...A GUIDE TO APPLICATION FOR RESTAURANT LICENCES Food and Environmental Hygiene Department (January 2012 Edition) -1- FOOD AND ENVIRONMENTAL HYGIENE DEPARTMENT (FEHD) PERFORMANCE PLEDGE APPLICATION FOR RESTAURANT LICENCES We are pleased to state below our performance targets in respect of applications for restaurant licences. Processing Steps To return proposed layout plans which fail the Preliminary Screening to the applicant To arrange Application Vetting Panel (AVP) meeting with the applicant To issue Letter of Requirements for provisional licence and/or full licence To conduct inspection final verification Standard Response Time within 10 working days after receipt of proposed layout plans within 20 working days of acceptance of the licence application for further processing before or at the AVP Meeting upon confirming the premises are suitable for licensing within 8 working days of receipt of notification of compliance with the licensing requirements from the applicant within 7 working days upon confirmation of compliance with all licensing requirements within 1 working day upon receipt of acceptable Certificates of Compliance with licensing requirements from the applicant within 7 working days upon receipt of acceptable Certificates of Compliance with licensing requirements from the applicant To issue Full Licence To issue Provisional Licence a) if the documents are submitted to the Licence Issuing Office b) if the documents are submitted...
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...PREMISES Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the effects of licensing legislation Types of licensed premises: managed houses; tenancies; leasehold; freehold; public houses; restaurants; hotels; clubs (members, proprietary, night); outside catering; events Types of licence: personal licence; premises licence; gaming permit; music copyright Procedures: local authorities; application (new, renewal); fees Conduct of licensed premises: prevention of crime and disorder; prevention of public nuisance; public safety; protection of children from harm LO2 Understand consumer protection Misleading information: advertisements; prices; food labelling; alcoholic strengths; display of prices (food, drink, accommodation); trade descriptions Employer liability: sale of goods; supply of goods and services; consumer protection; product liability directive; negligence; effect of European Union directives Weights and measures: beer and cider; spirits; wines; HM Customs & Excise LO3 Understand the implications of health, safety and hygiene legislation Regulations: health and safety; noise at work; electricity at work; display screen equipment; manual handling operations; reporting of injuries/diseases and dangerous occurrences; first aid; Control of Substances Hazardous to Health (COSHH) Duties and responsibilities: common law; employers’ liability; employees’ liability; risk assessment; fire regulations Food safety and hygiene: food safety requirements...
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...UNIT 31: FOOD SAFETY MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand the agents that cause food-borne illness and the contamination of food Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=4763169365889993301 LO2Understand the processes that can prevent food spoilage and preserve food quality Food spoilage agents: bacteria; yeasts; moulds; enzymatic activity Food preservation methods: high and low temperatures; chemical; physical Special processes to prolong shelf life: irradiation; ultra-violet; vacuum-packing; controlled atmospheres LO3 Understand the importance of effective prevention systems in the control of food contamination Temperature control: delivery; storage; preparation; defrosting; cooking;...
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...[pic] LAW529: Employment and Labour Law Take-Home Exam Professor Pnina Alon-Shenker Date: Tuesday, October 28, 2014. Submissions Due: Tuesday, November 11, 2014 by 08:00 am. Students must submit assignments on time. Failure to do so results in a grade of zero. Material Covered: Labour Law (weeks 8-11): Chapters 2-5 (Olivo’s textbook), including lectures, discussions, cases, and PowerPoint slides. Submission Requirements: Students must submit their assignments to Turnitin.com through the course Blackboard site. Students must also deposit a hard copy of their assignment in the instructor’s mailbox on the 7th floor of TRSM building (mailbox room, mailbox #101). Please DO NOT submit your assignment via email. Please DO NOT submit your assignment in class or in the instructor’s office. Please DO NOT submit your assignments in folders, binders or plastic covers. Length: Papers should not be longer than 4 pages (double spaced) excluding a cover page. Format: 8.5” x 11” paper, Times New Roman 12 point font, within minimum 1” margins. Any pages beyond 4 pages will not be read nor considered in marking the assignment. Term Value of this assignment: 25% Assignment Requirements: Please answer the questions in an organized and coherent way. Please use headings and if appropriate sub-headings. Introduction and conclusion are not required. You are not required to use external sources. Please note that collaboration or group work is forbidden. You...
