AO1 - Understanding The Environment Of Hospitality And Catering Establishments Flashcards
What does the Hospitality and Catering services include:
Pub, Bars, Nightclubs, Restaurants, Hospitals and Prisons.
How many people does this sector employ?
Over 2 Million.
Range of Establishments?
Residential, Non-Residential and Non-Commercial Establishments.
Examples of Residential Establishments?
Hotels, Bed ānā Breakfast, and Holiday Parks.
What do Hotels provide?
Room Service, Breakfast Provision, and Hotel-Owned Restaurants.
How is food usually served in Holiday Parks?
Buffet-Style.
Examples of Non-Residential Establishments?
Restaurants, Fast-Food Outlets, or Pubs.
What do Cafeās serve?
Snacks and Full Meals.
Examples of Non-Commercial Establishments?
Hospitals, Prisons, and Meals on Wheels.
What do styles of Food Services depend on?
The Type of Establishment and the Type of Food being Served.
What does Counter Service consist of?
Cafeteria, Self-Service, Fast Food.
What does Table Service consist of?
Plate or Family Service.
What does Personal Service consist of?
Tray or Travel Service.
What is Family Service?
Dishes are put on the table where Serving spoons are provided and customers serve each other.
What are Contract Caterers?
People who cook and prepare food for Weddings or Private Parties.
Types of Establishment rating?
Michelin Guide, AA Guide, Good Food Guide or Online and Written Reviews.
What are Michelin Stars?
Anonymous Inspectors visit an Establishment, have a meal, and write a review.
What are AA Stars?
Inspectors visit Hotels and write reviews.
What is the Good Food guide?
Members of the General Public visit an Establishment then write a review.
What do Hospitality and Catering Establishments use to get supplies in large quantities?
Whole Salers and Specialist Markets.
Different Types of Suppliers to Hospitality and Catering Establishments?
Large Whole Salers, Specialist Markets, Independent, Local and Equipment Suppliers.
Advantages of Specialist Markets?
Supplies are in everyday, and they are always the freshest.
Disadvantages of Specialist Markets?
They may not be easy to get to, and they are usually open in the night rather than in the morning.
Advantages of Local Suppliers?
They have Local deliveries and may be able to change the order at a short notice.
Disadvantage of Local Suppliers?
They may not have a wide selection, and they may not be able to deliver in bulk.
Advantages of Large Whole Salers?
There is a large bulk of packaging ingredients and food is pre-made and pre-portioned.
Disadvantages of Large Whole Salers?
They may be expensive for pre-made food, and you have to order well in advance.
What is a Managers responsibility?
To deal with complaints, set staff rotas, and set budgets.
Role of the Head Chef?
Menu Planning, Food Production, Costing and Purchasing.
Role of the Sous Chef?
Directly in charge of food production, and they will also have many years and experience of work.
Role of the Pastry Chef?
Responsible for the preparation of Baked Goods.
Role of the Larder Chef?
Responsible for preparing Cold Foods.
Role of the Sauce Chef?
Responsible for preparing Sauces.
Role of the Vegetable Chef?
Preparing the Vegetables.
What is the Commis Chef?
A Chef in training, helping all areas of the Kitchen.
What are the Personal Attributes of being in the Hospitality and Catering Staff?
Patience, Self-Motivation, Team Player, Initiative, Personal Presentation, Honesty.
How long do Full-Time Staff work?
36 Hours a week.
How long do Part Time Staff work a week?
4-16 Hours a week.
What does SWOT stand for?
Strengths, Weaknesses, Opportunities, Threat.
