1. Communication & record keeping

2. Q. There are many ways to communicate information within the industry. Suggest an appropriate way to communicate the following information Stock control in the kitchen Computer or paper copies Restaurant bookings to wait staff Verbal, on paper, computer Hotel bookings to manager Computer, paper copies, fax

3. Q. Why is it important to have accurate record keeping in the kitchen Stock control – what to order See what is used more frequently Check dates of arrival Stock rotation

4. Q. Good communication is important in all areas of the industry. Describe what could happen if the reception staff did not communicate with the kitchen staff. Chef would not know how many to cater for Chef would not be notified of any changes to numbers Chef would not know of any specific dietary requirements or allergies Chef would not know how much food to order Chef would not know how many staff required Menus would not be types up and ready for customers Room service would not be available

5. Q. ICT is frequently used throughout the industry. Suggest ways in which ICT can help with kitchen organisation. Staff rotas Printing menus Tracing stock Financial control Nutritional analysis Stock control Ordering Stock rotation Cleaning records - HACCP