Amoya Mcbean Family and Resource Mangement Portfolio
Amoya Mcbean Family and Resource Mangement Portfolio
Year: 2019-2021
1
INTRODUCTION
2
TABE OF CONTENT
Cover page……………………………………..1
Title page………………………………………2
Introduction…………………………………….3
Consumer …………………………………
Safety………………………………………
Management Process……………………….
SBA 1………………………………………
SBA 3……………………………………….
SBA 2………………………………………..
3
4
FAMILY RESOURCE
MANAGEMENT
CONSUMER RIGHTS
5
REFLECTION
After doing this activity I’ve learnt about the things we should consider
when shopping and I've learnt from my teacher and my fellow classmates
I'll be able to share and educate others about their rights as consumers.
6
ROLE PLAY
7
RIGHTS OF A CONSUMER
8
THREE AGENCIES THAT PROTECT CONSUMER
9
CONSUMER RESPONSIBILITIES
10
EXPLAIN THE FOLLOWING PHRASES
Budget’
FLEXIBLE/VARIABLE EXPENSES
CONSUMER
Is like a contract
Higher purchase
11
FAMILY RESOURCE
MANAGEMENT
SAFETY
12
REFLECTION
13
ACTIVITY SHEET
14
POEM ON SAFETY IN THE HOME
15
HOW TO PREVENT ACCIDENTS IN THE KITCHEN
Recently, someone in my house – who shall remain nameless – not only dropped a
glass, but proceeded to walk barefoot over the broken slivers, leaving a red trail in
his wake.
This is why good First Aid kits contain tweezers, but we’re getting ahead of
ourselves.
In addition to protection from broken bits, shoes provide a barrier between your
foot and a falling knife, heavy platter, or hot gravy.
Have you noticed how chefs on TV tuck a dishtowel into their waistbands?
This is so they can constantly wipe their hands. Clean, dry hands have better
traction for gripping than wet ones do.
Also, wet hands conduct heat quickly. If you handle a hot item without first drying
your hands, you’re likely to flinch and let go
Be sure to clean knives and other sharp items immediately after use. Wash each
individually, and never leave one submerged in water, where it may become an
invisible peril. Always store knives with blades and tips pointed downward. Wood
blocks and drawer dividers help to further reduce the risk of injury.
16
17
SAFETY SYMBOLS
Health Hazard
Flame
Exclamation Mark
18
Gas Cylinder: Gases stored under pressure, such as ammonia or liquid
nitrogen.
Gas Cylinder
Corrosion
Exploding Bomb
19
Flame Over Circle
Environment
20
Unscramble The Following
Tyeasf- Safety
Deaccnsit- Accidents
Sbrnu- Burns
Mohe- Home
Sblomys- Symbols
Dboeorm-Bedroom
Rinpevteg-Preventing
Tppiiryn-
Arecful- Careful
Deasacu-
21
FAMILY RESOURCE
MANAGEMENT
MONEY MANAGEMENT
22
REFLECTION
Money management is a process that involves planned use and control monetary
resources. This includes how people spend, save and invest in their money. After
doing this topic it has thought me how to budget my spending and how to shop
around when spending.
23
THE HISTORY MONEY IN JAMAICA
The first Jamaican coins were made in 1869 the penny and the half penny. In
the 19th century, private banks began issuing banknotes, and continued to do
so until 1940. At this time the governments appointed agent assumed
responsibility for issuing all paper money in Jamaica.
The Jamaica Coat of Arms appears on all Jamaican money, on the front of
notes and on the back of the coins.
Many smaller businesses, especially in rural areas, will not accept or issue
coins under a dollar in value (red money).Most children don’t even want
them in their piggy banks, and even beggars find them of little or no use.
24
PRIVATE BANK NOTES
The first bank notes used in Jamaica were issued by private commercial
banks in the mid 19th century. The Bank of Jamaica (no relation to the
present central bank), the first commercial bank to operate in Jamaica was
established in May 1836 but did not issue any notes. The Colonial Bank,
Jamaica in May 1837. The first notes issued by this bank were payable in
British pounds, Spanish dollars and local currency. The Planters' Bank,
established in 1839 to serve the needs of the sugar planters also issued bank
notes. However, the Planters' Bank was wound up in 1851 and the Bank of
Jamaica in 1864. Another bank, the London and Colonial Bank started
operations in January 1864 but by April 1865 it was closed. With the failure
of the London and Colonial Bank in 1865, the Colonial Bank enjoyed a
Bank in London and in 1926 there was a further amalgamation with the
Anglo Egyptian Bank Ltd. and the National Bank of South Africa Ltd. This
Barclays, D.C.O. Following this merger, notes were issued in the name of
25
During the late 1800s, with the increasing trade between Jamaica and
of Nova Scotia was the first to begin operating here. Although the first
branch was established in August 1889, it did not issue currency notes until
1900. A branch of the Royal Bank of Canada was opened in 1911 and the
banks also issued their own notes.These chartered banks continued to issue
their own notes in denominations of 1and 5 pounds until 1940 when they
26
DIFFERENCE BETWEEN CREDIT AND DEBIT CARD
codes. Both can make it easy and convenient to make purchases in stores or
online, with one key difference. Debit cards allow you to spend money
by drawing on funds you have deposited at the bank. Credit cards allow you
You probably have at least one credit card and one debit card in your wallet.
