DOCUMENT RESUME CE 069 769 ED 386 547 TITLE Food Management, Production, and Service. Occupational Competency Analysis Profile. Ohio State Univ., Columbus. Vocational Instructional INSTITUTION Materials Lab. SPONS AGENCY Ohio State Dept. .of Education, Columbus. Div. of Vocational and Adult Education. PUB DATE. 95 NOTE 68p. AVAILABLE FROM Vocational Instructional Materials Laboratory, Center on Education and Training for Employment, 1900 Kenny 101:71: Columbus, OH 43210-1090 (order no. OCAP-34R: Teaching Guides (For PUB TYPE Classroom Use Guides Teacher) (052) EDRS PRICE MFOI/PC03 Plus Postage. DESCRIPTORS Business Education; *Competence; Competency Based Education; *Employment Potential; *Entry Workers; *Food.Service; *Job Skills; *Occupational Information; Postsecondary Education; Secondary Education; State Standards; Task Analysis; Vocational Education IDENTIFIERS *Ohio ABSTRACT This Food Management, Production, and Service Occupational Competency Analysis Profile (OCAP) is one of a series of competency lists, verified by expert workers, that have evolved from a modified DACUM (Developing a Curriculum) job analysis process involving business, industry, labor, and community agency representatives from throughout Ohio. This OCAP identifies the occupational, academic, and employability skills (or competencie's) needed to enter food management, production, and service occupations. The OCAP clusters the competencies into broader units and details the knowledge, skills, and attitudes (competency builders) needed to perform each competency. The competencies are clustered into the following 12 units: orientation to food service industry; sanitation and safety; guest relations.and service; gide work; equipment; nutrition and menu development; pantry management; main entrees; stocks, soups, sauces, and gravies; bakery products and desserts; receiving and storing; and management operations. This guide also includes the lollowing components: (1) an OCAP listing the employability competencies; (2) work keys assessments that measure students' applied academic skills; (3) job profiling, a key to the level of applied skills required for the food management, production, and service occupations; (4) a_total list of academic competencies in communications, mathematics, and science; and (5) a list of academic competencies from the total list that were identified by expert workers as most crucial to the entry-level success of employees in food management, production, and service. (KC) "77f.'r.. .."7:1117:17:1Z;57"7171i 1%. r : VERIFICATION DEPARTMIENT OF 1104.1CATI011i PANEL Otlic ci Educatiomoi RinDifen end Improvement EDUCATIONAL RESOURCES INFORMATION CENTER (ERIC) 0oCutmini Ms Win copfeduciid Richard Bishop, Baxter Health Care Corp., Deerfield, Illinois orpenasson 409010 If0m Ina person or omitting *I. Christopher A. Canfield, ServiceMaster Health Care Management to improve 0 Minor changes Min boor. mode rogiedtiction oulluly Services, Lima. Ohio this docir PCS nts °Ivor., Of 00Inten stated tn represent othesst ,± Jean A. Hayden, RS, Ohio Department of Health, Columbus, Ohio mow, do not noceuanty OERIPOOdan o POW/ Robert B. Horn, Damon's International. Columbus, Ohio Paul Panzera, CEC, Paul's Pantry & Paul's Catering, Columbus, Ohio THIS "PERMISSION TO REPRODUCE GRANTED BY MATERIAL HAS BE William L. Polley, Frisch's, Hillsboro, Ohio slr- Bob Shaffer, CEC. Kent State University Food Service. Kent, Ohio Russell Thomas, Thomas Food Service Technology, Englewood, Ohic RESOURCES TO THE EDUCATIONAL Ed Valente, CEC, AAC, Akron City Club. Akron. Ohio INFORMATION CENTER (ERIC)" Division of Vocational and Adult Education Ohio Department of Education Vocational Instructional Materials Laboratory Centn. on Education and Training for Emplc lent BEST COPY AVAILABLE ( Contents 1 .Introduction 3 Production, and Service OCAP: Food Management, 21 OCAP: Employability 33 Academic Job Profile 34 The Purpose of Job Profiling 36 Service Management, Production, and Academic Job Profile: Food 37 Levels of Work Keys Defined 45 Academic Competencies 46 Competencies Total List of Academic 61 Service Management, Production, and Academic Competencies: Food Inside back cover Verification Panels Instructional Materials Laboratory © 1995 by the Vocational Materials Laboratory Vocational Instructional Ohio State University Training for Employment - The Center on Education and 1900 Kenny Road Columbus, Ohio 43210 Introduction Introduction Iciumemi) According to the Action Plan for Accelerating the Modernization