Specification weight kglunit cost per kglunit actual

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Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost Total Cost $ Portion Cost $ Method: Page 67 of 168 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 67
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NEW YORK COLLEGE Work Flow Plan/ End of Service Procedures / De-Brief TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) End of Service Procedures/ Reporting Requirements Equipment/Systems Communication (Who, About what?) Post Service De-Brief Equipment/Systems Communication (Who, About what?) Page 68 of 168 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 68
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NEW YORK COLLEGE Page 69 of 168 New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 69
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NEW YORK COLLEGE To be completed on completion of all services by all parties indicated, in conjunction with the declarations on the last pages of the log book. Performance Evidence – Benchmarks Sign each benchmark achieved at the end of all services Student Self - Assessment Workplace Supervisor Trainer/Assessor Reading skills Interprets and follows a range of organisational procedures and work schedules. Reviews special request from customers and dietary requirements and interprets relevant changes required to food preparation lists and recipes. Self Management Plans and organises tasks from organisational information including bookings, standard procedures, guest lists and event schedules Develops and reviews work schedules Follow work schedules effectively Prepares work area and supplies according to procedures to meet service requirements. Maintains cleanliness and tidiness of work areas Integrates all technical skills within the whole service period, throughout preparation, service, and end of shift duties. Completes administration and reporting requirements relevant to the job role and typical tasks performed in that role Problem solving skills Identifies and anticipates operational problems and responds to these accordingly. Evaluates dishes and makes adjustments to ensure quality products Communication skills Liaises with other team members about service requirements Listens and responds colleague and customer comments and complaints, and questions Responds to feedback from colleagues and uses active questioning to clarify further information. Teamwork skills to: Works cooperatively as part of a team Provides advice and support to the team as required.
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