Emil Milewski

PPS 2669589Q

Work experience Collection of work

Table of Content

Planning and preparation

1. Exploration of work organisation and personal carrier opportunities_____________4

2. Quality management system____________________________________________ 5

3. Skills audit__________________________________________________________7

4. Personal Attributes Inventory___________________________________________ 11

5. Career plan_________________________________________________________ 13

6. Finding work experience_______________________________________________ 14

7. Letter of application (Minella hotel)______________________________________ 15

8. CV________________________________________________________________ 16

Vocational Profile

1. Analyse key challenges and opportunities with regard to tourism branch______ 18

2. The development of modern tourism decisively influenced by various factors__ 18

3. Three reasons we have Health & Safety laws_______________________________ 20

4. List the legal responsibilities of the employer______________________________ 20

5. List the legal responsibilities of the employee______________________________ 21

6. Accident reporting procedure___________________________________________ 21

7. Employment Equality Act 1998_________________________________________ 21

8. Functions Of Trade Unions____________________________________________ 22

9. Trade Union Representative – interview__________________________________ 22

10. Three pieces of Irish employment legislation relating to pay and detail__________ 2311. Tax terminology_____________________________________________________ 24

Work Experience diary

1. Day 1_____________________________________________________________ 24

2. Day 2_____________________________________________________________ 27

3. Day 3_____________________________________________________________ 30

4. Day 4 _____________________________________________________________ 36

5. Day 5_____________________________________________________________ 40

6. Day 6_____________________________________________________________ 43

7. Day 7_____________________________________________________________ 47

8. Day 8_____________________________________________________________ 50

9. Day 9_____________________________________________________________ 52

10. Day 10____________________________________________________________ 56

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Future planning

1. Did work experience change your plans or decisions for your future career? _____ 59

2. In the context of your workplace experiences list courses I could study next______ 59

3. List of future employment opportunities in Ireland and abroad________________ 61

4. Advantages and disadvantages of working abroad__________________________ 62

5. List of abroad companies where I’m planning to apply for job_________________ 62

Supervisor Report________________________________________________________ 63

Bibliography_____________________________________________________________ 64

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Planning and preparation

1. Exploration of work organisation and personal carrier opportunities

My chosen vocational area is: Tourism

Types of organisations:1. Transportation 2. Hospitality 3. Travel Agents4. Arts, Entertainment and Recreation Careers

Types of roles: (ehow.com)1. Transportation Careers

By definition, travellers are moving from one destination to another. Their travels usually take them from their home to a desired destination by automobile, boat, plane or train. Once they arrive, many end up taking taxis, going on sightseeing cruises or seeing the city from a helicopter.Careers in travel and transportation are plentiful due to the frequent movements of tourists. Air transportation provided more than 492,000 wage and salary positions to workers in 2008, according to the Bureau of Labor Statistics. Occupations in the field include flight attendants, pilots, ground personnel, ticket agents and mechanics.Water transportation careers serving tourists include cruise ship personnel, charter boat operators and ferry workers. Rail jobs include conductors, engineers and subway or streetcar operators.Those with little formal education in the U.S. might consider working as taxi drivers or chauffeurs. Those industries accounted for more than 232,000 positions in 2008, according to the BLS.

2. Hospitality CareersMost travellers’ desire overnight accommodations and those working in the leisure and hospitality industries await their arrival. According to the BLS, the U.S. was home to more than 64,000 lodging establishments in 2008. These establishments ranged from traditional hotels and motels to casinos, youth hostels and Bed & Breakfast inns.Careers in the hospitality industry include service occupations such as housekeepers and bartenders. There is also a need for office support employees such as clerks and switchboard operators. Positions in the management, business and financial operations end include public relations managers, lodging managers, controllers and human resource directors.

3. Arts, Entertainment and Recreation CareersPlanning daily activities at a destination often involves the arts, entertainment or recreation. This broad category of careers includes positions at more than 125,000 establishments across

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the U.S., the BLS says. The list of workplaces includes art museums, baseball stadiums, theatres, amusement parks, casinos and performance halls.More than 59% of arts, entertainment and recreation workers hold service occupations such as tour guides, amusement park attendants and security guards. Professional occupations include careers as musicians, actors and museum curators. The industry also boasts numerous office and administrative positions, including receptionists, casino cage workers and information clerks.

4. Travel AgentsThough the Internet provides many resources for travellers to plan their trips, many people still use the services of professional travel agents. A travel agent assists clients by organizing their trips, booking their hotel rooms and flights, and advising them on fun things to do once they get to their destinations. Travel agents should have good communications skills, plenty of travel experience and computer knowledge. They typically receive training at vocational schools, though some hold college degrees in travel and tourism. More than 105,000 travel agents were employed across the U.S. as of 2008, according to the BLS.

2. Quality management system

ISO 9001 specifies requirements for a quality management system applicable to any organization , regardless of its size and type, which needs to demonstrate its ability to continually deliver products meeting customer requirements and applicable regulations and policies aiming to enhance customer satisfaction ( according to ISO 9001 product is the service) .

International standard ISO 9001 is one of the most popular standards, compliance with which is confirmed by external certification. Number of issued worldwide ISO 9001 is incomparably greater than the amount of another type of certificate management systems. According to the ISO report for the year 2012, the number of ISO 9001 far exceeds the amount of all other certificates together. This report was published in late 2013. His partial reprint and translation can be found on our website www.malongroup.pl / latest -research- ISO. The popularity of the management system, and thus the ISO 9001 standard has many causes. Among them should be first and foremost:The benefits that an organization achieves through the use of the ISO 9001 requirements and certification system. These benefits can be divided into external and internal.

External benefits: The company's image as a reliable partner acting in accordance with the

requirements of international standards, Improving the competitiveness of the offer (ISO-9001 certification is a common

requirement in tenders , allows you to get extra points in competitions NFZ (medical services , allows you to get extra points in grant programs )

Internal benefits:

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Ensuring stability and repeatability of processes, and thus their results. This is one of the objectives of the ISO 9001 standard - ensuring consistent quality of products or services - that meet the requirements of customers and the applicable requirements of law and other requirements to which the organization concerned is required.

