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WorksheetsWJEC revision Hospitality and catering
Total questions: 73
Worksheet time: 43mins
List 3 types of Commercial businesses in Hospitality
which of the following is a Non commercial business
Hotel
B&B
Priso
Hospital
an example of residential commercial business is...
Holiday park
restaurant
Hotel
Pub and bar
a non residential non commercial business is
prison
hotel
school
cafeteria at a business
Hotel ratings go up to how many stars and who awards these
Michelin
3
AA
5*
restaurant standards are made by
Michelin 1-3 *
AA 1-5 Rosettes
Michelin 1-5*
AA1-3rosettes
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
front of house staff are classified those staff that deal with customers, which group is this?
chefs
house keeping
Human resources
reception
Bar staff
barista
night porter
Maintenance
chamber maid
waiters
kitchen porters
Which describes best, the following menus
Table D Hote
A la carte
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 set menu with 2-3 courses with limited choice
A receptionist's job role is to
deal with customers,
book rooms, deal with complaints
to take food orders,
clear tables
clear bedrooms
deal with complaints
manage the Hotel
Provide information to guests
direct customers and manage visitor lists
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
Gcse
food safety
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
Part time contracts
work as many hours as you like and get full holidays
work as and when with no entitlements
you have a set amount of hours but with reduced sick and holiday pay, suits single parents
remuneration and tips are
something you get as part of your pay
are tips, meal discounts, bonuses, or subsidised accommodation
are a legal requirement for all employees and includes tips, pension
IF you are under 18 you are not allowed to...
work more than 4 hours per day
allowed to leave your education and go full time
Can work as many hours as you can
work more than 40 hours per week or 8 hours a day
The factors that can affect the success of a hospitality business are
labour
food & drink
utilities
theft
food waste
poor food hygiene
the mood of staff
and customers
the day of the week
the economy
a recession
environment factors
time of the day
uniform of staff
Buying food is season is an advantage because
doesn't really matter
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
You can still buy from the supermarkets so not an issue
making food more expensive and harder to get
customers won't mind as they will still pay
Profit is affected by ...
food & drink costs
time of the day
poor customer service
staffing and utility costs
Political factors; how can political factors affect a business?
By increased costs on businesses and affecting people incomes and spending habits
It doesn't matter, people pay no attention to Politics
by restricting businesses and what they can and can't do.
politics doesn't affect profit
Operation of a kitchen: why is a kitchen work flow so important?
the cooler the air makes food last longer
to prevent cross contamination and make it more efficient
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
slips, trips and falls
poor lighting and working alone
poor attitude
H&S: what are employee responsibilities in the workplace
carry out risk assessments
inform others of hazards
provide PPE
provide training
Work safely
wear PPE
following training
Inform others of risks
follow instructions
H&S: What are employers responsibilities?
Follow training
inform others of risks
wear correct PPE
follow COSHH instructions
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
H&S : COSHH is the control of substance hazardous to health, what are these substances?
Water
chemical
Dust
Dust
Gas
Chemicals
explosive materials
Staff
gas
customers
H&S: Regulations, identify which ones are health and safety regulations
Food safety Act 1990
Food Labelling
Food allergen
RIDDOR
Manual Handling R
HASAWA
COSHH
PPE
H&S : what are some hazards to staff in a cafe?
customers
delvieries
Burns
cuts
Gas
Slips, trips and falls
broken equipment
working from Heights
labelling
pests
bacteria
Food Safety: name 3 types of food poisoning bacteria and their sources
Food safety: What is an intolerance?
something you can die from, such as nuts, shellfish
Something that you don't want eat but can, seafood, vegetables
Something that you eat and can make you poorly but can't cause death, dairy, gluten
Food safety: the ROle of the EHO is to
prosecute
advise
has the right to enter premises
visit premises if there is a complaint
carry out routine inspections
award food safety ratings
can temporary close a business
all of the above
Food safety: the responsibilities of an EHO is to ...
Check for accidents and injuries in the workplace
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
What does FIFO stand for?
First in forever out
First in first out
First in first on
Fifth in first out
Raw food and cooked foods should be stored separately?
True
False
Why are chopping boards made in different colours?
To match the kitchen decor
So that you know who the chopping board belongs to
To prevent cross-contamination
To stop people using the wrong one
Good stock control is necessary in order for ...
