Chapter 2 Staff Attributes, skills and knowledge

Playing Imitation and Problem Solving Games on followings:
Dealing with Children: Lost Children Report
Dealing with incidents during service

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  Spillages
  
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  Returned Food
  
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  Lost Property
  

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  Customer Illness
  
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  Over Consumption of Alcohol
  
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  Unsatisfactory Appearance
  

Recording incidents
It is advisable that when any incident occurs a report is made out immediately. The basic information that should be found in the report is as follows:

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  Place
  
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  Date
  
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  Time
  
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  Nature of incident
  
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  Individual signed reports from those involved
  
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  Action taken
  
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  Name, address and phone number of customer involved
  
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  Names of staff involved.
  

All reports should be kept in case similar incidents occur at a later date, and for future reference should the need arise.

2.6 Health, Safety and Security
The Food and Beverage industry has a moral and regulatory obligation to safeguard its workers. The dangers vary from the clear and present, such as heavy machinery, toxic chemicals and slippery surfaces to the slower threats, such as dust inhalation, hearing loss and repetitive strain injuries.

Define what is risk in Food and Beverage Management

A situation involving exposure to danger.

The Food & Beverage Industry faces multiple risks, such as:

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  Changes in consumer tastes
  
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  Changes in national and regional statutory regulations
  
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  Evolving demographic trends
  
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  Compromised quality of ingredients and materials
  
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  Contamination and poisoning of ingredients and end products
  
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  Development of incorrect product design
  
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  Unnecessary and unhealthy practices and processes in place
  
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  Mismatch in technological capabilities and market requirements
  
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  Manhandling of product and materials and resulting damage
  
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  Financial risks associated with various processes and practices
  
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  Third party risks related to transport agencies, middlemen, financiers, retailers and so on
  
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  Risks associated with sharing intellectual property
  
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  Risks associated with product information misrepresentation
  
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  Consumer safety risks
  
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  Loss mitigation risks and inability to manage risk
  

As the Wise F&B Manager or CEO of the establishment one needs to make sure that a Proper Risk Management Policy is put into practice.

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  A safe environment is maintained
  
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  Avoiding hazards
  
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  Procedure in the event of accident
  
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  Procedure in case of fire
  
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  Cleaning Programs
  
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  Maintaining a secure environment (dealing with suspicious item or package; Dealing with a bomb threat)
  

Watch a video on Security in Hospitality and F&B