WJEC Hospitality and Catering for GCSE, Second Edition

Summary:
Completely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams.

The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some key areas. All the information is presented in a colourful, uncomplicated and concise fashion. It is illustrated with photos and cartoons throughout, bringing the subject alive, as well as hands-on activities and revision questions to ensure your students are suitably prepared for the course.

• The only book available for the WJEC courses
• Written by experienced principal examiners, so the content can be trusted
• Carefully designed with uncomplicated language, lots of illustrations and accessible layout to appeal across the ability range but especially at Foundation tier
• A useful resource for BTEC First in Hospitality and for the new Diploma in Hospitality

Table of Contents:
Chapter 1 GCSE Catering (single award)
1.1 The industry: food and drink
1.2 Types of service available
1.3 Job roles, employment and training
1.4 Health, safety and hygiene
1.5 Legislation
1.6 Food preparation
1.7 Methods of cooking
1.8 Culinary terms and presenting foods
1.9 Nutrition, including healthy eating and special diets
1.10 Menu planning
1.11 Costing and portion control
1.12 Specialist equipment
1.13 Communication and record keeping
1.14 Environmental considerations
1.15 Food packaging
Chapter 2 Assessment for GCSE Catering (single award)
2.1 Controlled assessments
2.2 Task 1
2.3 Task 2
2.4 Choosing dishes and planning practical tasks
2.5 Evaluating the task and calculating selling price
2.6 Unit 2 assessment (theory examination)
Chapter 3 GCSE Hospitality (single award)
3.1 The hospitality industry
3.2 Types of service and related client groups
3.3 Job roles, employment and training
3.4 Planning for functions and events
3.5 Costing menus and events
3.6 Customer care
3.7 Standards of service
3.8 Quality assurance and quality control
3.9 Design and layout of work environments
3.10 Teamwork and communication
3.11 Environmental considerations
Chapter 4 Assessment for GCSE Hospitality (single award)
4.1 Controlled assessment: event based task
4.2 Unit 4 assessment (theory examination)
Chapter 5 Hospitality and Catering examination questions and answers
5.1 Exam tips
Glossary

About the Author(s):
Judy Gardiner is Principal Examiner for GCSE Catering for a major awarding body and an education consultant with many years of experience teaching Catering and Hospitality courses and training teachers.

Jacqui Housley is Principal Examiner for GCSE Hospitality for a major awarding body and Head of Food at North Doncaster Technology College where she delivers GCSE courses in Hospitality and Catering and the Hospitality Diploma. She has over 20 years' experience working in the hospitality and catering industry.

Readership:
GCSE, BTEC First or Diploma students of Hospitality and Catering