WJEC Hospitality and Catering for GCSE by Judy GardinerWJEC Hospitality and Catering for GCSE by Judy Gardiner

WJEC Hospitality and Catering for GCSE

byJudy Gardiner, Jacqui Housley

Paperback | July 26, 2009

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Completely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams.The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some key areas. All the information is presented in a colourful, uncomplicated and concise fashion. It is illustrated with photos and cartoons throughout, bringingthe subject alive, as well as hands-on activities and revision questions to ensure your students are suitably prepared for the course.* Additional information on topics including job roles, customer care, environmental issues and healthy eating guidelines* Assessment advice that reflects the new specifications* Exemplar exam questions and answers with exam advice* Written by experienced examiners who understand exactly what students need to succeed* The first book available for GCSE Hospitality and Catering (Single and Double Award)* An ideal resource to support BTEC First in Hospitality and the new Diploma in Hospitality
Judy Gardiner is Principal Examiner for GCSE Catering for a major awarding body and an education consultant with many years of experience teaching Catering and Hospitality courses and training teachers. Jacqui Housley is Principal Examiner for GCSE Hospitality for a major awarding body and Head of Food at North Doncaster Technology Col...
Title:WJEC Hospitality and Catering for GCSEFormat:PaperbackDimensions:224 pages, 10.83 × 8.46 × 0.39 inPublished:July 26, 2009Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0340986824

ISBN - 13:9780340986820


Table of Contents

1. GCSE Catering (single award)1.1 The industry: food and drink1.2 Types of service available1.3 Job roles, employment and training1.4 Health, safety and hygiene1.5 Legislation1.6 Food preparation1.7 Methods of cooking1.8 Culinary terms and presenting foods1.9 Nutrition, including healthy eating and special diets1.10 Menu planning1.11 Costing and portion control1.12 Specialist equipment1.13 Communication and record keeping1.14 Environmental considerations1.15 Food packaging2. Assessment for GCSE Catering (single award)2.1 Controlled assessments2.2 Task 12.3 Task 22.4 Choosing dishes and planning practical tasks2.5 Evaluating the task and calculating selling price2.6 Unit 2 assessment (theory examination)3. GCSE Hospitality (single award)3.1 The hospitality industry3.2 Types of service and related client groups3.3 Job roles, employment and training3.4 Planning for functions and events3.5 Costing menus and events3.6 Customer care3.7 Standards of service3.8 Quality assurance and quality control3.9 Design and layout of work environments3.10 Teamwork and communication3.11 Environmental considerations4. Assessment for GCSE Hospitality (single award)4.1 Controlled assessment: event based task4.2 Unit 4 assessment (theory examination)5. Hospitality and Catering examination questions and answers5.1 Exam tipsGlossary