Transcript Hospitality Revision

Answer book
J. Housley The Armthorpe School
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State 2 ways in which a new hotel may benefit (help) the local
economy (2 marks)
Employs local people
Uses local businesses
Brings in tourists
Tourists spend money in local shops
Local produce can be served in the restaurant
Describe why is it important to help the local economy? (4 marks)
It is important to help the local economy to encourage tourists into the area. It
will also help to give local people jobs and therefore stop them moving away from
the area. Local businesses will be able to expand by working within local
establishments. If we don’t help the local economy then businesses will not
prosper and will have to lay staff off and possibly close down.
J. Housley The Armthorpe School
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A set menu for a function (2 marks)
This is a menu with a set amount of courses and limited choices, usually two or
three choices for each course. There will be one price for the complete meal or
buffet.
Take away menu (2 marks)
This is a menu of foods that can be similar, e.g. pizzas. Each dish has a set price
and the food can be delivered or picked up. The foods are usually fairly cheap
and they may also do meal deals.
A la carte (2 marks)
This is a menu with a wide range of dishes for each course. Usually starter, fish,
main and dessert. The food is cooked to order and can be expensive.
T’able d’hote ( daily menu) (2 marks)
This is a menu with a small choice of dishes at a set price. It can be two or three
courses and will often have a special dish included.
Fast food menu (e.g. McDonalds) (2 marks)
This is similar to a take away menu. It usually consists of a range of dishes
made from one type of food, e.g. chicken or burgers. It is usually cheap and
may have meal deals. Can be eaten in or out.
J. Housley The Armthorpe School
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As part of the grand re-opening, the hotel is going to provide a special
meal. Plan a suitable a la carte menu for the occasion, giving reasons
for your choice (8 marks)
Colour, flavour, texture, time of year, lots of choices, individual prices, nutrition, dietary needs.
When planning the meal I would choose the following:
Starters. Tomato and Basil soup, pate and melba toast, crab cakes, mushroom
tartlets.
Main course. Chicken in rum and orange sauce. Pork loin with wild mushroom
sauce. Spinach and ricotta lasagne
Fish course. Pan fried sea bass with chilli dressing. Plaice with lemon and dill sauce.
Grilled turbot with sautéed leeks.
Desserts. Summer fruit gateau. Raspberry pavlova. Chocolate mousse with tuielle
biscuit. Selection of cheese and biscuits.
I have chosen these dishes as they have a range of colours, flavours and textures.
They will suit customers of all ages and the soup and mushroom tartlets and
lasagne are suitable for vegetarian diets. They have a range of ingredients and most
are available all year round. The desserts are quite light and refreshing to eat after
the previous course. I would also offer a sorbet between the starter and second course to
refresh the palate. The dishes can be cooked to order and will show the skills of the
chef while offering a good nutritious meal.
J. Housley The Armthorpe School
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Analyse the main points that Judy and Jack have to consider when
planning the menu for a children’s meal.
Age, skills of chef, colour, flavour, texture, nothing too strong in flavour, nutrition,
time of year, cost
When planning the children’s meal Judy and Jack will have to consider the age of the
children. Is the menu for toddlers or for older children. If it is for toddlers they will
have to think about choking hazards like nuts. They will also have to consider the
skills of the chef and what they are capable of making. They will also have to think
about the time of year and what foods are readily available to keep the costs down.
The meal should have a range of colours, flavours and textures to make the meal more
appealing to the children. It is also important to think about nutrition and to ensure
the meals are well balanced, they should have carbohydrates but not too much. They
should also contain protein foods such as chicken, fish and meat. They should
include fruit and vegetables for vitamins and as the menu is for children they
should include calcium rich foods like milk and cheese for growth . Children do not
like strong tasting foods such as chilli and curry so they will also need to consider
this when planning the menu.
J. Housley The Armthorpe School
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Discuss the main factors that the chef should consider when planning a
new menu.
Cost, skills of chef, nutrition, special diets, time of year, customer preference, trends,
size of kitchen and storage area.
When planning a new menu the chef will need to think about the cost of the
ingredients to make the dishes, they should range in price but not be too expensive as
customers may not buy them. They will also need to think about what they are
capable of making for example its no good putting soufflé on the menu if every time
they are made they fail. The meals will need to be nutritionally balanced as more
people are looking at what they eat and are trying to eat healthily. The menu must
also include foods suitable for people with special dietary needs such as vegetarian.
