#1. Define the operational functions of planning, organising, leading and monitoring as a function of management and...
Question:
#1.
Define the operational functions of planning, organising, leading and monitoring as a function of management and provide three examples of each in a restaurant.
Function | Definition | Example |
---|---|---|
Planning: | ||
Organising | ||
Leading | ||
Monitoring |
#2.
Complete the table with examples of five responsibilities conducted by each of the following:
Roles | Responsibilities |
---|---|
Chief Executive Officer | |
Restaurant Manager | |
Front of house manager | |
Head Chef | |
Supervisors. |
#3.
Why is it important to organise work in the busy commercial kitchen?
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#4.
Mention five activities involved in work organisation in the hospitality industry.
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#5.
How do logical work flow plans and preparation lists help in work organisation?
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#6.
What five factors do work flow plans for the service of a meal take into consideration?
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#7.
Discuss any four benefits of effective planning.
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#8.
Describe any three planning tools and techniques that may be used in the operational planning process, including:
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#9.
Briefly describe the three areas or work operations that can be monitored in a hospitality organisation.
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#10.
What are four ways to monitor workplace operations?
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#11.
Mention any three types of administrative procedures a Head Chef is required to follow.
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#12.
Give three examples of OHS/WHS procedures that support work operations in the hospitality industry.
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#13.
Mention any three human resources procedures a Head Chef is required to follow.
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#14.
Briefly explain the service standards given below.
Response times -
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Service guarantees -
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Personal presentation standards -
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#15.
List three areas may be included in a restaurant's IT policy to support its work operations?
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#16.
Define standard operating procedures (SOP) and mention any three ways in which they support work operations and any three examples of SOPs specific to a restaurant.
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#17.
What is meant by 'quality assurance' and why is it important for a business?
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#18.?
Briefly explain the steps a business should take to implement Quality Assurance concepts in the workplace.
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#19.
Mention three ways a restaurant reduce their waste and carbon footprint.
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#20.
Explain the relationship between a restaurant being run efficiently and being financially sustainable. Your response should be in no more than 80 words.
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#21.
Mention five ways a chef can minimise food wastage in the kitchen.
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#22.
What is the concept of social responsibilities and how can a business incorporate this in their operations?
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#23.
Describe how a chef can manage their own time . Mention any three points.
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#24.
Describe how a head chef can ensure kitchen staff work efficiently and complete tasks on time during a service. Mention any three points.
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#25.
Briefly explain the principles of delegation.
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#26.
How can a manager delegate effectively? Mention at least four points.
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#27.
Explain how the following delegation techniques work.
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#28.
Briefly describe the steps in problem solving.
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#29.
How do you deal with a problem that has been raised by a staff member?
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#30.
Complete the table with solutions you would offer for each of the problem situations mentioned in the table.
Problem | Solution you would implement |
---|---|
A customer had ordered a birthday cake but when the customer arrives with family, the chef notices that the pastry chef has forgotten to make the birthday cake | |
Customer is kept waiting for a table for over 10 minutes | |
The wait staff accidently spills a drink on a customer | |
Course is not to the customer's satisfaction |
#31.
What is the difference between a programmed and a non-programmed decision?
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#32.
What categories of information does the current Hospitality award in Australia of work provide? Mention at least six.
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#33.
Complete the table with information about hours and conditions of work. The first one has been done for you as an example.
Weekly hours for full time employment 38 days
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Paid personal/carer's leave
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Regular employer contribution as a percentage
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Minimum loading on the ordinary hourly rate of pay for all standard hours
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Loading for work performed Monday to Friday between 7.00 am and 7.00 pm for casual employee
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#34.
List 4 ways a manager can ensure all staff follow OHS/WHS procedures in the workplace.