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Hospitality and Catering

English Literacy Communication Level 1

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HOSPITALITY AND CATERING INTRODUCTION LEVEL 1

The vocational workbooks are designed to be used alongside the bksb Level 1 Literacy learning resources. They enable learners to appreciate the relevance of their Literacy studies to their chosen vocational area. Each sheet carries the appropriate unit number and the adult core curriculum reference. Answers are included at the back of the workbook where appropriate.

Dyslexic Learners It may help dyslexic learners if their worksheets are photocopied onto buff coloured paper.

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HOSPITALITY AND CATERING CONTENTS LEVEL 1

Workbook 1

Punctuation

Workbook 2

Grammar and Syntax

Workbook 3

Spelling and Handwriting

Workbook 4

Vocabulary and Morphology

Workbook 5

Reading for Understanding

Workbook 6

Writing for Different Purposes

Workbook 7

Using Images

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HOSPITALITY AND CATERING PUNCTUATION LEVEL 1 Rs/L1.2 Ws/L1.1 Ws/L1.3

Exercise 1 Match up an appropriate ending for each sentence. 1) 2) 3) 4) 5) Customer Service All kitchen staff Working in a restaurant Team meetings The conference suite

Complete Sentences

usually involves unsociable hours. is available for training purposes. is a vital part of a successful business. must have a food-handling certificate. give staff the opportunity to contribute.

Exercise 2 Which of the following are complete sentences? 1) 2) 3) 4) 5) 6) 7) 8) The health and safety inspection I worked very hard for the whole shift Next weeks duty rota The utensils used were all stainless steel Planning the conference was very complicated When the fire alarm rings All members of staff Please evacuate the building

Complete Sentences

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HOSPITALITY AND CATERING PUNCTUATION LEVEL 1 Rs/L1.2 Ws/L1.1 Ws/L1.3

Exercise 3 Put capital letters and full stops in the following passage.

Sentence Punctuation

hygiene standards are particularly important in the workplace and of course it is a legal requirement that certain standards are met all staff handling food must have successfully completed the food hygiene certificate regular cleaning of work surfaces is essential and all kitchens must have a separate sink for washing of hands sometimes meeting these standards can be hard for a small food outlet as the relative cost of maintaining standards are much higher there has been a number of food scares in the uk in the last few years so it is important that all food outlets adhere to the regulations all medium sized businesses must have a health and safety representative to make sure that legal requirements are met and that new legislation is adhered to

Exercise 4 Which of the following need capital letters? 1) 4) 7) vegetables fleur de lys hotel fire alarm 2) 5) 8) gm foods biodegradable vip 3) 6) 9)

Capital Letters

reception vitamin c katies kitchen co

10) msg

11) room service

12) vegetarian

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HOSPITALITY AND CATERING PUNCTUATION LEVEL 1 Rs/L1.2 Ws/L1.1 Ws/L1.3

Exercise 5

Sentence Punctuation

Put capital letters, full stops and commas into the following passage: modern appliances have made work in the catering field a great deal easier kitchens are now full of modern conveniences so it is possible to provide fast food that is also nutritious and good value as staffing costs are usually the greatest factor when running a business anything that allows staff to work more productively obviously saves money it doesnt seem conceivable now to work without modern appliances and to some extent we take them for granted it is now difficult to imagine running a restaurant without food processors microwaves and dishwashers it does mean that additional time can be spent on the more creative side for example creating interesting varied menus and providing a pleasant ambience. Exercise 6 Omissive Apostrophes

Add apostrophes where needed when two words have been joined together. 1) 2) 3) 4) 5) Bed & Breakfast outlets dont always provide an evening meal. I cant understand why the inspection isnt satisfactory. Weve got very high standards of hygiene in our kitchens. Its obvious that theyve got to re-think their menu. It wasnt clear to us that the targets werent going to be met.

