Hospitality & Catering, WJEC hospitality and catering, Hospitality and catering

Buffet service?

Guests are in control of their portion size as they can help themselves. Food is kept in large casseroles and platters.

Gueridon service?

Food is cooked, finished or presented to the guest at a table from a moveable trolley.

Names examples of non-commercial establishments?

Hospital, armed forces, prisons, residential homes

Why is Table service more expensive than counter service?

Staff's wages have to be paid for.

What is the role of permanent staff?

Have secure job within the establishment and work all year. They have a contract with their terms of employment set out in writing.

What is meant by the term 'food poisoning'.

an illness you get by eating contaminated food.

What are the 3 effects of salmonella?

fever
diarrhoea
vomiting

1 example of personal hygiene?

be in good health (cannot work with upset stomach).

What are regulations?

legal requirements

What is meant by the core temperature?

The temperature in the middle of the food.

Give one example of kitchen hygiene

having a cleaning schedule

Give one way to prevent a floor accident in a kitchen

repair damaged floors immediately

What is HACCP?

Hazard Analysis and Critical Control Points;
acronym for safe food handling program

How do you make sure your food won't be contaminated?

Buy from a supplier with a good reputation

How do you deal with simple first aid e.g. cuts?

Wash, dry and apply a blue, waterproof, detectable plaster.

Give 2 types of oily fish

salmon, tuna

Give 2 types of white fish

cod, haddock

Define mise en place

Preparation prior to service

What does HASAWA stand for and what does it entail?

Health And Safety At Work Act and covers all aspects of heath and safety of employees. Such as that employers must provide safe working spaces.

What does HACCP stand for and what does it entail?

Hazard Analysis and Critical Control Points and looks into the purchase of food, the storage of food, the preparation of food, the cooking of food, the cooling, reheating, storing and serving.

What is the danger zone?

5 degrees Celsius to 63 degrees Celsius

What should be the core temperature of cooked food?

75 degrees Celsius

What is a 'corporate identity'?

Combination of color schemes, designs, words, etc., that a firm employs to make a visual statement about itself and to communicate its business philosophy. It is an enduring symbol of how a firm views itself, how it wishes to be viewed by others, and how others recognize and remember it.

What are some factors to consider when planning a menu?

Who is going to eat the meal? When is it going to be eaten (time of day/year)? Where is it going to be eaten? What is going to be eaten? Age groups, special diets, price, ability of chefs, methods of cooking, colour and flavour, variety of ingredients

What forms of communication can you have in a hotel establishment?

Verbal, written, ICT, telephone, body language, hand/facial expression

What makes a good team leader?

Delegates tasks effectively, supervises team staff well, motivation of team, communicates well between staff members, gives advise, support and praise if needed, maintains quality consistently

What is a menu card?

a card with all the prices and meals being sold

What is a place card?

A named card that tells where a person sits

What is a seating plan?

A sheet to show where everyone sits

What is a night porter?

A porter that is on duty during the night, whose duties may include answering the phone, manning reception, preparation and delivery of room service and setting up rooms for the next day

What are the benefits of garnishing dishes?

Helps present food nicely, helps improve simple/boring dishes, attractive to the eye

Name some accommodation ratings?

Star rating, diamond rating, caravan park star rates

How to prevent cross contamination when cooking?

Use colour coded chopping boards, washing equipment and utensils after use, washing hands, throwing away rubbish

What is the Data Protection Act?

a law that makes sure all establishment guests private data such as phone numbers and details are protected and information can not be passed to third party member without permission.

What factors are to be considered when choosing a venue for an event?

the amount of people attending the vent (the size of the venue), the cost of the venue and if its in budget, the accessibility of the venue and if theres wheelchair access, staff to student ratio, facilities needed, availability, deposit and decorations.

What are two pieces of information required by an establishment when taking a booking?

the deposit and how to pay, the contact details- name, phone number, email address

How can a good atmosphere be created at the venue?

welcoming entrance, complimentary gifts, separate area for dancing, well presented tables/colour scheme, entertainment, clean well kept room

What possible health and safety issues would need to be included in a risk assessment for an event?

wet floor signs, trips and slips, trained first aiders, guests warned off hot plates, correct size table cloths, monitoring of alcohol intakes, advertising fire procedures, plastic glasses on dance floor, lighting, signage, manual handling, hygiene training,

Name two types of non commercial establishments

prisons and hospitals

Name two types of commercial establishments

pubs and restaurants

What are some benefits of being a permanent member of staff?

they have established pay/contract, can get rises and promotions and get paid on sick leave, regular wages

Why might customers telephone a hotel reception?

they can ring to book a room, ask about prices and ask for directions. people in the hotel can call if they have any queries about the room, to ask about room service, other services provided by the hotel e.g. spa, or if they need to file a complaint.

