Describe the various types of management careers that can be offered within each industry (lodging and food and beverage). After looking at both websites I noticed that the lodging and food and beverage department offers various management positions. The General Manager of an establishment is responsible for providing owners with a reasonable return on investment, keeping guests satisfied and returning and also keeping the employees happy (Walker, J. R., 2013 pg. 93). The Front Office Manager (FOM) is responsible for enhancing the guests experience by constantly developing services to meet guest needs (Walker, J. R., 2013 pg.98).
You should report the matter immediately and follow your organisations policies and procedures regarding reporting the matter e.g. note in care plan and report to your manager. This should then be discussed with the care team and medical staff responsible for the individuals care. 1.4 DESCRIBE HOW AND WHEN TO SEEK ADDITIONAL GUIDANCE ABOUT AN INDIVIDUAL’S CHOICE OF FOOD AND DRINK If you feel the individual is eating or drinking foods which will harm their health or if they are reluctant or refuse to eat food FOR EXAMPLE If an individual needs a diabetic diet or a weight reduction diet or gluten free diet or if an individual has a problem swallowing their meal or ignoring medical advice, you should inform your manager immediately the matter will then be discussed with the care team and medical staff involved with the individual’s care you are in the best position to notice how well a person is eating or if they are refusing foods listed in their care plan. By discussing with other members of the team and making them aware of the problems you will be able to accommodate their needs in the future planning.
JC Fish House will do all it can to keep its employee happy and at the job. Employees will be allowed to take part in discussions concerning the restaurant and provide suggests, which can help solve any problems within the restaurant. The goal is to keep employee turnover down, which will keep cost down. The second perspective is the internal operations perspective, which is used to measure the process performance, productivity, and operational metrics at JC Fish House. The restaurant
2. Understand the effect that mealtime environments can have on an individual with dementia. 3. Support an individual with dementia to enjoy good nutrition. Theory relating eating and drinking will be covered during Health and Social care workshops.
Help individuals to eat and drink Have a look at a care plan. Write down the important parts that are related to eating and drinking. Give an example of the nutritional requirements for the client. How do you identify the level of help a client needs to eat/drink? Give 2 examples of such support.
CU2941 Communication Systems 1.1 As Project Manager, I must be able to communicate effectively with different groups and individuals. I am responsible for sharing information across a broad range of outside service providers including:- * young people housed at the hostel (Clients) * other service users * local authority officials * health care professionals * parents * employees * trades people 1.2 I am conscious of the need to change my communication styles on a variant of levels depending on my audience. When dealing with clients or other service users, I try to create an informal atmosphere in an effort to help them relax and build trust between myself and the individual. I will offer the young person a cup of tea or coffee to break
Unit 223 Support individuals to meet personal care needs (Level 2) Learners Name: Workbook received: Agreed completion date For workbook: N.B – your assessor will be able to cross reference work for this unit into the other optional units that you have selected, so please ensure that you include as much detail into your reflective work as possible. If you require more advice on how to do this please ask your assessor who will be allocated to you when you take on your award. – Observation Gain an observation from your assessor on you supporting a student to eat and drink. In pairs read each outcome and identify ways you can demonstrate how you meet the outcomes during your observation. Observation | Outcome | Reflect on supporting a student to get ready in the morning or for going out in the evening focusing on how you support with personal appearance and encourage active participation (outcome 4.3) e.g.
Quality is defined by service, experience and customer satisfaction. The food needs to meet or exceed the customers’ expectations. The experience is on how the location fits the authentic décor, music and tradition. And most importantly the customer satisfaction must meet or
Vera Morris Level 3 Diploma Health and Social Care Unit HCS 036, LD 302 When providing care services it is important to understand the person needs for respect and dignity. studies reveal that there are eight main factors that promote dignity in care and contribute to a person sense of self respect, this are: * Choice and control Enabling people to make choices about the way they live and the care they receive; * Communication speaking to people respectfully and listening to what they have to say; * Eating and nutritional care providing a choice of meals that meet the needs and choices of the individuals, and support with eating when needed; * Pain management ensuring that people living with pain have the right help and medication to reduce suffering and improve their quality of life; * Personal hygiene enable and support people to maintain good standards of personal hygiene; * Practical assistance enabling people to maintain their independence by offering support with their needs; * Privacy respecting peoples personal space, privacy in personal care and confidentiality of personal information; * Social inclusion supporting people to keep in contact with family and friends, and to participate in social activities.In order to respond to these needs and focus on the individual person’s needs and not just providing a service or focusing on the task, it is crucial to adopt a personal centred approach. By using person centred planning and thinking, making person centred reviews and risk assessments and working with person centred teams we are able to develop a clearing understanding about the individuals we work with.Person Centred Planning discovers and acts on what is important to a person. It is a process for
Workbook one Principles of communication in adult social care settings 1) * Sign language * Lip reading * Makaton * Braille * Technological aid * Human aid – interpreter – translator –signer 2) * They are hurt * They want food * They are tried * General interaction * They want a drink 3) a) colleagues – the environment will be a pleasant and positive one to work within if colleagues communicate regularly therefore promoting team work. b) the service user- people usually feel satisfied when they communicate well with individuals. Good communication enables individuals needs to be met and for care. Individuals using the services confidence and independence will be created/enhanced between the individual and carer due to good communication and involving the individual. c) other members of the multi disciplinary team – it is important for each individual to regard themselves as a member of a team, even though they do not usually work with each other.