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Full Description
Written by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering. It is endorsed by WJEC, providing high quality support you can trust.
┒ Suitable for Level 1 and 2 students, the depth of coverage, language and design of the book has been carefully tailored to their learning needs.
┒ Content is presented in a visually engaging fashion, with bite-sized chunks of information together with bulleted lists, charts, tables, spider-grams and more to help ensure students engage with the content in a meaningful way.
┒ Plenty of practical activities together with learning features such as `Put it into Practice' and `Scenarios' help students translate their knowledge and understanding to the world of work.
┒ Short and extended answer style questions throughout help prepare students for assessment.
┒ Stretch and challenge activities encourage students to work towards achieving a higher grade.
Contents
Unit 1: The Hospitality and Catering Industry. Chapter 1: The Hospitality and Catering Industry, Chapter 2: Job requirements and working conditions in the Hospitality and Catering Industry, Chapter 3: Factors affecting the success of hospitality and catering providers, Chapter 4: The operation of the kitchen, Chapter 5: The operation of front of house, Chapter 6: Meeting customer requirements, Chapter 7: Personal safety responsibilities of employees and employers, Chapter 8: Risks and control measures for personal safety in hospitality and catering, Chapter 9: Food related causes of ill health, Chapter 10: Food allergies and intolerances, Chapter 11: Food safety legislation, Chapter 12: Role and responsibilities of Environmental Health Officers, Chapter 13: Hospitality and Catering provision for specific requirements, Chapter 14: Assessment of Unit 1 // Unit 2: Hospitality and catering in action. Chapter 16: Nutrients, Chapter 17: Nutritional needs of specific groups of people, Chapter 18: Unsatisfactory nutritional intake, Chapter 19: The impact of cooking methods on nutritional value, Chapter 20: Factors to consider when proposing dishes for menus, Chapter 21: Environmental issues and menu planning, Chapter 22: Menu planning: Meeting customer needs, Chapter 23: Production of dishes for a menu, Chapter 24: Techniques and commodities, Chapter 25: Quality assurance in food preparation, Chapter 26: Cooking methods, Chapter 27: Presentation techniques, Chapter 28: Assessment of Unit 2
