The aim of this report is to identify and critically analyze the differences between the training session given in the seminar session and the training within a workplace. Addressed will be the factors that gave adequate training within each session and also the factors within each session that need to be re-addressed in order to provide a good training session to peers and employees. Throughout will be comparisons and a full analysis on both training sessions provided. Recommendations will be used in order to identify the factors that must change within each of the training sessions to better educate those participating.
Peer training session Analysis
The training given to peers was on Health and Safety and lasted approximately 20 minutes. The room was adequate, a good temperature and there was a flip chart and projector screen available for use. The beginning of the training was a short introduction with the aims and objectives of the session. This included; * To understand what health and safety includes * A brief overview of the importance of health and safety within a hospitality and catering environment * To identify legal signage * To understand the health and safety act 1974 * What goes in a first box * How to lift correctly * Risk assessment and why it is needed * An overview of food hygiene
As health and safety is a large topic, it was important to cover the basic points and to do this concisely. After group feedback, it was found the speaker was clear on the points being given, however more preparation was needed in order to answer questions set by peers. Throughout the training session, there were interactive activities such as a poster quiz on the legal signage required in a workplace. Each group had 11 posters and had to write on each what they thought it to mean and where it would go within hospitality and catering outlet. This was to last 3 minutes. Although some on the posters were self-explanatory, it was a good task for the groups as they worked together and after revealing the results it was clear that each individual had learnt something new from the task. Another interactive task was ‘how to lift correctly’. This is an important subject and something that can affect many people working within the hospitality and catering industry if not done correctly. Each individual within the session had to look at a picture of how to lift correctly, then go to the front of the room and demonstrate they knew how to do it. This again, was a short task, however given the time scale of 20 minutes for the session; it seemed appropriate and fit in well with the schedule. Here is a table identifying what percentage of manual handling, slip, trips and falls etc contribute to accidents within the workplace. These figures were obtained from the Health and Safety Authority (HSA) website 2011. As we can see manual handling contributes to over one third of incidents within the hospitality sector, making it a crucial training factor.
Throughout the training session was interactive and involved each member of the group, the main points were delivered via a flipchart and questions were asked to the group to see what they already knew about health and safety. About 5-7 minutes of the training session was based on food hygiene, as this is a crucial part of health and safety within the hospitality and catering industry.
It was said by Mullin L (2001) that” The ultimate purpose of training is to help the industry improve its operational effectiveness and its economic and competitive performance, including the ability to cope with future challenges.” Though Mullins