HOSPITALITY & CATERING

1.1 Standards & Ratings

1.1.1 Types of Hospitality and catering provisions

1.1.1 Types of service

1.1.2 Types of employment

1.1.2 Personal attributes

1.1.3 Working conditions

1.1.4 Contributing factors

1.1.4 Positive and negative uses of media

1.2.1 The operation of the kitchen

1.2.1 The operation of the kitchen: Equipment

1.2.2 The operation of front and back of house: Front of house

1.2.2 Customer requirements

1.2.3 Hospitality and catering provision to meet specific requirements

1.3.1 Health and safety in hospitality and catering provisions

1.3.1 Safety documents in hospitality and catering

1.3.2 Food safety

1.4.1 Food related causes of ill health

1.4.1 Hospitality and catering and the law

1.4.2 Symptoms and signs of food-induced of ill-health

1.4.3 Preventative control measures of food-induced of ill-health

1.4.4 The Environmental Health Officer

2.1.1 Understanding the importance of nutrition

2.1.1 Nutrition at different life stages & special dietary needs

2.1.2 How cooking methods can impact on nutritional value

2.2.2 How to plan production

2.3.1 Practical skills and techniques

2.3.2 Presentation techniques

2.3.3 Food safety practices

2.4.1 Reviewing of dishes

2.4.2 Reviewing own performance