hospitality

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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
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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
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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.
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a la carte
a menu where all the food items are priced separately.
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al dente
cooked but still firm when bitten
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coeliac disease
a person with this disease has a gluten intolerance
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reduce
concentrate a liquid by boiling it to evaporate some of the water
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recycling
breaking down a product into materials which can be used to make something new
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table d'hote
a set menu with a fixed price and a limited choice of dishes
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risk assessment
thinking about possible hazards and making plans to reduce or remove the risks associated with those hazards
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portion control
working out what size portion to serve food in and making sure each portion is the same size
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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
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gluten
a protein found in grains such as wheat and rye
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garnish
an edible decoration served part of a dish
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intolerance
where someone cant eat a particular food because it makes them ill.
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lactose
a sugar found in milk and milk products
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environmentally friendly
causing a little harm as possible to the environment
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types of record keeping
stock control, invoices, accident books, staff rotas, food and drink orders and also restaurant bookings.
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special dietary requirements
vegetarian diets, gluten intolerance, nut allergies and also lactose intolerant
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food presentation should include
colour, texture, flavour, shape and layout, temperature, timing and the customer needs
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what is a risk assessment

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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

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what is data protection act

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Card 4

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a la carte

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Card 5

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al dente

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