Catering Establishments and Types of Services

What is the difference between commercial and non-commercial catering?
Commercial= Sell food and drink to make a profit. Non- commercial= Dont need to make a profit
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Give two examples of commercial catering establishments
Restaurant, B&B, Takeaway
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Give two examples of non-commercial catering establishments
Prison, School, Hospital, Armed forces
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What is the difference between residential and non-residential catering establishments?
Residential= Provide accommodation aswell as serving food and drink. Non- Residential= Do not provide accommodation but do serve food and drink
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Give two examples of non-residential catering establishments
Restaurant, cafe, staff canteen, takeaway
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Give two examples of residential catering establishments
Hotel, B&B, Guesthouse
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What do contract caterers do?
Provide food and drink at places where it is not usually provided. They can cook the food beforehand or cook the food at the venue.
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Name four events which contract caterers are often hired
wedding, funeral, birthday party, anniversary, christening, retirement party
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State three advantages of hiring a contract caterer
Organise menu and food, serve and feed the guests, clean up everything afterwards.
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Explain cafeteria service and give two advantages and disadvantages of this type of service
Ready made food at a counter, take a tray and choose what you want to eat. Advantages= Dont need many staff, dont need skilled staff, can serve alot of food quickly. Disadvantages= Food has to be kept hot, customers have to queue up.
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Explain fast food service and give two advantages and disadvantages of this type of service
Order at the counter and given food straight away. Advantages= Dont need skilled staff, can serve alot of customers quickly, Easy for customers to get while they are out and about. Disadvantages= Need expensive specialist equipment such as fryers
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Explain self service and give two advantages and disadvantages of this type of service
Customers serve food to themselves. Advantages= Dont need alot of staff, Dont have to queue for food, you can take as much as you want. Disadvantages= Hard to know how much food to provide for customers (wastage)
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Explain take away service and give two advantages and disadvantages of this type of service
Order food at counter and wait for it to be cooked. Take food to eat elsewhere. Some places deliver. Advantages= No seating needed, Dont need staff to serve. Disadvantages= Employ staff to deliver, need expensive equipment eg. fryers
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Explain waiter service and give two advantages and disadvantages of this type of service
Order is taken at table and food is served to the customer. Advantages= Serve lots of people quickly, personal service, wide choice of food. Disadvantages= Expensive to employ alot of staff, expensive equipment needed for serving
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Explain gueridon service and give two advantages and disadvantages of this type of service
Chef finishes cooking/ carving at the customers table eg. flambe. Advantages= Impresses customers. Disadvantages= Need a skilled chef, need specialist equipment eg. trolleys which can be expensive.
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Explain buffet service and give two advantages and disadvantages of this type of service
Customers pay a fixed price and take their own food from a buffet table. Waiters employed to serve drink and clear plates. Advantages= Dont need alot of staff, food can be hot and cold, wide choice of food. Disadvantages= alot of space required
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Explain vended service and give two advantages and disadvantages of this type of service
Found in places where customers may want food and drink at any time of day eg. train station. Advantages= Quick & easy to use, hygienic, used at any time of day. Disadvantages= Machines must be re stocked and maintained, limited choice.
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Explain carvery service and give two advantages and disadvantages of this type of service
Used for roast dinners. Pay a fixed price to queue up and be served meat, veg, potatoes and gravies/sauces. Advantages= Dont need alot of staff, pay a fixed price, choose what you want. Disadvantages= Skilled staff to carve meat, limited choice.
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Explain travel service and give two advantages and disadvantages of this type of service
'In flight' catering. Food is cooked elsewhere, chilled and transported to the plane, it is then reheated. Advantages= Pre-order meals, Less food wasted as you know how many customers. Disadvantages= Limited choice, food not freshly cooked (reheated)
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Other cards in this set

Card 2

Front

Give two examples of commercial catering establishments

Back

Restaurant, B&B, Takeaway

Card 3

Front

Give two examples of non-commercial catering establishments

Back

Preview of the front of card 3

Card 4

Front

What is the difference between residential and non-residential catering establishments?

Back

Preview of the front of card 4

Card 5

Front

Give two examples of non-residential catering establishments

Back

Preview of the front of card 5
View more cards

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