Knowledge check

answers
Unit 1 The Hospitality and Catering
Industry
1.1 Hospitality and catering provision
1.1.1 Hospitality and catering providers
1 It is a business that provides accommodation as well as catering and hospitality.
2 It is an establishment which offers overnight accommodation and breakfast.
3 Two from:
■ The accommodation is often cheaper so suitable for those on a limited budget.
■ It allows travellers to socialise with others.
■ It will have facilities a traveller may find useful like showers and laundry.
4 Afternoon tea is served in the afternoon and usually consists of a pot of tea with a
selection of small sandwiches, pastries and cakes.
5 A bistro is a small, relaxed French-style restaurant; prices are generally cheaper than
a more formal restaurant.
6 Food banks work by the public donating non-perishable, in-date food at places
such as schools, churches and supermarket collection points. It is then sorted into
food parcels to be given to those who need it.
Care professionals such as social workers can issue those in need a food bank
voucher. This can be exchanged for a food bank parcel of three days’ worth of
nutritionally balanced, non-perishable food from their local food bank.
7 A waiter uses a spoon and fork held in one hand to transfer the food from the
serving dish to the customer’s plate.
8 A family room.
9 Three from: rolls, brioche, pain au chocolat, pain au raisin or croissants, jams and
coffee; cheese and cold meat, such as ham or salami
10 It is classed as an outstanding restaurant where there is selection of the highest
quality ingredients. Timing, seasoning and the judgment of flavour combinations is
consistently excellent.

1.1.2 Working in the hospitality and catering

industry
1 Two from: front of house manager, head waiter, waiting staff, concierge, receptionist,
maître d’hôtel, valet.
2 Two from: executive chef, sous-chef, chef de partie, commis chef, pastry chef.
3 Three from: menu planning, food production, ordering food from suppliers, costing
dishes, managing stock, kitchen hygiene, planning staff rotas, recruiting and training
staff.

1
 Knowledge check answers

4 You will be working long and unsociable hours and you may be on your feet for
long periods of time. You will need to be hardworking to meet the demands of the
customer who wants efficient service. You will be part of a team so will need to do
your share of the work.
5 Two from:
■ you earn wages, including holiday pay
■ you work with experienced staff
■ you have a mentor to support you
■ you learn new skills needed for the job
■ you can study for a related qualification.

1.1.3 Working conditions in the hospitality and

catering industry
1 A contract explains the duties and responsibilities of the role, rules and procedures,
so you know exactly what is required of you when you carry out your role.
It provides details of working days and hours, pay, holiday entitlement, sickness pay,
notice and pension arrangements, so you know all the arrangements such as how
long you need to be in work, how much holiday you can take etc.
Most importantly, you have the right to be paid for the work you do. Employers
must follow the procedures stated in the contract.
2 Advantage: you do not have to work when it is offered.
Disadvantage: your contract can be terminated and you will not receive any
advance notice.
3 A split shift is where you work over lunchtime and in the evening.
4 One from: tips, service charges, subsidised food or accommodation, bonuses.
5 During holiday time such as Easter, Christmas and the summer. A tourist destination
in peak season may be very busy, so more staff would be needed.

1.1.4 Contributing factors to the success of

hospitality and catering provision
1 Labour, materials, overheads.
2 Variable costs are costs that can change depending on the amount of business the
establishment does, such as the cost of food and drink.
Fixed costs are costs that are always the same, such as rent, insurance and energy (they
may increase or decrease at some point in time, however, depending on the business).
3 VAT is a consumption tax that has to be added on to a sale, raising money for the
government from consumers’ spending.
4 Two from
■ Buying foods when they are in season is more cost effective as they are in
plentiful supply.
■ Buying locally supports local farmers and reduces the environmental cost of
transporting foods over long distances.
■ Customers like to know that restaurants are using local suppliers.
5 Two from: booking rooms, booking a meal at the hotel restaurant, cashless
payment, electronic door key.

