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HOSPO HSC
> INDUSTRY CURRENCY - LINK TO CAREER PATHWAYS > Flashcards
INDUSTRY CURRENCY - LINK TO CAREER PATHWAYS Flashcards
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HOSPO HSC
(99 decks)
HAND WASHING
HACCP
DIFFERENCE BETWEEN AND ACT, REGULATION, CODE OF PRACTICE AND STANDARD
ROLE OF EHO
SIGNS OF DAMAGED, DETERIORATED, SPOILED OR OUT-OF-DATE FOOD
CAUSES OF CONTAMINATION
BACTERIAL, BACTERIAL TOXINS AND VIRAL CONTAMINANTS OF FOOD
IMPLICATIONS OF THE COST OF WORKPLACE INJURY
CONCEPT OF PARTICIPATION AND CONSULTATION IN RELATION TO WHS
PRIMARY ROLE/FUNCTION OF KEY BODIES INVOLVED IN WHS
PROBLEM SOLVING STEPS
RISK MANAGEMENT AND ITS APPLICATION IN THE HOSPITALITY WORKPLACE
HIERARCHY OF RISK CONTROL
STRATEGIES TO DEAL WITH BREACHES IN SECURITY
SAFE WORK PRACTICES WHEN HANDLING, USING, CLEANING AND STORING KNIVES
QUALITY INDICATORS AND STORAGE FOR DIFFERENT TYPES OF FOOD
STOCK ROTATION SYSTEMS
MISE EN PLACE
STANDARD RECIPE CARDS
FEATURES OF EFFECTIVE WORKFLOW
PRECISION CUTS
WASTE MINIMISATION TECHNIQUES FOR USE DURING FOOD PREPARATION, COOKING, PRESENTATION AND SERVICE
ENVIRONMENTALLY FRIENDLY WORK PRACTICES FOR USE DURING FOOD PREPARATION
MENUS
STRATEGIES TO ENSURE CATERING EFFECTIVELY CATER FOR A RANGE OF DIETARY REQUIREMENTS
POTENTIAL VARIATIONS IN COMMERCIAL KITCHEN WORK ENVIRONMENTS
CLEANING SCHEDULES
SAFE AND HYGIENIC WORK PRACTICES WHEN CLEANING KITCHEN PREMISES AND EQUIPMENT
DIFFERENCE BETWEEN CLEANING, SANITISING AND DISINFECTING AND THE IMPORTANCE AND PURPOSE OF EACH
CLEANING AGENTS
SAFE WORK PRACTICES FOR THE USE AND STORAGE OF HAZARDOUS SUBSTANCES
DEALING WITH CHEMICAL RELATED ACCIDENTS
POLICIES AND PROCEDURES FOR DEALING WITH CHEMICAL SPILLS
CLEANING, SANITISING AND DISINFECTING METHODS/TECHNIQUES FOR CLEANING COMMERCIAL KITCHEN WORK ENVIRONMENTS
PEST CONTROL PROCEDURES FOR FLIES, COCKAORACHES, RATS AND MICE
ENVIRONMENTAL IMPACTS OF CLEANING COMMERCIAL KITCHEN PREMISES AND EQUIPMENT
WORKPLACE STRATEGIES TO REDUCE NEGATIVE ENVIRONMENTAL IMPACT
EFFICIENT USE OF RESOURCES, WATER AND ENERGY
WORKPLACE SYSTEMS TO MANAGE KITCHEN WASTE
COMMUNICATION PROCESS/CYCLE
WORKPLACE EXAMPLES OF TYPES OF COMMUNICATION
BARRIERS TO EFFECTIVE COMMUNICATION AND STRATEGIES TO OVERCOME THEM
CHARACTERISTICS OF EFFECTIVE TEAMWORK
BENEFITS OF TEAMWORK IN THE HOSPITALITY WORKPLACE
EXAMPLES OF TEAMS OR WORK GROUPS IN THE HOSPITALITY WORKPLACE AND THEIR AREA(S) OF RESPONSIBILITY
CONCEPTS OF CULTURAL DIVERSITY, CULTURAL AWARENESS AND INCLUSIVENESS
