Front Of The House Management

Posted September 25, 2013

illustrated mockup of the escoffier essential guide cover & internal page

Get the Home-Based Catering Business Guide

Launching a home-based catering business can open the door to a fulfilling career. Grasp the fundamentals to start, from licenses and permits to essential marketing strategies.

First Name*

Last Name*

Email*

Phone*

Program of Interest*

By clicking the "Download" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

In this video, Escoffier Online’s Chef Mark Dowling and Ruth Chris‘s Michael Walton create a segment on managing the front of the house in a fine dining restaurant and the different kind of positions it takes to provide outstanding service. To learn more about training for managing the front of the house hear what Chef Mark and Michael have to say in this segment!