2
Knowledge check answers

1.2 How hospitality and catering

provisions operate
1.2.1 The operation of the front and back
of house
1 The layout of a catering kitchen needs to be planned carefully to make sure it is
hygienic and staff may work efficiently.
It is important that the workflow should be in one direction - the backtracking and
crossover of materials and products must be avoided.
2 Three from:
■ a glass chiller can be used to store glasses
■ when stored in the glass chiller the glasses stay cold and it gives them a frosted
appearance which is attractive to customers
■ keeps drinks very cool in hot temperatures
■ sanitises glasses in a very short period of time.
3 It is thermostatically controlled so won’t overheat.
4 FIFO ensures that older stock is used up before any new stock is ordered.
5 Long sleeves, double breasted, made from cotton.

1.2.2 Customer requirements in hospitality

and catering
1 Fast food option, children’s menu
2 An executive room which will usually be larger and have a desk so they can
continue working.
3 Three from: flat car parks, disabled parking bays, ramps to entrances and exits,
automatic doors, disabled toilets, escalators, wider areas in the actual restaurant
4 Consumer Rights Act 2015
5 A business cannot use any data about you for marketing purposes or share it with
other businesses.

1.2.3 Hospitality and catering provision to

meet specific requirements
1 Two from: allergies, food intolerances, vegetarian or vegan, religious beliefs.
2 Long work hours can reduce the time and motivation they have to cook meals
every evening.
3 For example a star chef; a fast, reliable home delivery service; an original menu;
using high-quality organic products; or offering a wide selection of vegan choices.
4 Two from:
■ uses as few natural resources as possible
■ promotes sustainability
■ appeals to customers so more customers will mean more profit.
5 Disposable income is the money left over for saving or spending after taxes are
subtracted from income.

3
 Knowledge check answers

1.3 Health and safety in hospitality

and catering
1.3.1 Health and safety in hospitality and
catering provision
1 Always keep your back straight when lifting. Bend your knees and use the strength
in your arms. Never reach forward. Keep the item close to your body and make sure
you hold the item firmly. Use protective clothing if there are sharp edges on boxes
or cartons. Never attempt to carry items that are too heavy – always get help.
2 Three from: gloves, goggles, facemask/face shield, waterproof apron
3 Identify the hazard.
Decide who might be harmed and how.
Evaluate the risks and decide on the controls (precautions).
Record the findings and implement them.
Review the assessment and update if necessary.
4 Explanation should include: stopping the activity, identify new controls, must not
proceed until the risks as reduced to a low or medium level.
5 Three from:
■ details of the accident/injury
■ the date, time and location
■ how did it happen
■ what caused it
■ what treatment was given
■ what has been done to prevent such an accident happening again.

1.3.2 Food safety

1 Hazard analysis and critical control point.
2 The hazard may be biological, physical, chemical or allergenic.
■ Biological hazards may be from bacteria, yeasts, moulds or viruses.
■ Physical hazards are from foreign material, including insects. It may also be from
plastic, paper or metal.
■ Chemical hazards include cleaning materials or pesticides on fruit/vegetables.
■ Allergenic hazards include food people may be allergic to, for example nuts,
milk, eggs or fish.
3 A critical limit is the maximum or minimum tolerance to which a physical, chemical
or biological hazard must be controlled at each critical control point. This will
prevent, eliminate or reduce a hazard to an acceptable level.
4 It is essential for food businesses to have record systems for their food safety
management plans so there is written evidence of all the hazards that could occur
during food production. Once these hazards are known, controls can be put into
place at the critical control points to keep food safe. Each stage of the HACCP
process must be written on the food safety management plan. The plan is needed
so staff know what checks are needed and which limits are acceptable. It is also
needed for when the business is inspected by the Environmental Health Officer to
prove that the plan is followed and observations are recorded.

