Eduqas · Level 1/2 Hospitality and Catering (5409) · Food and Hospitality
Eduqas Hospitality and Catering Unit 1 revision
Unit 1 is the written exam on the hospitality and catering industry: 80 marks in 1 hour 20 minutes, so about a mark a minute. These pages go through it topic by topic: short notes, the key terms, the mistakes that lose marks, and practice questions you can answer on your phone.
16 topics · 114 free questions, marked as you answer · how they are marked
Pick a topic
Each topic has short notes, the key terms and common mistakes, then free questions. Work through them in any order.
Spec 1.1.1Types of providerCommercial or non-commercial? Residential or non-residential? How to sort any provider.Spec 1.1.1Service styles and ratingsTable, counter and personal service, residential facilities, and what the ratings mean.Spec 1.1.2Job roles, attributes and qualificationsKitchen brigade, front of house and housekeeping roles, and what each person needs.Spec 1.1.3Working conditions: contracts, hours and payPermanent, seasonal and zero-hours contracts, working hours, wages and salaries.Spec 1.1.4Costs, profit and VAT calculationsLabour, materials and overheads, gross and net profit, and working out prices.Spec 1.1.4What makes a provider successfulThe economy, VAT, the environment, new technology and the media.Spec 1.2.1Front and back of houseKitchen workflow, equipment, stock control documents and dress code.Spec 1.2.2Customer requirements and equalityMatching provision to customers, reasonable adjustments and the Equality Act 2010.Spec 1.2.3Meeting customers' needs and expectationsDiets, allergies, nutrition, expectations and how providers adapt.Spec 1.3.1Health and safety lawsHASAWA, COSHH, manual handling, PPE and RIDDOR.Spec 1.3.1Risk, risk assessments and accident formsHazards, risk levels, the five steps of a risk assessment and accident records.Spec 1.3.2HACCP and food safety systemsHow a HACCP system finds hazards, sets limits, checks and keeps records.Spec 1.4.1Causes of food-related ill healthAllergies, intolerances, bacteria and chemicals, and the laws on food.Spec 1.4.2Symptoms and anaphylaxisVisible and non-visible symptoms, and what to do in an emergency.Spec 1.4.3Controlling food hazardsCross-contamination, temperatures, storage, hygiene and physical contamination.Spec 1.4.4The Environmental Health OfficerWhat an EHO does, what powers they have and how a case reaches court.