DOCSLIB.ORG

Hospitality Industry It Is Used When Customers Purchase Services Or Food

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Hospitality Industry It Is Used When Customers Purchase Services Or Food Unit 1: AC2.1-3 16 March 2020 Hospitality Operations LO2: Understand how hospitality and catering provision operates. Marks: 15-28 17% – 31% AC2.1 AC2.2 AC2.3 Describe the operation of Describe the operation of Explain how hospitality and the kitchen. front of house. catering provision meet customer requirements. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1/2.2: Describe the operation of the kitchen CRITERIA AC2.1/2.2: Describe the operation of the front of house You must know: • Layout • Work Flow • Operational activities • Equipment and materials • Stock control • Documentation and administration • Staff allocations • Dress code • Safety and security Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 Key Learning AC2.1: Kitchen Operation Question Learning Outcomes CRITERIA Do I understand P the layout of a I can identify some factors in kitchen design that will commercial lead to a successful restaurant/kitchen. I can identify kitchen, the work most jobs in the kitchen brigade. flow and operational M activities? I can explain factors that will lead to more efficient work flow in the kitchen and explain how this leads to success. I can suggest the appropriate brigade type for different kitchen sizes. D I can suggest kitchen layouts to meet legislative needs and that would lead to efficient operations during service. I can identify and adapt kitchen brigade styles to suit the style of service and menu suggested. Key Words: Legislation, Efficiency, Operations Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Layout What type of foods must be kept here? DEMO Who works in here? What type of foods must be kept here? Who works here? What is this? Name some What does it do? chefs who may work here. Why 2 doors? Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Layout What type of foods must be kept here? SHARE Flours, grains, cereals, Who works in here? lentils any dry food Head Chef What type of foods must be kept here.? Frozen and chilled Who works here? such as meats, dairy Plonger and desserts. What is this? Name some Heat lamps chefs who may What does it do? work here. Keeps food hot Chef de Partie Sauce chef Vegetable chef Why 2 doors? Pastry Chef … One in, one out to prevent accidents Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Layout SHARE Factors determining commercial kitchen design: The type of service is the The type of menu: establishment providing: À la carte, table d’hôte, wide variety, limited, Fast food, plated service, self specialist menu, healthy menu. service, buffet, cafeteria style. Budget: Space Available: Can commercial equipment Small or large be afforded, top of the premises, will it fit range, budget versions? the equipment needed? Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Work Flow/Design SHARE Good Kitchen Work Flow/Design: Delivery Cooking Wash Up Hygiene and the Food Safety Act 1990/91/95 The kitchen design must comply with the Food Safety Act 1990/91/95 and Waste Food Hygiene Regulations 2006. Storage Holding There should be enough room to Disposal carry tasks out safely and to allow adequate cleaning of all areas. Risk Assessment: A risk assessment should always be carried Food Service Food Prep to identify potential problems. For example, Area food preparation areas must be separate to any waste disposal and raw food storage to limit the chances of cross contamination. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Layout/Design SHARE Delivery Goods vehicles should have adequate access to premises, providing direct deliveries to catering areas. This limits the length of time chilled foods may be in the danger zone. Have adequate space to check orders before they enter the catering area. Check temperature of van and visually examine goods. Storage Storage should be near to the delivery area to limit delivery staff entering the catering area. This also reduces the need to move heavy items of stock that may cause injury to staff. Make sure adequate room is available for stock. