Analysis of Hospitality, Security, and Safety in the Workplace

This assignment delves into the critical aspects of hospitality, security, and safety within a workplace setting. It begins with practical culinary instructions, including the preparation of chicken fillets, duck, and recipes for Cuban beef stew and Tanakta beef, highlighting hygiene and food safety practices. The assignment then transitions into a case study focusing on employer and employee responsibilities regarding workplace safety, such as addressing slippery floors and establishing communication networks. Further sections explore the roles of workgroups and health and safety committees in identifying and mitigating hazards, followed by a detailed analysis of potential workplace hazards, including evacuation scenarios, security management of assets, and risks associated with chemicals, slips, trips, falls, burns, and ergonomic issues. The assignment concludes with a risk assessment matrix and a discussion of control measures for each identified hazard, covering both administrative controls and personal protective equipment to ensure a safe and secure work environment. This comprehensive approach aims to provide a holistic understanding of workplace safety and security protocols.

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

HOSPITALITY, SECURITY AND SAFETY 2
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

HOSPITALITY, SECURITY AND SAFETY 3
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

HOSPITALITY, SECURITY AND SAFETY 4
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

HOSPITALITY, SECURITY AND SAFETY 5
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

HOSPITALITY, SECURITY AND SAFETY 6
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

HOSPITALITY, SECURITY AND SAFETY 7
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

HOSPITALITY, SECURITY AND SAFETY 8
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

HOSPITALITY, SECURITY AND SAFETY 9
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.

HOSPITALITY, SECURITY AND SAFETY
10
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,

HOSPITALITY, SECURITY AND SAFETY
11
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