Professional Chef Scholarship
CORE UNIT
201
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Hospitality:
refers to the relationship between a guest and a host, it refers to the
act or practice of being hospitable
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Catering:
Is the business of providing food and related services
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Hospitality and Catering
The Hospitality sector includes all businesses that provide food,
beverages and/or accommodation services. This includes:
restaurants, pubs, bars, clubs, hotels, contract catering,…
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The hospitality industry is made up of about 127,000 businesses
and employs around 1.9 million people across the UK
There are approximately 22,000 hotels and guest houses plus
around 16,000 bed and breakfasts in the UK
Restaurants employ 500,000 full- and part-time staff
Contract catering accounts for around 20 % of the sector
The scope for employment is huge in this industry with many career
opportunities, national and international
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Organisations can be categorised into the two main sectors
according to the main purpose and aim of the business
Commercial sector and public-sector catering
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Commercial sector:
The provision of hospitality and catering is main purpose of the
organisation
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Public-sector catering (cost sector):
It has been known for many years as “welfare catering” and
characterised by it’s non-profit-making focus, minimising cost by
achieving maximum efficiency (i.e. hospitals, schools, prison,…)
However, with the introduction of competitive tendering, many public
operations have been won by contract caterers, which have
introduced new concepts and commercialism to this sector.
It is more commonly known as cost sector.
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Hotels:
- budget hotels
- bread and breakfast
- one to five star hotelsThere is a wide range in hotels
from
restaurants, accommodation,
banqueting and events to room service.
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Restaurants:
The largest sector in the hospitality and catering industry, around
65,000 in the UK. They can be classified by their origin of cuisine
and is broken down into four different segments
- fast food establishments
- cafes and coffee shops
- mainstream restaurants
- fine dining
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Public houses (Pubs) and bars
provide alcoholic and non alcoholic beverages, though they are
increasingly providing snacks or food.
- There are about 61,000 licensed houses in the UK, most of them
serve food in some form. Pub food is simple, quick and moderate in
price
- In this sector custom tends to be more concentrated into a short
number of hours (evenings, weekends) so the amount of staff
needed in peak hours is higher than at quieter times. Lots of
workforce describe their employment as casual
- There are many similarities, the most obvious difference is the
style, ambience and the food
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Over 15 million people drink in a pub once a week
Over 900,000 people rely on pubs for their employment
The average pub spends about £ 70,000 per annum on locally sourced
goods and services
UK pubs serve over one billion meals a year
Over 80 % of pubs are run by tenants,
licensees and owners
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Managed house:
Those who are owned by a brewery and employ staff who manage
and work them
Tenant or leased pubs:
Owned by a brewery but occupied by a licensee who pays rent and
agrees to take supply from them
Free houses:
Owned and managed by licensees who deal with different brewers
and suppliers
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Nightclubs:
Primary offer is dancing to music, drink and food are secondary
service
Private clubs:
Usually only available to club member, who have to pay an annual
fee to be part of an elite group
Travel services:
i.e. sea ferries, cruises, airline services, trains, …
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Visitor Attractions:
- theme parks
- museums
- sporting locations, theatres, …
Though the main focus won’t be the food and drink they are vital to
local economy as they attract lots of visitors.
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Holiday centres and self catering apartments:
They sometimes provide catering or part of it
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Contract catering:
contract food service providers support a number of industries from
hotels and restaurants to schools and airlines.
The sector traditionally provided food and drink service but it is
increasingly developing into other areas such as retail opportunities,
fine dining restaurants, school meals and healthcare.
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Prisons:
may be run by a contract caterer or by prison services, the food is
usually prepared by inmates and officers.
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The armed forces:
Service include feeding armed service staff in barracks, in the mess
hall, and in the field or on ships. Much of the work involved is
specialist, especially field cooking
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Health care and hospitals:
the focus is to provide a balanced nutritious diet using fresh, quality
ingredients.
In health care homes the residents might choose to eat in their own
room or in the home’s dining room.
In many hospitals dieticians are employed to help the chef to plan
the menu and design diets for individual patients
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Educational sector and school meals:
- school meals play an important part in the lives of many children,
as it is often the only hot meal of the day.
- schools should offer a multi choice in menu, taking into
consideration the wide-ranging needs of children
- a lot of time the service is staffed by part-time female workers, who
find that working in the school environment can be fitted in with their
domestic responsibilities.
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