BTEC Certificate in Hospitality
Level 2
Candidate’s name: ________________________
Candidate’s number: ______________________
Please kindly note that this is a suggested presentation format. It is expected that candidates will personalise this booklet and add more
evidence to cover the set assessment criteria. Particular care must be taken for spelling, punctuation and grammar.
UNIT 1
INVESTIGATE THE
CATERING AND
HOSPITALITY
INDUSTRY
CREDITS: 4
Candidate’s name: _____________________
Candidate’s number: __________________
Assessment- Unit 1
Title:
Investigate the catering
and hospitality industry
Level:
Level 2
Credit
value:
4
Assessment Criteria - PASS
The learner can:
P1: Compare and contrast the features of
establishments in hospitality and catering
by explaining the different features of the
different sectors
P2: Assess the impact of key influences on
the industry by describing the key
influences
P3: Describe the terms ‘hospitality’ and
‘catering’
P4: Identify the structure, scope and size of
the hospitality and catering industry
P5: Describe the key influences on the
development of the hospitality and catering
industry
P6: Explain the differences between types
of operations
P7: Explain the different features of the
commercial and service sectors
P8: Explain the importance of the industry
to the national economy
P9: List the main job roles in catering
establishments
P10: Explain the difference in staff roles
and conditions in the industry including
legal requirements
P11: Describe the main job roles in a
catering establishment
P12: Describe the differences in staff roles
and conditions in the different sectors
P13: Identify the legal requirements to work
within the law
P14: Identify sources of information about
the hospitality and catering industry
P15: Describe the functions of professional
associations related to catering
occupations and describe their functions in
relation to national and international
context.
Ragged
Student
assessment
R
A
G
Teacher checklist
(,, ?)
 = Completed
 = No evidence
? = Room for improvement
(Look at teachers
comments, ask for help)
LEVEL
Name of
industry
Pub
Bar/nightclub
Hotel
Location
Town
City
Villages
Town
City
Town
City
Villages
Sea side
Size
Local/
National
Services
provided
49,000
UK and
abroad
Alcohol, soft
drinks and food
19,000
UK and
abroad
Alcohol, soft
drinks, music/
entertainment
30,000
UK and
abroad
Food, drink,
accommodation
This table shows three different establishments; a pub, bar
and a hotel and then it explains its location, size, whether
they are local or national and then an explanation of the
services provided by that establishment.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from Miss Hopewell’s PowerPoint slide.
P1 Compare and contrast the features of establishments in hospitality and catering
by explaining the different features of the different sectors
P2 Assess the impact of key influences on the industry by describing the key
influences
Economic: People like the cheaper option this is why
many restaurants have vouchers for people to use, as
they may not have enough income to pay for the meal
and this stops custom.
Political: Campaigners now effect the industry. Jamie
Oliver made an impact by introducing healthy foods
into schools, so the government had to change what
schools served up. People are now becoming aware of
what they eat.
Technological: People can now access food from the
internet or mobile phones. Online delivery service is
also now available which is becoming very popular so
all businesses are feeling they have to keep up and
carry suit.
Legal influences on the industry: Businesses must meet
their legal obligators. The law applies to everyone. The
hospitality industry must meet the legal requirements
to stay employed. They must keep their workers and
customers safe and must not discriminate anyone.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from the Hospitality BTEC book page 10-11
Social: Social influences concern others attitudes, tastes
and opinions. Many people prefer to purchase an
organic option and want to know how it is produced.
Many businesses are changing due to this.
P3 Describe the terms ‘hospitality’ and ‘catering’
Catering: Catering consists of providing food and
drink for clients such as in a hospital or prison.
Catering can also take place during a theatre or sports
venues etc.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from the Hospitality BTEC book page 4
Hospitality: Hospitality provides accommodation, food and
drink, entertainment and other services for guests, visitors,
travellers and tourists. The hospitality industry within the
UK contains a majority (thousands) of businesses. A vast
majority are local and small but some are large and
national.
