Employers have a responsibility to train staff on health and safety when they start employment even if they have completed previous training. There are many risk factors in Restaurants, Bars and Kitchens and this module offers you a benchmark of base awareness from which you can add specific procedures as required during job training.
As there are specific safe working practices in different departments, we have different versions of this base module to cover specifically
(please see Health & Safety category in the right sidebar)
Topics in the module include: developing team members understanding of their H&S responsibilities and how other people are involved. General safe working practice such as slipping and tripping, spills, electrical handling, broken glass procedure, lone working and handling sharps are considered along with handling knives and gas safety. Safe appearance is discussed and the importance of washing hands, when, where and how along with a reminder of Covid-19 safety.
Finally, the module considers who to report accidents to and why near misses should be reported along with first aid boxes and the action to take if an accident occurs.
Other key risks of working in Food and Beverage areas such as bending and carrying heavy items along with using cleaning products and the risk of handling body fluids are contained in 2 other modules in the Safety Aware in Hospitality programme: Safe Lifting, Carrying and Moving in Hospitality and Safe Handling of Chemicals and Hazardous Substances in Hospitality and can be found in the Health and Safety Category in the right hand side bar.
Our client-centric approach, coupled with our dedication to delivering exceptional results, ensures that your business stands out, attracting attention and driving engagement.
This module is fully interactive using a range of videos, questions and activities aligned to hospitality to ensure learners develop an understanding of why it is important to be aware in the workplace why procedures and standards are used. Case studies and full colour images illustrate examples of standards.
1 Hour
1
Screen Reader
To Further Information
English
22 Questions
Automatic Download
Yes
This single module is designed for all operational ‘front-facing’ hospitality teams and individuals. We also encourage managers to undertake the training to be aware of the information in the module in order to support the implementation in their department. Although the module is best placed as part of an induction programme it is successfully used to meet a specific need to drive up standards of customer service in teams. Being Disability Aware in Customer Service will contribute to the off job training hours for team members undertaking either a Level 2 Hospitality Team Member or a Level 2 Customer Service apprenticeship. The module is also part of our complete Giving Great Customer Service programme which forms a base knowledge for other formal learning and qualifications and would generally meet most requirements at Level 2.
The end quiz ensures that key points are both remembered and understood and using 22 questions covers key aspects of the module content and objectives. The pass mark is 80% and on successful completion the certificate endorsed by the Institute of Hospitality is automatically available to be downloaded. Questions are in the same style as within the learning part of the module, ie: drag and drop, single choice and multiple choice and there is an opportunity to review the key points before starting the quiz. If needed, incorrect answers can be reviewed before retaking the quiz as many times as needed.
To further develop the professional learning process each module has one of our unique action plans that learners can download from within the module and complete.
A series of questions asks learners to apply the information in the module to their workplace to identify the specific procedures they should follow and identify areas where they need further information or training.
Managers may discuss the action plans with individuals and organise additional information and training that learners may have identified they need. The action plans may be used as evidence of learning in other formal learning or qualifications that learners may undertake.
In addition, there are links to websites and documents that can be used to research further learning and in the Introduction to Wine and Champagne module each section has ideas to follow up.
The Institute of Hospitality endorses all our training modules and programmes.
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