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Layout/Design SHARE Food Prep Separate hand wash, pot wash and food wash areas/sinks need to be provided as well as separate areas for potential allergen containing food prep. Where premises are small, systems should be in place to ensure utensils are kept separate. Cooking Cooking equipment should be selected based on the menu being produced and the ability of the staff using it. State-of-the-art equipment such as water baths, programmable Rational ovens and computerised deep-fat fryers would be desirable, however, if they are not necessary they are a waste of money. Most importantly, the equipment layout should be safe and manageable to work around to prevent accidents. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Layout/Design SHARE Cooking A 900mm corridor should be allowed for around the front of cooking equipment, ideally 1200mm. You may be limited by the energy supply available, gas may not be permissible in the building or the incoming electrical supply may be limited. Large scale equipment, whilst can be energy efficient and have energy saving features such as thermostats and auto switch-off, often requires a large electrical supply to run in the first place. Holding The food holding area should be near the food service area in order to keep the food at the right temperature (above 63°c). Some kitchens may require separate refrigerator areas to keep desserts chilled and away from raw foods. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Layout/Design SHARE Food Service Area Food Service Area In an à la carte restaurant adequate space needs In a buffet of canteen system, multiple food to be considered to allow plating up. collection points can limit queuing. Large service areas may need stock replenished frequently, such as all you can eat buffets, therefore the food service area should be located near the kitchen area. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Layout/Design SHARE Wash Up Area An integral part of the kitchen. If the dish washing area does not function, neither does the kitchen. Ample space should be given to both the size of dish washing area needed for the number of dishes, pots, pans etc. are used in one night as well as adequate space to store and sort washing up. As hot water produces steam, adequate ventilation is required. Waste Disposal Dirty plates and waste food needs to be kept separate from food prep and storage areas to prevent cross contamination. Ideally a separate refuse bay should be made available well away from the kitchen entrance (so customers do not see this side of the business)! Adequate changing rooms/facilities should also be provided for staff to change at the start and end of shifts and also easily accessible staff toilets nearby. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Other Kitchen Considerations SHARE Energy Efficiency Consider buying energy efficient equipment that may be more expensive initially but save money in the long run. Be aware of any energy efficiency policies the establishment may have in place. Have recycling bins for paper, card, glass, plastic and metal as well as composting facilities to reduce the impact of waste on the environment. Ensure there is adequate ventilation and air replacement systems in place, an engineer can help with this. Request the local EHO (Environmental Health Officer) visits the premises or looks at plans to help identify any issues. Floors should be non-slip and walls and ceilings should be able to be easily cleaned, ideally plastic coated that can be wiped down. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Other Kitchen Considerations SHARE Keep it Tidy! Ultimately, a clean and tidy work space will lead to greater efficiency and reduced risk of cross contamination. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Brigade DEMO Knowledge Check! Can you remember who’s who in the kitchen brigade? Label the diagram. Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Brigade SHARE Answers: EXECUTIVE CHEF CHEF DE CUISINE ABOYEUR COMMUNARD SOUS CHEF SAUCIER RÔTISSEUR POISSONIER ENTREMÉTIER GARDE MANGER PÂTISSEUR COMMIS STAGIARE PLONGEUR or ESCUELERIE Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate. 16 March 2020 AC2.1: Kitchen Brigades HEAD CHEF SHARE SENIOR SOUS CHEF SOUS CHEF SOUS CHEF SOUS CHEF SENIOR PASTRY CHEF CHEF DE PARTIE CHEF DE PARTIE CHEF DE PARTIE PASTRY CHEF SAUCE/MEAT CHEF FISH/SOUP CHEF LARDER CHEF COMMIS CHEF DEMI CHEF DE PARTIE VEGETABLE CHEF DEMI CHEF DE PARTIE APPRENTICE COMMIS CHEF DEMI CHEF DE PARTIE COMMIS CHEF PORTER APPRENTICE COMMIS CHEF PORTER KITCHEN ASSISTANTS Example of a kitchen brigade for a 4* deluxe hotel, 300 rooms, 1 fine dining restaurant (50 covers), 1 brasserie restaurant (80 covers) and one banqueting suite (up to 200 covers) Unit 1: Hospitality Operations LO2: Understand how the hospitality and catering provisions operate.
