1 / 38

Hospitality and Catering revision

Hospitality and Catering revision. It’s not long now until your exam... . Remember it is 1 hour 30 minutes long. The role in Hospitality and Catering industry. You should know about the Hospitality and catering industry in relation to: Its role as a national employment provider

shepry
Télécharger la présentation

Hospitality and Catering revision

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Hospitality and Catering revision

  2. It’s not long now until your exam... • Remember it is 1 hour 30 minutes long.

  3. The role in Hospitality and Catering industry. • You should know about the Hospitality and catering industry in relation to: • Its role as a national employment provider • the benefits of local communities • The importance of links between hospitality and leisure and travel and tourism.

  4. Questions that have appeared on past papers • The main organisations – make sure you know what each organisation stands for. • HCIMA – Hotel and Catering International Management Association. • RIPH – Royal Institute of Public Health • CIEH – Chartered Institute of Environmental Health • SSC – Sector Skills council • BHA – British Hospitality Association • BII – British Institute of In-keeping • RSPH – Royal Society for the Promotion of Health.

  5. Corporate identity • Some industries have corporate images and will have: • A logo • A uniform/dress code • A menu that is the same in every place • A specific layout • You will need to state why this is important to a company and to customers

  6. Questions that have appeared on past papers • A question on this has appeared every year!! • Give 3 advantages to the employee of wearing a uniform. • True or false questions related to logos and corporate images. • Many companies apopt a logo • Give one advantage of a corporate uniform to: • The customer • The staff

  7. Menu planning • Before starting to plan any menu, there are four basic questions that you should ask: • WHO is going to eat the meal? Consider age, gender, occupation, specific dietary needs, ect. • WHEN is it going to be eaten, consider time of year, time of day, ect. • WHERE is it going to be eaten? Consider venue, space available, cooking or reheating facilities available, ect. • WHAT is going to be eaten? Consider time of day, type of menu requested e.g. Sit down meal or buffet, special occasions, ect.

  8. Nutritional needs • You need to know what each of the following nutrients do in your body. (Nutritional needs need to be considered in places such as hospitals, prisons, schools and care homes where people have little choice on what they eat) • PROTEIN • CARBOHYDRATES • FATS • VITAMINS AND MINERALS • WATER • FIBRE

  9. Age groups • When planning a menu there might be a range of age groups such as • Young children • Teenagers • Pensioners • Special diets • You will need to understand that foods would be different to each group.

  10. Other factors when menu planning • You need to take the following into account when planning menus for customers. • Vegetarian dishes • Religious and ethnic diets • Time of year and weather • Type of customer • Time available • Price of menu • Portion control • Ability of chef/cook

  11. Other factors when menu planning • Equipment available • Methods of cooking • Ability of serving staff • Balance • Variety of ingredients • Colour • Flavour • Texture • Shape • Presentation

  12. Planning a range of menus • You will need to know what type of menus are available. • Table d’hote • A la carte • Party or function menu • Ethnic or speciality menu • Fast food menu • Rotating menu cycle

  13. Questions that have appeared on past papers • Menu planning is an important part of the Head Chefs role. Chef Nick has been asked to extend the range of salads for lunchtime buffet. How could nick arrange colours, flavours and textures. (6 marks) • As part of the grand re-opening, the hotel is going to provide a special meal. Plan a suitable a la carte menu for the occassion, giving reasons for your choice (8 marks)

  14. Questions that have appeared on past papers • Analyse the main points that Judy and Jack have to consider when planning the menu for a children’s gourmet meal. (8 marks) • Explain the difference between an a la carte and table d’hote menu. (4 marks) • Discuss the main factors that the chef should consider when planning a new menu. ( 6 marks)

  15. Questions that have appeared on past papers • As a functions manager in a local hotel Jane has a special responsibility for planning children’s parties. This week she has taken a booking for 20 children aged 5 – 7. Discuss the choice of menu (6 marks) • There are always LOTS of questions on menu planning and has appeared in every past paper, so ensure this is revised in lots of detail.

  16. Quality assurance • How is quality judged? It does depend on your own perception and experience but it can be judged by these: • Products and services • Reliability • Responding quickly to customers • Competence • Accessibility • Courtesy • Credibility • Communication • Security • Meets customer needs

  17. Accommodation ratings • Star ratings • Diamond rating • Self catering • Caravan park star rating • You will need to know the difference between them and know what how each rating is different. Think about the trips you have had to Hospitality and Catering industries.

