(a) Explain the term welfare catering (b) List four departments/sections in a hotel. (c) State four characteristics of the hospitality industry.

(a) Welfare catering

Welfare catering is the provision of food and drink to people as a service or social duty rather than for profit. It is provided in institutions such as schools, hospitals, prisons, the armed forces and industrial canteens, where the aim is to feed people adequately at low or subsidised cost.

(b) Four departments or sections in a hotel

• Front office / reception
• Housekeeping
• Food and beverage (kitchen and restaurant)
• Accounts / finance (maintenance and security also acceptable)

(c) Four characteristics of the hospitality industry

• Its products are largely intangible; the customer buys a service and an experience.
• Its products are perishable; an unsold room-night or meal cannot be stored for later sale.
• Production and consumption are inseparable; the service is produced and consumed at the same time.
• It is labour intensive and its service quality is variable, depending on the staff and situation.