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catering > Section 1 : the industry > Flashcards

Section 1 : the industry Flashcards

1
Q

what is a catering establishment?

A

somewhere that sells foofd and drink

eg. resturant, school canteen, hotel, wine bar

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2
Q

what is a comercial catering establishment?

A

they sell food and drink to make a profiteg a resutrant, take away or bed and brekfast

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3
Q

what is a non-comercial caering establishment?

A

one that doesnt need to make a profit

eg. prison canteen or hosptial cafeteria

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4
Q

define a residential catering establishent

A

one that provides accommodation for their customers and food and drink too
eg. bed and breakfasts or hotels

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5
Q

define a non-residential catering establishment

A

one that doestnt provide accommodation

eg. resturant or staff canteen

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6
Q

what is a contract caterer?

A

one that provides food and drink at places where it is not usally provided. usally hired private events ( weddings or birthday parties)

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7
Q

what are the advantges of contract catering?

A

they organise the menu and the food
they serve and feed the guests
they clear up afterwards

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8
Q

define cafeteria service

A

customers served ready made food at the counter

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9
Q

advatages of cafeteria service

A

dont need many staf or skilled ones

can serve lots of customers very quickly

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10
Q

disadvantges of cafeteria service

A

food has to be kept hot

lots of queues

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11
Q

define fast-food service

A

in fast-food outlets food is being cooked all the time . customers oerder at a counter and are given food straight away

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12
Q

advatages of fast-food service

A

dont need skilled staff
can serve lots very quickly
easy for customers to get while out and about

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13
Q

disadvantges of fastfood service

A

need very expensive specialist equiptment(fryers)
expensive rent (high streets)
limited menu options

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14
Q

define self-service

A

customers serve food to them selves

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15
Q

advatages of self service

A

doesnt need lots of staff
no queues
customers ca takes as much as they want

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16
Q

disadvatges of self servce

A

hard to know how much food to provide for the customers as they can take as much as they want

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17
Q

define take away service

A

customers order food at a counter and wait for it to be cooked. they take it away and eat it somewhere else
it can also be delivered to the customers home (pizza)

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18
Q

advantages of takeaway service

A

dont need space for suctomers to sit and seat

no staff to serve customers needed

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19
Q

disadvantages of take-away service

A

need very expenisve specialist equiptment (pizza ovens)

may need to employ staff to deliver food

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20
Q

define waited service

A

table service is when waiters or waitreses take customers orders and deliver them theeir food. its used in resturants cafes and hotels also at large functions such as wedding receptions

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21
Q

advatages of waited service

A

cn serve lots of people quickly
persona service
customers have a wide choice of food

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22
Q

disadvatges of waited service

A

expenisve to employ waiting staff

specialised equiptment needed for serving ( trolleys)

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23
Q

define plate service

A

the presnetaion of the meal is doe by the chef and then the food/plate is broght out to the customer by the waiter (waited service)

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24
Q

advatges of plate service

A

easy to control portion size

persnetaion will be the same for each dish

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25
Q

disadvatges of playe service

A

presenting the food takes up the chefs time

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26
Q

define Gueridon service

A

the chef finishes the cooking or carking on the customers table, this entertains they as they can watch the cheff show off their skills eg flambe crepe suzette

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27
Q

advatages of gueridon service

A

good way to impress customers

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28
Q

disadvatages of gueridon service

A

needs achef who ca perform for customers

needs specialost equiptment (flambe trolley)

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29
Q

define buffet service

A

each customer plays a fixed price and takes their food form a buffet table, waiter are employed to serve drinks and refil dishes

30
Q

advatages of buffet service

A

dont need many staff
food can be both hot and cold
wide choice of food

31
Q

disadvatges of buffet service

A

needs lots of spcace to lay out the food

hard to work out portion size

32
Q

define carvery service

A

often used for roast dinners. each customer plays a fixed price and queues up to be served meat they they canadd vegetables, and sauces separately

33
Q

advantages of carvery service

A

doesnt need much staff
each customer plays a fixed price
customers can pick what they want as extras

34
Q

disadvantages of carvery service

A

need to employ staf to carve the joints of meat

customers have a limited choise

35
Q

define vended service

A

vending machined are found at places where customers may want food or drink at any time of day (hostitals railway staions)they use coins tokens or cards to but snacks packaged melas and drinks

36
Q

advantages of vended service

A

quick and easy to use
hygenic, food is sealed and packaged
can be used at any time of the day

