51ºÚÁÏ

Revision resources for each part of the specification
Retrieval grids
Knowledge organisers
Thinking hard grids

1.1.1 Hospitality and catering providers
1.1.2 Working in the hospitality and catering industry
1.1.3 Working conditions in the hospitality and catering industry
1.1.4 Contributing factors to the success of hospitality and catering provision
1.2.1 The operation of the front and back of house
1.2.2 Customer requirements in hospitality and catering
1.2.3 Hospitality and catering provision to meet specific requirements
1.3.1 Health and safety in hospitality and catering provision
1.3.2 Food safety
1.4.1 Food related causes of ill health
1.4.2 Symptoms and signs of food-induced ill health
1.4.3 Preventative control measures of food-induced ill health
1.4.4 The Environmental Health Officer (EHO)
2.1.1 Understanding the importance of nutrition
2.1.2 How cooking methods can impact on nutritional value
2.2.1 Factors affecting menu planning
2.2.2 How to plan production
2.3.1 How to prepare and make dishes
2.3.2 Presentation techniques
2.3.3 Food safety practices
2.4.1 Reviewing of dishes
2.4.2 Reviewing own performance