Unit 1 AO1/ AO2/ AO3/ AO4 UPDATED
ACTUAL Exam Questions and CORRECT
Answers
How many people are employed in the industry? - CORRECT ANSWER -2 million
people
Range of Hospitality and Catering establishments - CORRECT ANSWER -Non
Commercial
Residential
Non residential
Name 4 Residential Establishments - CORRECT ANSWER -Hotels, Guest Houses, Bed
and Breakfast (B&B), Farmhouses, Motels, Holiday Parks.
What kind of catering provision might a hotel offer? - CORRECT ANSWER -No
provision
Room Service
Hotel Restaurant
Franchise Restaurant
Breakfast only
Room Service - CORRECT ANSWER -When a meal is plated and served to your room.
What type of catering provision might a motel or holiday park offer? - CORRECT
ANSWER -Lower standard of food than hotel.
Usually buffet style.
Breakfast.
,Name 3 Residential establishments - CORRECT ANSWER -Hotels,
Guest Houses
B&B
Farmhouses
Motels
Holiday Parks
Public Houses
Name 3 Non Profit Establishments - CORRECT ANSWER -Hospitals
Prisons
Meals on Wheels
Care Homes
Armed Services
Key Features of Cafeteria/ Self Service (3) - CORRECT ANSWER -Long counter
displaying the food.
Queueing is often required
Fast so a high turnover of customers
Simple food
Low Skilled staff can serve this.
Key Features of Fast Food/ Take Away (3) - CORRECT ANSWER -Food is collected
from the counter
Simple quick food
High Turnover of food
limited menu choice
disposable cutlery and packaging.
Low Skilled Staff can often serve.
, Food is ordered at the counter
Key Features of Buffet/ Carvery (3) - CORRECT ANSWER -Usually single counter,
Staff may serve some items eg meats from a joint,
Informal style of service,
Fast and simple service,
Reasonably low cost,
Poor portion control,
Needs efficient clearing away and arranging,
Key features of plate service (3) - CORRECT ANSWER -Pre plated meals served from the
kitchen,
Basic food or decorated cuisine,
From cafes to luxury restaurants,
Good portion control,
Consistent presentation,
Relies on skill of kitchen staff
Time consuming for kitchen staff,
Key features of family service (3) - CORRECT ANSWER -Dishes are put on the table by
staff.
Customers serve themselves at the table.
More sociable.
Less portion control.
Easy and quick to serve.
Suits groups of people.
Needs a large table because of all the dishes!
ACTUAL Exam Questions and CORRECT
Answers
How many people are employed in the industry? - CORRECT ANSWER -2 million
people
Range of Hospitality and Catering establishments - CORRECT ANSWER -Non
Commercial
Residential
Non residential
Name 4 Residential Establishments - CORRECT ANSWER -Hotels, Guest Houses, Bed
and Breakfast (B&B), Farmhouses, Motels, Holiday Parks.
What kind of catering provision might a hotel offer? - CORRECT ANSWER -No
provision
Room Service
Hotel Restaurant
Franchise Restaurant
Breakfast only
Room Service - CORRECT ANSWER -When a meal is plated and served to your room.
What type of catering provision might a motel or holiday park offer? - CORRECT
ANSWER -Lower standard of food than hotel.
Usually buffet style.
Breakfast.
,Name 3 Residential establishments - CORRECT ANSWER -Hotels,
Guest Houses
B&B
Farmhouses
Motels
Holiday Parks
Public Houses
Name 3 Non Profit Establishments - CORRECT ANSWER -Hospitals
Prisons
Meals on Wheels
Care Homes
Armed Services
Key Features of Cafeteria/ Self Service (3) - CORRECT ANSWER -Long counter
displaying the food.
Queueing is often required
Fast so a high turnover of customers
Simple food
Low Skilled staff can serve this.
Key Features of Fast Food/ Take Away (3) - CORRECT ANSWER -Food is collected
from the counter
Simple quick food
High Turnover of food
limited menu choice
disposable cutlery and packaging.
Low Skilled Staff can often serve.
, Food is ordered at the counter
Key Features of Buffet/ Carvery (3) - CORRECT ANSWER -Usually single counter,
Staff may serve some items eg meats from a joint,
Informal style of service,
Fast and simple service,
Reasonably low cost,
Poor portion control,
Needs efficient clearing away and arranging,
Key features of plate service (3) - CORRECT ANSWER -Pre plated meals served from the
kitchen,
Basic food or decorated cuisine,
From cafes to luxury restaurants,
Good portion control,
Consistent presentation,
Relies on skill of kitchen staff
Time consuming for kitchen staff,
Key features of family service (3) - CORRECT ANSWER -Dishes are put on the table by
staff.
Customers serve themselves at the table.
More sociable.
Less portion control.
Easy and quick to serve.
Suits groups of people.
Needs a large table because of all the dishes!
