WJEC Level 1 2 Hospitality and Catering Revision

WJEC Level 1 / 2 Hospitality and Catering Revision Unit 1 Exam Questions

Unit 1: The Hospitality and Catering Industry The applied purpose of the unit is for learners to use their knowledge and understanding of the hospitality and catering industry in order to propose new hospitality and catering provision to meet specific needs. LO 1 Understand the environment in which hospitality and catering providers operate LO 2 Understand how hospitality and catering provision operates LO 3 Understand how hospitality and catering provision meets health and safety requirements LO 4 Know how food can cause ill health LO 5 Be able to propose a hospitality and catering provision to meet specific requirements Assessment on-line examination summer series 2018 onwards

Understand the environment in which hospitality and catering providers operate • The industry – hospitality. • Types of service provided and the related client groups. • Job roles, employment opportunities and relevant training. 2015 Summer Unit 4

2014 Summer Unit 4

Understand how hospitality and catering provision operates Unit 4 Winter 2013

• Menu planning, preparation and presentation. • Planning for functions and events. • Costing menus and events.

LO 3 Understand how hospitality and catering provision meets health and safety requirements Unit 2 Winter 2014

LO 4 Know how food can cause ill health Unit 2 Winter 2013 Unit 2 Winter 2012

Environmental considerations. 2014 Summer Unit 4

• Customer care. • Standards of service. • Communication and teamwork.