Induction Program For New Staff

To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.

* Ensure that the environment is safe, secure with high quality of hygiene practices for staff, children and their families and any member of the public while using the premises.

Check we are fulfilling health and safety policies and risk assessment appropriately, keep them up to date and modify them whenever it is necessary.

Making arrangements for the planning, organisation, control monitoring and review of health and safety measures.

-Ensuring the security of their workers, carry out a risk assessment and then take action to reduce the chances of those risks arising, for instance monitoring CCTV cameras.

* Boxes of tissues on each table help to the the spreading of germs when coughing and sneezing.

As a result of the approach, there was high turnover of staff and there was very little initiative amongst the remaining staff. Individuals were initially reported as being highly competent but later were blamed for things going wrong, shortly before they left. The team was very tightly knit and generally appeared supportive of the team leader.

The staff was made complacent by technology and leaned on the technology to hold and reproduce information. They never checked on the validity of the information they were receiving from the system. They also received information from the system in a form that was not easily usable.

Soda fountain bar 2 pizza ovens Salad and pizza/dessert bar Approximately 100 square foot commercial refrigerator 2 cash registers 6 video game vending machines Management office with desk and lower-priced laptop computer Staff lunchroom equipment such as microwave, sink, cupboards and refrigerator 20 four-seater tables with chairs Busing cart for transporting dirty dishes from the dining area to the dishwashing area 140 sets of dishes, including cutlery and drinking cups Commercial dishwasher Miscellaneous cooking and food handling equipment like trays, lifters, spoons, pots

5. Capacity and facilities. After reviewing the video I see that their facilities are in poor conditions making it harder for many to work that type of environment. The administrative office have no space/order to them along with their shipping or receiving department affecting how the company flows on a daily bases. Not having enough space along with clean, organized facilities can affect the produce and output of a company.

Staff all have dbs checks, relevant food and hygiene training, regular in-house safeguarding and telephone numbers of outside agencies such as

Instability of the management, laying more stress on general leadership experience, and "fitness program" led to inefficiency and low moral/accountability among staff.

They also didn’t appear to honor any form of schedule or business ethics because they were charging direct labor time to the project while working on other projects. Functional management appeared to lack leadership and direction across the whole unit.

Here, you are able to discover new and different cheeses that you may never be able to find anywhere else apart from its place of origin. The staff is usually careful with every cheese feature to ensure they deliver the best product for your money.

The first floor is equipped with food courts, children’s playrooms and other service facilities where the second and third floors are the supermarket and products display[4][6][7].