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WorksheetsHospitality and Catering Vocab
Total questions: 80
Worksheet time: 40mins
An accident form is (a)
What is accommodation?
A place which offers customers a place to sleep
A type of food served in restaurants
A document for recording accidents
A training program for employees
What are accompaniments?
Main courses in a meal
Side dishes, for example chips and tartare sauce with fried fish
Beverages served with meals
Desserts served after the main course
What are allergens?
Foods that can cause extreme reactions if eaten
Foods that are high in calories
Foods that are low in nutrients
Foods that are commonly served in restaurants
What is an allergic reaction?
A positive response to a new food
How the body responds when an allergen has been eaten
A method of cooking food
A type of food preservation
What is anaphylaxis?
A mild reaction to eating an allergen
A severe reaction to eating an allergen that can lead to death
A type of food allergy that causes sneezing
A common cold symptom
What is an apprenticeship?
A full-time job with no training
On the job training, often with days spent in college learning theory
A type of food service
A method of cooking
What does "back of house" refer to?
The front area of a restaurant where customers dine
The employees that manage the behind-the-scene areas of a hospitality and catering provision
The outdoor seating area of a restaurant
The menu planning team
What is a balanced diet?
Food eaten over a period which contains the right amount of nutrients
A diet that excludes all fats
A diet that includes only fruits and vegetables
A diet that focuses on high protein intake
What are basic costs in hospitality and catering?
Money spent on luxury items
Money spent to run a hospitality and/or catering provision, including labour, overheads, materials, and ingredients
Money spent on advertising only
Money spent on customer entertainment
What is broadcasting media?
Print advertisements for hospitality and/or catering businesses
Television, radio, and online ads for hospitality and/or catering businesses
Flyers distributed in local areas
Word-of-mouth marketing
What are cashless systems?
Payment by cash only
Payment by mobile apps or contactless cards
Payment by checks only
Payment by bartering goods
Who is a client in the context of hospitality and catering?
A person who has a long-term business relationship with a hospitality and/or catering provision such as a supplier
A customer who dines at a restaurant
An employee working in a restaurant
A person who provides cleaning services
What is a commercial business in the context of hospitality and catering?
A business that aims to make a profit from its services
A non-profit organization
A government-run facility
A volunteer-based service
What is an example of a commercial non-residential provision?
Hotel
Café
Youth hostel
IT technician
What is a commis chef?
A person who pays for services in a hospitality provision
A trainee chef learning different skills in all areas of the kitchen
A person who sets the level and standards of service
A person who has had specialist training to carry out their role
What does COSHH stand for?
Control of Substances Hazardous to Health
Control of Substances Harmful to Health
Control of Substances Hazardous to Humans
Control of Substances Harmful to Humans
What is cross-contamination?
The transfer of food poisoning bacteria from one food or area to another
The transfer of food from one area to another
The transfer of bacteria from one person to another
The transfer of food from one person to another
What is an example of a demographic group in hospitality?
IT technicians
Trainee chefs
Students staying in a youth hostel
Cleaning staff
What is dietary fibre also known as?
Non-starch polysaccharide
Non-starch polyunsaturated
Non-starch polycarbonate
Non-starch polyphenol
What do digital systems allow?
Online booking and ordering
Online learning and teaching
Online gaming and streaming
Online shopping and delivery
What does "Dove-tailing" mean in the context of hospitality and catering?
Completing several tasks in a logical order within a set time
A set of rules about clothing and appearance in a place of work
Using resources in a way which doesn't harm the planet
A list of all equipment needed to prepare, cook, and serve a dish
What is the role of an Environmental Health Officer (EHO)?
Ensuring hospitality and/or catering provisions are operating in a safe and hygienic manner
Leading the kitchen brigade and creating menus
Managing the public areas of a hospitality provision
Using stock efficiently to prevent waste
What does "FIFO" stand for in the context of stock management?
First in, first out
Food in, food out
First in, fast out
Food in, fast out
What is included in the Food Labelling Regulations?
Information that must be shown on a food label
Ensuring food is handled safely from field to fork
Ensuring food is safe for human consumption
Managing the public areas of a hospitality provision
What is the purpose of the Food Safety Act?
To ensure that food is safe for human consumption
To ensure food is handled safely from field to fork
To include information on a food label
To manage the public areas of a hospitality provision
What does "Gross profit" refer to?
The total revenue generated by a business.
The difference between how much a menu item costs to make and how much it sells for.
The total expenses incurred by a business.
The net profit after all expenses are deducted.
What is the purpose of HACCP (Hazard Analysis and Critical Control Points)?
