Your journey to excellence inHospitality and Catering

Structure of the Industry

Types of Providers and Services

Job Roles and Requirements

Working Conditions in the Industry

Factors Affecting Success

Kitchen Operations

Front of House Operations

Meeting Customer Requirements

Personal Safety Responsibilities

Risks to Personal Safety

Control Measures for Safety

Causes of Food-Related Illness

Role of Environmental Health Officers

Food Safety Legislation

Types of Food Poisoning

Symptoms of Food-Induced Illness

Reviewing Provision Options

Recommending Provisions

Functions of Nutrients

Nutritional Needs of Groups

Impact of Unsatisfactory Nutrition

Cooking Methods and Nutrition

Factors in Menu Planning

Environmental Impact of Dishes

Meeting Customer Needs

Planning Dish Production

Safe Food Storage and Handling

Preparation and Cooking Techniques

Presenting Dishes