Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

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KITCHENHAND 5 – CLEANING STOVETOPS/OVENS/BENCHES (photograph 7) This task involves cleaning the hotplate using chemicals and a scraper. This task is conducted for 15-30 minute periods at the end of the working day. The worker will pour chemicals onto the stovetop and then utilise the scraper unilaterally with gross grasping of the dominant upper limb requiring shoulder flexion and extension and slight forward stooping (photograph seven). This task may also be completed by kitchen hands. RECOMMENDATIONS 1. Consider a false bottom sink for dish washing to minimise forward stooping postures and reaching requirements. 2. Power-hose taps will minimise forward stooping postures and extend hose connected to the tap to minimise over-reaching for dishwashing tasks. 3. <strong>Job</strong> rotations to be encouraged as much as possible to minimise overloading of muscle groups. 4. Pause exercises/stretch breaks to be encouraged at least hourly for up to two-minute periods. 5. Correct work practices of appropriate footwork where the feet are facing the direction of transfers rather than twisting, emphasis on squatting and kneeling postures rather than stooping/bending or over-reaching. This may need to be instigated via educational sessions: a) carry, push/pull to be conducted with load as close to the body as possible, with neutral shoulders and semi-flexed elbows b) workers to use correct footwork for push/pull or lift including feet facing in direction of movement to avoid twisting c) lifting to be conducted with squat postures, to avoid back stooping d) avoid stooping postures by re-designing the workstation or squatting when necessary e) avoid overreaching postures by re-designing the work area or the techniques used, so that the shoulders can be maintained in a neutral to semi-flexed position. 6. It is recommended that heavier items be located at waist to chest height with lighter and less frequently used items placed in higher areas if unable to be stored at waist height to minimise straining of the upper limb girdle. 7. Pre-employment screening prior to placement utilising specific assessment tools to rule out any pre-existing conditions/injuries and avoid potential aggravation following work commencement are recommended. 8. Anti-fatigue and anti-slip mats can be purchased from hospitality equipment suppliers to be used in the kitchen areas. These mats soften the ground surface and provide cushioning to reduce static muscle loading on the lower limb girdle caused by prolonged standing on hard surfaces and provide a non-slip surface to reduce risk of falls. 124 OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 7
<strong>SA</strong>LES ASSISTANT – FOOD AND BEVERAGE PRODUCTS HUMAN FACTORS Reaches: Within the full body range. Controls and displays: Push button control keypad for checkout operations. Force exertion/lift: Lifting/handling 12-16kg for drink crates etc. Endurance required: Eight hours per day, five days per week. Static muscle loading: Mild while standing at the till for mid upper back region. Frequency of handling: Occasional to frequent whilst stocking the fridge. Grasping requirement: Large palmar grasping for stocking drink bottles. Size of article: Bottles. Tools: None specific. Protective clothing: None specific, except standard uniform. OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 125
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HOSPITALITY INDUSTRY OCCUPATIONAL J
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FOREWORD Rehabilitation happens a l
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FOR EDUCATION PROGRAMS a) To demons
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INDEX ACKNOWLEDGEMENTS 2 OCCUPATION
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ADMINISTRATION STAFF HUMAN FACTORS
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TASK ANALYSIS 1 - DATA ENTRY/COMPUT
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HOTEL MANAGER HUMAN FACTORS Reaches
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TASK ANALYSIS 1 - OFFICE ADMINISTRA
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RECOMMENDATIONS HOTEL MANAGER 1. Us
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WORK ATTRIBUTES: Never Occasional F
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FRONT OFFICE Standard reservation s
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WORK ATTRIBUTES: Sit XXXXXXXX HOUSE
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4 - ASSISTING ROOM ATTENDANTS (phot
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WORK ATTRIBUTES: Sit XXXXXXXX CLEAN
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Note the hose connected to the bott
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5 - DUSTER / SWEEPER (photograph 13
