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Hospitality And Catering > Chapter 1 - The H&C Industry > Flashcards

Chapter 1 - The H&C Industry Flashcards

1
Q

What is a Caterer?

A

A buisness or person who arranges the preparation, delivery and presentation of food for clients.

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2
Q

What is Counter service?

A

A food service where customers can see what is available and its price and can easily choose what they want. E.g. Buffets, Caferterias, Fast Food, Carverys.

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3
Q

What is Fast Food?

A

Menus are displayed behind the counter or on an outside screen/poster. The customer places their order and pays at the sales point at the counter.

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4
Q

What is a Cafeteria?

A

Food and drinks are displayed at a long counter. Customers move along the counter and puck what they want then pay at the end. Used in schools, some restaurants and cafes.

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5
Q

What is Seated counter service?

A

Customers sit at the counter on stools and are served their food on a convayer belt. Used in places such as: suchi bars, stations and airports.

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6
Q

What is Free-flow service?

A

Different types of food and drinks are displayed at different counters. Customers take their trays and choose what they want and pay at a central till.

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7
Q

What is multi-point service?

A

Different types of food and drinks are displayed and paid for at serperate counters.

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8
Q

What is Buffet service?

A

Food is displayed in contaimers at an open counter or a central serving station. Customers pick up a plate or bowl and help themselves.

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9
Q

What is carvery service?

A

Roasted meat joints (e.g. pork, beef, chicken) are displayed on a counter and carved for customers by a chef. Customers help themselves to vegetables, sauces, etc.

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10
Q

What is Table service?

A

Waiting staff take food orders and serve customers who are seated at a table.

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11
Q

What is the gueridon system?

A

Used in restaurants for cooking, or preparing for service, some food e.g. a steak, salads, from a special trolley at a customers table.

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12
Q

What is a transport catering system?

A

Transport ways of providing food for customers on long journeys (e.g. plane flights, train journeys, cruise ships.)

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13
Q

Explain a Vending system?

A

Vending machones provide hot and cold drinks, snacks, and meals. They need to have a person or team of people in charge of regularly maintaining and re-stocking them. They are used in many large organisations and establishments to cater for different requirements.

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14
Q

Client

A

A person / buisness / organisation using hospitality and catering services.

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15
Q

Commercial sector

A

The part of the hospitality and catering industry that aims to make a profit.

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16
Q

Non-commercial sector

A

The part of the hospitality and catering industry that does not aim to make a profit.

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17
Q

Examples of establishments in the commercial sector (residential)

A

Hotels, B&Bs, Airlines, Long Distance Trains

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18
Q

Examples of establishments in the commercial sector (non-residential)

A

Restaurants, Cafes, Pubs and Bars, Street food

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19
Q

Residential

A

A place that provides accommodation for people to stay in, as well as actering and hospitality services.

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20
Q

Non-residential

A

A place that provides catering and hospitality services but not accommodation for people to stay in.

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21
Q

Examples of establishments in the Non-commercial sector (residential)

A

NHS, Prisons, Colleges/Universities, Hostels

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22
Q

Examples of establishments in the Non-commercial sector (non-residential)

A

Schools, Childcare day nurseries, School holiday clubs, Day-care centres.

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23
Q

What do Managers do?

A
  • Responsible for the smooth running of a
    buisness.
  • Employment (and dismissal) of staff.
  • Deals with problems and complaints.
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24
Q

Examples of a manager in a large hotel:

A
  • General Manager
  • Finance Manager
  • Front Office Manager
25
Q

What do Administrators do?

A
  • Sort out and deal with correspondence (letters, emails, phone calls).
  • Order supplies for the buisness.
  • Manage events,
26
Q

Example of Administrators in a large hotel:

A
  • Secretaries
  • Accountants
  • Assistant
27
Q

What do the Front of house staff do?

A
  • Represent the buisness.
  • Help to promote the reputation of the buisness.
  • Work in direct contact with customers.
28
Q

Example of Front of house staff in a large hotel:

A
  • Receptionists
  • Waiters and Waitresses
  • Bartenders
29
Q

What do the Back of house staff do?

