People in food hygiene, human capital, its availability, the ability to develop, motivate and retain key factors for the operation of any establishment of food and beverage service.
Technology and financial capacity are indispensable, but the difference will mark the illusion and integration of all equipment and its ability to act in concert for business success.
Human capital. Basic Concepts
Human capital, its availability, the ability to develop, motivate and retain key factors for the operation of any establishment of service. Technology and financial capacity are indispensable, but the difference will mark the illusion and integration of all equipment and capacity I coordinated action for business success.
With a good organization
We can achieve the economic balance
With the proper motivation
Achieve efficacy and safety in the future.
Coercion or persuasion
The maximum rate of success of a company about their policies for managing human resources, is achieved at the time that the exercise of coercive power (authority) is not necessary in normal activity. Authoritarian attitudes are then substituted for persuasive attitudes that encourage all team members to do their best, to achieve increasingly better results, based on a sense of professional pride and identification with the objectives of the company and the establishment.
Although there are employers who fail to develop this sense of intuitive, professional organizations this is the fruit of a philosophy clearly expressed and supported at all organizational levels and in all phases of activity.
Food hygiene. Training Program
For the company to endure, must be constantly updated technical innovations that constantly arise in the changing priorities of the markets, thus ensuring continuity in the satisfaction of service users.
It is therefore very necessary to develop a regular schedule of training at all levels of staff, a plan which is updated every year and to be followed and managed by a specialized employee within the Human Resources team. The training plan can be broken down into two main sections.
1 – Shares of new employee integration.
2 – Actions refresher training for all staff on staff at all levels of responsibility.
The training program should be specialized and closely related to the activity of the company. It is not sufficient to join all the courses that the authorities often offer free, unless of course the subject will help the person to progress within the organization, and also help the company to achieve better efficiency and productivity quotas.
There are many ways of organizing courses, according to the needs and objectives of each case. We bring together staff from various institutions to provide education on topics of general interest, language for example. The organization of the sessions can be conducted by individual enterprise, a group of companies in the same locality, a chain establishments, or sponsored by an educational institution, school, etc.
Whatever course is organized, will be invited to assist staff that may be benefited by the course content, with the commitment on their part to assist with continuity, follow the lessons and provide at the end of a written assessment that be provided to the Personnel Department to evaluate the possibility of sending other candidates for similar courses in future occasions.
Employee Guide. Food hygiene
Probably no one in the world just like a person on their first day of work. Generally not know any of his teammates. Everyone is very busy and ease while he is trying to figure out exactly what to do and what is expected of him. Do not know where is the service, where you eat, what time is going to eat, and how much time you have.
Unless someone takes the trouble to explain their work in detail, their obligations and rights, you may tire of his situation and resign. With his resignation will have wasted an opportunity and will have wasted the cost of his salary during his first unsuccessful integration time.
Employee Guide
An important element, common in more professional business is the distribution to all employees to join, an informative text that will help them settle into his new work environment, the establishment where you will carry out its business and where they hope to develop your career future.
The introductory text to the company, commonly known as “Employee Guide” can take the form of a few leaves, as a welcome letter, or they can occur as a booklet carefully designed, printed and bound.
Years ago there were the “Rules” that allegedly covered this objective information, but in practice often they identified a list of prohibitions, limitations, penalties and punishments.
Today these texts are large and are mostly informational and motivational character. They are the letter of the company, and often include sections with information on:
Welcoming the team, letter from the Director
The company, its size and geographic scope.
Statement of objectives and ethical principles
Features and Amenities
Benefits for employees:
– Identification with the company
– Training
– Career and future.
Organization chart
Labour Standards
- Schedules
- Uniforms
- Dressing
- Food
- Accommodation
- Transportation
- Absences
Wage standards
- Payday
- Awards and extra pay
- Holidays
- Pensions and Insurance
Conflict resolution
- Unions
Orientation of new employees
Although all new employees are tested an initial time, the Company also has the obligation to “prove” the new employee to facilitate their entry and integration into the team. This point is usually mission of the Department of Personnel.
