Completely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams.
The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some key areas. All the information is presented in a colourful, uncomplicated and concise fashion. It is illustrated with photos and cartoons throughout, bringing the subject alive, as well as hands-on activities and revision questions to ensure your students are suitably prepared for the course.
- Additional information on topics including job roles, customer care, environmental issues and healthy eating guidelines
- Assessment advice that reflects the new specifications
- Exemplar exam questions and answers with exam advice
- Written by experienced examiners who understand exactly what students need to succeed
- The first book available for GCSE Hospitality and Catering (Single and Double Award)
- An ideal resource to support BTEC First in Hospitality and the new Diploma in Hospitality
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für Grundschule und weiterführende Schule
Editions-Typ
Illustrationen
Maße
Höhe: 277 mm
Breite: 215 mm
Dicke: 12 mm
Gewicht
ISBN-13
978-0-340-98682-0 (9780340986820)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Judy Gardiner is an education consultant with many years of experience teaching Catering and Hospitality courses and training teachers.
Jacqui Housley is Head of Food at North Doncaster Technology College where she delivers GCSE courses in Hospitality and Catering and the Hospitality Diploma. She has over 20 years' experience working in the hospitality and catering industry.
Chapter 1 GCSE Catering (single award) 1.1 The industry: food and drink 1.2 Types of service available 1.3 Job roles, employment and training 1.4 Health, safety and hygiene 1.5 Legislation 1.6 Food preparation 1.7 Methods of cooking 1.8 Culinary terms and presenting foods 1.9 Nutrition, including healthy eating and special diets 1.10 Menu planning 1.11 Costing and portion control 1.12 Specialist equipment 1.13 Communication and record keeping 1.14 Environmental considerations 1.15 Food packaging Chapter 2 Assessment for GCSE Catering (single award) 2.1 Controlled assessments 2.2 Task 1 2.3 Task 2 2.4 Choosing dishes and planning practical tasks 2.5 Evaluating the task and calculating selling price 2.6 Unit 2 assessment (theory examination) Chapter 3 GCSE Hospitality (single award) 3.1 The hospitality industry 3.2 Types of service and related client groups 3.3 Job roles, employment and training 3.4 Planning for functions and events 3.5 Costing menus and events 3.6 Customer care 3.7 Standards of service 3.8 Quality assurance and quality control 3.9 Design and layout of work environments 3.10 Teamwork and communication 3.11 Environmental considerations Chapter 4 Assessment for GCSE Hospitality (single award) 4.1 Controlled assessment: event based task 4.2 Unit 4 assessment (theory examination) Chapter 5 Hospitality and Catering examination questions and answers 5.1 Exam tips Glossary