WORKPLACE DIVERSITY
THE DIFFERENCE BETWEEN BEING PASSIVE, AGGRESSIVE AND ASSERTIVE
CAUSES OF MISUNDERSTANDINGS AND CONFLICT WHEN WORKING WITH OTHERS AND IN THE DELIVERY OF SERVICE
THE EXTENT TO WHICH CONFLICT CAN BE A POSITIVE OR NEGATIVE EXPERIENCE
CONFLICT MANAGEMENT - INCLUDING TECHNIQUES
DIFFERENT APPROACHES TO CONFLICT MANAGEMENT, INCLUDING PROBLEM SOLVING, NEGOTIATION AND MEDIATION
WORKPLACE POLICY AND PROCEDURES REGARDING MANAGEMENT OF CONFLICT
IDENTIFY OWN RESPONSE TO MISUNDERSTANDINGS AND CONFLICT AND EVALUATE PERSONAL APPROACH TO MANAGEMENT AND RESOLUTION OF CONFLICT
GENERAL FEATURES OF THE HOSPITALITY INDUSTRY
GENERAL NATURE OF ALLIED AND RELATED INDUSTRIES AND THEIR RELATIONSHIP TO THE HOSPITALITY INDUSTRY
PRIMARY ROLE AND DUTIES PERFORMED BY KEY PERSONNEL ACROSS HOSPITALITY DEPARTMENTS
CUSTOMER SERVICE
CURRENT ISSUES AND TRENDS AFFECTING THE HOSPITALITY INDUSTRY AND IMPLICATIONS FOR A HOSPITALITY WORKPLACE, OWN WORK PRACTICES AND DELIVERY OF SERVICE
THE DIFFERENCE BETWEEN LEGAL AND ETHICAL
LEGAL AND ETHICAL ISSUES AFFECTING THE HOSPITALITY INDUSTRY
MEANING OF QUALITY ASSURANCE AND AN OVERVIEW OF THE ROLE OF EMPLOYEES
INDUSTRY ACCREDITATION SCHEMES
WHAT IS THE CONNECTION BETWEEN QUALITY ASSURANCE, WORK PRACTICES AND CUSTOMER SERVICE
PURPOSE OF OCCUPATIONAL LICENSING AND EXAMPLES OF LICENSING FOR THE HOSPITALITY INDUSTRY AND THEIR REQUIREMENTS
CAREERS PATHWAYS ACROSS THE HOSPITALITY INDUSTRY AND THE KNOWLEDGE AND SKILLS REQUIRED FOR DIFFERENT JOB ROLES
TYPES OF EMPLOYMENT IN THE HOSPITALITY INDUSTRY
THE DIFFERENCE BETWEEN AN AWARD, AGREEMENT AND CONTRACT AND HOW THEY APPLY TO WORKERS IN THE HOSPITALITY INDUSTRY
PRIMARY ROLE/FUNCTION(S) OF A RANGE OF KEY CROSS INDUSTRY AND SECTOR SPECIFIC INDUSTRY BODIES FOR BOTH EMPLOYERS AND EMPLOYEES
HOSPITALITY WORKER
INDUSTRY CURRENCY - LINK TO CAREER PATHWAYS
FEEDBACK
HOW WORK PRACTICES ARE IMPLEMENTED AND MAINTAINED IN ACCORDANCE WITH INDUSTRY STANDARDS AND WORKPLACE POLICY AND PROCEDURES
THE VALUE OF WORK STANDARDS
WORK STANDARDS FOR THE HOSPITALITY INDUSTRY, AND SPECIFIC TO A HOSPITALITY WORKPLACE AND JOB ROLE
TASKS TYPICAL TO A HOSPITALITY WORKPLACE (ROUTINE, ROOSTERED, NON ROUTINE)
CONVECTION
CONDUCTION
RADIATION
WHY DO WE USE DIFFERENT HEAT METHODS ?
CATEGORIES OF COOKERY METHODS
POACHING
STEAMING
BOILING
BRAISING
ROASTING
SHALLOW FRYING
BAKING
STIR FRYING
STEWING
MICROWAVING
DEEP FRYING
GRILLING
FOOD ACT 2003 NSW
FOOD STANDARDS AUS & NZ (FSANZ)
FOOD REGULATION 2015 NSW
WHS ACT 2011 NSW
EEO 1987
ANTI-DISCRIMINATION Act 1977 NSW
