WJEC Hospitality & Catering Practice Test 2025 - Free Hospitality & Catering Practice Questions and Study Guide

'Front-of-house' refers to all areas of a restaurant that are visible to customers. This term encompasses the dining room, bar, and any spaces where customers interact with staff and experience the service. The design, decor, and ambiance in these areas are crucial for creating a positive customer experience.

In contrast to this definition, areas not accessible to customers, such as those that are behind the scenes, do not fall under 'front-of-house.' The kitchen and food preparation areas, while essential for operation, are considered back-of-house, where food is prepared away from the dining experience. Similarly, storage areas used for supplies and inventory management also do not contribute to the customer-facing aspect of the operation. Thus, understanding the significance of the front-of-house is key in the hospitality and catering industry, as it is directly involved in customer satisfaction and service delivery.