To manage employee schedules.
To ensure that food is safe to eat.
To calculate gross profit.
To maintain inventory lists.
What does HASAWA (Health and Safety at Work Act) aim to ensure?
The financial stability of a business.
The safety of everyone in the workplace.
The quality of food ingredients.
The accuracy of inventory lists.
What is "Holiday entitlement"?
Paid days off given to an employee of a hospitality and/or catering provision.
Unpaid leave granted to employees.
A bonus given to employees during holidays.
A mandatory training session for employees.
What does "Hot holding" refer to?
Keeping cold food at a safe temperature.
Maintaining the temperature of hot food so that it remains safe to eat.
Storing food in a refrigerator.
Freezing food for long-term storage.
Who is responsible for "Housekeeping" in a hospitality and/or catering provision?
The executive chef.
The personnel in charge of keeping all areas clean, hygienic, and in good repair.
The inventory manager.
The marketing team.
What does a "Hygiene rating" indicate?
The quality of the food ingredients.
The level of hygiene in a hospitality and/or catering provision.
The number of employees in a business.
The financial performance of a business.
What does "Inclusion" mean in the context of hospitality and catering services?
The legal right for all customers and clients to receive equal services.
The ability to digest certain foods without feeling ill.
An up-to-date list of supplies and ingredients.
The management of food preparation and cooking.
What does "Intolerance" refer to in the context of food?
The legal right for all customers to receive equal services.
The inability to digest certain foods without feeling ill.
An up-to-date list of supplies and ingredients.
The management of food preparation and cooking.
What is an "Inventory" in the context of hospitality and catering?
A list of employees.
A menu of food items.
An up-to-date list of supplies and ingredients.
A schedule of events.
Who are part of the "Kitchen brigade"?
The marketing team.
The employees that manage the preparation and cooking of food.
The housekeeping staff.
The inventory managers.
What are macronutrients?
Nutrients needed in small amounts
Nutrients needed in large amounts
Nutrients that do not provide energy
Nutrients that are only vitamins and minerals
Who is responsible for greeting customers and managing waiting staff in a catering provision?
Chef
Waiter
Maître d'hôtel
Manager
What is the role of management in a hospitality and/or catering provision?
Cooking food
Serving food
Overall management of the provision
Cleaning the premises
What does the Manual Handling Operations Regulations law help prevent?
Food poisoning
Injuries from lifting or moving heavy items
Financial losses
Customer complaints
What is a menu?
A list of all food and drink available to the customer/client
A list of all employees in a restaurant
A list of all equipment in the kitchen
A list of all suppliers for a restaurant
What are micronutrients?
Nutrients needed in large amounts
Nutrients needed in small amounts
Nutrients that provide energy
Nutrients that are only proteins and fats
What does "mise en place" refer to?
Serving food
Cleaning the kitchen
Preparation for practical work prior to cooking and serving food
Managing the restaurant
What is net profit?
The total revenue before costs
The money left after all costs have been paid
The total costs of running a business
The money spent on ingredients
What is an example of a non-commercial non-residential provision?
A hotel
Meals on wheels
A care home
A restaurant
What is an example of a non-commercial residential provision?
A prison
A restaurant
A care home
A hotel
What are non-visible symptoms of food-induced ill health?
Symptoms that can be seen
Symptoms that include nausea or a headache
Symptoms that include a rash
Symptoms that include a fever
What does nutritional value refer to?
The taste of a dish
The total nutritional amount in a specific commodity or dish
The cost of a dish
The appearance of a dish
What is the purpose of office software in hospitality?
To manage customer orders
To manage stock ordering and bills
To create advertisements
To control portion sizes
What are organoleptic qualities?
The cost of running a hospitality provision
The sensory features of a dish
The nutritional value of a dish
The software used in offices
What does overheads refer to in hospitality?
The sensory features of a dish
The cost of running a hospitality provision
The nutritional value of a dish
The software used in offices
What is a pension?
Money set aside for emergencies
Money set aside by the employer and government for retirement
Money used for daily expenses
Money used for business investments
What are personal attributes?
Qualities that an employer looks for in a potential employee
The cost of running a hospitality provision
The sensory features of a dish
The software used in offices
What is personal safety in the workplace?
Taking action to prevent injury to yourself in work
The cost of running a hospitality provision
The sensory features of a dish
The software used in offices
What is physical contamination in food?
Food containing inedible objects such as metal or plastic
Food with a high nutritional value
Food with a pleasant aroma
Food that is well-cooked
What is portion control?
