Assesment Flashcards
What is a commercial buisiness
A commercial business is when a business aims to make profit from the hospitality and catering services that it provides.
What is a non commercial business
Not aimed to make profit from its hospitality and catering services provided.
What is a residential sector
A place that provides accomodation for its customers as well as hospitality and catering services.
What is a non residential industry
A place that does not provide accomodation for its customers but does provide hospitality and catering services.
What is a Client
A person business or organisation using hospitality and catering services
Factors that affect succes in the hospitality and catering industry
Profit Customer satisfaction Employees Competition Development
Front of house equipment
Table tops - table covers or menu holders etc.
Food service - type of dish the food is served on etc.
Waiting at table - trays and notepads to take orders on etc.
Customer seating - type of chairs and layout of chairs etc.
Organisation - posters or queueing etc.
What is the HACCP
It is a food safety management system to identify possible hazards to food safety.
Food safety laws ( consumers )
To stop them getting food poisoning
To make sure all food businesses have high food safety standards
To take action if a food business breaks the law.
Food safety laws ( food businesses )
To make sure that all food handlers are trained in food safety
To have good working conditions so that workers can follow the law
To prevent customers from making false claims of being ill after eating their food.
Chef de cuisine
Head chef - in charge of the entire kitchen.
Sous chef
Under chef - second in command in the kitchen.
Chef de partie
Station chefs - in charge of a particular section of the kitchen.
Commis chef
Training chef - learns the skills required for each station. Assists the chefs.
What structure is used for a 6 marks question
4 or 5 well explained points in the answer.
