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(236, 'Maintain the quality of perishable item (SITXINV002)', '<h3><br />Assessment 1</h3>\r\n<p><em><strong>Question 1: A perishable food item is a food that has a reasonably short shelf life. Complete the table below by filling in the six different categories of perishable food items along with at least three examples for each category.</strong></em></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"172\">\r\n<p>Category</p>\r\n</td>\r\n<td width=\"350\">\r\n<p>Examples</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"172\">\r\n<p>Prepared fruits andvegetables</p>\r\n</td>\r\n<td width=\"350\">\r\n<p>Salads and cut fruits</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"172\">\r\n<p>Rawandcookedmeat/poultry</p>\r\n</td>\r\n<td width=\"350\">\r\n<p>Steak tartare and chicken</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"172\">\r\n<p>Fruitsandvegetables</p>\r\n</td>\r\n<td width=\"350\">\r\n<p>Apple, potatoes, carrots and cabbages</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"172\">\r\n<p>Dairyproducts</p>\r\n</td>\r\n<td width=\"350\">\r\n<p>Milk and cheese</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"172\">\r\n<p>Seafood</p>\r\n</td>\r\n<td width=\"350\">\r\n<p>Shellfish and fish</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"172\">\r\n<p>Cookedfood</p>\r\n</td>\r\n<td width=\"350\">\r\n<p>Pasta and noodles</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<ul class=\"unordered-listing\">\r\n<li><strong> List three semi-perishable food items.</strong></li>\r\n</ul>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"42\">\r\n<p><strong>1</strong></p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Potato</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p><strong>2</strong></p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Ginger</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p><strong>3</strong></p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Arbi</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<p><strong> </strong><strong>Explain why it is important for any food business to protect perishable food items from contamination. Provide at least six reasons.</strong></p>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"42\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Avoid wastage of food</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Illness should be avoided</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>For maximizing the profit.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p>4</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>By reducing the wastage of food, protect the environment</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p>5</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>It is good for planet</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p>6</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>It is good for economy as well.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>Question 2: You have been asked to conduct temperature checks on a delivery of perishable food supplies. You must complete the table below, assuming that all food supplies have been received at the adequate temperature for delivery.</strong></em></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"187\">\r\n<p>Food type</p>\r\n</td>\r\n<td width=\"285\">\r\n<p>Temperature</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"187\">\r\n<p>Cooked meat</p>\r\n</td>\r\n<td width=\"285\">\r\n<p>75 °C</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"187\">\r\n<p>Uncooked fish</p>\r\n</td>\r\n<td width=\"285\">\r\n<p>-20°C</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"187\">\r\n<p>Frozen food</p>\r\n</td>\r\n<td width=\"285\">\r\n<p>-18°C</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"187\">\r\n<p>Milk and cream</p>\r\n</td>\r\n<td width=\"285\">\r\n<p> 2°C to 4°C</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"187\">\r\n<p>Leafy green vegetables</p>\r\n</td>\r\n<td width=\"285\">\r\n<p>2° to 4°C</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"187\">\r\n<p>Eggs</p>\r\n</td>\r\n<td width=\"285\">\r\n<p>7°C</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>Question 3: Describe the meaning of ‘wastage’ of food in a commercial catering organisation.</strong></em></p>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"533\">\r\n<p>Consumers and the food-service industry generally lead to food wastage but it can also be a by-product of manufacturing operations.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Explain why all measures should be taken to avoid wastage.</strong></li>\r\n</ul>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"524\">\r\n<p>Storing large amount food should be avoided</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"524\">\r\n<p>Learn how to preserve and store the food correctly</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>Question 4: What are the three generic types of contamination that food must be protected from?</strong></em></p>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"37\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"510\">\r\n<p><strong>When the food is contaminated by the other living organism then it is known as b</strong><strong>iological contamination</strong> and it is one of the common causes of food poisoning</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"510\">\r\n<p>When a physical object is entered in the food at any stage of production then it can lead to physical contamination</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"510\">\r\n<p>When the food comes in contact with the toxic chemical, it can cause chemical contamination. </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>Question 5: Describe the potential deficiencies of perishable food items on delivery.</strong></em><br /><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"37\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"510\">\r\n<p>When the food is notdeliveredinthecorrecttemperature</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"510\">\r\n<p>When food that is closed to the expiry date is received.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"510\">\r\n<p>The packaging is damaged</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<p><em><strong>Question 6: What are the parameters of the ‘temperature danger zone’?</strong></em></p>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"515\">\r\n<p>The temperature range that is dangerous for the food that is to be held at, is referred to as danger zone. The range should be between 40°F and 140°F.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> ii) You are unloading a pallet of food that has just been delivered to your restaurant. You notice that the frozen fish appears to be thawing out and the fresh beef has a slightly strange odour. You immediately check the temperature of the food supplies and notice that all of the frozen and chilled foods are within the temperate danger zone. What action would you take to reject the potentially contaminated food?</strong></p>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"42\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"472\">\r\n<p>Reject the products whose packaging is damaged.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"472\">\r\n<p>Foods that don’t have the name or address of the supplier or any ingredient list on the label then reject the pre-packed food.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"472\">\r\n<p>If the product information is not provided by the suppliers, then reject packaged food.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>Question 7: Describe four situations that may cause food to become contaminated.</strong></em><br /><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"37\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>For cleaning kitchen and disinfecting, chemicals are frequently used, so there is no surprise in that this can contaminate the food.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>Campylobacter can be arise by keeping the chicken undercooked, it is a bacteria that can cause microbial contamination. s</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>When a knife that is used to cut bread is then used for cutting gluten- free bread, causes allergenic contamination</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>4</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>If food equipment such as loose screw or flaking paint enters the food it can lead to physical contamination</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>Question 8</strong></em><br /><em><strong>a) For each of the following food items, suggest the most practical food storage area.</strong></em></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"206\">\r\n<p>Bulk delivery of fresh beef</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Coldroom</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"206\">\r\n<p>10kg bag of rice</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Drystore</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"206\">\r\n<p>Frozen fish</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Freezer</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"206\">\r\n<p>2 dozen eggs</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Fridge</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br /><strong>b) At what temperature should frozen food be stored at?</strong>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"515\">\r\n<p>-18° C</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> c) At what temperature should food cool rooms / refrigerators operate at?</strong></p>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"515\">\r\n<p>It should operate at 4° C</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>Question 9: Provide five examples of food safety procedures and standards for storage of perishable supplies.</strong></em><br /><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"37\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>Doing properpackaging</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>Separately store the raw meat and poultry</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>High risk foods should be taken special care</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>4</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>Items that have short shelf- life should be used first.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p>5</p>\r\n</td>\r\n<td width=\"501\">\r\n<p>Correctly store the food in coolers.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<p><em><strong>Question 10: For each of the following food items, provide two examples of what to look for to check for spoilage or contamination.</strong></em></p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Apples:</strong></li>\r\n</ul>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"47\">\r\n<p><strong>1</strong></p>\r\n</td>\r\n<td width=\"491\">\r\n<p>bruising or spots that are soft</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"47\">\r\n<p><strong>2</strong></p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Skin is wrinkled</p>\r\n<p><strong> </strong></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Bag of flour:</strong></li>\r\n</ul>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"47\">\r\n<p><strong>1</strong></p>\r\n</td>\r\n<td width=\"491\">\r\n<p>texture in changed</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"47\">\r\n<p><strong>2</strong></p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Checking of expiry date</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Cheese:</strong></li>\r\n</ul>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"37\">\r\n<p><strong>1</strong></p>\r\n</td>\r\n<td width=\"501\">\r\n<p>Darkening or fading of the colour of the cheese.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"37\">\r\n<p><strong>2</strong></p>\r\n</td>\r\n<td width=\"501\">\r\n<p>Texture of cheese is changed.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><strong> </strong></p>\r\n<p><em><strong>Question 11: Describe how you can you check the quality of a perishable food item.</strong></em><br /><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"47\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"482\">\r\n<p>Checkingtheexpiry date.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"47\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"482\">\r\n<p>Smellandthetexture must be checked</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"47\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"482\">\r\n<p>Where the food is stored, Checkwhetherthetemperatureiscorrector not.stored</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>Question 12</strong></em><br /><em><strong>a) Describe three factors that need to be taken into account to ensure food waste from kitchens is disposed of safely.</strong></em></p>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"33\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>For transferring food or ice, don’t use garbage containers.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"33\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Refrigerate food in warm climate to prevent bacteria from growing.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"33\">\r\n<p>3</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Don’t overflow the garbage containers. Overflowing waste should be moved to other containers.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><em><strong> b) Describe the correct procedure for disposing of identified hazardous substances.</strong></em></p>\r\n<p><strong>ANSWER:</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"42\">\r\n<p>1</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Throwing waste in the trash.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"42\">\r\n<p>2</p>\r\n</td>\r\n<td width=\"491\">\r\n<p>Dump hazardous waste at vacant lot.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p><br /><br /></p>\r\n<h3>Assessment 2</h3>\r\n<ol>\r\n<li><strong>The definition of contaminant and contamination</strong>(<em>as defined by the Food Standards Code).</em></li>\r\n<li><strong>The definition of potentially hazardous foods</strong><em>(as defined by the Food Standards Code).</em></li>\r\n<li><strong>The contrast between microbiological contamination, chemical contamination and physical contamination. Include examples.</strong></li>\r\n<li><strong>Indicators of contamination to food supplies. </strong></li>\r\n</ol>\r\n<p> </p>\r\n<p><strong>Report:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Definition of Contaminant and Contamination:</strong></li>\r\n<li>A contaminant can be biological, chemical or physical as well, it happens when it is left accidentally or deliberately to air, water, soil or food. In environmental science, pollution is referred to as contaminants.</li>\r\n<li>Food that is been corrupted by either physical, biological or chemical substance is known as food contamination.</li>\r\n</ul>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Definition of potentially hazardous foods:</strong></li>\r\n</ul>\r\n<p>Potentially Hazardous Food are the food or the food ingredient that helps in the growth of infections. It must be refrigerated at or below 41°F.</p>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>The contrast between microbiological contamination, chemical contamination and physical contamination. Include examples.</strong></li>\r\n<li><strong>Biological contamination </strong></li>\r\n</ul>\r\n<p>Contamination of food or environment with microorganisms such as toxins are regarded as biological contamination. Potential containments are bacteria, viruses, fungi, and parasites, which are generally found in food, walls, water, air, clothes and many more.</p>\r\n<p><strong> </strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Chemical contamination </strong></li>\r\n</ul>\r\n<p>Chemical contaminations of food happens during the chemical reaction at processing. Chemical containment of food involves substances such as: agrochemicals, veterinary medicines residues, pesticides residues, environmental contaminants.</p>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Physical contamination </strong></li>\r\n</ul>\r\n<p>Food that is contaminated during the process stage, is known as physical contamination. Physical contaminants in food can happen during pre and post harvesting caused due to poor agricultural practices.</p>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Indicators of contamination to food supplies. </strong></li>\r\n<li>Search for milky liquid surrounding vegetables </li>\r\n<li>Cracked jars, loose lids, and swollen cans or lids.</li>\r\n</ul>\r\n<p> </p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 6, NULL, 'Maintain the quality of perishable item SITXINV002', 'Maintaining the quality of perishable item SITXINV002 sample work by our writing solutions will clear all your doubts and queries regarding our online service.', 'Maintain the quality of perishable item SITXINV002', 'maintain-the-quality-of-perishable-item-sitxinv002', '2021-10-14 04:25:58', '2021-10-23 01:19:47');