The amount of food in a dish that gives the customer value for money
The cost of running a hospitality provision
The sensory features of a dish
The software used in offices
What is a Point of Sale (PoS) terminal used for?
To manage stock ordering and bills
To take orders, payments, and create stock inventories
To create advertisements
To control portion sizes
What does Personal Protective Equipment at Work Regulations (PPER) include?
Information about the protective clothing and footwear that employers need to supply
The cost of running a hospitality provision
The sensory features of a dish
The software used in offices
What is printed media in hospitality?
Paper advertisements for hospitality businesses
The cost of running a hospitality provision
The sensory features of a dish
The software used in offices
What does provision refer to in hospitality?
A type of business offering hospitality and/or catering services
The cost of running a hospitality provision
The sensory features of a dish
The software used in offices
What does the term "Qualifications" refer to in the context of hospitality and catering?
The disposal of waste products in an environmentally friendly way.
Successful completion of courses related to hospitality and catering.
A person responsible for greeting guests and taking bookings.
A fixed amount of pay given to an employee.
What are "Quality points" in the context of hospitality and catering?
Awards given to hospitality and catering provisions.
Organo-leptic checks carried out for ingredients and dishes during preparation, cooking, and serving.
Dietary choices made for medical, cultural, or ethical reasons.
A short-term work contract for busy periods.
What is the role of a "Receptionist" in a commercial (residential) provision?
Responsible for the disposal of waste products.
Responsible for greeting guests and taking bookings and payments.
Responsible for carrying out organo-leptic checks.
Responsible for reporting accidents in the workplace.
What does "Recycle" mean in the context of hospitality and catering?
Using less of ingredients, disposable equipment, and gas.
The disposal of waste products in an environmentally friendly way.
A record of possible hazards and ways of preventing accidents.
Dietary choices made for medical, cultural, or ethical reasons.
What does "Remuneration" include in the context of hospitality and catering?
Salary, holiday pay, and bonuses.
Instructions for reporting accidents in the workplace.
Dietary choices made for medical, cultural, or ethical reasons.
A short-term work contract for busy periods.
What is "RIDDOR" an acronym for?
Report of Injuries, Diseases and Dangerous Occurrences Regulations.
Report of Incidents, Diseases and Dangerous Occurrences Regulations.
Report of Injuries, Diseases and Dangerous Operations Regulations.
Report of Injuries, Diseases and Dangerous Occurrences Requirements.
What is a "Risk assessment" in the context of hospitality and catering?
A record of possible hazards and ways of preventing accidents.
A fixed amount of pay given to an employee.
Dietary choices made for medical, cultural, or ethical reasons.
A short-term work contract for busy periods.
What does "SDN" stand for in the context of dietary needs?
Special Dietary Needs.
Specific Dietary Needs.
Standard Dietary Needs.
Seasonal Dietary Needs.
What are seasonal ingredients?
Ingredients that are available all year round
Ingredients that are at their best during a specific season
Ingredients that are imported from other countries
Ingredients that are used in every dish
What does sequencing refer to in a task?
Working through a task in a random order
Working through a task in a logical order
Skipping steps in a task
Completing a task without any order
What is sickness pay?
Money paid to an employee for working overtime
Money paid to an employee when they are unable to work due to illness
Money paid to an employee as a bonus
Money paid to an employee for working on holidays
What is the purpose of social media in hospitality and catering businesses?
To advertise products
To review hospitality and/or catering businesses
To manage stock
To pay employees
What is stock control?
Organising and using stock efficiently to prevent waste and over-ordering
Keeping track of employee attendance
Managing customer reviews
Controlling the temperature of food
What does sustainability involve?
Using resources without any consideration of their origin
Using resources with an awareness of how they were produced
Using only non-recyclable products
Using resources as quickly as possible
What is temperature control in the context of food?
Keeping food at room temperature
Keeping food at the correct temperature to ensure it is safe to eat
Heating food to the highest temperature possible
Cooling food to the lowest temperature possible
What is time management?
An organised breakdown of tasks within a given time
Completing tasks without any time constraints
Delaying tasks until the last minute
Ignoring the time required for tasks
What does VAT stand for?
Value-added Tax
Variable-added Tax
Value-assigned Tax
Variable-assigned Tax
What are visible symptoms in the context of food-induced ill health?
Symptoms that cannot be seen
Symptoms that can be seen, such as vomiting or a rash
Symptoms that are only felt internally
Symptoms that are always mild
What is workflow in hospitality and catering?
The layout of a hospitality and/or catering provision to make sure customers enjoy organised, efficient service
The process of hiring new employees
The method of preparing food
The way customers place their orders
