Week 9 EOC: The apartment

TBC

Week 8 EOC: 9-5 Workplace Harasment

In the film 9-5 there are many moments in which work place harassment occurs. The first instance of this occurs shortly after Jane Fonda’s character, Judy Bernly, starts on the job, after Lily Tomlins character, Violet Newstead, “trains” Judy on how to operate the copy machine. Firstly the training session was only 3 minutes long with no actual training occurring. Secondly after the equipment malfunctions Franklin Hart, played by Dabney Coleman, yells at Judy calling her incompetent and stupid. The second instant of harassment occurs when Franklin Hart spreads a rumor about an affair he had with Dolly Parton’s character, Doralee Rhodes. This creates a hostile work place for Doralee in which many of her coworkers treat her with disdain and spread further rumors about her. The third instant of harassment occurs when a character named Maria is fired due to a made up infraction created by Roz, played by Elizabeth Wilson. Roz made up this infraction when eavesdropping in the ladies’ room, this creates a work place that makes people paranoid of speaking out or talking in general due to the fear of dismissal for a made up cause. During the following days an incident occurs causing a mix up that leads to the three leading ladies fearing they killed their boss Hart. When he turns up alive the postulate to the possibilities of what happened, however whence they dismiss it as lucky they are over heard by Roz who then informs Hart of this. Upon receiving this news Hart attempts to blackmail Doralee into sleeping with him otherwise he will prosecute all three ladies. This is twofold harassment, first he is blackmailing an employee with restroom gossip secondly he is attempting to use a quid-pro-quo sexual harassment against same said employee. In the end the Three leading ladies fix all the workplace harassments with the kidnaping of their boss.

BOC Week 8: Five plus Five Soft Skills

In the modern work force soft skills have become a critical aspect that many people either do not know how to properly communicate through a resume, or the other side of this that new applicants may not have those skills.

1. Communication
• This is one of the most important soft skills to have, it is necessary for speaking with fellow employees, customers, and management
• Within my resume I made it evident that I have this skill through skills acquired from work and school
• the examples given is:
• One on one customer interaction
• Live demonstrations of knives and other home goods
• as well as:
•  Member of International Thespian Society
• Acting stage experience
2.  Adaptability
• This soft skill is necessary for the work force due to the unpredictability of it, there many instances in  which we most adapt due to unforeseen situations or events
• With in my resume I plan to make this evident under skills through cleaver use of words
• an example would be:
• Improve actor or Great Improve skills
•   As a member of military family was able to acclimate new environments easily.
• Able to come into new work place and quickly assess and adjust to the environment
3. Teamwork and Collaboration
•  A soft skill that is important to the flow of work as well as the social environment, if one cannot work with others either professionally or efficiently it can disrupt the work place and cause poor work or hostile environment.
• In my resume I have illustrated that i have this skill in both work experience and skills obtained in high school
• How it appears in resume:
• Expedited meals through communication and assistance to and with other kitchen staff
• Member of capstone creative team; planned, budgeted, set up, and executed senior capstone over a 5 month period
4. Leadership
• A skill that is imperative for anyone that wishes to move to higher positions or is in a position that requires great leadership skills
• Within my resume i must make clear my leadership skills through my volunteer work
• CYOC (Catholic Youth of the Chapel)
• President of CYOC, required to plan events and fill out appropriate paperwork in order to host and have events
5. Creativity
• A skill that is needed in order to keep the vitality of a company within an ever changing world and market
• i can make this skill evident in both volunteer work and skills
• Sunday school instructor for grades 1st., 6th., and High school level students
• Educated in adapting classic foods for allergen suffers.    

Week 7 EOC: Profile Statments

As a Culinary personnel although trained in International cuisine, the twist I bring to food with adapting it to the needs of those that have food allergies, in my time experimenting with classic flavor profiles and adjusting them I have discovered a way deliver favorite dishes that were once thought lost to allergy suffers.

As an enterprising Culinary Professional, I have discerned a spike and interest in allergy foods; this has lead to a goal of creating classically flavored dishes that taste extraordinary yet are made with allergen friendly ingredients.

As an educated Culinary Professional, that has cultivated an appreciation for world flavors through living amongst various cultures for extended amounts of time, I have been able to assimilate different flavor profiles in to classical dishes that are complementary.

Week 6 EOC: Job Analysis

Prep Cook (2016/2017) – McMurdo Antarctic base

ESSENTIAL DUTIES AND RESPONSIBILITIES:
Responsible for preparation of all assigned menu items for primary and satellite locations, utilizing proper cooking techniques and batch-cooking methods.
Monitors cooking, holding and serving temperatures of hot and cold food.
Agreement with and adherence to the Standard Operating Procedures and tasking responsibilities of the food services department.
Able to cook in a setting that is open/displayed to the customers.
Displays a commitment to providing exceptional customer service, as outlined by the food services department.
Able to follow standardized recipes as assigned by the Sous Chef or Food Service Supervisor.
Able to coordinate, monitor and expedite batch-cooking procedures before and during service.
Responsible for proper labeling and dating of food.
Responsible for proper use and timely cleaning of equipment and tools.
Responsible for maintaining sanitation standards of work areas, cold and hot storage areas and service areas.
Responsible for complying with all standards of safety and sanitation in the kitchen and serving areas.
Able to maintain flexibility and a positive attitude in a dynamic, fast-paced environment.
Displays self-motivation in physically challenging and atypical working environments.
Able to work in a team unit composed of diverse personalities.
Works conjunctively with Stewards to ensure timely transfer and scraping of dirty pots to pot-washing area.
Able to lift up to the safety regulation minimum from the floor to a table or cart in a safe manner
Able to stand for up to 12 hours.
Performs duties in support of Infrastructure and Operations Division metrics (as provided by supervisor).
Supports the achievement of ASC metrics, whether metrics are directly or indirectly, effected by this position’s work activities.
Complies with all ASC Environmental, Health & Safety, and Quality Assurance, requirements and goals.   Provides documentation to these divisions as necessary to ensure adequate and legal documentation.
Work to achieve ASC goals and contractual commitments.
Performs other duties as required.

EXPERIENCE: Minimum one-year cooking experience in high-volume facilities, not including convenience or fast food. Prior military or government contract experience preferred.

Week 5 EOC: 3 Tweets

tbc

Week 4 EOC: Physical Attractiveness

A major factor when hiring people for positions in hospitality industry appearance play a very large key. For positions such as servers, hostess, bar tenders, front desk associates, even bell hops; all interact face to face with the customers. “Employees in FOH positions are critically important to the delivery of quality service because these employees have direct contact with guests… The personal interactions between guests and FOH staff members define how guests will feel about their treatment in an establishment.” Page238.  Unfortunately, human behavior and psychology is very much focused on sight. What we see often influences how we feel and interact with the environment around us. Many of the things people claim as reasons behind service they received come down to appearance. “ …excellent customer service is more affected by service staff appearance, attitude, and skill than by an operation’s physical facilities. The best managers assess the resources that are available to them, and then organize those resources in the ways that most help their organizations achieve their goals.” page 234. In many cases the way an establishment and staff look causes many people to perceive the service they received as either good or subpar. Imagine a place whose décor is out of date and the whose establishment seems to be in disrepair, and this is the first thing you see when you walk in would you stay and eat or find a new location. On the flip side imagine an establishment that has been newly renovated with an all new decoration but the servers are wearing stained uniforms that are covered in food bits. Would you stay there and eat or leave to a new location. An establishment should appear attractive and inviting and staff should appear well kept and clean. “FOH service personnel must project an image of high-quality customer service in three key areas: personal appearance, attitude, and skills” page238.