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(237, 'Manage Meetings (BSBADM502)', '<h3><br />Assessment Task 1</h3>\r\n<em><strong>1. Explain each of the following meeting terminology:</strong></em><br />\r\n<ul class=\"unordered-listing\">\r\n<li>Quorum</li>\r\n<li>Procedural motion</li>\r\n<li>Proxy</li>\r\n<li>Conflict of interest</li>\r\n</ul>\r\n<p><strong>Quorum</strong>: It is minimum accepted level of individuals with an interest in the company who need to proceed for the meeting. The clause makes sure that there is enough representation present in the meeting</p>\r\n<p><strong>Procedural motion: </strong>It means how the meeting is being scheduled. This is specially made for the easy transaction of the business during a meeting.</p>\r\n<p><strong>Proxy: </strong>It is an authorized act which acts on the behalf of another party.</p>\r\n<p><strong>Conflict of interest: </strong>The conflict takes place when there is clash in the interest or in professional duties.</p>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Meeting structure for a formal meeting.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Well planned</li>\r\n<li>Apologies for absence.</li>\r\n<li>Date</li>\r\n<li>Start Time - End Time</li>\r\n<li>List of Invitees</li>\r\n<li>Minutes of last meeting.</li>\r\n<li>Matters arising</li>\r\n<li>Training &amp; Development</li>\r\n<li>Report on Funding.</li>\r\n<li>Finance &amp; Equipment</li>\r\n<li>Time and date of next meeting.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"3\">\r\n<li><em><strong>Meeting structure for an informal meeting.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Not heavily planned</li>\r\n<li>Meeting attendees</li>\r\n<li>Date and time</li>\r\n<li>Location</li>\r\n<li>Purpose</li>\r\n<li>Meeting minutes</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Three key arrangements that need to be made for a meeting.</strong></em></li>\r\n</ol>\r\n<p>Meeting arrangements will include:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>It is quite important to make it clear the purpose and the objective that why meeting have been conducted.</li>\r\n<li>There should always be proper agenda for the meeting according to which meeting is going to be held.</li>\r\n<li>Proper email or notice is required to those who will going to attend the meeting. The email must contain the meeting schedules and proper meeting details in that mail.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"5\">\r\n<li><em><strong>Two responsibilities of a Chairperson prior to a meeting.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>The chairperson should be aware of the agenda of the meeting</li>\r\n<li>Consult with the secretary and the other company directors concerning the issues to be discussed during the meeting.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Three important aspects of a Chairperson’s job during a meeting.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Clarification of any misunderstanding</li>\r\n<li>If necessary, assisting the secretary</li>\r\n<li>Focusing on the important points</li>\r\n<li>Before leading to the next point, conclude the previous point first</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>Important for a Chairperson to monitor the participation of all those involved in a meeting.</strong></em></li>\r\n</ol>\r\n<p>When the meeting is carried, it is the duty of the director to make sure that it keeps on streaming and includes all the individuals are present.</p>\r\n<p>The administration aims at:    </p>\r\n<ul class=\"unordered-listing\">\r\n<li>Indication of the advancement</li>\r\n<li>Clarification of any misunderstanding</li>\r\n<li>If necessary, assisting the secretary</li>\r\n<li>Focusing on the important points</li>\r\n<li>Before leading to the next point, conclude the previous point first</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>In relation group dynamics answer the following questions.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Explain how, in the role of a Chairperson, you would manage someone who is dominating the meeting.</li>\r\n<li>Explain how in the role of a Chairperson you would manage someone who is too shy to contribute to a meeting.</li>\r\n<li>Explain how in the role of a Chairperson you would manage two people having a private conversation within a meeting.</li>\r\n</ul>\r\n<p> </p>\r\n<ul class=\"unordered-listing\">\r\n<li>As a chairperson, my duty is to make sure that all the participants are equally able to hear. If a person gives any opinion I would highly appreciate the opinion</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>A person who is shy will always hold his/her ideas and opinions. I would help them to boost their confidence. And it will be really appreciable if they make any progress in their behavior by sharing their views and ideas.</li>\r\n</ul>\r\n<ul class=\"unordered-listing\">\r\n<li>If any of the attendees in the meeting is busy with their personal talks, as a chairperson I will ask them to share what they were talking about in front of all the members in the meeting. This is done to make them understand the importance of the meeting</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>Group dynamics and describe this in relation to meetings?</strong></em></li>\r\n</ol>\r\n<p>There are more chances that when two people meet they take different roles in the process. This plays an important basis of group dynamic between the individuals and the group.</p>\r\n<p>Playing field is not a level in a meeting. The participants are influenced by other people of the group.</p>\r\n<p>In meetings, the playing field is not level. Meeting participants are often influenced by others in the group.</p>\r\n<ol start=\"10\">\r\n<li><em><strong>Define each of the following roles within meeting dynamics:</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Initiator</li>\r\n<li>Clarifier</li>\r\n<li>Dominator</li>\r\n<li>Degrader</li>\r\n<li>Distractor</li>\r\n<li>Supporter</li>\r\n<li>Gate Keeper</li>\r\n</ul>\r\n<br />\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Initiator- </strong>This the person who give suggestion about a particular task which is to be undertaken.</li>\r\n<li><strong>Clarifier- </strong>This person makes sure that the participant is knowing the value of an idea</li>\r\n<li><strong>Dominator-</strong> This is the person who ask too many questions in the meeting and dominates the meeting</li>\r\n<li><strong>Degrader-</strong> This is a participant who degrades other participants by attacking on them.</li>\r\n<li><strong>Distractor –</strong> He/she keeps having their own talks in the meeting and distracts all the participants of the meeting.</li>\r\n<li><strong>Supporter -</strong> Participants who supports the opinions of the other participant.</li>\r\n<li><strong>Gate Keeper</strong>- Gatekeeper is the one who interfere in the conversation of the others Participant who jumps in the conversation to nudge others.</li>\r\n</ul>\r\n<br /><em><strong>11. Two ways of conducting meetings.</strong></em><br />\r\n<ul class=\"unordered-listing\">\r\n<li>Virtual meeting: in this people share the data and the information without being physically present.</li>\r\n<li>Face-to-face meeting: It is a meeting where all the participant are present in person or physicallyat the same place.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"12\">\r\n<li><em><strong>Three advantages of face to face meetings and give illustration of a workplace situation where this type of meeting may be used.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Chance to understand the body language is given:</strong><br />Someone can easily understand what one is trying to convey if he/she carefully observe the body language of the person and he/she can also understand through the facial expressions and gestures as well. A person who is not expert can also easily understand the body language. If a person is able to understand the body language then he/she can easily get to know much more than what actually the person is saying.</li>\r\n</ul>\r\n<p>For example, if the customer agrees with your decision but his/her body language says something else, you can easily judge it by spotting the signs and then you can guide them with alternative suggestions as well.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>It Helps Make Focusing Easier:</strong></li>\r\n</ul>\r\n<p>There are both advantages as well as disadvantages of the technology. Virtual meeting has its own benefits as it is cost efficient and less time consuming but in the world of multitasking there are chances that people can use some other applications side by side while attending the meeting. Whereas in face-to-face meetings, multitasking is not possible at all.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Deeper insights</strong></li>\r\n</ul>\r\n<p>Observe the client’s surrounding in the same way in which body language is read, this willtell you a lot about their mindset. Is their office clean? If their workplace is not up to the mark then make the request and if their method of working is not same as yours then pay extra attention</p>\r\n<p>Examples: Face-to-face meeting involves: Team meetings or conferences.</p>\r\n<ol start=\"13\">\r\n<li><em><strong>Three advantages of meetings held by tele conference or web conferencing and give an example of a workplace situation where this type of meeting may be used.</strong></em></li>\r\n</ol>\r\n<p><strong>Advantages:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Less costly and less time consuming</li>\r\n<li>Increase in the productivity</li>\r\n<li>No fees for the location</li>\r\n</ul>\r\n<p><strong>Example:</strong></p>\r\n<p>Web conferencing, business meetings involving people from different states, countries. This requires preparation from very long period of time as it involves expenditure in hotel, travelling and transport. With the help of web conferencing an hour is just needed and everyone will log in from their account and settle for the conference.</p>\r\n<ol start=\"14\">\r\n<li><em><strong>The uses of webcams for meetings, including a brief description if how to use a web cam</strong></em>.</li>\r\n</ol>\r\n<p><strong>No time constraint: </strong></p>\r\n<p>Time difference will not matter between the countries. This method of communication is used because people don’t travel to attend the meetings.</p>\r\n<p><strong>Easy communication:</strong></p>\r\n<p>The communication is made easy as people use the cam to communicate, tools such as text exchange, file sharing, screen sharing etc. is used.</p>\r\n<p><strong>Increased productivity: </strong></p>\r\n<p>With the help of web conferencing the district barriers have been eliminated which helped in saving the time as meeting can be held anywhere, anytime and at any place.</p>\r\n<ol start=\"15\">\r\n<li><em><strong>The purpose of an agenda and identify five items that should be included in an agenda.</strong></em></li>\r\n</ol>\r\n<p>Agendas are being used for keeping the track of the events and responsibilities</p>\r\n<p>A general meeting agenda has three main components. The first motive is to cover all the important issues which is to be discussed in the meeting. The second motive is to tell the members the minimum information that they should. The third motive is what the meeting should accomplish.</p>\r\n<p><strong>Item that should be involved in an agenda:</strong></p>\r\n<ol>\r\n<li>checking the details of the meeting for more than one time, such as time, place</li>\r\n<li>Outlining the topics which are to be discussed</li>\r\n<li>Goals of meeting should be identified</li>\r\n<li>The purpose of meeting minutes and list five items that should be included in meeting minutes.</li>\r\n</ol>\r\n<p>The minute of the meeting will include the date, place and time of the interview. It will also contain the list of the people who had attended the meeting and also the list of the topics which were discussed in the meeting. These notes are given to the attendees who are interested</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Public companies are governed by law to keep the shareholder meetings, board of directors meeting and executive committee meetings.</li>\r\n<li>The format will start with the date and purpose of the meeting.</li>\r\n<li>It covers what the agenda is.</li>\r\n</ul>\r\n<p>write effective meeting minutes you should include:</p>\r\n<p>Date and time of the meeting</p>\r\n<p>The names of the participants.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Agenda of the meeting</li>\r\n<li>Calendar or due dates.</li>\r\n<li>Actions or tasks to be carried</li>\r\n<li>The main points.</li>\r\n<li>Decisions that are to be made by the participants.</li>\r\n<li>Recording the most important points?</li>\r\n<li>Future decisions.</li>\r\n</ul>\r\n<ol start=\"17\">\r\n<li><em><strong>The difference between informal meeting minutes and formal meeting minutes.</strong></em></li>\r\n</ol>\r\n<p>The language which will be used is formal and there will appropriate sentence in a well-structured way. Although informal minutes will have informal meetings, and it will be easy and stress-free.</p>\r\n<ol start=\"18\">\r\n<li><em><strong>Access the Corporations Act 2001 from the Internet and identify the information from the Act that relates to notices of meetings. Now answer the following questions:</strong></em></li>\r\n</ol>\r\n<p><strong> To whom must a notice of meeting be provided?</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>How must the notice of the meeting be provided? Indicate at least two ways.</li>\r\n<li>Solitary part where there is joined enrolment, notice can be given to them.</li>\r\n<li>Through electronic modes it is being sent</li>\r\n</ul>\r\n<p>It is being send through post to the location<br /><br /><br /></p>\r\n<h3>ASSESSMENT 2</h3>\r\n<ol>\r\n<li><em><strong>Meeting agenda</strong></em></li>\r\n</ol>\r\n<p><strong>Meeting Agenda</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"165\">\r\n<p>Meeting Date:</p>\r\n</td>\r\n<td width=\"473\">\r\n<p>4<sup>th</sup> September2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p>Meeting Time/duration:</p>\r\n</td>\r\n<td width=\"473\">\r\n<p>10:00 AM/30 minutes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p>Meeting Location:</p>\r\n</td>\r\n<td width=\"473\">\r\n<p>Grow Management Consultants Conference Hall</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p>Attendees:</p>\r\n</td>\r\n<td width=\"473\">\r\n<p>Operation Manger</p>\r\n<p>Senior Management Consultants</p>\r\n<p>Administration/Project Officer</p>\r\n<p>Marketing Manager</p>\r\n<p>Two management consultant contractors</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p>Chair:</p>\r\n</td>\r\n<td width=\"473\">\r\n<p>Administration/Project Manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p>Please bring &amp;/or read:</p>\r\n</td>\r\n<td width=\"473\">\r\n<p>Meeting Policy and Procedure</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td>\r\n<p><strong>Agenda Items</strong></p>\r\n</td>\r\n<td>\r\n<p><strong>Time Allocated</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Welcome and apologies</p>\r\n<p> </p>\r\n</td>\r\n<td>\r\n<p>2 minutes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Presentation</p>\r\n</td>\r\n<td>\r\n<p>5 minutes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Dividing responsibility for catering</p>\r\n</td>\r\n<td>\r\n<p>8 minutes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Setting time table of conference</p>\r\n</td>\r\n<td>\r\n<p>5 minutes</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Identification of leadership topics</strong></em></li>\r\n</ol>\r\n<p>Example topic and information:          </p>\r\n<p>Mindful Leadership: Becoming a Mindful Leader by the Application of Acceptance and Commitment Therapy (ACT) Principles.