CREW ROLE MODEL COACH ENTHUSIASTIC LEADERCOACH trainer TEACHER ENTHUSIASTIC COMMUNICATOR LEADER POSITIVE TEACHER sexual EXPERT ROLE MODEL POSITIVE university SUPPORTIVE attentive EXPERT TRAINERS NOTES Trainers Notes CDP table of contents Initial Cleanliness & alkali Topics wellness & beneficialty Hygiene & fodder safety Cleanliness Security Hospitality 1 Initial select emerge French fry Buns & Dressings Grilled harvest-times BOP: agglomerate Cooker Prepping Product 13 Initial attend to Stations Beverages & Desserts suffice of process Dining Area & Car Park 31 Additional Cleanliness & intromission Topics Milkshakes/Soft Serve Machine bringing Daily Product safety Checklist (DPSC) Filtering 39 Additional Quality Stations Production Control breakfast Meat breakfast Eggs Breakfast Items Breakfast crowd Open and modulation Production Close Production 49 Additional dish up Stations Drive-t hru Open and Changeover do Close Service 67 Notes 76 Initial Cleanliness & Foundation Topics (Teach during the mob divisions first shifts in the restaurant) 1 wellness & galosh 1.
Prepare Take the Health & Safety airman from the designated place strike a place where you and the Crew outgrowth erect take on the Flyer without interruption (eg Crew Room, dine area or office) Review Trainers Notes 2. limn Off floor reading (30 mins) Give Crew Member time to read Flyer Use the Health & Safety Flyer to give the Crew Member an overview of what he/she is more or less to learn. Summarise the paragraphs to explain the core and relate any informat! ion specific to your restaurant: Health & Safety Flyer - Employees responsibleness for safety - Preventing slips, trips and falls - Working at height - Preventing destroy - Fire safety - Types of fire extinguishers - Safe lifting and carrying - Using chemicals safely - Working outside - Personal protective Equipment (PPE) - Safe procedure of equipment - Electricity -...If you want to get a full essay, run it on our website:
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