Catering Craft Practice WAEC

Types Of Catering Establishments

Aperçu

Every plate of food sold or served in Nigeria comes from somewhere, and that somewhere has a name and a business model. The suya seller at a Kano junction, the fine dining room of a Lagos hotel, the cook ladling beans in a village primary school and the caterer feeding six hundred guests at an owambe are all in the catering trade, yet each runs on completely different rules about who pays, where the food is cooked and why the kitchen exists at all.

This lesson sorts the whole industry into a simple map. You will learn the two great families, commercial and welfare, then walk through the hotel, the restaurant, outdoor catering, school catering and mobile catering in turn, with Nigerian examples for each. By the end you will be able to name any establishment you meet, place it correctly, and weigh its advantages against its limitations, which is exactly what the examiner asks you to do.

Objectifs

  1. Identify the main types of catering establishments
  2. Distinguish between commercial and welfare catering establishments
  3. Describe the services of a hotel, restaurant, school and mobile caterer
  4. Explain how outdoor (off-premises) catering is organised
  5. Compare the advantages and limitations of each type of establishment

Carte mentale

Ce theme est schematise pour montrer comment les idees se relient.

Cartes memoire

Entrainement rapide sur les faits evalues dans ce theme.

Note de cours

Suppose you finish school and decide to make a living from food. Do you rent a shop and open a restaurant, buy a truck and sell along the road, bid for the contract to feed a boarding school, or register a company and cater for weddings? Each of those is a different type of catering establishment, with a different customer, a different kitchen and a different way of making money or, in the welfare sector, of not making money at all. Knowing the types is the first thing an examiner tests, and it is also the first decision any real caterer must make.

Évaluation de la leçon

Félicitations, vous avez terminé la leçon sur Types Of Catering Establishments. Maintenant que vous avez exploré le concepts et idées clés, il est temps de mettre vos connaissances à lépreuve. Cette section propose une variété de pratiques des questions conçues pour renforcer votre compréhension et vous aider à évaluer votre compréhension de la matière.

Vous rencontrerez un mélange de types de questions, y compris des questions à choix multiple, des questions à réponse courte et des questions de rédaction. Chaque question est soigneusement conçue pour évaluer différents aspects de vos connaissances et de vos compétences en pensée critique.

Utilisez cette section d'évaluation comme une occasion de renforcer votre compréhension du sujet et d'identifier les domaines où vous pourriez avoir besoin d'étudier davantage. Ne soyez pas découragé par les défis que vous rencontrez ; considérez-les plutôt comme des opportunités de croissance et d'amélioration.

  1. Which of the following is a welfare catering establishment? A. A hotel restaurant B. A school feeding kitchen C. A wedding caterer D. A roadside food truck Answer: B
  2. The main aim of a commercial catering establishment is to: A. Feed a defined group as a service B. Make a profit C. Provide free meals D. Support local farmers Answer: B
  3. A caterer who cooks at a base kitchen and transports the food to a wedding venue is engaged in: A. Cafeteria service B. Fine dining C. Outdoor (off-premises) catering D. Room service Answer: C
  4. Which establishment provides accommodation together with several food outlets such as a restaurant, room service and a banqueting hall? A. A bukka B. A hotel C. A food truck D. A cafeteria Answer: B
  5. A low-cost eatery serving ready-cooked Nigerian dishes quickly from open pots is best described as a: A. Fine dining restaurant B. Cafeteria C. Bukka (mama put) D. Hotel Answer: C

Livres recommandés

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Sous-titre: Fourteenth edition
Éditeur: Hodder Education
Année: 2021
ISBN: 978-1-3983-3295-9
Description: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Sous-titre: Tenth edition
Éditeur: Hodder Education
Année: 2020
ISBN: 978-1-3983-0015-6
Description: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Sous-titre: Eleventh edition
Éditeur: Hodder & Stoughton
Année: 2004
ISBN: 978-0-340-81147-4
Description: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Questions de révision

Vous vous demandez à quoi ressemblent les questions passées sur ce sujet ? Voici plusieurs questions sur Types Of Catering Establishments des années précédentes.

WAEC SSCE - Catering Craft Practice - 2014

Question 1 Rapport

List and explain four types of catering establishmen.

Détails de la réponse

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.

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