gate academy ppt

PowerPoint Presentation

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Gather/OpeningStretchFollow up on issuesWhat is going on todayKPI review ( Key Performance Indicator)Measurements of quality, productivity, and financial recordsNew items to discussClosing

7 Steps for a Shift Briefing

Shift briefing is REQUIRED every shiftWhat do you think quality is? Quality how good is it? What do you think productivity is?Financial records - Records of the money involved. How much $ are we making?KPI = The measure of how were doing.Header2

StretchingToday: We will be going through some technical information about Gate Gourmets kitchens as well as hands on training.KPI: Do not sleep, cell phones OFF, no side conversations.Safety firstSafety clothing: slip resistant shoesWhen wearing a hat or hood: hairnet-hat-hairnetNo jewelry or false lashes or nails. No nail polish allowed. Badges visible at all timesPay attention wet floors, pick up items on the floorDriving on airport grounds speed & signsColors: Lab coats and hairnetsCommunicationSee it, Say itGate Gourmet Values: Excellence, Passion, Integrity, AccountabilityPositive attitude, good work ethic & being responsibleBulletin boards where & why & Unit MapsLeads vs Supervisors vs Managers vs GMsLeads are Union employees just like you - - They know a lot and are normally SMEs (Subject Matter Experts)Supervisors/managers are salaried and do not do union work. Supervisors work with the workers. Managers manage the department process flowDirectors manage the business.7 Step Shift Briefing

Chain of command handoutColors:Blue is new 1st 90Green is guestAfter 90 days white Pay attention to the colors and offer assistance as needed.Header3

Transportation:TSA:Transportation Security AdministrationAOA:Air Operations Area ( Airfield)DEP:DepartureDock:Loading DockInterior:Drawer/Bend:Soda or Liquor ContainerEPA:Equipment Processing Area (Dish machine)Safety:CCP:Critical Control PointHACCP:Hazard Analysis and Critical Control Points SOP: Standard Operating Procedure Classes:C/C:Business ClassF/C:First ClassY/C:Coach Class

Acronym List

Handout for acronyms

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Kitchen:BOB:Buy on BoardMPH:Meals Per HoursRR: Run RateRTE:Ready To EatGeneral:ETA:Estimated Time of airplane ArrivalETD:Estimated Time of airplane DepartureFIFO:First In First OutKRT:Kitchen Ready TimeKDT:Kitchen Departure Time STA:Scheduled time of arrivalSTD:Scheduled time of departureVPS:Variable Production Schedule

Acronym List Continued

KRT/KDT employees need to understand!OSHA Assures the safety and health of workersHeader5

Take 5 minutes

Break off into 2s & interview the otherperson:Find out their nameWhere do they call home?Favorite food & why?Favorite job theyve had & why?

Stand up & present answers about your person.Get to Know Each Other

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LanguagesGenerations in the WorkplaceReligionEthnicityCultureSexual orientationPersonalities:Introverts/ExtrovertsEmotional intelligencePersonal lives

Diversity

We are very diverse at GG. There are people who speak different languages, have different religions, ethnicities, cultural diversity, different generations of people working together in one unit, people with different sexual orientations and personalities such as introverts or extroverts and other people who deal with emotions differently. Everyone is going through something different in their personal lives outside of work, and we should all be aware and empathetic to everyone we work with. Remember that no one plans to come to work wanting to be mean or hurt someone.Header7

I could have saved a life that dayBut I chose to look the other way.It wasn't that I didn't care,I had the time and I was there

But I didn't want to seem a fool,or argue over a safety rule.I knew he'd done the job beforeIf I spoke up he might get sore.

The chances didn't seem that badI'd done the same, he knew I had,So I shook my head and walked on by,He knew the risks as well as I.

He took the chance, I closed an eye,And with that act, I let him die.I could have saved a life that day,But I chose to look the other way.Now every time I see his wife,I'll know I should have saved his life.That guilt is something I must bear,But it isn't something you need share.

If you see a risk that others take,That puts their health or life at stake,The question asked or thing you sayCould help them live another day.

If you see a risk and walk awayThen hope you never have to say,I could have saved a life that dayBut I CHOSE to look the other way.

