Course description
Raising awareness of prevention at work in the banqueting industry.
You are now entering the banquet crew risk prevention training course.
We’ll take you through a series of situations in which you’ll be asked to identify hazards that could be related to your work.
The aim is to inform you about the hazards, risks and good posture involved in your main activities, and also to make you aware of several risks that you could incur during some of your activities, particularly concerning :
Posture prevention : Preparing the room
Handling prevention: Transporting loads and containers
Falls prevention: Serving meals
Hazard prevention: Report faulty equipment
Burn prevention: Handling stoves and other containers
Preventing psychological health: staying in control and respectful
Banquet hall service work can be demanding, from setting up the hall, to serving groups, to unpacking, cleaning and tidying up once the festivities are over. Some activities and tasks are demanding and require careful attention. Speed of execution is a risk factor. So is working at height. Handling loads, awkward postures and the demands of many customers with tight deadlines and attention to detail to maintain the quality of service and presentations. It’s more difficult to meet specific demands when working with large groups. Added to this are the imperatives of hygiene and maintaining cleanliness, and the movement of several guests between tables at the same time as staff must ensure rapid simultaneous service to all guests are all omnipresent risk factors specific to banquets.
Just as in dining rooms and bars, there can also be psychosocial risks associated with the attitudes of some customers who display inappropriate behavior, disregarding courtesy and minimal respect, under the influence of alcohol.