🎈 Flashcards
How to prevent food wastage (8)
Store food correctly, handle food correctly, prepare correct amount, use cut off for soup, accurate portion control, recyclable containers, recycle food waste and reuse containers.
Entree?
A main course
Roux?
Mixture of fat and flour to make a sauce
What is counter service?
Customers queue at a counter to select and receive their food.
School, McDonalds, Burger King.
Fast food (burgers, chips, pizza) and meals (school: chilli and rice with sponge)
Fast food. Quick. Cheap.
Markets, schools, cafe.
Lunch&breakfast.
What is self service/buffet?
Customers help themselves on counter. Sandwiches, cold meat, pastries. Hotels, Zazaz Bazar. Provides by contract caterers. Celebrations: birthdays parties or weddings. All ages. £7 - 15 a head (per person)
Canteen/cafeteria
In schools, hospitals. Sandwiches, soup, cakes. A quick bite, lunch. £3 - 6. Go and get food.
Automatic vending
Self service to provide food and drinks. Snacks.
Schools, hotels, work places.
All ages.
£0.70 - £1.20.
What is commercial secret
Any hospitality and catering bus that have their main source of income from sale of food, drink or accommodation e.g hotels, restaurants, pubs, bars.
What is catering service sector
An organisation needs to provide food, drink or accommodation for their workers, residents or visitors. It is not their main purpose e.g schools, hospitals, prisons and colleges.
Contract catering services in the work place
Large private companies hired by organisations within the catering service sector e.g a school could hire a company to cook for them.
What are the advantages for having contract catering services in the work place?
- Keeps prices down
- choose own supplier
Silver service/waited service
Food is served by staff from dishes to customer’s plates.
Three course meal e.g starter: soup. Main: roast. Pudding: créme brulee.
4 and star hotels and large country houses.
Weddings.
£25 per person.
Tend to be adults.
Plated service
Restaurants serves food on to plates from kitchen to customers. Two to three course meals. Most restaurants and some cafe. Eating out with friends and family. All ages. £5 - £15 depending on restaurant.
Where can you find campylobacter?
From animal intestines, most commonly birds and chickens
Where can E Coli 0157 be found?
Raw meat and raw vegetables
Where can faecal oral route be found?
From poo to mouth, contaminated sewage, water or people not washing hands
Where can listeria be found?
In a range of chilled ‘ready-to-eat’ foods, soft cheese and meats
Where does pathogen multiply?
These micro organisms multiple in the intestines
What temperature is the dangerzone?
5’C - 63’C
What is the front of house staff responsible for?
Quality of service, taking bookings, hiring staff, health and safety. Talks to head chef on how dishes should be served.
What is the responsibility of the head waiter?
Greeting customers and seating them, organising and training waiting staff and handle customers complaints
What is the responsibility for the wine waiter?
Help customers choose wine, serving wine, knowing which wine suits the menu and buying the wines
What is the responsibility for the waiting staff?
Set table, set orders, serve customers, top customers drinks, prepare bill and clear tables
When is seasonal/casual staff needed?
These staff are needed when the business is extra busy e.g Christmas, summer in a hotel by the sea.
Normally students or people over sea.
What are the advantages of seasonal/casual workers?
Work at short notice, only when needed and paid the hours they work
What are full and part time workers?
They have a permanent job and work all year round. They sign a contract, work a fixed number of hours each week. Sometimes divided into shifts
What temperature is the dangerzone?
5’C - 63’C
What is the front of house staff responsible for?
Quality of service, taking bookings, hiring staff, health and safety. Talks to head chef on how dishes should be served.
What is the responsibility of the head waiter?
Greeting customers and seating them, organising and training waiting staff and handle customers complaints
What is the responsibility for the wine waiter?
Help customers choose wine, serving wine, knowing which wine suits the menu and buying the wines
What is the responsibility for the waiting staff?
Set table, set orders, serve customers, top customers drinks, prepare bill and clear tables
When is seasonal/casual staff needed?
These staff are needed when the business is extra busy e.g Christmas, summer in a hotel by the sea.
Normally students or people over sea.
What are the advantages of seasonal/casual workers?
Work at short notice, only when needed and paid the hours they work
What are full and part time workers?
They have a permanent job and work all year round. They sign a contract, work a fixed number of hours each week. Sometimes divided into shifts
What temperature is the dangerzone?
5’C - 63’C
What is the front of house staff responsible for?
Quality of service, taking bookings, hiring staff, health and safety. Talks to head chef on how dishes should be served.
What is the responsibility of the head waiter?
Greeting customers and seating them, organising and training waiting staff and handle customers complaints
What is the responsibility for the wine waiter?
Help customers choose wine, serving wine, knowing which wine suits the menu and buying the wines
What is the responsibility for the waiting staff?
Set table, set orders, serve customers, top customers drinks, prepare bill and clear tables
When is seasonal/casual staff needed?
These staff are needed when the business is extra busy e.g Christmas, summer in a hotel by the sea.
Normally students or people over sea.
What are the advantages of seasonal/casual workers?
Work at short notice, only when needed and paid the hours they work
What are full and part time workers?
They have a permanent job and work all year round. They sign a contract, work a fixed number of hours each week. Sometimes divided into shifts