</p>\r\n<p>ACT is applied to clinics and organizations, it is evidence based approach. It helps in assisting managers to increase the performance and innovation with reduction in the stress in the work.</p>\r\n<p>ACT will introduce the quality and mindful leader and person. Empathy and self-compassion are the example of such qualities</p>\r\n<p>This will be practical meeting with the aim of making them learn about the mindfulness techniques at work.</p>\r\n<p>In the meeting you need to explain that you can easily identify and interpret any information.</p>\r\n<p>The topic chosen for the conference are:</p>\r\n<p><strong>TOPIC 1 – Creating a better creativity in training giving</strong></p>\r\n<p> Management consultant have given the chance for the leadership training creativity to get more things done. It is also for the Australian people and not only for the companies, as people of Australia like to use leadership in an organization. The different teaching idea is also for the training to hospitals, social workers or to the NPO’s. If the leadership training is creative, it will be more fun to learn. It can also include videos, photos, quiz, or any other game challenges.</p>\r\n<p><strong>TOPIC 2 - Usage of digital media to enhance training process</strong></p>\r\n<p>Digital communication tools are viewed as key facilitator of team connectedness by the Australian leader. The use of work-based social media platforms have been increased by the 80% and there 67% increase in the usage of instant messages. Digital media has helped in the enhancement of good work such as webcam, social media and other things<br /><br /></p>\r\n<ol start=\"3\">\r\n<li><em><strong>Confirm the meeting arrangements</strong></em></li>\r\n</ol>\r\n<p>To: All staff</p>\r\n<p>From:</p>\r\n<p>Subject: Invitation for Leadership Conference Meeting</p>\r\n<p>Hi everyone,</p>\r\n<p>I would like to welcome you all for a meeting which is related to administration meeting program. The meeting will be on 04/09/2021. I have attached the plan of the meeting with the email. The meeting will start at 10:00 am to 10:30 am at Grow Management Consultants Board Room. It would be really appreciable if you give your valuable suggestion.     </p>\r\n<p>Regards</p>\r\n<p>Operations Manager</p>\r\n<p> </p>\r\n<p><strong>EMAIL</strong></p>\r\n<p>To: Administration and Project Officer</p>\r\n<p>From:</p>\r\n<p>Sub: Arranging and booking the Meeting Room</p>\r\n<p>Respected Sir,</p>\r\n<p>The main aim of writing this letter is to let you know that I have arranged a meeting for the upcoming leadership conference. Which will take place on September 2021. I urge you to book the meeting room 1 and do all the arrangements on 04/09/2021 for the meeting. The meeting will be of 30 minutes. Kindly make the arrangements accordingly.</p>\r\n<p>Thanking you</p>\r\n<p>Kind regards</p>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Conduct the meeting</strong></em></li>\r\n</ol>\r\n<p>Meeting date: 04/09/2021</p>\r\n<p>Time: 10:00 am</p>\r\n<p>Venue: Meeting Room 1</p>\r\n<p><strong>Safety Hazard Identified and Rectified:</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Chair and desks are not in good condition.</li>\r\n<li>Fire extinguisher is not in working condition</li>\r\n</ul>\r\n<p>Kindly make sure that the chairs and desk are safe for the employees to use, kindly change them</p>\r\n<p>Replace the old fire extinguisher with the new one.</p>\r\n<p><strong>During meeting:</strong></p>\r\n<p>Good morning everyone. Myself…… and work as operation manager of Grow management consultants. As you all know that we have come here to discuss about the topics related to upcoming leadership conference.</p>\r\n<p><strong>Purpose:</strong></p>\r\n<p>Deciding the topic of conference is the main purpose of this meeting.</p>\r\n<p><strong>Time:</strong></p>\r\n<p>The duration of the meeting will be 30 minutes. All the attendees are expected to participate in the meeting and give their opinions also.</p>\r\n<p><strong>Meeting Agenda</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td colspan=\"2\" width=\"515\">\r\n<p><strong>Agenda Items</strong></p>\r\n</td>\r\n<td width=\"123\">\r\n<p><strong>Time Allocated</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Welcome and apologies</p>\r\n</td>\r\n<td>\r\n<p>2 minutes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Presentation</p>\r\n</td>\r\n<td>\r\n<p>5 minutes</p>\r\n</td>\r\n<td>\r\n<p>Deciding the venue</p>\r\n</td>\r\n<td>\r\n<p>10 minutes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Dividing responsibility for catering</p>\r\n</td>\r\n<td>\r\n<p>8 minutes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td>\r\n<p>Setting time table of conference</p>\r\n</td>\r\n<td>\r\n<p>5 minutes</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><strong>Leadership topics:</strong></p>\r\n<p>The topic chosen for the conference are:</p>\r\n<p><strong>TOPIC 1 – Creating a better creativity in training giving</strong></p>\r\n<p>The chance for creativity leadership training is being given by the Grow management consultant. It is also for the Australian people who like to use leadership. There is a different teaching for hospitals, social workers or the NPO’s.</p>\r\n<p><strong>TOPIC 2 - Usage of digital media to enhance training process</strong></p>\r\n<p>Digital communication tool is viewed as the key facilitator for tear connectedness by the Australian leader. There is an increase in work-based social media platforms by 80% and the use of instant message is increased by 68%. Mindful leadership has been enhanced by the digital development by using digital media such as webcam, social media and other things. It will also help in enhancement of the leadership.</p>\r\n<p><strong>Promoting Ethical Behavior:</strong></p>\r\n<p>During the meeting, two of the attendees were not paying attention in the meeting and were busy with their private talks.</p>\r\n<p>So as a leader, I stood by them and made them realized that they have been caught. So, that they get aware about the offend.</p>\r\n<p><strong>Outcomes</strong></p>\r\n<p>Ideas were given by all the attendees and discussions was also made. At last the above topic have been finalized for the meeting.<br /><br /></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Prepare meeting minutes</strong></em></li>\r\n</ol>\r\n<p><strong>Grow Management Consultants </strong></p>\r\n<p><strong>Meeting minutes</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"111\">\r\n<p>Date:</p>\r\n</td>\r\n<td colspan=\"2\" width=\"521\">\r\n<p>4<sup>th</sup> September 2021</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"111\">\r\n<p>Time:</p>\r\n</td>\r\n<td colspan=\"2\" width=\"521\">\r\n<p>10:00 AM</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"111\">\r\n<p>Place:</p>\r\n</td>\r\n<td colspan=\"2\" width=\"521\">\r\n<p>Meeting Room 1</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"2\" width=\"111\">\r\n<p>Attendees:</p>\r\n</td>\r\n<td width=\"520\">\r\n<p>Operations Manager</p>\r\n<p>James Duval (Administration/Project Officer)</p>\r\n<p>Jack Smith (Senior Management Consultants)</p>\r\n<p>Jack Steel (Marketing Manager)</p>\r\n<p>Michael Simms (Management Consultant Contractor)</p>\r\n<p>Leander (Management Consultant Contractor)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"2\" width=\"111\">\r\n<p>Apologies:</p>\r\n</td>\r\n<td width=\"520\">\r\n<p>N/A</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"111\"> </td>\r\n<td width=\"0\"> </td>\r\n<td width=\"520\"> </td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"108\">\r\n<p><strong>Item</strong></p>\r\n</td>\r\n<td colspan=\"2\" width=\"526\">\r\n<p><strong>Description</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"108\">\r\n<p>1</p>\r\n</td>\r\n<td colspan=\"2\" width=\"526\">\r\n<p>Meeting purpose</p>\r\n<p> </p>\r\n<p>The main aim of this meeting is to decide the topics for the conference</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"108\">\r\n<p>2</p>\r\n</td>\r\n<td colspan=\"2\" width=\"526\">\r\n<p>Review of previous meeting (if applicable. Delete of not)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"108\">\r\n<p>3</p>\r\n</td>\r\n<td colspan=\"2\" width=\"526\">\r\n<p>Item discussed</p>\r\n<p> </p>\r\n<p>Leadership Topics</p>\r\n<p> </p>\r\n<p>TOPIC 1 - Create better creativity in training giving</p>\r\n<p> </p>\r\n<p>Management consultant have given the chance for the leadership training creativity to get more things done. It is also for the Australian people and not only for the companies, as people of Australia like to use leadership in an organization. The different teaching idea is also for the training to hospitals, social workers or to the NPO’s. If the leadership training is creative, it will be more fun to learn. It can also include videos, photos, quiz, or any other game challenges.</p>\r\n<p> </p>\r\n<p>TOPIC 2 - Usage of digital media to enhance training process</p>\r\n<p>Digital communication tools are viewed as key facilitator of team connectedness by the Australian leader. The use of work-based social media platforms have been increased by the 80% and there 67% increase in the usage of instant messages. Digital media has helped in the enhancement of good work such as webcam, social media and other things</p>\r\n<p> </p>\r\n<p>Outcomes</p>\r\n<p>Ideas were given by all the attendees and discussions was also made. At last the above topic have been finalized for the meeting</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"108\">\r\n<p>4</p>\r\n</td>\r\n<td colspan=\"2\" width=\"526\">\r\n<p>Item discussed</p>\r\n<p> </p>\r\n<p>Dividing of catering services</p>\r\n<p>Venue to be selected</p>\r\n<p> </p>\r\n<p>Outcomes</p>\r\n<p> </p>\r\n<p>Operational manager will arrange the venue and catering services.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"108\">\r\n<p>5</p>\r\n</td>\r\n<td colspan=\"2\" width=\"526\">\r\n<p>Meeting close: 10:30 AM</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td rowspan=\"4\" width=\"108\">\r\n<p>6</p>\r\n</td>\r\n<td colspan=\"2\" width=\"526\">\r\n<p>Next meeting:</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"135\">\r\n<p>Time:</p>\r\n</td>\r\n<td width=\"391\">\r\n<p>10 AM</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"135\">\r\n<p>Date:</p>\r\n</td>\r\n<td width=\"391\">\r\n<p> 10<sup>th</sup> September</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"135\">\r\n<p>Place:</p>\r\n</td>\r\n<td width=\"391\">\r\n<p>Conference hall</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"111\">\r\n<p>Minute taker:</p>\r\n</td>\r\n<td width=\"524\">\r\n<p>Administration and project Manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"111\">\r\n<p>Signed:</p>\r\n</td>\r\n<td width=\"524\">\r\n<p>James</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"111\">\r\n<p>Name:</p>\r\n</td>\r\n<td width=\"524\">\r\n<p>James Duval</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"111\">\r\n<p>Date:</p>\r\n</td>\r\n<td width=\"524\">\r\n<p>10<sup>th</sup>  September 2021</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>Update the conference programme</strong></em></li>\r\n</ol>\r\n<p>Grow Management Consultants</p>\r\n<p><strong>Leadership Conference 2019: Leading in the twenty first century</strong></p>\r\n<p>4 September 2021</p>\r\n<p>10.30 am to 6.00 pm</p>\r\n<p>10 – 10.30 am: Conference welcome</p>\r\n<p>General Welcome – CEO, Grow Management Consultants</p>\r\n<p>Welcome to Country – Traditional Custodian</p>\r\n<p>10.30 – 11.30: LEADERSHIP TOPIC TO BE CONFIRMED</p>\r\n<p><strong>TOPIC 1 - Creating better creativity in training giving</strong></p>\r\n<p>Management consultant have given the chance for the leadership training creativity to get more things done. It is also for the Australian people and not only for the companies, as people of Australia like to use leadership in an organization. The different teaching idea is also for the training to hospitals, social workers or to the NPO’s. If the leadership training is creative, it will be more fun to learn. It can also include videos, photos, quiz, or any other game challenges.</p>\r\n<p>Keynote Speaker: CEO of Grow Management Consultants</p>\r\n<p>11.30 – 12 noon: Morning Tea and networking opportunity</p>\r\n<p>12 noon – 12.30 pm:  LEADERSHIP TOPIC TO BE CONFIRMED</p>\r\n<p><strong>TOPIC 2 - Usage of digital media to enhance training process</strong></p>\r\n<p>Digital communication tools are viewed as key facilitator of team connectedness by the Australian leader. The use of work-based social media platforms have been increased by the 80% and there 67% increase in the usage of instant messages. Digital media has helped in the enhancement of good work such as webcam, social media and other things</p>\r\n<p>Presenter: Marketing Manager</p>\r\n<p>12.30 to 1.30: Lunch</p>\r\n<p>1.30 – 3.00 pm: TOPIC OF LEADERSHIP TO BE CONFIRMED</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Topic: Mentoring and leadership development:</strong></li>\r\n</ul>\r\n<p>Mentoring is the main key nowadays to promote the leadership skills of the leaders. Mentors can play various roles and can also change the role according to the needs. Both mentors and mentees plays an important role. While the benefits of mentoring are very vast and adequate training helps to engage the mentoring immensely. To get the desired results.</p>\r\n<p>Presenter: Operation Manager</p>\r\n<p>3 – 3.30 pm: Afternoon Tea and opportunities of networking</p>\r\n<p>3.30 – 5.00 pm: TOPIC OF LEADERSHIP TO BE CONFIRMED</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Conflict management styles:</strong>                </li>\r\n</ul>\r\n<p>Managers who perceived to exhibit more on transformational leadership style adopted integrating and obliging style of conflict management. Those who perceived to exhibit more on transactional style opted for compromising style of conflict management. Whereas, managers perceived to exhibit laissez-faire leadership style adopted avoiding style to manage conflicts with subordinates.</p>\r\n<p>Presenter: CEO</p>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Email to staff</strong></em></li>\r\n</ol>\r\n<p>To: <a href=\"mailto:assessor@gmail.com\">assessor@gmail.com</a></p>\r\n<p>From:  Operations Manager</p>\r\n<p>Subject: Outcome of the meeting</p>\r\n<p>Dear Staff Member,</p>\r\n<p>I would like to inform about the leadership conference. A meeting was held recently to discuss the schedule of the meeting. The results are as follows:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Assignment of duties to all the staff members</li>\r\n<li>Finalisation of leadership topic</li>\r\n<li>Assignment of speakers for the conference</li>\r\n</ul>\r\n<p>Please go through the attached document carefully.</p>\r\n<p>Thank you.