The dishes on the menu will vary according to the time of year, for example you wont
want things like soups and stews in the summer but you would want them in the
winter. Also you wouldn’t include things like strawberries in winter as they are
expensive to purchase and this will put prices up and mean less profit.. It is also
important to think about food trends and what the customer usually eats. Lastly
you would need to think about the size of the kitchen and the storage area available
for the food, you cant have an extensive menu if you don’t have mush room to prepare
and cook the food or to store the ingredients to make the dishes.
J. Housley The Armthorpe School
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As a functions manager in a local hotel Jane has a special
responsibility for planning children’s parties. This week she has
taken a booking for 20 children aged 5 – 7. Discuss the choice of
menu.
As the food is for children aged 5 to 7 I think typical party finger food would be
suitable. I say finger food so that the children can choose what they want to eat
and it will not be too messy. Also finger foods can be served cold so there will be
no risk of small children burning themselves. I would include foods like egg
sandwiches as they are popular. Maybe cheese sandwiches but with cheese spread
rather than grated cheese as it is less messy and will stay in the sandwich when
picked up. I would also include mini sausages, or sausage rolls. These are
popular with children and are easy to prepare and serve. I would also offer things
like carrot sticks and grapes as these are healthy and form one of the five a day.
I would also include a range of fairy cakes and maybe some wafer biscuits but
not too many as they are quite sweet. For drinks I would suggest fruit juice as
it is a healthy option and better than fizzy drinks which are high in sugar.
J. Housley The Armthorpe School
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Describe why teamwork is important in the hospitality industry.
Faster, easy, help, share ideas, on time, happy customers, know what to be done.
Teamwork is important in the hospitality industry as it helps to get things
done quicker when you work as a team. If you work together it is easier to get
things done and you can help each other, for example if you have finished you
can help someone else and share the workload. You can share ideas and ensure
you get things done on time. If things are done on time then the customers will
be happy with the service. Also if you work as s team and someone os off you
will know what needs to be done and someone can take on the role of the person
who is away.
J. Housley The Armthorpe School
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What qualities do you need to be a team leader?
Communication, time keeping, organisation, helpful, knowledgeable, training,
confident.
The qualities needed to be a good team leader are good communication skills so
that you can relay information to the rest of the team. You should also have
good time keeping and be flexible as you may have to work long hours and at
short notice. You should be organised and know what is expected from you this
will help to ensure the work is done on time. You should be helpful and able to
advise others when they are unsure of what to do. You should have a good
knowledge of the job and be able to train others. You will also need to be
confident as you will have to speak to all members of the team.
J. Housley The Armthorpe School
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What information would you need when taking a booking for a
conference (meeting)? ( 4 marks)
Name, address, credit card details, special requirements, number of delegates, layout
of room, meals required, accommodation, equipment
Evaluate the role of the conference manager on the day of the
conference (meeting) (6 marks)
The role of the conference manager on the day is to ensure firstly that the room is set
up as required. They will brief the staff involved to ensure they know what they have
to do during the day and when to serve the refreshments. They will also speak to the
chef to ensure he is aware of the number of guests expected and check dietary needs
and what time the food will be ready to be served. When the organiser arrives they
will meet and greet them and check they are aware of fire procedures and where the
toilets are. They will check they have everything they need and tell them the meal a
times. They will check throughout the day that everything is ok and may ask the
organiser to complete an evaluation form in at the end of the day. They will also ask
if everything was ok and if anything could be done to improve their service.
What equipment might you need for a conference (meeting)? (4 marks)
Pen, paper, food, refreshments, OHP, white board, ICT facilities
J. Housley The Armthorpe School
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When planning a room for an event of any kind e.g. Function or meeting, health
and Safety is important.
Describe how you would ensure the room is safe for the customers.
Trips, spills, decorations, fire, first aid, wheelchair, signage, sharp objects, lighting, damaged
equipment
When planning a room for any event it is important to ensure it is safe for all the customers.
There should not be anything that can cause people to trip like table clothes hanging on the floor
or bags and coats in the alleyways between tables. It is important that there is room for everyone
to get between the tables and this includes wheelchair access. If anything is spilt on the floor it
should be cleaned up and a wet floor sign put up so that there is less risk of staff or customers
slipping. Fire exits should be well sign posted and clear to enable a fast exit in the event of a fire.
