Nature of the industry
In hospitality, what does the term “front of house” refer to?
The areas and staff that interact directly with customers, such as reception and dining staff.
WHat is the difference between legal and ethical issues ?
Legal is law/ legislation. Must do.
Ethical is what you believe is right.
identify four types of employment within the hospitality industry
part time, full time, casual, contract
What is sustainability ?
meeting our own needs without harming the future generations to meet their own needs.
What is the importance of team work ?
Getting jobs done, time managemnt
Social media, peers, family, internet
What is the purpose of the Food Act 2003 ?
Ensure workplaces follow the correct procedures in making sure food is safe for consumption
What does the award mean in regards to employment ?
The award rate of pay- a legal requirement of what must be paid per hour
List effective ways your can time manage your roles in the kitchen ?
work flow plan, deligate tasks, planning,
What is an indirect form of bullying ?
gossiping behind your back , spreading rumours
What is the primary role of HR in the hospitality industry ?
Recruitment, training, handling staff concerns and complaints, legal compliance, payroll.
Responsible service of Alcohol and responsible service of gaming.
What does EEO stand for?
Equal employment opportunity
What are some current environmental issues affecting the hosp industry ?
Recycling, no straws, harmful chemicals, one use plastics
four types of bullying in the workplace
Verbal, physical, psychological, sexual
Outline two current issues that are affecting the hospitality industry and what are the implications ?
Chronic skills shortage - Hospitality remains the worst-affected sector, with 45% of businesses reporting urgent staff needs.
Rising operational costs - expensive to implement new AI and technological software to improve processes and procedures. Rise in staff wages.
List 3 responsibilities of a kitchen hand
Cleaning dishes and equipment
Helping prepare ingredients
Cleaning floors and surfaces
Ensuring there is enough clean serviceware and equipment.
What knowledge and skills are required for a chef in the hospitality industry ?
food preparation skills
safe food handling and storage
teamwork
time management
cleanliness and hygiene
safety in the kitchen
Outline the importance of record keeping and recording in the hospitality industry?
Food safety- record temperatures etc
Record any counts of bullying
record accidents- slips etc
WHat is the effect of poor work practices on colleagues?
Time management, stress for having to pick up other peoples part of the job. Loss of money and unhappy customers
Describe a worklow
A workflow outlines the step-by-step procedures staff follow to deliver services efficiently and consistently
Explain where a chef de partie sits in the hierachy of the commercial kitchen and what is their role?
HEad chef - Executive chef- sous chef and then a chef de partie. In charge of a certain dish for example, raw squid and scallop.
What is the purpose of a code of conduct for the hospitality worker?
set of 'rules' that you must follow and is the norm in your industry- wear the correct PPE etc
Outline the connection between evaluating work performance and improving work practices
Your supervisor sits you down and evaluates how you work- the good and the bad. YOu then take that to imporve your work
Outline three strategies for understanding work instructions.
listen carefully, Ask questions , put into practice