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Hospitality and Catering

WJEC Vocational Award Hospitality and Catering Level 1/2

This title will be available from Saturday 01 September, 2018.

You can preorder this title below if a price is shown, or you can sign up for an evaluation copy (see button below).

Author(s): Anita Tull, Alison Palmer

awarding body: WJEC

isbn: 978-1-911208-64-8

subject: Hospitality & Catering

Pages: 272pp



Due September 2018


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. It has entered into WJEC’s official endorsement process, providing high quality support you can trust.


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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

Entered into WJEC's official endorsement process



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: 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


Unit 2: Hospitality and catering in action

Chapter 16: Nutrients

Chapter 17: Nutritional needs of specific groups of people

Chapter 18: Unsatisfactory nutritional intake

Chapter 19: The impact of cooking methods on nutritional value

Chapter 20: Factors to consider when proposing dishes for menus

Chapter 21: Environmental issues and menu planning

Chapter 22: Menu planning: Meeting customer needs

Chapter 23: Production of dishes for a menu

Chapter 24: Techniques and commodities

Chapter 25: Quality assurance in food preparation

Chapter 26: Cooking methods

Chapter 27: Presentation techniques

Chapter 28: 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.