Providing and maintaining organizational governance through clearly defined procedures and responsibilities and powers associated with them

Provide clear data and information sourced from monitoring and measurement processes both products and services, as well as processes for their use in the management of the organization and its continuous improvement.

Some skills needed in the roles: Analyze, Synthesize & Interpret Information Interpersonal Communication (oral & written) Interact well with Diverse Cultures/ Groups Knowledge of Community Resources Research and Planning Critical Thinking Ability to Understand & Improve Human Relationships Resolve Conflicts/ Counselling Insightful Work Well Under Pressure

Work Related Issues & Needs

What is the average salary?What the working options are like (e.g. shift work, job sharing, part - time, seasonal, etc)?What is the working environment like?Identify some job stresses / challenges:What is the dress code?What are the chances of promotion or career progression?

Goal setting

Detail any experience/learning that are significant to your vocational area: Tourism, hospitality course Food safety course E.C.D.L. course Previous experience from work in branch Good communication skills

3. Skills audit

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SELF ASSESSMENT1 Unskilled2 Passable3 Moderately good4 Very good5 Excellent

IMPORTANCE IN YOUR INDUSTRY1 Unnecessary2 Some relevance3 Relevant4 Very useful5 Essential

Interpersonal Skills Rate Yourself (A) Rate Importance Difference (A-B)Able to interact successfully with a wide range of people. Knows how to interpret and use body language.

4 4 0

Oral Communication Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Presents information and ideas clearly and concisely, with content and style appropriate for the audience (whether one-to-one or in a group). Presents opinions and ideas in an open, objective way.

2 3 -1

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Analytical / Logical Thinking Skills

Rate Yourself (A) Rate Importance (B) Difference (A-B)

Able to draw specific conclusions from a set of general observations or from a set of specific facts; able to synthesise information and ideas.

5 3 2

Problem-Solving Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Able to clarify the nature of a problem, evaluate alternatives, propose viable Solutions and determine the outcome of the various options.

3 5 -3

Research Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Knows how to find and collect relevant background information; able to analyse data, summarise findings and write a report.

5 3 2

Technological Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Understands technical systems and operates effectively within them; understands technical specifications; reads technical manuals with ease.

4 3 1

Performing Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Able to make presentations for video or television in an interesting way. Able to

3 2 1

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Counselling Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Responds to what others have said in a non- judgmental way ("active listening"). Builds trust and openness with others.

4 3 1

Teaching / Mentoring Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Able to help others gain knowledge and skills.Able to create an effective learning environment.

5 5 0

Supervising Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Delegates responsibilities and establishes an appropriate system of accountability.Able to monitor progress and assess the quality of job performance of others.

3 5 -2

Persuading Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Communicates effectively to justify a position or influence a decision.Able to sell products or promote ideas.

3 4 -1

Leadership Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Motivates and empowers others to act; inspires trust and respect in others.

2 4 -2

Customer Service Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Able to build a relationship of mutual trust with clients. Able to handle complaints and concerns in a sensitive way.

5 3 2

Care-Giving Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Able to empathise with others; able to give sensitive care to people who are sick or elderly or who have severe disabilities.

5 5 0

entertain, amuse and inspire an audience.

Artistic Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Uses colour and design creatively; able to design displays and publicity material (print, video, Internet).

2 2 0

Mechanical Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Able to install, operate and monitor the performance of equipment and mechanical devices; able to repair mechanical devices.

4 3 1

Adaptability Skills Rate Yourself (A) Rate Importance (B) Difference (A-B)Capacity to adapt to new situations and settings and to tolerate change well; flexibility to adapt to the needs of the moment.

4 3 1

Administrative / Organisational Skills

Rate Yourself (A) Rate Importance (B) Difference (A-B)

Able to operate Basie Office equipment. Able to design and maintain filing and control systems. Able to plan events.

5 3 2

Three skills with the lowest scores from summary:

1. Problem-Solving SkillsI’m going to improve by:

Focus on the solution – not the problem Have an open mind View problems neutrally Think laterally Use language that creates possibility Simplify things

2. Leadership SkillsI’m going to improve by:

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Taking Initiative Critical Thinking Listening Effectively Motivate Others Discipline Constant Learning Handling Conflicts Be a Follower

3. Supervising SkillsI’m going to improve by:

Listening Mission-focus/priority-setting Taking Responsibility and Giving Credit Realism

4. Personal Attributes Inventory

1 Not at all like me 4 Like me2 Not like me 5 Very like me3 A bit like me

5 Honest 2 Enthusiastic5 Confident 4 Persistent4 Co-operative 2 Creative3 Assertive 4 Tactful4 Methodical 4 Adaptable4 Sensitive to others 5 Conscientious5 Independent 4 Willing to learn3 Understanding 2 Can accept criticism3 Reliable 4 Can work on your own4 Punctual 5 Can work as part of a team4 Helpful

Strongest attributes:

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1. Honest2. Confident3. Independent4. Conscientious5. Can work as part of a team

Lowest attributes:1. Enthusiastic

I’m going to improve by: Be passionate Be grateful Be positive Be proud Be creative Be proactive Be reasonable Be patient Be enlightened Be evolving

2. Can accept criticismI’m going to improve by:

Stop Your First Reaction Turn a Negative Into a Positive Thank the Critic Learn from the Criticism Be the Better Person

3. Creative I’m going to improve by: Be open-minded Don't limit yourself Don't be afraid to make a mistake. Expect the unexpected. Break out of established patterns

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5. Career plan (careerplanning.com)

Job Description:Working in a fast food restaurant isn't glamorous and it can hardly be considered skilled work. However, there is flexibility in scheduling work time which makes it a perfect job for high school students who can earn money and gain valuable customer service experience. Fast food workers take and fill customers' orders for food and drinks. They assemble some items, for example sandwiches and salads. They also collect payment. In addition, they maintain dining areas which includes clearing and cleaning tables, emptying trash cans and washing or vacuuming floors.Employment Facts:Nice fast food restaurants are usually open seven days a week, employees can have flexible schedules. That is something that appeals greatly to many people, particularly students. The downside is that these schedules often include working on weekends and holidays. Please note that although some restaurants are open 24 hours a day, child labour laws prohibit minors from working late at night or early in the morning. In addition there are restrictions as to the number of hours a teenager may work during the school week. Some states also require that those under age 18 have employment / age certificates, commonly known as working papers. Educational Requirements:Preparation for this occupation typically involves only short term on-the-job training. Other Requirements:Fast food workers need good customer service skills since most of what they do all day is serve the public. That means always being polite and respectful. You must be able to keep your cool when customers aren't as nice as you'd like. If you want a job in a fast food restaurant, get ready to stand on your feet throughout your shift. For this you need good physical stamina which will also enable you to lift heavy items and clean work areas. Team work is important to the functioning of these establishments so you must be able to work well with others.

