Hospitality, Security and Safety in Workplace

This document discusses various topics related to hospitality, security, and safety in the workplace. It covers the preparation of chicken fillets, duck, and Cuban beef stew. It also explores the benefits of kangaroo meat and provides insights into the responsibilities of employers and employees in maintaining a safe work environment. Additionally, it highlights the importance of workgroups and health and safety committees, identifies workplace hazards, and suggests controls to mitigate them.

Running Head: HOSPITALITY, SECURITY AND SAFETY 1
Questions on Hospitality, Security and Safety in Workplace
Name
Institution

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Activity
Preparation of Chicken Fillets
Chicken fillets are a good source of proteins which may be what your diet is missing.
While cooking the breast meat is considered by many to be challenging as they quickly dry out
in the process. However, the trick is simple; all one needs to do is to keep the fillets during the
cooking process irrespective of the method of choice. You can choose to grill bread, and bake or
pan sears your fillets (Ratnasiri & Bandara, 2017). The first step is to marinade the fillets in
lemon juice and olive oil herbs for one hour. After that, you decant the fillets dry just before you
place them on the grill for a few minutes. The acidity of the marinade helps keep the marinade
free from harmful compounds and also keeps the chicken fat low as it adds high flavor.
Image 1: an image of grilled chicken fillet

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Preparation of Duck
If you are bored of eating chicken meat, you could try duck meat. While there are
similarities between a duck and chicken, we have a particular procedure for the preparation of
duck meat. Just like any other kitchen hygiene process, you first have to make sure that all the
surfaces that you are going to use and your hand s are clean. You should then preheat the duck
meat in the oven at a temperature of 375 degrees F. The next step involves rubbing salt paprika
and pepper in the skin of your duck just before placing it in a roasting pan. The next step
consists of roasting the duck in a preheat oven for one hour. Spoon one quarter's cup of melted
butter over the duck and continue with the roasting for forty-five minutes after which you spoon
the remaining one-quarter of melted butter over the chicken and then cook for fifteen minutes.
The duck should turn brown when ready. Make use of aluminum foil to keep the food moist and
to make cleaning easy (The Ultimate Guide to Cooking Duck and Geese,2013).
Image 2: an image of a roasted duck

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Activity
Recipe for Cuban Beaf and Beaf Tinakta
The Cuban beef stew, as the name suggests, has its origin in Cuba. The version of
meat stew is preferred for people who would like to avoid consumption of too much fat
as it poses low-fat content. Additionally, it does not take a lot of time to prepare. The
following is a recipe card for Cuban beaf.
Recipe Unit Quantity Ingredient Unity cost Extension
tablespoon 2 Olive oil 0.1 0.2
Bulb 1 Onion 0.1 0.15

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4 Garlic 0.2 0.25
1 Pepper 0.05 0.1
Pound 1.5 Sirloin 0.2 0.2
2 Bay leaves 0.2 0.2
teaspoon 0.5 Cumin 0.3 0.4
teaspoon 1 Dried oregano 0.1 0.2
cup 0.5 Dry sherry 0.4 0.5
ounce 8 Tomato Source 0.2 0.3
tablespoon 2 Wine Vinegar 0.1 0.2
cup 0.25 Stuffed green
olives
0.2 0.25
Cup 0.25 Raisins 0.1 0.15
MENUE ITEM: Cuban Beef stew
ITEM: Meat stew blended with Cuban spices
Tablespoon 2 Capers 0.2 0.3
4 potatoes 0.3 0.4
EA 1 Plate cost factor 0.3 0.3

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Total Cost 4.1
Menu Price 11.99
Gross Profit 7.89
Food Cost % 34.%
Procedure
Heat the oil over medium heat in a sauté pan then cook the onion garlic in your
oil. Make sure you keep stirring until it turns transparent. Add the cubed meat and the
cook until it becomes brown. After that, add the red bell pepper, cumin, bay leaf, and
Oregon and then cook for three minutes.
The next step is to stir in sherry, capers, raisins, olives, and tomato sauce. Add water just
enough to cover the meat then cover and leave to simmer for about one a half hours under
low heat. After the meat is fork-tender, add potatoes with salt and paper just enough to