4
Knowledge check answers

1.4 Food safety in hospitality and

catering
1.4.1 Food related causes of ill health
1 Allergies, food intolerances, bacteria and chemicals.
2 Any five from: gluten, peanuts, nuts, milk, soya, mustard, lupin, eggs, fish,
crustaceans, molluscs, sesame seeds, celery or sulphur dioxide.
3 Wheat, rye, oats or barley or any examples of foods containing these.
4 Food, moisture, warmth and time
5 Any three from:
■ Bacillus cereus – cooked rice and pasta dishes, meat and vegetable dishes,
dairy products, soups, sauces, sweet pastry products, cereals and cereal products
■ Campylobacter – raw meat, raw poultry, milk and milk products, inadequately
pasteurised milk, contaminated water supplies
■ Clostridium perfringens – raw meat, soil from root vegetables
■ E. coli – raw and undercooked meats, raw poultry, untreated milk, water and
dairy products
■ Listeria – cook-chill foods (foods that have been cooked and then chilled and
stored in the fridge), untreated dairy foods, pâté, smoked fish, water
■ Salmonella – eggs (except British Lion eggs, which are safe from Salmonella),
poultry, cooked meats, unpasteurised milk
■ Staphylococcus aureus – raw milk, meat and meat products
Do not accept any non-food examples for this question.
6 The ingredients list will show the proportion of each ingredient (in descending
order by weight) so that you can see what you are buying. It also helps to identify
any food allergens as these must be emphasised on food labels, e.g. by highlighting
them, putting them in capitals or writing in bold.
7 Hands are the main source of contamination of food. They can pass bacteria from
items such as raw meat, other raw ingredients, the toilet, soil, dust and dirt onto
food. Handwashing should occur regularly, but especially before preparing food.
8 Use by dates tend to be used on perishable foods such as meat, fish and other ready
to eat foods which often need to be kept in the fridge. Best before dates are used
on non-perishable foods which have a longer shelf life such as canned foods and
breakfast cereals. Foods should not be eaten after the use by date as this could
cause food poisoning.
9 The main purpose of the Food Safety Act is to make food safe to eat and to prevent
food poisoning.

1.4.2 Symptoms and signs of food-induced

ill health
1 Anaphylactic shock should be treated as a medical emergency. An ambulance
should first be called and then an EpiPen should be administered.

5
 Knowledge check answers

1.4.3 Preventative control measures of food-

induced ill health
1 Any two from:
■ from raw to cooked food (e.g. meat) via a vehicle such as hands/equipment
■ from unwashed hands, e.g. after using the toilet
■ from surfaces contaminated hands have touched
■ from unclean equipment/cloths
■ from unclean work surfaces.
2 Key temperatures:
a Fridge temperature = 0 to below 5°C
b Freezer temperature = −18°C or below
c The temperature danger zone = 5°C to 63°C
d The minimum temperature for re-heating food = 75°C
e The minimum temperature for serving hot food = 63°C

1.4.4 The Environmental Health Officer (EHO)

1 The main role of the Environmental Health Officer is to protect public health and to
provide support to the public to minimise health and safety hazards.
2 Food samples can be collected by Environmental Health Officers so that they can
have the samples tested to find out if and how they are contaminated and with
which type of bacteria/other contaminant.
3 Environmental Health Officers need to visit food premises regularly to make sure
that standards are maintained and that what they are seeing is typical. If they made
appointments, food premises could prepare for inspection visits and only put into
practice high standards just for the visit. This would mean that at other times, food
safety standards could be lower and this would put the general public at risk of
illness from unfit food.
4 The EHO may respond by:
■ Finding out whether or not the illness is caused by food and if so, prevent the
spread.
■ Finding out if hygiene regulations or the Food Safety Act have not been
followed.
■ If the EHO believes that there has been a breach of the Food Safety Act they will
lead an investigation.
■ The EHO may recommend that the premises be closed while an investigation is
carried out.
■ Staff may be tested for certain types of pathogenic bacteria. Staff reporting
symptoms of food poisoning must not handle food.
■ During the investigation, the EHO will find out which organism, or other
contaminant, was responsible for the illness.
■ The EHO can trace all cases of the food poisoning and carriers, especially those
involved in food handling.
■ The EHO will also find out at which stage of the food preparation bacterial
multiplication occurred.
■ The final report will give recommendations for any changes that need to be
made to prevent it happening again.

6
Knowledge check answers

Unit 2 Hospitality and Catering in

Action
2.1 The importance of nutrition
2.1.1 Understanding the importance of nutrition
1 Any four from: meat, fish, seafood, milk, milk products, eggs, soya beans, quinoa,
Quorn, cereals, peas, beans, lentils, nuts and seeds.
2 Sugars and starches.
3 Any two from:
■ cooling the body – e.g. by sweating
■ removing waste from the body – e.g. to produce urine
■ helping the body use the food you eat – e.g. for digestion.
4 Any two from:
■ to make and maintain connective tissue
■ to help wounds to heal, to help the absorption of iron
■ to protect the body
■ it is an antioxidant vitamin.
5 Any three from: potatoes, vegetables, fruit, bananas and fruit juices.

