Are you smarter than a 5 th grader
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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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Are you smarter than a 5 th grader

Are You Smarter Than a 5th Grader?


Are you smarter than a 5 th grader1

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


Working with colleagues customers

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.


Working with colleages customers

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


Working with colleagues customers1

WORKING WITH COLLEAGUES & CUSTOMERS

  • Define the term conflict.

  • List 5 reasons for customer dissatisfaction.

  • Outline the procedure for handling customer complaints. (7)


Working in a socially diverse environment

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.


Working in asocially diverse environment

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.


Working in a socially diverse environment1

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


Working in a socially diverse environment2

WORKING IN A SOCIALLY DIVERSE ENVIRONMENT

  • Describe a religious convention that may have special needs within the hospitality industry.

  • Define the term Indigenous


Follow health safety security procedure

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.


Follow health safety security procedure1

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?


Follow health safety security procedure2

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


Follow health safety security procedure3

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?


Follow health safety security procedure4

FOLLOW HEALTH, SAFETY & SECURITY PROCEDURE

  • Define the term hazard

  • Give an example of the following hazards:

    • Biological

    • Human

    • Work

    • Chemical

    • Environmental

    • Ergonomic

    • Radiation


Follow workplace hygiene procedures

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?


Follow workplace hygiene procedures1

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.


Follow workplace hygiene procedures2

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


Organise prepare food

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?


Organise prepare food1

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.


Organise prepare food2

ORGANISE & PREPARE FOOD

  • Describe 3 ways in which portion control could be achieved.


Clean maintain kitchen premises

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


Clean maintain kitchen premises1

CLEAN & MAINTAIN KITCHEN PREMISES

  • How should chemicals be used and stored?


General knowledge

GENERAL KNOWLEDGE

  • What conditions do bacteria require to grow?

  • Explain why you would use an emergency evacuation plan.

  • What characteristics are commonly discriminated against?


General knowledge1

GENERAL KNOWLEDGE

  • Compare and contrast the concept of stereotyping and making generalisations.


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