I would ensure that the residents would be presentable in their appearance at all times. Additionally I would ensure that the service user have any aids that are required for examples, glasses, hearing aids, dentures and that these are kept cleaned and work. Another role that I would have within the care home would be to assist the service users in rehabilitation activities under guidance and supervision of the manager. I would also have the responsibility of assisting in the cleaning of the home when needed especially the dining areas after meals. I would also support infection control by cleaning up any spills immediately.
Kudler Fine Foods can use concepts from total quality management and kaizen to ensure the effectiveness of the operation. Kudler Fine Foods can implement total quality management because this will allow them to focus on improving all the activities in the organization. Total quality management deal with a continuous improvement in products and services in which the organization plan, do, check and act. Kudler Fine Foods also needs to make employees aware that everybody’s job is to work on improving quality. Kaizen is another form of quality management that Kudler Fine Foods can use.
Kudler Fine Foods Audit Proposal ACC/542 Kudler Fine Foods Audit Proposal Management of Kudler Fine Foods has requested the proposed audit schedules which will be discussed within this report. Distinguishing between the different types of audits to be used for each process will be defined, recommending the process most appropriate for each process and explaining how the audit will be performed and conducted, will each be explained and thoroughly discussed for management at Kudler Fine Foods. Events potentially having prevent reliance on auditing within the computer will also be a part of the audit schedules that have been requested. Providing the details mentioned will enable management to fully understand that process that will be taking
First, they will need to consider construction of an area with professional lighting that can be used for the in-house photography; a studio area. They will need a product photographer that has experience with photographing food products. They will need to hire photography assistants and a project manager. Also, they will need to invest in a professional image editing software such as Photoshop, to manipulate and prepare their images. If they do not have a design capable computer, they will also need to
They decided to give applicants the retail market knowledge exam, the Marshfield customer service biodata questionnaire and essay, Marshfield applicant exam and the personality exam. In my opinion of the four assessments, the retail market knowledge exam, the Marshfield customer service biodata questionnaire and personality exam will work best for the company. This will provide Tanglewood with applicants’ experience and basic knowledge of marketing principles. The biodata will access past performance in and outside the work place. The personality exam will access the two traits that are relevant to a store associates position, capturing the constructs of conscientiousness and extraversion.
Support of the unit by a sector or other appropriate body This unit is endorsed by Skills for Care and Development. Assessment This unit must be assessed in accordance with Skills for Care and Development's QCF Assessment Principles. Learning outcomes 4, 5, 6 and 7 must be assessed in a real work environment. Unit 4222-333 Prepare for and carry out extended feeding techniques (HSC 3050) Assessment Criteria Outcome 1 Understand anatomy and physiology in relation to extended feeding The learner can: 1. explain the anatomy and physiology of the gastro-intestinal tract in relation to extended feeding 2. explain the importance of fluid and nutritional balance to the health of individuals 3. describe conditions where feeding may be undertaken by extended methods. Outcome 2
Unit 45: Meet Food Safety Requirements when Providing Food and Drink for Individuals HSC 2029 T/601/9450 2 2 15 Unit code: Unit reference number: QCF level: Credit value: Guided learning hours: Unit Summary This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Assessment requirements/evidence requirements This unit must be assessed in accordance with Skills for Care and Development's QCF Assessment Principles. Learning outcomes 2, 3, 4 and 5 must be assessed in a real work environment. N026023 – Specification – Edexcel Level 3 Diploma for Children’s Care, Learning and Development (QCF) – Issue 1 – April 2011 © Edexcel Limited 2011 311 Unit content 1 Understand the importance of food safety measures when providing food and drink for individuals Potential food safety hazards when preparing, serving, clearing away and storing food and drink: contamination eg bacteria, moulds, viruses; physical and chemical contaminants eg foreign bodies, chemicals; food pests eg flies, weevils, cockroaches The importance of implementing food safety measures when providing food and drink for individuals: complying with health and safety legislation; policies and procedures of setting; reducing the risk if food poisoning Why personal protective clothing should be used when handling food and drink: protecting food from contamination eg dust, hairs, fibres; only worn on food preparation/serving area Why surfaces, utensils and equipment must be clean before beginning a new task: removing matter on which bacteria grows; reducing the risk of foreign matter in food; preventing cross contamination eg direct, indirect The importance of clearing and disposing of food waste promptly and safely: preventing pest
The advantages of Competitive Intelligence • Competitive Intelligence is an essential tool for an organization in order to formulate the strategies. • It is very useful for testing and validating the assumptions made by the company. • Competitive Intelligence also helps cover up the gaps where the company did not consider a pre assumptions. • It also helps to identify the threats and opportunities. Therefore in the context of the project Competitive Intelligence will help Kudler Fine Foods to identify the future happenings and to take preventive measures accordingly.
The product departmentalization strategy of the grocery stores works to streamline the operation of each gourmet specialty department. It allows the top managers of each area to monitor productivity and make strategic adjustments that are beneficial for that department. The key here is specialization. This is a small business that needs to be very specific in its administration and product availability. The key positions that support the functional organizational structure are the President, the Store Managers, the Director of Finance, the Director of Human Resources, and the Director of Store Operations.
Integrative Network Design Project: PART I There are many considerations that have to be looked at in order to create a new network for Kudler Fine Foods that will allow the company to perform well in the current market, be able to expand and grow, and connect all locations together as well as keep each facility running at optimal conditions. In order for the new network to be successful, considerations have to be taken in the use of LANs and WANs in the network, other wireless technologies used in the company, various other parts included in today’s data communication networks, and the types of security used in all of these items. Each of these elements are important in building a network that will operate for the company in a manner that is required. Additionally, these elements will further improve communication within the different stores of Kudler Fine Foods and allow for future network growth within the company. Kudler Fine Foods will