LO 1.2

What is included in the workflow of the front of house?

• Reception, seating area, counter service, bar

• Delivery, staffing area, wash area

• Storage area, washing/cleaning area

• Preparation and cooking area, serving area

Which of the following is considered large equipment in a catering kitchen?

• Large conventional oven

• Cutlery

• Napkins

• Tablecloths

What documentation is used for stock control in a catering kitchen?

• Event planning documents

• Stock controlling systems

• Employee timesheets

• Customer feedback forms

What is a typical dress code requirement for the front of house?

• Formal attire

• Casual wear

• Sportswear

• Beachwear

How does hospitality and catering provision meet customer needs?

• Catering, equipment, accommodation

• Marketing, advertising, promotions

• Social media, online reviews, blogs

• Competitor analysis, market research, surveys

What is a customer right in hospitality and catering?

• Inclusion (disability)

• Unlimited access

• Priority service

• Free meals

How does hospitality adapt to changing customer lifestyles?

• By reducing prices

• By offering lifestyle-specific services

• By limiting menu options

• By increasing advertising

What is a customer expectation in hospitality?

• Service, value for money, trends

• Free gifts, discounts, promotions

• Exclusive access, VIP treatment, luxury

• Personalized experiences, custom services, unique offers

What demographic factor affects hospitality provision?

• Hobbies, interests, pastimes

• Political views, social status

• Fashion trends, celebrity endorsements

• Age, location, accessibility

Which area is part of the catering kitchen workflow?

• Preparation and cooking area

• Reception area

• Seating area

• Bar area