CATERING GCSE Section 1: The Catering Industry 1. Name 4 sectors of the catering industry and give examples. 2. Give the roles and responsibilities of: a. Head Chef/ Catering Manager b. Restaurant Manager 3. What is the Kitchen Brigade and Restaurant Brigade? 4. What is the Health & Safety Act 1974? What are the responsibilities of: a. The employer b. The employee 5. What are the most common causes of accidents in the catering industry? 6. How can accidents be prevented
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“The secret is to make sure the business is running to Perfection‚ with or without me” —Gordon Ramsay Gordon Ramsay‚ famous UK celebrity chef‚ born on November 8th‚ 1966 in Scotland and raised in Stratford-upon-Avon‚ Warwickshire. Ramsay had played soccer all through his early life in high school. He endured many occupational injuries during his football career which led to knee injury. Ramsay enrolled at North Oxfordshire Technical College to study courses in Hotel Management when he was
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SUMMER PROJECT REPORT “Study on increasing market share by understanding Consumer Perception”. ORIENTAL CUISINES PVT LTD THE FRENCH LOAF Submitted in partial fulfillment of the requirement of post graduate degree of Master of Business Administration Prepared By Rajalakshmi.K Amrita School of Business‚ Amrita Vishwa Vidyapeetam‚ Bangalore Under the guidance of Mr.Ramesh Kamath Chief Operating Officer‚ OCPL Dr.Pooja Sharma Professor‚ Marketing Amrita School of Business Acknowledgement
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beginning to understand. Be and Have are used in the progressive form when they carry a special meaning other than existence (be) or possession (have). - I have two sons and now they are having their breakfast. (having = eating) - The chef is a nice guy‚ but today he is being rude. (acting rude) PRACTICE: Exercise 2 page 7. The Present Perfect & the Present Prefect Progressive: The Present Perfect: Formation: (Have / Has + past participle) Used with: since‚ for‚ already‚ ever
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salary‚ and their work environment. Being able to do tasks and recognize things are a skill I must learn in order to become a nurse practitioner and a baker. Bakers would usually check their baking ingredients in order to make a professional piece of pastries. They would also observe each piece of pastries
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Afternoon Tea – Task 1 The Brief: Afternoon teas are very popular and are an excellent way for chefs to demonstrate their skills at producing baked products. Prepare‚ cook and serve four items‚ at least one of which must be savoury that could be offered as part of an afternoon tea menu. The Definition: Tea: a light mid-afternoon meal of tea and sandwiches or cakes; "an Englishman would interrupt a war to have his afternoon tea" Source -http://www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&frm=
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which specializes in the production of bakery ingredients. The company diversifies its activity and starts a health and cosmetic laboratory in Belgium. Didier Ladriere creates AFC Company and invested in the production of fine Belgian chocolate for pastry chefs. The production reaches 700 metric tons per month and is exporting in more than 40 countries worldwide. In 1999‚ the company creates Fruibel Asia in Subic Bay‚ Philippines. The production of chocolate reaches 2‚000 metric tons in one year. In 2001
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is a cool‚ well-ventilated area where cold dishes (such as salads‚ hors d’œuvres‚ appetizers‚ canapés‚ pâtés and terrines) are prepared and other foods are stored under refrigeration. The person in charge of this area is known as the chef garde manger or Pantry chef Larger hotels and restaurants may have garde manger staff perform additional duties‚ such as creating decorative elements of buffet presentation like ice carving and edible centerpieces made from materials such as cheese‚ Thai fruit and
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F&B at NH Hotels Together with well-known chefs Ferrán Adrià and Paco Roncero NH developed new innovative F&B concepts such as nhube‚ Fast Good and Estado Puro. Nhube: This new space‚ which acts as a restaurant and reading room‚ living room and a bar-cafeteria at the same time‚ is perceived to act as a multifunctional space destined to please both business clients as well as infrequent visiting clients not staying in the hotel. In this modern and flexible atmosphere‚ with varying lighting
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salt and how it affects us today. Mark Kurlansky‚ the author of this book‚ earned a BA in Theater from Butler University in 1970. He has worked as a playwright at Brooklyn College‚ a commercial fisherman‚ a dock worker‚ a paralegal‚ a cook‚ and a pastry chef. He worked as a journalist for many companies which are‚ The International Herald Tribune‚ The Chicago Tribune‚ The Miami Herald‚ and The Philadelphia Inquirer. He had twenty-five books published and received the Pluma Plata award for Salt among
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