P4 Identify the structure, scope and size of the hospitality and catering industry
Hotel
Pubs
Cafes
Contract cater
McDonalds
Food vans
Restaurants
Budget
Restricted clients
Hotel
YMCA/Charity
Restaurants
Contract cater
Care homes
School meals
Hospital meals
Hotel
Airport
Cruise ship
Casino / bingo
Train
Golf club
Contract cater
This is a table that shows the commercial, budget and restricted clients in
the hospitality and catering
Pubs
Pubs provide
alcoholic and
non-alcoholic
drinks and they
sometimes
provide food. In
2007, there were
57,000 pubs, bars
and nightclubs
in Great Britain.
Restaurants
The restaurant sector is
the largest part of the
hospitality and
catering industry. In
2008 there were 70,200
restaurants in the UK.
The restaurant
industry can be
grouped into several
categories: fast food,
cafes, chain
restaurants and fine
dining.
Hotels
The hotel sector of the
hospitality industry is
large. There are just
over 46,000 hotels
and guest houses in
the UK. Hotels can be
grouped into these
categories: bed and
breakfast, budget
hotels and one to five
star hotels.
This is a table shows the meaning of what a pub, restaurant and hotel is.
Size of business: A lot of hospitality and catering
businesses are very small and only earn enough money
to get by. On the other hand you can get very large
chains of businesses such as McDonalds who are multimillion pound operations and employ loads of people.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from the Hospitality BTEC book page 5-8 and Miss Hopewell’s PowerPoint slide
Commercial
The economic climate has a direct impact on all
industries. If potential customers are earning good
wages and their rent or mortgage, and their food, fuel
and utility bills are affordable, they will have spare
money to spend. This is called disposable income. There
are many things competing for this disposal income. For
example, you might spend your spare money on:
-Music downloads
-DVD’s.
-Games
-Clothes
-New gadgets
-Going out
We all make choices about how we spend our money.
These are influenced by the media, by our friends and by
our particular interests.
The hospitality industry is also subject to many
influences. Hospitality businesses must take these
influences into account when planning their operations
and delivering their services.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from the Hospitality BTEC book page 10-11
P5 Describe the key influences on the development of the hospitality and catering
industry
P6 Explain the differences between types of operations
All the services that you are going to see are run differently to the
different types of services that are provided.
This table shows what a one star all the way to a five star hotel should have:
Often situated near major motorways and offer simple, basic accommodation. Restaurants are often
located nearby and room service is not available.
Two star
Often situated near office parks, airports, shopping and retail areas. Rooms are comfortably
decorated but not elegant. They do not have restaurants or room service but offer free parking and
sometimes a swimming pool.
Three star
Often situated near motorways, in city centres and suburbs. Rooms and reception areas are nicely
furnished and offer a degree of comfort. Facilities may include swimming pools, room service, fitness
centres and parking.
Four star
Offer comfort, class and quality that customers can rely on. The hotel will usually be situated in prime
location near to desirable shops and restaurants. Facilities may include valet parking, concierge
service, room service, well equipped fitness centres.
Five star
First-class services and accommodation with elegant and luxurious surroundings. The hotel
restaurants often have famous chefs with a high standard of cuisine.
Self Catering:
Properties have to provide the following before they can be considered for a star rating:
 A high standard of cleanliness throughout
 The prices and conditions of booking made clear
 Local information provided so that customers make the most of their stay
 Comfortable accommodation with a range of furniture to meet customer needs
 Colour TV at no extra charge
 Kitchen equipment to meet essential needs
Food, beverage and fine dining:
Going places like this are more of a sit down restaurant type of setting,
where you are served at the table making it more relaxed and therefore
needing more staff. It will be more expensive and you will get better
customer service.
Counter service/fast food:
You are looking at places like Sainsbury's café, Costa coffee, colleges, schools,
KFC etc. These types of operations provide minimal customer service as
customers have to collect their own food and providing they do, customers
also clean up after themselves meaning that minimal staffing is required.
Takeaway/delivery:
This is where you collect food and take it home to eat or you can order it
over the phone and get it delivered to your door. These places usually don’t
offer a sit down service and there is less staff needed. Meaning the food is
usually cheaper than a restaurant and you get the same thing for your
money.
Candidate’s name: _____________________ Candidate’s number: __________________
I got this information from Miss Hopewell’s PowerPoint slide.
One star
P7 Explain the different features of the commercial and service sectors
This table shows what the different types of commercial and service sectors:
Service
• Hotels
• Hostels
• Contract
caterers, such
as events
• Tourist
attractions
• Hospitals
• Prisons
• Colleges
• Workplace
including
armed forces
catering
Profit
making
• Most!
