PRIMARY ROLE/FUNCTION(S) OF A RANGE OF KEY CROSS INDUSTRY AND SECTOR SPECIFIC INDUSTRY BODIES FOR BOTH EMPLOYERS AND EMPLOYEES Flashcards by Mia Ruddle

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SIGNS OF DAMAGED, DETERIORATED, SPOILED OR OUT-OF-DATE FOOD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

FOOD STANDARDS AUS & NZ (FSANZ)

FOOD REGULATION 2015 NSW

WHS ACT 2011 NSW

EEO 1987

ANTI-DISCRIMINATION Act 1977 NSW

PRIMARY ROLE/FUNCTION(S) OF A RANGE OF KEY CROSS INDUSTRY AND SECTOR SPECIFIC INDUSTRY BODIES FOR BOTH EMPLOYERS AND EMPLOYEES Flashcards

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