Employer Skill RequirementsTop ten skills employers want in an employee.

1. Communication skills2. Honesty3. Teamwork skills4. Interpersonal skills5. Motivational skills6. Hard working7. Analytical skills8. Flexibility/Availability9. Computer skills10. Self confidence

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6. Finding work experience Seven different sources of information / help for finding work experience in your local area.

1. Radio2. Newspaper3. Fas office4. Internet5. Teledex6. Family and friends7. Shop windows

Job-finding strategy

Strategy: Finding job thru recruitment agencies

What I did: Since global crisis accour is very difficult to find a job without professional support. In previous years become very popular look for job using online recruitment agenciesMethod is simple. When you log on to same agency you need to give all information about employment history, education, skills, etc and sent them CV and Letter of application. If agency has job offer they will sent e-mail

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Emil Milewski

18 Raheen Court

Clonmel

Co Tipperary

tel. 0862668297

Hotel Minella

Coleville Road

Clonmel

Co. Tipperary

Dear Sir/Madame

This letter and attached CV are my application to do work experience in Hotel Minella.

I know that your company may give me great experience in hotel work, which I am looking

for.

Your company has a long history and much experience in providing customers with the

highest of quality services. I would like to be part of your successful team, and I hope to

develop and learn a lot of new skills.

Since September I start tourism course and work with you would give me a good experience

because Hotel Minella offers the highest standard of hotel service in Clonmel.

Thank you for your time and consideration. I hope to hear from you shortly.

Yours sincerely

....................................

Emil Milewski

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Emil Milewski CVPERSONAL DETAILS

Date of birth: 27 August 1985 Address: 18 Raheen court

Phone: (+353)862668297 Clonmel

E-mail: mil-emi@wp.pl Co Tipperary

PERSONAL PROFILEWell organized tourism student, always looking for new challenges. Enjoyed learning new things, working very well under pressure. Organized individual with excellent customer service and attention to detail.  Able to communicate effectively with a range of different people in high pressure situations.

WORK EXPERIENCEOct 2013 – Feb 2014 Position: Restaurant & Take away assistant

Crazy Noodles Restaurant, Clonmel, Co Tipperary, Ireland

Serving and taking customers orders Preparing meals Dealing with customers Clean and maintain kitchen equipment, to ensure proper functioning and safe

working conditions. Follow food safety procedures

Mar 2011 – Jul 2011 Position: Delivery driver

Daniels bakery, Clonmel, Co Tipperary, Ireland

Deliveing products on time Keeping car in good condition Receiving payments

Mar 2009 – Jan 2011 Position: Manufacturing Operator

Abbott Vascular Factory, Clonmel, Co Tipperary, Ireland

Assembly of catheters (Cutting PV material to size, sealing end, packaging, ap-plying 2D bar code label and inspecting)

Training other employees when necessary Inputting data into computer system to record products Participating in the set up of future production lines and procedures

Sep 2000 – Mar 2009 Position: Shop and forecourt assistant

Prior Park Service Station, Clonmel, Co Tipperary, Ireland

Receiving deliveries, unpacking and re-shelving or storing stock Follow cashing up procedures Keeping the shop and displays clean and tidy at all times Operating a till and taking cash, cheque and credit card payments Train other employees

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EDUCATIONSep 2013 –May 2014 Tourism & Business F.E.T.A.C. Level 5

C.T.I. Senior College Clonmel

Modules:

Food Preparation Tourism Information & Administration Reception Tourism Principle & Practice

Communications Irish Cultural & Heritage Desktop Publishing Word Processing

Mar 2013 –Jun 2013 Business English

South Tipperary Vocational Committee, Adult learning Scheme, Clonmel

Business English Cert level B2

Oct 2011 – Feb 2012 E.C.D.L. & Business Administration F.E.T.A.C. Level 5

Business and Training Centre, Cahir

Modules:

Microsoft Word Microsoft Excel Microsoft Power Point

Managing file and folders Internet and Email Theories of IT

Sep 2000 – Jun 2005 Economy and Finance High School

Pułtusk, Poland

Leaving cert:

Mathematics English

Economics Polish

SKILLS & STRENGHTS

Good Communication Ability to work under pressure Motivated Flexibility

Computer skills Hard worker Ability to adapt to a new working environment Driving forklift

HOBBIES & INTERESTSGeography, astronomy, history, politics, travel, Premier League and Champions league

REFERENCES UPON REQUEST

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Vocational Profile

1. Analyse key challenges and opportunities with regard to tourism branch

Tourism is inextricably associated with travel, sports, recreation, learning about something new. What for some is a form of recreation for others a source of labour. These relationships initiated the creation of a separate department of the economy including the service of tourists, especially providing them with accommodation, means of transportation, meals, and guides, souvenirs from trips, preparation of hiking trails, sporting and cultural program, providing facilities to explore, and more. Tourism is evolving, the main driver of these changes are the requirements of tourists. Due to its complexity and scope cannot help noticing that it affects the environment as well as social sciences. Tourism is a vital part of the global market. It occupies the second place in the world economy after the electronics industry and computer ahead of areas such as the petrochemical industry and the automotive industry. The tourism industry occupies an important place in the economy of most countries. According to the assessment of specialists in recreational activities developed countries, tourism and recreation supplies to 50 % of all revenues to the budget.

