1- what are the broad areas of operational duties, what are some examples of sources of information that may help you in each area?

2-how do I apply knowledge to improve the quality of my work performance?

3-what is the legal term 'duty of care' and what are the steps this requires in a role in hospitality?

4-what are 3 examples of How can I measure and ensure the quality of products and services in a restaurant?

5-State four (4) common tasks/activities that you are responsible for carrying out in your organisation,

and give examples of ethical considerations for each one.