Staff Structure (Food Service)

Food Service Organisation
Week 2 - Amy Brown
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HospitalityFurther Education (Key Stage 5)

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Food Service Organisation
Week 2 - Amy Brown

Slide 1 - Diapositive

What did we discuss in last weeks class?

Slide 2 - Carte mentale

Food organisation involves effective practice in staff organisation, service methods, preparation and control of resources
Legislation and regulation is very important factors in food service organisation particularly in hygiene and safety!
Design of the workspace and movement of people and goods is known as 'workflow'
Staff organisation and methods of operation and service vary in different
hospitality businesses depending on the particular requirements of the business
In this unit we will also investiage practices and procedures used and the importance of liaising with other departments within the business

Slide 3 - Diapositive

ACTIVITY 1. 
 Complete your assignment from last week.
P1 - Food service organisation e.g. restaurant, food truck, fast-food with the service method, service area, ordering/selection, service, dining area and clearing (as listed on the table on pg 275 Foskitt F&B)


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Staffing Structures & Roles
PowerPoint - Canvas

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