Working to a
budget
• Prison
• Care home
catering
• NB:
Workplace is
often
also
subsidised.
• Some
organisations
are
a charity, e.g.
YMCA
General
public
• Hotels
Restricted
customers
• Train,
cruise and
ferry
catering
• Tourist
attractions
• Casinos
The hospitality
industry is not just
hotels and
restaurants.
There are 12 other
different sectors of
the industry:
Commercial or service
sector
Is hospitality the main
purpose of the industry?
Is it the reason for the
industry being there?
Then it is a commercial
operation.
Or, is it there just
because a lot of people
stay, study or work there
(such as a hospital)? In
this case, it is a service
operation.
Profit making or working
within a budget
Most hospitality operations
need to make a profit but
some don’t, they just need to
keep to a specific budget. For
example a lot of school
canteens have a budget of
75p food cost per meal per
day. In some workplaces, the
canteen works to a budget
but the prices are then
reduced. A cheap lunch is an
incentive to work there – a
perk of the job.
Restricted customers or
open to the general
public
Most hospitality
operations can sell to
anyone but some are
restricted to selling to a
small part of the public:
customers who are, for
example, on the crosschannel ferry or on a
train.
List four different types of customers that might book into a hotel...
1.
2.
3.
4.
Business people
Family on holiday
Famous people
Journalists
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from Miss Hopewell’s PowerPoint slide.
Commercial
P8 Explain the importance of the industry to the national economy
% of employment
Per 1,000 resident
North East
8
35
London
8
51
North West
8
39
Scotland
9
43
Wales
8
37
N Ireland
7
34
Overall UK
8
39
Direct
Hotels
Restaurants
Catering
Events
Induced
Retail
Consumer goods
Other services
This chart
shows
different
areas of the
UK and their
employment
and
resident.
Indirect
Manufacture of food
Business services
Agriculture
Transport
Communications
This chart shows what is direct,
indirect and induced in the
hospitality and catering
industry.
This chart shows the hospitality turnover
compared to other industries in the UK:
Sector
£ million sales
Hotels
6 800
Restaurants
8 000
Quick service
9 000
Pubs
5 500
Leisure
1 900
Healthcare
1 000
Education
1 200
MoD
200
This table shows the food and drink sales
in the UK.
I got this information from Miss Hopewell’s PowerPoint slide.
Area of UK
1. Catering Manager/Head Chef
2. Restaurant manager
3. Pastry Chef/patissier
4. Larder chef
5. Sauce Chef
6. Vegetable chef
7. Assistant Chef
8. Kitchen Porter
9. Head receptionist
10. Assistant receptionist
11. Porter
12. Night Porter
13. Restaurant Supervisor
14. Head waiter/ess
15. Conference Manager
16. Head House keeper
17. Chambermaid
18. Maintenance officer
This is a list of all the catering jobs in the
industry.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from Miss Hopewell’s PowerPoint slide.
P9 List the main job roles in catering establishments
P10 Explain the difference in staff roles and conditions in the industry including legal
requirements
Staff roles – a basic outline
- Operation or general managers are in charge and run the business. They have
overall responsibility of the business.
- Unit or department managers are below them. They will direct the staff.
- The supervisor and sous chef report to the unit manager. They are given
instructions from the unit manager.
- Operative staff carry out the day-to-day running of the business. They deal
mainly with guests and clients. Operative staff in a hotel include: bartenders,
waiters, housekeepers, reception and maintenance staff.
Types of workers
1. Agency workers –temporary work through an employment agency
2.Temporary employees – same legal rights as permanent staff. 2 years continuous
employment give temporary staff some rights permanent staff have.
3. Casual and Seasonal workers – extra employees are needed at peak times eg
Christmas, summer, events.
They can have their employment terminated without notice.
4. Continuous employment – have a contract stating
 pay
 hours
 holidays
A contract is a legally enforceable agreement between the employer and
employee. Continuous employment usually means working for the same employer
without a break.
The National Minimum Wage
 The current rate (from 1 October 2010) for the national minimum wage is
£5.93 per hour, and now applies to home workers too.
