hospitality flashcards

Question 1

4 different types of hospitality and catering providers?

Answer 1

commercial resident
commercial non - residential
non - commercial residential
non - commercial non - residential.

Question 2

the main sectors of hospitlaity industry?

Answer 2

hotels ( 1-5 star)
budget hotels
bed and breakfast
fast food

Question 3

establishment types?

Answer 3

residential accomodation = you can sleep there.
non - residential = there is no accomodation.
non - commercial = they are not making a profit, it is not a business.

Question 4

explain the role of a sous chef?

Answer 4

assisting the head chef to create menu items, recipes and develop new dishes.

Question 5

what does EHO stand for?

Answer 5

Environmental health officer

Question 6

what does F.I.F.O stand for?

Answer 6

FIirst in, First out.

Question 7

what several tasks does an environmental health officer do in a day?

Answer 7

writing reports
provide training courses
investigating complaints
providing evidence in court

Question 8

explain the role of a commis chef

Answer 8

A trainee chef, learning the roles of each station in the kitchen.

Question 9

what is the food hygiene rating scheme?

Answer 9

a rating out of 5 focusing on the hygiene and cleanliness of all areas of the kitchen.

Question 10

two qualities needed for a waiter?

Answer 10

good communication skills
be a good team member

Question 11

3 occasions when casual staff may be employed

Answer 11

busy times of the year
summer season
wedding receptions

Question 12

name 2 advantages of a vending machine

Answer 12

available 24 hours a day
single portion sizes

Question 13

what does suitbale mean?

Answer 13

something that lasts a long time

Question 14

what does reccision mean?

Answer 14

when the countrys economy slows down

Question 15

explain the term workflow

Answer 15

the way the food passes through the kitchenfrom delivery to the diningroom

Question 16

what is a full timecontract?

Answer 16

35+ hours a week

Question 17

what is a part time contract?

Answer 17

less than 35 hours a week

Question 18

what is an hourly rate zero hour contract?

Answer 18

a working arrangment in which there is no minimum set contracted hours or guaranteed work.

Question 19

what chopping board is used for cooked meat?

Answer 19

yellow

Question 20

what chopping board is used for raw meat?

Answer 20

red

Question 21

what chopping board is used for fish?

Answer 21

blue

Question 22

what chopping board is used for vegetbales?

Answer 22

brown

Question 23

what chopping board is used for fruit, herbs and salad?

Answer 23

green

Question 24

what chopping board is used for bread and dairy products?

Answer 24

white

Question 25

what do bacteria need to multiply?

Answer 25

moisture warmth time food

Question 26

what are the common types of salmonella?

Answer 26

salmonella E. coli clostridium perfringens listeria

Question 27

what is hospitality?

Answer 27

the business of providing people with accomodation, meals and drinks in a variety of places away from their home.

Question 28

what is a caterer?

Answer 28

a business or person who arranges the preperation, delivery and presentation of food for clients.

Question 29

what is the food saftey act?

Answer 29

food saftey from the manufacturer or producer to the point of sale.

Question 30

food premises must be?

Answer 30

be well maintained be regurarly checked have lockers for employees have hand wash facilities.

Question 31

food hygiene practises

Answer 31

food deliveries should be checked thoroughly food should be labelled and stored correctly hot food should be maintained at above 63 degrees.

Question 32

what is a personal attribute?

Answer 32

a personal attribute is a quality or personality trait that someone has in their character