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WJEC Catering and Hospitality Level 1/2 Flashcards | StudBud
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WJEC Catering and Hospitality Level 1/2
WJEC Catering and Hospitality Level 1/2
38 terms
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4,705 plays
Units 1.1 - 1.4 Theory Revision
Flashcards
38 cards
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Practice quiz
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Host live
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Questions
38
Answers
1
What is a contract caterer?
The prepare, cook, serve and clean up for weddings
The cook at schools in canteens
The provide food for festivals
They provide food for parties
2
What are the benefits of portion control?
Confuses stock control
Ensuring minimal food wastage
Avoids over selling foods
Offers consistency to customers
3
Casual staff do...
Work through an agency
Work during busy times of the year
Have full time hours
Work for specific functions
4
A full time contract is over 36 hours a week?
False
True
5
What is a residential catering business?
A place to sleep
A place to sleep that sells food
A Bed and Breakfast
An old peoples home
6
Le Sous Chef is responsible for?
The production of food
In charge of the whole kitchen at all times
Prepares sauces, stews & hot hors d’oeuvres
Staff Training
7
What qualities should staff have in front of house?
Team player, shows initiative, motivated, polite, hygienic
Punctual, organised
Works well alone, ineffective communication
Rude, disrespectful, uncaring
8
What are the disadvantages of a canteen/cafeteria service?
You may not have foods for suitable dietary requirements
You have to help yourself to the foods
The food is freshly cooked to order
You have to queue up to collect your foods
9
What's a Head Waitress' responsibilities
Meets, greets and seats customers and liaises with staff
Serve customers and clear tables
Give advice to customers about the menu
Quality check the tables to make sure customers are happy
10
A full time jobs gives you what?
Temporary working hours
A contract explaining their terms of hours
Sick pay, holiday pay and maternity pay
Only work during busy times of year
11
What's the french name for a wine waiter?
Le Vino
La Vento
Le Sommelier
La Summerilla
12
Commis Chef is responsible for?
Helps in all areas of kitchens, doing basic jobs
Responsible for cold foods, including salads and dressings
Directly in charge of production
Prepares pastries and desserts
13
A diamond rating system for hotels only considers what?
The actual quality of the facilities.
The amount of facilities provided.
The cleanliness of the company
The service provided
14
Which service style provide seated waiter service?
Canteen
Fast Food
Silver Service
Vending Machine
15
le patissier is responsible for?
Responsible for cold foods, including salads and dressings
Prepares pastries and desserts
Prepares vegetables, soups, starches and eggs
Helps in all areas of kitchens, doing basic jobs
16
Which business is commercial?
School Canteen
Youth Hostel
McDonalds
Hotel and Spa
17
What are the disadvantages of seated waiter service?
You get excellent customer service
You have to wait for food to be cooked
Food is freshly prepared and cooked to order
You get your food bought over to your table for you
18
le garde manger is responsible for?
Prepares vegetables, soups, starches and eggs
Responsible for cold foods, including salads and dressings
Directly in charge of production
Prepares pastries and desserts
19
What does a supplier do?
Provide ingredients in small quantities
Provide ingredients in large quantities with less VAT
Provide crockery in small quantities with high VAT
Provide supplies at a venue for you
20
What is silver service?
When you eat with silver cutlery
When your waiter has been given a silver medal for service
When a waiter serves the food onto your plate at your table
When a chef cooks at your table
21
What is a specialist market?
Where you buy frozen foods
Where you buy prepackaged foods
Where you can buy fresh produce
Where you buy staff uniform
22
Why would a business fail?
Too Much Capital
Incompetence
Location
Too much industry experience
23
le plongeur is responsible for?
Cleans up after chefs and does the washing up
Prepares pastries and desserts
Directly in charge of production
Helps in all areas of kitchens, doing basic jobs
24
What is Gueridon Service?
When a waiter finishes off cooking a dish at your table
When you have to order food at the bar
When a waiter serves food at your table
When you set food on fire to burn off alcohol
25
l'entremetier is responsible for?
Responsible for cold foods, including salads and dressings
Prepares vegetables, soups, starches and eggs
Directly in charge of production
Cleans up after chefs and does the washing up
26
A part time contract is 4 - 16 hours a week
False
True
27
Which is an advantage for a customer of vending machine service?
Available 24/7
Healthy Foods
Fast
Excellent Service
28
le saucier is responsible for?
Directly in charge of production
Prepares sauces, stews & hot hors d’oeuvres
Responsible for cold foods, including salads and dressings
Cleans up after chefs and does the washing up
29
What is a commercial business?
A business that makes no profit
A business that advertises
A business that makes a profit
A business that breaks even
30
Why would a business be successful?
Excellent use of technology
Keeping the same menu
Using new exciting cooking techniques
Wifi you have to pay for
31
What does a contract caterer do?
Provides food and drink anywhere for no profit
Provides food and drink anywhere for a profit
Provides food and drink at your business
Provides food and drink anywhere
32
What are the responsibilities of a Manager?
Waiting on tables and clearing tables
Taking food orders and learning the menus
Setting staff rotas and interviewing potential new staff
Setting budgets and dealing with complaints
33
Which businesses below do NOT provide hospitality?
Restaurant
Funeral Directors
Hotel
Vending Machine
34
What is a vending service?
A service provided by a vending machine
A service provided by a canteen
A manual service
A service by a vendor
35
Part time staff have...
Permanent contracted hours
Of working hours such as shifts
Only got to work weekends
only got to work 9 - 5
36
What are the key points for Family Service?
Less portion control
Needs a large table because of all the plates!
Less sociable
Suits couples
37
What does EHO Stand For?
Environmental Health Office
Environment Hygiene Office
Environmental Hygiene Officer
Environmental Health Officer
38
A star rating system for hotels only considers what?
The quality of the facilities provided
The amount of facilities provided
Are not checked by the AAA
The cleanliness of the company