West Nottinghamshire College

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HOSPITALITY AND CATERING PUNCTUATION LEVEL 1 Rs/L1.2 Ws/L1.1 Ws/L1.3

Exercise 7

End of Sentence Punctuation

Do these sentences need a question mark, exclamation mark or full stop? You decide. 1) 2) 3) 4) 5) 6) 7) Do you think health and safety standards are sufficiently high That kitchen is filthy We are wondering how to raise standards generally The manager wished she knew how to speed up the service What percentage of guests requested a vegetarian option How many settings can we manage in the course of one shift Clean that mess up at once

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HOSPITALITY AND CATERING GRAMMAR AND SYNTAX LEVEL 1 Rs/L1.1 Ws/L1.1 Ws/L1.2

Exercise 1 Highlight the adverbs in the following instructions. Discuss with a colleague how useful they were to the instructions. Always ensure that you use the correct chopping boards for meat and vegetables - never use the incorrect board as this could lead to crosscontamination.

Adverbs

When using the oven make sure it is sufficiently hot to cook the required food. Always make sure that menus are accurately labelled. Customers with allergies will need to be informed of any ingredients which may have an adverse effect on their health. Carefully measure ingredients with appropriate scales. Stick to the recipe as closely as possible. Ensure that containers are fastened firmly to avoid the introduction of bacteria. Open the oven only when necessary to avoid any heat loss. Knead the dough thoroughly to ensure an even consistency.

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HOSPITALITY AND CATERING GRAMMAR AND SYNTAX LEVEL 1 Rs/L1.1 Ws/L1.1 Ws/L1.2

Exercise 2

Verb Tenses

Here is a list of useful verbs you may need to use in your vocational assignments. Only the present tense is shown. Write in the form of the verb you would need to use if you were writing in other tenses. The first one is done for you.

Present tense boil saturate scrub blend whisk poach fry coat grate juice

Past tense boiled

Future tense will boil

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HOSPITALITY AND CATERING GRAMMAR AND SYNTAX LEVEL 1 Rs/L1.1 Ws/L1.1 Ws/L1.2

Exercise 3

Complex Sentences

Use appropriate linking words and phrases, taken from the list below, to link these sentences together to complete a meaningful paragraph. therefore throughout in addition however although in order finally

Having seated your customers and taken their coats to the cloakroom, remember to excuse yourself before handing out the menus. Allow enough time for the customers to decide their orders. .. , do not leave them unattended for too long. With experience, you will learn a suitable balance. .. the menu should be accurate and comprehensive, make sure that you are aware of any dietary requirements that the customers may have. . , you will not only be providing excellent customer service but also be covering yourself and the restaurant in case of any health and safety issues. .. , ensure that you remain polite and helpful at all times. If you are not sure about any aspects of the menu, excuse yourself and check with the chef. .. the ordering process, repeat back what the customers have ordered to ensure that you heard correctly. .. , collect the menus and say thank you to the customers.

West Nottinghamshire College

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HOSPITALITY AND CATERING GRAMMAR AND SYNTAX LEVEL 1 Rs/L1.1 Ws/L1.1 Ws/L1.2

Exercise 4

Joining Sentences

Join these pairs of sentences together using one of the given words or phrases. Write out the new sentence in the space provided. Try to use a different joining word or phrase for each sentence. and because since but 1) although until while so that

Over the past decade there has been a huge increase in food allergies. Nowadays it is good practice for a restaurant to label their menu if any common problem food may be contained in their dishes. .. ..

2)

90% of allergic reactions are caused by milk, fish, eggs, nuts, shellfish, wheat and soy. Other foods can cause allergic reactions too. .. ..

3)

Food allergies are caused by the human body mistaking certain foods as harmful substances. The body will react with a surge of chemicals. .. ..

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HOSPITALITY AND CATERING GRAMMAR AND SYNTAX LEVEL 1 Rs/L1.1 Ws/L1.1 Ws/L1.2

4)

This reaction is seen as a defence mechanism. Once the body has decided that a certain substance is harmful it will have the same reaction each time. .. ..

