Types of catering establishments.

1. Types of catering establishments. Residential accommodations include. Hotels, guest houses, holiday parks, farmhouses and pubs that offer accommodation, B and B’s. Non residential establishments only provide food. These include. Restaurants, cafes, fast food outlets, pubs, wine bars, delicatessens and salad bars, take away outlets, school meal, transport catering, burger vans. Non commercial residential establishments include. Hospitals, residential homes, prisons, armed services.

2. Contract caterers. These provide food and drink for a function where catering facilities are not already provided. They prepare the food for functions such as, weddings, banquets, garden parties, and parties in private houses. They may prepare and cook food in advance, and deliver it the venue, or they may cook it on site. They may also provide staff to serve the food if required. Contract caterers are used by a wide range of organisations as it relieves them of the pressures involved in catering for such events.

3. Types of service and client groups. There are a range of client groups, who require different services from the industry. Business. These often use facilities and services in relation to work, such as conference facilities, food and accommodation for meetings, training sessions and courses. These services are usually paid from by the business. They may use contract caterers to provide food and drink for in house meetings.

4. Types of services continued. Private. This is where a customers individual demands are met. Private events may include weddings and parties and can be held in a variety of establishments, such as hotels or at home. Groups. This includes tourists, associations, clubs etc. They have a variety of catering requirements, eg a young farmers group may want out door catering such as a barbeque/ Some customers may have special dietary requirements because of culture or dietary needs. Customers can also be grouped into ages i.e. children, young people, adults, elderly people. Each group has their own dietary needs.

5. Job descriptions in catering. The range of jobs available in the hospitality and catering industry can be split into 5 main groups. • Management and administration. • Food preparation. • Front-of-house. • Food and drink service. • Accommodation. There are various jobs within each group.

6. Managers.

7. Managers. • What makes a good manager?

8. Manager. In charge of day to day running of company. Responsible for making a profit. Responsible for organising every area. Assistant manager. Responsible to manager. Manager may delegate work. In charge during managers absence. Management.

9. Chefs.

10. Chefs. • What makes a good chef? • What personal qualities do you think a good chef should possess?

11. Chefs. • How many different kinds of chef can you list and describe? • Make a list of famous chefs. • Describe reasons why you think they have become famous, and popular with the public. • Which one is your favourite, and why? • Compile a research sheet on your favourite celebrity chef.

12. Chefs. • Depending on size of establishment, there may be just one chef with a kitchen porter to help, or there may be a whole brigade of chefs. A brigade is the term used for a group of chefs in a kitchen. There are several kinds. Head chef or executive chef is responsible for all aspects of food production from menu planning to work schedules and hygiene. • Second chef or sous chef is directly in charge of production. In command of actual production as head chef spends a lot of time office based. .

13. Chefs. [continued] • Pastry chef [patissier]-prepares pastries and desserts. • Larder chef [garde manger]-cold foods, salads, dressings, pates, cold hors d’oeuvres, buffet foods. • Sauce chef [saucier]-sauces, stews, hot hors d’oeuvres, sautes food to order. Highest position of the stations. • Vegetable chef [entrememetier]-vegetables, soups, starches, eggs.Large kitchens may divide duties among the vegetable cook, fry cook, and soup cook.

14. Chefs [continued] • Assistant chef [commis]- helps in all kitchen areas, generally doing the easier tasks. The commis chef may complete basic training to become a chef. • Kitchen porter- cleans up after the chefs, does washing up and carries goods to and from the store.

15. Front-of-house • Role may be done by owner or staff depending on size of establishment. Front-of-house roles include; • Head receptionist-responsible for taking bookings, ensuring staff are given correct information. The first person the customer has contact with.deals with check in, quiries and complaints. Informs other departments about room bookings, and may also complete staff rotas and deliver staff training.

16. Front-of house [continued] • Assistant receptionist- assists head receptionist, helps customers check in, deals with bills, answers phone. • Porter- delivers cases to rooms, helps set up rooms for conferences etc. • Night porter- covers reception at night, and ensures any complaints or queries are dealt with effectively.

17. Food and drink service. • This section covers the staff who serve food and drink to the customers. Known as the ’wait staff’. • Restaurant managers- in charge of restaurant, takes bookings, relays information to head chef, arranges staff training, completes rotas, and ensures the restaurant runs smoothly. • Head waiter/ess, is second in charge of the restaurant, greets and seats customers, relays information. Handles complaints.

18. Food and drink service [cont]. • Wine waiter/ess, is responsible for helping guests to select wine, and serves wine and drinks. • Wait staff. These serve the customers, clear the tables and check the customers are satisfied with the service.

19. Accommodation operations. These are the staff who look after the rooms that are available to hire. • Conference manager- organises conferences for groups, and makes sure needs are met on the day. • Head housekeeper- responsible for seeing all rooms are ready for customers, completing rotas for staff, telling staff what rooms need to be cleaned, checking laundry. • Housekeeper- responsible for allocating jobs to chambermaids, checking laundry and toiletries. Checking rooms are cleaned correctly.

20. Accommodation operations [cont]. • Chambermaid- cleans rooms, changes beds, checks there are enough toiletries, clean towels etc. • Maintenance officer- completes any repairs that can be done in-house, and gets in specialist maintenance staff e.g. gas when required. • Most people who go into hospitality and catering work their way up to the position they would like. Larger establishments offer opportunities to work in a variety of areas and provide training on the job, and day release to attend college.

21. Activity. • Find out what jobs are available in your area. Research how you can progress up the ladder and what qualifications you would need to be able to do the job. • List the personal qualities you would need to have to work in the hospitality and catering industry. • Carry out a mock interview for a job you would like to do in hospitality and catering.