front of house staff are classified those staff that deal with customers, which group is this?

reception Bar staff barista night porter

chefs house keeping Human resources

Maintenance chamber maid waiters kitchen porters

Which describes best, the following menus Table D Hote A la carte

A set menu with 2-3 courses with limited choice

A menu cooked to order in the restaurant

A fast food menu with limited choice

A menu with unlimited choice and food is cooked to order

A receptionist's job role is to

deal with customers, book rooms, deal with complaints

Provide information to guests direct customers and manage visitor lists

to take food orders, clear tables

clear bedrooms deal with complaints manage the Hotel

A head or executive head chefs role si to

create menus cook food train staff set standards

order food stock control communicate with front of house manager

in charge of a section create menus

be able to work under pressure have good leadership skills communicate clearly

personal skills ( attributes) are skills you have and work skills ( attributes) are needed to complete the job successfully match the skills ( attributes) to the following jobs, Chef, waitress, cleaner, hotel manager

calm, assured, polite, can work in a team, hardworking, good memory good listener be organised

can meet deadlines work safely with chemicals can work in a team

physical stamina, good communication, creative, attention to detail

Leadership skills organised deal with criticism multitasking

match the qualifications the following jobs will need ] Reception Apprentice chef Hotel manager Head chef Housekeeping

Professional cookery Food safety Diploma GCSE

health and safety Manual Handling COSHH

Level 2 customer service Diploma/ Qualification IT

Business management level 2 Customer service Finance IT University

a full time/ Permanent contract is

working 37.5 hours per week, specified hours and job role entitled to holiday, sick pay, and gets a pension

works as and when, can work more or less than 37.5 hours per week

Entitled to everything, sick, holiday, paternity, maternity but no contract

a Seasonal contract is ...

You work as and when usually, summer or Christmas

work mostly weekends and ahs set hours

entitled to holiday and sick pay

has a set amount of hours and days per week

you have a set amount of hours but with reduced sick and holiday pay, suits single parents

work as many hours as you like and get full holidays

work as and when with no entitlements

remuneration and tips are

are tips, meal discounts, bonuses, or subsidised accommodation

something you get as part of your pay

are a legal requirement for all employees and includes tips, pension

IF you are under 18 you are not allowed to...

work more than 40 hours per week or 8 hours a day

allowed to leave your education and go full time

Can work as many hours as you can

The factors that can affect the success of a hospitality business are

labour food & drink utilities theft food waste poor food hygiene

the economy a recession environment factors

the mood of staff and customers the day of the week

time of the day uniform of staff

Buying food is season is an advantage because

It's cheaper more of it and better flavour

it's up to business when it buys its food

Environmental issues affecting the Hospitality industry, a drought or flood may effect a hospitality business by

ingredients become scarcer means you may have raise prices or remove items off the menu

making food more expensive and harder to get

You can still buy from the supermarkets so not an issue

customers won't mind as they will still pay

Political factors; how can political factors affect a business?

By increased costs on businesses and affecting people incomes and spending habits

by restricting businesses and what they can and can't do.

It doesn't matter, people pay no attention to Politics

Operation of a kitchen: why is a kitchen work flow so important?

to prevent cross contamination and make it more efficient

the cooler the air makes food last longer

allows people to remain clam and prevent accidents

front of house operations: which of the following is not a security issues for a business

Theft of cutlery and crockery, vandalism abusive customers

poor lighting and working alone

H&S: what are employee responsibilities in the workplace

Work safely wear PPE following training Inform others of risks follow instructions

carry out risk assessments inform others of hazards provide PPE provide training

H&S: What are employers responsibilities?

Provide a locked storage area for COSHH Carry out Risk Assessments

Provide training and PPE for staff maintain and service equipment provide facilities for staff

Follow training inform others of risks wear correct PPE follow COSHH instructions

H&S : COSHH is the control of substance hazardous to health, what are these substances?

Dust Gas Chemicals explosive materials

H&S: Regulations, identify which ones are health and safety regulations

RIDDOR Manual Handling R HASAWA COSHH PPE

H&S : what are some hazards to staff in a cafe?

Slips, trips and falls broken equipment working from Heights

Food safety: What is an intolerance?

Something that you eat and can make you poorly but can't cause death, dairy, gluten

something you can die from, such as nuts, shellfish

Something that you don't want eat but can, seafood, vegetables

Food safety: the ROle of the EHO is to

prosecute advise has the right to enter premises visit premises if there is a complaint

award food safety ratings can temporary close a business

Food safety: the responsibilities of an EHO is to ...

review working practices chedk knowledge of staff and training

check due diligence is being carried out- paper work , food management systems like HACCP

check cleanliness, temperatures, staff hygiene equipment is clean and food stored correctly and labelled

Check for accidents and injuries in the workplace

Why are chopping boards made in different colours?

So that you know who the chopping board belongs to

To stop people using the wrong one

Good stock control is necessary in order for ...

The customers to feel satisfied

The kitchen staff to do their jobs

A chef's uniform is designed to ...

Protect the body from burns, splashes and spills

Provide a hygienic barrier between the food handler and food

Denote the seniority of the chef

A seasonal worker is someone who...

Works as demand arises at peak times

Works part-time shifts all year

The National Minimum Wage ...

is agreed between the employer and employee

Gratuities and tips are

Optional and at the customers' discretion

Always added to a customers' restaurant bill

Compulsory, whether the service has been good or not

Dress code for front of house is important because.. (tick all the answers that are correct)

It makes employees easy to identify

It gives employees pride in their work

It creates an important first impression

Employees don't want to ruin their own clothes

Which of these is a disadvantage of a fast food menu?

Offers choices for different groups of people

Personal Protective Equipment also know as P.P.E. signs are for reminding employees and other persons to ________________ doing a task. (fill in the blank)

wear the needed protective equipment before

wear gloves before doing a task

Who should report an accident at work?

The customer/member of the public

The person who has been injured

The employer or person in charge

WJEC revision Hospitality and catering

Authored by Craig Harrison

Specialty

10th Grade

Used 46+ times

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OPEN ENDED QUESTION

3 mins • Ungraded

List 3 types of Commercial businesses in Hospitality

Evaluate responses using AI:

OFF

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

which of the following is a Non commercial business

Hotel

B&B

Priso

Hospital

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

an example of residential commercial business is...

Holiday park

restaurant

Hotel

Pub and bar

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

a non residential non commercial business is

prison

hotel

school

cafeteria at a business

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Hotel ratings go up to how many stars and who awards these

Michelin

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

restaurant standards are made by

Michelin 1-3 *

AA 1-5 Rosettes

Michelin 1-5*

AA1-3rosettes

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

which is the correct kitchen brigade?

Executive head chef

sous chef

chef d partie

commis chef

pot washer

Sous Chef

Patissier chef

Commis chef

Pot washer / Plongeur

master chef

Sauce chef

chef d partie

sous chef

pot wash

head chef

assistant chef

chef

apprentice chef

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WJEC revision Hospitality and catering

List 3 types of Commercial businesses in Hospitality

which of the following is a Non commercial business

an example of residential commercial business is...

a non residential non commercial business is

Hotel ratings go up to how many stars and who awards these

restaurant standards are made by

which is the correct kitchen brigade?

front of house staff are classified those staff that deal with customers, which group is this?

Which describes best, the following menusTable D HoteA la carte

A receptionist's job role is to

Access all questions and much more by creating a free account

Similar Resources on Wayground

Popular Resources on Wayground

Discover more resources for Specialty

Which describes best, the following menus
Table D Hote
A la carte