By Keyth Richardson
Examine the fundamentals of the hospitality and get ready for development to extra research or employment with this new textbook designed in particular for origin newcomers. this can be definitely the right source for a person practicing beginning studying classes in hospitality and catering, together with creation to the Hospitality at access point or point 1, the extent 1 NVQ in nutrients instruction and Cooking or different origin Vocational reviews programmes that contain uncomplicated nutrition education and cooking talents. it really is illustrated with hundreds and hundreds of photographs that deliver the hospitality to lifestyles. - Outlines the fundamentals of operating within the hospitality with transparent, easy-to-understand language and images to assist visible newcomers - Works via basic recipes with transparent step by step sequences - presents assorted actions all through to aid scholars be mindful key proof simply - Differentiates with 'Stretch your self' actions
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Extra resources for Basic Cookery for Foundation Learning
Stretch yourself Write down four reasons why some customers are more suited to table service than counter service. Key words Counter or takeaway service – the customer comes to the counter to be served their order. Table service – the customer is served at their table by the service staff. Tray service – food is taken to the customer on a tray. Trolley service – food is taken to the customer on a trolley; the food is served from the trolley by a waiter. Plated service – the customer is seated at the table and the waiter takes their order.
Each customer may have specific needs, for example a mobility problem or a special diet. Internal customers – colleagues you work with, both in the same and different departments. indd 31 31 24/03/14 11:44 PM Activity 1 Draw three boxes, either on paper or in a Word document, and label them: – Benefits to the business – Benefits to the customer – Benefits to the employee. 2 Put each of the benefits listed below into one of the three boxes: New customers Secure employment Exceeding expectations Increased pay Positive experience Customer satisfaction Effective teamwork Accurate and reliable information Reputation Business growth Profitability Improved morale Increased spend Repeat loyal customers Job satisfaction 3 When you have done this, compare your answers with those of a partner and see if you agree.
2 Do you know what is to be put on the trolley, and do you know exactly what is in each item, so you can tell the customers? 3 How will the customer be charged for the food? Do you need a waiter’s pad to write the orders on? 4 At the end of service the waiter needs to ensure that the food that is not sold is properly accounted for and put away. 5 Who is responsible for cleaning the trolley down after service? indd 48 03/04/14 8:50 pm Stretch yourself 1 List all the items you would check before you took a dessert trolley out to the restaurant.
Basic Cookery for Foundation Learning by Keyth Richardson