The convenience and protection they offer are hard to beat, but they have
27
What Is a Credit Card?
agree to pay the money back, with interest, according to the institution's
terms.
Secured credit cards require an initial cash deposit that is held by the issuer
as collateral.
Charge cards have no preset spending limit, but often do not allow unpaid
28
What Is a Debit Card?
directly from a consumer’s checking account, rather than via loan from a
bank. Debit cards offer the convenience of credit cards and many of the
Visa or MasterCard.
There are also two types of debit cards that do not require the customer to
make electronic purchases up to the amount that was pre-loaded on the card.
29
30
JAMAICAN MONEY ALBUM
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10 dollar from- 1994
50 Dollars from-
32
500 Dollars from- 2003
100 Dollars from - 2002
33
GLOSSARY
Bank
Barter debts
The money payable by a company to its supplier for goods or services received
by the company. In other words it is an arrangement where payment for goods
and services is not made upfront.
Commodity
Credit
Credit union
Earn
34
Exchange
Income
Labor
Labor is the amount of physical, mental and social effort used to produce goods
and services in an economy.
Market
Money
Payment
Value
35
The regard that something is held to deserve; the importance, worth, or
usefulness of something.
Wealth
36
WHAT DOES CONSUMER FRAUD INVOLVE?
consumers to suffer financial or other losses. The victims believe they are
participating in a legal and valid business transaction when they are actually being
claims made to consumers, as well as practices that directly cheat consumers out of
their money.
37
WHAT DOES IMPULSE BUYING INVOLVE?
or service, made just before a purchase. One who tends to make such purchases is
promotional message.
38
FAMILY
RESOURCE MANAGEMENT
MANAGEMENT PROCESSES
39
\
40
FLOW CHART OF THE MANAGEMENT PROCESSES
Planning
41
Two Course Lunch Menu
Appetizer
Main course
Jerked pork
Roasted breadfruit
Implementing
Planning
Organizing
Implementing
Controlling
Controlling
Evalvating
Evaluating
There should’ve been more moisture in the cake
42
AREAS IN HOME ECONOMIC MANAGEMENT
Textiles, Clothing and fashion: Teaches you about clothes and fashion
43
THE FOLLOWING WORDS EXPLAINED
Young
Being in the first or an early stage of life, growth, or development.
Sick
Affected by physical or mental illness and cannot fend or tend to ones self.
Elderly
Very old or ageing.
Equipment
The necessary items for a particular purpose.
Job
A task or piece of work, especially one that is paid.
44
SUBJECTS TEACHED HOME ECONOMICS AT ST. THOMAS
TECHNICAL HIGH SCHOOL
The subjects taught at the St. Thomas Technical High School in Home
Economics are:
45
FAMILY RESOURCE
MANAGEMENT
46
REFLECTION
Based on this topic I have learned that you should always be punctual and ready
for work. You should always consider your work as a priority because your
attitude towards work plays a big role; it is a major factor in job success and
productivity
47
RESUME
Analisa S . Steele.
Lot 86
________________________________
48
Work Experience: (2017)
Roy’s Green Groceries (Feb 6 -27)
Cashier
(2018)
Heart Trust NTA (July 8-26)
Chef Assistant
References:
49
CHARACTERISTICS OF A GOOD WORKER
1. Leadership Skills
Employees who display leadership qualities are generally the ones your
organization will want to hire and keep long-term. Leaders have potential to move
up the corporate ladder, fill future management positions, lead teams, train new
team members and boost workplace productivity.
2. Organizational Skills
4. Intelligence
50
Intelligence, especially emotional intelligence, is a strong predictor of job
performance. Candidates who are sharp and able to connect with others both
socially and emotionally can improve your company’s reputation.
