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    Personal Requirements and Functions: The Workers

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    Conavil Tampon

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    Personal Requirements and Functions: The Workers

    Uploaded by

    Conavil Tampon
    11 views16 pages

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    FS-PPT

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    11 views16 pages

    Personal Requirements and Functions: The Workers

    Uploaded by

    Conavil Tampon

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    Personal

    Requirements
    and
    Functions
    The Workers
    Page 03 of 14 w w w. r e a l l y g r e a t s i t e . c o m

    Why is it the first concern of a job in the


    Food service is the worker?

    Awkward body postures can increase the stress on


    ligaments and joints, leading to fatigue, discomfort,
    and injury. Servers may not feel pain or discomfort
    when in awkward postures, but the potential for
    harm remains present.
    Page 03 of 14 w w w. r e a l l y g r e a t s i t e . c o m

    Why is it the first concern of a job in the


    Food service is the worker?

    First impressions are crucial when it comes to making


    your business a memorable one. Poor service can
    make great food and its surroundings unattractive. In
    contrast, a satisfied customer will return to your
    establishment and recommend you to others.
    Inverted “T” Positions

    The head, t he chest , and


    the trunk of the body rest
    an inverted T formed by
    the formed by t he hips
    and the spine

    Good Posture Poor Posture


    (Inverted T position)
    1. Set feet firmly
    10" apart.

    2. Keep back
    straight and bend leg
    muscles.

    3. Grasp object
    firmly and lift
    slowly

    Steps in Ground Lifting


    The closer an object
    is to the fulcrum
    (triangle of a lever)
    the better balance

    The Lever with an Object at One End


    Horizontal
    Workspace
    A . T h e N o r m a l H o r i z o n t a l Wo r k A r e a
    T h e s p a c e o n t h e w o r k s u r f a c e w i t h i n w h i c h w o r k i s d o n e w i t h l e a s t e n e rg y i s c a l l e d t h e N o r m a l
    Horizontal work area. The worker makes an arc over the work surface by holding the upper arm
    c o m f o r t a b l y c l o s e t o t h e s i d e a n d s w i n g i n g f r o m t h e e l b o w. T h i s u s e s t h e a a r m a n d f o r e a r m b u t n o t
    t h e u p p e r o r b o d y. T h e u s e o f t w o h a n d i n c l u d e s s p a c e c o v e r e d b y t w o h o r i z o n t a l f o r e a r m s .
    A . T h e M a x i m u m H o r i z o n t a l Wo r k A r e a
    This term refers to the space on the work surface within which work is done with an average
    a m o u n t o f e n e rg y. M a k i n g a n a r c o v e r t h e w o r k s u r f a c e i s b y e x t e n d i n g t h e f u l l a r m e a s i l y o u t w a r d
    a n d s w i n g i n g f r o m t h e s h o u l d e r. I t u s e s t h e w h o l e a r m b u t n o t t h e s h o u l d e r o r o t h e r p a r t s o f t h e
    b o d y.
    Characteristics
    of Easy
    Movement
    The Workers

    Characteristics of Easy Movement


    01 Simultaneous Movements 02 Symmetrical Movements 03 Natural Movements
    ( Magkasabay) ( Magkatugma) ( Likas na Kilos)
    Movements of the hands are easiest if
    they are Symmetrical about the center of
    These are the movements of the Movements that correspond to the
    the body. The right hands moves to the
    hands that begin and end at the right of the centerline, while the left physical structutre of the body and
    same time moves to the left center. Movement are easiest and fastest to make.
    directly forward from the body should
    start with both hands and return at the
    same time.
    The Workers

    Characteristics of Easy Movement


    04 Rhythmical Movements 05 Habitual Movements
    ( May Kumpas) ( Kinaugalian)
    The creation of rhythmical, simultaneous, symmetrical,
    and natural movements leads to the development of
    Movements in which the total motion pattern creates habitual movements. This type of movement indicates
    rhythm when reoeated frequently and are easiest to the cycle of the movements is made exactly the same
    form. way each time the cycle is repeated. Habitual movement
    becomes automatic after a period of time and much
    fatigue and strain can be eliminated
    The Workers

    Work Simplification in Action


    1. Use wire whip for mixing flour and water for gravies and sauces.
    2. Put a little oil on top of water to prevent starchy food from boiling over.
    3. Use cooking container for serving whenever possible.
    4. Grind several food in succession when possible to save time in washing grinder. Grind some dry bread to
    help clean machine.
    5. Mold a cluster of string beans in hand and cut crosswise on a board with one pull of the knife.
    6. Make use of carts and dollies for transporting ingredients and finished products.
    7. Weigh rather than measure.
    8. Use the largest size equipment (quarts or gallon measures) for measurement of large quantity ingredients.
    9. Weigh or measure butter into pan to assure even volume.
    10. Use thermometer and thermostat.
    The Workers

    Total Quality Management


    Total Quality Management (TQM) is a philosophy that puts major emphasis on the continuous process of quality
    improvement with sustained customer satisfaction as its ultimate goal. TQM builds a customer-driven
    organization dedicated to total customer satisfaction through continuous improvement in the effectiveness and
    efficiency of the organization and its process.
    Common guiding principles in the TQM practice can be summarized in the acronym ACCEPT:
    A - aim for customer satisfaction
    C - communicate and coordinate all activities
    C - cooperate towards continuous improvement
    E - empower the employees
    P - promote usage of problem-solving tools
    T - train for quality
    The Workers

    ISO 9000
    The International Organization for Standardization (ISO) is a worldwide federation of national
    standard bodies (ISO member bodies) of more than 90 countries. The objective of ISO is to promote
    the development of standardization in order to facilitate international exchange of goods and services.
    The ISO 9000 Series Standards tell suppliers and manufacturers what is required of a quality oriented
    system. It is a practical standard that can be employed in a large or small organization. Following the
    ISO 9000 series, companies can learn the prerequisites and characteristics of good quality assurance
    and quality management. A third party may be asked to carry out an assessment of a company's
    quality system against ISO 9001, 9002, or 9003. If found compliant, the company will be granted a
    certificate of registration.
    Thank
    You!

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