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Are You Smarter Than a 5 th Grader?

Are You Smarter Than a 5 th Grader?. 1,000,000. 500,000. 300,000. Working with Colleagues & Customers. Working in a Socially Diverse Environment. Are You Smarter Than a 5 th Grader?. 175,000. 100,000. Follow Health, Safety & Security Procedures. Follow Workplace Hygiene. 50,000.

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Are You Smarter Than a 5 th Grader?

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  1. Are You Smarter Than a 5th Grader?

  2. 1,000,000 500,000 300,000 Working with Colleagues & Customers Working in a Socially Diverse Environment Are You Smarter Than a 5th Grader? 175,000 100,000 Follow Health, Safety & Security Procedures Follow Workplace Hygiene 50,000 Organise & prepare Food General Knowledge 25,000 10,000 Clean & Maintain Kitchen Premesis Receive & Store Kitchen Supplies 5,000 2,000 1,0010

  3. WORKING WITH COLLEAGUES & CUSTOMERS • There are 2 types of customers, what are they? Give an example of each. • Outline the 2 participants in communication. • Compare and Contrast the terms encoding and decoding in regard to the communication process.

  4. WORKING WITH COLLEAGES & CUSTOMERS • There are 3 types of communication. List and provide an example of each. • Identify 5 barriers to communication. • Outline the elements of good teamwork

  5. WORKING WITH COLLEAGUES & CUSTOMERS • Define the term conflict. • List 5 reasons for customer dissatisfaction. • Outline the procedure for handling customer complaints. (7)

  6. WORKING IN A SOCIALLY DIVERSE ENVIRONMENT • Explain how being aware of cultural difference within the hospitality can improve customer service. • There are 3 types of questioning techniques. What are they and provide an example of each. • Give an example of how you would answer an external call at a hospitality establishment.

  7. WORKING IN ASOCIALLY DIVERSE ENVIRONMENT • Describe how a member of the Food and Beverage Team could be appropriately groomed. • Identify factors that may result in varying customer needs and expectations. • Outline the benefits for the establishment of providing good customer service.

  8. WORKING IN A SOCIALLY DIVERSE ENVIRONMENT • List and briefly explain 3 forms of legislation that exist in regard to working in a socially diverse environment • List expectations that exist from the following cultures: • Asian • European • American • UK • NZ

  9. WORKING IN A SOCIALLY DIVERSE ENVIRONMENT • Describe a religious convention that may have special needs within the hospitality industry. • Define the term Indigenous

  10. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE • There are 4 costs associated with workplace injury. What are they? • What does OHS stand for? • Compare and contrast employer and employee.

  11. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE • Explain 2 rights and responsibilities of an employer and an employee. • Define PPE and outline appropriate PPE to be worn by a chef. • What does MSDS stand for and in what context is it used?

  12. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE • What is the procedure for the correct lifting of heavy items? • Identify 5 emergency situations • Outline common workplace injuries that may occur in the hospitality industry

  13. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE • There are many causes of workplace injuries. Discuss the possible causes of: • Sprains • Cuts • Burns • An OHS Committee must exist if there are more than ______ employees. • What is the role of an OHS Committee?

  14. FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE • Define the term hazard • Give an example of the following hazards: • Biological • Human • Work • Chemical • Environmental • Ergonomic • Radiation

  15. FOLLOW WORKPLACE HYGIENE PROCEDURES • What are the 2 types of hygiene? • Explain cross contamination and give one example of how this could occur in a kitchen situation. • When should hands be washed and how should they be washed?

  16. FOLLOW WORKPLACE HYGIENE PROCEDURES • What does FSANZ stand for and what is it? • Explain what the Food Act 2003 sets out to achieve. • What does HACCP stand for and what is it? • There are 3 forms of food poisoning. What are they? Give an example of each.

  17. FOLLOW WORKPLACE HYGIENE PROCEDURES • What are the symptoms of food poisoning? • The Danger Zone occurs between what temperatures? • Outline 2 types of food poisoning bacteria

  18. ORGANISE & PREPARE FOOD • Explain why it is important that a SRC is used in a commercial kitchen. • Many different menus exist for different purposes. List 6. • What does a la carte translate to?

  19. ORGANISE & PREPARE FOOD • Explain the features of a buffet menu and identify an occasion when you might serve a buffet. • What does mise en place involve? • Explain how you would select and store quality poultry.

  20. ORGANISE & PREPARE FOOD • Describe 3 ways in which portion control could be achieved.

  21. CLEAN & MAINTAIN KITCHEN PREMISES • Define FIFO and LILO and explain what principle it is associated with. • Explain the 3 storage areas that may exist in a commercial kitchen and identify the temperature zone. • Compare and contrast the condition of clean and sanitised

  22. CLEAN & MAINTAIN KITCHEN PREMISES • How should chemicals be used and stored?

  23. GENERAL KNOWLEDGE • What conditions do bacteria require to grow? • Explain why you would use an emergency evacuation plan. • What characteristics are commonly discriminated against?

  24. GENERAL KNOWLEDGE • Compare and contrast the concept of stereotyping and making generalisations.

  25. Thanks for Playing!

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