WorksheetsHospitality and Catering - Structure of the industry
Total questions: 13
Worksheet time: 7mins
Hospitality is defined as
A business or person who arranges the preparation, delivery and presentation of food for clients
Providing a food and beverage service to people in a particular location
A place where a business or organisation operates from
The business of providing people with accommodation, meals and drinks in a variety of places away from their home
Free flow counter service can be best described as
All food and drink on sale are displayed at a long counter and customers move along with a tray and pay at the end
Different types of food and drink are displayed at different counters and customers pay at a central till.
Foods and drinks are displayed on a menu behind the counter. Customers place their order and pays at the sales point on the counter.
Customers sit at the counter on stools and are served their food.
Which food service system involves the food to be specially prepared on a trolley at the table?
Gueridon service
Table service
Vending service
Counter service
Which sector of the hospitality and catering industry aims to make a profit from its service?
The commercial sector
The non-commercial sector
Both
Which of the following are most likely to be part of the non-commercial sector?
Armed forces
Family holiday parks
Motorway service stations
Airlines
Which of these are residential commercial establishments?
Street food outlets
Sports stadiums
Bed and breakfasts
Hostels and shelters
Are volunteers most likely to be found in....
The commercial sector
The non-commercial sector
Which of these roles is associated with the front of house staff in a hotel?
Receptionist
Maintenance team
Cleaners
Gardeners
Which front of house role usually assists guests with booking tours, theatre and restaurant reservations etc?
Waiter
Bartender
Cashier
Concierge
What is the trainee chef referred to in the kitchen brigade?
Sous chef
Commis chef
Chef de partie
Expeditor
The Patisser is responsible for which food type?
Meat and poultry
Fish and seafood
Pastry and deserts
Vegetables
Which organisation awards Rosettes as a rating system in the hospitality and catering industry
AA
Michelin Guide
FSA
Trip advisor
The rating 'very good' by the Food Standards Agency is what numerical value?
3
4
5
6