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...included with the work submitted for assessment. Unit 3: Health, Safety and Security in Health and Social Care Course: BTEC Level 3 National Extended Diploma, Health Science Diploma & Subsidiary Diploma in health and social care |Learner Name |Charlotte Welham | |Assessor Name: |Internal Verifier: | |Lead IV Sampled? (Y/N) |Pre-Issue IV Date: | |Assignment Title: |Assignment Ref: 3a | |Hazards in settings | | |Issue Date |End Date: |Actual Hand-in Date: | | |Week beginning 01/12/2014 |Week beginning 26/01/2015 | | | |Unit/ AC |Assessment Criteria |Achieved |Evidence Location|Comments/feedback from assessor | ...
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...UNIT 14: HOSPITALITY CONTRACT AND EVENT MANAGEMENT Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand external factors that affect planning and management in the event and contract sectors Diversity of sector: employee catering; hospital catering; school meals; conference centres; location and outdoor events; banqueting; private functions Types of service provision: food and beverage services; accommodation services; reception; facilities management; linen and laundry; cleaning; administration; hotel services; maintenance; security; purchasing; human resource services Component elements of the contract/event: menu design; food and beverage service style; staffing; timing; space layout; decoration; entertainment; lighting and sound External factors: socio-cultural; economic; political; technological; environmental; legal LO2 Understand the operational issues which affect the success of event management Elements of project management: action planning; product knowledge; decision-making; scheduling; administration; client liaison; component elements of the event; liaison with internal/external providers (executive chef, restaurant/bar manager, HR manager, front office, AV technician, florist, artiste/agent) Food and beverage systems: suitability of menu design; type of food service system for a particular contract and event catering situation; suitability of purchasing; delivering and storage systems Marketing and sales issues: product placement;...
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...argues that pay is a “hygiene factor”. Critically evaluate his position drawing on your understanding of what motivates individuals and groups.” This assignment will look at the origin of Herzberg’s theory, those who agree with Herzberg’s two-factor theory and those that disagree with his two-factor theory. The assignment will look into what motivation means to individuals, and how motivation creates job satisfaction. It will then be possible to evaluate the relevance of Herzberg’s and how relevant it is to all individuals. Herzberg carried out a survey interviewing 200 Engineers and Accountants from Pittsburgh in the 1950’s. From his findings he came up with the two-factor motivation theory which consisted of motivational factors and hygiene factors. Both factors affect motivation in the workplace, but are very different and are completely unrelated. “Motivators refer to factors intrinsic within the work itself like the recognition of a task completed” (Tietjen & Myers, 1998) while “hygiene factors tend to include extrinsic entities which do not pertain to the worker’s actual job” (Tietjen & Myers, 1998). Motivators make the employee content and when they are present they increase job satisfaction. They were named intrinsic factors as they are factors that are related to the job itself. Hygiene factors do not make the employee happy when they are present but they do dis-satisfy when they are not present or are in shortfall, the hygiene factors were named extrinsic...
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...I. Course Prerequisites: II. Course Description: NURS 101, BIO 311, CHEM 107/170 This course introduces the student to the scientific principles of foundational concepts, theory and technical skills. Concepts that frame the curricula are introduced: caring behaviors, communication, culturally congruent care, ethical frame work, legal aspects, critical thinking, leadership, research and professional nursing role. Using simulated labs, computer programs and videotapes, the student will develop and master selected psychomotor skills. III. Required Text(s) Potter, P. A., Perry, A. G., Stockert, P., & Hall, A. (2012). Fundamentals of Nursing (8th ed.). St. Louis, MO: Mosby/Elsevier. ISBN: 9780323079334 Perry. A. G., & Potter, P. A. (2009). Clinical nursing skills and techniques (7th ed.). ISBN10:0323052894 Wilkinson, J.M. & Ahern, N. R. (2009). Prentice Hall nursing diagnosis handbook with NIC interventions and NOC outcomes (9th ed.). Pearson: Upper Saddle River, NJ. 1 IV. Recommended/Supplemental Text or Reference Material Potter, P. A., Perry, A. G., Stockert, P., & Hall, A. (2012). Study guide: Fundamentals of Nursing (8th ed.). St. Louis, MO: Mosby/Elsevier. ISBN: 9780323084697 American Psychological Association (2010). Publication manual of the American Psychological Association ( 6th ed.), Washington, DC: Author V. Course Objectives: Upon completion of this course the students will be able to: 1. Use scientific rationale to demonstrate basic psychomotor nursing...
