AO1 - Understanding The Environment Of Hospitality And Catering Establishments

Question 1

What does the Hospitality and Catering services include:

Answer 1

Pub, Bars, Nightclubs, Restaurants, Hospitals and Prisons.

Question 2

How many people does this sector employ?

Answer 2

Over 2 Million.

Question 3

Range of Establishments?

Answer 3

Residential, Non-Residential and Non-Commercial Establishments.

Question 4

Examples of Residential Establishments?

Answer 4

Hotels, Bed ‘n’ Breakfast, and Holiday Parks.

Question 5

What do Hotels provide?

Answer 5

Room Service, Breakfast Provision, and Hotel-Owned Restaurants.

Question 6

How is food usually served in Holiday Parks?

Answer 6

Buffet-Style.

Question 7

Examples of Non-Residential Establishments?

Answer 7

Restaurants, Fast-Food Outlets, or Pubs.

Question 8

What do Cafe’s serve?

Answer 8

Snacks and Full Meals.

Question 9

Examples of Non-Commercial Establishments?

Answer 9

Hospitals, Prisons, and Meals on Wheels.

Question 10

What do styles of Food Services depend on?

Answer 10

The Type of Establishment and the Type of Food being Served.

Question 11

What does Counter Service consist of?

Answer 11

Cafeteria, Self-Service, Fast Food.

Question 12

What does Table Service consist of?

Answer 12

Plate or Family Service.

Question 13

What does Personal Service consist of?

Answer 13

Tray or Travel Service.

Question 14

What is Family Service?

Answer 14

Dishes are put on the table where Serving spoons are provided and customers serve each other.

Question 15

What are Contract Caterers?

Answer 15

People who cook and prepare food for Weddings or Private Parties.

Question 16

Types of Establishment rating?

Answer 16

Michelin Guide, AA Guide, Good Food Guide or Online and Written Reviews.

Question 17

What are Michelin Stars?

Answer 17

Anonymous Inspectors visit an Establishment, have a meal, and write a review.

Question 18

What are AA Stars?

Answer 18

Inspectors visit Hotels and write reviews.

Question 19

What is the Good Food guide?

Answer 19

Members of the General Public visit an Establishment then write a review.

Question 20

What do Hospitality and Catering Establishments use to get supplies in large quantities?

Answer 20

Whole Salers and Specialist Markets.

Question 21

Different Types of Suppliers to Hospitality and Catering Establishments?

Answer 21

Large Whole Salers, Specialist Markets, Independent, Local and Equipment Suppliers.

Question 22

Advantages of Specialist Markets?

Answer 22

Supplies are in everyday, and they are always the freshest.

Question 23

Disadvantages of Specialist Markets?

Answer 23

They may not be easy to get to, and they are usually open in the night rather than in the morning.

Question 24

Advantages of Local Suppliers?

Answer 24

They have Local deliveries and may be able to change the order at a short notice.

Question 25

Disadvantage of Local Suppliers?

Answer 25

They may not have a wide selection, and they may not be able to deliver in bulk.

Question 26

Advantages of Large Whole Salers?

Answer 26

There is a large bulk of packaging ingredients and food is pre-made and pre-portioned.

Question 27

Disadvantages of Large Whole Salers?

Answer 27

They may be expensive for pre-made food, and you have to order well in advance.

Question 28

What is a Managers responsibility?

Answer 28

To deal with complaints, set staff rotas, and set budgets.

Question 29

Role of the Head Chef?

Answer 29

Menu Planning, Food Production, Costing and Purchasing.

Question 30

Role of the Sous Chef?

Answer 30

Directly in charge of food production, and they will also have many years and experience of work.

Question 31

Role of the Pastry Chef?

Answer 31

Responsible for the preparation of Baked Goods.

Question 32

Role of the Larder Chef?

Answer 32

Responsible for preparing Cold Foods.

Question 33

Role of the Sauce Chef?

Answer 33

Responsible for preparing Sauces.

Question 34

Role of the Vegetable Chef?

Answer 34

Preparing the Vegetables.

Question 35

What is the Commis Chef?

Answer 35

A Chef in training, helping all areas of the Kitchen.

Question 36

What are the Personal Attributes of being in the Hospitality and Catering Staff?

Answer 36

Patience, Self-Motivation, Team Player, Initiative, Personal Presentation, Honesty.

Question 37

How long do Full-Time Staff work?

Answer 37

36 Hours a week.

Question 38

How long do Part Time Staff work a week?

Answer 38

4-16 Hours a week.

Question 39

What does SWOT stand for?

Answer 39

Strengths, Weaknesses, Opportunities, Threat.