Clear, glowing skin reflects good health, whereas dry and brittle ...

[HCHenry]

Clear, glowing skin reflects good health, whereas dry and brittle skin may indicate poor
  diet.
 
  Indicate whether the statement is true or false

Question 2

What are the important factors the chef supervisor should ensure in order to remove training barriers?
 
  What will be an ideal response?

[jointhecircus]

Answer to Question 1

True

Answer to Question 2

Fatigue is a condition that prevents learning. It reduces physical and mental ability to accept and
assimilate new information. It is therefore essential that training be planned and implemented at
appropriate times. It should not be conducted at the end of work shifts. Monotony is also a
problem. If the chef supervisor finds the training boring, it is highly probable that the team
members will also find it boring. It is important for the chef supervisor to keep the sessions lively
and interesting. While the information for the chef supervisor is routine, it may not be so for the
team member.

Before the actual training begins, in addition to physical considerations of how, when, and where
the training will take place, the chef supervisor must analyze team members to determine the
following:
 What are their prior culinary work experiences, knowledge, and skills?
 What types of job duties must they perform?

A careful match must be made between what tasks each team member currently performs and
what the training is preparing them for. Before commencing the training session, review the
training objectives. This review will focus the chef instructor on the intended purposes of the
training program and its desired outcomes.

[HCHenry]

Gracias!

[bdobbins]

Wow, this really help