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...GASTRONOMY Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand contemporary gastronomic developments and trends Contemporary developments and trends: developments and trends eg diversity of development, operations and systems management, service methods, client base and choices, menu and beverage provision, sourcing of commodities, organic foods, availability of international foods, widening choice in New World wines, development and effects of concept cuisines, trends in airline catering, role of skilled workers and their influence on quality, entrepreneurial skills, elite establishments, branded food businesses, design Contemporary influences: key contemporary personalities; role; effectiveness; regional/national/international; potential key influences; political; economic; social; technological considerations; wisdom and fallacies of food choice; vision and leadership Relationship between food and drink: construction of menus and dishes; changes in balance between food and wine; other alcoholic/non-alcoholic beverages; changing nature of dining; service development; modern restaurant concepts; increased diversity; future development of trends https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=2661787398353896545\ LO2 Be able to use food preparation and cooking knowledge and skills to prepare a range of gastronomic dishes in a professional, safe and hygienic manner Preparation: time planning; food orders; selecting...
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...Written Assignment 1. Please identify the three types of contaminants and provide examples of each. The three types of contaminants are as follows: Chemical contaminants which are responsible for many illnesses but are from metals and or cleansers and other items used to clean and maintain restaurants such as Copper, polish and caustic materials that are corrosive and toxic; the second type of contaminant is Physical Contaminants which are objects that can fall into food or natural object that can be found in food such as bones, metal shavings from cans and broken glass; lastly the third type of contaminants are deliberate contaminants which is a result of someone attacking a food establishment or even a co-worker or supervisor. Examples of such are former or current workers, competitors of the establishment or even suppliers 2. What are the most common types of allergens? The most common type of food allergens are as follows: Milk and dairy products, eggs and egg products, fish and shell fish, wheat, soy and soy products and peanuts and tree nuts, such as pecans and walnuts. Food allergens are the body’s negative reaction to a certain food protein. Symptoms of food allergens can range from itching of the face or head to an extreme of death including swelling of the face, arms legs and eyes, cramping and hives. Both the service staff and kitchen staff can do much to prevent reactions from occurring by the service staff knowing the ingredients of the food prepared...
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...Description/Rationale This course emphasizes the scope of the hospitality and tourism industry. Students study food origins, food handling techniques, food preparation, health and safety standards, and the use of specialized tools and equipment. They also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career opportunities in the hospitality and tourism industry. Unit Titles (Time + Sequence) Unit 1 | Safety and Sanitation | 10 hours | Unit 2 | The Scope of the Hospitality and Tourism Industry | 10 hours | Unit 3 | Food Preparation and Handling | 30 hours | Unit 4 | Food Origins and Tourism | 30 hours | Unit 5 | Communication and Management Skills | 30 hours | Unit Descriptions Unit 1: Safety and Sanitation Description This unit introduces students to basic principles of personal, workplace, and food safety in hospitality and food service. Students examine their role in safety and sanitation in the hospitality and food service industry, beginning with their responsibilities as members of the school community. Through the study and application of safety and sanitation principles, students demonstrate respect for the welfare and dignity of others. They examine the impact of their attitudes and choices and demonstrate understanding of environmental and social issues related to food service and hospitality. Critical...
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...BUSINESS ASSIGNMENT on Motivation Introduction The word motivation came from Latin word “movere” which means push to action, (Source). Motivation is giving people the desire and energy to make an effort to reach their goal such as a job. There are a numbers of motivational theories and this assignment will look at how intrinsic and extrinsic motivators can affect employee’s motivation. Business will motivate their staff to achieve objectives in order for the company to reach their aims. However workers are motivated by different things, therefore this assignment will start with explaining and discussing motivational basic psychological triggers and the main initial theorists: F.W. Taylor (1856-1917), Elton Mayo (1880-1949), Maslow (1908-1970), Herzberg (1923-2000). Motivation We learn not only because we want to learn for satisfaction of learning but also because we are rewarded for learning and it enables us to achieve other things that we want, starting with food, a home and to some extent safety as well as status and self-esteem. Psychologists have come to separate between two main categories of motivation, intrinsic and extrinsic: Intrinsic motivation takes place when someone gets satisfaction from an activity itself without threats or rewards from external factors or influences. Intrinsic motivation is only due to the person’s desire or will to participate in a task without any promise of a reward. A good example will be “A student's intrinsic interest in schooling...