How can a holiday park create a good first impression on guests?

all staff trained to be polite and friendly, uniform neat and clean, make sure the park is clean, security gates, manned reception, facilities in the park easily accessible, the lobby or front room should be clean and have a stylish or modern design, signage clear and accurate.

How can hotels reduce their overall amount of waste?

don't leave things on standby, dual flush toilets, thick curtains to reduce heat loss, good portion control, timed heating, email rather than print, buying in bulk, timed heating, lights, heating and air-conditioning only activated with keycards, energy saving lightbulbs, avoid single use toiletries

How can hotels recycle?

recycle all paper, card and plastic, encourage guests to recycle, recycling bins in rooms and offices.

How can food outlets reduce food, non-food and packaging waste?

Use biodegradable packaging, multipurpose packaging, regular small deliveries, buying in bulks, freeze leftovers, label/date frozen foods, good portion control, cooked food composted, minimise use of paper towels, recyclable foil/paper/cling film, no disposable paper ware

Give three points a take away owner needs to consider when choosing appropriate food packaging?

Conveys the message of their company and how they cook, hold the food for the suited period of time, the weight of the package/portability

Why is it important for accurate and appropriate record keeping in a catering kitchen?

Evidence needed for EHO inspection, used as part of training process, accident records, equipment maintenance checks/PAT testing, when equipment or kitchen was last cleaned/deep cleaned, pay check records for law purposes

What does FIFO stand for?

First In First Out (stock control- to use up the oldest items first)

What are the consequences of caterers failing to follow the FIFO?

loss of profit due to waste, risk of old food/out of date food being used, risk of food poisoning customers, loss of reputation, business closed down, fines from EHO's

Describe a table d'hôte menu?

a menu where multi-course meals with only a few choices are charged at a fixed total price. May be called 'prix fixe'. The terms set meal and set menu are also used.

Describe an a la carte menu?

à la carte is the practice of ordering individual dishes from a menu in a restaurant, as opposed to table d'hôte, where a set menu is offered

Describe an plat du jour menu?

Plat du jour is dish of the day or special prepared by a restaurant on a particular day in addition to the regular menu.

What is silver service?

A style of serving food at formal meals in which the server uses a silver spoon and fork in one hand to serve the food item by item on to the diner's plate.

Describe a static menu?

A menu that is often laminated for easy cleanup. It is usually separated into groups such as appetizers, soups and salads, entrees, desserts, etc. Fast food restaurants often have these types of menus. The menu content doesn't change

Describe a cycle menu?

These menus offer specific items for each day, or over a month. For example fish may be served on a Friday. Often found in staff canteens, schools and in armed services barracks, ship and submarines

What types of technology can restaurants invest in to update and attract new customers?

Food apps to order, iPads for ordering food/games for kids, pagers that notify servers when meals are ready, electronic toys in play areas, use EPOS to make taking orders more efficient.

What are three services available at a motorway services?

fast food chains/restaurants, toilets, petrol stations

What is an establishment/provider?

Provides food/drink known as a service provider.
There are many different establishments e.g commercial and residential.

Name 7 different establishments ? (RATNCC)

1.Residental
2.Assisted service
3.Table service
4.Non - residential/commercial
5.Contract caterer
6.Commercial

Name examples of commercial establishments?

Guest house, B&B, holiday park, coffee shop, restaurant, hotel and fast food restaurant

Names examples of Non-residential
establishments?

Restaurants, fast food outlets, café,
wine bar, school meals

What is meant by a Plated service?

Plated in the kitchen by the chef who organises portion control and then is delivered to the customer by the waiter

Name some examples of commercial residential establishments?

Guest house, B&B, holiday parks, hotel

What is silver service?

A method of food service where food is served at the table. It is a technique of transferring food from a service dish to the guest's plate from the left. It is performed by a waiter by using service forks and spoons from the diner's left.

Give examples of single point services

Kiosks
Take away
Vending

What is Cafeteria service?

Found in canteens, hotels and cafeterias. The menu is limited, and guests queue to be served. Tables are not covered and seating is sometimes fixed. Food is eaten at narrow tables

What is meant by vending?

Customers can get food/beverages.served by automatic machines

What is meant by take away?

Customers orders the food, it is prepared delivered to your house

What is a supplier?

