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Food Technology > AO1 - Understanding The Environment Of Hospitality And Catering Establishments > Flashcards

AO1 - Understanding The Environment Of Hospitality And Catering Establishments Flashcards

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1
Q

What does the Hospitality and Catering services include:

A

Pub, Bars, Nightclubs, Restaurants, Hospitals and Prisons.

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2
Q

How many people does this sector employ?

A

Over 2 Million.

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3
Q

Range of Establishments?

A

Residential, Non-Residential and Non-Commercial Establishments.

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4
Q

Examples of Residential Establishments?

A

Hotels, Bed ‘n’ Breakfast, and Holiday Parks.

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5
Q

What do Hotels provide?

A

Room Service, Breakfast Provision, and Hotel-Owned Restaurants.

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6
Q

How is food usually served in Holiday Parks?

A

Buffet-Style.

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7
Q

Examples of Non-Residential Establishments?

A

Restaurants, Fast-Food Outlets, or Pubs.

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8
Q

What do Cafe’s serve?

A

Snacks and Full Meals.

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9
Q

Examples of Non-Commercial Establishments?

A

Hospitals, Prisons, and Meals on Wheels.

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10
Q

What do styles of Food Services depend on?

A

The Type of Establishment and the Type of Food being Served.

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11
Q

What does Counter Service consist of?

A

Cafeteria, Self-Service, Fast Food.

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12
Q

What does Table Service consist of?

A

Plate or Family Service.

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13
Q

What does Personal Service consist of?

A

Tray or Travel Service.

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14
Q

What is Family Service?

A

Dishes are put on the table where Serving spoons are provided and customers serve each other.

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15
Q

What are Contract Caterers?

A

People who cook and prepare food for Weddings or Private Parties.

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16
Q

Types of Establishment rating?

A

Michelin Guide, AA Guide, Good Food Guide or Online and Written Reviews.

17
Q

What are Michelin Stars?

A

Anonymous Inspectors visit an Establishment, have a meal, and write a review.

18
Q

What are AA Stars?

A

Inspectors visit Hotels and write reviews.

19
Q

What is the Good Food guide?

A

Members of the General Public visit an Establishment then write a review.

20
Q

What do Hospitality and Catering Establishments use to get supplies in large quantities?

A

Whole Salers and Specialist Markets.

21
Q

Different Types of Suppliers to Hospitality and Catering Establishments?

A

Large Whole Salers, Specialist Markets, Independent, Local and Equipment Suppliers.

22
Q

Advantages of Specialist Markets?

A

Supplies are in everyday, and they are always the freshest.

23
Q

Disadvantages of Specialist Markets?

A

They may not be easy to get to, and they are usually open in the night rather than in the morning.

24
Q

Advantages of Local Suppliers?

A

They have Local deliveries and may be able to change the order at a short notice.

25
Q

Disadvantage of Local Suppliers?

A

They may not have a wide selection, and they may not be able to deliver in bulk.

26
Q

Advantages of Large Whole Salers?

A

There is a large bulk of packaging ingredients and food is pre-made and pre-portioned.

27
Q

Disadvantages of Large Whole Salers?

A

They may be expensive for pre-made food, and you have to order well in advance.

28
Q

What is a Managers responsibility?

A

To deal with complaints, set staff rotas, and set budgets.

29
Q

Role of the Head Chef?

A

Menu Planning, Food Production, Costing and Purchasing.

30
Q

Role of the Sous Chef?

A

Directly in charge of food production, and they will also have many years and experience of work.

31
Q

Role of the Pastry Chef?

A

Responsible for the preparation of Baked Goods.

32
Q

Role of the Larder Chef?

A

Responsible for preparing Cold Foods.

33
Q

Role of the Sauce Chef?

A

Responsible for preparing Sauces.

34
Q

Role of the Vegetable Chef?

A

Preparing the Vegetables.

35
Q

What is the Commis Chef?

A

A Chef in training, helping all areas of the Kitchen.

36
Q

What are the Personal Attributes of being in the Hospitality and Catering Staff?

A

Patience, Self-Motivation, Team Player, Initiative, Personal Presentation, Honesty.

37
Q

How long do Full-Time Staff work?

A

36 Hours a week.

38
Q

How long do Part Time Staff work a week?

A

4-16 Hours a week.

39
Q

What does SWOT stand for?

A

Strengths, Weaknesses, Opportunities, Threat.

Food Technology (4 decks)

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