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Hospitality and Catering - Coggle Diagram

- - - - customer food orders that are sent to the kitchen
    - - first in first out - stock rotation
    - - the way food passes through the kitchen from delivery to the dining room.
- - - - hours of work and start and end times are specified. any shift work is specified. the employee qualifies for sick pay and holiday pay
    - - days of the week are specified as well as hours of work and start and end times. worker does qualify for reduced sick pay and reduced holiday pay.
    - - seasonal or available through an agency. to cover someone who can't come into work. they do not qualify for sick pay or holiday pay
    - - between an employer and a worker, where the worker may sign an agreement to be available for work whenever they are needed by the employer, but there is no specific number of hours, or when the start/finish. the worker does not haver to accept the job that the employer has offered. the employee is not able to have sick or holiday pay.
  - - - people can do more if they wish