Finding employees who actively listen means they’ll catch on quickly, follow tasks
properly and get the job done efficiently. These employees are typically adept at
developing (and maintaining) good relationships and building trust with clients.
They also tend to excel in sales, management, customer service and other client-
centered roles. Seeking out individuals who actively listen could eventually boost
your company’s bottom line.
Hardworking, honest employees with ambition can keep your company’s morale
high. Employees possessing these traits are marketable, can be trusted with
increased autonomy and are the ones you want to stick around. Honest, ambitious
employees can sometimes be hard to find—so once you have a high-quality
candidate pool, find ways to keep them engaged and satisfied.
51
JOBS IN THE SOCIAL CLASSES
There are five different social classes in the world which results in different classes
for jobs.
The upper class mainly consists of high standard people who are found in jobs
such as:
Bankers
Lawyers
Software Engineer
Scientist
Famous Person
C.E.O
The upper middle class consists of people who are found in jobs such as:
Pharmacists
Military Officers
University Professors
Urban Planners
Physician
The lower middle class consists of people who are found in jobs such as:
School Teacher
Nurse
Secretary
Programme Specialist
Receptionist
52
Fire Fighter
Librarian
Working Class
The working class consists of people who are found in jobs such as:
Poor
The poor class consists of people who are found in jobs such as:
Cook
Cashier
Janitors
Care Giver
House Keeper
53
Menu
Appetizer
Jerk Sauce
Main Course
Spotted Rice
Stewed Beef
Dessert
54
CHOOSING ON CAREER
55
56
SBA1
TASK:
While working as ‘Star Grill and Bar Dinning’ you were asked to serve a cold
beverage to a guest. While serving the beverage it spilled on the glass fell and
broke. Demonstrate how would you treat the accident of the spill beverage on the
guest. Demonstrate how to remove/clean the broken glass from the service area.
Write a report to the supervisor outlining the incidence that took place in the
service area.
57
CHOICE OF WORK
Steps being taken to Main Ingredients With
complete work Quantities Equipment And
Material Needed
Demonstrate how you 1 paper towel,1 damp rag,
would treat the accident of
the spill beverage on the
guest
Demonstrate how to 1dust pan, 1 broom,1 pair of
remove/clean the broken gloves, 1 glass, 1 damp paper
glass from the service area towel , Wet Floor Sign
Write a report to the 1 paper, 1 pen, 1 pencil, 1
supervisor outlining the rubber, 1 sharpener, 1 book
incidence that took place in
the service area.
PLAN OF
WORK
TIME Order Of Work-Method/Oven
Management
9:00-9:20 Collect utensils and equipment setup
work area
9:20-9:50 Spill beverage guest ,demonstrate how
to treat spill beverage
9:50-10:35 Clean up broken glass from the
service area, demonstrate how to
remove the broken glass
10:35-11:05 Write report to supervisor outlining
the incidence
11:05-11:30 Do final cleanup call examiner
58
Outline how to deal with one of the following customer
Leave closed doors closed, and open doors open. Never leave doors ajar. Go ahead
and offer assistance if you think it might be helpful, but remember that sometimes
a person who is blind prefers to get along unaided.
59
Approach: if you suspect someone may needed a hand, walk up, greet them
and identify yourself.
Ask: “Would you like some help?” The person will accept your offer or tell
you if they don’t require assistance.
Assist: listen to the reply and assist as required.
Breakage: If something breaks, you should confine the area and then put on your
gloves, use a broom and dust pan to pick up larger pieces and a damp cloth to pick
up the smaller pieces.
60
Spillage: Mop up whatever that was spilt by applying absorbent and sweep it up
after the liquid is soaked up. Use a squeegee, wet-dry vacuum, clean and dry mop,
or towels to dry the area. Leave the wet floor signs in place until the area
completely dry.
Health: Is a state of complete physical, mental and social well-being and merely
the absence of disease or infirmity.
Safety: The condition of being protected from or unlikely to cause danger, risk or
injury.
Intern: A student or trainee who works, sometimes without pay, in order to gain
work experience or satisfy requirements for a qualification.
61
Identify three reasons for organizations to manage health and safety risks.
Legal
Moral
Economic
When was safety health and welfare work act amended? 2005
62
Accident Report
November 15 2020
Rowlandsfield District
Rowlandsfield P.A.
ST Thomas
Yours truly
A. McBean
64
SBA3
SBA:3
Task: prepare and maintain a service area in preparation for beverage service
Prepare one cold and hot beverage, Demonstrate how to use an electrical
equipment to prepare a beverage, Demonstrate how to wash and polish glassware
used to serve cold beverage.
