Assesment Flashcards

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1
Q

What is a commercial buisiness

A

A commercial business is when a business aims to make profit from the hospitality and catering services that it provides.

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2
Q

What is a non commercial business

A

Not aimed to make profit from its hospitality and catering services provided.

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3
Q

What is a residential sector

A

A place that provides accomodation for its customers as well as hospitality and catering services.

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4
Q

What is a non residential industry

A

A place that does not provide accomodation for its customers but does provide hospitality and catering services.

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5
Q

What is a Client

A

A person business or organisation using hospitality and catering services

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6
Q

Factors that affect succes in the hospitality and catering industry

A
Profit
Customer satisfaction
Employees
Competition
Development
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7
Q

Front of house equipment

A

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.

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8
Q

What is the HACCP

A

It is a food safety management system to identify possible hazards to food safety.

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9
Q

Food safety laws ( consumers )

A

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.

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10
Q

Food safety laws ( food businesses )

A

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.

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11
Q

Chef de cuisine

A

Head chef - in charge of the entire kitchen.

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12
Q

Sous chef

A

Under chef - second in command in the kitchen.

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13
Q

Chef de partie

A

Station chefs - in charge of a particular section of the kitchen.

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14
Q

Commis chef

A

Training chef - learns the skills required for each station. Assists the chefs.

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15
Q

What structure is used for a 6 marks question

A

4 or 5 well explained points in the answer.

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16
Q

Non visible symptoms of food poisoning

A

Nausea

High temperature

17
Q

Visible symptoms of food poisoning

A

Diarrhoea

Vomiting

18
Q

Describe the role of the Environmental Health Officer

A

EHO’s are responsible for inspecting all businesses that produce or store food. They do this to ensure that the company is operating hygienically and complying with current food safety legislation.