Pub management/catering

Question 1

What are the three categorised pubs?

Answer 1

Managed
Tenanted/Leased
Free house

Question 2

What is a managed pub?

Answer 2

A pub owned by a brewery, the manager and staff are employed by the brewery.

Question 3

What is a tenanted/leased pub?

Answer 3

Owned by a brewery but leased to a licensee who manages and runs the pub independently.

Question 4

What is a free house pub?

Answer 4

Free houses are owned and managed by a licensee who is allowed to sell drinks from any supplier they choose.

Question 5

Name an advantage and disadvantage of a managed pub

Answer 5

Advantage:
- Staff are employed by the brewery so if the pub goes out of business, employees will still have a job.
Disadvantage:
- You are unable to make decisions on how the business is run

Question 6

Name an advantage and disadvantage of a tenanted pub

Answer 6

Advantage:
- The brewery will provide ongoing help and support
Disadvantage:
- The licensee has to buy beer from the brewery usually at a higher price than elsewhere

Question 7

Name an advantage and disadvantage of a free house pub

Answer 7

Advantages:
- you don’t have to share profits with anyone
- You can buy your supplies from anywhere you like
Disadvantages:
- High start up cost
- Much more stressful to run (possibly losing your house too if the business fails)

Question 8

What does residential and non residential mean?

Answer 8

Residential –> Provide accommodation

Non- residential –> Do not provide accommodation

Question 9

What is a primary hospitality provider?

Answer 9

A business with the main objective to provide food, accommodation and beverages

Question 10

What is a secondary hospitality provider?

Answer 10

Main objective is something else, but still need to provide accommodation, food or beverages

Question 11

Name two secondary hospitality providers

Answer 11

• School
• Hospital
• Prison
• Oil rig

Question 12

Name two primary hospitality providers

Answer 12

• Hotel
• Hostel
• Pubs
• Holiday Parks
  etc etc

Question 13

What is a contract caterer?

Answer 13

A hired chef for a secondary hospitality provider

School, hospital, prison etc

Question 14

What is in-house catering?

Answer 14

When a secondary business don’t want to hire a contract caterer

Question 15

Pros and cons of in-house catering

Answer 15

Advantages:
- Your business keeps any profits
- Business has control over the menus
Disadvantages:
- Business could lose money if costs are not managed effectively

Question 16

Pros and cons of contract catering

Answer 16

Advantages:
- Costs are controlled so no money will be at risk of being lost
- Bring expertise to a business who know nothing about catering
Disadvantages:
- Contract caterers are more expensive
- Profits have to be shared with the contract catering company