Relevant fire extinguishers should be in place and staff should be briefed on fore safety and
how to get customers out quickly and safely. There must also be a qualified first aider and
staff should be aware of who this is. Any decorations that have been out up should be secure and
away from any source of heat. Warning signs should be in place for things like hot counters
where food is served and staff can tell customers that plates are hot. All sharp object should be
kept away from the edges of tables and broken glass cleaned up immediately. Rooms should
have good lighting and be free from any damage like torn carpets that can cause tripping
hazards. One way to ensure the room is safe is to complete a risk assessment before the event to
make sure everything is safe and ready.
J. Housley The Armthorpe School
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State three ways information can be kept in a hotel.
Computer, paper, booking register. Spread sheet
When booking a room for a conference what information would you
need to give?
Name, address, contact details, credit card details, date, number of days,
number of guests, special requirements
Why do hotels keep records of rooms booked?
To ensure that rooms are not double booked.
So that staff are aware of what rooms are still available for hire
So that any queries can be checked against the bookings
J. Housley The Armthorpe School
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What is meant by “overheads” when working out the cost of a meal?
(2 marks)
Over heads cover things like rent, mortgages, gas, electricity, loans and repairs
and are included in the selling price.
What is VAT? (2 marks)
VAT stands for value added tax, it is set by the government and is currently
20%
What do “labour costs” cover? (2 marks)
Labour costs cover the cost of staff wages both permanent and agency.
Why is it important to make a profit? ( 4 marks)
If you don’t make a profit then you cant afford to improve the building, repair
anything that is broken. This will mean that you will eventually have to lay
staff off because you cant afford to pay them, no staff will mean poor customer
care and then you will lose customers and eventually have to close down.
How can you improve things if you don't make a profit? ( 4 marks )
J. Housley The Armthorpe School
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How can you improve things if you don't make a profit? ( 4 marks)
Decorate, training, menu, special offers, advertise
If you are not making a profit there are several things you can do. You could re
decorate to give the establishment a new image, this would encourage customers
to come in and see how it has changed. You could also retrain the staff on
customer care and customer service, they would then know that the customer
comes first and would give a better service, this would mean that customers
would tell their friends and you would get more customers. You could reduce the
menu and change it so that you do not have as much food waste, you could
include special meal deals such as 2 for £10. Lastly you could advertise on local
radio, or by posting flyers through doors and by putting an advert in the local
paper showing the special deals you are offereing.
J. Housley The Armthorpe School
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How would you deal with a complaint about poor service?
Apologise, details, team leader, solve, free, apologise
The first thing you would do is apologise to the customer. Take the details of the
complaint and the customers name, then if you are not a team leader you would
refer the issue to your team leader who may then take over. You would ensure
the problem is resolved and the team leader might offer them something free
such as a free meal or free bottle of wine. You would then apologise to the
customer again.
Why is it important to deal with complaints quickly?
It is important to deal with complaints quickly so that the customer feels
valued. They will then pass on this to their friends and family and then you
will get more customers. If you don’t deal with complaints quickly this will
have the opposite effect and they will tell people about the poor service and then
others wont come to the establishment.
J. Housley The Armthorpe School
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Define the term customer care.
Customer care means putting the customer first and making them feel valued
and happy with the service t you provide.
Describe the effects poor customer care will have on a business.
Tell friends, few customers, food waste,, lay off staff, loss of profit, close down.
If you have poor customer care the customers will not be happy. When they go
home they will tell their friends and family and word will get round. This will
then mean that fewer customers will come to the establishment and food that
has been bought in will be wasted because no one has come in to eat. You will
eventually have to lay staff off as you will have more staff than customers and
you cant afford to pay the wages if you don’t have money coming in. This
means you will not be making a profit and can’t pay any bills so you will have
to close down.
J. Housley The Armthorpe School
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Describe how you can ensure your staff have good customer care
skills.
Training, feedback, evaluation, comment cards
To ensure your staff have good customer care skills they should be trained
regularly. Training can be done in house, that is at work, you can get someone
to come in and do some training or the staff can go to a training day held
elsewhere. You will know if your staff need training because you can look at the
customer feedback they may have given on your website or on evaluation forms
after a conference for example. You can also ask customers to fill our a comment
card before they leave and you can look to see what needs improving. All staff
should be trained regularly and those with good customer care skills could show
others at these training sessions. Staff can also share ideas on how to ensure
they have good customer care and talk about what they have done well in the
past.
