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Unit 5: Supervisory skills in the Hospitality Industry

Unit 5: Supervisory skills in the Hospitality Industry
De unit bevat task 1, 2 en 3 inclusief inhoud, voorwoord en nawoord etc
Hij is geschreven in het Engels en bevat 33 pagina's inclusief alle bijlagen


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June 2017

Unit 5: Supervisory
skills in the
Hospitality Industry
Project title: Leading & Organisation Time

STEPHANIE VAN VOORST
2H7
UNIT 5

Introduction
The ability to lead and supervise teams is critical to the success of a hospitality business. However, teams can
be ineffective and lack direction, with members that cannot work together. This unit introduces learners to the
principles of team leadership and supervision in a hospitality context. It focuses on assisting learners to put
theory into practice when leading teams, ensuring that their teams achieve the required objectives. Learners,
therefore, need to be aware of the different types of teams operating within hospitality businesses. This unit
considers the role of teams and how working in teams benefits both individuals and businesses.
Learners will also explore the necessary pre-conditions for teams to be effective and objective focused.
Understanding and applying team supervision and development skills is a key requirement of this unit.
Learners will be introduced to the principles of team building, how teams can be managed effectively, and the
factors that threaten team development within hospitality businesses. The ability to measure the effectiveness
of team performance and achievement is a requirement for any successful hospitality business.
Learners will explore the key factors used to monitor work performance and team achievement. They will also
be encouraged to review the role of the supervisor and manager in hospitality businesses, and their impact and
influence on team achievement.
Learners will have the opportunity to explain and show team leadership skills. These skills can be developed
and measured in practical situations where learners have to demonstrate personal organisation, flexibility and
other interpersonal skills when leading a team towards achieving the desired objectives.


Index
Introduction............................................................................................................................................. 1
Task 1 ....................................................................................................................................................... 3
1.1 Source support to meet health and safety legislative requirements ............................................ 3
1.2 Conduct self in the workplace to meet relevant health and safety requirements ....................... 5
1.3 Carry out risk assessments .......................................................................................................... 11
1.4 Record and store relevant information ....................................................................................... 11
1.5 Implement and monitor health and safety policies and procedures .......................................... 12
1.6 Identify the requirements of health and safety legislation in relation to the professional kitchen
........................................................................................................................................................... 13
1.7 Explain how organisations ensure compliance with legislation .................................................. 15
1.8 Explain the responsibilities of supervisors in relation to health and safety ............................... 16
1.9 Identify sources of support in meeting health and safety requirements ................................... 16
1.10 Explain the importance of carrying out risk assessments ......................................................... 17
1.11 Describe the process of carrying out a risk assessment............................................................ 17
1.12 Explain the purpose of recording and reporting procedures .................................................... 18
Task 2 ..................................................................................................................................................... 19
2.1 Carry out a staff training needs analysis to meet health and safety requirements .................... 19
2.2 Procedure effective training materials ........................................................................................ 19
Task 3 ..................................................................................................................................................... 19
3.1 Describe the range of supervisory tasks within the hospitality industry .................................... 19
3.2 Describe the purpose of supervision ........................................................................................... 20
3.3 Describe characteristics of leadership......................................................................................... 21
3.4 Identify leadership styles suitable for different situations ......................................................... 21
3.5 Describe the benefits of team development .............................................................................. 22
3.6 Identify the characteristics of a good team ................................................................................ 23
3.7 Explain different methods of training ......................................................................................... 23
Epilogue ............................................................................................................................................. 26
See attachment Health and Safety Audit Questionnaire .................................................................. 26


Task 1
1.1 Source support to meet health and safety legislative requirements
Legislation of the World Health Organisation:
WHO began when our Constitution came into force on 7 April 1948 a date we now celebrate every year as
World Health Day. We are now more than 7000 people from more than 150 countries working in 150 country
offices, in 6 regional offices and at our headquarters in Geneva.
National laws and regulations are typically developed within the respective countrys constitutional framework
and legal regime. Laws to implement environment and health related policies are normally built on scientific
findings and assessment, and in consideration of economic, social and environmental conditions. Depending on
the nature of the issue, environment and health conce rns might be addressed by framework laws (for general
categories), sectoral laws (for specific topics), and/or regulations that set standards or administrative
requirements for the implementation of a particular law.
Primary legislation, i.e. laws, would typically set forth a policy statement or objective, the scope of the
legislation and/or its relationship to existing laws, and name an executive authority to govern the laws
implementation. Such legislation would also identify who and what is to be governed by the law, procedures to
be followed, and means of enforcement. Details that are subject to regular review and change might be
articulated in secondary legislation, i.e. regulations, ordinances, orders, or ordinances. Overall, laws and
regulations provide tools for policy implementation, backed by enforcement, as well as procedures for the
redress of damages.
www.who.int
European law food safety:
The general principles of food and feed law are outlined in the General Food Law Regulation (Articles 5 to 10).
They form an horizontal framework underpinning all Union and national measures relating to food and feed.
They cover all stages of the production, processing and distribution of food as well as feed produced for (or fed
to) food-producing animals.
General objectives of food and feed law:
Guarantee a high level of protection of human life and health and the protection of consumers
interests. Also guarantee fair practices in food trade, taking into account animal health and welfare,
plant health and the environment
Ensure free movement of food and feed manufactured and marketed in the Union, in accordance with
the General Food Law Regulation
Facilitate global trade of safe feed and safe, wholesome food by taking into account international
standards and agreements when developing Union legislation, except where this might undermine the
high level of consumer protection pursued by the Union.
https://ec.europa.eu/food/safety/general_food_law/principles_en
HACCP:


10.

Training and instruction
Personal hygiene
Cleaning
Temperature control
Cross contamination
Pest control
Food waste
Dcor of the company
Purchase
Saving


Attachment: Personal hygiene PIM

Importance of personal hygiene:
Personal hygiene: Employers and staff have legal and moral obligations to protect the consumer from
becoming ill following the consumption of their products. Rules and regulations set out by governing bodies
must be adhered to and the employer must ensure that all staff are aware of policies and practices by using
thorough training techniques. Employees are then responsible for their actions and must adhere to policies and
procedures that are recommended. Hats, gloves, masks and first aid equipment are all provided to prevent the
spread of disease and avoid poisoning, which should be used when required.
General Advice
Hand washing is extremely important when working with food. A suitable flow of water, cleansing
agent and separate towel should be readily available.
Hands should be washed at least following these actions: before and after food preparation, before
and after using kitchen utensils, after using the toilet, after sneezing, coughing, blowing the nose,
smoking, touching the hair or face and emptying bins.
Never use food that has fallen to the floor even if the floor looks clean; the soles of shoes can carry
millions of harmful bacteria including those from dog faeces!
Do not cook if unwell, have a known infection or have an open and uncovered wound.
The use of a clean and washable apron will help to prevent the cross contamination of bacteria from
clothing to food stuff and vice versa.
Best practices include cleaning and tidying as you cook to prevent not just contamination of food
items but to avoid accidents.
Clean cupboards, fridges etc. frequently, using a suitable cleansing agent. Surfaces should be wiped
down before and after contact with food.
Thoroughly cook meat and never share the surface or utensils used for raw meat or poultry with any
other items until it has been thoroughly cleaned and dried.
Jewellery should be removed, especially that with intricate design as these items can be a haven for
bacteria which can transfer easily to food or utensils.
Wounds should be covered with a waterproof plaster after being cleaned, preferably a blue colour, as
there are no natural food products that are blue, so is the easiest to spot if it becomes loose and falls
off.
Check expiry dates of products before using.


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