Welcoming a new member to a department of the establishment has two parts:
* Detailed information, clarifying doubts:
1. Job description, in simple words.
2. Working conditions and form of contract
3. Economic conditions and additional benefits.
4. Hours, shifts and breaks systems.
5. Faults considered serious.
6. Promotion and transfer opportunities.
7. Probation and responsible for their evaluation.
* MOTIVATION with consideration and courtesy (to integrate it into the computer)
1. Presentation to their peers, and subordinates.
2. Visit the areas where you work.
3. Inform the organization and levels of authority.
4. Brief history and prospects of the Company.
The integration into the team, is based on three main foundations:
A: Good choice.
The right person in charge.
B: GOOD Guideline.
Motivation and integration.
C: good education.
Clear definition of tasks.
PERSONALITY CHARACTERISTICS OF A POSITIVE
Initiative and sense of cooperation
Enthusiasm, dynamism and sense of humor.
Emotional stability and self-confidence.
Seriousness and sense of self.
Memory, good diction and good manners.
Punctuality and fellowship.
Food hygiene. Professional Development
Everyone needs to face motivating goals both in his personal life and professional life. When an employee perceives that by any stretch never able to achieve positions of greater recognition, with greater opportunities to develop new projects, with better conditions, then the disappointment will invade their attitude, their work and damaging results. The company will have wasted all of your investment in people.
Annual Reviews
The annual assessment of employees helps professionals measure their progress and highlight the improvements or shortcomings occurring in the period. This is done in a private meeting scheduled in the personnel office with the employee, which follows the contents of an official form. It’s the best way to discover and assess the potential of the employee in relation to their work in the company. The reviews highlight deserving employees for promotion and that the Company will make the most of available human resources.
Once the assessment by the Head of Personnel, will be discussed with the interested party, who must sign the form and receive a copy. The results are always confidential and not disclosed outside the scope of activity of the personnel office.
The relationship COMPANY – employees can and should always be beneficial for both parties.
Many companies have programs of “internal marketing” operated by the HR Department with the support of other senior management.
Like any marketing program, its results should be able to be evaluated. To do this, you will set goals and objectives in the short, medium and long term.
- Responsible Gaming
Successful food and beverage establishment
A successful establishment depends on the good work of every member of the team. The failure of one can affect the final result and cancels the whole team effort.
For this we need a strong and clear commitment of the entire team from top to bottom of its members.
It is well known that personal appearance reflects the character, humor and inner personality of each individual.
Through the way they dress, composure and personal care, projecting an image on our personality to an audience every day more observant and demanding. Most people tend to judge others by the first impression that they receive.
Anyone can be carrying germs unconscious, can contaminate food and cause serious difficulties for consumers. It is therefore important to take all possible precautions to safeguard against pollution around such sensitive products as food.
Let us be mindful of our responsibility, we know the causes of pollution and how to avoid it by applying work practices and personal conduct more accurate over the entire process of handling.
When an employee works properly uniformed, clean-shaven and combed, and maintains proper posture will cause an immediate positive impression on the client. The customer will appreciate that a person is faced with neat, orderly and careful in their work and deduct it is:
Good hygiene practices
Most people judge the other by the first impression that they receive. You can say that this is a trial early, but experience confirms that an assessment may be intuitive, but successful.
Body posture
Good posture shows health and self-confidence. We must walk straight, head high and back straight. Good personal appearance is one of the client considers as a sign of professionalism and quality service.
Good hygiene practices
The lack of personal hygiene may be one of the leading causes of food contamination. It is hard to avoid it. For it is essential that all staff of an establishment where food is handled, maintain strict personal hygiene.
The human body is an enabling environment for the multiplication of microorganisms.
Maintain a temperature around 36 degrees Celsius, a temperature very conducive to the development of microbes.
When you perspire, moisture creates an environment, another area ripe for microbial life.
The skin scales continuously apparent imperceptible, which can serve as food for microorganisms.
Why it is so necessary to take precautions to avoid contamination.
Before leaving home
Showering (daily) with hot water, limiting perspiration to prevent sudden change of temperature.
Brushing with toothpaste.
Wearing clean clothes;
Caring for nails – keep them short and clean.
At work
Avoid smoking
Avoid chewing gum
Avoid wiping the sweat from clothing or hands
using disposable towels.
Avoid spitting
Avoid coughing or sneezing near food
Avoid hair, makeup and / or scratching
Try to avoid foods with your fingers.
Do not try different foods with the same utensil.
Avoid handling money. If you do, wash your hands immediately.
Avoid having to go to the bathroom during the service.
The brothers jealousy
Travelling with children
First Aid Accidents