Load more

Recommended publications
  • Functions, Structure, and Physical Resources of Healthcare Organizations 5
    CHAPTER FUNCTIONS, STRUCTURE, AND 1 PHYSICAL RESOURCES OF HEALTHCARE ORGANIZATIONS Bernardo Ramirez, MD, Antonio Hurtado, MD, Gary L. Filerman, PhD, and Cherie L. Ramirez, PhD Chapter Focus The key idea of this chapter is that form follows function, and function defines structure. Healthcare organizations vary—not only from country to country, but also within each country—as they address issues of access, quality, and cost that are influenced by social, economic, and political factors. The principles described in this chapter can be applied to ambulatory, acute, chronic, and home care organizations with varying levels of resources and local organizational response capacity. The first section of this chapter examines the key functions of healthcare organizations, with an emphasis on the need for a continuum of patient-centered care. Later sections review the main components of health- care organizations and the ways they interact to achieve desired outcomes and performance improvement. The chapter explores ways of designing, structur- ing, and analyzing organizations to effectively and efficiently manage physical resources and carry out key functions. Learning Objectives Upon completion of this chapter, you should be able to • distinguish the key functions of healthcare organizations and relate them to the priorities of access, cost, and quality; • develop mechanisms to assess the performance of healthcare organizations; • design a structure for an organization that takes into consideration the resources available in a given community to achieve the best possible health outcomes; 3 This is an unedited proof. Copying and distribution of this PDF is prohibited without written permission. For permission, please contact Copyright Clearance Center at www.copyright.com.
    [Show full text]
  • Guide for Social Dialogue in the Tourism Industry
    WP.265 SECTORAL ACTIVITIES PROGRAMME Working Paper Guide for social dialogue in the tourism industry by Dain Bolwell and Wolfgang Weinz Working papers are preliminary documents circulated to stimulate discussion and obtain comments International Labour Office Geneva October 2008 Copyright © International Labour Organization, 2008 First published: 2008 Publications of the International Labour Office enjoy copyright under Protocol 2 of the Universal Copyright Convention. Nevertheless, short excerpts from them may be reproduced without authorization, on condition that the source is indicated. For rights of reproduction or translation, application should be made to ILO Publications (Rights and Permissions), International Labour Office, CH-1211 Geneva 22, Switzerland, or by email: [email protected]. The International Labour Office welcomes such applications. Libraries, institutions and other users registered with reproduction rights organizations may make copies in accordance with the licences issued to them for this purpose. Visit www.ifrro.org to find the reproduction rights organization in your country. Dain Bolwell and Wolfgang Weinz Guide for social dialogue in the tourism industry/International Labour Office, ILO Sectoral Activities Programme – Geneva: ILO, 2008 pp. ISBN: 978-92-212164-76 International Labour Office: Sectoral Activities Programme guide/social dialogue/industry level/enterprise level/tourism/hotel industry/catering 13.06.1 ILO Cataloguing in Publication Data The designations employed in ILO publications, which are in conformity with United Nations practice, and the presentation of material therein do not imply the expression of any opinion whatsoever on the part of the International Labour Office concerning the legal status of any country, area or territory or of its authorities, or concerning the delimitation of its frontiers.
    [Show full text]
  • Guidance Notes Application for Registration As an Elector in A
    Guidance Notes Application for Registration as an Elector in a Functional Constituency and as a Voter in an Election Committee Subsector Medical Registration and Electoral Office REO-GN1(2004)-Med CONTENTS Page Number I. Introduction 1 II. Who is Eligible to Apply for Registration in the 2 Medical Functional Constituency and its Corresponding Election Committee Subsector III. Who is Disqualified from being Registered 3 IV. How to Submit an Application 4 V. Further Enquiries 4 VI. Personal Information Collection Statement 4 VII. Language Preference for Election-related 5 Communications Appendix A List of Functional Constituencies and their 6 corresponding Election Committee Subsectors Appendix B Eligibility for registration in the Medical 7 Functional Constituency and its corresponding Election Committee Subsector ******************************************************************** The Guidance Notes and application forms are obtainable from the following sources: (a) Registration and Electoral Office: (i) 10th Floor, Harbour Centre 25 Harbour Road Wan Chai Hong Kong (ii) 10th Floor, Guardian House 32 Oi Kwan Road Wan Chai Hong Kong (b) Registration and Electoral Office Website: www.info.gov.hk/reo/index.htm (c) Registration and Electoral Office Enquiry Hotline: 2891 1001 - 1 - I. Introduction If you are eligible, you may apply to be registered as :- an elector in this Functional Constituency (“FC”) and a voter in the corresponding subsector of the Election Committee (“EC”), i.e. a subsector having the same name as the FC, at the same time, OR an elector in this FC and a voter in ONE of the following EC subsectors, instead of in its corresponding EC subsector: (1) Chinese Medicine; (2) Chinese People’s Political Consultative Conference; (3) Hong Kong Chinese Enterprises Association, OR an elector in ONE of the FCs listed in Appendix A, and a voter in either its corresponding EC subsector or ONE of the above EC subsectors.