2. The development of modern tourism decisively influenced by various factors:

1. Economic aspectsDevelopment of the world economy , the presence of a clear division between rich countries highly developed and poor developing countries, and in the course of the financial convertibility of the currency. Demand for specific travel services where buying goods means buying the right to use the sun , water, clean air , viewing works of art, etc. Service providers providing services Tourist aim themselves to gain a state which prefers to reach tourism in these respect significant revenues. An important element is to increase the economic income of the population thereby increasing access to all services including and tourist services. Business tourism attracts entrepreneur’s small initial investment, fast return date costs, constant demand for tourist services, a high level of profitability incurred cash contributions. „Tourism Industry” provides enormous opportunities; it means that in 2002, one in nine people in the world were employed in the sphere of tourism and hotel business.

2. Social aspects Purchasing power of the population determines the choice of tourist services, their standard and type. The amount of income allocated to rest often determines the choice of location and category spends your free time. Number of days of leave often also affects the choice of holiday destination. It is known that on the long journeys by various means of communication takes more time and therefore the choice of excursions or leave depends on the time of arrival to a place of rest. A large part of society has at its disposal the weekends that are the inspiration for the short tourist excursions. In addition, the irresistible desire to learn new

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things , new places, explore the world , region, area, learning about other peoples, cultures , religions , wildlife, desire to commune with nature , promotes the development of tourism.

3. Political Aspects Each state conducts its policy on tourism and that tourism is profitable for the budget is generally every state is trying to introduce legislation to stimulate its development. An example would be the introduction of visa-free travel, simplification of customs clearance, etc. Stable international politics, social, local, lack of social tensions, ethnic, religious conducive to tourism. Member States which have stable power, have taken the fight against terrorism and other threats, have emergency services will certainly be numerously visited by tourists. A balanced and a harmonious policy states make it with such countries are more likely to visit by tourists than the state in which there are ongoing conflicts.

4. Technical aspects For technical factors include the development of transport which increases the mobility of society, facilitates and accelerates the change of place of residence. Progress in the means of communication causes an increase in their number , increased availability , speed , comfort, travel , travel safety and reduces travel costs . This makes it possible to reach any desired location. The development of information technology is a major step in the development of tourism ordering tickets, planning holidays, accommodation reservation, payment using a computer and the internet significantly reduce the time to prepare for the trip. Expansion of highways, roads, railway lines of express, construction of new and modernization of existing airports shortens travel time and increases relaxation.

5. Demographic aspectsIn the demographic structure increases the share of older people who have retired are beginning to travel extensively , as well as the intensity is the phenomenon of employment in developed countries, foreign workers , this leads to increasing migration to developed countries and the so-called tourism . Family (visits).

Regarding to my Work placement I chosen three carrier opportunities in my area:

1. Receptionist2. Restaurant worker – waiter, chef, 3. Travel agent

What skills will be needed in the future in your vocational area?

1. Technology2. Food prep skills3. Up selling and cross selling4. What skills will be needed in the future in your vocational area?

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3. Three reasons we have Health & Safety laws (hsa.ie)

1. Economic ReasonsBesides reducing costs, effective safety and health management promotes business efficiency. Thousands of work-related accidents, resulting in more than three days off work are reported to the Health and Safety Authority each year. Work-related diseases and ill-health are more difficult to measure due to their long latency period but result in excess of one million days lost at work each year. These accident and ill-health cases are due to failures and deficiencies in the occupational safety and health management in organisations.

2. Legal ReasonsThe Safety, Health and Welfare at Work Act 2005 (the 2005 Act) requires all duty holders to ensure, so far as is reasonably practicable, the safety, health and welfare of workers and members of the public and to manage and conduct all work activities in such a way as to ensure their safety, health and welfare. This requires all who have this legal responsibility to be proactive in managing their safety, health and welfare responsibilities and deal with them in a systematic way. This section should help organisations to improve their safety and health performance by providing advice on how safety and health should be managed, and in the process help them to comply with their legal requirements.

3. Moral and Ethical ReasonsThe proactive management of safety and health in the workplace helps organisations prevent injuries and ill-health at work. This guidance should help organisations reduce the personal loss caused as a result of accidents and ill-health at work.

Three laws that affect my vocational area the most:1. Safety, Health Welfare Act 20052. Chemicals Act 20083. Organisation of working time act 1997

4. List the legal responsibilities of the employer: 1. Familiar recruits to the duties, the method to work in designated positions and their

(employees) permissions, 2. Ensure safe and healthy working conditions, and a systematic training in health and

safety, 3. Timely and proper payment of wages, 4. Enable employees to improve their professional qualifications, 5. The application of objective and fair evaluation criteria of employees and their per-

formance 6. Is responsible for training employees on safety and health at work

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5. List the legal responsibilities of the employee: 1. Comply with the relevant provisions of law and the protection of their own health and

safety as well as the health and safety of anyone who may be affected by their acts or omissions at work.

2. Make sure that they are not under the influence of any intoxicant to the extent that they pose a threat to themselves or others on the job.

3. Co-operation with the employer on safety, health and welfare at work. 4. Do not engage in improper conduct that could constitute a threat to their own health

and safety or that of anyone else. 5. Participation in training and health security offered by the employer. 6. Make proper use of all equipment, tools, material, etc. and any security measures

provided for use at work. 7. Report any defects in the workplace, equipment, etc., which may pose a risk to health

and safety.

6. Accident reporting procedure 1. You must report to the manager / supervisor line as soon as possible any accident

causing injury at work, or any suspicion of injury, however minor it may seem.2. If this is not possible , for example, immediately report you to the hospital or go dir-

ectly to the home, you should advise another employee circumstances of the accident and his injury

3. You must report to your immediate supervisor / manager of any incident / accident or Near Miss, where only luck managed to avoid serious injury.

4. You must provide details of the injury and the circumstances of his case, in the case of the Book. If you are unable to make an entry in the event of the book you can ask someone to do it on your behalf.

5. During a telephone conversation with your supervisor / manager to report that you are unable to work due to illness , which can feel it because of the industrial injury , it should be noted this and give full details of your case .

