HP Flashcards
What does HASAWA stand for - Unit 1.3
Health And Safety At Work Act
What does COSHH stand for - Unit 1.3
Control Of Substances Hazardous To Health Regulations
What does PPER stand for - Unit 1.3
Personal Protective Equipment At Work Regulation
What does MHOR stand for - Unit 1.3
Manual Handling Operations Regulations
Define security
state of being free from danger or a threat
What is a provision - Unit 1.1
One of important service in travel or tourism within an establishment.
What is an establishment - Unit 1.1
Any premises used for the provision of any service
What is accommodation - Unit 1.1
Room, building , lodge etc which provides shelter , sleep and a place to live.
what is an food allergy - Unit 1.4
when the body’s immune system reacts to specific food
What does RIDDOR stand for - unit 1.4
Report Injuries Diseases Dangerous Occurrences Regulations
what does HACCP stand for - Unit 1.4
Hazard Analysis Critical Control Point
4 C’s - unit 1.4
Cooking
Chilling
Contamination
Cleaning
What does EHO stand for - Unit 1.4
Environmental Health Officer
What is the Danger zone - Unit 1.4
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What is a food intolerance - Unit 1.4
either the body can’t properly digest the food that is eaten or that a particular food may irritate digestive system
symptoms of food allergy
hot flushes
vomiting
stomach cramps
nausea
wheezing
lightheaded
What is labour - 1.4
these cost include employees wages , national insurance contributions and pension contributions
What is a material - 1.4
These costs include decoration furnishings kitchen and dining equipment , ingredients printing and health and safety equipment
What is over heads - 1.4
these costs include rent , rates , gas , and electricity, insurance , licensing, training and maintenance
VAT - 1.4
is added to the final cost of goods and services offered in the hospitality and catering sector. The money from VAT goes to the government to pay for services everyone uses for example NHS
Difference between Net and Gross profit - 1.4
Gross profit - the difference between how much a menu item costs to make and how much it sells for. ingredients costs should not be more than 30% of the gross profit. If the ingredient cost for a chocolate brownie dessert is £1.50 and menu price is £4.50 and therefore gross profit is £3.00
Net profit - what is left from the gross profit once all costs are covered
what is a cashless system
such as contactless cards and mobile payments
What office software - 1.4
such as stock ordering systems
What is front of house workflow
It is the responsibility of staff working at the front of the house to manage the following: Taking and confirming reservations made over the phone, online, and in person. Directing early customers to the bar area while they are waiting for their tables. Escorting diners to their tables and distributing menus to them.