2.1.1 Understanding the importance of nutrition

1 All of the nutrients are vital. Foods rich in iron and vitamin C are especially needed
from six months due to the baby’s natural store being used up as milk contains fairly
low amounts of iron.
2 Toddlers should be given smaller portions because:
■ Their stomachs are smaller so they can’t eat large portion sizes.
■ Large portions can be off putting for toddlers; they may feel pressured to
overeat.
■ Large portion sizes may encourage overeating which may cause the toddlers to
become overweight.
3 Adults should avoid regularly eating foods high in fat and sugar as these foods
are energy dense. This means they contain a lot of energy (kcal) per portion.
Eating this high energy food can lead to weight gain which adults should try
to avoid.
4 PAL stands for physical activity level. It shows a daily activity level as a number. The
more active someone is, the higher the number. It is calculated by the number of
activities carried out during the day and how energetic these activities are.
5 Any two from:
■ lactose (found in milk, cheese, yoghurt and cream)
■ gluten (usually found in pasta, biscuits, bread, cakes, breakfast cereals)
6 Iron and vitamin C (ascorbic acid).
7 Any from this list:
■ Diwali (festival of lights): sweets are eaten and houses are decorated with lights
and candles.

7
 Knowledge check answers

■ Ramadan: this is the ninth month of the Muslim calendar and lasts for a month.
Fasting takes place from dawn to dusk.
■ Eid: the festival at the end of Ramadan when celebration foods are eaten.
■ Passover: when a special meal is eaten with unleavened bread (Matzah).
■ Rosh Hashanah (Jewish new year): when bread or apples dipped in honey are
eaten.
8 Answers could include:
■ If fish replaces meat, it is lower in saturated fat and cholesterol.
■ It contains Omega 3 fatty acids which are needed for healthy brain function.
■ It is a good source of HBV protein.
■ It usually has a smaller carbon footprint than meat.
■ White fish is lower in energy (kcal) than meat.

2.1.2 How cooking methods can impact on

nutritional value
1 Reasons could include:
■ They are both quick methods of cooking and so retain the water-soluble
vitamins (B and C)
■ The foods are not immersed in liquid and so the water-soluble vitamins are not
dissolved into the cooking water.
■ Stir-frying seals in the nutrients, so juices and important vitamins and minerals
are kept within the food being fried.
2 Reasons could include:
■ Deep-frying is a quick method of cooking and some water-soluble vitamins are
retrained due to the short cooking time.
■ Some fat is absorbed into the food which increases the fat content of the food.
■ The additional fat also increases the level of fat-soluble vitamins in the food,
which are vitamins A, D, E and K.

2.2 Menu planning

2.2.1 Factors affecting menu planning
1 The costs need to be known and selling price calculated to make sure the menu
items are suitable for the catering premises. For example, there may be an upper
price limit on what may be charged for a starter, main or dessert on a menu. The
menu may require a range of price options to suit customers’ needs. If all the menu
items are expensive, the menu would need to be reviewed and some more budget
menu items added.
2 Factors could include:
■ The gender, age, PAL and personal circumstances of its customers.
■ The type of catering establishment, for example a café, restaurant, care home or
school.
■ The number of courses typically eaten in a meal, so a smaller portion size would
be served for a three-course meal.
■ The quality/buying price of the food, high quality/expensive food like caviar is
sometimes given in a smaller portion size