6. Failure to notify your supervisor / manager of absence due to an accident at work as soon as practicable may result in loss of benefits. Your absence may be classified as a normal disease.

7. If one of your co-workers report to you that he / she had an accident and the injuries , then it should be borne in mind that it must be reported to their supervisor as soon as possible

7. Employment Equality Act 1998 ( equality.ie) 1. The Employment Equality Act 1998 came into force on the 18th October 1999, and

was amended on the 25th October 2004 by the Equality Act 2004.2. The Employment Equality Acts 1998 and 2004 deal with discrimination within em-

ployment.3. The Acts deal with discrimination related to any of the following nine grounds:

gender

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civil status family status age race religion disability sexual orientation membership of the Traveller community

4. Most employment issues are dealt with by the Acts, including: dismissal, equal pay, harassment and sexual harassment, working conditions, promotion, access to employ-ment etc. However, all disputes must relate to one or more of the nine grounds listed in the previous point (for example gender).

8. Functions Of Trade Unions ( revisionguru.co.uk) It has already been stated that trade unions aim to further its members' interests; this could be done by some of the following

1. Obtaining satisfactory rates of pay.  Research has shown that workers belonging to unions have better levels of wages

2. Protecting workers jobs, as it has been shown that union members are less likely to be dismissed.

3. Securing adequate work facilities 4. Ensuring satisfactory work conditions, this can include areas such as health and safety

and equal opportunities. 5. Negotiating bonuses for achieving targets 6. Negotiating employment conditions and job descriptions7. Equality Act 2004 8.

9. Trade Union Representative – interview

1. What type of trade union you represent?

Teachers Union of Ireland – professional teaching organisation. He conduct questions between teachers and trade union staff

2. How long he is a member?

Over 20 years

3. What is general benefit to be in trade union?

Insurance

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4. How large is you union?

12-15.000 members

5. How much is a fee per year?388€

6. Why participating trade union helps you?

Trade union in kind of insurance. It helps in financial problems

7. What are the different roles in trade union?

Local rep Chair in branch level Head office rep Assistant general secretary

8. How often you have trade union meeting?

Once a month

10. T hree pieces of Irish employment legislation relating to pay and detail

Organisation of Working Time 1997

Organisation of Working Time 1997 sets out statutory rights for employees in respect of rest, maximum working time and holidays and provides minimum legally enforceable rights for all employees for vacation and holidays.

National Minimum Wage Act 2000

The Minimum Wage was introduced in Ireland by the National Minimum Wage Act 2000 . It states an hourly wage above and equal to which employers must pay employees.

Maternity protection Act 2004

Expectant mothers can attend one set of birthing classes, other than the last three, without loss of pay.

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Eligibility for nursing mothers to both the regulation of working time or, in the case of breastfeeding facilities are provided by the employer for breastfeeding breaks without loss of pay.

Deduction taken from gross Pay TAX PRSI Health Insurance Pension found Union fees Social founds

11.Tax terminology:

Tax credits:An amount of money that a taxpayer is able to subtract from the amount of tax that they owe to the government. The value of a tax credit depends on what the credit is being provided for, and certain types of tax credits are granted to individuals or businesses in specific locations, classifications or industries

Deductible Expenses: Expenditures for business items that have no future life (such as rent, utilities or wages) and are incurred in conducting normal business activities which a business owner may deduct from gross earned income for federal tax purposes

Benefit In KindSomething that an employee receives from the company they work for, other than their usual pay, for example a car or health insurance

Pension contributionWith a defined-contribution pension you build up a fund which you then convert into an income at retirement. Unlike defined-benefit schemes which promise a specific income, the income from a defined-contribution scheme depends on factors including the amount you pay in and the fund’s investment performance.

StatusFiling status chosen by an individual or business when filing taxes. An individual can choose to file single, married filing jointly, married filing separately, or head of household.

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Day 1

Date: 25 October 2013

Time 17:00 – 23:00

Description of task

On the first day of my work experience I had to read the menu, health and safety procedures (knives and chopping boards purposes and colours, first aid, expiry dates) and operate with some kitchen equipment.

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The most important is the one with knives and chopping board’s colours (beside sink):

Red – Raw meat

Blue – Raw fish

Yellow – Cooked meats

Brown – Vegetables

Green – Salad and fruits

White – dairy produce

Also the notice with expiry dates on products (on fridge) is very important:

Skills I improved

Practical

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Improved Learned

Chopping Peeling Cleaning speed Preparing food

How to use chopping machine How to prepare a meal Know menu

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized

Interpersonal

Improved Learned

Communication Team work supportive

What I contributed to the work place

Food preparation Wash-up Clean tables and floors Peeling General help to others

Challenges encountered

Everything was new because I had never worked in a similar position. I had problems with remember all safety rules and operation speed.

Positive experiences

Free meal Good atmosphere Good supervised

Negative experience

None

Day: 2

Date: 8 November 2013

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Time: 17:00 – 23:00

Description of task

My second day I was very busy with cut vegetables (leeks, peppers, carrots).Later I had to pack up them and describe properly by right down expiry date on each thing. I had also lots of cleaning. At the end, when it was not busy. I served some customers and I was supervised.

Today I was using:

Knives with special coloured stickers

Coloured chopping boards

Chopping machine - before using vegetables needs to be cleaned and properly prepared, same vegetables

required different type of knives.

Skills I improved

Practical

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Improved Learned

Chopping Peeling Cleaning speed Preparing food How to use chopping machine How to prepare a meal

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Customer service Organized

Interpersonal

Improved Learned

Communication Team work Supportive Listening Sharing ideas

What I contributed to the work place?

Jason is the person who closes the restaurant every Friday. Thanks to me he had less washing, cleaning and cutting vegetables.

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Challenges encountered

Certainly the biggest challenge today was preparation of food and serving meals to the customers. 90% of all products sold there are noodle and their quality and quantity is crucial I had a problem with selecting a quantity of pasta and meat (chicken, beef or prawns) into a large and a small box. On one third of box it is necessary to put the sauce of customer choice. At the beginning I had trouble with measuring the right quantity. It is also important how to serve fork or chopsticks - it is necessary to let the person pick him / herself, never touch yourself.

