Please enable JavaScript.
Coggle requires JavaScript to display documents.
Hospitality and Catering (Health, safety and hygiene (Symptoms of food…
Hospitality and Catering
-
Job roles, employment and training
There is a range of jobs available in the catering industry, they can be split into three main groups for example:
Management and administration
Food preparation
Food and drink service
Managment
There may be a manager for all the different areas of a large establishment, but only one in a smaller place, within a larger place there maybe:
A manager, who is in charge of the day- to day running of the company
Assistant manager, who is the second in charge, he/she may have work delegated from the manager
Chefs
Depending on the size of the establishment, there may only be one chef with a kitchen porter to help, or there may be a whole brigade of chefs.
The head chef is the person in charge of the whole kitchen, he/she are responsible for ordering food/ drinks for the restaurant, and they create the menus
The second chef (sous chef) is directly in charge of production
-
Health, safety and hygiene
What is food poisoning?
Food poisoning is an illness you can get from eating contaminated foods. Foods have been contaminated if there something in it which should not be there, things like bacteria and other microbes which are viruses and moulds
Other causes of food poisoning include:
Eating food that contains chemicals and metals
Eating poisonous plants for example toadstools and berries
-
How bacteria multiply
Bacteria reproduces rapidly by driving into two, which is known as binary fission.
-
-
-
-
-