</p>\r\n<p>Regards,</p>\r\n<p>Operations Manager</p>\r\n<br />\r\n<h3>ASSESSMENT 3</h3>\r\n<ol>\r\n<li><em><strong>Develop a meeting agenda</strong></em></li>\r\n</ol>\r\n<p><strong>Meeting Agenda</strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"165\">\r\n<p><strong>Meeting Date and Time:</strong></p>\r\n</td>\r\n<td width=\"473\">\r\n<p>9<sup>th</sup>  September 2021 (10 am)</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p><strong>Meeting Time/duration:</strong></p>\r\n</td>\r\n<td width=\"473\">\r\n<p>15 minutes</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p><strong>Meeting Location: </strong></p>\r\n</td>\r\n<td width=\"473\">\r\n<p>Conference hall</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p><strong>Attendees:</strong></p>\r\n</td>\r\n<td width=\"473\">\r\n<p>Operations Manger</p>\r\n<p>Senior Management Consultants</p>\r\n<p>Administration/Project Officer</p>\r\n<p>Marketing Manager</p>\r\n<p>Other members</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p><strong>Chair:</strong></p>\r\n</td>\r\n<td width=\"473\">\r\n<p>Administration/Project Manager</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"165\">\r\n<p><strong>Please bring &amp;/or read:</strong></p>\r\n</td>\r\n<td width=\"473\">\r\n<p>N/A</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td colspan=\"2\" width=\"515\">\r\n<p><strong>Agenda Items</strong></p>\r\n</td>\r\n<td width=\"123\">\r\n<p><strong>Time Allocated</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"74\">\r\n<ol>\r\n<li> </li>\r\n</ol>\r\n</td>\r\n<td width=\"441\">\r\n<p><strong>Welcome and apologies</strong></p>\r\n</td>\r\n<td width=\"123\">\r\n<p><strong>2 minutes</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"74\">\r\n<ol>\r\n<li> </li>\r\n</ol>\r\n</td>\r\n<td width=\"441\">\r\n<p><strong>Presentation</strong></p>\r\n</td>\r\n<td width=\"123\">\r\n<p><strong>3 minutes</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"74\">\r\n<ol>\r\n<li> </li>\r\n</ol>\r\n</td>\r\n<td width=\"441\">\r\n<p><strong>Discuss all aspects of work life balance policy</strong></p>\r\n</td>\r\n<td width=\"123\">\r\n<p><strong>4 minutes</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"74\">\r\n<ol>\r\n<li> </li>\r\n</ol>\r\n</td>\r\n<td width=\"441\">\r\n<p><strong>Finding social activity</strong></p>\r\n</td>\r\n<td width=\"123\">\r\n<p><strong>3 Minutes</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"74\">\r\n<ol>\r\n<li> </li>\r\n</ol>\r\n</td>\r\n<td width=\"441\">\r\n<p><strong>Finalize time and budget for activity</strong></p>\r\n</td>\r\n<td width=\"123\">\r\n<p><strong>3 Minutes</strong></p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"2\">\r\n<li><em><strong>Email to staff</strong></em></li>\r\n</ol>\r\n<p>To- <a href=\"mailto:staff@gmail.com\">staff@gmail.com</a></p>\r\n<p>From- Operations Manager</p>\r\n<p>Dear staff members,</p>\r\n<p>Good morning </p>\r\n<p>I’m writing this letter to inform you that work-life balance policy is being implemented by the management consultants.</p>\r\n<p>The reason behind why I want to eBook the assembly with you all on 09/09/2021 at 10:00 Am because of the final handiest</p>\r\n<p>Please, go through the schedule of the assembly</p>\r\n<p>For any questions, kindly don’t hesitate to contact.</p>\r\n<p>Regards,</p>\r\n<p>Operations manager</p>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Conduct a meeting</strong></em></li>\r\n</ol>\r\n<p>Meeting date: 09/09/2021</p>\r\n<p>Time: 11 AM</p>\r\n<p>Me: Hope you all are doing great. We have picked up the sport which will be satisfactory to the personnel. Please give your suggestions, if any</p>\r\n<p>Officer: I have come up with the few social sports and also about its affects but most of the activities which I have chosen is appropriate for morning.</p>\r\n<p>Me: Some of the activities have been short listed by me. Kindly pay attention to my thoughts and please give your valuable feedbacks</p>\r\n<p>Venture officer: Please cross in advance</p>\r\n<p>Me: Thank you very much sir. I’ve realised there are number of sports but I’ve picked three among them.</p>\r\n<p>These are:</p>\r\n<p>Visiting trip in night membership</p>\r\n<p>Going for picnic after every 2 months</p>\r\n<p>Going for a pizza party at pizzeria</p>\r\n<p>Challenge officer: this a great idea this will help to increase the spirit of the crew as well as helping in increasing bonding among the employees.</p>\r\n<p>Me: all the thoughts are very existing so I would like to inform that it is important to offer proper devices to the personnel.</p>\r\n<p>Challenge officer: good finances have been located by the authority.</p>\r\n<p>Me: I would like to thank everyone for their precious time.<br /><br /></p>\r\n<ol start=\"4\">\r\n<li><em><strong>Email to team</strong></em></li>\r\n</ol>\r\n<p>To- <a href=\"mailto:%20staff@gmail.com\"> staff@gmail.com</a></p>\r\n<p>From- Operations Manager</p>\r\n<p>Subject: Draft e-mail – Social activities</p>\r\n<p>Dear staff,</p>\r\n<p>Good Morning!</p>\r\n<p>As our meeting was held the prior day, I would like to give the summarised results and list on which social activities agreed on.</p>\r\n<p>In our meeting, we discussed that piece- existence stability policy is been applied and it includes new ways</p>\r\n<p>The social sports agreed were:</p>\r\n<p>Visiting trip in night membership</p>\r\n<p>Going for picnic after every 2 months</p>\r\n<p>Going for a pizza party at pizzeria</p>\r\n<p>The sports might take place on alternative days.</p>\r\n<p>Regards,</p>\r\n<p>Operations manager</p>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Email to assessor</strong></em></li>\r\n</ol>\r\n<p>To: assessor@gmail.com</p>\r\n<p>From: Operations Manager</p>\r\n<p>Sub: received mail for quick details concerning the meeting effects</p>\r\n<p>I’m writing this letter to inform you that I’m providing vital statistics of the mentioned. The members who were in the assembly have decided on the following activities-</p>\r\n<p>Visiting trip in night membership</p>\r\n<p>Going for picnic after every 2 months</p>\r\n<p>Going for a pizza party at pizzeria</p>\r\n<p>As the manager of the corporation, I’ve decided every Friday we will look for all the personnel to Sydney for entertainment to make them feel relaxed from their paintings time tables. The workforce members are free to choose the picnic spot of their own wish and the trip will be sponsored by the agency.</p>\r\n<p>It was decided that pizza birthday party celebration is to be given in the lunch hours on every Wednesday. I hope that all the activities which I have mentioned will help in enhancing the morale of the staff members.</p>\r\n<p>The final activity decided in go give pizza birthday celebration all through lunch hours every Wednesday.</p>\r\n<p>Regards</p>\r\n<p>Operations manager</p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 4, 6, 2, 7, NULL, 'Manage Meetings BSBADM502', 'Want to properly demonstrate the terminology of manage meetings BSBADM502 in good format, then have a look at our sample related to this.', 'Manage Meetings BSBADM502', 'manage-meetings-bsbadm502', '2021-10-14 04:38:04', '2021-10-23 02:31:19');
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(238, 'Prepare food to meet special Dietary requirements (SITHCCC018)', '<div class=\"a-content\">\r\n<h3><br />Assessment Task</h3>\r\n<ol>\r\n<li><em><strong>Five (5) basic nutrients</strong></em></li>\r\n<li><em><strong>Two (2) functions in the body of each nutrients.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"180\">\r\n<p><strong>NUTRIENT</strong></p>\r\n</td>\r\n<td width=\"418\">\r\n<p><strong>FUNCTION IN THE BODY</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>Proteins</p>\r\n</td>\r\n<td width=\"418\">\r\n<p><strong>1.      </strong>Proteins helps in growth of the body and it also helps to maintain the tissues.</p>\r\n<p><strong>2.      </strong>It also helps in the production of the enzymes which causes the biochemical reactions.</p>\r\n<p><strong> </strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>Fats</p>\r\n</td>\r\n<td width=\"418\">\r\n<p><strong>1.      </strong>It also helps as the source of the energy to the living organisms.</p>\r\n<p><strong>2.      </strong>It also helps in transporting the fats- soluble vitamins throughout the blood.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>Carbohydrates</p>\r\n</td>\r\n<td width=\"418\">\r\n<p>1.      It also provide and helps in storing the energy.</p>\r\n<p>2.      Carbohydrates helps in building macromolecules and also spare the proteins and the fats for the other uses of the body.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>Vitamins</p>\r\n</td>\r\n<td width=\"418\">\r\n<p>1.      Vitamins helps in making the bones strong and also helps in boosting the immune system of the body and also helps in healing the wound faster.</p>\r\n<p>2.      Vitamins helps in converting the food into the form of energy and also helps in repairing the damage that is caused to cells.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>Minerals</p>\r\n</td>\r\n<td width=\"418\">\r\n<p>1.      Minerals also helps the bones to be strong and it also helps in transmitting the nerve impulses.</p>\r\n<p>2.      There are various minerals which helps in the production of the hormones and also helps in maintaining the heartbeat quite normal.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>2. The Australian Guide to Healthy Eating provides 5 nutritional guidelines for adults, children and adolescents and the Elderly which vary slightly for each group. Provide a brief description of what these recommending general:</strong></em></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Both children as well as adolescents should eat the sufficient or proper food which is nutritious for their health and this food should help them to grow and develop in their normal way. They need to be physically active and their growth should be monitored regularly. On other hand older people should also eat nutritious food so that they can also be physically active and it also helps in maintaining them and their muscle strength and their weight.</li>\r\n<li>Always support and encourages the adolescents for breastfeeding.</li>\r\n<li>Need to be quite careful related to food and always prepare the meal safely and store them according to their storage conditions.</li>\r\n<li>The food that is high in saturated fat which includes biscuits, cakes, pastries and pies need to be limited in intake. Foods and drinks which also contains added sugar and salts also be limited in intake.</li>\r\n<li>There should wide variety of nutritional food in diet regularly.</li>\r\n</ul>\r\n<br />\r\n<p><em><strong>3. Two implications that the Australian Guide to Healthy eating has towards your role as a chef.</strong></em></p>\r\n<ul class=\"unordered-listing\">\r\n<li>There should be proper guide and knowledge should be provided in order to promote health and well-being.</li>\r\n<li>Proper support and help should be provided to make decisions about the method of cooking.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"4\">\r\n<li><em><strong>You are working as thechef in a hospital and a new patient has Coeliac disease.How will you ensure that the patient is not adversely affected?</strong></em></li>\r\n</ol>\r\n<p>Following are the factors that are considered during the selection, preparation, cooking and serving process.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Proper label need to be checked, always try to avoid the products which contains gluten.</li>\r\n<li>Always try to avoid the contamination of the products with those which contains gluten.</li>\r\n<li>Always clean and air dry the surface and the utensils before preparing the food.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"5\">\r\n<li><em><strong>You work at Hotel Futura as a chef. For a seminar the hotel offers the food choices outlined in the table below.Which menu adjustments and points ofcare would be required for each course for guests requiring gluten free meals and for those who suffer from diabetes?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"102\">\r\n<p><strong>Breakfast</strong></p>\r\n</td>\r\n<td width=\"115\">\r\n<p><strong>Morning Tea</strong></p>\r\n</td>\r\n<td width=\"141\">\r\n<p><strong>Lunch</strong></p>\r\n</td>\r\n<td width=\"128\">\r\n<p><strong><em>Afternoon Tea</em></strong></p>\r\n</td>\r\n<td width=\"111\">\r\n<p><strong><em>Dinner</em></strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Poached Eggs on sour dough with ham and spinach</p>\r\n<p> </p>\r\n<p> </p>\r\n<p> </p>\r\n<p> </p>\r\n<p> </p>\r\n<p> </p>\r\n</td>\r\n<td width=\"115\">\r\n<p>Assorted sweet muffins</p>\r\n</td>\r\n<td width=\"141\">\r\n<p>Pork Piccata, mushroom risotto, Ratatouille</p>\r\n<p> </p>\r\n<p>Tropical Fruit Salad</p>\r\n</td>\r\n<td width=\"128\">\r\n<p>Mini Danish, assorted tea sandwiches</p>\r\n</td>\r\n<td width=\"111\">\r\n<p>Caesar Salad</p>\r\n<p> </p>\r\n<p>Sole fillets with beurre blanc, steamed asparagus</p>\r\n<p> </p>\r\n<p>Chocolate Raspberry Mille Feuille</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"5\" width=\"598\">\r\n<p><strong>Gluten Free</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Substance that are used to prepare the food must be gluten and wheat free.</p>\r\n</td>\r\n<td width=\"115\">\r\n<p>Gluten free flour is being used in order to prepare the muffin.</p>\r\n</td>\r\n<td width=\"141\">\r\n<p>Any sort of flavours are not being used as these flavours can contain some amount gluten within them.</p>\r\n</td>\r\n<td width=\"128\">\r\n<p>Always prepare the food which contains gluten separately. And always use gluten free bread in order to prepare the sandwiches.</p>\r\n</td>\r\n<td width=\"111\">\r\n<p>Try not to make use of products which contains gluten within them Make use products having gluten in them while preparing the meal.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"5\" width=\"598\">\r\n<p><strong>Diabetic</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"102\">\r\n<p>Low gluten bread is highly considered.</p>\r\n</td>\r\n<td width=\"115\">\r\n<p>Alternatives should be used for sugar such as honey etc.</p>\r\n</td>\r\n<td width=\"141\">\r\n<p>Use of fruit is required to be made whose sugar level should be low.</p>\r\n</td>\r\n<td width=\"128\">\r\n<p>Sugar quantity in bread always need to be low.</p>\r\n</td>\r\n<td width=\"111\">\r\n<p>Ingredients should be used whose sugar level and fat level should be low.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"6\">\r\n<li><em><strong>List three(3) diseases that can be linked to diet, and explain how a change in diet could be beneficial in these cases?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"224\">\r\n<p><strong>             Diseases</strong></p>\r\n</td>\r\n<td width=\"224\">\r\n<p><strong>Dietary factor</strong></p>\r\n</td>\r\n<td width=\"150\">\r\n<p><strong>Preventative function</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"224\">\r\n<p>1.Obesity and overweight</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"224\">\r\n<p>Poor diet and poor lifestyle choices is the major factor for this disease such as there is very high choice of Poor diet and lifestyle choices, such as: eating large amounts of processed or fast food which contains sugar and fats in very high quantity.</p>\r\n</td>\r\n<td width=\"150\">\r\n<p>+Consume less processed sugar and eat plenty of dietary fiber.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"224\">\r\n<p>2. heart disease and stroke</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"224\">\r\n<p>There is high intake of saturated fat. These are happened due to including of full-fat milk and other diary products.</p>\r\n</td>\r\n<td width=\"150\">\r\n<p>Saturated fats and food need to be limited and foods which contain high sodium and high sugar level should also be limited.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"224\">\r\n<p>3.Type 2 diabetes</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"224\">\r\n<p>There is quite unhealthy and transfats which can lead to the increase in the cholesterol levels.</p>\r\n</td>\r\n<td width=\"150\">\r\n<p>More vegetables, fruits and wholegrain products are included within the diet.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"7\">\r\n<li><em><strong>What are the requirements for the following dietary needs?