    [Show full text]
  • Composition of the Legislative Council Members
    Legislative Council Secretariat FS25/09-10 FACT SHEET Composition of the Legislative Council Members 1. Introduction 1.1 The Subcommittee on Package of Proposals for the Methods for Selecting the Chief Executive and for Forming the Legislative Council in 2012 requested the Research and Library Services Division at its meeting on 18 May 2010 to provide information on the composition of the Legislative Council (LegCo) Members. The table below shows the composition of LegCo Members from 1984 to 2008. Table – Composition of the Legislative Council Members from 1984 to 2008 1984 1985 1988 1991 1995 1998 2000 2004 2008 Official Members(1) 16 10 10 3 Nil Nil Nil Nil Nil Appointed Members 30 22 20 18 Nil Nil Nil Nil Nil Members elected by Nil 12(2) 14(3) 21 30 30 30 30(4) 30 functional constituencies Members elected by Nil 12(5) 12 Nil Nil Nil Nil Nil Nil electoral college Members elected by Nil Nil Nil Nil 10(6) 10(7) 6(8) Nil Nil election committee Members elected by direct Nil Nil Nil 18 20 20 24 30 30 elections(9) Total 46 56 56 60 60 60 60 60 60 Research and Library Services Division page 1 Legislative Council Secretariat FS25/09-10 Notes: (1) Not including the Governor who was the President of LegCo before 1993. The Official Members included three ex-officio Members, namely the Chief Secretary, the Financial Secretary and the Attorney General. (2) The nine functional constituencies were: commercial (2), industrial (2), labour (2), financial (1), social services (1), medical (1), education (1), legal (1), and engineers and associated professions (1).
    [Show full text]
  • Unit 5 Constituents of Tourism Industry and Tourism Organisations
    UNIT 5 CONSTITUENTS OF TOURISM INDUSTRY AND TOURISM ORGANISATIONS Structure 5.0 Objectives 5.1 Introduction 5.2 Tourism Industry 5.3 Constituents 5.3.1 Primary/Major Constituents 5.3.2 Secondary Constituents 5.4 Tourism Organisations 5.5 International Organisations 5.5.1 WTO 5.5.2 Other Organisations 5.6 Government Organisations in India 5.6.1 Central Government \J 5.6.2 State Government/Union Territories • 5.7 Private Sector Organisations in India 5.7.1 IATO 5.7.2 TAAI 5.7.3 FHRAI 5.8 Let Us Sum Up 5.9 Keywords 5.10 Answers to Check Your Progress Exercises 5.0 OBJECTIVES After reading this Unit you will be able to : • understand why tourism is being called an industry, • know about the various constituents of the Tourism Industry, • learn about the interdependence of its various constituents, • familiarise yourself with various types of tourism organisations, • learn about the functions and relevance of some of these organisations, and • list such questions about the Tourism Industry that tourism professionals should be able to answer when required. 5.1 INTRODUCTION The tourism of today 'is the outcome of the combined efforts of its various constituents. There are possibilities of more constituents being attached in the future. In fact what we may define as Tourism Industry is a mix of the output and services of different industries and services. This Unit begins with a theoretical discussion on tourism being described as an industry. It goes on to -identify and list its various constituents. However, their description is confined to a brief discussion as most of them have been independently discussed in individual Units.
