Professional Chef Scholarship

CORE UNIT201

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Hospitality:

refers to the relationship between a guest and a host, it refers to the act or practice of being hospitable

Catering:

Is the business of providing food and related services

Hospitality and CateringThe Hospitality sector includes all businesses that provide food, beverages and/or accommodation services. This includes: restaurants, pubs, bars, clubs, hotels, contract catering,…

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The hospitality industry is made up of about 127,000 businesses and employs around 1.9 million people across the UK

There are approximately 22,000 hotels and guest houses plus around 16,000 bed and breakfasts in the UK

Restaurants employ 500,000 full- and part-time staff Contract catering accounts for around 20 % of the sector

The scope for employment is huge in this industry with many career opportunities, national and international

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Organisations can be categorised into the two main sectors according to the main purpose and aim of the business

Commercial sector and public-sector catering

Commercial sector:

The provision of hospitality and catering is main purpose of the organisation

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Public-sector catering (cost sector):

It has been known for many years as “welfare catering” and characterised by it’s non-profit-making focus, minimising cost by achieving maximum efficiency (i.e. hospitals, schools, prison,…) However, with the introduction of competitive tendering, many public operations have been won by contract caterers, which have introduced new concepts and commercialism to this sector.

It is more commonly known as cost sector.

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Hotels:

- budget hotels

- bread and breakfast

- one to five star hotelsThere is a wide range in hotels from

restaurants, accommodation,

banqueting and events to room service.

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Restaurants:

The largest sector in the hospitality and catering industry, around

65,000 in the UK. They can be classified by their origin of cuisine

and is broken down into four different segments

- fast food establishments

- cafes and coffee shops

- mainstream restaurants

- fine dining

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Public houses (Pubs) and bars provide alcoholic and non alcoholic beverages, though they are

increasingly providing snacks or food.

- There are about 61,000 licensed houses in the UK, most of them serve food in some form. Pub food is simple, quick and moderate in price

- In this sector custom tends to be more concentrated into a short number of hours (evenings, weekends) so the amount of staff needed in peak hours is higher than at quieter times. Lots of workforce describe their employment as casual

- There are many similarities, the most obvious difference is the style, ambience and the food

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Over 15 million people drink in a pub once a week Over 900,000 people rely on pubs for their employment The average pub spends about £ 70,000 per annum on locally sourced

goods and services UK pubs serve over one billion meals a year Over 80 % of pubs are run by tenants,

licensees and owners

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Managed house:

Those who are owned by a brewery and employ staff who manage and work them

Tenant or leased pubs:

Owned by a brewery but occupied by a licensee who pays rent and agrees to take supply from them

Free houses:

Owned and managed by licensees who deal with different brewers and suppliers

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Nightclubs:

Primary offer is dancing to music, drink and food are secondary service

Private clubs:

Usually only available to club member, who have to pay an annual fee to be part of an elite group

Travel services:

i.e. sea ferries, cruises, airline services, trains, …

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Visitor Attractions:

- theme parks

- museums

- sporting locations, theatres, …

Though the main focus won’t be the food and drink they are vital to local economy as they attract lots of visitors.

Holiday centres and self catering apartments:

They sometimes provide catering or part of it

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Contract catering:

contract food service providers support a number of industries from hotels and restaurants to schools and airlines.

The sector traditionally provided food and drink service but it is increasingly developing into other areas such as retail opportunities, fine dining restaurants, school meals and healthcare.

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Prisons:

may be run by a contract caterer or by prison services, the food is usually prepared by inmates and officers.

The armed forces:

Service include feeding armed service staff in barracks, in the mess hall, and in the field or on ships. Much of the work involved is specialist, especially field cooking

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Health care and hospitals:

the focus is to provide a balanced nutritious diet using fresh, quality ingredients.

In health care homes the residents might choose to eat in their own room or in the home’s dining room.

In many hospitals dieticians are employed to help the chef to plan the menu and design diets for individual patients

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Educational sector and school meals:

- school meals play an important part in the lives of many children, as it is often the only hot meal of the day.

- schools should offer a multi choice in menu, taking into consideration the wide-ranging needs of children

- a lot of time the service is staffed by part-time female workers, who find that working in the school environment can be fitted in with their domestic responsibilities.

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