Selection of Staff

Question 1

Understand how to supervise the purchasing and storage of food and beverages
1.1 Define purchasing standards appropriate to the item to be purchased
1.2 Analyse the efficiency and effectiveness of the purchasing and storage of food and beverage items
1.3 Specify storage methods that are appropriate to the item being stored
1.4 Specify procedures for the issue of stock that are appropriate to the item

Question 2

Manage the performance of staff in food and beverage
2.1 Agree targets and objectives that align with business needs
2.2 Provide training interventions that meet identified needs
2.3 Allocate and direct work to meet performance targets and quality standards
2.4 Manage under performance and in accordance with organisational requirements
2.5 Analyse the principles of recruitment and selection of staff

Question 3

Discuss the metabolic conditions that promote the use of amino acids as a source of energy.

How glucogenic and ketogenic amino acids are used in the process and how the ammonia produced is removed from the body.