The Hospitality And Catering Industry Flashcards
Counter Service System
-Customers choose food from a display
-Customers queue to pay before they eat food(queue may be lengthy)
-Food can be eaten in the place or taken away
Examples of Counter Service System
Seated Counter Service, Free-flow, Carvery(eg Toby Carvery), Cafeteria, Buffet, Fast Food(eg Mcdonalds) and Multi-Point
Table Service
• Waiting staff take food orders and serve customers seated at a table
• Large restaurants divide tables into areas called stations
• Banquets, wedding receptions, etc. - guests are served by teams of waiting staff
• Food is more expensive in order to pay the wages of the waiting staff
• Gueridon system (trolley / moveable service)
- Cooking/ preparing food at the table to entertain customers
What is the difference between a residential and non-residential commercial sector?
Residential commercial sector is a place where you stay overnight(eg hotels) whereas a non-residential commercial sector is where you cannot stay overnight(eg restuarants).
Difference between residential non-commercial sector and a non-residential non-commercial sector
Residential non-commercial sector is a place where you can stay that is non-profit(eg NHS Hospitals) whereas a non-residential non-commercial sector is somewhere that you cannot stay that is also non-profit(eg canteens).
What are Managers(eg General Manager, Executive Chef, Head Housekeeper, etc) responsibilities?
The smooth running of a business, Finances, Customer Satisfaction, etc.
What are the Administrators(eg Secretaries, Assistant/Deputant Managers, Accountant Cashier) responsibilities?
Organising the Manager’s diary, Organising ITC support, Managing events, etc.
What are the Front of House(eg Receptionists, Waiting Staffs, Valets, etc.) responsibilities?
Taking bookings, Working directly with customers, Representing and Promoting the business, etc.
What are the Back of House’s(eg Maintenance Team, Security Guards, Cleaners, etc) responsibilities?
Buying and organising supplies, Maintaining Security, Fixing anything that gets broken, etc.
The Kitchen Brigade
1st. Head Chef
2nd. Sous Chef
3rd. Station Chefs
4th. Relief Chefs
5th. Comi Chefs
6th. Food Runner
7th. Kitchen Porters
How are hotels rated?
Between 1 and 5 stars
How are restuarants rated?
AA: 1-5 rosettes
The Good Food Guide: Score between 1 and 10
Michelin Guide: 1,2, or 3 stars
Three RRRs
Reduce, reuse , recycle
