1
Q
WHAT IS STEP 1 OF PROBLEM SOLVING?
A
Listen (to the complaint)
2
Q
WHAT IS STEP 2 OF PROBLEM SOLVING
A
Acknowledge (clarify/paraphrase)
3
Q
WHAT IS STEP 3 OF PROBLEM SOLVING?
A
Identify the problem (what is the issue within the business)
4
Q
WHAT IS STEP 4 OF PROBLEM SOLVING?
A
Consider the solution (develop strategies)
5
Q
WHAT IS STEP 5 OF PROBLEM SOLVING?
A
Action (implement strategies)
6
Q
WHAT IS STEP 6 OF PROBLEM SOLVING?
A
Record (accurate logging)
7
Q
WHAT IS STEP 7 OF PROBLEM SOLVING?
A
Follow up (commitment, customer service)
HOSPO HSC
flashcards
Decks in class (99)
# Cards
-
HAND WASHING4
-
HACCP15
-
DIFFERENCE BETWEEN AND ACT, REGULATION, CODE OF PRACTICE AND STANDARD4
-
ROLE OF EHO2
-
SIGNS OF DAMAGED, DETERIORATED, SPOILED OR OUT-OF-DATE FOOD4
-
CAUSES OF CONTAMINATION9
-
BACTERIAL, BACTERIAL TOXINS AND VIRAL CONTAMINANTS OF FOOD43
-
IMPLICATIONS OF THE COST OF WORKPLACE INJURY4
-
CONCEPT OF PARTICIPATION AND CONSULTATION IN RELATION TO WHS0
-
PRIMARY ROLE/FUNCTION OF KEY BODIES INVOLVED IN WHS5
-
PROBLEM SOLVING STEPS7
-
RISK MANAGEMENT AND ITS APPLICATION IN THE HOSPITALITY WORKPLACE6
-
HIERARCHY OF RISK CONTROL14
-
STRATEGIES TO DEAL WITH BREACHES IN SECURITY9
-
SAFE WORK PRACTICES WHEN HANDLING, USING, CLEANING AND STORING KNIVES3
-
QUALITY INDICATORS AND STORAGE FOR DIFFERENT TYPES OF FOOD12
-
STOCK ROTATION SYSTEMS3
-
MISE EN PLACE4
-
STANDARD RECIPE CARDS4
-
FEATURES OF EFFECTIVE WORKFLOW12
-
PRECISION CUTS8
-
WASTE MINIMISATION TECHNIQUES FOR USE DURING FOOD PREPARATION, COOKING, PRESENTATION AND SERVICE5
-
ENVIRONMENTALLY FRIENDLY WORK PRACTICES FOR USE DURING FOOD PREPARATION3
-
MENUS17
-
STRATEGIES TO ENSURE CATERING EFFECTIVELY CATER FOR A RANGE OF DIETARY REQUIREMENTS1
-
POTENTIAL VARIATIONS IN COMMERCIAL KITCHEN WORK ENVIRONMENTS4
-
CLEANING SCHEDULES6
-
SAFE AND HYGIENIC WORK PRACTICES WHEN CLEANING KITCHEN PREMISES AND EQUIPMENT2
-
DIFFERENCE BETWEEN CLEANING, SANITISING AND DISINFECTING AND THE IMPORTANCE AND PURPOSE OF EACH3
-
CLEANING AGENTS9
-
SAFE WORK PRACTICES FOR THE USE AND STORAGE OF HAZARDOUS SUBSTANCES2
-
DEALING WITH CHEMICAL RELATED ACCIDENTS5
-
POLICIES AND PROCEDURES FOR DEALING WITH CHEMICAL SPILLS5
-
CLEANING, SANITISING AND DISINFECTING METHODS/TECHNIQUES FOR CLEANING COMMERCIAL KITCHEN WORK ENVIRONMENTS6
-
PEST CONTROL PROCEDURES FOR FLIES, COCKAORACHES, RATS AND MICE3
-
ENVIRONMENTAL IMPACTS OF CLEANING COMMERCIAL KITCHEN PREMISES AND EQUIPMENT5
-
WORKPLACE STRATEGIES TO REDUCE NEGATIVE ENVIRONMENTAL IMPACT5
-
EFFICIENT USE OF RESOURCES, WATER AND ENERGY3
-
WORKPLACE SYSTEMS TO MANAGE KITCHEN WASTE4
-
COMMUNICATION PROCESS/CYCLE4
-
WORKPLACE EXAMPLES OF TYPES OF COMMUNICATION8
-
BARRIERS TO EFFECTIVE COMMUNICATION AND STRATEGIES TO OVERCOME THEM25
-
CHARACTERISTICS OF EFFECTIVE TEAMWORK18
-
BENEFITS OF TEAMWORK IN THE HOSPITALITY WORKPLACE1
-
