Unit 1: Hospitality and Catering - Complete lessons (apart from Chapter 14)
Resource Bundle
Resources included (17)
Manual Handling Operations Regulations (MHOR) and PPE at work regulations (PPER)
The Roles and Responsibilities of an Environmental Health Officer AC 4.2
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
Food Safety Legislation AC4.3
Commercial and Non Commercial Sector AC1.1
This bundle includes complete lessons and covers all of Unit 1 (apart from Chapter 14) of the WJEC Hospitality and Catering Course.
The bundle includes a variety of powerpoints and worksheets.
The bundle includes complete lessons. Within the bundle there are think pair share, tasks, checkouts, Youtube links, a recall quiz, paired work and even a practical idea.
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