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taste then cover and allow to cook until the vegetables are tender. In the last stage of your
cooking, uncover the meat until you are done (Customized Cuban,2013).
The Tinakta Beef is said to have obtained its name from the sound of chopping
the meet. It is one of the most comfortable forms of meat meals, and you can serve with
steamed rice. The following is a recipe card for Tanakta Beef.
MENUE ITEM: Tanakta Beef
ITEM: Meat stew blended with juiced lemon and other spices
Recipe Unit Quantity Ingredient Unity cost Extension
Bulb 1 Onion 0.1 0.15
cup 0.5 Cherry tomatoes 0.2 0.3
cup 1 Green onions 0.2 0.4
0.25 Light soy sauce 0.3 0.35
1 Lemon 0.2 0.3
3 Garlic 0.1 0.2
Cube 1 Beef bouillon 0.1 0.2
Teaspoon 0.5 Black pepper 0.1 0.2
ounce 8 chestnuts 0.3 0.4
Inch 1 Green beans 0.2 0.3

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Can 1 Coconut milk 0.3 0.4
EA 1 Plate cost factor 0.3 0.3
Total Cost 3.5
Menu Price 10.5
Gross Profit 7.0
Food Cost % 30%
Procedure
First place the beef in a large skillet over medium heat then cook and stir until it
turns brown. After eight minutes, transfer the meat to a plate that I lined with paper
towels to get rid of excess grease.
The next step is to heat the oil under medium heat then add onions, tomatoes and three
tablespoons of say sauce, beef bouillon and black paper. Stir the content as it cooks until
its tender, and the flavors have adequately combined. After that, stir in green beans and
water chestnuts then cook as you stir for ten minutes. At this stage, your meal is almost
ready. The next step is stirring the drained ground beef remaining one tablespoon of soy
and lemon juice to the skillet. Pour in coconut milk slowly and add chile pepper then
reduce the heat and allow it to simmer for three minutes after which you are free to
remove it from heat (Relf, 2015).
Activity 2

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Many people would prefer pork, lamb or beef to kangaroo meat. It is only because
the other forms of meat are more popular than the kangaroo meat. However, it is proven
that kangaroo meat is better than pork, lamb, and beef. Eating Kangaroo meat comes with
not only nutritional value but also additional health benefits. Unlike, beef, pork, and
lamb, kangaroo meat is low in fat content with less than two percent fat. Additionally, the
kangaroo meat high in protein and also contains essential nutrients of iron and zink. It is
therefore right to say that kangaroo meat, though rare in many parts of the world is
healthier lean meat than pock, lamb, and beef (Ratnasiri & Bandara, 2017).
Case Study
Employer’s Responsibilities
a) Replace the slippery floor with one with better friction to minimize the possibility of
workers slipping and falling in the line of work.
b) Place warning signs of smooth flows in the areas where the current is slippery to
give notice to workers and visitors to mind their steps.
c) Establish a phone network in the building to ease communication between the
kitchen and the offices so that the officers do not have to go to the kitchen to make
consultations or pass information.
d) Conduct employee's training on safety at the workplace.
Employee’s responsibilities
a) Put on the recommended clothing for the work they do and the environment in which
they work.
b) Keep their work environment dry and tidy to reduce the chances of slipping and
falling while on duty.

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c) Make a proper schedule for meetings to avoid movements in and out of the kitchen
during busy hours.
Activity 3
a) A workgroup is a portion of the workforce that works typically together.
Workgroups at workplaces are critical as the group members can get support from each
other should there be a need. Furthermore, the group brings together a pull of different
experiences and knowledge. It, therefore, means that the group will be rich in experience
and expertise which makes it easy to generate ideas as each member makes his or her
contribution to the group. Additionally, the workgroup provides a perfect environment
for fact-finding due to the availability of diverse knowledge and experience For instance,
a committee can be formed to handle safety and security issues at the workplace. Such a
group will then form a safety and security workgroup.(Shen, Chang, Cheng & Kim,
2018).
b) The health and safety committee should entail representatives from both the labor
force and management. From the management side, an administrator or a representative
of senior leadership should be represented. Among the staff, each department should
nominate one person. The head of security should chare the meetings of the security and
health committee at the workplace (Canada Newswire, 2018).
c) The makeup committee should be formed to identify possible workplace hazards,
evaluate the risks and take part in the development and implementation of the program to
protect workers from the potential hazards. Additionally, the committee can also receive,
make responses and act on employee complaints on security and health. Other than that,

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they should also make follow-ups on hazard and health reports and come up with training
for the employees on health, safety and security (Panchanatham & Jayalakshmi, 2017).
Activity 4
Possible workplace hazards
a) During the evacuation of customers and staff
 Injury to employees
 Property damage
 Damage of equipment
 Losing information
 Loss of life
b) Security management of cash, documents, equipment, keys, and people
 Loss of information
 Loss of keys,
 Mixture and confusion of keys
 Robbery
 Damage of equipment
c) Chemicals and hazardous substances
 Ingestion of chemicals
 Mixture of compounds
 Loss of property
d) Slip trips and fall
 Injuries
 Loss of life

