VALENTINE DINNER
COMMUNICATION
The mandate of the write up is to evaluate the aspect of communication forms which was used on the day of the valentine held at Barclays Plaza. Eyre & Pettings (1999: 134) said that communication is the sending and receiving a message from one party to the other. Furthermore, the concept of receiving and sending information is viewed from the perspective of the recipient of the message and this gives a clear dimension that communication is a two way process (Dawson, 1998).At the valentine dinner there were mostly two forms communication used and they are:
·         ORAL COMMUNICATION: This is defined by all forms of spoken communication(Goodman, Lewis & Fandt, 2001: 387).This form was effectively practiced from the planning to the execution or shut down stage of the event, because the hospitality team and the Student Representative Council met time and again to discuss the logistics of the event orally.
·         WRITTENT COMMUNICATION: This is where the information is written on a paper or a computer (Dawson, 1998). The student also affirms with the definition because there was the typing of the menus and of the invitation cards which was both written, therefore this give a clear agreement to the definition.

FOOD SAFETY AND HYGIENE IN THE HOSPITALITY INDUSTRY

THOKGAMO RESTAURANT-FARE WELL PARTY

The action of the fare well party took place on the 21^st of October 2014, and was held Francistown College of Technical and Vocational Education hospitality Centre. As mentioned above the issues to be discussed are food safety  which according to Whitney & Rolfes (2005:661) is characterised by the environment where food is kept is clean, whereby the counter tops, cutting boards and sponges are washed in hot soapy  water after each step of food preparation. According to the learner’s observation this is what was done during the event because everyone was keen to practice this safety precaution.

The other concept to be discussed is food hygiene which Victorian Government, Melbourne (2010: 92) states that failure to have sufficient information about food hygiene can give raise to food poisoning and by so saying there is a need for the practice of personal hygiene process that are stated to include washing hands and making sure they are dried before handling food and avoiding to cough and sneeze at food places. In addition the student and the team practised all the necessities of food hygiene, to the extend that they undergone a food handlers test.

INDUCTION

The aim of this participation was to have an idea on how the industry is carrying out its activities, at Nyangabwe Referral Hospital. The event was a success because a day before the actual date of the event an induction process was carried out. Iteka (2011) defined to induct as to welcome new employees who are in their initial time to be part of the company, with the mentality of launching a constructive attitude in the organisation.

  The student affirms with this because is what exactly the catering manager of the hospital (Mrs Setilo) did. She made it her baby to see that the learner is comfortable with the working environment since the student was introduced from knowing the permanent staff members to the kitchen as a whole, moving to the areas where food are store and lastly to the rest rooms. Sze (1995) says that to induct is to familiarise new recruits with the job requirements and procedures.

 In addition, the officer who is inducting the staff must have sufficient information about the area (Iteka, 2011). Still the student has no doubt because Mrs Setilo was fluent enough with the department and according to the learner that was a great motivation tool. Armstrong (2006:471) mentions that induction is meant to establish a quick and favourable attitude to the mind of the employees thus making them to stay in the organisation.