Positive experiences

Free meal Good atmosphere Positive comments after being supervised

Negative experience

None

Highlight of my day

17.00 – 20.00 I was cutting vegetables (carrots, leaks and peppers)

20.00 – 21.00 I cleaned sink kitchen tables and equipment which I was using

20.00 – 20:30 I had a break

20:30 – 21:30 I was serving customers

21:30 – 23.00 I cleaned and prepared restaurant prior to closing

Expectations

I didn’t expect that I will be serving customers today, because I didn’t feel ready. I felt responsible for the first time in that job. It was very useful and interesting experience.

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Day: 3

Date: 3 February 2014

Time: 13:00 – 19:00

Description of task

Today I worked primarily in the restaurant. My main tasks were customer service, cutting vegetables, preparing meals and taking care for clean of the restaurant.

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Skills I improved

Practical

Improved Learned

Preparing food Work under pressure How to prepare a meal Confident

Taking responsibility Operating counter

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Quick thinking Customer service Organized Punctual

confident

Interpersonal

Improved Learned

Communication Team work Supportive Listening Patient

What I contributed to the work place

During lunch, the restaurant was very busy. I worked only with supervisor Adam. I received many orders and prepared them. I learned how to prepare a take – away and the amount of aluminium foil which I should use.

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Challenges encountered

The biggest challenge today was to keep pace with the pace of work, preparing meals of sufficient quality and provide them in the appropriate way. I also began to work on the counter, and I also had problems with this. For example during the lunch it is necessary to use special meal offer.

It makes difficulties for me on beginning, but I quickly learn how to operate it. My previous experience with working at check-out in shop helped me a lot.

Positive experiences

Communication with peoples New challenges Good atmosphere Helpful manager

Negative experience

Work under pressure

Highlight of my day

13.00 – 15.00 serving customers

15.00 – 17.00 Cleaning whole place – every day it is necessary to do daily cleaning of restaurant (till, hot counter – hot dogs, coffemachine, fridges, till area, tables, trash bins, floor, kids play area), kitchen (cooker, fridge 3, freezer, microwave, Veg counter, tables, shelves, sink, floor, trash bins) and also weekly deep cleaning needs to be done every day (fridge no1, fridge no2, drinks fridge, coffemachine, Till area, Hot counter, tiles and red shelves, tables, chairs, signs, hoods, lights, trash bins, kids play area)

17.00 – 17:30 Break

17.30 – 19.00 I was cutting leaks

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Day: 4

Date: 4 February 2014

Time: 13:00 – 19.00

Description of task

I was continuing to improve customer service skills and meals preparation. Also I had many tasks which became routine such as cleaning tables, taking orders from customers and chopping vegetables.

It is necessary to stick expiry date on everything what is open and kept in fridge, freezer or kitchen

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Skills I improved

Practical

Improved Learned

Preparing food Work under pressure How to prepare a meal Confident Taking responsibility Operating counter

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Quick thinking Customer service Organized Punctual confident

Interpersonal

Improved Learned

Communication Team work Supportive Listening Patient

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What I contributed to the work place

I was very helpful during lunch time. Every day I was preparing greater number of meals and serve more customers myself. After lunch time I also did deep clean of back kitchen sinks.

Challenges encountered

Today again the biggest challenge for me was customer service. I still didn’t feel comfortable serving so many peoples. Few times I had argued with my supervisor, because he is very strict about quality and I didn’t prepare meal right (not enough or too much sauce or noodles). Sometimes I was giving not enough or too much noodles or sauce.

Positive experiences

Today positive experience for me was nice feedbacks from few customers about meal and service.

Negative experience

A customers came back to us and complained about meal temperature (It was too cold) and I had to do again. My supervisor helped me deal with that person. Adam was even bit angry, but understood me.

Highlight of my day

13.00 – 15.00 Serving customers and keeping place clean

15.00 – 17.00 Cleaning– daily and deep clean of back sinks

17.00 – 17:30 Break

17.30 – 19.00 I was cutting carrots

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Day 5

Date: 4 February 2014

Time: 13:00 – 19:00

Description of task

Today was again very busy day. Adam and I had to deal 6 orders together. I also had to use the machine for checking temperature in every fridge, freezer and check food temperature. My other tasks were cleaning.

One of my tasks today was to refill noodles boxes, plastic forks, chopsticks and tissues

Skills I improved

Practical

Improved Learned

Preparing food Work under pressure

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How to prepare a meal Confident Taking responsibility Operating counter

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Quick thinking Customer service Organized Punctual confident

Interpersonal

Improved Learned

Communication Team work Supportive Listening Patient

Problem Solving Decision Making

What I contributed to the work place

My co-operation with my supervisor becomes much better every day. Today we deal with orders much faster than the day before and I think I was very helpful during the day.

Challenges encountered

From 18.00 – 22.00 there is another worker – Magda which showed me how to perform very important temperature check in fridges, freezer and food. There is special scale which needs to be closed inside and you need to check after that temperature is correct. Whole test takes around half hour and needs to be done every 3 days.

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Positive experiences

Today I got a tip of 2€

Negative experience

Work under pressure

Highlight of my day

13-16.30 – customer service and meals preparation

16.30 – 17.30 – daily clean check (tables, bins, dishes, etc.) and deep clean of back kitchen tables and shelves

17.30 – 18:00 – break

18:00 – 19:00 – checking temperature and customer service.

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Day 6

Date: 4 February 2014

Time: 13:00 – 19.00

Description of task

My mains task for the day was customer service. I also had to prepare pizza baguettes and hot dogs which I had not done previously.

For prepare hot dog it is necessary to use:

Sausage toaster Toaster for roll

It is important to not touch ingredients while preparing.

For prepare pizza baguette it is necessary to use:

Special toaster Ready prepared bread with ingredients from fridge

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Skills I improved

Practical

Improved Learned

Preparing food Work under pressure How to prepare a meal Confident Taking responsibility Operating counter

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Quick thinking Customer service Organized Punctual confident

Interpersonal

Improved Learned

Communication Team work Supportive Listening Patient Problem Solving Decision Making

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What I contributed to the work place

I was confident today about with regard to my work. I improved work speed, supervisor told that he saw the progress in me.

