the busiest times of day, customers might crowd into your
waiting area. If they are made to wait too long before being acknowledged or are
forced outside because of limited space, it can create a negative experience. In order
to alleviate this, waiting areas should be as comfortable as possible. The addition of
chairs and benches gives your guests a place to rest while they wait. Placing extra
stacks of menus within reach helps to entertain them and also gives them a head start
on their menu decisions. When your customers already know what they want to order
before they sit down, it increases your turnover rate.
3. Hostess Station
The hostess station should be visible as soon as your guests enter the waiting area. It’s
important to acknowledge and greet customers as soon as possible, and a host or
hostess should be on duty at all times so that no one is made to wait. Make sure to
place your hostess podium in a location with a good view of the waiting area and
entry.
4. Restrooms
Most guests who eat out at restaurants will use the restroom at one point during their
visit, especially if they have children, which is why it’s crucial not to overlook this
small area. The state of your restrooms can have a big impact on guest experience.
Modern fixtures and tile can improve the look of the room, but the most important
factor is making sure the area is clean and well stocked. Assigning periodic restroom
checks throughout the shift will ensure that the paper products and soap are stocked
 and that all messes are cleaned up quickly. A thorough cleaning can be performed at
the end of the shift.
5. Bar
If your restaurant plans to serve alcohol, make sure your bar is as inviting as your
main dining area. It should feel welcoming and serve as an alternative location for
guests to enjoy their meals. Providing entertainment in the form of big screen TVs
ensures that guests stay longer and order more drinks. Because guests can easily see
the liquor bottles and cocktail mixes behind your bar, make sure to keep them clean
and use liquor pourers to prevent fruit flies. The whole area behind the bar should be
organized so you can serve guests quickly.
6. Dining Room
The dining room is the heart of front of house operations. It’s the area where your
guests will spend most of their time and also where many front of house employees
will work during their shifts. Dining rooms can be laid out and organized in a variety
of ways to suit your restaurant’s concept, but there should be a natural flow from
room to room. Servers should be able to maneuver freely, and customers should be
able to access their seats with enough space to feel comfortable.

DEFINITON BACK OF HOUSE IS The back of the house, also known as the
BOH, encompasses all the behind-the-scenes areas that customers will not see. This acts as
the central command center in a restaurant because it’s where the food is prepared, cooked,
and plated before making its way to the customer’s table. All back-of-house staff should wear
clean uniforms and aprons while on the job. The back of house also serves as a place for
employees and managers to do administrative work.
Common Locations Found in the Back of the House These back of house locations are
where the most food contact occurs. Any staff member who enters these locations should be
trained on food safety and sanitation.
1. Kitchen
The kitchen is usually the largest part of any back of house and can be divided into
smaller sections, such as areas for food storage, food preparation, cooking lines,
holding areas, and dish washing and sanitation areas. Your kitchen layout is a big
factor in the efficiency of your staff. Make sure to choose a layout that has good flow
and will help you meet your kitchen goals.
2. Employee Area
Break rooms and employee bathrooms give employees somewhere to place their
belongings, take breaks while on shifts, and look over work schedules and notes from
managers. Providing a space for your staff to take their shift meal prevents them from
sitting and eating in the dining room, which can be unsightly for your guests.
3. Office
Managers should have a small area in which they can do administrative work that is
away from the hustle and bustle of the kitchen or dining room.