The State of Front-of-the-House Staff Training and the Relationship to Consumer Wine Choices in Restaurants

Abstract

This research study was intended to determine the state of the FOH staff training in the restaurant industry and any perceived value or relationship this training has on influencing consumer wine choices in restaurants. A literature review was conducted to determine the state of the FOH staff training from the restaurant industry perspective. A semi-structured survey was created to interview FOH staff from the restaurant industry to research further the perceived value or relationship wine training has on influencing consumer choices in restaurants. As a result of this research there are some very positive indicators that the FOH staff training does in fact influence consumer wine choices. However, the research also points to a need for modification in how the restaurant industry values FOH staff training and its structure. Further research is recommended to quantify the perceptions that FOH staff hold towards their perceived influence on consumer wine choices, as a result of wine training.