5)

Allergic symptoms include breathing problems, heart problems and skin outbreaks. In extreme circumstances a person may die. ... ...

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HOSPITALITY AND CATERING GRAMMAR AND SYNTAX LEVEL 1 Rs/L1.1 Ws/L1.1 Ws/L1.2

Exercise 5 Read the following passage taken from a catering magazine.

Subject/Verb Agreement

Highlight the correct form of the verb in bold which agrees with the preceding subject. The first one has been done for you.

Decorating the Dining Table Providing table decorations is a good way of creating a positive dining experience. One choice may be to decorate the table with flowers. Flowers can enhance the layout of the table and are/is a useful way of creating atmosphere. Chose/choose a stylish and simple display to add to the mood without taking the emphasis away from the food. Candles are/were another useful addition to a table for creating mood. Candles would/ will provide soft lighting but take care to provide non-scented candles. Scented candles provides a powerful aroma which may be overpowering alongside the food. Finally, a simple table decoration produce/produces a good appearance. Make sure it is not over-fussy as the eye should be drawn to the food more than the decoration.

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HOSPITALITY AND CATERING SPELLING AND HANDWRITING LEVEL 1 Rs/L1.1 Ws/L1.3

Exercise 1 Insert the correct word - their, there or theyre. 1) 2) 3) 4) 5) 6) ________ are some difficulties for staff managing shift work. The booking staff received ________ bonus that week. On the ground floor of the hotel ________ was a new restaurant. ________ are many opportunities for overtime in catering. Union members wanted an opportunity for airing ________ views. Did you know ________ due for a Christmas bonus?

their/there/theyre

Exercise 2 Insert the correct word to, too or two. 1) 2) 3) 4) 5) 6) _______ many food orders are being mixed up. We will need _______ more cleaners for the holiday period. It is _______ dangerous __________ allow untrained staff in the kitchen. You need _______ read the safety manual before starting work.

to/too/two

Every hotel must have _______ designated Health and Safety representatives. Ask your line manager if you want _______ apply for annual leave.

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HOSPITALITY AND CATERING SPELLING AND HANDWRITING LEVEL 1 Rs/L1.1 Ws/L1.3

Exercise 3 Insert the correct word its or its 1) 2) 3) 4) 5) 6) _______ very likely that the hotel will be awarded three stars. The management had _______ first meeting with staff. When entering the building _______ necessary to sign in. Some staff think _______ not necessary to train regularly. The Development Committee lost _______ interest in the project. The air conditioning had _______ annual safety check.

its/its

Exercise 4 Insert the correct word hear or here. 1) 2) 3) 4) 5) The noise from the kitchens made it difficult to _______. _______ in Europe we have regular updates in legislation. Health and Safety is considered important _______. Good managers are always ready to _______ feedback. We _______ there has been some difficulty _______ in the UK.

hear/here

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HOSPITALITY AND CATERING SPELLING AND HANDWRITING LEVEL 1 Rs/L1.1 Ws/L1.3

Exercise 5 Put i and e in the correct order in these words. 1) 2) 3) 4) 5) 6) 7) Nearly ___ghty members of staff are undertaking training. The new fast-food outlet rec___ved a quality award. P___ces of wedding cake were distributed among the guests. We have ___ther to reduce the cost per head or change the menus. I bel___ve that we can provide more varied menus just as cheaply. Check the w___ght of all the ingredients. Please ensure all clients get a rec___pt with their order.

