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WJEC GCSE Hospitality & Catering: My Revision Notes
The only revision guide available for students preparing to take the GCSE in Hospitality & Catering. This WJEC endorsed guide takes a topic by topic approach that will highlight the key facts students need to know in order to succeed. Targeted exam questions also provide plenty of opportunity for practice. It offers clear guidance for the preparation of all elements of the qualification. Help students get to grips with difficult and confusing areas with full topic by topic support Enable students to successfully complete coursework tasks with dedicated sections on how to complete Catering controlled assessments and Hospitality events tasks Support in identifying the key facts of the required topics Keep revision engaging and help to consolidate knowledge with targeted questions revision
tips and revision activitiesCONTENTS:Hospitality and Catering Units 1 and 2 (Catering)1.1 The Catering Industry1.2 Food Service1.3 Job Roles Employment and Training1.4 Health Safety and Hygiene1.5 Legislation to include1.6 Food Preparation1.7 Cooking Methods1.8 Culinary Terms and Presenting food1.9 Nutrition and Healthy Eating1.10 Menu Planning1.11 Portion Control and Costing1.1 2 Specialist Equipment1.13 Communication and Record-keeping1.14 Environmental issues1.15 Food Packaging2.2 Catering Controlled Assessments Hospitality and Catering Units 3 and 4 (Hospitality)3.1 The Hospitality Industry3.2 Types of Service and Client Groups3.3 Job Roles Employment and Training3.4 Planning for Functions and Events3.5 Costing Menus and Events3.6 Customer Care and Corporate Image3.7 Standards of
Service3.8-9 Quality Assurance and Quality Control3.10 Teamwork and Communication3.11 Environmental Issues4.2 Hospitality Event
tips and revision activitiesCONTENTS:Hospitality and Catering Units 1 and 2 (Catering)1.1 The Catering Industry1.2 Food Service1.3 Job Roles Employment and Training1.4 Health Safety and Hygiene1.5 Legislation to include1.6 Food Preparation1.7 Cooking Methods1.8 Culinary Terms and Presenting food1.9 Nutrition and Healthy Eating1.10 Menu Planning1.11 Portion Control and Costing1.1 2 Specialist Equipment1.13 Communication and Record-keeping1.14 Environmental issues1.15 Food Packaging2.2 Catering Controlled Assessments Hospitality and Catering Units 3 and 4 (Hospitality)3.1 The Hospitality Industry3.2 Types of Service and Client Groups3.3 Job Roles Employment and Training3.4 Planning for Functions and Events3.5 Costing Menus and Events3.6 Customer Care and Corporate Image3.7 Standards of
Service3.8-9 Quality Assurance and Quality Control3.10 Teamwork and Communication3.11 Environmental Issues4.2 Hospitality Event
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