SITXMGT001 - Planning Methods Used in the Management of a Restaurant - Management Assignment Help

Assignment Task

Purpose of the assessment
This assessment task is designed to oversee and monitor the quality of day-to-day work in a range of contexts and industry settings & Knowledge regarding to the following:
Knowledge to monitor the efficiency and service levels by communicating with personnel and improve workplace operations to ensure organisational objectives are met.
Knowledge to recognise the issues and problems in operations and make appropriate adjustments to systems.
Knowledge to provide supportive feedback to underperformance employees.
Knowledge to to assess current and emerging industry trends and practices for relevance to own work situation.
Knowledge to plan the working related schedules and delegation techniques and organise workflow according to objectives and timelines.
Knowledge to monitor the individual and team performance against the agreed goals and objectives and support team members with coaching and supportive feedback.
Knowledge to recognise the workplace problems and issues from operations and customer service and solve them with appropriate techniques and methods.
Knowledge to encourage the team members to participate the group activities and solve the problems by taking suggestions and help from them.
Problem solving knowledge to anticipate and respond to unpredictable operational problems and situations at a frontline management level.

All questions must be answered in order to gain competency for this assessment.
Provide your responses in the boxes below each question.
Q1: Discuss four (4) core organisation and planning methods used in the management of a restaurant.
Q2: What are the roles and responsibilities of good leadership and management in hospitality which also apply in any organisation?
Q3: List and explain any six (6) operational functions that are performed in the hospitality industry.
Q4: What is quality assurance and how is quality assurance managed and implemented in the workplace?
Q5: As a frontline operational manager in the hospitality industry you must ensure that the daily practices include a focus on sustainability (financial, environmental and social). Explain how the following three (3) sustainability considerations affect a business.
Q6: In the hospitality industry, it is necessary that managers and supervisors understand the industrial or legislative issues that affect short-term work organisations. Identify at least ten (10) of these issues that managers must be aware of.
Q7: Discuss time management principles and their application to leaders and managers in order to plan their own and others’ work.
Q8: Outline seven (7) workplace problems from an operational and customer service perspective that you need to identify and analyse. Outline seven (7) short-term actions to resolve immediate problems in the workplace.
Discuss the methods to identify problems for long-term impact and appropriate solutions or suggestions for reducing these problems.
Q9: Discuss the methods to monitor efficiency and service levels through close contact with others in the day to day operations in the workplace.
Q10: Identify five (5) principles for effective delegation. Explain why you should refrain from interfering once you have delegated a task to a worker.

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