You work in one of the restaurants in the hotel. 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 create 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.