Unit 1 Examination

Unit 1: The Hospitality and Catering Industry will be externally assessed

The external assessment

• Duration: 90 minutes
• Number of marks: 90

Specification

• LO1 - Understand the environment in which hospitality and catering providers operate
  • AC1.1 describe the structure of the hospitality and catering industry
  • AC1.2 analyse job requirements within the hospitality and catering industry
  • AC1.3 describe working conditions of different job roles across the hospitality and catering industry
  • AC1.4 explain factors affecting the success of hospitality and catering providers
• LO2 - Understand how hospitality and catering provision operates
  • AC2.1 describe the operation of the kitchen
  • AC2.2 describe the operation of front of house
  • AC2.3 explain how hospitality and catering provision meet customer requirements
  • AC2.3 explain how hospitality and catering provision meet customer requirements
• LO3 - Understand how hospitality and catering provision meets health and safety requirements
  • AC3.1 describe personal safety responsibilities in the workplace
  • AC3.2 identify risks to personal safety in hospitality and catering
  • AC3.3 recommend personal safety control measures for hospitality and catering provision.
• LO4 - Know how food can cause ill health
  • AC4.1 describe food related causes of ill health
  • AC4.2 describe the role and responsibilities of the Environmental Health Officer (EHO)
  • AC4.3 describe food safety legislation
  • AC4.4 describe common types of food poisoning
  • AC4.5 describe the symptoms of food induced ill health
• LO5 - Be able to propose a hospitality and catering provision to meet specific requirements
  • AC5.1 review options for hospitality and catering provision
  • AC5.2 recommend options for hospitality provision