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GCSE WJEC Hospitality and Catering Level 1/2 Full Specification Revision Booklet with Answer Sheet – Ideal for Low-Stakes Testing & Exam Prep
This printable and editable revision booklet covers the entire specification for GCSE WJEC Hospitality and Catering Level 1/2. It’s packed with varied, student-friendly tasks designed to boost knowledge, improve exam technique, and support retrieval practice in a low-pressure format.
This resource is for one subject but each specification point has a revision booklet and answers that fully align with the relevant GCSE.
Included in this resource:
5 multiple choice questions

Two batches of true or false statements

Gap-fill paragraph with word bank

Keyword match-up activity

Spot the mistake exam-style task

5 short answer questions

2 explain-with-example questions

1 ranking activity

Concept sorting table

Mini retrieval quiz (3×3 format)

Command word practice template

Whiteboard Q&A (10 questions)

2 mini case study application tasks

Full answer sheet included

Perfect for independent revision, in-class consolidation, or homework. Ideal for preparing students for topic tests, mock exams or final assessments.

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One booklet for each of the following specification points:
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