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TOU3020 Food & Beverage Manager

Advanced · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students develop the attitudes, skills and knowledge of leadership, such as positive attitude, “professional” or “appropriate” appearance, organization skills and effective communication.
Prerequisite
TOU1040: The Food & Beverage Industry TOU2040: Food & Beverage Service

Outcomes The student will:

  • 1 determine the role leadership skills play in management

    • 1.1 exhibit a positive attitude and:

      • 1.1.1 describe the impact of a positive attitude

      • 1.1.2 demonstrate ways to develop a positive attitude

    • 1.2 maintain a professional appearance

    • 1.3 exhibit professional conduct and:

      • 1.3.1 identify various techniques that demonstrate professionalism

      • 1.3.2 describe ethical behaviour in the workplace

    • 1.4 apply organizational skills by:

      • 1.4.1 demonstrating the use of time management skills

      • 1.4.2 discussing the delegation of tasks to staff

      • 1.4.3 identifying strategies for making effective decisions

    • 1.5 identify techniques for developing communication skills by:

      • 1.5.1 identifying guidelines for effective communication

      • 1.5.2 describing good listening techniques

      • 1.5.3 demonstrating good telecommunication skills

      • 1.5.4 planning an effective meeting

      • 1.5.5 identifying techniques for conducting effective meetings

      • 1.5.6 describing methods of communication with management teams

    • 1.6 handle guest problems by:

      • 1.6.1 outlining reasons for guests’ complaints

      • 1.6.2 outlining reasons why guests do not complain

      • 1.6.3 recognizing signs of potential guest dissatisfaction

      • 1.6.4 demonstrating methods for handling guests’ concerns or complaints

  • 2 explain workplace health and safety management systems

    • 2.1 research and identify eight common elements of a health and safety plan, including:

      • 2.1.1 management, leadership and organizational commitment; e.g., policies, guidelines and responsibilities

      • 2.1.2 hazard identification and assessment

      • 2.1.3 hazard control

      • 2.1.4 worker competency and training; e.g., technical competence, safe work practices and procedures, personal protective equipment (PPE)

      • 2.1.5 worksite inspection

      • 2.1.6 incident investigation

      • 2.1.7 emergency response

      • 2.1.8 management system administration; e.g., evaluation, records and statistics, maintenance of system

    • 2.2 explain each of the elements of a health and safety plan in relation to occupational health and safety implications

    • 2.3 define health and safety elements relevant to the world of work

    • 2.4 present a health and safety plan, clarifying its relevance to the work world and society in general

    • 2.5 identify personal and public protection

    • 2.6 explain responsibilities of the employee, employer and government

    • 2.7 describe general safety and accident prevention

    • 2.8 list simple safety and first aid applications; e.g., minor burns, cuts, choking, eye injury, fainting procedures, slip and trip hazards

    • 2.9 identify elements of health and safety management systems in samples taken from specific workplaces

  • 3 examine the role legislation plays in the food service industry

    • 3.1 adhere to legislation, identifying guidelines for:

      • 3.1.1 complying with provincial liquor legislation; e.g., Alcohol Server Intervention Program

      • 3.1.2 adhering to other legislation; e.g., Public Health Act, Occupational Health and Safety Act

  • 4 demonstrate basic competencies

    • 4.1 demonstrate fundamental skills to:

      • 4.1.1 communicate

      • 4.1.2 manage information

      • 4.1.3 use numbers

      • 4.1.4 think and solve problems

    • 4.2 demonstrate personal management skills to:

      • 4.2.1 demonstrate positive attitudes and behaviours

      • 4.2.2 be responsible

      • 4.2.3 be adaptable

      • 4.2.4 learn continuously

      • 4.2.5 work safely

    • 4.3 demonstrate teamwork skills to:

      • 4.3.1 work with others

      • 4.3.2 participate in projects and tasks

  • 5 create a transitional strategy to accommodate personal changes and build personal values

    • 5.1 identify short-term and long-term goals

    • 5.2 identify steps to achieve goals

Program of Studies 2010. Source document, © Alberta Education.