8
Knowledge check answers

3 Reasons include:
■ Customers want to know the nutritional value of food and its energy (kcal)
content for health reasons.
■ Information on the fat, sugar and salt content will help customers to make
healthy choices.
■ As eating out is a regular event for some people, making healthier choices is
important as this food can make a substantial contribution to the customers’
overall diet.
4 Reasons could include:
■ Lifestyle changes mean that adults are working full time and are out of their
homes for longer each day.
■ They may leave home earlier and buy food on their way to work.
■ Food businesses are advertising their breakfast menus to increase their turnover
and appeal to customers.
■ Low-cost catering establishments, such as McDonald’s offers good value
breakfast menu items which appeal to the whole family and this has made it
more popular.
5 Three from:
■ Choosing more sustainable plant-based ingredient for their menus.
■ Choosing quicker cooking methods such as stir frying rather than baking.
■ Avoiding food waste by giving appropriate portion sizes.
■ Ordering ingredients in suitable quantities, to avoid food waste.
■ Choosing animal-based ingredients which have high standards of animal
welfare.
■ Using organic farming methods because they are less damaging to the
environment, and to encourage natural wildlife to live in harmony with this
method of farming.
6 Any two from: they are more likely to be locally grown, it supports local farmers.
food miles will be lower, less carbon dioxide will be put into the atmosphere, the
food may be fresher, the fresher food may be higher in vitamins if transport/storage
times are reduced.
7 Organoleptic means the qualities of food that people experience with their senses.
The characteristics of food that affect our organs or senses such as the taste, texture,
appearance and smell (odour).

2.2.2 How to plan production

1 The correct sequencing of the production of dishes is important so that the food is
prepared, cooked and served on time. This also ensures the food is well presented
and safe to eat.
2 Three from:
■ the ingredients and methods for each recipe
■ the equipment needed for all recipes,
■ step-by-step instructions for the preparation, making and presentation of dishes
■ correct timings.
3 Dishes that would need to be prepared at the start of the production plan are
ones that take longer. Any relevant examples are acceptable. For example, bread
would need time to ferment and prove before baking, a cheesecake would need

9
 Knowledge check answers

time to set in the fridge once made and before decorating and ingredients which
needed marinating would need to be mixed in the marinade at the start of the
production plan.
4 Dishes that would need to be cooked just before serving are ones that spoil or lose
quality quickly. Any relevant examples are acceptable. For example, a hot soufflé
(so that it doesn’t sink before being served), a stir fry (so that the vegetables don’t
become soggy), most meat and fish dishes which are served hot (particularly steaks
or whole fish as these will lose quality if re-heated or kept warm) or some pastries,
for example profiteroles, (which will lose quality once the warm chocolate sauce
has been added by making the pastry go soggy). Therefore, these dishes would be
cooked/finished towards the end of the production plan.
5 A contingency plan is a backup plan that you can put into place if things go wrong.
For example, having some spare ingredients in case a recipe goes wrong and you
need to start again with new ingredients.
Any four examples from:
Having:
■ spare vegetables such as parsnips, Brussels sprouts, carrots and potatoes in case
some are not fresh enough or if these are spoilt during preparation or cooking
■ some spare cooked meat in the fridge in case there is a problem with the quality
of the meat or the cooking process on the day
■ extra gravy in the freezer ready to defrost in case supplies run out or the gravy is
spoilt during production
■ ready-made cranberry sauce and bread sauce in the fridge in case there are
problems with quality of ingredients or preparation on the day, or to top up in
case supplies run out
■ ready-made Christmas pudding ready to heat up in case there are problems
with quality on the day or supplies run out
■ ready to serve brandy sauce in case there are problems with quality on the day
or supplies run out
■ mince pies, ready to bake in the freezer in case there are problems with quality
on the day or supplies run out.
■ Accept any other correct examples

2.3 The skills and techniques of

preparation, cooking and presentation
of dishes
2.3.1 How to prepare and make dishes
1 Crimping – chicken and vegetable pie
Laminating – cream horns, palmiers
Melting using bain-marie – making chocolate curls
Piping – duchesse potatoes
Shaping – falafels
Unmoulding – pannacotta
Whisking (aeration) – pavlova