of Vocational Education: Ohio's Future at Work A comprehensive and verified employer competency list will be developed and kept current for each program Imperative 3, Objective 2 The Occupational Competency Analysis Profiles (OCAPs) are the Ohio Division of Vocational and Adult Education's response to that objective. OCAPs are competency listsverified by expert workersthat evolve from a modified DACUM job analysis proc'ess involving business, industry, labor, and community agency representatives from throughout Ohio. The OCAP process is directed by the Vocational Instructional Materials Laboratory located at The Ohio State University's Center on Education and Training for Employment. How is ticimimminlizlXAPtised? Each OCAP identifies the occupational, academic, and employability skills (or competencies) needed to enter a given occupation or occupational area. The OCAP not only lists the competencies but also clusters those competencies into broader units and details the knowledge, skills, and attitudes (competency builders) needed to perform each Competency. Within the competency list are two levels of items: core and advancing. Core items, which are essential for entry-level employment, are required to be taught and are the basis for questions on the Ohio Vocational Competenty Assessment (OVCA). Advancing items (marked with an asterisk) are those needed to advance in a given occupation. School districts may add as many units, competencies, and/or competency builders as desired to reflect local employment needs, trends, and specialties. Local advisory committees should be actively involved in the identification and verification of additional items. Vocational and applied academic instructors will be able to formulate their courses of study using the varied contents of the OCAP and will be able to monitor competency gains via the new criterion-referenced competency testing program, whi-h is tied to the competencies identified on the OCAP. 1 4 Notes 5 Occupational Competency Analysis Profile: Food Management, Production, and Service 6 OCAP: Food Management, Production, and Service Orientation to Food Service Industry Unit 1: Demonstrate knowledge of the scope of and trends and issues in the Competency 1.1: food service industry Competency Builders: Identify trends that affect the food service industry (e.g., changing demographics and 1.1.1 government regulations, computerization) Identify ways in which the food service industry impacts others (e.g., sales and marketing, 1.1.2 agriculture, manufacturing, technology) Project the future of the food service industry 1.1.3 Keep up-to-date through trade journals and professional organizations related to the food 1.1.4 service industry Outline career opportunities within and related to the food service Competency 1.2: industry Competency Builders: Identify types of food service operations 1.2.1 Compare the organizational structures of different food service operations 1.2.2 Identify career opportunities in the food service industry and related fields 1.2.3 Identify the educational and professional requirements for each career path 1.2.4 Sanitation and Safety Unit 2,: Practice personal hygiene Competency 2.1: Competency Builders: Comply with the dress code speCific to the food service operation (e.g., type of shoes and 2.1.1 uniform required, cleanliness of apparel) Maintain body cleanliness 2.1.2 Wash hands in accordance with standards for food handling 2.1.3 Maintain personal health 2.1.4 Demonstrate knowledge of sanitation and health codes Competency 2.2: CoMpetency Builders: Identify how sanitation and health codes apply to specific food service operations 2.2.1 Identify procedures for controlling the spread of disease (e.g., through proper handling of 2.2.2 utensils, food, and equipment and personal hygiene practices) Identify sanitation regulations and inspection requirements 2.2.3 Identify requirements for maintaining clean facilities and equipment 2.2.4 Identify sanitation procedures for receiving, preparing, storing, and serving food 2.2.5 4 7 OCAP: Food Management, Production, and Service Perform cleaning and sanitation duties in accordance with Competency 2.3: sanitation and health codes Competency Builders: Identify food contact surfaces 2.3.1 Clean food contact surfaces (e.g., tables, counters, shelving, highchair trays) 2.3.2 Sanitize food contact surfaces (e.g., tables, counters, shelving, highchair trays) 2.3.3 Clean nonfood contact surfaces and equipment 2.3.4 Wash/rinse utensils 2.3.5 2.3.6 Sanitize