Food Service and Catering

Question 1

How does food service and catering industry contribute to the economy?

Answer 1

• Profits
• Taxes to the government

Question 2

How does food service and catering industry contribute to the society?

Answer 2

• Eating out saves time and effort
• Charities feed sick, those in need
• Food stalls raise money to fund local community projects

Question 3

How does food service and catering industry contribute to the cultural aspects of society?

Answer 3

• Diversity and multiculturalism
• Some restaurants and catering services help preserve cultural heritage and identity
• Introduces new foods trends, ingredients, cooking methods

Question 4

Buffet menu

Answer 4

• appetiser: tasty food that is not too filling and stimulates the desire for more food
• entree (or the first course): usually a fish, soup, salad in small portions
• main course: usually meat, fish, or poultry with vegetable accompaniment
• dessert: sweet dishes, fruit or cheese

Question 5

An à la carte menu

Answer 5

• Lists all the dishes available, arranged in courses and each priced separately
• provides an extensive choice of menu items
• allows the customer to choose the number and type of dishes
• means the food is cooked to order so that there is a waiting time
• can be expensive as skill is required to prepare each dish individually
• is usually used in restaurants.

Question 6

cyclic menu

Answer 6

• offers a series of fixed meals (usually breakfast, lunch and dinner) that rotates over a period of time, such as a week, fortnight or month
• provides only a few choices to pick from for each meal
• is usually well balanced nutritionally
• is commonly used by hospitals, nursing-homes, camps and airline catering.

Question 7

A function menu

Answer 7

• is used for special occasions such as weddings, formals, parties and business conventions
• is usually a fixed menu similar to table d’hôte, but with little or no choice
• varies depending on budget, venue and the number of people, for example a four-course dinner or a variety of appetisers or sweets
• is usually prepared in advance and the customer is charged a set price.

Question 8

What are some employment opportunities?

Answer 8

1. Front-of-House Roles
   Server/Waitstaff
   Barista
   Bartender
2. Back of House Roles
   Head Chef
   Souls Chef
   Pastry Chef
3. Catering-Specific Roles
   Catering Manager
   Event Coordinator
   Banquet Server
   Catering Assistant
4. Management and Administrative Roles
   Restaurant Manager
   Catering Sales Manager
   Human Resources Specialist

Question 9

Employer Rights

Answer 9

• To hire and dismiss workers
• Expect reasonable work performance from their staff

Question 10

Employer responsibilities

Answer 10

• ensure safety and welfare of employees
• supply safe equipment and machinery
• provide safe access to workplace
• provide information, supervision and training
• consult with employees on health and safety matters

Question 11

Employee rights

Answer 11

• all employees have a right to a safe workplace (failure of this can result in heavy fines, business closure, or imprisonment)
• award wages
• award conditions such as leave entitlements
• staff amenities eg. toilets
• superannuation towards retirement
• workers compensation in case of work related injury
• training, eg. machinery and safe work practices

Question 12

Employee responsibilities

Answer 12

• cooperate with employers
• work safely
• report problems when needed
• work award hours
• follow all reasonable instructions relating to employment
• maintain confidentiality