Paid Annual Leave
 All workers are entitled to paid holiday from the day they start work at the
rate of 1/2 of their annual entitlement per month worked.
Compulsory Rest Breaks
 Adult workers are entitled to 24 hours off in each 7 day period and young
workers (15-18) are entitled to 2 days in 7.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from Miss Hopewell’s PowerPoint slide.
- Craft staff have specialist skills – baker, cake decoration. They take instructions
from the supervisor.
P11 Describe the main job roles in a catering establishment
1. Hiring, firing, ordering food, menu planning, quantity & quality, health,
safety & hygiene, training.
2. Quantity & quality, health, safety & hygiene, training of staff, hosting,
seating & greeting and customer service, dealing with complaints.
3. Prepares pastries and deserts.
4. Responsible for cold foods, including salads and dressings, pates, cold hors
d’oeuvres and buffet items
6. Prepares vegetables, soups, starches and eggs. Large kitchens may divide
these duties among the vegetable cook, the fry cook and the soup cook.
7. Helps in all areas of the kitchen, generally doing the easier tasks. The
commis may be completing basic training to become a chef.
8. Cleans up after the chefs, do the washing up and carry goods to and from
the store.
9. Is responsible for taking the bookings and ensuring the staff are given the
correct information.
10. Assists the head receptionist, helps customers to check in, deals with bills
and answers the phone.
11. Delivers cases to rooms and helps in setting up rooms for conferences etc.
12. Covers the receptionist at night and ensures any complaints or queries
are dealt with effectively.
13. Is in charge of the restaurant. The manager takes bookings, relays
information to the head chef and ensures the restaurant runs smoothly.
14. Is the second in charge of the restaurant. They greet and seat customers
and relay information to the staff. They may also deal with complaints.
15. Is responsible for organising conferences for groups and making sure the
groups needs are met on the day.
16. Responsible for seeing that all the rooms are ready for customers,
completing rotas for staff, telling staff what rooms need to be cleaned.
17. Cleans the rooms, changes the beds, checks that there are enough
toiletries, clean towels etc.
18. Completes any repairs that can be done in-house and gets in specialist
maintenance staff when required.
On P9, is a list of all the catering jobs in the industry and this
page shows what the job roles are.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from Miss Hopewell’s PowerPoint slide.
5. Prepares sauces, stews and hot hors d’oeuvres and sautés foods to order.
This is usually the highest position of all the stations.
P12 Describe the differences in staff roles and conditions in the different sectors
Manager/ supervisor
Cleaners/ Assistant
Head chef/cook
supervisor
Commercial sector
Bar staff tends to
either be full time,
part time or
seasonal staff. Bar
staff tend to work
shifts from mornings
to late nights when
the pub opens and
closes.
Managers in hotels
tend to leave the
minor jobs to the
supervisors to make
sure that the staff do
the correct times.
Managers tend to
work 9-5 jobs.
Cleaners/
housekeepers tend to
work in shift
patterns throughout
the day making sure
all the cleaning
around the hotel is
done.
Head chef works
from the early hours
in the morning to
start prepping for the
day ahead and
works on the basis or
cooking to order.
Service sector
In the service sector
there are no pubs so
there isn't the need
for bar staff.
Supervisors in the
service sector tend to
work mostly 4 hours
a day as they only
really supervise what
happens in the
kitchen.
Assistants in the
kitchen mainly cut
up all the vegetables
and help around the
kitchen as well as
keeping the kitchen
clean and tidy
where possible.
Cook supervisors
normally work 2-4
hours a day cooking
breakfast and lunch
and they would
usually have a set
menu and cook in
bulk for usually
around 500 people.
This table shows the different staff roles and conditions.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from Miss Hopewell’s PowerPoint slide.
Staff
Bar staff
P13 Identify the legal requirements to work within the law
Health & Safety at Work Act (1974)
Employer must:
• Decide what could harm you in your job and the precautions to stop
it.
• Give you the health and safety training you need to do your job.
• Provide you with any equipment and protective clothing.
• Provide toilets, washing facilities and drinking water.
• Provide adequate first-aid facilities.
The Control of Substances Hazardous to Health Regulations (2002)
COSHH covers the use and storage of dangerous substances. Examples of
potentially dangerous substances include:
•
•
•
•
•
•
•
•
Cleaning fluid.
