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Food, Hospitality and Catering

WJEC Voc Award Hospitality and Catering L1/2: Study & Rev Guide

Author(s): Anita Tull

awarding body: WJEC

level: Level 1/2

isbn: 978-1-912820-17-7

subject: Hospitality & Catering

Pages: 172pp



Written by leading food author Anita Tull, this practical study and revision guide combines clear and colourful presentation with the essential information needed for the exam as well as developing and applying the skills needed for the Controlled Assessment.


Take a look!


Supporting students throughout the course, this guide is the ideal companion for the best-selling Hospitality and Catering Student Book, also by Anita Tull

All Learning Outcomes and Assessment Criteria from the WJEC specification are clearly referenced

Activities help students apply and test their knowledge

Key terms needed to include in the assessment are defined throughout

Accessibly designed for all-ability candidates with colourful diagrams, images, tables and charts to support understanding and knowledge recall

In Unit 1, end of chapter 'Knowledge check' and e-assessment practice questions enable students to test themselves and provide plenty of practice for the assessment


Click here for suggested answers and guidance to Knowledge check, Practice questions and Stretch and challenge questions.  


Unit 2 helps support students in applying the knowledge learned from Unit 1 and prepare for the Controlled Assessment Task (CAT), providing guidance for presenting evidence together with example answers and assessor commentary.


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: Operational activities in a kitchen
Chapter 5: The operation of the front of house
Chapter 6: Meeting customer requirements
Chapter 7: Personal safety: Responsibilities of employees and employers
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: Assessment of Unit 1: Preparing for the e-assessment
Unit 2: Hospitality and Catering in action
Chapter 15: Nutrients and water
Chapter 16: Nutritional needs of specific groups
Chapter 17: Menu planning
Chapter 18: Menu planning: Meeting customer needs
Chapter 19: Production of dishes for a menu
Chapter 20: Commodities
Chapter 21: Techniques used to prepare commodities; Cooking and presentation methods
Chapter 22: Assessment of Unit 2: Preparing for the Controlled Assessment Task (CAT)


About the author:

Dr Anita Tull is the author of several renowned student books, including WJEC Vocational Award Hospitality and Catering Level 1/2, AQA GCSE Food Preparation and Nutrition, WJEC Certificate in Food Science and Nutrition Level 3 (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.