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"142\">\r\n<h4>Dietary needs</h4>\r\n</td>\r\n<td width=\"456\">\r\n<p><strong>Requirements</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Lactose intolerance</p>\r\n</td>\r\n<td width=\"456\">\r\n<p>Dairy products which includes milk, curd, cheese, yogurt and butter milk should be avoided.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Low sodium</p>\r\n</td>\r\n<td width=\"456\">\r\n<p>Frozen, canned and salted food should also be avoid including in the diet.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<p>Coeliac</p>\r\n</td>\r\n<td width=\"456\">\r\n<p>Wheat, barley, malt and wheat starch should also not be included within the diet.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"142\">\r\n<h4>Diabetes mellitus</h4>\r\n</td>\r\n<td width=\"456\">\r\n<p>Products which contain sugar and trans-fat should not be included within the diet.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Some religions have specific requirements around which types of food or food combinations may be consumed. What is the basic information you need to consider when writing menus for the following client groups, but also generally when catering for any religious based requirements?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Jewish customers</li>\r\n<li>Muslim customers</li>\r\n<li>Hindu Customers</li>\r\n<li>General aspects which apply to all the religious diets.</li>\r\n</ul>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"132\">\r\n<h4>Customers</h4>\r\n</td>\r\n<td width=\"456\">\r\n<p><strong>Requirements</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"132\">\r\n<p>Jewish customers</p>\r\n</td>\r\n<td width=\"456\">\r\n<p>There are certain food such as notably pork and shellfish need to be avoided. There are various combination which is not allowed to be made according to their rituals. There are certain observation regarding jewswill only eat meat and poultry which is certified from kosher.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"132\">\r\n<p>Muslim customers</p>\r\n</td>\r\n<td width=\"456\">\r\n<p>These customer will never eat the meat of the animals that has been died naturally, they love eating meat of the pigs which are dedicated as the food to the God.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"132\">\r\n<p>Hindu customers</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"456\">\r\n<p>There are most of the Hindus which are vegetarian. According to Hindu religion cow is their sacred animal and for these customers meat of the beef is not allowed to have. There are some Hindus who eat eggs and some do not even eat eggs. Some category of the Hindus will not even have onions and garlic in their food.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"132\">\r\n<p>General aspects which apply to all religious diets</p>\r\n</td>\r\n<td width=\"456\">\r\n<p>There is the basic principle which can be applied such as optmum of all the nutrients.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"9\">\r\n<li><em><strong>Which aspects in terms of patient requirements and product availability need to be considered for texture modification of foods?Which equipment is typically used to prepare and present texture modified preparations?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"326\">\r\n<p><strong>Patient Requirements</strong></p>\r\n</td>\r\n<td width=\"262\">\r\n<p><strong>Product availability</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"326\">\r\n<p> </p>\r\n<p>Meals that have been provided to the patients are being modified with their texture which makes it difficulty in chewing and swallowing for them. While modifying their texture foods may be thickened and vegetables are minced and pureed.</p>\r\n</td>\r\n<td width=\"262\">\r\n<p> </p>\r\n<p>It is quite important to follow the instructions while preparing foods for the patients.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"2\" width=\"588\">\r\n<p><strong>Examples for equipment for the preparation of texture modified preparations</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td colspan=\"2\" width=\"588\">\r\n<p>Processor or grinders are being used in order to prepare the texture which is required to be modified for foods.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"10\">\r\n<li><em><strong>Provide examples of potential reactions from food allergies or intolerances. What are the consequences of failing to address special requirements for food allergies, medical conditions or drug-food interactions? What would be your actions to avoid negligence and meet legal requirements?</strong></em></li>\r\n</ol>\r\n<p><strong>Following are the examples of the potential reactions which lead to food allergies or the intolerance.</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Tongue can be swelled out.</li>\r\n<li>Voice can become Hoarse.</li>\r\n<li>Wheezing</li>\r\n<li>Persistent cough.</li>\r\n<li>There can be quite difficulty and breathing can be quite noisy.</li>\r\n</ul>\r\n<p><strong>Consequences of failing to address special requirements</strong></p>\r\n<p>Following can be some of the health consequences are:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Severe asthma</li>\r\n<li>There can abdominal pain and nausea and customer can also vomit.</li>\r\n<li>Customer who is suffering from allergy can be unconsciousness.</li>\r\n<li>There can some sort of rashes and flushing of the skin.</li>\r\n</ul>\r\n<p><strong>Actions to avoid negligence and meet legal requirements</strong></p>\r\n<p>While there are legal essentials under the Civil Liability Act in close to home injury cases, the cook could open his manager to risk with the business being vicariously obligated for the culinary specialist\'s careless demonstration. The business may then have response against the representative, contingent upon the conditions and goal of the worker.<br /><br /></p>\r\n<ol start=\"11\">\r\n<li><em><strong>Which major nutrients are provided through the following foods?</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"311\">\r\n<p><strong>Food category</strong></p>\r\n</td>\r\n<td width=\"277\">\r\n<p><strong>Nutrients</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"311\">\r\n<p>Bread, cereal, rice, pasta, noodles</p>\r\n</td>\r\n<td width=\"277\">\r\n<p>Vitamins, minerals, protein and carbohydrates like starch and fiber.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"311\">\r\n<p>Vegetables, legumes</p>\r\n</td>\r\n<td width=\"277\">\r\n<p>Potassium, magnesium, dietary fiber, folate, vitamin A, and vitamin C.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"311\">\r\n<p>Capsicum, broccoli, cauliflower, cabbage, and tomatoes</p>\r\n</td>\r\n<td width=\"277\">\r\n<p>Vitamin C, K and E, calcium, Anti-oxidants</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"311\">\r\n<p>Dark green and orange vegetables like spinach, broccoli, carrots and pumpkin</p>\r\n</td>\r\n<td width=\"277\">\r\n<p>Vitamin A, B, C and K, fiber, magnesium, calcium, iron and potassium</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"311\">\r\n<p>Green vegetables, dried peas, beans and lentils</p>\r\n</td>\r\n<td width=\"277\">\r\n<p>Folate, iron, potassium, zinc and magnesium</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"311\">\r\n<p>Fruit</p>\r\n</td>\r\n<td width=\"277\">\r\n<p>Vitamins A, C and E, magnesium, zinc, phosphorous and folic acid.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<br />\r\n<ol start=\"12\">\r\n<li><strong><em>Which nutrients are the main energy providers for the human body?What is their general role, nutritional value and approximately how much of each should be included in a healthy diet?</em></strong></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"120\"> Nutrients</td>\r\n<td width=\"145\"> General role</td>\r\n<td width=\"149\"> Nutritional value</td>\r\n<td width=\"174\"> Daily requirement</td>\r\n</tr>\r\n<tr>\r\n<td width=\"120\"> Protein</td>\r\n<td width=\"145\">\r\n<p>Helps in the growth and also helps in maintaining the tissues. It also helps in the production of the enzymes which is also the cause of the biochemical reactions.</p>\r\n</td>\r\n<td width=\"149\"> 1 gram provides 17 kJ</td>\r\n<td width=\"174\"> 0.8 grams of protein per kilogram of body weight per day</td>\r\n</tr>\r\n<tr>\r\n<td width=\"120\"> Carbohydrates</td>\r\n<td width=\"145\">\r\n<p>It also stores the energy and also helps in building macromolecules and also helps the proteins and the fats for the rest of the use of the body.</p>\r\n</td>\r\n<td width=\"149\"> 1 gram of carbohydrates provides 4 calories</td>\r\n<td width=\"174\"> Carbohydrates make up 45 to 65 percent of total daily calories</td>\r\n</tr>\r\n<tr>\r\n<td width=\"120\"> Fat</td>\r\n<td width=\"145\">\r\n<p>It is also the source of energy and it also help in transporting the fat- soluble vitamin.</p>\r\n</td>\r\n<td width=\"149\"> 1 gram of fat provides 9 calories</td>\r\n<td width=\"174\"> For adults 20% to 40% of total calories. About 44 to 77 grams of fat per day.</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"13\">\r\n<li><em><strong>What are food additives?How can additives affect individuals and how can you as a chef identify specific additives in foods?</strong></em></li>\r\n</ol>\r\n<p>Food additives are the substances which is being used to add them in to the food which helps in maintaining and improving the safety and the freshness or the taste, texture or appearance of the food.</p>\r\n<p>Following are the effects of additives on individuals.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Digestive disorder- diarrhoea</li>\r\n<li>Nervous disorders- Hyperactive, insomnia.</li>\r\n<li>Respiratory problems- Asthma, Sinusitis.</li>\r\n<li>Skin Problems- Hives, itching etc.</li>\r\n</ul>\r\n<p>In order to check what additives are being added into the food, always read the label. And go through the food ingredients which can also include the list of the additives if it is being added into the ingredients will always be listed on the food label.<br /><br /></p>\r\n<ol start=\"14\">\r\n<li><em><strong>List 4 factors which need to be considered when choosing cookery methods to ensure foods maintain maximum nutritional values or meet dietary requirements?</strong></em></li>\r\n</ol>\r\n<ul>\r\n<li><strong> Steaming: </strong>Steaming is the way in which is being used to prepare the healthiest manner. The hot steam helps in preparing the food quite gently which will add valuable vitamins and minerals are being preserved. Flavours can also be developed automatically and vegetables are alsoretain its colour.</li>\r\n<li><strong> Grilling: </strong>Grilling also allows the vegetables to get maximum amount of its nutritional values and this cooking method also helps in retaining its true flavours.</li>\r\n<li><strong> Sauteing: </strong>This cooking method of food uses the small amount of oil or fat within the shallow fan.</li>\r\n<li><strong> Microwaving: </strong>This cooking method is used to microwave fastest but it also helps the food preserve their nutrients etc.</li>\r\n</ul>\r\n<br /><em><strong>    15. What are the key features of the following lifestyle diets?</strong></em><br /><br />\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"155\">\r\n<p>Diet</p>\r\n</td>\r\n<td width=\"433\">\r\n<p>Key features</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\">\r\n<p>Vegan</p>\r\n</td>\r\n<td width=\"433\">\r\n<p>This diet includes the lots of fruits and vegetables such as beans, nuts and seeds only. Vegan diet provides wide range of important vitamins and minerals in their food.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\">\r\n<p>Lacto vegetarian</p>\r\n</td>\r\n<td width=\"433\">\r\n<p>This diet includes the food which is based on plant such as fruits, vegetables and grains. This diet also includes the diary products within.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\">\r\n<p>Ovo vegetarian</p>\r\n</td>\r\n<td width=\"433\">\r\n<p>This diet does not includes the animal- based food. Eggs are being included.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\">\r\n<p>Ovo-lacto vegetarian</p>\r\n</td>\r\n<td width=\"433\">\r\n<p>The pattern of this diet which includes the grains, fruits and vegetables within this diet. This diet does not focuses on the meat, fish etc. in to this diet.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\">\r\n<p>Pesco vegetarian</p>\r\n</td>\r\n<td width=\"433\">\r\n<p>It includes eat fruits, veggies, nuts, seeds, whole grains, beans, eggs, and dairy, and stay away from meat and poultry.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\">\r\n<p>Semi vegetarian</p>\r\n</td>\r\n<td width=\"433\">\r\n<p>The main focus of this diet is on the plant which is quite healthy and contains the proteins.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"16\">\r\n<li><em><strong>How does storage and part processing affect the nutritional values of fresh fruit and vegetables?Which measures can be used to minimise such losses?</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Most of the vegetables are peeled and always trimmed before cooking in order to remove the skin which is quite difficult to</li>\r\n<li>Always wash or scrub the vegetables instead of peeling them.</li>\r\n<li>Always Microwave, steam, roast or the grill the vegetables instead of boiling them.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"17\">\r\n<li><em><strong>You have prepared 3 dishes for customers with special requests.</strong></em></li>\r\n</ol>\r\n<p>In your own words ,what are the aspects you must consider to ensure that each dish meets the following standards with consideration to special dietary or cultural needs?</p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"236\">\r\n<p><strong>Quality and Presentation standard</strong></p>\r\n</td>\r\n<td width=\"352\">\r\n<p><strong>Requirement</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"236\">\r\n<p>Taste</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Taste should always contain the amazing combination of the tastes which is quite basic: such as salty, sweet, sour, bitter etc.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"236\">\r\n<p>Balance of dish (overall)</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Dish should have the sweet and salty flavours within the dish should always be balanced.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"236\">\r\n<p>Colour</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Dishes that are white in colour always looks quite elegant.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"236\">\r\n<p>Contrast</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Ingredients that are being used need to be quite in contrasts to one another always help in making the meal better.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"236\">\r\n<p>Texture</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Always include the texture which is best suited for according to the occasion.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"236\">\r\n<p>Garnish</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Garnishes helps in enhancing or making the dish quite appealing with the colour.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"236\">\r\n<p>Cleanliness</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Make sure everything is clean and avoid any kind of contamination.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"236\">\r\n<p>Service ware</p>\r\n</td>\r\n<td width=\"352\">\r\n<p>Service ware needs to be absolutely clean and hygienic.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<p><em><strong>18.Service has concluded. You have various foods in left your mise en place and your workstation needsto be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards.</strong></em></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"186\">\r\n<p><strong>Food Safe Storage requirements </strong></p>\r\n</td>\r\n<td width=\"189\">\r\n<p><strong>Cleaning and Sanitation</strong></p>\r\n</td>\r\n<td width=\"213\">\r\n<p><strong>Specific areas and equipment that need to be cleaned </strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Fridge temperature should be at 5 °C or below</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Always clean the work space or surface before the next shift starts.</p>\r\n</td>\r\n<td width=\"213\">\r\n<p>Work station or kitchen</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Storing cooked food safely into shallow dishes or smaller portions.</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Deep clean sink.</p>\r\n</td>\r\n<td width=\"213\">\r\n<p>Pans and trays.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Avoid refreezing thawed food as food-poisoning bacteria can grow.</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Always clean the shelves, floors and walls for any strain or dirt.</p>\r\n</td>\r\n<td width=\"213\">\r\n<p>Dishes and pots.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Store raw food separately from cooked food</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Scrub the exterior of stove and oven.</p>\r\n</td>\r\n<td width=\"213\">\r\n<p>Clean all cutlery.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"186\">\r\n<p>Keep food in strong, non-toxic food storage containers</p>\r\n</td>\r\n<td width=\"189\">\r\n<p>Sanitize the equipment used during shift.</p>\r\n</td>\r\n<td width=\"213\">\r\n<p>Clean dust off the fridge and cabinets.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n</div>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 5, 4, 2, 8, NULL, 'Prepare food to meet special Dietary requirements SITHCCC018', 'Get in touch with expert writers for free samples for SITHCCC018 prepare food to meet special dietary assignments for timely delivery of the final assignments.', 'Prepare food to meet special Dietary requirements SITHCCC018', 'prepare-food-to-meet-special-dietary-requirements-sithccc018', '2021-10-14 05:12:08', '2022-04-09 02:14:08');
