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This resource offers a complete set of revision materials designed to cover full specification. Perfect for enhancing student understanding and retention, this comprehensive bundle includes:

Each key concept, topic, and sub-topic within the curriculum is addressed in depth. These resources offer clear explanations, essential facts, and necessary context for thorough understanding, ensuring no part of the specification is left uncovered.

These resources are ideal for independent study, in-class revision activities, or as structured homework assignments. Ai helped create these time saving resources. They are built to help students identify and address knowledge gaps, fostering a robust grasp of all essential business principles.

Benefits:

For Students: Supports mastery of key terms, core concepts, and the analytical skills crucial for exam success.

For Teachers: Saves significant preparation time by providing ready-to-use, highly effective revision tools that can be easily integrated into any teaching plan.
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