hospitality

• Buffet service?


  Guests are in control of their portion size as they can help themselves. Food is kept in large casseroles and platters.
• Gueridon service?


  Food is cooked, finished or presented to the guest at a table from a moveable trolley.
• Names examples of non-commercial establishments?

  Hospital, armed forces, prisons, residential homes
• Why is Table service more expensive than counter service?

  Staff's wages have to be paid for.
• What is the role of permanent staff?

  Have secure job within the establishment and work all year. They have a contract with their terms of employment set out in writing.
• What is meant by the term 'food poisoning'.

  an illness you get by eating contaminated food.
• 3 effects of salmonella.

  fever

  diarrhoea

  vomiting
• 1 example of personal hygiene

  be in good health (cannot work with upset stomach).
• terminology: regulations definition


  legal requirements
• terminology: core temperature definition

  The temperature in the middle of the food.
• one example of kitchen hygiene


  having a cleaning schedule
• one way to prevent a floor accident in a kitchen

  repair damaged floors immediately
• HACCP


  Hazard Analysis and Critical Control Points;

  acronym for safe food handling program
• How do you make sure your food won't be contaminated?

  Buy from a supplier with a good reputation
• simple first aid - cuts

  Wash, dry and apply a blue, waterproof, detectable plaster.
• 2 types of oily fish

  salmon, tuna
• 2 types of white fish

  cod, haddock
• Define mise en place

  Preparation prior to service
• What does HASAWA stand for and what does it entail?

  Health And Safety At Work Act and covers all aspects of heath and safety of employees. Such as that employers must provide safe working spaces.
• What does HACCP stand for and what does it entail?

  Hazard Analysis and Critical Control Points and looks into the purchase of food, the storage of food, the preparation of food, the cooking of food, the cooling, reheating, storing and serving.
• What is the danger zone?

  5 degrees Celsius to 63 degrees Celsius
• What should be the core temperature of cooked food?

  75 degrees Celsius
• What is a 'corporate identity'?

  Combination of color schemes, designs, words, etc., that a firm employs to make a visual statement about itself and to communicate its business philosophy. It is an enduring symbol of how a firm views itself, how it wishes to be viewed by others, and how others recognize and remember it.
• what are some factors to consider when planning a menu?

  Who is going to eat the meal? When is it going to be eaten (time of day/year)? Where is it going to be eaten? What is going to be eaten? Age groups, special diets, price, ability of chefs, methods of cooking, colour and flavour, variety of ingredients
• What forms of communication can you have in a hotel establishment?

  Verbal, written, ICT, telephone, body language, hand/facial expression
• What makes a good team leader?

  Delegates tasks effectively, supervises team staff well, motivation of team, communicates well between staff members, gives advise, support and praise if needed, maintains quality consistently
• What is a menu card?

  a card with all the prices and meals being sold
• What is a place card?


  A named card that tells where a person sits
• What is a seating plan?


  A sheet to show where everyone sits
• What is a night porter?


  A porter that is on duty during the night, whose duties may include answering the phone, manning reception, preparation and delivery of room service and setting up rooms for the next day
• What are the benefits of garnishing dishes?


  Helps present food nicely, helps improve simple/boring dishes, attractive to the eye
• Name some accommodation ratings?

  Star rating, diamond rating, caravan park star rates
• How to prevent cross contamination when cooking?

  Use colour coded chopping boards, washing equipment and utensils after use, washing hands, throwing away rubbish
• what is the Data Protection Act?


  a law that makes sure all establishment guests private data such as phone numbers and details are protected and information can not be passed to third party member without permission.
• what factors are to be considered when choosing a venue for an event?

  the amount of people attending the vent (the size of the venue), the cost of the venue and if its in budget, the accessibility of the venue and if theres wheelchair access, staff to student ratio, facilities needed, availability, deposit and decorations.
• what are two pieces of information required by an establishment when taking a booking?

  the deposit and how to pay, the contact details- name, phone number, email address
• how can a good atmosphere be created at the venue?


  welcoming entrance, complimentary gifts, separate area for dancing, well presented tables/colour scheme, entertainment, clean well kept room
• what possible health and safety issues would need to be included in a risk assessment for an event?

  wet floor signs, trips and slips, trained first aiders, guests warned off hot plates, correct size table cloths, monitoring of alcohol intakes, advertising fire procedures, plastic glasses on dance floor, lighting, signage, manual handling, hygiene training,
• name two types of non commercial establishments?

  prisons and hospitals
• name two types of commercial establishments?


  pubs and restaurants