GCSE Hospitality CCEA

This subject is broken down into 20 topics in 3 modules:

  1. The Hospitality Industry 5 topics
  2. Food and Beverage Preparation and Service 9 topics
  3. Event Planning 6 topics
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  • 3
    modules
  • 20
    topics
  • 6,953
    words of revision content
  • 54+
    minutes of audio lessons

This page was last modified on 28 September 2024.

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Hospitality

The Hospitality Industry

Types of hospitality business

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Types of hospitality business

Types of Hospitality Businesses

Hotel Related Businesses

  • Full-Service Hotels: These establishments provide accommodation along with a variety of additional services. Typically, they include a bar, restaurants, recreational facilities, room service, and conference space.
  • Boutique Hotels: These are smaller, unique hotels, which are typically upscale and have a strong focus on quality and personalised customer service. They often are themed and offer luxury facilities.
  • Budget Hotels: These cater for guests who are primarily concerned with the cost of accommodation. These hotels offer basic facilities and services.
  • Bed and Breakfast (B&Bs): These are small establishments often located in residential areas, that provide accommodation and breakfast. B&Bs are usually family-run and offer a more homely and personalised experience.
  • Serviced Apartments: These offer self-contained units with a kitchenette. They are a good option for extended-stay guests, offering home-like atmosphere and services.

Food and Beverage Businesses

  • Fine Dining Restaurants: These establishments focus on providing a high-quality dining experience, offering superior service, they also have a well-trained kitchen staff and usually an extensive wine list.
  • Casual Dining Restaurants: They offer a relaxed and comfortable atmosphere. The menus usually include a variety of options at a moderate price.
  • Fast Food Outlets: These establishments focus on providing edibles quickly and conveniently. They often offer self-service or take-away services.
  • Cafés and Coffee Shops: These businesses primarily offer beverages along with a selection of light meals and snacks.
  • Pubs and Bars: These establishments mainly sell alcoholic beverages, often also offering food and entertainment.

Event-Related Businesses

  • Catering Companies: These companies prepare food for events such as weddings, parties and corporate functions. Services can vary from delivering prepared meals to providing service staff and rental equipment.
  • Conference Centres: These venues are used for hosting corporate events, conferences, exhibitions, workshops and meetings.
  • Wedding Venues: These are specialised venues that provide a place to hold wedding ceremonies and receptions. They often provide additional services such as catering and decoration.

Remember, diversity and variety are key features of the hospitality industry. The types of businesses within it are not only varied in terms of the services they provide, but also in size, context and target market. The support services associated with these businesses such as human resources, marketing and finance are equally as important.

Course material for Hospitality, module The Hospitality Industry, topic Types of hospitality business

Hospitality

Food and Beverage Preparation and Service

Front of house tasks

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Front of house tasks

Section 1: Understanding Front of House Tasks

  • Recognise the wide range of tasks managed by front of house staff, including welcoming and seating customers, order taking, serving food and drink, transaction processing, and meeting guest needs throughout their visit.
  • Establish a broad understanding of providing an excellent customer experience from the moment guests enter until they leave. This encompasses ambiance, speed and efficiency of service, and staff demeanour and professionalism.

Section 2: Welcoming and Seating Guests

  • Comprehend the importance of creating a positive first impression through warm greetings, attentive service, and clear communication.
  • Learn about the processes of seating guests, which can entail waiting lists during peak times, offering the option of the bar while waiting, and accommodating any specific seating requests.

Section 3: Order Taking and Serving Food and Drink

  • Grasp the skill of taking orders efficiently while being attentive to the customer's needs. Staff should be knowledgeable about the menu, able to offer recommendations, answer questions, and spot potential allergen issues.
  • Understand the necessity of correct plate carrying techniques and service styles, such as plate service or silver service, as well as the right way to serve wine or pour beer.

Section 4: Processing Transactions

  • Gain an understanding of accurately processing transactions, giving correct change, splitting the bill if required, and understanding how to use card payment machines.
  • Comprehend the process of food bill calculations and the importance of ensuring accurate charges for the customer.

Section 5: Meeting Guest Needs

  • Understand the role of the front of house staff in dealing with customer complaints, suggestions or praise efficiently and professionally. The ultimate goal is to handle each situation in a way that maintains a positive customer experience.
  • Acknowledge the importance of attention to detail, from filling water glasses and providing condiments, to recognising moments that could be made special for guests - such as birthday meals or anniversaries.

Section 6: Health, Safety, and Hygiene

  • Recognise that clean, tidy, and safe front of house areas, including entrance, dining areas, bar, and toilets, contribute towards customer satisfaction and are legal requirements.
  • Understand the Health and Safety regulations applicable to the front of house, including proper handling of cutlery, glassware, and spotting potential hazards.

Course material for Hospitality, module Food and Beverage Preparation and Service, topic Front of house tasks

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