2. In the second part of the plan (200-300 words), you must: . identify the steps and techniques you will use to resolve the conflict between the head chef and front of house manager . identify two options to resolve the conflict and evaluate each optiontaking into account resources required and impact on organisation (e.g. time off work, financial resources, etc.) recommendation of the best solution for implementation out of the two identified and reasons for recommendation, keeping in mind resource use and efficiency . identify two resources (e.g. financial, staff, learning, etc.) required for implementing the solution . research of sources of external assistance from other experienced hospitality managers to get ideas about resolutions of conflicts of a similar nature (this can be done by researching the internet, or through discussion with an experienced hospitality manager, if you know one - you must reference the source of your information)