The customers to feel satisfied
The business to stay in profit
The kitchen staff to do their jobs
The business to be organised
A chef's uniform is designed to ...
Denote the seniority of the chef
Protect the body from burns, splashes and spills
Provide a hygienic barrier between the food handler and food
Be easy to wash and iron
Which of these methods is NOT one of the correct ways to thaw frozen food?
Fridge
Cold water
Leaving it on the counter
Microwave (defrost setting)
A seasonal worker is someone who...
Works permanently in a hotel
Works part-time shifts all year
Works as demand arises at peak times
Works weekends only
The National Minimum Wage ...
is the minimum hourly pay
is the maximum hourly pay
is set by the employer
is agreed between the employer and employee
Gratuities and tips are
Always added to a customers' restaurant bill
Optional and at the customers' discretion
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 creates an important first impression
Employees don't want to ruin their own clothes
It gives employees pride in their work
It makes employees easy to identify
Which of the following is a menu which offers 2 or 3 courses at a fixed price?
A la carte
Buffet
Table d'hote
Fast food
Which of these is a disadvantage of a fast food menu?
Quick to order
Offers choices for different groups of people
Limited choices
Served in disposable packaging
What is this?
Hot
Corrosive
Watery contents
Wet
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
A self employed person
All of the above
What catering service is described as 'tray service, self served, pay at till'?
Take away
Silver service
Buffet
Cafeteria
Which of these is a real job role?
Sauce chef
Pudding chef
Master chef
Plate chef
What does a Sommelier do?
Looks after the chefs
Arranges the tables
Agrees the menu
Chooses wines
'Residential' describes an establishment which provides...
Accomodation to stay in
Party venues
Dining facilities
Functions
Transport catering services supply.....
Airlines
Cafes
Motorway services
Lorry parks
what are the 3 types of service in H&C?
Table
Counter
personal
cafe
hotel
fast food
What are the disdavantages of street food
It's trendy and full of flavour
usually fast service
Maybe expensive and hygeine si not as good
There maybe no seating
usually need to pay cash
food is wrapped and ready to go
what are the advantages of a café?
can be crowded
may have limited seating and can't deal with too many customers at one time
lower prices than a restaurant
wider menu choices appeals to adults, elderly and families
Provision: a Pop up restaurant is?
A blow up restaurant in a theme park
a permanent restaurant
a temporary restaurant set up in a vacant shop site
a fast food restaurant
Provisions: a pop up restaurant advantages are
The menu maybe limited
prices can be cheaper
at a location for a limited time
gives customers a chance to try new food and owners an insight to see if their business idea may work
Provision: the advantages of a restaurant are, unlimited choice, skilled staff, have waiting staff, can ask staff about the menu items,
true
false
Provisions: the disadvantages of fast food are: often unhealthy choices, not packaging is recycled, limited menu choice
true
false
Provisions: vending machines advantages are
have limited choice
expensive
unhealthy options
can break down money lost if out of order
open 24/7
take card payments
do not require staff
can be located anywhere
Provision: Accommodation which suits a traveler on limited money
B&B
often small and family run
good value for money
friendly service
Budget Hotel
has wifi
has basic facilities
cheap
Holiday park
suitable for single people, can be expensive, limited choices of food
youth/ backpacker hostel, caters for all, ages has self catering facilities, provides meals, may have private rooms
demographics is the practice to target groups of people with which criteria
age
hair color
income
job
age
income
job
spending habits
Age
car
living arrangements
A business is targeting which group of people with the following demographic
- needs to have Wifi access, be trendy, ahs a good social media presence, be able to order on-line/ mobile app/ eco friendly and vegan food options
Elderly
Teenagers
18-30year old's
young families
Demographics: the following group are being targeted for a new business concept that has the following facilities, café, spa and leisure, golf club, bar and dining
teenagers
Families
Elderly
18-30s
demographics: which of the following venues would suit the 18-30 target group best
Pub with entertainment
fine dining restaurant
street food stall selling trendy food
cafeteria
Demographics: which venues would suit young families best
fast food
pub with play area
fine dining restaurant
sports and leisure club
What does this sign mean?
Health hazard
Toxic
Dangerous to the environment
Corrosive
Flammable
Gas under pressure
What does this sign mean?
Health hazard
Dangerous to the environment
Toxic
What does this sign mean?
Health hazard
Dangerous to the environment
Serious health hazard
What does this sign mean?
Toxic
Corrosive
Oxidising
