PRODUCT COSTING SHEETS



|Title: |Investigate the catering and hospitality |Ragged Student |Teacher checklist |LEVEL |

| |industry |assessment |((,(, ?) | |

| | | |= Completed | |

| | | |= No evidence | |

| | | |? = Room for improvement | |

| | | |(Look at teachers comments, ask for help) | |

|Level: |Level 2 | | | |

|Credit value: |4 | | | |

|Assessment Criteria - PASS |R |A |G | | |

|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. | | | | | |

| | | | | |

| | | | | |

|Name of industry |Location |Size |Local/ National |Services provided |

| | | | | |

| | | | | |

| |Town | |UK and abroad |Alcohol, soft drinks and food |

|Pub |City |49,000 | | |

| |Villages | | | |

| | | | | |

| | | | | |

| | | | | |

| | | | | |

| | | |UK and abroad |Alcohol, soft drinks, music/ |

| |Town |19,000 | |entertainment |

|Bar/nightclub |City | | | |

| | | | | |

| | | | | |

| | | | | |

| | | | | |

| |Town | |UK and abroad |Food, drink, accommodation |

|Hotel |City |30,000 | | |

| |Villages | | | |

| |Sea side | | | |

| | | | | |

|One star |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. |

|Commercial |Service |Profit |Working to a budget |General |Restricted customers |

| | |making | |public | |

|• Hotels |• Tourist attractions |• Most! |• Prison |• Hotels |• Train, cruise and |

|• Hostels |• Hospitals | |• Care home catering | |ferry |

|• Contract |• Prisons | |• NB: Workplace is often| |catering |

|caterers, such |• Colleges | |also subsidised. | |• Tourist attractions |

|as events |• Workplace including | |• Some organisations are| |• Casinos |

| |armed forces | |a charity, e.g. YMCA | | |

| |catering | | | | |

|Area of UK |% 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 |

|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 |

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

|Staff |Commercial sector |Service sector |

|Bar staff |Bar staff tends to either be full time, part |In the service sector there are no pubs so |

| |time or seasonal staff. Bar staff tend to |there isn't the need for bar staff. |

| |work shifts from mornings to late nights when| |

| |the pub opens and closes. | |

|Manager/ supervisor |Managers in hotels tend to leave the minor |Supervisors in the service sector tend to |

| |jobs to the supervisors to make sure that the|work mostly 4 hours a day as they only really|

| |staff do the correct times. Managers tend to |supervise what happens in the kitchen. |

| |work 9-5 jobs. | |

|Cleaners/ Assistant |Cleaners/ housekeepers tend to work in shift |Assistants in the kitchen mainly cut up all |

| |patterns throughout the day making sure all |the vegetables and help around the kitchen as|

| |the cleaning around the hotel is done. |well as keeping the kitchen clean and tidy |

| | |where possible. |

|Head chef/cook supervisor |Head chef works from the early hours in the |Cook supervisors normally work 2-4 hours a |

| |morning to start prepping for the day ahead |day cooking breakfast and lunch and they |

| |and works on the basis or cooking to order. |would usually have a set menu and cook in |

| | |bulk for usually around 500 people. |

-----------------------

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.

This table shows the different staff roles and conditions.

Candidate’s name: _____________________ Candidate’s number: __________________

On P9, is a list of all the catering jobs in the industry and this page shows what the job roles are.

18. Completes any repairs that can be done in-house and gets in specialist maintenance staff when required.

17. Cleans the rooms, changes the beds, checks that there are enough toiletries, clean towels etc.

P12 Describe the differences in staff roles and conditions in the different sectors

P11 Describe the main job roles in a catering establishment

Candidate’s name: _____________________ Candidate’s number: __________________

P9 List the main job roles in catering establishments

16. Responsible for seeing that all the rooms are ready for customers, completing rotas for staff, telling staff what rooms need to be cleaned.

15. Is responsible for organising conferences for groups and making sure the groups needs are met on the day.

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.

13. Is in charge of the restaurant. The manager takes bookings, relays information to the head chef and ensures the restaurant runs smoothly.

