Front-of-House Program

For front-of-house restaurant positions we cross train in 4 positions: host, runner, busser and server. Cross-training in multiple positions gives students greater value to the operation. Subject matter experts educate on the basics of wine, beer, spirits, and food knowledge. Students are certified in two industry recognized certifications TIPS (serving alcohol responsibly) and CPR (Heimlich for choking).

The foundation of our curriculum are the soft and interpersonal skills necessary for working in guest-forward positions in hospitality. With a focus on all aspects of hospitality, professionalism in the workplace (personal presentation, posture, body language, tone of voice, facial expressions, and eye contact), communication skills and empathy, teamwork, conflict resolution with coworkers and guests, time management and self-motivation.

Our experiential learning model includes a combination of live interactive training seminars, role play and guest interaction. Guests are invited to dine, and our students practice their learned skills. Support from industry partners help make these events possible.

As a bridge to the workforce, Human Resources experts assist with resume prep and interviewing practice. Hospitality Pathways connects graduates with establishments that best fit their skill level.