Front Of House Glossary For F&B Staff

About This Course

Clear communication and confident service start with the right language. This glossary-based course helps front-of-house food and beverage staff become familiar with the essential terms, tools, and service expressions used on the floor. Whether you're new to hospitality or refining your knowledge, this guide gives you the vocabulary to work more smoothly with guests and your team.

In this course, you will explore:

• Common FOH systems, tools, and digital platforms

• Tableware, service equipment, and guest-facing supplies

• Hygiene and cleaning language used during shift work

• Cutlery and crockery terms used in different service styles

• Key phrases, codes, and signals used in daily operations

• Professional language for greeting, upselling, and managing guest requests

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Front Of House (FOH) Glossary for F&B Staff.”

Course Curriculum

6 Chapters

Chapter 1 - Systems and Technology

Covers key tools such as POS systems, PDQ machines, order printers, digital menus, and guest paging systems. Explains how these improve service flow, accuracy, and efficiency.

Chapter 2 - FOH Service Equipment

Introduces service essentials including trays, bill folders, condiment caddies, wine buckets, table lamps, and highchairs. Emphasises organisation, safety, and presentation in guest-facing areas.

Chapter 3 - Cleaning and Hygiene

Explains the importance of maintaining cleanliness and safety with tools such as microfiber cloths, labelled spray bottles, gloves, mops, and cleaning checklists for daily routines.

Chapter 4 - Cutlery and Tableware

Details various types of knives, forks, spoons, plates, and glassware used in service, including their specific uses for different dishes and cuisines.

Chapter 5 - Waiter Essentials

Lists the must-have tools for waiters such as order pads, pens, lighters, and corkscrews, and how these support smooth, professional, and responsive service.

Chapter 6 - Language in F&B

Defines common F&B expressions such as “86’d,” “mise en place,” “covers,” and “on the fly.” Helps staff understand communication shorthand used during service.