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MAN204 Project Management

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MAN204 Project Management

0 Download2 Pages / 371 Words

Course Code: MAN204
University: Charles Darwin University

MyAssignmentHelp.com is not sponsored or endorsed by this college or university

Country: Australia

Question:

Assuming you are a Human Resource Manager of fine dining restaurant, conduct a risk assessment by identifying 4 risks your staffs faces at the restaurant. 
After conducting the risk assessment, propose 4 OHS policies to overcome those risks faced by staff daily. 

Answer:
Introduction:

Employees and staffs working in restaurants face various risks while undergoing their duties and activities. The management of the restaurant should, therefore, conduct a risk assessment identifying the risks the staff faces and then coming up with Occupational Health Safety (OHS) policies to help overcome those risks. The risks should be well outlined and well handled since they can cause loss or the closure of the business.
The first risk which the staffs in a restaurant face includes; body injuries and burns. These may be caused by the sharp tools and equipment used while working. The second risk includes fire. Fire can be caused by some both human and natural calamities. Fire can be from electric power or burners as well as gas cookers and all those other heat sources used to cook. The third risk which faces staffs includes equipment breakdown. The equipment used is made of different types of materials ranging from glass to metallic as well as wood. The staffs also face the risk of theft from both the internal and external environment. The doors may have not worked or poorly fixed locks which expose the restaurant to theft.
There are various OHS policies which can be employed to overcome these risks. The risk of burns and injuries can be handled by ensuring each staff has an insurance cover and ensuring staff gets regular training about the use of the sharp equipment and tools.  The risk of fire can be handled by ensuring the installation and use of fire extinguishers, installation of fire suppression facilities and smoke sensors. Breakdown of equipment can be handled by ensuring user manuals are followed, encouraging the staff to be keen while handling utensils and equipment and also training them on using the equipment. Theft is covered by ensuring receipts are produced for every transaction, having updated record keeping and ensuring locks are well fixed as well as having security guards.
Bibliography
Coppola, D. P., & Maloney, E. K. (2017). Communicating Emergency Preparedness: Practical Strategies for the Public and Private Sectors. Routledge.
Nabeel, I., & Alamgir, H. (2018). Restaurant Inspection Reports as a Proxy Measure for Occupational Health and Safety: South Asian Restaurant Workers in New York City. Annals of Global Health, 84(3).

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