Compared to other jobs, the work you perform as a housekeeper may not seem very hazardous. However, there are many hazards you can face on the job, so it’s important to be aware of these hazards and know the precautions you can take to prevent injuries and illnesses.
En comparación con otros trabajos, el trabajo que realiza como ama de llaves puede no parecer muy peligroso. Sin embargo, hay muchos peligros que puede enfrentar en el trabajo, por lo que es importante estar consciente de estos peligros y conocer las precauciones que puede tomar para prevenir lesiones y enfermedades.
Today, we’re going to talk about two very important topics for hospitality workers—personal hygiene and good grooming.
Because you work with customers, you always have to look your best and present a positive, professional image.
In this training session, you’ll learn what you need to know about these two essential factors for success on the job.
Today we’re going to talk about food service safety. This topic is very important because people can get sick if germs, viruses, pesticides, or cleaning agents get into food or drinks.
In food service clean is not the same as safe. Hands can look clean, but if they’re contaminated with germs, they are not safe. Food can look and smell good, but if it is not handled properly, germs can poison it and make consumers sick.
That’s why you need to know what you can do on the job to help prevent food poisoning. Today, we’ll cover all the key steps from good hygiene to proper food handling and making sure food service materials and equipment are clean and safe to use.
The main objective of this session is to help you become a truly great restaurant server. By the time the session is over, you should be able to understand what diners expect from you; welcome diners and take orders properly; serve meals correctly; monitor tables effectively; handle problems and complaints satisfactorily; and conclude meals successfully.
In food service, clean is not the same as safe. Hands can look clean, but if they’re contaminated with germs, they are not safe. Food can look and smell good, but if it is not handled properly, germs can poison it and make customers sick.
Today we’re going to talk about preventing food contamination. We’ll cover all the key steps from good hygiene to proper food handling and making sure food service materials and equipment are clean and safe to use.
The main objective of this session is to make sure you know how to keep your establishment clean and sanitary. By the time the session is over, you should be able to understand why cleanliness and sanitation are essential in food service, maintain good personal hygiene, identify the characteristics of a clean and sanitary food service establishment, know what to clean and sanitize and how to do it, and prevent pest infestations.
Customers have more choices and are more demanding than ever.
If they don’t get the kind of treatment they expect from one business, they can simply go to the competition. And there’s plenty of competition out there.
To be successful and profitable, we have to keep satisfying our customers so that they keep coming back to do business with us. Loyal customers are the core of our business.
Your job is to help build and maintain customer loyalty. Today, we’re going to talk about how you can do that and why it’s important.
In food service, clean is not the same as safe. Hands can look clean, but if they’re contaminated with germs, they are not safe. Food can look and smell good, but if it is not handled properly, germs can poison it and make customers sick.
Today we’re going to talk about preventing food contamination. We’ll cover all the key steps from good hygiene to proper food handling and making sure food service materials and equipment are clean and safe to use.
En el servicio de alimentos, estar limpio no es lo mismo que ser seguro. Las manos pueden parecer limpias, pero si están contaminadas con gérmenes, no son seguras. Los alimentos pueden verse y oler bien, pero si no se manipulan adecuadamente, los gérmenes pueden contaminarlos y enfermar a los clientes.
Hoy hablaremos sobre la prevención de la contaminación de los alimentos. Abordaremos todos los pasos clave: desde una buena higiene hasta la manipulación adecuada de los alimentos, asegurándonos además de que los materiales y equipos de servicio estén limpios y sean seguros para su uso.
Food storage affects both quality and safety.
Food stored improperly will lose its quality, spoil more rapidly, and can cause a foodborne illness when harmful bacteria are allowed to grow.
Sometimes two different kinds of food stored together can result in cross-contamination, with one food contaminating others in storage.
Improperly stored food can also come in contact with other harmful substances such as toxic chemicals—for example, cleaning supplies and pesticides.
Today, you’ll learn how to store food properly to preserve quality and prevent contamination that can lead to food poisoning.
Today, we’re going to talk about identifying customer needs. This is one of the most important parts of the sales process. If you don’t properly identify needs, it will be hard or impossible to make the sale.
How effectively you are able to identify customer needs has a direct impact on your success as a salesperson. The better you are, the quicker you will be able to zero in on exactly what customers need and want. And once you’re there, you can match those needs and wants to products and services that will fulfill the customer’s requirements and desires.
