1: The Hospitality and Catering Industry Structure

Question 1

What is a commercial establishment?

Answer 1

A business that aims to make a profit, e.g. hotels, restaurants.

Question 2

What is a non-commercial establishment?

Answer 2

A catering service that does not aim to make a profit, e.g. school kitchens.

Question 3

Give three examples of commercial hospitality businesses.

Answer 3

Restaurants, hotels, pubs.

Question 4

Give three examples of non-commercial catering establishments.

Answer 4

School kitchens, care home catering, prison kitchens.

Question 5

What is front of house?

Answer 5

Areas and roles involving direct contact with customers.

Question 6

What is back of house?

Answer 6

Areas and roles behind the scenes, e.g. kitchen staff.

Question 7

Name three front of house job roles.

Answer 7

Receptionist, waiter/waitress, bar staff.

Question 8

Name three back of house job roles.

Answer 8

Chef, kitchen porter, cleaner.

Question 9

What are the three main types of service?

Answer 9

Table service, counter service, self-service.

Question 10

What is table service?

Answer 10

Food and drink are served to customers at their table.

Question 11

What is counter service?

Answer 11

Customers collect food from a counter.

Question 12

What is self-service?

Answer 12

Customers serve themselves from a selection.

Question 13

What is a hotel?

Answer 13

A commercial establishment offering lodging and often food.

Question 14

What is a café?

Answer 14

A small, informal restaurant offering drinks and light meals.

Question 15

What is a fine dining restaurant?

Answer 15

A high-end restaurant offering formal service and high-quality food.

Question 16

What is a fast food outlet?

Answer 16

A quick-service restaurant offering food for takeaway or quick consumption.

Question 17

What is an event caterer?

Answer 17

A company that provides food and service at events like weddings or conferences.

Question 18

What makes hospitality a fast-paced industry?

Answer 18

It involves constant customer interaction and time-sensitive service.

Question 19

Why is flexibility important in hospitality roles?

Answer 19

Shifts can vary, including weekends and evenings.

Question 20

Why is teamwork vital in catering?

Answer 20

Efficient kitchen and service operation depends on team coordination.

Question 21

Give two benefits of working in hospitality.

Answer 21

Varied roles and career progression.

Question 22

Name one disadvantage of hospitality work.

Answer 22

Unsociable hours or physically demanding work.

Question 23

What is career progression?

Answer 23

Moving up to more senior roles over time.

Question 24

Give an example of career progression.

Answer 24

From kitchen porter to chef.

Question 25

What is an apprenticeship?

Answer 25

A paid job that combines work and study.

Question 26

Give one benefit of a hospitality apprenticeship.

Answer 26

Gain qualifications while earning experience.

Question 27

Name a relevant college course.

Answer 27

Level 2 Diploma in Professional Cookery.

Question 28

Why is appearance important in hospitality?

Answer 28

It reflects professionalism and hygiene.

Question 29

Why is punctuality important in catering?

Answer 29

Service relies on strict time management.

Question 30

What are standard operating procedures (SOPs)?

Answer 30

Set instructions for how tasks should be done safely and correctly.

Question 31

Give an example of a SOP in a restaurant.

Answer 31

How to set up a table for service.

Question 32

How does hospitality support tourism?

Answer 32

By offering food, accommodation, and experiences to travellers.

Question 33

Why is hospitality important to local economies?

Answer 33

It creates jobs and attracts spending.

Question 34

Name one impact of seasonal demand.

Answer 34

Workload increases during holidays or events.

Question 35

What does 'hospitality' mean?

Answer 35

Friendly and generous reception of guests.

Question 36

What does 'catering' mean?

Answer 36

Providing food and drink for events or groups.

Question 37

What is a catering manager?

Answer 37

A person who organises and oversees catering operations.

Question 38

What is a sommelier?

Answer 38

A wine specialist in fine dining establishments.

Question 39

What is a maître d’?

Answer 39

A front-of-house manager in a formal restaurant.

Question 40

What is mise en place?

Answer 40

The preparation and organisation of ingredients before cooking.

Question 41

What does ‘à la carte’ mean?

Answer 41

A menu where each item is priced separately.

Question 42

What is a set menu?

Answer 42

A fixed-price menu offering a limited choice of dishes.

Question 43

What is silver service?

Answer 43

A formal style of service where food is served at the table from platters.

Question 44

What does ‘buffet service’ mean?

Answer 44

Guests serve themselves from a variety of dishes.

Question 45

What is an open kitchen?

Answer 45

A kitchen that is visible to guests.

Question 46

Name one benefit of an open kitchen.

Answer 46

It builds trust and entertainment for customers.

Question 47

What does ‘customer journey’ mean?

Answer 47

The entire experience a guest has from arrival to departure.

Question 48

What is a service charge?

Answer 48

An optional or included fee for service.

Question 49

What is gratuity?

Answer 49

A tip given voluntarily by the customer for good service.

Question 50

What is the purpose of the hospitality and catering industry?

Answer 50

To provide food, drink, and accommodation services to customers.