LO1: Understand the environment in which hospitality and catering providers operate Flashcards
Give four examples of residential establishments.
> Hotels
Bed and Breakfasts
Holiday parks
Motels
What is a residential establishment?
A residential establishment is a place in which you can stay at.
What is a non residential establishment?
A non residential establishment is a place that only serves food and you can’t stay there.
Give four examples of non residential establishments.
> Restaurants
Cafes
Fast food
Bars
Give four examples of non commercial establishments.
> Hospitals
School meals
Prisons
Care homes
What is a non commercial establishment?
A non commercial establishment is a place that serves food without making a profit.
What is a commercial establishment?
A commercial establishment is a place that serves food and makes a profit.
Give four examples of commercial establishments.
> Restaurants
Cafes
Fast food
Bars
What does the type of service depend on?
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.
What are the advantages and disadvantages of using Michelin stars?
Advantages: Inspector is a restaurant expert or food critic.
Disadvantages: Only 1 persons opinion on one occasion.
What are the advantages and disadvantages of using AA rosettes?
Advantages: Inspectors are experts ion food and have visited many establishments.
Disadvantages: Only one opinion on one occasion.
What are the advantages and disadvantages of using the Good food guide?
Advantages: Gives a large number of reviews from people who have eaten there.
Disadvantages: People have different views and preferences for food.
What are the advantages and disadvantages of using online review sites?
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.
What are the different suppliers to the hospitality and catering industry?
> Specialist markets > Local supplier delivery > Independent suppliers > Large wholesalers > Equipment suppliers
What are the advantages and disadvantages of specialist markets?
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.
What are the advantages and disadvantages of local suppliers?
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.
What are the advantages and disadvantages of large wholesalers?
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.
List four responsibilities a manager has.
> Dealing with complaints.
Setting budgets and monitoring spends.
Setting staff rotas.
Ensuring that wages are paid.
Who is part of the kitchen brigade?
> Head chef > Sous chef > Pastry chef > Larder chef > Sauce chef > Vegetable chef > Kitchen assistant > Commis chef
List four responsibilities of the head chef.
> Menu planning
Food production
Stock control
Hygiene of the kitchen and staff
What is a sous chefs role?
They are directly in charge of food production and the minute by minute supervision of kitchen staff.
What does the pastry chef do?
They are responsible for the production and preparation of baked goods.
What does a larder chef do?
They are responsible for preparing cold foods.
What does a sauce chef do?
They prepare sauces, stews and hot hors d’oeuvres and sautes food to order.
What does a vegetable chef do?
They prepare hot appetisers and often prepares soups, vegetables, pastas, starches and side dishes.
What does a commis chef do?
They are a chef in training and helps in all areas of the kitchen to gain experience.
What does a kitchen assistant do?
They carry out a range of jobs including washing up, fetching and carrying, preparation or ingredients.
Who is part of the front of house?
> Restaurant manager > Wine waiter > Waiter or waitress > Bar staff > Receptionist > Cleaners
What is the role of the restaurant manager?
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.
What is the role of the wine waiter?
Specialises in all areas of wine and matching food, advises customers on their choice of wine.
What is the role of the waiting staff?
They serve customers, clear and lay tables, check the customers are satisfied with the food and service.
What does the contract of employment full time include?
> 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.
What does the contract of employment part time include?
> 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.
What does the contract of employment temporary include?
> 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.
What does the contract of employment casual include?
> 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.
Give six reason for failure within the hospitality and catering industry.
- Location - Not enough people walk past, live and work nearby.
- Lack of capital - Not enough money to get through the first few months.
- Lack of industry experience - Most successful restaurateurs tend to have previous experience.
- Name of the restaurant is too long - A restaurant with a brief descriptive and attractive name is more likely to succeed.
- Lack of differentiation - The brand is not different enough.
- Poor financial controls - Labour and food exceeded 60% of sales.
What are the factors affecting success?
> Costs > Economy > Environment > Technology > Cooking techniques > Competition > Trends > Customer service > Political factors > Media
How do you work out the ingredient cost?
Ingredient cost = (packet cost / packet weight) x weight used
How do you work out the selling price?
Selling price = (portion cost / 30) x 100
What is portion control?
Portion control is the amount of each menu item that is served to the customer.
What are the benefits of portion control?
> Offer a consistent portion to customers.
Minimise waste.
To make a profit which is constant.
How can you control portion size?
> Individual portion sizes.
Size of serving bowl.
Pre portioned food.
Ladles for soups, sauces and gravies.