Challenges encountered

Today my biggest challenges were prepare hot dog and pizza baguette. It is easy to burn bread and it’s important to keep right time in each machine.

Positive experiences

Good feedback from supervisor

Negative experience

None

Highlight of my day

13:00 – 16:00 – customer service and meals preparation

16.00 – 17:00 – daily clean check and cleaning windows outside and inside

17:00 – 17:30 – break

17:30 – 19:00 – chopping vegetables (chinese cabbage and bean sprouts)

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Day 7

Date: 7 February 2014

Time 13:00 – 17:00

Description of task

Today my task was customer service and chopping vegetables. During chopping carrots I injured my finger and I had to use first aid box.

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Skills I improved

Practical

Improved Learned

Preparing food Work under pressure How to prepare a meal Confident Taking responsibility Operating counter

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Quick thinking Customer service Organized Punctual confident

First aid

Interpersonal

Improved Learned

Communication Team work Supportive Listening Patient Problem Solving Decision Making

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What I contributed to the work place

Today I wasn’t very helpful because after 2 hours chopping carrots I cut my finger. Quickly I called my supervisor to help me. We used the first aid box. He told that it happened before and the main reason was that I didn’t use proper knife. There are knives and chopping boards in different colours for different purposed and by accident I used meat knife for chopping vegetables.

Challenges encountered

First time ever I got an injury in workplace, it was a good lesson. I should be more careful and now I know what to do if situation like this happen in future.

Positive experiences

Fast reaction for my accident

Negative experience

Finger injury

Highlight of my day

13.00 – 16.00 – customer service

16.00 – I got injury

17.00 – I finished because I wasn’t able to work. It was risk of contamination and my supervisor sent me home. Good that it was Friday

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Day 8

Date 10 February 2014

Time 13:00 – 19.00

Description of task

My main task today was customer service, keeping place clean and tidy. I also help my supervisor with designed Valentine’s Day decorations

Skills I improved

Practical

Improved Learned

Preparing food Work under pressure How to prepare a meal Confident Taking responsibility Operating counter

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Quick thinking Customer service Organized Punctual confident

Interpersonal

Improved Learned

Communication

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Team work Supportive Listening Patient Problem Solving Decision Making

What I contributed to the work place

Today I contributed good quality service. I was fast enough. I was operating everything with no problem including the counter. I also shared my ideas about decorate restaurant for Valentine’s Day. Adam bought balloons and posters and I help him to put it.

Challenges encountered

Biggest challenge for me today was preparing food with my finger covered after previously injury. Adam checks it before I started work.

Positive experiences

Sharing Ideas – never before supervisor ask about my opinion about how place looks. He told

me that design everything himself and he likes my ideas. It was valuable to know how to save money during design inside of place, logo, etc

Negative experience

None

Highlight of my day

13:00 – 16:00 – customer service, meals preparation sand decorating guests area

16.00 – 17:00 – daily clean check and cleaning food preparation area

17:00 – 17:30 – break

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17:30 – 19:00 – chopping vegetables (peppers and irish cabbage)

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Day 9

Date: 11 February

Time 13:00 – 19:00

Description of task

Except my daily routine tasks (customer service and cleaning) I did check the delivery. My task was to ensure that everything is correct prepared and that the weight is right. Today I also had to make a juice using machine for customer.

It is very easy to operate. All what you need to do is place oranges on the top and press start button. It cause trouble when it necessary clean it after work, because every part must be washed and it is difficult to remove them

There is also second machine for make smoothies. Adam showed me how to use it, but I think it is not enough advertise because nobody didn’t buy it during my work experience.

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Skills I improved

Practical

Improved Learned

Preparing food Work under pressure How to prepare a meal Confident Taking responsibility Operating counter

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Quick thinking Customer service Organized Punctual confident

Interpersonal

Improved Learned

Communication Team work Supportive Listening Patient Problem Solving Decision Making

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What I contributed to the work place

Except my work in food service area I did check the delivery of meats and sauces overall it was around 15 positions. I had to check that the amount is right and weight beef and chicken boxes. Adam fount that the amount on invoice wasn’t right and he showed me how to change it. Usually things like this not happen, but this time was different and I’ve seen how important it was.

Challenges encountered

My biggest challenge today was to make a mistake during dealing with delivery

Positive experiences

None

Negative experience

I had one customer which I misunderstood and instead plain noodle I did noodle with vegetable. She complains and I had to prepare meal again. My Supervisor wasn’t happy with this. He explains me that we may lose customer because mistake likes this. Every person may give positive feedback to others and it is important to serve everyone properly.

Highlight of my day

13:00 – 16:00 – customer service, meals preparation sand decorating guests area

16.00 – 17:00 – dealing with delivery, daily clean check and cleaning front kitchen desk

17:00 – 17:30 – break

17:30 – 19:00 – customer service and unpack delivery

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Day 10

Date 14 February 2014

Time: 17:00 – 23:00

Description of task

My last day was the busiest. It was because the Valentine’s Day. Before Adam asks me can I come in the evening? Because he expect many customers and there was also vegetables delivery during the day.

During my work experience one of the most interesting and I thin useful feedbacks from supervisor was to cover cooker with aluminium foil. It saves a lot of time for cleaning this, is easy to remove and keeps cooker in great condition.

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Skills I improved

Practical

Improved Learned

Chopping Peeling Cleaning speed Preparing food How to use chopping machine How to prepare a meal

Personal

Improved Learned

Use kitchen equipment Multi task Hygiene and safety Organized Professional Quick thinking Customer service Organized

Interpersonal

Improved Learned

Communication Team work Supportive Listening Sharing ideas

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What I contributed to the work place

I was very supportive. After whole work experience I was doing everything with good speed, I co-operate with supervisor. In the last day we deal with the greatest number of customers. There was also time for keep cleaning, and chopping vegetables.

Challenges encountered

The biggest challenge today was dealing with customers.