10
Knowledge check answers

2 To help develop the flavour, tenderise and in some instances colour the food before
it is cooked
3 Beat the fat and the sugar together until the mixture is light and fluffy. Lightly beat
the eggs in a separate small bowl. Beat in the eggs a little at a time. Fold the flour in
with a metal spoon.
4 When rolling the pastry, use a rolling pin and roll with firm, even strokes.
Pastry should be rolled in one direction so as not to distort the pastry shape and the
pastry should be moved a few degrees regularly as you roll.
Pastry is rolled on a lightly floured surface to stop it from sticking.
5 Gluten provides structure, elastic texture and traps pockets of carbon dioxide.
6 Three methods:
■ Use a fork and press into the edge of the pie crust.
■ Use two hands to pinch the edge of the crust, push your thumb from one hand
in between the thumb and index finger of your other hand.
■ Use one hand to pinch the edge of the crust between your thumb and the side
of your index finger on the same hand.
7 Chiffonade is a roll slicing action to cut soft delicate foods such as lettuces or green
vegetables such as cabbage into ribbons. Place several leaves on top of one another
then roll them into a cigar shape, hold the rolled leaves tightly and cut
8 Baking blind – quiche lorraine
Caramelising – crème brûlée
Deep fat frying - doughnuts
Emulsifying - Mayonnaise
Poaching - Poached salmon
Tempering – chocolate when making ganache to go on a chocolate cake
9 Five from:
■ meat: best-quality tender meat such as steak, lamb and pork chops, chicken
breast, burgers and sausages
■ vegetables: tomatoes, mushrooms, thick slices of onion
■ fish: fish fingers, cod steaks, tuna steaks
■ halloumi
■ seeds and nuts
■ breads: croissants, brioche and bread slices.
10 Blanching:
■ Wash, peel, trim and cut the vegetables into the same size and shape.
■ Bring enough water to the boil to cover the vegetables.
■ Add the vegetables to the water.
■ Cook the vegetables until they are the required texture – one or two minutes is
usually enough.
■ Drain the vegetables.
■ Place the vegetables in cold water to stop the cooking process.

2.3.2 Presentation techniques

1 To press a decorative pattern into the edge of a pie crust before it is baked. It is
sometimes called crimping.
2 Three from:
■ Overlap food to stop it looking flat and dull on the plate.

11
 Knowledge check answers

■ Keep colours to a minimum as lots of different colours can be overbearing. Using

two colours or different shades of a single colour works very successfully.
■ Sauces could be poured over the food, drizzling it, dotting it or serving it in a
small jug alongside the food.
■ Savoury food is often plated on oval dishes or plates, and sweet food on round
plates or dishes. When plating cakes or biscuits, they can be placed on a doily,
then a plate or on a tiered cake stand.
■ The classical plating style can be used, particularly for roast meals. This method
of styling uses the idea of a plate being a clock:
– between 12 and 3 are vegetables
– between 9 and 12 are starchy foods
– between 3 and 6 is the main component of the meal.
3 Mint
4 Two from:
■ there is little wastage of food which keeps costs down
■ the customers have a consistent quantity of food which will stop complaints
about size of portion
■ the same size food will cook at the same time.
5 Horseradish sauce and Yorkshire puddings

2.3.3 Food safety practices

1 Three from:
■ Don’t cough or sneeze near food.
■ Don’t touch your head, especially your mouth, nose and ears.
■ Don’t brush your hair in the food room or with your protective clothing on.
■ Long hair should be tied back or covered.
■ Wounds, such as cuts and scratches should be covered with a coloured
waterproof plaster or dressing.
■ Wear suitable protective clothing and footwear.
■ Don’t prepare food if you are unwell with a tummy bug, or coughs and colds as
you could spread bacteria on to food.
2 a Red
b Brown
c Green
3 It avoids cross contamination.
4 a 0 to below 5 degrees
b 18 degrees
5 Three from:
■ Always clean the knife after use to avoid cross-contamination.
■ Make sure the knife is kept sharp – it causes fewer accidents.
■ Use the right sized knife for the food you are cutting.
■ Always store knives carefully in a block or a wrap.
■ When carrying a knife always carry it by the handle with the point downwards.

