Managers and proprietors in this unit group plan, organise and co-ordinate the activities and resources of farming establishments cultivating arable crops, fruits, trees and shrubs, and/or raising cattle, sheep, pigs and poultry. Managers and proprietors in horticulture oversee the production...
Job holders in this unit group plan, organise, direct and co-ordinate the activities and resources of hotels, hostels, lodging homes, holiday camps, holiday flats and chalets, and organise the domestic, catering, and entertainment facilities on passenger ships.
Restaurant and catering establishment managers and proprietors plan, direct and co-ordinate the catering services of restaurants, hotels and large-scale catering services within other organisations.
Jobholders in this unit group plan, organise, co-ordinate and direct the effective measurement monitoring and reporting on the qualitative and regulatory aspects of a specified tangible (industrial production) or non-tangible (service provision) output.
Jobholders in this unit group use specialist technical skills and knowledge to protect people from health risks associated with the environment in which they live and work. They maintain and safeguard standards, including taking legal action to enforce relevant legislation...
Quality assurance technicians perform a variety of technical inspections and testing and monitoring tasks to detect processing, manufacturing and other defects.
Farmers and related occupations cultivate arable crops, fruits and trees, and raise cattle, sheep, pigs, poultry and other livestock for consumption.
Butchers direct and undertake the slaughter of animals and prepare carcasses for storage, processing and sale.
Bakers and flour confectioners prepare and bake dough, pastry and cake mixtures and make and finish flour confectionary products by hand.
Fishmongers and poultry dressers clean, cut and prepare fish and poultry for processing or sale.
Chefs plan menus and prepare, or oversee the preparation of food in hotels, restaurants, clubs, private households and other establishments.
Cooks prepare, season and cook food, often using pre-prepared ingredients, in clubs, private households, fast food outlets, shops selling food cooked on the premises and the catering departments and canteens of other establishments.
Catering and bar managers plan, direct and co-ordinate the catering and bar facilities and services of licensed premises, factories, shops, theatres, educational premises and other establishments. They also manage outside catering businesses and shops selling food cooked on the premises.
Market and street traders and assistants sell goods (other than refreshments) from stalls, barrows and other portable containers in streets and market places.
Job holders in this unit group perform a variety of customer service occupations.
Job holders in this unit group plan, organise and co-ordinate resources necessary for receiving and dealing with the responses, complaints or further requirements of purchasers and users of a product or service, and supervise customer service occupations.
Food, drink and tobacco process operatives set, operate and attend machinery to bake, freeze, heat, crush, mix, blend and otherwise process foodstuffs, beverages and tobacco leaves.
Farm workers perform a variety of tasks, by hand and machine, to produce and harvest crops and to breed and rear cattle, sheep, pigs and poultry.
Workers in this unit group assist in the preparation and service of food and beverages in restaurants, cafés and other eating establishments, and perform various cleaning, fetching and carrying tasks.
Waiters and waitresses serve food and beverages in hotels, clubs, restaurants and other establishments.