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Hospitality and Catering > LO1: Understand the environment in which hospitality and catering providers operate > Flashcards

LO1: Understand the environment in which hospitality and catering providers operate Flashcards

1
Q

Give four examples of residential establishments.

A

> Hotels
Bed and Breakfasts
Holiday parks
Motels

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2
Q

What is a residential establishment?

A

A residential establishment is a place in which you can stay at.

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3
Q

What is a non residential establishment?

A

A non residential establishment is a place that only serves food and you can’t stay there.

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4
Q

Give four examples of non residential establishments.

A

> Restaurants
Cafes
Fast food
Bars

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5
Q

Give four examples of non commercial establishments.

A

> Hospitals
School meals
Prisons
Care homes

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6
Q

What is a non commercial establishment?

A

A non commercial establishment is a place that serves food without making a profit.

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7
Q

What is a commercial establishment?

A

A commercial establishment is a place that serves food and makes a profit.

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8
Q

Give four examples of commercial establishments.

A

> Restaurants
Cafes
Fast food
Bars

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9
Q

What does the type of service depend on?

A

The type of service depends on the following factors:
> The type of establishment .
> The food being served.
> The cost of the food served.
> The time available.
> The type of customers.
> The availability of skilled serving staff.

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10
Q

What are the advantages and disadvantages of using Michelin stars?

A

Advantages: Inspector is a restaurant expert or food critic.
Disadvantages: Only 1 persons opinion on one occasion.

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11
Q

What are the advantages and disadvantages of using AA rosettes?

A

Advantages: Inspectors are experts ion food and have visited many establishments.
Disadvantages: Only one opinion on one occasion.

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12
Q

What are the advantages and disadvantages of using the Good food guide?

A

Advantages: Gives a large number of reviews from people who have eaten there.
Disadvantages: People have different views and preferences for food.

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13
Q

What are the advantages and disadvantages of using online review sites?

A

Advantages: A large number of reviews gives an accurate average.
Disadvantage: Some reviews may leave bad reviews even if they haven’t been there. Friends could leave extra good reviews.

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14
Q

What are the different suppliers to the hospitality and catering industry?

A 
> Specialist markets
> Local supplier delivery
> Independent suppliers
> Large wholesalers
> Equipment suppliers
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15
Q

What are the advantages and disadvantages of specialist markets?

A

Advantages: Large choice of commodities. Several suppliers at the market means costs are kept down by competition. Supplies are always at their freshest.
Disadvantages: May not be easy to get to. Costs of transport back may be expensive. Purchaser has to judge quality for themselves before they buy.

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16
Q

What are the advantages and disadvantages of local suppliers?

A

Advantages: Local deliveries so less environmental impact. May use local farms and companies. smaller firm and personal business relationship.
Disadvantages: May not have a wide selection. More cost as smaller quantities. May not be able to supply large orders.

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17
Q

What are the advantages and disadvantages of large wholesalers?

A

Advantages: Very large range of commodities. Pre made and pre portioned food. Large bulk of ingredients.
Disadvantages : May be expensive. Have to order well in advance. Have to order in large quantities.

18
Q

List four responsibilities a manager has.

A

> Dealing with complaints.
Setting budgets and monitoring spends.
Setting staff rotas.
Ensuring that wages are paid.

19
Q

Who is part of the kitchen brigade?

A 
> Head chef
> Sous chef
> Pastry chef
> Larder chef
> Sauce chef
> Vegetable chef
> Kitchen assistant
> Commis chef
20
Q

List four responsibilities of the head chef.

A

> Menu planning
Food production
Stock control
Hygiene of the kitchen and staff

21
Q

What is a sous chefs role?

A

They are directly in charge of food production and the minute by minute supervision of kitchen staff.

22
Q

What does the pastry chef do?

A

They are responsible for the production and preparation of baked goods.

23
Q

What does a larder chef do?

A

They are responsible for preparing cold foods.

24
Q

What does a sauce chef do?

A

They prepare sauces, stews and hot hors d’oeuvres and sautes food to order.

25
Q

What does a vegetable chef do?

A

They prepare hot appetisers and often prepares soups, vegetables, pastas, starches and side dishes.

26
Q

What does a commis chef do?

A

They are a chef in training and helps in all areas of the kitchen to gain experience.

27
Q

What does a kitchen assistant do?

A

They carry out a range of jobs including washing up, fetching and carrying, preparation or ingredients.

28
Q

Who is part of the front of house?

A 
> Restaurant manager
> Wine waiter
> Waiter or waitress
> Bar staff
> Receptionist
> Cleaners
29
Q

What is the role of the restaurant manager?

A

They are in charge of the restaurant. They will take bookings, relays information to the head chef, completes staff rotas and ensures the smooth running of the restaurants.

30
Q

What is the role of the wine waiter?

A

Specialises in all areas of wine and matching food, advises customers on their choice of wine.

31
Q

What is the role of the waiting staff?

A

They serve customers, clear and lay tables, check the customers are satisfied with the food and service.

32
Q

What does the contract of employment full time include?

A

> Over 36hrs a week.
Have a permanent job and work all year.
They may work set shifts or have shifts that change daily/weekly/monthly.
Entitled to sick pay and holiday pay.
Entitled to maternity pay.

33
Q

What does the contract of employment part time include?

A

> 4-16hrs a week.
Have permanent jobs and work all year.
They may work set shifts or have shits that change daily/weekly/monthly.
Entitled to sick pay and holiday pay in proportion.
Entitled to maternity pay.

34
Q

What does the contract of employment temporary include?

A

> Employed for a specific length of time such as the summer season.
They have the same rights a permanent staff for the duration of their contact.
Employed for longer than 2 years become permanent by law.

35
Q

What does the contract of employment casual include?

A

> Work for specific functions and can be employed through an agency.
They do not have a contract or a set hour of work.
They are needed at busier times of the year.

36
Q

Give six reason for failure within the hospitality and catering industry.

A
  1. Location - Not enough people walk past, live and work nearby.
  2. Lack of capital - Not enough money to get through the first few months.
  3. Lack of industry experience - Most successful restaurateurs tend to have previous experience.
  4. Name of the restaurant is too long - A restaurant with a brief descriptive and attractive name is more likely to succeed.
  5. Lack of differentiation - The brand is not different enough.
  6. Poor financial controls - Labour and food exceeded 60% of sales.
37
Q

What are the factors affecting success?

A 
> Costs
> Economy
> Environment
> Technology
> Cooking techniques
> Competition
> Trends
> Customer service
> Political factors
> Media
38
Q

How do you work out the ingredient cost?

A

Ingredient cost = (packet cost / packet weight) x weight used

39
Q

How do you work out the selling price?

A

Selling price = (portion cost / 30) x 100

40
Q

What is portion control?

A

Portion control is the amount of each menu item that is served to the customer.

41
Q

What are the benefits of portion control?

A

> Offer a consistent portion to customers.
Minimise waste.
To make a profit which is constant.

42
Q

How can you control portion size?

A

> Individual portion sizes.
Size of serving bowl.
Pre portioned food.
Ladles for soups, sauces and gravies.

Hospitality and Catering (4 decks)

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