GCSE hospitality

What does Vitamin A do?

It prevents night blindness.

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What does protein do?

It helps with growth and repair.

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What is the law called that protects customers inf

Data protection act 1998.

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10 things to consider when planning an event?

Type of event

Venue and seating arrangements

Staffing

Cost

Equipment

Dishes and menu

Date and time

Guests

Risks

Advertising and promotion

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What is the formula for selling price?

Selling price = (cost per portion x 100) ÷ 40

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What does selling price cover?

Labour costs
Overheads
VAT
Profit
Cost of ingredients

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What is the word for wheat intollerance?

Coeliac

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What is table d'hote?

All dishes on the menu are a fixed price.

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Describe free-flow service:

Customers queue at a counter, collect their food and pay before eating.

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What is the meat called that is prepared under Jew

Kosher.

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What is an ethnic menu?

It can be fixed price or a la carte, offering dishes from different countries.

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Name 4 methods of portion control.

portioning board
weigh food before cooking
ladle
measuring spoons
specific number of items
food ruler

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Why is good portion control important?

To prevent waste
To make costing and ordering easier
To avoid complaints
To make a profit

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Name the 5 main sectors of the hospitality industr

Accomodation
Food and drink
Meetings and events
Entertainment and leisure
Travel and tourism

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Name the 4 main seating layouts for a conference.

Theatre
Boardroom
Top table
Cabaret

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Name 4 needs of a delegate at a conference.

Pens and paper
Wi-fi access
Projector
Accomodation
Breakfast
Lunch
Dinner
Tea and coffee making facilities

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What does a comment card measure?

Customer satisfaction.

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What does protein provide for the body?

Growth and repair.

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Why is teamwork important?

It makes the team work more quickly and effectively. They will be happier and feel more able to suggest ideas.

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Name 5 ways to conserve energy in a hotel.

Energy efficient light bulbs
Double glazing
Insulation
Draft excluders
Motion sensor lighting
Only have air condition on when guests are in their room
Turn tv off rather than on stand by

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What qualifications are needed to be a head chef?

NVQ level 1-4 in catering

Level 2 food hygiene certificate

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What are 3 things to consider when planning a menu

Skills
Colour
Occassion
Texture
Temperature
Time
Cost
Customer needs
Foods in season
Flavour
Type of menu

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What does EPOS stand for?

Electronic point of sale.

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Name 2 ways of conserving water.

Dual flush toilets
Push taps
Motion sensor taps
Showers rather than baths
Make sure washing machines and dishwashers are full before using them

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What are the responsibilities of a head chef? (nam

Managing the brigade
Ordering ingredients
Planning the menu
Hiring and firing
Training new staff
Making sure everything is to the correct standard

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What religion is halal meat?

Islam

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What is day release training?

Where you leave the workplace for a day and go to college.

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What are two advantages of a staff uniform?

Staff are easily recognisable.

It looks more professional.

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What does EHO stand for?

Environmental health officer.

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What is stock rotation?

When food is organised so that oldest stock is used first.

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What does HACCP stand for?

Hazard Analysis Critical Control Point.

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Name two services a hotel could offer to their cli

health and beauty
free parking
swimming pool
spa
bar
concierge

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What is the role of a concierge?

Book tickets and taxis.

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Give two examples of information a client should g

name and address
number of guests
telephone number
special requirements

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Name two establishments that provide accommodation

B&B
Hotels
Hospitals
Prisons
Youth hostels

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What are the three R's?

Reduce

Reuse

Recycle

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What is a benefit of using local sourced ingredien

The local farmers get money
There is less food miles

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What job opportunity could you have in the kitchen

Head chef
Sous chef
Commis chef
Larder chef
Entremetier chef
Pastry chef

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Suggest 2 uses of a conference centre?

council meetings

functions

membership clubs

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What are two benefits of employing a contract cate

Less stress
Menu is planned for you
Food is cooked and served for you
Better quality
More time with guests

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