    [Show full text]
  • Members' Allowances and Services Manual
    MEMBERS’ ALLOWANCES AND SERVICES Table of Contents 1. Introduction .............................................................................................................. 1-1 2. Governance and Principles ....................................................................................... 2-1 1. Introduction ................................................................................................. 2-2 2. Governing Principles .................................................................................... 2-2 3. Governance Structure .................................................................................. 2-6 4. House Administration .................................................................................. 2-7 3. Members’ Salary and Benefits .................................................................................. 3-1 1. Introduction ................................................................................................. 3-2 2. Members’ Salary .......................................................................................... 3-2 3. Insurance Plans ............................................................................................ 3-3 4. Pension ........................................................................................................ 3-5 5. Relocation .................................................................................................... 3-6 6. Employee and Family Assistance Program .................................................. 3-8 7.
    [Show full text]
  • Constituency (選區或選舉界別) Means- (A) a Geographical Constituency; Or (B) a Functional Constituency;
    Chapter: 542 Legislative Council Ordinance Gazette Number Version Date Long title E.R. 2 of 2012 02/08/2012 An Ordinance to provide for the constitution, convening and dissolution of the Legislative Council of the Hong Kong Special Administrative Region; to provide for the election of Members of that Council; and to provide for related matters. [3 October 1997] (Enacting provision omitted—E.R. 2 of 2012) (Originally 134 of 1997) (*Format changes—E.R. 2 of 2012) _______________________________________________________________________________ Note: *The format of the Ordinance has been updated to the current legislative styles. Part: 1 Preliminary E.R. 2 of 2012 02/08/2012 Section: 1 Short title E.R. 2 of 2012 02/08/2012 This Ordinance may be cited as the Legislative Council Ordinance. Section: 2 Purpose of Ordinance E.R. 2 of 2012 02/08/2012 The purpose of this Ordinance is to give effect to the provisions of the Basic Law relating to the Legislative Council. Section: 3 Interpretation 2 of 2011; G.N. 01/10/2012 5176 of 2012 Expanded Cross Reference: 20A, 20B, 20C, 20D, 20E, 20F, 20G, 20H, 20I, 20J, 20K, 20L, 20M, 20N, 20O, 20P, 20Q, 20R, 20S, 20T, 20U, 20V, 20W, 20X, 20Y, 20Z, 20ZA, 20ZB Remarks: For the saving and transitional provisions relating to the amendments made by the Resolution of the Legislative Council (L.N. 130 of 2007), see paragraph (12) of that Resolution. (1) In this Ordinance, unless the context otherwise requires- authorized representative (獲授權代表), in relation to a corporate elector, means the person authorized by the
    [Show full text]
  • Chapter 15 Hospitality and Tourism.Pdf
    Fundamentals of Business Chapter 15: Hospitality and Tourism Content for this chapter was adapted from Introduction to Tourism and Hospitality in BC by Morgan Westcott, Editor, © Capilano University and is used under a CC-BY 4.0 International license. Download the original source of this chapter for free at: http://open.bccampus.ca Chapter 15 is licensed with a Creative Commons Attribution 4.0 International license: https://creativecommons.org/licenses/by/4.0 If you redistribute any part of this chapter, you must retain on every digital or print page view the following attribution: Download this book for free: http://hdl.handle.net/10919/70961; Download the original source of this chapter for free at: http://open.bccampus.ca Lead Author: Stephen J. Skripak Contributors: Richard Parsons, Anastasia Cortes, Anita Walz Layout: Anastasia Cortes Selected graphics: Brian Craig http://bcraigdesign.com Cover design: Trevor Finney Student Reviewers: Jonathan De Pena, Nina Lindsay, Sachi Soni Project Manager: Anita Walz This chapter is licensed with a Creative Commons Attribution 4.0 International license. Download this book for free: http://hdl.handle.net/10919/70961; Download the original source of this chapter for free at: http://open.bccampus.ca Pamplin College of Business and Virginia Tech Libraries July 2016 [This page is intentionally left blank] Chapter 15 Hospitality & Tourism Learning Objectives 1) Understand what tourism is: definition, components, and importance. 2) Understand the economic, social and environmental benefits and costs of tourism. 3) Define hospitality and the pineapple tradition. 4) Identify the types of hotel categories and how they are determined. 5) Understand the structure of hospitality operations and career ladders.