65
Choice of work
66
Plan of work
67
List Of
ingredients
Grocerices Vegetables and Special materials
Fruit and equipment
needed
4 tsp milk 2 carrot 1 blender
2 tsp sugar 5 mint leaf 1 saucer
1 tsp vanilla 1 cup
68
69
Compiled picture of electrical appliances used to prepare beverage
70
Explain H.a.c.c.p
71
HACCP: is a management system in which food safety is addressed through the
analysis and control of biological, chemical, and physical hazards from raw
material production, procurement and handling, to manufacturing, distribution and
consumption of finished product.
72
Stocks- A share which entitles the holder to a fixed dividend, whose payment
takes priority over that of ordinary share dividends.
73
McBEAN’S PUMPKIN PUNCH HOT MINT
FAMILY RESOURCE
MANAGEMENT
74
ST. THOMAS TECHNICAL HIGH
SCHOOL
NAPKIN FOLDS
NAPKIN FOLDS
75
Keep your linens and flatware in place and spruce up your table by using a handy
three pocket napkin fold to tuck your forks, knives, and spoons into individual
pockets
Luckily this candle may be constructed from a napkin, but that doesn’t mean it
wont shine,
Napkin folds can also be a practical way to lead guests to their assigned seat!
77
5. Pocket Napkin Folding Idea
A colorful, sweet-smelling herb looks lovely peeking out of the "pocket" in this
folded napkin. But the sky's the limit in terms of what you can tuck inside them: a
simple fork and knife, a piece of candy, a note of gratitude...whatever fills the bill!
78
Perfect for a spring gathering or a summer barbecue, this design is super easy. Put
a charm in the center of it for an elegant touch.
Start off a memorable Easter meal with an unforgettable napkin fold that will wow
everyone.
79
HOW TO PREPARE A SERVICE AREA
Prepare and clear areas and equipment for food and beverage service
1. Check that the food service area is clean, undamaged and ready for use
according to your workplace standard
2. Check that the service equipment is clean, undamaged, where it should be and
switched on ready for use
3. Check that you have sufficient supply of service items clean, undamaged, ready
for use and stored appropriately
5. Display food items according to your workplace standard in a way that will
promote sales and appeal to your customers
6. Check that the customer areas are clean, undamaged and set up according to
your workplace standard
7. Check that service items are clean, undamaged and placed ready for customers
8. Check that menus and promotional items are clean, correct, current and ready
for customers' use
80
10. Check that service items, food items, condiments and accompaniments are
assembled for cleaning or reusable items are stored according to your workplace
standard and food hygiene regulations
12. Check that all service equipment is clean, turned off and stored away correctly
13. Check that the service area is clean and ready for the continuing service
14. Check that customer areas and furniture is clean, tidy and ready for the
continuing service
81
Prepare and clear areas for food and beverage service
1. Safe and hygienic working practices for preparing service areas and the correct
equipment for food and beverage service.
7. Why presentation and food safety standards must be followed when displaying
food
8. The types of unexpected situations that may occur when preparing and clearing
areas for service and how to deal with these
9. Safe and hygienic working practices for preparing customer areas for food and
beverage service
11. Why menus and promotional items should be checked before use
82
12. The types of unexpected situations that may occur when preparing and
clearing customer areas and how to deal with these
13. Safe and hygienic working practices for clearing customer and service areas
after food and beverage service
14. Why all food service and customer areas should be left clean after service
15. Why certain electrical equipment should be turned off after service
17. Why perishable foods should be removed after service and stored correctly in
the kitchen
18. What types of unexpected situations may occur when clearing areas after food
and beverage service and how to deal with these
83
SERVICE ITEMS AND SERVICE EQUIPMENTS
SERVICE EQUIPMENTS
refrigerated units
heated units
display units
84
GLOSSARY
Accompaniment
Condiment
A substance such as salt, mustard, ketchup or pickle that is used to add flavor to
food.
Customer
Dining
Eating a meal.
Menu
Place setting
A complete set of cookery and cutlery provided for one person at a meal.
85
Restaurant
A formal place where people go to dine; consume meals that are cooked and
served on there.
Service
Service areas
A place where the serving staff picks up finished dishes to take to customers.
Service items
86
SBA:2
Task: You are a young entrepreneur who just opened a restaurant as a part of your
new assignment you have been mandated to carry out the following activities
87
Choice of work
88
PLAN OF WORK
9:00-9:20 Collect utensils and equipment for bar and grill and
setup work area.