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(239, 'Lead and manage effective workplace relationship (BSBLDR502)', '<h3><br />Assessment 1</h3>\r\n<ol>\r\n<li><em><strong>Detail five benefits to an organization for developing and implementing work place policies.</strong></em></li>\r\n</ol>\r\n<ol>\r\n<li>Expectations are set</li>\r\n</ol>\r\n<p>Employers are committed to the values and mission of the company because of policies and procedures. Standard of behaviour and performance of employees are also set.</p>\r\n<p>As a result, expectations are set for employees and defined by the policies and procedures.</p>\r\n<ol start=\"2\">\r\n<li>Accountability of the management</li>\r\n</ol>\r\n<p>Policies and procedures are implemented to set standard for the employees, also policies and procedures help to set standards for managers of a business as well.</p>\r\n<p>With the help of this, managers get the guidance. This also provides with the transparency to the workforce as well, as they will get to know about the standards expected by their managers and what they can expect in turn from them.</p>\r\n<ol start=\"3\">\r\n<li>Compliance with the law</li>\r\n</ol>\r\n<p>There is regular review of the policies and the procedures. For example: an employer will be assisted with health and safety policy while communicating about the obligations to provide a safe workplace.</p>\r\n<ol start=\"4\">\r\n<li>Will help in defending against employee claims</li>\r\n</ol>\r\n<p>An employer can defend against legal clams if he/she is assisted with up to date policies and procedures.</p>\r\n<ol start=\"5\">\r\n<li>Employees must know where to turn for help</li>\r\n</ol>\r\n<p>Policies and procedures helped the employees to know where they can turn to for help.  Process will be set out by the policies and procedures to know the about the options available for how any grievance can be addressed in the workplace.<br /><br /></p>\r\n<ol start=\"2\">\r\n<li><em><strong>Explain the purpose of the following Acts and explain why it is important for ensuring effective workplace relationships:</strong></em>\r\n<ul class=\"unordered-listing\">\r\n<li>Age Discrimination Act 2004</li>\r\n<li>Disability Discrimination Act 1992</li>\r\n<li>Fair Work Act 2009</li>\r\n<li>Racial Discrimination Act 1975</li>\r\n<li>Sex Discrimination Act 1984</li>\r\n</ul>\r\n</li>\r\n</ol>\r\n<p><strong>Age Discrimination Act 2004-</strong> The act came into existence on 1st October 2006. The Regulations is applied to all employment and vocational training. It is against the law to discriminate, harass any job applicants, employees or trainees on the basis of their age. The main motive of Age Discrimination Act 2004 is to protect people from age discrimination.</p>\r\n<p><strong>Disability Discrimination Act 1992-</strong> It is against the law to discriminate a person because of their disability.  When a person is not treated favorably because of his/her disability, or not given the same opportunity as others, then it is a disability discrimination.</p>\r\n<p><strong>Fair Work Act 2009</strong>- The safety of minimum entitlements are provided, it also enables the flexible working arrangements at workplace and also provides fairness at work by eliminating the discrimination.</p>\r\n<p><strong>Racial Discrimination Act 1975-</strong>This act ensures that people of Australia from all the backgrounds are treated equally and also have the same opportunities. It is against the law, under this act if anyone is treated unfairly. This act promotes equality as it is unfair to discriminate someone on the basis of their color, race or nation.</p>\r\n<p><strong>Sex Discrimination Act 1984-</strong>It is a law that makes it unlawful to discriminate someone on the basis of their sex, marital status, pregnancy.</p>\r\n<ol start=\"3\">\r\n<li><em><strong>What steps should be used to identify and resolve the problems at workplace and to promote effective workplace relationships.</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>Identification of the source of the conflict</li>\r\n<li>Looking beyond the incident</li>\r\n<li>Requesting for the solutions</li>\r\n<li>Identification of solutions both disputants can support</li>\r\n<li>Agreement</li>\r\n</ul>\r\n<br />\r\n<ol start=\"4\">\r\n<li><em><strong>What conflict resolving techniques can be used to support effective workplace relationships?</strong></em></li>\r\n</ol>\r\n<p>Listen, Then Speak Out</p>\r\n<p>Listening to the employee’s issue is the most important step in resolving the conflicts. One should listen carefully and then speak out.</p>\r\n<p>Gather the Group</p>\r\n<p>As a leader, all the parties should be invited in a meeting to discuss over the issue. A meeting should be arranged for the involved parties. Everyone should be given a chance to speak: to hear their sides and also to understand.</p>\r\n<p>Be Impartial</p>\r\n<p>As a leader, never be impartial to anyone.<br /><br /></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Explain the purpose of a workplace Code of Conduct and how it can assist in ensuring a harmonious workplace?</strong></em></li>\r\n</ol>\r\n<p>Behavioural and ethical standards for employees can be established with the help of code of conduct. Value of the organization can be only established with an effective code of conduct. The main motive of the conduct code is to give the detailed knowledge of what is the most legal and ethical behaviour expected out of the business.<br /><br /></p>\r\n<ol start=\"6\">\r\n<li><em><strong>Why networking, as well as external contacts leads to a more productive and effective environment at workplace?</strong></em></li>\r\n</ol>\r\n<p>Get accesses to job opportunities- new opportunities will knock the door if the business expands their contacts. When the new opportunities like new job openings increase are there when there is active networking.</p>\r\n<p>Interconnected business contacts- more knowledge: Exchange of knowledge can be done through networking broader access to new information can be achieved through wide network of interconnected contacts</p>\r\n<p>Get career advice and support- it is important to gain the advice of experienced peers. Discussion of common challenges and opportunities can help in having valuable guidance.<br /><br /></p>\r\n<ol start=\"7\">\r\n<li><em><strong>What are the two examples of barriers to effective interpersonal communication and two communication strategies which is implemented at work to ensure effective workplace communication?</strong></em></li>\r\n</ol>\r\n<p>Effective Communication Barriers:</p>\r\n<p>The use of jargon</p>\r\n<p>Emotional barriers and taboos- It is difficult for some people to express their emotions. Topics that are difficult are not only limited to politics, religion, disabilities, sexuality and sex, racism</p>\r\n<p>Effective Communication Strategies at workplace:</p>\r\n<ol>\r\n<li>Give Your Undivided Attention. Offer full attention to people when in the meeting conversation gets devalue when there is lack of focus leading people to tune out.</li>\r\n</ol>\r\n<ol start=\"2\">\r\n<li>Take Time to Listen. Conversation should not be monopolized. After some time, Avoid fluff and fillers and be frugal with the words. After an important point take a pause to take question.</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Explain benefits of implementing adversity policy and procedure to an employer.</strong></em></li>\r\n</ol>\r\n<p>Doors are opened for business with the help of language skills</p>\r\n<p>There’s always an obstacle when there is language barriers and cultural differences. When a company hires people from different culture and language it helps a company to work on a global level.</p>\r\n<p>Talent pool grows</p>\r\n<p>A wider range of candidate can be attracted with a company who embraces diversity. The chances of finding candidate increases as the number of applicant rises for each vacancy.<br /><br /></p>\r\n<ol start=\"9\">\r\n<li><em><strong>What is the value of consulting with employees on workplace issues?</strong></em></li>\r\n</ol>\r\n<p>If employees are clear about their duties, obligations and rights then they can perform better. It is important for the management to communicate with the employees, and they also need to exchange the information for effective working at a workplace.<br /><br /></p>\r\n<ol start=\"10\">\r\n<li><em><strong>Explain the requirements under Modern Awards to consult with employees,</strong></em></li>\r\n</ol>\r\n<p>For systematic and well managed consultation process, it is to require to consult with the employees for ensuring the employees that they have right to information under Modern Awards.</p>\r\n<p>According to Fair Work Act, employees must get consultation under following circumstances:</p>\r\n<ol>\r\n<li>Change in the way of work process or system.</li>\r\n<li>Identification of hazards, and evaluation of risk arising from workplace.</li>\r\n</ol>\r\n<p>iii. When changes are made in the workplace, which might affect the employee’s health.</p>\r\n<p>The steps of consultation process are as follows:</p>\r\n<p>Step 1: Providing information about the topic and the consultation process to employees.</p>\r\n<p>Step 2: Communicate with employees and ask for their feedbacks.</p>\r\n<p>Step3: Maintain the records and review the conversation and then discuss it with the employees or the representatives.<br /><br /><br /></p>\r\n<h3>Assessment 2</h3>\r\n<ol>\r\n<li><em><strong>Develop a Code of Conduct</strong></em></li>\r\n</ol>\r\n<p>Introduction</p>\r\n<p>Most of the companies promotes the values that includes integrity, honesty and trust. Code of conduct is as importantas the code of ethics. Employees need to follow the written rules and principles, is the main purpose of code of conduct.</p>\r\n<p>Scope</p>\r\n<p>The scope is the effective implementation of the accountancy Victoria. Code of conduct also helps in assisting the vendor fellowship. Stakeholders and management.</p>\r\n<p><strong>Details of expected personal and professional behaviour</strong></p>\r\n<p>Encouragement of ethical behaviour at work helps in building a strong team and also helps in raising the productivity. It helps in maintaining reputation for strong values.</p>\r\n<p>Clear expectations are set</p>\r\n<p>Code of Conduct of Accounting Victoria organisation should define employee’s expectation. This includes how employees interact with each other and customers as well.</p>\r\n<p>Reward good behaviour</p>\r\n<p>Ethical behaviours, such as when an employee’s put his/her personal interest behind to do best for the client, they should be rewarded and be an examples for others.</p>\r\n<p>Training</p>\r\n<p>Holding workshops and regular training should be provided on how to ethically solve the problems.</p>\r\n<p><strong>Conflict of interest requirement</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Personal interests conflict with Accounting Victoria, should be avoided</li>\r\n<li>In order to find an appropriate solution, immediately inform the Line Manager about any conflict of interest.</li>\r\n<li>As soon as considering serving on the board, inform our Line Manager.</li>\r\n</ul>\r\n<p><strong>Gifts, benefits and hospitality</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Entitlement culture should be created</li>\r\n<li>Opportunities should be presented with the potential of escalating into bribery.</li>\r\n<li>Reporting of all reportable gifts and benefits that are accepted while on the official duty.</li>\r\n</ul>\r\n<p><strong>Use of social media</strong></p>\r\n<ul class=\"unordered-listing\">\r\n<li>Answer question of the people– whether it is directly related to your business or not</li>\r\n<li>Take part in the conversation on a particular topic</li>\r\n<li>Genuine and relevant comments should be left on the selective blogs</li>\r\n<li>Promotion of other’s businesses and cause</li>\r\n</ul>\r\n<br />\r\n<ol start=\"2\">\r\n<li><em><strong>Develop Workplace Communication and Consultation Policy and Procedures</strong></em></li>\r\n</ol>\r\n<p>For Accountancy Victoria is really important that the employees must have all communication between the company and employees, so Consultation and Communication enables Accountancy Victoria to meet organization and also have the legal requirements which is based on the consultation and it also ensures that  all workers should have a genuine opportunity which can effectively participate in decision making on the matters which are highly affected to their health and safety. To do effective this document, the meeting is going in 11<sup>th</sup> May 2021 at 5:30pm, to discuss any point in the Code of Conduct. After feedback from workers, it was agreed that:</p>\r\n<p>The Accounting Victoria is committed to a high level of pro‐active Work Health and Safety (WHS) management in line with the organisational vision of recognition as a leader in Human Resource Management. In order to facilitate that this organization is quite dedicated towards the provision of the communication and the consultation system which also allows the following:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>To the provisions that are quite and clear and also have all the information about WHS that are relevant to the workers, and also have their representatives and the duty holders so far as is quite reasonably practicable.</li>\r\n<li>There is a provision of systems which also facilitates the worker for their participants and their representations.</li>\r\n</ul>\r\n<p>There are key elements related to the Council’s consultation and the communication system as follows:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Procedures for the communication and consultation</li>\r\n<li>There is a survey process for WHS Employee</li>\r\n</ul>\r\n<p>Communication strategies</p>\r\n<p>Communication strategies can be verbal, nonverbal, or visual. It also led in integrating all the strategies that have been chosen together, these strategies will help in achieving the great success.These strategies also help the business to meet the requirements of the employees and also helps them to gain the proper knowledge of their workplace.</p>\r\n<p>Organization has to review the consultation with the help of the related workers and the subject of areas in which they are experts and can do their tasks within.