Chemicals.
Products containing chemicals.
Products that produce fumes.
Dusts.
Vapours.
Mists and gases.
Biological agents (germs).
The manual Handling Operations Regulations (1992)
Lifting safely
During the working day, some hospitality employees may need to lift heavy
items such as:
• Big saucepans full of water.
• Making beds requires bending.
• Lifting crates.
• Employees need to be trained to lift these items properly so that they
do not injure themselves.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from the Hospitality BTEC book page 28-32
The Working Time Regulations (1998)
• The working time regulations set rules for the number of hours that
can be worked in a week, about entitlements to rest breaks and about
the organisation of the working week.
• There are specific rules about Sunday working and night working
and about overtime work and employing part-time workers. Under
this legislation, employees also have some rights to request time for
training.
P14 Identify sources of information about the hospitality and catering industry
Job advert from the Leicester Mercury:
Chef De Partie
Location: Leicestershire
Job Type: Permanent
Date Posted: 20-Mar-2012 00:00Add to My Shortlist
'The Crown Inn' at Anstey was opened in early January 2010 and offers a varied and changing fresh
menu based on locally sourced produce, along with great wines, cocktails and real ales.
We are looking to recruit an ambitious individual, keen to progress their career within the industry.
We require a Chef De Partie to join us in this established venture.
Job advert from the KFC website:
Restaurant General Manager – Derby
Date Posted: 20/12/2011
Town/Area: Derby
Region: Derbyshire
Department: Restaurant Management
KFC is looking to recruit a Restaurant Manager for the Derby area.
Our restaurants are run by people who know and love the restaurant business. We are looking for
leadership at every level and as an Restaurant General Manager you will be responsible for
supporting and leading your team in the smooth running of your store.
KFC has developed a support structure that celebrates the Restaurant Manager. Among the best
rewarded Restaurant Managers in the industry each is equipped to train and motivate with
generous programs that assist them in creating unprecedented team environments.
KFC knows the secret of motivating teams - which can be fun for everyone and contribute to strong
sales growth and great customer service.
Job advert from the Jobsite website:
Development Chef
Salary: £22k - £28k pa + Excellent
Location: South West
Job Type: Permanent
Date Posted: 15-Mar-2012 17:35
Are you the passionate, foodie chef that we are looking for? Do you have pastry / patisserie
expereince? We have a specific vacancy for a Junior Development Chef to join a very successful NPD
team. Working for an experienced NPD Manager you will bring your creativity and chef knowledge.
Put simply this is a massive opportunity for a current Junior Development Chef to make a step into a
major, cash rich company who possess a great portfolio of products and customer.
For the right person we will offer training and support to a Junior Development Chef who will work
with passion and pride, someone able to transfer their culinary talents to a new environment.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from a newspaper and the internet: Jobsite and KFC
Reporting to: head Chef & Sous Chef
Responsible for: Commis Chef & Kitchen Assistants.
Detail: Full Time Position. £7.00 per hour. 45 hours a week.
Benefits: The Fat Cat Group a full range of benefits and entitlements.
Location: The Crown Inn, 148 Bradgate Road, Anstey. Leicestershire LE7 7FB
British Hospitality Association (BHA)
• This is the national trade association for restaurants,
catering and hotel. This association has been
running for over 100 years. Its main role is to lobby
government across the UK and Europe and to
represent the opinions of the hospitality industry.
Association of valuers of licensed property
• This association offers its clients access to
specialist/professional advice from surveys or valuers
when they want to buy a hospitality property. They
will check if the building is safe and suitable enough
to run a business from. They will also identify any
problems such as dry rot.
Association of licensed multiple retailers (ALMR)
• The ALMR is the association that represents the
interest of the smaller independent retailers and
industry supply companies that own and operate pubs,
bars and restaurants in the UK.
British institute of innkeeping (BII)
• This association has two roles. The first is to represent
the licesnsed retail sector such as bars and pubs. The
second is to raise professional standards through its
training and awarding body.
Candidate’s name: _____________________
Candidate’s number: __________________
I got this information from the Hospitality BTEC book page 34-35
P15 Describe the functions of professional associations related to catering
occupations and describe their functions in relation to national and international
context