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

CONTENTS Introduction 4 Unit 1: The Hospitality and Catering industry Chapter 1: The Hospitality and Catering industry 5 Chapter 2: Job requirements andworking conditions in the Hospitality and Catering industry 15 Chapter 3: Factors affecting the success of hospitality and catering providers 20 Chapter 4: Operational activities in a kitchen 29 Chapter 5: The operation of the front of house 37 Chapter 6: Meeting customer requirements 43 Chapter 7: Personal safety: Responsibilities of employees and employers 49 Chapter 8: Risks and control measures for personal safety in hospitality and catering 54 Chapter 9: Food-related causes of ill health 64 Chapter 10: Food allergies and intolerances 71 Chapter 11: Food safety legislation 76 Chapter 12: Role and responsibilities of Environmental Health Officers 85 Chapter 13: Hospitality and catering provision for specific requirements 88 Chapter 14: Assessment of Unit 1: Preparing for the e-assessment 92 Unit 2: Hospitality and Catering in action Chapter 15: Nutrients andwater 102 Chapter 16: Nutritional needs of specific groups 107 Chapter 17: Menu planning 116 Chapter 18: Menu planning: Meeting customer needs 123 Chapter 19: Production of dishes for a menu 129 Chapter 20: Commodities 133 Chapter 21: Techniques used to prepare commodities; Cooking and presentation methods 139 Chapter 22: Assessment of Unit 2: Preparing for the Controlled Assessment Task (CAT) 154 Youwill find suggested answers to Knowledge check, Practice questions and Stretch and challenge questions from the book, online: www.illuminatepublishing.com/ srghosp&cateranswers 3