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澳大利亚餐饮留学论文dissertation参考 [11]

论文作者:www.51lunwen.org论文属性:硕士毕业论文 thesis登出时间:2014-08-05编辑:felicia点击率:24133

论文字数:10477论文编号:org201408042218493852语种:英语 English地区:中国价格:免费论文

关键词:社会责任酒店和餐饮组织social responsibilitiesproductivityinternational community

摘要:本文是一篇餐饮业留学论文。社会责任的明确能够促进社会规范化,促进社会的稳定发展。英国酒店和餐饮业的发展规定了相关的社会责任,以为工人和社会带来巨大的利益。本文简要分析了社会责任是否会影响酒店和餐饮组织的发展。

Leave

If an employee has been with the firm on a continual basis for a period of not less than 1 year and has direct legal responsibility for amino, then said employee shall be entitled to 13 weeks parental leave(not consecutive) and shall not lose their job as a result.


a. Time off for domestic incidents

Employees are entitled to paid time off for domestic incidents as set forth in collective agreements.


b. Part-Time Worker Regulations of 2000

Under this provision part-time workers shall be paid at the same rates full time employees for comparable work and shall also be paid for overtime under the same understanding. The seasonal as well as temporary workers within the hospitality and catering sectors are benefited by the Act, however employers who formerly utilized this category as a justification to pay lower wages now have this as a cost additive. Part-time workers are entitled to the same coverage and other provisions of full time workers on a pro-rata basis.


c. 1990 Food Safety Act and subsequent amendments

The importance of regulating and ensuring the public safety is a function of government and the Food Safety Act of 1990 was enacted for this purpose as it strengthens prior legislation. It sets standards, regulations and compliance measures under the law. The Act seeks to:

1). strengthen measures so that all food sold is safe for consumption, meets quality standards and is presented without misleading information or means,


2). provides for appropriate legal measures of enforcement and penalties


3). meets European Community standards


4). maintains and meets all technological changes

Officers representing the Agency can:

1). secure samples and compare against ingredients

2). investigate all premises associated with the production and preparation

3). perform inspections

4). delay delivery or seize supplies or shipments and if warranted, have them condemned


1. Food Labelling Regulations

The cost areas that accompany the Act entail the following in order for firms to meet with compliance:

1). labelling is not as applicable for the catering sector unless they are servicing packaged portions, then the same rules apply which consists of

a. aspects such as low-fat, reduced sodium, high fibre, etc.

b. pictures must be representative and not misleading and when

c. artificial ingredient are used the actual representation cannot be used

d. descriptions must be true to their points of origin as well as contents

d. date instructions – use by and best before, along with recommended cooking time and storage / preparation instructions


2. Hygiene Legislation

A survey conducted by the Food Standards Agency in 2002 encompassed over 1,000 employees and managers and uncovered that:

a. 39% did not wash their hands after lavatory utilization,

b. 53% did not wash their hands before the preparation of food

c. 59% had a certificate indicating they have taken and completed the

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