J. Housley The Armthorpe School
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How can you make sure customers are happy with the service?
Feedback, evaluations comment cards
You can check your customers are happy with the service they receive by looking
at their feedback on your website or feedback they give you when they leave. The
receptionist should ask if everything is ok and take notes if there is anything
wrong. You can also ask people at conferences to fill out an evaluation form at
the end of the day or meeting. You can leave customer comment cards in the
rooms for people to fill in. You can then evaluate all of these and make changes
where necessary.
Discuss how you can present a positive image in the hotel and in the
staff and why it is important ( 8 marks)
J. Housley The Armthorpe School
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Discuss how you can present a positive image in the hotel and in the
staff and why it is important.
Hotel – décor, furnishings, repair
Staff – dress, uniform, manners, customer care
Why – more customers, more profit, expand
You can present a positive image in the hotel by making sure the décor is clean
and is not looking old and shabby. Furniture should be fit for purpose and in
good repair. For example when you walk into reception it should be warm and
welcoming and inviting as this is the first place you will see. Staff can
present a positive image by the way they dress, corporate uniforms will help
customers identify who is staff and which area they work in. Staff should be
clean and smartly dressed, they should be polite at all times and remember the
customer comes first. They should make the customers feel welcome and safe.
It is important to present a positive image in both the hotel and the staff so that
customers are happy and will come back, this will mean you make more profit
and may be able to expand.
J. Housley The Armthorpe School
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List five job roles in the restaurant.
Restaurant manager. Head waiter/ess. Wait staff. Wine waiter, bus boy,
counter attendant.
Who is the team leader in the restaurant and what is their job role?
Restaurant manager. Rotas, in charge, orders equipment, greet and seat,
bookings, chef, training, complaints.
The person in charge of the restaurant is the restaurant manager. Their job role
is to ensure the restaurant runs well and to complete the staff rotas to show what
days and times they are working. They also order equipment such as napkins
and check the laundry is sent off and returned on time. They greet and seat
the customers and tell them who their wait staff will be. They take all the
bookings and liaise with reception and the chef to check how many are expected
and the times they are due in. They will speak to the chef to check what the daily
specials are and relay any information to the wait staff. They will speak to the
chef regularly to check foods that may be running low. They will also organise
any staff training and deal with any complaints quickly and effectively.
Describe the qualities do you needJ. Housley
to beTheaArmthorpe
team School
leader? (6 marks)
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Describe the qualities do you need to be a team leader? (6 marks)
Communication, help, advise, time keeping, smart, experience, flexible
The qualities needed to be a team leader are that you should have good
communication skills as you have to relay information to the rest of the team.
You should be able to help and advise your team and be approachable. You should
be assertive without being a bully as you want the best from your team. You
should be smart and set the standards you expect from your team. You should
be flexible in the hours that you work as you may be asked to work longer or
start earlier and you should have good time keeping. You should have experience
in the job that you do so you can pass on your knowledge to others. A good
team leader delegates work and motivates the team so that you get the best
possible results.
J. Housley The Armthorpe School
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List three jobs in the reception.
Head receptionist, assistant receptionist, concierge, porter, night porter.
Discuss the qualities and skills needed to be a head receptionist.
Qualities – smart, flexible, friendly, helpful
Skills – communication, complaints, language, ICT, organisation, knowledge
To be a head receptionist you need to be smart and friendly as you are the first
person the customer comes in contact with. You should be flexible as you may
have to work extra hours if you are dealing with someone. You should ne
helpful and able to deal with complaints quickly and effectively. The skills
you would need are good communication skills and it would be helpful if you
could speak more than one language. You need good organisation skills and be
able to use the computer as most bookings are taken on the computer. You
should speak clearly when answering the phone and your writing should be
legible so others can read it. You should also have a good knowledge of the local
area as people may ask you where to go and what to see.
Describe the job role of the head housekeeper ( 6 marks)
J. Housley The Armthorpe School
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Describe the job role of the head housekeeper
Team leader, rotas, check rooms, order, liaise with maintenance and reception,
deal with complaints, training
The head housekeeper is the person in charge of cleaning and preparing the
rooms for guests and for meetings and events. They will organise staff rotas as
they are the team leader for this area. They will tell the staff which rooms need
cleaning and which ones only need a quick check. They will ensure all rooms
are ready for the guests and that any requests for extra towels or pillows are
met. They will liaise with reception to see which rooms will be empty and when
they need to be ready for. They will order products such as shampoo for the
rooms and make sure the tea and coffee making equipment is ok. They will also
speak to maintenance about any repairs that need doling to ensure the rooms are
ready for the guests. They are also responsible for making sure rooms are ready
and cleaned for events and meetings.
