1. Professional Chef Scholarship CORE UNIT 201 S.Greubel

3.  Hospitality : refers to the relationship between a guest and a host, it refers to the act or practice of being hospitable  Catering : Is the business of providing food and related services  Hospitality and Catering The Hospitality sector includes all businesses that provide food, beverages and/or accommodation services. This includes: restaurants, pubs, bars, clubs, hotels, contract catering,… S.Greubel

4.  The hospitality industry is made up of about 127,000 businesses and employs around 1.9 million people across the UK  There are approximately 22,000 hotels and guest houses plus around 16,000 bed and breakfasts in the UK  Restaurants employ 500,000 full- and part-time staff  Contract catering accounts for around 20 % of the sector  The scope for employment is huge in this industry with many career opportunities, national and international S.Greubel

5. Organisations can be categorised into the two main sectors according to the main purpose and aim of the business Commercial sector and public-sector catering  Commercial sector: The provision of hospitality and catering is main purpose of the organisation S.Greubel

6.  Public-sector catering (cost sector): It has been known for many years as “welfare catering” and characterised by it’s non-profit-making focus, minimising cost by achieving maximum efficiency (i.e. hospitals, schools, prison,…) However, with the introduction of competitive tendering, many public operations have been won by contract caterers, which have introduced new concepts and commercialism to this sector. It is more commonly known as cost sector. S.Greubel

7. Commercial sector  Hotels: - budget hotels - bread and breakfast - one to five star hotelsThere is a wide range in hotels from restaurants, accommodation, banqueting and events to room service. S.Greubel

8. Commercial sector  Restaurants: The largest sector in the hospitality and catering industry, around 65,000 in the UK. They can be classified by their origin of cuisine and is broken down into four different segments - fast food establishments - cafes and coffee shops - mainstream restaurants - fine dining S.Greubel

9.  Public houses (Pubs) and bars  provide alcoholic and non alcoholic beverages, though they are increasingly providing snacks or food. - There are about 61,000 licensed houses in the UK, most of them serve food in some form. Pub food is simple, quick and moderate in price - In this sector custom tends to be more concentrated into a short number of hours (evenings, weekends) so the amount of staff needed in peak hours is higher than at quieter times. Lots of workforce describe their employment as casual - There are many similarities, the most obvious difference is the style, ambience and the food S.Greubel

10. Commercial sector Bars and pubs facts  Over 15 million people drink in a pub once a week  Over 900,000 people rely on pubs for their employment  The average pub spends about £ 70,000 per annum on locally sourced goods and services  UK pubs serve over one billion meals a year  Over 80 % of pubs are run by tenants, licensees and owners S.Greubel

11.  Managed house: Those who are owned by a brewery and employ staff who manage and work them  Tenant or leased pubs: Owned by a brewery but occupied by a licensee who pays rent and agrees to take supply from them  Free houses: Owned and managed by licensees who deal with different brewers and suppliers S.Greubel

12.  Nightclubs: Primary offer is dancing to music, drink and food are secondary service  Private clubs: Usually only available to club member, who have to pay an annual fee to be part of an elite group  Travel services: i.e. sea ferries, cruises, airline services, trains, … S.Greubel

13.  Visitor Attractions: - theme parks - museums - sporting locations, theatres, … Though the main focus won’t be the food and drink they are vital to local economy as they attract lots of visitors.  Holiday centres and self catering apartments: They sometimes provide catering or part of it S.Greubel

14.  Contract catering: contract food service providers support a number of industries from hotels and restaurants to schools and airlines. The sector traditionally provided food and drink service but it is increasingly developing into other areas such as retail opportunities, fine dining restaurants, school meals and healthcare. S.Greubel

15.  Prisons: may be run by a contract caterer or by prison services, the food is usually prepared by inmates and officers.  The armed forces: Service include feeding armed service staff in barracks, in the mess hall, and in the field or on ships. Much of the work involved is specialist, especially field cooking S.Greubel

16.  Health care and hospitals: the focus is to provide a balanced nutritious diet using fresh, quality ingredients. In health care homes the residents might choose to eat in their own room or in the home’s dining room. In many hospitals dieticians are employed to help the chef to plan the menu and design diets for individual patients S.Greubel

17.  Educational sector and school meals: - school meals play an important part in the lives of many children, as it is often the only hot meal of the day. - schools should offer a multi choice in menu, taking into consideration the wide-ranging needs of children - a lot of time the service is staffed by part-time female workers, who find that working in the school environment can be fitted in with their domestic responsibilities. S.Greubel