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GNVQ Level 2 in Hospitality and Catering: Application of Number

Price: £25.00
Age Range: KS4+


Topics include: Adapting recipes to cater for different numbers of people; Investigating special offers in a fast food outlet; Exploration of budgeting within a cafeteria system; Study of temperature conversions; Using cost projection.

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Size: 74 Pages
ISBN: 978 1 86025 086 6
Author(s): Helen Lee
Code: GQAH
Popularity rank: 403

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Contents List

LESSONS

  • 1 BUFFET FOR 25 This page asks students to produce sample menus, approximations and costings.
  • 3 BULK BUYING This page gives students practice in the use of histograms to compare the prices of goods bought in different types of outlet. It may be necessary for students to have conducted some preparatory research before tackling this page.
  • 5 CATERING FOR MORE This page familiarises students with the process of adapting recipes to cater for different numbers of people.
  • 7 WHAT PRICE WINE? Students produce costings for wine sales.
  • 9 WHICH DETERGENT? This page encourages students to compare products in terms of price per use, using addition, multiplication, division and calculation of volume.
  • 11 SPECIAL OFFER This page gives students practice in data collection, presentation and interpretation within the context of investigating special offers in a fast food outlet.
  • 13 KIDS' STUFF This page uses the context of snack food habits and preferences to encourage students to present and interpret data in graph form.
  • 15 SCHOOL DINNERS This page allows students to explore budgeting within a cafeteria system.
  • 17 HOW LONG? This page gives students practice in the collection and analysis of data concerning time, in the context of school/college catering.
  • 19 TEMPERATURES This page involves students in making temperature conversions.
  • 21 WHAT'S WRONG? This page encourages pupils to look at problems of space whilst considering practicality and safety.
  • 23 TAKING THE PLUNGE This page involves students in data analysis and cost projections in the context of hotel facilities, notably the use of a hotel swimming pool.
  • 25 CARPETING This page asks students to calculate surface areas and produce costings in the context of providing carpet in hotel accommodation.
  • 27 TAXING TOTALS This page gives students practice in calculating percentages and VAT in the context of business stationery and bills.
  • 29 SET PRICE MENUS This page asks students to create and use graphs to present and interpret findings on set price menus.
  • 31 TOP TIP? This page gives students practice in calculating fractions and percentages within the context of restaurant tipping.
  • 33 CHIP SHOP This page enables students to explore different factors affecting profit margins, by producing graphs and working from approximations.
  • 35 DELIVERY PUZZLE This page directs students towards problems involving time and distance calculations.
  • 37 WOULD YOU EAT HERE? This page enables students to practise working out probability, averages, variations and percentages.
  • 39 ADVERTISING Students consider different kinds of advertising. They apply their thinking to the problems of budgeting an advertising campaign, and calculate costings in the process.
  • 41 GNVQ LEVEL 2 APPLICATION OF NUMBER CORE SECTION