    [Show full text]
  • Annex II to the Basic Law of the Hong Kong Special Administrative Region
    Annex II Method for the Formation of the Legislative Council of the Hong Kong Special Administrative Region and Its Voting Procedures (Adopted at the Third Session of the Seventh National People’s Congress on 4 April 1990, amended, as recorded at the Sixteenth Meeting of the Standing Committee of the Eleventh National People’s Congress on 28 August 2010, and amended at the Twenty-Seventh Meeting of the Standing Committee of the Thirteenth National People’s Congress on 30 March 2021) 1. The Legislative Council of the Hong Kong Special Administrative Region (HKSAR) shall be composed of 90 members for each term. The composition of the Legislative Council shall be as follows: Members returned by the Election Committee 40 Members returned by functional constituencies 30 Members returned by geographical constituencies through direct elections 20 The above-mentioned Election Committee refers to the one provided for in Annex I to this Law. 2. Candidates for members of the Legislative Council returned by the Election Committee shall be nominated by at least 10 but no more than 20 members of the Election Committee, with at least 2 but no more than 4 members from each sector. Any eligible voter in an election of the Legislative Council may be nominated as a candidate. Each Election Committee member may nominate one candidate only. The Election Committee shall elect members of the Legislative Council from the list of nominations by secret ballot. A ballot paper is valid only if the number of candidates voted for is equal to the number of 1 members of the Legislative Council to be returned.
    [Show full text]
  • 2020 Legislative Council General Election
    2020 LEGISLATIVE COUNCIL GENERAL ELECTION NOMINATIONS FOR FUNCTIONAL CONSTITUENCIES (EXCEPT DISTRICT COUNCIL (SECOND) FUNCTIONAL CONSTITUENCY) (NOMINATION PERIOD: 18-31 JULY 2020) As at 5 pm, 31 July 2020 (Friday) Functional Constituency Name of Nominees (Surname first) Alias Gender Occupation Political Affiliation Date of Nomination Remarks Heung Yee Kuk Heung Yee Kuk LAU Ip-keung Kenneth M Businessman BPA 23/7/2020 Agriculture and Fisheries Agriculture and Fisheries HO Chun-yin Steven M Legislative Council Member Democratic Alliance for the Betterment 18/7/2020 and Progress of Hong Kong Insurance Insurance CHAN Kin-por M Member of the Legislative Council 21/7/2020 Transport Transport YICK Chi-ming Frankie M Business Executive Liberal Party 24/7/2020 Education Education TANG Fei M Principal Hong Kong Federation of Education 18/7/2020 Workers Education IP Kin-yuen M Legislative Councillor, Registered Hong Kong Professional Teachers' Union 18/7/2020 Teacher Education CHIANG Man-ching M *Teacher, District Councilor, Editor, 27/7/2020 Writer Legal Legal KWOK Wing-hang Dennis M Barrister-at-law Civic Party 20/7/2020 Legal DALEY MAK Hing-fun Angel F Barrister at Law 28/7/2020 Legal DYKES Philip John M Senior Counsel 30/7/2020 Accountancy Accountancy LEUNG Kai-cheong Kenneth M Tax Consultant Professionals Guild 18/7/2020 Accountancy LAM Chi-yuen Nelson M Accountant 20/7/2020 Accountancy TAM Heung-man F Accountant Pan Democratic 28/7/2020 Accountancy LAM Williamson M Certified Public Accountant 28/7/2020 Accountancy WONG Wang-tai M Certified
    [Show full text]
  • Part 734—Political Activities of Federal Employees
