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Monitor Staff Performance

   

Added on  2019-11-19

7 Pages1221 Words174 Views
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1Monitor staff performanceMonitor staff performance
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2Monitor staff performanceTable of ContentsIntroduction............................................................................................................................................31.1..........................................................................................................................................................31.3..........................................................................................................................................................32.1..........................................................................................................................................................53.1..........................................................................................................................................................5Conclusion.............................................................................................................................................6References..............................................................................................................................................7
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3Monitor staff performanceIntroductionThe work plan is created for successful delivery of a six course menu for the prime minister ofCambodia.1.1The steps for solving any problem that comes up during the work would involve:-Identifying the correct problem for resolution, -Defining the problem and looking it as an opportunity, assessment of theproblem tosee allthe known and unknown risks (International Monetary Fund, 2015), -Creation of the possibilities by developing ideas for resolving the problem, -Choosing the bestresolution outof the number of solutions available. This kind of resolutionis based on the operational capacity, economic capacity and personal abilities.-Implementing the best alternative chosen.1.3To be successful, it is important that the person who works in the kitchen has to identify andmanage the risk of getting out the business. In the kitchen workers, the strange and sprains (bylifting, slipping, falling and repetitive acts), fractures, burning, cuts and scars, breaking ofglassware or dinnerware are common. The contamination of food and slippage or tripping andfalling also bring risk to customers and loss of profits and reputation. Moreover the kitchenoperations can bring high risk of exposure to fire especially in case of large-scale cooking withgrease, multiple flames and heating equipments or due to malfunctioning of electrical items.
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