A
  • Buy and organise supplies.
  • Prepare and cook food.
  • Clean all areas of the hotel.
30
Q

Examples of Back of house staff in a large hotel:

A
  • Maintenance team
  • Cleaners
  • Chefs
31
Q

What is a Kitchen Brigade?

A

The Kitchen Brigade is a system of setting out and explaining the job roles and responsibilities of those people who work in a kitchen.

32
Q

Executive Head Chef

A

Chef de cuisine - In charge of the entire kitchen: menu development, supervision of staff.

33
Q

Sous Chef

A

Under chef - Second in command in the kitchen

34
Q

Chefs De Partie

A

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

35
Q

Commis Chef

A

Trainee chef - Learning the skills required for each station / Assists the chefs.

36
Q

Boucher

A

Butcher - Prepares meat, poultry, amd sometimes fish.

37
Q

Entremetier

A

Vegetable chef - Prepares hot appetisers, soups, vegetables, pastas. May produce egg dishes.

38
Q

Friturier

A

Fry chef - Prepares all fried dishes

39
Q

Garde manger

A

Cold foods/Pantry chef - Prepares cold foods (salads, patés etc.)

40
Q

Grillardin

A

Grill chef - Prepares all grilled foods

41
Q

Patissier

A

Pastry chef - Prepares all baked items, pastries and deserts.

42
Q

Poissonier

A

Fish chef - Prepares all fish and seafood dishes.

43
Q

Rotissier

A

Roast chef - Prepares all roast meats and sometimes grills

44
Q

Saucier

A

Sauté chef - Prepares all sautéd items and sauces.

45
Q

Boulanger

A

Makes breads and rolls

46
Q

Decorateur

A

Makes showpieces and special cakes

47
Q

Glacier

A

Makes cold and frozen deserts

48
Q

Confiseur

A

Make sweets and petit fours.

49
Q

Expeditor

A

Food runner/Coordinator - Relays messages between customers, waiting staff, bar staff, and kitchen; supports staff by taking food to tables and clearing tables; helps to ensure a smooth and effiecient workflow.

50
Q

Kitchen porters/Plongeur

A

Washing up amd other duties.

51
Q

Examples of Housekeeping Staff:

A
  • Head housekeeper and assistants.
  • Room attendants.
  • Maintenance manager and asistants.
  • General cleaning staff.
52
Q

Hospitality and Catering standards and ratings:

A

Hotels, Restaurants, Guest Houses, etc.., are often advertised as having one, two, three, four, or a five star status. If an establishment achieves a high star rating, it is likely to be very popular with customers, many of who, will pay more to be assured a high standard of service.

53
Q

Examples of catagories (In The H&C ind) in which standards and ratings are used:

A
  • Hotel and guest houses.
  • Restaurants.
  • Food hygene rating.
  • Environmental rating.
54
Q

What is being inspected on in a Hotel?(Standards and Ratings)

A
  • If Its Open All Year Round?
  • Number of rooms?
  • Clean and Tidy?
  • Meets all Health and Safety Requirements?
  • Standard Maintenance of Facilities?
55
Q

How are Ratings awarded in a Hotel?

A

Star Ratings

56
Q

What is being inspected on in a Restaurant?

standards and Ratings

A
  • Type/Range of food being offered
  • Quality of Food and Ingridients used?
  • Consistency of the Cooking, Flavour,
    Apperance and Quality.
57
Q

How are Restaurant Ratings awarded?

A
  • The Michelin Guide awards Stars (1-3)
  • The AA awards Rosettes (1-5)
  • The Good Food Guide scores between 1+10
58
Q

Who inspects Restaurants?

A

Orgnisations such as the AA, The Good Food Guide, and the Michelin Guide, send people (often anonymously) to different resturants to eat the food and then wrife a review about it.

Hospitality And Catering (9 decks)

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