utensils Store utensils and equipment to maintain clean/sanitary condition 2.3.7 Control conditions to prevent insect and pest infestations Competency 2.4: Competency Builders: Store food items in accordance with established procedures 2.4.1 Clean spills 2.4.2 Follow procedures established for the safe use of chemicals in insect and pest control and 2.4.3 prevention Report signs of insects and pests 2.4.4 Prevent food contamination Competency 2.5: Competency Builders: Control biological hazards (e.g., bacteria, viruses, and parasites) 2.5.1 Control physical hazards (e.g., glass fragments, staples) 2.5.2 Control chemical hazards (e.g., cleaning agents, pesticides) 2.5.3 2.5.4 Comply with the standards established for the safe heating, reheating, and cooling of foods Competency 2.6: Dispose of garbage and wastes Competency Builders: Comply with the standards established for the safe handling and disposal of garbage, grease, 2.6.1 and refuse Clean garbage containers 2.6.2 Follow established procedures in operating a garbage disposal 2.6.3 2.6.4 Comply with environmental guidelines related to the disposal of garbage and wastes Maintain safe work environment Competency 2.7: Competency Builders: . Comply with all federal and state laws relating to the safety of the work environment 2.7.1 Monitor the condition of equipment 2.7.2 Recognize potential safety hazards 2.7.3 Report unsafe conditions 2.7.4 Maintain the traffic flow in compliance with fire regulations 2.7.5 Follow established safety rules and procedures (e.g., as presented in an employee handbook) 2.7.6 Follow established lifting and carrying procedures 2.7.7 5 OCAP: Food Management, Production, and Service Follow established procedures for the handling and use of cutting Competency 2.8: tools Competency Builders: Sharpen cutting tools 2.8.1 Clean cutting tools 2.8.2 Sanitize cutting tools 2.8.3 Store cutting tools ' 2.8.4 Follow established procedures for the safe handling and use of knives 2.8.5 Follow established procedures for the safe handling and use of slicers 2.8.6 Follow established procedures for the safe handling and use of shredders and choppers 2.8.7 Demonstrate ability and qualifications to practice basic first aid Competency 29: techniques Competency Builders: Follow established emergency procedures 2.9.1 Treat minor cuts 2.9.2 Treat minor bums 2.9.3 Treat choking victims 2.9.4 Acquire CPR certification* 2.9.5 Comply with building emergency procedures Competency 2.10: Competency Builders: Practice emergency exit procedures 2.10.1 Maintain unobstructed emergency exits 2.10.2 Identify the location of power source controls 2.10.3 Identify the location of fire suppression equipment and materials 2.10.4 Demonstrate knowledge of the procedures for the use of fire suppression systems 2.10.5 Identify the procedures to be followed in the event of a robbery 2.10.6 GuesfRelations and Service Unit 3: Provide guest service during initial contact Competency 3.1: Competency Builders: Take reservations 3.1.1 Communicate with guests via telephone/fax 3.1.2 Maintain reservation lists, waiting lists, and seating charts 3.1.3 Manage reservations using a computer-automated system* 3.1.4 Seat guests 3.1.5 Maintain lobby and/or waiting area 3.1.6 *Advancing OCAP: Food Management, Production, and Service Provide the services required by special situations Competency 3.2: Competency Builders: Resolve guest complaints 3.2.1 Resolve stressful situations (e.g., unruly guests, high-volume periods) 3.2.2 Provide services required by guests with special needs 3.2.3 Provide services required by guests with children 3.2.4 Maintain tables Competency 3.3: Competency Builders: Set tables 3.3.1 Wipe spills 3.3.2 Pre-bus tables 3.3.3 Load bussing tray/tub 3.3.4 Process orders Competency 3.4: Competency Builders: Present menu 3.4.1 Describe menu items 3.4.2 'Demonstrate product knowledge 3.4.3 Employ suggestive selling techniques 3.4.4 Promote feature items/signature items 3.4.5 Record guests' orders 3.4.6 Verify guests' orders 3.4.7 Record orders using a point-of-sale (POS) terminal 3.4.8 Transfer order information to the food and/or beverage area(s) 3.4.9 Maintain POS printers 3.4.10 Provide table service Competency 3.5: Competency Builders: Maintain work area in accordance with established standards for cleanliness and sanitation 3.5.1 Provide booth or table service 3.5.2 Serve beverages 3.5.3 Serve multiple tables 3.5.4 Prepare food at tableside 3.5.5 Package leftovers for guests 3.5.6 Monitor guests' dining experience 3.5.7 10 1,-