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>In order to identify the opportunities which can led to the continuous improvement the effectiveness of the policy and the procedures need to be supported.</li>\r\n<li>Adherence to this policy and the supporting procedures and take appropriate action where non‐ compliances are found</li>\r\n</ul>\r\n<p>Communication protocols</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Always encourage the participation of the employee.</li>\r\n<li>Integrate interests;</li>\r\n<li>Broaden perspectives and change attitudes;</li>\r\n<li>Improve decision-making; and</li>\r\n<li>Always motivate and commit the participants according to their course of action.</li>\r\n</ul>\r\n<p>Responsibilities</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Management is accountable for checking that adequate resources are identified and provided to enact this policy and supporting procedures effectively.</li>\r\n<li>These supervisors and the managers are also responsible for bring these policies and the procedure in the attention of the workers who are affected and also monitoring them by supervising their activities</li>\r\n<li>Both supervisors or the managers are responsible to keep a track or checking that all the staff had proper training to do the activities according to these policies and the procedures.</li>\r\n<li>Staff is accountable for adhering to the requirements of this policy and supporting procedures, and reporting any inability to do so to management at the earliest opportunity</li>\r\n</ul>\r\n<p>Consultation process</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Open meetings where stakeholders are invited to come to an open meeting or a series of meetings</li>\r\n<li>Surveys where stakeholders are invited to complete a survey (paper or online type)</li>\r\n</ul>\r\n<p>Always focus on the groups which can help in selecting the cross selection if the stakeholders<br /><br /></p>\r\n<ol start=\"3\">\r\n<li><em><strong>Develop Dispute Resolution Policy and Procedures</strong></em></li>\r\n</ol>\r\n<p><strong>Puropose</strong></p>\r\n<p>Good work relationship and wellbeing of the staff is the main concern of the company. The following procedure is to be followed:</p>\r\n<p><strong>Scope:</strong> Completion of his/her probationary period.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Calculating services</li>\r\n<li>Security of employment</li>\r\n<li>Assistance in education</li>\r\n<li>Staffing</li>\r\n</ul>\r\n<p><strong>Procedure</strong></p>\r\n<p>It is the right of the employee to be accompanied or two members of the professional staff are represented.</p>\r\n<p>After the application of this policy, human resource is available.</p>\r\n<p>The reason which gave rise to the disputes should be summarised and signed by the employees.</p>\r\n<p>English can be used by the employees.</p>\r\n<p>No technical error shall affect the validity of the dispute.<br /><br /></p>\r\n<ol start=\"4\">\r\n<li><em><strong>Send an email to staff</strong></em></li>\r\n</ol>\r\n<p>To: Staff</p>\r\n<p>From:</p>\r\n<p>Subject: Regarding workplace documents</p>\r\n<p>I would like to state that all the relevant workplace documents, code of conduct, workplace communication and consultation policy have been attached with the mail. Kindly go through it ones and share your reviews</p>\r\n<p>Regards</p>\r\n<p>General Manager</p>\r\n<p><strong>Revised Dispute Resolution Policy and Procedure Plan</strong></p>\r\n<p><strong>Purpose of the policy </strong></p>\r\n<p>Supporting a mechanism can help in effectively resolving the issue, disputes as well as the misunderstanding in a workplace is the main aim of the dispute resolution policy.</p>\r\n<p>The policy will help in reflecting the goal of the business in relation to making sure that the employees are taken care very well.</p>\r\n<p>Alternative dispute resolution (ADR) gives the opportunity to work to the parties who are in disputes. It is cost effective and faster than going to the court, as it saves time and cost.</p>\r\n<p>The main motive of dispute resolution is the exchange of information.</p>\r\n<p>Scope:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Completion of his/her probationary period</li>\r\n<li>As a member of regular and academic staff, has been hired by the university.</li>\r\n</ul>\r\n<p><strong>What contributes a dispute?</strong></p>\r\n<p>Descent between two or more parties is known as dispute. Disputes can take place due to many reasons. The most common reason for a dispute is money, property, family relations and many more.</p>\r\n<p>It is the responsibility of the employer to have a clear and written procedure.</p>\r\n<p><strong>Manger’s responsibility in dispute: </strong></p>\r\n<p>Managers should make sure that employees are being addressed effectively.</p>\r\n<p>It is the role of a manager to communicate in an effective manner and must respect the employees. Conflicts will be presented with the help of managerial responsibilities.</p>\r\n<p><strong>Employee’s responsibility in dispute:</strong></p>\r\n<p>It is the responsibility of the employee to make sure safety and well being of the employees.</p>\r\n<p><strong>The dispute will be handled by the following process:</strong></p>\r\n<p>It is the term which is referred to the various process which is helpful in resolving the conflict or any other dispute.<br /><br /></p>\r\n<ol start=\"6\">\r\n<li><em><strong>Send an email to staff</strong></em></li>\r\n</ol>\r\n<p>To:  The Staff mambers</p>\r\n<p>From: General manager</p>\r\n<p>Subject: Regarding the modification and revision of the documents</p>\r\n<p>Dear staff members,</p>\r\n<p>I am sending this email to you to inform you that on the basis of your feedbacks regarding the,</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Code of Conduct</li>\r\n<li>Workplace Communication and Consultation Policy and Procedures</li>\r\n<li>Dispute Resolution Policy and Procedures</li>\r\n</ul>\r\n<p>We have modified and made the changes as preferable for you, in all these documents. On the basis of your feedbacks, better communication strategies has been introduced. Codes of conduct are made more flexible and easier to follow and disputes are resolved in much better way in this new procedure plan.</p>\r\n<p>So, I want you all to go through these revised documents once and share your further thoughts and views regarding it.</p>\r\n<p>Thank you</p>\r\n<p>With regards.<br /><br /><br /></p>\r\n<h3>Assessment 3</h3>\r\n<p><strong>Professional Development and Networking Plan notes:</strong></p>\r\n<p><strong>Details of Professional development and Networking opportunity</strong></p>\r\n<p>Participating in professional organization</p>\r\n<p>Cost: $8000</p>\r\n<p><strong>Expected benefit to self: </strong></p>\r\n<p>Enrolling in formal degree programs, courses, or workshops</p>\r\n<p><strong>Expected benefit to team:</strong></p>\r\n<p>Certification, persuation or education programme through educational programme</p>\r\n<p>Approaches to professional development</p>\r\n<p>Cost: $4000</p>\r\n<p>Expected benefit to self:</p>\r\n<p>Prioritizing the technology, new development in your field to be learned, and improvisation in existing skills.</p>\r\n<p>Expected benefit to team:</p>\r\n<p>Improvisation in confidence, organizational goals to be supported, increment in role satisfaction, leadership and management skills needs to be improved.</p>\r\n<p>Increment in duties and responsibilities:</p>\r\n<p>Cost: $5500</p>\r\n<p>Expectation to self:</p>\r\n<p>Essential reference tool is provided to candidate</p>\r\n<p>Expectation to team:</p>\r\n<p>Clarity, alignment and expectation is provided to execute the work.<br /><br /></p>\r\n<ol start=\"2\">\r\n<li><em><strong>Develop a professional development and networking plan</strong></em></li>\r\n</ol>\r\n<p><strong>Professional Development and Networking Plan</strong></p>\r\n<p><strong>Year: 2021-22</strong></p>\r\n<table class=\"table table-bordered\">\r\n<thead>\r\n<tr>\r\n<td width=\"87\">\r\n<p><strong>Details of Professional development and Networking opportunity</strong></p>\r\n</td>\r\n<td width=\"154\">\r\n<p><strong>Type</strong></p>\r\n</td>\r\n<td width=\"63\">\r\n<p><strong>Date/s</strong></p>\r\n</td>\r\n<td width=\"67\">\r\n<p><strong>Cost</strong></p>\r\n</td>\r\n<td width=\"131\">\r\n<p><strong>Expected benefit to self</strong></p>\r\n</td>\r\n<td width=\"146\">\r\n<p><strong>Expected benefit to team</strong></p>\r\n</td>\r\n</tr>\r\n</thead>\r\n<tbody>\r\n<tr>\r\n<td width=\"87\">\r\n<p>Participation in professional organizations</p>\r\n</td>\r\n<td width=\"154\">\r\n<p> Formal training/course</p>\r\n<p> Industry networking events</p>\r\n<p> Subscriptions</p>\r\n<p> Conferences in industry sector</p>\r\n</td>\r\n<td width=\"63\">\r\n<p>8<sup>th </sup>May 2021</p>\r\n</td>\r\n<td width=\"67\">\r\n<p>$8000</p>\r\n</td>\r\n<td width=\"131\">\r\n<p>Higher Internship and job opportunities.</p>\r\n<p> </p>\r\n<p>Enrollment in formal degree programs, courses, or workshops</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"146\">\r\n<p>Pursuing certificates, accreditation or other credentials through educational programs</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"87\">\r\n<p>Approaching to professional development</p>\r\n</td>\r\n<td width=\"154\">\r\n<p> Formal training/course</p>\r\n<p> Industry networking events</p>\r\n<p> Subscriptions</p>\r\n<p> Conferences in industry sector</p>\r\n</td>\r\n<td width=\"63\">\r\n<p>9<sup>th</sup>September 2021</p>\r\n</td>\r\n<td width=\"67\">\r\n<p>$4000</p>\r\n</td>\r\n<td width=\"131\">\r\n<p>Improve knowledge and skills in order to facilitate individual, school-wide, and district-wide improvements for the purpose of increasing student achievement.</p>\r\n</td>\r\n<td width=\"146\">\r\n<p>Effective skill-based training allows participants to learn conceptual information or necessary behaviors, practice learning the new information or behaviors, and receive feedback on their performance.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"87\">\r\n<p>Skill Based Training</p>\r\n</td>\r\n<td width=\"154\">\r\n<p> Formal training/course</p>\r\n<p> Industry networking events</p>\r\n<p> Subscriptions</p>\r\n<p> Conferences in industry sector</p>\r\n</td>\r\n<td width=\"63\">\r\n<p>10<sup>th</sup>December 2021</p>\r\n</td>\r\n<td width=\"67\">\r\n<p>$3000</p>\r\n</td>\r\n<td width=\"131\">\r\n<p>Keeping up with technology, systems, processes</p>\r\n<p> </p>\r\n<p>Learning about new developments in your field</p>\r\n<p> </p>\r\n<p>Improving existing skills</p>\r\n</td>\r\n<td width=\"146\">\r\n<p>·         Improves confidence.</p>\r\n<p>·          </p>\r\n<p>·         Supports organisational goals.</p>\r\n<p>·          </p>\r\n<p>·         Increases job satisfaction.</p>\r\n<p>·          </p>\r\n<p>·         Improves leadership and management skills.</p>\r\n<p>·          </p>\r\n<p>·         Improves customer service and sales skills.</p>\r\n<p>·          </p>\r\n<p>·         Creates mindset shift.</p>\r\n<p> </p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"87\">\r\n<p>Increased duties and responsibilities in networking area</p>\r\n</td>\r\n<td width=\"154\">\r\n<p> Formal training/course</p>\r\n<p> Industry networking events</p>\r\n<p> Subscriptions</p>\r\n<p> Conferences in industry sector</p>\r\n</td>\r\n<td width=\"63\">\r\n<p>11<sup>th </sup>May 2022</p>\r\n</td>\r\n<td width=\"67\">\r\n<p>$5500</p>\r\n</td>\r\n<td width=\"131\">\r\n<p>Provides candidate with an essential reference tool in issues of disputes with their employees.</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"146\">\r\n<p>It provides clarity, alignment, and expectations to those executing the work and keeping our plant running.</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Participate in,and report on,a networking opportunity</strong></em></li>\r\n</ol>\r\n<p><strong>Networking report</strong></p>\r\n<p>Title: participating in professional organizations and networking events</p>\r\n<p>Date: 13-09-2021</p>\r\n<p>Time: 11:00 Am</p>\r\n<p>Duration: 3 hours</p>\r\n<ol>\r\n<li>For the enhancement of skills and abilities of the members, entities are organized which are engaged in these activities. Participation in professional association is a mean to enhance the morale of the individual as well as the organization.</li>\r\n</ol>\r\n<ol>\r\n<li>The thing I like most about the network activity is: job opportunities and higher internship same.</li>\r\n</ol>\r\n<ol>\r\n<li>Higher rate of cost and expenses is the least thing which is not liked by me.</li>\r\n</ol>\r\n<ol>\r\n<li>New development in the field are learned and prioritize learning the new technology</li>\r\n</ol>\r\n<ol>\r\n<li>Improvisation in technology, supporting the goals of the organization, increment in job satisfaction, improvisation in leadership and management skills.</li>\r\n</ol>\r\n<br />\r\n<ol start=\"4\">\r\n<li><em><strong>Send an email to your assessor.</strong></em></li>\r\n</ol>\r\n<p>To: assessor</p>\r\n<p>From:</p>\r\n<p>Subject: Regarding the overview of networking plan and report   </p>\r\n<p>Respected sir,</p>\r\n<p> This email is sent to you inform that the company is going to opt for networking activities help full for the organization as well as its professional development</p>\r\n<p>Some of these activities are:</p>\r\n<p>Taking part in professional organization approaching for professional development</p>\r\n<p>Training that are skilled based</p>\r\n<p>Increasing the duties and the responsibilities in the field of networking</p>\r\n<p>Thank you</p>\r\n<p> </p>\r\n<h3>Assessment 4</h3>\r\n<ol>\r\n<li><em><strong>Develop an action plan to resolve the conflict</strong></em></li>\r\n</ol>\r\n<p><strong>Action Plan </strong></p>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"180\">\r\n<p><strong>Issue/Need</strong></p>\r\n</td>\r\n<td width=\"180\">\r\n<p><strong>Impact on workplace</strong></p>\r\n</td>\r\n<td width=\"283\">\r\n<p><strong>Actions to resolve</strong></p>\r\n</td>\r\n<td width=\"170\">\r\n<p><strong>Outcomes</strong></p>\r\n</td>\r\n<td width=\"125\">\r\n<p><strong>Timelines</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>Underperformance of the new administration assistant, Tiffany</p>\r\n</td>\r\n<td width=\"180\">\r\n<p>Tiffany has not been performing to the values as the company expects</p>\r\n</td>\r\n<td width=\"283\">\r\n<p>offer assistance, such as further training, mentoring, flexible work practices or the roles and the expectations is required to be redefined.</p>\r\n</td>\r\n<td width=\"170\">\r\n<p>Tiffany performed quite well at her workplace.</p>\r\n</td>\r\n<td width=\"125\">\r\n<p>2 months</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>Resolving conflict between Tiffany and other employees</p>\r\n<p> </p>\r\n</td>\r\n<td width=\"180\">\r\n<p>As Tiffany is not performing well, it results the displeasure of other staffs</p>\r\n</td>\r\n<td width=\"283\">\r\n<p>A meeting to review and discuss the employee\'s performance</p>\r\n</td>\r\n<td width=\"170\">\r\n<p>Good relation among the employees</p>\r\n</td>\r\n<td width=\"125\">\r\n<p>2 months</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>Picking on the person could de-motivate Tiffany</p>\r\n</td>\r\n<td width=\"180\">\r\n<p>More low presentation by Tiffany in office</p>\r\n</td>\r\n<td width=\"283\">\r\n<p>Always talk about the that has been identified and not about the person.</p>\r\n</td>\r\n<td width=\"170\">\r\n<p>Inspiration to the employee</p>\r\n</td>\r\n<td width=\"125\">\r\n<p>1 month</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"180\">\r\n<p>There are chances that tiffany might feel that there is discrimination and the racisms</p>\r\n</td>\r\n<td width=\"180\">\r\n<p>It could lead to legal complications from fair work</p>\r\n</td>\r\n<td width=\"283\">\r\n<p>Ensure that the performance management is done her background</p>\r\n</td>\r\n<td width=\"170\">\r\n<p>Conflict resolution</p>\r\n</td>\r\n<td width=\"125\">\r\n<p>1 month</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p>Meeting date: 20-09-2021</p>\r\n<p>Time: 10:00 AM</p>\r\n<p>Participants: Assessor, Tiffany, Ammar</p>\r\n<p><strong>Meeting </strong></p>\r\n<p><strong>The purpose of the meeting: </strong>The aim of meeting is to discuss about the issue of not shaking hands with females by Amar, which is considered sexist behaviour by Tiffany. On contrary, Ammar claims that Tiffany does discriminatory act by not respecting his religious belief.