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Unit 104 - Work Effectively as part of a Hospitality Team

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Ian Champion

on 27 June 2016

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Transcript of Unit 104 - Work Effectively as part of a Hospitality Team

Kitchen planning
Unit 104 - Work Effectively as part of a Hospitality Team
OBJECTIVES

1) Discuss and Explain the concept of Teamwork.
2) State 2 benefits of planning
3) Explain the importance of feedback
4) Define a learning plan.
5) Discuss fundamentals of personal development
The Hospitality Industry
The Word 'Hospitality'
-Encompasses all aspects of the hotel and catering (or foodservice) industry.
-Relatively modern word, meaning the friendly and generous treatment of guests and strangers.
-‘Catering’ refers to offering facilities to people, especially the provision of food and beverages.
-The internationally understood term ‘foodservice’ is now also used.
The World-Wide Industry
Multiple food outlets at the Trafford Centre, Manchester
World’s largest industry.
The industry continues to grow.
Tourism is an essential part of the economy in the UK and is the main sector bringing in foreign currency.
kitchen Organisation
-To produce the right quantity of food (for the right number of people).
-To produce it to the required quality standards.
-TO COMPLETE WORK ON TIME AND IN SEQUENCE.
-MINIMISE WASTE TO MAINTAIN THE ORGANISATIONS PROFITS.
-To comply with all legislation including food safety and health and safety legislation.
The Purpose of kitchen Organisation
The Purpose of being Organised
-TO COMPLETE TASKS ON TIME & THEN BE ABLE TO HELP OTHERS
-KEEP ITEMS AVAILABLE TO ENSURE THEY ARE READY FOR USE WHEN REQUIRED.
-To produce it efficiently and on time.
-To make the most effective use of staff, materials and equipment.
-UNDERSTANDING HOW TASKS SHOULD BE CARRIED OUT IS IMPORTANT TO MAINTAIN SAFETY
The 'Partie' System
-Devised by chef Auguste Escoffier in the late nineteenth century, in response to the development of more elaborate menus and kitchen operations.
-The number of ‘parties’ and the number of staff in each depends
on the size of the establishment and the resources available.
kitchen Staff Hierarchy
This depends on the type and size of the establishment. A large restaurant may include all these roles:
-head chef or executive chef
-one or two sous chefs
-chefs de partie or sectional chefs looking after each section (e.g. pastry)
-a demi chef de partie, reporting to and working the opposite shift to the chef de partie
-one or two commis chefs per section per shift
an apprentice per section per shift.

WHY IS IT IMPORTANT TO KNOW ABOUT DIFFERENT JOB ROLES WITHIN THE TEAM?



- TO UNDERSTAND OTHER PEOPLES DUTIES.





WHO IS THE BEST PERSON TO TALK TO ABOUT THE LIMITS OF YOUR JOB ROLE?

WHO IS THE BEST PERSON TO ASK WHEN SOMETHING IS CONFUSING AT WORK?
-HEAD CHEF OR SUPERVISOR

WHY IS IT IMPORTANT TO KNOW ABOUT DIFFERENT JOB ROLES WITHIN THE TEAM?






WHO IS THE BEST PERSON TO TALK TO ABOUT THE LIMITS OF YOUR JOB ROLE?

WHO IS THE BEST PERSON TO ASK WHEN SOMETHING IS CONFUSING AT WORK?
The Word 'Hospitality'
The Purpose of being Organised
VIDEO
(dynamic-learning
level 2)
https://blackboard.cityofbristol.ac.uk/webapps/portal/frameset.jsp?tabGroup=courses&url=%2Fwebapps%2Fblackboard%2Fcontent%2FcontentWrapper.jsp%3Fcontent_id%3D_72114_1%26displayName%3DLinked%2BFile%26course_id%3D_87_1%26navItem%3Dcontent%26attachment%3Dtrue%26href%3Dhttp%253A%252F%252Fmy.dynamic-learning.co.uk%252FDefault.aspx%253Fcid%253DDL19380
Link
There are many opportunities to learn.
Qualifications are worthwhile because they:
-inform employers of what you are able to do
-provide better career prospects and opportunities for personal development
-help to boost confidence and self-esteem.
Apprenticeships are a way to learn skills within a workplace setting while also getting a qualification.
Learning and Qualifications
Key Factors for Personal Success
-Sound product knowledge.
-Well-developed interpersonal skills.
-A range of technical skills.
-An ability to work as part of a team.
-Personal Hygiene
-ATTENDANCE !!
-Professional appearance
-Knowledge and technical ability
-Punctuality
-Local knowledge
-Courteous and attentive
-Good memory
-Personal Hygiene
-ATTENDANCE !!
-Professional appearance
-Knowledge and technical ability
-Punctuality
-Local knowledge
-Courteous and attentive
-Good memory
-Personal Hygiene
Essential Attributes
It’s important to:
-be clean and smart
-wear appropriate clothes for the job.
-HAVE SCRUPULOUS PERSONAL HYGIENE
Personal Presentation
Job Roles
Job Roles
Job Roles
Job Roles
Contibuting to the Team

It’s important to:
-be reliable and courteous, because other people depend on you
-manage your time and deadlines well
-be able to prioritise.

-HELP AND RESPECT OTHER TEAM MEMBERS
Understanding Yourself
This means knowing:
-what you are capable of doing
-what development you might need
-your strengths
-your weaknesses
-when to ask for help
-what training you might need.
Communicating Effectively
-Work as a team and be supportive of each other.
-COMMUNICATE CLEARLY SO THAT THE INFORMATION CAN BE CONFIRMED AND UNDERSTOOD
-PASS ON IMPORTANT INFORMATION ASAP
-Identify targets for your career with timescales.
-Identify the skills that you need to develop.
-Evaluate feedback from your mentor, manager or tutor – it will help you to improve.
-A plan will help you to achieve your goals-
Your Personal Development Plan
Your Personal Development Plan
PERSONAL DEVELOPMENT PLANS WITHIN A TEAM HELPS TO:-
-LEARN NEW SKILLS
-IMPROVE SKILLS
(obtain a pay rise?)

IT SHOULD INCLUDE:-
-SKILLS THAT NEED TO BE DEVELOPED
-WHAT TO DO TO IMPROVE AT WORK
WHAT IS THE MOST IMPORTANT REASON TO OBTAIN FEEDBACK FROM YOUR COLLEAGUES?



WHAT IS THE MOST IMPORTANT REASON TO OBTAIN FEEDBACK FROM YOUR COLLEAGUES?



-TO HELP IMPROVE JOB SKILLS AND TEAMWORK



WHAT IS THE MOST IMPORTANT REASON FOR DISCUSSING ANY WORKING RELATIONSHIP PROBLEMS?



WHAT IS THE MOST IMPORTANT REASON FOR DISCUSSING ANY WORKING RELATIONSHIP PROBLEMS?
-TO STOP THINGS GETTING WORSE
Your Personal Development Plan
Full transcript