You work in a medium-sized restaurant in the centre of the city. The restaurant is relatively new but business has been increasing rapidly so management have decided to recruit a number of new staff members.
As part of the induction program for a group of new food and beverage employees you have been asked to introduce a presentation to share with them as part of their induction.
What basic organisational information would be relevant, would help them plan and organise day-to-day tasks and would help them work effectively in hospitality service? Provide at least 12 examples.

Question 2
A large group of overseas guests has arrived at the hotel where they will lodge for two weeks. Describe the different types of information that should be provided to them on arrival, to ensure they experience an enjoyable stay and one they will share with others.

Question 3
Identify at least six examples of common operational tasks that hospitality workers might undertake.

Question 4
Identify six things that might be done at the end of a shift, and explain why it is a good idea to do these things at the end of each shift.

Question 5
Staff need to understand their own roles and responsibilities and the roles and responsibilities of other team members. Where will this information come from?

Question 6
Identify five tasks that might be covered by organisational policies and procedures. Do not repeat tasks that you have already identified when answering previous assessment questions.