hospitality

HideShow resource information
what is menu planning
A menu plan saves money. Reducing trips to the supermarket, a menu plan reduces impulse spending. Using leftovers efficiently cuts food waste, while planned buying in bulk makes it easy to stockpile freezer meals at reduced prices. A menu plan saves
1 of 20
what is a risk assessment
The hospitality industry is faced with a unique set of risks and challenges in its attempts to provide its guests with safe and enjoyable atmospheres. ... Conducting a risk assessment helps to identify and prioritize potential problems, as well as to
2 of 20
what is data protection act
The Data Protection Act (DPA) is a law designed to protect personal data stored on computers or in an organised paper filing system. For the GCSE ICT exam, you need to know about the 1998 Act.
3 of 20
a la carte
a menu where all the food items are priced separately.
4 of 20
al dente
cooked but still firm when bitten
5 of 20
coeliac disease
a person with this disease has a gluten intolerance
6 of 20
reduce
concentrate a liquid by boiling it to evaporate some of the water
7 of 20
recycling
breaking down a product into materials which can be used to make something new
8 of 20
table d'hote
a set menu with a fixed price and a limited choice of dishes
9 of 20
risk assessment
thinking about possible hazards and making plans to reduce or remove the risks associated with those hazards
10 of 20
portion control
working out what size portion to serve food in and making sure each portion is the same size
11 of 20
HACCP ( hazard analysis critical control points)
a system for analysing the hazards that could occur at each step in food production, and ways to reduce or remove the risks associated with those hazards
12 of 20
gluten
a protein found in grains such as wheat and rye
13 of 20
garnish
an edible decoration served part of a dish
14 of 20
intolerance
where someone cant eat a particular food because it makes them ill.
15 of 20
lactose
a sugar found in milk and milk products
16 of 20
environmentally friendly
causing a little harm as possible to the environment
17 of 20
types of record keeping
stock control, invoices, accident books, staff rotas, food and drink orders and also restaurant bookings.
18 of 20
special dietary requirements
vegetarian diets, gluten intolerance, nut allergies and also lactose intolerant
19 of 20
food presentation should include
colour, texture, flavour, shape and layout, temperature, timing and the customer needs
20 of 20

Other cards in this set

Card 2

Front

what is a risk assessment

Back

The hospitality industry is faced with a unique set of risks and challenges in its attempts to provide its guests with safe and enjoyable atmospheres. ... Conducting a risk assessment helps to identify and prioritize potential problems, as well as to

Card 3

Front

what is data protection act

Back

Preview of the front of card 3

Card 4

Front

a la carte

Back

Preview of the front of card 4

Card 5

Front

al dente

Back

Preview of the front of card 5
View more cards

Comments

No comments have yet been made

Similar Hospitality resources:

See all Hospitality resources »See all h resources »