Job requirements, Working conditions Flashcards

1
Q

A person working in the industry, with an employment contract is:

A

An employee

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2
Q

A person who hires staff to work for them is:

A

An employer

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3
Q

A person who works in the industry but doesn’t have an employment contract is:

A

A worker

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4
Q

A working Time Directive is:

A

An EU initiative designed to prevent employers requiring their workforce to work excessively long hours, with implications for health and safety - Dictates how many hours people can/should work

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5
Q

A global leader in providing courses across many industries is:

A

UCAS

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6
Q

UCAS means:

A

Universities and courses admissions service

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7
Q

CIEH means:

A

Chartered institute of environmental health

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8
Q

What is direct employment?

A

Working directly for the industry

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9
Q

What is Indirect employment?

A

Jobs like drivers and maintenance - still employed but are not trained for the establishment/hospitality

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10
Q

What is the national minimum wage?

A

The national minimum wage is the minimum pay per hour workers above school leaving age are entitled to

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11
Q

What are staff over 25 entitled to?

A

The national living wage - which is higher than the national minimum wage

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12
Q

What do the Front of the house do?

A

Represent the business
Help to promote the reputation of the business (and therefore it’s level of success)
Work in direct contact with customers
Act as a vital link between the customers and the back of house staff
Take bookings
Check customers in and out of the establishment
Deal with customers’ questions and problems
Help customers to their rooms
Set up rooms for meetings

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13
Q

What do the back of house do?

A

Buy and organise supplies
Prepare and cook food
Store and organise drinks
Clean all areas of the hotel
Make sure the guest rooms, communal areas, dining rooms, conference facilities, bathrooms and other facilities are clean, tidy, safe, pleasant and comfortable
Maintain all areas (inside and outside) of the hotel building and grounds (e.g. replace light bulbs, mend broken appliances, cut the grass, ect)
Maintain security

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14
Q

What do managers do?

A

Responsible for the smooth running of a business
Responsible for the finances and the security
Employment and dismissal of staff
Staff training, development and promotion
Responsible for making sure customers are satisfied with the service they receive
Plan and develop the business future
Responsible for the health, safety and welfare of the buildings and infrastructure (water, gas, electricity ect)
responsible for making sure the laws on health, safety and Employment are being followed correctly
Deal with problems and complaints

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15
Q

What do administrators do?

A

Help the business to run smoothly
Sort out and deal with correspondence (letters, emails and phone calls)
Typing, filing and organisation of paperwork, e.g. staff details, customer bookings, tax forms
Order supplies for the business
Manage events
Organise ICT support
Organise the managers diary and appointments

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16
Q

What is the executive head chef incharge of?

A

Incharge of the entire kitchen: menu development, supervision of staff

17
Q

What is the Sous Chef?

A

Second in command in the kitchen

18
Q

What is a chef de partie?

A

In charge of a particular section of the kitchen

19
Q

What is a commis chef?

A

A chef that is learning the skills required for each station, assists the chef

20
Q

What does a Boucher do?

A

Prepares meat, poultry and sometimes fish

21
Q

What does an Entremetier do?

A

Prepares hot appetisers, soups, vegetables, pastas, may produce egg dishes

22
Q

What does a Friterier do?

A

Prepares all fried dishes

23
Q

What does a gorde manager do?

A

Prepares cold foods (salads, pates) Responsible for inventory, preparation and presentation of select dishes and food items

24
Q

What does a Grillordin do?

A

Prepares all grilled food

25
Q

What does a Patissier do?

A

Prepares all baked items, pastries and desserts

26
Q

What does a Poissonier do?

A

Prepares all fish and seafood dishes

27
Q

What does a Rotissier do?

A

Prepares all roast meats and sometimes grill

28
Q

What does a Soucier do?

A

Prepares all sauted items and sauces

29
Q

What does a Boulonger do?

A

Makes bread and rolls

30
Q

What does a Decorateur do?

A

Makes showpieces and special cakes

31
Q

What does a Glacier do?

A

Makes cold and frozen desserts

32
Q

What does a Confiseur do?

A

Makes sweets and petit fours

33
Q

What does an Expeditor do?

A

They check the orders for accuracy and work as liaisons between cooks, waiters and customers

34
Q

What does a Kitchen porter do?

A

Primarily responsible for ensuring kitchen cleanliness, basic food preparation, and maintaining kitchen organisation

35
Q

Who measures Food hygiene rating?

A

The Food Standards Agency

36
Q

What is used to measure the quality of restaurants?

A

Restaurant standards ratings - Michelin star, AA rosettes and the good food guide

37
Q

What does THESRA stand for?

A

The sustainable restaurant association