WJEC Catering

Mind Map by molly_overton, updated more than 1 year ago
Created by molly_overton about 5 years ago


GCSE Catering Mind Map on WJEC Catering, created by molly_overton on 12/06/2015.

Resource summary

WJEC Catering
1 Types of Service
1.1 Waited Service
1.1.1 When waiters take orders and deliver food.
1.1.2 Used in restaurants, cafes and hotels.
1.1.3 Expensive to employ all the waiting staff
1.1.4 Specialised equipment needed e.g. trolleys
1.1.5 Can serve lots of people quickly
1.1.6 Provides personal service
1.1.7 Customers have a wide choice
1.2 Buffet Service
1.2.1 Customer pays a fixed price and takes food from a buffet table
1.2.2 Waiters can be employed to serve drinks and refill dishes
1.2.3 Needs lots of space
1.2.4 Portion sizes are difficult-may set out too much of one and vice versa
1.2.5 Needs few staff
1.2.6 Food can be hot and cold
1.2.7 Wide choice
1.3 Service staff
1.3.1 Restaurant manager In charge of the area where customers sit (front of house) Responsible for the standard of service, taking bookings, hiring service staff and health and safety. Often work with the head chef, deciding best way to serve dishes, etc
1.3.2 Head waiter Responsible for greeting customers and seating them Responsible for organising and training waiting staff Sometimes handle customer complaints
1.3.3 Wine waiter Helps the customer choose the wine they would like Responsible for serving wine and other drinks Should know which wines are suited to which dish Responsible for choosing and buying wines for the restaurant
1.3.4 Waiting staff Set tables, take orders, serve food Top up drinks, prepare bill, clear tables
1.4 Casual Catering staff
1.4.1 Employed for busy functions or at busy periods of the year
1.4.2 Can be available at short notice
1.4.3 Don't work fixed number of hours-only when needed
1.4.4 Only paid for the hours they work-no sick pay or holidays
2 Nutrition
2.1 Proteins
2.1.1 Grow and repair cells
2.1.2 Made of amino acids
2.1.3 Some amino acids are essential for our bodies
2.1.4 Proteins high in essential amino acids are HBV (High Biological Value) proteins. In meat, egg, fish, milk, cheese, soya beans
2.1.5 Proteins low in essential amino acids are called LBV (Low Biological Value) Proteins In nuts, cereals and pulses
2.2 Carbohydrates
2.2.1 Provides energy
2.2.2 Two types Complex Carbs give long lasting energy In bread , pasta, cereals Simple Carbs make blood sugar increase quickly giving short burst of energy In 'sugary' foods: cakes, jams, sweets
2.3 Fats
2.3.1 Provide energy
2.3.2 Form an insulating layer under the skin to keep you warm
2.3.3 Protects organs such as kidneys
2.3.4 Two types Saturated-worse for the body In Meat, butter, cheese Unsaturated-better for the body In Seeds, fish, vegetable oils
2.4 Vitamins
2.4.1 A Good vision, especially in the dark In fish, eggs, butter, oranges, dark green veg
2.4.2 B Releasing energy from carbs Cereals, meat, fish
2.4.3 C Fighting disease and helping the body absorb iron Oranges, peppers, tomatoes, green veg, potatoes
2.4.4 D W/ calcium helps the body make strong bones and teeth Eggs, oily fish
2.5 Minerals
2.6 Fibre + water
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