37
Q

disadvantages of vended service

A

need to employ staff to restock and maintain the machienes

limited choice

38
Q

define travel service

A

food is often served during travel (trains or planes) in-flght catering is done on planes. the food is cooked elsewhere and chilled and transpored onto the plane, reheated and served to passenger

39
Q

advantages of travel/ in-flight service

A

customers with special dietry need can preorder

less food is wasted as you know how many cusomers your serving

40
Q

disadvantages of travel/ in-flight service

A

limited choice

food is not freshly cooked, reheated

41
Q

contract cateres only provide food fo private fuction TRUE or FALSE

A

false

42
Q

contract acteres can cook food at a venue TRUE or FALSE

A

true

43
Q

give 2 reasons why a vending machine is good for a hospital

A

any 2:
can be used at any time of day
they are hygenic
quick and easy to use

44
Q

give 2 disadvatges of buffet service

A

lots of space is needed to set out the food

its hard to work out portion size

45
Q

in gueridon service the chef needs to be happy to………. for customers

A

perform

46
Q

what is management?

A

the people at the top of the organisation

47
Q

what is the manager?

A

they are in charge of the whole compnay ans are reponsible for profit making
they also ensure each part of the company is working sucessfully

48
Q

what does an assitant manager do?

A

they help the manger do their job and take over when the manager is away

49
Q

what does a chef do

A

prepare food for the customers

50
Q

what does a head cheff do?

A

they are the manager of te kitchen. they have responsibility for makig sure the food is good quality
they plan the menu, buy ingredients , do costings, hire staff and train them too

51
Q

what is a sous chef?

A

the second in charge. they do the day to day running of the kitchen and help with cooking and managing of the other chefs to endure food is cooked to high standard

52
Q

what is a sauce chef?

A

they prepare sauces, hot d’oeuvres and stews. they also saute food.
they are the most senior chefs of all the stations

53
Q

what is a larder chef?

A

they prepare cold foods ( salads pates cold meats hor d’oeuvres and buffet itens
they are called station chefs

54
Q

what is a station chef

A

sauce chef
larder chef
vegetable chef

55
Q

what is a [astry chef?

A

they make pasrties, desserts and bread. they are usallly responisble for the dessert menu

56
Q

what is a vegetable chef?

A

they prepare soups and dishes with vegatbles or eggs.
so establishemnts split the jobs done by the begatable shef between differnt people.they might employ a separate soup and vegeatble chef

57
Q

what is an assistant/ commis chef?

A

trainees, they help other chefs with the easier tasks

they improve skils by working wth different chefs

58
Q

where will you find al the types of chefs?

A

in a fine dining resturnat

59
Q

why wil a cafe only have some chefs? what type to chefs might they have.?

A

the are small so migt only have a head chef and an assistant chef.

60
Q

what are the service staff?

A

they serve the customer

61
Q

whats a resturant maganger?

A

they are in charge of where the cusomers si (the front of house)
they are resposible for the standard of service, bookings, hiring staff, health and stftey and the best way of serving dishes

62
Q

what is a head waiter?

A

they greet the cusomers and seat them at tables
they orgainse and train waiting staff
they handle complaints

63
Q

what is a wine waiter?

A

help cusomers choose which wine to drink and others drinks too. thy know their wines and what they are suited for.they aslo buying wines for the resturant

64
Q

what do the waiting staff do?

A

they set the tables, take orders, serve customers food , top up drinks, prepare bills and clear tables

65
Q

what is full time staff?

A

they have a permanent job and work all year round. they sing a contract and worka fixted number of hours a week divided into days and shift ( eg. 9am - 2pm)

66
Q

what is part time staff?

A

they work fewer hours in the week than full time. usally have a permanent job so sign a contract
ften work the busy hours (evenings/weekends)

67
Q

what are casual staff?

A

they are enployed for fuctions or a t busy times of year

they are available at short notice, dont work fixed hours and are only paid for the hours they work

68
Q

what tarinin ghappens n the catering indusustry?

A

can be done for chefs or service staff, it mght be a course at a coege boefre getting a job. some employers pay for training courses
inhouse training happens too

69
Q

what is in-house training?

A

training for employees wheile they are at work

70
Q

why would you hire casual staff?

A

they are avilable short notice
dont work fixed hours only when eeded
only paid for when they work
no sick pay or hollidays

catering (14 decks)

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