Hospitality and Catering Notes
- Created by: 1Forrest1
- Created on: 12-06-17 14:28
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- Hospitality and Catering
- Catering
- To provide people with food and drink
- Many different job roles in this industry
- Head Chef: Over sees all of the management of the kitchen
- Sous chef: Second in charge of the kitchen and there to help the head chef
- Waiter: Provides the service of the food and the drinks to the customers
- Section Chefs: in charge of one section of the kitchen
- Know the different temperatures
- Danger zone of bacteria 5-65 degrees
- Fridge Temperature: 2 - 5 degrees
- Hot holding temperature: 63 degrees and above
- Core Temperature of any food: 75 degrees and above
- Lots of different types of catering such as schools
- Hospitality
- A friendly reception for guests or strangers
- Lot of different types of hospitality such as hotels or restaurants
- Different job roles
- Manager: in charge of everything that happens in the establishment
- Receptionist: someone who takes all of your details and books you in
- Conference Manager: makes sure that the conference room is set up ready for the meeting and all standards are met
- Porter: takes all of your luggage to the room you will be staying in
- Keywords
- Turnover: the total amount of money going through an establishment
- Establishment: the place that sells the goods
- Care home: normally means elderly
- Admin: this is the paperwork that is involved in the industry.
- Catering
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