2. KITCHEN SERVICE
AIMS
• Under control.
• Calm and ready for
action.
• Relaxed and fully staffed
ready for service.
• Organised.
• Teamwork in place.
3. 3 MAIN ELEMENTS
• HOW STUDENTS ATTENDANCE CAN AFFECT
SERVICE OF MANY KITCHENS!
• WHAT CAUSES BAD ATTENDANCE?
• HOW CAN WE PREVENT THIS FROM
HAPPENING?
5. TEAMWORK OR NOT
• Badly run service.
• Tempers will fly.
• Accidents may happen.
• Attitude towards each
other due to non
attendance will
determinate friendship.
• The customer is put at
risk.
7. WHO CARES IF I DON’T TURN UP
• Home life/family.
• Money, transportation.
• Partying and forgetting
you are working the
next day.
• Work load/ can`t be
bothered.
10. WHAT CAN WE DO?
• Make the learning experience enjoyable.
• Use all the different learning styles for all to
learn.
• Use their working background to aid their
advancement.
• “we are here not to make friends, but to do a
job. If the students like us, it`s a bonus”
Badly run kitchen,
The customers are put at risk of a bad experience
Staff mural is and attitude will change.
Tempers will fly.
“You need to have a thick skin sometimes” PD
Bad time keeping,
Drinking and forgetting you are working the next day,
Exceeding your drinking limit,
Too week to say no to a party.
Mixing your drinks.
Lightbody 2006
Make the learning lesson enjoyable,
Mix up the learning styles,
Have a good interaction with the students place of work,
Talk to the students about what they are doing at work.
“We are not here to make friends but to do a job, if the students like us it’s a bonus!” PD