12
Question practice
answers
1.1 Hospitality and catering provision
1 Two from:
■ You can get access to food and drinks at all times
■ Hygienic - food usually wrapped and clean cups will be used for drinks
■ Can serve both hot and cold drinks
■ Has a variety of food and drink
2 Two from: pleasant manner, willingness to learn, punctual, hard working, calm
3 a Hotel kitchen – one from head chef, sous chef, any chef de partie, kitchen porter,
kitchen assistant/plonguer
b Buildings and grounds – one from cleaner, maintenance, caretaker
4 Two marks for a description of each way in which the business can help sustain
the environment. The answer must relate to the type of business. Possible answers
include:
■ Reduce plastic – use paper straws for drinks, recyclable cups for hot drinks,
use recyclable paper/card to wrap sandwiches instead of plastics such as
cling film
■ Buy local produce for sandwich filings/bread, use seasonal produce where
possible
■ Energy efficient appliances - efficient water, heating, fridges, freezers,
dishwashers
■ Recycling opportunities - recycling bins for consumers to use
5 Answers may include:
■ Online reviews by platforms such as TripAdvisor can effectively market a
business when someone leaves a positive review and can allow customers to
make a more informed choice.
■ Facebook and Twitter allow a business to have a better understanding of
their customers and keep in contact. Businesses can also advertise on
these sites.
■ YouTube – Customers can upload videos of their visits. Hotels and restaurants
can also upload promotional videos.
■ Websites – provide useful information such as menus and online booking
facilities.
■ A social media presence is a cost-effective way of being in touch with large
numbers of customers.
■ You can also join many social media platforms for free.

13
 Question practice answers

Mark scheme
Explanation Number of marks
The response will include accurate knowledge of the positive 7–8 marks
impact of using social media on a business. The description
will be detailed and show thorough understanding.
The response will include some knowledge of the positive 4–6 marks
impact of using social media on a business. The description
will include some detail and show some understanding.
The response will include little knowledge of the positive 1–3 marks
impact of using social media on a business. The description
will lack detail.
0 = no answer worthy of credit. 0 marks

1.2 How hospitality and catering

provisions operate
1 One mark for the correct name of the equipment, one mark for the correct
description of its use.
Name of equipment What the equipment is used for
Pass It is the place where the service
staff take the prepared food
from the kitchen to the customer.

Floor standing mixer Used to mix large quantities of

dough, batter or cake mixes
quickly. It has an extremely
powerful motor to mix and
aerate large quantities.

Steamer Used to cook food gently by

steaming, with very little water
so that the food keeps its colour
and texture.

Bain marie Used to keep cooked food warm

and ready to eat. It is a very
gentle way of keeping food
warm, so the food does not dry
out.

14
Question practice answers

2 The correct order is

■ Receiving
■ Storing
■ Preparation
■ Holding
■ Serving
■ Cleaning
3 Answers may include:
■ Provide ongoing training for staff to ensure they are providing the level of
service customers expect.
■ All staff should understand what excellent service is.
■ Staff should be smart in appearance and welcoming and ensure all customers
are well looked after and happy to return.
■ The staff should demonstrate a range of personal attributes such as being
pleasant, calm, friendly, good people skills, effective communicator, polite, and
well mannered.
■ Give service with a genuine smile.
■ Staff should be able to treat all customers as valued customers, with kindness
and respect, regardless of their appearance or background.
4 Four from: a jacket, trousers, apron, hat, necktie
5 Answers may include:
■ May not require accommodation with inclusive food or drink due to budgeting,
more likely to source their own and self-cater.
■ They may choose accommodation with some out of hours basic facilities if
arriving late or leaving early to travel.
■ On a limited budget so will want to pay as little as possible, so may just require a
room and bed.
■ Could share facilities and a room in a hostel.
■ They would need only a basic room to sleep in to keep costs down.
■ May consider a camping pod if they like being outside.

Mark scheme
Explanation Number of marks
The response will include an accurate knowledge of the 5 to 6 marks
needs of a budget traveller in terms of accommodation and
catering. The explanation will be detailed and show thorough
understanding.
The response will include some knowledge of how the needs 3 to 4 marks
of a budget traveller in terms of accommodation and
catering. The explanation will be in some detail and show
some understanding.
The response will include little knowledge of the needs of a 1 to 2 marks
budget traveller in terms of accommodation and catering.
The explanation will lack detail and may only address
accommodation OR catering not both.
0 = no answer worthy of credit. 0 marks