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 Destruction of property
e) Burns
 Injuries
 Loss of life
 Destruction of property
 Loss of property
f) Ergonomic
 Destruction of property
 Injuries
 Loss of life
Activity 5
Very Likely Likely Unlikely Highly Unlikely
Fatality Ingestion of
chemicals

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Major Injury Slip and fall
Minor Injury Cuts
Negligible
Injury
burns
ACTIVITY 6
Controls for Hazards
a) Both the management and the staff can control the hazard of slipping and falling.
The team should avoid putting on shoes with minimal friction, and the administration
should consider replacing the floor with one that has resistance.
b) The hazard of cuts can be controlled by putting on gloves when handling work
operations that require cuttings. Additionally, precaution warning should be placed on all
the machines that are used for cutting. This hazard requires joint efforts from both the
leadership and the workers.
c) The risk against burns which is specific to the kitchen department can be controlled
by putting on gloves while handling stoves and using the recommended heat levels on the
ovens.
d) To manage the risk against ingestion of chemicals, the handles of the substances
must only store the chemicals in the recommended storage facilities. Additionally, the
person should also avoid eating while handling chemicals. Furthermore, anybody who
comes into contact with the chemicals should wash their hands with running water and
soap after handling the chemicals (Gorrell, 2018).

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e) The risk of loss of property and money in transit can be avoided by using irregular
schedules for security reasons. Furthermore, the management should hire security
personnel to accompany the property while on transportation.
The first and the second measures mentioned above falls under administrative controls
while the third falls under personal protective equipment while the last precautionary
measure is categorized under administrative controls.
Activity 7
Control measures to curb different havocs differ from one another.
The first step in cubing hazards of fire will involve the identification of potential
causes of fire out breaks at the work place. At this stage a study of the work environment
will be conducted. The results of the study will then be subjected to assessment to
determine the risk level of the work place. After the assessment, firefighting equipment
will be placed at strategic areas in the place of work. The concerned party will then
monitor and evaluate the effectiveness of the measure against fire. For the hazards of
slipping and falling, the management should first identify the areas in the works place
with slippery flows. After the identification, an assessment on how often people fall in
these areas should be carried out. Control measures such as putting warning signs to
indicate areas were the floor is slippery. Additionally, they should consider changing the
floor texture. After the implementation, the management should follow up to monitor the
effectiveness of the measures taken by keeping a record of slip and fall incidences and making
comparisons with the incidences before the measures were implemented.

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Activity 8
Courses on workplace safety and security
The safety and security cause available differ from one state to another. However,
all of them are aimed at keeping workers and customers safe. Some of the courses
offered are workplace safety and security procedures. The cause entails the need for
identifying possible safety loopholes that might exist in the place of the work and how to
handle the gaps. Other than that, it also includes how to assess hazards and how to
communicate and react should a security hazard occur. Furthermore, it also focuses on
record keeping of the daily incidences as part of the security procedure (Rothmore &
Gray,2019). The cause is offered to government employees and takes one week. The
costs of this course are subsidized and fluctuate from one year to another. The Australian
government always makes advertisements on the dates and locations of the trainings
which are always government facilities.
The second course focuses on health and safety in the workplace. While the first
cause concentrates on security and safety only, the second course adds elements of health
education at the workplace. The security aspects such as identification of security risks,
analysis and how to respond to security hazards are covers. Furthermore, the cause
handles health matters at workplaces ranging from personal hygiene to how to prevent
and control disease outbreaks. The cause is offered by a non-governmental organization
(name withheld) which charges a small fee to train people at their places of work. The
training grounds are always at the discretion of the trainees.
The third cause that is available is on the setting up security measures. This cause
is meant for security personnel at the workplace as well as the members of the security

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committee at the workplace. The course helps in the identification of the security
loopholes at the workplace and putting in place measures in response to the gaps.
Furthermore, the cause gives an outline of monitoring and evaluating the security
measures that are put in place. The cause is offered by a private security firm in Australia
and takes one three weeks and costs not more than fifty dollars. The venue for the
training is at the offices of the security firm (name of the firm withheald).
Activity 9
Case study
1) The information that will be disseminated will include the safety procedures that are
relevant to the workplace, the possible hazards at the workplace and the steps to follow
should a risk occur at the place of work.
2) The communication will be made in two different ways. The first method will be
through verbal communication during a security and safety presentation at the induction
workshop of the new employees. The second mode of discussion will be through writing.
Each of the new staff will be issues with security procedure booklet which they will be
requires to read.
3) The use of one method in disseminating the information is paramount as there is the
need of the employees to observe the security measure. Other than the previously
mentioned methods, the notice boards can also act as a constant reminder of the security
procedures.
4) Other than just doing security induction, distributing booklets and making use of the
notice boards, security meetings should be carried annually to make follow-ups on the
implementation of the security procedures to ensure the effectiveness of the measures.

