1. Hospitality and Catering revision top tips
Make sure you know the command words used in the exam.
Topics to revise:
Revision Checklist
How well do I know this?
Topics
Hospitality Establishments
Services
Employees and Customers
Success of a business
Health and Safety
Rules and Regulations
Kitchen Design
Planning Menus
Contracts
Food Hygiene and Safety
Read the information and then make
short notes, drawings and sayings. They are much easier to remember.
Start off small: 10 minutes revision of 100% focus then have a break.
Gradually build up the length of time to 20, then 40 minutes if your concentration will hold.
PAST PAPERS
HELPFUL RESOURCES
Remote Access to the shared area: T:\Read\Catering\YEAR10 REVISION
All the power points and information from lessons is in here.
Eat well. Good brain foods? Wholegrain foods (cereals, wheat bran, wheatgerm and whole wheat pasta). Blueberries. Blackcurrants. Broccoli. Tomatoes. Oily fish. Nuts

2. Hospitality Establishments
Mind map all the sectors of the hospitality industry using slide 9 on T:\Read\Catering\YEAR10 REVISION\AC1.1_1.4 The Industry – then turn it over and re do from memory
Create a leaflet for your 4* Hotel include all the services and amenities you offer
Write a newspaper article on the budget hotel being bought to your town – include the positive and negative impacts
Make a pairs game demonstrating the link between residential, non residential, commercial and non commercial with real life businesses.
On a large piece of paper create a mind map of all the hospitality and catering establishments in your local area. Then try to work out if the are residential, non commercial or contract caterers.

3. Types of services
Mind map all types of food service that you can think of. Then give examples of hospitality establishments that you know of in your local area that offer those services.
Create a poster to advertise a new upper class airline. Ensure to add in all the extra benefits that the customer would receive. (bed/seats, Michelin star food, luxury toilets, pamper packages etc.)
Explain the advantages and disadvantages of each of the different types of food outlets.
Create a flow chart to demonstrate all the different services that each type of hospitality establishment could provide.
E.g. 4* Hotel – comfortable beds, quality duvets and pillows- en-suite bathrooms with toiletries – tv and remote- tea and coffee facilities etc.
Make a pairs game linking the name of the service to the definition. E.g. Meals are pre plate in the kitchen. Good portion control methods. All plates are consistent in the food presentation. The method relies

4. Employers, Employees and Customers
Create a diagram to show the work force in a kitchen (kitchen brigade) and a restaurant/ hotel.
Create a range of job advertisements. Include type of contract, job roles, hours and pay. Min 6
Explain the advantages and disadvantages of each of the different types of food outlets.
Create a range of customer profiles that use different types of establishments. E.g. Family, Couples, Students, Single.
Make a pairs game linking the name of the contract type to the definition. E.g. Casual Staff – Hired on an irregular basis for a short period of time.

5. Success of a business
Create a flow diagram of the main ratings and reward program within hospitality industry. Include the information for advantages, disadvantages. E.g. Michelin Stars.
Create a mind map of all the ways hospitality establishments can use technology (slide 249 of T:\Read\Catering\YEAR10 REVISION\AC1.1_1.4 ) then try to re write it without looking.
List the 8 top kitchen organisation and planning techniques that equate to a successful catering business.
Create a range of customer profiles that use different types of establishments. E.g. Family, Couples, Students, Single.
Write a detailed guide to how a business can be more profitable and successful. Suggest some environmental practices the business can follow. Identify the target customers and suggest the ways their needs can be met.

6. Health and Safety
Explain the responsibilities of an employer under the health and safety at work act 1974
Explain the responsibilities of an employee under the health and safety at work act 1974
Draw a diagram of a catering kitchen and explain the legal obligations the employers must ensure.
Write down the HSE Five point plan and explain what RIDDOR covers.
Draw a range of COSHH Symbols and explain what they mean.
Create a poster of all the hazards in a catering kitchen. Label and explain the prevention strategies.

7. Rules and Regulations
Create a flow diagram of a kitchen work flow/ design
Make a flash card set to explain the important factors of each of the work flow section.
Create a poster/ leaflet to explain the other considerations a restaurant/ kitchen need to think about. Slide 13 of Hospitality Operations.
Rules and Rights – create mind maps that demonstrate the rules of the equality act 2010 and the consumer rights. Test yourself by re doing the mind map without looking.
Write a list of actions that you will need to take to ensure safety and security is good in a hospitality establishment. Slide 106 of Hospitality Operations.

8. Kitchen Design
Draw a plan of a kitchen and label all the health and safety factors that need to be considered.
Create a poster to create awareness of all the dangers that can occur in a kitchen
Copy the kitchen plan from slide 4 of hospitality operations and complete the questions.
What are the main factors that determine a commercial kitchen design?
Create a flow diagram to highlight food arriving at the establishment and what happens to it from there.

9. Planning a menu
Create a mind map of all the aspects you would need to consider when planning a menu. Test yourself by trying to complete it without looking.
Create a menu suitable for a vegetarian – remember it isn’t just about taking away meat – you need to replace the nutrients lost with an alternative.
A friend of yours has been told they must be lactose free, explain what this is and what foods they need to avoid and what they can have as an alternative.
Explain the differences in different diets of babies, children, teenagers, adults, elderly and pregnant women.
You are the new manager of an up and coming themed restaurant. Choose a theme and create a detailed menu to suit your theme.

10. Contracts
Explain the difference between a full time contract and a part time contract – remember to include as much detail and examples.
What are the benefits of permanent contracts to the employer and the employee – explain this.
Create a poster to explain the three types of contracts for someone who is not looking for a permanent position.
You are the head chef in the restaurant, you are in charge of hiring new staff. You need to employ three new members of staff. Write a job description for a waiter/ waitress, sous chef and a dishwasher.
Complete the table on slide 183 from The Industry power point. Try to complete it from what you have learnt.

11. Food Hygiene and Safety
Create a leaflet to explain the 3 factors that contribute to Food related illness. (Biological, Chemical and Physical) give examples of each.
Create a poster to show the most common causes of food spoilage.
Mind map with examples what food spoilage might look like. E.g. mold. Give examples of different foods etc.
What are the most common food allergies and intolerances – suggest alternatives for people with these intolerances.
Explain the 5 highest risk groups of people that can be effected by food related illness.