exam on 18th 


  • Establishments (hotels,pubs,resturants,wine bars,clubs) that make a profit £.

Catering/Hospitality Industry 

  • To provide food,drink & accommodation at anytime of the day/night. for school/hospital/work & leisure. people all ages/races/creeds/all walks of life.
  • Run by industries to feed workers, assuming better fed workers produce better work
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  • second largest in this country & is import to the national economony. earns alot of ££. employee people and then they have £ to spend with wages.

Contract caters

  • Hire for special events - don't own a resturant. makes a profit ££

Welfare Catering

  • provides a serive that doesn't make a profit for example: meals on wheels/meals on deals.

types of outlet.

airports, cafes, colleges, nursing home, theme park, army, airline meals, fast foods

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Catering roles

catering manager/head chef

hiring, firing, ordering food, menu planning, telling other chefs what to do, must be able to communicate with the other resturant staff, check orders for quiality and quanity, must be a good cook, good example, make sure food is at a good standard, training fo staff, health and safety/hygiene.

resturant manager/head waiter.

hiring, firing, ordering equipment (napkins), organising the waiting staff, communication with kitchen staff, checking orders for quantity & quality, health, safety & hygiene, training of staff, hosting, seating & greeting and customer service, dealing with complaints.

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the second chef is called the sous chef

The pastry chef

The Vegetable Chef

The Sauce Chef

The Larder Chef

The assisant chef is called the commis chef

kitchen porter/washer up

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safety at work.

  • we have food hygiene regulations because:
  • to prevent outbreaks of food poisoning,
  • customers need to know that the food they eat is safe
  • food safety and hygiene regulations are enforced by E.H.O who regularly check food premises.

main areas are:

  • food premises
  • personal hygiene of employees
  • hygienic practices
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food premises must:

  • be well maintained
  • be regularly cleaned
  • lockers employers
  • provide hand washing facilities
  • have first aid available 
  • clean storage areas
  • clean cloakroom and toilet facilities
  • clean equipment and in a good working order
  • free from pets, pests, etc.


  • regular training in food safety
  • dressed in 'whites' or another uniform
  • hair tied back & covered
  • cleans nails//hands/no nail varnish or jewellery.
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  • good health
  • good clean cooking habits
  • wash hands regurly
  • waterproof plasters

hygienic practices

  • check food on delivery
  • food should be labelled & stored correctly
  • food should be rotated
  • care over kitchen temperature
  • food should be prepared as late as possible
  • core temperatures of food must reach at least 75oC
  • cluttered food must be stored below 5oc
  • hot soapy water if no dish washer
  • waste must be disposed of safety
  • hot food must be maintained above 630c
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Safety At Work

  Health & Safety at Work Act 1974

The law means that employers must ensure the health, safety and welfare of staff.  It also states that staff (employees) must:

1.Take care of their own health, safety and welfare and other persons that they work with. 2.Co-operate with the employer to comply with all health & safety matters. 3.Not interfere with or misuse anything provided in the interests of health, safety and welfare. Employers must ensure they provide safe premises, equipment, provide supervision and training, have a written safety policy and consult with unions and have a safety committee

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accident prevention

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