Spelling Rules

Exercise 6 Make the following words plural. 1. 3. 5. 7. 9. loaf property knife company tomato 2. 4. 6. 8. potato galley trolley scissors

Plurals

10 chef

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HOSPITALITY AND CATERING SPELLING AND HANDWRITING LEVEL 1 Rs/L1.1 Ws/L1.3

Exercise 7 Match up the small words to make a compound word 1) 2) 3) 4) 5) 6) self ultra egg small multi room scale sufficient violet service timer skilled

Compound Words

Exercise 8 Add the prefix or suffix to the following:

Prefixes or Suffixes

Prefix dis goes in front of the word changing its meaning. Suffix able goes at the end of the word and changes its use. 1) 2) 3) 4) 5) 6) 7) 8) 9) infect integrate work recover service profit able credit store

10) colour

Note: Some of the above words will take either the prefix or suffix.

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HOSPITALITY AND CATERING VOCABULARY AND MORPHOLOGY LEVEL 1 Rw/L1.1 Rw/L1.2 Rw/L1.3

Exercise 1

Using Dictionaries and Glossaries First put this catering and hospitality vocabulary into alphabetical order. Next make yourself a useful catering and hospitality glossary by using a dictionary to define each word. It may be useful to include illustrations or diagrams with some of the definitions. Add any further specialist vocabulary you may find useful.

Hint: If you do it on the computer and save your work onto a disk, you can keep adding to your list as you meet new vocabulary in your vocational studies.

condiment cured desiccated spatula

flamb rare tartare

kosher

weevil

intolerance colander season additive odourless nutritious knead

carbonated glutenous

complimentary organic consistency

veganfragrant hydrate

contaminant

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HOSPITALITY AND CATERING VOCABULARY AND MORPHOLOGY LEVEL 1 Rw/L1.1 Rw/L1.2 Rw/L1.3

Exercise 2

Vocabulary for Different Purposes

Make a collection of texts connected with catering and hospitality which show different uses of language. For example, a collection of the following texts would show an amazing variety of different kinds of language and vocabulary. an article from a catering magazine a catering catalogue instructions from the packaging of a food product recipes an advert in a catering magazine a job advert for a chef from the local paper

Take photocopies, stick them on sheets of A4 paper and annotate them, pointing out the different uses of language

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HOSPITALITY AND CATERING VOCABULARY AND MORPHOLOGY LEVEL 1 Rw/L1.1 Rw/L1.2 Rw/L1.3

Exercise 3

Origins of Words

Our language is generally rich in borrowed words from other languages and times. The word cater comes from the Latin word acceptare meaning accept. Some of the catering and hospitality words we use today are based on French words. Lots of other words in catering and hospitality have a long history. Using a good dictionary, look up the following words and discover the root from which they originated. The first one has been done for you. English word cater cuisine serve waiter menu chef infuse portion aperitif Origin Latin Root acceptare Meaning accept

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HOSPITALITY AND CATERING READING FOR UNDERSTANDING LEVEL 1 Rs/L1.1 Ws/L1.3

Exercise 1 Skim through the following passage and jot down the main ideas. Skimming - reading through and picking out key points.

Skimming

Food preparation and packaging are responsible for some of the problems we have concerning the environment. Over packaging is something that causes concern. Some foods, such as tea, coffee and cereals do need several layers of packaging to maintain their condition and stop smells transmitting from one product to another. Convenience foods (such as ready-meals) require more packaging than foods in their natural form. There is also a tendency for supermarkets to package foods unnecessarily for convenience and quick handling by the customer. All packaging contributes to using up valuable resources and has ultimately to be disposed of. Food preparation, of course, is another concern. The final product is often far removed from its original source and the various foods, which go to make up the final product, have travelled long distances, including from abroad. Fresh food does not have the same meaning as it did when all food was grown and bought locally. Transportation of food over long distances and the processing of foods to make up a singular product all contribute to using up the earths resources. Other concerns are the disposal of packaging. Most of this is achieved by the use of landfill sites or burning. A small amount of re-cycling also takes place. Food packaging and its disposal make a significant contribution to global warming.