Author: DON MERRILL "I CHOSE TO LOOK THE OTHER WAY"

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Safety CommitteesGet Home Safe to Your FamilyRamp SQUADSafety Quality And DeliveryGOAL:Focus on safety procedures and problem solving to prevent delays and mistakes.PRIDEPersonal Responsibility In - Daily EffortSafety is Everyones ResponsibilityKnow your jobBe AwareBe Prepared

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Standard UniformsStandard BehaviorsWellbeing Committees & InitiativesTraining OpportunitiesRecognition ProgramsSafety InitiativesImproved Cafeteria Facilities and Food Service with Health Food ChoicesImproved CommunicationsgateLife

I want to introduce you to 3 groups that will help you get home safely to your family - then go into overview of eachPride = Interior and food employees committee on how to prevent safety accidents, things they see that make the kitchens a safer place to work.Ramp is the same thing as Pride only its for Transportation.Pride and Ramp meet twice per month (verify in unit)Wellness committees meet once per weekHeader10

The placement of a lockout device on an energy source, preventing accidental discharge of any energy (Chemical, electrical,hydraulic, spring, pneumatic)

Only the person who placedthe lockout device on the energy source can remove the lockout device.

Lockout/Tagout

Pneumatic = pressurized gas systems.If theres a tag on something, its out of service!Header11

Who has worked in a food service environment before?

What do you think clean as you go means?

Clean vs sanitize:Clean:Removal of visible dirt.Sanitize:Removal of micro-organisms/bacteria.

What Clean As You Go means to Gate Gourmet.Clean As You Go

Use clipboard as example instead of knife when talking about something being left at the stationClean as you go creates a safer work environment12Header

SOPs

There are 14 SOPs and they are all important. We are going to go over SOPs 5-8 today.GG is a highly- regulated business. Some will be followed naturally, you already know themHeader13

SOP 7

No jewelry, polish or lashes

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SOP 6

FWP15

SOP 8

There is an example in your booklets of a SOP 8 Pot Wash Sheet Checklist.

SOPs in this order 7, 6, 8, 5Header16

SOP 5

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Five Minute TrainingFMT

KNIFE SAFETY

NO!NO!NO!

SAFETY IS #1

CCPs

Now that you know what an SOP is, there are certain points during the food production process that have to be taken into account for safety and health. Critical control points (CCPs) are there to make sure the food is safe throughout the whole process. Every time you touch something, you have to think about CCPs: are you contaminating the process?25

CCP 2Policy

Refrigerators for storage of Potentially Hazardous Foods must not surpass 41 F.

Each refrigerators temperature must be accurately documented at least every 8 hours. (or at least three times per day)

If electronic, must be able to notify employees of issue, and needs to be checked every 90 days for proper operation.

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HACCPHACCPCCP 5Policy

The time food is exposed to room temperature during handling must be limited. The time limit is based on the ambient (room) temperature of the preparation area

If ambient temperature is above 59 F exposure time must be less than 45 minutes (target 30 minutes) or internal food temperature must be kept under 59F. If ambient is below 59 (42-59) F exposure time must be less than 90 minutes Target 60 minutes).

All temperatures must be logged (when relevant). Foods prepared in 41F or less does not have an exposure time limitno temps to be logged. Refer to CCP-2

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CCP5Conditions for Bacterial GrowthF - FoodA - AcidityT - TimeT - TemperatureO - OxygenM - MoistureWhich factors are we able to control?Airline catering process exposes product to

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HACCPFood safetyTermsFoodborne illnessHazard Analysis and Critical Control Points (HACCP)Critical control pointCritical factorsFood, acidity, time, temperature, oxygen and moisturepHWater activity (aw)PathogensClostridium botulinum

Hazard analysis and critical control points

Regulated points during the food process where we stop what were doing to make sure everything is safe. *never touch our faces while in the kitchen*

Say what it is, and move on. 29

3 major departments in the kitchen:Interior:EPAPorterEquipmentGalleyFlight CheckersFoodFood assemblerCooksStore Room ClerkTransportationCSA (Customer Service Assistant) Guide TrucksCSR (Customer Service Representative) - Drivers

You will get more info from your supervisor.

Positions

Station assignment sheets for Pantry for Unit 240 are in your booklet for an example. Your supervisors will fill these out for each shift and your name will be assigned to a specific station.

If you are a Porter, there are many checklists you will have to maintain on a consistent daily basis. Two examples of those checklists are in your booklet. 1. Cafeteria Hot/Cold Food Holding log & 2. Restroom Cleaning ScheduleHeader30

Positions: Lets take a peek!COOKPORTER

POSITIONSPANTRYFRUIT CUTTER

POSITIONS PANTRYRUNNER

POSITIONS TRANSPORTEQUIPMENT

POSITIONSEPAFLIGHT CHECKER

ANY QUESTIONS??

DAY 2

Technical Training for Your Future

Conduct a shift briefing37Header

PASSPORT

Trudie making handoutsHeader38

Specs

You will see spec sheets on a regular basis. Spec sheets tell you exactly how to plate a meal or to set up a tray.

