stud
bud
Sign up
Log in
Home
Library
Explore
SAT
More
WJEC Catering and Hospitality Level 1/2 Flashcards | StudBud
Explore
/
WJEC Catering and Hospitality Level 1/2
WJEC Catering and Hospitality Level 1/2
42 terms
·
StudBud Administration
·
11,693 plays
Units 1.1 - 1.4 Theory Revision
Flashcards
42 cards
F
Practice quiz
P
Host live
L
Questions
42
Answers
1
Le Sous Chef is responsible for?
The production of food
In charge of the whole kitchen at all times
Staff Training
Prepares sauces, stews & hot hors d’oeuvres
2
What is a commercial business?
A business that advertises
A business that makes a profit
A business that makes no profit
A business that breaks even
3
What is silver service?
When your waiter has been given a silver medal for service
When a chef cooks at your table
When you eat with silver cutlery
When a waiter serves the food onto your plate at your table
4
le plongeur is responsible for?
Helps in all areas of kitchens, doing basic jobs
Directly in charge of production
Prepares pastries and desserts
Cleans up after chefs and does the washing up
5
A part time contract is 4 - 16 hours a week
True
False
6
Which of the following is a wholesale supplier?
Sainsburys
Tesco
Cooker
Booker
7
What's the french name for a wine waiter?
La Summerilla
La Vento
Le Vino
Le Sommelier
8
l'entremetier is responsible for?
Directly in charge of production
Cleans up after chefs and does the washing up
Responsible for cold foods, including salads and dressings
Prepares vegetables, soups, starches and eggs
9
A full time jobs gives you what?
Temporary working hours
Only work during busy times of year
A contract explaining their terms of hours
Sick pay, holiday pay and maternity pay
10
Part time staff have...
only got to work 9 - 5
Only got to work weekends
Of working hours such as shifts
Permanent contracted hours
11
What's a Head Waitress' responsibilities
Give advice to customers about the menu
Meets, greets and seats customers and liaises with staff
Serve customers and clear tables
Quality check the tables to make sure customers are happy
12
Which business is commercial?
Youth Hostel
Hotel and Spa
School Canteen
McDonalds
13
Why would a business be successful?
Using new exciting cooking techniques
Wifi you have to pay for
Excellent use of technology
Keeping the same menu
14
What are the responsibilities of a Manager?
Waiting on tables and clearing tables
Setting budgets and dealing with complaints
Setting staff rotas and interviewing potential new staff
Taking food orders and learning the menus
15
What is Gueridon Service?
When a waiter serves food at your table
When you have to order food at the bar
When you set food on fire to burn off alcohol
When a waiter finishes off cooking a dish at your table
16
A diamond rating system for hotels only considers what?
The amount of facilities provided.
The cleanliness of the company
The service provided
The actual quality of the facilities.
17
A star rating system for hotels only considers what?
The amount of facilities provided
The cleanliness of the company
Are not checked by the AAA
The quality of the facilities provided
18
What are the benefits of portion control?
Avoids over selling foods
Confuses stock control
Offers consistency to customers
Ensuring minimal food wastage
19
le garde manger is responsible for?
Directly in charge of production
Prepares vegetables, soups, starches and eggs
Responsible for cold foods, including salads and dressings
Prepares pastries and desserts
20
What are the key points for Family Service?
Less sociable
Needs a large table because of all the plates!
Suits couples
Less portion control
21
What does a supplier do?
Provide crockery in small quantities with high VAT
Provide ingredients in large quantities with less VAT
Provide supplies at a venue for you
Provide ingredients in small quantities
22
le saucier is responsible for?
Responsible for cold foods, including salads and dressings
Prepares sauces, stews & hot hors d’oeuvres
Directly in charge of production
Cleans up after chefs and does the washing up
23
Commis Chef is responsible for?
Helps in all areas of kitchens, doing basic jobs
Prepares pastries and desserts
Directly in charge of production
Responsible for cold foods, including salads and dressings
24
What is a vending service?
A service by a vendor
A service provided by a canteen
A service provided by a vending machine
A manual service
25
The maitre chef de cuisine does what?
In charge of the whole kitchen
Prepares pastries and desserts
Is in charge of production of food
Prepares sauces, stews & hot hors d’oeuvres
26
Casual staff do...
Work through an agency
Have full time hours
Work during busy times of the year
Work for specific functions
27
What is a contract caterer?
The provide food for festivals
The cook at schools in canteens
The prepare, cook, serve and clean up for weddings
They provide food for parties
28
Which is a pro for a customer on vending machine service?
Available 24/7
Fast
Healthy Foods
Excellent Service
29
What does EHO Stand For?
Environmental Hygiene Officer
Environmental Health Officer
Environment Hygiene Office
Environmental Health Office
30
A full time contract is over 36 hours a week?
False
True
31
The maitre chef de cuisines main responsibilities are?
Cooking
Stock Control and Record Keeping
Menu Planning
Organising staff rotas
32
What is a specialist market?
Where you can buy fresh produce
Where you buy prepackaged foods
Where you buy frozen foods
Where you buy staff uniform
33
Which businesses below do NOT provide hospitality?
Hotel
Funeral Directors
Vending Machine
Restaurant
34
le patissier is responsible for?
Helps in all areas of kitchens, doing basic jobs
Prepares vegetables, soups, starches and eggs
Prepares pastries and desserts
Responsible for cold foods, including salads and dressings
35
Which service style provide seated waiter service?
Silver Service
Fast Food
Canteen
Vending Machine
36
What does a contract caterer do?
Provides food and drink anywhere
Provides food and drink at your business
Provides food and drink anywhere for a profit
Provides food and drink anywhere for no profit
37
What are the cons of a canteen/cafeteria service?
You may not have foods for suitable dietary requirements
You have to queue up to collect your foods
The food is freshly cooked to order
You have to help yourself to the foods
38
What are the cons of a seated waiter service?
You get your food bought over to your table for you
You get excellent customer service
Food is freshly prepared and cooked to order
You have to wait for food to be cooked
39
What is a residential catering business?
A Bed and Breakfast
A place to sleep that sells food
An old peoples home
A place to sleep
40
Why would a business fail?
Too much industry experience
Location
Incompetence
Too Much Capital
41
What attributes should staff have in front of house?
Rude, disrespectful, uncaring
Team player, shows initiative, motivated, polite, hygienic
Punctual, organised
Works well alone, ineffective communication
42
What are the advantages of specialist markets?
New supplies in every day
Costs are kept down by competition
Large choice of commodities
Cost of transport maybe expensive
