Food Service and Catering

Working in food service and catering

100

The employee in a restaurant that takes order and serves food to customers.

Waiter

200

Catering operations that run to make money, rather than support a client or cause.

Profit

300

Employees at a food service and catering establishment that are generally in food preparation areas and do not interact with customers: _____ of house

Front

400

This is a back of house role where food is prepared

Chef

500

This is a starting position within a kitchen

Kitchen hand, trainee or apprentice

Menu Planning and Recipes

100

The part of a recipe that lists the steps on how to make a dish

Method or procedure

200

In a three course menu, this course is usually served first

Entree

300

Menu type that lists dishes, all priced separately.

A la carte

400

A series of fixed meals that rotates over a period of time e.g. fortnightly

Cyclic

500

This needs to be taken into consideration when planning a menu

Number of guests, venue, available equipment, time available, budget, dietary needs etc

Rights and responsibilities

100

Responsible for providing a safe workplace

The employer

200

Responsible for keeping a work place safe

Employer or employee

300

Must provide relevant training

The employer

400

The right to safe hygienic food

The customer

500

The responsibility to wear provided PPE

The Employee

Food Service and catering industry

100

the difference between the food service and catering industry

Food service is the service of prepared foods, catering includes the preparation of foods and the service and is a part of the food service industry

200

These are the two types of food service and catering businesses

For Profit and Not for profit.

300

this is a positive economic impact of the food service and catering industry 

income, use of local ingredients, etc

400

This is a positive cultural impact of the food service industry

different cuisines, fusion food, addition of indigenous ingredients

500

This is a negative social contribution of the food service and catering industry.

The popularity of fast food contributes to an increase in diet-related health issues such as obesity and diabetes

Poor working conditions in the food service industry, such as long shifts and high stress, affect employees' well-being.

The pressure to keep up with food trends leads to high competition, causing mental and financial strain for business owners

Bonus Miss B Questions

100

Miss B's treats to incentivize learning

Mentos and sherbet straws

200

How many of Miss B's children work or have worked in the food industry

4

300

The hand miss B writes with

right although she can write with either.

400

The food Miss B is allergic to

Raw Tomatoes

500

The teacher Miss B has a competition with 

Mr Zammit