89
Decorative Vegetables and Special materials
equipment Fruit and equipment
needed
1 pen 1 table
1 maker 2 table cloth
3 paper 3 napkin ring
5 balloon 3 napkin
Decorative ribbon 1 plate
1 knife
90
NAPKIN FOLDS
NAPKIN FOLDS
Keep your linens and flatware in place and spruce up your table by using a handy
three pocket napkin fold to tuck your forks, knives, and spoons into individual
pockets
91
Luckily this candle may be constructed from a napkin, but that doesn’t mean it
wont shine,
The crown fold is similar to the bishops hat fold it looks great lying or standing.
92
Napkin folds can also be a practical way to lead guests to their assigned seat!
A colorful, sweet-smelling herb looks lovely peeking out of the "pocket" in this
folded napkin. But the sky's the limit in terms of what you can tuck inside them: a
simple fork and knife, a piece of candy, a note of gratitude...whatever fills the bill!
93
12. Christmas Tree Napkin Folding Idea
Perfect for a spring gathering or a summer barbecue, this design is super easy. Put
a charm in the center of it for an elegant touch.
94
Start off a memorable Easter meal with an unforgettable napkin fold that will wow
everyone.
95
HOW TO PREPARE A SERVICE AREA
Prepare and clear areas and equipment for food and beverage service
15. Check that the food service area is clean, undamaged and ready for use
according to your workplace standard
16. Check that the service equipment is clean, undamaged, where it should be and
switched on ready for use
17. Check that you have sufficient supply of service items clean, undamaged,
ready for use and stored appropriately
18. Prepare condiments and accompaniments and store appropriately ready for
service
19. Display food items according to your workplace standard in a way that will
promote sales and appeal to your customers
20. Check that the customer areas are clean, undamaged and set up according to
your workplace standard
21. Check that service items are clean, undamaged and placed ready for customers
22. Check that menus and promotional items are clean, correct, current and ready
for customers' use
23. Check the customer area is appealing and welcoming to customers according
to your workplace standard Clear customer and service areas after food and
beverage service
96
24. Check that service items, food items, condiments and accompaniments are
assembled for cleaning or reusable items are stored according to your workplace
standard and food hygiene regulations
26. Check that all service equipment is clean, turned off and stored away correctly
27. Check that the service area is clean and ready for the continuing service
28. Check that customer areas and furniture is clean, tidy and ready for the
continuing service
97
Prepare and clear areas for food and beverage service
18. Safe and hygienic working practices for preparing service areas and the
correct equipment for food and beverage service.
21. Why condiments and accompaniments should be checked and prepared ready
for service
22. When to prepare service areas and equipment ready for service
24. Why presentation and food safety standards must be followed when
displaying food
25. The types of unexpected situations that may occur when preparing and
clearing areas for service and how to deal with these
26. Safe and hygienic working practices for preparing customer areas for food and
beverage service
28. Why menus and promotional items should be checked before use
98
29. The types of unexpected situations that may occur when preparing and
clearing customer areas and how to deal with these
30. Safe and hygienic working practices for clearing customer and service areas
after food and beverage service
31. Why all food service and customer areas should be left clean after service
32. Why certain electrical equipment should be turned off after service
34. Why perishable foods should be removed after service and stored correctly in
the kitchen
18. What types of unexpected situations may occur when clearing areas after food
and beverage service and how to deal with these
99
SERVICE ITEMS AND SERVICE EQUIPMENTS
SERVICE EQUIPMENTS
refrigerated units
heated units
display units
100
GLOSSARY
Accompaniment
Condiment
A substance such as salt, mustard, ketchup or pickle that is used to add flavor to
food.
Customer
Dining
Eating a meal.
Menu
Place setting
A complete set of cookery and cutlery provided for one person at a meal.
101
Restaurant
A formal place where people go to dine; consume meals that are cooked and
served on there.
Service
Service areas
A place where the serving staff picks up finished dishes to take to customers.
Service items
102
SBA:2
Task: You are a young entrepreneur who just opened a restaurant as a part of your
new assignment you have been mandated to carry out the following activities
103
Choice of work
104
PLAN OF WORK
9:00-9:20 Collect utensils and equipment for bar and grill and
setup work area.
105
Decorative Vegetables and Special materials
equipment Fruit and equipment
needed
1 pen 1 table
1 maker 2 table cloth
3 paper 3 napkin ring
5 balloon 3 napkin
Decorative ribbon 1 plate
1 knife
1 spoon
1 fork
106
Four Course Menu
Menu
Appetizer
Salad
107
Breadfruit salad
Main Course
Baked chicken
Potato wedges
Dessert
Chocolate trinket
108