Nature of the industry
What does MICE stand for ?
Meetings, incentives, conferences and events.
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 ?
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 ?
Environment- change the procedures and equipment, costly for the establishment to implement environmentally friendly equipment.
Covid- limited numbers in restaurants, 2 hour sittings, checking in etc. Close down- no money in
What is an example of an industry accreditation scheme ?
Australian good food guide
What knowledge and skills are required for a barista in the hospitality industry ? List 5
Coffee making skills,
customer service,
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
Outline 2 sectors of the hospitality industry and how they relate.
gaming and bar
Accomodation and restaurants
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