J. Housley The Armthorpe School
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Describe the role and responsibilities of the hotel manager
In charge, delegate, rotas, complaints, meetings, training, H&S, profit,
advertise, webpage, promotions, interview
The Hotel manger is the person who is in charge of the day to day running of
the hotel. They will delegate jobs to the team leaders, they will hold regular
meetings with the team leaders to ensure everything is running smoothly. The
y will oversee staff rotas and ensure each area within the hotel is running
smoothly. If complaints cannot be dealt with by team leaders then the hotel
manager will deal with them. They will organise training for staff and ensure
the hotel is safe a t all times. They are responsible for making a profit and will
oversee the hotel webpage and advertising and promotional offers. They will also
interview new members of staff along with the team leaders. They will complete
staff appraisals at regular intervals to ensure they are working well and set
targets and offer promotion.
J. Housley The Armthorpe School
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Discuss the importance of staff training in a hospitality
establishment
Customer care, ways to train, reasons
It is important to have regular staff training to keep up to date with new
legislation that may come in place. Such as fire procedures and health and
safety matters. All staff should be trained in this so they know what to do in
the event of a fire and to ensure customers are safe at all times. Staff can be
trained on sire and specialist people will come in and do the training. For
example the fire brigade may come in to train staff on how to use the fire
extinguishers so if there is s mall fire it can be out without calling the fire
brigade. Health and safety issues should be checked regularly and all staff
MUST be trained in this before they start work as it is a legal requirement. If
staff are not trained and things go wrong the hotel can be sued or fined for not
following procedures.
J. Housley The Armthorpe School
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Briefly describe the job role of the following:Concierge - work in reception, they may park your car and will book taxis
and tickets for shows. They have a good knowledge of the area and what is on
offer and can advise customers what to see. You can also leave your luggage
with them after you have checked out if you are not leaving the area straight
away.
Porter - There is usually a day porter who will help you take your luggage up
to your room and help prepare rooms for events. As well as deliver things to the
rooms when requested. The night porter will answer the phone, man reception if
no receptionist is on and deal with room service.
Chambermaid - A chambermaid is one of the people who clean the bedrooms
ready for the customers. They will change the beds and replace the towels. They
will clean the rooms and make sure any toiletries, clean glasses, drinks and
coffee and tea making facilities are replenished.
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Waiter - A waiter or waitress or wait staff will serve the customers with food
and drink in the restaurant. They will clear away the dirty cutlery and
crockery and set up the restaurant ready for service. They will pass on any
complaints to the head waiter.
Wine waiter - Will serve the wine to the customers at their tables. They have a
good knowledge of the wines and can recommend different wines for each dish.
They will also work with the chef and restaurant manager and order the wines
and help to produce the wine list.
Assistant receptionist – Will work on reception, take customer bookings, deal
with customers, make up the bills for customers, relay information to the
restaurant , kitchen and housekeeper.
Conference manager- Is in charge of meetings in the hotel They will take the
bookings and ensure everything is ready on the day. They will be the person
who greets the organiser, passes on relevant information and checks everything
is ok throughout the day.
J. Housley The Armthorpe School
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How can a hotel show customers they have an environmental policy?
By having posters up around the hotel, many have them in lifts. They can also
put signs in bathrooms asking customers to shower rather than bathe and re use
towels.
Why should a hotel have an environmental policy?
To help save the planet. To encourage guests to do the same. It is a government
requirement. To save money by reducing waste, re using things where possible
and recycling.
Discuss how a hotel can conserve (save) electricity and water.
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Discuss how a hotel can conserve (save) electricity and water.
Electricity – lights, key cards, heating, air con, bulbs, advising guests,
thermostat.
