Hospitality and catering level 1-2 booklet 1

including the back of house dress code activity, operation of front and back of house activities, catering equipment task, customer requirements worksheet, customer rights and inclusion task, meeting specific requirements tasks, provisions, service types task, stars and ratings plus tasks, seasonality and food miles, local provisions plus tasks, environmental concerns tasks, nutrition plus tasks, equipment and time plans tasks, skills and techniques with tasks, key words and descriptions and evaluation. All of my booklets run alongside the course companion and have activities.