WJEC Catering

WJEC Catering

1. Types of Service

   • Waited Service
     • When waiters take orders and deliver food.
     • Used in restaurants, cafes and hotels.
     • Expensive to employ all the waiting staff
     • Specialised equipment needed e.g. trolleys
     • Can serve lots of people quickly
     • Provides personal service
     • Customers have a wide choice
   • Buffet Service
     • Customer pays a fixed price and takes food from a buffet table
     • Waiters can be employed to serve drinks and refill dishes
     • Needs lots of space
     • Portion sizes are difficult-may set out too much of one and vice versa
     • Needs few staff
     • Food can be hot and cold
     • Wide choice
   • Service staff
     • 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
     • Head waiter
       • Responsible for greeting customers and seating them
       • Responsible for organising and training waiting staff
       • Sometimes handle customer complaints
     • 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
     • Waiting staff
       • Set tables, take orders, serve food
       • Top up drinks, prepare bill, clear tables
   • Casual Catering staff
     • Employed for busy functions or at busy periods of the year
     • Can be available at short notice
     • Don't work fixed number of hours-only when needed
     • Only paid for the hours they work-no sick pay or holidays

2. Nutrition

   • Proteins
     • Grow and repair cells
     • Made of amino acids
     • Some amino acids are essential for our bodies
     • Proteins high in essential amino acids are HBV (High Biological Value) proteins.
       • In meat, egg, fish, milk, cheese, soya beans
     • Proteins low in essential amino acids are called LBV (Low Biological Value) Proteins
       • In nuts, cereals and pulses
   • Carbohydrates
     • Provides energy
     • 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
   • Fats
     • Provide energy
     • Form an insulating layer under the skin to keep you warm
     • Protects organs such as kidneys
     • Two types
       • Saturated-worse for the body
         • In Meat, butter, cheese
       • Unsaturated-better for the body
         • In Seeds, fish, vegetable oils
   • Vitamins
     • A
       • Good vision, especially in the dark
       • In fish, eggs, butter, oranges, dark green veg
     • B
       • Releasing energy from carbs
       • Cereals, meat, fish
     • C
       • Fighting disease and helping the body absorb iron
       • Oranges, peppers, tomatoes, green veg, potatoes
     • D
       • W/ calcium helps the body make strong bones and teeth
       • Eggs, oily fish
   • Minerals
   • Fibre + water