This is someone that provides food for catering establishments

Name different types of employments?

Full time
Part time
Casual staff

What is meant by Full time?

May work set shifts, or be on a rota with changing shifts
Will work a set amount of days over a week and may include weekends
Work 30-37.5 hours

What is meant by Part time?

May work a set of numbers/hours or days or set shifts
Less hours
Often work at peak/ busier times
Work less than30hours

What is meant by Casual workers?

Work for specific functions or times of the year
May work for/ through an agency

Name the seven types of job roles in a kitchen

Executive chef (maitre chef de cuisine)
Second chef (sous chef)
Pastry chef (le patisser)
Larder chef (le garde manager)
Sauce chef (le saucier)
Vegetable chef( l'entremetier)
Assistant chef (commis chef)
Kitchen porter

Why do we use packaging?

Protect contents
Hold the contents
Keep it fresh
Reduce water
Make food easier to handle when transporting
Import hygiene
Make sure the contents looks more attractive

Explain 4 reasons why food is packaged?

Recycle (reduce waste)
More attractive
Keep it fresh
prevent contamination
Protect contents

What is profit?

the money remaining from the revenue after all outgoings have been paid for e.g. after rent, wages, food costs, utility bills.

What is revenue?

Is another name for money that a business gets from selling their goods or services

What is a EHO?

Environmental Health Officer

What is an EHO looking for?

Clean throughout
Hand washing/evidences of use
Staff safety and hygiene e.g signs
Stock control
Labels (HACCP)
Cooking methods - temperatures
How foods are being keep clean and safe
Any good/bad things and how to improve
A food safety management system
Evidence of pests - mice, rats, cochroaches

Describe the role of an EHO?

inspecting businesses for health and safety, food hygiene and food standards
following up complaints and investigating outbreaks of food poisoning, infectious disease or pests
collecting samples for laboratory testing
enforcing environmental health laws
investigating accidents at work
advising community groups and giving educational talks
giving evidence in court
writing records and reports
advising employers on all environmental health matters

What are the 6 main areas in a commercial kitchen?

Clean/wash
Food preparation
Cooking
Food storage
Food service
Delivery

State different records that are kept in/ for a professional kitchen

Stock control
Date stamps
Cleaning records
Staff rotas
Staff training
COSHH
Accident books
Risk assessment
Receipts
Customer complains
Temperature charts
Health and safety equipment

What are the seven job roles in charge of?

Executive chef- in charge of kitchen

Second chef - directly in charge of production

Pastry chef - prepares pastries and desserts

Larder chef- responsible for colds foods e.g salads

Sauce chef - prepares sauces

Vegetable chef- prepares veg,soups and starches

Assistant chef- helps in all areas of the kitchen/ basic jobs

Kitchen potter - cleans up after chef and does all the washing up

Food safety legislation requirements?

Name of food product
Weight or volume
Allergies concerns
Date mark
Name address of manufacturer
Nutritional information
Ingredients list
Storage constituency

Identify 3 High risk foods

Meat
Eggs
Fish
Sauces
Dairy products
Shellfish
Moist and high in protein

Identify 3 good Hygiene practices

Food storage
Fridge 0-5C
Food rotated FIFO
Hot soapy water and anti-bacteria soap
Core temp of food at 75 C
Waste disposed safely
Food covered and labelled correctly

Identify 3 good personal hygiene steps

Hair back
Good habits
Cuts covered - blue plaster
Regular training
short clean nails
Evidence of regular washing
Clean uniform

Food Safety Act 1990 allows EHO to...?

Enter any food premises at any time
Inspect food
Take samples of food
Making sure the food is safe
Improvements to be made if needed

What is HACCP?

Hazard analysis and critical control points
This is a system that reduces the risk of foods getting contaminated by food poisoning bacteria. This is now a legal requirement all all business to carry HACCP out to analysis dangers

Identify information that needs to be present due to the ‘Food Labelling 2006’?

Use best before
Use by for
Address of manufacture
Nutritional value
Weight
Method of storage,making and cooking

What are the 6 Rs?

Reduce
Reuse
Rethink
Recycle
Repair
Refuse

What types of hospitality and catering providers are there?

School
Cafe
Bars
BnB
Bakery
Wine bars
Food vans
Hotel
Meals on wheels

Give 3 examples of contract catering

Weddings
Parties
Museums
Private houses
Galleries a
Garden parties

What is meant by Contract Catering?

They will provide food on site or off site .they can be hired as staff to help customers. One benefit to this is it will take stress off the company