HP

Question 1

What does HASAWA stand for - Unit 1.3

Answer 1

Health And Safety At Work Act

Question 2

What does COSHH stand for - Unit 1.3

Answer 2

Control Of Substances Hazardous To Health Regulations

Question 3

What does PPER stand for - Unit 1.3

Answer 3

Personal Protective Equipment At Work Regulation

Question 4

What does MHOR stand for - Unit 1.3

Answer 4

Manual Handling Operations Regulations

Question 5

Define security

Answer 5

state of being free from danger or a threat

Question 6

What is a provision - Unit 1.1

Answer 6

One of important service in travel or tourism within an establishment.

Question 7

What is an establishment - Unit 1.1

Answer 7

Any premises used for the provision of any service

Question 8

What is accommodation - Unit 1.1

Answer 8

Room, building , lodge etc which provides shelter , sleep and a place to live.

Question 9

what is an food allergy - Unit 1.4

Answer 9

when the body’s immune system reacts to specific food

Question 10

What does RIDDOR stand for - unit 1.4

Answer 10

Report Injuries Diseases Dangerous Occurrences Regulations

Question 11

what does HACCP stand for - Unit 1.4

Answer 11

Hazard Analysis Critical Control Point

Question 12

4 C’s - unit 1.4

Answer 12

Cooking
Chilling
Contamination
Cleaning

Question 13

What does EHO stand for - Unit 1.4

Answer 13

Environmental Health Officer

Question 14

What is the Danger zone - Unit 1.4

Answer 14

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5

Question 15

What is a food intolerance - Unit 1.4

Answer 15

either the body can’t properly digest the food that is eaten or that a particular food may irritate digestive system

Question 16

symptoms of food allergy

Answer 16

hot flushes
vomiting
stomach cramps
nausea
wheezing
lightheaded

Question 17

What is labour - 1.4

Answer 17

these cost include employees wages , national insurance contributions and pension contributions

Question 18

What is a material - 1.4

Answer 18

These costs include decoration furnishings kitchen and dining equipment , ingredients printing and health and safety equipment

Question 19

What is over heads - 1.4

Answer 19

these costs include rent , rates , gas , and electricity, insurance , licensing, training and maintenance

Question 20

VAT - 1.4

Answer 20

is added to the final cost of goods and services offered in the hospitality and catering sector. The money from VAT goes to the government to pay for services everyone uses for example NHS

Question 21

Difference between Net and Gross profit - 1.4

Answer 21

Gross profit - the difference between how much a menu item costs to make and how much it sells for. ingredients costs should not be more than 30% of the gross profit. If the ingredient cost for a chocolate brownie dessert is £1.50 and menu price is £4.50 and therefore gross profit is £3.00

Net profit - what is left from the gross profit once all costs are covered

Question 22

what is a cashless system

Answer 22

such as contactless cards and mobile payments

Question 23

What office software - 1.4

Answer 23

such as stock ordering systems

Question 24

What is front of house workflow

Answer 24

It is the responsibility of staff working at the front of the house to manage the following: Taking and confirming reservations made over the phone, online, and in person. Directing early customers to the bar area while they are waiting for their tables. Escorting diners to their tables and distributing menus to them.

Question 25

What is a HACCP chart

Answer 25

a chart can be used to document HACCP procedures in your kitchen