Chapter 1 - The H&C Industry Flashcards
What is a Caterer?
A buisness or person who arranges the preparation, delivery and presentation of food for clients.
What is Counter service?
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.
What is Fast Food?
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.
What is a Cafeteria?
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.
What is Seated counter service?
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.
What is Free-flow service?
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.
What is multi-point service?
Different types of food and drinks are displayed and paid for at serperate counters.
What is Buffet service?
Food is displayed in contaimers at an open counter or a central serving station. Customers pick up a plate or bowl and help themselves.
What is carvery service?
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.
What is Table service?
Waiting staff take food orders and serve customers who are seated at a table.
What is the gueridon system?
Used in restaurants for cooking, or preparing for service, some food e.g. a steak, salads, from a special trolley at a customers table.
What is a transport catering system?
Transport ways of providing food for customers on long journeys (e.g. plane flights, train journeys, cruise ships.)
Explain a Vending system?
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.
Client
A person / buisness / organisation using hospitality and catering services.
Commercial sector
The part of the hospitality and catering industry that aims to make a profit.
Non-commercial sector
The part of the hospitality and catering industry that does not aim to make a profit.
Examples of establishments in the commercial sector (residential)
Hotels, B&Bs, Airlines, Long Distance Trains
Examples of establishments in the commercial sector (non-residential)
Restaurants, Cafes, Pubs and Bars, Street food
Residential
A place that provides accommodation for people to stay in, as well as actering and hospitality services.
Non-residential
A place that provides catering and hospitality services but not accommodation for people to stay in.
Examples of establishments in the Non-commercial sector (residential)
NHS, Prisons, Colleges/Universities, Hostels
Examples of establishments in the Non-commercial sector (non-residential)
Schools, Childcare day nurseries, School holiday clubs, Day-care centres.
What do Managers do?
- Responsible for the smooth running of a
buisness. - Employment (and dismissal) of staff.
- Deals with problems and complaints.
Examples of a manager in a large hotel:
- General Manager
- Finance Manager
- Front Office Manager
What do Administrators do?
- Sort out and deal with correspondence (letters, emails, phone calls).
- Order supplies for the buisness.
- Manage events,
Example of Administrators in a large hotel:
- Secretaries
- Accountants
- Assistant
What do the Front of house staff do?
- Represent the buisness.
- Help to promote the reputation of the buisness.
- Work in direct contact with customers.
Example of Front of house staff in a large hotel:
- Receptionists
- Waiters and Waitresses
- Bartenders
What do the Back of house staff do?
- Buy and organise supplies.
- Prepare and cook food.
- Clean all areas of the hotel.
Examples of Back of house staff in a large hotel:
- Maintenance team
- Cleaners
- Chefs
What is a Kitchen Brigade?
The Kitchen Brigade is a system of setting out and explaining the job roles and responsibilities of those people who work in a kitchen.
Executive Head Chef
Chef de cuisine - In charge of the entire kitchen: menu development, supervision of staff.
Sous Chef
Under chef - Second in command in the kitchen
Chefs De Partie
Station chefs - in charge of a particular section of the kitchen.
Commis Chef
Trainee chef - Learning the skills required for each station / Assists the chefs.
Boucher
Butcher - Prepares meat, poultry, amd sometimes fish.
Entremetier
Vegetable chef - Prepares hot appetisers, soups, vegetables, pastas. May produce egg dishes.
Friturier
Fry chef - Prepares all fried dishes
Garde manger
Cold foods/Pantry chef - Prepares cold foods (salads, patés etc.)
Grillardin
Grill chef - Prepares all grilled foods
Patissier
Pastry chef - Prepares all baked items, pastries and deserts.
Poissonier
Fish chef - Prepares all fish and seafood dishes.
Rotissier
Roast chef - Prepares all roast meats and sometimes grills
Saucier
Sauté chef - Prepares all sautéd items and sauces.
Boulanger
Makes breads and rolls
Decorateur
Makes showpieces and special cakes
Glacier
Makes cold and frozen deserts
Confiseur
Make sweets and petit fours.
Expeditor
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.
Kitchen porters/Plongeur
Washing up amd other duties.
Examples of Housekeeping Staff:
- Head housekeeper and assistants.
- Room attendants.
- Maintenance manager and asistants.
- General cleaning staff.
Hospitality and Catering standards and ratings:
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.
Examples of catagories (In The H&C ind) in which standards and ratings are used:
- Hotel and guest houses.
- Restaurants.
- Food hygene rating.
- Environmental rating.
What is being inspected on in a Hotel?(Standards and Ratings)
- If Its Open All Year Round?
- Number of rooms?
- Clean and Tidy?
- Meets all Health and Safety Requirements?
- Standard Maintenance of Facilities?
How are Ratings awarded in a Hotel?
Star Ratings
What is being inspected on in a Restaurant?
standards and Ratings
- Type/Range of food being offered
- Quality of Food and Ingridients used?
- Consistency of the Cooking, Flavour,
Apperance and Quality.
How are Restaurant Ratings awarded?
- The Michelin Guide awards Stars (1-3)
- The AA awards Rosettes (1-5)
- The Good Food Guide scores between 1+10
Who inspects Restaurants?
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.