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HOSPITALITY AND CATERING READING FOR UNDERSTANDING LEVEL 1 Rs/L1.1 Ws/L1.3

Exercise 2 Scan the passage and answer the following questions. Scanning - reading through to gain specific information. 1) Name two foods which justifiably need double packaging?

Scanning

................................................................................................................................ ................................................................................................................................ 2) Why do convenience foods cause a problem? ................................................................................................................................ ................................................................................................................................ 3) Name some concerns about food preparation. ................................................................................................................................ ................................................................................................................................ ................................................................................................................................ 4) How is packaging disposed of? ................................................................................................................................ ................................................................................................................................ ................................................................................................................................

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HOSPITALITY AND CATERING READING FOR UNDERSTANDING LEVEL 1 Rs/L1.1 Ws/L1.3

Exercises 3 and 4 Read the text below on decorating a dining table. Exercise 3

Making Notes

Make a set of linear notes using headings, sub-headings, underlining, indenting and abbreviations. Exercise 4 Make a set of web notes. Decorating Dining Tables An attractive dining table will immediately give a restaurant a professional appearance. A correctly set table will avoid confusion during dining and will contribute to a pleasant dining experience. A table should have fresh, clean linen. Any stains, tearing or fraying will render the linen unsuitable for use. Napkins should also be in a presentable and hygienic condition, folded neatly and displayed appropriately. The linen and napkins should compliment each other without being over fussy. The way in which the table is set will vary between establishments and also depends on the meal being served and the food being consumed. All tables should be set with appropriate silverware, glasses and crockery. A simple table decoration, candles or flowers can be added to create atmosphere. Ensuring that the tables are set in advance will go a long way to creating the right image in any restaurant.

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HOSPITALITY AND CATERING WRITING FOR DIFFERENT PURPOSES LEVEL 1 Wt/L1.1 Wt/L1.3

Exercise 1

Planning and Drafting Writing in a Logical Sequence

You have been asked to plan your working day. The tasks that need doing are: clean all floors and surfaces; dispose of all rubbish safely; peel and wash all fresh produce; set all tables in the restaurant; wash up; clear the dining tables; prepare the salad bar; ensure that all products are fully stocked. Use a flow chart or other diagram to plan your day sensibly.

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HOSPITALITY AND CATERING WRITING FOR DIFFERENT PURPOSES LEVEL 1 Wt/L1.1-Wt/L1.5

Exercise 2

Planning into Paragraphs

You are now requested to write a report of your day and the progress you made. It is a formal report and needs to be written in paragraphs. Use the writing frame below to plan, in note form, your report.

Paragraph 1 (introduction, your name, job title, where and when you worked)

Paragraph 2 (first tasks and how they progressed)

Paragraph 3 (later jobs and progress made)

Conclusion (summary of the day)

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HOSPITALITY AND CATERING WRITING FOR DIFFERENT PURPOSES LEVEL 1 Wt/L1.1-Wt/L1.6

Exercise 3

Writing a Report Proofreading

Now write your report using the notes in the writing frame as your guide. Remember your work must now be written in complete sentences and be grammatically correct and neatly presented. Dont forget to proofread your work for errors and to make sure what you have written makes sense.

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HOSPITALITY AND CATERING USING IMAGES LEVEL 1 Rt/L1.3 Wt/L1.5

Exercise 1

Designing a Handbook

You have been asked to design a handbook for new catering students. Write down the images you could use in it and explain why. IMAGES 1 WHY THE HAVE BEEN CHOSEN

Exercise 2

Images Showing Statistics

Think of a chart showing statistics that you could add to your handbook. It should help to describe something, or provide information. Consider: clear titles; clear labels; how it illustrates the text.

Write down details of your chart.

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HOSPITALITY AND CATERING USING IMAGES LEVEL 1 Rs/L1.1 Ws/L1.3

Exercise 3 Are there any other photos/maps/diagrams you could use? Exercise 4 Read through the following information.