    Pt. 734 5 CFR Ch. I (1–1–02 Edition) Warner Robins, Ga. (March 19, 1948). 734.409 Participation in political organiza- tions; prohibitions. 734.410 Participation in political fund- PART 734—POLITICAL ACTIVITIES raising; prohibitions. OF FEDERAL EMPLOYEES 734.411 Participation in political cam- paigning; prohibitions. Subpart A—General Provisions 734.412 Participation in elections; prohibi- tions. Sec. 734.413 Employees of the Federal Election 734.101 Definitions. Commission; prohibitions. 734.102 Jurisdiction. 734.103 Multicandidate political committees Subpart E—Special Provisions for Certain of Federal labor organizations and Fed- Presidential Appointees and Employ- eral employee organizations. ees Paid From the Appropriation for 734.104 Restriction of political activity. the Executive Office of the President Subpart B—Permitted Activities 734.501 Permitted and prohibited activities. 734.502 Participation in political activity 734.201 Exclusion from coverage. while on duty, in uniform, in any room 734.202 Permitted activities. or building occupied in the discharge of 734.203 Participation in nonpartisan activi- official duties, or using a Federal vehi- ties. cle. 734.204 Participation in political organiza- 734.503 Allocation and reimbursement of tions. costs associated with political activities. 734.205 Participation in political campaigns. 734.504 Contributions to political action 734.206 Participation in elections. committees through voluntary payroll 734.207 Candidacy for public office. allotments prohibited. 734.208 Participation in fundraising. Subpart F—Employees Who Work on an Subpart C—Prohibited Activities Irregular or Occasional Basis 734.301 Exclusion from coverage. 734.601 Employees who work on an irregular 734.302 Use of official authority; prohibi- or occasional basis.
    [Show full text]
  • Guidance Notes Application for Registration As an Elector in A
    Guidance Notes Application for Registration as an Elector in a Functional Constituency and as a Voter in an Election Committee Subsector Information Technology Registration and Electoral Office REO-GN1(2004)-IT CONTENTS Page Number I. Introduction 1 II. Who is Eligible to Apply for Registration in the 2 Information Technology Functional Constituency and its Corresponding Election Committee Subsector III. Who is Disqualified from being Registered 4 IV. How to Submit an Application 5 V. Further Enquiries 6 VI. Personal Information Collection Statement 6 VII. Language Preference for Election-related 7 Communications Appendix A List of Functional Constituencies and their 8 corresponding Election Committee Subsectors Appendix B Eligibility for registration in the Information 9 Technology Functional Constituency and its corresponding Election Committee Subsector ******************************************************************** The Guidance Notes and application forms are obtainable from the following sources: (a) Registration and Electoral Office: (i) 10th Floor, Harbour Centre 25 Harbour Road Wan Chai Hong Kong (ii) 10th Floor, Guardian House 32 Oi Kwan Road Wan Chai Hong Kong (b) Registration and Electoral Office Website: www.info.gov.hk/reo/index.htm (c) Registration and Electoral Office Enquiry Hotline: 2891 1001 - 1 - I. Introduction If you are eligible, you may apply to be registered as :- an elector in this Functional Constituency (“FC”) and a voter in the corresponding subsector of the Election Committee (“EC”), i.e. a subsector having the same name as the FC, at the same time; OR an elector in this FC and a voter in ONE of the following EC subsectors, instead of in its corresponding EC subsector: (1) Chinese Medicine; (2) Chinese People’s Political Consultative Conference; (3) Employers’ Federation of Hong Kong; (4) Hong Kong Chinese Enterprises Association; (5) Social Welfare (the part for corporate bodies only), OR an elector in ONE of the FCs listed in Appendix A, and a voter in either its corresponding EC subsector or ONE of the above EC subsectors.
    [Show full text]