EXAMPLES OF TEAMS OR WORK GROUPS IN THE HOSPITALITY WORKPLACE AND THEIR AREA(S) OF RESPONSIBILITY12
-
CONCEPTS OF CULTURAL DIVERSITY, CULTURAL AWARENESS AND INCLUSIVENESS10
-
WORKPLACE DIVERSITY6
-
THE DIFFERENCE BETWEEN BEING PASSIVE, AGGRESSIVE AND ASSERTIVE3
-
CAUSES OF MISUNDERSTANDINGS AND CONFLICT WHEN WORKING WITH OTHERS AND IN THE DELIVERY OF SERVICE23
-
THE EXTENT TO WHICH CONFLICT CAN BE A POSITIVE OR NEGATIVE EXPERIENCE2
-
CONFLICT MANAGEMENT - INCLUDING TECHNIQUES8
-
DIFFERENT APPROACHES TO CONFLICT MANAGEMENT, INCLUDING PROBLEM SOLVING, NEGOTIATION AND MEDIATION4
-
WORKPLACE POLICY AND PROCEDURES REGARDING MANAGEMENT OF CONFLICT1
-
IDENTIFY OWN RESPONSE TO MISUNDERSTANDINGS AND CONFLICT AND EVALUATE PERSONAL APPROACH TO MANAGEMENT AND RESOLUTION OF CONFLICT6
-
GENERAL FEATURES OF THE HOSPITALITY INDUSTRY1
-
GENERAL NATURE OF ALLIED AND RELATED INDUSTRIES AND THEIR RELATIONSHIP TO THE HOSPITALITY INDUSTRY6
-
PRIMARY ROLE AND DUTIES PERFORMED BY KEY PERSONNEL ACROSS HOSPITALITY DEPARTMENTS7
-
CUSTOMER SERVICE9
-
CURRENT ISSUES AND TRENDS AFFECTING THE HOSPITALITY INDUSTRY AND IMPLICATIONS FOR A HOSPITALITY WORKPLACE, OWN WORK PRACTICES AND DELIVERY OF SERVICE2
-
THE DIFFERENCE BETWEEN LEGAL AND ETHICAL1
-
LEGAL AND ETHICAL ISSUES AFFECTING THE HOSPITALITY INDUSTRY0
-
MEANING OF QUALITY ASSURANCE AND AN OVERVIEW OF THE ROLE OF EMPLOYEES4
-
INDUSTRY ACCREDITATION SCHEMES2
-
WHAT IS THE CONNECTION BETWEEN QUALITY ASSURANCE, WORK PRACTICES AND CUSTOMER SERVICE1
-
PURPOSE OF OCCUPATIONAL LICENSING AND EXAMPLES OF LICENSING FOR THE HOSPITALITY INDUSTRY AND THEIR REQUIREMENTS2
-
CAREERS PATHWAYS ACROSS THE HOSPITALITY INDUSTRY AND THE KNOWLEDGE AND SKILLS REQUIRED FOR DIFFERENT JOB ROLES0
-
TYPES OF EMPLOYMENT IN THE HOSPITALITY INDUSTRY9
-
THE DIFFERENCE BETWEEN AN AWARD, AGREEMENT AND CONTRACT AND HOW THEY APPLY TO WORKERS IN THE HOSPITALITY INDUSTRY3
-
PRIMARY ROLE/FUNCTION(S) OF A RANGE OF KEY CROSS INDUSTRY AND SECTOR SPECIFIC INDUSTRY BODIES FOR BOTH EMPLOYERS AND EMPLOYEES0
-
HOSPITALITY WORKER2
-
INDUSTRY CURRENCY - LINK TO CAREER PATHWAYS0
-
FEEDBACK15
-
HOW WORK PRACTICES ARE IMPLEMENTED AND MAINTAINED IN ACCORDANCE WITH INDUSTRY STANDARDS AND WORKPLACE POLICY AND PROCEDURES2
-
THE VALUE OF WORK STANDARDS5
-
WORK STANDARDS FOR THE HOSPITALITY INDUSTRY, AND SPECIFIC TO A HOSPITALITY WORKPLACE AND JOB ROLE1
-
TASKS TYPICAL TO A HOSPITALITY WORKPLACE (ROUTINE, ROOSTERED, NON ROUTINE)6
-
CONVECTION3
-
CONDUCTION3
-
RADIATION3
-
WHY DO WE USE DIFFERENT HEAT METHODS ?1
-
CATEGORIES OF COOKERY METHODS4
-
POACHING11
-
STEAMING11
-
BOILING10
-
BRAISING10
-
ROASTING11
-
SHALLOW FRYING10
-
BAKING9
-
STIR FRYING10
-
STEWING10
-
MICROWAVING5
-
DEEP FRYING10
-
GRILLING9
-
FOOD ACT 2003 NSW4
-
FOOD STANDARDS AUS & NZ (FSANZ)4
-
FOOD REGULATION 2015 NSW4
-
WHS ACT 2011 NSW5
-
EEO 19874
-
ANTI-DISCRIMINATION Act 1977 NSW4
