Catering Craft Practice WAEC

Hospitality Industry And Catering

Visão Geral

Every plate of jollof served at an owambe in Lagos, every tray of food wheeled round a ward in a teaching hospital, and every buffet laid out in an Abuja hotel belongs to one great enterprise: the hospitality industry. Catering, the business of preparing and serving food and drink to people away from their own homes, sits right at its heart. Learn how the two fit together and you have the map for everything else in this subject.

This lesson defines catering and the wider hospitality industry, then opens up the single most examined idea in the topic: the split between welfare catering, provided as a service to people who need it, and commercial catering, provided to make a profit. You will see how large the trade has grown in Nigeria, why events culture keeps it busy, and the many careers that a well trained caterer can build inside it.

Objetivos

  1. Define catering and the hospitality industry
  2. Explain the components of catering, both welfare and commercial
  3. Distinguish catering from the wider hospitality industry
  4. Describe the scope and importance of catering to the Nigerian economy
  5. Outline the career opportunities available in catering and hospitality

Mapa mental

Este tema esta mapeado para mostrar como as ideias se ligam.

Cartoes

Pratica rapida de memoria sobre o que e avaliado neste tema.

Nota de Aula

Ask ten Nigerians what a caterer does and most will picture a woman in a bright gele dishing rice at a wedding. That picture is true, but it is a keyhole view of a vast trade. The same skill that feeds three hundred guests at an owambe feeds pupils in a boarding school in Ilorin, patients in a hospital in Enugu, soldiers in a barracks in Kaduna, and oil workers on a rig off Port Harcourt. All of that is catering, and catering is one half of the hospitality industry. Before you can cook, cost a menu or run a kitchen, you have to see the whole field and know where your work sits in it. That is what this first lesson gives you.

Avaliação da Lição

Parabéns por concluir a lição em Hospitality Industry And Catering. Agora que você explorou o conceitos e ideias-chave, é hora de colocar seu conhecimento à prova. Esta seção oferece uma variedade de práticas perguntas destinadas a reforçar sua compreensão e ajudá-lo a avaliar sua compreensão do material.

Irá encontrar uma mistura de tipos de perguntas, incluindo perguntas de escolha múltipla, perguntas de resposta curta e perguntas de redação. Cada pergunta é cuidadosamente elaborada para avaliar diferentes aspetos do seu conhecimento e competências de pensamento crítico.

Use esta secção de avaliação como uma oportunidade para reforçar a tua compreensão do tema e identificar quaisquer áreas onde possas precisar de estudo adicional. Não te deixes desencorajar pelos desafios que encontrares; em vez disso, vê-os como oportunidades de crescimento e melhoria.

  1. The hospitality industry is best described as the business of: A. Growing and selling raw food crops B. Welcoming people away from home and meeting their needs for food, drink and shelter C. Manufacturing packaged food for shops D. Transporting goods between cities Answer: B
  2. Catering is divided into two sectors on the basis of: A. The size of the kitchen B. The price of the food C. Whether the aim is profit or service D. The number of guests served Answer: C
  3. Which of the following is an example of welfare catering? A. A hotel restaurant B. A boarding school dining hall C. A fast food outlet D. An outdoor caterer at a wedding Answer: B
  4. Which one of these belongs to commercial catering? A. A hospital patients' kitchen B. A soldiers' mess in a barracks C. A restaurant in Ibadan D. A prison feeding unit Answer: C
  5. The two main arms of the hospitality industry are: A. Farming and catering B. Accommodation and catering C. Cooking and cleaning D. Hotels and factories Answer: B

Livros Recomendados

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Legenda: Fourteenth edition
Editora: Hodder Education
Ano: 2021
ISBN: 978-1-3983-3295-9
Descrição: 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
Legenda: Tenth edition
Editora: Hodder Education
Ano: 2020
ISBN: 978-1-3983-0015-6
Descrição: 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
Legenda: Eleventh edition
Editora: Hodder & Stoughton
Ano: 2004
ISBN: 978-0-340-81147-4
Descrição: 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.

Questões de revisão

Pergunta-se como são as perguntas anteriores sobre este tópico? Aqui estão várias perguntas sobre Hospitality Industry And Catering de anos passados.

WAEC SSCE - Catering Craft Practice - 2022

Pergunta 1 Relatório

(a) Give four methods of preserving fish.

(b) In a restaurant, a customer has lodged a complaint that her beef dish is not well cooked. In four steps, outline how the situation should be managed.

Detalhes da Resposta
(a) Four methods of preserving fish are: 1. Canning: The fish is sealed in an airtight container and heated at a high temperature to kill bacteria and prevent spoilage. 2. Freezing: Fish can be frozen to preserve it for long periods. The low temperature inhibits bacterial growth and slows down the enzymatic processes that cause spoilage. 3. Salting: Salt is used to remove moisture from the fish and create an environment that is hostile to bacterial growth. 4. Smoking: Smoking adds flavor to fish and also helps to preserve it. The smoke contains chemicals that inhibit bacterial growth and slow down the enzymatic processes that cause spoilage. (b) To manage the situation where a customer has lodged a complaint that her beef dish is not well cooked, the following steps can be taken: 1. Apologize: The server or manager should apologize to the customer for the inconvenience caused and acknowledge the complaint. 2. Investigate: The server or manager should investigate the complaint by talking to the chef and checking the dish. It is important to confirm the validity of the complaint. 3. Offer a solution: If the complaint is found to be valid, the server or manager should offer a solution to the customer. This can be a replacement dish, a discount on the bill or a free dessert. 4. Follow up: After the situation has been resolved, the server or manager should follow up with the customer to ensure that they are satisfied with the solution offered. This shows that the restaurant values their customers and is committed to providing good customer service.
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