Big picture

Date: 11th may 2021 Why is revision

 Pencil case: pen(s), pencil, ruler,
rubber, pencil sharpener, calculator. important?
 KO.

Recall 5
1. What is a
chambermaid/housekeeper?
2.Name three types of
Zoom
contracts of employment? Explain how a
3. Name four types of
specialist catering HACCP is used in
equipment? the hospitality
4. Name a personal attribute
for a chambermaid? industry.
5. List 3 services a hotel has
to provide to receive 5 AA
stars.
 Big picture
Date: 13th may 2021 Why is revision
 Pencil case: pen(s), pencil, ruler,
rubber, pencil sharpener, calculator. important?
 KO.

Recall 5
1. Personal attribute of a
chambermaid? Zoom
2.Name three types of
contracts of employment?
Explain how a
3. What is a AA Rosette? HACCP is used in
4.Name three Special the hospitality
dietary needs?
5. Name three allergens?
industry.
 Big picture
Date: 30th april 2021 Why is revision
 Pencil case: pen(s), pencil, ruler,
rubber, pencil sharpener, calculator. important?
 KO.

Recall 5
1. Name 4 types of
specialist catering Zoom
equipment?
2.What are hotels rated
Explain how a
in? HACCP is used in
3. How does a hotel get the hospitality
the highest rating?
4.What does HACCP stand
industry.
for?
5. Name three allergens?
 Big picture
Date: 7th june 2021 Why is revision
 Pencil case: pen(s), pencil, ruler,
rubber, pencil sharpener, calculator. important?
 KO.

Recall 5
1. Name 4 types of
specialist catering Zoom
equipment?
2.What are hotels rated
Explain the various
in? styles of service
3. How does a hotel get
the highest rating?
4.What does HACCP stand
for?
5. Name three allergens?
 Big picture
Date: 27th may 2021 Why is revision
 Pencil case: pen(s), pencil, ruler,
rubber, pencil sharpener, calculator. important?
 KO.

Recall 5
1. Personal attribute of a
chambermaid? Zoom
2.Name three types of
contracts of employment?
Explain how a
3. What is a AA Rosette? HACCP is used in
4.Name three Special the hospitality
dietary needs?
5. Name three allergens?
industry.
 Year 10 Exam
10A 17 June 11:20am
th

10D 25 June 11:20am

th
Revision list
1. Hospitality job roles/job descriptions
2. HASAWA Health and safety at work act.
3. Types of Health and safety training
4. Rating of Hospitality establishments
5. Contracts of employment
6. Types and styles of service
7. Hospitality uniform (why)
8. Specialist catering equipment
9. Specialist diets/types of allergies/ types of food
poisoning
10. Environmental health officer/inspections
11. HACCP and storage of food
12. Types of accommodation
Hotel job roles
1a)Research the following job role and list 3 actions that they carry out
within their job role.
- Chambermaid (house keeping)
1b)What personal attributes will they need to carry out their positions
(list three).
1c) List three different areas of Health and safety training they would
need to carry out their job role and give a description.
Ratings
2a) What are hotels rated in?
2b) What services are needed in order to have a 5 rating (name three)?
2c) What is the following symbol and what does the symbol stand for?
Contracts of employment
3a) List the three contact types and explain how many hours do they
work on each type?

3b) Why may people work more hours on a weekend when working in
the Hospitality industry?
Contracts of employment 4- 16hrs a week

• Have permanent jobs and work all

year.
• Employed for a specific length • Contract explaining the terms of their
of time such as the summer employment.
tourist season or the month of • They may work set shifts or have
December. shifts that change daily/weekly/
• Temporary staff have the same monthly.
rights as permanent staff for the • They will work mostly at the busiest
duration of their contract. times of the day/week including
• Temporary staff employed for weekends.
longer than 2 years become • Entitled to sick pay and holiday pay
permanent by law (in proportion)
• Entitled to maternity pay

Over 36hours a week

• Have permanent jobs and work all
work for specific functions
and can be employed through year.
• Contract explaining the terms of
an agency.
They do not have a contract their employment.
• They may work set shifts or have
or set hours of work.
They are needed at busier shifts that change daily/weekly/
times of the year e.g. At monthly.
• They will work a set amount of
Christmas or for weddings,
days over a 7 day week, including
New years eve. weekends.
• Entitled to sick pay and holiday
pay
• Entitled to maternity pay
Specialist catering equipment
4. Join up the following:
1.Industrial oven

2. Large scale dough mixer

3. Walk-in/ industrial fridge/freezer

4. Deep fat fryer

Special dietary requirements
5a) What are special dietary requirements?
5b) List three special diets?

5c) What are allergies?

5d) List three allergies?
5e) Name three types of Food poisoning bacteria?
5f) Give three ways we can prevent food poisoning?
5g) Describe two possible safety risks of customers when being served
hot food?
What is an Environmental Health Food inspectors
Officer?
EHOs are personnel qualified in Environmental Health
laws, enforcement and inspection methods.
They have a 3 year degree in Environmental Health

Many organisations employ EHOs including

• Local councils
• Private companies
• NHS
• Military
• Food Standards agency
 What do EHOs do?
• EHOs deal with a variety of different legislation and
enforcement not just related to food.
• EHOs tend to specialise in an particular area of work
once qualified-
•food safety
•Infectious diseases
•environmental protection
•noise, radiation & pollution control
•water standards
•health and safety at work
•animal welfare
•waste management
•housing standards
Environmental Health Officer (EHO)
6a) Describe the possible evidence a EHO will want to see on a
potential visit to a new Restaurant in the follow areas:

• Preparation of food (4marks)

• Cooking the food (4marks)

EHO Role
Hazard analysis critical control points
(HACCP)
• Complete the HACCP on the storage of food
Potential Hazards Control measure (prevention)
Types of service
• 1. Name the three types of service?
*
*
*
• 2. List three styles of each type of service?
Match up task
• A) Counter service(cafeteria)
• B)Table service (silver service)
• C)Personal service (vending service)
1. 2. 3.

Explain why some restaurants choose to serve customers via counter

service than table service e.g. advantages(3 marks)
How establishments can increase profit
• Explain how ‘front of house’ can make their establishment more
environmentally friendly? (4 marks)
• Explain ways in which establishments can use technology to increase
profit? (5 marks)
• Explain why ‘front of house’ uniform is needed is an establishment? (3
marks)
Types of accommodation
• List 4 types of residential accommodation (4marks)
• Suggest 3 facilities each they may offer their customers. (12marks)