  18. 4 * Hotel

  19. Questions that have appeared on past papers • Name two organisations that judge the quality of products and services (accommodation and food) (2 marks) • Accommodation can be rated by stars or diamonds. Describe how a small hotel could achieve such an award. (4 marks) • Describe how a restaurant manager can ensure a high standard of service for customers. ( 4 marks)

  20. Questions that have appeared on past papers • What is meant by the abbrevations QC and QA? (2 marks) • Describe how the industry can ensure customers have products that are consistent standard in relation to food and accommodation. (8 marks) • The regent hotel would like to gain a 4 star rating. Describe the features of a four star hotel. (4 marks) • Name two organisations that set standards for the hotel industry. (2marks)

  21. Questions that have appeared on past papers • Discuss the importance of quality control when cooking and serving food. (8 marks) • These questions appear once on every past paper and can be worth some large marks.

  22. Design and layout of working environment • Remember the quality and expectations of a place is down to first impressions. • When designing a working environment you will need to consider lots of factors. • Reception area – size of the hotel, number of staff, need for security, decor, space available, warm and welcoming, high level of comfort. • Accommodation areas – the type of hotel, corporate identity, level of comfort, level of facilities. (quite a lot depends on star ratings)

  23. Design and layout of working environment • Restaurant areas – sort of menu needed to offer, is the kitchen new build or re-fit, the space available, the size of food service area, number of covers needed, style of food, staff skills, menu offered, equipment available, legislation.

  24. Questions that have appeared on past papers • Assess the importance of a well planned kitchen. (10 marks) • A group of people have decided to hold a school reuion at a local hotel. Describe how the hotel could prepare the function room for the reunion. (6 marks) • The regent hotel has decided to re-design the kitchen. Describe the factors that they will take into consideration when designing the new kitchen. (8 marks)

  25. Questions that have appeared on past papers • The owners want to have a WOW factor for their busy seaside town. The design of the reception area, restaurant area and ground floor will be important. Discuss the factors they will need to take into consideration when planning the reception area of the hotel. (10 marks) • State the difference between a 2star and a 5 star hotel. (4 marks)

  26. Questions that have appeared on past papers • Discuss what needs to be considered when planning a new bedroom and en-suite facilities. (6 marks) • Evaluate the importance of design and decor of hotels in attracting clients. (6 marks) • These questions are on every past paper and are usually found towards the end of the paper. This means you will have to write a lot of information down...they are big mark questions.

  27. Environmental issues • REDUCE • REUSE • RECYCLE

  28. Questions that have appeared on past papers • Suggest three ways in which kitchen staff can reduce waste. ( 3 marks) • Describe ways in which a hotel can reduce, reuse and recycle products (4 marks) • Discuss how a hotel can encourage guests to help to protect the environment (6 marks) • Suggest 2 ways the hospitality and catering industry can save water. (2 marks) • Give 2 reasons why it is important for the hospitality and catering industry to address environmental issues. (2marks)

  29. Questions that have appeared on past papers • Discuss ways in which the hospitality and catering industry can reduce, reuse and recycle their products. (6 marks) • Suggest 3 ways in which hotels can be environmentally friendly. (3 marks) • State two ways packaging can be reused in the kitchen (2 marks) • Suggest 2 ways in which hotels can encourage customers to reduce the amount of water they use. (2 marks)

  30. Questions that have appeared on past papers • Discuss how a hotel can help to protect the environment. (6 marks) • What is meant by the three R’s (3 marks) • Discuss how hotels can respond to environmental issues (10 marks) • Lots of questions on this and they seem to be very repetitive.

  31. Legislation • Food safety act (1990) – this covers food safety from raw ingredients through to finished products. • EHO – Environmental Health Officer • Ensure you know what HACCP is. • Food safety regulations (1995) – these regulations cover three main areas. Food premises, personal hygiene of staff and hygienic practices.

  32. Legislation • RIDDOR (1995) – This deals with injuries and reporting injuries. • COSHH (2002) – This deals with substances that could be hazardous to health. • Health and Safety and Work Act (1974)

  33. Questions that have appeared on past papers • The health and safety act was passed with two aims. To extend the coverage and protection of the law. To increase awareness of safety to all employees. State 2 responsibilities of the employees. (2 marks) • Describe how you would pick up and transport boxes to avoid physical injury (4 marks) • Discuss the main responsibilities of the employer in ensuring the safety of their employees. (4 marks)

  34. Questions that have appeared on past papers • Explain the ways in which the EHO can enforce the Health and Safety at Work Act. (6 marks) • State the two main aims of Health and Safety and Work Act. (2marks) • If a member of staff discovers a fire, what should they do? (2 marks) • Outline the ways in which people can be evacuated from the building. (2 marks) • Evacuation can be dangerous. State two possible dangers (2 marks)

  35. Questions that have appeared on past papers • Explain the role of the EHO in the kitchen area. (4 marks) • Describe the role of the EHO. (6 marks) • Every year in the UK 1000 people are killed at work. Discuss the main responsibilities of an employer in order to comply with the Health and Safety at Work Act (1974) (6 marks)

  36. GOOD LUCK!!!!!

More Related