Author(s): Judy Gardiner
Format: Paperback
No. of Pages: 96
Publisher: HODDER EDUCATION
Language: English
Date Published: 2011-11-25
Dimensions: 210 x 296 x 6mm
Publication City/Country: London, United Kingdom
Edition:
Illustrations: 80

The only revision guide available for students preparing to take the GCSE in Hospitality & Catering.

This WJEC endorsed guide takes a topic by topic approach that will highlight the key facts students need to know in order to succeed. Targeted exam questions also provide plenty of opportunity for practice. It offers clear guidance for the preparation of all elements of the qualification.

- Help students get to grips with difficult and confusing areas with full topic by topic support- Enable students to successfully complete coursework tasks with dedicated sections on how to complete Catering controlled assessments and Hospitality events tasks- Support in identifying the key facts of the required topics- Keep revision engaging and help to consolidate knowledge with targeted questions, revision tips and revision activities

CONTENTS:
Hospitality and Catering Units 1 and 2 (Catering)
1.1 The Catering Industry
1.2 Food Service
1.3 Job Roles, Employment and Training
1.4 Health, Safety and Hygiene
1.5 Legislation to include
1.6 Food Preparation
1.7 Cooking Methods
1.8 Culinary Terms and Presenting food
1.9 Nutrition and Healthy Eating
1.10 Menu Planning
1.11 Portion Control and Costing
1.12 Specialist Equipment
1.13 Communication and Record-keeping
1.14 Environmental issues
1.15 Food Packaging
2.2 Catering Controlled Assessments Hospitality and Catering Units 3 and 4 (Hospitality)3.1 The Hospitality Industry
3.2 Types of Service and Client Groups
3.3 Job Roles, Employment and Training
3.4 Planning for Functions and Events
3.5 Costing Menus and Events
3.6 Customer Care and Corporate Image
3.7 Standards of Service
3.8-9 Quality Assurance and Quality Control
3.10 Teamwork and Communication
3.11 Environmental Issues
4.2 Hospitality Event