Nominated positions these are the job roles: each job role will have allocated – responsibilities and tasks Not all venues will have all the departments presented departments will – reflect the individual needs of each property An chart’ identified the departments and positions in a business ‘organisation – and the reporting lines, lines of communication and lines of authority. Class Activity Organisation Chart – Trainer obtains an organisation chart for a local venue and: Distributes same to trainees Identifies and describes the positions shown on the chart Identifies and explains the relationship between different positions on the chart as indicated by the lines on the document Explains how the organisation chart can be used by trainees as a template for planning a career within a venue. Slide Slide No Trainer Notes Trainer presents to trainees information relating to the Food and Beverage department in a venue advising activities or responsibilities include: Serving beverages in bars and providing waiting and service duties for dining – as well as sometimes room service and functions Serving food and beverage in restaurants taking orders for meals and drinks, – delivering meals and drinks to tables, clearing tables for fine-dining, brasserie, bistro, al fresco dining situations Preparing and providing food items providing basic food preparation for – different foods for various food outlets within the venue from a main kitchen or related preparation areas. Slide No Trainer Notes Trainer continues to present to trainees information relating to the Food and Beverage department in a venue advising activities and responsibilities include: Organizing and servicing banquets, functions, and conferences providing – waiting and other duties for special and large events Providing room service providing service for an in-room dining service or the – service of beverages to a guest room Providing mini-bar service re-stocking liquor, soft drink and snacks in the – guest mini-bar, and completing supporting documentation to support charges to the guest account Calculating accounts and daily takings performing cashier functions for – payments received
Nominated positions – these are the job roles: each job role will have allocated responsibilities and tasks Not all venues will have all the departments presented – departments will reflect the individual needs of each property An ‘organisation chart’ identified the departments and positions in a business – and the reporting lines, lines of communication and lines of authority. Class Activity – Organisation Chart Trainer obtains an organisation chart for a local venue and: Distributes same to trainees Identifies and describes the positions shown on the chart Identifies and explains the relationship between different positions on the chart as indicated by the lines on the document Explains how the organisation chart can be used by trainees as a template for planning a career within a venue. Slide Slide No Trainer Notes Trainer presents to trainees information relating to the Food and Beverage department in a venue advising activities or responsibilities include: Serving beverages in bars – and providing waiting and service duties for dining as well as sometimes room service and functions Serving food and beverage in restaurants – taking orders for meals and drinks, delivering meals and drinks to tables, clearing tables for fine-dining, brasserie, bistro, al fresco dining situations Preparing and providing food items – providing basic food preparation for different foods for various food outlets within the venue from a main kitchen or related preparation areas. Slide No Trainer Notes Trainer continues to present to trainees information relating to the Food and Beverage department in a venue advising activities and responsibilities include: Organizing and servicing banquets, functions, and conferences – providing waiting and other duties for special and large events Providing room service – providing service for an in-room dining service or the service of beverages to a guest room Providing mini-bar service – re-stocking liquor, soft drink and snacks in the guest mini-bar, and completing supporting documentation to support charges to the guest account Calculating accounts and daily takings – performing cashier functions for payments received
TG_Maintain_hosp_ind_knowledge_refined.docx