Revision list for Hospitality and Catering
Topic |
Examples |
Hospitality and catering provisions |
commercial, non-commercial, residential, non-residential |
Kitchen brigade |
Job Roles within the kitchen – executive head chef, sous chef, kitchen porter, commis etc. |
Types of contracts |
Part-time, full-time, casual etc. Advantages and disadvantages of each type of contract. |
The factors affecting the success of a Hospitality and catering establishment |
Concentrate on the media. Look at both positive and negative effects. |
Dealing with customer complaints |
Must be able to explain how you would handle a complaint. |
How an establishment meets the needs of its customers |
With regards to:
|
Specialist equipment |
Description and uses |
Dress code |
In regard to front of house staff – why is it important to get it right? |
Environmental Health Officer |
What are their responsibilities? This about the 5 P’s. |