Dining Room Management and Customer Service

NEXT EDITION: APRIL 2026

ENROLL HERE (Enroll until April 6 or until spots are filled)

Trasnform the dining room into a driver of excellence, loyalty, and profitability.

Traditionally, the kitchen has been the star of the show, but today we know that front-of-house management is the determining factor for customer loyalty and profitability. With our Expert programme, you will stop being a spectator of service and become the architect of the experience. Learn from the world's best front-of-house managers and master everything from wine cellar management and protocols to customer psychology and high-performance team management.

You will acquire techniques for managing spaces, atmosphere and customer interaction, applying principles of Front-of-House Experience Design and Customer Experience Management. You will incorporate visual and sensory service methodologies to optimise all points of contact with the customer.

With a practical structure, the Advanced Course combines applied sessions, simulations and visits to leading restaurants (in previous editions, visits have been made to SUTAN, Martín Berasategui and Akelarre), allowing you to observe first-hand how these concepts translate into professional realities.

Upon completion, you will be prepared to lead front-of-house teams, manage customer experience in high-end gastronomic businesses, or develop your own ventures by combining management, service techniques, and effective communication.

PRACTICAL INFORMATION

• Start date: April 2026
• Registration deadline: April 6, 2026
• Language: Spanish
• Duration: 10 ECTS
• 18 slots available
• Campus Based Learning
• Location: Basque Culinary Center
• Academic period: from April to June 2026
  • On-site classes: Mondays and Tuesdays from 9:15 a.m. to 6:30 p.m. (CEST)
• Degree: Advanced Course in Front-of-House Management and Customer Service
• For inquiries and more information, click here

COURSE OBJECTIVES

• Acquire technical knowledge about the operational functioning and comprehensive management of the dining room.
• Develop skills in client psychology (internal and external), verbal and non-verbal communication, with the aim of enhancing service, increasing sales, and managing teams effectively.
• Learn key service and experience design tools aimed at improving quality, customer satisfaction, and loyalty.
• Gain advanced knowledge of core front-of-house products — such as beer, coffee, cocktails, cheese, ham, wine, and pairings — to advise and meet client expectations with confidence.
• Understand the use of technology in front-of-house environments and best practices in social media communication within the sector.
• Enhance management skills focused on process optimization, operational efficiency, customer satisfaction, and business profitability.

PROFESSIONAL APPLICATIONS

After completing the Advanced Course in Dining Room Management and Customer Service, you will be able to apply your knowledge in various areas within the hospitality and gastronomy sector. Potential career paths may include:

Dining Room Management in Gastronomic Business Models:

• Front-of-House Manager
• Supervisor
• Head Waiter/Waitress

Specialized Hospitality Consulting:

• Customer Service and Restaurant Management Consultant

Training in Service and Customer Attention:

• Trainer in culinary education institutions, hospitality schools, and universities

Gastronomic Entrepreneurship:

• Entrepreneur in themed restaurants, bars, or innovative front-of-house experiences

MEET GONZALO PARRAS, COURSE COORDINATOR