III Food handlers in the Work Place

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Grooming and appearance B. Dependability and initiative C. Interpersonal skills D. Personal etiquette E. Business etiquette F. Health issues G. Safety practices H. Listening skills I. Personal integrity J. Teamwork K. Conflict resolution L. Employer expectations M. Ethical standards N. Organizational skills O. Workplace policy P. Fair labor standards Q. Confidentiality R. Laws and legality

  • (2) The student develops skills for success in the workplace.
    • (A) comprehend and model appropriate grooming and appearance for the workplace
    • (B) demonstrate dependability, punctuality, and initiative
    • (C) develop positive interpersonal skills, including respect for diversity
    • (D) demonstrate appropriate business and personal etiquette in the workplace
    • (E) exhibit productive work habits, ethical practices, and a positive attitude
    • (F) demonstrate knowledge of personal and occupational health and safety practices in the workplace
    • (G) demonstrate the ability to work with the other employees to support the organization and complete assigned tasks
    • (H) prioritize work to fulfill responsibilities and meet deadlines
    • (I) evaluate the relationship of good physical and mental health to job success and personal achievement
    • (J) demonstrate effective verbal, non- verbal, written, and electronic communication skills
    • (K) apply effective listening skills used in the workplace
  • (3) The student demonstrates work ethics, employer expectations, interaction with diverse populations, and communication skills in the workplace.
    • (A) illustrate how personal integrity affects human relations on the job
    • (B) demonstrate characteristics of successful working relationships such as teamwork, conflict resolution, self- control, and the ability to accept criticism
    • (C) analyze employer expectations
    • (D) demonstrate respect for the rights of others
    • (E) demonstrate ethical standards
    • (F) comply with organizational policies
  • (5) The student applies ethical behavior standards and legal responsibilities within the workplace.
    • (A) research and compare published workplace policies
    • (B) apply responsible and ethical behavior
    • (C) summarize provisions of the Fair Labor Standards Act
    • (D) describe the consequences of breach of confidentiality
    • (E) research laws related to culinary arts professions

Resources:

  • Culinary Essentials, Glencoe/McGraw-Hill Division, 2002
  • Food Production, Management and Services Curriculum Caddy, CEV Multimedia, Ltd., 2004
  • National Restaurant Association, . Foundations of Restaurant Management & Culinary Arts. Level One. Boston: Prentice Hall, 2011. Chapter 7, pg. 413. Print.
  • Communication Barriers – Reasons for Breakdown, Project management Institute, 3/19/2012. This website lists and briefly explains barriers that can be experienced in communcation.
    http://www.managementstudyguide.com/communication_barriers.htm
  • Your Academic Encyclopedia, Note Desk, Word Press, 3/19/2012 You will find additional information on verbal, non-verbal, and written communication.
    http://notesdesk.com/notes/business-communication/types-of-communication/

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