WAEC SSCE - Catering Craft Practice - 2014 (Essay)

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(a) Eight personnel in the food and beverage area

1. Restaurant manager
2. Head waiter (maitre d'hotel)
3. Station head waiter (chef de rang)
4. Waiter or waitress (commis de rang)
5. Wine waiter (sommelier)
6. Bar attendant or barman
7. Cashier
8. Wine butler or cellar man

The trainee or apprentice waiter (commis debarrasseur) and the hostess also belong to this area.

(b) Two functions each of any two personnel listed above

Restaurant manager

1. Takes overall responsibility for the smooth running and organisation of the restaurant and its staff.
2. Draws up duty rosters, trains staff and handles customer complaints and reservations.

Wine waiter (sommelier)

1. Takes orders for and serves alcoholic and non-alcoholic drinks to guests at the table.
2. Advises guests on the choice of wine and ensures wines are served at the correct temperature.

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(a) Five points to consider when choosing a cooker

1. Type of fuel and availability: whether gas, electricity or solid fuel is available and affordable in the establishment.
2. Size and capacity: the cooker must match the volume of cooking and the number of people to be served.
3. Cost and running expenses: both the purchase price and the fuel consumption should be within budget.
4. Ease of cleaning and maintenance: it should be easy to clean, durable and simple to service or repair.
5. Safety features and efficiency: it should have reliable controls, heat evenly and be safe to operate.

(b) Six measuring equipment used in a catering establishment

1. Weighing scale (balance)
2. Measuring jug
3. Measuring cups
4. Measuring spoons
5. Thermometer
6. Timer (clock)

A graduated litre measure and a ladle of known capacity are also used.

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(a) Five reasons for menu planning in catering

1. To ensure a balanced and nutritious meal: planning helps combine dishes that supply the right nutrients and avoid repetition of colour, texture and flavour.
2. To control cost and avoid waste: planning ahead allows the caterer to buy correct quantities, use foods in season and stay within budget.
3. To ensure availability of ingredients and equipment: the caterer can order supplies in good time and check that the necessary equipment is ready.
4. To make efficient use of staff and time: work can be shared and scheduled so that dishes are ready together without last-minute rush.
5. To satisfy customers' needs and tastes: the menu can be matched to the occasion, the type of customer and their dietary or religious requirements.

(b) Six types of menu

1. A la carte menu
2. Table d'hote menu
3. Breakfast menu
4. Luncheon menu
5. Dinner menu
6. Banquet or function menu

The cyclic (cycle) menu and children's menu are further examples.

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Four types of catering establishment

1. Commercial (profit-making) catering: establishments whose main aim is to make profit by selling food and drink, for example hotels, restaurants, fast-food outlets and cafes. They serve the general public and price meals to earn income.
2. Welfare (non-profit) catering: establishments that provide food as a service rather than for profit, such as hospitals, schools, prisons and the armed forces. The aim is to feed a captive group at low or subsidised cost.
3. Industrial (staff) catering: the provision of meals to workers in factories, offices and business houses, often at a subsidised price to keep the workforce well fed and productive.
4. Transport catering: the provision of food and drink to travellers on the move, for example on aircraft (flight catering), trains, ships and at airports and bus terminals.

Institutional and outdoor (event) catering are further examples.