WJEC/eduqas new specification knowledge organsier and revision tracker for 1.4.Food Safety. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.4. Food Safety: 1.4.1 Food related causes of ill health 1.4.2 Symptoms and signs of food-induced ill health 1.4.3 Preventative control measures of food-induced ill health 1.4.4 The Environmental Health Officer (EHO) Can be printed A3/A4 5 pages (front cover is revision tracker) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1.

WJEC/eduqas new specification knowledge organsier and revision tracker for 1.1.Hospitality and Catering Provision. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.1. Hospitality and Catering: 1.1.1 Hospitality and catering providers 1.1.2 Working in the hospitality and catering industry 1.1.3 Working conditions in the hospitality and catering industry 1.1.4 Factors affecting the success of hospitality and catering providers Can be printed A3/A4 8 pages (front cover is revision tracker, last page keywords) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1.

WJEC/eduqas new specification knowledge organsier and revision tracker for 1.2.How the hospitality and catering industry operates. Includes a revision planner/topic tracker page which students can use to guide their own studies and track what they have covered. Perfect independent exam revision material, can be used for homework and in lesson if needed. Resource covers theory topics in 1.2. How the hospitality and catering industry operates 1.2.1 The operations of the front and back house 1.2.2 Customer requirements in hospitality and catering 1.2.3 Hospitality and catering provision to meet specific requirements Can be printed A3/A4 5 pages (front cover is revision tracker and keywords) Clear and student friendly All theory linked to to specification to ensure students have access all knowledge required for Unit 1