Using Other Images

Using a Pie Chart

The restaurant provides an extensive menu. All customers at the restaurant can find something to meet their needs. The aim is to encourage as broad a spectrum of customers as possible to eat at this outlet. 60% of the menu is dedicated to foods from outside the UK. The next largest group of food on offer is vegetarian which accounts for 17%, 6% of which is vegan. The remainder changes depending on the season and availability. Produce a pie chart showing how the menus are divided up.

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HOSPITALITY AND CATERING ANSWERS LEVEL 1

Workbook 1 Exercise 1 1) 2) 3) 4) 5) Customer Service is a vital part of a successful business. All kitchen staff must have a food-handling certificate. Working in a restaurant usually involves unsociable hours. Team meetings give staff the opportunity to contribute. The conference suite is available for training purposes.

Punctuation

Exercise 2 2) 4) 5) 8) I worked very hard for the whole shift. The utensils used were all stainless steel. Planning the conference was very complicated. Please evacuate the building.

Exercise 3 Hygiene standards are particularly important in the workplace and of course it is a legal requirement that certain standards are met. All staff handling food must have successfully completed the Food Hygiene Certificate. Regular cleaning of work surfaces is essential and all kitchens must have a separate sink for washing of hands. Sometimes meeting these standards can be hard for a small food outlet as the relative cost of maintaining standards are much higher. There has been a number of food scares in the UK in the last few years so it is important that all food outlets adhere to the regulations. All medium sized businesses must have a Health and Safety representative to make sure that legal requirements are met and that new legislation is adhered to. Exercise 4 2) 4) 6) 8) 9) 10) GM foods Fleur de Lys Hotel Vitamin C VIP Katies Kitchen Co MSG

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HOSPITALITY AND CATERING ANSWERS LEVEL 1

Exercise 5 Modern appliances have made work in the catering field a great deal easier. Kitchens are now full of modern conveniences, so it is possible to provide fast food that is also nutritious and good value. As staffing costs are usually the greatest factor when running a business, anything that allows staff to work more productively obviously saves money. It doesnt seem conceivable now to work without modern appliances and to some extent we take them for granted. It is now difficult to imagine running a restaurant without food processors, microwaves and dishwashers. It does mean that additional time can be spent on the more creative side, for example creating interesting, varied menus and providing a pleasant ambience. Exercise 6 1) 2) 3) 4) 5)
Bed & Breakfast outlets dont always provide an evening meal.

I cant understand why the inspection isnt satisfactory. Weve got very high standards of hygiene in our kitchens. Its obvious that theyve got to re-think their menu. It wasnt clear to us that the targets werent going to be met.

Exercise 7 1) 2) 3) 4) 5) 6) 7) Do you think health and safety standards are sufficiently high? That kitchen is filthy! We are wondering how to raise standards generally. The manager wished she knew how to speed up the service. What percentage of guests requested a vegetarian option? How many settings can we manage in the course of one shift? Clean that mess up at once!

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HOSPITALITY AND CATERING ANSWERS LEVEL 1

Workbook 2 Exercise 1

Grammar & Syntax

Always ensure that you use the correct chopping boards for meat and vegetables, - never use the incorrect board as this could lead to crosscontamination. When using the oven make sure it is sufficiently hot to cook the required food. Always make sure that menus are accurately labelled. Customers with allergies will need to be informed of any ingredients which may have an adverse effect on their health. Carefully measure ingredients with appropriate scales. Stick to the recipe as closely as possible. Ensure that containers are fastened firmly to avoid the introduction of bacteria. Open the oven only when necessary to avoid any heat loss. Knead the dough thoroughly to ensure an even consistency. Exercise 2 Present tense boil saturate scrub blend whisk poach fry coat grate juice saturated scrubbed blended whisked poached fried coated grated juiced Past tense boiled Future tense will boil will saturate will scrub will blend will whisk will poach will fry will coat will grate will juice

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Excellence in skills development

