AC 1.1 Flashcards
The structure of the hospitality and catering industry
Types of formal restaurants
Gueridon
Plated
Waiting
What is plated service
The meal is plated up and brought to the customer’s table by waiting staff
What is gueridon service
(trolley or moveable service) the customer’s food is cooked at the table for dramatic effect, e. g crepes
What is waiting service
The food is served to the customers by waiting staff
What is street food service
Ready to eat food or drink, sold on street or public space, e.g a festival or market
What is self service
Where customers help themselves to food, for example a global buffet or carvery, meat is-carved by the chef and customers can help themselves to vegetables, sauces etc
What is fast food service
Food is made to order very quickly, can be taken from the restaurant to eat, seats/tables often provided
What is cafeteria service
Small/ inexpensive restaurant or coffee shop, serves light meals and refreshments
What are takeaway restaurants
They take an order and deliver it to the customers house, customers can also order food then take it away from the restaurant , e.g Chinese
Three types of buffets
Sit down buffet
Stand up or fork buffet
finger buffet
What is a stand up buffet
once the customer has chosen their food, they stand up to eat it- allows guests to circulate and meet other guests
What is a sit down buffet
once the customer had chosen what food they want, they can sit down to eat it
What is a finger buffet
Where all the food is prepared to be eaten with fingers, bite sized and easy to eat
What is automatic vending
Drinks and food are stored in a machine with a glass front, item selected by customer, often coin operated, in places where food isn’t accessible e.g colleges
What is transport catering
A variety of food service options available on planes, trains, ships
What is hotel service
provides overnight accommodation and food and drink options
many offer breakfast, lunch,evening meals, room service
bed and breakfast service
Offers overnight accommodation and breakfast, often in private family homes where rooms are made available to guests
breakfast usually served in dining room or the owners kitchen
what is a commercial establishment
businesses that provide food and drink services and operate to make a profit
what is a residential establishment
a business that provides accommodation as well as food and drink services
what is a non- residential establishment
a business that provides hospitality and catering services, but not accommodation
what is a non- commercial establishment
a business that does not operate in order to make a profit
what is contract catering
Contract catering is when an organisation hires an independent caterer to provide their workplace catering services, a place where catering facilities are unavailable
examples of when contract catering would be used
weddings
banquet
garden parties
advantages of contract catering
- better quality food
- you don’t have to worry/ hassle
- better customer satisfaction since it’s a professional service
- more variety of food
when choosing a supplier, what is important to consider
- price
- delivery
- quality of product
- primary, secondary and tertiary market
What do star ratings help with
they help customers know what services and facilities to expect at a hotel, restaurant etc
Food hygiene standards 0-5
0 - Urgent improvement needed 1 - Major improvement necessary 2 - Some improvement necessary 3 - Hygiene standards are generally satisfactory 4- Hygiene standards are good 5- Hygiene standards are very good
Restaurant standards 1-3 (Michelin stars)
1- very good restaurant
2- excellent cooking
3- exceptional cuisine
