Introduction to the catering and hospitality industry

Transcription

1 Introduction to the catering and hospitality industry UV11048 J/500/9043 Learner name: VRQ Learner number:

2 VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic. This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signature Assessor initials IV signature (if sampled) Assessor tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)

3 UV11048 Introduction to the catering and hospitality industry The aim of this unit is to develop your knowledge of the different sectors in the catering and hospitality industry and the qualifications, training and experience needed for employment. You will understand the meaning of hospitality and catering, and you will be able to identify the different establishments which operate in the commercial and service sectors of the industry. You will learn about the many different job roles within the industry, the rights and responsibilities of employees, and the training and experience available to help you gain employment. UV11048_v5

4 Level 1 Credit value 3 GLH 20 Observation(s) 0 External paper(s) 0

5 Introduction to the catering and hospitality industry Learning outcomes On completion of this unit you will: 1. Know the different sectors of the catering and hospitality industry 2. Know the relevant qualifications, training and experience for employment within the industry Evidence requirements 1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 3. External paper There is no external paper requirement for this unit. UV

6 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 4 UV11048

7 Knowledge Learning outcome 1 Know the different sectors of the catering and hospitality industry You can: Portfolio reference a. Explain the meaning of hospitality b. Explain the meaning of catering c. Describe the hospitality and catering industry structure and sectors d. List different types of hospitality and catering operations e. Identify the different establishments within commercial and service sectors f. Describe the main features of the hospitality and catering establishments g. Report on different types of operations available in the commercial and service sectors h. Compare menus and prices charged in relation to the type of food services provided UV

8 Learning outcome 2 Know the relevant qualifications, training and experience for employment within the industry You can: Portfolio reference a. Identify the staffing structures for the different types of catering establishments b. List the main job roles in catering establishments c. List the types of qualifications available in the hospitality and catering sector d. Identify the training and experience available in the hospitality and catering sector e. List employment rights and responsibilities f. Identify associations related to professional cookery g. Report on the different job opportunities, training and qualifications required within the catering and hospitality sectors h. Compare the job roles in the commercial and service catering sectors 6 UV11048

9 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Know the different sectors of the catering and hospitality industry Hospitality and catering: Definition. Structure of the hospitality industry: Commercial sector, public sector, hospitality and catering sectors (hotels, restaurants, contract catering services), types and size of company within each sector (regional, national, international, partnership, independent, franchise, limited company). Hospitality and catering sectors: Contract food service providers (education, defence, healthcare, business and industry), events (festivals, sporting events, conferences and exhibitions, corporate hospitality holiday parks), hospitality services (transport catering, visitor attraction catering), hostels, hotels (budget, one to five star, boutique, branded, independent), membership clubs (sporting clubs, employment or association clubs), pubs, bars and nightclubs, restaurants (fine dining, fast food, branded, ethnic), self-catering accommodation. Types of hospitality and catering operations: Ownership (independent, national, international), size of products and services offered in the commercial or service sector. Commercial sector: Where the provision of hospitality and catering is the main purpose of the organisation, aims to make profit in return for the supply of their products and services (hotels, restaurants, pubs, bars and nightclubs). Service sector: Where the provision of hospitality and catering is not the main activity of the outlet (schools, hospitals, transport catering). Features of establishments: Size of business ownership (independent, national, international), staffing, diversity of products and services offered (food and beverage, accommodation), leisure service, prices charged, range of customers, opening times, differences between types of operation. Menus and prices charged in relation to the type of food services provided: Type of outlet (fine dining restaurant/fast food restaurant, five star hotel/budget hotel, for profit/not for profit), types of customer and their needs/reason for eating out (eating in the workplace, eating for leisure purposes), location, company beliefs and ethics (healthy food, sustainability). UV

10 Outcome 2: Know the relevant qualifications, training and experience for employment within the industry Staffing structures for the different types of catering establishments: Operational staff, supervisory staff, management support staff (human resources, accounts, marketing), hierarchy, numbers of staff. Main job roles in catering establishments: Type (manager, supervisor, craft roles (waiter, chef, room attendant, receptionist, bartender, room service attendant, reservation clerk, porter, restaurant manager, housekeeper, executive chef, reception manager, concierge)), duties and responsibilities, hours of work, terms and conditions. Types of qualification: Vocational (NVQ, VRQ, food safety, health and safety), academic, higher education, apprenticeships, key skills. Training and experience: On the job, college-based, training provider, e-learning work placement. Employment rights and responsibilities: Employer (minimum wage, contract for employment, working hours, breaks, discrimination and harassment, disciplinary and grievance procedures, paid holidays, health and safety), employee (to work as per job description, to comply with food safety/health and safety legislation/ workplace rules, to maintain standards of performance to maintain good attendance and timekeeping). Associations related to professional cookery: Institute of Hospitality, British Hospitality Association, International Association of Culinary Professionals. Differences in job roles in the service and commercial sector: Level of responsibility, level of authority, qualifications and entry requirements, working conditions, pay scales, progression opportunities, working hours, type of contract (salary, hourly paid, job benefits) personal qualities, skills. 8 UV11048