what is the difference between commercial and non-commercial catering
commercial need to make profit (eg a restraunt) non-commercial dont need to make a profit (eg hospital canteen)
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what is the difference between residential and non-residentail catering
residential provide accommodation as well as their food (eg bed and breakfast) non residental dont provide accomodation (eg cafe or restraunt)
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what are the advantages to having a contract caterer?
the cateres organise the menu, serve and feed the guest and clear everything up.
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whats the advantage and disadvantages of cafeteria service?
advantages - dont need alot of staff, can serve people quickly. Disadavtages- food has to be kept hot and customers have to queue
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whats the advantage and disadvantages of fast food service ?
advantages- dont need skilled staff, can serve a lot of customers quickly, easy for customers to get. disadavtages - need expensive equipment, expensive rent for high street, limited menu options
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whats the advantage and disadvantages of self-service ?
advantages- dont need a lot of staff, customers can have as much as they want, dont have to queue. Disadvantages - hard to know how much food to provide
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whats the advantage and disadvantages of take away service?
dont need space for customers to sit, dont need staff to serve customers. Disadvanatges - very expensice equipment, need to employ staff to deliver.
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what is plate service?
when the chef presentates the food on the plate then the waiter serves it.
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what is gueridon service?
when a chef finishes cooking the dish at the customers table.
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whats a advantage of vended service?
it quick to use, its hygienic, the machines can be used at any time of day
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give two example of types of food service
vended service, plate service, buffet service, carvery service
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give one adavtage of an 'in flight' service
less food is wasted because you know how many customers you are serving
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what does the manager do?
responsible of the company makes any profit
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name three responsiblities of the head chef.
planning the menu, traning staff and buying the ingredients and costing
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what is a sous chef ?
assistant to the head chef
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what is a larder chef?
prepares cold food such as salad and pates
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what does the pastry chef make?
desserts, pastry and bread
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what is a assistant (commis) chef?
a chef in training
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what are casual staff?
staff that are employed at certin times of the year or at busy times
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what are the advanges of hiring casual staff?
they only work when they are needed, they are available at short notice and the dont sick pay or holidays.
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Other cards in this set
Card 2
Front
what is the difference between residential and non-residentail catering
Back
residential provide accommodation as well as their food (eg bed and breakfast) non residental dont provide accomodation (eg cafe or restraunt)
Card 3
Front
what are the advantages to having a contract caterer?
Back
Card 4
Front
whats the advantage and disadvantages of cafeteria service?
Back
Card 5
Front
whats the advantage and disadvantages of fast food service ?
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