Dining Room Management and Customer Service

NEXT EDITION: FEBRUARY 2026

ENROLL HERE (Enroll until January 22 or until spots are filled)

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

The Advanced Course in Front-of-House Management and Customer Service is designed for hospitality professionals seeking to master key tools in front-of-house operations, guest experience design, personalized service, and operational efficiency.

You will learn how to manage spaces, ambiance, and guest interaction by applying techniques in Dining Experience Design and Customer Experience Management. You'll incorporate visual and sensory service methodologies to optimize every guest touchpoint.

With a hands-on structure, the Advanced Course combines practical sessions, simulations, and visits to renowned restaurants (previous editions included visits to SUTAN, Martín Berasategui, and Akelarre), giving you first-hand insight into how these concepts are implemented in professional settings.

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: February 2026
• Registration deadline: January 22, 2026
• Language: Spanish
• Duration: 10 ECTS
• 18 slots available
• Campus Based Learning
• Location: Basque Culinary Center
• Academic period: from February to April 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, including service techniques and formats.
• 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