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Food, Hospitality and Catering

WJEC Voc Award Hospitality and Catering L1/2: Student Book

Author(s): Anita Tull, Alison Palmer

awarding body: WJEC

level: Level 1/2

isbn: 978-1-911208-64-8

subject: Hospitality & Catering

Pages: 288pp



Written by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering.

Endorsed by WJEC, it provides high quality support you can trust.


Take a look!




Suitable for Level 1 and 2 students, the depth of coverage, language and design of the book has been carefully tailored to their learning needs

Content is presented in a visually engaging fashion, with bite-sized chunks of information together with bulleted lists, charts, tables, spider-grams and more to help ensure students engage with the content in a meaningful way

Plenty of practical activities together with learning features such as ‘Put it into Practice’ and ‘Scenarios’ help students translate their knowledge and understanding to the world of work

Short and extended answer style questions throughout help prepare students for assessment

Stretch and challenge activities encourage students to work towards achieving a higher grade


Suggested answers to Activities, Practice questions and Stretch and challenge activities from the book are available to download for free, here.   



Unit 1:   The Hospitality and Catering industry

Chapter 1: The Hospitality and Catering industry

Chapter 2: Job requirements and working conditions in the Hospitality and Catering industry

Chapter 3: Factors affecting the success of hospitality and catering providers

Chapter 4: The operation of the kitchen

Chapter 5: The operation of front of house

Chapter 6: Meeting customer requirements

Chapter 7: Health and safety: responsibilities of employees and employers for personal safety

Chapter 8: Risks and control measures for personal safety in hospitality and catering

Chapter 9: Food-related causes of ill health

Chapter 10: Food allergies and intolerances

Chapter 11: Food safety legislation

Chapter 12: Role and responsibilities of Environmental Health Officers

Chapter 13: Hospitality and Catering provision for specific requirements

Chapter 14: Online e-assessment Unit 1


Unit 2: Hospitality and catering in action

Chapter 15: Nutrients

Chapter 16: Nutritional needs of specific groups of people

Chapter 17: Unsatisfactory nutritional intake

Chapter 18: The impact of cooking methods on nutritional value

Chapter 19: Menu planning

Chapter 20: Environmental issues and menu planning

Chapter 21: Menu planning: Meeting customer needs

Chapter 22: The production of dishes for a menu

Chapter 23: Commodities

Chapter 24: Techniques used in the preparation of commodities

Chapter 25: Presentation tecnhiques: Cooking methods

Chapter 26: Recipes

Chapter 27: Assessment of Unit 2



About the authors

Dr Anita Tull is the author of several renowned student books, including AQA GCSE Food Preparation and Nutrition (also by Illuminate) and Food and Nutrition 3rd Edition. She has worked in food and cooking skills education for forty years and has taught food, nutrition and cooking skills to children, teenagers and adults in a range of different schools and community initiatives; and hospitality and catering in a further education college. In 2015 she was awarded a PhD by the Centre for Food Policy, City, University of London.

Alison Palmer has 17 years experience teaching Food Technology and Hospitality at Entry Level, KS3 and GCSE. She currently teaches KS3, GCSE and Level 1 / 2 Hospitality and Catering at Ysgol Greenhill School, Tenby. In addition to teaching, Alison is currently Principal Moderator and Principal Examiner for Level 1 / 2 Hospitality and Catering and Moderator and Examiner for GCSE Hospitality for a major awarding body.