Positive experiences

Today with every box of noodle we were giving extra fortune cookies. I get many positive feedbacks because of this.

Negative experience

None

Highlight of my day

17.00 – 21.00 – customer service and keep place clean and tidy

21.00 – 21.30 – breaks

21.30 – 23.00 – chopping vegetables (carrots and peppers), customer service and cleaning before closed

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Future planning

1. Did work experience change your plans or decisions for your future career?

Tourism course and work experience change my future plans. I never before worked in this kind of companies it was very interesting ad good experience. It is always meeting new peoples and challenges. Work experience shows me that I should look for this kind of job after course, or similar.

List what I would do differently in any future work experience:a. Be more patientb. Be more detailedc. Be more professionald. Be more motivated

2. In the context of your workplace experiences list courses I could study next:

1. CR 042 Hospitality Management,Tourism Level 7CIT – Cork Institute of TechnologyHigher Certificate, Degree3 Years (6 Semesters)

Description:The term Hospitality Management refers to a range of occupations and professional practices associated with the management of areas such as hotels, resorts, restaurants, and other hospitality venues.Strong practical content in the early years of study, along with our graduates broad range of knowledge, skills and competencies, have meant that they are a candidate of choice for a variety of organisations.For graduates, there are opportunities to work either in Ireland or abroad and it is not uncommon for graduates in their twenties to hold senior positions in organisations.

Admission Requirements:Leaving Certificate Grade D3 at Ordinary or Higher Level in 5 subjects including Mathematics and either English or Irish.

2. CR 041 Business Studies, Level 7CIT – Cork Institute of TechnologyHigher Certificate, Degree3 Years (6 Semesters)

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Description:The global tourism sector is continuing to expand in all sectors, providing worldwide opportunities for enterprise and development across a wide range of activities and businesses including regional tourism development, tourism promotion and marketing, visitor and heritage attractions, conference and exhibitions, air, sea and land transport, reservations and bookings, both agency and online. There are also the areas of holiday activity, entertainment, and the traditional hospitality providers of food and accommodation.

Tourism is a dynamic and competitive industry. It requires the ability to constantly adapt to customers’ changing needs and desires, as the customer’s satisfaction, entertainment and enjoyment are particularly the focus of all tourism businesses.

Admission Requirements:Leaving Certificate Grade D3 at Ordinary or Higher Level in 5 subjects including Mathematics and either English or Irish.

3. SG135 BB in Tourism with Event Management Level 7ITS – Institute Technology SligoOrdinary Degree 3 Years (6 Semesters)

Description:This course includes site visits to tourism operations and firms within the region which offer an important aspect to the course. We also organise international field trips to tourist destinations such as Amsterdam, Paris, Madrid, Venice, Frankfurt and Rome. We invite guest lecturers with a national or international profile to contribute to the programme.

Entry Requirements:Minimum Leaving Certificate 2013 points: 140Average student 2013 points: 245Highest Leaving Certificate 2013 points: 400

4. GA374 Tourism and Heritage Level 7GMIT – Galway – Mayo Institute of technologyOrdinary Degree 3 Years (6 Semesters)

Description:This award will prepare you for many of the business roles available in the tourism industry. You will develop skills appropriate to both operational and supervisory management levels. The programme will also develop entrepreneurial skills to facilitate new business start-ups and, in today’s economic climate, these skills will

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prove invaluable upon graduation. The integrated work placement in second year allows you to experience at first hand the challenges, demands and rewards of working in this exciting and challenging industry.

Entry Requirements:Minimum Leaving Certificate 2013 points: 140Average student 2013 points: 245Highest Leaving Certificate 2013 points: 400

3. List of future employment opportunities in Ireland and abroad (I’m planning move to Cork after the course because is much more job opportunities there, I will be also look for job abroad):

Maldron Hotel CorkJohn Redmond StCork(021) 452 9200

The Imperial HotelS MallCork(021) 427 4040

Rochestown Park HotelRochestown RdDouglas, Cork(021) 489 0800

Clarion Hotel CorkLapp's QuayCork(021) 422 4900

Gresham Metropole HotelMacCurtain StCork(021) 464 3700

The Cornstore Restaurant40A Cornmarket StCork(021) 427 4777

The Ivory TowerFirst Floor, The Exchange Buildings35 Princes St, Cork(021) 427 4665

Jacques Restaurant Cork

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23 Oliver Plunkett StCork(021) 427 7387

Greenes Restaurant48 MacCurtain StCork City, Cork(021) 455 2279

Liberty Grill32 Washington StCork(021) 427 1049

Cork AirportKinsale Road, Cork(021) 431 3131

4. List of abroad companies where I’m planning to apply for job: Celebrity cruises Caribbean Cruises Royal Caribbean International Cruise paradise Norwegian Cruise Lines Azamara Club Cruises MSC Cruises Holland America Silversea and Carnival Cruise Line & Star Clipper Cruises.

5. Advantages and disadvantages of working abroad .  Advantages: Knowledge of the country you're going (for smoother and more correct language). Experience in working abroad (luggage impressions and experiences). Working abroad teaches self-reliance, responsibility, "life." It is also a unique opportunity to get to know the culture and customs of the country,

which Sometimes helps to understand and accept very different from our mentality. You can often make friends for life.

Disadvantages Separation from family and loved ones. Failure - loss of jobs, savings. Language barriers.

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eHow ‘Types of Careers in Tourism’ online available: http://www.ehow.com/list_6728398_types-careers-tourism.html [accessed 2 March 2014]

careerplanning.com ‘Fast Food Worker: Career Information’ online available: http://careerplanning.about.com/od/fast-food-worker/p/fast-food-worker.htm [accessed 5 March 2014]

hsa.ie ‘Managing Health and Safety’ online available: http://www.hsa.ie/eng/Topics/Managing_Health_and_Safety/ [accessed 8 March

2014] equality.ie ‘Summary of Employment Equality’ online available:

http://www.equality.ie/en/Information/Employment-Equality/ [accessed 15 March 2014]

revisionguru.co.uk ‘Trade Unions’ online available: http://www.revisionguru.co.uk/business/unions.htm [accessed 20 March 2014]

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