Hospitality & Catering
Job roles and structures
Food safety linking to deliveries
Types of contracts
Dress codes in the industry
Duties (expected tasks) of job roles
Job adverts (writing one)
Recognising kitchen equipment and being able to name them
Understanding the industry and what affects its success
Types of accommodation and meeting the needs of target market
Risk assessments in the kitchen and control measures
General food safety
COSHH
The role of an environmental health officer
Food safety laws/legislation and food poisoning
Hospitality and catering provisions and meeting the needs of the users
Management
Administration
Housekeeping
Finance manger
General management
Kitchen brigade
Head/executive chef
Sous chef
Chef de partie
Commis chef
Kitchen porter
Stock controller
Front of house
Receptionists
Waiting staff
Bar staff
Baristas
Sommeliers
Concierge
Head housekeeper
Room attendants
Maintenance
Secretaries
Accountants
Costs
Material costs
Labour costs
Overhead costs
Variable costs
Fixed costs
Profit
Gross profit
Net profit
The economy
Value added tax (VAT)
Value of the pound and the exchange rate
Supply and demand
Strength of the economy
Environmental factors
Seasonal foods
Sustainable methods of farming
Reducing methods of water use
Food waste
Packaging
Technology
Emerging and innovative cooking techniques
Hot and cold foods should be in separate insulated bags
Foods delivered cold should be eaten within two hours, refrigerated at 40°F or below or frozen at 0°F for eating at another time
Refrigerate hot delivered meals if not planned to be eaten immediately
Reheat meals to 165°F using a food thermometer.
Remove any stuffing from whole cooked poultry before refrigerating.
Reheat soup or gravy to a rolling boil
Personal safety in the workplace
Health and Safety Work Act (HASAWA)
Reporting of Injuries, Diseases, and Dangerous Occurrences Regulations (RIDDOR)
Control of Substances Hazardous to Health (COSHH)
Manual Handling Operations Regulations (MHOR)
Personal Protective Equipment at Work Regulations (PPER)
Risks to personal safety
Risks to health
Equipment and appliances
Food poisoning and allergies
Inadequate flooring and trip hazards
Hazardous chemicals
Inadequate clothing worn
Lifting/moving objects
Fire/explosion
Injuries
Bullying/harassment, stress and fatigue
Inadequate ventilation
Inadequate signage and lighting
Risks to security
Theft
Assault
Fraud
Vandalism
Undesirable people on the premises
Arson
Terrorist attack
Safety control measures for customers
Food poisoning
Food allergies
Trip hazards
Food and drink spillages
Fire and explostion
Theft/fraud
Assault
Undesirable people on the premises
Adequate rest breaks and protocols put in place
Instruction manual followed
Clutterfree floor and clear exits
Protective clothing, COSHH regulations followed
Correct PPE, aprons done up and shoe laces tied up
Safety training
Working fire alarms, clear escape routes and fire extinguishers available
First aid kit and trained first aider
Signage needs to be clear and visible, lighting needs to be bright enough to work safely
Removes steam, heat and smells
A secure area for personal belongings
Train staff to deal with aggressive customers
Security system to moniter who is entering the premesis
HACCP
Detailed information of ingredients for customers
Well lit, no trailing wires or clutter
Cleared up straight away
Emergency exits well lit and signposted, fire extingushers in place
Card transations done infront of customer
Staff should ensure safety of customers
Suspiscious person should not be allowed to mix with customers
Non-residential non-commercial
Residential non-commercial
Non-recidential commercial
Residential commercial
Covers substances that are hazardous to health
Chemicals
Fumes from machinery
Dusts e.g icing powder or sugar
Vapours from cleaning chemicals
Gases from cookers
Stored, handles and disposed
Indentified on the packaging/container
Shown in writing and given a risk rating
Labelled as toxic, harmful, irritant, corrosive, explosive or oxidising
Hotels
Restaurants
Campsites
Bed and breakfasts
Farmhouses
Holiday parks
Guest houses
Fast food outlets
Cafes, tea rooms and coffee shops
Streed food and pop up restaurants
Pubs and bars
Mobile vans
Hospitals and care homes
Armed forces
Prisons
Boarding schools, colleges and universities
Canteens in offices
Schools and nurseries
Day-care centres, lunch clubs
Charity food, supplier
Full time, permanent
Casual work
Part time, permanent
Zero hours
Specified days and hours, holiday and sick pay
Specified days and hours, reduced holiday and sick pay
Seasoning or covering for a collegue, holiday and sick pay
No minimum hours given, do not have to accept work, minimum wage holiday and sick pay
Knives and sharp tools
Heat, open gas jets/flames
Mixing and cutting equipment
Staff need a secure place for personal belongings
Inhalation of flour and dust
Monitering well-being
Large equipment
Trip hazards, slippery floors
Convection (fan-assisted) oven
Microwave oven
Gas hob
Induction hob
Deep fat fryer
Salamander
Pressure steamers
Under-heater grills
Refrigerator/chill room
Freezer
Blast chiller
Small equipment
Liquidiser/blender
Table-top mixer
Hand-held foot mixer
Mincer
Food processor
Peelers
Utensils
Baking tins
Bowls
Colanders
Colour-coded chopping boards
Frying pans
Jugs
Knives
Ladles
Saucepans
Rolling pins
Sieves
Spatulas
Spoons
Woks
Microbes
Bacteria
Raw food
Pests
People
Air and dust
Soil
Food waste
Water
Animals
Yeasts
Moulds
Chemicals
Metals
Poisonous plants
Allergies
Intolerances
Campylobacter
Salmonella
Escherichia coli (E.coli)
Clostridium perfringens
Listeria
Bacillus cereus
Staphylococcus aureus
Hat/hairnet
Clean teeth
Clean-shaven
Clean hands and nails
Apron from waist to knee
Safety shoes with steel toe caps
Baggy chef's trousers
Chef's jacket
Long hair tied back
Finance manger
Finances and security of business
General manger
Day-to-day running of the business
Head chef
In charge of the kitchen
Chef de partie
Sous chef
In charge of food production
Responsible for a specific section of the menu or area of kitchen
Commis chef
Assistant/under chef
Kitchen porter
Washes up
Stock controller
In charge of store and keeping stock control
Receptionists
Meet customers and direct them
Waiting staff
Prepare tables, give out menus, take orders, serve food and take payment
Baristas
Make/serve hot/cold beverages
Sommeliers
Give advice on wine choices
Concierge
Makes reservations, book taxis, books tickets for local events
Head housekeeper
Allocates jobs to room attendants and ensures that rooms are cleaned correctly
Room attendants
Clean and prepare rooms
Maintenance
Does repairs
Secretaries
Accountants
Help the business run smoothly
Ensures that all bills and taxes are paid
Roles
Safety and hygiene
Help develop, co-ordinate and enforce food safety policies
They have the right to inspect food premises at any given time
They carry out routine inspections
They visit premises as a result of a complaint
They can close businesses in extreme cases
Responsibilities
Check that they handle food hygienically
Check that food is at the specific temperatures
Check that staff are properly dressed
Review processes in the workplace
Inspect food stores
Check stock rotation and temperature logs
Check that equipment is clean
Check temperature of food when cooked
Ask questions
Identify personal hazards
Review food safety management systems and plans
Give verbal feedback, discuss any problems and advise on possible solution