Hospitality and Catering

Revision list for Hospitality and Catering 2020



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.
Qualifications needed to be a head chef.

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:

  • Accommodation
  • Décor
  • Equipment

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.