After a quick view of some spec sheets the team moves to GA40Header

GGI Material Number 136826CYCLE: C 2CLASS EC YCCycle Start Date 01.08.2012Cycle End Date 31.08.2012Revised Date01.12.2011

IGMixed Salad 1OZ1OZBIGLid Bowl with YC 1 PC1 PCB

Assembly And Production Details:Instructions:

1. Arrange items on Bowl per photo

Explain the codes what is YC?What is a cycle? Start/end time for a specific customer

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Assembly And Production Details :BOARD AT 100% PAXINSTRUCTIONS:

1. Place the Cookie in the upper left corner.2. Place the salad in the lower right corner.3. Place the cutlery beside the dessert.4. Place Doily in the lower left corner5. Place the cup on top of DoiliesIG HLDE Salad1.0 OZ1 OZBIGLid Bowl Color YC 1 PC1 PCBIGTray Burgundy 1 PC1 PCBIGCookie Vanilla 1 PC1PCBIGDoily1PC1PCBIGCutlery disposable 1PC1PCBIGTray V561PC1PC BIGSolo Cup 4 0Z 1PC1PCB

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Assembly And Production Details :BOARD AT 100% PAXINSTRUCTIONS:1. Place paper tray on top of the tray 2. Place entre in the upper left corner.3. Place cake beside entre 4. Place Doily in the lower left corner 5. Place solo cup on top of the Doily paper6. Place cutlery in the lower left corner7. Place salt and pepper above cutlery 8. Place salad beside salt and pepper IGMix Salad 1.0 OZ1 OZBIGLid Bowl white 1 PC1 PCBIGPaper tray mat EC 1 PC1 PCBIGCutlery disposable 1PC 1PCBIGTray Grey 1 PC1 PCBIGSalt1 PC1PCBIGDoily1PC1PCBIGPepper1PC1PCBIGSolo Cup 4 0Z 1PC1PCBIGChicken with ginger sauce 8OZ9OZBIGBroccoli salad 4OZ4OZBIGWedge tomatoes 3OZ3OZB

Look for these posters around your food production area.

Always make sure items are not expired and that you are using the proper color for today.

If youre working overnight on a Monday night, until 2359 (11:59pm), you will use Mondays color coding. As of 0000 (12:00am), you will use Tuesdays color coding.45Header

VPS Variable Production Schedule

FWP need scripting, or take it outHeader46

There are hundreds of airplane sizes, layouts and seating setups that we work with on a daily basis.Example: 2 Airbus A319s come in at 0900. One is from Delta and the other is from US Airways.Each flight may have a different # of seats on the plane, a different Galley Layout and a different Cart Layout.Be sure to pay attention to the details on each Cart Diagram!Airplane Types & Layouts

On the left are Airbus Jets A321-A318. On the right are just Deltas Fleet of planes. Each airline is made up of different planes that make up their fleet.Header48

Standard: 124 PassengersAirbus A319: United & US Airways

This is just 1 example of 1 type of plane we may be catering.Header49

GalleyLayoutPage 1

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GalleyLayoutPage 2

GalleyLayoutPage 3

GalleyLayoutPage 4

Cart Layout: First Class Pages 1 & 2

FWP Cart layoutHeader54

Cart Layout:First ClassPage 3

Cart Layout: Economy Page 1 & 2

Cart Layout: EconomyPage 3

Give handout of work rules.Header58

A progressive program where every kitchen passes a set of standards and assessments which allow them to get better and better at what they do.

Continuous improvement is a team that focuses on improving profits by reducing costs through increasing efficiency and increasing revenue by improving quality.

Lean Manufacturing lower the complexity of manufacturing, which in return reduces errors.

Level 1 Mandatory StandardsLevel 2 Best PracticesLevel 3 World ClassGate OPEX

Lean manufacturing and continuous improvement are programs that help us move to the next Levels for the Gate Opex program. These 2 programs can not be accomplished without implementing a 5S system.59Header

Academy

5s Method

SortGet rid of things that we dont use/need.StraightenA place for everything and everything in its place.SanitizeClean to inspect.StandardizeChecklists so that abnormalities are easily recognized.SustainPositive tension to keep it organized.

How do we accomplish this?5S

SOP Standard Operating Procedures are how we do it. When you make dinner, you dont just take the food out of the pantry and eat the box. You open the box, cook the food, put it on a plate, and then eat. This is what SOPs show us: how to accomplish what we do at work.61Header

ANY QUESTIONS??

gate academy ppt

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