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...SANITATION AND MICROBIOLOGY MR.JONUS FREI (PROFESSOR) FOOD SAFETY MANAGEMENT SYSTEM (planning, DESIGN, IMPLIMENTATION & procedure) CONCEPT : FAST FOOD RESTAURENT. word count: 4106 date of submission: 11TH MARCH 2014 Submitted by : Krunal, Sumeet & hitesh table of content. Sr.No. | Content | Page number | 1 | Summary of assignment | 3 | 2. | Planning and designing of food safety system | 4 | 3. | Step 1: Global standard procedure for food safety. | 4 | 4. | Step 2 :Pre requisites programs | 4 | | Step 3: Senior management implementation. | 6 | | Step 4: Food safety / HACCP implementation program. | 7 | | Step 5:Food safety quality maintain documentation | 8 | | Step 6:Training and implementation | 9 | | Step 7:Internal auditing and checklists | 10 | 5. | Personal hygiene | 10 | 6 | Training | 11 | 7 | Facility design and layoutRestaurant lay outKitchen lay out. | 15 | 8 | Flow of food | 17 | 9 | Risk factors | 18 | 10 | Supplier selection program | 18 | 11 | Active managerial control | 19 | 12 | Sanitation program | 20 | 13 | PEST control system | 20 | 14. | References | 22 | summary of assignment Our main objective behind preparing this report is to understand the food safety management system and create, design and prepare system in our concept restaurant that is fast food restaurant situated near Lucerne, Switzerland. Our system is based on planning...
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...• KITA = Kick in the pants (1968) • KITA = Kick in the ass (1987, 2003) 4 What is KITA? • Negative KITA • Motivation by punishment— • A push 5 Negative physical KITA • 50 lashes • Two weeks in the brig 6 Negative psychological KITA • Move to undesirable office • Stop speaking to subordinates • Threaten termination •… 7 What is KITA? • Positive KITA • motivation by reward— • pull 8 Positive KITA • Reducing time spent at work • • • • • Comp time Time off as a reward Recreation programs Sabbaticals Cruises 9 Positive KITA • Compensation • • • • • • Pay Increases Stock Options Bonuses Commission Incentive 401K contribution 10 Positive KITA • Benefits • • • • Health insurance Free food Limited work week Work at home •… 11 Positive KITA Human relations training • Supervisors trained in psychological approaches to management 12 Positive KITA Sensitivity training • Supervisors trained to be sensitive to the needs of their subordinates 13 Positive KITA Communication • Training programs • Newsletters • Other publications • Annual performance reviews 14 Positive KITA Two-way communication • Listen to employees’ complaints and suggestions • Democracy in the workplace • Interactive performance reviews 15 Positive KITA Job participation • Communicate the importance of the job in the big picture • Give achievement awards 16 Positive KITA...
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...Guide Unit 5: Food and Beverage Operations Management Term – September 2015 Unit Leader – Joseph Nyakairu Copyright St-Patricks College Table of contents Table of contents 2 Aim 3 Unit abstract 3 Learning outcomes 3 Unit content 4 Scheme of work 6 Learning Outcomes and assessment requirements 9 Assignment Brief - General 10 Indicative Marking Scheme Error! Bookmark not defined. Learning Material 14 stponline / Moodle 14 Textbooks 14 Appendix A: Harvard System Referencing 16 Unit 5: Food & Beverage Operations Unit code: L/601/1791 QCF level: 4 Credit value: 15 Aim This unit will enable learners to gain understanding of the day-to-day activities and procedures involved in food and beverage operations, whilst also developing a range of practical operational skills. Unit abstract This unit introduces learners to the practical aspects of food and beverage production and service. Because of the nature of their job, hospitality managers need to have basic levels of practical skills, enabling them to work effectively within different kitchen and restaurant environments. Managers may need to work in kitchen and restaurant environments to support operational staff in times of need or to establish themselves as credible team players. Learners will develop understanding of a range of food and beverage production...
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