Hygiene
How many seconds should you was your hands for?
20 Seconds
How do you carry a knife?
With the tip of the blade pointing to the ground.
What is a standard recipe?
A recipe that stays the same so the appearance, taste and temperature are consistent.
What are internal customers?
People the work within the establishment.
What are the two types of communication.
Verbal and non-verbal.
What do you need to do, when working in hospitality, if you have long hair?
Tie it back, securely.
What are 2 possible hazards in a kitchen area?
1- spills/ can cause slip, trip, fall
2- poor ergonomics
What are external customers?
People that come from outside the business.
What is active listening?
Full concentration to what other people are saying.
What is ergonomics, in hospitality?
The design of work environments custom to ensure the wellbeing and safety of employees and customers.
Why are standard recipes a thing in hospitality?
They ensure consistency in quality, taste, and portion size, and provide essential tools for cost control and efficient kitchen management.
What are the three types of questions?
Open ended, closed end and
True or False: When using a knife do you towards you?
False
What is the main goal for workplace communication?
To share information clearly so everyone understands and can work effectively.