</p>\r\n<p><strong>Explain Tiffany what the problem is: </strong>The problem here seems like that Tiffany is not aware about the culture of the muslims. Tiffany is being explained that Amar cannot shake hands with females as it is not allowed in his religion.</p>\r\n<p><strong>How this behaviour impacts on the workplace and why it is a concern?</strong></p>\r\n<p>As our country abides to the Fair Act 1999 Anti Discriminatory Act, People from all the different culture and background should be respected as it is our responsibility to do so. Our company may face: legal consequences, disruption in work, decrease in productivity, failure of project, termination.</p>\r\n<p>Solution: a. experienced staff member for four months are attached with Tiffany.</p>\r\n<ol>\r\n<li>Consulting Tiffany</li>\r\n<li>Providing training programme for two months.</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Send an email to Tiffany and Ammar</strong></em></li>\r\n</ol>\r\n<p>TO: <a href=\"mailto:assessor@gmail.com\">assessor@gmail.com</a></p>\r\n<p>FROM:</p>\r\n<p>Subject: Performance meeting</p>\r\n<p>This email is written to inform you that there is a meeting on 17 September 20121 in the meeting room.</p>\r\n<p>Kindly let us know about what are your thoughts about your job and how you think you are doing it , and kindly let us know if you need any kind of help to get progress in your position .</p>\r\n<p>Best Regards,</p>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Conduct the meeting to resolve workplace issues</strong></em></li>\r\n</ol>\r\n<p>Meeting date: 20-09-2021</p>\r\n<p>Time: 10:00 AM</p>\r\n<p>Participants: Assessor, Tiffany, Ammar</p>\r\n<p><strong>Meeting </strong></p>\r\n<p><strong>The purpose of the meeting: </strong>The aim of meeting is to discuss about the issue of not shaking hands with females by Amar, which is considered sexist behaviour by Tiffany. On contrary, Ammar claims that Tiffany does discriminatory act by not respecting his religious belief.</p>\r\n<p><strong>Explain Tiffany what the problem is: </strong>The problem here seems like that Tiffany is not aware about the culture of the muslims. Tiffany is being explained that Amar cannot shake hands with females as it is not allowed in his religion.</p>\r\n<p><strong>How this behaviour impacts on the workplace and why it is a concern?</strong></p>\r\n<p>As our country abides to the Fair Act 1999 Anti Discriminatory Act, People from all the different culture and background should be respected as it is our responsibility to do so. Our company may face: legal consequences, disruption in work, decrease in productivity, failure of project, termination.</p>\r\n<p>Solution: a. experienced staff member for four months are attached with Tiffany.</p>\r\n<p><em><strong> </strong></em></p>\r\n<ol start=\"5\">\r\n<li><em><strong>Send a follow up email toTiffany and Ammar.</strong></em></li>\r\n</ol>\r\n<p>To: <a href=\"mailto:beth@gmail.com\">Tiffany@gmail.com</a>, <a href=\"mailto:Ammar@gmail.com\">Ammar@gmail.com</a></p>\r\n<p>From:</p>\r\n<p>Subject: Following up on the meeting</p>\r\n<p>Dear employee,</p>\r\n<p> This email is being sent for summarization and following up the discussed matters which was already talked in the informal resolution meeting .the meeting is arranged on 20 September 2021, in the conference hall at 10 am</p>\r\n<p>The strategies are found with mutual understanding for overcomingthe problems of conflicts</p>\r\n<p>This meeting will be helpful in resolving the conflicts. Kindly feel free to contact me if there is any issue</p>\r\n<p>Kind Regards,</p>\r\n<p>General Manager</p>', NULL, '', NULL, NULL, 'sample', NULL, NULL, 4, 6, 2, 9, NULL, 'Lead and manage effective workplace relationship BSBLDR502', 'Samples of BSBLDR502 will cover all areas related to lead and manage effective workplace relationships assignments using various effective writing styles and ideas.', 'Lead and manage effective workplace relationship BSBLDR502', 'lead-and-manage-effective-workplace-relationship-bsbldr502', '2021-10-14 05:39:43', '2021-10-22 06:31:37');
INSERT INTO `pages` (`id`, `title`, `description`, `answer`, `image`, `tags`, `multipoints_heading`, `type`, `words_count`, `parent_id`, `category_id`, `category_type_id`, `work_level_id`, `subject_id`, `sort_order`, `meta_title`, `meta_description`, `meta_keywords`, `slug`, `created_at`, `updated_at`) VALUES
(240, 'Prepare poultry Dishes SITHCCC012', '<h3><br />Assessment Task 1</h3>\r\n<ol class=\"listing\">\r\n<li><em><strong>Three food safety issues which you must consider when handling poultry. Describe how you would reduce each risk.</strong></em></li>\r\n</ol>\r\n<table class=\"table table-bordered\">\r\n<tbody>\r\n<tr>\r\n<td width=\"265\">\r\n<p><strong>Risk</strong></p>\r\n</td>\r\n<td width=\"293\">\r\n<p><strong>Strategy for reducing risk</strong></p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Keep it clean</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>It is mandatory to wash your hands, and it is also quite important to clean the utensils and the surfaces including washing area or sink, in order to prevent the spread of bacteria to other foods it is important to hot the soapy water within the utensils and clean the raw poultry.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Don’t Stuff it early</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>In case you are planning the stuff such as a whole bird, it is important to avoid the contact of raw poultry with the raw poultry before going back to the cooking.</p>\r\n</td>\r\n</tr>\r\n<tr>\r\n<td width=\"265\">\r\n<p>Avoid cross-contamination</p>\r\n</td>\r\n<td width=\"293\">\r\n<p>Avoid using the same plate and the utensils for both cooked or uncooked poultry dishes. Always wash the utensils first..</p>\r\n</td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n<p> </p>\r\n<ol start=\"2\">\r\n<li><em><strong>Three indicators which you would use to select poultry which is fresh.</strong></em></li>\r\n</ol>\r\n<p>Following are the three indicators that can be used to select the poultry to be considered as fresh:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Color of the poultry</li>\r\n<li>Texture of the poultry</li>\r\n<li>Aroma of the poultry</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"3\">\r\n<li><em><strong>Three indicators of quality which you would use to selectpoultry</strong></em></li>\r\n</ol>\r\n<p>Following are the three indicators of the quality that could be used to select the poultry.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>The poultry should look healthy and fresh</li>\r\n<li>Always read the packaging of the poultry before purchasing it.</li>\r\n<li>Should always go through the information on the origin.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"4\">\r\n<li><em><strong>Three signs that poultry has spoiled.</strong></em></li>\r\n</ol>\r\n<p>Following are the three signs that poultry has been spoiled:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Always check the date.</li>\r\n<li>Always look at the color of the poultry</li>\r\n<li>Always smell the chicken, and be sure that it should smell fresh.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"5\">\r\n<li><em><strong>Three requirements for the safe storage of poultry. At least one requirement must be the correct temperature range to store poultryat.</strong></em></li>\r\n</ol>\r\n<p>Following are the three requirements for the safe storage of poultry:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Raw poultry need to be placed in a bowl or on the platter and should be stored at the bottom of the fridge.</li>\r\n<li>The refrigerator temperature need to be at 38 degree or at 40 degree F or less than that.</li>\r\n<li>Always rinse or wash the poultry before cooking it.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"6\">\r\n<li><em><strong>List at least two requirements for storing poultry to optimise its shelflife.</strong></em></li>\r\n</ol>\r\n<p>Following are the two requirements for storing poultry to optimize its shelf life:</p>\r\n<ol>\r\n<li>Always read the before use date before making a purchase any poultry or to check the shell life of the poultry.</li>\r\n<li>Secondly, you should always use the poultry according to use by date before cooking them, should always check it is good to cook that poultry or not.</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"7\">\r\n<li><em><strong>Three safety techniques when using a boning knife to cutpoultry.</strong></em></li>\r\n</ol>\r\n<p>Following are the three-safety technique when using a boning knife to cut the poultry:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Should always have secure chopping board.</li>\r\n<li>Should not waving the knife in the air.</li>\r\n<li>Always keep the boning knife clean and sanitized.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"8\">\r\n<li><em><strong>Four items which you should check before using a mincer to preparepoultry.</strong></em></li>\r\n</ol>\r\n<p>Following are the four items which need to check before using a mincer to prepare poultry:</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Ovens</li>\r\n<li>Appliances</li>\r\n<li>Ingredients</li>\r\n<li>Food products use of date</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"9\">\r\n<li><em><strong>Four mise en place tasks related to poultry which you can complete without affecting the quality of thedish.</strong></em></li>\r\n</ol>\r\n<p>Following are the four mise en place tasks related to the poultry which need to be completed without affecting the quality of the dish.</p>\r\n<ul class=\"unordered-listing\">\r\n<li>Always gather all the ingredients that is required to be added into the dish which you decided to prepare for the meal.</li>\r\n<li>Gather all the utensils and the tools which is needed to be used in the preparation of the dish.</li>\r\n<li>Chop all the vegetables and the poultry or the ingredients which is required to add within the dish.</li>\r\n<li>Always place the pan or bowls which is of the appropriate size for the dish.</li>\r\n</ul>\r\n<p> </p>\r\n<ol start=\"10\">\r\n<li><em><strong>One task related to poultry which is not suitable to be completed during mis enplace.</strong></em></li>\r\n</ol>\r\n<p>One task which is related to poultry is always prepare the pans and the bowls before cooking, and always arrange all the ingredients and the mixing bowls and the tools and equipment out on the surface instead of wasting time at the time of cooking.</p>\r\n<ol start=\"11\">\r\n<li><em><strong>Define the following, poultry related, culinary terms:</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Barding </strong>– The term barding refers to the culinary term which explains that poultry breast is being covered with the fat into prevent the drying out of breast at the time cooking.</li>\r\n<li><strong>De boning–</strong> The term deboning refers refer to the separating of the bones from the flesh with the help of knife which is used for de boning. De boning skill is quite important these days and need to be learn for the one who is planning to be a good chef.</li>\r\n<li><strong>Marinating</strong>– The term marinating helps to poultry dish such as meat and chicken to be dry out and become chewier. Marination means to marinate or tenderise the chicken or meat to become more juicer.</li>\r\n<li><strong>Mincing –</strong> The term mincing means to cut the food or the vegetables in to very small pieces so that it can easily melt into the dish.</li>\r\n<li><strong>Rolling–</strong> The term Rolling means to cook the food within the liquid at a perfect temperature which can help in making the bubbles from the liquid.</li>\r\n<li><strong>Trussing and tying– </strong>Trussing is the term which means to tie the meat or chicken or other poultry so that these can be cooked evenly and does not loses its actual shape.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"12\">\r\n<li><em><strong>Two convenience products commonly used in poultry dishes.</strong></em></li>\r\n</ol>\r\n<p>Following are the two convenience products which is quite commonly used in the poultry dishes:</p>\r\n<ol>\r\n<li>Frozen items such as shrimp, bacon, crabs, chicken, meat or etc. are more convenient which is commonly used in poultry dishes. But before using these frozen item we should always go through the label first on which we should always check the before use date or the best before use date, because after it becomes expire it can cause harm to the body and also can lose their flavour and texture also.</li>\r\n<li>Secondly, uncooked frozen poultry such as bone broth, canned chickpeas etc are used in the dish. Before adding them into the dish we should always go through the label and the smell or the texture of the items.</li>\r\n</ol>\r\n<p> </p>\r\n<ol start=\"13\">\r\n<li><em><strong>Three cookery methods commonly used when preparing poultry dishes. Includea description of how each method is used.</strong></em></li>\r\n</ol>\r\n<p>Following are three cookery methods which is commonly used while preparing the poultry dishes.</p>\r\n<ul class=\"unordered-listing\">\r\n<li><strong>Roasting: </strong>Roasting is the cookery method which in simple words means that meat or any other poultry dish is being surrounded and cooked with the help of heated air, this can be done with the help of oven.</li>\r\n<li><strong>Pan-Frying: </strong>It is also the other cookery method which is quite similar with the pan-broiling. In Pan-frying cookery method poultry dish is being cooked within the less amount of fats.</li>\r\n<li><strong>Pan-Broiling: </strong>This cooking method uses the cooking of the poultry dishes within an uncovered pan on the direct heat.</li>\r\n</ul>\r\n<br />\r\n<ol start=\"14\">\r\n<li><em>one accompaniment and/or sauces commonly used with each of the following typesof poultry:</em></li>\r\n</ol>\r\n<strong>Chicken:</strong>\r\n<p>Following are the sauces commonly used with Chicken:</p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li>Barbecue Sauce</li>\r\n<li>Pesto Sauce</li>\r\n<li>Peanut Sauce</li>\r\n<li>Mango Salsa</li>\r\n<li>Garlic Sauce</li>\r\n</ul>\r\n<p> </p>\r\n<strong>Duck:</strong>\r\n<p>Following are the sauces commonly used with Duck:</p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li>Orange Sauce</li>\r\n<li>Cherry and red wine sauce</li>\r\n<li>Boozy Sauce</li>\r\n</ul>\r\n<br /> <strong>Turkey:</strong>\r\n<p>Following are the sauces commonly used with Turkey:</p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li>Thai Peanut Dipping</li>\r\n<li>Soy Ginger Dipping</li>\r\n<li>Apricot Dijon Dipping</li>\r\n<li>Buffalo Blue cheese Dipping Sauce</li>\r\n<li>Bobby Flay’s Turkey Dipping Sauce</li>\r\n</ul>\r\n<br /> <strong>Gamebirds:</strong>\r\n<p>Following are the sauces commonly used with Game Bird:</p>\r\n<ul class=\"unordered-listing\" style=\"list-style-type: square;\">\r\n<li>Red Wine Sauce</li>\r\n<li>Medlar Sauce</li>\r\n</ul>\r\n<br />\r\n<ol start=\"15\">\r\n<li><em><strong>at least two stock date codes and two rotation labels on poultry in your training kitchen’s stores or workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include:</strong></em></li>\r\n</ol>\r\n<ul class=\"unordered-listing\">\r\n<li>when the item was delivered</li>\r\n<li>when the item was packed/prepared</li>\r\n<li>when the item is due fordisposal</li>\r\n<li>how many days the item has left before it reaches its expirydate</li>\r\n<li>what the stock rotation details are for theitem.</li>\r\n<li>What the storage temperature requirements are for the item.</li>\r\n</ul>\r\n<p> </p>\r\n<p><strong>NOTES<br /><br /><img src=\"data:image/png;base64,[encoded data, 391205 characters]