WJEC Hospitality and Catering Unit 1 Chapters 1-10
Resource Bundle
Resources included (15)
Manual Handling Operations Regulations (MHOR) and PPE at work regulations (PPER)
Factors affecting the success of hospitality and catering providers AC 1.4
Hospitality and catering standards and ratings
Operational Activities Front of House AC 2.2
Operations in a Kitchen AC2.1
Types of Food Service AC1.1
Job Roles in the Hospitality and Catering Industry AC1.1
Working In The Hospitality and Catering Industry AC1.2
Food Allergies and Food Intolerance AC 4.1 and AC 4.5
Meeting Customer Requirements AC 2.3
Food related causes of ill health - food poisoning AC4.1 AC4.4 AC4.5
Chemicals, Metals and Poisonous Plants AC 4.1, AC4.4, AC 4.5
Hospitality and Catering Revision / Recall Questions
Risks and Control Measures for personal safety in hospitality and Catering AC 3.2 AC3.3
Commercial and Non Commercial Sector AC1.1
This bundle has been written for teaching alongside the WJEC Hospitality and Catering Course.
This bundle covers a large number of complete lessons covering chapters 1-10.
The bundle includes a variety of powerpoints and workbooks. It includes think pair share exercices, checkouts, recall quiz, youtube clips, worksheets which work with the book.
The lessons covers:
Chapter 1: The hospitality and catering industry
Chapter 2: Job requirements and working conditions
Chapter 3: Factors affecting the success of the hospitality industry
Chapter 4: The operations in the kitchen
Chapter 5 The operations in the front of the house
Chapter 6: Meeting Customer requirements
Chapter 7: Health and Safety Responsibilities
Chapter 8 Risk and Control Measures
Chapter 9: Food related causes of ill health
Chapter 10: Food allergies and intolerances
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