Water – towels, showers, flush, taps, drinking water, washing up, washing
A hotel can conserve electricity in a range of ways. They can use key cards that
only turn the lights on when they are in the slot at the side of the door. They can
have lights in corridors that are set of by sensors so they only come on when
someone is actually in the corridor. They can only put the heating on when it is
cold and only use the air conditioning when needed. They can use energy
saving lighbulbs in all rooms and advise guests to turn things like televisions
off when they are not in use. The heating can also be thermostatically controlled
so that is cuts off when the room reached temperature. They can save water by
asking guests to use towels more than once and to take showers rather than
baths as it uses less water. They can have dual flush toilets or put hippo bricks
on them to save water. They can have taps that only set out small jets of water
when washing hands. They can only serve water on tables when customers ask
for it and lastly they can re use washing up water to water the gardens or use
economy wash cycles for bedding and towels.
J. Housley The Armthorpe School
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What is meant by star ratings?
It is the way Hotels are graded 5* is the highest and best quality and 1* are
very basic.
What is meant by diamond ratings?
Diamond rating is the ways guest houses, bed and breakfast establishments,
pubs and farmhouses are grade.
J. Housley The Armthorpe School
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Describe the different features of a 3 and 5 star hotel
3 – basic rooms, near motorways or in city centre, swimming pool room service ,
car park, restaurant.
5 – excellent rooms, service, luxurious, famous chef, valet, concierge, room service
24/7, fitness centres, business centres
A three star hotel will offer comfortable accommodation and are often situated near
motorways or in city centres. They are often used by business people who are attending
meetings. The rooms and reception are nicely decorated and offer a degree of comfort.
Internet access may be available at extra cost. They have basic tea and coffee making
facilities in the room and there will be a restaurant for meals. They will often have a buffet
type breakfast and evening meal. They may have a small health suite and swimming
pool. Room service will be limited and may be charged for.
A five star hotel will have excellent first class service and accommodation. It may be set
in luxury surroundings. They often have famous chefs and more than one restaurant.
The food will be of a very high standard and it will offer a an la carte menu as well as a
t’able d'hôte. It will have valet parking, concierge, 24 hour room service at no extra cost.
The rooms will be larger and well decorated. They will include wi-fi, tv on demand and
may also have a min bar in the room. They will have a well equipped gym and swimming
pool with sauna and jacuzzi.. They will also offer excellent business rooms for meeting s
and weddings.
J. Housley The Armthorpe School
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Describe the facilities would a seaside guest house offer?
Band B, comfortable rooms, maybe a theme, family rooms, not many, no
reception, family run.
Depending on the diamond rating a seaside guest house would offer a range of
rooms but not many, maybe only four or five. They will be comfortable and
nicely decorated. They offer bed and breakfast and some may offer evening
meals if requested. The breakfasts are usually cooked to order as there are not
many guest. It is usually the owner of the house that does the cooking and looks
after the guests. Most rooms will be en suite but some of the lower star ratings
may have to share a bathroom. As they are at the seaside they may have a
themed dining room which reflects the area with memorabilia from local places.
They have personal customer care showing attention to customer needs. They
generally do not have a reception.
J. Housley The Armthorpe School
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The health and safety act was passed with two aims. To extend the
coverage and protection of the law. To increase awareness of safety
to all employees. State 2 responsibilities of the employees.
To ensure the area is safe at all times
To take care of their own safety and not endanger others.
Discuss the main responsibilities of the employer in ensuring the
safety of their employees.
Safe work area, training, policy, risk assessment
It is the employers responsibility to ensure that the employees are safe at all
times. They must provide adequate work space, safe areas of work and ensure
all staff are trained on any equipment they use. They should make all staff
aware of the health and Safety policy and display the HASAWA on the wall.
They should hold regular training for staff to make sure they are aware of
current legislation. They must also complete a risk assessment to highlight any
issues such as ventilation, lighting and temperature control, all of these must be
adequate and not put employees at risk. They must also check machinery is fit
for purpose. They must also display signs such as fire exits.
J. Housley The Armthorpe School
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Describe how you would pick up and transport boxes to avoid
physical injury.
Bend knees, straight back, help, trolley, make smaller
To lift and box safely you should bend you knees and keep you back straight. If
the box is too heavy you should ask for help or use a trolley to move it. If you
cant get help then you should take some of the things out of the box and then
lift it. If it is too heavy wait until someone can help never try to lift it on your
own.
What is the DATA protection act used for?
The DATA protection act requires all establishments' to be registered with the
DATA protection register. This means that guests can be informed of where their
personal data is being kept, know what details are being kept, know why the
data is being kept and who will have access to it. The reception staff must be
aware of their responsibilities as they are responsible for the guests security and
the security of the information they hold for example credit card details.
J. Housley The Armthorpe School