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Thinking about the hospitality industry and the hierarchy of control, answer the following questions:
1. Explain the hierarchy of control
2. Identify a typical hazard for which substituting a safe system of work would be a suitable control. Describe the hazard and the isolating measure.
3. Identify a typical hazard for which isolating the hazard would be a suitable control. Describe the hazard and the isolating measure
4. Identify a typical hazard for which engineering controls a suitable control. Describe the hazard and the engineering control.
5. Identify a typical hazard for which administrative controls would be a suitable control. Describe the hazard and the administrative control.
6. Identify a typical hazard for which personal protective equipment would be a suitable control. Describe the hazard and the PPE
7. When would you need to refer a control measure to a higher-level staff member for decision on implementing?
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The marginal cost is $18 per pizza when it produces between 211 and 300 pizzas per week. The staff cannot produce more than 300 pizzas per week. Assuming that fixed costs are $300 per week, what is its marginal revenue from the 200th pizza sold th..
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