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9 - RIDE-ON SCRUBBER (photograph 19
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12 - POWER BLOWER (photograph 24) A
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RECOMMENDATIONS Regarding ergonomic
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WORK ATTRIBUTES: Sit XXXXXXXX ROOM
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7 ROOM ATTENDANTS/CLEANERS Worker t
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3 - VACUUMING (photograph 15) Worke
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7 - CLEARING OF RUBBISH (photograph
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IN-ROOM DINING HUMAN FACTORS Reache
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TASK ANALYSIS 1 - FOOD ORDERS (phot
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Worker then pushes trolley up to ro
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HOUSEKEEPING COORDINATOR HUMAN FACT
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TASK ANALYSIS 1 HOUSEKEEPING COORDI
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WORK ATTRIBUTES: Sit XXXXXXXX LAUND
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3 - SORTING UNIFORMS (photographs 4
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STEWARDS HUMAN FACTORS Reaches: Usu
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TASK ANALYSIS 1 - CUTLERY PACKING (
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3 - LOADING, UNLOADING AND DELIVERI
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FUNCTION COORDINATOR (PLEASE ALSO R
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TASK ANALYSIS 1 FUNCTION COORDINATO
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WORK ATTRIBUTES: Sit XXXXXXXX BANQU
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3 - STAGE (photographs 5-6) 5 BANQU
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BANQUETS/FUNCTION STAFF - CASUAL (L
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RECOMMENDATIONS BANQUETS/FUNCTION S
Page 79 and 80: WORK ATTRIBUTES: Sit XXXXXXXX DRINK
Page 81 and 82: 2 - DRINKS SERVICE (photographs 6-9
Page 83 and 84: RECOMMENDATIONS DRINK SERVERS/BAR A
Page 85 and 86: WORK ATTRIBUTES: Sit XXXXXXXX FOOD
Page 87 and 88: 3 - TILL OPERATION (photograph 4) T
Page 89 and 90: 7 - TAB/KENO OPERATION (photographs
Page 91 and 92: DRINK SERVICE STAFF HUMAN FACTORS R
Page 93 and 94: TASK ANALYSIS 1 - COCKTAIL PARTIES
Page 95 and 96: WAITING STAFF HUMAN FACTORS Reaches
Page 97 and 98: TASK ANALYSIS 1 - CUSTOMER SERVICE
Page 99 and 100: 9 WAITING STAFF Glasses may be take
Page 101 and 102: WAITING STAFF (Small venues) HUMAN
Page 103 and 104: TASK ANALYSIS 1 - COFFEE SERVICE (p
Page 105 and 106: 5 - CLEANING STOVETOPS/OVENS/BENCHE
Page 107 and 108: CHEF (Small venues) HUMAN FACTORS R
Page 109 and 110: TASK ANALYSIS 1 - FOOD PREPARATION
Page 111 and 112: CHEF (Large venues) HUMAN FACTORS R
Page 113 and 114: TASK ANALYSIS 1 - FOOD SERVICE (pho
Page 115 and 116: 4 - CARVERY CHEF - BISTRO (photogra
Page 117 and 118: WORK ATTRIBUTES: Sit XXXXXXXX CAFET
Page 119 and 120: 2 - EMPTYING OIL (photograph 5) Thi
Page 121 and 122: 6 - GENERAL HOUSEKEEPING (photograp
Page 123 and 124: CATERING COOK HUMAN FACTORS CATERIN
Page 125 and 126: TASK ANALYSIS CATERING COOK 1 2 3 P
Page 127 and 128: WORK ATTRIBUTES: Sit XXXXXXXX KITCH
Page 129: 3 - LOADING THE DISHWASHER (photogr
Page 133 and 134: TASK ANALYSIS 1 - STOCKING FRIDGE (
Page 135 and 136: CATERING ASSISTANT HUMAN FACTORS CA
Page 137 and 138: TASK ANALYSIS 1 - TRAY CUTLERY MENU
Page 139 and 140: 5 - TEAS/SUGAR/SALT/PEPPER/BREAD ET
Page 141 and 142: 9 - UNLOADING BAY (photographs 15-1
Page 143 and 144: BOTTLE SHOP ATTENDANT HUMAN FACTORS
Page 145 and 146: TASK ANALYSIS 1 - SERVING CUSTOMERS
Page 147 and 148: 4 - BAGGING ICE (photographs 10-11)
Page 149 and 150: GAMING STAFF HUMAN FACTORS Reaches:
Page 151 and 152: TASK ANALYSIS 1 - DISPENSING COINS
Page 153 and 154: 5 - CLEANING GAMING AREA (photograp
Page 155 and 156: STORES HUMAN FACTORS Reaches: Often
Page 157 and 158: TASK ANALYSIS 1 - RECEIVING DOCK (p
Page 159 and 160: 4 - DRY STORES (photographs 8-12) S
Page 161 and 162: BOOTS YARDSMEN HUMAN FACTORS Reache
Page 163 and 164: TASK ANALYSIS 1 - CLEANING BEER LIN
Page 165 and 166: 4 - GARDENING TASKS/YARD MAINTENANC
Page 167 and 168: GENERAL MAINTENANCE HUMAN FACTORS R
Page 169 and 170: TASK ANALYSIS 1 - GENERAL HAND (pho
Page 171 and 172: 3 - CAR PARK ATTENDANT (photographs
Page 173 and 174: Kyphosis Convexity of the spine. No
Page 175 and 176: POSITIONS OF THE HAND AND ARM Prona
Page 177 and 178: GLOSSARY OF TERMS USED TO DESCRIBE
Page 179 and 180: WORK ACTIVITIES LIFTING Raising or
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REFERENCES Chaffin, D. and Gunnar,
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Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

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