Hospitality and catering provision
What's covered
Key facts
Contributing factors to the success of hospitality and catering provision
Gross profit is sales (takings) minus the direct cost of materials (food and drink).
Hospitality and catering providers
AA Rosettes reward culinary excellence on a scale of one to five; about 10% of restaurants are good enough for one or more.
Working conditions in the hospitality and catering industry
Fixed-term contracts end on a set date or when a task is complete, and can cover seasonal or casual staff taken on for a peak period such as summer or Christmas.
Working in the hospitality and catering industry
Examiners reward personal attributes (e.g. calm, punctual) and marked down answers that listed skills instead.
Contributing factors to the success of hospitality and catering provision
Gross profit percentage is gross profit divided by sales, multiplied by 100.
Hospitality and catering providers
In a cafeteria customers walk past food counters selecting what they want and pay before they eat.
Working conditions in the hospitality and catering industry
Benefits of a full-time permanent job credited by examiners include job security, paid holiday, sick pay and a pension.
Working in the hospitality and catering industry
A chef de partie is a chef in charge of one section of a restaurant kitchen.
Contributing factors to the success of hospitality and catering provision
Material costs are the ingredients and other goods used directly to make the food and drink sold.
Hospitality and catering providers
Commercial residential providers in the spec are B&Bs, guest houses and Airbnb; campsites and caravan parks; cruise ships; holiday parks, lodges, pods and cabins; hotels, motels and hostels.
Practice questions with answers
A taste of the 54 questions in this topic, answers marked. Sign up to practise the full set with spaced repetition.
Which of these costs for a hotel restaurant counts as an overhead?
- •The beef for burgers
- ✓The electricity bill
- •The flour for bread
- •The fresh salmon
Which of these is a commercial residential provider?
- •Boarding school
- ✓Cruise ship
- •Prison
- •Street food truck
A cafe calls staff in only when it is busy, and staff can turn shifts down. What kind of employment is this?
- •Full-time
- •Permanent
- •Salaried
- ✓Zero hours
Which kitchen brigade role is second in command and takes charge when the boss is away?
- •Chef de partie
- •Commis chef
- •Pastry chef
- ✓Sous-chef
What is the standard rate of VAT added to a restaurant meal in the UK?
- •12.5%
- •17.5%
- ✓20%
- •5%
Which table style involves a waiter using a spoon and fork to move food from a dish to each plate?
- •Banquet service
- •Family-style service
- •Plate service
- ✓Silver service
Three minutes a day. Knowledge that sticks.
Practise all 54 Hospitality and catering provision questions with spaced repetition, so what you revise today is still there in the exam. Free to use, no card needed.