1 / 25

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.

grace-wong
Télécharger la présentation

Are You Smarter Than a 5 th Grader?

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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!

More Related