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  1. 1. Health and Safety <ul><li>  All employees must take reasonable care for their own health and safety and for the health and safety of there patrons </li></ul><ul><li>Such measures include. </li></ul><ul><li>That all staff work in a safe working environment and have knowledge of the hazards that can occur </li></ul><ul><li>That staff follow all written & verbal instructions about policy and procedure </li></ul><ul><li>Making Sure customers are safe in your environment </li></ul>
  2. 2. Responsibilities <ul><li>Making sure any food that is served is served to FSANZ </li></ul><ul><li>That Alcohol is served within the principles of Responsible service </li></ul><ul><li>That there are incident report forms an injury registers </li></ul><ul><li>Recommending to guests that they remove all valuables from there cars when staying at a venue </li></ul>
  3. 3. Confidential <ul><li>Announcing and discussing guest room numbers in a discreet voice </li></ul><ul><li>Never issuing duplicate keys to someone without identification </li></ul><ul><li>Not giving out information about guests </li></ul><ul><li>Never allowing packages to be delivered to guests room </li></ul><ul><li>Never willfully place at risk any other person at the workplace </li></ul>
  4. 4. Security <ul><li>The usual four aspects involved in the security of a hospitality business is </li></ul><ul><li>Theft-stealing of personal or company property </li></ul><ul><li>Fraud-criminal deception </li></ul><ul><li>Assault-personal violence </li></ul><ul><li>Vandalism-damage to personal and public property </li></ul>
  5. 5. Breaches Of Security <ul><li>A breach of security or suspicious person requires reporting to the manager, designated person or police depending on the type of incident. </li></ul><ul><li>The incident must be recorded with all factual information relating to time, date, and description of person </li></ul><ul><li>Description of incident and name of person involved this is called an incident report. </li></ul>
  6. 6. Theft <ul><li>All theft must be reported to the designated person or supervisor </li></ul>
  7. 7. Emergency Procedures <ul><li>All businesses must have a Standard Emergency Procedure (SEP) to deal with the outbreak of fire, a bomb threat, medical crisis, or mass evacuation. </li></ul><ul><li>Management will have a set of written procedures in place for implementing emergency situations these must be followed at all costs. </li></ul>
  8. 8. Emergencys <ul><li>There may be a circumstance were staff, customers/patrons may need to be evacuated, a procedure will be in place to evacuate to a designated area, each work area will have a gathering point so that all persons can be accounted for </li></ul><ul><li>Some staff are given leadership roles in the evacuation process </li></ul>
  9. 9. What to do <ul><li>If an Emergency does occur  </li></ul><ul><li>Stay calm and think </li></ul><ul><li>Contact the switch board to call emergency services </li></ul><ul><li>Direct staff and customers to safe exits </li></ul><ul><li>Gather at correct gathering point to be seen so that emergency services do not need to look for you. </li></ul>
  10. 10. Who do you go to <ul><li>The supervisor or designated person will inform you of a specific area you are required to meet at </li></ul><ul><li>The supervisor is responsible for all staff and customers reaching their gathering point, and letting emergency services know if someone is missing. </li></ul><ul><li>  </li></ul>
  11. 11. Emergencies <ul><li>It is important that you follow the procedures correctly so that there is no confusion as to where you should be so that lives are not put at risk looking for you. </li></ul><ul><li>It is always wise to be alert of your surroundings and aware of potential problems </li></ul>
  12. 12. Evacuation <ul><li>  During an evacuation steps will need to be implemented </li></ul><ul><li>1. Contact the evacuation officer for your area it may be you </li></ul><ul><li>2. Keep calm </li></ul><ul><li>3. Remove people from building as quick as possible </li></ul><ul><li>4. Check all toilets </li></ul><ul><li>5. Conduct a head count at evacuation point </li></ul>