Worked example 1
Restaurant chain faces food hygiene fines. Compare on-the-job vs off-the-job training to address this.
Show solution outline
On-the-job: Supervisor coaching, checklists, shadowing in kitchen — immediate, low cost, applies to all sites quickly.
Off-the-job: Certified food hygiene course for managers — formal qualification, external credibility, higher cost per head.
Best mix: Mandatory off-the-job certificate for shift leaders + ongoing on-the-job refresher drills for all staff. Link to 9.2 quality standards and legal compliance (6.1.1).