HOSPITALITY AND CATERING ANSWERS LEVEL 1

Exercise 3 Having seated your customers and taken their coats to the cloakroom, remember to excuse yourself before handing out the menus. Allow enough time for the customers to decide their orders. However, do not leave them unattended for too long. With experience, you will learn a suitable balance. Although the menu should be accurate and comprehensive, make sure that you are aware of any dietary requirements that the customers may have. Therefore, you will not only be providing excellent customer service but also be covering yourself and the restaurant in case of any health and safety issues. In addition, ensure that you remain polite and helpful at all times. If you are not sure about any aspects of the menu, excuse yourself and check with the chef. Throughout the ordering process, repeat back what the customers have ordered to ensure that you heard correctly. Finally, collect the menus and say thank you to the customers. Exercise 4 1) 2) 3) 4) 5) Since over the past decade there has been a huge increase in food allergies, nowadays it is good practice for a restaurant to label their menu if any common problem foods are contained in their dishes. 90% of allergic reactions are caused by milk, fish, eggs, nuts, shellfish, wheat and soy although other foods can cause allergic reactions too. Food allergies are caused by the human body mistaking certain foods as harmful substances and the body will react with a surge of chemicals. This reaction is seen as a defence mechanism so that once the body has decided that a certain substance is harmful it will have the same reaction each time. Allergic symptoms include breathing problems, heart problems and skin outbreaks but in extreme circumstances a person may die.

Exercise 5 Providing table decorations is a good way of creating a positive dining experience. One choice may be to decorate the table with flowers. Flowers can enhance the layout of the table and are a useful way of creating atmosphere. Choose a stylish and simple display to add to the mood without taking the emphasis away from the food. Candles are another useful addition to a table for creating mood. Candles will provide soft lighting but take care to provide non-scented candles. Scented candles provides a powerful aroma which may be overpowering alongside the food. Finally, a simple table decoration produces a good appearance. Make sure it is not overfussy as the eye should be drawn to the food more than the decoration.

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Excellence in skills development

HOSPITALITY AND CATERING ANSWERS LEVEL 1

Workbook 3 Exercise 1 1) 2) 3) 4) 5) 6)

Spelling & Handwriting

There are some difficulties for staff managing shift work. The booking staff received their bonus that week. On the ground floor of the hotel there was a new restaurant. There are many opportunities for overtime in catering. Union members wanted an opportunity for airing their views. Did you know theyre due for a Christmas bonus?

Exercise 2 1) 2) 3) 4) 5) 6) Too many food orders are being mixed up. We will need two more cleaners for the holiday period. It is too dangerous to allow untrained staff in the kitchen. You need to read the safety manual before starting work. Every hotel must have two designated Health and Safety representatives. Ask your line manager if you want to apply for annual leave.

Exercise 3 1) 2) 3) 4) 5) 6) Its very likely that the hotel will be awarded three stars. The management had its first meeting with staff. When entering the building its necessary to sign in. Some staff think its not necessary to train regularly. The Development Committee lost its interest in the project. The air conditioning had its annual safety check.

Exercise 4 1) 2) 3) 4) 5) The noise from the kitchens made it difficult to hear. Here in Europe we have regular updates in legislation. Health and Safety is considered important here. Good managers are always ready to hear feedback. We hear there has been some difficulty here in the UK.

Exercise 5 1) 2) 3) 4) 5) 6) 7) Nearly eighty members of staff are undertaking training. The new fast-food outlet received a quality award. Pieces of wedding cake were distributed among the guests. We have either to reduce the cost per head or change the menus. I believe that we can provide more varied menus just as cheaply. Check the weight of all the ingredients. Please ensure all clients get a receipt with their order.

