Types of catering establishments.
Residential accommodations include.
Hotels, guest houses, holiday parks, farmhouses and
pubs that offer accommodation, B and B’s.
Non residential establishments only provide food.
These include.
Restaurants, cafes, fast food outlets, pubs, wine bars,
delicatessens and salad bars, take away outlets,
school meal, transport catering, burger vans.
Non commercial residential establishments include.
Hospitals, residential homes, prisons, armed services.
Contract caterers.
These provide food and drink for a function where
catering facilities are not already provided.
They prepare the food for functions such as,
weddings, banquets, garden parties, and parties
in private houses. They may prepare and cook
food in advance, and deliver it the venue, or they
may cook it on site. They may also provide staff
to serve the food if required.
Contract caterers are used by a wide range of
organisations as it relieves them of the
pressures involved in catering for such events.
Types of service and client groups.
There are a range of client groups, who
require different services from the industry.
Business.
These often use facilities and services in
relation to work, such as conference
facilities, food and accommodation for
meetings, training sessions and courses.
These services are usually paid from by
the business. They may use contract
caterers to provide food and drink for in
house meetings.
Types of services continued.
Private.
This is where a customers individual demands are met.
Private events may include weddings and parties and
can be held in a variety of establishments, such as
hotels or at home.
Groups.
This includes tourists, associations, clubs etc.
They have a variety of catering requirements, eg a young
farmers group may want out door catering such as a
barbeque/
Some customers may have special dietary requirements
because of culture or dietary needs.
Customers can also be grouped into ages i.e. children,
young people, adults, elderly people. Each group has
their own dietary needs.
Job descriptions in catering.
The range of jobs available in the hospitality
and catering industry can be split into 5
main groups.
• Management and administration.
• Food preparation.
• Front-of-house.
• Food and drink service.
• Accommodation.
There are various jobs within each group.
Managers.
Managers.
• What makes a good manager?
Management.
Manager.
• In charge of day to
day running of
company.
• Responsible for
making a profit.
• Responsible for
organising every
area.
Assistant manager.
• Responsible to
manager.
• Manager may
delegate work.
• In charge during
managers absence.
Chefs.
Chefs.
• What makes a good chef?
• What personal qualities do you think a
good chef should possess?
Chefs.
• How many different kinds of chef can you
list and describe?
• Make a list of famous chefs.
• Describe reasons why you think they have
become famous, and popular with the
public.
• Which one is your favourite, and why?
• Compile a research sheet on your
favourite celebrity chef.
Chefs.
• Depending on size of
establishment, there
may be just one chef
with a kitchen porter
to help, or there may
be a whole brigade of
chefs. A brigade is
the term used for a
group of chefs in a
kitchen. There are
several kinds.
.
Head chef or executive chef
is responsible for all
aspects of food
production from menu
planning to work
schedules and hygiene.
• Second chef or sous chef
is directly in charge of
production. In command
of actual production as
head chef spends a lot of
time office based.
Chefs. [continued]
• Pastry chef [patissier]-prepares pastries
and desserts.
• Larder chef [garde manger]-cold foods,
salads, dressings, pates, cold hors
d’oeuvres, buffet foods.
• Sauce chef [saucier]-sauces, stews, hot
hors d’oeuvres, sautes food to order.
Highest position of the stations.
• Vegetable chef [entrememetier]vegetables, soups, starches, eggs.Large
kitchens may divide duties among the
vegetable cook, fry cook, and soup cook.
Chefs [continued]
• Assistant chef [commis]- helps in all
kitchen areas, generally doing the easier
tasks. The commis chef may complete
basic training to become a chef.
• Kitchen porter- cleans up after the chefs,
does washing up and carries goods to and
from the store.
Front-of-house
• Role may be done by owner or staff
depending on size of establishment. Frontof-house roles include;
• Head receptionist-responsible for taking
bookings, ensuring staff are given correct
information. The first person the customer
has contact with.deals with check in,
quiries and complaints. Informs other
departments about room bookings, and
may also complete staff rotas and deliver
staff training.
Front-of house [continued]
• Assistant receptionist- assists head
receptionist, helps customers check in,
deals with bills, answers phone.
• Porter- delivers cases to rooms, helps set
up rooms for conferences etc.
• Night porter- covers reception at night, and
ensures any complaints or queries are
dealt with effectively.
Food and drink service.
• This section covers the staff who serve
food and drink to the customers. Known as
the ’wait staff’.
• Restaurant managers- in charge of
restaurant, takes bookings, relays
information to head chef, arranges staff
training, completes rotas, and ensures the
restaurant runs smoothly.
• Head waiter/ess, is second in charge of
the restaurant, greets and seats
customers, relays information. Handles
complaints.
Food and drink service [cont].
• Wine waiter/ess, is responsible for helping
guests to select wine, and serves wine
and drinks.
• Wait staff. These serve the customers,
clear the tables and check the customers
are satisfied with the service.
Accommodation operations.
These are the staff who look after the rooms that
are available to hire.
• Conference manager- organises conferences for
groups, and makes sure needs are met on the
day.
• Head housekeeper- responsible for seeing all
rooms are ready for customers, completing rotas
for staff, telling staff what rooms need to be
cleaned, checking laundry.
• Housekeeper- responsible for allocating jobs to
chambermaids, checking laundry and toiletries.
Checking rooms are cleaned correctly.
Accommodation operations [cont].
• Chambermaid- cleans rooms, changes beds,
checks there are enough toiletries, clean towels
etc.
• Maintenance officer- completes any repairs that
can be done in-house, and gets in specialist
maintenance staff e.g. gas when required.
• Most people who go into hospitality and
catering work their way up to the position they
would like.
Larger establishments offer opportunities to work
in a variety of areas and provide training on the
job, and day release to attend college.
Activity.
• Find out what jobs are available in your
area. Research how you can progress up
the ladder and what qualifications you
would need to be able to do the job.
• List the personal qualities you would need
to have to work in the hospitality and
catering industry.
• Carry out a mock interview for a job you
would like to do in hospitality and catering.