15
 Question practice answers

1.3 Health and safety in hospitality

and catering
1 Three from: food poisoning, food allergies, trip hazards, food and drink spillages, fire
and explosion, theft, assault, undesirable people on the premises, terrorist attack,
burglary, arson.
2 a The Health and Safety Act requires employers to protect employees by:
■ providing a safe workplace that will not cause illness or harm
■ ensuring equipment is tested for safety and correctly maintained
■ ensuring chemicals are stored and used correctly, and staff are trained in how to
use these chemicals
■ risk assessments are completed
■ a health and safety policy statement is given to employees that outlines the
ways in which the workplace complies with the law
■ safety equipment and clothing are provided.
At least two points explained fully for 4 marks
b The regulations protects employees from injury or accident when they are lifting
or moving heavy or awkward shaped boxes. Items that are hot, frozen or sharp
may also need to be carried in the hospitality industry – this is also covered by
these regulations.
c The control of substances hazardous to health
3 One mark for each:
■ They are using PPE by wearing metal/reinforced gloves.
■ They are using a plastic guard to push the meat against the blade.
4 a A Food Safety Management System keeps a record of every-day occurrences in
the food business and helps to prove that procedures are working. It can also
identify where systems are not working and if procedures need to change.
b These records are needed for inspections to prove that the business is doing
everything it can to ensure food is safe to eat. The records may also be used to
prove ‘due diligence’ if a food business were taken to court – this means that it
could be used as evidence of the business doing everything it could to protect
the food from harm.
5 If food safety training is left for a few days or even a few weeks, food safety rules
could be broken which could make food unsafe to eat.

1.4 Food safety in hospitality and

catering
1 a Any four from:
■ Seating plans
■ Flowers
■ Balloons
■ Birthday cake
■ Music and projector
■ Band

16
Question practice answers

■ Dance floor
■ Theme for the evening
■ Lighting
Credit any other valid response
b Any four from:
■ Full allergen menu
■ Vegetarian and vegan dishes
■ Children’s menu items
■ Hot drinks station
■ Buffet menus at different cost levels
■ Choice of buffets; sit-down, stand-up or fork buffet, finger buffet
Credit any other valid response.
2 a Process: storage of foods
Hazards Control Point and reason
High risk food is Control: High risk food should be kept cold (below 5°C) or hot (above 63°C)
stored at room Reasons could include:
temperature n Below 5°C to slow down the rate at which bacteria multiply.
n Above 63°C to destroy bacteria.
n At room temperature bacteria can multiply rapidly.

Hot food is put in Control: Food should be cooled before being stored in the fridge
the fridge Reasons:
To prevent:
■ the fridge warming up above 5°C
■ putting all foods in the fridge at risk and into the temperature danger zone
■ increased condensation in the fridge
■ over working the fridge and damaging it.

Credit any other valid response

b Process: preparation of food
Hazards Control Points
Food may be out of Control: Check use-by and best before dates on all ingredients.
date Reasons could include:
■ To prevent food induced ill health (food poisoning)
■ To ensure efficient stock rotation
■ To improve the quality of the dishes made

Cross Control:
contamination 1. Use colour-coded equipment
may occur 2. Keep raw and cooked food separate
3. Keep equipment for raw and cooked food separate
4. Clean as you go
5. Ensure personal hygiene of all food handlers
Reasons:
1. Colour-coded equipment ensures raw and cooked foods are prepared separately.
2. Raw food can contaminate cooked food with harmful bacteria.
3. Using separate equipment means that bacteria from raw foods can’t contaminate
cooked foods.
4. To keep areas clean and free from contamination.
5. To prevent food handlers from contaminating food, e.g. with unwashed hands or by
failing to wear a clean apron, or hair dropping into food.

Credit any other valid response.

17
 Question practice answers

3 Any two from each column:

Visible symptoms Non-visible symptoms
Anaphylactic shock Constipation
Bloating Feeling sick (nausea)
Breathing difficulties Painful joints
Chills Stomach ache
Diarrhoea Weakness
Facial swelling Wind/flatulence
Pale or sweating skin
Rash
Vomiting
Weight loss

Credit any other valid response.

4 Any four from:
■ Bacillus cereus
■ Campylobacter
■ Clostridium perfringens
■ E. coli
■ Listeria
■ Salmonella
■ Staphylococcus aureus
Credit any other valid response.
5 a Environmental Health Officer
b Any one of:
■ collecting evidence including samples for testing, photographs, interviews
■ enforcing environmental health laws and following up complaints
■ inspecting businesses for food safety standards
■ giving evidence in prosecutions
■ maintaining evidence
■ submitting reports.

18