12. Covers the receptionist at night and ensures any complaints or queries are dealt with effectively.

11. Delivers cases to rooms and helps in setting up rooms for conferences etc.

Candidate’s name: _____________________ Candidate’s number: __________________

10. Assists the head receptionist, helps customers to check in, deals with bills and answers the phone.

9. Is responsible for taking the bookings and ensuring the staff are given the correct information.

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

P15 Describe the functions of professional associations related to catering occupations and describe their functions in relation to national and international context

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

P14 Identify sources of information about the hospitality and catering industry

P13 Identify the legal requirements to work within the law

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

P10 Explain the difference in staff roles and conditions in the industry including legal requirements

P8 Explain the importance of the industry to the national economy

P7 Explain the different features of the commercial and service sectors

P6 Explain the differences between types of operations

P5 Describe the key influences on the development of the hospitality and catering industry

P4 Identify the structure, scope and size of the hospitality and catering industry

P2 Assess the impact of key influences on the industry by describing the key influences

P1 Compare and contrast the features of establishments in hospitality and catering by explaining the different features of the different sectors

Candidate’s name: _____________________ Candidate’s number: __________________

UNIT 1

INVESTIGATE THE CATERING AND HOSPITALITY INDUSTRY

CREDITS: 4

8. Cleans up after the chefs, do the washing up and carry goods to and from the store.

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.

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.

Candidate’s name: _____________________ Candidate’s number: __________________

Candidate’s name: _____________________ Candidate’s number: __________________

P3 Describe the terms ‘hospitality’ and ‘catering’

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.

I got this information from the Hospitality BTEC book page 34-35

I got this information from a newspaper and the internet: Jobsite and KFC

I got this information from the Hospitality BTEC book page 28-32

I got this information from Miss Hopewell’s PowerPoint slide.

I got this information from Miss Hopewell’s PowerPoint slide.

I got this information from Miss Hopewell’s PowerPoint slide.

Candidate’s name: _____________________ Candidate’s number: __________________

I got this information from Miss Hopewell’s PowerPoint slide.

I got this information from Miss Hopewell’s PowerPoint slide.

I got this information from Miss Hopewell’s PowerPoint slide.

I got this information from Miss Hopewell’s PowerPoint slide.

I got this information from the Hospitality BTEC book page 10-11

I got this information from the Hospitality BTEC book page 5-8 and Miss Hopewell’s PowerPoint slide

I got this information from the Hospitality BTEC book page 4

I got this information from the Hospitality BTEC book page 10-11

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).

I got this information from Miss Hopewell’s PowerPoint slide.

Candidate’s name: _____________________ Candidate’s number: __________________

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.

This chart shows different areas of the UK and their employment and resident.

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.

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

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.

- Craft staff have specialist skills – baker, cake decoration. They take instructions from the supervisor.

- 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.

7. Helps in all areas of the kitchen, generally doing the easier tasks. The commis may be completing basic training to become a chef.

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.

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 Leicester Mercury:

Chef De Partie

Location: Leicestershire

Job Type: Permanent

Date Posted: 20-Mar-2012 00:00Add to My Shortlist

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

'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.

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.

BTEC Certificate in Hospitality

Level 2

6. Prepares vegetables, soups, starches and eggs. Large kitchens may divide these duties among the vegetable cook, the fry cook and the soup cook.

Candidate’s name: _____________________ Candidate’s number: __________________

5. Prepares sauces, stews and hot hors d’oeuvres and sautés foods to order. This is usually the highest position of all the stations.

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.

4. Responsible for cold foods, including salads and dressings, pates, cold hors d’oeuvres and buffet items

3. Prepares pastries and deserts.

2. Quantity & quality, health, safety & hygiene, training of staff, hosting, seating & greeting and customer service, dealing with complaints.

1. Hiring, firing, ordering food, menu planning, quantity & quality, health, safety & hygiene, training.

This is a list of all the catering jobs in the industry.

This table shows the food and drink sales in the UK.

This chart shows the hospitality turnover compared to other industries in the UK:

This chart shows what is direct, indirect and induced in the hospitality and catering industry.

Induced

Retail

Consumer goods

Other services

Indirect

Manufacture of food

Business services

Agriculture

Transport

Communications

Direct

Hotels

Restaurants

Catering

Events

List four different types of customers that might book into a hotel...

1. Business people

2. Family on holiday

3. Famous people

4. Journalists

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 cross-channel ferry or on a train.

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.

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.

The hospitality industry is not just hotels and restaurants.

There are 12 other different sectors of the industry:

This table shows what the different types of commercial and service sectors:

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.

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.

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.

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

This table shows what a one star all the way to a five star hotel should have:

All the services that you are going to see are run differently to the different types of services that are provided.

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 multi-million pound operations and employ loads of people.

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.

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.

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.

Pubs Restaurants Hotels

This is a table that shows the commercial, budget and restricted clients in the hospitality and catering

Hotel Hotel Hotel

Pubs YMCA/Charity Airport

Cafes Restaurants Cruise ship

Contract cater Contract cater Casino / bingo

McDonalds Care homes Train

Food vans School meals Golf club

Restaurants Hospital meals Contract cater

Commercial Budget Restricted clients

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.

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.

Assessment- Unit 1

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.

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.

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.

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.

................
................

In order to avoid copyright disputes, this page is only a partial summary.

Google Online Preview   Download