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Q7. How to follow up on the safety procedures of lifting things
One of the best and sure ways of making a follow up on the implementation of
this safety procedure is through observation. Members of the safety and security
committee at the workplace will be charged with the responsibility of making an
observation of the workers and writing daily reports on the progress of the procedure.
The stories will be handed to the secretary of the committee at the end of every week for
analysis. If the workers are still not adhering to the safe procedure of lifting things, then
there is a need for a reminder. If the workers exhibit significant observation of the
methods, then the committee should move towards analyzing the consequences of the
observance of the procedure to determine if its success rate.
Q 17 Response to staff concern on the unavailability of trolleys to carry pieces of cotton
of food.
As the head chef in the hotel, it is my responsibility to ensure that the works in the
hotel have all the tools and equipment that they need to perform their duties. I will make
formal communication with the management of the hotel to provide trawlers for carrying
cartons of food to the kitchen. I will also ask for patience from the other staff as I work
on the request to have the trolleys delivered. The heads of the each department at the
workplace will be charged with the responsibility of passing the communication to those
who work under them.
Q.20 If there is a 20% increase in the number of workplace accidents, it means that the
current safety measures are ineffective or the workers are not observing the safety
measures. The first step should include an evaluation of the current safety measures in the
workplace. This step will include the identification of the safety procedure and its

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effectiveness with the intention of identifying the exact point at which the method is
failing. The next step will consist of the development of new safety procedures with the
aim of minimizing the occurrence of accidents at the workplace with the help of the
security and safety committee.
References
Canada Newswire. (2018, February 22). Bill C-65: health and safety committees must be
involved when violence happens in the workplace. Canada Newswire. Retrieved from
http://search.ebscohost.com/login.aspx?
direct=true&db=bwh&AN=201802221126CANADANWCANADAPR.C2954&site=eho
st-live

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Customized Cuban. (2013). Food Management, 48(5), 42–50. Retrieved from
http://search.ebscohost.com/login.aspx?
direct=true&db=buh&AN=87636147&site=ehost-live
Duck, Duck, Goose: The Ultimate Guide to Cooking Duck and Geese, Both Wild and
Domesticated. (2013). Library Journal, 138(15), 100. Retrieved from
http://search.ebscohost.com/login.aspx?direct=true&db=eft&AN=90115520&site=ehost-
live
Gorell, J. (2018). WORKPLACE SAFETY: Everything you need to know about classification
and labeling of chemicals. TD&T: Theatre Design & Technology, 54(2), 48–51.
Retrieved from http://search.ebscohost.com/login.aspx?
direct=true&db=ibh&AN=129959073&site=ehost-live
Panchanatham, N., & Jayalakshmi, V. (2017). Designing A Conceptual Model For Employee
Safety And Work Place Hazards In Relation To Performance - With Reference To
Jewellery Manufacturing Firms. Journal of Contemporary Research in
Management, 12(3), 43–51. Retrieved from http://search.ebscohost.com/login.aspx?
direct=true&db=buh&AN=130653294&site=ehost-live
Ratnasiri, S., & Bandara, J. (2017). Changing patterns of meat consumption and greenhouse gas
emissions in Australia: Will kangaroo meat make a difference? PLoS ONE, 12(2), 1–13.
https://doi.org/10.1371/journal.pone.0170130
Relf, T. (2015). Top notch beef and your cookery ideas are a recipe for success Backing on offer
from Plumb source. Farmers Weekly, (1033), 1. Retrieved from

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http://search.ebscohost.com/login.aspx?
direct=true&db=aph&AN=103556845&site=ehost-live
Rothmore, P., & Gray, J. (2019). Using the Work Ability Index to identify workplace
hazards. Work, 62(2), 251–259. https://doi.org/10.3233/WOR-192860
Shen, W., Chang, K., Cheng, K.-T., & Kim, K. Y. (2018). What to do and what works?
Exploring how work groups cope with understaffing. Journal of Occupational Health
Psychology. https://doi.org/10.1037/ocp0000129

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