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HOSPITALITY AND CATERING ANSWERS LEVEL 1

Exercise 6 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) loaves potatoes properties galleys knives trolleys companies scissors tomatoes chefs

Exercise 7 1) 2) 3) 4) 5) 6) self-sufficient ultra-violet egg-timer small-scale multi-purpose room-service

Exercise 8 1) 2) 3) 4) 5) 6) 7) 8) 9) 10) disinfect disintegrate workable recoverable serviceable/disservice profitable disable creditable/discredit storable discolour

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HOSPITALITY AND CATERING ANSWERS LEVEL 1

Workbook 4 Exercise 1 additive carbonated colander complimentary condiment consistency contaminant cured desiccated flamb fragrant glutinous hydrate intolerance knead kosher nutritious odourless organic rare season spatula tartare vegan weevil a substance added to another

Vocabulary & Morphology

treated with carbon dioxide normally in soft drinks a pan with a perforated bottom used for straining something supplied free seasoning for food degree of firmness a polluting substance to preserve by salting or smoking to remove the water from food served in flaming brandy having a pleasant or sweet smell containing a protein present in cereal grain to add water unable to be endured to work and press dough prepared in accordance with dietary law especially Jewish nourishing without a characteristic scent or smell produced without the use of chemicals lightly cooked to add herbs, spices, salt or pepper to food utensil with a broad, flat blade mayonnaise sauce with egg yolks, herbs, capers and gherkins a person who refrains from eating or using any animal product an animal of the beetle family which lives in grain

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HOSPITALITY AND CATERING ANSWERS LEVEL 1

Exercise 2 Accept suitable collections of catering texts. Take care to check they are each annotated with appropriate descriptions of use of language. Exercise 3 English word cater cuisine serve waiter menu chef infuse portion aperitif Origin Latin French Latin French Latin French Latin French Latin Root acceptare cuisine servus waitier minutus chief infundere portio aperire Meaning accept kitchen slave wake minute chief steep part open

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HOSPITALITY AND CATERING ANSWERS LEVEL 1

Workbook 5 Exercise 1

Reading for Understanding

Concerns regarding environment Packaging and preparation of food Packaging over packaging, waste disposal, energy conservation Preparation food travelling long distances, use of additional packaging Exercise 2 1) 2) 3) 4) Tea, coffee and cereals More packaging needed Food not fresh, travels long distances, needs more processing and packaging Some recycling. Mainly land fill sites and burning

Exercise 3 DECORATING A DINING TABLE attractive settings look professional correctly set table avoids confusion fresh, clean linen important appropriate silverware, glasses, crockery table decorations create atmosphere tables set in advance create right image.

West Nottinghamshire College

Excellence in skills development

HOSPITALITY AND CATERING ANSWERS LEVEL 1

Exercise 4 Possible answer. attractive settings correctly set tables avoid confusion

professionalism

fresh clean linen

DECORATING A DINING TABLE

Image set in advance appropriate crockery etc.

decorations atmosphere

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Excellence in skills development

HOSPITALITY AND CATERING ANSWERS LEVEL 1

Workbook 6 Exercise 1 Accept any logical sequence. Exercise 2 Accept any logical sequence. Exercise 3

Writing for Different Purposes

Check that the planning has been used to present things in a logical sequence and that four paragraphs have been used. The report should be written in complete sentences with appropriate punctuation. Spelling should be of Level 1 standard. Handwriting should be neat and legible with no crossings out / alterations, or word processing should be neat and in an appropriate font and point. Work should be proof-read by the learner to ensure they are able to check their own work for any mistakes.

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Excellence in skills development

HOSPITALITY AND CATERING ANSWERS LEVEL 1

Workbook 7 Exercise 1

Using Images

Ideas could include: plans of restaurants, examples of menus including illustrations, bar charts, pie charts of customer sale figures. Exercise 2 Consider clear titles, labels, illustrations preferences, work rotas. Exercise 3 Accept relevant illustrations, charts, plans etc. Exercise 4

Restaurant menu

seasonal 23% vegan 6% vegetarian 11%

foods from abroad 60%

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