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RANGE OF VARIABLES VARIABLE 1. Appropriate sources

RANGE 1.1.

Team members

1.2.

Suppliers

1.3.

Trade personnel

1.4.

Local government

1.5.

Industry bodies

2.1.

Memorandum

2.2.

Circular

2.3.

Notice

2.4.

Information discussion

2.5.

Follow-up or verbal instructions

2.6.

Face to face communication

3.1.

Manual filing system

3.2.

Computer-based filing system

4. Forms

4.1.

Personnel forms, telephone message forms, safety reports

5. Workplace interactions

5.1.

Face to face

5.2.

Telephone

5.3.

Electronic and two way radio

5.4.

Written including electronic, memos, instruction and forms, non-verbal including gestures, signals, signs and diagrams

6.1.

Observing meeting

6.2.

Compliance with meeting decisions

6.3.

Obeying meeting instructions

2. Medium

3. Storage

6. Protocols

__________________________________________________________________________________________________ _ TR - FOOD AND BEVERAGE SERVICES NC II Promulgated March 2005

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TR F and B SERVICES NC II  

FOOD AND BEVERAGE SERVICES NC II TOURISM SECTOR (HOTEL AND RESTAURANT) TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY East Service Roa...

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